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.

3 Cinnamon Recipes

Chewy Cinnamon Bars

1/2 cup butter, softened

1 cup sugar

1 egg

1 teaspoon Watkins Vanilla

1/2 cup all-purpose flour

1-1/4 teaspoons Watkins Cinnamon

1/4 teaspoon salt

1 cup finely chopped pecans

Confectioner's sugar

In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat well. Combine the flour, cinnamon and salt; add to creamed mixture and beat until smooth. Stir in pecans. Spread into a greased 8 in square baking pan.

Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cut into small bars while warm; roll in confectioner's sugar.

Mexican Chocolate Brownies

Makes about 24 good-sized brownies

1  cup baking cocoa

3/4 cup butter, melted

1 1/4 cup flour

1/2 tsp. salt

3 cups sugar

7 eggs, lightly beaten

1 Tbsp Watkins Vanilla

2 1/2 tsp Watkins Cinnamon

1 1/2 tsp. Watkins Pepper

Preheat oven to 350 degrees.  In a small bowl, combine cocoa with butter, stirring until smooth.  In a large mixing bowl, combine flour, salt and sugar.  Stir in cocoa mixture.  Blend in eggs, vanilla, cinnamon and pepper.  Pour into a 9 x 13 inch pan sprayed with  Watkins Cooking Spray.  Bake 35-40 minutes or until center is set.

Cinnamon Dip

1-8 oz pkg. cream cheese, softened at room temp

2 TBSP milk

1/2 tsp  Watkins Vanilla

2 TBSP firmly packed brown sugar

1 tsp  Watkins Cinnamon

1/4 tsp Watkins Nutmeg

In medium bowl, beat all ingredients till smooth. Serve with apples or cookies.

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.

Cinnamon Vanilla Walnut Scones

Summer Picnic Recipes

BBQ Chicken

2 broiler/fryer chickens (3 to 4 pounds each), cut into 8 pieces each

Salt and pepper

BBQ Sauce

2 tablespoons canola oil

2 small onions, finely chopped

2 cups ketchup

1/4 cup lemon juice

2 tablespoons brown sugar

2 tablespoons water

1 teaspoon Watkins Organic Ground Mustard

1/2 teaspoon Watkins Garlic Powder

1/4 teaspoon Watkins Black Pepper

1/8 teaspoon salt

1/8 teaspoon Watkins Organic Cayenne Pepper

Sprinkle chicken pieces with salt and pepper. Grill skin side down, uncovered, on a greased grill rack over medium heat for 20 minutes.

Meanwhile, in a small saucepan, make barbecue sauce by heating oil over medium heat. Add onion; saute until tender. Stir in remaining sauce ingredients and bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Turn chicken; brush with barbecue sauce. Grill 15-25 minutes longer, brushing frequently with sauce, until a thermometer reads 165° when inserted in the breast and 170°-175° in the thigh.

Sweet Potato Casserole

3 pounds sweet potatoes (about 3 large), peeled and cubed

Topping

3/4 cup all-purpose flour

3/4 cup packed brown sugar

3/4 cup old-fashioned oats

1/8 teaspoon salt

1/3 cup cold butter, cubed

Filling

1/2 cup sugar

1/2 cup milk

2 large eggs, lightly beaten

1/4 cup butter

1 teaspoon Watkins Vanilla Extract

2 cups miniature marshmallows

Preheat oven to 350°. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Meanwhile, make the topping by combining flour, brown sugar, oats and salt; cut in butter until crumbly.

Drain potatoes; return to pan. Beat until mashed. Add sugar, milk, eggs, butter and vanilla; mash. Transfer to a broiler-safe 13x9-in. baking dish. Sprinkle topping over potato mixture.

Bake, uncovered, until topping is golden brown, 40-45 minutes; let stand 10 minutes. Sprinkle with marshmallows. If desired, broil 4-5 inches from heat until marshmallows are puffed and golden, 30-45 seconds.

Frosted Turtle Brownies

1 cup butter, softened

2 cups sugar

2 teaspoons Watkins Vanilla Extract

4 large eggs

1 cup baking cocoa

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Topping

3 cups confectioners' sugar

3/4 cup baking cocoa

1/2 cup butter, melted

1/3 cup milk

3/4 teaspoon Watkins Vanilla Extract

1 cup chopped pecans, toasted

12 caramels

1 tablespoon heavy whipping cream

In a large bowl, cream butter and sugar until light and fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Combine the cocoa, flour, baking powder and salt; gradually add to butter mixture.

Spread into a greased 13x9-in. baking pan. Bake at 350° for 23-28 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool on a wire rack.

In a large bowl, beat the confectioners' sugar, cocoa, butter, milk and vanilla until fluffy. Frost brownies. Sprinkle with pecans. Refrigerate for at least 1 hour.

In a microwave, melt caramels with cream; stir until smooth. Drizzle over brownies.

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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.

Cider Doughnuts

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 ground allspice

1/4 teaspoon ground cardamom

2 large eggs

1 cup apple cider

6 tablespoons butter, melted

Oil for deep-fat frying

Confectioners' sugar, optional

In a large bowl, whisk together first 10 ingredients. In another bowl, whisk together eggs, cider and melted butter. Add to flour mixture; stir just until moistened. Refrigerate, covered, until firm enough to shape, about 1 hour.

Divide dough in half. On a lightly floured surface, pat each portion to 1/2-in. thickness; cut with a floured 2-1/2-in. doughnut cutter.

In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time until golden brown, 2-3 minutes per side. Drain on paper towels. If desired, dust with confectioners' sugar.

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Prize Butter Tarts

Prize Butter Tarts

12 tart shells, store bought or home made
1 egg beaten
1/3 cup butter
1 cup brown sugar
2 tablespoons milk
1/2 cup raisins, currants or chopped pecans
1 teaspoon Watkins Baking Vanilla


Preheat oven to 450 degrees F
Prepare tart shells.    Mix all ingredients together; fill tart shells 2/3 cup full.  Bake in a hot oven (450 degrees F) for 8 minutes; reduce temperature to 350 degrees F. and bake 15 - 20 minutes longer or until pastry is delicately brown/

Yield: 12 tarts

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Chicken Wild Rice Soup

All Recipes

Chicken Wild Rice Soup

2 quarts chicken broth

1/2 pound fresh mushrooms, chopped

1 cup finely chopped celery

1 cup shredded carrots

1/2 cup finely chopped onion

2 teaspoons Watkins Chicken Soup and Gravy Mix

1 teaspoon Watkins Parsley

1/4 teaspoon Watkins Garlic Powder

1/4 teaspoon Watkins Thyme

1/4 cup butter, cubed

1/4 cup all-purpose flour

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1/2 cup dry white wine or additional chicken broth

3 cups cooked wild rice

2 cups cubed cooked chicken

In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.

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