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.