Anise Poppy Seed Shortbread

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Chocolate Truffles

 

6 oz semi-sweet chocolate (6 squares)*

4 oz. cream cheese (1/2 of 250 g pkg.)

1-1/2 cups icing/powdered sugar

1/2 teaspoon Watkins Baking Vanilla

1 tsp Watkins Extract of choice (see

ideas below)

Cocoa, Icing/Powdered Sugar, Chocolate, Nuts, Coconut etc to roll truffles in. 

Melt 6 oz chocolate in microwave on high for 60 seconds. Stir and continue cooking on high for another 30 seconds or until chocolate is completely melted.

Beat cream cheese until smooth. Add sugar and continue beating until well blended. Stir in chocolate, vanilla and extract. Refrigerate for 2 hours or until firm.

Shape into 1-inch balls. Roll in cocoa, colored sugar, finely chopped nuts, coconut etc. or dip in melted

chocolate. Store in refrigerator. Makes about 3 dozen truffles.    Can be frozen.

Tips: 

◊ 6 squares of semi-sweet chocolate may be substituted with 1 c of semi-sweet chocolate chips.

◊ Use one of the following Watkins Extracts: Raspberry, Butter, Peppermint, Orange,

◊ Almond (roll in finely chopped roasted almonds),

◊ Maple (roll in chocolate sprinkles),

◊ Butter Pecan (roll in chopped roasted pecans)

◊ Use white chocolate or white chocolate chips in place of semi-sweet.

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Old Fashioned Rice Pudding

 Old Fashioned Rice Pudding

3 1/2 cups milk

1/2 cup uncooked long grain rice

1/3 cup sugar

1/2 tsp. salt, optional

1/2 cup raisins

1 tsp. Watkins Vanilla Extract

Watkins Ground Cinnamon

In a saucepan, combine milk, rice, sugar and salt if desired; bring to a boil over medium heat, stirring constantly. Pour into a greased 1 1/2 qt. baking dish. Cover and bake at 325 degrees for 45 minutes, stirring every 15 minutes.  Add raising and vanilla; cover and bake for 15 minutes. Sprinkle with cinnamon. Serve warm or chilled. Store in the refrigerator.

Ham & Potato Casserole

 

Best Ever French Toast

Air Fryer Pickles

Air Fryer Pickles

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32 dill pickle slices

1/2 cup all-purpose flour

1/2 teaspoon salt

3 large eggs, lightly beaten

2 tablespoons dill pickle juice

1/2 teaspoon Watkins Organic Cayenne Pepper

1/2 teaspoon Watkins Organic Garlic Powder

2 cups panko (Japanese) bread crumbs

2 tablespoons snipped fresh dill

Watkins Cooking Spray

Ranch salad dressing, optional

Preheat air fryer to 400°. Let pickles stand on a paper towel until liquid is almost absorbed, about 15 minutes.

Meanwhile, in a shallow bowl, combine flour and salt. In another shallow bowl, whisk eggs, pickle juice, cayenne and garlic powder. Combine panko and dill in a third shallow bowl.

Dip pickles in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere. Spritz pickles and fryer basket with cooking spray. In batches, place pickles in a single layer in basket and cook until golden brown and crispy, 7-10 minutes. Turn pickles; spritz with additional cooking spray. Continue cooking until golden brown and crispy, 7-10 minutes. Serve immediately. If desired, serve with ranch dressing.

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Air Fryer Taquitos

Photo Credit: Taste of Home

2 large eggs

1/2 cup dry bread crumbs

3 Watkins Organic Taco Seasoning Mix

1 pound lean ground beef

10 corn tortillas (6 inches), warmed

Watkins Cooking Spray

Salsa and guacamole, optional

Preheat air fryer to 350°. In a large bowl, combine eggs, bread crumbs and taco seasoning. Add beef; mix lightly but thoroughly.

Spoon 1/4 cup beef mixture down the center of each tortilla. Roll up tightly and secure with toothpicks. In batches, arrange taquitos in a single layer in greased air-fryer basket; spritz with cooking spray. Cook 6 minutes; turn and continue to cook until meat is cooked through and taquitos are golden brown and crispy, 6-7 minutes longer. Discard toothpicks before serving. If desired, serve with salsa and guacamole.

Photo Credit: Taste of Home

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Nacho Triangles with Salsa-Ranch Dip

Photo Credit: Pinterest

Nacho Triangles with Salsa-Ranch Dip

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1/2 pound ground beef

1/4 cup finely chopped onion

1/2 cup shredded pepper jack cheese

1/2 cup shredded cheddar cheese

1/4 cup frozen corn, thawed

1/4 cup canned diced tomatoes

2 tablespoons Watkins Organic Taco Seasoning Mix

2 tablespoons finely chopped seeded jalapeno pepper

1 tablespoon finely chopped chipotle peppers in adobo sauce

Watkins Black Pepper to taste

32 sheets phyllo dough (14x9-inch size)

3/4 cup butter, melted

1/2 cup ranch salad dressing

1/2 cup salsa

Preheat oven to 375°. In a small skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 5-7 minutes, breaking up beef into crumbles; drain. Stir in cheeses, corn, tomatoes, taco seasoning, jalapeno and chipotle peppers, black pepper; set aside.

Place 1 sheet phyllo dough on a work surface; brush lightly with butter. Cover with another sheet of phyllo; brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)

Cut the 2 layered sheets into three 14x3-in. strips. Place 1 tablespoon filling about 1 inch from corner of each strip. Fold 1 corner of dough over filling, forming a triangle. Fold triangle over, forming another triangle. Continue folding, like a flag, until you reach the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with butter. Repeat with remaining phyllo and filling.

Place triangles on greased baking sheets. Bake until golden brown, 12-15 minutes. Combine ranch dressing and salsa; serve with triangles.

3 Main Dishes

Homemade Stuffed Manicotti Recipe  

Photo:  All Recipes

Crepe Noodles

1-1/2 cups all-purpose flour

1 cup whole milk

3 large eggs

1/2 teaspoon salt

Filling

1-1/2 pounds ricotta cheese

1/4 cup grated Romano cheese

1 large egg

1 teaspoon Watkins Organic Parsley Flakes

1 jar (26 ounces) meatless spaghetti sauce

Grated Romano cheese, optional

Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside.

For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top.

Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.

Photo: Taste of Home

Italian Mushroom Meatloaf     

1 large egg, lightly beaten

1/4 pound fresh mushrooms, chopped

1/2 cup old-fashioned oats

1/2 cup chopped red onion

1/4 cup ground flaxseed

1/2 teaspoon Watkins Black Pepper

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed, crumbled

1 pound lean ground beef (90% lean)

1 cup marinara or spaghetti sauce

1 teaspoon Watkins Organic Italian Seasoning

Shredded Parmesan cheese, optional

In a large bowl, combine egg, mushrooms, oats, onion, flax and pepper. Crumble turkey and beef over mixture and mix lightly but thoroughly.

Shape into a 10x4-in. loaf. Place in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 50 minutes; drain. Add Italian Seasoning to marinara sauce. Top with marinara sauce. Bake 10-15 minutes longer or until no pink remains and a thermometer reads 165°. If desired, top with Parmesan cheese.

Photo: Taste of Home

White Seafood Lasagna    

9 uncooked lasagna noodles

1 tablespoon butter

1 pound uncooked shrimp (31 to 40 per pound), peeled and deveined

1 pound bay scallops

5 garlic cloves, minced

1/4 cup white wine

1 tablespoon lemon juice

1 pound fresh crab meat

Cheese Sauce

1/4 cup butter, cubed

1/4 cup all-purpose flour

3 cups milk

1 cup shredded part-skim mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon Watkins Black Pepper

Dash Watkins Organic Nutmeg

Ricotta Mixture

1 carton (15 ounces) part-skim ricotta cheese

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 cup shredded part-skim mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup seasoned bread crumbs

1 large egg, lightly beaten

Topping

1 cup shredded part-skim mozzarella cheese

1/4 cup grated Parmesan cheese

Minced fresh parsley

Preheat oven to 350°. Cook lasagna noodles according to package directions; drain.

Meanwhile, in a large skillet, heat butter over medium heat. Add shrimp and scallops in batches; cook 2-4 minutes or until shrimp turns pink and scallops are firm and opaque. Remove from pan.

Add garlic to the same pan; cook 1 minute. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Add crab; heat through. Stir in shrimp and scallops.

For cheese sauce, melt butter over medium heat in a large saucepan. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in remaining cheese sauce ingredients. In a large bowl, combine ricotta mixture ingredients; stir in 1 cup cheese sauce.

Spread 1/2 cup cheese sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the ricotta mixture, half of the seafood mixture and 2/3 cup cheese sauce. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle top with 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.

Bake, uncovered, 40-50 minutes or until bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley.

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Turkey Pot Pie

1 medium onion, chopped

1/3 cup butter

1/2 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon Watkins Black Pepper

1-3/4 cups chicken broth

2 tablespoons Watkins Chicken Soup and Gravy Mix

2/3 cup whole milk

2 cups cubed cooked turkey

1 cup shredded cheddar cheese

2 cups frozen peas and carrots

Pastry

2 cups all-purpose flour

2 teaspoons celery seed

1 teaspoon salt

2/3 cup plus 2 tablespoons shortening

4 to 5 tablespoons cold water

Whole milk, optional

In a saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually add broth, chicken soup and gravy mix, and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, cheese and vegetables; cook until the cheese is melted. Set aside and keep warm.

For the crust, combine flour, celery seed and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball.

Divide dough in half. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in pastry. Brush tops with milk if desired.

Bake at 375° for 40-45 minutes or until crust is golden brown.

Photo Credit:  All Recipes

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Bacon Pot Pie

2 cups all-purpose flour

1/3 cup shortening

1/4 cup cold butter

5 to 7 tablespoons ice water

Filling

2 medium red potatoes, chopped

1 tablespoon water

2 tablespoons butter

3 tablespoons all-purpose flour

2 cups 2% milk

1/4 teaspoon Watkins Organic Garlic Powder

1/4 teaspoon Watkins Black Pepper

1 pound bacon strips, cooked and crumbled

1 medium onion, chopped

1 cup chopped fresh or frozen broccoli, thawed

1 cup shredded cheddar cheese

Place flour in a large bowl; cut in shortening and butter until crumbly. Gradually add ice water 1 tablespoonful at a time, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.

Preheat oven to 375°. In a microwave-safe bowl, combine potatoes and water; microwave, covered, on high until tender, 4-5 minutes. Cool; drain. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk, garlic powder and pepper. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Cool and set aside.

On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim even with rim. Place potatoes in crust. Top with bacon, onion, broccoli and cheese. Pour sauce over top. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Place on a baking sheet.

Bake until crust is golden brown and the filling is bubbly, 50-60 minutes. Let stand 10 minutes before serving.

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Photo Credit:  Taste of Home

Peppered Meatloaf

Peppered Meatloaf

2 large eggs, lightly beaten

1 large onion, chopped

1 can (8 ounces) tomato sauce

3/4 cup crushed saltines

1/2 cup ketchup

3 garlic cloves, minced

2 teaspoons Worcestershire sauce

1/2 teaspoon Watkins Organic Seasonings with Salt

1/2 teaspoon Watkins Black Pepper

3 pounds ground beef

1 pound spicy bulk pork sausage

Sauce

1 cup ketchup

1/3 cup packed brown sugar

1-1/2 teaspoons Watkins Organic Mustard

1/2 teaspoon Watkins Organic Nutmeg

Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 6- or 7-qt. slow cooker. Coat strips with cooking spray.

In a large bowl, combine eggs, onion, tomato sauce, saltines, ketchup, garlic, Worcestershire sauce, seasoned salt and seasoned pepper. Add beef and sausage; mix lightly but thoroughly. Shape into a loaf; transfer to slow cooker. Combine sauce ingredients; pour over top.

Cook, covered, on low until a thermometer inserted into meat loaf reads at least 160° , 6 to 6-1/2 hours. Using foil strips as handles, remove meat loaf to a platter.

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Photo Credit: Taste of Home