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wind and willow cheeseball mix

Wind & Willow
wind and willow cheeseball mix

Brick Oven Pizza


1 Brick Oven Pizza Cheeseball & Appetizer Mix
8 oz. cream cheese
1 refrigerated pizza dough
1 tomato, sliced
6 oz. feta cheese
1/2 red onion, sliced
1 oz. fresh basil


Heat oven to 425°F. Brush oil on bottom and sides of 15x10 inch sheet pan. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 6 to 8 minutes or until light golden brown. Meanwhile, combine Cheeseball Mix (Topping packet used later) with cream cheese until well combined. Layer toppings in order listed over partially baked crust. Sprinkle with Topping packet and return to oven and bake 7 to 11 minutes longer or until cheese is melted and crust is golden brown. Serve warm!


-Use your favorite pizza toppings to make your pizza special!

-Use a biscuit cutter to make individual mini crusts and top them all differently. Everyone can have their own pizza or serve as them as appetizers!

Quick & Classic Tiramisu


1 Tiramisu Cheeseball & Dessert Mix
1 pkg. lady fingers or thinly sliced pound cake
8 oz. Mascarpone or cream cheese
4 Tbsp. butter
8 oz. whipped topping


Line bottom of 8x8" glass baking dish with lady fingers or thinly sliced pound cake. You may dip each piece in strong coffee or espresso, if desired.

Combine Tiramisu Cheeseball Mix with Mascarpone cheese (or regular cream cheese) and 4 Tbsp. butter. Mix well and fold in whipped topping. Spoon 1/2 of the mixture over lady fingers. Add another layer of lady fingers and spoon on remaining Tiramisu mixture.

Sprinkle contents of Chocolate Crunch Topping over the top.

Option: You may sift cocoa powder over top, if desired.

Chill for 4 hours before serving.

Cool Veggie Pizza


1 Wind & Willow Dip Mix
3/4 c sour cream
3/4 c mayo
1 refrigerated pizza crust
2 c chopped fresh vegetables of choice
1 c shredded cheese (optional)


Bake the pizza crust according to the package instructions. Cool.

Combine Dip Mix with sour cream and mayo and spread on cooled crust. Top with your favorite vegetables.


Serve as a cold appetizer or side dish. Add strips of baked chicken for a light and delicious lunch entree. Customize your toppings for the dip mix you are using. Examples; Salad Greens, prosciutto and Italian Cheeses when using Parmesan Balsamic, Chopped Broccoli Cauliflower and Carrots when using Back at the Ranch, Tomatoes & Mozzarella Cheese when using Tomato Basil. Create your own combo!

Bistro Style - Loaded Baked Potato Soup


1 Baked Potato Soup Mix
4 cups water
1-1/2 cups milk
1 can diced potatoes (optional)
8 oz. shredded cheddar cheese
1/4 cup bacon bits
2 Tbsp. chives or sliced green onion


Combine Baked Potato Soup Mix with water and milk. Simmer for 10 minutes, stirring frequently. If adding potatoes, add them at this time. Simmer another 5-10 minutes. Top each serving with cheddar cheese, bacon bits, and chives. Serves 6

Loaded Cheddar Potatoes


1 Loaded Cheddar Hot Dip Mix
1 lb. boiled and quartered new potatoes
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup bacon bits


Preheat oven to 350 degrees. Spray an 8x8" pan with oil.

Fill with cooked and quartered potatoes. Combine mix with cream in small saucepan over medium heat until warm and fully incorporated. Pour over potatoes.

Cover with foil and bake for 15 minutes. Top with 1 cup shredded cheese and bacon. Return to oven uncovered for an additional 5 minutes or until cheese is melted.


Wind & Willow




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