Grilled Fruit Skewers with Cranberry Spiced Yogurt

Serves 4
1 package wooden skewers
2 peaches
2 mangoes
2 tablespoons Wildtree Natural Grapeseed Oil
3 tablespoons Wildtree Cranberry Spice Blend
1 cup plain or vanilla yogurt
Soak skewers in water for ten minutes. Dice peaches and mangos into 1-inch cubes and thread onto prepared skewers.

Rub grill grates with oil. When grill is hot, place skewers on grill and turn skewers
until slightly blackened all over, 5-7 minutes.

Mix Wildtree Cranberry Spice Blend with yogurt and served with grilled fruit skewers.


Calories 260; Fat 8 g; Protein 4 g; Carb 49 g; Fiber 4 g; Chol 0 mg; Sodium 35 mg

Blueberry, Banana, and Brown Sugar Crepes

A New Breakfast Favorite!

Serves 4
1 package Wildtree Crepe Mix
1/2 cup Wildtree Wildly Blueberry Jam
2 bananas, cut into 1/2-inch slices
1/4 cup brown sugar
Prepare crepe mix as directed. Cook in 8-inch skillet until done. Spread 1 teaspoon Wildly Blueberry
Jam in the center of the crepe and then layer banana slices down the middle. Roll up crepe and
sprinkle with brown sugar. Repeat with remaining crepes and enjoy!
Calories 290; Fat 3 g; Protein 5 g; Carb 62 g; Fiber 3 g; Chol 60 mg; Sodium 115 mg

Whole Wheat Tomato Pesto Pizza

Here is a Quick, Easy Dinner and a Family Favorite!!


Serves 4
1 bag Wildtree So Quick and Easy Whole Wheat Pizza Dough
1/4 cup Wildtree Basil Pesto, prepared as directed
2 medium tomatoes, sliced thin
2 medium-sized fresh mozzarella balls, sliced thin
Preheat oven to 500 degrees F.
Prepare pizza dough as directed. Stretch to about a 14- inch circle. Spread pesto evenly over pizza and
top with tomato and mozzarella. Bake for 12–14 minutes, or until crust is brown and cheese is melted.
Calories 330; Fat 25 g; Protein 6 g; Carb 22 g; Fiber 3 g; Chol 10 mg; Sodium 160 mg

Ice Cream Sandwich Cake

In Honor of my Birthday, Make a Wildtree Ice Cream Cake!




Serves 18
3 candy bars or cookies of your choice, crushed
1 cup candy coated chocolate pieces, crushed and divided
1 box Wildtree Chocolate Frosting
1 (8 oz) tub whipped topping
18 ice cream sandwiches, unwrapped


In a small bowl, combine crushed candy bars or cookies and 1/2 cup candy coated chocolates, set
aside.

In a large bowl, prepare Chocolate Frosting according to package directions and gently fold in
the whipped topping.

Place 6 ice cream sandwiches side by side on a large platter. Spread a thin layer
of frosting mixture over sandwiches (about 1 cup) and sprinkle half of the crushed candy on top.

Layer 6 more sandwiches side by side on top of the first layer. Spread another cup of frosting mixture and
sprinkle on remaining crushed candies. Layer the remaining sandwiches on top of the second layer and spread the remaining frosting mixture over the top and down the sides.

Cover with plastic wrap and freeze for at least 3 hours. Garnish with reserved candy and serve. It can be stored, covered, for up to a month in the freezer (if it lasts that long).

Calories 360; Fat 13g (Sat. Fat 8g); Protein 5g; Carb 54g; Fiber 2g; Chol 10mg; Sodium 180mg

Grilled Corn with Chipotle Lime Butter

Serves 8
1 stick unsalted butter, softened
2 tablespoons Chipotle Lime Blend
1 teaspoon lime juice
8 ears of corn, husked
In a small bowl, combine butter, Chipotle Lime Blend and lime juice and set aside. Lay the ears of
corn directly on a grill over very hot coals. Grill turning to brown them evenly, about 5 to 7 minutes.
Spread butter on grilled corn and serve.
Calories 150; Fat 8g (Sat. Fat 3.5g); Protein 4g; Carb 20g; Fiber 3g; Chol 15mg; Sodium 290mg

Pulled Chicken Sandwich

Serves 8
4 boneless skinless chicken breasts
1 small onion, diced
1 tablespoon minced garlic
1 bottle Wildtree Leslie’s Smoky Burger & Rib Sauce
2⁄3 cup apple cider vinegar
Hot pepper sauce to taste
8 large rolls
Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just
enough water to cover (about 1–1/2 cups). Add the Burger & Rib Sauce, vinegar and a few drops hot
sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15
minutes. Remove the chicken from the sauce and shred with two forks. Boil the sauce, skimming
occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the shredded
chicken and heat through. Spoon the mixture onto the rolls and serve.
Calories 310; Fat 4.5g (Sat. Fat 1g); Protein 53g; Carb 11g; Fiber 1g; Chol 135mg; Sodium 160mg

Serves 4
1 tablespoon apple cider vinegar
1 tablespoon water
2 tablespoons Wildtree Guacamole Seasoning
1 tablespoon Wildtree Natural Grapeseed Oil
2 small tomatoes, diced
1⁄2 small red onion, thinly sliced
1 cucumber, peeled, seeded and diced
2 avocados, diced
Whisk together vinegar, water, oil, and Guacamole Seasoning in a small bowl. In a medium bowl,
combine diced tomato, onion and cucumber with dressing. Gently toss in the avocado being careful
not to break it up.
Calories 190; Fat 15g (Sat. Fat 2g); Protein 3g; Carb 16g; Fiber 7g; Chol 0mg; Sodium 390mg