 Wind & Willow products are outstanding on their own, but they also serve as a base for many terrific recipes. Each month we will feature some of our favorites.
Our feature flavor for this month is Strawberries & Cream. This favorite cheeseball has real strawberry pieces right in the mix. |
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| Strawberry Butter: move over honey! |
| You'll need one package of Wind and WillowStrawberries & Cream Cheeseball Mix |
| 8oz cream cheese |
| 1 stick butter |
| Mix 1 Tbs dry Strawberries & Cream Cheeseball Mix with 1 stick of real butter, softened but not melted. |
| Mix until thoroughly blended. |
| Refrigerate in butter or candy molds. |
| Delicious when served with warm rolls or muffins and makes a lovely presentation. |
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| Strawberry Cannoli |
| Wind & Willow Strawberries & Cream Cheeseball Mix |
| Pre-baked cannoli shells |
| 8 oz. ricotta cheese (or cottage cheese) |
| 1 cup sweetened whipped cream or Cool Whip |
| Chocolate syrup |
| Chocolate syrup |
| Stir cheeseball mix (topping to be used later) into ricotta cheese until very well blended; stir in whipped cream or Cool Whip. Stuff cannoli shells (either spoon in or use a piping bag). Drizzle each cannoli with chocolate syrup, top with sliced strawberries, and sprinkle with topping mix. Serve immediately. |
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| Strawberry Jumble Pie |
| You'll need one package of Wind and WillowStrawberries & Cream Cheeseball Mix |
| 8oz cream cheese |
| 8oz box of whipped topping |
| 1: prepared graham cracker crust |
| 1 cup of fresh, cut strawberries |
| Prepared strawberry gelitan cut into small cubes |
| Mix packet 1 with cream cheese until smooth. |
| Stir in 1: 8oz. carton of whipped topping. |
| Mix gently with gelatin cubes and fresh strawberries. You may even want to add cubes of white or strawberry flavored angle food cake! |
| Carefully spoon into graham cracker crust. |
| Garnish with fresh strawberries. |
| Sprinkle with contents of package 2. |
| * Low Fat Alternative: Simply omit butter and use no-fat cream cheese! Some flavors may not set up in a ball, but still taste great and may be used as a spread! |
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| Strawberry Pretzal Salad |
| 1/2 c margarine |
| 1/4 c brown sugar, melted |
| 1 1/2 c crushed pretzels |
| 3 oz pkg strawberry Jello |
| 1 c boiling water |
| 16 oz frozen sliced strawberries (thawed, undrained) |
| Wind & Willow Strawberries & Cream Cheeseball Mix |
| 8 oz. cream cheese, softened |
| 4 T. margarine, softened |
| Mix margarine, brown sugar and crushed pretzels; press into an 8x8 pan; bake 350 for 10 min; cool |
| Mix Jello into boiling water and allow to cool. Stir in strawberries and refrigerate until thickened; pour over cooled crust |
| Mix remaining ingredients well, spread over strawberry mixture and sprinkle with crunch topping. Chill well; six servings |
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| Strawberry Shortcake |
| Wind & Willow Strawberries & Cream Cheeseball Mix, prepared |
| Six individual sponge cakes or six thick slices of poundcake |
| 16 oz. frozen sliced strawberries in syrup, thawed |
| Cool Whip, large size |
| Mix cheeseball mix as directed and stir in three-quarters of the Cool Whip. Divide the cheesecake mixture evenly over the sponge or pound cake, topping with strawberries and remaining Cool Whip. |
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| The Perfect Danish |
| You'll need one package of Wind and WillowStrawberries & Cream Cheeseball Mix |
| 8oz cream cheese |
| 1/2 stick (1/4 cup) softened butter or margarine* |
| 1: 8oz can of crescent rolls |
| Prepare packet 1 as directed, but do not roll in packet 2 |
| Unroll crescents from an 8oz. can of crescent rolls |
| Form 4 rectangles. |
| In the center of each place 2 Tbs of cream cheese mixture. |
| Fold to form a square pouch and seal edges |
| With knife make 3 small slits in top of pouch to vent steam. |
| Sprinkle with contents of package 2. |
| Bake at 350 for 10 to 15 minutes or until golden brown |
| Drizzle with powdered sugar icing*: serve warm! |
| Instead of powdered sugar icing you may subsitute strawberry juice. |
| *Powdered Sugar Icing Combine 1/2 cup powdered sugar with 1 Tbs milk (you may subsitutue lemon or lime juice too): Mix until smooth. |
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