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

Appetizing Apps

Appetizing Apps     

From Your Independent Watkins Consultant

Michelle Klimchuk ID#336326  www.productsof1868.com

Apple Brie Bites

1 package (17.3 ounces) frozen puff pastry, thawed

1 round (8 ounces) Brie cheese, cut into 1/2-inch cubes

1 medium apple, chopped

2/3 cup sliced almonds

1/2 cup chopped walnuts

1/4 cup dried cranberries

Watkins Nutmeg

Unfold puff pastry; cut each sheet into 24 squares. Gently press squares onto the bottoms of 48 greased miniature muffin cups.

Combine the cheese, apple, nuts and cranberries; spoon into cups. Bake at 375° for 12-15 minutes or until cheese is melted. Sprinkle with nutmeg. Yield: 4 dozen.

Crispy Caraway Delights

1 egg

1 tablespoon water

1 teaspoon country-style Dijon mustard

3/4 cup shredded Swiss cheese

1/4 cup finely chopped onion

2 teaspoons minced fresh parsley

1-1/2 teaspoons Watkins Caraway Seeds

1/4 teaspoon Watkins Garlic Powder

Dash of salt

1 sheet frozen puff pastry, thawed

In a small bowl, beat egg, water and mustard; set aside. In another bowl, combine the cheese, onion, parsley, caraway seeds,garlic powder and salt.

Unfold pastry sheet; brush with egg mixture. Sprinkle cheese mixture lengthwise over half of the pastry. Fold pastry over filling; press edges to seal. Brush top with remaining egg mixture. Cut widthwise into 1/2-in. strips; twist each strip several times.

Place 1 in. apart on greased baking sheets, pressing ends down. Bake at 350° for 15-20 minutes or until golden brown. Serve warm. Yield: about 1-1/2 dozen.

Sausage Rolls

1-1/4 pounds bulk pork sausage

1 medium onion, finely chopped

1 teaspoons Watkins Chives

½ teaspoon Watkins Basil

2 garlic cloves, minced

1 teaspoon Watkins Paprika, divided

1/2 teaspoon salt

1/4 teaspoon Watkins Black Pepper

1 package (17.3 ounces) frozen puff pastry, thawed

In a large bowl, combine the sausage, onion, chives, basil, garlic, 3/4 teaspoon paprika, salt and pepper. Unfold pastry onto a lightly floured surface. Roll each pastry sheet into an 11-in. x 10-1/2-in. rectangle. Cut widthwise into 3-1/2-in. strips.

Spread 1/2 cup of sausage mixture down the center of each strip. Fold pastry over and press edges together to seal. Cut each roll into six pieces.

Place seam side down on a rack in a shallow baking pan. Sprinkle with remaining paprika. Bake at 350° for 20-25 minutes or until golden brown.Yield: 3 dozen.

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.

Chocolate Desserts

Chocolate Desserts         

From Your Independent Watkins Consultant

Michelle Klimchuk ID #336326  www.productsof1868.com

Pepperminty Chocolate Cake

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup baking cocoa

1-1/2 teaspoons baking soda

1-1/2 teaspoons baking powder

1 teaspoon salt

1 cup milk

1/2 cup Watkins Grapeseed Oil, Original Flavor

2 eggs

2 teaspoons Watkins Vanilla Extract

1 teaspoon Watkins Pure Peppermint Extract

1 cup boiling water

Filling

2 cups heavy whipping cream

1/4 cup confectioners' sugar

1 teaspoon Watkins Vanilla Extract

2 drops red food coloring, optional

2/3 cup crushed peppermint candy, divided

Glaze

2 tablespoons butter

2 tablespoons baking cocoa

2 tablespoons water

1/2 teaspoon Watkins Vanilla Extract

1 cup confectioners' sugar

In a bowl, combine dry ingredients. Add milk, oil, eggs and extracts; beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into three greased and floured 9-in. round baking pans.

Bake at 350° for 18-23 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, beat cream until soft peaks form. Add the sugar, vanilla and food coloring if desired; beat until stiff peaks form. Set aside about 1 tablespoon crushed candy. Fold remaining candy into cream mixture. Spread between layers and around sides but not over the top.

For glaze, melt butter in a saucepan over low heat. Add cocoa and water; cook, stirring constantly, until slightly thickened. Remove from the heat; whisk in vanilla. Gradually blend in sugar until smooth. Add additional water if necessary. Spread over top of cake. Sprinkle with reserved candy. Chill before serving. Store in the refrigerator. Yield: 12-16 servings.

Chocolate Oatmeal Bars

1 cup plus 2 tablespoons butter, softened, divided

2 cups packed brown sugar

2 eggs

4 teaspoons Watkins Vanilla Extract, divided

3 cups quick-cooking oats

2-1/2 cups all-purpose flour

1-1/2 teaspoons salt, divided

1 teaspoon baking soda

1 can (14 ounces) sweetened condensed milk

2 cups (12 ounces) semisweet chocolate chips

1 cup chopped walnuts

In a large bowl, cream 1 cup butter and brown sugar until light and fluffy. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, 1 teaspoon salt and baking soda; gradually add to creamed mixture and mix well. Press two-thirds of oat mixture into a greased 15-in. x 10-in. x 1-in. baking pan.

In a large saucepan, combine the milk, chocolate chips, salt and remaining butter. Cook and stir over low heat until chocolate is melted. Remove from the heat; stir in walnuts and remaining vanilla. Spread over the crust. Sprinkle with remaining oat mixture.

Bake at 350° for 25 minutes or until golden brown. Cool on a wire rack. Cut into squares. Yield: 4 dozen.

Swiss Chocolate Bars

2 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs, lightly beaten

1/2 cup sour cream

1 cup water

1/2 cup butter, cubed

1-1/2 ounces unsweetened chocolate

1 teaspoon Watkins Vanilla Extract

Frosting

4 cups confectioners' sugar

1/2 cup butter, cubed

1/3 cup milk

1-1/2 ounces unsweetened chocolate

1 teaspoon Watkins Vanilla Extract

Pecan halves

In a large bowl, combine the flour, sugar, baking soda and salt. In a small bowl, combine eggs, vanilla and sour cream. In a small saucepan, cook and stir water, butter and chocolate just until melted. Stir into dry ingredients. Stir in sour cream mixture until well blended.

Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 30 minutes.

Meanwhile, for frosting, place confectioner's sugar in a large bowl; set aside.

In a small saucepan combine the butter, milk and chocolate. Bring to a boil, stirring constantly. Beat into confectioner's sugar until smooth. Stir in vanilla. Let stand for 5 minutes. Spread over warm bars. Top with pecan halves. Cool completely before cutting into bars. Yield: about 3 dozen.

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.

Winter Potluck Recipes

Winter Potluck Recipes      

From Your Independent Watkins Consultant

Michelle Klimchuk ID # 336326  www.productsof1868.com

Baked Reuben Casserole

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.

Make Ahead Best Mashed Potatoes Ever

3 pounds potatoes (about 9 medium), peeled and cubed

6 bacon strips, chopped

1 package (8 ounces) cream cheese, softened

1/2 cup sour cream

1/2 cup butter, cubed

1/4 cup milk

1-1/2 teaspoons Watkins Onion Powder

1 teaspoon salt

1 teaspoon Watkins Garlic Powder

1/2 teaspoon Watkins White or Black Pepper

1 cup (4 ounces) shredded cheddar cheese

3 green onions, chopped

Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender.

Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.

Drain potatoes; return to pan. Mash potatoes, gradually adding cream cheese, sour cream and butter. Stir in milk and seasonings. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese, green onions and bacon. Refrigerate, covered, up to 1 day.

Preheat oven to 350°. Remove potatoes from refrigerator and let stand while oven heats. Bake, uncovered, 40-50 minutes or until heated through. Yield: 10 servings.

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.

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.

White Chocolate Lemon Cheese Cake

White Chocolate Lemon Cheese Cake 

1-1/4 cups all-purpose flour
2 tablespoons confectioners' sugar
1 teaspoon Watkins Lemon Peel 
1/2 cup cold butter, cubed

Filling 
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
10 ounces white baking chocolate, melted and cooled
2 tablespoons all-purpose flour
2 tablespoons heavy whipping cream
2 tablespoons lemon juice
2 teaspoons Watkins Lemon Peel
2 teaspoons Watkins Vanilla Extract
4 eggs, lightly beaten
White baking chocolate curls and lemon peel strips, optional

Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.

In a small bowl, combine the flour, confectioners' sugar and peel; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon peel and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.

Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull.

Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour . Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon peel if desired.

Freeze option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze for future use. To use, thaw completely in the refrigerator. Yield: 12 servings.