Apple Cake with Brown Sugar Frosting

 Apple Cake 

1 box spice cake mix (or substitute a yellow cake mix with 1/4 tsp ginger, 1/4 tsp allspice, 1 tap cinnamon, and 1/2 tsp nutmeg added) 

20 oz can of apple pie filling

4 eggs

Preheat oven to 350 F. Grease 9 x 13 cake pan. 

Beat together until well blended (there will be chunks of apple) 

Pour into pan. Bake 25-30 minutes or until toothpick comes out clean. 

Allow to cool completely. 

Frosting

1 cup softened butter

3 cups powdered sugar 

1/2 cup brown sugar

1 tsp cinnamon

2 Tbsp milk

1 tsp vanilla 

Whip butter, brown sugar, cinnamon, and vanilla until fluffy. 

Gradually add powdered sugar. 

Add milk until you reach desired consistency 

Spread frosting over cake. 

Egg Roll in a Bowl - Instant Pot

Super easy and super yummy

I found the original recipe Here

1 lb ground turkey
1 tbsp lite soy sauce
1 tbsp garlic powder
1 tbsp ground ginger
1 tsp Wildtree sea salt 5 pepper
1/2 cup beef broth
1 bag coleslaw mix

Brown turkey with soy sauce and spices using sauté setting in the instant pot. When browned,turn off and place coleslaw on top - do not stir.
Close instant pot and set pressure cook for 0 minutes (my brand would not let me set for 0 minutes so I set for the lowest of 3 minutes and watched it closely.  When it got up to pressure and started the timer I turned it off). Use quick release.
Serve in a bowl with wonton chips (below)

4 servings
WW freestyle 0 points


Wonton Chips

Preheat oven to 400 F.  Lightly spray oil on baking sheet.  Cut wonton wrappers in strips ( I cut into three strips). Arrange strips on baking sheet and lightly spray with oil. Sprinkle with salt.
Bake 4-5 minutes - WATCH CLOSELY. They go from crisp to burned quickly.

Spaghetti - Express Cook

Spaghetti - Crock Pot Express Cooker

1 lb ground beef
1/2 Tbsp Wildtree Hearty Spaghetti Blend (or 1/2 tsp each salt, garlic powder, onion powder and Italian seasoning)
1 24-oz jar Prego spaghetti sauce
1 14-oz can Great Value petite diced tomatoes, no salt added (do not drain)
36 oz water
1 lb spaghetti (do not use thin or angel hair)

Use Saute option and brown ground beef mixed with seasonings until no longer pink.  Turn off and drain meat.

Return meat to pot.  Break noodles in half and layer over the meat, criss-crossing as you layer.

Pour spaghetti sauce, tomatoes and water over the noodles.  Push noodles down so they are completely covered with the sauce.

Cook on high pressure for 8 minutes.  Use quick release and once steam has all vented, open pot and stir well.  Some noodles might stick a little but should break apart with stirring.

Delicious!  I served it with Parmesan cheese sprinkled on top along with a small salad and some freezer garlic bread.

Bacon Wrapped Apple BBQ Chicken Breasts - Freezer Meal

Bacon Wrapped Apple BBQ Chicken Breasts

2 lb boneless, skinless chicken breasts or tenders (if breasts are big, cut into 2 or 3 pieces)
1 lb bacon slices
3/4 cup applesauce
1/2 tsp black pepper
1 tsp Wildtree Gourmet Sea Salt:BBQ
1/2 cup Wildtree Cactus Pete's Agave Barbecue Sauce

Wrap the bacon around the chicken breasts (I was able to wrap 2 slices of bacon around each breast piece)
Place in freezer bag and cover with the remaining ingredients.

To cook - thaw freezer bag enough completely (mine was still partially frozen but I was able to separate the portions).  Cook on low 4-6 hours.

Preheat broiler to high heat. Place breasts on broiler pan.  Broil 2-5 minutes or until crisp.
Serve with sauce from the slow cooker.  (I thickened with some corn starch).

12/6/2020

I made this recipe using boneless, skinless thighs and was very good. I used 8 thighs.  I did not freeze but cooked them and put them in a pan in the frig until the next day. 

I changed the sauce a little - 

3/4 cup honey bbq sauce

3/4 cup unsweetened applesauce

1 tsp salt

1/2 tsp Wildtree Rancher Steak Rub ( could just use black pepper )

I made a second batch of the sauce and spooned some on the thighs after they were warm, then placed under the broiler for a few minutes.  

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.