Foody Goody Treats

Archive for the ‘Recipe Spotlight’ Category

Here’s simple and yummy appetizer that is great for any kind of event!

Buffalo Chicken Fried Wontons
Provided by Wildtree from Warwick, RI
SERVINGS: 15

INGREDIENTS:
8 ounce Neufchatel Cream Cheese
¼ cup carrot, grated
¼ cup celery, diced
2 tablespoons Wildtree Blazin’ Buffalo Blend
2 cups cooked shredded chicken
30 wonton wrappers
Wildtree Natural Grapeseed Oil, for frying

PREPARATION:
In a bowl combine the cream cheese, carrot, celery, Buffalo Blend, and chicken. Place the wonton wrappers on a flat surface 10 at a time and put about 2 teaspoons of filling on each. Don’t overfill or they will ooze out during frying. Put some water in a cup and using your finger dip it in and then wet the edges of the wonton wrapper. Fold into a triangle and press the edges closed, try not to leave large air bubbles or they will expand and rupture during frying. Heat about 2 inches of Grapeseed Oil to 375 degrees F. Fry the wontons in batches for about 1 minute per side or until golden. Drain on paper towels. Serve with Wildtree Creamy Ranch Dressing & Dip Mix.

Calories 120; Fat 4.5 g; Saturated Fat 2.5 g; Carbohydrate 10 g; Fiber 0 g; Protein 9 g; Cholesterol 30 mg; Sodium 240 mg

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A wonderful meal that is a great way to eat all of that yummy zucchini, and bid farewell to summer 😦

Garlic Basil Pesto Linguine with Zucchini and Peas
Provided by Wildtree from Warwick, RI
SERVINGS: 3

INGREDIENTS:
1 tablespoon, plus ¼ cup Wildtree Roasted Garlic Grapeseed Oil, divided
1 zucchini, sliced
1 cup frozen peas
1/3 cup Wildtree Basil Pesto
2 tablespoons water
6 ounces linguine, cooked according to package directions

PREPARATION:
Heat 1 tablespoon of Garlic Grapeseed Oil in a medium nonstick skillet over medium high heat. Add the zucchini and sauté for about 10 minutes, until zucchini is tender and browned. Add the peas and continue cooking until heated through. Meanwhile in a mixing bowl hydrate the Basil Pesto with the water. Whisk in the remaining ¼ cup Garlic Grapeseed Oil. Add the prepared pesto to the hot cooked pasta and toss to coat. Add the cooked zucchini and peas and toss to combine. Season with salt and pepper to taste; can be served with fresh grated parmesan cheese.

Calories 490; Fat 25 g; Saturated Fat 3.5 g; Carbohydrate 53 g; Fiber 6 g; Protein 14 g; Cholesterol 5 mg; Sodium 220 mg

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Are you looking for a healthier alternative to those fruit snacks that your kids beg and scream for? Try this great recipe for fruit leather (like a Fruit Roll-up) that will make both parents and kids happy! 🙂

Strawberry Kiwi Fruit Leather
Provided by Wildtree from Warwick, RI
SERVINGS: 8

INGREDIENTS:
1 pint strawberries, diced
6 kiwi, peeled and diced
1 tablespoon lemon juice
1 1/2 tablespoons Wildtree Strawberry Cheesecake Blend

PREPARATION:
Combine all ingredients in a saucepan and cook over medium low heat, stirring occasionally, for about 20 minutes or until fruit is very soft. Transfer to a blender and puree until smooth. Pass through a strainer to remove any seeds. Preheat oven to the lowest setting, usually between 140-170°F with rack in middle. Line a baking sheet with plastic wrap, a Silpat, or other nonstick baking mat. Pour hot purée onto prepared pan and spread thinly (as evenly as possible) into a rectangle using an offset spatula. Dry purée in oven until it feels dry to the touch, about 6-8 hours. Cool in pan on a rack until completely dry, at least 3 hours and up to 24. Place a sheet of parchment paper over leather, then peel leather off liner and roll up in parchment.

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A super yummy treat that can easily be adjusted to add a variety of yummy toppings! 🙂

Layered Chocolate Pudding with Caramelized Bananas
Provided by Wildtree from Warwick, RI
SERVINGS: 4

INGREDIENTS:
2 cups half and half
1 bag Wildtree Old Fashioned Vanilla Pudding
2 tablespoons Wildtree Chocolate Lover’s Syrup
1 banana, sliced
1 tablespoon butter
1 ½ tablespoons toasted shredded coconut

PREPARATION:
Pour 1 cup half & half into a small sauce pan and heat on medium-high. Whisk the vanilla pudding into the cold 1 cup half & half. When the half & half in the saucepan is bubbling, pour in the hydrated vanilla pudding mix and turn the heat to high. Stir constantly until the mixture thickens. Remove from heat. Set aside ¾ cup of the prepared pudding. To the remaining pudding add the Chocolate Lover’s Syrup and stir until completely combined. Divide the chocolate pudding among 4 serving bowls. Tap the bowls or use a spoon to spread in an even layer. Top the chocolate pudding with the reserved vanilla pudding, dividing among all 4 bowls. Again use a spoon to spread in an even layer if necessary. Refrigerate until set, about 2 hours. Right before serving caramelize the bananas. To do so, melt the butter in a nonstick skillet over medium to high heat. Add the sliced bananas and sauté for about 1 minute per side or until golden brown and sort of crisp. Remove from pan. Divide the bananas among the 4 serving bowls and top with the toasted coconut.

Calories 290; Fat 18 g; Saturated Fat 11 g; Carbohydrate 29 g; Fiber 1 g; Protein 4 g; Cholesterol 50 mg; Sodium 80 mg

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Here’s a yummy treat for these very hot summer days!

Yogurt Pops
Provided by Wildtree from Warwick, RI
SERVINGS: 16

INGREDIENTS:
32 ounces low fat vanilla yogurt
1 tablespoon lemon juice
1/2 cup Wildtree Strawberries & Dark Chocolate Jam
1 cup diced strawberries
1/2 cup Wildtree Wildly Blueberry Jam
1 cup blueberries

PREPARATION:
In a bowl combine the vanilla yogurt and lemon juice; set aside. In a second bowl combine the Strawberries & Dark Chocolate Jam and strawberries; set aside. In a third bowl combine the Blueberry Jam and blueberries. Divide the blueberry mixture among 16 (3 ounce) paper cups. Fill each cup with 2/3 of the way full with the yogurt mixture. Top the yogurt with the strawberry mixture. Top the cups off with any remaining yogurt. Place the cup in the freezer for about 30 minutes or until solid enough to hold a popsicle stick. Insert stick and freeze for 3-4 more hours or until frozen solid. Remove from cup to eat.
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Here’s a great summer soup made with yummy avocados!

Creamy Avocado Soup
Provided by Wildtree from Warwick, RI
SERVINGS: 5

INGREDIENTS:
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

PREPARATION:
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.

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Here’s a wonderful spin on your classic “chips and salsa”!!! This is a great dip and it’s loaded w/ tons of good veggies, and of course, feta cheese! 🙂

Greek Salad Salsa
Provided by Wildtree from Warwick, RI
SERVINGS: 8

INGREDIENTS:
3 tomatoes, seeded and diced
8 ounces feta, crumbled
3 scallions, chopped
1/2 cup kalamata olives, chopped
1 cup diced cucumber
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
1/2 cup Wildtree Natural Grapeseed Oil
1 tablespoon Wildtree Dill Dip Blend
1 tablespoon Wildtree Tzatziki Seasoning Blend

PREPARATION:
Combine all ingredients in a large bowl. Serve with pita chips.

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