Red Velvet Whoopie Pies

Red Velvet Whoopie Pies

Ingredients

Pastry:
2 cups flour
2 Tbs baking cocoa
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1 cup brown sugar
1 egg
1 Tbsp Watkins Original Gourmet Baking Vanilla™
1/2 cup buttermilk
1 oz red food coloring

Filling:
1/4 cup butter, softened
4 oz cream cheese, softened
7 oz marshmallow creme

Directions

Pastry: Preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside. To make the whoopie pies, combine flour, cocoa powder, baking soda and salt in a medium bowl and set aside. In a large mixing bowl, beat butter on medium or high for 30 seconds. Add brown sugar and beat until light and fluffy. Add in egg and vanilla and mix well. Alternately add buttermilk and flour mixture, beating after each addition just until combined. Stir in food coloring. Spoon batter in 1 or 2 inch diameter rounds about 1/2 inch high on prepared baking sheets, allowing 1 inch space between rounds. Bake until tops are set, 7 to 9 minutes for 1 inch cookies or 9 to 11 minutes for 2 inch cookies. Cool completely on baking sheets on rack and then remove cookies from baking sheets.

Filling: In a medium mixing bowl beat the butter and cream cheese until smooth. Fold in the jar of marshmallow creme. Spread the filling on the flat side of half of the cookies and top with the remaining cookies, flat side down. Store refrigerated in an airtight container.

TIP:  You can substitute 1 cup of honey for 1 cup of sugar but decrease the liquid in the recipe by 1/4 cup for each cup of honey added.  Lower the oven temperature by 25 degrees when baking food in which honey has been substituted for sugar.    BONUS TIP:  Add 1 TBSP of honey to your favorite cake mix recipe for added flavour.

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

Pistachio Bundt Cake

The Pastry Chef's Baking

Pistachio Bundt Cake

1 package yellow cake mix (regular size)

1 package (3.4 ounces) instant pistachio pudding mix

4 large eggs

1-1/2 cups water

1/4 cup Watkins Grapeseed Oil, Original Flavor

1/2 teaspoon Watkins Almond Extract

1/2 - 1 teaspoon Watkins Pistachio Extract.

Confectioners' sugar

Finely chopped pistachios, optional

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.

In a large bowl, combine the first six ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Dust with confectioners' sugar. If desired, sprinkle with pistachios. Yield: 12 servings.

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

TIP:  To keep tulips from drooping, take a knife and insert a vertical slit on the top of the stem by the flower.  This prevents the tulips from over drinking thus causing it to droop. 

Italian Baked Eggs and Sausage

Italian Baked Eggs and Sausage

1 pound ground italian sausage

1 jar (24 ounces) fire-roasted tomato and garlic pasta sauce

1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained

3/4 cup part-skim ricotta cheese

8 large eggs

1/4 teaspoon salt

1/4 teaspoon Watkins Black Pepper

1/4 cup shredded Parmesan cheese

1 tablespoon Watkins Basil

1 French bread demi-baguette (4 ounces), cut into 1-inch slices

1/4 cup butter, softened

Preheat oven to 350°. In a large skillet over medium heat, cook sausage, crumbling meat, until no longer pink, 3-4 minutes; drain. Stir in pasta sauce and tomatoes. Transfer to a 13x9-in. baking dish.

Dollop ricotta cheese on top of meat mixture. Gently break an egg into a small bowl; slip egg into ricotta. Repeat with remaining eggs. Sprinkle with salt, pepper, Parmesan cheese and basil.

Bake until egg whites are completely set and yolks have begun to thicken but are not hard, 30-35 minutes.

Meanwhile, spread bread slices with butter; place on an ungreased baking sheet. Preheat broiler. Broil 3-4 in. from heat until golden brown, 1-2 minutes on each side. Serve immediately with baked eggs. Yield: 8 servings.

TIP:  When baking cakes of non chocolate brownies, use  Watkins Cinnamon on the bottom of the pan to add more flavor and make the bottom look professional.  For brownies or chocolate cake use cocoa.  To use the cocoa simply put in a very fine strainer and shake.

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

Fiesta Breakfast Bake

Fiesta Breakfast Bake

1 tube (16.3 ounces) refrigerated corn biscuits

3 cups frozen seasoning blend vegetables (about 14 ounces)

1-1/2 cups shredded Monterey Jack cheese

8 large eggs

3/4 cup 2% milk

1/8 teaspoon Watkins Crushed Red Pepper Flakes

1/4 teaspoon salt

1/4 teaspoon Watkins Black Pepper

1/4 teaspoon Watkins Cumin

1/2 cup salsa

Fresh cilantro leaves

Additional salsa

Preheat oven to 350°. Cut biscuits into quarters; arrange evenly in a greased 13x9-in. baking dish. Layer with vegetables and shredded cheese. Whisk together eggs, milk and seasonings; pour evenly over layers. Top with salsa.

Bake, uncovered, until casserole is browned and middle set, 35-45 minutes. Let stand 10 minutes before serving. Top servings with fresh cilantro leaves and additional salsa. Yield: 8 servings.

TIP:  To transport cupcakes (and other homemade frosted frosted treats) without disturbing the frosting, cover with plastic wrap that has been sprayed with Watkins Cooking Spray.  The cupcakes will arrive at their destination with frosting intact.

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

Slow Cooker Breakfast Hash

Slow Cooker Breakfast Hash

8 to 10 frozen fully cooked sausage links or your favorite cooked frozen sausage

4 cups diced red potatoes (about 1-1/2 pounds)

4 medium carrots, diced

2 green onions, thinly sliced (white and pale green parts only)

2 tablespoons Watkins Grapeseed Oil, Original Flavor

1 tablespoon red wine vinegar

1 tablespoon plus 2 teaspoons snipped fresh dill, divided

1 teaspoon kosher salt

1/2 teaspoon Watkins Four Peppercorn Blend, ground

1/4 teaspoon Watkins Crushed Red Pepper Flakes

Watkins Black Pepper, to taste

2 tablespoons crumbled feta cheese

1 tablespoon butter

4 large eggs

2 tablespoons maple syrup

In a large skillet over medium heat, cook sausages, turning occasionally, until heated through, 8-9 minutes. Combine next five ingredients in a 3-qt. slow cooker. Add 1 tablespoon dill, kosher salt, ground peppercorn blend and red pepper flakes. Arrange sausages on top of vegetable mixture. Cook, covered, on low until vegetables are tender, 5-6 hours. Transfer vegetables to a serving platter; sprinkle with feta cheese. Top with sausages.

Meanwhile, in a large skillet, heat butter over medium heat. Break eggs, one at a time, into a small bowl; slip into skillet. Reduce heat to low; cook slowly until whites are completely set. For sunny-side up eggs, cover pan and cook until yolks thicken, but are not hard. Arrange eggs over vegetables. Sprinkle with remaining dill, Pepper to taste; drizzle with maple syrup. Yield: 4 servings.

Try This:

Drop everything into the slow cooker before going to bed for a wonderful wake up breakfast aroma.  Or mix it up before heading to work so it's ready when you get home.

For a different twist, substitute any fully cooked favorite breakfast meat.  For super hungry breakfast eaters, use a variety of meats!

TIP:  Empty coffee cans make perfect storage or transporting containers for cookies.  Also, recycle containers from Watkins Soups Mixes for storage.

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

Orange Cheesecake Brunch Rolls

Orange Cheesecake Brunch Rolls

2 packages (1/4 ounce each) active dry yeast

3/4 cup warm water (110° to 115°)

1-3/4 cups warm 2% milk (110° to 115°)

1 cup sugar

2 eggs

3 tablespoons butter, melted

1-1/2 teaspoons salt

7 to 8 cups all-purpose flour

Filling

1 package (8 ounces) cream cheese, softened

1/2 cup sugar

1 tablespoon orange juice concentrate or 2 teaspoons Watkins Orange Extract

1/2 teaspoon Watkins Vanilla Extract

Glaze

2 cups confectioners' sugar

3 tablespoons orange juice

1 teaspoon grated orange peel

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, eggs, butter, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

In a small bowl, beat the cream cheese, sugar, orange juice concentrate and vanilla until smooth. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into an 18-in. x 7-in. rectangle. Spread half of the filling to within 1/2 in. of edges.

Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place cut side down in a greased 13-in. x 9-in. baking pan. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes.

Bake at 350° for 25-30 minutes or until golden brown. Combine the confectioners' sugar, orange juice and peel; drizzle over warm rolls. Refrigerate leftovers. Yield: 2 dozen.

TIP:  Baking Multiples:  When baking more than one item at a time, make sure there's plenty of room between the pans, walls and racks of the oven so air circulates.

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

Slow Cooker Spaghetti and Meatballs

Slow Cooker Spaghetti and Meatballs

1 cup seasoned bread crumbs

2 tablespoons grated Parmesan and Romano cheese blend

1 teaspoon Watkins Black Pepper

2 large eggs, lightly beaten

2 pounds ground beef

Sauce

1 large onion, finely chopped

1 medium green pepper, finely chopped

3 cans (15 ounces each) tomato sauce

2 cans (14-1/2 ounces each) diced tomatoes, undrained

1 can (6 ounces) tomato paste

6 garlic cloves, minced

2 Watkins Bay Leaves

1 teaspoon each Watkins Basil, Watkins Oregano and Watkins Parsley Flakes

1/2 teaspoon salt

1/2 teaspoon  Watkins Black Pepper

1/4 teaspoon Watkins Crushed Red Pepper Flakes

Hot cooked spaghetti

In a large bowl, mix bread crumbs, cheese, pepper and salt; stir in eggs. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in batches over medium heat; drain.

Place the first five sauce ingredients in a 6-qt. slow cooker; stir in garlic and seasonings. Add meatballs, stirring gently to coat. Cook, covered, on low 5-6 hours or until meatballs are cooked through.

Remove bay leaves. Serve with spaghetti. Yield: 12 servings (about 3-1/2 quarts sauce).

Tip:  No-mess cupcake/muffin shortcut.  To avoid dribbling muffin or cupcake batter, use an ice cream scoop to dip up the right amount of batter for the tins.  This will save clean up time later and give consistent sizes for baking and appearance.

  

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