Post Thanksgiving Deals!

For some this was a very busy weekend shopping. I personally hate to shop and will avoid malls at all cost! I love happening upon a small gift shop with unique items, or a fair with artisans or a boutique with delicious & beautiful goods. I want to help make this holiday season more about family, being grateful for what we have, being present with our loved ones and less about shopping 'til we drop. I love to gift Wildtree because it is something we all need and use - good food! And I would love to help take the stress of holiday gifting and cooking away and fill you with more time, more happiness, more joy and more celebrating. So please take a look at my specials and message me with any questions!! 

Here's how this works...
*Browse my catalog here: http://issuu.com/wildtree/docs/2015catalog_2ndedition
or the new fall insert here: http://issuu.com/wildtree/docs/wildtree2015_fallinsert 
or my website here: www.mywildtree.com/jenwarr

THEN, come back to this Google Doc and FILL IT OUT ENTIRELY. You will enter your order ON THIS FORM. I will complete your 25% discount when I enter the order. https://docs.google.com/…/1yGHFb6KdbYp7PFFEUjm5jz…/viewform…

*Order deadline is November 30th at 8 pm PST

If you have any other questions that come up, please feel free to contact me at jenwarr@gmail.com or call/text 323.273.9277.

CYBER MONDAY SALE

CYBER MONDAY SALE
Yes, it's back to work and back to school today for most - but I know millions of you will be online looking for great deals! I put together a bunch of gift bags to show you how easy it can be. (see below) And by ordering today (November 30) you will get your items at 25 - 50% off!!! Orders over $100 will automatically be entered in my Turkey Trot so you can choose one of the great prizes. (see below) 

All orders must be placed by 8 pm PST tonight - use this link to order - https://docs.google.com/forms/d/1yGHFb6KdbYp7PFFEUjm5jzAbAA2KmRs_AVOCtx0vVMs/viewform?c=0&w=1 Message or text my cell below with any questions. I promise this is the best deal in town - better than the ones I have for December!!! So don't miss out.
Happy, healthy Cyber Monday shopping!
Jen Warr

323.273.9277

 

Some more great gift ideas!

These pictures show our monthly special broken into gift bags. Each Best of Wildtree pack comes with 8 products AND 8 recipe cards. I took an oil from the Infused Grapeseed Oil set and a blend for the Best of Wildtree pack along with a recipe card and tied them up with a bow. Instant perfect gift! 

These are the monthly specials you qualify for with a $50 purchase:

 

TURKEY TROT PRIZES
EVERYONE that has $100 in orders today CHOOSES one of the prizes listed below!!!

1. Steak Lovers Bundle - Rancher Steak Rub, Rodeo Rub and Java Rub
2. Dipping Oil Bundle - European Duo Set ~ Tuscan and Garlic (beautiful box set)
3. Garlic Goodness Bundle - Garlic Galore & Scampi
4. Breakfast Bundle – Blueberry Syrup and Wonderful Waffles
5. Oh My Sweet Chai Bundle - Chai Spiced Bread & Chai Tea Mix
6. Sweet Tooth Bundle - S’mores Dessert Blend, Snickerdoodles and Biscotti
7. Have a Fiesta Bundle – Guacamole Seasoning and Fiesta Salsa Mix
8. Pumpkin Lovers Bundle - Pumpkin Bread & Pumpkin Cheesecake
9. Jam Bundle - Spiced Cranberry Jam & Pineapple Jalapeno Jelly
10. Gourmet Sea Salt Bundle - BBQ, Garlic and Five Pepper Sea Salts
11. Pizza Night Bundle - Quick & Easy Pizza Dough and Perfect Pizza Sauce Seasoning
12. Chocolate Lovers Bundle - Heavenly Chocolate Mousse, Chocolate Whoopie Pies, Peppermint Hot Chocolate

 

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

www.mywildtree.com/jenwarr

 

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.

 

*     *     *

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

www.mywildtree.com/jenwarr

Black Friday ~ Small Business Saturday ~ Cyber Monday Sale all in one!

Black Friday...
Small Business Saturday...
Cyber Monday...

There are so many sales to choose from, what's a person to do?! For your convenience, I'm taking the nonsense and rush out of shopping with a 4 DAY Wildtree Holiday Event. It's time to SAVE from November 28th - December 1st. (See below for details on how to place an order.)

In case you have missed it, I have recently posted some photos on my Wildtree Cooking with Jen Warr page of our newly packaged gift sets. They are BEAUTIFUL and just in time for gift giving. Please head over to my page and see what is going on!

 

This is a great time to start your holiday shopping. 

 

 

To keep things simple...here are my deals:
~ BOGO!! aka Buy one get one. Any product - you purchase one and you will get one for free!
~ $5 flat rate shipping

To place an order, follow these steps...
1) Grab your holiday gift list, a cup of coffee or tea and go to my website at www.jenwarr.mywildtree.com. Click on 'SHOP', then click 'SHOP NOW' next to the PEPPERMINT PARTY event listed. Your order will be added to my site, but not processed until I apply your discounts. (Don't worry - your total will come up as paying full price but as long as you enter it through this party I can adjust your price.)

2) Choose from hundreds of delicious products to fill a stocking, make a basket, take to a hostess, send to a family or fill your own pantry. For some gift giving ideas check out my blog at www.wildtreecooking.blogspot.com

3) Don't forget - if you spend $50, you are eligible for a Half Price Holiday Bundles. 

4) Put a big smile on your face! You just saved time & money and will make some special people in your life very happy!

I will be placing the order on Tuesday, December 2nd. Message me if you have any questions. 

Happy, healthy, holiday shopping!
Jen Warr

Bolognese Sauce ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT 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.


Bolognese Sauce
1 TBSP Wildtree Roasted Garlic Grapeseed Oil
1⁄2 cup finely chopped onion
1⁄2 cup finely chopped celery
1⁄4 cup finely chopped carrot
2 lbs cooked & drained ground beef
2 (28 oz) cans peeled, crushed tomatoes (plain)
2 TBSP Wildtree Hearty Spaghetti
1 TBSP Wildtree Garlic Galore

1/4 cup red wine (optional)
Salt & pepper to taste (or my favorite substitute - Wildtree's Rancher Steak Rub!)

Instructions

Pour all ingredients into crock pot and cook on low 6-8 hours. In the

last 1⁄2 hour of cooking, remove the lid to allow excess liquid to evaporate and reduce the

sauce. Serve over pasta of your choice with an arugula salad with bocconcini, garlic sautéed broccolini and warm Focaccia Bread or garlic bread.

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

 

***Here's a version for the stove top - http://wildtreecooking.blogspot.com/2010/08/bolognese-sauce.html

Crockpot Swiss Steak ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT 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.

Crockpot Swiss Steak
1 tablespoon Wildtree Hearty Spaghetti Sauce Blend 
1 (8 ounce) can hunt's tomato paste, no salt added 
1 (14 ounce) can hunt's petite diced tomatoes, undrained 
1 cup water 
1 small onion, thinly sliced
1 small green pepper, sliced
1/2 cup flour
4 cube steaks, cut into 2 inch pieces 
1 tablespoon Wildtree Natural Grapeseed Oil

Method of Preparation
Mix together Spaghetti Sauce Blend, tomato sauce, water, and diced tomatoes. Add onions and green pepper and cook; set aside when done. Coat cube steak with flour and fry in the grapeseed oil over medium heat. When the steak is browned remove from heat and place in the crockpot. Pour tomato mixture over cube steak and cook in the crockpot on low heat for 6 hours. Serve over mashed potatoes.

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

General Tso’s Shredded Pork with Broccoli Slaw ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT 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.

 

General Tso’s Shredded Pork with Broccoli Slaw
1 pound pork tenderloin
2/3 cup Wildtree Sweet & Spicy Thai Chili Sauce
2 cups broccoli slaw
¼ cup orange juice
2 tablespoons fresh chopped cilantro
2 teaspoons rice vinegar

Method of Preparation
Add pork and Thai Chili Sauce to slow cooker. Cook on high for 4 hours or until pork is tender and shreds easily with a fork. Shred pork and toss in remaining liquid from slow cooker. Combine the remaining ingredients to make a slaw. Season with salt and pepper if desired. Serve pork and slaw on a tortilla, as a sandwich or even with noodles.

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

Harvest Pork Roast ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT 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.

Harvest Pork Roast
3 pound pork butt
1 TBSP Wildtree Roasted Garlic Grapeseed Oil 
1 onion, chopped

Wildtree's Apple Cranberry Jam
½ cup chopped celery
2/3 cup brown sugar
1 apple and 1 pear – peeled, cored & wedged
salt & pepper

Instructions:
Defrost. Empty all contents into crock pot and add 1/2 jar of Wildtree's Apple Cranberry Jam and cook on low for 6-8 hours. Serve with mashed potatoes and sautéed green beans. Cook’s Note: You can also add 1 cup of fresh cranberries when you put everything into the crock pot.

 

***This meal can be made ahead and put into your freezer for another night or made the same day. It's a great way to make sure your family is eating a healthy & hearty meal during this hectic holiday season!

 

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

Corned Beef & Cabbage ~ Daily Crockpot Recipe for October

 

Every day in October I am featuring a CROCKPOT 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.
 

 

Corned Beef & Cabbage4 cups water
1 packet Wildtree Sweet Pickle Spice
3 pound corned beef (with spice packet)
1.5 pound red potatoes, halved
2 pound baby carrots
1 small head cabbage (red or green)

Method of Preparation
In a slow cooker combine the water and Pickle Spice. Add the corned beef, fat side up, and the seasoning packet. Add the potatoes and carrots around and on top of the corned beef. Cover and cook on low 6 hours. Cut the cabbage in half and then quarter each half. Add to slow cooker and continue coking 30 minutes more or until cabbage is teder. Remove corned beef from slow cooker. Rest 5 minutes. Slice and serve with vegetables.

 

Click here for a different version of this meal!

 

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

Outrageous Orange Slow Cooker Short Ribs ~ Daily Crockpot Recipe for October

 

Every day in October I am featuring a CROCKPOT 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.

 

 

Outrageous Orange Slow Cooker Short Ribs

 1½-2 pounds beef short ribs

1 bottle Wildtree Outrageous Orange Sauce

2 carrots, rough chopped

1 onion, rough chopped

1 head baby bok choy, rough chopped

Salt & Pepper, to taste 

 

Season the ribs and vegetables with salt and pepper. In a crock pot, place the short ribs on top of the vegetables and slather with sauce. Do not stir. Cook for 3 hours on high. 

 

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

Slow Cooker Pasta e Fagioli ~ Daily Crockpot Recipe for October

 

Every day in October I am featuring a CROCKPOT 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.

 

Slow Cooker Pasta e Fagioli
2 tablespoons Wildtree Natural Grapeseed Oil
1 medium onion, diced
½ cup carrot, diced
1 cup celery, diced
1 tablespoon Wildtree Garlic Galore Seasoning Blend
2 teaspoons Wildtree Rancher Steak Rub
1 teaspoon Wildtree Hearty Spaghetti Sauce Blend
2 (15.5 ounce) cans red kidney beans
6 cups Wildtree Vegetable Bouillon, prepared according to package directions
1 (8 ounce) can tomato sauce
1 ½ cups ditalini (pasta), orzo, or small pasta of your choice

Method of Preparation
In a nonstick skillet heat the Grapeseed Oil over medium heat. Add the onion, carrot, and celery; sauté until onion is translucent, about 5 minutes. Transfer to slow cooker along with all the remaining ingredients except the pasta. Stir to combine. Cover and cook on high for about 4 hours or low for 6. Add the pasta and cook an additional 25-30 minutes, or until pasta is tender. Serve with shredded cheese and fresh herbs if desired.

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

Pizza Sloppy Joes ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT 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.

 

Pizza Sloppy Joes
2 pounds ground beef
2 onions, chopped
1 bell pepper, chopped
2 (14 ounce) can tomato sauce
2 tablespoons Wildtree Perfect Pizza Seasoning
3 ounce sliced pepperoni
8 buns

Method of Preparation
In a slow cooker combine all of the ingredients except the buns. Cook on low 4-6 hours or until the beef is cooked through and they vegetables are tender. Serve on the buns with
shredded mozzarella cheese if desired.

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

Crock Pot Lemon Rosemary Chicken ~ Daily Crockpot Recipe for October

 

Every day in October I am featuring a CROCKPOT 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.

 

This picture is a similar recipe made in a skillet - see below for the recipe!

Crock Pot Lemon Rosemary Chicken

4 red bliss potatoes, quartered 

1 package baby carrots 

1/4 cup water 

1 tablespoon Wildtree Zesty Lemon Grapeseed Oil 

2 teaspoons Wildtree Lemon Rosemary Blend 

1 pound chicken breasts, boneless, skinless

 

Method of Preparation

Place potatoes, baby carrots, and water in the crock pot. Rub Grapeseed Oil on chicken breasts and sprinkle with Lemon Rosemary Blend. Layer chicken on top of veggies. Cook on low 6 hours.

 

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

 

Lemon Rosemary Chicken Skillet 

1 pound chicken breast cutlets

2 tablespoons Wildtree Lemon Rosemary Blend

1 tablespoon Wildtree Natural Grapeseed Oil 

3 cloves garlic, minced 

1 zucchini, sliced 

1 yellow squash, sliced 

1 medium red onion, chopped 

1 lemon, juiced

  

Method of Preparation

Season both sides of each chicken breast with the Lemon Rosemary Blend. Heat the Grapeseed Oil in a large non stick skillet over medium high heat. Add the chicken and cook until the chicken is cooked through, about 3 minutes per side. Remove the chicken. Add the garlic, zucchini, yellow squash, and onion. Season with salt and pepper if desired. Add the lemon juice. Add the chicken back to the skillet by placing it right on top of the vegetables. Cover and cook for 5 minutes or until vegetables are tender.

Crockpot Vegetable Soup ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT 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.

Crockpot Vegetable Soup
4 cups hot water 
2 tablespoons plus 2 teaspoons Wildtree Vegetable Bouillon Soup Base 
1 (46ounce) can low-sodium tomato juice 
1 (28 ounce) can diced tomatoes
1 small yellow onion, diced 
1 1/2 cups frozen green beans 
1 1/2 cups frozen peas 
1 1/2 cups frozen corn 
1 1/2 cups baby carrots, quartered 
1 1/2 cups bell pepper, chopped 
1 teaspoon garlic, minced

Method of Preparation
Prepare Vegetable Bouillon Base according to package directions. Pour vegetable broth in crockpot. Add all other ingredients and stir. Set crockpot to low and simmer for 4 hours, stirring occasionally. Can also be made on stovetop in stockpot, simmering until vegetables are tender. Serve with Wildtree Beer Bread.

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

Italian Shredded Beef Sandwiches ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT 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.

Italian Shredded Beef Sandwiches
2 pounds beef sirloin
1 1/2 teaspoons Wildtree Italian Dressing Mix
1/4 cup Wildtree Absolutely Onion Blend
1/4 teaspoon of cayenne pepper
1 teaspoon black pepper
1/4 cup water
2 tablespoons low-sodium Wildtree Worcestershire sauce
1 garlic clove, minced
1 medium red pepper, julienned
1 medium onion, julienned
6 bread rolls

Method of Preparation
Season beef with Wildtree Italian Dressing Mix, Wildtree Absolutely Onion Blend, cayenne and black pepper. Place beef and water in a 5 quart slowcooker. Cook on low for 7-8 hours. Remove the beef, shred it, and return it to pot with remaining ingredients. Cook on high for one more hour. Serve on bread rolls.

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

Slow Cooker Santa Fe Chicken ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT 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.

Slow Cooker Santa Fe Chicken
1.25 pounds chicken breasts
2 (10 ounce) cans diced tomatoes with green chilies
1 (15.5 ounce) can black beans, drained and rinsed
3 tablespoons Wildtree Taco Seasoning
¾ cup shredded cheddar
¾ cup scallions, sliced
¼ cup chopped cilantro

Method of Preparation
Add the chicken, diced tomatoes, black beans, and Taco Seasoning to a slow cooker and cook on low for 6-8 hours or high for 4-5 hours. Remove chicken and shred. Return to slow cooker and toss. Serve over rice or in tortillas with shredded cheese, scallions, and cilantro.

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

 

Mole Chicken Tacos ~ Daily Crockpot Recipe for October

 

 

Every day in October I am featuring a CROCKPOT 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.

 

Mole Chicken Tacos
1 ½ pounds chicken breasts, boneless and skinless
¾ cup Wildtree Nut Free Mole
6 (8 inch) flour tortillas

Method of Preparation
Combine chicken and Mole sauce in a zip top freezer bag. Remove air from bag and seal. Use your hands to work the sauce all over the chicken. Freeze. To cook: Completely thaw contents of bag by transferring bag from freezer to refrigerator. Empty contents of bag into a slow cooker. Cook on high 2-3 hours or until chicken is cooked through and tender. Transfer chicken to a bowl or other working surface. Once cool enough to handle, shred the chicken. Return to the slow cooker and toss in the remaining liquid. Serve the chicken on tortillas with desired toppings.

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

Wicked Good Meatballs ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT 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.

Wicked Good Meatballs
1 pound ground beef
1 pound ground sausage
2 boxes Wildtree Just Like Mom's Meatloaf Mix
2 eggs
1/2 cup soy sauce
1/4 cup milk
1/4 cup Wildtree's Organic Ketchup
1/2 cup Cabernet Sauvignon
1 bottle Wildtree Wicked Good Slow Cooker Sauce

Method of Preparation
Combine the meats with Wildtree Just Like Mom's Meatloaf Mix, eggs, soy sauce, milk, and Wildtree's Organic Ketchup. Use a cookie scoop to form meatballs. Add wine to slow cooker and then place meatballs inside. Pour Wildtree Wicked Good Slow Cooker Sauce over the meatballs. Cook on high for about 4 hours or until meatballs reach an internal temperature of 165°F. Serve on spaghetti, as a sandwich, or as an appetizer.

To order your Wildtree groceries please go to

www.jenwarr.mywildtree.com

 

Slow Cooked Apple Cinnamon Pork Tenderloin ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT 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.



Slow Cooked Apple Cinnamon Pork Tenderloin
2 pound pork tenderloin
2 apples, sliced
2 tablespoons Wildtree Oatmeal Mix-in: Sugar & Spice
1 cup red onion, sliced
salt and pepper to taste

Method of Preparation
Cut slices in the pork tenderloin, about every inch, large enough to fit an apple slice. Lay the remaining apple slices in the bottom of the slow cooker. Top with the onion slices and tenderloin. Sprinkle the Oatmeal Mix-in over the top of the tenderloin and season with salt and pepper if desired. Cook on low for 4-5 hours or until pork is cooked through and tender.

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