Recipes

Recipes

Created by Chef Donna incorporating Wind & Willow and  Forever Herbs Products~Sold at Flowers in the Attic!!

Salsa Cubano Bites

  • Mix together 8 oz. softened cream cheese and 1 stick softened butter
  • Add Wind & Willow Salsa Cubano mix.  Thin with approximate ¼ c. heavy cream
  • Mix on electric mixer until thoroughly combined.
  • Place a bed of shredded lettuce in Frito Scoops
  • Pipe above mixture on top of lettuce bed
  • Top with Sour  cream
  • Top with Salsa Cubano topping mix.   Delicious!

Bruschetta

  • Slice baguette into ½” slices
  • Place on sheet pan lined with parchment paper
  • Drizzle olive oil onto crostini
  • Bake at 400° for approximately 5 minutes to toast.  Cool
  • Mix 8 oz softened cream cheese and one stick of softened butter
  • Add Wind & Willow Bruschetta mix until combined
  • Spread mixture onto each crostini.  Top with a tomato salsa and shredded parmesan cheese.
  • Warm in oven a couple minutes until cheese just begins to melt.
  • Serve with Wind & Willow Bruschetta topping.  Yummy!

Bacon Stuffed Mushrooms

  • Mix together 8 oz. softened cream cheese and 1 stick softened butter until combined
  • Add Wind & Willow Bacon Stuffed Mushroom mix
  • Pipe into washed mushroom caps to fill (remove stems prior to stuffing)
  • Sprinkle cheddar cheese shreds on top
  • Bake at 375° for approximately 20 minutes
  • Top with Wind & Willow Bacon Stuffed Mushroom Topping.  Top Chef stuff!

Cocktail Meatballs in a Berry Jalapena Sauce

  • Combine equal amounts of any Forever Herbs Berry Jalapena Preserves and chili sauce
  • Fold into meatballs in a sauce pan.
  • Simmer until warmed through.
  • Serve with a smile.

Greek Feta Crostini

  • Mix together 8 oz. softened cream cheese and 1 stick softened butter with mixer
  • Add Wind & Willows Greek Feta Cheeseball.  Mix well.
  • Spread on prepared baguette crostini
  • Top with spring mix that has been tossed with crumbled feta cheese and olive oil to moisten
  • Sprinkle Greek Feta Cheeseball topping to finish.  Delightful!

Fruit Salsa with Cinnamon Tortilla Chips

  • Combine seasonal fruits brunoise(small) diced:  I use: Apples, blackberries, kiwi peeled and diced and chopped strawberries.
  • Fold in with the following to combine:
  • 1 Jar Forever Herbs Berry Jalapena Preserves
  • 1 pint blackberries
  • 8 Kiwi
  • 6 apples
  • 1 pound strawberries
  • ½ cup white sugar
  • ¼ cup brown sugar
  • Cut 8″ flour Tortillas into 8 triangles each
  • Spray with Pam
  • Sprinkle with cinnamon sugar on top
  • Bake in 375°oven for approximately 5 minutes to crisp
  • Serve Fruit with a side of the Cinnamon Tortilla chips for a festive flair!

You be the Chef . . .

  • Use any Wind & Willow dessert cheeseball mix
  • Mix together 8 oz. softened cream cheese and 1 stick softened butter
  • Add Cheeseball mix
  • Add approximately ¼ c heavy cream to thin for ease in piping
  • Use a bottom of your choice:  Ginger snaps, dessert crackers, butter tarts etc.

Bon  Appetit!

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