Raspberry Cream Cheese Cake

2 packages (8 ounces each) cream cheese, softened

1/2 cup sugar
1/2 teaspoon Watkins Vanilla Extract
2 eggs, lightly beaten
1 chocolate crumb crust (8 inches)
1-1/2 teaspoons unflavored gelatin
2 tablespoons cold water
1/2 cup seedless raspberry jam
1 cup heavy whipping cream
2 tablespoons confectioners' sugar

In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Bake at 325° for 25-30 minutes or until the center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Stir in jam. Refrigerate for 10 minutes.
In small bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form. Remove 1/2 cup for garnish; cover and refrigerate.
Gently stir 3/4 cup whipped cream into raspberry mixture just until blended. Fold in the remaining whipped cream; spread over cheesecake. Refrigerate for at least 1 hour. Garnish with reserved whipped cream. Yield: 6-8 servings.

Tip: When defrosting your freezer, before turning it back on, lightly coat the tops and sides with Watkins Cooking Spray. Next time you defrost, ice will slide off easily.

To learn more about Watkins, what I do, or to find a local consultant in your area,  please visit our website at   www.trustednaturalhomeproducts.com

Toffee Square

Toffee Squares

From your friendly Watkins Associate:
Michelle Klimchuk #336326
www.productsof1868.com


1 cup/250 mL butter, softened
1 cup/250 mL brown sugar, packed
1 tbsp/15 mL Watkins Pure Vanilla Extract
2 cups/500 mL all-purpose flour
6 milk chocolate bars
1 cup/250 mL chopped toasted almonds

Preheat oven to 350˚F/180°C. In large bowl, cream butter and brown sugar until light and fluffy. Add vanilla; gradually beat in flour until smooth and blended. Press in un-greased 15 x 10-inch/38 x 25-cm baking pan. Bake for 25 minutes or until crust is golden. Remove from oven. Arrange chocolate bars evenly on the crust and wait until spreadable. Spread chocolate evenly over crust, then sprinkle with almonds. Let chocolate cool; cut into squares.

Makes 40 squares.

Baked Reuben Dip

From your friendly Watkins Associate:
Michelle Klimchuk #336326

www.trustednaturalhomeproducts.com

Baked Reuben Dip

1 jar (32 ounces) sauerkraut, rinsed and well drained

10 ounces sliced deli corned beef, chopped

2 cups (8 ounces) shredded sharp cheddar cheese

2 cups (8 ounces) shredded Swiss cheese

1 cup mayonnaise

1/4 cup Russian salad dressing

1 teaspoon Watkins Caraway Seeds

Rye crackers

In a large bowl, mix the first six ingredients; stir in caraway seeds. Transfer to a greased 13x9-in. baking dish. Bake at 350° for 25-30 minutes or until bubbly. Serve with crackers. Yield: 8 cups.

Photo: Taste of Home

Coca Cola Cake

Coca Cola Cake

2 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon Watkins Cinnamon

1 can (12 ounces) cola

1 cup butter, cubed

1/4 cup baking cocoa

2 large eggs

1/2 cup buttermilk

1 teaspoon Watkins Vanilla Extract

Glaze

1 can (12 ounces) cola

1/2 cup butter, cubed

1/4 cup baking cocoa

4 cups confectioners' sugar, sifted

Preheat oven to 350°. Grease a 13x9-in. baking pan.

In a large bowl, whisk the first five ingredients. In a small saucepan, combine cola, butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.

In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly.

Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.

About 15 minutes before cake is done, prepare glaze. In a small saucepan, bring cola to a boil; cook 12-15 minutes or until liquid is reduced to 1/2 cup. Stir in butter and cocoa until butter is melted; remove from heat. Add confectioner's sugar; stir until smooth. Pour immediately over hot cake. Yield: 15 servings.

Tip:  Sprinkle a bundt pan greased with Watkins Cooking Spray with sugar instead of flour and your baked cake will pop right out.

To learn more about Watkins,  what I do or find a local consultant  please visit our website at   www.trustednaturalhomeproducts.com

Chai Tea Latte

www.productsof1868.com

Chai Tea Latte - From your friendly Watkins Associate:
Michelle Klimchuk #336326
www.productsof1868.com

Chai Tea Latte

2 individual tea bags

1 teaspoon Watkins Cinnamon

1/2 teaspoon Watkins Ginger

1/4 teaspoon Watkins Allspice

1 cup water

1 cup milk

1/4 cup packed brown sugar

2 tablespoons refrigerated French vanilla non dairy creamer

Whipped topping and Watkins Nutmeg, optional

Place the tea bags, cinnamon, ginger and allspice in the coffee filter of a drip coffeemaker. Add water; brew according to manufacturer's directions.

Meanwhile, in a small saucepan, combine the milk, brown sugar and creamer. Cook and stir over medium heat until heated through and sugar is dissolved. Pour milk mixture into mugs; stir in tea. Dollop with whipped topping and sprinkle with nutmeg if desired. Yield: 2 servings.

Mulled Red Cider

www.productsof1868.com

Mulled Red Cider - From your friendly Watkins Associate:
Michelle Klimchuk #336326
www.productsof1868.com

 

Watkins Cinnamon sugar, optional

1-3/4 cups apple cider or unsweetened apple juice

1/2 cup sugar

3 Cinnamon sticks (3 inches)

4 Watkins Whole Cloves

1 bottle (750 milliliters) dry red wine

If desired, moisten the rims of seven mugs with water. Sprinkle cinnamon sugar on a plate; dip rims in cinnamon sugar. Set mugs aside.

In a large saucepan, combine the cider, sugar, cinnamon sticks and cloves. Cook and stir over medium heat until sugar is dissolved.

Add wine and heat through. Remove from the heat. Cover and steep for 10 minutes; strain. Serve in prepared mugs. Yield: 7 servings (3/4 cup each).

Chocolatey Eggnog

Chocolatey Eggnog -

www.productsof1868.com

From your friendly Watkins Associate:
Michelle Klimchuk #336326
www.productsof1868.com

 

4 cups eggnog

1/2 cup chocolate syrup

1/8 to 1/4 teaspoon Watkins Nutmeg

3 teaspoons  Watkins Vanilla Extract

Whipped cream and additional ground nutmeg

In a large saucepan, combine the eggnog, chocolate syrup and nutmeg; heat through over low heat, about 15 minutes (do not boil). Remove from the heat; stir in vanilla.

Pour into mugs. Top with a dollop of whipped cream and sprinkle of nutmeg.Yield: 4 servings.

Holiday Almond-Coconut Lemon Bars

From your friendly Watkins Associate:
Michelle Klimchuk #336326
www.productsof1868.com

Holiday Almond-Coconut Lemon Bars

1-1/2 cups all-purpose flour

1/2 cup confectioners' sugar

1/3 cup blanched almonds, toasted

1 teaspoon Watkins Lemon Peel

3/4 cup cold butter, cubed

Filling

3 large eggs

1-1/2 cups sugar

1/2 cup flaked coconut

1/4 cup lemon juice

3 tablespoons all-purpose flour

1 teaspoon Watkins Lemon Peel

1/2 teaspoon baking powder

Confectioners' sugar

In a food processor, combine the flour, confectioners' sugar, almonds and lemon peel; cover and process until nuts are finely chopped. Add butter; pulse just until mixture is crumbly. Press into a greased 13x9-in. baking dish. Bake at 350° for 20 minutes.

Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon peel and baking powder; pour over the hot crust. Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares. Yield: 2 dozen.

Holiday Honey Cinnamon Roll Cookies

www.productsof1868.com

Holiday Honey Cinnamon Roll Cookies -   From your friendly Watkins Associate:
Michelle Klimchuk #336326
www.productsof1868.com

 

1 cup butter, softened

1-3/4 cups sugar, divided

3 large egg yolks

1 tablespoon plus 1 teaspoon honey, divided

1 teaspoon Watkins Vanilla Extract

2-1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon Watkins Cream of Tartar

1 tablespoon Watkins Cinnamon

8 ounces white baking chocolate, chopped

In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy. Beat in egg yolks, 1 tablespoon honey and vanilla. Combine the flour, baking powder, salt and cream of tartar; gradually add to creamed mixture and mix well.

Shape a heaping tablespoonful of dough into a 6-in. log. In a shallow bowl, combine cinnamon and remaining sugar; roll log in cinnamon-sugar. Loosely coil log into a spiral shape; place on a greased baking sheet. Repeat, placing cookies 1 in. apart. Sprinkle with remaining cinnamon-sugar.

Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool completely. In a small bowl, melt baking chocolate with remaining honey; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container.Yield: about 2-1/2 dozen.

Holiday Sugar Cookies

Holiday Sugar Cookies-  From your friendly Watkins Associate:
Michelle Klimchuk #336326
www.productsof1868.com

 

1 cup butter, softened

1 cup confectioners' sugar

1 egg

1-1/2 teaspoons Watkins Almond Extract

1 teaspoon Watkins Vanilla Extract

2-1/2 cups all-purpose flour

1 teaspoon salt

Frosting

6 tablespoons butter, softened

3 cups confectioners' sugar

1 teaspoon Watkins Vanilla Extract

2 to 4 tablespoons 2% milk

Food coloring of your choice, optional

Colored sugar, edible glitter, nonpareils or frosting of your choice, optional

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; add to creamed mixture and mix well. Chill 1-2 hours.

Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place on greased baking sheets. Bake 7-9 minutes or until lightly browned. Remove to wire racks to cool.

For frosting, in a small bowl, combine butter, sugar, vanilla and enough milk to achieve a spreading consistency. If desired, tint with food coloring. Frost cookies; decorate as desired. Yield: 6-7 dozen.

Chocolate Snowballs

From your friendly Watkins Associate:
Michelle Klimchuk #336326
www.productsof1868.com


Chocolate Snowballs

 

3/4 cup butter, softened

1/2 cup sugar

1/2 teaspoon salt

1 large egg

2 teaspoons Watkins Vanilla Extract

2 cups all-purpose flour

1 cup chopped pecans or walnuts

1 cup (6 ounces) chocolate chips

Confectioners' sugar

Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans and chocolate chips.

Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 15-20 minutes or until set and bottoms are lightly browned. Cool on pans 2 minutes.

Roll warm cookies in confectioners' sugar. Cool completely on wire racks. If desired, reroll cookies in confectioners' sugar. Yield: about 4 dozen.

Raspberry & Cinnamon Cream Cheese Coffee Cake

From your friendly Watkins Associate:
Michelle Klimchuk #336326
www.productsof1868.com

Yummy Recipe!

Raspberry & Cinnamon Cream Cheese Coffee Cake

Directions:
CAKE: In a large bowl, combine flour, sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Remove 1/2 cup (125 mL) of crumbs for topping. To remaining crumb mixture add baking powder, baking soda, salt, sour cream, egg and vanilla extract; blend well. Spread batter over bottom of 8 x 8-inch/20 x 20-cm baking pan.
FILLING: In a small bowl, combine cream cheese, sugar and eggs; blend well. Pour over batter in pan. Carefully spoon preserves evenly over filling. Sprinkle 1 cup of reserved crumbs over preserves. Bake before adding glaze.
OPTIONAL GLAZE: combine powdered sugar, water and vanilla, drizzle on top of coffee cake.
BAKING: Bake at 350ºF/180ºC for 45 to 50 minutes. Serve warm or cold.

Ingredients
CAKE:

• 1 tsp (5 mL) Watkins Purest Ground Cinnamon
• 1 tsp (5 mL) Watkins Baking Vanilla
• 2 1/2 cups (600 mL) flour
• 3/4 cups (180 mL) sugar
• 1 cup (250 mL) (2 sticks) butter, cold
• 1/2 tsp (2.5 mL) baking powder
• 1/2 tsp (2.5 mL) baking soda
• 1/4 tsp (1.2 mL) salt
• 3/4 cup (180 mL) sour cream
• 1 egg

FILLING:

• 1/2 tsp (2.5 mL) Watkins Baking Vanilla
• 1 pkg (8 oz/227 g) cream cheese, softened
• 1/4 cup (60 mL) sugar
• 1 egg
• 1/2 cup (125 mL) raspberry preserves

OPTIONAL GLAZE:

• 1/2 tsp (2.5 mL) Watkins Baking Vanilla
• 1 1/2 cup (375 mL) powdered sugar
• 2 tbsp (10 mL) water

Almond Roca

Almond Roca

1 pkg. soda crackers

1 3⁄4 cups brown sugar

2 cups Chocolate chips

1 tsp. Watkins Vanilla Extract

1 tsp. Watkins Caramel Extract

1 cup sliced almonds

1 lb. butter

Spray the bottom of a cookie sheet with Watkins Cooking Spray. Cover with a layer of soda crackers and set aside.

In a saucepan, heat brown sugar and butter. Bring to a rolling boil & then add the extracts. Boil for 4-5 minutes, stirring constantly to avoid burning. Remove from heat and stir in almonds. Pour mixture over cracker base. Bake at 350 degrees F for 5 minutes.

Remove from oven and sprinkle chocolate chips over top. Place back in oven until chips start to melt (10-20 minutes). Let cool, then cut into squares or break in pieces. Freezes well.

Black Bean Recipes

 

Black Bean Recipes 

From Your Independent Watkins Consultant  

Michelle Klimchuk # 336326  

Visit my website out at www.productsof1868.com 

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 Black Bean and Sausage Chili

 

1 pound bulk Italian sausage

3 garlic cloves, minced

1/2 cup chopped green pepper

1/2 cup chopped onion

1 can (15 ounces) black beans, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes, un drained

1 can (11 ounces) whole kernel corn, drained

1 can (8 ounces) tomato sauce

1 can (6 ounces) tomato paste

1/2 cup water

1 tablespoon Watkins Chili Powder

1 teaspoon Watkins Oregano

3/4 teaspoon salt

1/2 teaspoon Watkins Basil

1/4 teaspoon Watkins Black Pepper

Shredded cheddar cheese, optional

In a large saucepan, cook sausage and garlic over medium heat until the sausage is not longer pink.

Add green pepper and onion. Cook and stir until onion is tender; drain. Stir in the beans, tomatoes, corn, tomato sauce and paste, water, chili powder, oregano, salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Garnish with cheese if desired. Yield: 6 servings (1-3/4 quarts).

Black Bean Salad

 

2 cans (15 ounces each) black beans, rinsed and drained

4 green onions, thinly sliced

2 plum tomatoes, chopped

1 medium onion, chopped

1 large sweet red pepper, chopped

Dressing

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon Watkins Black Pepper

3/4 teaspoon minced fresh basil or 1/4 teaspoon dried Watkins Basil

In a salad bowl, combine the beans, green onions, tomatoes, onion and red pepper.

In a small bowl, whisk the dressing ingredients. Drizzle over vegetables and toss to coat. Cover and refrigerate for at least 1 hour before serving. Yield: 6

Cilantro Black Bean Topped Sweet Potatoes

 

4 medium sweet potatoes (about 8 ounces each)

1 tablespoon olive oil

1 small sweet red pepper, chopped

2 green onions, chopped

1 can (15 ounces) black beans, rinsed and drained

1/2 cup salsa

1/4 cup frozen corn

2 tablespoons lime juice

1 teaspoon Watkins Cumin

1/4 teaspoon garlic salt

1/4 cup minced fresh cilantro, 1 to 2 teaspoons Watkins Cilantro

Additional minced fresh cilantro, optional

Scrub sweet potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high 6-8 minutes or until tender, turning once.

Meanwhile, in a large skillet, heat oil over medium-high heat. Add pepper and green onions; cook and stir 3-4 minutes or until tender. Stir in beans, salsa, corn, lime juice, cumin and garlic salt; heat through. Stir in cilantro.

With a sharp knife, cut an "X" in each sweet potato. Fluff pulp with a fork. Spoon bean mixture over potatoes. If desired, sprinkle with additional cilantro.

Yield: 4 servings.

 

 

Cinnamon Recipes

 

 

Cinnamon Recipes

 

From Your Independent Watkins Consultant - Michelle Klimchuk ID #336326

www.productsof1868.com

 

Cinnamon Knots

 

2 packages (1/4 ounce each) active dry yeast

1/2 cup warm water (110° to 115°)

1/2 cup warm 2% milk (110° to 115°)

1/2 cup butter, softened

1/2 cup sugar

2 eggs, lightly beaten

1 teaspoon salt

4-1/2 to 5 cups all-purpose flour

Topping

2 cups sugar

2 tablespoons Watkins Cinnamon

3/4 cup butter, melted

In a large bowl, dissolve yeast in water. Let stand for 5 minutes. Add the milk, butter, sugar, eggs and salt. Beat until smooth. Stir in enough flour to form a stiff dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Punch dough down; divide into three portions. Cover two with plastic wrap. Shape one portion into 12 balls. Roll each ball into an 8-in. rope. Combine sugar and cinnamon. Dip rope into melted butter, then coat with cinnamon-sugar. Tie into a knot. Tuck and pinch ends under and place on ungreased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes.

Bake at 375° for 12-14 minutes or until golden brown. Yield: 3 dozen.

 

Rolled Cinnamon Pear Bread

 

3 cups chopped peeled ripe pears (about 3 medium)

1/2 cup water

1-1/4 cups plus 1 teaspoon sugar, divided

3 packages (1/4 ounce each) active dry yeast

1/2 cup warm water (110° to 115°)

4 eggs, lightly beaten

1/2 cup butter, softened

1/2 cup honey

2 teaspoons salt

1 teaspoon Watkins Almond Extract

10 to 11 cups all-purpose flour

1 tablespoon Watkins Cinnamon

In a large saucepan, combine pears, water and 1/2 cup sugar. Simmer, uncovered, for 10-12 minutes or until tender. Drain well, reserving syrup. Add cold water if necessary to syrup to measure 1 cup; set aside.

In a large bowl, dissolve yeast in warm water. Add 1 teaspoon sugar; let stand for 10 minutes. Add the eggs, butter, honey, salt, extract, 4 cups flour and reserved pears and syrup. Beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.

Punch dough down; divide into thirds. Roll each portion into a 16-in. x 8-in. rectangle. Combine cinnamon and remaining 3/4 cup sugar; sprinkle over dough to within 1/2 in. of edges.

Easy Cinnamon Sugar Cake

 

1 package white cake mix (regular size)

1 cup 2% milk

1/2 cup sour cream

6 tablespoons butter, melted

3 large eggs

2-1/2 teaspoons Watkins Cinnamon

1-1/2 teaspoons Watkins Vanilla Extract

Frosting

1 cup butter, softened

5 cups confectioners' sugar

2 tablespoons 2% milk

1 teaspoon Watkins Cinnamon

1 teaspoon Watkins Vanilla Extract

1 tablespoon cinnamon-sugar

In a large bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans.

Bake at 350° for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, cinnamon and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle with cinnamon-sugar. Store in the refrigerator. Yield: 12 servings.

Roll up, jelly-roll style, starting with a short side; pinch seams to seal. Place, seam side down, in three greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.

Bake at 375° for 20 minutes. Cover loosely with foil. Bake 15-20 minutes longer or until bread tests done. Remove from pans to wire rack to cool. Yield: 3 loaves (16 slices each).

I Love Lemon Recipes!!

 

 

Lemon Peel Recipes

 

From Your Independent Watkins Consultant - Michelle Klimchuk,

www.productsof1868.com

Lemon Poppy Seed Scones

 

Lemon Curd:

2 eggs

1 cup sugar

6 tablespoons butter, melted

1/4 cup lemon juice

2 tablespoons Watkins Lemon Peel

Scones:

2 cups all-purpose flour

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 tablespoon Watkins Poppy Seeds

1/4 teaspoon salt

1/3 cup cold butter

3/4 cup milk

2 tablespoons lemon juice

Additional sugar

In a heavy saucepan or top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice and peel. Cook and stir over low heat or simmering water for 15 minutes or until mixture reaches 160° and is thickened. Cover and refrigerate until chilled (may be stored in the refrigerator for up to 1 week).

For scones, combine the flour, sugar, poppy seeds, baking powder, baking soda and salt in a bowl. Cut in butter until mixture resembles fine crumbs. Combine milk and lemon juice; stir into crumb mixture just until blended (dough will be soft).

Turn dough onto a floured surface; knead gently six times. Shape into a ball. Pat dough into an 8-in. circle; cut into eight wedges. Separate wedges and place 1 in. apart on a greased baking sheet. Sprinkle with additional sugar.

Bake at 425° for 12-15 minutes or until lightly browned. Remove from pan to wire rack. Serve warm with the lemon curd. Yield: 8 scones.

Lemon Pecan Loaf

 

1/2 cup butter, softened

1-1/2 cups sugar, divided

2 eggs

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup sour cream

1 cup chopped pecans, toasted

1 tablespoon Watkins Lemon Peel

1/4 cup lemon juice

In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon peel.

Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.

In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan. Yield: 1 loaf (16 slices).

Lemon Glazed Cheesecake

2-1/2 cups graham cracker crumbs

1/4 cup sugar

2/3 cup butter, melted

Filling:

3 packages (8 ounces each) cream cheese, softened

1-1/4 cups sugar

3 eggs, lightly beaten

3 tablespoons lemon juice

1 tablespoon Watkins Lemon Peel

1 teaspoon vanilla extract

Glaze:

1 small lemon, thinly sliced, divided

3 cups water, divided

1 cup sugar

3 tablespoons cornstarch

1/3 cup lemon juice

In a large bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 2-in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack

In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed until combined. Stir in the lemon juice, lemon peel and vanilla just until blended. Pour into the crust. Return pan to baking sheet.

Bake for 40-45 minutes or until center is almost set. Cool pan on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Set aside 1 lemon slice; coarsely chop the remaining lemon slices. In small saucepan, combine the chopped lemon and 2 cups water; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain and discard liquid.

In another saucepan, combine the sugar and cornstarch; stir in the remaining water until smooth. Add lemon juice and lemon pulp. Bring to a boil; cook and stir for 3 minutes or until thickened. Refrigerate until cooled, stirring occasionally.

Pour the lemon glaze over the cheesecake; garnish with reserved lemon slice. Refrigerate leftovers. Yield: 16 servings.

Picnic Recipes

 

Holiday Picnic Recipes

 

From Your Independent Watkins Consultant

Michelle Klimchuk #336326  www.productsof1868.com

Crispy Fried Chicken

4 cups all-purpose flour, divided

1 tablespoons Watkins Garlic Powder

1 tablespoon Watkins Paprika

3 teaspoons Watkins Black Pepper, divided

2-1/2 teaspoons Watkins Poultry Seasoning

2 eggs

1-1/2 cups water

1 teaspoon salt

2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up

Oil for deep-fat frying

In a large resealable plastic bag, combine 2-2/3 cups flour, garlic powder, paprika, 2-1/2 teaspoons pepper and poultry seasoning. In a shallow bowl, beat eggs and water; add salt, pepper and remaining flour. Dip chicken in egg mixture, then place in the bag, a few pieces at a time. Seal bag and shake to coat.

In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, for 5-6 minutes on each side or until golden brown and juices run clear. Drain on paper towels. Yield: 8 servings.

Loaded Baked Potato Salad

5 pounds small unpeeled red potatoes, cubed

1 teaspoon salt

1/2 teaspoon Watkins Black Pepper

1 teaspoon Watkins Onion Powder

1 teaspoon Watkins Garlic Powder

8 hard-cooked eggs, chopped

1 pound sliced bacon, cooked and crumbled

2 cups (8 ounces) shredded cheddar cheese

1 sweet onion, chopped

3 dill pickles, chopped

1-1/2 cups (12 ounces) sour cream

1 cup mayonnaise

2 to 3 teaspoons prepared mustard

Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt, pepper, onion and garlic powder. Bake, uncovered, at 425° for 40-45 minutes or until tender. Cool in pan on a wire rack.

In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. Yield: 20 servings.

Blue Cheese Orzo Salad

3/4 cup uncooked orzo pasta

3 cups fresh arugula, torn

5 bacon strips, cooked and crumbled

3/4 cup crumbled blue cheese

1/4 cup sliced green onions

1/4 cup chopped walnuts, toasted

Walnut Vinaigrette

2 tablespoons red wine vinegar

1 garlic clove, peeled or 1 teaspoon Watkins Garlic Powder

1 teaspoon Creole or stone-ground mustard or Watkins Dry Mustard

1/2 teaspoon salt

1/2 teaspoon brown sugar

1/4 cup chopped walnuts, toasted

1/4 cup Watkins Grapeseed Oil, original flavor

Cook orzo according to package directions; drain and place in a large bowl. Stir in the arugula, bacon, blue cheese, onions and walnuts.

In a blender, combine the first six vinaigrette ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat.

Yield: 5 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.

Clean Eating Yummy Shepherd’s Pie

Clean Eating Yummy Shepherd’s Pie

 

Serves: 6 Hands-on time: 25 minutes Total time: 1 hour

 

INGREDIENTS:

1 lb Yukon gold potatoes, peeled and cut into 2-inch pieces

1 clove garlic, whole, plus 1 tsp garlic, minced, divided

2/3 cup buttermilk

1 tbsp chives, chopped

Sea salt and ground black pepper, to taste WATKINS of course

4 tsp WATKINS Grapeseed oil, divided

1 lb lean ground turkey breast

1 yellow onion, finely chopped (1 cup)

3 medium carrots, halved lengthwise and cut into half moons (about 1 cup)

1 celery stalk, diced (about 1/3 cup)

1 tsp fresh rosemary leaves, finely chopped

1 cup WATKINS chicken broth

1 tbsp tomato paste

1/2 cup frozen peas

 

 INSTRUCTIONS:

Preheat oven to 375˚F. Bring potatoes and whole garlic clove to a boil in a pot of water set over high heat. Cook until potatoes are tender, about 15 to 20 minutes, then drain well. Mash potatoes and garlic with a potato masher, ricer or food mill until smooth. Add buttermilk and chives and season with Watkins salt and pepper. Set aside. Meanwhile, heat 1 tsp Watkins Grapeseed oil in a large non-stick skillet over medium-high heat. Add turkey and cook, stirring often and breaking meat into small pieces with a wooden spoon. Cook until no pink remains, about 8 minutes. Drain and discard fat; set turkey aside. Heat 2 tsp Watkins Grapeseed oil in skillet over medium heat. Add onion, carrots, celery and rosemary and cook, stirring occasionally, until vegetables are soft, about 8 minutes. Add reserved turkey, Watkins Chicken broth and tomato paste and continue to cook until most of liquid is absorbed, about 5 minutes. Stir in peas, transfer mixture to a shallow baking dish and cover with mashed potatoes in an even layer. Run a fork over top of potatoes in a crosshatch pattern or swirl with a spatula or the back of a spoon. Brush top with remaining 1 tsp Watkins Grapeseed oil and bake in oven until filling is bubbling and top is golden brown, about 30 minutes. Let stand 5 minutes before serving.

Egg-tastic Egg Salad Recipes

Egg-tastic Egg Salad Recipes

 

From Your Independent Watkins Consultant

Michelle Klimchuk #336326  ~ www.productsof1868.com

Egg Salad for a Crowd

 

36 hard-cooked eggs, chopped

6 celery ribs, chopped

3 large carrots, finely shredded

3 small green peppers, finely chopped

3 small onions, finely chopped

3 cans (2-1/4 ounces each) sliced ripe olives, drained

3 cups mayonnaise

3/4 cup milk

1 tablespoon Watkins Mustard

Salt and Watkins Black Pepper to taste

Lettuce leaves, halved cherry tomatoes and sliced hard-cooked egg, optional

100 bread slices (about 6 loaves)

In a large bowl, combine the first six ingredients. Whisk mayonnaise, milk, mustard, salt and pepper until smooth. Stir into egg mixture. Cover and refrigerate for at least 1 hour. Garnish with lettuce, tomatoes and sliced egg if desired.

For sandwiches, spread about 1/3 cupful egg salad on one bread slice; top with another bread slice. Yield: 50 sandwiches, 50 servings, 1 sandwich per serving.

Curried Olive Egg Salad

6 hard-cooked eggs, chopped

1/2 cup reduced-fat mayonnaise

1/3 cup chopped sweet onion

1/4 cup chopped pimiento-stuffed olives

1/2 teaspoon celery seed

1/2 teaspoon Watkins Curry Powder

1/4 teaspoon sugar

1/4 teaspoon Watkins Black Pepper

1/8 teaspoon salt

8 pita pocket halves

8 lettuce leaves

In a large bowl, combine the first nine ingredients. Line pita halves with lettuce; fill each with 1/4 cup egg salad. Yield: 4 servings.

Egg Salad and Bacon Croissants

4 bacon strips, cooked and crumbled

1/2 cup shredded cheddar cheese

1/2 cup sour cream

1/3 cup mayonnaise

2 tablespoons Watkins Chives

1/4 teaspoon salt

1/4 teaspoon Watkins Black Pepper

10 hard-cooked eggs, chopped

8 lettuce leaves

8 croissants, split

In a large bowl, combine the first seven ingredients. Add eggs and mix well. Cover and refrigerate for at least 2 hours. Serve on lettuce-lined croissants.Yield: 8 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.

Comfort Cheese Food Recipes

Comfort Cheese Food Recipes

 

From Your Independent Watkins Consultant

Michelle Klimchuk - www.productsof1868.com

 

Tomato-French Bread Lasagne

1 pound ground beef

1/3 cup chopped onion

1/3 cup chopped celery

2 garlic cloves, minced

14 slices French bread (1/2 inch thick)

4 large tomatoes, sliced 1/2 inch thick

1 teaspoon Watkins Basil

1 teaspoon Watkins Parsley

1 teaspoon Watkins Oregano

1 teaspoon Watkins Rosemary

1 teaspoon Watkins Garlic Powder

3/4 teaspoon salt

1/2 teaspoon Watkins Black Pepper

2 teaspoons Watkins Grapeseed Oil, Original Flavor, divided

3 tablespoons butter

3 tablespoons all-purpose flour

1-1/2 cups milk

1/3 cup grated Parmesan cheese

2 cups (8 ounces) shredded mozzarella cheese

In a skillet, cook beef, onion, celery and garlic over medium heat until beef is no longer pink; drain and set aside. Toast bread; line the bottom of an ungreased 13-in. x 9-in. baking dish with 10 slices. Top with half of the meat mixture and half of the tomatoes.

Combine seasonings; sprinkle half over tomatoes. Drizzle with 1 teaspoon oil. Crumble remaining bread over top. Repeat layers of meat, tomatoes, seasonings and oil.

In a saucepan over medium heat, melt the butter; stir in flour until smooth. Gradually stir in milk; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Remove from the heat; stir in Parmesan. Pour over casserole. Top with mozzarella. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and cheese is golden brown. Yield:8-10 servings.

Homemade Mac and Cheese Comfort Style

2-1/2 cups uncooked elbow macaroni

1/4 cup butter, cubed

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon Watkins Black Pepper

3 cups 2% milk

5 cups (20 ounces) shredded sharp cheddar cheese, divided

2 tablespoons Worcestershire sauce

1/2 teaspoon Watkins Paprika

Preheat oven to 350°. Cook macaroni according to package directions for al dente.

Meanwhile, in a large saucepan, heat butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.

Reduce heat. Stir in 3 cups cheese and Worcestershire sauce until cheese is melted.

Drain macaroni; stir into sauce. Transfer to a greased 10-in. ovenproof skillet. Bake, uncovered, 20 minutes. Top with remaining cheese; sprinkle with paprika. Bake 5-10 minutes longer or until bubbly and cheese is melted. Yield: 8 servings.

Stuffed Cheesy Baked Potatoes

3 large baking potatoes (1 pound each)

1-1/2 teaspoons Watkins Grapeseed Oil, Original Flavor, optional

1/2 cup sliced green onions

1/2 cup butter, cubed, divided

1/2 cup half-and-half cream

1/2 cup sour cream

1 teaspoon salt

1/2 teaspoon Watkins White Pepper

1 cup (4 ounces) shredded cheddar cheese

Watkins Paprika

Scrub and pierce potatoes. Rub with oil if desired. Bake at 400° for 50-75 minutes or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside.

In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in onion mixture, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells.

Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake at 375° for 20 minutes or until heated through. Yield: 6 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.

 

Cake Pan Casseroles

Cake Pan Casseroles

 

From Your Independent Watkins Consultant

Michelle Klimchuk - www.productsof1868.com

 

 

Eggplant Casserole

3 large eggs, beaten

2-1/2 cups panko (Japanese) bread crumbs

3 medium eggplants, cut into 1/4-inch slices

2 jars (4-1/2 ounces each) sliced mushrooms, drained

1/2 tsp Watkins Basil

1/8 teaspoon Watkins Oregano

2 cups (8 ounces) shredded part-skim mozzarella cheese

1/2 cup grated Parmesan cheese

1 jar (28 ounces) spaghetti sauce

Preheat oven to 350°. Place eggs and breadcrumbs in separate shallow bowls. Dip eggplant in eggs, then coat in crumbs. Place on baking sheets coated with cooking spray. Bake 15-20 minutes or until tender and golden brown, turning once.

In a small bowl, combine mushrooms, basil and oregano. In another small bowl, combine mozzarella and Parmesan cheeses.

Spread 1/2 cup sauce into a 13x9-in. baking dish coated with cooking spray. Layer with a third of the mushroom mixture, a third of the eggplant, 3/4 cup sauce and a third of the cheese mixture. Repeat layers twice.

Bake, uncovered, at 350° 25-30 minutes or until heated through and cheese is melted.Yield: 8 servings.

Grilled Cheese and Tomato Soup

3 ounces reduced-fat cream cheese

1-1/2 teaspoons Watkins Basil, divided

12 slices Italian, sourdough or rye bread (1/2 inch thick)

6 slices part-skim mozzarella cheese

6 tablespoons butter, softened

1/2 cup tomato paste

1 garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon Watkins Black Pepper

1-3/4 cups 2% milk

2 large eggs

1 cup (4 ounces) shredded Italian cheese blend or part-skim mozzarella cheese

Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto six bread slices. Top with mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13x9-in. baking dish.

In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until thickened, stirring frequently. Remove from heat.

Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in remaining milk mixture; pour over sandwiches. Sprinkle with Italian cheese blend.

Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Let stand 10 minutes before serving. Yield: 6 servings.

Chicken and Olive Casserole

2 large onions, finely chopped, divided

3 tablespoons olive oil

3 garlic cloves, minced

1 teaspoon salt

1 teaspoon Watkins Oregano

1 teaspoon Watkins Cumin

1/4 teaspoon Watkins Cinnamon

5 tablespoons Watkins Chili Powder

3 tablespoons all-purpose flour

4-1/2 cups chicken broth (make with Watkins Chicken Soup Base and respective amount of warm water)

1/2 ounce semisweet chocolate, coarsely chopped

6 cups shredded cooked chicken

12 corn tortillas (6 inches), warmed

1 cup sliced pimiento-stuffed olives

4 cups (16 ounces) shredded Monterey Jack cheese

In a large saucepan, saute 1 cup onion in oil until tender. Reduce heat to low. Add the garlic, salt, oregano, cumin and cinnamon; cover and cook for 10 minutes. Stir in chili powder and flour until blended. Gradually stir in broth. Bring to a boil. Cook until mixture is reduced to 3 cups, about 35 minutes. Remove from the heat; stir in chocolate.

In a large bowl, combine chicken and 1/2 cup sauce. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with half of the tortillas, chicken mixture, remaining onion and olives; top with 1 cup sauce and 2 cups cheese. Repeat layers.

Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Yield: 8 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.

Slow Cooker Recipes You've Never Tried

Slow Cooker Recipes You've Never Tried

 

From Your Independent Watkins Consultant

Michelle Klimchuk - www.productsof1868.com

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Slow-Cooked Stuffed Peppers

4 medium sweet red peppers

1 can (15 ounces) black beans, rinsed and drained

1 cup (4 ounces) shredded pepper jack cheese

3/4 cup salsa

1 small onion, chopped

1/2 cup frozen corn

1/3 cup uncooked converted long grain rice

1-1/4 teaspoons Watkins Chili Powder

1/2 teaspoon Watkins Cumin

Reduced-fat sour cream, optional

Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Place in a 5-qt. slow cooker coated with cooking spray.

Cook, covered, on low 3-4 hours or until peppers are tender and filling is heated through. If desired, serve with sour cream. Yield: 4 servings.

Slow Cooker Bread Pudding

8 cups cubed day-old unfrosted cinnamon rolls

4 large eggs

2 cups milk

1/4 cup sugar

1/4 cup butter, melted

1/2 teaspoon Watkins Vanilla Extract

1/4 teaspoon Watkins Nutmeg

1 cup raisins

Place cubed cinnamon rolls in a 3-qt. slow cooker. In a small bowl, whisk the eggs, milk, sugar, butter, vanilla and nutmeg. Stir in raisins. Pour over cinnamon rolls; stir gently. Cover and cook on low for 3 hours or until a knife inserted near the center comes out clean. Yield: 6 servings.

Slow Cooker Mushroom Rice Pilaf

1 cup medium grain rice

1/4 cup butter

6 green onions, chopped

2 garlic cloves, minced

1/2 pound sliced baby portobello mushrooms

2 cups warm water

4 teaspoons Watkins Beef Soup and Gravy Mix, or to taste

Watkins Black Pepper to taste

In a large skillet, saute rice in butter until lightly browned. Add green onions and garlic; cook and stir until tender. Stir in mushrooms.

Transfer to a 1-1/2-qt. slow cooker. In a small bowl, whisk water and beef base; pour over rice mixture. Cover and cook on low for 3 to 3-1/2 hours or until rice is tender and liquid is absorbed. Fluff with a fork. Yield: 6 servings