Spring Picnic Treats

Spring Picnic Treats

From Your Independent Watkins Associate ~ Michelle Klimchuk, ID#336326 

www.productsof1868.com

Peanut Butter Cake Bars

2/3 cup butter, softened

2/3 cup peanut butter

1 cup sugar

1 cup packed brown sugar

4 eggs

2 teaspoons Watkins Vanilla Extract

2 cups all-purpose flour

2 teaspoons Watkins Baking Powder

1/2 teaspoon salt

1 package (11-1/2 ounces) milk chocolate chips in a large bowl, cream the butter, peanut butter, sugar and brown sugar. Add eggs, one at a time, beating well after each addition.  Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips.

Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 2 dozen.

Banana Cupcakes

1/2 cup shortening (use Watkins Grapeseed Oil, Original Flavor for better heart health!)

1-1/2 cups sugar (substitute 1 cup xylitol for lower glycemic index)

2 eggs

1 cup mashed ripe bananas (about 2 medium)

1 teaspoon Watkins Vanilla Extract

2 cups all-purpose flour (substitute 2 cups brown rice flour for less carbs)

3/4 teaspoon baking soda

1/2 teaspoon Watkins Baking Powder

1/2 teaspoon salt (use Watkins Sea Salt, ground for more minerals)

1/2 cup buttermilk (substitute almond milk soured with a ½ tsp vinegar for lower glycemic index)

Lemon Butter Frosting

2 cups confectioners' sugar

1/3 cup butter, softened

3 tablespoons mashed ripe banana

1 tablespoon lemon juice

In a large bowl, cream shortening and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a small bowl, combine the frosting ingredients; beat until light and fluffy. Frost cupcakes. Yield: 1-1/2 dozen.

Triple Berry Cobbler

1/2 cup sugar

3 tablespoons cornstarch

1/4 teaspoon Watkins Cinnamon

1 cup water

1 cup fresh or frozen cranberries, thawed

1 cup fresh blueberries

1 cup fresh blackberries

Topping:

1/4 cup sugar

2 tablespoons butter, softened

1/3 cup fat-free milk

1/4 teaspoon Watkins Vanilla Extract

2/3 cup all-purpose flour

3/4 teaspoon Watkins Baking Powder

1/4 teaspoon salt

In a small heavy saucepan, combine the sugar, cornstarch, cinnamon and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in berries. Transfer to an 8-in. square baking dish coated with cooking spray.

For topping, in a small bowl, beat sugar and butter until crumbly, about 2 minutes. Beat in milk and vanilla. Combine the flour, baking powder and salt; stir into butter mixture just until blended. Drop by tablespoonfuls over fruit mixture.

Bake at 375° for 25-30 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm. Yield: 6 servings.

Light Banana Split Cheesecake

1 can (8 ounces) unsweetened crushed pineapple, divided

2 medium firm bananas, sliced

1 reduced-fat graham cracker crust (8 inches)

1 package (8 ounces) fat-free cream cheese

1-1/2 cups pineapple sherbet, softened

1 package (1 ounce) sugar-free instant vanilla pudding mix

1 teaspoon Watkins Clear Vanilla Extract

1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided

4 maraschino cherries, divided

1 tablespoon chocolate syrup

1 tablespoon caramel ice cream topping

1 tablespoon chopped pecans

Drain pineapple, reserving juice. In a small bowl, combine bananas and 2 tablespoons reserved juice; let stand for 5 minutes. Drain bananas, discarding juice. Arrange bananas over bottom of crust; set aside.

In a large bowl, beat cream cheese and 2 tablespoons reserved pineapple juice. Gradually beat in sherbet. Gradually beat in pudding mix and clear vanilla extract; beat 2 minutes longer. Refrigerate 1/3 cup pineapple until serving; fold remaining pineapple into cream cheese mixture. Fold in 2 cups whipped topping; spread evenly over banana slices. Cover and freeze until firm.

Remove from the freezer 10-15 minutes before serving. Chop three maraschino cherries and pat dry; arrange cherries and reserved pineapple around edge of pie. Drizzle with chocolate syrup and caramel topping. Dollop remaining whipped topping onto center of pie. Sprinkle with pecans; top with remaining cherry. Yield: 10 servings.

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.