Foody Goody Treats

Archive for July 2012

Hello all, blogger Kimberlee Stevenson of Southern Roots Kitchen recently did a review of Wildtree’s Beer Bread. She also posted some great recipes ideas, especially for those of us who don’t drink or purchase alcohol! Remember, the beer bread can be made with other carbonated beverages like Sprite or ginger ale. Here are the recipes from her site:

Here are some other ways to use Wildtree’s Beer Bread:

To Make: Substitute this INSTEAD of beer:
Hawaiian bread Mountain Dew
Cinn-A-Dew Mountain Dew, 1/2 c. cinnamon chips, sprinkle with 1 Tbsp. of sugar
Low Fat Hawaiian Diet Mountain Dew, spray with Pam
Ginger Bread Root Beer, 1/2 cup molasses, one scoop of Chai tea
Cherry Bread Black Cherry Soda and chopped maraschino cherries
Cherry Bread 2 Dr. Pepper and chopped cherries
Cran-Orange Bread Orange Juice and chopped cranberries
Orange Bread Orange Crush & drained mandarin oranges
Peanut Butter Bread Cream Soda & 1/2 c. peanut butter chips. Sprinkle top with sugar
Banana Bread 2 cups ripe bananas & 8 oz Sunny Delight
Pumpkin Bread 12 oz. Orange Soda, 12 oz. can pure pumpkin
Drop Biscuits 12 oz. Buttermilk
Corn Bread 15 oz can creamed corn, 1/3 cup oil, NO beer or pop
White Chocolate 1 can Vanilla Coke, 1/2 cup white chocolate chips, macadamia nuts (optional)

To view the Southern Roots Kitchen Blog click here!

Wildtree’s Beer Bread comes in 4 tasty varieties: Quick & Easy (Plain), Whole Wheat, Flax Seed, and Whole Wheat Flax Seed. To purchase one of these varieties click here!.

So, do you have any other fun and tasty recipes for this versatile bread? Please share!


Posted on: July 31, 2012

Here’s a recipe from one of our readers! If you are tying to decrease your fat/calorie intake you can replace the whipping cream with half and half or 2% milk, use lowfat cheese, substitute the pork Italian sausage for turkey Italian sausage, and/or reduced sodium chicken or vegetable stock. Enjoy!

Here’s a great summer soup made with yummy avocados!

Creamy Avocado Soup
Provided by Wildtree from Warwick, RI

2 large ripe avocados, coarsely chopped
1 1/4 cups plain Greek yogurt (divided)
4 cups water
2 tablespoons Wildtree Vegetable Bouillon Soup Base
2 tablespoons Wildtree Guacamole Blend
1 cup corn
Wildtree European Chili Dipping Oil

Place avocado in a medium bowl with 1/4 cup Greek yogurt. Mash the avocado and combine with the yogurt; set aside. In a large saucepan whisk together the water, Wildtree Vegetable Bouillon Soup Base, and Wildtree Guacamole Blend, and heat over medium heat. Once hot, but not simmering, stir in the remaining Greek yogurt. Add half the corn and the avocado mixture. Heat, but do not let the mixture come to a boil. Using an immersion blender or standard blender in small batches, blend the soup. Ladle the soup into bowls and garnish with remaining corn and Wildtree European Chili Oil.

To purchase these items click here

Here are some great promotions for all Wildtree customers and parties! If you want details about hosting a party, just contact me w/ the link below!

In addition to these great promotions, I am also hosting a special contest for all of my customers and blog readers! For more info on the contest click HERE!

To purchase any of these products or to host a tasting party of your own, Contact Me or visit my Wildtree Page!

Posted on: July 24, 2012

Learn about nutrition with me!

Here’s a great list on How To Store Fruits and Vegetables to Keep them From Rotting | My Thirty Spot.

a sampling:

Asparagus  place them loosely in a glass or bowl upright with water at room temperature. (Will keep for a week outside the fridge)

Avocados  place in a paper bag at room temp. To speed up their ripening place an apple in the bag with them.

Broccoli  place in an open container in the fridge or wrap in a damp towel before placing in the fridge.

Carrots  cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.

Celery  does best when simply places in a cup or bowl of shallow water on…

View original post 255 more words

Posted on: July 24, 2012

Of Pots and Pens

I was anticipating an evening in front of the TV Monday night when Will mentioned the Cleveland Indians would be broadcast in our area because they were playing Baltimore. We had spent Sunday in Lancaster County visiting my extended family who were in town from Massachusetts and I thought it was time I make a meal we can eat right away and not have to reheat later.

Thus, shrimp tacos.

I bought a bag of frozen, raw shrimp, so I set them out in a bowl to let them defrost. Once defrosted, they were easier to peel and I could cook them myself, allowing the little guys to absorb whatever flavor I wanted for them. It’s really a wonderful blend of flavors and I plan to tuck this recipe away for future use.

View original post 342 more words

So, I know that I am extremely behind the times, but I recently tasted quinoa and fell head over heels with it! And due to my new discovery, I will share with you all the many recipes that I create/try in an attempt to enjoy this savory grain! The first one (actually 2) is a “salad” that I made, but with 2 different dressings. The great thing about this salad is that you can use it as a “fridge cleaner”, just using what veggies you have on hand! So, let’s begin!

Salad Base:
1 cup uncooked quinoa, washed and drained (I bought a pre-washed pack)
2 cups water (or chicken/vegetable broth)
5 cherry tomatoes (more if you like tomatoes, I’m not a big fan of them though)
5-7 large black olives
1/4 medium red onion
1 clove of garlic, minced
3-5 sprigs of cilantro (parsley might be better w/ this, but I love cilantro, not parsley lol)

Dressing #1:
1/8 cup lime juice
1/8 cup Wildtree Roasted Garlic Grapeseed Oil
1 tsp Wildtree Cajun Seasoning (more if like a little kick!)

Dressing #2:
1/8 cup balsamic vinegar
1/8 cup Wildtree Zesty Lemon Grapeseed Oil

Cook quinoa according to package directions (usually 15 minutes once water/broth has begun boiling). Coarsely chop all ingredients, and with the exception of the cilantro and tomatoes, add to a bowl. Once quinoa is done, mix with vegetables, then gently mix in the tomatoes and cilantro. Mix the dressings together and then drizzle over salad, stir to coat. Can be served hot or cold. Feel free to adjust any of the veggies to your tastes/preferences… I’m a garlic, onions, and cilantro kind of gal, but you may like other ingredients… just make it your own!

In the picture below I have the quinoa w/ the balsamic vinaigrette (I thought about posting a recipe AFTER eating up all of the lime vinaigrette salad.).

So, do you have any great quinoa recipes? If you do, please feel free to share! I’ll test some out and post them here… and I may even do a little “contest”, so share away!

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,310 other followers

Follow Me on Pinterest