Spicy Appetizers

From your friendly Watkins Associate:
Michelle Klimchuk #336326
www.productsof1868.com

Spicy Appetizers for the New Year - 2017

From Your Independent Watkins Consultant

Sweet and Spicy Nuts

1/2 teaspoon salt

1/4 teaspoon Watkins Cinnamon

1/4 teaspoon Watkins Cumin

1/4 teaspoon Watkins Cayenne Pepper

1/4 teaspoon Watkins Chipotle Chili Pepper

1/8 teaspoon Watkins Nutmeg

3 tablespoons unsalted butter

1 cup shelled walnuts

1 cup pecan halves

1/4 cup packed brown sugar

1 tablespoon water

1-1/2 teaspoons Worcestershire sauce

Dash hot sauce, optional

In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add walnuts and pecans; cook over medium heat until nuts are toasted, about 4 minutes.

Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container. Yield: 2 cups.

Spicy Sausage Wontons

1 pound bulk spicy pork sausage

2 medium carrots, finely shredded

1 medium onion, finely chopped

1/2 cup finely chopped sweet red pepper

1/2 cup finely chopped green pepper

1 cup (4 ounces) finely shredded pepper Jack cheese

1 cup (4 ounces) finely shredded cheddar cheese

1/2 cup sour cream

2 garlic cloves, minced

1 teaspoon Watkins Lemon Pepper

36 wonton wrappers

1 tablespoon butter, melted

1/8 teaspoon Watkins Garlic Powder

Sliced cherry tomatoes, optional

In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the sausage, carrots, onion, peppers, cheeses, sour cream, garlic and lemon-pepper.

Press wonton wrappers into miniature muffin cups coated with cooking spray. In a small bowl, combine butter and garlic powder; brush over edges. Bake at 350° for 8-9 minutes or until lightly browned.

Spoon sausage mixture into cups. Bake 5-7 minutes longer or until heated through. Garnish with tomatoes if desired. Yield: 3 dozen.

Spicy Bacon Wrapped Shrimp

1/4 cup sugar

1/4 cup lemon juice

2 tablespoons olive oil

4 teaspoons Watkins Paprika

1 teaspoon each salt, Watkins Black Pepper, Watkins Curry powder, Watkins Cumin and Watkins Ground Coriander

1/2 to 1 teaspoon Watkins Cayenne Pepper

18 uncooked jumbo shrimp, peeled and deveined

Bacon strips, halved lengthwise

In a small bowl, combine the sugar, lemon juice, oil and seasonings. Pour 1/4 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 30-60 minutes. Cover and refrigerate remaining marinade for basting.

In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. Remove shrimp from marinade; discard marinade. Wrap each shrimp with a piece of bacon and secure with a toothpick.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill bacon-wrapped shrimp, covered, over medium heat or broil 4 in. from the heat for 5-10 minutes or until shrimp turn pink, turning and basting with reserved marinade. Yield: 1-1/2 dozen.

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.

2017 Slow Cooker Recipes

From your friendly Watkins Associate:
Michelle Klimchuk #336326
www.productsof1868.com

Slow Cooker Recipes for the New Year - 2017 

Black and Blue Cobbler

1 cup all-purpose flour

1-1/2 cups sugar, divided

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon Watkins Cinnamon

1/4 teaspoon Watkins Nutmeg

2 large eggs, lightly beaten

2 tablespoons milk

2 tablespoons Watkins Grapeseed Oil, Original Flavor

2 cups fresh or frozen blackberries

2 cups fresh or frozen blueberries

3/4 cup water

1 teaspoon grated orange peel

Whipped cream or vanilla ice cream, optional

In a large bowl, combine the flour, 3/4 cup sugar, baking powder, salt, cinnamon and nutmeg. Combine the eggs, milk and oil; stir into dry ingredients just until moistened. Spread the batter evenly onto the bottom of a greased 5-qt. slow cooker.

In a large saucepan, combine the berries, water, orange peel and remaining sugar; bring to a boil. Remove from the heat; immediately pour over batter. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into the batter comes out clean.

Turn cooker off. Uncover and let stand for 30 minutes before serving. Serve with whipped cream or ice cream if desired. Yield: 6 servings.

Slow Cooker Enchiladas

1 pound ground beef

1 cup chopped onion

1/2 cup chopped green pepper

1 can (16 ounces) pinto or kidney beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (10 ounces) diced tomatoes and green chilies, undrained

1/3 cup water

1 teaspoon Watkins Chili Powder

1/2 teaspoon Watkins Cumin

1/2 teaspoon salt

1/4 teaspoon Watkins Black Pepper

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

6 flour tortillas (6 inches)

In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.

In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. Yield: 4 servings.

Easy Pulled Pork Sandwiches

2 lb/900 g pork roast

12 oz/335 mL can of cola

1 packet Watkins Taco Gourmet Seasoning Mix

1 cup/250 mL barbecue sauce

3 tbsp/45 mL Watkins Sriracha Gourmet Seasoning

8 hamburger buns

Place pork in a slow cooker with cola. Cover and cook 6-8 hours on low. Transfer pork from the slow cooker to a large bowl. Use a fork to shred the pork. Stir taco seasoning, barbecue sauce, and sriracha in separate bowl. Mix barbeque mixture well with shredded pork. Spoon over buns.

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.

Cake Recipes

From your friendly Watkins Associate:
Michelle Klimchuk #336326
www.productsof1868.com

Coconut Italian Cream Cake

 

5 large eggs, separated

1 cup butter, softened

1-2/3 cups sugar

1-1/2 teaspoons Watkins Vanilla Extract

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1-1/3 cups flaked coconut

1 cup chopped pecans, toasted

Frosting

12 ounces cream cheese, softened

6 tablespoons butter, softened

2-1/4 teaspoons Watkins Vanilla Extract

5-2/3 cups confectioners' sugar

3 to 4 tablespoons heavy whipping cream

1/2 cup chopped pecans, toasted

1/4 cup toasted flaked coconut, optional

Place egg whites in a small bowl; let stand at room temperature 30 minutes.

Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.

In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans.

With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar and enough cream to reach spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans and, if desired, coconut. Refrigerate leftovers. Yield: 16 servings.

Chocolate Chip Snack Cake

1/4 cup butter, softened

1 cup sugar

1 egg

2 egg whites

1 cup (8 ounces) sour cream

2/3 cup unsweetened applesauce

1 teaspoon Watkins Vanilla Extract

1 cup all-purpose flour

1 cup whole wheat flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

Topping

1/3 cup sugar

1 teaspoon Watkins Cinnamon

1/2 cup miniature semisweet chocolate chips

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg, then egg whites, beating well after each addition. Beat in the sour cream, applesauce and vanilla (mixture will appear curdled). Combine the flours, baking powder, salt and baking soda; stir into butter mixture just until blended.

Pour half of the batter into a 13-in. x 9-in. baking pan coated with cooking spray. Combine sugar and cinnamon; sprinkle half over the batter. Top with half of the chocolate chips.

Gently top with remaining batter; spread evenly. Sprinkle with remaining cinnamon-sugar and chips. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack. Yield: 15 servings.

Old Fashioned Hot Milk Sponge Cake

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk

2 tablespoons butter

2 eggs

1 cup sugar

1 teaspoon Watkins Vanilla Extract

fresh fruit and powdered sugar for serving

Preheat oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray and line with a round of parchment paper.

Measure flour, baking powder, and salt into a sifter or sieve and sift together. Heat milk in microwave for 20-25 seconds. Drop the butter into the milk to melt it.

With an electric mixer on high, beat eggs 3 minutes until thick and lemon-colored. With machine running, gradually add sugar, then stir in the dry ingredients, mixing just until all dry particles are incorporated. Stir in hot milk-butter mixture and add vanilla until well blended.

Bake for 25-30 minutes until cake tests done when a toothpick is inserted in the center. Remove pan to a cooling rack for 10 minutes, then turn out onto cooling rack to cool completely.

Serve garnished with fresh fruit and a sprinkle of powdered sugar.

Chocolate Spice Cake with Caramel Icing

3 ounces unsweetened chocolate, chopped

1/2 cup butter, softened

1 cup sugar

1 cup packed brown sugar

3 eggs

2 cups cake flour

3 teaspoons baking powder

1 teaspoon Watkins Cinnamon

1/2 teaspoon salt

1/2 teaspoon Watkins Allspice

1/8 teaspoon Watkins Cloves

1-1/3 cups milk

Icing

1 cup plus 2 tablespoons packed brown sugar

3/4 cup heavy whipping cream

6 tablespoons butter, cubed

1-1/2 cups confectioners' sugar

1/4 teaspoon Watkins Vanilla Extract

Caramel popcorn with peanuts, optional

Preheat oven to 350°. Line bottoms of two well-greased 9-in. round baking pans with parchment paper; grease paper. In a microwave, melt chocolate; stir until smooth. Cool slightly.

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate. In another bowl, whisk flour, baking powder, cinnamon, salt, allspice and cloves; add to creamed mixture alternately with milk, beating well after each addition.

Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

In a small saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring occasionally. Cook and stir 3 minutes. Remove from heat; gradually beat in confectioners' sugar and vanilla.

Place one cake layer on a serving plate; pour half of the warm icing over the cake. Top with remaining cake layer. Pour remaining icing over top of cake. If desired, top with caramel popcorn. Yield: 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.

Spinach Dip - Stuff Garlic Rolls

Spinach Dip - Stuff Garlic Rolls

From your friendly Watkins Associate:
Michelle Klimchuk #336326
www.trustednaturalhomeproducts.com

1/2 cup/125 mL butter, melted
1 tbsp/15 mL Watkins Garlic Powder
2/3 cup/160 mL grated Parmesan cheese
1 box (9 oz/255g) Green Giant™ Steamers™
4 oz/113 g (half of 8 oz/227 g package) cream cheese, softened
1 tbsp/15 mL Worcestershire sauce
1 can Pillsbury™ refrigerated crusty French loaf

Heat oven to 350° F/180° C. Spray 12 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray. Spoon 1 tsp/5 mL of the melted butter into each muffin cup. Sprinkle 1/8 tsp/0.5 mL of the garlic powder and 1 tsp/5 mL of the Parmesan cheese into each muffin cup.

Microwave frozen spinach as directed on box 3 to 4 minutes to thaw. Drain well; squeeze dry with paper towels. In small bowl, mix spinach, cream cheese, 1 tsp/5 mL of the garlic powder, 1/3 cup/80 mL of the Parmesan cheese and the Worcestershire sauce until blended. Shape mixture into 12 (1-1/2-inch/3.8-cm) balls.

Remove dough from can; cut into 12 equal slices. Press each to form 3-inch/7.5-cm round. Place 1 spinach ball in center of each dough round. Carefully wrap dough around ball; pinch edges to seal completely. Place seam side down in muffin cups. Bake 17 to 25 minutes or until golden brown. Cool in pan 2 minutes. Loosen with tip of knife. Remove from pan; place on serving plater. Brush each roll with remaining melted butter; sprinkle with remaining garlic powder and Parmesan cheese. Serve warm.

Makes 12 appetizers

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

BUILD A BUSINESS OR ENJOY EARNING HOBBY INCOME

Raspberry Cream Cheese Cake

2 packages (8 ounces each) cream cheese, softened

1/2 cup sugar
1/2 teaspoon Watkins Vanilla Extract
2 eggs, lightly beaten
1 chocolate crumb crust (8 inches)
1-1/2 teaspoons unflavored gelatin
2 tablespoons cold water
1/2 cup seedless raspberry jam
1 cup heavy whipping cream
2 tablespoons confectioners' sugar

In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Bake at 325° for 25-30 minutes or until the center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Stir in jam. Refrigerate for 10 minutes.
In small bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form. Remove 1/2 cup for garnish; cover and refrigerate.
Gently stir 3/4 cup whipped cream into raspberry mixture just until blended. Fold in the remaining whipped cream; spread over cheesecake. Refrigerate for at least 1 hour. Garnish with reserved whipped cream. Yield: 6-8 servings.

Tip: When defrosting your freezer, before turning it back on, lightly coat the tops and sides with Watkins Cooking Spray. Next time you defrost, ice will slide off easily.

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

Toffee Square

Toffee Squares

From your friendly Watkins Associate:
Michelle Klimchuk #336326
www.productsof1868.com


1 cup/250 mL butter, softened
1 cup/250 mL brown sugar, packed
1 tbsp/15 mL Watkins Pure Vanilla Extract
2 cups/500 mL all-purpose flour
6 milk chocolate bars
1 cup/250 mL chopped toasted almonds

Preheat oven to 350˚F/180°C. In large bowl, cream butter and brown sugar until light and fluffy. Add vanilla; gradually beat in flour until smooth and blended. Press in un-greased 15 x 10-inch/38 x 25-cm baking pan. Bake for 25 minutes or until crust is golden. Remove from oven. Arrange chocolate bars evenly on the crust and wait until spreadable. Spread chocolate evenly over crust, then sprinkle with almonds. Let chocolate cool; cut into squares.

Makes 40 squares.

Baked Reuben Dip

From your friendly Watkins Associate:
Michelle Klimchuk #336326

www.trustednaturalhomeproducts.com

Baked Reuben Dip

1 jar (32 ounces) sauerkraut, rinsed and well drained

10 ounces sliced deli corned beef, chopped

2 cups (8 ounces) shredded sharp cheddar cheese

2 cups (8 ounces) shredded Swiss cheese

1 cup mayonnaise

1/4 cup Russian salad dressing

1 teaspoon Watkins Caraway Seeds

Rye crackers

In a large bowl, mix the first six ingredients; stir in caraway seeds. Transfer to a greased 13x9-in. baking dish. Bake at 350° for 25-30 minutes or until bubbly. Serve with crackers. Yield: 8 cups.

Photo: Taste of Home