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.

Shop for extracts at www.trustednaturalhomeproducts.com

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.