– Wildtree Recipes.
1 package Wildtree Robust Tortilla Soup
3 ½ cups water
1 pound roma tomatoes, diced
1 cup corn
1 (15.5 ounce) can black beans, drained and rinsed
1 (4 ounce) can diced green chilies
1 cup Wildtree Tia Rosa’s Red Enchilada Sauce
Method of Preparation
Combine the Robust Tortilla Soup mix with water in a
large pot. Bring to a boil and then lower to a simmer.
Stir in the remaining ingredients. Cover and simmer
for 1 hour. Serve with corn tortilla chips and cilantro
This recipe is one of the easiest ones for sugar scrubs and one of the most versatile. You can use any body wash you like. Dove brand has wonderful choices: pomegranate & lemon verbena; Cucumber & Green Tea; Blue-Fig–Orange-Blossom; nectarine–white-ginger; Pistachio Cream; Plum & Sakura Blossom; Cherry Blossom & Almond; Grapefruit & Lemongrass…..
The possibilities are endless!
Don’t forget the man in your life, he will love the way this exfoliating scrub feels after a long day, and you can use his favorite, (or your favorite :)) body wash.
I like Axe’s “Dark Temptation”. That’s the one I made for my dad and he really likes it and uses it, which reminds me, mom said the jar is nearly empty so I better get busy!
I hope you make several for yourself and to give to friends. Remember Father’s Day is just around the corner!
Here’s what I put in the jar:
3 cups granulated sugar
1/4 cup baby oil
1/4 cup body wash
mix and enjoy 🙂
keeps for a couple weeks, a couple months in the frig.
My Body Scrubs for the Christmas Bazaar.
Me selling my wares at the Christmas Bazaar. The Body Scrubs were a favorite. Watch for my scrubs, coming soon to Arabella Ave!
This is all that’s left of it! The very last morsel is mine 🙂 My sister-in-law, Lucy, made this for Mother’s Day and I’m sharing the recipe because it is so delicious!
The origin of this recipe is the kitchen of Betty Zwahr, of Texas.
3 – 8 oz. pkg cream cheese, softened.
2 pkg crescent rolls
1 1/2 c sugar
1 tsp vanilla
1 stick butter, melted
1/2 c sugar
2 tsp cinnamon
Unroll 1 pkg of crescent rolls into the bottom of a greased 9 x 13 pan.
Whip cream cheese, sugar and vanilla and spread over the crescent rolls. (please resist eating this deliciousness with your fingers!) Top with 2nd pkg of crescent rolls. Pour melted butter over the top and sprinkle with sugar and cinnamon.
Bake for 30 minutes @ 350 degrees. Eat quickly before it’s all gone and there’s only a bite left!