Citrus Pork and Roasted Vegetables

I had too many carrots and potatoes to go in the roaster with the meatloaf I made for the picnic Friday, so on Sunday I made a marinated pork roast using the rest of the vegetables.

Ready for roasting

I threw some of Wildtree's Lemon Rosemary Blend (about 2 Tablespoons) and Wildtree's Dill Dip Blend (about 1 Tablespoon) in a gallon plastic storage bag. I added about a tablespoon of Red Wine Vinegar and a splash Wildtree's Zesty Lemon Grapeseed Oil. I put the pork loin in the bag and marinated that overnight. The next morning, I placed it in the roaster and added the carrots and potatoes, making sure they were covered with the marinade as well. Then I squeezed a fresh lemon over it all and slow-roasted it for several hours. I served the sliced loin with Wildtree's Outrageous Orange Sauce and the vegetable were fabulous with the seasonings from the marinade. The pink peppercorns in the Lemon Rosemary Blend make this dish really stand out. As always, to learn more about all-natural, preservative-free Wildtree, visit my Wildtree page.

Butter Cookie Cream Cheese Fruit Bars

I took these bars to the Sadie Rose Foundation memorial picnic and balloon release too. Sorry about the long name for them, but they are a made-up recipe, using some of my favorite things. I started by using my favorite butter cookie recipe from Deer Valley Ranch, where I was one of many "kitchen chics." There, we made these buttery cookies and served them with a dip of strawberry ice cream for lunch-time dessert.

As you might notice, I forgot to take a picture before my friend, Zena, and I tried them out.

For these bars, I used that "Wonderful Butter Cookie" recipe and spread the dough in a greased 9X13 pan. I baked it as a crust, then spread a layer of Wildtree's Lemon Lime Cheesecake (prepared) and topped it off with fresh blueberries and raspberries. (If you want to make this recipe without the lemon lime cheesecake filling, simply prepare the filling recipe below without adding the cheesecake blend and it will still be a tasty dessert.)There were no leftovers from the picnic and I plan to make them again for our family camping trip this weekend.

Wonderful Butter Cookies

Recipe from Deer Valley Ranch

1/2 cup shortening (I use all butter)

1/2 cup butter (so I use 1 cup butter total and no shortening)

1 cup granulated sugar

1 egg

2 and 1/4 cups flour

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon vanilla (can use 1/2 teaspoon vanilla and 1/2 teaspoon almond flavoring)

Butter cookie crust

Method: Mix all together. Roll in 1-inch balls, roll ball on sugar and press down lightly with a fork. Bake at 375 for 8-10 minutes. DO NOT over-bake or wait for them to turn "brown." These are easy to over-bake.

For the dessert pictured above, make the cookie dough recipe and spread into 9X13 greased pan. SPrinkle the granulated sugar over top of crust. Bake at 350 for 15-20 minutes. Again, do not over-bake. Cool completely. 

Topped with filling and ready for the berries

The filling ready to be spread onto cooled crust

For Filling:

8 oz. cream cheese

4 teaspoons Wildtree's Lemon Lime Cheesecake Blend

1 cup heavy whipping cream (beat with splash of vanilla and 2 Tablespoons sugar until mixture forms soft peaks) 

Mix all together and spread over top of cooled butter cookie crust. 

Top with fresh blueberries and raspberries.

Iced Coffee (Another great potluck contribution!)

Iced Coffee

4 cups strongly brewed hot coffee (regular or decaf)
1 cup granulated sugar
1-2 teaspoons vanilla
Ice
Milk

Pour strongly brewed hot coffee into 1-gallon pitcher. Add sugar and stir until dissolved. Add vanilla. Add enough ice to fill pitcher to 1/3 or 1/2 full. Pour milk into pitcher until full. Stir well and serve immediately. (If taking to a potluck, use a thermal drink container so it stays cold.) People will love you at the family reunion or summer holiday gathering for providing this special treat.)

Our Favorite Meatloaf

Our Favorite Meatloaf

Regina’s Original Recipe

This past week, we hosted our fourth annual Sadie Rose Foundation memorial picnic and balloon release to remember our children gone too soon. While everyone is invited to bring a dish, I like to fix a good-sized contribution since we are the hosts. This year, I made an 8-pound meatloaf and roasted it with potatoes and carrots. Whether you make one batch or double or triple it, this is an excellent potluck contribution wherever you go. 

Meatloaf recipes are a dime a dozen online, but this original creation of mine is our family's favorite. 

I also made some yummy bars and iced coffee for the picnic that I will share in another post.

I forgot to take a photo once it was baked, but this was the meatloaf ready for the oven. I sprinkled the vegetables with Wildtree's California Garlic and Pepper Blend.

2 pounds quality ground beef

½ cup crushed Ritz crackers

1 large egg, beaten

2 Tablespoons Wildtree Absolutely Onion Blend (an all-natural alternative to Lipton’s Onion Soup Mix)

¼ cup soy sauce

A few splashes of your favorite hot sauce (I use Wildtree’s Smoky Chipotle Hot Sauce)

A good ½ cup of milk (more if it seems too dry)

1 teaspoon Wildtree Rancher Steak Rub OR salt and pepper to taste

Add veggies to your liking. (diced peppers, onions, etc)

For a meatloaf of this size, you will need a large mixing bowl

Method: Mix together and shape into loaf. Place in greased pan. Top with glaze recipe below and bake at 350 for 60-75 minutes.(Adjust cooking time for larger meatloaf.)

Glaze:

½ cup ketchup

1 teaspoon Worcestershire sauce

1 – 2 Tablespoons brown sugar

1 teaspoon prepared mustard

(Can add 1 Tablespoon of your favorite jelly: grape, peach, strawberry, blueberry and apple are all good.)

After glazing, I like to sprinkle some Wildtree’s Perfect Pizza Sauce Seasoning Blend over the glaze. Any Italian seasoning would work.

In the roaster, ready for glazing

Enjoying the meal

We write personal messages to our children that have died and release the balloons together

Inevitably, some balloons get stuck in a nearby tree, but still always an emotional and incredible moment as we remember our children together.

Vegetarian Taco Salad

Vegetarian Taco Salad

6 cups torn lettuce
1 cup black or pinto beans, rinsed and drained
1 cup whole kernel corn
1/2 cup sliced black olives, drained
1/4 cup green onions, chopped
1/2 cup or more of sliced or cherry tomatoes
shredded cheddar cheese (optional)

Dressing:
1/4 cup sour cream
2 tablespoons prepared Ranch dressings
1 teaspoon Taco seasoning

Chips:
Take whole wheat tortillas and cut them in eighths.
Pour grapeseed oil in skillet and brown tortilla pieces.
Serve on the side.

Spice Cake with Quick Caramel Frosting

Spice Cake Ingredients:

2 cups brown sugar

¾ cup butter or shortening

4 eggs beaten

1 cup buttermilk

3 cups cake flour (full)

¾ teaspoon baking soda

2 teaspoon baking powder

½ teaspoon ground cloves

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

½ teaspoon salt

Method: Cream shortening and sugar. Add eggs and beat until fluffy. Mix dry ingredients together in a bowl and add alternately to batter with buttermilk. Pour into pan (I use a Bundt pan) and bake at 350 for 40-45 minutes. If using a different pan, adjust times accordingly.

Quick Caramel Frosting

Ingredients:

½ cup butter

1 cup brown sugar

¼ cup milk

2 cups powdered sugar

Method: Melt butter and brown sugar together on low heat and boil 2 minutes, stirring constantly. Add milk and heat just until boiling again. Remove from heat and cool slightly. Stir powdered sugar in until smooth.

I use this caramel frosting for many recipes! It is fabulous, delicious and so easy!

Homemade Cream of Chicken Soup

Homemade Condensed Cream of Chicken Soup - The BEST ever. I don't plan on buying condensed cream of chicken soup ever again.

A flavorful condensed cream of chicken soup base recipe for use in dishes that call for canned creamed soups. Yield: 3 cups (about 2 cans)

Ingredients:

1 1/2 cups chicken broth*

1/2 teaspoon poultry seasoning

1/4 teaspoon onion powder** (I used Wildtree's Onion and Chive Blend)

1/4 teaspoon garlic powder*** (I used Wildtree's California Style Garlic and Pepper Blend in place of the garlic powder and the pepper and salt)

1/8 teaspoon black pepper

1/4 teaspoon salt (or less; taste to test)

1/4 teaspoon parsley

dash of paprika

1 1/2 cups milk

3/4 cup flour

Instructions:

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Additional Notes:

*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top. If you're using chicken bouillon + water for your broth, you may want to add a little extra seasonings, such as lemon pepper, extra garlic, or seasoned salt, since my broth normally has bits of those in it. You can also add bits of chicken, but if you have good rich chicken broth, you probably won't need any chicken in it.

**Or, diced onions (boil with broth for a few minutes)

***Or, fresh minced garlic (boil with broth for a few minutes)

This recipe was featured in 10 Fabulous Foods We Make At Home (Not Buy!) :)

Preparation Time:

5 minutes

Cooking Time:

10-15 minutes