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Baked Potato Soup Recipes
Bistro Style - Loaded Baked Potato Soup
| 4 cups water |
| 1-1/2 cups milk |
| 1 can diced potatoes (optional) |
| Shredded Cheddar Cheese |
| Bacon Bits |
| Chives or sliced green onion |
| Combine Soup Mix with water and milk. Simmer for 10 minutes, stirring frequently. If adding potatoes, add them at this time. Simmer another 5 to 10 minutes. Top each serving with Cheddar Cheese, bacon bits, and chives. |
| Serves 6 |
Clam Chowder
| Wind & Willow Baked Potato Soup Mix (prepared) |
| 1 6.5 oz can of chopped clams (drained) |
| 2 tsp. Worcestershire sauce |
| 2 Tbs. chopped fresh chives |
| Prepare soup according to package directions. Add clams and Worcestershire Sauce. Stir in one-half of the chives and sprinkle the rest over the top of the soup to garnish. |
| Serves 6 |
Salmon Bisque
| Wind & Willow Baked Potato Soup Mix (prepared) |
| 1 large can salmon (boneless, skinless, and flaked) |
| 6 Tbs. sour cream |
| 1 medium tomato (pureed) or 2 Tbs. tomato paste |
| 3 Tbs. sherry (optional) |
| 1/2 tsp. salt |
| 1/4 tsp. black pepper |
| Prepare soup as directed stirring frequently. Add salmon, sour cream, tomato, sherry and seasonings. Serve as soup or use to top cheddar biscuits or wild rice. |
| Serves 6 |
Morning Sunshine Breakfast Casserole
| Wind & Willow Baked Potato Soup Mix |
| 4 c. water |
| 4 c. cubed French bread |
| 16 oz. sausage |
| 6 eggs |
| 1 1/2 c. cheddar cheese |
| Preheat oven to 350. Spray a 9 x 13” pan with oil. |
| Add soup mix to water in a 2 qt. saucepan; heat to boiling, reduce heat and simmer 15-20 minutes, stirring often. Set aside to cool. |
| Cook sausage in a medium skillet and crumble. Drain well on paper towels. |
| Pour the bread cubes into the prepared pan. Top with the sausage. |
| Beat the eggs, adding a small amount of the hot potato soup mixture while beating then beat the eggs into the rest of the potato soup and pour over the sausage. Cover with foil and bake 25 minutes; remove foil, top with cheddar cheese and continue to bake until cheese is melted and casserole is set in the middle, approximately 10 - 15 minutes. |
| Serves 6 |
Tortilla con Queso Soup Recipes
Carne con Queso Dip
| Wind & Willow Tortilla Soup Mix |
| 3 c. sour cream |
| 1/3 c. chopped green chilies |
| 1 18 oz. can refried beans |
| 1 1/2 c. water |
| 2 lbs. hamburger |
| 2 c. shredded cheddar cheese |
| 2 cups shredded lettuce |
| 3/4 c. diced tomatoes |
| 1/3 c. sliced black olives |
| Combine 1 cup Soup Mix with sour cream and green chilies. Refrigerate. |
| In small pan combine ½ cup of the water and refried beans. Stir until smooth and spoon into bottom of 9 x 13” pan or other serving dish. |
| Brown and drain hamburger. Add remaining soup mix and remaining water. Cook until water is absorbed. Spoon mixture over refried beans. |
| Top with 1 cup of the shredded cheddar. |
| Spoon on sour cream mixture. Top with lettuce, tomatoes, remaining cheese, and olives. Serve with tortilla chips or bread or use to fill flour tortillas. |
| Serves 6-8 |
Chicken Encihiladas
| Wind & Willow Tortilla Soup Mix |
| 2 Tbs. oil |
| 1 large onion chopped |
| 1 can (4 oz.) green chilies drained |
| 4 c. diced cooked chicken |
| 16 flour tortillas |
| 2 c. shredded Monterrey Jack cheese |
| Heat oven to 350. Spray 9 x 13" pan with oil. |
| Prepare soup according to package directions and set aside. |
| Heat oil in medium skillet. Add onions and cook until golden brown. Stir in chilies, chicken and 3 cups of soup. Fill flour tortillas with chicken mixture. Roll and place into pan. Pour remaining soup over the top. Sprinkle with cheddar cheese. Bake for 25 minutes or until cheese is melted. |
| Serves 6 |
Chicken Tortilla Soup
| Wind & Willow Tortilla Soup Mix |
| 5 c. water |
| 12 oz. cooked, diced chicken |
| 1 can whole kernel corn (with liquid) |
| 1 can petite diced tomatoes (drained) |
| Garnish with tortilla strips or crushed tortilla chips |
| Add soup mix to water in a 2 qt. saucepan; heat to boiling, reduce heat and simmer 10 minutes. |
| Pour corn with liquid, tomatoes and chicken into soup. Heat thoroughly. Spoon into bowls and garnish with tortilla strips. |
| Serves 6 |
Chili & Shells
| Wind & Willow Tortilla Soup Mix |
| 1 1/2 pounds ground beef |
| 1 large onion chopped |
| 1 Tbs. Worcestershire sauce |
| 3 c. cooked pasta shells |
| 3/4 c. shredded Monterrey Jack Cheese |
| Prepare soup according to package directions. Set aside. |
| In medium skillet cook hamburger and onion. Drain. |
| Stir hamburger and onion, Worcestershire sauce, and pasta into soup. |
| Spray a 9 x 13” pan with oil. Pour soup mixture into the prepared pan. Top with cheese. Bake at 400 for 5 to 10 minutes until cheese begins to melt |
Roasted Red Pepper Asparagus
Chicken and Stuffing
| Wind & Willow Red Pepper Asparagus Soup Mix |
| 4 c. water |
| 3 c. diced cooked chicken |
| 1 boxed stuffing mix |
| 3/4 c. sliced almonds |
| Preheat oven to 350. Spray a 9 x 13” pan with oil. |
| Add soup mix to water in a 2 qt. saucepan; heat to boiling then reduce heat and simmer for 20 minutes, stirring occasionally. |
| Prepare stuffing according to package directions. Place prepared stuffing mix into bottom of prepared pan and top with diced chicken. Pour soup mixture over the chicken, sprinkle with almonds. |
| Bake 15-20 minutes. |
| Serves 6 - 8 |
Mediterranean Pasta
| Wind & Willow Red Pepper Asparagus Soup Mix |
| 4 c. water |
| 6 oz. penne pasta, cooked according to package directions, drained |
| 1 1/2 c. mozzarella cheese |
| 3 oz. black or Kalamata olives, sliced |
| Parsley |
| Feta Cheese |
| Stir in olives, mozzarella and cooked pasta. Reduce heat to low and allow to thicken, about 10 minutes. Garnish each serving with a sprinkling of parsley and feta cheese. |
| Serves 6 - 8 |
Mushroom Chops
| Wind & Willow Roasted Red Pepper Soup |
| 6 to 8 boneless pork loin chops |
| 2 c. sliced mushrooms |
| Preheat oven to 350. Spray 9 x 13” pan with oil. |
| Prepare soup according to package directions. |
| In a skillet sprayed with oil, brown chops on both sides cooking until center is done. |
| Place browned chops in prepared pan. Sauté mushrooms in skillet and add to chops. Pour soup over chops and mushrooms. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 5 to 10 minutes until top begins to brown slightly. |
| Serves 6 - 8 |
Wind & Willow Cheesebake Recipes
Chocolate Amaretto Inside Out Cake
| Chocolate Amaretto Cheesebake Mix |
| 1/2 cup milk |
| 1/2 cup oil |
| 3 eggs (divided) |
| 8 oz cream cheese |
| Preheat oven to 350. Spray 8 x 8” baking dish with oil. |
| Combine Chocolate Amaretto Mix (cheesecake and topping to be used later), 2 eggs, oil, and milk in large mixing bowl. Mix until incorporated. Pour into prepared 8 x 8 “ dish. |
| In separate bowl combine 1 egg, cream cheese, and cheesecake mix. Beat until smooth. Spoon over cake batter in 8 x 8 dish. Drizzle with Fudge Topping*. |
| Bake for 40 minutes. Serve warm or cold! Refrigerate unused portions. |
| *Placing Fudge Pouch in hot water for a few minutes will make it easier to use |
Key Lime Pie Dessert & Cheeseball Mix
Key Largo Parfaits
| Wind & Willow Key Lime Cheeseball Mix |
| 8 oz. cream cheese |
| 4 T. butter or margarine |
| 1 small tub Cool Whip |
| 1 1/2 c. chocolate wafer crumbs |
| 2 oz. chopped macadamia nuts |
| Mix cheeseball mix, cream cheese and butter or margarine until well blended; fold in Cool Whip. |
| Assemble six parfaits by making two layers of 1/4 c. key lime mixture and 2 T. chocolate wafers in each parfait glass and top each with 1 T. chopped macadamia nuts. |
| Refrigerate until well chilled. |
Key Lime & Blueberry Tarts
| Wind & Willow Key Lime Cheeseball Mix |
| 8 oz. cream cheese |
| 4 T. butter or margarine |
| Piecrust, prepackaged (15 oz.) |
| Cool Whip, small tub |
| Blueberry pie filling, 1 can |
| Cut four tart size piecrusts from each sheet of piecrust and bake as directed on piecrust package; cool thoroughly. |
| Mix cheeseball mix with softened cream cheese and butter until well blended; stir in one-half of Cool Whip. |
| Divide cheeseball mix among the tarts. Top with blueberries, additional Cool Whip and sprinkle with graham topping. |
| Serves 8 |
Key Lime Tarts: Bake individual mini pastry tarts
| You'll need one package of Wind and Willow Key Lime Pie Cheeseball Mix |
| 8oz cream cheese |
| 1/2 stick (1/4 cup) softened butter or margarine* |
| Prepare packet 1 of Key Lime Pie Cheeseball Mix as directed. |
| Fill mini pasteries with cheese mixture. |
| Sprinkle top with contents of packet 2. |
| Garnish with a thin twist of lime. Wonderful! |
| * 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! |
Tropical Dessert Pizza
| You'll need one package of Wind and Willow Key Lime Pie Cheeseball Mix |
| Refrigerated Cookie Dough |
| 8oz cream cheese |
| 1/2 stick (1/4 cup) softened butter or margarine* |
| For fruit; apples, bananas and strawberries always work well but for real tropical flavor try adding some kiwi, pineapple, mango, papaya or mandarin orange slices! |
| Spread refrigerated sugar cookie dough on a pizza pan and bake until lightly browned. Cool. |
| Mix packet 1 of Wind & Willow Key Lime Pie Cheeseball Mix as directed and spread over cooled crust. (This also works with any sweet cheeseball mix we make) |
| Top with a variety of sliced fruit. |
| Brush fruit with flavored gelatin (mixed with water but not set up yet! |
| Sprinkle contents of packet 2 over the top. |
| Refrigerate until ready to serve. |
| Cut into slices for a tasty treat that's also lots of fun! |
Whipped Cheesecake
| You'll need one package of Wind and Willow Key Lime Pie Cheeseball Mix |
| 8oz prepared whipped topping |
| 8oz cream cheese |
| 1/2 stick (1/4 cup) softened butter or margarine* |
| 1 prepared graham cracker crust |
| Mix packet 1 with cream cheese until smooth. |
| Stir in 1: 8oz. carton of whipped topping. |
| Pour into crust |
| Garnish with fresh fruit and/or contents of package |
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