Monday, November 2, 2009

Basic Cream White Sauce

Ok, after eating "clean" for so long those canned cream soups are really gross, I just can't do it, so here are some easy alternatives.

MEDUIM (1 cup)
2 Tablespoons butter
2 Tablespoons all purpose flour
¼ teaspoon salt
1 cup milk

THICK (1 cup)
3 Tablespoons butter
4 Tablespoons all purpose flour
¼ teaspoon salt
1 cup milk

THIN (1 cup)
1 Tablespoon butter
1 Tablespoon all purpose flour
¼ teaspoon salt
1 cup milk

Note: try arrowroot powder instead of flour. I even substitute the butter with Wildtree Butter Grapeseed oil to get a better fat in our diet.

Melt butter in saucepan over low heat.
Blend in flour, salt, and dash of white pepper if desired.
Whisk in milk all at once. NO LUMPS
Cook quickly, stirring constantly until mixture thickens and bubbles.

For cream soups add you flavor; use celery, mushrooms, asparagus, chicken, etc.

For cream of chicken soup you can use 1/2 cup milk and 1/2 cup chicken broth.

You can also try it with shredded cheese to make a cheesey sauce.

Crockpot Apple Pie

Getting ready for the holidays...

8 tart apples, peeled and sliced
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 Tablespoons butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup Jiffy baking mix
1 cup Jiffy baking mix
1/3 cup light brown sugar
3 Tablespoons butter

Toss apples with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot.

Combine milk, softened butter, sugar eggs, vanilla, and the 1/2 cup Jiffy baking mix. Spoon over apples.

Combine 1 cup Jiffy baking mix and brown sugar. Cut the cold butter into the mixture until crumbly. Sprinkle this mixture over top of apple mixture.

Cover and cook on low 6 to 7 hours or until apples are soft.

Chocolate Chip Cookies - Gluten Free

1-2/3 cups GF All Purpose Baking flour (I like Pamela's or make your own)
1/2 tsp Baking Soda
1 tsp Xanthan Gum
1/4 tsp Salt
1/4 cup Butter
3/4 cup packed Brown Sugar
1/3 cup Sugar
2 tsp Vanilla (make sure to use real vanilla)
1 large Egg
1 cup Chocolate Chips
1/4 cup chopped Walnuts (optional)

Preheat oven to 350°F. Grease a large cookie sheet or line with parchment paper; set aside.
Stir together the GF baking flour, baking soda, xanthan gum and salt; set aside.
In a large mixer bowl, beat butter (room temperature, not melted) with granulated sugar, brown sugar, vanilla and egg; scrape sides of bowl frequently. Beat in flour mixture on low speed, mixing thoroughly. Stir in chocolate chips and nuts.
Drop by tablespoonfuls 2” apart on baking sheet.
Bake 10-12 minutes on center rack of oven or until lightly browned. Cool 2-3 minutes before removing from cookie sheet.

You should get about 2 dozen cookies.

A good GF flour mix is 1 part brown rice, 1 part sweet rice, 2 parts sorghum, and 3 parts tapioca.

Mexican Fiesta Dip

8 oz. Wildtree Black Bean and Corn Salsa
8 oz. Cream Cheese
8 oz. Shredded Mozzarella or Monterrey Jack Cheese
Tortilla Chips

Combine Wildtree Black Bean and Corn Salsa, Cream Cheese and Moz Cheese and stir well.
Serve with Tortilla Chips.

Warm Jalapeno Crab Dip

1 pd Crabmeat
1 Tbsp Wildtree Jalapeno Pepper Blend
1/4 pd Monterey Jack Cheese
1/4 Cup Mayo
1/4 Cup Parmesan Cheese
2 1/2 tsp Crab Seasoning

Heat oven to 350 degrees. Combine all ingredients into an oven safe dish.
Bake about 25 minutes or until cheese is melted and bubbly. Serve with bagel chips or crackers.

Tuesday, January 6, 2009


7" X 11" baking pan
powdered sugar
6 packages of knox gelatin
1/2 cup water
2 cups sugar
1/2 c water
1/4 tsp salt
2 tsp vanilla

1 Dissolve gelatin in 1/2 cup of water and set aside

2 Dust baking pan with powdered sugar covering all sides.

3 In a sauce pan bring 1/2 c of water and 2 cups of sugar to a full boil for 3 minutes.

4 Remove from heat and gently wisk in dissolved gelatin. Wisk slowly so it does not foam, otherwise it will be hard to see when the gelatin is all dissolved.

5 Pour mixture into mixing bowl, add salt, vanilla and mix until it has doubled and the mixture starts to form a large ball around the mixer blades. At this point it is very sticky.

6 Use a rubber spatula to place mixture into the dusted baking pan, spread it out until it is an even thickness.

7 Let set up for about 4 hours then using a table knife pry marshmallow edges away from the pan. You then should be able to remove the entire sheet of marshmallows and cut them into squares with scissors. Dust lightly with powdered sugar once they have been cut.

Monday, January 5, 2009

Fresh Food Tips

All Natural products are better for you because they don't have the nasty petroleum preservatives but they don't stay fresh as long.

You can keep Chips, Crackers & pretzels stay fresh longer in the freezer.

No thawing necessary

Friday, January 2, 2009

Clean....Cool Whip

Ok, Cool Whip is gross, hydrogenated, HFCS and the like. Try this....

Stabilized Whipped Cream used as Cool Whip

Chill 1 cup of whipping cream, beaters and mixing bowl in fridge

In a small bowl Sprinkle 1 Tablespoon cold water into 1/2 teaspoon unflavored gelatin
and allow gelatin to soften about 5 minutes.

Take gelatin container and place in a pan of simmering water about 1 to 2 inches deep. Remove once gelatin is melted and set aside to cool.

Whip whipping cream and as it starts to thicken add gelatin.

Hot Cocoa Mix

16 cups powdered dry milk
1 ¼ cup cocoa powder
5 cups crystalized cane juice or Sucanat*
½ tsp salt

Mix all ingredients in a large bowl. Keep mixture stored in an airtight container or zip lock storage bags. You can run the mix through blender a few cups at a time for a smoother finish to mixture. You can also 1/2 this recipe to make less.

For a gift package in glass canning jars and attach a card that says "For a delicious cup of hot cocoa, put 1/3 cup mix into a large mug, pour in bowling water, stir, and enjoy."

Sucanat is a natural form of sugar that can be found in health food stores or the organic section of your grocery store. It is closer to a brown sugar and a great alternative if you can find it.

Tuesday, December 30, 2008

High Protien Almond Flour Pancakes

1 cup almond flour or almond meal
2 eggs
1/4 cup water (for puffier pancakes, you can use sparkling water)
2 T oil
1/4 teaspoon salt
1 T sweetener (honey works well)

Mix ingredients together. Make them smaller than you would a normal pancake. You can use a little oil to cook them, you will notice they do not "bubble" like regular pancake batter. These pancakes will be a little more brown, crispyand curncy, but they are very good and healthy for you.

Excellent served with maple syrup, jam toppings.

Make Your Own Sweetened Condensed Milk

1 c + 2 TBSP powdered milk
1/2 c warm water
3/4 c sugar

Place warm water in bowl; add dry milk and mix well.

Add sugar and mix mixture until smooth.

You may set dish in pan of hot water to dissolve sugar.

Equivalent of one can of condensed milk.

Saturday, December 20, 2008

Crockpot Scalloped Potatoes

2 cups water
1 T cream of tartar
5 medium potatoes sliced thin
1/4 cup flour
1 t salt
1/8 t pepper
1 1/2 cup milk
1/2 cup grated sharp cheddar cheese

Combine water and cream of tarter in a large bowl. Stir and add the potatoes. This will keep them from darkening. Drain the liquid from potatoes and put potatoes into the crockpot.

Stir flour, salt and pepper in saucepan. Whisk in milk gradually till no lumps remain. Heat and stir till boiling and thick. Stir in cheese to melt. Pour over potatos in crockpot.

Cover and cook on low for 6-8 hours.

Crockpot Roasted Chicken

Super easy, and better than cooked in the oven.....

Make three balls of tin foil about the size of your fist and place them in the bottom of the crock pot.

Wash and dry the chicken and place it on top of the foil balls.

Add salt, pepper, herbs and spices to taste.

Cook on high for 1 hour, then turn to low and cook for 6 or more hours depending on the size of the chicken until done.

Crockpot Granola

5 or 6 cups rolled oats
1/2 cup oil
1/2 cup honey
1 tsp. vanilla
1 tsp. cinnamon

Combine all and cook on low for 6 hours, stirring every hour. Cool completely and store in a sealed container.

Friday, December 19, 2008

Garlic & Herb Blend Twice-Baked Potatoes

4 Potatoes
1 Tablespoon butter
1 Tablespoon Wildtree Garlic & Herb Blend
½ cup (2 ounces) shredded cheddar cheese

Bake the potatoes at 400 degrees for 45 minutes. Cut the potatoes lengthwise into halves. Scoop the pulp from the potatoes into a bowl, reserving the shells. Add the butter and desired amount of milk to the pulp and mash. Add the Garlic & Herb Blend and mix well. Spoon the mixture into the reserved shells and sprinkle with the cheese. Arrange on a baking sheet. Bake at 350 degrees until the cheese is bubbly.

French Vanilla Cappuccino

1 (14 ounce) can sweetened condensed milk
1 1/2 cups skim milk

Flavorings (your choice)
Chocolate Almond: 1 tablespoon cocoa powder, 1 teaspoon almond extract
Vanilla: 2 teaspoons vanilla extract
Cappuccino: 1 teaspoon almond extract, 1/2 teaspoon orange extract
Strudel: 1 tablespoon cinnamon, 1 teaspoon vanilla extract, 1 teaspoon almond extract.
Chocolate Raspberry: 2 teaspoons cocoa powder, 2 tablespoons raspberry syrup

Measure all ingredients into a 32 ounce container (with a cover), seal container and shake vigorously. This will keep in the refrigerator for up to two weeks.
Now add 1/2 of mixture to 1/2 coffee and walla a Cappuccino

Asian Ginger Plum Pork Patties

1 Pound Ground pork
1 ½ teaspoon seasame seeds, toasted
1 tablespoon Wildtree Asian Ginger Plum Dressing & Marinade
½ Cup Panko Bread Crumbs
2 Tablespoons Wildtree Natural Grapeseed Oil

Mix pork, sesame seeds and Asian Ginger Plum Dressing and Marinade together and shape in four equal size patties. Coat each side of patties with Panko bread crumbs. Heat oil in a large sauté pan over medium-high heat. Once the oil is hot, add the patties and cook for 3-4 minutes per side.

Garlic & Herb Chicken Breasts

This is a quick and health favorite....

6 Boneless, skinless Chicken breasts
1/3 cup All purpose flour
1 tsp. salt
¼ tsp. pepper
1 ½ tsp. Wildtree Garlic and Herb blend
¼ cup Wildtree Butter Flavored Grapeseed Oil or melted butter.

Preheat over to 375*. Combine flour, salt, pepper and Garlic & Herb blend; dredge chicken in flour mixture. Brown chicken in oil over medium heat. Transfer chicken to a lightly greased, shallow baking pan. Cover with foil, and bake at 375* for 40 minutes or until done.
Serve with mashed potatoes or rice and your favorite vegetable.

Monday, December 15, 2008

Loveable Layered Pound Cake - Wildtree

1 package of Wildtree Not Your Everyday Pound Cake
3 large eggs beaten
2 sticks butter softened or slightly melted in microwave
¼ cup water
Wildtree Rich Dark Chocolate Fudge Sauce
1 (.8-ounce) package Wildtree Strawberry Cheesecake Blend
* This can be used with any of the Wildtree Cheesecake blends.
16 ounces cream cheese, softened
1 Cup Whipped topping

Make Not Your Everyday Pound Cake according to package directions and allow to cool completely. While the Pound Cake is cooling prepare the Strawberry Cheesecake blend as per directions. Split the cheesecake blend into 3 equal amounts. Once cooled slice Pound Cake into 3 layers. Spread the top of each pound cake layer with the cheesecake blend.
If the Rich Dark Chocolate fudge Sauce is a new container, you will only need to spread it on the top of cheesecake blend on top of each pound cake layer. However, if your container has been opened and was stored in the refrigerator, then you’ll need to slightly warm in the microwave; remember to place the fudge sauce in a microwave safe container, do not heat it in the glass jar.

Stack layers and refrigerate for 40 minutes. Slice and serve additional cool whip optional.