Finger Food

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

Finger Foods

From Your Independent Watkins Consultant

Photo: Taste of Home

Chocolate Chip Cheese Ball

1 package (8 ounces) cream cheese, softened

1/2 cup butter, softened

1/4 teaspoon Watkins Vanilla Extract

3/4 cup confectioners' sugar

2 tablespoons brown sugar

3/4 cup miniature semisweet chocolate chips

3/4 cup finely chopped pecans

Graham crackers

Beat cream cheese, butter and vanilla until smooth; beat in sugars just until blended. Stir in chocolate chips. Refrigerate, covered, until firm enough to shape, about 2 hours.

Place mixture on a large sheet of plastic wrap; shape into a ball. Refrigerate, wrapped, at least 1 hour.

To serve, roll cheese ball in pecans. Serve with graham crackers. Yield: 16 servings (2 tablespoons each).

 

Savory Party Bread

1 unsliced round loaf sourdough bread (1 pound)

1 pound Monterey Jack cheese

1/2 cup butter, melted

1/2 cup chopped green onions

2 to 3 teaspoons poppy Seeds

Preheat oven to 350°. Cut bread widthwise into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Cut cheese into 1/4-in. slices; cut slices into small pieces. Place cheese in cuts.

In a small bowl, mix butter, green onions and poppy seeds; drizzle over bread. Wrap in foil; place on a baking sheet. Bake 15 minutes. Unwrap; bake 10 minutes longer or until cheese is melted. Yield: 8 servings.

Photo Credit:  Dinner at the Zoo

Caramel Apple Dip

1 package (8 ounces) cream cheese, softened

1/2 cup packed brown sugar

1/4 cup caramel ice cream topping

1 teaspoon Watkins Vanilla Extract

1 cup marshmallow creme

3 medium tart apples

2 tablespoons lemon juice

2 tablespoons water

In a small bowl, beat the cream cheese, brown sugar, caramel topping and vanilla until smooth; fold in marshmallow creme. Cut apples vertically into thin slices.

In a small bowl, combine lemon juice and water; toss apples in lemon juice mixture. Drain.

Using cookie cutters, cut out the center of each slice. Serve apple slices and cutouts with dip. Yield: 2 cups.

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.

Breakfast Fillers

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

 

Breakfast Fillers

From Your Independent Watkins Consultant

Apple Coffee Cake

1/3 cup butter, softened

2/3 cup sugar

2 eggs

1 teaspoon Watkins Vanilla Extract

2 cups all-purpose flour

1 teaspoon baking soda

1 cup (8 ounces) reduced-fat sour cream

Topping

1/3 cup chopped walnuts

1/3 cup packed brown sugar

2 tablespoons sugar

1 teaspoon Watkins Cinnamon

2 medium tart apples, peeled and thinly sliced

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be sticky).

In a small bowl, combine the walnuts, sugars and cinnamon. Spread half of the batter into an 11-in. x 7-in. baking dish coated with cooking spray. Top with apples; sprinkle with half of the topping. Gently top with remaining batter and topping.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12 servings.

Cider Doughnuts

3 cups all-purpose flour

1/2 cup whole wheat flour

2/3 cup packed brown sugar

2 teaspoons baking powder

1 teaspoon Watkins Nutmeg

3/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon Watkins Cinnamon

1/4 teaspoon Watkins Allspice

1/4 teaspoon Watkins Ground Cardamom

2 eggs

1 cup apple cider

6 tablespoons butter, melted and cooled

Oil for deep-fat frying

Confectioners' sugar, optional

In a large bowl, combine the first 10 ingredients. Combine the eggs, cider and butter; stir into dry ingredients just until moistened. Cover and refrigerate for at least 1 hour.

Divide dough in half. Turn onto a lightly floured surface; pat to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. Repeat with remaining dough.

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar if desired. Yield: about 1-1/2 dozen.

Orange Sticky Muffins

1/4 cup chopped raisins

1 tablespoon sugar

1/2 teaspoon Watkins Cinnamon

Topping

1/2 cup chopped nuts

1/3 cup packed brown sugar

2 tablespoons butter, melted

2 tablespoons honey

1/4 teaspoon Watkins Cinnamon

Muffins

2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1 egg

2/3 cup milk

1/4 cup honey

1/3 cup butter, melted

2 tablespoons Watkins Grated Orange Peel

Combine raisins, sugar and cinnamon; set aside. Combine the topping ingredients and spoon 1 teaspoonful into 12 greased muffin cups. Set aside.

In a bowl, combine the flour, baking powder and salt. Beat egg, milk, honey, butter and orange peel; stir into dry ingredients just until moistened. Spoon 1 tablespoon of batter into the prepared muffin cups; sprinkle with raisin mixture. Top with remaining batter.

Bake at 375° for 16-20 minutes or until muffins test done. Cool for 5 minutes; invert pan onto a lightly buttered foil-lined shallow baking pan. Serve warm.Yield: 1 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.

Chicken Recipes

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

February Chicken Features

From Your Independent Watkins Consultant

Spinach Stuffed Chicken Breasts

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

1 cup (4 ounces) shredded Swiss cheese

3/4 cup ricotta cheese

1/3 cup grated Parmesan cheese

3 tablespoons finely chopped onion

1 garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon Watkins Nutmeg

1/4 teaspoon Watkins Pepper

6 bone-in chicken breast halves (8 ounces each)

2 tablespoons olive oil

1 teaspoon Watkins Paprika

1/2 teaspoon Watkins Oregano

1/2 teaspoon Watkins Thyme

Additional paprika, optional

In a large bowl, combine the spinach, cheeses, onion, garlic, salt, nutmeg and pepper. Carefully loosen the skin on one side of each chicken breast to form a pocket. Stuff each breast with 1/2 cup spinach mixture.

Place chicken skin side up in a greased 15-in. x 10-in. x 1-in. baking pan. Combine the oil, paprika, oregano and thyme; brush over chicken. Sprinkle with additional paprika if desired.

Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a meat thermometer inserted into the breast meat reads 170° and juices run clear. Yield: 6 servings.

Rosemary Chicken Breasts

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

3 garlic cloves, minced

1 teaspoon Watkins Rosemary

1 tablespoon Watkins Grapeseed Oil, Original Flavor

1 tablespoon soy sauce

1 teaspoon sugar

1/2 teaspoon Watkins Pepper

6 boneless skinless chicken breast halves

1 cup uncooked long grain rice

1/2 cup water

10 asparagus spears, blanched and cut into pieces

1 teaspoon Watkins Lemon Peel

1 teaspoon Watkins Lemon Pepper

1/2 teaspoon salt, optional

In a shallow glass baking dish, combine 1/4 cup broth, garlic, rosemary, oil, soy sauce, sugar and pepper. Add chicken; turn to coat. Cover and refrigerate at least 1 hour.

In saucepan, cook rice in water and remaining broth until soft and fluffy, about 20 minutes.

Meanwhile, in a skillet, cook chicken in marinade over medium-high heat for about 7 minutes on each side or until chicken is browned and juices run clear. Remove rice from the heat; add asparagus, lemon peel, lemon-pepper and salt if desired.

Spoon onto individual plates. Cut chicken into strips; arrange in a fan shape over rice. Yield: 6 servings.

Baked Chicken Fajitas

1 pound boneless skinless chicken breasts, cut into thin strips

1 can (14-1/2 ounces) diced tomatoes and green chilies, drained

1 medium onion, cut into thin strips

1 medium green pepper, cut into thin strips

1 medium sweet red pepper, cut into thin strips

2 tablespoons Watkins Grapeseed Oil, Original Flavor

2 teaspoons Watkins Chili Powder

2 teaspoons Watkins Cumin

1/4 teaspoon salt

12 flour tortillas (6 inches), warmed

In a 13x9-in. baking dish coated with cooking spray, combine the chicken, tomatoes, onion and peppers. Combine the oil, chili powder, cumin and salt. Drizzle over chicken mixture; toss to coat.

Bake, uncovered, at 400° for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas; fold in sides. 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.

Spicy Appetizers

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

Spicy Appetizers for the New Year - 2017

From Your Independent Watkins Consultant

Sweet and Spicy Nuts

1/2 teaspoon salt

1/4 teaspoon Watkins Cinnamon

1/4 teaspoon Watkins Cumin

1/4 teaspoon Watkins Cayenne Pepper

1/4 teaspoon Watkins Chipotle Chili Pepper

1/8 teaspoon Watkins Nutmeg

3 tablespoons unsalted butter

1 cup shelled walnuts

1 cup pecan halves

1/4 cup packed brown sugar

1 tablespoon water

1-1/2 teaspoons Worcestershire sauce

Dash hot sauce, optional

In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add walnuts and pecans; cook over medium heat until nuts are toasted, about 4 minutes.

Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container. Yield: 2 cups.

Spicy Sausage Wontons

1 pound bulk spicy pork sausage

2 medium carrots, finely shredded

1 medium onion, finely chopped

1/2 cup finely chopped sweet red pepper

1/2 cup finely chopped green pepper

1 cup (4 ounces) finely shredded pepper Jack cheese

1 cup (4 ounces) finely shredded cheddar cheese

1/2 cup sour cream

2 garlic cloves, minced

1 teaspoon Watkins Lemon Pepper

36 wonton wrappers

1 tablespoon butter, melted

1/8 teaspoon Watkins Garlic Powder

Sliced cherry tomatoes, optional

In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the sausage, carrots, onion, peppers, cheeses, sour cream, garlic and lemon-pepper.

Press wonton wrappers into miniature muffin cups coated with cooking spray. In a small bowl, combine butter and garlic powder; brush over edges. Bake at 350° for 8-9 minutes or until lightly browned.

Spoon sausage mixture into cups. Bake 5-7 minutes longer or until heated through. Garnish with tomatoes if desired. Yield: 3 dozen.

Spicy Bacon Wrapped Shrimp

1/4 cup sugar

1/4 cup lemon juice

2 tablespoons olive oil

4 teaspoons Watkins Paprika

1 teaspoon each salt, Watkins Black Pepper, Watkins Curry powder, Watkins Cumin and Watkins Ground Coriander

1/2 to 1 teaspoon Watkins Cayenne Pepper

18 uncooked jumbo shrimp, peeled and deveined

Bacon strips, halved lengthwise

In a small bowl, combine the sugar, lemon juice, oil and seasonings. Pour 1/4 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 30-60 minutes. Cover and refrigerate remaining marinade for basting.

In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. Remove shrimp from marinade; discard marinade. Wrap each shrimp with a piece of bacon and secure with a toothpick.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill bacon-wrapped shrimp, covered, over medium heat or broil 4 in. from the heat for 5-10 minutes or until shrimp turn pink, turning and basting with reserved marinade. Yield: 1-1/2 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.

2017 Slow Cooker Recipes

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

Slow Cooker Recipes for the New Year - 2017 

Black and Blue Cobbler

1 cup all-purpose flour

1-1/2 cups sugar, divided

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon Watkins Cinnamon

1/4 teaspoon Watkins Nutmeg

2 large eggs, lightly beaten

2 tablespoons milk

2 tablespoons Watkins Grapeseed Oil, Original Flavor

2 cups fresh or frozen blackberries

2 cups fresh or frozen blueberries

3/4 cup water

1 teaspoon grated orange peel

Whipped cream or vanilla ice cream, optional

In a large bowl, combine the flour, 3/4 cup sugar, baking powder, salt, cinnamon and nutmeg. Combine the eggs, milk and oil; stir into dry ingredients just until moistened. Spread the batter evenly onto the bottom of a greased 5-qt. slow cooker.

In a large saucepan, combine the berries, water, orange peel and remaining sugar; bring to a boil. Remove from the heat; immediately pour over batter. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into the batter comes out clean.

Turn cooker off. Uncover and let stand for 30 minutes before serving. Serve with whipped cream or ice cream if desired. Yield: 6 servings.

Slow Cooker Enchiladas

1 pound ground beef

1 cup chopped onion

1/2 cup chopped green pepper

1 can (16 ounces) pinto or kidney beans, rinsed and drained

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

1 can (10 ounces) diced tomatoes and green chilies, undrained

1/3 cup water

1 teaspoon Watkins Chili Powder

1/2 teaspoon Watkins Cumin

1/2 teaspoon salt

1/4 teaspoon Watkins Black Pepper

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

6 flour tortillas (6 inches)

In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.

In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. Yield: 4 servings.

Easy Pulled Pork Sandwiches

2 lb/900 g pork roast

12 oz/335 mL can of cola

1 packet Watkins Taco Gourmet Seasoning Mix

1 cup/250 mL barbecue sauce

3 tbsp/45 mL Watkins Sriracha Gourmet Seasoning

8 hamburger buns

Place pork in a slow cooker with cola. Cover and cook 6-8 hours on low. Transfer pork from the slow cooker to a large bowl. Use a fork to shred the pork. Stir taco seasoning, barbecue sauce, and sriracha in separate bowl. Mix barbeque mixture well with shredded pork. Spoon over buns.

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 Recipes

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

Coconut Italian Cream Cake

 

5 large eggs, separated

1 cup butter, softened

1-2/3 cups sugar

1-1/2 teaspoons Watkins Vanilla Extract

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1-1/3 cups flaked coconut

1 cup chopped pecans, toasted

Frosting

12 ounces cream cheese, softened

6 tablespoons butter, softened

2-1/4 teaspoons Watkins Vanilla Extract

5-2/3 cups confectioners' sugar

3 to 4 tablespoons heavy whipping cream

1/2 cup chopped pecans, toasted

1/4 cup toasted flaked coconut, optional

Place egg whites in a small bowl; let stand at room temperature 30 minutes.

Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.

In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans.

With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar and enough cream to reach spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans and, if desired, coconut. Refrigerate leftovers. Yield: 16 servings.

Chocolate Chip Snack Cake

1/4 cup butter, softened

1 cup sugar

1 egg

2 egg whites

1 cup (8 ounces) sour cream

2/3 cup unsweetened applesauce

1 teaspoon Watkins Vanilla Extract

1 cup all-purpose flour

1 cup whole wheat flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

Topping

1/3 cup sugar

1 teaspoon Watkins Cinnamon

1/2 cup miniature semisweet chocolate chips

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg, then egg whites, beating well after each addition. Beat in the sour cream, applesauce and vanilla (mixture will appear curdled). Combine the flours, baking powder, salt and baking soda; stir into butter mixture just until blended.

Pour half of the batter into a 13-in. x 9-in. baking pan coated with cooking spray. Combine sugar and cinnamon; sprinkle half over the batter. Top with half of the chocolate chips.

Gently top with remaining batter; spread evenly. Sprinkle with remaining cinnamon-sugar and chips. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack. Yield: 15 servings.

Old Fashioned Hot Milk Sponge Cake

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk

2 tablespoons butter

2 eggs

1 cup sugar

1 teaspoon Watkins Vanilla Extract

fresh fruit and powdered sugar for serving

Preheat oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray and line with a round of parchment paper.

Measure flour, baking powder, and salt into a sifter or sieve and sift together. Heat milk in microwave for 20-25 seconds. Drop the butter into the milk to melt it.

With an electric mixer on high, beat eggs 3 minutes until thick and lemon-colored. With machine running, gradually add sugar, then stir in the dry ingredients, mixing just until all dry particles are incorporated. Stir in hot milk-butter mixture and add vanilla until well blended.

Bake for 25-30 minutes until cake tests done when a toothpick is inserted in the center. Remove pan to a cooling rack for 10 minutes, then turn out onto cooling rack to cool completely.

Serve garnished with fresh fruit and a sprinkle of powdered sugar.

Chocolate Spice Cake with Caramel Icing

3 ounces unsweetened chocolate, chopped

1/2 cup butter, softened

1 cup sugar

1 cup packed brown sugar

3 eggs

2 cups cake flour

3 teaspoons baking powder

1 teaspoon Watkins Cinnamon

1/2 teaspoon salt

1/2 teaspoon Watkins Allspice

1/8 teaspoon Watkins Cloves

1-1/3 cups milk

Icing

1 cup plus 2 tablespoons packed brown sugar

3/4 cup heavy whipping cream

6 tablespoons butter, cubed

1-1/2 cups confectioners' sugar

1/4 teaspoon Watkins Vanilla Extract

Caramel popcorn with peanuts, optional

Preheat oven to 350°. Line bottoms of two well-greased 9-in. round baking pans with parchment paper; grease paper. In a microwave, melt chocolate; stir until smooth. Cool slightly.

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate. In another bowl, whisk flour, baking powder, cinnamon, salt, allspice and cloves; add to creamed mixture alternately with milk, beating well after each addition.

Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

In a small saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring occasionally. Cook and stir 3 minutes. Remove from heat; gradually beat in confectioners' sugar and vanilla.

Place one cake layer on a serving plate; pour half of the warm icing over the cake. Top with remaining cake layer. Pour remaining icing over top of cake. If desired, top with caramel popcorn. Yield: 12 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.

Spinach Dip - Stuff Garlic Rolls

Spinach Dip - Stuff Garlic Rolls

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

1/2 cup/125 mL butter, melted
1 tbsp/15 mL Watkins Garlic Powder
2/3 cup/160 mL grated Parmesan cheese
1 box (9 oz/255g) Green Giant™ Steamers™
4 oz/113 g (half of 8 oz/227 g package) cream cheese, softened
1 tbsp/15 mL Worcestershire sauce
1 can Pillsbury™ refrigerated crusty French loaf

Heat oven to 350° F/180° C. Spray 12 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray. Spoon 1 tsp/5 mL of the melted butter into each muffin cup. Sprinkle 1/8 tsp/0.5 mL of the garlic powder and 1 tsp/5 mL of the Parmesan cheese into each muffin cup.

Microwave frozen spinach as directed on box 3 to 4 minutes to thaw. Drain well; squeeze dry with paper towels. In small bowl, mix spinach, cream cheese, 1 tsp/5 mL of the garlic powder, 1/3 cup/80 mL of the Parmesan cheese and the Worcestershire sauce until blended. Shape mixture into 12 (1-1/2-inch/3.8-cm) balls.

Remove dough from can; cut into 12 equal slices. Press each to form 3-inch/7.5-cm round. Place 1 spinach ball in center of each dough round. Carefully wrap dough around ball; pinch edges to seal completely. Place seam side down in muffin cups. Bake 17 to 25 minutes or until golden brown. Cool in pan 2 minutes. Loosen with tip of knife. Remove from pan; place on serving plater. Brush each roll with remaining melted butter; sprinkle with remaining garlic powder and Parmesan cheese. Serve warm.

Makes 12 appetizers

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