Easy Recipes for Your Holiday Parties

 

Tis’ the season for holiday get-togethers with family & friends!

Make whipping up tasty eats even easier this season with some of our favorite appetizer & dessert recipes from our Wind & Willow Collection.

BACON WRAPPED JALAPENOS

INGREDIENTS

1 BLT Cheeseball & Appetizer Mix from Wind & Willow (available at Prairie Gardens & Jeffrey Alans)

1 LB Raw Jalapenos

8 OZ Cream Cheese

1 & 1/2 LB Bacon

DIRECTIONS

Cut Jalapenos in half, coring and removing seeds. Combine Cheeseball Mix, Topping packet and cream cheese; combine until smooth. Stuff each jalapeno half with cheese mixture, approximately one tablespoonful then cover with the other jalapeno half. Wrap with bacon and secure with toothpick. These are great on the BBQ grill and even better on a campfire. They can also be baked in the oven at 375 degrees until cheese is melted and bacon is crisp and brown.

Makes 25-30 peppers depending on size of peppers.

Tip: For more mild peppers boil raw jalapenos in hot water (prior to cutting) for a couple minutes to remove some of the heat from the peppers then prepare as directed in recipe.

BACON RANCH CHICKEN DIP

INGREDIENTS

Back at the Ranch Dip Mix from Wind & Willow (available at Prairie Gardens & Jeffrey Alans)

8 OZ Sour Cream

8 OZ Cream Cheese

1 CUP Cooked Chicken, Cubed

1/2 CUP Shredded Cheese

DIRECTIONS

Combine Mix with cream cheese and sour cream in small sauce pan over low heat.  Stir until warm and thoroughly combined.  Stir in chicken and pour mixture into an oven proof dish.  Sprinkle with shredded cheese and put under broiler just until cheese is melted.
Tip:  Garnish with crumbled bacon and serve with rustic bread!

 

PICKLE BACON APPETIZER

INGREDIENTS

BLT Cheeseball & Appetizer Mix from Wind & Willow (available at Prairie Gardens & Jeffrey Alans)

Pickles

8 OZ Cream Cheese

1 Bacon, Cooked & Cut Into Pieces

DIRECTIONS

Place pickle slices on a paper towel and turn them over once to dry.  Combine BLT Mix with cream cheese.  Mix until smooth.  

Top each pickle slice with some of the prepared BLT Cheeseball, sprinkle with Topping packet.  Finish with a piece of bacon on top.

SPINACH ARTICHOKE PUFFS

INGREDIENTS

Spinach-Artichoke & Cheeseball & Appetizer Mix from Wind & Willow (available at Prairie Gardens & Jeffrey Alans)

1 Sheet Frozen Puff Pastry, Thawed

8 OZ Cream Cheese

1 TBS Melted Butter

DIRECTIONS

Pre-heat oven to 400 degrees.  Combine Mix with cream cheese and set aside.  Spray cups in a mini muffin pan with cooking spray.  Cut pastry sheet into squares, approximately 2 inches in diameter. Line muffin pan with your cut squares, pressing the pastry into the bottom of the cups. Evenly divide the cheese mixture among the cups and sprinkle with Topping packet. Bring your 4 pastry points together, covering the filling. Lightly brush with the melted butter.  Bake at approximately 12 minutes until golden and puffy.
Tip:  If using a regular size muffin pan recipe will make 6 larger puffs instead of 12 minis.

 

WHITE CHOCOLATE PEPPERMINT BROWNIE

INGREDIENTS

White Chocolate Peppermint Cheeseball & Dessert Mix from Wind & Willow (available at Prairie Gardens & Jeffrey Alans)

8 OZ Whipped Topping

8 OZ Cream Cheese

1 Pan Prepared Brownies

DIRECTIONS

Combine Mix with cream cheese and whipped topping.  Stir until well combined.  Top brownies with mixture and sprinkle with Topping packet for garnish.  Enjoy!

PEPPERMINT BROWNIE TRIFLES

INGREDIENTS

White Chocolate Peppermint Cheeseball & Dessert Mix from Wind & Willow (available at Prairie Gardens & Jeffrey Alans)

8 OZ Whipped Topping

8 OZ Cream Cheese

1 Pan Prepared Brownies

6-8 Glasses or Clear Dishes

DIRECTIONS

Combine Cheeseball Mix with cream cheese and beat until smooth.  Add whipped topping continuing to mix until fully incorporated.  Use half of the brownies and divide among your 6 glasses.  Top the layer of brownies with about 2 1⁄2 Tbs of cream cheese mixture. Sprinkle with 1 1⁄2 tsp of topping. Repeat layers. Top with additional peppermint candies or chocolate shavings. Makes about 6 servings.

Tip:  Make 12 or more mini-desserts by using shot glasses or other small glass containers!

PEPPERMINT BROWNIE TRIFLES

INGREDIENTS

White Chocolate Amaretto Cheeseball & Dessert Mix from Wind & Willow (available at Prairie Gardens & Jeffrey Alans)

2 CUPS Flour

8 OZ Cream Cheese

1 & 1/2 CUPS Brown Sugar (divided)

1 & 1/2 CUPS Butter (divided)

DIRECTIONS

Preheat oven to 350 degrees.  In a bowl, blend flour, 1 cup brown sugar and 1/2 cup softened butter.  Pat into an ungreased 9×13″ pan.  Combine 1/2 cup brown sugar and 2/3 cup butter in saucepan.  Boil 30 seconds to 1 minute, stirring constantly.  Pour over the crust and bake for 20 minutes or until caramel is bubbly and crust is brown.  Cool completely.  Combine White Chocolate Amaretto Mix (Topping to be used later), cream cheese, and 1/4 cup butter.  Spread cheesecake mixture evenly over the top.  Sprinkle with the contents of the Topping packet.

Refrigerate and cut into bars.  Serve chilled.  Makes 24 servings.

WIND & WILLOW

AVAILABLE AT PRAIRIE GARDENS & JEFFREY ALANS

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