• 1 pkg. Wildtree O’ So Fudge Brownie Mix
• 1 Egg, beaten slightly
• 2 Tbsp. Wildtree Natural Butter Grapeseed Oil
• 1/4 cup Milk
• 1 pkg. Wildtree Heavenly Chocolate Mousse Mix
• 16 oz. Heavy Whipping Cream

Preheat oven to 325 degrees. Combine egg, milk, grapeseed oil, and Brownie mix. Pour mixture into a greased 8 x 8 baking dish. Bake for about 20 to 25 minutes or until knife inserted in middle comes out clean. Cool for one hour. Place heavy whipping cream in a large bowl. Mix with beaters on high setting until peaks form. Divide into two evenly portions. Fold the mousse mix into one of the whipped cream portions. Divide the cooled brownies into four portions. Crumble the first portion and place in the bottom of a trifle bowl. Then spread 1/3 of the mousse portion over the brownies. Then spread 1/3 of the plain whipping cream over the mousse. Repeat two more time. On top crumble the rest of the brownie mixture. (Can be made up to 4 hours ahead of serving.)

Optional: Top with a fruit such as strawberries.
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• 1 pkg. Wildtree Molten Lava Cake Mix
• 1 pkg. Chocolate Chips, included in above package
• 3 Tbsp. Butter, unsalted
• 2 large Eggs

Preheat oven to 400 degrees F. Grease six – 4 oz. ramekins. Place butter, cake mix and chocolate chips in a sauce pan on low heat. Stir until butter and chocolate are just melted. Remove from heat and let cool for 5 minutes. Add eggs to cooled batter and whisk together until well blended. Divide the batter evenly among the ramekins. Place on a cookie sheet and bake on middle rack for 10 to 15 minutes or until sides of the cakes are firm but the center is still soft. Let the cakes cool for 1 minute. Loosen edges with a knife and invert onto serving plates. Serve immediately.

Optional: Serve with a dusting of powdered sugar, ice cream or whipping cream.

Optional: Add endive and/or hard boiled eggs to soup.
Turkey Meatballs – 1/2 lb. Ground Turkey, 1 egg, 1/2 cup Panzo Bread Crumbs, 2 tsp. Wildtree Hearty Spaghetti Seasoning, 2 tsp. Wildtree Garlic Galore. Combine all ingredients. Roll into 1/2″ balls. Place on cookie sheet in a 350 degree oven for 10 minutes. Set aside for soup.
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• 16 oz Cream Cheese softened
• 8 oz Whipped Topping
• 2 Tbsp and 1 Tsp of Wildtree Lemon Lime Cheesecake Blend
• 1 Graham Cracker Pie Shell
• Sliced Lemons and Limes (Optional)

Combine the cream cheese, whipped topping and Lemon Lime Cheesecake Blend in a mixing bowl and beat until blended. Spoon into the pie shell. Chill, covered, for 2 hours or longer. Garnish with lemon and lime slices.