Crooked Willow Inspired Recipes
Ben’s Toffee Cake
1 German Sweet Chocolate Cake Mix
1 jar Crooked Willow Creamy Caramel Topping
3 Heath Bars
1/2 can sweetened condensed milk
Cool Whip
Prepare cake mix and bake as directed. While still warm, poke holes in top and pour condensed milk and CW Caramel Topping over the top. Spread cake with Cool Whip. Pound Heath Bar into crumbs while in the wrapper and spread crumbs on cake. Refrigerate.
Black Bean & Corn Salsa
1 can black beans
1 can white shoe peg corn
1/4 cup chopped cilantro
1/2 cup chopped green pepper
1 med chopped purple onion
1 TBSP olive oil
1 tsp salt
1 tsp garlic powder
1/2 tsp cumin
1 jar Crooked Willow Corn Salsa
2 large chopped tomatoes
Drain cans and mix together. Refrigerate. Serve with chips.
Sun Dried Tomato Chicken Spread
3 boneless chicken breasts
Crooked Willow Sun Dried Tomato Marinade
Miracle Whip
Celery
Tomato
Cut chicken breasts in strips and marinade overnight. Place chicken and marinade in crockpot and cook until tender. Chop up chicken breast and add desired amount of Miracle Whip, chopped celery and tomato. Serve with crackers.
Barb’s Fruit Dip
1 - 3 oz pkg cream cheese
1/2 cup sour cream
1/4 cup Crooked Willow Strawberry Preserves
1 tsp shredded lemon peel
1 tsp lemon juice
Beat cream cheese until fluffy. Beat in sour cream, preserves, peel and juice. Serve with your favorite fruits!
Raspberry, Cherry Cranberry Dream Bars
1 cup butter
1 cup chocolate chips
1 3/4 cup crushed graham crackers
1/2 cup pecans, chopped
1 jar Crooked Willow Raspberry, Cherry, Cranberry Preserve
1 cup coconut
1 – 8 oz pkg cream cheese
1/2 cup sugar
1 tsp vanilla
In a medium bowl combine graham crackers, pecans and coconut. Melt 3/4 cup butter with 1/2 cup chocolate chips; add to graham crackers, nuts and coconut mixture. Mix well and then press into a 9×13 inch pan. Refrigerate for 1 hour.
Mix cream cheese, sugar and vanilla. Spread cheese mixture over the crust you have cooling in the refrigerator. Return to the refrigerator and chill for another hour.
After the cream cheese mixture is set, remove from the refrigerator and spread the CW Raspberry, Cherry, Cranberry Preserves over the top.
Melt 1/4 cup butter with 1/2 cup chocolate chips; drizzle over the preserves. Chill and serve. Keep refrigerated.
Black Bean & Corn Salsa
1 can black beans
1 can white shoe peg corn
1/4 cup chopped cilantro
1/2 cup chopped green pepper
1 med chopped purple onion
1 TBSP olive oil
1 tsp salt
1 tsp garlic powder
1/2 tsp cumin
1 jar Crooked Willow Corn Salsa
2 large chopped tomatoes
Drain cans and mix together. Refrigerate. Serve with chips.
Sun Dried Tomato Chicken Spread
3 boneless chicken breasts
Crooked Willow Sun Dried Tomato Marinade
Miracle Whip
Celery
Tomato
Cut chicken breasts in strips and marinade overnight. Place chicken and marinade in crockpot and cook until tender. Chop up chicken breast and add desired amount of Miracle Whip, chopped celery and tomato. Serve with crackers.
CW Deviled Eggs
12 hard boiled eggs
1/2 cup CW Vidalia Onion Dressing
Salt and Pepper
Cut eggs and remove yolks. Place yolks in a bowl and add CW Vidalia Onion Dressing, mix until creamy. Fill egg whites with yolk mixture. Salt and Pepper to taste.
Jill’s Chipotle Dip
1 8oz cream cheese
1/2 bottle CW Raspberry Chipotle Sauce
Serve with crackers.
Roasted Raspberry Chipotle Pizza
1 can refrigerated pizza dough
1/2 cup CW Roasted Raspberry Chipotle Sauce
1 cup cooked, cubed chicken breast
1 cup mushrooms
1 1/2 cups shredded mozzarella cheese
1/4 cup Parmesan cheese
Unroll pizza crust dough in a 13 x 9 inch pan. Spread Chipotle Sauce evenly over dough. Top with chicken, mushrooms and cheeses. Bake at 425 for 16 – 20 minutes or until cheeses are melted and edges are golden brown.
