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.

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.

Garlic & Herb Blend Twice-Baked Potatoes

4 Potatoes
1 Tablespoon butter
Milk
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.

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.