★ 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

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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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Bourbon Chicken

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Bourbon Chicken
 
Ingredients
  • 4 chicken breasts
  • ½ teaspoon minced garlic
  • ¼ cup apple juice
  • ½ cup brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon apple cider vinegar
  • ½ cup water
  • ⅓ cup soy sauce
  • 1 tablespoon cornstarch
Instructions
  1. Cut chicken in small chunks and fry until cooked through (I use olive oil).
  2. Drain any excess grease from frying pan.
  3. In a bowl, mix together garlic, apple juice, brown sugar, ketchup, apple cider vinegar, water, soy sauce, and cornstarch. Whisk together till cornstarch is fully dissolved.
  4. Add sauce to skillet with chicken. Stir to coat chicken. Reduce heat to simmer. Cover and simmer for 10 minutes.
  5. Serve over white rice, noodles or on hoagie bun.

 

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CUCUMBERS & SOUR CREAM

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CUCUMBERS & SOUR CREAM
 
Low carb!!!! If you like cucumbers, you will LOVE this!!!!
Ingredients
  • 3 large cucumbers peeled and sliced
  • 1 Container of Sour Cream
  • 3 Tbs of finely diced onion
  • 3 Tbs Rice Vinegar
  • Salt and pepper to taste.
  • I also use a little of Wildtree Dill Dip Blend
Instructions
  1. Peel and Slice cucumbers and mix together all ingredients in a large bowl (one large enough to be able to mix well). Cover and refrigerate for at least two hours. I personally make this early in the day and chill 6-8 hours.
  2. Enjoy!!

 

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Check out Wildtree Dill Dip Blend

Italian Cream Cake

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Italian Cream Cake
 
Italian Cream Cake recipes are basically the same, and true to form. Traditional Italian cream cake recipes often call for shortening in the batter. However, I prefer using all butter in my cream cake. I also like the depth of flavor you gain by adding brown sugar to the batter and a touch of almond extract. Take the time to toast the coconut to use as a garnish for the sides of the cake not only making it pretty, but adding spectacular flavor as well. It's a special cake for a special occasion.
Ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 cup 2 sticks salted butter, softened
  • 1½ cup granulated sugar
  • ½ cup light brown sugar
  • 2 tsp pure vanilla extract
  • ½ tsp pure almond extract
  • 5 large eggs
  • 1 cup whole buttermilk
  • 14 oz package sweetened flaked coconut, divided
  • 1½ cup pecan pieces toasted, divided
  • Frosting:
  • 2 8 oz cream cheese, softened
  • 1 cup 2 sticks butter, softened
  • 2 lb powdered sugar
  • 2 tsp pure vanilla extract
  • ½ tsp pure almond extract
  • reserved coconut, toasted
  • ½ cup reserved toasted pecans
Instructions
  1. Preheat the oven to 350°F. Butter and flour 3 9 inch round cake pans or spray with baking spray. Set aside. Sift the flour, baking soda and baking powder together. In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, pure vanilla and almond extract. Beat until creamy and light beige in color, around 3-4 minutes Add the eggs 1 at a time beating well after each addition.
  2. Add the sifted dry ingredients alternately with the buttermilk. After all has been added, increase the mixer speed and beat until fully combined.
  3. Mix in ½ of the coconut and 1 cup of toasted pecans by hand.
  4. Divide the batter evenly between the cake pans. Bake for 25-30 minutes until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.
  5. To make the frosting:
  6. Cream together the cream cheese and butter until light, fluffy and pale yellow in color. Add the vanilla. Gradually add the powdered sugar, beating until creamy and smooth.
  7. Line the edge of the cake plate with wax paper strips. Tip: If storing the cake, place onto a cake round to make it easier to move from fridge to cake plate for serving Frost the cake between the layers sprinkling each with reserved toasted pecan pieces.
  8. Add the final layer and frost the top and sides. Finish the sides with toasted coconut. Decorate the top as desired with the remaining chopped pecans. Store chilled. Yield: 12 pieces

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Peanut Butter & Chocolate Chip Cream Cheese Cookies

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Peanut Butter & Chocolate Chip Cream Cheese Cookies
 
They are soft and oh so good!!
Ingredients
  • 1 can seamless crescent rolls (or pinch together seams on a regular can, or make your own)
  • 8 oz cream cheese, room temperature
  • ⅓ cup sugar
  • 2 tsp vanilla
  • ¾ C mixed peanut butter and chocolate chips
Instructions
  1. Beat sugar, cream cheese and vanilla together until smooth and creamy.
  2. Unroll the crescent roll sheet onto lightly floured surface. . Stretch the dough out, I use a rolling pin to do this, then trim the edges to give it a good rectangular shape. A pizza cutter is great for trimming edges of dough.
  3. Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about ½ inch.
  4. Sprinkle your chips on top of cream cheese – press them in lightly to aid in rolling.
  5. Roll the crescent sheet up tightly and wrap in cling wrap.
  6. Place in freezer for at least 2 hours it won’t get really solid as the cream cheese mix won’t freeze hard.
  7. When chilled preheat oven to 350°.
  8. Line a cookie sheet with parchment paper (prevents sticking and helps in cleanup).
  9. Slice the crescent roll into ¼" slices. They won’t keep the precise round shape, but that is fine!
  10. Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
  11. Cool on the parchment paper or wire rack.
  12. Enjoy!

 

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Roasted Tomatoes with Pepper Jack Cheese

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Roasted Tomatoes with Pepper Jack Cheese
 
Ingredients
  • 2- Large Beef Steak Tomatoes
  • Pepper Jack Cheese
  • Basil
  • Salt & Pepper
  • We also used some garlic galore from Wildtree
Instructions
  1. Slice tomatoes put in pan salt, pepper and sprinkle basil on tomatoes.
  2. Put about ¼ of slice pepper jack cheese on each tomatoe.
  3. Put tomatoes in oven 350 degrees for 8 minutes, then put them up on the broiler for a few seconds until cheese turn brown.

 

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Cupcake Pizza

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Cupcake Pizza
 
Ingredients
  • Pillsbury Refrigerated Pizza Dough
  • Pizza Sauce
  • Shredded Cheese
  • Pepperoni
  • Cupcake Tin
Instructions
  1. Preheat oven to 425 degrees (as the package directed) and grease the cupcake pan.
  2. Separate the dough into 4 equal parts.
  3. Push the dough into the molds and try to make the dough cover the sides.
  4. Cover dough with pizza sauce, cheese and pepperoni (what you like)
  5. Bake for 10-15 minutes.

 

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Bacon Cheeseburger Loafs

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Bacon Cheeseburger Loafs
 
This one is WOW... GOOD!!
Ingredients
  • *Roll (can) of Refrigerator Biscuits... I used Grand's Home style Original
  • *1 cup of shredded cheddar/mozzarella blend cheese
  • *1 cup of browned hamburger
  • *1/4 cup of Real Bacon Bits
  • * Pepper and Garlic to taste
  • *1 Egg White Beaten
  • *Parmesan Cheese Grated
Instructions
  1. *Flatten your biscuit
  2. *Top with Pinch of Cheese, tsp. hamburger, small pinch of bacon bits and tiny bit more cheese... season... then fold your sides up and close it... I shaped mine like a loaf... seam side down in a greased 9 x 13 pan
  3. *Brush tops with beaten Egg White and Sprinkle with Parmesan
  4. * Bake at 350 for 30 min. or until golden brown
  5. Enjoy

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THE BEST CHEESE BALL EVER

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THE BEST CHEESE BALL EVER
 
Ingredients
  • 1 (1 oz. ) package ranch dressing mix(We use wildtree dressing)
  • 2½ cups shredded cheddar cheese
  • 2 (8 ounce) packages of cream cheese
  • 1½ - 2 cups of chopped pecans
Instructions
  1. Mix dressing mix and Cheddar cheese into the cream cheese.
  2. Shape the mixture into a ball.
  3. Roll the ball in the chopped nuts.
  4. Refrigerate covered until ready to serve along with carrots, celery or your favorite crackers.

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OATMEAL SCOTCHIES

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OATMEAL SCOTCHIES
 
Ingredients
  • 1 cup butter, softened
  • ¾ cup firmly packed light brown sugar
  • ¾ cup white sugar
  • 2 eggs
  • 1½ teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 2 cups rolled oats, or as needed
  • 1 cup butterscotch chips, or to taste
Instructions
  1. Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter mixture until completely blended; beat the vanilla into the mixture with the last egg.
  2. Whisk the flour, baking soda, cinnamon, and salt together in a separate bowl. Beat the flour mixture into the butter mixture about ½ cup at a time. Fold the rolled oats and butterscotch chips into the resulting dough. If the dough isn't firm enough, mix in more rolled oats, about ¼ cup at a time, until dough is of desired consistency.
  3. Refrigerate the dough for 1 to 2 hours before baking.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Scoop up dough by heaping tablespoonful and roll into balls. Place cookies about 2 inches apart on baking sheets.
  6. Bake in the preheated oven until very lightly browned and cookies are set in the middle, 10 to 12 minutes. Allow cookies to cool for about 5 minutes before removing from baking sheets to finish cooling on wire rack.

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Country Chicken Casserole

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Country Chicken Casserole
Serves: 4
 
Ingredients
  • 3 Large Chicken Breasts (Grill or use Precooked)
  • 1 Medium Onion ( Chopped)
  • 5 Slices Bacon
  • 4 - 6 Medium - Large Potatoes (Cubed)
  • 1 Can Mushroom Pieces
  • 1 Can Cream of Celery Soup ( Can use Cream of Chicken)
  • 1 Cup Chicken Broth
  • 1 Cup Mixed Vegetables
  • Salt & Pepper to taste
  • 1 Tbsp. Mrs Dash Seasoning
Instructions
  1. Slice and Cook Bacon, Drain and set aside.
  2. Cube Potatoes and Chop Onion then add to Bacon drippings and fry until soft.
  3. Add Mushrooms to the mixture and continue to cook. Season to taste.
  4. Once Potatoes are soft add Cream of Celery Soup and Chicken Broth. Turn to low and simmer.
  5. Season and Grill your Chicken. Once cooked cut it into cubes.
  6. In your Casserole Dish add Bacon, Chicken, and Potato Mixture.
  7. Stir in Mixed Vegetables.
  8. Cover with foil or lid and bake for 30 minutes at 425.

 

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Coleslaw

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Coleslaw
Serves: 7
 
This is not a "soupy" or heavily coated coleslaw. It gives you just enough of the sweet while still letting the taste of the vegetables come through. It's really tasty. If you wanted it to be heavier on the dressing you could double the last 4 ingredients.
Ingredients
  • 3 cups shredded fresh cabbage or ½ 16 oz bag of shredded cabbage
  • 1 cup chopped broccoli florets
  • 2 stalks green onion (tops only)
  • ¼ c Miracle Whip
  • 2 tsp Apple cider vinegar
  • ⅛ tsp dry mustard
  • dash of salt and pepper
Instructions
  1. Mix bottom 4 ingredients in a small mixing bowl.
  2. Place cabbage, broccoli and green onion in a medium serving bowl. Pour dressing over the top and toss lightly.
Nutrition Information
Serving size: ½ cup

 

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Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com

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