Ranch, Dry Onion Soup Mix and Taco Seasoning

 

Make your own Ranch, Dry Onion Soup Mix and Taco Seasoning and store in small mason jars…

Taco Seasoning:
1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.

Dry Onion Soup Mix:
2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper

Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.

Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

Ranch:
5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.

*Can also substitute Greek Yogurt in the Ranch! I PROMISE your kids and spouse will NEVER notice!

 

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Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

FRESH TOMATO SALSA

FRESH TOMATO SALSA
 
Ingredients
  • 1 small onion, chopped fine
  • 1 jalapeño pepper, stemmed, chopped fine
  • ½ cup loosely packed fresh cilantro, chopped fine
  • 2 tbsp fresh lemon juice
  • 2 garlic cloves, peeled, chopped fine or minced
  • ½ tsp salt
  • 2 cups grape tomatoes, chopped fine
Instructions
  1. Combine all ingredients and place in a mason jar.
  2. Good for about a week!
  3. Great to cook with or serve on eggs, chips, or nachos too!

 

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Check out Fiesta Salsa Mix  (No sodium)   

Slow Cookin’ Ketchup

Slow Cookin' Ketchup
 
This is for the canning enthusiast's out there... so many of you are looking for healthier alternative's!
Ingredients
  • 4 lbs tomatoes
  • ½ cup chopped onion
  • ⅔ cup of apple cider vinegar
  • ¼ cup brown sugar
  • 2 tsp fine sea salt
  • ½ tsp each: crushed cinnamon, whole allspice, whole cloves, peppercorns, and celery seeds
  • 1 bay leaf
Instructions
  1. Wash Tomatoes.. remove stems...quarter them.. then I puree them in my nutribullet...
  2. each cup full I add a tiny bit of the vinegar..
  3. Place in slow cooker.. then add the rest of the vinegar, sugar and salt.. stir well
  4. Place remaining spices either in a cheesecloth tied up or what I use is one of those pewter tea balls...and then place it down in the center of the tomato mixture in the slow cooker.
  5. Cook on low with NO LID...for approx. 8 to 10 hours... stir every hour or so
  6. Then I put in canning jars and water bath them for 15 min.

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Make Your OWN HEALTHY Mayonnaise!

Traditionally, mayonnaise is made with raw egg yolks—an ingredient many cooks prefer to avoid

Make Your OWN HEALTHY Mayonnaise!
 
Ingredients
  • 2 raw egg yolks, preferably pastured.
  • 1 cup quality oil like avocado oil or light olive oil.
  • 2 Tablespoons fresh lemon juice.
  • 1 Tablespoon water.
  • Sea salt (I prefer Wildtree)
Instructions
  1. Before you start, make sure all the ingredients are at room temperature.
  2. Put the egg yolks in a food processor or blender. Sprinkle with salt and add water.
  3. Start blending while slowly pouring the oil into the feed tube.
  4. After the mayo has gotten thick, add lemon juice and gently mix with a spoon.
  5. However, note that the egg yolks in mayo aren’t cooked. Traditionally, mayonnaise is made with raw egg yolks—an ingredient many cooks prefer to avoid
  6. And, while the basic recipe above is great to start with, there is more to mayonnaise than just oil and eggs. It can be prepared using many different ingredients.

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Omg, I love Olive Garden Salads!!! This is a must try!!! Make sure you Share it so you don't lose this one!
Ingredients
  • ■1/2 C. mayonnaise
  • ■1/3 C. white vinegar...
  • ■1 tsp. vegetable oil
  • ■2 Tbsp. corn syrup
  • ■2 Tbsp. Parmesan cheese
  • ■2 Tbsp. Romano cheese
  • ■1/4 tsp. garlic salt
  • ■1/2 tsp. Italian seasoning
  • ■1/2 tsp. parsley flakes
  • ■1 Tbsp. lemon juice
Instructions
  1. Toss with fresh tomatoes, Vidalia onions, black olives, croutons, pickled Pepperoncini and freshly grated Parmesan cheese to give you a true Olive Garden restaurant experience.
Notes
One of the best things about the Olive Garden is their never-ending salad bowl. They sell the house dressing right there at the restaurant, but I thought it would be easier (and more frugal) to try and duplicate the Olive Garden salad dressing at home. A quick internet search turned up dozens of recipes, most of which were exactly like the one above.

What’s nice about the Olive Garden salad dressing recipe is that the ingredients are readily available. In fact, you may already have them in your refrigerator/pantry

 

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Low Carb Bacon Jam

Low Carb Bacon Jam
 
Ingredients
  • 1 package of bacon about 12 ounces or 18 slices, fried or oven baked... I baked mine
  • 14 ounce can diced tomatoes
  • 1 yellow onion, diced small
  • ½-2/3 cup sugar substitute (I used Truvia)
  • 1 tbsp apple cider vinegar
  • 1 tsp sea salt
  • 1 tsp Liquid Smoke (purchased in the grocery store near the Worcestershire sauce)
  • ½ tsp black pepper
Instructions
  1. Fry or oven bake the bacon. Let cool and crumble it.
  2. Keep or add a few tablespoons bacon fat in a skillet.
  3. Over a low heat, saute the onion until just soft. Stir in the bacon, canned diced tomatoes, sugar substitute, vinegar, liquid smoke, salt and pepper.
  4. Let the skillet simmer until the mixture is thickened.
  5. Spoon into a jar and keep refrigerated. May be frozen.

 

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Carrot Cake Jelly

Carrot Cake Jelly
Serves: 9.5 pints
 
Ingredients
  • 1½ C. Carrots finely Shredded
  • 1½ C. Apples finely chopped
  • 2½ C. Pineapple fresh chopped
  • 3 Tbsp. lemon juice
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • one box of classic pectin
  • 6½ C. Sugar
Instructions
  1. Combine all ingredients except the pectin and sugar in a large saucepan bring to a boil then reduce to a simmer.
  2. Cover and simmer for 15 minutes.
  3. Remove from heat and blend in the blender.
  4. Pour back into the pan and add the pectin, return to stove and bring to a hard boil, stir constantly. Add sugar bring back to a rolling boil. Boil hard for 1 minute stir constantly.
  5. You can skim if necessary. ladle into ½ pint jars. Process in boiling water bath for 5 minutes.

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Slow Cooker Cranberry Sauce

Slow Cooker Cranberry Sauce

Slow Cooker Cranberry Sauce
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 (12 ounce) bags fresh cranberries
  • 1 cup orange juice
  • 1 cup water
  • ⅛ teaspoon ground cloves
  • ½ cup Wildtree Spiced Cranberry Jam
  • ½ cup sugar
  • 2 teaspoons cornstarch
  • 1 tablespoon water
Instructions
  1. Combine all ingredients in a slow cooker and cook on high for 3 hours. Mix together cornstarch and water. Stir into slow cooker. Return cover and cook for a few more minutes or until cranberry sauce has thickened. Serve warm or chilled.
Nutrition Information
Calories: 8 Carbohydrates: 21 gm Fiber: 2 gm

Spiced Cranberry Jam:  Check it out 

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Homemade Coffee Creamer

Homemade Coffee Creamer

COFFEE DRINKERS….THANK ME LATER….

Homemade Coffee Creamer
23 Flavors!!

For each flavor of creamer, you start off with the same basic ‘base’ recipe….

14 oz sweetened condensed milk
1 and 3/4 cup milk or cream

Mix the ingredients together well. Add them to a mason jar and shake to thoroughly mix the contents.

POSSIBLE FLAVOR COMBINATIONS
French Vanilla Creamer
2 teaspoons vanilla extract

Vanilla Bean Coffee Creamer
2 teaspoons vanilla bean paste

Chocolate
2-3 tablespoons chocolate syrup

Chocolate Almond
1 tablespoon cocoa powder
1 teaspoon almond extract

Strudel
1 tablespoon cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract

Vanilla Caramel
2 tablespoons caramel ice cream topping
2 teaspoons vanilla extract

Chocolate Raspberry
2 teaspoons cocoa powder
2 tablespoons raspberry syrup

Irish Cream
2 tablespoons chocolate syrup
1 teaspoon instant coffee
1-2 teaspoons vanilla extract
1 teaspoon almond extract

Coconut
2 teaspoons coconut extract

Chocolate / Caramel / Coconut
2 teaspoons coconut extract
2 tablespoons chocolate syrup
2 tablespoons caramel ice cream topping

Peppermint Patty
2 tablespoons chocolate syrup
1 teaspoon peppermint extract

Cinnamon Vanilla
2 teaspoons cinnamon
2 teaspoons vanilla extract

Pumpkin Spice
3 tablespoons pureed pumpkin
1 teaspoon pumpkin pie spice
4 tablespoons maple syrup
1 teaspoon vanilla extract

Honey Vanilla
1/4 cup honey
2 teaspoons vanilla extract

Almond Joy
1-2 teaspoons coconut extract
1 teaspoon almond extract
2 tablespoons chocolate syrup

Sweet Cream
Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
1 teaspoon almond extract

Chocolate Orange
2 tablespoons chocolate syrup
1-2 teaspoons orange extract

Hazelnut
2 teaspoons hazelnut extract

Chocolate Hazelnut
2 tablespoons chocolate syrup
2 teaspoons hazelnut extract

Cinnamon Cake
2 teaspoons cinnamon
2 teaspoons vanilla extract

Salted Caramel
2-3 tablespoons caramel ice cream topping
1/2 teaspoon salt

Eggnog
replace milk in base recipe with equal amount of heavy cream
1 teaspoons vanilla extract
2 teaspoons rum extract
1 teaspoon ground nutmeg

Toasted Almond
2 teaspoons almond extract

Directions & Tips:
In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. Then, add the rest of the milk/cream along with the sweetened condensed milk.

If you want really creamy creamer, use heavy cream instead of milk in your base recipe.

 

 

Homemade Coffee Creamer

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Slow Cooker Pumpkin Butter

Slow Cooker Pumpkin Butter

Slow Cooker Pumpkin Butter
 
VERY IMPORTANT do not can this.. it is not safe to can pumpkin.... You can store in in the fridge for 2-3 wks Or in the freezer for 6-9 months
Ingredients
  • 15 oz of pumpkin puree (canned if you don't have fresh will work)
  • 1 cup of sugar
  • 1 cup of brown sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp ginger
  • ⅛ tsp ground cloves
Instructions
  1. Combine all ingredients in your crock pot and mix well
  2. Cover and cook on high for 3 hours... be sure to stir occasionally so it doesn't stick and burn!

 

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End of Summer Salsa

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Chop all veggies! In a large bowl, combine the chopped onions, garlic, lime zest & juice, and salt. Stir to mix well and let sit while the rest of the ingredients are chopped. This will soften the bite of the onion and garlic.Add the rest of the ingredients and mix well. Serve immediately or refrigerate until ready to serve.
NOTE: In the photo shown, I didn’t have black beans so I used black eye peas. We didn’t have cilantro, so I used fine diced celery and some of the celery leaves.

Makes 6 cups
Calories: 44 per 1/2 cup

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TEXAS ROADHOUSE HONEY BUTTER

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TEXAS ROADHOUSE HONEY BUTTER
 
This is everyone's favorite bread topping!!!!
Ingredients
  • 1 cup (2 sticks) butter, very softened
  • 1 cup powdered sugar
  • 1 cup honey
  • 2 tsp. cinnamon
Instructions
  1. Add everything in the order listed, whipping well.
Notes
We know to use this on rolls and bread but it also tastes great on:
oatmeal
pancakes
French toast
hot rice cereal
pumpkin bread
zucchini bread

 

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Spicy Peach Salsa

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Spicy Peach Salsa
 
This spicy peach salsa is absolutely gorgeous! The combination of colors creates a beautiful presentation, while the delicious blend of sweet and spicy flavors makes it a wonderful addition to simply prepared fish, chicken or pork dishes. This one is a keeper, for sure! Tip: Soak the red onion in a cup of water for 10-15 minutes before using to reduce its strong flavor and odor. For best results, make this salsa the night before serving so the flavors have a chance to blend. This will also soften the peaches and onion to a nice consistency.
Ingredients
  • 6 fresh peaches, pits removed and cut into small pieces
  • 3 T. fresh lime juice
  • ½ medium shallot, minced
  • 3 T. red onion, cut into small, thin slices
  • 1-2 t. jalapeno peppers, seeds and veins removed, and very finely minced
  • 3 T. fresh cilantro leaves, stems removed and chopped
  • salt and pepper, to taste
Instructions
  1. Combine all ingredients in a glass bowl and stir to combine. (Start with a very small amount of jalapeno pepper and taste before adding more). Season with salt and pepper. Cover with plastic wrap and store in the refrigerator overnight or on the counter at room temperature for at least 30 minutes.
  2. Serve with foil packet citrusy orange roughy or other minimally seasoned fish, chicken or pork recipe. This can also be served in place of regular salsa with tortilla chips.

 

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COMEBACK SAUCE

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COMEBACK SAUCE
 
Here's the sauce that keeps people coming back for more!!!
Ingredients
  • 1 Cup Mayonnaise
  • ¼ Cup Heinz ketchup
  • ¼ Cup Heinz Chili Sauce (not Thai chili sauce)
  • 1 Tsp Dijon Mustard
  • 1 Tsp Onion Powder
  • ½ Tsp Garlic Powder
  • 2 Tsp Worcestershire Sauce
  • 1 Tsp Ground Black Pepper
  • ¼ Tsp Tabasco Sauce
  • 1 Tbsp Lemon Juice
Instructions
  1. Mix all ingredients together and chill for a couple of hours before serving.
  2. Store covered in fridge!
  3. YOU WILL ALWAYS WANT TO HAVE THIS SAUCE IN YOUR FRIDGE - IT'S AMAZING!
Notes
Try Comeback Sauce with;
Onion Rings
Fries
Sweet Potato Fries
Hamburgers
Veggies
Enjoy!

 

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Garlic Dill Pickles

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Garlic Dill Pickles
 
Ingredients
  • 8 lbs small pickling cucumbers
  • 4 Cups water
  • 4 Cups white vinegar
  • ¾ Cup white sugar
  • ½ Cup pickling salt
  • 3 Tbs pickling spice
  • 7 heads of fresh dill
  • 7 cloves garlic (smashed)
Instructions
  1. Place cucumbers in a large pot or bowl and cover with ice and water. Allow to soak for about 2 hours but no more than 8 hours. .
  2. Drain and allow to dry.
  3. Combine water, vinegar, sugar, pickling salt and pickling spice in pot and bring to a boil. Simmer for 15 minutes.
  4. Sterilize jars and lids in boiling water. Place 1 dill head and 1 garlic clove in bottom of jar. Pack cucumbers into hot sterilized jars leaving about ½ inch at top. Pour hot pickling liquid into jars filling them to ¼ inch of the rim.
  5. Top with lids and screw on rings.
  6. Place a rack in the bottom of a large stockpot and fill with hot water, bring to a boil. Carefully lower the jars into the pot leaving a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring water to full boil, cover and process for approximately 5 minutes.
  7. Remove jars from stockpot and place onto a wooden or cloth covered surface.
  8. Be sure to leave jars several inches apart until they are cool. Once they have cooled, check the top of each lid by pressing on it with your finger. If the lid does not move up or down at all they have successfully sealed. (If you have any that did not seal, you can refrigerate and eat within 2 – 3 weeks.

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Balsamic Vinaigrette

Balsamic Vinaigrette

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I know, I know, I always say to use Wildtree.  That being said, sometimes, folks just want a recipe and make it themselves.  SO, Here ya go!

What you need
1/2 cup Olive oil
1/4 cup balsamic vinegar
1 teaspoon honey
1 teaspoon dijon mustard
1 clove garlic minced
salt and pepper to taste


Directions
Combine all the ingredients into a jar with lid or salad dressing container. Shake well until mixed well.
Enjoy

In case you really do want to try Wildtree: It costs nothing to look

http://www.mywildtree.com/PWS/WendyWilkes/store/AM/Catalog/ProductSearch.aspx?filter=&search=Balsamic+

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Homemade Salsa/Salsa for Canning

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Homemade Salsa/Salsa for Canning
 
Ingredients
  • 30 -40 Tomatoes
  • 2 lbs onions (1/2 yellow, ½ red, I usually add 1-2 additional onions)
  • 5 assorted red bell peppers, green bell peppers or 5 yellow bell peppers
  • 3 -4 chili peppers
  • 2 -3 jalapeno peppers or 2 -3 other hot peppers like serrano peppers, habanera peppers etc
  • 1 cup lemon juice
  • 2 teaspoons garlic powder
  • 3 tablespoons salt
  • 4 teaspoons pepper
  • 4 teaspoons paprika
  • 5 tablespoons chopped cilantro, to taste
  • 2 13 oz cans tomato paste
Instructions
  1. Wash all jars, lids etc in the dishwasher.
  2. Always wear gloves while preparing salsa!
  3. Prepare tomatoes by soaking tomatoes in boiling water for 2-3 minutes to split and loosen skins. Peel and chop all tomatoes, drain excess juices off in a strainer or colander before adding to extra large bowl. (I half or quarter the tomatoes, then process briefly in a food processor before draining off juices, I like the tomatoes kind of chunky).
  4. Dice or cube all onions and peppers into the same bowl. Add chopped cilantro. (I do all the onions, peppers and cilantro in a food processor - I keep them kind of chunky also).
  5. Once all the vegies are in the bowl, stir in the lemon juice, garlic powder, salt and pepper.
  6. Taste to see if it is as hot as you would like it - if not add 1-2 more hot peppers tasting after each addition. Keep in mind as it sits for a while it will get a little bit hotter.
  7. Fill jars leaving about ¾ inch at the top. Wipe off tops of the jars before putting lids on. Screw lids tight then turn back about ¼ turn.
  8. Process in steam canner (not pressure cooker / steamer) or boiling water bath for 15 minutes.
  9. Cool jars.
  10. Before storing, test each jar to be sure it has sealed by pressing down on lid, it should not move

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CROCK POT APPLE BUTTER

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CROCK POT APPLE BUTTER
 
Ingredients
  • Approximately 3 lb. apples ( make sure ½ are Granny Smith )
  • Gala , Fugi, Or Granny Smith
  • 3 cups sugar
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • ½ tsp. allspice
  • ½ tsp. cloves
  • Dash of salt
  • ¾ cup water or fresh apple cider
Instructions
  1. Fill Crock-pot ¾ full with peeled, cored and sliced apples.
  2. Add the remaining ingredients and stir until evenly mixed.
  3. Cover and cook on low setting overnight or until the butter is of a thick, spreadable consistency.
  4. If apple butter has too much liquid, remove lid and cook on high until thickened.
  5. Stir often as butter thickens to prevent scorching.
  6. Mash Apple Butter until chunky or smooth with hand held masher or blender
  7. Store in refrigerator for up to 6 weeks. Freeze for longer storage.
  8. Put in jars with water bath processing also.
Notes
Variation: For a less sweet apple butter, substitute 1 cup honey for the sugar.

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Dill Pickles

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Dill Pickles
 
Ingredients
  • 7½ Cups water
  • ½ cup white Vinegar
  • ⅓ cup pickling salt
  • 5 lbs cucs
  • 6-8 cloves garlic
  • 1 bunch of dill
Instructions
  1. Layer cucs, dill and garlic in gallon jars till full.
  2. In a saucepan combine water, vinegar, and salt bring to a good boil.
  3. Pour over cucs in jars.
  4. Put in the fridge.
  5. They will be ready to eat in 5 days.
  6. ~ENJOY~

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