Broccoli Casserole

 

There's something special about a comforting casserole fresh from the oven. This classic Broccoli Casserole is the kind of recipe that has graced family dinner tables for generations, bringing together simple pantry staples in one hearty, satisfying dish.
Loaded with tender broccoli, fluffy rice, juicy chicken, a creamy sauce, and plenty of melted mozzarella cheese, this casserole is perfect for busy weeknights, potlucks, or whenever you're craving a wholesome, home-cooked meal. It's an excellent way to use up leftover chicken and transforms everyday ingredients into a comforting family favorite.

Broccoli Casserole 

1 - 20 oz / 500g package frozen chopped broccoli 
5 cups cooked rice 
2 1/2 cups cubed cooked chicken 
2 cans condensed cream of chicken soup 
1 cup mayonnaise 
2 cups shredded mozzarella 
Watkins Black Pepper


Place frozen broccoli in a colander and run under hot water.  Drain thoroughly. Spread on the bottom of a 13 x 9 inch baking dish.  Spoon over rice.  


Combine chicken, soup mayonnaise and 1 cup of the cheese.  Pour over rice. Sprinkle with Watkins Black Pepper to taste.    Sprinkle with remaining cheese.  (Dish will be quite full). Bake 30 to 35 minutes or until heated through.  Cover with foil if cheese is browning too fast.  Makes 8 serving

Ranch Salad Dressing

 There’s something so satisfying about making your own salad dressing from scratch, and this homemade Ranch Salad Dressing is one of those recipes you’ll want to keep on repeat. It’s creamy, tangy, and packed with classic ranch flavor, yet it comes together with just a handful of simple ingredients.

Made with buttermilk, sour cream, mayonnaise, and a blend of herbs and seasonings, this dressing is incredibly easy to mix together. The hardest part is waiting for it to chill! A few hours in the refrigerator gives the flavors time to blend and develop, resulting in a deliciously creamy ranch that’s perfect for salads, dipping fresh vegetables, or drizzling over your favorite dishes.

Ranch Salad Dressing

¾ cup buttermilk
¼ cup sour cream
½ cup mayonnaise
½ tsp Watkins dill
½ tsp Watkins parsley
½ tsp Watkins garlic (minced or powder)
½ tsp Watkins Onion powder
¼ tsp Watkins Pink Salt
1/8 tsp Watkins Black Pepper


Into a bowl, add buttermilk, sour cream & mayonnaise. Mix to combine. The add dill, parsley, garlic, onion, salt & pepper. Mix well to combine. Refrigerate several hours to let the flavors develop.   

Chocolate Crunch Brownies

 

Chocolate Crunch Brownies

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1 cup butter, softened

2 cups sugar

4 eggs

6 tablespoons baking cocoa

1 cup flour

2 teaspoons Watkins Baking Vanilla

½ teaspoon salt

7 oz marshmallow fluff (1 jar)

1 cup creamy peanut butter

2 cups (12 oz) semi sweet chocolate chips

3 cups rice krispie cereal

In a mixing bowl, cream butter, sugar and eggs.  Stir in cocoa, flour, vanilla & salt.  Spread on to a greased 9” x 13” baking pan.  Bake at 350 degrees for 25 minutes.  Cool  spread marshmallow fluff over cooled brownies.  In a small saucepan, melt peanut butter & chocolate chips over low heat, stirring constantly,  Remove from heat, stir in rice krispie cereal.  Spread over the marshmallow layer.  Chill before cutting.  Store in the fridge.    Makes 3 dozen.  

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Luscious Salad

 

Luscious Salad

2 cups chopped cauliflower

2 cups chopped broccoli

3 chopped green onions

Mix Dressing:

½ cup sour cream

½ cup mayonnaise or miracle whip

2 teaspoons lemon juice

½ diced red pepper

½ teaspoon dried mustard powder

Worcestershire sauce to taste

Pour dressing over vegetables and mix well.  Make several hours before serving.

Old-Fashioned Hot Cocoa

 Old-Fashioned Hot Cocoa

Photo: Watkins 1868

Combine 1/4 c  Cocoa, 1/2 c sugar & a dash of salt in saucepan; stir in 1/3 c hot water. Bring to boil over medium heat stirring consistently for 2 min. Add 4 c milk; stir and heat - do not boil. Add 3/4 tsp Watkins Vanilla. For the Gourmet you can enjoy Peppermint Cocoa by adding 1/2 tsp Watkins Pure Peppermint OR Chocolate Almond Cocoa by adding 1/2 tsp Watkins Pure Almond Extract.

Delicious Potato Soup Recipe

 Delicious Potato Soup Recipe

Photo: Taste of Home

6 bacon strips, diced

3 cups cubed peeled potatoes

1 small carrot, grated

1/2 cup chopped onion

1 tablespoon Watkins Organic Parsley

1/2 teaspoon salt

1/2 teaspoon Watkins Black Pepper

1/2 teaspoon celery seed

1 can (14-1/2 ounces) chicken broth

3 tablespoons all-purpose flour

3 cups milk

8 ounces process cheese (Velveeta), cubed

2 green onions, thinly sliced, optional

In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes.

Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

Mexican Chicken Corn Chowder

 Mexican Chicken Corn Chowder

Photo: Taste of Home

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces

1/2 cup chopped onion

3 tablespoons butter

1 to 2 garlic cloves, minced

1 cup hot water

2 teaspoons chicken bouillon granules

1/2 to 1 teaspoon Watkins Cumin

2 cups half-and-half cream

2 cups shredded Monterey Jack cheese

1 can (14-3/4 ounces) cream-style corn

1 can (4 ounces) chopped green chiles, undrained

1/4 to 1 teaspoon hot pepper sauce

1 medium tomato, chopped

Optional: Minced fresh cilantro and fried tortilla strips

In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.

Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.