Sweet Orange Buns

Sweet Buns???? Who doesn't love these gooey, sweet, tasty morsels of goodness??? It's dessert at breakfast time!

 
Sweet Orange Buns

For the dough
1 package Sunday Morning Cinnamon Roll Dough
4 tablespoons of softened butter
1/2 cup milk
1 large egg
2 tablespoons orange zest

For the filling
1 1/2 tablespoons milk
2 tablespoons orange zest

For the glaze
1 ½ tablespoons fresh orange juice

 

Preheat oven to 375°F. Grease a 9x9 inch pan. To make the filling, combine milk and orange zest with contents of filling packet in a small bowl and make a thick paste, set aside. In a medium sized bowl, stir together the dough mix, butter, milk, egg, and orange zest until a soft dough forms. Turn dough out onto a floured surface and knead about 5 times. Roll into a 9x14 inch rectangle. Spread the filling over the dough and gently roll it up into a log, starting with the short edge. Using a sharp or serrated knife cut the rolled up dough into 9 equal pieces. Place in prepared pan, cut side up. Bake for 25-30 minutes until they are golden brown. Cool for 10 minutes before turning out onto a rack and glazing. Combine the glaze mix with fresh orange juice and whisk until smooth. Spread on the warm cinnamon rolls and serve.

 

To order your Wildtree groceries please go to www.jenwarr.mywildtree.com.

Eggs Benedict Casserole

This is a great recipe to serve for brunch to a group of people!

 

Eggs Benedict Casserole

 2 (6 ounce) packages Canadian bacon, diced

6 English muffins, cubed

8 eggs

2 cups milk

2 tablespoons Wildtree Garlic Galore Seasoning Blend

1 packet Wildtree Hollandaise Made Easy, prepared according to package directions

 

Grease a 9×13 inch baking dish. Place half of the Canadian bacon in bottom of dish. Top with English muffins. Follow with remaining Canadian bacon. In a large bowl, whisk together the eggs, milk, and Garlic Galore. Pour evenly over top of casserole. Cover tightly and refrigerate overnight. Remove casserole from fridge at least 30 minutes prior to baking and preheat oven to 375°F. Bake for 40-45 minutes on lower middle rack. Sprinkle with fresh parsley, if desired. Serve with the prepared Hollandaise sauce.

 

To order your Wildtree groceries please go to www.jenwarr.mywildtree.com.

Dutch Baby! Skillet Apple Pancake

 

Have you ever heard of a Dutch Baby? They are delicious and a wonderful treat to serve for brunch! A Dutch baby is essentially a sweet popover that is often served for breakfast or brunch. It is sometimes called a German pancake (its origins are from German American immigrants) and according to Sunset magazine, the first Dutch Baby originated early in the 20th century in Seattle Washington in a family run restaurant by the owner's daughter. My Mum has been making a baked apple pancake since I was little and my mouth waters thinking about it! This recipe is Wildtree's version of a Dutch Baby...maybe one day I'll share my Mum's recipe!

 

Skillet Apple Pancake
2 eggs

¾ cup milk

1 tablespoon Wildtree Natural Grapeseed Oil

1 cup Wildtree Buttermilk Pancake Mix

2 tablespoons butter

1 apple, sliced

 

Preheat oven to 450°F. In a large bowl whisk together the eggs and milk. Add the Pancake Mix and whisk to form a smooth batter. Whisk in the Grapeseed Oil. Set the batter aside. Heat a 12 inch nonstick, oven safe, skillet over medium heat. Melt 1 tablespoon of butter. Add the apples to the pan and cook for about 3 minutes on each side. Remove the apples from the skillet. Melt the second tablespoon of butter in the skillet. Add the Pancake batter. Cook on medium for about 2 minutes until the batter starts to set. Arrange the apples on top of the batter. Transfer pan to oven and bake for 15 minutes, or until the pancake is golden brown and cooked through. Transfer to a cutting board and slice into 6 equal portions.

 

To order any Wildtree groceries please go to www.jenwarr.mywildtree.com.

 

 

Breakfast Pizza

There is something about bacon, eggs and a hot cup of coffee that screams weekend living! Our family loves breakfast for dinner, but if I could wake up to this delicious concoction on a Saturday or Sunday morning, I would be very happy!

 

Breakfast Pizza

1 bag Wildtree So Quick & Easy Pizza Dough Mix, dough prepared up to resting point

1 russet potato, cut into ¼ inch thick sliced and cooked in boiling water for 5 minutes

1 tablespoon Wildtree Garlic Galore Seasoning Blend 

1 cup shredded cheddar (or any cheese you’d prefer)

6 slices bacon, cooked
4 eggs
2 tablespoons fresh chives, chopped

 

Preheat oven to 425°F. Roll dough out to desired shape. Lay the boiled potato slices in a single layer over the dough. Season with the Garlic Galore and top with cheddar cheese. Break the bacon slices in half and lay on top of the cheese. Crack each egg onto the top of the pizza (try to find a little nook in between the potatoes or bacon so the egg can sit in). Bake the pizza for 12-15 minutes or until the crust is golden and the whites of the eggs are cooked, yolks will be runny. Cook longer for more cooked eggs. Remove from oven, garnish with chives. Slice and serve with a cup of coffee and enjoy your weekend!

To order any Wildtree groceries please go to www.jenwarr.mywildtree.com.

Maple Dijon Chicken with Bacon Couscous

Yummy! Yummy! Dinner!!!

 

Maple Dijon Chicken with Bacon Couscous
2 tablespoons Wildtree Honey Dijon Dressing & Dipping Sauce
2 tablespoons maple syrup
4 slices bacon, chopped
4 chicken breast (about 1 pound)
½ onion, finely diced
1 ¼ cup water
1 tablespoon Wildtree Chicken Bouillon Soup Base
1 cup couscous
1 tablespoon fresh chopped chive
2 teaspoons apple cider vinegar
¼ teaspoon Wildtree Rancher Steak Rub

Whisk together the Honey Dijon Dressing and maple syrup; set aside. Cook the bacon in medium nonstick skillet over medium heat until crisp, about 6-8 minutes. Using slotted spoon, transfer bacon to paper towel lined plate. Pour off all but 2 tablespoons fat from the skillet and return pan to medium heat until the fat shimmers. Pat the chicken dry with paper towels. Cook chicken until golden brown and cooked through, about 6 minutes per side. Transfer to platter, brush with mustard mixture, brush with the Honey Dijon mixture, and tent loosely with aluminum foil. Add the onion to the now empty skillet and cook over medium heat, about 3 minutes. Add broth and bring to a simmer. Stir in couscous, cover, remove from heat, and let stand for 5 minutes. Stir cooked bacon, chives, vinegar, and Rancher Steak Rub into the couscous. Serve with chicken.

 

To order any Wildtree groceries please go to www.jenwarr.mywildtree.com.

Spaghetti with Spinach, Sundried Tomatoes, and Feta

This is a super simple, delicious and healthy dinner that can be made quickly on a busy night.

 

Spaghetti with Spinach, Sundried Tomatoes, and Feta

2 tablespoons Wildtree European Dipping Oil-Garlic

4 cups packed spinach
½ cup sundried tomatoes, diced
4 ounces spaghetti, prepared according to package directions
2 tablespoons balsamic vinegar
¼ cup feta cheese, crumbled

Heat a medium nonstick skillet over medium heat. Add the Grapeseed Oil. Sauté the spinach and sundried tomatoes until the spinach is just wilted. Transfer to a mixing bowl along with the cooked pasta and balsamic vinegar. Toss to combine. Divide among two bowl and top with feta cheese.

 

To order any of your Wildtree groceries please go to www.jenwarr.mywildtree.com.

Chicago Style Deep Dish Pizza

Seriously yummy eats!

Make them ahead of time so dinner is just popping them in the oven to cook.

 

Chicago Style Deep Dish Pizza
1 cups tomato sauce
1 tablespoon Wildtree Perfect Pizza Seasoning
1 bag Wildtree So Quick & Easy Whole Wheat Pizza Dough Mix, prepared according to directions up to resting point
2 cups shredded pizza cheese
2 cup toppings (we used mushrooms and black olives)

While the dough is resting, combine the tomato sauce and Perfect Pizza Seasoning in a small bowl set aside. Preheat the oven to 450°F. Divide the dough into 4 equal pieces and shape each into a round about 8 inches across. For each pizza, coat the inside of the ramekin liberally with pan spray, arrange 1 cup of cheese in the bottom of the ramekin. Add mushrooms and olives (or other fillings) as desired. Ladle about 1 cup of the sauce over the fillings. Spray the outside of the ramekin with more pan spray, then stretch a round of dough across the top and down the sides to nearly the bottom. Arrange the pizzas on a foil-lined baking sheet and bake in the preheated oven until they are toasted brown on top, about 15 to 20 minutes. Remove from the oven and transfer ramekins to a wood cutting board or other heat resistant surface. Place a serving plate on top of each pizza, then invert it. Turn the bottom of the ramekin with an oven mitt. Lightly run a knife or spoon between the outside of the ramekin and the inside of the dough bowl being careful not to slice through the bottom. Gently lift the ramekin out, turning it as you go, and scoop out the cheese if necessary. Use a fork and knife to eat and enjoy.

 

To order any Wildtree groceries or to see more recipes please go to www.jenwarr.mywildtree.com.