Roasted Cinnamon Sugar Chickpeas

1 (15 ounce) can chickpeas
1 tablespoon Wildtree Natural Grapeseed Oil
1 teaspoon Wildtree Hearty Oatmeal Mix-In: Sugar & Spice
1 teaspoon honey

Method of Preparation:
Preheat oven to 375 degrees F. Line a baking sheet with a thick layer of paper towel. Drain and rinse chickpeas under cold water until all the starch has been removed (the water will run clear). Place rinsed chickpeas onto the paper towel and pat dry. Toss the chickpeas with the Grapeseed Oil. Spread in a single layer on a parchment lined baking sheet and bake for 20 minutes. Remove pan from oven, sprinkle with the Oatmeal Mix-In, and return to the oven to bake for 10 more minutes. Remove pan from oven and coat with honey.

*Recipe Picture from Wildtree Website
 Reader Submitted Recipe

Mairead Matula



Ham, Mushroom and Asparagus Fettuccine

My kids love mushrooms so I add them in, but I really do not and have to pick them out. What mothers do!       
24 ounces dry fettuccine noodles
16 ounces fresh asparagus, trimmed and cut into 2 inch pieces
1 cup butter
1 cup slice mushroom
4 cups heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
pinch cayenne pepper
1 pound cooked ham, diced

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until aldente. Stir asparagus into pot in the last five minutes of cooking; drain.
While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally.
Stir in ham and heat through. Toss pasta and asparagus with sauce and serve immediately.


1 lb. raisins
1 lb. currants
1 lb. prunes (pitted)
2 tsp. cinnamon
1/2 lb. chopped nuts
2 lb. dark brown sugar
1 lb. butter or margarine
12 eggs
1/2 tsp. baking powder
1 lb. flour
12 oz. rum
12 oz. wine (red or Burgundy)

Grind or chop raisins, currants, prunes and nuts; mix with 6 ounces each of rum
and wine. Leave to soak for 24 hours.
Preheat oven to 300ºF. Grease and flour a baking pan.
For caramel, heat 1 pound dark brown sugar until melted. Cream sugar and butter
or margarine, adding eggs, one at a time. Add the rum-soaked fruits and caramel
and mix well. Add the flour, baking powder and cinnamon and mix to a soft
dropping consistency. Pour into prepared pan; bake for 2 hours on the middle
shelf of the oven. Remove from oven, pour remaining rum and wine over the cake.
This cake can be kept for up to 12 months.

Stuffed Baby Squid Culinary Madness

150g chicken mince
100g white fish, minced
4 egg whites, lightly beaten
1 Tablespoon Cracked Black Pepper
1 Tablespoons Lemon Pepper
2 Tablespoons Sea Salt
Rind of ½ lemon, finely grated
¼ cup cream
1kg baby squid tubes

Combine all ingredients well, except the squid tubes, in a food processor. The mixture should be still moist but able to hold a shape. Pipe or spoon the mixture into the tubes leaving a 1cm gap at the end of the tube as the stuffing will expand when cooked.
Place the stuffed squid into a deep tray (a cake tin is perfect) and add enough water to cover the bottom to about 1cm deep. Bake in oven for 10-15 minutes at 180ºC.
The squid will feel quite firm when ready. Try replacing the lemon pepper with some lemon myrtle instead. 

Recipe Submitted by
Matt Clark
Culinary Madness
Matt Clark Culinary Consulting Services 

Chocolate Chunk cookies with Coconut

I made these cookies and forgot to take a picture of them when they finished baking, I just got myself a piece. Omg, I need to start making things that I don’t like to eat or I am going to be 900 pounds. My Cane Corso, Lola is always close by when Mommy is cooking anything.

1 package of chocolate chunk cookie mix
   (1 egg, 2 tbs. water and ¼ cup of oil)
½ cup coconut flakes
½ tsp. of coconut extract

I prepared the cookie mix as indicated on the bag and added the coconut flakes & extract.I baked in a round non-stick baking dish so it looked like a big cookie. When I bake in this type of pan, I serve in pie sections with a big cold glass of milk. So good. 

Breaded Tilapia

I love any type of white fish and although frying is not necessarily what everyone wants to cook their food, you have a choice with this one. Either fry it or bake it. Either way it will taste delicious. Compliment it with my roasted asparagus recipe.

4 nice size pieces of Tilapia
1 cup of italian bread crumbs
1/2 cup of parmesan cheese
1 cup of oil
1 egg

On a large plate pour out the bread crumbs and blend with Parmesan cheese. In a small bowl, combine the egg with some water. Dip each piece of Tilapia into the egg and then coat with bread crumbs. Place to the side and heat oil on medium heat. When the oil is ready. (I let a drip of water hit the oil, if it sizzles its ready). Add in all the pieces of fish if you have room. Fry for about 3-5 minutes on each side. When done let them drain on a paper towel and serve immediately. I served this time with my roasted asparagus. I also served tarter sauce with my fish, I just love it, but you can also serve with catsup, horseradish sauce or plain. I would definitely squeeze lemon on the fish as it brings out the great flavors.

Bacon Cheeseburger Eggrolls (Appetizer)

1 pound ground beef
1 bag Wildtree Chedder Bacon Burger
1/2 cup relish
1 cup shredded lettuce
15 slices American cheese
15 eggroll wrappers

In a bowl use your hands to combine the ground beef and Wildtree's Cheddar Bacon Burger seasoning. Heat a large nonstick skillet over medium high heat, cook ground beef until cooked through. In a large bowl stir together cooked meat, relish, and shredded lettuce; set aside. Layout an eggroll wrapper so that a point is facing you. Place a piece of American cheese towards the corner of the wrapper with a point facing you. The cheese should not hang off the edge of the wrapper. Spoon 1/4 cup of the filling on the cheese. Then use your finger or a pastry brush to brush the edges of the wrapper with water. This will help the eggroll seal. Begin rolling up the eggroll by folding the corner over the cheese and filling, and roll until you get towards the center. Fold in each side of the wrapper, then finish rolling. (Make sure you roll each egg roll tightly so that oil does not seep in while you’re frying them). In a wok or large skillet, heat a few inches of oil to about 375 degrees. Fry the eggrolls until they are brown and crispy, which only takes about a minute and a half to two minutes.
(Makes: 15 small eggrolls)

*Recipe Picture from Wildtree Website

Reader Submitted Recipe
Mairead Matula

Spinach Dip

1 (10 ounce) package frozen chopped spinach, thawed  and drained
1 cup sour cream
1 cup mayonnaise
3/4 cup chopped green onions
2 teaspoons dried parsley
1 teaspoon lemon juice
1/2 teaspoon seasoning salt
1 (1 pound) loaf round, crusty Italian bread

1. In a large mixing bowl, combine spinach, sour cream, mayonnaise, green onions, parsley, lemon juice, and salt. Mix until well blended, then refrigerate.
2. Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping. Spoon the dip into the center of the bread bowl and serve accompanied by the pieces of bread for dipping.

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