No Bake Raspberry Icebox Cake

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No Bake Raspberry Icebox Cake
 
A new twist on an old favorite!...
Ingredients
  • 3, 6 ounce pkgs. fresh raspberries, washed
  • 3¼ cups whipping cream, divided
  • ⅓ cup confectioners’ sugar
  • 1 teaspoon vanilla
  • 20 whole Chocolate graham crackers
  • 2 ounces dark chocolate, finely chopped
Instructions
  1. Take out 32 of the best-looking Raspberries and set them aside for the garnish.
  2. With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners’ sugar, vanilla and whip to combine.
  3. Spread a heaping spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down 5 chocolate graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of raspberries; I did 8 rows of four. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Top with remaining Raspberries.
  4. To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
  5. Refrigerate for at least four hours, or until the crackers have softened completely. Top with remaining 32 raspberries.
  6. Enjoy~

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Butterfinger Cheesecake Pie

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Butterfinger Cheesecake Pie
 
**So easy**
Ingredients
  • 1 graham cracker pie crust (or chocolate)
  • 8 oz cream cheese, softened
  • 12 oz cool whip, thawed
  • 7 (2.1 oz) Butterfinger candy bars, crushed
Instructions
  1. Combine softened cream cheese, cool whip and 6 crushed Butterfingers.
  2. Spoon into prepared graham cracker crust.
  3. Top with remaining crushed Butterfinger.
  4. Chill at least 4 hours.

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Garlic-Lemon Braised Chicken & Potatoes

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Garlic-Lemon Braised Chicken & Potatoes
 
Serves 4-8 (4 large breasts can easily be cut in half and serve 8 if you are watching your portions)
Ingredients
  • 2 tsp olive oil- We used grapeseed oil
  • 4 split bone-in chicken breasts
  • ½ tsp sea salt(We use Wildtree)
  • ½ tsp black pepper
  • 900 mL carton reduced sodium chicken broth
  • 1½ lb bag of mini potatoes (can use red potatoes, sweet potatoes, etc)
  • ¾ cup chopped celery
  • 1-12 oz bag mini carrots
  • 4 garlic cloves, minced
  • 1 lemon sliced (toss out the ends)
Instructions
  1. Preheat oven to 400F.
  2. Season all sides of chicken with salt and pepper.
  3. Heat a large skillet to medium-high heat, add the oil and breasts (skin side down).
  4. Sear until brown.... About 10 minutes.
  5. Turn over and brown the other side as well.
  6. Place chicken, skin side up in a large baking pan.
  7. Pour broth around the chicken and add the rest of the ingredients.
  8. Cover with foil and bake 35-40 minutes.
  9. Uncover and bake for another 10 minutes (crisp skin).
  10. Enjoy!

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Italian No Bake Cake

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Italian No Bake Cake
 
This NO BAKE CAKE is like heaven in your mouth!!! It's just that good!!! And you don't even have to turn on the oven to make it!! Easy and Delicious is always the best!!! Your going to want to share this one!!
Ingredients
  • 1 Box of Vanilla Wafers
  • 1 Can of Crushed Pineapples with Juice
  • ¼ cup Lemon Juice
  • 1 can sweetened condensed milk
  • 1 package of coconut
  • 1 (8oz) Container Cool Whip
  • 1 small jar of cherries
  • 1 cup of pecans (optional)
Instructions
  1. Layer the bottom of dish with Vanilla Wafers.
  2. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together. Pour this over the vanilla wafers in the dish.
  3. Add another layer of the Vanilla Wafers on top of the pineapple mix.
  4. Then top with cool whip, and coconut and cherries.
  5. Refrigerate overnight. Serve and Enjoy!
  6. Note: You can replace coconut with pecans if you'd like.

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Jambalaya Stuffed Peppers in Crock Pot

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Jambalaya Stuffed Peppers in Crock Pot
 
Tip: if you want it spicier then add about ¼ cup Louisiana hot sauce!
Ingredients
  • 5-6 Bell Peppers
  • 1 pound ground beef or sausage
  • 1 12 oz box Zatarains Original Jambalaya Mix
  • 1 14.5 oz can stewed tomatoes
  • 1 cup cheddar cheese, shredded
Instructions
  1. Cut off each top of the peppers and scrape out the seeds and membranes. Set aside.
  2. Combine ground beef, stewed tomatoes, whole box of Zatarains mix, and ½ cup of cheese and mix thoroughly.
  3. Stuff each bell pepper with mixture.
  4. Put ¼ cup water in the bottom of slow cooker.
  5. Cook on low for 6 hours or high for 4 hours until peppers are tender and ground beef is cooked throughout.
  6. About 15 minutes before serving, sprinkle remaining cheese and let it melt.

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BIG DADDY’S BISCUITS

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BIG DADDY'S BISCUITS
 
Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • ⅓ cup shortening
  • 1 cup milk
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
  3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
  4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

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ITALIAN/ONION SEASONED GRILLED VEGGIES

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ITALIAN/ONION SEASONED GRILLED VEGGIES
 
Ingredients
  • 3 Med. ears of fresh corn, cut each one in thirds
  • 1 pound of med. red potatoes..quartered
  • 1 cup baby carrots
  • 1 large green pepper, cut in 1 inch pieces
  • 1 large sweet red pepper, cut in 1 inch pieces
  • YOU COULD Use any other veggies you have or want too....
  • 1 envelope onion soup mix
  • 3 tbsp of fresh basil or 1 tbsp of dried basil
  • 1 tbsp of olive oil
  • ¼ tsp pepper
  • 1 tbsp butter
  • Sprinkle with Italian seasoning if desired
Instructions
  1. In a large bowl, combine the 1st 9 ingredients.
  2. Toss to coat, place on a double thickness of heavy duty foil... dot with butter...
  3. Fold foil around the veggie mix and seal tightly.
  4. Grill over med. heat my grill temp was set at 325 for 25 to 30 min...or until potatoes are tender.. Turning once..
  5. YUMMMY!!!!!!!!!!!

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Sweet and Spicy Chicken Wings

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Sweet and Spicy Chicken Wings
 
Thanks to their distinctive smokey flavor, canned chipoltle peppers really bring this recipe to life, but they can be a little intimidating if you haven't worked with them before. Here are a couple tips to keep in mind: First, be careful while handling the peppers not to rub your eyes! If you have sensitive skin, wear gloves. Most recipes call for a very small amount (for good reason!), which means you end up with an almost full can when you finish. To get around this, remove the peppers from the can and pour all of the flavorful liquid into a food processor. If you don't have one, use a small glass bowl. Cut the peppers in half and scrape out and discard the seeds. The seeds pack a lot of heat, so keep some of them if you like extra spice. Place the peppers in your food processor and pulse them until a paste is formed. If you don't have a food processor, finely mince the peppers with a knife and add them to the bowl of reserved liquid. Stir to combine thoroughly. Next, line a large plate with plastic wrap and scoop the pepper paste in 1 teaspoon measurements onto the plate, leaving enough space between them that they don't run together. Place plate in the freezer to harden. Once set, wrap the edges of the plastic wrap around the now-firm pepper paste portions and place in a freezer-safe bag and freeze. Pull out 1 or 2 teaspoon-sized portions and use in your favorite chili or other recipe that calls for a little heat. Start small with the amount of chipoltle peppers you use. You can always add more if you like a little more heat.
Ingredients
  • 3 pounds chicken wings
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tablespoons butter
  • 3-4 cloves fresh garlic, finely minced
  • 1 T. fresh ginger, finely minced
  • 2 tsp canned chipoltle peppers
  • ⅓ cup honey
  • ⅓ cup soy sauce
  • 2 T. rice wine vinegar
Instructions
  1. Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or spray with nonstick cooking spray. Add chicken wings to baking sheet in a single layer, not touching or overcrowding. Season wings with salt and pepper, then place in oven. Bake until skin is crisp, approximately 45 - 50 minutes.
  2. About 20 minutes before the wings are done, add garlic and butter to a saucepan and heat over medium heat until garlic becomes translucent. Reduce heat to low and add ginger, chipoltle peppers, honey, soy sauce and vinegar. Reduce heat to low and simmer for about 15 minutes, until the liquid becomes syrupy.
  3. Transfer the sauce to a glass bowl and add the cooked wings. 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. Serve with celery and carrots and ranch dressing.

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

 

 

Pulled BBQ Pork Sliders

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Pulled BBQ Pork Sliders
 
This recipe is perfect for those hot summer days when the idea of standing in front of a hot stove is more than you can stand. All you need to do is put the ingredients into your slow cooker first thing in the morning and you’ll have a yummy, easy dinner waiting for you at the end of the day. The BBQ aspect of this recipe is fairly low key. Adding it to the slow cooker infuses the meat with a great BBQ flavor, but the meat won’t be saturated in it. If you want more pronounced BBQ flavor on your sliders, you can add more sauce to the meat after it is shredded.
Ingredients
  • 2 pound pork shoulder roast
  • 1 T. kosher salt
  • 1 ½ t. black salt
  • ¼ cup apple cider vinegar
  • ¾ cup prepared BBQ sauce
  • 2 whole cloves garlic, smashed, peels removed, roughly chopped
  • 1 small yellow onion, chopped
  • 2 T. shallot, minced
  • slider buns, opened with inside buttered and grilled (or toasted in the oven)
  • red cabbage, thinly sliced (optional)
Instructions
  1. Add the pork shoulder to slow cooker and season with salt and pepper. Add cider vinegar, BBQ sauce, garlic, onion, and shallot. Cover and cook for 8 hours on low.
  2. The roast should be very tender after 8 hours. Carefully remove from slow cooker and place on a serving platter or cutting board reserved for meat. Using a fork in each hand, start “pulling” in two directions, working on one small section of pork at a time. The goal is to “shred” the meat into small strands.
  3. Place shredded meat into a serving container or add it directly to the prepared slider buns. Top with red cabbage for some crunch and color - or add any of your favorite toppings. Serve immediately.

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Corn Basil Salad

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6 cobs of corn, cooked and cut off cob
1 cup Grape tomatoes, cut in half lengthwise
4 –6 basil leaves cut and mixed
3 T Italian Dressing(fat free or not)
Juice from a lime
Crushed chili pepper spice.


Mix all together and serve!!!!

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Check out Wildtree Italian Dressing Mix

ITALIAN COLESLAW

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ITALIAN COLESLAW
 
Ingredients
  • 2 packages of Angel Hair Shredded Coleslaw
  • 2 teaspoon dill
  • 2 tablespoon garlic powder
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup white vinegar
  • ½ cup extra virgin olive oil
  • 2 teaspoon Dijon mustard
  • ¼ cup sugar
Instructions
  1. Place the shredded cabbage into a large bowl.
  2. Whisk the rest of the ingredients together.
  3. Pour dressing over the cabbage and stir until all combined.
  4. Taste and adjust salt and pepper if needed.
  5. Refrigerate until chilled.
  6. Enjoy!

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

We used Wildtree Dill Dip Blend

 

★ Bubble Up Pizza Casserole ★

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★ Bubble Up Pizza Casserole ★
 
This is so easy and dangerously delicious!!!
Ingredients
  • 2 Tbsp olive oil(We use wildtree grapeseed oil)
  • 1 16 oz. can of Pillsbury Grand Biscuits (cut into eighths or bite size pieces)
  • 1 14 oz jar pizza sauce
  • 6 oz pepperoni slices, cut in half
  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon Oregano
  • 1 teaspoon garlic powder
  • Pinch of crushed red pepper flakes
  • ¼ cup parmesan cheese
  • 1 cup shredded Italian Mix Cheese
  • 1 cup shredded 2% Mozzarella cheese
  • Optional Toppings of Choice: Jalapeños, Sauteed Mushrooms, Onions, Italian Sausage, Bacon, Black olives, Green peppers, Pineapple, Ham, etc.
Instructions
  1. Pre-heat the oven to 350 F.
  2. Grease 10 X15 baking dish with olive oil and set aside.
  3. Place cut Biscuit pieces in bottom of baking dish, top with pepperoni slices, drizzle pizza sauce over the top of pepperoni and biscuits with a spoon, sprinkle with italian seasoning, oregano, garlic powder, parmesan cheese, add toppings of your choice, and sprinkle with 1 cup Italian cheese mix.
  4. Bake for 25 minutes.
  5. Remove from oven and sprinkle the 1 cup Mozzarella over the top.
  6. Return to the oven for another 15 minutes or until hot and bubbly.
  7. -6 servings

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Teriyaki Slow Cook Rib

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Teriyaki Slow Cook Rib
 
falls off the bone good! Forget bbq sauce or messy condiments -- this recipe is sooo easy anybody can make this! A total no-fail one pot recipe!
Ingredients
  • Pork short ribs
  • Pepper (to taste)
  • Adobe/or all purpose seasoning of your choice ( sprinkle to taste)
  • Teriyaki sauce (We use Wildtree Teriyaki Sauce)
Instructions
  1. Teriyaki sauce (drizzle, but don't drown the ribs!)
  2. Sprinkle condiments and drizzle teriyaki sauce over ribs to cover evenly.
  3. No need for salt at all, and do not drown the ribs in teriyaki sauce, just drizzle over evenly -- cover and set for low in crockpot for 4-6 hours!
  4. That's it and it literally soaks up all the flavors and seals it in!
  5. No mess, no fuss!

Try Wildtree Teriyaki sauce

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CROCKPOT TACO DIP

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CROCKPOT TACO DIP
 
Ingredients
  • ½ pound ground beef
  • 1 cup of frozen corn
  • ½ cup of chopped onion
  • ½ cup of salsa
  • ½ cup of mild taco sauce
  • 1 (4oz) can of mild green chilies
  • 1 (4oz) can of black olives (drained)
  • 1 cup of shredded Mexican cheese blend
  • Tortilla Chips
  • Sour Cream if desired
Instructions
  1. Cook meat in a pan, drain...put in crockpot...add the corn, onion, salsa, taco sauce and olives.
  2. Cover and cook on high for 1 to 2 hours...Just before serving stir in the cheese.
  3. Can top with Sour Cream if desired and serve with Tortilla Chips
  4. Enjoy ~

 

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Pancake Donuts

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Pancake Donuts
 
Low Carb
Ingredients
  • 3 oz. Cream Cheese
  • 3 large Eggs
  • 4 tbsp. Almond Flour
  • 1 tbsp. Coconut Flour
  • 1 tsp. Baking Powder
  • 1 tsp. Vanilla Extract ( I used Maple for added flavor)
  • 4 tbsp. Truvia
Instructions
  1. Use an blender to mix all ingredients thoroughly.
  2. Heat donut maker up and spray with oil. Pour batter into each well of the donut maker.
  3. Let cook for 3 minutes on one side, then flip and cook for an additional 2 minutes.
  4. Remove donuts from the donut maker and set aside to cool.
  5. Repeat process with the rest of the batter.

 

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Southwestern Bean and Quinoa Salad

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Combine:

2 cups of cooked kidney beans (or black beans)
1 cup cooked quinoa
1 small onion chopped fine
1 chopped tomato
1/2 cup corn niblets
1/2 cup chopped cucumber
1 sm red pepper chopped
Tbsp green chili peppers (optional)

Dressing

Mix together and pour over bean mixture:

Juice of one lemon
1 tsp minced garlic
2 tbsp olive oil
1 tsp chili powder
1 tbsp parsley flakes
Salt and pepper to taste
Dash cayenne – optional

Chill for a few hrs for flavours to blend. Serve chilled…
Enjoy!

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Gazpacho!!

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Gazpacho!!
 
This popular soup from the Andalusian area , (an autonomous community of Spain), mostly known now for being served cold, has many different influences from Greece and Rome, but also from the Moor's and Arab culture. The original soup was blended stale bread, olive oil and garlic, with some liquid like water or vinegar that was pounded together in a mortar. Different vegetables and almonds that were available were also added, but now this soup evolved into different varieties, the most popular around the world is a tomato based variety, served cold, heated in certain regions in Spain. Now Gazpacho has become a generic term for a cold soup that has a vegetable or fruit base or both , that has similar spices to the traditional.
Ingredients
  • 2½ cup Clamato Juice (or other vegetable or tomato juice)
  • ½ cup finely chopped Celery
  • ½ cup finely chopped Cucumber
  • ½ cup finely chopped Green Bell Pepper
  • ½ cup finely chopped Green Onion
  • 1 cup finely chopped fresh tomato
  • 2 Tb. Extra-Virgin Olive Oil
  • 1-2 large cloves garlic, minced
  • 2 tsp finely chopped fresh flat -leaf Parsley
  • ½ tsp. salt (I use pink himalayan)
  • ½ tsp. Worcestershire sauce
  • ½ tsp. finely ground fresh black pepper
  • 3 tb. white wine balsamic vinegar (or other white wine vinegar)
Instructions
  1. Combine all ingredients in a glass or stainless steel bowl. Cover and refrigerate overnight. Serve soup cold.

 

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Loaded Cauliflower

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Loaded Cauliflower
 
Low Carb
Ingredients
  • 1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
  • 6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
  • 6 Tbs chopped Chives
  • ½ cup Mayonnaise
  • ½ cup Sour Cream
  • 2 cups Colby Jack Cheese ( may use cheddar)
  • 8 oz container sliced mushrooms
Instructions
  1. Preheat oven to 425°
  2. In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
  3. In a large bowl combine sour cream, mayo, ½ of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.

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Broccoli and Bow-Tie Pasta Salad

BroccoliPastaSalad_3

Broccoli and Bow-Tie Pasta Salad
 
The addition of salt-cure lemons to this recipe really brings it to life. Although it is very good without them, the lemons make you stop and think, “Wow. What was that?” Don’t add extra salt to the salad without tasting, however. The briny cured lemons are very intense on their own, but season a larger dish like this perfectly. You can make this recipe a day or two ahead and store in the refrigerator, so it’s perfect for taking to summer gatherings.
Ingredients
  • Salad:
  • 1 cup Farfalle (Bow-Tie) Pasta, cooked according to package directions
  • 1 head broccoli, florets only
  • 1 red bell pepper, core removed and cut into thin slices
  • 1 yellow bell pepper, core removed and cut into thin slices
  • 4 sliced preserved, salt-cured lemon, finely chopped including rinds
  • ¼ cup dried cranberries [optional]
  • Dressing:
  • 1 cup traditional Greek yogurt (full fat)
  • 2 cloves garlic, finely minced
  • 2 T. high-quality extra virgin olive oil
  • 2 T. fresh lemon juice
  • 1 T. fresh lemon zest
  • salt and black pepper, to taste
Instructions
  1. In a glass bowl, combine yogurt, garlic, olive oil, lemon juice, and zest with a fork or whisk. Season with salt and pepper to taste.
  2. Place broccoli florets into a microwave safe bowl with 1 T. water, cover and microwave until slightly tender, about 4 or 5 minutes. Microwave times vary, so check after 3 minutes and adjust time accordingly. Set aside to cool completely.
  3. In a large bowl, combine cooked pasta, steamed broccoli, red and yellow pepper, cured lemon and cranberries. Toss to mix well. Add some yogurt dressing and toss again until thoroughly combined and serve.

 

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