Seasonal Products Discontinued Soon

The following seasonal products will not be available after January 1st. Order now for all your holiday baking needs.

• Whole Grain Pancakes
• Gingerbread Cake
  
• Pumpkin Pancakes
• Mulling Spice
• Orange Cranberry Bread
• Apple Cranberry Jam
• Pumpkin Pie Cheesecake
• Rich Dark Chocolate Fudge Sauce
• Cranberry Spice Blend
• Pumpkin Bread

Grapeseed Oil for Christmas? Why Not?!

This Christmas Wildtree has something for everyone on your list. And you don't even have to leave the house to get it. Lots of folks have ordered grapeseed oil to give as gifts, and why not? It's a great way to show someone how much you love them by giving them the healthiest, best-tasting cooking oil available. Any of these items can be drop shipped anywhere in the U.S. and Wildtree will even include a free gift message with your order.

Order by December 5th and save 10% on your purchase!

Get Ready for the Holidays!

Thanksgiving is just around the corner and many of us are starting to "save the date" for those holiday parties. Need some easy appetizers sure to wow your friends and family? Wildtree has so many good ones to choose from - and as simple to make as shake and stir. Please visit the appetizer recipe section of my website for inspiration. I have "zip packs" for one time use, available for $6 each or 3 for $15, perfect for those quick-grab-and-make last minute needs. Or whip up this super easy and delicious dip and serve with pretzels or crackers.

1 block cream cheese, softened 1 1/2 teaspoons Wildtree Scampi Blend 1 1/2 teaspoons Wildtree Onion and Chive Blend 1 tablespoon sour cream 1/4 cup beer 2 cups sharp cheddar cheese, shredded

Mix first three ingredients with a whisk until well blended. Add sour cream and beer mixing slowly as you go. Start mixing in the shredded cheese 1/2 cup at a time. You can add a tiny bit more beer if it seems too thick. Refrigerate for a half hour. Serve with pretzels.

Happy New!

Take a look at the new products Wildtree has in store for us in January, 2011! YUM. Save the date: January 6th - my house to try them out! Details to come.

Cheesy Cheddar Soup Mix 4.2 oz box
Sweet Onion Spread 11.1 oz jar
Savory Sofrito Cooking Base 9.6 oz jar
Perfect Pizza Sauce Seasoning 3 oz jar
Chicken Bouillon Soup Base 4 oz jar
Vegetable Bouillon Soup Base 4.1 oz jar
Beef Bouillon Soup Base 3.75 oz jar
Creamy Ranch Dressing & Dip Mix 3.75 oz box
Create-a-Cookie Mix 17.85 oz box
Sunday Morning Cinnamon Rolls 17.9 oz box
Healthy & Hearty Lentil Soup Mix 5.14 oz box

Get 'em While You Can!

Once again it is time for Wildtree to discontinue a few items to make room for new ones. Order now before it’s too late! Some of these, like Cilantro Lime Vinaigrette and Sun-Dried Tomato & Horseradish I am SAD to see go. But knowing Wildtree, they will be replaced with equally fabulous blends.


Items no longer available after January 1, 2011.

• Zippy Cocktail Sauce
• Vanilla Frosting
• Rustic Eggplant Caponata
• Chocolate Frosting
• Yellow Cake Mix
• Korma Curry Rub
• Chimichurri Blend
• Spicy Dry Rub
• Peachy Keen BBQ
• Focaccia Bread
• Buffalo Wing Marinade
• Sun-Dried Tomato & Horseradish Blend
• Spanish Rice Seasoning
• Raspberry Peach Sauce
• Toni’s Over the Top
• Honey Mustard Vinaigrette
• Parmesan Rice Seasoning
• Blasted Bloody Mary Mix
• Banana BBQ Sauce
• Cilantro Lime Vinaigrette
• Cilantro Lime Rice Seasoning

Halloween Treats

We make a traditional "Eye Ball Cake" every Halloween, a big, round chocolate cake with chocolate icing, covered with candies and icing creatively utilized to look like monster eyeballs. This year we are trying some new holiday recipes. These would be so great for trick or treat bags or a Halloween themed party.


Halloween Cake Pops

Yield: about 50 cake pops

• 1 package Wildtree Yellow Cake Mix
• 1 ½ cups Wildtree Vanilla Frosting, prepared
• 2 pounds chocolate and/or vanilla candy coating
• Halloween sprinkles, candy, chopped nuts, coconut, and edible markers
• Lollipop sticks
• 1 large Styrofoam block

Prepare cake mix following package directions and bake as directed in a 9x13-inch cake pan. Let cake cool completely. Break cooled cake into crumbs (you shouldn’t see any large pieces of cake). Stir in frosting and roll into 1 1/2 -inch balls(about 50). Melt the candy coating in a microwave safe bowl, following package directions. Dip a ½-inch of the tip of the lollipop sticks in candy then insert into cake balls and place on a wax paper lined baking sheet. Freeze for 15 minutes to set. Dip pops in melted candy to coat and decorate as desired. Press the sticks in the Styrofoam block to dry. (Let candy dry completely before drawing on faces with an edible marker.)




Ghoulish Brain Dip - Serves 10

• 2 avocados
• ½ cup Wildtree Roasted Tomatillo Sauce
• ¾ cup canned black beans
• Salt
• 1 large head cauliflower
• 1 (9 ounce) bag blue corn tortilla chips

Slice the avocados in half. Remove the pits and scoop the avocado flesh out of the skin into a bowl. Mash with a fork and stir in the Tomatillo Sauce, and black beans. Season with salt to taste. Remove the leaves and trim the stem of the cauliflower. Cut florets from the top of the cauliflower until there’s a hollow space for the dip. If the cauliflower starts to fall apart, hold it together with toothpicks. Place “brain” on a large platter and fill with the avocado dip. Serve with tortilla chips.




Icky Sticky Popcorn Balls Serves 18

• 2 cups sugar
• 1 1/3 cups water
• 1/2 cup light corn syrup
• 1 teaspoon apple cider vinegar
• 18 cups popped corn
• 1 cup pumpkin seeds
• 1 cup pistachios
• 3 tablespoons Wildtree Popcorn Seasoning of your choice

In a medium saucepan, combine sugar, water, syrup, and vinegar. Cook over high heat until mixture reaches 255 degrees F (hard-ball stage) on a candy thermometer. Meanwhile toast pumpkin seeds in a skillet over medium heat for about 4 minutes or until golden. Add pumpkin seeds and pistachios to the popcorn. Once syrup mixture has reached 255 degrees F, pour over
popped corn, sprinkle with Popcorn Season, and toss gently to coat. When mixture is cool enough to handle, press popcorn into 3-inch balls with lightly greased hands. Cool completely on waxed paper.




Fiery Eyeballs Serves 12

Chicken Meatballs:

• 2 pounds ground chicken breast
• 1 egg
• 1/2 cup bread crumbs
• 1/2 cup milk
• 1/2 cup freshly grated parmesan cheese
• 1-2 tablespoons Wildtree Hot Chili Pepper & Garlic Blend
• Salt and pepper to taste
• 1 can or jar of pitted black olives

Sauce:

• 1 28 ounce can of crushed tomato
• 1 tablespoon Wildtree Hearty Spaghetti Sauce Blend
• 1 tablespoon Wildtree Hot Chili Pepper & Garlic Blend

Preheat oven to 375 degrees F. Grease a large rimmed baking sheet. Combine all the chicken meatball ingredients except theolives in a large bowl, and set aside. Form eyeball sized balls with the chicken and shove an olive into the center of each one.Make it look as much like an eyeball as you can. Arrange finished eyeballs on the baking sheet and bake until cooked through (165 degrees F), about 15-20 minutes. Meanwhile combine ingredients for the sauce in a saucepan and cook over medium heat until sauce is bubbling. Serve the eyeballs over the sauce.

Want a Free Loaf of Pumpkin Bread?

I love Martha and reference her recipes and crafts a good bit.But Wildtree has her beat on this one. Fifteen minutes prep time for her pumpkin bread, five for ours. Next to same ingredients - and tastes every bit as good!

Get a box FREE for hosting a party with me this month or referring me to a friend who hosts. See for yourself how EASY home-made can be!