Kerry’s Chicken Piccata

 

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Kerry's Chicken Piccata
 
Ingredients
  • 4 skinless chicken breasts (butterflied)
  • ¾ c flour
  • 8 tbsp. butter
  • 6 tbsp. olive oil
  • ½ c lemon juice (I used fresh lemons)
  • 1 c chicken broth
  • 3-4 tbsp. capers
  • salt & pepper
Instructions
  1. Put flour in a medium bowl and season with salt & pepper. Set aside.
  2. Place chicken breasts between plastic wrap and beat with a meat tenderizer on both sides. (the plastic wrap keeps splattering contained)
  3. In a large saute pan, heat olive oil and 2 tbsp. of butter over med/high heat.
  4. Salt & pepper both sides of each chicken breast then dredge in the flour mixture and place in heated pan.
  5. Cook on each side approx. 3-4 minutes, til browned on each side.
  6. Remove from pan and set aside. Into the hot pan add the lemon juice, capers and chicken broth and stir well.
  7. Place chicken back into the pan and add remaining butter. Cook over medium heat til liquid cooks down and thickens & chicken finishes cooking.

 

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Coconut Dream Pudding

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Coconut Dream Pudding
 
Ingredients
  • 1⅓ ounces dream whip whipped dessert topping mix
  • 2¼ cups skim milk, divided...
  • ½ teaspoon vanilla extract
  • 2 (1 ounce) sugar-free vanilla pudding mix
  • ¾ cup coconut, toasted
Instructions
  1. Beat dream whip mix, ½ cup skim milk and vanilla for 4 minutes.
  2. Add remaining milk and pudding mix and beat for 2 mores minutes.
  3. Fold in coconut.
  4. Put in serving dishes and refrigerate for at least 1 hour.

 

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Loaded Chicken & Potatoes

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Loaded Chicken & Potatoes
 
Ingredients
  • 1 lb boneless chicken breasts, cubed (1″)
  • 6-8 medium skin on red potatoes, cut in ½″ cubes
  • ⅓ c olive oil
  • 1½ tsp salt
  • 1 tsp black pepper
  • 1 Tbsp paprika
  • 2 Tbsp garlic powder
  • 2 Tbsp hot sauce (more if you like it HOT)
  • For theTopping:
  • 2 c fiesta blend cheese
  • 1 c crumbled bacon
  • 1 c diced green onion
Instructions
  1. Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray.
  2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..
  3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).
  4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.
  5. Serve With: extra hot sauce and/or ranch dressing or sour cream...

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*** Coconut-Pecan German Chocolate Pie ***

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*** Coconut-Pecan German Chocolate Pie***
 
If you like German Chocolate Cake you will LOVE this Pie Seleta made, just be warned it is Sweet and NOT a diet food. Great for your next pot luck get together!
Ingredients
  • 1 pie crust (use your favorite pie crust recipe or you can use pillsbury pie crust that you unroll..there are 2 in the box and you will just need one)
  • For the filling:
  • 4 ounces German sweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 1 can sweetened condensed milk (14 ounce)
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans or you can use walnuts if you want
  • For the topping:
  • ½ cup packed brown sugar
  • ½ cup heavy whipping cream
  • ¼ cup butter, sliced
  • 2 egg yolks
  • 1 cup coconut flakes (the sweetened kind)
  • 1 teaspoon vanilla extract
  • ¼ cup chopped pecans or walnuts
Instructions
  1. Preheat oven to 400°. On floured surface, roll out pie dough to a ⅛" and place into a 9" pie plate, flute edges. Place 2 sheets of foil over the top of the dough (don't poke holes in crust) then fill the crust with dried beans or dry rice. Bake 11-13 minutes or until bottom is lightly browned. Remove foil and dry beans or dry rice and bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°.
  2. To make filling, melt chocolates in a large bowl in microwave, stirring until smooth. Cool slightly. Whisk in condensed milk, 4 egg yolks and vanilla, then stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour.
  3. To make topping: In a small heavy saucepan, combine brown sugar, whipping cream and butter. Bring to a boil over medium heat, stir constantly to dissolve sugar. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks. then return all to pan, whisking constantly (very important not to stop stirring) Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°. Remove from heat. Stir in the coconut and vanilla; cool for another 10 minutes.
  4. Pour over filling and spread evenly, sprinkle with pecans.
  5. Refrigerate 4 hours or until cold.
  6. Serves about 10 (best to make slices small this is a rich pie)
  7. Enjoy!

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Meaty Ham And Cheese Ring

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Meaty Ham And Cheese Ring
 
Ingredients
  • 2 cans (8 oz each) refrigerated Crescent dinner rolls
  • 1 cup mozzarella cheese
  • ⅓ pound salami
  • ⅓ pound ham
  • ¼ pound prosciutto
  • 6 slices Havarti cheese, halved
  • pepper to taste
  • dried basil
Instructions
  1. Preheat the oven to 375˚F / 190˚C.
  2. Unroll cans of dough, separate into triangles. On a large cookie sheet, I used a pizza sheet worked awesome Place a bowl in the centre (about 5 inches in diameter). Arrange the triangles in a ring around the bowl, dough should overlap.
  3. Layer cheese, salami, ham, prosciutto, and Havarti on each triangle closest to the ring. Season with pepper and basil .
  4. Bring the top of the triangle over the filling, and tuck the edges under the bottom layer of dough. Repeat around the ring until the entire filling is enclosed.
  5. Bake for 30 minutes or until the dough is golden brown.
  6. Cool 5 to 10 minutes before cutting into serving slices.
  7. Enjoy

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Grilled Chicken Taco Salad

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Grilled Chicken Taco Salad
Serves: 4
 
Ingredients
  • 4 chicken breast cutlets
  • 1 tablespoon Wildtree Taco Seasoning
  • ½ cup low fat sour cream
  • ¼ cup milk
  • 2 teaspoons Wildtree Spicy Chipotle Ranch
  • 6 cups chopped romaine lettuce
  • 1 avocado, sliced
  • ½ cup black beans, drained and rinsed
  • ½ cup corn
  • 1 cup shredded cheese
Instructions
  1. To prepare the chicken, rub the breast with the Taco Seasoning and grill it on a greased grill until it is cooked through.
  2. Meanwhile whisk together the sour cream, milk, and Chipotle Ranch; set aside.
  3. Divide the salad among 4 plates, top with avocado, black beans, corn and cheese.
  4. Slice each grilled chicken breast and lay it on top of the salad.
  5. Drizzle with the Chipotle Ranch Dressing.
Nutrition Information
Calories: 440 Fat: 23 gm Saturated fat: 10 gm Carbohydrates: 20 gm Sodium: 570 mg Fiber: 7 gm Protein: 40 gm Cholesterol: 115 mg

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Check out Chipotle Ranch Check out Taco Seasoning

 

 

Cauliflower Crust Pizza

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Cauliflower Crust Pizza
 
Ingredients
  • CRUST:
  • 1 small head cauliflower
  • 2 eggs
  • 1 cup finely shredded mozzarella cheese (or another kind!)
  • 1 teaspoon dried oregano
  • ½ teaspoon dried minced garlic (or fresh garlic)
  • ½ teaspoon onion salt
  • TOPPINGS:
  • Whatever you like!
Instructions
  1. We used a food processor and mixed all the ingredients for the crust in it.
  2. Shape it into a 9 to 12-inch round. Bake the crust. 400 F for 30-40 minutes Top it with desired sauce and toppings.and return to oven until cheese melted/browned.
  3. We topped ours with cheese, salami and onion
  4. That is all!
Notes
Note: You can make the crust thinner and bake longer if you want it crispier.

 

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STRAWBERRY SHORTBREAD PIE

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STRAWBERRY SHORTBREAD PIE
 
OH MY!!!! This one is absolutely AMAZING!!!
Ingredients
  • *For the Crust :
  • 1¼ c. flour
  • ¼ c. sugar
  • pinch of salt
  • ½ c. butter (room temperature..very important)
  • *For the cream cheese whippy layer:
  • 1 c. heavy whipping cream
  • 8oz of cream cheese.. (room temp.)
  • 1¼ c. powdered sugar
  • 1 tsp vanilla
  • *For the strawberry topping:
  • 3 cups of sliced strawberries
  • ½ c. powdered sugar
  • 2 tsp. cornstarch
  • 3 drops red food coloring
Instructions
  1. To make your crust.. Preheat oven to 325.... mix your flour, sugar in a med. bowl...
  2. cut in the butter until crumbly.. then quickly combine mix it with your hands until it forms a dough... its ok if its a bit dry.... press evenly onto bottom and sides of 9" pie pan... don't press to hard.. bake for 20 to 25 min. Cool Completely
  3. To make the cream cheese layer: 1st whip your heavy cream until stiff. ... then set it in the refrigerator...In another bowl.. cream your cream cheese and 1¼ cup of powdered sugar until smooth.. 1 to 2 min...blend in vanilla...Fold the whipped topping in...***VERY IMPORTANT...Try not to eat it all.. ya it's that good...put the mixture in the cooled pie crust and smooth.. refrigerate.
  4. To make the strawberry topping... mix the sliced strawberries and ½ cup powdered sugar... Let Stand 30 min.... drain the juice.. SAVE it.... you need ⅓ cup if not enough add some water.. In a small sauce pan put juice, cornstarch and red food coloring... stir constantly till thickens...remove from heat... cool completely.. then combine with strawberries..
  5. You can spread on pie now or wait till serving.. leave a bit of an edge so you don't make the crust soggy....

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MEXICAN STYLE CABBAGE SKILLET

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MEXICAN STYLE CABBAGE SKILLET
 
Any cabbage lovers? This one is easy and delicious!
Ingredients
  • ½ head of cabbage chopped
  • 1 lb of Ground Turkey or lean ground beef
  • 1 can of rotel or diced tomatoes if you like it less spicy
  • 1 packet taco seasoning or 2 T of your homemade taco seasoning
Instructions
  1. Brown hamburger, drain.
  2. Sauté chopped cabbage in 2Tbs of butter until tender.
  3. Add the beef to the cabbage, taco seasoning, can of rotel and half can of water.
  4. Simmer until liquid is absorbed.
Notes
We use Wildtree Taco seasoning. It only has 65 mg sodium per teaspoon(Serving-which is half of the sodium in most taco seasonings)

 

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LOW CARB PIZZA CASSEROLE

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LOW CARB PIZZA CASSEROLE
 
Ingredients
  • 1 lb chicken cooked and shredded
  • about 20 pepperonis (more or less according to your taste)
  • 1 cup low carb pizza sauce
  • ½ diced green bell pepper
  • 1½ cup shredded cheese of your choice
Instructions
  1. Spray a 8x13 baking pan.
  2. Cover the bottom with chicken,
  3. then spread the pizza sauce over that.
  4. Next layer the peppers, then the cheese, then the pepperoni.
  5. Bake at 350 for 15-20 minutes until the cheese is melted.
Notes
You can also add any of your other favorite pizza toppings, just make sure they are carb friendly if you are watching your carbs.

 

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Orzo Pasta Salad with Tomatoes and Capers

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Orzo Pasta Salad with Tomatoes and Capers
 
This chilled pasta salad is a great way to keep cool on a hot day. This delicious side dish tastes even better after the flavors have a chance to mingle, so make it a day or two in advance to take to your next picnic or casual get-together.
Ingredients
  • 2 T. olive oil
  • 3 cloves garlic, peeled and finely minced
  • 1 large or 2 medium tomatoes, washed and chopped, seeds and excess liquid discarded
  • 1 ½ c. dried orzo, cooked according to package directions and cooled
  • 2 T. capers
  • 1 T. caper liquid
  • 1 T. fresh lemon juice
  • 1 T. fresh thyme, stems removed and chopped
  • 1 T. fresh parsley, stems removed and chopped
  • Salt and pepper, to taste
Instructions
  1. Add olive oil and minced garlic to a cold skillet and turn heat to medium high. Sauté for 2 minutes, then add tomatoes and cook for an additional 2-3 minutes (until tomatoes become soft). Remove from heat and set aside.
  2. In a large bowl, combine the cooked orzo, capers and liquid, lemon juice, thyme and parsley with the tomato and garlic mixture. Toss until thoroughly combined. Season with salt and pepper, to taste.
  3. Cover and refrigerate for at least one hour or overnight. Stir and serve chilled with grilled chicken breasts or your favorite main dish.

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Honey Mustard Chicken Wings

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Honey Mustard Chicken Wings
 
Chicken wings are such a great choice for casual outdoor gatherings because they are easy to make and are perfect for eating with your fingers. They are also extremely versatile because they can be tossed with any number of sauces or seasonings. The honey-mustard sauce used in this version is delicious and it pairs beautifully with potato salad or other picnic-worthy side dishes.
Ingredients
  • For The Honey-Mustard Sauce:
  • 1 T. unsalted butter
  • 2 cloves garlic, finely minced
  • 3 T. honey
  • ¼ c. Dijon mustard
  • 1 t. hot sauce (optional)
  • For The Wings:
  • 3 pounds chicken wings
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 425 degrees.
  2. Line a rimmed baking sheet with parchment paper or spray with nonstick cooking spray.
  3. Add chicken wings to baking sheet in a single layer, not touching or overcrowding.
  4. Season wings with salt and pepper, then place in oven.
  5. Bake until skin is crispy, approximately 45 - 50 minutes.
  6. About 20 minutes before the wings are done, add garlic and butter to a saucepan and heat over medium high heat until garlic becomes translucent.
  7. Reduce heat to low and add honey and Dijon mustard. Stir to combine.
  8. Simmer for a few minutes, until honey dissolves completely. Remove from heat and stir in hot sauce, if using.
  9. Add the cooked wings to a glass bowl and pour honey-mustard mixture over them.
  10. Toss until coated and either serve immediately, or place on a rimmed baking sheet lined with parchment paper (or sprayed with non-stick cooking spray) and place under broiler for a couple minutes, until brown and bubbly.

©2016 WendyWeighsin

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Salmon tacos

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Salmon tacos
Serves: 10 tacos
 
Ingredients
  • 14 to 16 ounces cooked salmon, flaked
  • or 14.5 oz canned
  • 1 Tbsp. lime juice
  • ⅓ cup diced red sweet pepper
  • 1 cup corn
  • Corn tortillas or taco shells, warned in the oven
  • Package shredded cabbage with carrot (coleslaw mix)
  • Queso cheese
  • For the Sour Cream Drizzle:
  • ½ cup light sour cream
  • 1 Tbsp. finely chopped fresh cilantro
  • 1 Tbsp. lime juice
  • ⅛ tsp. salt
  • ⅛ tsp. ground chili powder
Instructions
  1. In a small bowl, toss together salmon and lime juice until combined.
  2. Combine the corn and sweet diced pepper together.
  3. In each corn tortilla or taco shell, put the cabbage mix, corn and
  4. sweet peppers, the salmon on top.
  5. For the Sour Cream Drizzle:
  6. In a small bowl, stir together sour cream, chopped cilantro, lime juice, salt, and chili powder, or put in your bullet and pulse for a few seconds to blend.
  7. Top each taco with Sour Cream Drizzle. Sprinkle with chopped cilantro,
  8. Queso cheese, and serve with lime wedges

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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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3 INGREDIENT CHICKEN

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3 INGREDIENT CHICKEN
 
Super easy!!!!!! Super yummy!!!!
Ingredients
  • 2 packets Dry Italian Dressing Mix
  • ½ Cup Brown Sugar
  • 6-8 Chicken thighs (You can use any chicken pieces)
Instructions
  1. Preheat oven to 350 deg.
  2. Line a metal rimmed baking sheet or pan with foil.
  3. Place brown sugar and seasoning packets in a large Ziploc freezer bag and shake to mix.
  4. Add chicken pieces to bag and coat.
  5. Place chicken pieces on pan skin side up.
  6. Bake for 35 minutes for thighs, longer for thicker breast pieces or until juices run clear.

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FRENCH TOAST BAKE

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HEARTY OATMEAL MIX-IN: SUGAR & SPICE

Looking for a pick-me-up in the morning? Look no further than the comforting flavors of our Sugar & Spice Oatmeal Mix-In. This cinnamon and spice mix with a touch of sweetness is sure to liven up your breakfast! Makes 7 servings of oatmeal.   http://www.mywildtree.com/PWS/WendyWilkes/store/AM/product/HEARTY-OATMEAL-MIX-IN-SUGAR-SPICE,1655.aspx

FRENCH TOAST BAKE
 
Ingredients
  • ½ cup melted butter (1 stick)
  • 1 cup brown sugar
  • 1 loaf Texas toast
  • 4 eggs
  • 1½ cup milk
  • 1 teaspoon vanilla
  • Powdered sugar for sprinkling
Instructions
  1. Melt butter in microwave & add brown sugar....stir till mixed.
  2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
  3. Beat eggs, milk, & vanilla
  4. Lay single layer of Texas Toast in pan
  5. Spoon ½ of egg mixture on bread layer
  6. Add 2nd layer of Texas Toast
  7. Spoon on remaining egg mixture
  8. Cover & chill in fridge overnight
  9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
  10. Sprinkle with powdered sugar
  11. Serve with warm maple syrup

 

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★ TEXAS SHEET CAKE ★

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★ TEXAS SHEET CAKE ★
 
There will not be any leftovers...Guaranteed!!
Ingredients
  • FOR THE CAKE:
  • 2 cups Flour
  • 2 cups Sugar
  • 2 sticks Butter (real butter NOT margarine)
  • ¼ teaspoon Salt
  • 4 heaping tablespoons baking cocoa
  • 1 cup Boiling Water
  • ½ cup Buttermilk
  • 2 large Eggs, lightly beaten
  • 1 teaspoon cinnamon
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla extract
  • _____
  • FOR FROSTING:
  • ½ cup Finely Chopped Pecans or Walnuts (optional)
  • plus pecans or walnut halves for top
  • 1-3/4 stick Butter (real butter NOT margarine)
  • 4 heaping tablespoons baking cocoa
  • 6 Tablespoons Milk
  • 1 teaspoon Vanilla
  • 3 cups powdered sugar
Instructions
  1. In a mixing bowl, combine flour, sugar, and salt.
  2. In a saucepan, melt butter. Add cocoa. Stir together.
  3. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
  4. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, cinnamon, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
  5. While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
  6. Cut into squares.
Notes
Note: I use an 18x13 sheet cake pan.

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AMISH APPLE BUTTER PIE

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AMISH APPLE BUTTER PIE
 
Serve with whipped cream!
Ingredients
  • 1½ cups apple butter
  • ½ cup packed dark brown sugar
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 3 large eggs, slightly beaten
  • 1 cup evaporated milk
  • Whipped cream
  • 9-inch unbaked pie crust
Instructions
  1. In a large bowl, stir together apple butter, brown sugar, salt, cinnamon and nutmeg. Stir in eggs. Gradually add evaporated milk, mixing well.
  2. Pour mixture into prepared pie crust. Bake in a 350 degrees oven 1 hour to 1 hour 15 minutes, or until a knife inserted near the center comes out clean.
  3. Let cool completely on a wire rack.
  4. If you like, serve with whipped cream.

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Watermelon Margarita Pops

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Watermelon Margarita Pops
Prep time: 
Total time: 
Serves: 9
 
I just love watermelon. It is so refreshing. This is one of my favorite products from Wildtree- WATERMELON LIME FROZEN DRINK MIX.
Ingredients
  • 2 ½ cups watermelon
  • ¼ cup tequila
  • 1 bag Wildtree Watermelon Lime Frozen Drink Mix
  • 9 slices lime
Instructions
  1. Blend all ingredients together until smooth.
  2. Dived among 9, 3 ounce cups and freeze for two hours.
  3. Insert short popsicle sticks into limes and then place on top of popsicle mixture in mold.
  4. Return to freezer until completely soild.
  5. Sprinkle with coarse salt before serving.
Nutrition Information
Calories: 80 Carbohydrates: 16 gm Protein: 24 gm

Here is my favorite Watermelon Mix EVER!

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Frozen Sangria

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Frozen Sangria
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 bottle Simple Sangria Mixer, frozen in an ice cube tray
  • ½ 750ml bottle white wine
  • ½ cup frozen cranberries
Instructions
  1. Puree frozen Simple Sangria Mixer ice cubes, white wine, and frozen cranberries in a blender.
  2. If desired, sugar the rim of each glass by dipping in lime juice or water then sugar.
  3. Serve with lime and orange wedges if desired also.
Nutrition Information
Calories: 140 Carbohydrates: 18 gm Sodium: 10 mg Fiber: 1 gm

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Check out Simple Sangria Mixer