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 ~ #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.

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

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.

Breakfast Pizza

There is something about bacon, eggs and a hot cup of coffee that screams weekend living! Our family loves breakfast for dinner, but if I could wake up to this delicious concoction on a Saturday or Sunday morning, I would be very happy!

 

Breakfast Pizza

1 bag Wildtree So Quick & Easy Pizza Dough Mix, dough prepared up to resting point

1 russet potato, cut into ¼ inch thick sliced and cooked in boiling water for 5 minutes

1 tablespoon Wildtree Garlic Galore Seasoning Blend 

1 cup shredded cheddar (or any cheese you’d prefer)

6 slices bacon, cooked
4 eggs
2 tablespoons fresh chives, chopped

 

Preheat oven to 425°F. Roll dough out to desired shape. Lay the boiled potato slices in a single layer over the dough. Season with the Garlic Galore and top with cheddar cheese. Break the bacon slices in half and lay on top of the cheese. Crack each egg onto the top of the pizza (try to find a little nook in between the potatoes or bacon so the egg can sit in). Bake the pizza for 12-15 minutes or until the crust is golden and the whites of the eggs are cooked, yolks will be runny. Cook longer for more cooked eggs. Remove from oven, garnish with chives. Slice and serve with a cup of coffee and enjoy your weekend!

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

Chicago Style Deep Dish Pizza

Seriously yummy eats!

Make them ahead of time so dinner is just popping them in the oven to cook.

 

Chicago Style Deep Dish Pizza
1 cups tomato sauce
1 tablespoon Wildtree Perfect Pizza Seasoning
1 bag Wildtree So Quick & Easy Whole Wheat Pizza Dough Mix, prepared according to directions up to resting point
2 cups shredded pizza cheese
2 cup toppings (we used mushrooms and black olives)

While the dough is resting, combine the tomato sauce and Perfect Pizza Seasoning in a small bowl set aside. Preheat the oven to 450°F. Divide the dough into 4 equal pieces and shape each into a round about 8 inches across. For each pizza, coat the inside of the ramekin liberally with pan spray, arrange 1 cup of cheese in the bottom of the ramekin. Add mushrooms and olives (or other fillings) as desired. Ladle about 1 cup of the sauce over the fillings. Spray the outside of the ramekin with more pan spray, then stretch a round of dough across the top and down the sides to nearly the bottom. Arrange the pizzas on a foil-lined baking sheet and bake in the preheated oven until they are toasted brown on top, about 15 to 20 minutes. Remove from the oven and transfer ramekins to a wood cutting board or other heat resistant surface. Place a serving plate on top of each pizza, then invert it. Turn the bottom of the ramekin with an oven mitt. Lightly run a knife or spoon between the outside of the ramekin and the inside of the dough bowl being careful not to slice through the bottom. Gently lift the ramekin out, turning it as you go, and scoop out the cheese if necessary. Use a fork and knife to eat and enjoy.

 

To order any Wildtree groceries or to see more recipes please go to www.jenwarr.mywildtree.com.