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