Non Turkey Thanksgiving Alternatives

Non-Turkey Thanksgiving Alternatives 

From Your Independent Watkins Consultant 

Michelle Klimchuk #336326

Visit my website at www.trustednaturalhomeproducts.com

Wild Rice Stuffed Pork Loin

1 whole boneless pork loin roast (4 lbs.), trimmed

1 tsp. Watkins Sea Salt

1/2 tsp. Watkins Organic Garlic Powder

1/4 tsp. Watkins Black Pepper

2 cups wild rice, cooked and drained

1-1/2 cups coarsely chopped dried apricots

1 cup chopped onion

3/4 cup finely chopped celery

3/4 cup minced fresh parsley

1/2 tsp. Watkins Sage

1/2 tsp. Watkins Thyme

1/2 cup chicken broth (made with 1/2 cup warm water and 1 TBSP Watkins Chicken Soup Base)

5 bacon strips, cut in half

Cut roast down the center lengthwise to within 1/2 inch of bottom.  Open roast so it lies flat.  On each half, make a lengthwise slit down the center to within 1/2 inch of bottom.  Sprinkle with salt, garlic powder and pepper.

In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth.  Divide half of the stuffing among the three slits.  Roll up roast from a long side; tie with the kitchen string at 2 inch intervals.  Place the remaining stuffing in a greased shallow 2 qt. baking dish; set aside.  

Bake roast, uncovered at 350o for 1-1/2 to 2 hours.  Carefully remove string.  Place bacon strips over top.  Bake 30 - 45 minutes longer or until a meat thermometer reads 160o.  Cover and bake reserved stuffing for 30 minutes or until heated through.  Let roast stand for 10 minutes before slicing.  Yields 8 - 10 servings.

Breaded Swiss Chicken

6 boneless skinless chicken breast halves (6 oz each)

1 tsp. salt, divided

2 eggs

1 cup seasoned bread crumbs

1/2 cup Watkins Grapeseed Oil, Original Flavor

1 cup (4 oz) shredded Swiss cheese

2 TBSP butter

3 TBSP all-purpose flour

1/8 tsp. Watkins Black Pepper

2 cups milk

3 TBSP white wine or chicken broth made with 3 TBSP warm water and 1/2 to 1 tsp. Watkins Chicken Soup Base

Flatten chicken to 1/4 inch thickness.  Sprinkle with 1/2 tsp. salt.  In a shallow bowl, beat the eggs.  Place bread crumbs in another shallow bowl.  Dip chicken in eggs then roll in crumbs.  Let stand for 5 minutes.

In a large skillet over medium heat, cook chicken in grapeseed oil in batches for 6 - 8 minutes on each side or until juices run clear; drain.  Place chicken in a greased 15 x 10 x 1 inch baking pan; sprinkle with cheese.  Bake at 350o for 2 - 3 minutes or until cheese is melted.

Meanwhile,in a large saucepan, melt the butter.  Stir in flour, pepper and remaining salt until smooth; gradually add milk.  Bring to a boil over medium heat; cook and stir for 1 to 2 minutes or until thickened.  Remove from the heat; stir in wine or broth.  Serve with chicken.  Yield: 6 servings.

Peppery Beef Roast

1 boneless beef rump roast (3-1/2 to 4 pounds)

1/2 cup ketchup

3 TBSP brown sugar

1 TBSP Watkins Mustard, dry

1 TBSP lemon juice

2 tsp. celery salt

2 tsp. Watkins Black Pepper

2 tsp. Worcestershire sauce

1 tsp. Watkins Organic Garlic Powder

1 tsp. Watkins Organic Onion Powder

1 tsp. liquid smoke, optional

1/2 to 1 tsp. Watkins Sea Salt

1/8 tsp. hot pepper sauce

Cut roast in half; place in a 5 qt. slow cooker.  Combine the remaining ingredients; pour over roast.  Cover and cook on low for 8-9 hours or until meat is tender.  Thicken cooling juices if desired.  Yield: 10 - 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.

Winter Cobblers and Crisps

Winter Cobblers and Crisps

From Your Independent Watkins Associate ~ Michelle Klimchuk 

For more information, to request a catalog or to place an order please visit my website @ www.productsof1868.com

Old-Fashioned Apple Crisp

4 cups sliced peeled tart apples (about 3 medium)

3/4 cup packed brown sugar

1/2 cup rolled oats

1. tsp. Watkins Cinnamon

1/3 to 1/2 tsp. allspice

1/3 cup cold butter

Vanilla ice cream, optional

Place apples in a greased 8 inch square baking dish. In a bowl, combine brown sugar,

flour, oats, cinnamon and allspice; cut in butter until crumbly.  Sprinkle over apples. Bake at 375 degrees for 30 to 35 minutes or until apples are tender.  Serve warm with ice cream if desired.

Peach Crisp

1 cup all-purpose flour

1/2 cup packed brown sugar

1/4 tsp. salt

1/2 cup butter

Filling:

2 cans (16 ounces each) sliced peaches

1 cup sugar

1/4 cup cornstarch

1 tsp. Watkins Vanilla

Topping:

1-1/2 cups rolled oats

1/2 cup packed brown sugar

1/4 cup all-purpose flour

1 tsp. Watkins Cinnamon

5 T. butter

In bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Pat into a

9 inch square baking pan. Bake at 360 for 15 minutes. Meanwhile, drain the peaches

and reserve juice in a medium saucepan. Add the sugar and cornstarch; bring to a boil, stirring

constantly. Boil for 2 minutes or until thickened. Remove from the heat; add vanilla and

stir in peaches. Pour into crust. For topping, combine oats, brown sugar and flour and

cinnamon. Cut in the butter until crumbly. Sprinkle over filling; Bake at 350 degrees for

25 to 30 minutes or until golden and bubbly.

Cherry Cobbler

5 cups pitted canned tart red cherries

1/3 cup sugar

1/3 cup packed brown sugar

2 1/2 T. cornstarch

1 tsp. Watkins Cinnamon

1/4 tsp. Watkins Nutmeg

2 1/2 T. lemon juice

Topping:

1 cup all purpose flour

1 T. sugar

1 tsp. Watkins Baking Powder

1/4 tsp. salt

2 T. butter

1/3 to 1/2 cup milk

Drain cherries, reserving 1 1/4 cups juice; discard remaining juice; set aside. In a

saucepan, combine sugars, cornstarch, cinnamon and nutmeg; stir in cherry and lemon juices.

Bring to a boil, stirring occasionally; boil 2 minutes. Add cherries; pour into an ungreased 9 inch square baking dish. For topping, combine flour, sugar, baking powder, and salt; cut

in butter until crumbly. Stir in enough milk to moisten. Drop by tablespoonfuls over

cherries. Bake at 450 degrees for 10 to 13 minutes or until golden brown.

Pear Crisp

8 medium ripe pears, peeled and thinly sliced

1/4 cup orange juice

1/2 cup sugar

1 tsp. Watkins Cinnamon

1/4 tsp. allspice

1/4 tsp. Watkins Ginger

Topping:

1 cup all purpose flour

1 cup old-fashioned oats

1/2 cup packed brown sugar

1/2 tsp. Watkins Baking Powder

1/2 cup cold butter

Garnish with fresh mint or addition pear slices, optional

Toss pears with orange juice; place in a greased 13 x 9 inch baking dish. (Spray with

Watkins Cooking Spray!) Combine the sugar, cinnamon, allspice and ginger; sprinkle

over the pears. In a bowl, combine flour, oats, brown sugar and baking powder; cut in

butter until crumbly. Sprinkle over pears. Bake at 350 degrees for 35 to 40 minutes or

until topping is golden brown and fruit is tender. Serve warm. Garnish with mint and

additional pears if desired.

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

How to Speed-Peel A Potato

Chicken Dishes You Order When You Dine Out!

Chicken Dishes You Order When You Dine Out!

From Your Independent Watkins  Associate, Michelle Klimchuk ~ www.productsof1868.com

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Easy Chicken Marsala

1/4 cup all-purpose flour for coating

1/2 teaspoon salt

1/4 teaspoon Watkins Black Pepper

1/2 teaspoon Watkins Oregano

4 skinless, boneless chicken breast halves - pounded 1/4 inch thick

4 tablespoons butter

4 tablespoons Watkins Grapeseed Oil, Original Flavor

1 cup sliced mushrooms

1/2 cup Marsala wine

1/4 cup cooking sherry

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

 

 

 

Non-Alcoholic Marsala Substitute

Although most of the alcohol is evaporated during the cooking process, some people prefer to cook without using Marsala due to its alcohol content. Try this

1/4 cup of white grape juice

1 tablespoon Watkins Vanilla Extract

2 tablespoons of sherry vinegar

Mix the ingredients thoroughly and continue making your dish.

Quick and Easy Chicken Piccata

4 skinless, boneless chicken breast halves

cayenne pepper, or to taste salt and Watkins Black Pepper to taste

all-purpose flour for dredging

2 tablespoons Watkins Grapeseed Oil, Original Flavor

1 tablespoon capers, drained

1/2 cup white wine

1/4 cup fresh lemon juice

1/4 cup water

3 tablespoons cold unsalted butter, cut in 1/4-inch slices

2 tablespoons fresh Italian parsley, chopped

Directions

Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.

Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.

Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.

Cook capers in reserved oil, smashing them lightly to release brine, until warmed through, about 30 seconds.

Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.

Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.

Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.

Chicken Cordon Bleu

6 skinless, boneless chicken breast halves

6 slices Swiss cheese

6 slices ham

3 tablespoons all-purpose flour

1 teaspoon Watkins Paprika

6 tablespoons butter

1/2 cup dry white wine

1 teaspoon Watkins Chicken Soup & Gravy Base

1 tablespoon cornstarch

1 cup heavy whipping cream

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

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.

Beautiful Breads

www.productsof1868.com

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.