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 :-)