Basil Turkey Soup

Basil Turkey Soup

2 cups chicken broth
2-1/2 cups frozen mixed vegetables
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 cup uncooked small shell pasta
3/4 teaspoon Watkins Basil
3/4 teaspoon Watkins Black Pepper
2 Tablespoons Watkins Chicken Soup and Gravy Mix, to taste
2-1/2 cups cubed cooked turkey
2-1/2 teaspoons dried parsley flakes

In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until the pasta and vegetables are tender. Stir in the turkey and parsley; heat through. Yield: 6 servings

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Cheesy Cauliflower Soup

Cheesy Cauliflower Soup

1 large head cauliflower, broken into florets
2 cups chicken broth
2 tablespoons Watkins Chicken Soup and Gravy Mix, or to taste
2 cups half-and-half cream
2 cups 2% milk
1 medium carrot, shredded
2 Watkins Bay Leaves
1/4 teaspoon Watkins Garlic Powder
1/2 cup mashed potato flakes
2 cups shredded cheddar cheese
Watkins Paprika

In a large saucepan, combine the cauliflower, broth and soup base. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Mash cauliflower.

Transfer to a 3-qt. slow cooker. Stir in the cream, milk, carrot, bay leaves and garlic powder. Cover and cook on low for 3 hours. Stir in potato flakes.

Cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly.

In a blender, process soup in batches until smooth. Return to the slow cooker; stir in cheese. Cook until soup is heated through and cheese is melted. Garnish with paprika. Yield: 8 servings (2 quarts)

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Tomato Garlic Soup

Tomato Garlic Soup

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10 whole garlic heads
3/4 cup Watkins Grapeseed Oil, Garlic Flavor or Original
4 cans (one 14-1/2 ounces, three 28 ounces) diced tomatoes, undrained
1 medium onion, diced
3 cans (14-1/2 ounces each) stewed tomatoes
2/3 cup whipping cream
1 to 3 tablespoons chopped pickled jalapeno peppers
2 teaspoons Watkins Garlic Peppercorn Grinder, ground
2 teaspoons sugar
1-1/2 teaspoons salt

Croutons and shredded Parmesan cheese, optional

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top soft garlic heads; place cut side up in an ungreased 8-in. square baking dish. Pour oil over garlic. Bake, uncovered, at 375° for 45-55 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a blender or food processor. Add the 14-1/2 -oz. can of diced tomatoes; cover and process until smooth. Set aside.

Transfer 1/4 cup of oil from the baking dish to a Dutch oven or soup kettle (discard the remaining oil or save for another use). Saute onion in oil over medium heat until soft. Stir in the stewed tomatoes, cream, jalapenos, garlic pepper, sugar, salt, pureed tomato mixture and remaining diced tomatoes. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with croutons and cheese if desired. Yield: 18-20 servings (4-1/2 quarts).

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To learn more about Watkins, what I do or find a local consultant please visit our website at www.productsof1868.com

Cashew Pork

Cashew Pork

1 pound/454 g boneless pork shoulder, cut into 1/2-inch/1-cm cubes
1-1/2 tbsp/25 mL cornstarch
1/3 cup/80 mL soy sauce
2 tsp/10 mL Watkins Beef Soup & Gravy Base
2 cups/500 mL sliced celery
1 can (8 oz/227 g) sliced water chestnuts, drained
1 jar (2 oz/57 g) sliced pimento
1/4 cup/60 mL dry roasted cashews
4 cups/1 liter hot cooked rice

Combine pork cubes and next three ingredients in 2.5-quart/liter casserole. Let marinate 10 to 15 minutes at room temperature. Refrigerate if allowing to marinate longer. Stir in celery, cover. Microwave (HIGH) 5 to 6 minutes, stirring twice. Stir in water chestnuts and pimento. Cover and microwave (HIGH) 1 to 1-1/2 minutes, stirring once, until mixture is hot (vegetables should be tender-crisp). Top with cashews and serve over rice.

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Coconut Bread

Coconut Bread

Makes 2 loaves

Bread:
...

4 eggs
2 cup sugar
1 cup Watkins Grapeseed Oil, Original Flavor
2 tsp. Watkins Coconut Extract
3 C. flour
½ tsp baking powder
½ tsp. baking soda
1 cup buttermilk
1 cup flaked coconut
1 cup chopped nuts, optional
Glaze:
1 ½ C. sugar
3 TBSP Butter
¾ cup water
1 teaspoon Watkins Coconut Extract
To prepare oven, bread pans:
Preheat oven to 325 degrees. Spring 2 9 inch loaf pans with Watkins Cooking Spray and lightly flour.
To mix bread: In large bowl, combine eggs, sugar, oil and extract. Gradually add flour, baking powder and baking soda alternately with buttermilk. Stir in coconut and nuts. Pour mixture into prepared pans.
To bake bread: Bake 1 hour or until toothpick inserted in center comes out clean. Cool slightly in pans on wire rack. Remove from pans.
To prepare glaze: In medium saucepan, combine sugar, butter, water, and extract. Bring to a boil. Cook for 5 minutes, stirring occasionally. Pour over warm loaves. Let stand for 3 to 4 hours. Store in refrigerator
From your friendly Watkins Associate:
Michelle Klimchuk #336326
http://www.respectedhomebusiness.com/336326

Finger Food

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

Finger Foods

From Your Independent Watkins Consultant

Photo: Taste of Home

Chocolate Chip Cheese Ball

1 package (8 ounces) cream cheese, softened

1/2 cup butter, softened

1/4 teaspoon Watkins Vanilla Extract

3/4 cup confectioners' sugar

2 tablespoons brown sugar

3/4 cup miniature semisweet chocolate chips

3/4 cup finely chopped pecans

Graham crackers

Beat cream cheese, butter and vanilla until smooth; beat in sugars just until blended. Stir in chocolate chips. Refrigerate, covered, until firm enough to shape, about 2 hours.

Place mixture on a large sheet of plastic wrap; shape into a ball. Refrigerate, wrapped, at least 1 hour.

To serve, roll cheese ball in pecans. Serve with graham crackers. Yield: 16 servings (2 tablespoons each).

 

Savory Party Bread

1 unsliced round loaf sourdough bread (1 pound)

1 pound Monterey Jack cheese

1/2 cup butter, melted

1/2 cup chopped green onions

2 to 3 teaspoons poppy Seeds

Preheat oven to 350°. Cut bread widthwise into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Cut cheese into 1/4-in. slices; cut slices into small pieces. Place cheese in cuts.

In a small bowl, mix butter, green onions and poppy seeds; drizzle over bread. Wrap in foil; place on a baking sheet. Bake 15 minutes. Unwrap; bake 10 minutes longer or until cheese is melted. Yield: 8 servings.

Photo Credit:  Dinner at the Zoo

Caramel Apple Dip

1 package (8 ounces) cream cheese, softened

1/2 cup packed brown sugar

1/4 cup caramel ice cream topping

1 teaspoon Watkins Vanilla Extract

1 cup marshmallow creme

3 medium tart apples

2 tablespoons lemon juice

2 tablespoons water

In a small bowl, beat the cream cheese, brown sugar, caramel topping and vanilla until smooth; fold in marshmallow creme. Cut apples vertically into thin slices.

In a small bowl, combine lemon juice and water; toss apples in lemon juice mixture. Drain.

Using cookie cutters, cut out the center of each slice. Serve apple slices and cutouts with dip. Yield: 2 cups.

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.

Breakfast Fillers

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

 

Breakfast Fillers

From Your Independent Watkins Consultant

Apple Coffee Cake

1/3 cup butter, softened

2/3 cup sugar

2 eggs

1 teaspoon Watkins Vanilla Extract

2 cups all-purpose flour

1 teaspoon baking soda

1 cup (8 ounces) reduced-fat sour cream

Topping

1/3 cup chopped walnuts

1/3 cup packed brown sugar

2 tablespoons sugar

1 teaspoon Watkins Cinnamon

2 medium tart apples, peeled and thinly sliced

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be sticky).

In a small bowl, combine the walnuts, sugars and cinnamon. Spread half of the batter into an 11-in. x 7-in. baking dish coated with cooking spray. Top with apples; sprinkle with half of the topping. Gently top with remaining batter and topping.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12 servings.

Cider Doughnuts

3 cups all-purpose flour

1/2 cup whole wheat flour

2/3 cup packed brown sugar

2 teaspoons baking powder

1 teaspoon Watkins Nutmeg

3/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon Watkins Cinnamon

1/4 teaspoon Watkins Allspice

1/4 teaspoon Watkins Ground Cardamom

2 eggs

1 cup apple cider

6 tablespoons butter, melted and cooled

Oil for deep-fat frying

Confectioners' sugar, optional

In a large bowl, combine the first 10 ingredients. Combine the eggs, cider and butter; stir into dry ingredients just until moistened. Cover and refrigerate for at least 1 hour.

Divide dough in half. Turn onto a lightly floured surface; pat to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. Repeat with remaining dough.

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar if desired. Yield: about 1-1/2 dozen.

Orange Sticky Muffins

1/4 cup chopped raisins

1 tablespoon sugar

1/2 teaspoon Watkins Cinnamon

Topping

1/2 cup chopped nuts

1/3 cup packed brown sugar

2 tablespoons butter, melted

2 tablespoons honey

1/4 teaspoon Watkins Cinnamon

Muffins

2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1 egg

2/3 cup milk

1/4 cup honey

1/3 cup butter, melted

2 tablespoons Watkins Grated Orange Peel

Combine raisins, sugar and cinnamon; set aside. Combine the topping ingredients and spoon 1 teaspoonful into 12 greased muffin cups. Set aside.

In a bowl, combine the flour, baking powder and salt. Beat egg, milk, honey, butter and orange peel; stir into dry ingredients just until moistened. Spoon 1 tablespoon of batter into the prepared muffin cups; sprinkle with raisin mixture. Top with remaining batter.

Bake at 375° for 16-20 minutes or until muffins test done. Cool for 5 minutes; invert pan onto a lightly buttered foil-lined shallow baking pan. Serve warm.Yield: 1 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.