Cheesy Egg Bake

This is one of 3 recipes I used out of EveryDay with Rachel Ray for our make-ahead Christmas breakfast. The other two recipes were Mixed Citrus Salad and Brown Sugar Coffee Cake. I halved this recipe since it was just for my husband and I and our two small children. It was delicious!

From EveryDay with Rachel Ray December 2012 issue. 

Cheesy Egg Bake
Serves 8-10 Prep 30 Min Bake 45 Min

2 TBSP butter (I used Wildtree's Butter Flavored Grapeseed Oil)
1 and 1/2 lbs mini sweet peppers or red bell peppers, seeded and cut crosswise 1/4 inch thick. (I had roasted a few red bell pepper last week and had them in the fridge so I just used those.)
Salt and Pepper (I used 1/4 tsp Wildtree's Rancher Steak Rub)
1/4 cup chopped flat leaf parsley
6 TBSP snipped fresh chives
10 large eggs
4 cups whole milk
12 slices (1/2 inch thick) white bread
2 and 1/2 cups coarsely shredded gruyere (Since I have no clue what gruyere is, I used shredded white cheddar cheese. It worked great =)

Grease a 9X13 baking dish. In large skillet, heat butter (or grapeseed oil if using.) Add the peppers and a pinch of salt and cook, stirring until peppers are softened. Stir in parsley and 3 TBSP chives.

In large bowl, whisk together eggs, salt and pepper (or steak rub). Whisk in the milk.

In prepared dish, arrange 6 bread slices in single layer, cutting to fit, if needed. Top with the pepper mixture and 1 cup cheese, the with the remaining bread. Pour the egg mixture over the second layer of bread and top with remaining cheese. (This can be made the night before and ready for the oven Christmas morning.)

Preheat oven to 350 degrees. Bake until puffed and brown, about 45 minutes. Let cool for 10 minutes. Sprinkle with remaining 3 TBSP chives.

Cheesy Egg Bake - without extra chives on top

Our pretty plates on Christmas morning! Thanks Rachel Ray!

Mixed Citrus Salad

Rachel Ray had a great-looking recipe for a mixed citrus salad included in her make ahead Christmas brunch menu. I ran out of time and because the kids were sick, I made it really simple.

I simply separated "Cutie" or clementine wedges and tossed in some pomegranate seeds and that was it. The dish looked really pretty and the combination of those fruits were tasty, but I do want to try her salad recipe some time.

Note*** The photo here is of the two fruits I tossed together. Rachel's photo in the magazine looked different and very pretty as well.

Mixed Citrus Salad
Serves 8-10 Prep 45 Min

6 tangelos
4 small ruby red grapefruits
4 naval oranges
2 blood oranges
1 TBSP packed brown sugar
Pinch salt
2 tsp finely grated lemon zest
plus 1 TBSP fresh lemon juice
1 tsp fennel seeds
1 cup pomegranate seeds

Peel tangelos, grapefruits and oranges, removing all white pith. Cut the fruit crosswise, 1/2 inch thick then cut each slice in half. Discard all seeds. (To serve Christmas morning, transfer to resealable bag and refrigerate overnight.)

In small saucepan, bring 1/3 cup of water, the brown sugar and salt to a boil. Remove the saucepan from the heat, add lemon zest and fennel seeds. Cover and let steep for 10 minutes. Pour the mixture through a fine strainer set over a small bowl, pressing the solids to the sides to extract the liquid. Discard the solids. Let the syrup cool to room temperature, then stir in lemon juice. (This can also be covered and refrigerated overnight.)

About 30 minutes before serving, pour off the liquid from the fruit (you can drink that) and tranfer the fruit to a large bowl. Gently stir in sugar syrup and pomegranate seeds.

Again - this photo was just clementines and pomegranate seed - not this whole recipe

Brown Sugar Coffee Cake

This recipe was part of Rachel Ray's make ahead Christmas brunch. We loved it! There were a lot of steps involved and it made quite a few dirty dishes, but it was so yummy that after tasting it, I didn't mind.

From EveryDay with Rachel Ray Dec 2012 issue

Brown Sugar Coffee Cake
Serves 10-12 Prep 35 Min Bake 1 Hr 10 Min

1 cup sliced almonds, toasted
2 cups packed light brown sugar
2 cups flour
1/2 tsp salt
1 cup sour cream (I used whole milk Greek yogurt)
2 tsp pure vanilla extract
2 sticks (8 oz) unsalted butter, at room temperature
6 eggs at room temperature
powdered sugar for dusting (I never made it to this step)

Position rack in middle of oven and preheat to 350 degrees. Grease and flour a 10-inch (10 cup) bundt pan. Using a food processor, finely grind almonds and 1/4 cup of the brown sugar. Sift flour, salt and baking soda into a large bowl. Whisk in the ground almond mixture. In a small bowl, combine sour cream (or yogurt) and vanilla.

Using a stand mixer, beat the butter on medium speed until creamy. (About 2 minutes.) Turn to medium high and add remaining 1 and 3/4 cup brown sugar, scraping the bowl occasionally. Beat about 5 minutes. Add eggs one at a time, beating well after each addition. At low speed, add the flour mixture in 3 batches, alternating with sour cream (or yogurt) mixture in 2 batches. Begin and end with flour mixture. Beat just until combined.

Transfer batter to prepared bundt pan. Smooth the top. Bake until toothpick inserted into the center comes out clean. (About an hour and 10 minutes.) Let cake cool in the pan on a rack for 10 minutes. Invert cake onto rack and cool completely.

To serve Christmas morning, wrap cake in foil and store at room temperature overnight. Before serving, transfer cake to a platter and dust lightly with powdered sugar.

Our complete Christmas brunch loosely based on Rachel Ray's menu

How Big's Your Want To? My Weight Loss Journey

How Big’s Your “Want To?”

My Weight-Loss Journey

By Regina Cyzick Harlow

            Three stressful difficult pregnancies bore us the most beautiful and precious children in the world, but it also added more than 40 pounds to my body that hung around long after the babies were out instead of in. If you want an awakening, figure out what you weigh and what you should weigh then place the difference in a bucket or wagon or container and try carrying it around. Forty plus pounds is not just something I could carry on my hip all day, but I was lugging that extra weight around all the time.

Creamy Carrot Soup

Here's a quick back story: One of our favorite bedtime stories is a book about three bunnies spending a summer evening playing, eating dinner, having family time, then going to bed. In that story, the bunnies eat carrot stew, radishes and lettuce for supper.Of course, as I post this, I can't find the book to refer to. You should have seen me grasping around the book shelf with only Eli's night light, trying to find this book. The name of it is "Sweet Dreams" and I think it was written by Lisa McClure. I am a firm believer in playing with food, making it fun, having the kids help cook and it turn, hope that I am helping them develop a healthy relationship with food. So... we made dinner tonight from one of our favorite children's books.

I searched for "Carrot Stew Recipes" online and found many. I am so glad I chose this one.
Looks like any combination of suggestions below would make a delicious carrot soup. I might have to try all the combinations throughout the winter.

 Carrot Soup from the 1977 edition of Moosewood Cookbook

2 pounds peeled or scrubbed, chopped carrots
4 cups stock or water (I added Wildtree's Chicken Bullion Soup Base, you could also use their Vegetable Bullion)
1 1/2 teaspoon salt
1 medium potato, chopped (optional, for heartier soup)
3-4 tablespoons butter (I used Wildtree's Butter Flavored Grapeseed Oil)
1 cup chopped onion
1-2 small cloves crushed garlic
1/3 cup chopped cashews or almonds (I used almonds)

Choose one:
1 cup milk
1 cup yogurt or buttermilk plus a little honey (I used whole-milk Greek Yogurt and about 1 Tablespoon honey)
1/2 pint heavy cream
3/4 cup sour cream

Seasoning choices:
-2 pinches of nutmeg, 1/2 teaspoon dried mint, dash of cinnamon (I used these seasonings but used fresh mint from our garden.)
-1 teaspoon each of thyme, marjoram and basil
-1 teaspoon grated ginger

Place carrots, liquid and salt (and potato if you are using it) into a medium sized soup pot and bring to a boil. Cover and simmer it for 12-15 minutes. Let it cool to room temp.

Saute the onion, garlic and nuts in the butter until the onions are clear. You can sprinkle in a little salt to help draw the moisture out of the onions. Towards the end of cooking, stir in the seasoning combo of your choice.

Puree everything together in a blender until smooth (I deviate from her recipe at this stage. I dump the sauteed onions, garlic and nuts into the pot with the cooked carrots and use an immersion blender to puree. It saves dishes and energy).

Whisk in one of the dairy products. As I mentioned in the beginning, I often leave this step out until I'm just about to eat a bowl of soup. I'll stir in a little milk, a spoonful of yogurt or some cottage cheese just before serving (and just after reheating, if I'm using the microwave).

Garnish with toasted nuts, some toasted bread crumbs or eat just as it is.

Healthy Drink/Lunch

Place 1 banana (ends trimmed but WITH peel) into a blender or juicer.
Add 1 large carrot (ends trimmed but with peel)
And 1 apple, peel on, seeds and stem removed
About 1 cup water (maybe more to desired consistency)

Be sure to wash the banana, carrot and apple well!

Puree until smooth. Makes about 1 16-oz cup.

Thanks to my friend, Kimberly Littreal, I found out that juicing the banana with the peel adds a lot of nutrients and helps with depression and vision. 

Moroccan-Style Stuffed Acorn Squash

I can't remember where I got the original recipe for this, maybe WebMD? But our family really enjoys it. Just another great way to take a wonderful food such as squash and make it irresistible even for non-squash eaters while keeping it healthy too. 

Moroccan-Style Stuffed Acorn Squash 

2 large acorn squash halved/seeded
     (Bake squash cut side down until tender - 350 degrees for about 30 minutes)
Keep squash warm while preparing filling since you do not return this stuffed squash to the oven.)

(The original recipe calls for 2 Tablespoons brown sugar and 1 Tablespoon melted butter. Dissolve sugar in melted butter and brush into the baked squash cavity. ~ I skip this step, but I'm sure it is a tasty addition.)

2 Tablespoons Grapseseed Oil or butter
2 cloves garlic, chopped or minced
2 stalks celery, chopped (Sometimes I use one diced apple in place of the celery)
2 carrots, chopped
1 cup Garbanzo beans, rinsed and drained
1/2 cup raisins (I have also used dried Cranberries in place of raisins)
1&1/2 teaspoons ground Cumin (I use Wildtree's "Rockin' Moroccan Rub!" YUM
Salt and Pepper to taste (I use a shake of Wildtree's Rancher Steak Rub in place of salt and pepper)
1 14-oz can chicken broth (I use Wildtree's chicken or vegetable bullion soup base)
1 cup uncooked couscous

Heat grapeseed oil or butter, Stir in garlic, celery (or apples, whichever you are using) and carrots. Cook five minutes. Add Garbanzo beans, raisins and seasonings. Cook until veggies are tender. Add chicken broth and couscous. Cook, stirring often, just until couscous is tender. Pile mixture into squash halves and serve.

 

Marinated Moroccan Chicken

 I just threw these ingredients together and we LOVED it.

1 pound chicken breasts or tenderloins, (thawed)
1/2 cup plain Greek yogurt
2 Tablespoons Wildtree's Rockin Moroccan Rub (Could use any seasoning you like really.)

Rub Greek yogurt and Moraccan Rub over chicken. Marinate for several hours. Grill.

Skillet Supper

This recipes comes from our church cookbook. It was submitted by Winnie Wilfong. This was a big hit with the adults and the kids at the Harlow Homestead.

Skillet Supper

1 pound ground beef
4 medium potaotes
4 medium carrots
2 medium oninos
3/4 cup Pet milk (I used regular milk and added 1/2 cup Wildtree Kids Cheese to make a cheesy sauce)
1&1/2 teaspoons salt
1/8 teaspoon pepper (I used Wildtree Rancher Steak Rub in place of salt and pepper)
4 Tablespoons shortening (I used Wildtree Grapeseed oil)
1 Cup water

Method: Brown hamburger slowly in skillet with shortening or Grapeseed oil. Add chopped vegetables and water. Cover and cook slowly 20 minutes or until vegetables are tender. Stir occasionally. Add Pet milk (or cheese sauce ((Wildtree Kids Cheese mixed with milk)) and continue cooking about 3 minutes longer or until thickened.

Delish!

Roasted Cauliflower

This makes a delicious side dish and the leftovers make an excellent addition to a toss salad. I couldn't find my photo of the cauliflower in the pan or plate, but I have included one of the leftovers on a toss salad.This recipe is easily doubled for "leftovers on purpose." I got the original recipe here.

1 head cauliflower
2-3 cloves garlic peeled and minced
Lemon juice from half a lemon
Grapeseed Oil (or oil of your choice)
Coarse ground salt and pepper (I use Wildtree Rancher Steak Rub)
Parmesan cheese (I skipped this because I didn't have any on hand, but know it would be a tasty addition!)

Method: Preheat oven to 400 degrees. Cut cauliflower into florets and place single-layer into oven-proof baking dish. Toss the minced garlic and salt and pepper or steak rub in with cauliflower florets. Squeeze lemon juice over top and drizzle with Grapeseed oil.

Bake uncovered for 25-30 minutes or until cauliflower is fork-tender and cauliflower tops are lightly browned. Remove from over. Sprinkle with Parmesan cheese (if using) and serve immediately.

Well, I thought I had a photo of the roasted cauliflower, but here it is as leftovers on top of a salad.

Stuffed Butternut Squash

Our family loves this dish. I found the original recipe in "Mennonite Recipes from the Shenandoah Valley."
I will include the original as well as my adaptations. One thing I have found is that because you have to bake the squash then stuff it and bake it again, I have to plan well ahead. I often bake the squash in the morning or around lunch time and even make the filling, refrigerate, then stuff and bake them for dinner. Let me know if you try it and what you think.

Stuffed Butternut Squash
Makes 6 large servings

3 small to medium-sized butternut squash
1/2 to 3/4 pound ground sausage (browned and drained)
1 cup grated sharp cheddar cheese
1 & 1/2 cups soft bread crumbs (not the prepackaged kind)
1/4 cup butter, softened (I use a scant 1/4 cup Wildtree Butter Flavored Grapeseed Oil)
3 Tablespoons chopped green peppers
2 Tablespoons chopped onion
1 teaspoon salt
1/8 tsp black pepper (I use a dash of Wildtree Rancher's Steak Rub in place of the salt and pepper)

Method: Split squash. Remove and discard seeds.

Place squash cut side down in baking dish. Bake at 350 degrees for 45-90 minutes, or until tender. Remove from oven. When cool enough to handle, scoop out pulp, leaving shell 1/4 inch thick.

Mash pulp and mix with remaining ingredients. Pile lightly back into shells and bake again at 350 degrees until lightly browned, about 30 minutes.

Brussels Sprouts with Bacon Horseradish Dressing

Believe it or not, Brussels sprouts is a favorite family vegetable in our household. I often drizzle any flavor of Wildtree Grapeseed Oil and toss with any Wildtree seasoning (Example: Roasted Garlic Grapeseed Oil and California Style Garlic and Pepper Blend or the Lemon Rosemary Blend.) Then I put them on a cookie sheet and roast them at 350 degrees until they are nice and brown. You can eat them hot or as a cold salad.

So, that's what I did with these Brussels sprouts, but then I added a creamy bacon horseradish dressing for something different.

Ingredients:
2 packages fresh Brussels sprouts (2 pounds)
1 Tablespoon Wildtree Grapeseed oil or oil of your choice
Dash of preferred seasoning (can just be salt and pepper)

Dressing: 4 strips bacon (fried and crumbled)
1/4 cup sour cream (I do not use non or low fat)
2 teaspoons horseradish

Method: Cut stems from Brussels sprouts and halve or quarter. Toss with Grapeseed Oil and seasoning. Roast at 350 degrees until nice and brown. (You can steam these instead if you prefer.)

Mix dressing ingredients together and stir to coat. Delicious hot or cold.

Snickerdoodles

Our 4-year-old son is like his mama when it comes to loving cinnamon, nutmeg, ginger, pumpkin and all the rest. I asked him what kind of cookies he wanted today and he said "cinnamon." So, here's the Snickerdoodle recipe I used.

Ingredients:
1/2 cup butter
1&1/2 cups sugar
1 teaspoon vanilla extract
2 eggs
1/4 cup milk
3&1/2 cups flour
1 teaspoon baking soda

Coating: 5 Tablespoons sugar and 2 Tablespoons cinnamon

Method:  Preheat oven to 375 degrees. Beat butter with mixer until light and fluffy. Add sugar and vanilla and beat again. Add eggs, beat, then add milk. Sift dry ingredients (except cinnamon and sugar coating) and stir into butter mixture to blend. Refrigerate for 15 minutes. Roll into 1-inch balls. Roll cookies in coating. Place 2 inches apart on cookie sheet and bake for about 10 minutes.

Yogurt Honey Muffins

These were absolutely delicious and healthy enough I didn't mind serving them to the children for breakfast or a snack. This was one of the rare times I followed the recipe (almost) to a T.

Ingredients:
4 Tablespoons butter
5 Tablespoons honey
1 cup plain yogurt (I do not use non or low-fat anything)
1 egg
grated rind of lemon
1/4 cup fresh-squeezed lemon juice
1 cup all purpose flour (I always use unbleached)
1 cup whole wheat flour
1&1/2 teaspoons baking soda
pinch of grated nutmeg

Method: Preheat oven to 375 degrees. Grease a 12-muffin pan, or use paper liners.

In a saucepan, melt the butter and honey together. Remove from heat and set aside to cool slightly. In a large bowl, beat together the yogurt, egg, lemon rind and juice. Add the butter and honey mixture. Sift together dry ingredients and fold into the yogurt mixture just to blend. Fill prepared muffin pan. Bake for 20-25 minutes or until tops spring back lightly when touched. Allow to cool in pan 5 minutes before transferring to a wire rack. Serve warm or at room temperature. 

Red Potato and Kale Soup

This soup is so yummy all year long. This is my variation.

1 Tablespoon Wildtree grapeseed  oil (your choice of flavor) or all-natural butter

1 Cup chopped onions

1 Cup chopped carrots

1 Cup chopped celery

2 cloves of garlic, mined

2-3 Tablespoons Wildtree Vegetable or Chicken Bullion  Soup Base

Fresh Kale

You could add chicken or sausage to this soup to make it more hearty.

Saute onions, carrots, and celery until soft. Add minced garlic and stir. Add water and bullion soup base.  Peel 6 to 8 red potatoes add to veggies in pot along with fresh chopped kale.Can add a dash of Wildtree Smoky Chipotle Hot Sauce or cayenne pepper. Dash of Wildtree Rancher Steak Rub or salt and pepper to taste.

Lemon Ginger Honey Tea (Immune support and cold assist)

We've already experienced our first colds of the season at the Harlow Homestead. I've made several rounds of this tea. I enjoy it, but it takes lots of encouragement to get the rest of the family to drink it. Adjust ingredients to desired strength/taste. You only need three ingredients. Fresh Ginger Root, Honey and Fresh Lemon.

Grate about 1 inch of the ginger root. (I keep one in the freezer.) A micro-planer works well for grating this.
Juice one lemon (I also use the micro-planer and add a little lemon zest.)
Honey to taste.

Boil water. Meanwhile, put the grated ginger, juice of lemon and honey into a thermos. Add boiling water and steep for about 20 minutes. Pour through strainer into cup. Enjoy (or according to my husband, tolerate.) The original recipe came from this link.

Regina's Shipwreck Chili

My quest for a good chili recipe began a few years ago when a buddy of mine challenged me to a chili cook-off. I realized at that point that I had never made chili before. I found a random recipe and my friend showcased his own creation. He won the cook-off hands down.This is a recipe I have developed using his original ideas and making it completely my own. I call it shipwreck chili because of the number of random ingredients it takes. Others call it Best "darn" Chili.If you want to make this recipe, I can set you up with the Wildtree ingredients you need.

I seldom have time for "presentation" photos, so here is the chili in the Dutch oven

1 pound ground beef
1 pound ground sausage
2 16-oz cans red kidney beans - rinsed and drained
2 16-oz cans pinto beans - rinsed and drained
1 28-oz can petite diced tomatoes
1/2 cup Wildtree's Fiesta Salsa Blend
1 12-oz can tomato paste
1/2 - 3/4 cup brown sugar
3-5 Tablespoons Wildtree's Leslie's Chili Mix
1-2 Tablespoons Worcestershire sauce
1 teaspoon Wildtree's Rancher Steak Rub
1 Tablespoon ground cinnamon
1 Tablespoon Cocoa powder
1 12-oz beer (I prefer a dark lager)

Method: Brown ground beef and sausage with Rancher Steak Rub slowly in skillet. When it is almost completely browned, add Worcestershire Sauce, brown sugar, cinnamon, cocoa powder, tomato paste and Leslie's Chili Mix.

Transfer into large Dutch oven, cooking pot or crock pot.

Stir tomatoes and Fiesta Salsa Mix together and stir together with other ingredients in the pot. Add beans.

Finally add beer. Let simmer on very low for several hours. Stir often.

Serve with Wildtree's Beer Bread or Wildtree's Texas Cornbread.

For variation on the corn bread, add a tablespoon of Wildtree's Jalapeno Blend and a 1/2 cup of shredded cheddar cheese to the batter before baking.

Oatmeal Rolls

I serve this roll recipe with the sandwich spreads, use them for mini sandwiches, give them as gifts and more. They are yummy!

Oatmeal Rolls – Regina’s Version

2 Tablespoons dry yeast

1/3 cup very warm water (120 – 130 degrees)

Mix together in medium to large glass mixing bowl and set aside 

2 cups water

1 cup quick-cooking (not minute) oatmeal

3 Tablespoons Wildtree Butter-Flavored Grapeseed Oil

1 teaspoon apple cider vinegar – a natural preservative

½ cup raw sugar

2 Tablespoons molasses

1 and ½ teaspoon salt

1 cup whole wheat flour

3 cups white bread flour

Buttered Grapeseed Oil for brushing the tops after they are baked

Boil the 2 cups water, add oatmeal and butter oil. Simmer one minute. Pour into large mixing bowl and let cool. Add vinegar, sugar, molasses, salt yeast mixture and whole wheat flour. Mix well. Add remaining flour. Knead well. Cover dough and let rise 1 hour or until double in size. Punch down and pinch off rolls. Try to maintain consistent size. 

Put ball of dough on clean surface and gently cup your hand. Roll the dough loosely inside the palm of your hand to form roll. May need to use a little flour too. Place rolls on large cookie sheet and let rise again until double in size.

Bake at 350 for 20 minutes. As soon as you remove them from the oven, brush tops with buttered grapeseed oil or butter.

Original Recipe

Instead of Buttered Grapeseed oil – use 3 Tablespoons real butter

In place of raw sugar and molasses – use 2/3 cup brown sugar and 1 Tablespoon regular sugar

Instead of wheat flour use 4 and ½ cups white flour

Rodeo Roasted Carrots

2-3 pounds carrots washed and sliced
1 Tablespoon Wildtree's Roasted Garlic Grapeseed Oil (of flavor of your choice)
1-2 Tablespoons Wildtree's Rodeo Rub

Stir together. Spread on cookie sheet. Roast at 350 for about 45 minutes or until carrots are tender/crisp.

Best Butter Trick Ever!

Eeek! Butter?! Really? Actually, yes. Besides Grapeseed oil; butter and lard are staple ingredients in my kitchen. I have much less fear of using pure animal fat or a pure dairy product than I do processed chemicals without the fat. So, if butter is in your refrigerator too, you won't want to miss this trick!

Soften a stick of butter (or 1/4 cup of your homemade butter.)
Add a few teaspoons of grated lemon zest
I also added a teaspoon of Wildtree's Dill Dip Blend
Roll up in wax paper and put back in fridge to harden
Cut off slices and put on top of your cooked favorite vegetable or meat to make its own sauce or rub on steak, chicken or other meat and grill!

I sauteed zucchini and summer squash in this butter and it was oh so delicious!  

(I also did this with Wildtree's Chipotle Lime Rub and we rolled our sweet corn in it! YUM!!!)

You can use any combination of fruit zests and seasoning blends.

Sandwich Spreads for Picnics

I use my veggie/fruit tray to take homemade sandwich spreads to cookouts and picnics. I usually put pickles or cherry tomatoes in the center. This tray has hummus, pimento cheese, egg salad and cucumber spread. Recipes below. I place my homemade oatmeal rolls and some crackers next to the tray.

Hummus

1 15oz can garbanzo beans (Chickpeas) rinsed and drained
1/2 cup sesame seeds
1 Tablespoon Wildtree's Zesty Lemon Grapeseed Oil (or oil of your choice)
2 garlic cloves
Juice of 1 lemon (unless using the lemon grapeseed oil, then you don't need the lemon juice)
1/2 teaspoon cumin
1/2 teaspoon paprika
dash of cayenne pepper
OR in place of the cumin, paprika and cayenne pepper use
1 tablespoon Wildtree's Chipotle Lime Rub
Cold water as needed
Salt to taste

(You can use a number of seasoning blends in this. Another favorite, in place of the Chipotle Lime Rub is Wildtree's Rockin Moroccan Rub.)

Mix in blender or food processor until smooth, adding cold water as needed until desired consistency.

Pimento Cheese

    1 (3-ounce) package cream cheese, room temperature

    1 cup grated sharp cheddar

    1 cup grated Monterey Jack

    1/2 cup mayonnaise

    1/2 tablespoon Wildtree’s Smoked Mozzarella and Tomato Blend (optional)

    2 to 3 tablespoons pimentos, smashed

    1 teaspoon grated onion

    1-2 tablespoons sugar if desired (I prefer without)

Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended. It can be used as a dip for crudite or as a sandwich filling.

Egg Salad

 

 6-8 hard boiled eggs

3/4 cup or more of mayonnaise

1 teaspoon or more of Wildtree's Adobo Seasoning Blend

1 teaspoon or more of Wildtree's Tatziki OR Dill Dip Blend

Place all ingredients in a food chopper (my favorite is the Tupperware chopper) and stir until desired "chunkiness."

Cucumber Spread

1 large hothouse cucumber, grated
1/3 or so cup sour cream or Greek togurt
1-2 teaspoons Wildtree Dill Dip Blend

Mix together and chill. Add the sour cream or yogurt a little at a time. Otherwise this might get too runny.

Fried Cabbage and Quinoa

This is an alternative to the fried cabbage and noodle dish I grew up eating. Although it carries the word "fried," don't panic, it won't sabotage your healthy eating plan at all.

1 head of cabbage, heart removed and sliced in thin strips (It will look like a LOT, but it reduces down to just enough.)

Fry cabbage in a Tablespoon or two of Wildtree's Butter grapeseed oil (or regular butter.) Stir often. Add about a teaspoon or two of sugar to the cabbage when its starting to look brown around the edges. Salt and pepper to taste. Serve with cooked quinoa or cooked buttered noodles.

Super Easy, Super Yummy Snack

This snack looks unassuming, but once you start crunching, its hard to quit munching!

1 bag pretzel sticks
1 bag Oyster crackers (I don't use store brand for these because they seem to crumble more)
1 small can salted peanuts

Sauce: 1 cup Wildtree Butter Flavored grapeseed oil (Or oil of your choice such as canola)
1 package Ranch dressing mix (I use Wildtree's)
2 teaspoons Wildtree Dill Dip Mix or dill of your choice

Pour pretzels, oyster crackers and peanuts in large bowl. Mix sauce ingredients and pour over top. Stir to coat. refrigerate for an hour or more.

Lemon Lavendar Tea

Another summertime favorite

For a half-gallon of tea, brew 2 family-sized (or 6 regular) black tea bags in 16 oz of boiling water. I use Luzianne decaffeinated black tea.) Add a few sprigs if fresh lavender and a few sprigs of fresh lemon balm. Brew together for a total of 30 minutes or more. Pour over ice into pitcher. Add a fresh sliced lemon. Delish!

Iced Green Tea

I'm a big fan of green tea. Hot or cold, I have developed a taste for this stuff. I drink several cups a day. Instead of buying bottled green tea, I make my own. One box of 24 family-sized tea bags (I prefer Luzianne decaffeinated) makes 6 gallons equal to 48 16oz bottles of bought tea. Much cheaper and tastier in my opinion. I don't care for sweet drinks so it is always unsweetened for me, but if you must have it sweet, choose an all-natural sweetener and add just enough to make it tolerable for you. I use 2 tea bags for a half-gallon as the box suggests and brew for a good 30 minutes. If you use a lot of ice, use 3 tea bags. Add water and ice to fill up the pitcher and add a sliced fresh lemon or lime. Makes a refreshing summertime drink.

Cinnamon Rolls (aka Melt in your Mouth Heart Attacks)

Seriously, from dough, to filling, to frosting, this recipe took 7 STICKS of butter!

Ready for the oven

I recently lost 12 pounds on my mission to shed 40 and I'm convinced that just ONE of these cinnamon rolls would put all 12 of those pounds and then some right back on me. That's why I repeat this mantra when I look at them...

Ingredients:

1 cup sugar

1 cup butter, melted

1 Tablespoon salt

5 eggs

½ cup milk

2 Tablespoons yeast

2 and ½ cup warm water

12 cups flour

Filling:

1 and ½ cup butter

2 cups brown sugar

2 teaspoons cinnamon (I doubled that)

2 Tablespoons light corn syrup

2 Tablespoons water

For Dough: Dissolve yeast in warm water. 

Mix sugar, salt and butter. Add eggs and milk and beat well. 

 

Add yeast mixture; mix in flour. Knead to make smooth elastic dough. 

Let rise until double. 

Divide dough in half. 

Roll one half into a rectangle ¼ inch thick. 

My little helper

Cover with filling. 

Roll up (starting with long edge) and slice into 1 inch rolls. 

Put a little filling into the pans and place rolls in pan.

 Let rise again. Bake at 350 degrees for 20-25 minutes.

The two in the back are covered with cream cheese frosting and the two in front are covered with caramel frosting

Cream Cheese Frosting

4 cups powdered sugar

4 ounces cream cheese

½ cup butter, softened

1 teaspoon vanilla

3-4 Tablespoons milk

Mix all ingredients together and frost cooled cinnamon rolls.