Beautiful Breads

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Beautiful Breads

From Your Independent Watkins Consultant, Michelle Klimchuk

Cheesy Sesame Flatbread

1 tube (11 ounces) refrigerated thin pizza crust

2 tablespoons Watkins Grapeseed Oil, Original Flavor

1 teaspoon Watkins Garlic Powder

To taste, Watkins Black Pepper 6 oz

To taste, Watkins Coarse Sea Salt

Watkins Sesame Seeds

3/4 cup shredded cheddar cheese

1/2 cup grated Romano cheese

1/4 cup grated Parmesan cheese

Unroll dough into a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough to 13 in. x 9 in. and build up edges slightly.

Brush with oil and sprinkle with sesame seeds, pepper and salt and cheeses.

Bake at 425° for 11-14 minutes or until crisp. Cut into squares; serve warm. Yield: 12 servings.

Knots

3 Cans of Refrigerator Biscuits

Take each piece, divide into thirds, roll, and tie into a knot. Bake as directed.

Mix together:

½ C. Watkins Garlic and Parsley Grapeseed Oil (can use Original also)

½ C. parmesan cheese

2 tsp. Watkins Garlic powder granules

1 T. Watkins Italian Seasoning

¼ tsp. Watkins Pepper 

1 T. Watkins Parsley flakes

Pour this mixture over baked knots!  Serve warm!

Poppy seed Bread

3 C. All-purpose flour

1 ½ tsp. Watkins Baking Powder

12 tsp. salt

2 ½  C. Sugar

1 ½ C. Milk

1 1/3 C. Watkins Grapeseed Oil, Original Flavor

3 Eggs                                                                      

1 ½ T Watkins Poppy Seeds

1 ½ tsp. Watkins Vanilla Extract

1 ½ tsp. Watkins Almond Extract

Mix first 10 ingredients together; beat for 2 minutes.  Bake in 2 bread pans sprayed with Watkins Cooking Spray and lightly floured at 350 degree oven for 50 to 60 minutes until bread tests done.  To make glaze, mix  following ingredients together and drizzle over bread.

Glaze

½ C. Powdered Sugar

½ taps. Watkins Extract of choice

1 T. melted butter

½ to 1 T. Water or Milk

Crisp Vanilla Shortbreads

1/2 cup butter

1/4 cup Watkins Original Grapeseed Oil, Original Flavor

3/4 cup powdered sugar

1/2 tsp Watkins Original Vanilla

1/4 tsp Watkins Almond Extract

1 1/3 cups all-purpose flour

3 tbsp cornstarch

1/8 tsp salt

3 tbsp large grain sugar or sugar

*Optional 1/2 cup toffee bits or mini semi-sweet choc chips

Heat oven to 350 o F. Combine first 5 ingredients in a large bowl and beat until

creamy. Add next 3 ingredients and beat until well mixed. If adding chips, stir

them in by hand.

Pat dough into an ungreased 15 x 10 x 1 inch jelly roll pan. Sprinkle with

sugar. Bake 15 to 20 minutes or until edges are lightly browned. Immediately

cut into squares, rectangles or triangles while still warm. Remove from pan

when cooled.

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.

Pumpkin Pie

Old Fashioned Pumpkin Pie 

1 cup sugar
1 tbsp all-purpose flour
1/2 tsp salt1 1/2 teaspoons Watkins Cinnamon
1/2 teaspoon Watkins Nutmeg
1/4 teaspoon Watkins Cloves, ground
1/2 teaspoon Watkins Ginger
3 large eggs
1- 1/2 cups mashed, cooked pumpkin (or use canned)
1 cup evaporated milk
1 unbaked 9-inch pastry pie shell
Combine sugar, flour and salt; beat in eggs. Stir in pumpkin and
milk. Pour into pie shell. Bake at 400°F for 50 minutes or until a
knife inserted in center comes out clean. Top with sweetened
whipped cream and a sprinkle of Watkins Cinnamon 

French Toast Variations

French Toast Recipes

From Your Independent Watkins Associate - Michelle Klimchuk, ID# 336326 www.productsof1868.com

Raspberry-Cinnamon French Toast Recipe 

12 slices cinnamon bread, cubed

5 eggs, beaten

1-3/4 cups milk

1 cup packed brown sugar, divided

1 teaspoon Watkins Vanilla

1/4 teaspoon Watkins Cinnamon

1/4 teaspoon Watkins Nutmeg

1/2 cup slivered almonds

1/4 cup butter, melted

2 cups fresh raspberries

Place bread cubes in a greased 13-in. x 9-in. baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, cinnamon, nutmeg and vanilla; pour over bread. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and remaining brown sugar; drizzle over the top.

Bake, uncovered, at 400° for 25 minutes. Sprinkle with raspberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean. Yield: 6-8 servings.

Coconut French Toast

12 eggs

1-1/4 cups milk

2 teaspoons sugar

1 teaspoon Watkins Cinnamon

1 teaspoon Watkins Coconut Extract

14 slices day-old bread

1 package (7 ounces) flaked coconut

Maple syrup

In a large bowl, beat eggs; add milk, sugar and cinnamon. Add bread, a few slices at a time; let soak for 1 minute on each side. Coat both sides with coconut. Place on greased baking sheets.

Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup. Yield: 7 servings.

French Toasted Muffins

4 eggs

1/2 cup half-and-half cream

2 tablespoons sugar

½ teaspoon Watkins Vanilla Extract

½ teaspoon Watkins Cinnamon Extract

6 English muffins, split

1/4 cup butter, cubed

Watkins Cinnamon

Maple syrup

In a small bowl, beat eggs. Add cream, sugar and vanilla; mix well. Soak muffins, cut side down, in egg mixture for 1 minute; turn and dip the other side just until moistened. In large skillet, melt butter. Fry muffins, cut side down, for 2-3 minutes or until golden brown. Turn and cook 2-3 minutes longer or until golden brown. Dust with Watkins Cinnamon   Serve with syrup. 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.

Recipe of the Day

Chicken Breasts Stuffed with Sage-Walnut Pesto

1/2 cup/125 mL fresh parsley leaves, packed

1/4 cup/60 mL walnuts, toasted

1 tbsp/15 mL

Watkins Sage

1/4 cup/60 mL

Watkins Garlic & Parsley Grapeseed Oil

2 tbsp/30 mL Parmesan cheese, grated

2 tbsp/30 mL ricotta cheese

Watkins Sea Salt

to taste

Watkins Peppercorns

of choice, freshly ground, to taste

4 split chicken breasts with skin on.  To make pesto: Place parsley leaves and walnuts in a food processor and pulse 4 to 5 times to roughly chop. Add sage and grapeseed oil, parmesan and ricotta cheese, and purée until smooth. Season pesto with salt and ground peppercorns to taste.

Preheat oven to 350°F/180°C. Divide the pesto evenly between the 4 chicken breasts, stuffing the pesto under the skin of each and patting it into an even layer. Place the chicken breasts skin-side-up on top of a rack in a roasting pan and bake 50 to 60 minutes. To test for doneness, the juices should run clear when the meat is pierced. Serve on top of Watkins Walnut Heartland Rice Blend with Provencal Pepper Stew. Serves 4.   

Curried Couscous Salad 

1-1/2 cups/375 mL water
2 tsp/10 mL Watkins Chicken Soup & Gravy
1 cup/250 mL uncooked instant couscous
1/2 cup/125 mL sliced almonds, toasted
1/2 cup/125 mL raisins
1/2 cup/125 mL chopped red apple
1/4 cup/60 mL sliced green onions
Curry Dressing (recipe below)

Curry Dressing
2 cups/500 mL plain nonfat yogurt
2 to 3 tbsp/30 to 45 mL brown sugar, to taste
1 tbsp/15 mL lemon juice
2-1/2 tsp/12.5 mL Watkins Curry Powder
1/2 to 3/4 tsp/2.5 to 4 mL, to taste Watkins Cinnamon
1/2 tsp/2.5 mL
Mix all ingredients until well-combined.

In medium saucepan, bring water and soup base to a boil. Stir in couscous; remove from heat and let stand 5 minutes; fluff with a fork. Place in a large bowl along with all of the remaining ingredients; toss lightly. Cover and refrigerate at least 4 hours to allow flavors to develop. Stir before serving.

Butter Pecan Pumpkin Pie

1 quart butter pecan ice cream, softened
1 pastry shell (9 inches), baked
1 cup canned pumpkin
1/2 cup sugar
1/4 teaspoon Watkins Cinnamon 
1/4 teaspoon Ginger (Tin)
1/4 teaspoon Ground Nutmeg (Tin)
1 cup heavy whipping cream, whipped
1/2 cup caramel ice cream topping
1/2 cup chocolate ice cream topping, optional
Additional whipped cream

Spread ice cream into the crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.

Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream. Yield: 6-8 servings.

Vanilla Cream Cheese Dip 

1 package (8 oz/227 g) reduced-calorie cream cheese
1 jar (7 oz/198 g) marshmallow cream
1-1/2 tsp/7.5 mL Watkins Double-Strength Imitation Clear Vanilla   

Combine all ingredients and beat until smooth. Chill 1 to 2 hours. Serve with assorted fruit, such as pineapple, apples, pears, or strawberries.

Makes 2 cups, 2 tbsp/serving.

Fun Grilled Recipes

Fun Grilled Recipes

From Your Independent Watkins Associate Michelle Klimchuk #336326

What's Watkins?  Check out my website @ www.productsof1868.com

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Grilled Corn Pasta Salad

4 large ears sweet corn in husks

1-1/2 cups uncooked penne pasta

2 cups cherry tomatoes

1 medium zucchini, thinly sliced

1 can (2-1/4 ounces) sliced ripe olives, drained

1/3 cup white wine vinegar

2 tablespoons Watkins Grapeseed Oil, Original Flavor

1 teaspoon Watkins Basil

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon Watkins Mustard

1/4 teaspoon Watkins Garlic Powder

1/4 teaspoon Watkins Black Pepper

Carefully peel back corn husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a stockpot; cover with cold water. Soak for 20 minutes; drain.

Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often.

Meanwhile, cook pasta according to package directions; drain and rinse in cold water. When corn is cool enough to handle, remove kernels from cobs and place in a large bowl. Add the pasta, tomatoes, zucchini and olives.

In a small bowl, whisk the remaining ingredients. Pour over salad and toss gently to coat. Cover and refrigerate until serving. Yield: 8 servings

Grilled Portobellos with Mozarella

2 cups grape tomatoes, halved

3 ounces fresh mozzarella cheese, cubed

3 fresh basil leaves, thinly sliced

2 teaspoons Watkins Grapeseed Oil, Original Flavor or Garlic and Parsley Flavor

2 garlic cloves, minced

1/4 teaspoon Watkins Sea Salt, ground

1/4 teaspoon Watkins Black Pepper

4 large portobello mushrooms (4 to 4-1/2 inches), stems removed

Watkins Cooking Spray

In a small bowl, combine the first seven ingredients; cover and chill until serving.

Spritz mushrooms with cooking spray. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Spoon 1/2 cup tomato mixture into each mushroom cap. 

Yield: 4 servings.

Grilled Asparagus

1 cup water

1 pound fresh asparagus, trimmed

1/4 cup Watkins Barbecue Sauce

In a large skillet, bring water to a boil; add asparagus. Cover and cook for 4-6 minutes or until crisp-tender; drain and pat dry. Cool slightly.

Thread several asparagus spears onto two parallel soaked wooden skewers. Repeat. Grill, uncovered, over medium heat for 2 minutes, turning once. Baste with barbecue sauce. Grill 2 minutes longer, turning; basting once. 

Yield: 4 servings

Decadent Chocolate Delights

Decadent Chocolate Delights 

From Your Independent Watkins Associate - Michelle Klimchuk #336326

Get a FREE Watkins catalog @ www.productsof1868.com

Chocolate Chocolate Chip Cake

1 cup shortening

2 cups sugar

4 ounces unsweetened chocolate, melted and cooled

2 teaspoons Watkins Vanilla Extract

5 eggs

2-1/4 cups cake flour

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

2 cups (12 ounces) semisweet chocolate chips

Frosting

2/3 cup butter, softened

5-1/3 cups confectioners' sugar

1 cup Watkins Baking Cocoa

1 cup milk

2 teaspoons Watkins Vanilla Extract

In a large bowl, cream shortening and sugar until light and fluffy. Add chocolate and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in the chocolate chips.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, cream butter until light and fluffy. Combine sugar and cocoa; add to creamed mixture alternately with milk. Add vanilla; beat well. Spread frosting between layers and over top and sides of cake. Yield: 12 servings

Chocolate Pudding Cake in the Crock Pot

1 package (18-1/4 ounces) chocolate cake mix

1 package (3.9 ounces) instant chocolate pudding mix

2 cups (16 ounces) sour cream

4 eggs

1 cup water

3/4 cup Watkins Grapeseed Oil, Original Flavor

1 teaspoon Watkins Vanilla Extract

1 cup (6 ounces) semisweet chocolate chips

Whipped cream or ice cream, optional

In a large bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a greased 5-qt. slow cooker.

Cover and cook on low for 6-8 hours or until a toothpick inserted near the center comes out with moist crumbs. Serve in bowls with whipped cream or ice cream if desired. Yield: 10-12 servings.

Chocolate Macadamia Cheesecake

1-1/4 cups chocolate wafer crumbs (about 25 wafers)

1/4 cup ground macadamia nuts

2 tablespoons sugar

3 tablespoons butter, melted

1/8 teaspoon Watkins Almond Extract

Filling

8 ounces white baking chocolate, chopped

4 packages (8 ounces each) cream cheese, softened

3/4 cup sugar

3 tablespoons all-purpose flour

1 teaspoon Watkins Vanilla Extract

5 eggs

1/3 cup milk chocolate chips

Topping

8 ounces semisweet chocolate, chopped

7 tablespoons heavy whipping cream

White chocolate shavings and chopped macadamia nuts

In a small bowl, combine the wafer crumbs, nuts and sugar; stir in butter and almond extract. Press onto the bottom of a greased 10-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°.

In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool.

In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs; beat on low speed just until combined. Remove 1 cup and set aside. Stir melted white chocolate into remaining cream cheese mixture; beat just until combined. Pour over crust.

In a microwave, melt chocolate chips; stir until smooth. Cool slightly. Stir in reserved cream cheese mixture; drop by spoonfuls over filling. Cut through filling with a knife to swirl chocolate mixture.

Place pan on a baking sheet. Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer.

In a saucepan over low heat, melt semisweet chocolate with cream; stir until smooth. Cool slightly. Spread over cheesecake. Cool on a wire rack for 10 minutes. Refrigerate for 4 hours or overnight.

Refrigerate leftovers. Garnish with chocolate shavings and macadamia nuts. 

Yield: 12 servings.

Winning Appetizers

Winning Appetizers

From Your Independent Watkins Associate - Michelle Klimchuk #336326 

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Apple Salsa with Cinnamon Chips

2 medium tart apples, chopped

1 cup chopped strawberries

2 medium kiwifruit, peeled and chopped

1 small orange

2 tablespoons brown sugar

2 tablespoons apple jelly, melted

1 teaspoon Watkins Cinnamon Extract

Chips

8 flour tortillas (7 or 8 inches)

1 tablespoon water

1/4 cup sugar

2 teaspoons Watkins Cinnamon

In a bowl, combine apples, strawberries and kiwi. Grate orange peel to measure 1-1/2 teaspoons; squeeze juice from orange. Add peel and juice to apple mixture. Stir in brown sugar jelly and extract.

For chips, brush tortillas lightly with water. Combine sugar and cinnamon; sprinkle over tortillas. Cut each tortilla into 8 wedges. Place in a single layer on ungreased baking sheets.

Bake at 400° for 6-8 minutes or until lightly browned. Cool. Serve with salsa. Yield: 4 cups salsa.

Incredible Bean Dip

1 can (16 ounces) refried beans

1 cup picante sauce

1 cup (4 ounces) shredded Monterey Jack cheese

1 cup (4 ounces) shredded cheddar cheese

3/4 cup sour cream

1 package (3 ounces) cream cheese, softened

1 tablespoon Watkins Chili Powder

1/4 teaspoon Watkins Cumin

Tortilla chips and salsa

In a large bowl, combine the first eight ingredients; transfer to a 1-1/2-qt. slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa. Yield: 4-1/2 cups.

Ham Balls over Rice

2 eggs

1/2 cup milk

3/4 cup dry bread crumbs

1/4 cup finely chopped onion

1 pound ground fully cooked ham

1/2 pound ground pork

1 can (8 ounces) crushed pineapple

1/2 cup packed brown sugar

1/3 cup white vinegar

1/3 cup ketchup

2 tablespoons soy sauce

1 teaspoon Watkins Ginger

Hot cooked rice

In a bowl, combine the eggs, milk, bread crumbs and onion. Crumble ham and pork over mixture; mix well. Shape into 1-1/4-in. balls. Place in a greased 13-in. x 9-in. baking dish.

In a saucepan, combine the pineapple, brown sugar, vinegar, ketchup, soy sauce and ginger. Cook and stir until sugar is dissolved. Pour over ham balls.

Bake, uncovered, at 350° for 40-45 minutes or until a meat thermometer reads 160°. Serve over rice. Yield: 6 servings.