Sunday, July 15, 2007


1 package (8 ounces) cream cheese, softened

1-1/2 tablespoons Watkins Six Onion Soup **Watkins Tomato & Basil or Sesame & Garlic Snack & Dip Seasoning **

Mix Soup Base into softened cream cheese. (If a larger cheese ball is desired, simply multiply the recipe using the same ratio of Soup Base to cream cheese.) Form into a round ball. Pour some Snack & Dip Seasoning onto a plate or clean countertop and roll ball in seasoning to cover it..Can also roll in chopped almonds,if desired... .

Serve with crackers or cucumber slices Note: Chilling cheese ball in refrigerator will make it easier to handle when rolling it in seasoning

Monday, July 9, 2007

Strawberry Pizza

6 tablespoons butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon Watkins vanilla extract
1/4 teaspoon Watkins almond extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
2 cups sliced fresh strawberries
1 cup sugar
1/4 cup cornstarch
2 cups crushed strawberries

In a mixing bowl, cream butter and sugar for 2 minutes. Beat in egg and extracts. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour. On a floured surface, roll dough into a 13-in. circle. Transfer to an ungreased 12-in. pizza pan. Build up edges slightly. Bake at 350° for 18-22 minutes or until lightly browned. Cool completely. In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Spread over crust. Arrange sliced strawberries on top. In a saucepan, combine sugar, cornstarch and crushed berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Spoon over strawberries. Refrigerate until serving. Yield: 12-16 servings.

Monday, July 2, 2007

Watkins Low-Fat Vanilla Ice Milk

1 cup evaporated skim milk

2 cups 2% low-fat milk

3/4 cup egg substitute, thawed if frozen

3/4 cup sugar

1 tsp Watkins Pure Vanilla Extract

Combine all ingredients in medium bowl and mix until well blended and sugar is dissolved. Cover and place in refrigerator; chill 2 hours or longer.Pour mixture into the freezer can of a 2-quart/2-liter hand-turned or electric ice cream freezer. Freeze according to manufacturer's instructions. Spoon frozen mixture into a freezer-safe container; cover and freeze (ripen) at least 1 hour.
Serves 8