Recipe of the Month
February 2010
Cherry Cheesecake Muffins
INGREDIENTS:
Wind & Willow White Chocolate Cherry Cheeseball Mix
Cherry or mixed berry muffin mix (enough for 12 jumbo or 24 regular muffins)
8 oz. cream cheese
4 T. butter
DIRECTIONS:
Preheat oven to 400. Spray muffin pans with oil. Mix cheeseball mix packet with cream cheese and butter. Mix muffin mix according to package directions. Fill each muffin cup two-thirds full with muffin batter. Spoon a heaping tablespoon of cheeseball mix in center of each jumbo muffin (or one-half tablespoon in regular muffins). Sprinkle almond crunch topping mix over each muffin. Bake regular muffins 12-15 minutes or jumbo muffins 18-20 minutes.
January 2010
Bread Pudding
INGREDIANTS:
Caramel Butter Rum Cheesebake Mix (divided)
3/4 cup melted butter (divided)
3 eggs (divided)
2 cups applesauce
2/3 cup milk
1/2 tsp rum flavor (optional)
1/4 cup sugar
3/4 cup pecans (optional)
DIRECTIONS:
Preheat oven to 350. Spray 8 x 8 cooking pan with oil. Measure out 1 cup of the Butter Rum Mix; set aside. Combine the rest of the Butter Rum Mix (Cheesecake Mix and Topping will be used later) with ½ cup butter and 1 egg. Press into bottom of prepared pan. Combine Cheesecake Mix, 2 eggs, applesauce, milk, and optional rum flavor and beat until smooth. Pour over batter in pan. Combine reserved Butter Rum Mix, sugar, and ¼ cup melted butter. Crumble (or drop by spoonful) over top of cake. Sprinkle with pecans. Bake for 55 minutes. Allow to cool for 10 minutes before serving. Place 2 or 3 large spoonfuls into a serving dish and drizzle with Caramel Topping.
November 2009
Caramel Apple Cream Pie
INGREDIENTS:
Wind & Willow Caramel Apple Cheeseball Mix
1 8 oz package cream cheese softened
1/2 stick butter softened
1 9 inch graham cracker pie shell
1 8 oz package Coolwhip
Caramel Sauce for garnish
DIRECTIONS:
Combine cheeseball mix with cream cheese and 1/2 stick butter. Mix well. Fold in 8 oz container of Coolwhip until smooth. pour into graham cracker pie shell and refrigerate until firm. Before serving drizzle each piece with caramel sauce and sprinkle with cheeseball topping.
Cherry Cheesecake Muffins
INGREDIENTS:
Wind & Willow White Chocolate Cherry Cheeseball Mix
Cherry or mixed berry muffin mix (enough for 12 jumbo or 24 regular muffins)
8 oz. cream cheese
4 T. butter
DIRECTIONS:
Preheat oven to 400. Spray muffin pans with oil. Mix cheeseball mix packet with cream cheese and butter. Mix muffin mix according to package directions. Fill each muffin cup two-thirds full with muffin batter. Spoon a heaping tablespoon of cheeseball mix in center of each jumbo muffin (or one-half tablespoon in regular muffins). Sprinkle almond crunch topping mix over each muffin. Bake regular muffins 12-15 minutes or jumbo muffins 18-20 minutes.
January 2010
Bread Pudding
INGREDIANTS:
Caramel Butter Rum Cheesebake Mix (divided)
3/4 cup melted butter (divided)
3 eggs (divided)
2 cups applesauce
2/3 cup milk
1/2 tsp rum flavor (optional)
1/4 cup sugar
3/4 cup pecans (optional)
DIRECTIONS:
Preheat oven to 350. Spray 8 x 8 cooking pan with oil. Measure out 1 cup of the Butter Rum Mix; set aside. Combine the rest of the Butter Rum Mix (Cheesecake Mix and Topping will be used later) with ½ cup butter and 1 egg. Press into bottom of prepared pan. Combine Cheesecake Mix, 2 eggs, applesauce, milk, and optional rum flavor and beat until smooth. Pour over batter in pan. Combine reserved Butter Rum Mix, sugar, and ¼ cup melted butter. Crumble (or drop by spoonful) over top of cake. Sprinkle with pecans. Bake for 55 minutes. Allow to cool for 10 minutes before serving. Place 2 or 3 large spoonfuls into a serving dish and drizzle with Caramel Topping.
November 2009
Caramel Apple Cream Pie
INGREDIENTS:
Wind & Willow Caramel Apple Cheeseball Mix
1 8 oz package cream cheese softened
1/2 stick butter softened
1 9 inch graham cracker pie shell
1 8 oz package Coolwhip
Caramel Sauce for garnish
DIRECTIONS:
Combine cheeseball mix with cream cheese and 1/2 stick butter. Mix well. Fold in 8 oz container of Coolwhip until smooth. pour into graham cracker pie shell and refrigerate until firm. Before serving drizzle each piece with caramel sauce and sprinkle with cheeseball topping.