Make Your Own Pancake Syrup

Photo: Epicurious

HOMEMADE PANCAKE SYRUP:

1.5 C. Granulated White Sugar
3 C. Water
Bring to boil, remove from heat and add:
2 tablespoons molassis
2 teaspoons Watkins Maple Extract
1 teaspoon Watkins Butter Extract
1 teaspoon Watkins Vanilla
Stir and let set...syrup will thicken when cool

Makes 28oz of delicious Watkins Syrup.

TIP:  Sop up that pool of grease in you oven.  Sprinkle it with salt while the oven is warm, whisking off with a stiff brush after the oven has cooled

To purchase, learn more about Watkins,  what I do or find a local consultant  please visit our website at   www.productsof1868.com

Grilled Pork Chops

Grilled Pork Chops

1/4 cup kosher salt

1/4 cup sugar

2 cups water

2 cups ice water

4 center-cut pork rib chops (1 inch thick and 8 ounces each)

2 tablespoons Watkins Grapeseed Oil, Regular Flavor

Basic Rub

3 tablespoons Watkins Paprika

1 teaspoon each Watkins Garlic Powder, Watkins Onion Powder, Watkins Cumin

1 teaspoon ground mustard

1 teaspoon Watkins Black Pepper

1 teaspoon Watkins Steak and Chop Seasoning*, ground, or to taste

In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature.

Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours.

Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes.

Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Yield: 4 servings.

*Items may or may not be available in both countries.

To purchase, learn more about Watkins, what I do or find a local consultant please visit our website at www.productsof1868.com

TIP: Watkins biodegradable degreaser works like a charm on the grease and grime of BBQ grills.

Pizza Casserole

Photo: Homemade Interest

Pizza Casserole

1 pound ground beef

1 package (3-1/2 ounces) sliced pepperoni

1 medium onion, chopped

medium green pepper, chopped

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

7 ounces vermicelli, cooked and drained

1/3 cup butter, melted

1 can (15 ounces) tomato sauce, divided

1 cup (4 ounces) shredded Swiss cheese

4 cups (16 ounces) shredded part-skim mozzarella cheese

1/2 teaspoon Watkins Oregano

1/2 teaspoon Watkins Basil

In a large skillet, cook the beef, pepperoni, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in mushrooms; set aside.

Combine vermicelli and butter in a greased 13-in. x 9-in. baking dish; toss to coat. Pour 1 cup tomato sauce over pasta; top with half of meat mixture. Combine Swiss and mozzarella cheeses; sprinkle half over top. Sprinkle with oregano and basil. Layer with remaining meat and cheese mixtures. Pour remaining tomato sauce over top.

Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 8-10 servings.

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

TIP: Enhance the flavor of your favorite casserole by sprinkling it with a tasty topping before baking. Try buttered bread crumbs, French fried onions, crushed potato chips, shredded cheese or cooked, crumbled bacon.

Red Velvet Whoopie Pies

Red Velvet Whoopie Pies

Ingredients

Pastry:
2 cups flour
2 Tbs baking cocoa
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1 cup brown sugar
1 egg
1 Tbsp Watkins Original Gourmet Baking Vanilla™
1/2 cup buttermilk
1 oz red food coloring

Filling:
1/4 cup butter, softened
4 oz cream cheese, softened
7 oz marshmallow creme

Directions

Pastry: Preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside. To make the whoopie pies, combine flour, cocoa powder, baking soda and salt in a medium bowl and set aside. In a large mixing bowl, beat butter on medium or high for 30 seconds. Add brown sugar and beat until light and fluffy. Add in egg and vanilla and mix well. Alternately add buttermilk and flour mixture, beating after each addition just until combined. Stir in food coloring. Spoon batter in 1 or 2 inch diameter rounds about 1/2 inch high on prepared baking sheets, allowing 1 inch space between rounds. Bake until tops are set, 7 to 9 minutes for 1 inch cookies or 9 to 11 minutes for 2 inch cookies. Cool completely on baking sheets on rack and then remove cookies from baking sheets.

Filling: In a medium mixing bowl beat the butter and cream cheese until smooth. Fold in the jar of marshmallow creme. Spread the filling on the flat side of half of the cookies and top with the remaining cookies, flat side down. Store refrigerated in an airtight container.

TIP:  You can substitute 1 cup of honey for 1 cup of sugar but decrease the liquid in the recipe by 1/4 cup for each cup of honey added.  Lower the oven temperature by 25 degrees when baking food in which honey has been substituted for sugar.    BONUS TIP:  Add 1 TBSP of honey to your favorite cake mix recipe for added flavour.

To learn more about Watkins, what I do, or to find a local consultant in your area,  please visit our website at   www.productsof1868.com.

Pistachio Bundt Cake

The Pastry Chef's Baking

Pistachio Bundt Cake

1 package yellow cake mix (regular size)

1 package (3.4 ounces) instant pistachio pudding mix

4 large eggs

1-1/2 cups water

1/4 cup Watkins Grapeseed Oil, Original Flavor

1/2 teaspoon Watkins Almond Extract

1/2 - 1 teaspoon Watkins Pistachio Extract.

Confectioners' sugar

Finely chopped pistachios, optional

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.

In a large bowl, combine the first six ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Dust with confectioners' sugar. If desired, sprinkle with pistachios. Yield: 12 servings.

To purchase, learn more about Watkins,  what I do or find a local consultant  please visit our website at   www.productsof1868.com

TIP:  To keep tulips from drooping, take a knife and insert a vertical slit on the top of the stem by the flower.  This prevents the tulips from over drinking thus causing it to droop. 

Italian Baked Eggs and Sausage

Italian Baked Eggs and Sausage

1 pound ground italian sausage

1 jar (24 ounces) fire-roasted tomato and garlic pasta sauce

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

3/4 cup part-skim ricotta cheese

8 large eggs

1/4 teaspoon salt

1/4 teaspoon Watkins Black Pepper

1/4 cup shredded Parmesan cheese

1 tablespoon Watkins Basil

1 French bread demi-baguette (4 ounces), cut into 1-inch slices

1/4 cup butter, softened

Preheat oven to 350°. In a large skillet over medium heat, cook sausage, crumbling meat, until no longer pink, 3-4 minutes; drain. Stir in pasta sauce and tomatoes. Transfer to a 13x9-in. baking dish.

Dollop ricotta cheese on top of meat mixture. Gently break an egg into a small bowl; slip egg into ricotta. Repeat with remaining eggs. Sprinkle with salt, pepper, Parmesan cheese and basil.

Bake until egg whites are completely set and yolks have begun to thicken but are not hard, 30-35 minutes.

Meanwhile, spread bread slices with butter; place on an ungreased baking sheet. Preheat broiler. Broil 3-4 in. from heat until golden brown, 1-2 minutes on each side. Serve immediately with baked eggs. Yield: 8 servings.

TIP:  When baking cakes of non chocolate brownies, use  Watkins Cinnamon on the bottom of the pan to add more flavor and make the bottom look professional.  For brownies or chocolate cake use cocoa.  To use the cocoa simply put in a very fine strainer and shake.

To learn more about Watkins, what I do, or to find a local consultant in your area,  please visit our website at   www.productsof1868.com.

Fiesta Breakfast Bake

Fiesta Breakfast Bake

1 tube (16.3 ounces) refrigerated corn biscuits

3 cups frozen seasoning blend vegetables (about 14 ounces)

1-1/2 cups shredded Monterey Jack cheese

8 large eggs

3/4 cup 2% milk

1/8 teaspoon Watkins Crushed Red Pepper Flakes

1/4 teaspoon salt

1/4 teaspoon Watkins Black Pepper

1/4 teaspoon Watkins Cumin

1/2 cup salsa

Fresh cilantro leaves

Additional salsa

Preheat oven to 350°. Cut biscuits into quarters; arrange evenly in a greased 13x9-in. baking dish. Layer with vegetables and shredded cheese. Whisk together eggs, milk and seasonings; pour evenly over layers. Top with salsa.

Bake, uncovered, until casserole is browned and middle set, 35-45 minutes. Let stand 10 minutes before serving. Top servings with fresh cilantro leaves and additional salsa. Yield: 8 servings.

TIP:  To transport cupcakes (and other homemade frosted frosted treats) without disturbing the frosting, cover with plastic wrap that has been sprayed with Watkins Cooking Spray.  The cupcakes will arrive at their destination with frosting intact.

To learn more about Watkins, what I do, or to find a local consultant in your area,  please visit our website at   www.productsof1868.com.