Pear and Berry #Snickerdoodle Crisp

Pear and Berry #Snickerdoodle Crisp
This time of year I #crave desserts.  Like I don't want regular food at all!  This #Vegan recipe is just the ticket!  Organic coconut oil and fruit...Why it's practically health food!

If you'd like to get your hands on some of the Wildtree products in this recipe or would like to learn more about the company, visit my site here.  You can sub other products, but why would you want to?

Ingredients

1 (12 ounce) bag frozen mixed berries, thawed and drained 1 package Wildtree Snickerdoodles 1/2 cup rolled oats 4 tablespoons chilled Wildtree Organic Coconut Oil, cut into pieces 5 pears, diced 1 tablespoon Wildtree Raspberry or Strawberry Balsamic Vinegar

Method of Preparation

Preheat oven to 400°F and coat a shallow, 2-quart baking dish with cooking spray. In a large bowl, mix together 3/4 cup Snickerdoodles mix and oats. Using a pastry blender, two knives, or your fingers, incorporate butter into flour mixture until large, moist clumps form. In another large bowl, toss pears with flavored balsamic vinegar, thawed berries, and remaining Snickerdoodles mix until well coated. Sprinkle evenly with oatmeal topping. Bake for about 50 minutes until fruit is tender and topping is golden brown.

Peppermint Hot Chocolate Truffles

Who doesn't love truffles?  You need to seriously reevaluate your life if you don't!  These peppermint hot chocolate truffles are a snap to make and are delicious!

Ingredients

1/2 cup heavy cream 2 tablespoons Wildtree Peppermint Hot Chocolate 1 cup chocolate chips, semisweet 1 cup peppermint candies, crushed Method of Preparation Whisk heavy cream and Wildtree Peppermint Hot Chocolate together in a pot and bring to a simmer. In a small bowl, pour the hot chocolate over the chocolate chips and cover with plastic wrap. Let it sit for 10 minutes, stir to combine, and refrigerate until stiff, about 1 hour. Scoop the ganache into rough spheres using a tablespoon and freeze for 1 hour. Wearing gloves, quickly roll the truffles into a sphere and toss in peppermint candy pieces. Serve chilled. If you'd like to get your hands on some delicious Wildtree Peppermint Hot Chocolate visit my website here. Don't forget to like my facebook page!

Dulce de leche Apple Wontons

I know it's technically Pumpkin season, but I've always been more of an apple girl.  Those are coming into their own too, and I love nothing more then a good apple pie.

I wanted to make something a little more portable, and also something that would be great for a party.  These are so delicious!  Crispy, creamy, sugary with just a little bit of tart.  This is my new favorite make to take!

Ingredients:

3 Granny Smith Apples
3 Gala Apples
2 teaspoons lemon juice
1 cup Dulce de leche
1/2 cup brown sugar
1/4 cup sugar
1 teaspoon salt
1 tablespoons cinnamon
1/4 teaspoon Cardamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 tablespoon all purpose flour
46 wonton wrappers
1/4 cup Wildtree Natural Grapeseed Oil

Method of Prep:

Core and peal apples, and dice into 1/2 inch chunks.  Place apples in a large mixing bowl and toss with lemon juice.  Add sugar, spices and flour and mix well with your hands making sure all apples are covered and mixture is incorporated fully.

Line a slow cooker with foil and put 1/3 mixture in the bottom.  Add 1/3 cup of Ducle De Leche. Add the second 1/3 mixture of apples and follow again with Dulce De Leche.  Continue with last of apples and top with last of Ducle De Leche.  Cover and cook on high for an hour.  With a spoon stir your apple pie mixture.  Taste for firmness.  Some may like it more mushy or with more of a crunch.  I think I ended up cooking mine about an hour and a half, but I could have stopped at an hour.

While your apples are cooking pre-heat oven to 400 and brush wontons with Grapeseed Oil on both sides,  Gently press them into a mini muffin pan, forming a cup.

Bake for 5-10 minutes.  Keep an eye on them because they can burn quick,and all ovens are different.  When they start turning golden brown they are done.  Mine were perfect at 7 minutes. You can also sprinkle them with sugar and cinnamon before they bake.  I chose not to do this because the mixture is already so sweet.

You can pour your Dulce de leche apples into a bowl and place your wontons around it, creating a make your own apple pie bar.  Hell you can keep the apple mixture in the crock pot to keep it all warm and ooey gooey and hot.  Warm apple pie on demand?  Yes please!

There are lots of things you can set out with it too.  Crumble topping, nuts, and whipped cream are just a few things I can think of off the top of my head.  It's just so. good.

If you'd like to learn more about Wildtree products or purchase our awesome oils, check out my website!

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Smokey S'mores Popcorn Bars

Google S'mores recipes and you'll come up with an avalanche of cookies, cupcakes, cheesecakes, brownies, tarts....well you get the picture.  If it is in food form there is a recipe for it.

A lot of them forget one key ingredient to a great S'mores.  The campfire.  Sure, some of them have you either toasting the marshmallow part with a torch or broiling them in the oven, but I wondered if there was a way to get that without the flame.




Ingredients:

16 Ounces of marshmallows (I used homemade following Alton Brown's recipe. It's easy and it makes a huge difference!)

1 cup unsalted butter

1 cup brown sugar

1 teaspoon ground cinnamon

1 cup crushed graham crackers

6 tablespoons unpopped popcorn

2 tablespoons Wildtree Hickory Smoked Grilling Grapeseed Oil

1 cup chocolate chips (dark chocolate, mild chocolate, semi-sweet - pick your poison)

1 cup mini marshmallows

First you are going to make your popcorn.  I did it old school on the stove in a large dutch oven.  Heat oil on meadium high heat and add popcorn. Cover and shake until popping stops.  That's it, and you get a popcorn with a hint of smoke.  Campfire problem solved!

Place popcorn in a large, and I mean like the largest bowl you have.  You will need it for the mixing.  Melt butter in large sauce pan on medium high heat, and add brown sugar, stirring frequently until all sugar has melted into the butter.  Add the marshmallows, stirring constantly until everything is liquid.  Add cinnamon and stir to combined.  Turn off heat add pour mixture over popcorn, stirring to incorporate.  Gently stir mixture, adding graham cracker crumbs a little at a time so that they are evenly distributed.

Poor into a large, parchment covered cookie sheet.  Spread until it is evenly distributed, and top with mini marshmallows and chocolate chips.

Let cool completely and gently cut into bars.  This is so delicious and I must warn you, highly addicting.  I would say you can save it in an air tight container for a few days, but trust me, it won't last that long!

If you'd like to try out our awesome Hickory Smoked Grapeseed Oil and many other infused oils that will spark your culinary creativity visit my website.

If you'd like to know more about Wildtree's awesome home based business opportunity, check out my faqs!

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Peanut Butter Cup Chocolate Cupcakes

Ok, so every once in awhile you have to make something decadent. .. delicious ... scrumptious.

It's all about balance, right? This is what I like to make when I'm needing a chocolate fix!

Can you say delicious?  It is also incredibly easy!

Ok, so I cheat and use a box mix cake. There are plenty of things you can do to spruce up a cake mix. I replace the liquid with strong coffee when I'm making a chocolate cake. I also use Wildtree organic coconut oil instead of vegetable oil.

The coffee brings out the chocolate flavor, and the coconut oil makes the cake moist and fluffy. I simply follow the rest of the directions on the box and make my cupcakes.

For the peanut butter filling and icing I combined one 8 ounce cream cheese, one and one fourth cup confectioners sugar, and 1 cup peanut butter.

Once the cupcakes have cooled I use an apple corer or you can use a knife and I cut the center out of the Cupcake. Depending on how much filling you want is how big you make the hole.

In a bowl I put crushed peanuts and chocolate sprinkles. Fill your cupcake with the peanut butter mixture. You can pipe it in in a pastry bag, or just use a knife like I do. Pipe or spread the mixture over the top. Again this depends on how much peanut butter to chocolate you want in your cupcake.

Once this is complete simply roll your cupcakes in the bowl of peanuts and sprinkles. For those of us that lack the patience for proper piping skills this gives you a professional looking cupcake without the skills!

Trust me people will rave about these cupcakes. They will swear you bought them from your favorite bakery they are that good!

If you are interested in my Wildtree organic coconut oil and other organic products, please visit my website http://www.mywildtree.com/kellycalton

Garlicky Broccoli Chicken Alfredo Bake

Oh it is glorious #cheatday!  If I’m going to cheat, I’m going to CHEAT!  This is my go-to cheat meal.  It is decadent, cheesy, gooey, buttery, garlicky...I could go on and on.

Just because it's cheat day doesn't mean I'll consume a bunch of toxic ingredients, and this Alfredo mix I have from Wildtree could go head to head against any Alfredo I've had in any restaurant.  It is seriously that good!

Ingredients:

12 Oz your favorite noodles (I use egg noodles)

1 pound boneless skinless chicken breasts

18 oz broccoli florets

1 cup milk

1 cup mozzarella 

8 tablespoons butter

1 cup Wildtree Alfredo Extraordinaire

1 tablespoon Wildtree Garlic Galore Seasoning Blend

2 teaspoons Wildtree Natural Grapeseed Oil

Salt to taste

Method of Prep:

Marinate chicken breasts in Garlic Galore and oil for at least an hour.  Bake at 350 degrees or until chicken reaches an internal temp of 165.  Roast your broccoli at the same time for 20 minutes.  I add light salt to the broccoli.  Cut chicken into 1/2 inch cubes once cooled.

Prepare noodles to package directions minus a minute or so.  In a sauce pan melt butter and add milk.  Whisk in Wildtree Alfredo Extraordinaire until mixture starts to simmer.  Add noodles, broccoli and chicken to sauce and combined fully.  Sprinkle mozzarella and combine.  Pour finished product in a pan sprayed with non-stick spray and bake for 20 minutes at 350.  Choose your pan side on how much "crispy" you want.  I use a deep glass dish when I make this!

You could replace the Wildtree products with others, but why would you want to?  They are all natural, certified organic, and unbelievably delicious!

Check out my website to order or learn more about the company :)  http://www.mywildtree.com/kellycalton

You can also view my FAQS here.

Stuffed Eggplant

One of the best things about summer is all the delicious things you can make with fresh veggies.  This recipe is an all-time favorite!  Click each slide for a larger view and step by step pictorial directions!