October Newsletter

Falling for Wildtree
 The weather has cooled, the sun is setting earlier, and we are back in full swing with school, gymnastics, and soccer (both of my kiddos this year!) As much as I LOVE summer-this is really my favorite time of year (now if only it was not followed by winter).  Believe it or not, I've been very busy with Wildtree as well and I cannot wait to share with you all the amazing new Wildtree products! I have begun adding links and recipes to my blog so be sure to check it out at www.wildtreecookingwithrobin.blogspot.com

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Freezer Meal Workshop
My Fairhaven Workshop will be held on Sunday October 24^th at 10 am or 3pm.  Thanksgiving will be here before you know it so stock your freezer with delicious convenient meals. Look for MANY improvements J  Reserve your spot now!
Here are some of the recipes we will be making...

Kickin’ Asian Sitr-Fry

Chicken Alfredo

Tacos

Pork Chops with Apple Stuffing

Honey Mustard Chicken with Crunchy Onion Topping

Haddock Provencal

Peachy Keen Pork

Lager Stew (slow cooker)

Chicken Fricase (slow cooker)

Turkey Chili (slow cooker)

Our new system can send Evites for you to invite your family & friends to a Live or Virtual Tasting as well as provide a link for them to order online and ensure you receive the full credit. When they order, they can choose to have the items sent to you (for the discounted party shipping price of $5.50) or directly to them at regular web rates.
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Once a Month Ordering
A NEW service I am providing is “Once a Month Ordering”. Wildtree has made many changes due to a new computer system and I am now able to set up virtual tastings that allow you to order online but connected to a Tasting. If you go to www.mywildtree.com/RobinStuessi and click on 'SHOP', then click on 'SHOP NOW' next to 'Once a Month Ordering'. Your order will become part of my tasting party (you can select “ship to host” to have your order come to me for the discounted party rate of $5.50, or have it direct shipped to you at regular web rates). The October monthly specials will apply (see below). All of our NEW August 1st products are available under the “new releases” tab in the online catalog. This virtual tasting will close on October 14th.
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Culinary Club Changes
With Wildtree's new computer system come a few changes to the Culinary Club. You NO longer need to go to www.wildtreeclub.com, instead you can just go to my website, www.mywildtree.com/RobinStuessi and click LOGIN in the upper right hand corner. Then sign in as a Culinary Club Member with your password to receive your 20% discount. If you are not a Culinary Club Member and would like to become one, please let me know or you can sign up through my website www.mywildtree.com/RobinStuessi. Go to “our opportunity” > “enroll now” and click on “culinary club member”
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October Specials
Customer Special: Spend $75...receive our Hearty Spaghetti Blend + Quick and Easy Pizza Dough. ($13.50 value) 

Host Special: Have a $400 party or 10 buying guests and receive Chicken Cacciatore Sauce ($9 value)
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Come join my Facebook Group Page at Wildtree Cooking with Robin and check out my blog for lots of easy recipes!  Let me know if you have any questions or need any help!  My business is successful due to the wonderful recommendations my customers give to friends and family - so please feel free to share my info with anyone whom you think may benefit and enjoy! No matter where you live, I can help you with all your Wildtree needs.

Happy, healthy cooking!
Robin

Wildtree Representative

508-993-3622
robinstuessi98@gmail.com
 www.wildtreecookingwithrobin.blogspot.com

www.robinstuessi.mywildtree.com
 

Wildtree products contain NO additives, preservatives, food dyes, MSG, high fructose corn syrup, use minimal or no salt & sugar and are 100% PEANUT-FREE. Wildtree is committed to using ingredients with no GMOs and their Grapeseed Oils are expeller pressed.

Pumpkin Trifle Recipe

This is the recipe for the Pumpkin Trifle I made at the Freezer Meal Workshop.  It was yummy!!

Pumpkin Trifle 

adapted from a recipe by Patricia B. from Indiantown, FL

Serves 6  

1 package Wildtree Pumpkin Quick Bread, prepared according to package directions 

2 T Wildtree Pumpkin Cheesecake Blend
1 jar caramel sauce 
1 can whipped cream 
10 ginger snap cookies (crushed)

Mix pumpkin cheesecake blend with whipped cream. Layer pumpkin bread, whipped cream, and caramel sauce in small individual glasses or a trifle dish. Top with whipped cream and drizzle caramel sauce on top.  Sprinkle crushed ginger snaps on top.
 
I made whip cream (use 2-16oz cartons of whipping cream-I found 1 was not enough) and caramel sauce (make 1/2 the caramel sauce recipe below) from scratch so I was guaranteed to have no HFCS or other unpronounceable ingredients! 

Caramel Sauce  (from Ina Garten)

1 1/2 cups sugar 

1/3 cup water 

1 1/4 cups heavy cream 

nocoupons

1/2 teaspoon pure vanilla extract

Direction 

Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown, about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful – the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.

Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.