Pistachio Quick Bread

Pistachio Quick Bread - Learn more about Watkins at www.trustednaturalhomeproducts.com

1 package white cake mix (regular size)

1 package (3.4 ounces) instant pistachio pudding mix

4 large eggs, room temperature

1 cup sour cream

1/4 cup water

1/4 cup canola oil

1/3 cup sugar

3/4 teaspoon Watkins Cinnamon

In a large bowl, combine cake and dry pudding mixes. Add the eggs, sour cream, water and oil; beat until blended (batter will be thick).

Combine sugar and cinnamon. Spoon half of the batter into two greased 8x4-in. loaf pans; sprinkle each with 2 tablespoons cinnamon sugar. Spread with remaining batter; sprinkle with remaining cinnamon sugar.

Taste of Home


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Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Sex In A Pan

Photo: food.com

Photo: food.com

Photo: food.com

Tip:  Give this an extra punch by adding a teaspoon of Watkins Baking Vanilla to the Cool Whip.
Or substitute Cool Whip for Whipping cream.  YUM

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Cinnamon Vanilla Macaroon

Cinnamon Vanilla Macaroon

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2 cups/500 mL powdered sugar

1 cup/250 mL almond flour

3 large egg whites, room temperature

1/8 tsp/ 0.6 mL salt

3 tbsp/45 mL granulated sugar

1/2 tsp/2.5 mL Watkins All Natural Original Gourmet Baking Vanilla

2 tsp/10 mL Watkins Organic Ground Cinnamon 

Filling

1/2 cup/125 mL cup butter, softened

1/4 cup/60 mL brown sugar, packed

3/4 cup/180 mL powdered sugar

1/2 tsp/2.5 mL Watkins All Natural Original Gourmet Baking Vanilla

1/2 tsp/2.5 mL Watkins Organic Ground Cinnamon

Macaroon

Place the powdered sugar and almond flour in a food processor or blender. Pulse for 30 seconds until combined and fine in texture. Set aside.

In a stand mixer, beat the egg whites, salt and Watkins All Natural Original Gourmet Baking Vanilla® together on medium speed. Switch to high speed and beat until stiff peaks form. Fold in the sugar 1 tablespoon/15 mL at a time until combined. Fold the almond flour mixture into the egg whites until combined. The mixture will be smooth, sticky and glossy when it is done. Let the batter rest for 10-30 minutes.

Line 2-3 baking sheets with ungreased parchment paper and prepare your piping bag. Fill the piping bag and pipe small (about 2-inch/5-cm) circles on the baking sheets. Gently tap the sheets to release bubbles and sprinkle cinnamon on the top of each cookie. Let the cookies rest for 45-60 minutes.

Preheat oven to 325°F/160°C. Bake sheets one at a time for 10 minutes each, then remove and allow cookies to cool completely before removing from the sheets and assemble with filling.

Filling

In the bowl of a stand mixer, beat the butter and brown sugar for one minute on high speed, until the butter is smooth and creamy. Beat in powdered sugar until it is completely blended and then add in Watkins All Natural Original Gourmet Baking Vanilla® and Watkins Organic Ground Cinnamon. Mix until blended.

Total Time: 2 Hours

Prep Time: 90 minutes

Cook Time: 10 minutes (for each sheet pan)

Chocolate Chip Cream Cheese Bars

Photo:  Pillsbury

1 package German chocolate cake mix (regular size)

1/3 cup canola oil

1 large egg

Filling

1 package (8 ounces) reduced-fat cream cheese

1/3 cup sugar

1 teaspoon Watkins Vanilla Extract

1 large egg, lightly beaten

1 cup miniature semisweet chocolate chips

Preheat oven to 350°. Combine cake mix, oil and egg; mix until blended. Reserve 1 cup mixture for topping. Press remaining mixture into a 13x9-in. baking pan coated with cooking spray. Bake until set, 10-12 minutes.

For filling, beat cream cheese, sugar and vanilla until smooth. Beat in egg. Spread over crust. Sprinkle with chocolate chips and reserved topping.

Bake until set, 18-20 minutes. Cool on a wire rack. Cut into bars. Store in refrigerator.

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Watkins White Chicken Chili

Ingredients:
3 tbsp/45 mL olive oil
3 cups/750 mL diced onion (2 medium/large onions)
7 to 8 oz/198 to 227 g canned green chilies
32 fl oz (4 cups)/950 mL chicken broth made with Watkins Chicken Soup and Gravy Base
4 cups/950 mL shredded cooked chicken
2  15-oz/425 g cans cannellini beans, drained and rinsed
Juice from 1 lime
1 tsp/5 mL Watkins Organic Ground Black Pepper
1 tsp/5 mL Watkins Organic Chili Powder
1/2 tsp/2.5 mL Watkins Organic Garlic Powder
1/2 tsp/2.5 mL Watkins Organic Crushed Red Pepper
1 tbsp/15 mL Ground Cumin
1 tsp/5 mL Oregano Leaves
1 tsp/5 mL salt, or to taste

Optional Garnishes - fresh cilantro leaves, tortilla strips, chips, diced avocado, shredded cheese, and/or sour cream.

Directions:
To a large stockpot or Dutch-oven, add the olive oil and heat over medium-high heat to warm. Add the onion, green chilies, and sauté for about 7 minutes or until vegetables begin to soften. Stir occasionally. Add the chicken broth made with Watkins Chicken Soup and Gravy Base, chicken, cannellini beans, lime juice, Watkins Organic Ground Black Pepper, Watkins Organic Chili Powder, Watkins Organic Garlic Powder, Watkins Organic Crushed Red Pepper, Ground Cumin, Oregano Leaves, and bring to a boil. Allow mixture to boil gently for about 7 to 10 minutes. For thicker chili, allow mixture to boil longer and reduce until desired thickness is reached. Taste chili and add salt to taste. Serve hot and garnish as desired with tortilla strips, chips, avocado, cheese and/or sour cream; serve immediately.

Chili will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

Makes 6-8 servings.
TOTAL TIME: 30-40 minutes
Prep Time: 10 minutes
Cook Time: 20-30 minutes

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Organic Cinnamon Buckeye Balls

Organic Cinnamon Buckeye Balls

1 1/2 cups/375 mL smooth peanut butter

1 cup/250 mL butter, softened

1 tsp/5 mL Watkins All Natural Original Gourmet Baking Vanilla®

1 tsp/5 mL Watkins Organic Ground Cinnamon

6 cups/1,500 mL confectioners' sugar

4 cups/1,000 mL semisweet chocolate chips

Baking sheet lined with parchment paper.

In a large bowl, combine the peanut butter, butter, Watkins All Natural Original Gourmet Baking Vanilla®, Watkins Organic Ground Cinnamon and confectioners' sugar, stirring until well blended.

Roll the peanut butter mixture into 1-inch/2.5-cm balls and place the balls on lined baking sheet. Press a toothpick into the top of each ball and chill in freezer until firm, about 30 minutes.

Note: The toothpick will be used later as the handle for dipping.

Melt chocolate chips in the microwave (about 1 minute). Using the toothpick as a handle, dip each peanut butter ball in chocolate. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Place chocolate covered peanut butter balls on parchment and removed the toothpick. Once the peanut butter has softened, you can use a finger or the back of a spoon to smooth over the hole from the toothpick.

Refrigerate until chocolate is set. Store in refrigerator until eating or gifting.

Total Time: 1 1/2 Hours

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Dump Recipes

Dump Cakes are a quick and easy way to whip up a family friendly dessert in know time at all.

Photo Credit: Delmonte

Dump Peach Cobbler

2 (16 ounce) cans peaches in heavy syrup

1 (18.25 ounce) package yellow cake mix

1/2 cup butter

1/2 teaspoon Watkins Cinnamon, or to taste

Preheat oven to 375 degrees F (190 degrees C).

Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.

Bake at 375 degrees F (190 degrees C) for 45 minutes.

Black Forest Dump Cake

1 can (21 ounces) cherry pie filling

1 teaspoon Watkins Almond Extract

1 can (15 ounces) pitted dark sweet cherries, undrained

1 chocolate cake mix (regular size)

1/2 cup sliced almonds

3/4 cup butter, cubed

Preheat oven to 375°. Mix almond extract into pie filling and spread into a greased 13x9-in. baking dish; top with undrained cherries. Sprinkle with cake mix and almonds. Top with cubed butter.

Bake 40-50 minutes or until topping is set. Serve warm or at room temperature.

German Chocolate Dump Cake

1 cup sweetened shredded coconut

1-1/2 cups chopped toasted pecans, divided

1 package devil's food cake mix (regular size)

8 ounces cream cheese, softened

1/2 cup butter, melted

2 teaspoons Watkins Vanilla Extract

2 cups confectioners' sugar

1/2 cup semisweet chocolate chips

Preheat oven to 350°. Grease a 13x9-in. baking pan.

Sprinkle coconut and 1 cup pecans into baking pan. Prepare cake mix according to package directions. Pour batter into prepared pan.

In a large bowl, beat cream cheese, butter and vanilla until smooth; beat in confectioners' sugar. Stir in chocolate chips and remaining pecans. Spoon over batter. Cut through batter with a knife to swirl. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool completely in the pan on a wire rack.