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.

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

 

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

 

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

www.jenwarr.mywildtree.com.

 

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

www.jenwarr.mywildtree.com.

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.