Wednesday, March 28, 2007
1 box (1 pound) powdered sugar
1 cup (2 sticks) butter
1 package (12 oz) chocolate chips
1 tsp Almond Extract — Watkins Almond Extract
1 tsp Coconut Extract — Watkins Coconut Extract
1 tsp Original Double-Strength Vanilla (11 oz) Watkins Vanilla
1/2 cup chopped nuts (optional)
In mixer bowl, combine sugar and eggs; mix until satiny. In small saucepan, melt butter and chocolate chips; mix well. Add chocolate mixture to sugar and eggs; blend. Mix in extracts. Stir in nuts, if desired. Pour into an 8 x 8-inch buttered pan. Chill in refrigerator before serving.
Makes 36 pieces.
Tuesday, March 27, 2007
Make bread dip with Watkins Garlic & Parsley Grapeseed Oil and Watkins Black Pepper in a shallow dish. Serve with small pieces of good Italian or French bread; bagel pieces can also be used.
Serve buttered, toasted French bread sprinkled with Watkins Garlic & Chives Seasoning.
Serve Watkins Inferno Sauce or JR's Salsa with nacho chips.
Serve cucumber slices sprinkled with Watkins Lemon Pepper.
Spread flour tortillas with a mixture of 3 oz. softened cream cheese and 1 tbsp. Watkins Salsa & Sour cream Dip Seasoning. Roll up; wrap in plastic wrap; refrigerate. Cut each into 12-14 pieces. Serve with Watkins Inferno Hot Pepper Sauce.
Mix 1/4 cup Watkins Mustard of your choice, 1 cup Watkins Tropical salsa with 1-1/2 lbs. cocktail wieners or meatballs. Heat through.
Garlic Bread: Slice open pita bread, brush with butter (or Watkins Grapeseed Oil) and sprinkle with Watkins Garlic & Chives Seasoning, top with Swiss cheese and cut in squares. Place on aluminum foil and broil until cheese starts to bubble. Serve hot.
Prepare Watkins Bagel Spread and serve with bite-size pieces of plain bagels.
Put Watkins Soup Base of your choice in a zip lock bag along with Ritz bits. Shake well to cover all pieces. *Serve Watkins Mustards with pretzel sticks. *Mix Watkins Barbecue Sauce Concentrates with catsup and serve with cut-up hot dogs or meatballs.
Monday, March 26, 2007
1 cup fresh or frozen (thawed) raspberries (set some aside for the top of the salad)
2 tbsp. red wine vinegar
2 tbsp. water
2 tbsp. Watkins Honey Mustard
1 1/2 tbsp. honey
2 tsp. Watkins Original Grapeseed Oil
1/2 tsp. Watkins Thyme
1/2 tsp. Watkins Black Pepper
Place all ingredients in food processor or blender; process until smooth. Chill until serving time. Make about 3/4 cup, 2 tbsp. per serving. Serve over mixed greens -- leaf lettuces, radicchio, arugula etc. Top with your favorite croutons and/or cheeses such as feta or shredded Parmesan and the whole raspberries.
1 lb. bow-tie pasta
1 tbsp. Watkins Italian Salad Dressing Blend
1/2 cup Watkins Original Grapeseed Oil
1/4 cup Watkins Garlic & Parsley Grapeseed Oil
3 tbsp. vinegar
2 tsp. Watkins Italian Seasoning
1 tsp. Watkins Sesame Seed
1 tsp. Watkins Paprika
1/8 tsp. Watkins Black Pepper
1/8 tsp. Watkins Inferno Sauce
2 tomatoes, chopped
2 cucumber sliced
1 red onion, sliced
1 purple onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 hard boiled eggs, sliced
3-4 tbsp. Watkins Romano Pasta Topper
Cook pasta according to package directions and rinse with cold water. Combine next 9 ingredients. Pour over cold pasta and toss. Stir in fresh vegetables and hard boiled eggs .Chill until ready to serve. Just before serving, sprinkle with Pasta Topper and toss. Serves 10-12
1/4 cup butter or margarine
1/4 cup honey
1-1/2 tsp. Watkins Vanilla Extract
Pinch Watkins Ginger Salt and Watkins Black Pepper, to taste
1-1/2 lbs. baby carrots (about 5 cups) cooked until crisp-tender
Melt butter in medium saucepan. Add honey and stir until blended. Add vanilla, ginger, and carrots. Cook slowly, stirring occasionally, until carrots are well glazed. Season with salt and pepper. Makes 5 cups.
1 1/2 lbs. lean ground beef
2/3 cups bread crumbs
1/3 cup minced onion
1 1/2 tsp. salt
1/4 tsp. ginger
1/4 cup milk
1 tbsp. shortening
2 tbsp. cornstarch
1 cup pineapple tidbits (reserve syrup)
1/2 cup vinegar
1 tbsp. soy sauce
1/3 cup chopped green pepper
1/3 cup brown sugar
Mix meat, bread crumbs, onion, salt, egg, ginger and milk. Shape into balls. Melt shortening, brown meat balls. Mix cornstarch and sugar, stir in reserved syrup, vinegar and soy sauce. Cook until thickened. Add mead balls, pineapple and green peppers. Simmer about 30 minutes. Serve with toothpicks or Hors d'oeuvres forks.