Here’s a twist on a tradition…..
Cheesy Hot Pepper Jelly Thumbprints
1 cup whole wheat flour
1 ½ cup shredded cheddar
6 tablespoons butter, chilled and cubed
15 (1/2 teaspoons) Wildtree Happenin’ Hot Pepper Jelly
Saturated Fat: 5g
Method of Preparation
Blend flour, cheddar, and butter in a food processor until dough is a coarse-meal texture and starts to form into a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes. Preheat oven to 400°F. Shape dough into 1 ½ inch balls and place on a baking sheet (should make about 15 balls). Bake for 5 minutes. Remove from oven and use your thumb (or the back of a ½ teaspoon) to press the ball and make an indentation. Fill each indentation with about 1/2 teaspoon of Hot Pepper Jelly. Return to oven and bake another 5 minutes or until edges are golden brown.
HAPPENIN’ HOT PEPPER JELLY
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Chicken and Bacon Pasta
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2 cups pasta (dry measure) cooked to Al Dente
2 lbs chicken (approximately)
1 lb bacon cooked and crumbled
1 onion, diced and lightly sauteed
2 sweet peppers, color of your choice
2 jars of spaghetti sauce
Lots of cheese for on top – you choose!
This is a great way to use leftover chicken, or a precooked if you are in a rush!
Combine al dente pasta (it will cook more in the oven so don’t overcook it), cooked chicken in bite size pieces, crumbled bacon, sweet peppers diced, and spaghetti sauce in a 13 x 9 casserole dish (I mixed it in the pasta pot after draining then put it in the casserole dish). Top with cheese (I used Mozzarella but Sharp Cheddar or a mix with Parmesan or just about any other cheese would also be great!) and bake at 325 F for 45 minutes, until cheese is bubbly and starting to brown.
This is a great basic recipe that is really good as is, or perfect for customizing to what you have or what you like. If you are eating low carb, use spaghetti squash. Don’t have peppers, use peas, asparagus or broccoli, whatever’s on hand. Leaving out the bacon would still be good, and if you are vegetarian use Portobello mushrooms instead of the chicken. Throw in some hot peppers or more herbs to flavor it the way your family likes. Enjoy!
If it won’t all fit in the 13 x 9 you can freeze some for later!
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Italian No Bake Cake
By Sylvia Gonzales
This NO BAKE CAKE is like heaven in your mouth!!! It’s just that good!!! And you don’t even have to turn on the oven to make it!! Easy and Delicious is always the best!!! Your going to want to share this one!!
1 Box of Vanilla Wafers
1 Can of Crushed Pineapples with Juice
1/4 cup Lemon Juice
1 can sweetened condensed milk
1 package of coconut
1 (8oz) Container Cool Whip
1 small jar of cherries
1 cup of pecans (optional)
Layer the bottom of dish with Vanilla Wafers. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together. Pour this over the vanilla wafers in the dish. Add another layer of the Vanilla Wafers on top of the pineapple mix. Then top with cool whip, and coconut and cherries. Refrigerate overnight. Serve and Enjoy!
Note: You can replace coconut with pecans if you’d like.
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Here’s another one of my recipes in a jar, which are awesome gifts!
BROWNIES IN A JAR
1/3 cup unsweetened cocoa powder
1 1/2 cups sugar
1/2 cup semisweet chocolate pieces
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup walnuts; chopped
1/2 cup white baking pieces
LAYER in a 1-quart glass jar or canister the following ingredients; Cocoa powder, sugar, chocolate pieces, flour, baking powder, salt, walnuts, and white baking pieces. Tap jar gently on the counter to settle each layer before adding the next. Cover the jar and attach baking directions.
Attach recipe card:
BAKING DIRECTIONS: Use within 1 month. Heat oven to 350 degrees. Grease and flour an 8x8x2-inch baking pan. Combine 1/2 cup melted and cooled butter and 2 slightly beaten eggs in a large bowl, Stir in jar contents. Spread into prepared pan. Bake for 35 minutes or until edges begin to pull away from the pan. Cool in pan on a wire rack. Cut into bars. Makes 16.
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Chicken Broccoli & Cheese Casserole
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1 1/2 pounds of chicken (tenderloins are easiest)
a box or bag of stove top stuffing (i usually have half the stuffing left for the next time i cook this)
1 can of cream of chicken soup
1 can of cream of mushroom soup
~(you can use any kind of soup
as long as you use two cans)
1 bag, or two bundles, fresh or frozen broccoli
1 cups of cheese ( or more if you love cheese)
2tbs. real butter
S&P to taste
boil your chicken til done…..cool… then.. shred or cut into pieces
while you are doing that , steam or boil you broccoli til tender
Mix both cans of soup with your chicken and add S&P to taste
melt your butter
layer stuffing on the bottom of a 9×13 square or round(whatever ya got)
pour half the butter over the stuffing and mix til moist (flatten out once mixed)
Layer chicken on stuffing and broccoli and cheese
( I usually get two layers of each..
Top with the remaining stuffing and butter mixture
Bake in a 350 degree oven for 25-30 mins or until golden brown
User Entered Recipe
Amount Per Serving
Total Fat 6.6 g
Saturated Fat 3.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.7 g
Cholesterol 59.0 mg
Sodium 510.4 mg
Potassium 163.9 mg
Total Carbohydrate 5.7 g
Dietary Fiber 0.5 g
Sugars 0.7 g
Protein 21.1 g
4 tsp. active dry yeast
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm
3 Tbl. of melted butter, slightly cooled
1/2 c. sugar
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt
Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter). Beat thoroughly. Add melted butter, eggs and salt. Beat well. Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-
Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.
Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen. Serve with Cinnamon Honey Butter.
*Extra Tips: Shape the rolls into a rectangle, about 1/2-inch thick, then fold it in half, making it an inch thick. Roll over the dough to seal the two halves and using a dough scraper, cut them into squares and place them on the baking sheet
Cinnamon Honey Butter
1/2 cup butter
1/4 cup honey
1 teaspoon cinnamon
Combine all ingredients and whip with mixer until light and fluffy.
`*.¸.*✻✿ ✻¸.*making a difference — one pound at a time *✻✿
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Sausage and Potato Breakfast Casserole
Courtesy of mydailymoments.com
Wonderful recipe and great for brunch! It can be made ahead the night before.
1 lb. ground pork breakfast sausage
2 cups shredded Cheddar cheese
2 cups milk
2 lb. tater tots potatoes
Preheat oven to 350 degrees.
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and spread evenly in the bottom of a 9×13 inch pan. Spread cheese over sausage.
In large bowl, beat together milk and eggs. Pour over cheese. (May be refrigerated overnight at this point). Top with tater tots.
Bake in preheated oven for 35 to 45 minutes. Cool for 5 to 10 minutes before serving.
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Baked Cranberry Chicken
½ cup Wildtree Spiced Cranberry Jam
1 tablespoon Wildtree Garlic Galore Seasoning Blend
1 tablespoon Wildtree Onion & Chive Blend
¼ cup dried cranberries
1.5 pounds chicken breast
½ teaspoon Wildtree Rancher Steak Rub
Saturated Fat: 0g
Method of Preparation
Preheat oven to 350°F. In a bowl combine the Cranberry Jam, Garlic Galore, Onion & Chive Blend, and dried cranberries. Add the chicken breasts to a greased baking dish and season with the Rancher Rub. Top with the Cranberry Jam mixture; make sure the chicken is complete coated. Bake uncovered for 40 minutes or until chicken is completely cooked through.
Garlic Galore Seasoning Blend
Onion & Chive Blend
Spiced Cranberry Jam
Rancher Steak Rub
Patty’s Cheesy Potato Casserole
This one is easy and very hearty!!!
2 lb frozen hash browns (thawed)
1/2 cup melted butter
1 tsp salt (I don’t use salt as we try to avoid it)
1/4 tsp pepper
1/2 cup chopped onion
1 can cream of chicken soup
1 pint (16 oz) sour cream
2 cups of grated cheddar cheese (or if you like really cheesy potatoes, use 3-4 cups)
Combine all ingredients. (I have actually found it’s easiest to mix if you put the hash browns in last.)
Place in a 9×13 baking dish.
Top with 2 cups of crushed cornflakes mixed with 1/4 cup melted butter. (We actually double the topping!)
Bake for an hour at 350 degrees. Enjoy! <3
Roasted Sweet Potatoes
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3 Sweet potatoes, peeled and cut into bite size cubes
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar (organic)
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
Sea salt, to taste
Preheat the oven to 350 degrees.
Coat a small baking dish with cooking spray.
Peel and dice the sweet potatoes into bite size cubes and place in the baking dish.
Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.
Add more sugar or cinnamon if desired.
Toss to coat evenly.
Bake in the oven for 60 minutes.
Stir the sweet potatoes once or twice during roasting.