Caramel Apple Taquitos

 Caramel Apple Taquitos (found on Pinterest)

1 can (20 oz) apple pie filling
Caramel sauce (ice cream topping)
2 Tbsp sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
melted butter
tortillas (I used the smallest ones)

Preheat oven to 350.  Butter 9 x 13 pan.  (I got a lot more out of the recipe than 12 so I also had to use an 8 x 8 pan)
Pour pie filling into large bowl.  Chop the apple pieces into small bits.  I used a pastry blender but you can just use a knife.
Spread about 1/2 tsp caramel sauce (more if you wish) in a stripe across the bottom 1/3 of a tortilla.  Spoon some of  the apple pie filling over the sauce.  Roll up the tortilla and place seam side down in the prepared pan.   Repeat until you have used all the pie filling.
Brush the taquitos with the melted butter.
In a small bowl, mix together the sugar, cinnamon and nutmeg.  Sprinkle on the taquitos.
Bake 15 minutes or until the filling is bubbly.
Serve with whipped cream or ice cream.

Honey Lime Chicken - Freezer Meal

Honey Lime Chicken (6 servings)

4 chicken breasts, cut into strips or bite size pieces
1 Tbsp Wildtree Roasted Garlic Grapeseed Oil (or use olive oil and add 1 1/2 tsp garlic powder)
1 20-oz can pineapple tidbits, reserve the juice
1/4 cup honey
3 Tbsp lime juice
2 Tbsp soy sauce
2 tsp corn starch

If using the garlic powder, sprinkle on the chicken pieces.  Heat oil in skillet over med-high heat.  Add chicken and cook until golden brown.
Drain pineapple (RESERVE JUICE).  Add 1/4 cup of the pineapple juice to the skillet. Cover and simmer 6-8 minutes.
Remove the chicken from the pan and keep warm.
Mix honey, lime juice, soy sauce, cornstarch, and the remainder of the pineapple juice.  Add to skillet. Bring to a boil, stirring constantly.  Cook and stir until thick, about 1 minute.
Add chicken and pineapple tidbits. Heat through.
Serve over rice.  Can garnish with some green onions and chow mein noodles.

To freeze - cook all the way  Allow to cool before adding to gallon size freezer bag. To serve, thaw and warm.

Cranberry Apple Spinach Salad

Cranberry Apple Spinach Salad

These are my ingredients - use quantities to suit your tastes and the number of servings.

Fresh spinach
Dried cranberries
Sliced crisp tart apples
Crumbled bacon
Feta cheese
Sunflower kernels
Cranberry Poppy Seed Dressing (I used the Wildtree brand - you could probably use any poppy seed dressing.  Of course, it won't taste quite as good as mine)

Chicken Tortilla Soup - Wildtree

Chicken Tortilla Soup - Wildtree freezer crock pot meal

8 boneless, skinless chicken thighs

15 oz can diced tomatoes, undrained

15 oz can tomato sauce

3 cups chicken broth

1 small onion, diced

1 cup frozen corn

1 pkg Robust Tortilla Soup mix

½ tsp Ranchers Steak Rub

On cooking day:

4-6 tortillas, cut into strips

½ cup shredded cheese

1 avocado, peeled, diced and tossed with lime juice (optional)

Fresh cilantro – chopped (optional)

Mix together all ingredients in a bag and add label. Double bag and freeze.

Thaw in fridge before cooking.  Place contents in slow cooker.  Cook on high for 3 hours until chicken is tender.  Remove chicken and shred or cut into bite-size pieces.  Return to slow cooker and put temperature on low to continue cooking for one hour. 

Toast the tortilla strips by arranging on an oiled baking sheet.  Spray strips lightly with oil Place under broiler for 1-2 minutes until lightly browned.  Turn over, spray with oil and return to broiler for 1-2 minutes.  Watch closely so they don't burn.   You can add salt, cumin, chili powder or other seasoning by sprinkling lightly after spraying with the oil.  Serve in soup bowls, topped with cheese, avocado and cilantro.

Marinated Cucumbers and Onions - Wildtree

This is based on a recipe I found on the Wildtree website.  You can see the original recipe here.

Marinated Cucumbers and Onions

4 mini cucumbers, trim off ends and slice 

1/2 red onion, cut into slices

1/2 cup apple cider vinegar

1/4 cup water

1/4 cup honey

1/8 cup Wildtree Natural Grapeseed Oil

1/2 TBSP Wildtree Garlic Galore Seasoning Blend

1/2 TBSP Wildtree Dill Dip Blend

Place cucumbers and onions into a heat resistant bowl.  

In a sauce pan, combine vinegar, water, honey, and heat to a boil.  Add the Garlic Galore and Dill Dip Blend.  Stir until combined. 

Pour mixture over the cucumbers and onions.  Refigerate at least one hour before serving.  Best is marinated overnight. 

Bacon Jalapeno Cheddar Bread

This is based on a muffin recipe on the Wildtree website.  You can see it here.

Bacon Jalapeno Cheddar Bread

Toasted with some cream cheese

1 package Wildtree Quick and Easy Beer Bread
1 cup milk
1/2 cup shredded fiesta cheese (or cheddar)
4 oz can diced chilies, drained (use 1/2 can if you don't want it so spicy)
2 slices bacon, cooked and crumbled

Preheat oven to 350.   Mix together all of the ingredients.  Coat loaf pan with spray oil.  Transfer the batter to the loaf pan.  Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.  Let sit for 5-10 minutes before removing from the pan and cooling completely.

Chicken Avocado Burritos

Found this recipe on Pinterest and made a few modifications (of course)

Chicken Avocado Burritos

2 to 2 1/2 cup cooked shredded chicken

1/2 cup Mexican cheese blend

1 avocado, diced

1/2 tsp Wildtree Chipotle Lime Rub

Flour tortillas - I used fajita size and needed 10. 

Spray oil

Mix the chicken, cheese, avocado, and Wildtree Chipotle Lime Rub together in a mixing bowl. 

Place about 1/4 cup of the mixture in the center of a tortilla.  Fold up from the bottom, then fold in the sides.  Lastly, roll it up over the top to the tortilla.  

These can be cooked on the grill and probably could be baked.  I used my George Foreman grill.  Spray the grill with a little oil.  Arrange the burritos on the grill and close.  Cook for several minutes until browned and warmed through.  

Serve with salsa, sour cream and guacamole. 

These can be frozen up to 3 months according to the original recipe.  I would probably use the option to cook before freezing - might as well while the grill is hot.   Then you just heat in the microwave for 3 minutes or until warmed.  

I think they would be good with additional ingredients such as corn, black beans, green onions, and green chilies.  I will have to experiment :-) 

Roasted Avocado

Roasted Avocado

Avocados, ripe but not too soft.
Wildtree Chipotle Lime Rub
Wildtree Ranchers Steak Rub
Olive oil spray

Preheat oven to 400 degrees.   Line a baking sheet with a piece of crumpled aluminum foil.  I found the crumpled foil works well because you can smooth out a little spot for the avocado to help it stand upright.
Cut avocados into 4 or 6 wedges.   Peel if the skin is loose enough - or use a spoon to scoop out each section.
Place on the baking sheet.  Spray liberally with the oil.  Pinch some of the Chipotle Lime Rub between fingers and rub fingers together to lightly sprinkle on the avocados.  Sprinkle with the Ranchers Steak Rub (it is peppery - don't over do it).
Bake for 6-7 minutes.

Southwest Shrimp and Rice Bowl

Southwest Shrimp and Rice Bowl

I found this recipe on the Wildtree website.  Of course, I made some modifications (don't I always) The original recipe can be found here.

12 oz frozen shrimp
1 cup instant rice
1 can black beans, rinsed and drained
1 cup frozen corn
5 tsp Wildtree Chipotle Lime Rub, divided
2 tsp Wildtree Grapeseed Oil (or Wildtree Jalapeno Grapeseed Oil)
1/2 tsp red pepper flakes (omit is using jalapeno oil)


Thaw shrimp and remove tails if necessary.   Place in a bowl and sprinkle on 2 tsp of the Wildtree Chipotle Lime Rub.  Mix well and refrigerate for at least an hour.  ( I do this on my lunch break so I am ready to start cooking when my work day ends).
Cook rice according to package directions (1 cup water and 1 cup instant rice), adding 3 tsp of the Wildtree Chipotle Lime Rub to the water.
While rice is cooking, heat the oil in a skillet and saute the shrimp until heated through.  The shrimp will shrink up and tighten a little.  Add the corn and beans and continue cooking for a few minutes. Stir in the rice.

4 servings (The amount in the photo is about 2/3 of a serving since I divided the recipe into 6 servings)

Cajun Chicken Pasta - PREP COOK

Cajun Chicken Pasta - skillet dinner (PREP COOK recipes contain directions for cooking in preparation ahead of time.  I like to PREP COOK on the weekend and then have quick, easy meals during the week using the prepped dishes).

1 1/2 lb boneless, skinless chicken breast, cut into cubes

2 Tbsp Wildtree Natural Grapeseed oil, divided

2 Tbsp Cajun seasoning, divided - can use more or less to your taste

6 to 8 mini peppers, depends on sizes

1 small yellow onion, chopped

1 (14 oz) can diced tomatoes with basil, garlic and oregano, drain well

2 cups chicken broth, divided

1 cup heavy cream (could use the fat free variety)

2 tsp Wildtree Garlic Galore Seasoning Blend

1 pound uncooked pasta

Sprinkle 1 Tbsp Cajun seasoning over the chicken pieces.  Toss to coat.   Heat 1 Tbsp oil in a large skillet over high heat.  Add chicken and allow to brown on one side.  Turn chicken to brown the other side.  Remove and place on a clean plate - set aside.  

Add 1/2 Tbsp oil, peppers and onions,  Cook until caramelized (dark/black areas).  Add tomatoes and cook about 1 minute to heat through.  Remove vegetables and add to chicken - set aside.

Pour in 1 cup chicken broth. Bring to a boil, scraping the bottom of the skillet to deglaze.  Reduce heat to medium and slowly add the heavy cream, whisking constantly.   Add remaining 1 Tbsp Cajun seasoning (more or less, to taste) and Garlic Galore.   Cook over medium heat until starts to thicken.   Return chicken and vegetables to the skillet.  For PREP COOK - stop here and see notes below.

Stir in 1 cup chicken broth and 1 cup water bring to a boil.  Add 1 pound pasta (I used penne).  Continue to cook, stirring occasionally, until pasta is al dente. Add more water if necessary as it cooks to keep it 'saucy'. 

PREP COOK sauce

PREP COOK - stop where noted above.  Refrigerate the sauce until meal time.   Place sauce in skillet and continue as instructed in the recipe.

You can also stop at the PREP COOK note and serve over spaghetti type pasta or noodles.

Crock Pot Chili

Crock Pot Chili

This is based on my mom's basic chili recipe - 1 lb ground beef, 15 oz can chili beans, quart of tomato juice (usually some she had canned in the summer).  Tom likes his chili thicker so I would use crushed tomatoes.  This time I added some extra seasoning and it was pretty good!

2 lb ground beef, browned and drained
2 - 15 oz cans chili beans, do not drain
28 oz can crushed tomatoes
2 Tbsp Wildtree Leslie's Chili Mix (more or less to taste)
1 tsp Wildtree Garlic Galore Seasoning Blend

Mix all together and cook on low for 5-6 hours.  Stir about every 2 hours to prevent sticking on the bottom.

Tube French Bread

Tube French Bread

I used 2 tube pans I bought from Pampered Chef many years ago and do not believe they are still available. I did search for 'Pampered Chef bread tubes' and other sources are available if you want to purchase.

1 3/8 cup warm water
olive oil
sugar
salt
4 cups flour
2 tsp bread machine yeast

Place ingredients in bread machine according to manufacturer's instructions.  For mine, the liquid ingredients go in first, Then the dry ingredients except the yeast,  A well is made in the flour to add the yeast.

Spray the tube pans and end covers well with oil. Place one end on each tube.
Process on the dough cycle.  Once completed remove the dough and divide in half.  Place one portion in each of the tube pans.  Place other end on the open end and allow to stand for 20 minutes.  Open the top end cover and remove dough to allow about 2 inches of empty space at the top of the tube.  You can shape the removed dough into some rolls and bake with the tubes.
Replace end cover on the tube pan.

Place tube pans vertically in the oven.  (Standing tall).  Bake about 1 hour.  If baking extra dough as rolls, they will only require about 20 minutes.

Once baked, take pans out of oven and remove the end caps.  Allow the bread to cool 10 minutes in the tubes before removing.   Allow loaves to cool completely on a wire rack before cutting.  The bread will be very crusty and a serrated bread knife works best for slicing without distorting the shapes.

Hot Bacon Dip

Hot Bacon Dip

Originally recipe here

8 ounces cream cheese, softened
2 cups light sour cream
1 1/2 cup shredded cheddar cheese
1 package Bacon Bits - real bacon recipe pieces, reserve some for topping
1/2 cup sliced green onion plus some for topping

Preheat oven to 400
Place cream cheese in a large bowl and stir a little.  Add sour cream and mix well.  Reserve some of the bacon pieces and green onions for topping after baking.  Stir in the rest of the bacon pieces, green onions and the cheddar cheese.
Spread in a pie plate.  Bake 25 - 30 minutes or until bubbly and hot.
Top with reserved bacon and green onions.
Serve with bread slices.

Pepperoni Macaroni

Pepperoni Macaroni
(Quick Cooking - Marlene Mohr, Ohio)

One of Rebekah's favorites.

2 1/2 cups uncooked elbow macaroni
1 pound ground beef or bulk sausage
15 ounce can pizza sauce
8 ounce can tomato sauce
1/3 cup milk
3.5 oz package of sliced pepperoni - cut slices in half
4.2 oz jar/can of sliced mushrooms
2.25 oz can sliced black olives, drained (I just slice up about 1/3 cup of black olives since I usually buy the whole ones)
1 cup (4 oz) shredded mozzarella

Preheat oven to 350.
Cook macaroni according to package directions for al dente. Drain.
Meanwhile, in a skillet, brown the ground beef until no longer pink, drain.
In a large bowl, combine the pizza sauce, tomato sauce and milk.
Stir in meat, macaroni, pepperoni, mushrooms and olives.

Pour into a greased 13 x 9 inch casserole.  Cover and bake at 350 for 30 minutes.  Uncover and sprinkle with cheese.  Bake 10 - 15 minutes longer or until cheese is melted.

8-10 servings

Tuna Casserole

Tuna Casserole

16 ounces wide egg noodles (I used no-yolk)

1 tbsp olive oil

1 cup diced white or yellow onion

1 cup diced carrot

3 gloves garlic, minced

1/4 cup all-purpose flour

1 1/2 cup chicken stock

1 1/2 cup milk

2 tsp Italian seasoning

1/2 tsp salt

1/4 tsp black pepper

8 ounces fresh mushrooms, sliced

3 (5 ounce) cans tuna in water, drained

2 cups shredded cheddar cheese

Panko bread crumbs

olive oil spray

Preheat oven to 400 F. Prepare 9 x 13 inch baking dish by spraying with olive oil.

Cook egg noodles al dente according to package instructions.  Drain and set aside.

Meanwhile, saute onion and carrot in olive oil in large skillet for 5-7 minutes or until both are softened.   Add garlic and saute for 1 minute more.  Stir in flour and cook for 1 more minute.

Whisk in the chicken broth until combined, then add milk, Italian seasoning, salt, pepper, mushrooms and tuna.   Continue cooking, stirring occasionally, until the mixture reaches a simmer and thickens,  The mushrooms should be cooked. Remove from heat and stir in 2 cups shreddded cheddar cheese. Cheese will not necessarily melt - that's okay.

Place drained noodles in baking dish.  Spoon tuna and mushroom sauce over the noodles and mix. 

Sprinkle with Panko bread crumbs and spray lightly with olive oil.

Bake 18-20 minutes or until the top of the pasta is slightly browned and sauce is bubbly on the edges.

Serve warm.



Beef and mushrooom skillet dinner

Beef and Mushroom Skillet Dinner


1 lb ground beef, browned and drained
1 medium yellow onion, diced
2 cloves garlic, minced
1 Tbsp olive oil
8 oz sliced fresh mushrooms
3 cups beef broth (I only had 2 cups so added 1 cup chicken broth)
16 oz dry pasta ( I used bowtie pasta)
1 cup sour cream


Brown and drain the ground beef - set aside.
Saute the onion and garlic in the olive oil until tender.   Add the sliced mushrooms and cook several minutes.  Add ground beef and broth.  Stir to mix well. 
Bring to a boil.  Add pasta, stir to mix.  Cover and allow to cook.  Stir occassionally until pasta is al dente.
Turn temperature down to low and stir in 1 cup sour cream.

Crescent Chicken

Crescent Chicken



This is a recipe I came up with by taking bits and pieces from other recipes on Pinterest.  It was good - Tom really liked it.  Might make a few changes the next time I make it.

1 can Jumbo Crescent rolls (8 rolls)

4 cups shredded chicken

8 oz cream cheese, softened

Salt and pepper

1 can condensed cream of chicken soup

1 can skim milk

Parmesan cheese

Preheat oven to 350. Lightly spray 9 x 13 baking dish with olive oil. 

Mix together the chicken and cream cheese - add salt and pepper to taste.

Separate the crescent rolls.  Slightly flatten one roll.  Place about 1/2 cup of the chicken mixture at the wide end of the triangular roll.  Pull up the sides to cover the mixture ending with the long pointed end.  Make sure the chicken is completely covered by the dough and the dough is pinched together to seal.  Place in casserole. 

Repeat with other 7 crescent rolls.

Mix together the soup and a can full of milk.  Pour around the chicken crescents in the baking dish.  Be careful to not pour over the crescents as it will prevent them from browning and will get the dough soggy.

Sprinkle crescents with Parmesan cheese.

Bake 25- 30 minutes or until crescents are golden brown and sauce is bubbly.

Bake 25 - 30 minutes.