Saturday, April 4, 2015

A Baker's Dozen


A Baker's Dozen
Did you know that a Baker's Dozen is not 12...but rather 13?
Here's a way to earn your Freezer Meal Bundle for free!
 
Do you love having dinners ready to go from your freezer?
Have you enjoyed attending my Freezer Meal Workshops to create simple, delicious meals tailored to your family?
 
For each Freezer Meal Workshop you attend or bundle you purchase to assemble at home you will receive one credit. When you have 12 credits, your 13th workshop is on me! If you host a workshop, you receive 3 credits (in addition to your free bundle at your workshop)!
 
Contact me to join or host a Wildtree Freezer Meal Workshop.
Jen Warr
 

Twice Baked Potatoes

There is something so wonderfully warm, comforting and filling about a baked potato! They are the perfect accompaniment to meatloaf on a chilly, winter day. You can eat your potatoes in a simple fashion...with butter, sour cream and some Wildtree Garlic Galore. Or you can dress them up by twice baking them. There are infinite combinations to create twice baked potatoes ~ here are a few to enjoy.

Garlic & Herb Twice-Baked Potatoes
Serves 4

Ingredients
4 potatoes
1 tablespoon butter
About 3 tablespoons milk
1 tablespoon Wildtree Garlic & Herb Blend
1/2 cup (2 ounces) shredded cheddar cheese

Preparation
Bake the potatoes at 400 degrees for 45 minutes. Cut the potatoes lengthwise into halves. Scoop the pulp from the potatoes into a bowl, reserving the shells. Add the butter and desired amount of milk to the pulp and mash. Add the Garlic & Herb Blend and mix well. Spoon the mixture into the reserved shells and sprinkle with the cheese. Arrange on a baking sheet.
Bake at 350 degrees until the cheese is bubbly.
 
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Twice Baked Potatoes
Serves 4

Ingredients
2 russet potatoes
½ cup shredded cheddar cheese
½ cup Greek yogurt
1 tablespoon butter, melted
2 tablespoons Wildtree Red Bell Pepper & Garlic Blend
2 tablespoons scallions, diced
½ teaspoon black pepper, divided
 
Preparation
Preheat oven to 400°F. Rinse the potatoes and poke each a few times with a fork. Bake for about 1 hour or until knife tender. When cool enough to handle, slice each potato in half lengthwise. Scoop out the insides and place into a bowl. Leave about ¼ inch thick “shell” for the potatoes. Places shells back onto the baking sheet.

Mash potatoes in the bowl to desired consistency. Add in ¼ cup cheddar cheese, Greek yogurt, Red Bell Pepper & Garlic Blend, melted butter, scallion, and ¼ teaspoon black pepper; stir to combine. Divide filling among potato skins. Top with remaining ¼ cup cheddar cheese.
 
Happy, healthy cooking!
Jen Warr