Sunday, December 8, 2013

Dinner tonight...Italian Stuffed Pork Tenderloin

 
Italian Stuffed Pork Tenderloin
 
My family devoured dinner!! I served this roast with mashed potatoes and steamed broccoli. This delicious dinner could be waiting for you in the freezer! Yes, I said freezer. This recipe is from my Downright Delicious Freezer Meal Workshop. If only I could post the smell - it was mouth watering!!!!!
 
To order your Wildtree ingredients please contact me or go to www.jenwarr.mywildtree.com.

Holiday Gift Ideas

Monday, November 25, 2013

Not your Mama's Green Bean Casserole!


Here's a great twist on serving green beans for Thanksgiving. Gone are the days of Cream of Mushroom Soup and Fried Onion...bring on the bacon instead!!!!
 
Balsamic Green Beans with Pancetta
1 cup pancetta, diced
12 ounce green beans
2 teaspoons Wildtree Garlic & Herb Blend
¼ cup Wildtree Flavored Balsamic Vinegar
 
Heat a nonstick skillet over medium heat. Add the pancetta and sauté until browned. Drain off most of the grease; leave a small amount for sauteing the green beans. Meanwhile blanch the green beans in boiling water for 3-5 minutes. Drain and add green beans to the skillet with the pancetta. Season with the Garlic & Herb Blend; sauté for 1 minute. Add the Balsamic Vinegar; continue cooking until most of the vinegar is evaporated. Season with salt and pepper if desired.
 
To order your Wildtree flavored vinegars or Garlic & Herb Blend please go to www.jenwarr.mywildtree.com.


 

Sausage & Mascarpone Stuffed Mushrooms

Another holiday appetizer idea!

Sausage & Mascarpone Stuffed Mushrooms
16 ounces white mushrooms (about 15 mushrooms), stems and gills removed
1 tablespoon Wildtree Natural Grapeseed Oil
1/8 teaspoon salt
1/8 teaspoon pepper
½ pound Italian sausage
½ cup scallion, diced
2 teaspoons Wildtree Garlic Galore Seasoning Blend
¼ cup panko breadcrumbs
½ cup mascarpone
2 tablespoons fresh parsley, chopped
 
Preheat oven to 350°F. Add mushrooms to a bowl. Drizzle with Grapeseed Oil and season with salt and pepper; toss to coat the mushrooms. Place mushrooms in a baking dish. In a medium skillet cook the sausage over medium heat until cooked through and starting to brown. Add the scallions and Garlic Galore; cook for 2 minutes. Add panko and stir to combine. Mix in the mascarpone until melted and a creamy fixture forms. Remove from heat; mix in parsley. Stuff mushrooms with mixture. Bake for 25-30 minutes. Top with shredded parmesan before serving if desired.
 
To order your Wildtree groceries, please go to www.jenwarr.mywildtree.com.

Brie en Croute

This would make a delicious holiday appetizer!
 
Brie en Croute
1 sheet puff pastry
4 ounces brie
8 teaspoons Wildtree Spiced Cranberry Jam

Preheat oven to 400°F and spray a baking sheet with cooking spray. Cut each pastry sheet into 16 squares. (Cut sheet in half, then cut each half in half. Repeat in opposite direction and you will end up with 16 squares). Cut brie into 16 pieces. Place one piece of brie in the center of each square, then top each with about ½ teaspoon of the jam. Wet your finger and run it along all four edges of a square, then bring the four corners together in the center and pinch together. You also want to pinch along the edges to seal. Bake 15-20 minutes or until golden brown. Cool 5 minutes before serving.
 
To order your Wildtree groceries please go to www.jenwarr.mywildtree.com.

Roasted Pork with Balsamic Cranberry Sauce

 
The tastes of fall!
 
Roasted Pork with Balsamic Cranberry Sauce
1 pound pork tenderloin
1 tablespoon Wildtree Natural Grapeseed Oil
1 tablespoon Wildtree Jamaican Jerk Seasoning
½ cup Wildtree Spiced Cranberry Jam
2 teaspoons fresh chopped rosemary
2 tablespoons Wildtree Orange Balsamic Vinegar

Preheat oven to 425°F. Combine Grapeseed Oil and Jerk Seasoning. Rub seasoning over the pork tenderloins. Heat a large skillet over medium-high heat; sear pork on all sides. Place the tenderloin on a baking sheet and finish cooking in the oven. Cook for 15-20 minutes or until internal temperature of the pork reaches at least 140°F. Meanwhile make the sauce: combine Cranberry Jam, rosemary, and Orange Balsamic Vinegar in a medium saucepan over medium-high heat. Bring the sauce to a boil, stirring often. Reduce heat to low and simmer for five minutes. Serve over the pork.
 
To order your Wildtree groceries please go to www.jenwarr.mywildtree.com.

Thursday, November 21, 2013

Seasonal Products at Wildtree ~ Get them while you can!

 

Check out Wildtree's Seasonal Product List! Make sure you order yours now at www.jenwarr.mywildtree.com before they are gone until next year.

Spring/Summer Seasonal
These items will not be included in the January 2014 catalog, but will be released again in Spring 2014 with April/May New Goods. 

  10579 LEMON LIME CHEESECAKE BLEND
10749 SPICED CARROT CAKE WITH CREAM CHEESE FROSTING
10578 STRAWBERRY CHEESECAKE BLEND
10794 STEAK SAUCE #9
10803 Pineapple Jalapeno Jam
10639 SCRUMPTIOUS SCONES
10219 WILDBERRY DRESSING
10686 CREAMY CORN CHOWDAH
10764 SWEET & SAVORY PINEAPPLE SAUCE
 
 Fall Seasonal 
These items will not be included in the January 2014 catalog, but will be released again in Fall 2014 with August New Goods.
 
10595 TRADITIONAL TURKEY GRAVY
10796 Simple Stuffing Mix
10389 CRANBERRY SPICE BLEND
10719 APPLE CRANBERRY JAM
10720 CRANBERRY JALAPENO JELLY
10770 SWEET CRANBERRY MUSTARD SPREAD
10778 FAST & FLAVORFUL DRY BRINE
10194 MULLING SPICES
10571 PUMPKIN PIE CHEESECAKE BLEND
10573 CAROL'S CRANBERRY HORSERADISH BLEND
10717 PUMPKIN PANCAKES
10713 BLUEBERRY PANCAKE SYRUP
10638 PUMPKIN QUICK BREAD

Going...Going...GONE!!!!!

 
It's that time of year again...the dreaded Discontinued List from Wildtree.
I have a love/hate relationship with this time of year when it comes to Wildtree. Mostly, I love it!!! But I always fear and loathe the dreaded discontinued list!!!! And this year is no exception.
 
The Going Going Gone list is shrinking by the minute!! Better hurry up and get these wonderful products while they are still available!! You can order them at www.jenwarr.mwildtree.com  while they are still available!!

The dreaded Going, Going, Gone list!
These items will be no longer be in the line, as of 12/31/2013.
I've marked my favorites in RED.
 
These products are already gone!!!!
Leslie's Smokey Burger & Rib Sauce
  Home Style Beef Stew Sauce
  Old Fashioned Vanilla Pudding
  WATERMELON LIME FROZEN DRINK MIX
  Basil Pesto Blend
  Chocolate Lover's Syrup

  10815 HONEY DIJON DRESSING & DIPPING SAUCE - this is one of my all time favorite sauces!! It's my go-to on busy nights. I just open, pour on chicken and sauté or bake. Simple & delicious!!!
  10743 KICKIN' ASIAN STIR-FRY SAUCE
10805 Lip Smackin' Lemon Filling
10724 BAYOU BLEND
10808 Nut - Free Mole Sauce
10786 RASPBERRY TRUFFLE MOUSSE
10790 HOLLANDAISE MADE EASY
10804 Cocoa Cayenne Cupcakes
10777 WILDTREE'S CLASSIC CAESAR DRESSING MIX
10680 CURRIED GARLIC BLEND
10792 BLISSFUL BLONDIES
10762 HEALTHY & HEARTY LENTIL SOUP MIX
10774 MOCHA MOUSSE & CHEESECAKE BLEND
10728 HEARTY MORNING GRANOLA MIX
10545 MARSALA SAUCE
10218 BALSAMIC VINAIGRETTE
10730 MOLTEN LAVA CAKE MIX
10654 JUMPIN' JAMBALAYA
10551 GOURMET CREPE MIX
10791 CHEDDAR BACON BURGER SEASONING
 
Don't forget, you can shop for all these items at www.jenwarr.mywildtree.com!

Westland Holiday Boutique ~ November 22, 2013

image.jpeg
 
Come join us this Friday at the Westland School for our annual Holiday Boutique! This amazing school is the place that enticed me to move 3000 miles away from home over 18 years ago to teach! It is also Oliver's school and a place I call home. I'll have a Wildtree booth set up with yummy treats to sample.

Bring your holiday shopping list, grab a coffee from our coffee cart, a delicious crepe from the OOH LA LA CREPES Food Truck and discover some great, NEW vendors!
We’re open to the public.– bring your friends, family, book club, yoga mates, colleagues, neighbors! In fact, e-mail five friends right now! Tell them we accept all major credit cards. Remember, 20% of all proceeds go to our beloved school. Ready, set....mark your calendar! Westland School 16200 Mulholland Drive Los Angeles, CA 90049 (310) 472-5544 www.westlandschool.org
 

Wednesday, November 20, 2013

7 Spooky Days of Recipes ~ #7 Yummy Mummy Braid



Yummy Mummy Braid
 
2 pkgs. refrigerated crescent rolls (Pillsbury Original work the best!)
1/2 cup mayonnaise
2 cups sautéed chicken seasoned with Wildtree's Rancher Steak Rub and Garlic Grapeseed Oil

1 cup broccoli florets
2 Tbsp. honey dijon mustard (I used Wildtree's Honey Mustard instead)
½ fuji apple - chopped
1 cup mozzarella cheese
1 egg white, lightly beaten
salami for eyes and olives for nose

Directions:
Preheat oven to 375.  Combine chicken, cheese, broccoli, apple, mayonnaise, mustard, and; mix well.

Braid instructions:
1) Unroll 2 (8-ounce) packages refrigerated crescent rolls; do not separate. Arrange dough on Rectangle Stone with the longest sides across the width of baking stone. Pinch dough to seal seams.
 
2) Starting on the longest sides of baking stone, cut sides of dough into eight strips, about 1 1/2 inches wide and 3 inches long. Scoop filling evenly over center of dough.

3) Starting at one end, lift one strip of dough from each side; twist one turn and lay across top of filling. Repeat, alternating strips of dough to form a braid. Fold bottom edges of dough up at ends of braid. Continue with recipe below.
 
Brush with egg white. Place salami and olives to create face. Sprinkle with more cheese. Bake 25-30 minutes or until deep golden brown. Cut into 8 (or 16) servings with knife and serve.
 
To order all your spooky groceries, please go to



 

7 Spooky Days of Recipes ~ #6 Cheddar Bacon Deviled Eyes



Cheddar Bacon Deviled Eyes
6 large eggs, hardboiled
1 bag Wildtree's Cheddar Bacon Burger Seasoning
1/2 cup mayo
1 tablespoon mustard
Olive slices and ketchup for Halloween garnishes.
 
Peel the hard boiled eggs, cut in half length-wise. Carefully pop out yolks, add to a small bowl. Place cooked egg whites on a plate or cutting board. Add the yolks, Cheddar Bacon Burger Seasoning, mustard and mayo. Mix well. Add mixture to a piping bag with desired tip or a plastic bag with the corner cut off. Fill egg cavities with yolk mixture. Garnish with olive slices and ketchup if desired.
 
To order all your spooky groceries, please go to

7 Spooky Days of Recipes ~ #5 "Moldy" Cheese Balls



"Moldy" Cheese Balls
 8 ounces neufchatel cream cheese
1 tablespoon Wildtree Onion & Chive Blend
2 tablespoons water
1/2 cup Monterey Jack cheese, shredded
2 cups spinach, shredded
1/4 cup chives, chopped
 
Prepare the Onion & Chive dip as directed before stirring in the Monterey Jack cheese. Spoon out the cheesy dip and roll into balls; approximately 2 tablespoons each. Roll the balls in the shredded spinach and chopped chives until fully covered. Serve with crackers and/or veggies.
 
To order all your spooky groceries, please go to www.jenwarr.mywildtree.com.

Monday, October 28, 2013

7 Spooky Days of Recipes ~ #4 Cranberry Apple Spice Boo Cups



Cranberry Apple Spice Boo Cups
4 Ounces of Cream Cheese, Softened
1 1/2 Cups Heavy Whipping Cream
1/3 Cup Wildtree Apple Cranberry Jam
3 1/2 Teaspoons Hearty Oatmeal Mix-In: Sugar & Spice
4 Apples, peeled and sliced
1/4 Cup Brown Sugar
1 Tablespoon butter, Melted

Preheat the oven to 360 degrees. In a large bowl mix, apples, brown sugar, 1 1/2 teaspoons Oatmeal Mix-In: Sugar & Spice and melted butter. Lay mixture into a greased glass casserole or pie dish. Bake for 20 minutes or until desired softness. While baking, in a large bowl whip together cream cheese, heavy whipping cream, Apple Cranberry Jam, and 1 teaspoon Oatmeal Mix-In: Sugar & Spice. Finally spoon apple mixture evenly into 6 cups. Top the apples evenly with the mousse mixture and dollop with whipped topping if desired. Serve.

*Chocolate chips make great eyes for little boos in desired!

To order all your spooky groceries, please go to
www.jenwarr.mywildtree.com.

7 Spooky Days of Recipes ~ #3 Trick or Treat Trifle



Trick or Treat Trifle
1 pkg Not Your Everyday Pound Cake prepared according to package directions
1 pkg Old Fashioned Vanilla Pudding prepared according to package directions
3 Tbsp Pumpkin Chocolate Cheesecake Blend
4 Apples, diced
1 Toffee Bar, crushed
8 oz Whipped Topping

Make the vanilla pudding according to the package directions. Once the vanilla pudding is prepared, add the Pumpkin Chocolate Cheesecake Blend and set in the fridge to cool as directed. While the vanilla pudding mixture is cooling, bake the Not Your Everyday Pound Cake according to the package. Once the pudding and pound cake are cool, cut pound cake into small cubes. In a trifle dish or individual cups, lay pound cake, vanilla pudding mixture, apples, whipped topping then crushed toffee. Repeat layers two more times. Drizzle with Chocolate Lover's Syrup if desired.

To order all your spooky groceries, please go to

Thursday, October 24, 2013

7 Spooky Days of Recipes ~ #2 Creamy Mummy Meatballs

 
Creamy Mummy Meatballs
1/2 pound Ground beef
2 tbs Milk
1 Large Egg
1 pkg Just Like Moms Meatloaf
1 Cup Wildtree's Alfredo Extraordinaire
3/4 Cups Milk
1/2 Cup Sour Cream
1 pkg Spinach Fettuccine
2 Tbs Butter

Preheat oven to 350 degrees. In a large bowl mix together beef, 2 tbs of milk, egg, and Just Like Moms Meatloaf mix. Roll the meat mixture into bite size balls and place on a greased cookie sheet. About 16 balls. Bake for about 25 minutes or until centers are no longer pink. While meatballs are cooking, prepare your fettuccine as directed. In a separate sauce pan, mix 3/4 cups milk and butter. Once butter is melted add Wildtree's Alfredo Mix and bring to a simmer for about 5 minutes. Stir in sour cream and remove from heat. Combine fettuccine, meatballs and sauce.

For mummy affect, arrange meatballs as placement of the mummy eyes. Black olive slices will help complete this look.
 
To order your Wildtree groceries please go to www.jenwarr.mywildtree.com.

7 Spooky Days of Recipes ~ #1 Candy Corn Pizza

 
Something fun for Halloween!!!!

Candy Corn Pizza
1 bag So Quick and Easy Pizza Dough Mix
1 tablespoon Natural Grapeseed Oil
1/4 pound sliced yellow American cheese
1/4 pound sliced orange cheddar cheese
1/4 pound sliced provolone cheese
Hearty Spaghetti Sauce Blend, prepared according to package directions


Preheat oven to 350º F. Prepare pizza dough according to package directions. Roll out pizza dough into a 12-14 inch round and place on a greased rimmed baking sheet and brush with grapeseed oil. Bake for 10-15 minutes until dough is cooked through. Take the dough out and let it cool slightly. Arrange 3-4 slices of provolone in the center of pizza, about 4-5 inches in diameter. Next, arrange the cheddar cheese slices around the provolone in a 2-3 inch band. Do the same with the American cheese slices around the cheddar slices. Place pizza back in the oven for 3-5 minutes until cheese is melted. Serve with Traditional Pasta Sauce on the side for dipping.

You can use red bell peppers and onions to make the candy corn stripes too!
 
To order any Wildtree groceries please go to www.jenwarr.mywildtree.com


Tuesday, October 15, 2013

Maple Bacon Popovers


 
Maple Bacon Popovers 
1 box Wildtree Poppin' Popover batter, prepared according to box directions
1 1/2 tablespoons maple syrup
6 strips of bacon, crumbled

Prepare the popover batter according to directions. Stir in maple syrup and bacon crumbles. Bake according to box directions.


Optional: Top with extra bacon crumbles and a maple glaze (1/2 cup powdered sugar, 1/4 cup milk, 1 tablespoon maple syrup whisked together)
 
To order your Wildtree groceries, please go to www.jenwarr.mywildtree.com

Just Like Mom's Meatloaf Sandwich



Just Like Mom's Meatloaf Sandwich

1 package Wildtree Just Like Mom's Meatloaf Mix, prepared according to package directions
2 roma tomatoes, quartered
1 teaspoon Wildtree Natural Grapeseed Oil
1/2 cup cheddar cheese, shredded
1/2 cup sandwich greens(iceberg, romaine, etc), shredded
2 tablespoons whole grain mustard
1 loaf ciabatta bread

After the meatloaf has cooked, put it aside to cool to room temperature. Turn the oven to 400°F. Place the quartered tomatoes in a bowl and toss with grapeseed oil. Roast for 10 minutes, until slightly softened. Slice the loaf of ciabatta lengthwise and scrape out some of the bread to make room for the ingredients. Place the roasted tomatoes on the bottom, followed by the meatloaf and cheese. Put the bottom half of the sandwich in the oven for 5 more minutes to melt the cheese. Remove the bottom half from the oven and top with iceberg lettuce. Spread the mustard on the top half of the loaf and use it to finish the sandwich. Serve warm with pickles or chips.

To order any Wildtree products please go to www.jenwarr.mywildtree.com.

Friday, October 4, 2013

Balsamic Steak Salad for Two



Balsamic Steak Salad for Two
2 Tbsp Wildtree Balsamic Vinegar (whichever flavor you prefer)
2 tsp red wine vinegar
½ tsp brown sugar
½ pound strip steak
½ tsp plus ¼ tsp Wildtree Rancher Steak Rub
1 tsp Wildtree Roasted Garlic Grapeseed Oil
1 bell pepper, diced
1 onion, diced
1 tomato, diced
1 tsp Wildtree Garlic Galore Seasoning Blend
4 cups lettuce
½ cup feta, crumbled
 
Preheat your grill to high. While the grill preheats mix together the Balsamic Vinegar, red wine vinegar, and brown sugar; set aside. Season the steak with ½ teaspoon Rancher Steak Rub. Grill for about 2-3 minutes per side, or until cooked to desired doneness. While the steak cooks heat the Grapeseed Oil over medium heat. Add the chopped vegetables, Garlic Galore and remaining ¼ teaspoon Rancher Steak Rub. Sauté until tender, about 5 minutes. Divide the lettuce among two plates. Top with cooked vegetables and feta. After steak has rested, slice against the grain and place on top of the salad. Drizzle with the Balsamic Vinegar mixture.
 
To order your Wildtree groceries, please go to www.jenwarr.mywildtree.com.

Tuesday, September 17, 2013

Cedar Plank Garam Masala Salmon

 
Cedar Plank Garam Masala Salmon
1 pound salmon filet
½ tablespoon Wildtree Natural Grapeseed Oil
2 teaspoons brown sugar
2 teaspoons Wildtree Garam Masala
½ teaspoon salt
 
Soak a cedar plank in water for 2-3 hours. Preheat grill to medium high. Place the plank on the grill until one side is lightly charred. Transfer plank to a baking sheet, char side up. Brush the top of the plank with Grapeseed Oil. Place the salmon on the plank. Brush with the ½ tablespoon Grapeseed Oil. In a bowl combine the brown sugar, Garam Masala, and salt. Rub the mixture all over the salmon. Return plank with salmon to the grill. Cover and cook 12-15 minutes for medium well.
 
To order your Wildtree groceries, please go to www.jenwarr.mywildtree.com.

Sautéed Hoisin Bok Choy

 
Sautéed Hoisin Bok Choy
1 tablespoon Wildtree Natural Grapeseed Oil
4 heads baby bok choy, ends trimmed
2 cloves garlic, minced
2 tablespoons Wildtree Hoisin Sauce
2 tablespoons Wildtree Sweet & Spicy Sweet Thai Chili Sauce


Heat Grapeseed Oil in a large skillet over medium to high heat. Add the bok choy and garlic; sauté until tender. Add the Hoisin Sauce and toss to combine. Once plated, finish with Thai Chili Sauce if desired.
 
To order your Wildtree groceries, please go to www.jenwarr.mywildtree.com.

Wednesday, September 11, 2013

Margarita Chicken Club

 
Margarita Chicken Club
 ½ cup Wildtree Agave Margarita Mixer
2 tablespoons Wildtree Jalapeno Grapeseed Oil
1 teaspoon lime zest
2 cloves garlic
¼ cup cilantro
4 chicken breast cutlets (about 1 pound)
2 teaspoons Wildtree Jalapeno Pepper Blend
2 teaspoons warm water
¼ cup light mayo
1 teaspoon lime juice
1 avocados
2 teaspoons Wildtree Guacamole Seasoning
4 slices bacon, cooked
4 buns
4 lettuce leaves
 
Add the Margarita Mixer, Grapeseed Oil, lime zest, garlic cloves, and cilantro to a food processor. Pulse until ingredients are combined. Transfer to a zip top bag along with chicken breasts. Marinate for at least an hour. Meanwhile hydrate the Jalapeno Pepper Blend with the warm water. Stir in the mayo and lime juice; refrigerate until needed. In a separate bowl mash the avocado with the Guacamole Seasoning; refrigerate until needed. After the chicken has marinated, grill until chicken is cooked through. Spread the mayo mixture on the bottom halves of the 4 buns. Top with lettuce, chicken, bacon, and prepared Guacamole.
 
To order your Wildtree pantry ingredients so you can make this yummy dish, please go to www.jenwarr.mywildtree.com.

Pesto Pinwheel Pizza Bread

 
Pesto Pinwheel Pizza Bread
1 bag Wildtree So Quick & Easy Pizza Dough Mix, prepared up to resting point
1/3 cup Wildtree Basil Pesto
1 tablespoon Wildtree Garlic Galore
1 cup warm water
1 cup Wildtree Roasted Garlic Grapeseed Oil
1 cup shredded asiago cheese
1 teaspoon Wildtree Natural Grapeseed Oil
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
 
Preheat oven to 425°F. In a bowl combine the Basil Pesto and Garlic Galore. Hydrate with the warm water and then mix in the Garlic Grapeseed Oil. Roll out the dough. Spread the prepared Basil Pesto over the dough. Sprinkle with asiago cheese. Starting on one of the long edges of your asiago cheese. Starting on one of the long edges of  your dough, gently roll the dough up into a pinwheel. Tuck the edges in at the ends of the loaf when you are done, and carefully transfer the loaf to a parchment lined baking sheet with the seam of the bread facing down. Bake for 20-22 minutes or until top of dough is golden brown. Remove from oven and brush the crust with Grapeseed Oil. Sprinkle lightly with garlic powder and black pepper to taste and allow to cool for ten minutes. Slice and serve warm. Can be served with prepared Wildtree Hearty Spaghetti Sauce Blend.
 
To order your Wildtree pantry ingredients so you can make this yummy dish, please go to www.jenwarr.mywildtree.com.



Asian Veggie Tacos

 
Asian Veggie Tacos
2 tablespoons Wildtree Natural Grapeseed Oil
½ cup red onion, thinly sliced
1 bell pepper, thinly sliced
2 cups mushrooms, sliced
1 cup grape tomatoes, halved
2 tablespoons Wildtree Hoisin Sauce
8 (6 inch) flour tortillas
2 tablespoons fresh cilantro, chopped
¼ cup light sour cream
Sriracha to taste
1 cup cabbage, shredded
 
Heat Grapeseed Oil in a nonstick skillet over medium heat. Add the onion, bell pepper, and mushrooms; sauté until tender, about 5 minutes. Add the tomatoes and sauté two minutes more. Add the Hoisin Sauce and stir to combine. Divide among the 8 tortillas. Top each tortilla with cilantro, sour cream, sriracha, and cabbage.
 
To order your Wildtree pantry ingredients so you can make this yummy dish, please go to www.jenwarr.mywildtree.com.





Marinated Mushrooms



Marinated Mushrooms
8 ounce package white button mushrooms, halved
1 tablespoon Wildtree Roasted Garlic Grapeseed Oil
2 tablespoons balsamic vinegar
1 teaspoon Wildtree Mediterranean Dry Rub

Combine all ingredients in a bowl; toss to coat the mushrooms. Marinate for 30 minutes. Preheat oven to 350°F or preheat grill. Thread the mushrooms onto skewers. Roast for 10-12 minutes, turning half way through, or grill for 5 minutes on each side.

To order your Wildtree pantry ingredients so you can make this yummy dish, please go to www.jenwarr.mywildtree.com.

Lemon Dill Zucchini Chips

 
Lemon Dill Zucchini Chips
1 large zucchini, or summer squash
1 tablespoon Wildtree Natural Grapeseed Oil
1 teaspoon Wildtree Dill Dip Blend
1 tablespoon lemon juice

Preheat oven to 275°F. Use a mandoline, food processor with blade attachment, or knife to slice the zucchini into 1/8 inch slices. Toss the slices with Grapeseed Oil, Dill Dip Blend, and lemon juice. Spread the slices out in a single layer on a greased baking sheet. Bake for 30 minutes, flip and continue baking for another 30 minutes or until zucchini starts to turn golden brown.
 
To order your Wildtree pantry ingredients so you can make this yummy dish, please go to www.jenwarr.mywildtree.com.

Baked Green Bean Fries with Garlic Aioli

 
Baked Green Bean Fries with Garlic Aioli
2 eggs
1 cup Italian style bread crumbs
8 ounces French green beans (Haricot Verts)
2 tablespoons light sour cream
2 tablespoons light mayo
2 teaspoons Wildtree Garlic Galore Seasoning Blend
2 teaspoons prepared horseradish
1 teaspoon Dijon mustard
 
Preheat oven to 400°F. Line a baking sheet with parchment paper. Whisk the two eggs in a bowl. In a separate bowl add the bread crumbs. Dip the green beans in the egg, coat in the breadcrumbs, and place on the parchment line baking sheet. Bake for 12-15 minutes or until breadcrumbs are golden and green beans are tender. While the green beans are baking, mix together the remaining ingredients. Serve as a dipping sauce with the green bean fries.
 
To order your Wildtree pantry ingredients so you can make this yummy dish, please go to www.jenwarr.mywildtree.com.

Wednesday, July 31, 2013

SUMMER MENU-A-DAY FOR JULY ~ Roasted Caesar Chicken with Watermelon Lime Granita


+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on
Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#31 - Roasted Caesar Chicken with Watermelon Lime Granita

The perfect dinner on a beautiful summer day! Prepare the granita in the morning so it is ready for dessert!

Roasted Caesar Chicken
4 chicken cutlets
1 package Wildtree Classic Caesar Dressing Mix
1 cup panko bread crumbs
3 tablespoons Wildtree Natural Grapeseed Oil, divided
2 tablespoons fresh parsley, chopped
2 heads of romaine, halved
1 teaspoons Wildtree Rancher Steak Rub

Preheat oven to 450°F . Line a baking sheet with foil. Place the chicken breast on the prepared sheet. Combine the Caesar Dressing Mix, panko, 2 tablespoons Grapeseed Oil, and parsley in a bowl. Pat the panko mixture onto the chicken breast. Roast the chicken until the crumbs begin to turn golden brown, about 7 minutes. Meanwhile brush the romaine halves with the remaining 1 tablespoon of Grapeseed Oil and sprinkle with Rancher Steak Rub. Remove the sheet from oven place the romaine around the chicken. Roast until chicken is cooked through and the lettuce is browned on edges, about 5 minutes. Serve the chicken on a wedge of lettuce with a drizzle of Wildtree Ranch Dressing.

 +   +   +



Watermelon Lime Granita
3 pounds seeless watermelon, rind removed, diced
1/4 cup fresh mint
1 bag Wildtree Watermelon Lime Frozen Drink Mix

Working in batches, puree all ingredients in a blender until smooth. Transfer watermelon mixture into a freezer-safe container and place in the freezer until frozen solid, about 3-4 hours. Use a fork to scrape into large crystals and spoon granita into chilled glasses.

To order your Wildtree groceries please go to
www.jenwarr.mywildtree.com.

SUMMER MENU-A-DAY FOR JULY ~ Greek Tacos in Pita with Tzatziki Dip & Veggies


+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on
Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#30 - Greek Tacos in Pita with Tzatziki Dip & Veggies

I LOVE Greek food! If you have never tried it, you are missing out!

Greek Tacos in Pita
1 pound ground beef
1 tablespoon Wildtree Opa! Greek Seasoning (You can also use Wildtree's Italian Salad Dressing Mix for a different flavor.)
4 cups baby spinach
10 kalamata olives, diced
¼ cup feta, crumbled
3 pitas, halved

Heat a medium nonstick skillet over medium high heat. Add the ground beef and Opa!Seasoning and cook until the beef is browned and cooked through. Add the spinach and continue cooking until wilted. Remove from heat, fold in the olives and feta. Dived the mixture among the 6 pita halves.

+   +   +


Tzatziki Dip
1 cup nonfat Greek yogurt 
1 tablespoon Wildtree Tzatziki Seasoning Blend 
1/2 cucumber, seeded and grated

Combine Greek yogurt, Tzatziki Seasoning Blend and cucumber in a bowl and mix thoroughly. Refrigerate 1 hour before serving. Serve with an assortment of veggies.

To order your Wildtree groceries please go to
www.jenwarr.mywildtree.com.

SUMMER MENU-A-DAY FOR JULY ~ BLT Salad Rollups with Baked Kale Chips


+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on
Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#29 - BLT Salad Rollups with Baked Kale Chips

 Sometimes it's nice to take a break from cooking a traditional dinner, especially on hot summer nights, but still serve something hearty and delicious.

BLT Salad Rollups
8 ounces Neufchatel cream cheese, softened
2 tablespoons Wildtree Smoked Mozzarella & Tomato Blend
5 strips bacon, cooked and crumbled
1 cup shredded lettuce
1/2 avocado, diced
2 burrito size flour tortillas

In a large bowl combine all the ingredients except the tortillas. Divide the mixture among the 2 tortillas; spread in an even layer. Tightly roll up each tortilla. Wrap tortilla rolls individually in plastic wrap. Refrigerate at least 1 hour. Cut into 1-inch slices; secure each slice with toothpick.

+ + +



Baked Kale Chips
3 cups kale, torn into bite size pieces
1 tablespoon Smoky Bacon Flavor Grapeseed Oil
1 tablespoon Wildtree Spicy Cheddar Popcorn Seasoning (or Rodeo Rub, or Scampi or ANY Wildtree favorite!)

Preheat oven to 350 degrees F. In a large bowl add the kale and Bacon Oil. Use your hands to scrunch the leaves and cover the leaves with the Oil. Add the Spicy Cheddar Popcorn Seasoning and toss with hands so all the leaves are covered. Place in a single layer on a sheet pan (use two pans if necessary.) Bake for 10 minutes, turn the chips, and then continue cooking for 10-15 minutes more. (Smaller pieces will crisp up faster and can be removed from the other sooner. Check every 5 minutes for doneness.)

To order your Wildtree groceries please go to
www.jenwarr.mywildtree.com.

Sunday, July 28, 2013

Wildtree's Fall 2013 ORGANIC Catalog & a Special Gift for You!


Wildtree's Fall 2013 Catalog
16 New ORGANIC Products!

 I have some exciting news...Wildtree launched their NEW Fall Products...16 of them! And they are all 100% Certified ORGANIC! In fact, Wildtree revealed that they will never again launch a product that is not organic. HOORAY for Wildtree!


 Here's the list of our NEW products (see below for how you could win them all!):
Hoisin Sauce
Spiced Cranberry Jam
Hearty Oatmeal Mix In: Coconut
Pot Pie Skillet Meal
Chai Spiced Bread
Dessert Bar Crust
Pumpkin Chocolate Cheesecake
Marvelous Macaroon Mix
Wasabi Ginger Sauce
Everything Spice Blend
Garam Masala
Spicy Carne Asada
4 Flavored Vinegars (orange, strawberry, apple, and raspberry)

 I am gifting the first four hosts who book a Freezer Meal Workshop (in August or September - virtual or in person) with ALL of these delicious products!!! Just contact me now to pick your menu and invite your guests. All you need to do to qualify is have at least 8 friends join you and get the order in before midnight on July 31st. This gift is in addition to your FREE Workshop Bundle for being the host!
 
What are you waiting for?
Dinner is just a few hours away!
Wouldn't you like to know the answer to "What's for dinner?"

Cheers to happy, healthy freezer cooking and to all the new Wildtree groceries!

(Contact me via my website at www.jenwarr.mywildtree.com or message me on Facebook at https://www.facebook.com/WildtreeCookingwithJenWarr.)

SUMMER MENU-A-DAY FOR JULY ~ Italian Beef Stew


+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on
Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#28 - Italian Beef Stew served with a Butter Lettuce Salad

I hope the sun is shining where you are...it is not on Cape Cod! This Beef Stew recipe is sure to hit the spot on such a foggy day!

Italian Beef Stew
5 tablespoons Wildtree Natural or Roasted Garlic Grapeseed Oil, divided
4 medium carrots, chopped into 1/2-inch thick pieces (2 cups)
3 stalks celery, chopped into 1/2-inch thick pieces (1 1/2 cups)
1 onion, diced
2 tablespoons Wildtree Garlic Galore Seasoning
2 ½ pound rump roast, fat trimmed and cut into 1 inch cubes
¼ cup flour
1 teaspoon Wildtree Rancher Steak Rub
4 cups Wildtree Beef Bouillon Soup Base, prepared according to package directions, divided 1 tablespoon red wine vinegar
2 (14.5 ounce) cans diced tomatoes, drained
1 ½ pounds red potatoes, cut into 1 inch cubes
1 tablespoon Wildtree Hearty Spaghetti Sauce Blend
2 tablespoons fresh thyme
1 tablespoon fresh rosemary, chopped

Heat 2 tablespoons of the Grapeseed Oil olive oil in a large pan over medium heat. Once hot add carrots, celery and onion and sauté until lightly golden, about 5 - 6 minutes. Add Garlic Galore and sauté 30 seconds longer. Transfer mixture to a slow cooker and set to high. Place beef in mixing bowl, add flour and Rancher Steak Rub. Toss well to evenly coat beef in flour. Return pot to medium-high heat, add remaining 3 Tablespoons Grapeseed Oil. Once oil is hot add beef and cook stirring occasionally until beef has browned. Add 1 cup Beef Bouillon and red wine vinegar and cook, stirring frequently while scraping bottom of pan to loosen browned bits on bottom, until sauce has thickened. Transfer to slow cooker. Add remaining 3 cups Beef Bouillon, diced tomatoes, potatoes, and Hearty Spaghetti Seasoning; stir to combine. Cover and bring mixture just to a boil, stirring occasionally. Reduce heat to low, cover, and cook 5 hours, stirring occasionally, until beef is very tender. Stir in fresh thyme and rosemary. Season with salt and pepper to taste (if desired).

To order your Wildtree groceries please go to
www.jenwarr.mywildtree.com.

Saturday, July 27, 2013

SUMMER MENU-A-DAY FOR JULY ~ Teriyaki Turkey Meatballs


+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on
Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#27 - Teriyaki Turkey Meatballs served over steamed rice and broccoli

Make this dinner ahead of time before heading out to the beach, on the water, to the pool, on the boat, into the mountains...anywhere you choose to spend a beautiful Saturday! This way, you're sure to come home to a delicious home cooked meal.

Teriyaki Turkey Meatballs

Meatballs:
2 pounds ground turkey
1 box Wildtree Just Like Mom’s Meatloaf Mix
2 eggs, beaten
2 scallions, diced
1 teaspoon grated ginger
¼ cup Wildtree Pacific Fusion

Sauce:
½ cup Wildtree Pacific Fusion
½ cup brown sugar
½ tablespoon sesame oil
1 tablespoon rice vinegar

Preheat oven to 400°F. Mix all of the meatball ingredients together in a mixing bowl. Form the mixture into 2 inch meatballs (should make about 32 meatballs). Heat a large nonstick skillet over medium to high heat. Sear the meatballs on all sides. Transfer them to a greased baking sheet and bake for about 15 minutes, or until they are cooked through. Meanwhile prepare the sauce. Combine all the sauce ingredients in a large saucepan (big enough to hold all the meatballs). Heat the sauce over low heat. Stir often. Once the meatballs are cooked, transfer them to the saucepan. Use a rubber spatula to “stir” the meatballs and coat them in the sauce. Cover and continue cooking for about 5 minutes. Serve the meatballs and sauce over rice with steamed broccoli.

To order your Wildtree groceries please go to
www.jenwarr.mywildtree.com.

SUMMER MENU-A-DAY FOR JULY ~ Tilapia Piccata with Orzo Salad


+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on
Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#26 - Tilapia Piccata with Orzo Salad

This is a super simple meal that you can use with any white fish or chicken.

Tilapia Piccata with Orzo Salad
¾ cup orzo
1 cup grape tomatoes, halved
2 tablespoons parsley, chopped
½ teaspoon Wildtree Lemon Pepper Blend, divided
3 tablespoons flour
2 tilapia filets (about 12 ounces)
1 tablespoon Wildtree Natural Grapseed Oil
½ cup Wildtree Perfect Piccata Sauce
1 tablespoon butter
 
Cook pasta according to package directions. Drain; stir in tomatoes, parsley, and 1/4 teaspoon Lemon Pepper Blend. Set aside and keep warm. Combine remaining Lemon Pepper Blend and flour in a large shallow dish. Dredge fish in flour mixture. Heat the Grapeseed Oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Add Piccata Sauce to pan; cook 30 seconds. Remove from heat. Add butter to pan; stir until butter melts. Serve fish with sauce and pasta.
 
To order your Wildtree groceries please go to www.jenwarr.mywildtree.com.

Thursday, July 25, 2013

SUMMER MENU-A-DAY FOR JULY ~ Mediterranean Fajitas with Blackcurrant Sangria


+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on
Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#25 - Mediterranean Fajitas with Blackcurrant Sangria
 
Simple...delicious...healthy!

Mediterranean Fajitas
2 pounds chicken breasts, boneless & skinless
2 tablespoons Wildtree Natural Grapeseed Oil
2 tablespoons Wildtree Mediterranean Dry Rub
1 cup olives (an variety) diced
2 garlic cloves, minced
1 teaspoon Wildtree Roasted Garlic Grapeseed Oil
8 (6 inch) flour tortillas (or flatbread if preferred)
½ cup hummus
1 cup cherry tomatoes, halved
½ cup roasted red peppers, diced
 
Add the chicken, Grapeseed Oil, and Mediterranean Rub in a large re-sealable bag. Use your hands to coat all the chicken breasts with the Grapeseed Oil and Mediterranean Rub. Preheat grill to medium high. Remove the chicken from the bag and place on the grill. Cook the chicken for about 4 minutes on each side or until completely cooked through. Meanwhile prepare an olive tapenade but combining the olives, garlic, and Garlic Grapeseed Oil; set aside. Transfer the chicken to a cutting board, slice into strips for serving. Enjoy on a tortilla with the olive tapenade, hummus, tomatoes, and roasted red peppers.
 
+   +   +  



Blackcurrant Sangria
1 (750 ml) bottle red wine, we used Pinot Noir
1 cup Wildtree Blackcurrant Cosmo Mixer
½ orange, thinly sliced
½ lemon, thinly sliced
½ lime, thinly sliced
½ cup cherries, pitted
 
Combine all ingredients in a pitcher. Cover and refrigerate over night for best results. Serve over ice if desired.
 
To order your Wildtree groceries please go to

 

Wednesday, July 24, 2013

SUMMER MENU-A-DAY FOR JULY ~ Slow Cooker Chicken Chili Taco

 
+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on
Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#24 - Slow Cooker Chicken Chili Taco

This is a family friendly meal that is super easy to make! Serve it with a fresh garden salad and some Wildtree Cornbread.

Slow Cooker Chicken Chili Taco
1 (15.5 ounce) can black beans
1 (15.5 ounce) can kidney beans
1 (8 ounce) can tomato sauce
2 (10.5 ounce) cans diced tomatoes with green chilies
1 onion, diced
1 cup corn
3 tablespoons Wildtree Taco Seasoning
1 pound chicken breasts, boneless and skinless

In a slow cooker combine all the ingredients up to the chicken. Once combined, add the chicken. Cover and cook on high for 6 hours. Shred chicken, stir to combine with remaining ingredients. Serve over rice or pasta or in a tortilla as a taco.

To order your Wildtree groceries please go to
www.jenwarr.mywildtree.com.

Butter Dipped Artichoke

 
A yummy appetizer for you to try!

Butter Dipped Artichoke
4 artichokes
2 dried bay leaves
2 cloves garlic
4 tablespoons of butter
1 tablespoon Wildtree Lemon Pepper Blend
1 tablespoon Hot Chili Pepper and Garlic Blend

Clean the artichokes by slicing half of the stem, picking most of the smaller leaves around the bottom, slicing 1 inch off the top, and remove the tips of the leaves with scissors. In a large pot place enough water to reach 2 inches with 2 dried bay leaves, 2 cloves of garlic and place a steamer basket at the bottom. Place the arthichokes in the pot and cover with a lid and allow the artichokes to steam at medium heat for 30-35 minutes. Meanwhile in two small diping bowls place 2 tablespoons of butter in each. Add 1 tablespoon of Wildtree Lemon Pepper Blend to one bowl and 1 tablespoon of Wildtree Hot Chili Pepper and Garlic Blend to the other. Heat butter and seasoning in microwave for 20-30 seconds. (For awesome dip, combine both seasonings in all 4 tablespoons of butter.) When artichokes are done cooking, allow to cool and then lightly peel the artichokes of it's leaves. Serve with dipping sauces and enjoy.
 
To order any Wildtree groceries, please go to www.jenwarr.mywildtree.com

Tuesday, July 23, 2013

SUMMER MENU-A-DAY FOR JULY ~ Ranch Chicken Sheet Pan Meal with the World's Best Mashed Potatoes!

 
+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on
Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#23 - Ranch Chicken Sheet Pan Meal with the World's Best Mashed Potatoes!

I LOVE this kind of dinner! It's super easy to make and is always a hit with our family. Actually, anything breaded and served with mashed potatoes is a guaranteed winner for us!

Ranch Chicken Sheet Pan Meal
4 chicken breast cutlets
¾ cup panko breadcrumbs
1 packet Wildtree Creamy Ranch Dressing & Dip Mix
1 tablespoon fresh dill, chopped
3 tablespoons Wildtree Natural Grapeseed Oil, divided
8 ounces green beans salt and pepper to taste

Preheat oven to 425°F. Lightly grease a baking sheet and place the chicken breasts on it. In a bowl combine the panko, Ranch Dressing Mix, dill, and 2 tablespoons of Grapeseed Oil. Pat the mixture on top of the chicken breast. Roast the chicken until the crumbs begin to turn golden brown, about 5 minutes. Meanwhile toss the green beans with the remaining 1 tablespoon of Grapeseed Oil and season with salt and pepper if desired. Remove the sheet pan from oven place the green beans around the chicken. Roast until chicken is cooked through and the green beans are tender, about 5 minutes.
 
Serve with buttery mashed potatoes seasoned Wildtree's Onion & Chive Blend. (Or Garlic Galore...or Garlic & Herb...the possibilities are endless!!!)
 
To order your Wildtree groceries please go to
 

Monday, July 22, 2013

SUMMER MENU-A-DAY FOR JULY ~ Baja Fish Torta with a fresh summer fruit salad


+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on
Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#22 - Baja Fish Torta with a fresh summer fruit salad.

 Perfect dinner for a warm summer night! Excellent with a refreshing salad of local summer fruits.

Baja Fish Torta

1/4 cup light mayo
1 tablespoon capers, rough chopped
1 teaspoon fresh lime juice
1/4 teaspoon Wildtree Chipotle lime Rub
1/4 teaspoon plus 1 teaspoon Wildtree Jalapeno Pepper Blend
1/2 pound swordfish, cut into 2 equal portions
1/4 cup Wildtree Sweet & Savory Pineapple Sauce
1/2 avocado
2 cactus paddles, de-spined, trimmed (optional)
2 teaspoons Wildtree Natural Grapeseed Oil
Salt and pepper to taste
2 rolls, halved and toasted
1/4 cup fresh cilantro leaves
 
In a small bowl combine the mayo, capers, lime juice, Chipotle Lime Rub, and ¼ teaspoon of Jalapeno Pepper Blend. Set aside. In a separate bowl marinate the swordfish with the remaining 1 teaspoon of Jalapeno Pepper Blend and the Pineapple Sauce for about 10 minutes. Preheat a grill or grill pan to medium heat. Brush the cactus paddles and avocado with Grapeseed Oil and season with salt and pepper. Grill the cactus paddles for about 3 minutes on each side; be careful not to overcook otherwise they become mucilaginous. Grill the avocado just long enough to leave some grill marks. Set these ingredients aside. Next grill the swordfish for about 5 minutes on each side or until cooked through. To assemble sandwiches spread the mayo mixture on each half of the rolls. Top the bottom halves with a cactus paddle, the swordfish, then a few slices of the avocado, cilantro, and a top bun. 
To order your Wildtree groceries please go to

Sunday, July 21, 2013

SUMMER MENU-A-DAY FOR JULY ~ Cinnamon Pecan Pull Apart Bread

 
+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on
Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#21 - Cinnamon Pecan Pull Apart Bread
Super yummy for a Sunday morning. I know it's not dinner, but this is certainly a delicious way to start your morning with a cup of coffee and a Sunday paper.

Cinnamon Pecan Pull Apart Bread
1 box Wildtree Sunday Morning Cinnamon Rolls
1 (1/4 ounce) envelope active dry yeast
¾ cup plus 1 tablespoon milk
4 tablespoons butter
1 tablespoon orange zest
2 tablespoons fresh orange juice
½ cup chopped pecans (optional)
1 tablespoon butter, melted

In a large mixing bowl combine about half of the dough mix (doesn’t have to be exact) and the yeast; set aside. In a small saucepan, heat and stir ¾ cup milk and 4 tablespoons butter just until warm (12°F -130 °F) and butter almost melts. Add the milk mixture to flour mixture. Beat with an electric mixer on low for about 30 seconds, scrapping bowl as needed. Beat on high for 3 minutes. Use a wooden spoon or rubber spatula to stir in remaining dough mix. Turn dough out onto a floured surface. Knead until dough is smooth and elastic; dust with flour as needed to keep from sticking to working surface and hands. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of the dough. Cover and let rest in a warm place until doubled in size (45-60 minutes). Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest 10 minutes. Roll dough into a 20x12 inch rectangle. In a small bowl combine the orange zest, orange juice and filling packet. Spread the mixture over the dough. Sprinkle with the pecans. Using a pizza cutter or knife, cut the dough rectangle crosswise in fie 12x4 inch strips. Stack the strips on top of each other, then cut six 4x2 inch pieces. Stager the six pieces, cut sides up, in a greased 9x5 loaf pan. Let rest in a warm place 30-45 minutes or until nearly doubled in size. Preheat oven to 350°F. Bake loaf for 30-35 minutes or until baked through and top is golden. Cool in pan on a wire rack for 10 minutes. Remove from pan and transfer to a serving plate. In a small bowl whisk together the remaining 1 tablespoon milk, 1 tablespoon melted butter, and glaze packet. Drizzle over the loaf.
 
To order your Wildtree groceries please go to www.jenwarr.mywildtree.com.