BLT & POTATO FRITTATA:
10 minutes; Total Time: 20 minutes
Wind & Willow BLT Cheeseball Mix
1 ½ cups frozen diced hash browns with
green peppers & onions, thawed
1 ½ cups Egg Beaters or 6 eggs
4 Tbsp. half & half (you may use fat
1 cup shredded cheddar cheese (regular
or reduced fat, not fat free)
Preheat medium size skillet over medium heat. Spray
generously with cooking oil. Cook hash browns over medium heat for
five minutes; reduce heat to medium low. Mix Egg Beaters or eggs
with BLT seasoning packet and half & half. Pour over hash browns,
sprinkle with topping mix, cover and cook 10 minutes or until eggs
are set. Sprinkle with cheese; cover and cook an additional 5
minutes or until cheese has melted evenly.
Add cooked and crumbled sausage or well drained diced
tomatoes to hash browns. Garnish with fresh parsley.
Makes 6 servings.
CARAMEL APPLE TARTS:
10 minutes; Total Time: 32 minutes
Wind & Willow Caramel Apple Cheeseball
3 or 4 medium apples, cubed (with or
2 Tbsp. flour
1 cup water
¼ tsp. salt
6 baked tart shells
Prepared whipped topping
Caramel ice cream topping
In a mixing bowl, combine Caramel Apple Mix (Topping to
be used later) and flour until thoroughly blended. Add water and
salt and wisk together until all dry ingredients are dissolved.
Place apples and in a medium saucepan. Pour liquid over apples and
cook on high until liquid begins to boil. Reduce heat to medium
high and continue to simmer for approximately 20 minutes or until
liquid has been reduced to form a thick sauce. Spoon apples and
sauce into tart shells. Top with a spoonful of whipped topping.
Drizzle with caramel topping and garnish each with sprinkles of the
Serve warm. Makes 6 servings.
KEY LIME PIE RECIPE
KEY LIME CRESCENT CAKE:
10 minutes; Total Time: 1 hour, 5 minutes (includes
baking and chilling time)
Wind & Willow Key Lime Cheeseball Mix
8 oz. cream cheese
4 Tbsp. butter or margarine
8 oz. container refrigerated crescent
2 Tbsp. sugar
oven to 350°. Spray 8 x 8” pan with cooking oil.
Combine Key Lime Mix (Graham Topping to be used later),
cream cheese, and butter and blend until smooth; beat in egg until
well blended. Press one-half of crescent roll dough into bottom of
prepared pan, pressing seams together. Spread cheeseball mixture
evenly over the dough and top with the remaining crescent roll
dough. Combine sugar and Graham Topping and sprinkle over the top.
Bake 25 minutes or until golden brown and filling is set.
until well chilled and cut into bars.
Top with whipped topping.
Serve chilled. Makes 9 servings.
FUDGE & BERRY BROWNIES:
15 minutes; Total Time: 1 hour, 15 minutes (includes
baking and chilling time.)
Wind & Willow Strawberries & Cream
Brownie mix (for 8 x 8” pan)
8 oz. cream cheese
4 Tbsp. butter
Chocolate fudge ice cream topping
Bake brownies according to package directions (do not
overcook); cool completely. Combine Strawberry Mix (Topping to be
used later) with cream cheese and butter; mix until smooth. Spread
cheeseball mixture evenly over brownies. Spoon on a thin layer of
chocolate fudge ice cream topping. Garnish with fresh strawberries
and contents of Cream Crunch Topping.
well before serving.
cut chilled brownies and strawberry mixture into bars,
adding the chocolate topping to each individual serving. Garnish as
Makes 9 servings.