Additional Information

Additional Information
  • Home

Account Navigation

Account Navigation

Currency - All prices are in AUD

Currency - All prices are in AUD
 Loading... Please wait...
  • Call us on 817-675-4881
  • My Account
  • Gift Certificates
Treasure Journeys

Wind and Willow

Baked Potato Soup Recipes

 

 Bistro Style - Loaded Baked Potato Soup

INGREDIENTS:
4 cups water
1-1/2 cups milk
1 can diced potatoes (optional)
Shredded Cheddar Cheese
Bacon Bits
Chives or sliced green onion
DIRECTIONS:
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

INGREDIENTS:
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
DIRECTIONS:
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

INGREDIENTS:
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
DIRECTIONS:
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

INGREDIENTS:
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
DIRECTIONS:
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

INGREDIENTS:
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
DIRECTIONS:
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

INGREDIENTS:
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
DIRECTIONS:
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

INGREDIENTS:
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
DIRECTIONS:
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

INGREDIENTS:
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
DIRECTIONS:
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

INGREDIENTS:
Wind & Willow Red Pepper Asparagus Soup Mix
4 c. water
3 c. diced cooked chicken
1 boxed stuffing mix
3/4 c. sliced almonds
DIRECTIONS:
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

INGREDIENTS:
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
DIRECTIONS:
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

INGREDIENTS:
Wind & Willow Roasted Red Pepper Soup
6 to 8 boneless pork loin chops
2 c. sliced mushrooms
DIRECTIONS:
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

 


 

Mocha Melt Chocolate Cake

INGREDIENTS:

1 boxed chocolate cake mix (with ingredients as directed on box)
Tiramisu Mix & Topping
8 oz. cream cheese
4 Tbs. butter

DIRECTIONS:

Bake Cake as directed
While baking, prepare cream cheese mixture. Combine Tiramisu Mix, cream cheese, and butter. Mix until creamy.
Remove warm cake from oven. Poke small holes in the top of cake with a fork.
While still warm, spread Tiramisu mixture over the top of the cake. Serve warm with a spoonful of whipped topping. Sprinkle with Chocolate Crunch Topping

 

 

Key Lime Pie Dessert & Cheeseball Mix

 

Key Largo Parfaits

INGREDIENTS:
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
DIRECTIONS:
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

INGREDIENTS:
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
DIRECTIONS:
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

 

Triple Berry Twist

Princess Pancakes

Triple Berry Twist Cheeseball & Dessert Mix (Topping used later)

8 oz. cream cheese

4 Tbs. butter, softened

Dollar size pancakes or waffles

Fresh strawberries, blueberries, and/or raspberries

Syrup

Whipped cream

Combine Triple Berry Twist Mix with cream cheese and butter. Place 1 pancake on each serving plate, spread with Tripled Berry mixture, add another pancake and repeat.  Create 3 or more layers per serving. Drizzle with syrup and garnish with fresh berries, whipped cream and sprinkle with Berry Crunch Topping.

 

 

Triple Berry Smoothie

Ingredients:

Triple Berry Twist Cheeseball & Dessert Mix (topping used as a garnish)
12 oz plain yogurt
1 cup crushed icd
1 cup berries, fresh or frozen (strawberries, raspberries & blueberries)
1/2 cup skim milk

Combine all ingredients in a blender, mix until smooth.  Garnish with light whipped topp and sprinkle with Berry Topping. 

Serve Immediately.

 

 Savannah Sunrise Dessert  Cheeseball Mix

 

Savannah Sunrise Cream Cake

Ingredients:

1

Savannah Sunrise Cheeseball & Dessert Mix

1

yellow butter cake mix, prepared according to package directions

15 oz.

sweetened condensed milk*

8 oz.

half and half* or orange juice

8 oz.

whipped topping*, thawed

Directions:

Bake cake according to package directions, using 9x13" pan. Remove from oven and poke the entire surface with a fork.  Mix Savannah Sunrise Cheeseball Mix with milk and half and half until well blended.  Slowly spoon over the warm cake; chill completely.  Spread whipped topping evenly over the top and sprinkle with the Cream Crunch Topping Mix.

*May use fat free versions.

 

Savannah Sunrise Tarts

Ingredients:

1

Savannah Sunrise Cheeseball & Dessert Mix

8 oz.

cream cheese, softened

1/2 stick

softened butter

4

mini dessert shells

Directions:

Prepare Savannah Sunrise Cheeseball Mix as directed.  Fill mini shells with mixture.  Sprinkle top with Cream Crunch Topping.  Wonderful! Refrigerate until serving.

Low Fat Alternative:  Simply omit butter and use no-fat cream cheese!

 

Savannah Sunrise Salad

Ingredients:

1

Savannah Sunrise Cheeseball & Dessert Mix

24 oz.

low-fat cottage cheese

1/2 cup

well-drained mandarin oranges

1/2 cup

well-drained pineapple tidbits

Directions:

Combine Savannah Sunrise Cheeseball Mix with the low-fat cottage cheese. Combine with fruit and serve on a bed of lettuce.  Garnish with the Cream Crunch Topping.

 

Cheesball Appetizer Recipes

Old Santa Fe

 

Santa Fe Stuffed Jalapenos

 Ingredients: 

1 Old Santa Fe Cheeseball & Appetizer Mix
1 lb. ground pork sausage (mild or hot, depending on preference)
12 oz. cream cheese
1 - 1 1/2 lbs. large fresh jalapeno peppers, halved lengthwise and seeded*

 Directions:

 Preheat oven to 425 degrees.

 Cook sausage in a skillet until done. Drain and crumble. Mix softened cream cheese, Old Santa Fe Cheeseball Mix and Pepper & Onion Topping. Stir in cooked sausage and refrigerate until firm. Spoon about 1 Tbsp. of the sausage and cheese mixture into each jalapeno half. Place stuffed jalapenos directly on cookie sheets, or on wire racks set on cookie sheets. Bake for 20 minutes or until stuffing begins to brown.

 Serve immediately. Even better served with Wind & Willow Back at the Ranch Dip! Simple, delicious, and addictive!

 *Tip: It's best to wear gloves when handling peppers. Jalapenos can be stuffed and refrigerated for up to 24 hours before baking.

 

 Santa Fe Enchiladas

 Ingredients:

1 Old Santa Fe Cheeseball & Appetizer Mix
8 oz. grilled, chopped chicken breast (2 cups)
8 oz. cream cheese
8 oz. sour cream
12 corn tortillas
10 oz. enchilada sauce
4 oz. shredded cheddar cheese

 Directions:

 Preheat oven to 350 degrees. Spray 9x13" pan with oil.

 Mix softened cream cheese, sour cream and Old Santa Fe Cheeseball Mix. Stir in chopped chicken and mix well. Spoon 3 tablespoons of mixture onto each corn tortilla. Roll up.

 Lay enchiladas in prepared pan. Top with enchilada sauce. Cover with foil and bake for 20 minutes. Remove foil. Sprinkle with cheese and the Topping packet from the cheeseball mix. Continue baking 10 minutes. Serves 4-6.

  

Chili Cheese Nachos

 Ingredients:

 

1 Old Santa Fe Cheeseball & Appetizer Mix
1/2 lb. ground beef or turkey
15 oz. can kidney beans, drained & rinsed
1/2 cup beef broth
2/3 cup sour cream
1 1/2 cups grated cheddar cheese (divided)
1 bag tortilla chips

 Directions:

 Brown ground meat and drain well. Stir in Old Santa Fe Cheeseball Mix and Topping Mix, drained beans, and beef broth. Bring to a simmer. Stir in sour cream until well blended. Add 1 cup of cheese stirring continually until cheese is melted.

 Serve over tortilla chips. Top with remaining cheese.

 Serves 4-6.