Friday, November 21, 2008

Potato Cheese Soup / Favorite Ingredients Friday..Soup Edition II

Go check out her site and the other great recipes and Join in, If you like...

Creamy Potato Cheese Soup

1 medium onion, chopped
2 medium carrots, coarsely grated
3/4 tsp table salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp dry mustard
1 pound potatoes, cut into 1/2-inch cubes
29 oz vegetable broth
1/2 cup fat-free half and half
8 oz cheddar or colby cheese

Coat a nonstick medium pot with cooking spray and set over medium heat. Cook onions until they just begin to color. Add carrots, salt, pepper, paprika and mustard. Mix well and continue to cook until carrots begin to soften.

Add potatoes, broth and half-and-half. Increase heat and bring to a boil, then reduce heat to simmer. Cook until potatoes are tender, about 20 minutes. Add cheese and stir to melt; puree in batches in a blender.
Serve with toasted bread, croutons or crackers..

Thursday, November 20, 2008

Crock Pot Green Bean Casserole / Slow Cooker Thursday

Slow-Cooker Thursday is hosted by Sandra at Family Corners. Stop by her blog to see more delicious recipes, and JOIN in , if you like.

28 oz. pkg. frozen cut green beans
1 onion, chopped
1 cup roasted red bell pepper strips, chopped
1/4 tsp. salt
1/8 tsp. pepper
10 oz. container Alfredo cheese sauce
2.5 oz. can french fried onions


Combine all ingredients except half of the french fried onions in a 4-6 quart slow cooker. Cover crockpot and cook on high for 3-4 hours, stirring after 1 hour. Just before serving, heat remaining french fried onions in a small skillet over medium heat for 2-3 minutes, stirring constantly. Stir casserole and sprinkle with heated onions. 10 1/2 cup servings

Friday, November 14, 2008

Paula Deen's Corn Casserole / Favorite Ingredients Friday

This is for Favorite Ingredients Friday, graciously hosted by Overwhelmed With Joy!

Go check out the other recipes too and join in ,if you like. See her blog for details..

Corn Casserole

From Paula Deen, “Paula’s Home Cooking,” Food Network

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded cheese

Preheat oven to 350 degrees F.
In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9-by-13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve

I will be making this for Thanksgiving! YUMMY!

Thursday, November 13, 2008

Chicken 'n Dumplings/ Slow-Cooker Thursday

4 boneless skinless chicken breasts, cut in small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
2 10 oz packages refrigerated biscuits
1 chicken bouillon cube
salt and pepper
Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.Join in Slow-Cooker Thursday ,hosted by Sandra at Family Corner. Be sure to check out all the good recipes..

Friday, October 24, 2008

Pinecone Cheese Ball

Join in the Holiday cooking , Blogger Style Recipe exchange.. see Overwhelmed With Joy for details and join in. There are a bunch of wonderful recipes...

With the parties coming up, This is a good thing to have around, and it's so festive too..

Why don't you throw a party this weekend?

Pine Cone Cheese ball

8 oz Cream Cheese; Room Temp.
4 oz Blue Cheese, Crumbled
4 oz Cheddar Cheese; Shredded
2 tsp Mustard; Dijon-style
1 tsp Watkins Steak sauce
1/8 tsp Watkins Garlic Powder
1/4 tsp Salt

1/4 cup Watkins parsley
1 (6-ounce) can whole smoked or unsalted almonds
assorted crackers
assorted dipping vegetables


Place the cream cheese, blue cheese, cheddar cheese, mustard, steak sauce , garlic powder, parsley and salt in a mixer bowl and beat at low speed just until well mixed.Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball.Starting at the bottom, press almonds into cheese mixture at slight angles, forming overlapping rows to resemble a pine cone.

Cover loosely, and chill 1 hour. Serve with crackers and vegetables.

Tuesday, October 21, 2008

Turkey Potpie

This is fun to make and you will be rewarded with the delicious results!

and you can use your left-over turkey for it too...

Crust Ingredients:
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold butter
4 to 6 tablespoons cold water

Filling Ingredients:

1/4 cup milk
1 (10 3/4-ounce) can condensed cream of chicken soup
3 cups cubed 1-inch cooked turkey or chicken
4 ounces (1 cup) cheddar cheese , shredded
1 (16-ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
1 (16-ounce) can whole potatoes, drained, quartered
1/2 teaspoon Watkins thyme

1 egg, slightly beaten
1 tablespoon water

Heat oven to 375°F. Stir together 2 cups flour and 1/4 teaspoon salt in large bowl; cut in 2/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough cold water with fork until flour is just moistened. Divide dough into thirds. Wrap one-third dough in plastic food wrap; set aside. Roll out remaining two-thirds dough on lightly floured surface into 14-inch circle. Gently fit into 2-quart deep-dish casserole. Trim pastry to 1-inch from edge of casserole; set aside. Combine milk and soup in large bowl; mix well. Add all remaining filling ingredients except egg and 1 tablespoon water. Spoon into prepared pie crust. Roll reserved dough on lightly floured surface into 10-inch circle. Cut into 8 (1-inch) strips with sharp knife or pastry wheel. Place 4 strips, 1 inch apart, across filling in casserole. Place remaining 4 strips, 1 inch apart, at right angles to strips already in place; trim strips. Fold trimmed edge of bottom pastry over strips; build up an edge. Crimp or flute edges to seal. Combine egg and 1 tablespoon water in small bowl; lightly brush crust with egg mixture. Bake for 60 to 70 minutes or until golden brown. Let stand 10 minutes before serving.

Thursday, October 16, 2008

Autumn Harvest Stew / Slow Cooker Thursday

This is for Slow-Cooker Thrsday, Hosted By Sandra at FamilyCorner. Go check out her blog for some other recipes and join in ,if you like.

1 pound boneless pork shoulder
2 cups cubed, peeled sweet potatoes
2 medium parsnips , peeled and cut into 1/2-inch pieces (1 3/4 cups)
2 small cooking apples, cored and cut into 1/4-inch slices (1 3/4 cups)
1 medium onion, chopped
3/4 teaspoon dried Watkins thyme , crushed
1/2 teaspoon dried Watkins rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon Watkins pepper
2 cups apple cider or apple juice

Trim fat from meat. Cut pork into 1-inch cubes.
In a 31/2- or 4-quart crockery cooker layer potatoes, parsnip, apples, and onion. Sprinkle with thyme, rosemary, salt, and pepper. Add meat. Pour apple cider or juice over all.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 to 4 hours or until meat and vegetables are tender.
Ladle into bowls. Makes 4 servings.

Monday, October 13, 2008

Sweet Potato Pie

This is my Mom's recipe that I posted on My Mommas Cookbook blog last October...

We always had it for the holidays. This year will be no different.Thanks, Mopmma for your wonderful recipe.

Sweet Potato Pie

4 eggs, separated
2 cups sugar
3 cups cooked, mashed sweet potatoes
1/2 cup softened margarine or butter
2 cups milk
2 teaspoons Watkins vanilla extract
1 teaspoon Watkins ground nutmeg
1 1/2 teaspoons Watkins ground cinnamon
2 (9 inch) unbaked pie shells
Beat egg yolks until thick. Gradually add sugar; mix well. Add next 6 ingredients and mix well. Beat room temperature egg whites until stiff peaks form; fold into sweet potato mixture. Pour into pie shells and bake at 350° for 45 minutes or until set.

Saturday, October 11, 2008

Honey Almond Biscotti

2 1/2 cups flour
1 cup sugar
1/2 teaspoon Watkins baking powder
1/2 teaspoon baking soda
1/4 teaspoon Watkins ground cinnamon
1 pinch salt
3 large eggs
1 tablespoon finely grated lemon zest
2 tablespoons honey
1 cup crushed almonds
powdered sugar, for rolling

Cooking Instructions
1. Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
2. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt.
3. In a separate bowl, whisk the eggs, lemon zest and honey together. Add this to the flour mixture along with the almonds and stir until a stiff dough forms.
4. Scrape the dough onto a lightly sugared work surface and divide it into 4 pieces. Roll each piece with the palms of your hands into a log slightly shorter than the length of your cookie sheet.
5. Place two logs on each cookie sheet, several inches apart (the logs will double in width). Bake for 15 minutes, until the logs feel set or firm to the touch. Set the cookie sheets on racks and let cool. Reset the oven to 300°F.
6. When cool to the touch, place the logs on a cutting board. With a serrated knife, slice them into 1/2-inch diagonal slices.
7. Lay the biscotti out on the prepared cookie sheets in a single layer and bake for an additional 10 to 15 minutes, until they are dry and lightly toasted. Cool completely.
8. Store in an airtight tin or plastic container at room temperature for up to 2 weeks.
Visit the on-line catalog at

Friday, October 10, 2008

Pumpkin Butter Cupcakes


2 1/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cupbutter, softened
1 1/3 cups sugar
2 eggs
3/4 cup milk
3/4 cup chopped walnuts

Brown Sugar Frosting

1/4 cup butter
6 tbsp brown sugar
6 tbsp half-and-half
2 cups powdered sugar
1 tsp Watkins Original Double-Strength Vanilla

Cooking Directions
In medium bowl stir together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
In large bowl cream together butter and sugar until light and fluffy; beat in eggs.
Blend in pumpkin butter. Stir in dry ingredients and milk, blending until batter is smooth.
Stir in chopped walnuts. Spoon batter into paper lined muffin tins. Fill about 2/3 full.
Bake at 375°F for 18 to 22 minutes. Makes 16 cupcakes.
Brown Sugar Frosting
In 2 quart liter saucepan melt butter over medium heat. Add brown sugar and half-and-half. Continue cooking, stirring occasionally, until mixture comes to a boil (2 to 3 minutes). Remove from heat and add powdered sugar and vanilla; beat until well mixed (1 to 2 minutes). Let cool to spreading consistency (5 to 10 minutes).
Frost cupcakes.

Check out the Watkins Catalog ON-Line for all your holiday cooking needs..

Sunday, September 28, 2008


Ingredients :

1 1/2 cups white sugar
1 cup butter, softened
2 eggs
1/4 tsp Watkins vanilla
2 3/4 cups flour
2 tsp Watkins cream of tartar
1 tsp baking soda
1/4 tsp salt

Preheat oven to 375 degrees. In a large mixing bowl, combine sugar, butter, eggs and vanilla with an electric mixer until mixed thoroughly (it should be nice and creamy). Next, add flour, cream of tartar, baking soda and salt - blend well. Shape into 1 1/4 inch balls.
1/4 cup of white sugar
2 tsp cinnamon
Mix sugar and cinnamon together thoroughly. Roll balls in the sugar/cinnamon mixture until covered. Place on an ungreased cookie sheet 2 inches apart and bake 8-10 minutes. Enjoy!

If you want to buy the mix and just stir and bake, we have some on sale now..

Caramel Apple Biscuit Pops

This is a Pillsbury recipe, but using Watkins Spices.. Wonderful for the fall!

Cupcake liners/ Cups
1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
2 tablespoons butter or margarine, melted
1 medium apple, peeled, chopped (1 cup)
3 tablespoons granulated sugar
1 teaspoon Watkins ground cinnamon
12 craft sticks (flat wooden sticks with round ends)
1/2 cup firmly packed brown sugar
1/4 cup whipping cream
3/4 cup powdered sugar

1. Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Cut each biscuit into 6 pieces; place in large bowl. Add butter, apple, granulated sugar and cinnamon; toss gently to mix. Spoon mixture into muffin cups.
2. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.
3. Meanwhile, in 1-quart saucepan, heat brown sugar and cream to a full rolling boil over medium heat, stirring constantly. Remove from heat. Beat in powdered sugar until smooth.
4. Spoon warm icing over warm biscuit cups. Insert 1 craft stick into center of each biscuit cup.

Visit my Watkins On-Line Catalog!

Thursday, September 25, 2008

Crescent Chicken Rolls

2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can cream of chicken soup, undiluted
3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
1/2 cup 18% table cream (or use whipping cream)


4 ounces cream cheese (very soft)
4 tablespoons butter (very soft but not melted)
1/2-1 teaspoon Watkins garlic powder
1/3 cup onion , finely chopped
2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
1/2-3/4 cup finely grated cheddar cheese

1/2 teaspoon Watkins seasoning salt
1/2 teaspoon Watkins black pepper
2-4 tablespoons mayonaise
1-2 cup grated cheddar cheese (for topping)


Set oven to 350°F.

Butter a casserole dish .
In a saucepan, mix half and half cream, 3/4 cup grated cheese and undiluted chicken soup (can season with black pepper ).
Heat just until the cheese melts (do not boil).
For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder .
Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
Season with seasoned salt or white and black pepper to taste.
Unroll the crescent rolls.
Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
Drizzle a small amount of soup mixture on the bottom of the dish.
Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
Bake for about 30 minutes.

Visit My Watkins On-Line Catalog at

Monday, September 22, 2008

Autumn Spice Cake

1/2 cup butter (1 stick), softened
1 cup shortening
1 cup dark brown sugar
1 cup granulated sugar
4 large eggs
1 1/2 cups buttermilk
1 teaspoon Watkins vanilla
2 cups flour
1 tablespoon Dutch-processed cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons Watkins ground cinnamon
1/2 teaspoon Watkins ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon Watkins ground allspice
1. Heat oven to 350°F. Line two 9-inch cake pans with parchment paper and lightly butter. Beat butter, shortening, and sugars together until smooth. Beat in the eggs, one at a time, until smooth and light. Stir the buttermilk and vanilla together.
2. Sift the flour, cocoa, baking powder, baking soda, and spices together in a large bowl. Alternately stir the flour mixture and buttermilk, in thirds, into the beaten butter. Blend well with each addition.
3. Pour batter into the pans and bake until center tests clean -- about 35 minutes. Cool cakes in the pans on a rack for 30 minutes, unmold, and cool completely before frosting.
Visit my online catalog.It's not just spices..It's a bunch of stuff!

Sunday, September 21, 2008

Amish Brown Sugar Pie

1 unbaked 8-inch pie shell

1 c. brown sugar

3 tbsp. all-purpose flour

Speck of salt

1(12 oz.) can evaporated milk

2 1/2 tbsp. butter

Preheat oven to 350 degrees. In the pie shell, place the brown sugar, flour and salt. Mix with your fingers. Pour the evaporated milk over the flour and sugar, but do not stir or mix this in. Dot with butter, and drift cinnamon liberally over all. Bake for 50 minutes, or until the filling just bubbles up in the middle. The filling will never completely set, but that's the way it's supposed to be. This pie is better eaten at room temperature. If you refrigerate leftovers, reheat them in the oven before serving. NOTE: Recipe can be doubled and prepared in a 10-inch pie shell. For that size, bake 1 hour and 20 minutes. Yield 12 servings.
See my On-Line Watkins Catalog

Tuesday, September 9, 2008

Chocolate Tea Bread

1 cup unsweetened applesauce
2/3 cup canola oil
4 large eggs
2/3 cup water
2 1/2 cups sugar
3 cups all-purpose flour
2/3 cup Watkins cocoa
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder
2 cups semisweet chocolate chips (12 oz. = 1 package)
2/3 cup chopped walnuts ( optional)

Glaze (optional)
1/2 cup confectioner's (powdered) sugar
1 - 2 tbsp. milk
1/4 tsp.Watkins vanilla
pinch salt

Preheat oven 350°. In a large mixing bowl combine applesauce, oil, eggs water, and sugar.
Beat well. Combine dry ingredients and add to applesauce mixture.
Beat well. Fold in chocolate chips and nuts.
Pour into 2 greased 9X5X3" loaf pans.
Bake 350° for 60-70 minutes.
Cool in pan 10 minutes before removing and then finish cooling on a wire rack.

Leave as is or drizzle with glaze or just sprinkle with powdered sugar.

Visit my Watkins website at

Friday, August 8, 2008

Chocolate Pecan Pie Squares/ Favorite Ingredients Friday

Favorite Ingredients Friday , hosted by Overwhelmed With Joy.. Go check out the other recipes..
Chocolate Pecan Pie Squares

1 cup (2 sticks) butter or margarine, softened
2 cups sugar, divided
2 cups flour
1/4 tsp. salt
1-1/2 cups light corn syrup
6 Tblsp. Watkins Cocoa
6 spoons of shortening
4 eggs, lightly beaten
1-1/2 tsp. Watkins Vanilla
2-1/2 cups Chopped Pecans

PREHEAT oven to 350°F. Grease 15x10x1-inch baking pan; set aside. Beat butter, 1/2 cup of the sugar, the flour and salt with electric mixer until mixture resembles coarse crumbs. Press onto bottom of prepared pan. Bake 20 min. or until lightly browned.

MICROWAVE corn syrup ,chocolate and shortening in large microwaveable bowl on HIGH 2-1/2 min. or until chocolate is almost melted, stirring after 1-1/2 min.

Stir until completely melted. Add remaining 1-1/2 cups sugar, the eggs and vanilla; mix well. Stir in pecans. Pour over hot crust; spread to evenly cover crust.
BAKE an additional 35 min. or until filling is firm around the edges but still slightly soft in center. Cool completely before cutting into bars.

Wednesday, July 30, 2008

No Bake Lemon Cheesecake

1 (3oz.) pkg lemon jello

1 cup boiling water

1 (8oz.) pkg. cream cheese

3 tsps. lemon juice

1 cup sugar

1 (8oz.) carton cool whip
Graham cracker crust

Dissolve lemon jello in boiling water - add lemon juice

Mix together sugar,cream cheese and vanilla . Add lemon jello - fold in cool whip

Mix well Pour into graham cracker crust

Chill before serving.

This is great to carry to cookouts and family reunion, church socials, any gathering..


Sunday, July 20, 2008

Wonderful Banana Pudding!


5-6 bananas, sliced
1 bag of vanilla wafers
1 tsp Watkins double strength vanilla
2 c. sugar
1/2 c flour
4 eggs separated ( save egg whites for topping)
3 cans pet milk
1 can sweetened condensed milk

Layer the dish with wafers then banana slices..

Mix the sugar, flour,eggs,vanilla and milks together and cook very slowly.When it's think like a gravy, pour over the layers of bananas and wafers.


Use 4 egg whites, 4 tablespoons sugar, dash salt, 1/2 teaspoon cream of tartar and 1/2 teaspoon vanilla to make meringue.

Spread banana pudding with meringue.
Brown in oven for about 3-4 minutes on broil( just until golden brown.. Watch constantly for a few minutes, make sure it doesn't burn!

Take out.. Chill or serve as is..

Saturday, June 28, 2008

Watkins Tomato Basil Bread

Watkins Tomato Basil Bread


6 oz Tomato Juice

6 oz Beer

Sun Dried Tomatoes ( Optional)

Cooking Directions

Stir 2 tablespoons of the dip mix into the dry bread mix. Add the tomato juice and beer. Mix just until blended.Spray a jelly roll pan with the Watkins Cooking Spray. Shape bread into an oblong loaf.Sprinkle the additional tablespoon of dip mix on top of the loaf. Bake at 375 for 35 minutes. Place slices or diced sundried tomatoes on top of the loaf.

Bake an additional 5 minutes.
For more wonderful Watkins Products,

Thursday, June 26, 2008

Slow- Cooker Thursday

Crockpot Spaghetti Sauce Recipe
1 lb. lean ground beef
1 onion (chopped)
1 clove garlic (minced)
2 cans tomatoes (cut up)
1 can tomato sauce
1 can tomato paste
1 c. beef bouillon
2 T. Watkins parsley
1 T. brown sugar
1 t. Watkins oregano
1 t. Watkins basil
1 t. salt
1/2 t. Watkins pepper
Brown ground beef with onion and garlic.
Drain fat.
Mix ground beef with everything else.
Cook: Low 6 to 8 hours.

Serve over your favorite spaghetti noodles...

Visit my Watkins Website for the spices that you love...

Saturday, June 14, 2008

Watkins Strawberry Shortcake Delight!

Serves 4–6
4 pints strawberries, sliced
1/2 cup sugar
1/2 cup water Whipped Cream
1/2 cups heavy cream
1/4 cup sugar
1 teaspoon Watkins vanilla


4 cups all-purpose flour
8 teaspoons Watkins baking powder
1 teaspoon cream of tartar
1 teaspoon salt
4 teaspoons sugar
1 cup shortening*
1 1/3 cups cold buttermilk
*Use butter or vegetable shortening such as Crisco--Do not use margarine.


Place the sliced strawberries into a bowl with the sugar and water—Mix well.
Squish the berries gently with your hands—just enough to get the juices flowing.
Cover with plastic wrap and refrigerate for several hours.
Remove 20 minutes before serving for best flavor.
Whipped Cream
Pour the cream into the bowl of your electric mixer and whip until it begins to thicken.
Add the sugar and vanilla, and continue whipping until soft peaks form and it is doubled in volume.
Sift the flour, baking powder, cream of tartar, salt, and sugar into a medium-sized bowl.
Cut the shortening into ½-inch pieces and add them to the flour mixture. Use a pastry cutter to “cut” the shortening into the flour until the mixture resembles coarse crumbs. (Alternatively, you can do this with your hands, working the shortening into the flour with a pinching and tossing motion.)
Add the buttermilk and mix gently just until blended.

Turn the dough out onto a lightly floured surface and knead it gently two or three times so that it comes together into a cohesive mass. You can add a bit more flour if the mixture is very wet, but avoid overworking the dough.
Gently roll or pat the dough to a thickness of one inch. Use a 3 1/4 ” biscuit cutter to cut rounds.
Place the biscuits close together on a parchment-lined cookie sheet and brush with milk.
Bake in a 450-degree oven for 18 to 20 minutes or until puffed and golden. Cool to room temperature.

Top your biscuits high with lots of berries, juice, and cream--
1. Cut the biscuit in half and place the bottom on a dessert plate.
2. Spoon on a generous helping of strawberries and juice. Top with cream--and a few more berries if you wish.
2. Add the biscuit top and repeat the process.
3. Serve immediately
ENJOY! This is a TREAT!

Preparation time: 45 minutes plus 2+ hours downtime.
To view other Watkins products, visit my Watkins Website at

Wednesday, June 11, 2008

Crock Pot Beef Casserole

2 lb Stewing beef, cubed
Seasoned flour

1 Onion, thinly sliced
4 oz Mushrooms, sliced
1 cn 10 oz can, beef
-/tomato soup or
1/2 pt Beef stock
Salt and pepper
Dried mixed herbs (opt)

Oil for frying


1. Coat the meat with the flour. Saute the onion in the oil and transfer to the slow cooker. Brown the meat and place on top of the onions. Add the mushrooms and herbs, then pour over the soup or stock, and cook on High for 4 - 5 hours or on Low for 8 - 10 hours.

2. Any beef casserole can be adapted for the slow cooker, remembering that less liquid is needed than with conventional cooking, and the vegetables must be placed in the bottom of the crockpot with the meat on top

Serve over 4 c. hot cooked noodles

Wednesday, June 4, 2008

Wilton Muffin Pans & Reynolds Handi-Vac Giveaway!

Check out the blog MY WOODEN SPOON for her neat Contest! You could win this neat prize!

Just need to go to her website and follow her instructions DO NOT ENTER HERE>>>> YOU MUST GO TO HER WEBSITE TO ENTER
.. I have added her to my Blog roll too, because it's a neat site...


Chocolate Cake Recipe

1-2/3 cups all-purpose flour
2/3 cup Baking Cocoa
1-1/2 tsp baking soda
1 tsp salt
1-1/2 cups sugar
1/2 cup vegetable shortening
2 eggs
2 tsp Original Double-Strength Vanilla
1-1/2 cups buttermilk


Grease and flour two 8-inch cake pans; set aside. Combine all ingredients in large mixing bowl. Beat at low speed, scraping bowl constantly, for 30 seconds. Beat on high, scraping bowl occasionally, for 3 minutes. Pour into prepared pans. Bake at 350°F for 30 to 35 minutes or until cakes test done. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely. Frost with Creamy Chocolate Frosting (see the website).Makes 12 servings.
for more recipes..
visit my Watkins Website at

Thursday, May 29, 2008

BBQ Beef & Beans/ For Scrumptious Sunday

Theme for Fourteenth Edition
This is hosted by Mercedes Rocks

2 lbs. lean ground beef
1 clove garlic, minced
1/2 cup chopped onion
1 sweet green or red bell pepper, coarsely chopped
1 can (15 ounces) lima beans
1 can (16 ounces) red kidney beans
1 large can baked beans (28 ounces)
2 cans (15 to 16 ounces each) Great Northern beans
1 can (approx. 16 ounces) pinto beans
1/2 cup Watkins Barbecue sauce
1/2 tsp Watkins Dry Mustard
1/4 cup molasses
1/2 cup ketchup
1/2 cup packed brown sugar


In a skillet, cook ground beef with onion and garlic until beef is no longer pink; drain well. Combine browned beef mixture with remaining ingredients in slow cooker. Stir to blend thoroughly. Cover and cook on LOW for 8 to 10 hours.

Serves 12 to 16.

** top with shredded cheese if you like

This will be good for those weekend BBQ's..

Friday, May 23, 2008

Watkins Root Beer BBQ Sauce

Make your BBQ extra special with
Root Beer BBQ Sauce


1-1/3 cups ketchup


Combine all ingredients; set aside half an hour to let flavors develop.

Serve with barbecued ribs or grilled chicken or pork, brushing on during the last 10 minutes and saving the rest for use as a dipping sauce. Makes just over 2 cups

Wednesday, May 21, 2008

Mexican Wedding Cookies

1 cup butter, softened
1/2 cup powdered sugar
2 tsp Original Double-Strength Vanilla
2 cups sifted all-purpose flour
1 cup finely-chopped walnuts, almonds or pecans
2 tbsp half-and-half
Additional powdered sugar
Purest Ground Cinnamon 6 oz.

Beat butter, sugar and vanilla until light and fluffy. Stir in flour, walnuts and half-and-half; beat until smooth. Shape into 1-inch/25-mm balls and place on ungreased baking sheet. Bake at 350°F/180°C for 15 to 20 minutes or until set but not brown. Cool slightly, roll in powdered sugar and set on wire rack to cool. To some additional powdered sugar, add cinnamon to taste. Roll balls again in cinnamon/sugar mixture. Store in well-sealed containers.

Makes 36 cookies, 1 per serving.

Monday, May 19, 2008

Waldorf Salad

1/3 cup mayonnaise
1 tbsp sugar
1 tsp Watkins Minced Green Onion
1/2 tsp lemon juice
Dash salt
1 cup unpeeled, chopped yellow Delicious apples
1 cup unpeeled, chopped red Delicious apples
1 cup sliced celery
1/2 cup raisins
Lettuce leaves
1/2 cup chopped walnuts

Directions Combine first five ingredients in medium bowl; mix well. Add apples, celery, and raisins; toss to coat. Cover and chill until serving time. Just prior to serving, spoon onto lettuce-lined plates and sprinkle with walnuts.

Makes 6 servings.

Thursday, May 15, 2008

Mexican Casserole

1 28-oz. can crushed tomatoes, with juice
1 14 1/2-oz. can salsa
1 6-oz. can tomato paste
2 15-oz. cans black beans, rinsed and drained
1 15 1/4-oz. can sweet corn, drained
2 chili peppers, sliced
1 tsp cumin
5 tortillas

Combine the tomatoes, salsa, tomato paste, beans, corn, chili peppers, cumin and garlic powder in a large bowl. Mix well. Place approx. 1 cup of this mixture in the bottom of the slow cooker and spread evenly. Top this with one tortilla and cut it to fit if necessary. Spread with 1/3 of the remaining mixture. Repeat these layers, ending when there is no liquid mixture left.
Slow-Cooker Thursday is hosted by Sandra at Family Corner. Join in the fun.. Go and link in to her Mr.Linky..

Cook on Low for 5 hours.

Friday, May 9, 2008

Buffalo Wings w/ Blue Cheese Dip

2 lbs. chicken wings

1 Cup vegetable oil

1/2 tsp. salt

1/2 C butter

1 tsp. cider vinegar

(how much hot sauce depends on your tolerance for heat)

Serves 4 as Appetizers
First Prepare the WingsPrepare chicken wings by cutting off wing tips and separating the wing at the elbow joint (discard tips)

ThenPreheat oven to 375°F.
In a large skillet or deep fryer, heat oil to 375° degrees F. Fry wings for approximately 8 minutes (turn once during cooking if using skillet). Transfer wings to a paper towel, and let drain. Season with salt and pepper.
In a small saucepan, melt butter then stir in hot sauce and vinegar.
Place the drained wings in a large mixing bowl. Pour butter mixture over chicken wings and toss to coat. Place wings in a baking dish and bake for about 15 to 20 minutes or until wings are completely cooked.
While the chicken wings are baking, make the blue cheese dip and cut up some celery sticks.

Blue Cheese Dip

3/4 Cup sour cream

1/2 tsp. salt

1 tsp. Worchestershire sauce

1 1/3 C mayonnaise

1 T green onion , finely minced (optional)

6 oz. crumbled Blue Cheese

Makes about 2 1/2 Cups
Combine first 6 ingredients in a mixing bowl and blend with an electric mixer for 2 minutes at low speed. Add mayonnaise and blend for about 2 more minutes at medium speed. Slowly add blue cheese and blend at low until completely combined, but with some small chunks of cheese remaining.

Refrigerate for 24 hours before serving.

This is for Favorite Ingredients Friday, Hosted by Overwhelmed With Joy.. Visit her blog for more delicious recipes..

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Snacks Made Easy with Watkins Products -- Quick Recipes:

  • 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.

These are great ideas for entertaining at BBQ's, at birthday parties, graduation, and family get-togethers this summer....

Thursday, May 1, 2008

Coney Island Hot Dog Sauce

this is for Slow-Cooker Thursday!

3 lbs. ground chuck

1/2 tsp. garlic, minced

4 c. water 8 beef bouillon cubes or equivalent

Brown beef and garlic together, drain and transfer to crockpot. Add the rest of the ingredients. Cover and cook on low for 6 to 8 hours. Tops about 18 hot dogs.
Top with mustard, and Chopped Onions

Directions for Traditional Coney Island Hot Dog
Grill hot dogs, warm buns.
Place hot dog in bun. Place stripe of mustard along side hot dog.
Place spoonful of onions along side of hot dog on same side as mustard.
Place spoonful of chili sauce along opposite side of hot dog. Use finger to push onions and chili down along side of hot dog and into the side of the bun until you can close-up the bun. Add hot sauce if desired. It is ready to eat.
For more fine Watkins products,
Visit my on-line catalog at
And I am hosting aWatkins $40.00 Gift Certificate Give-away.
Here's How To Enter........

1. Sign up for Big Crumbs ( It's Free ) through
( it's got some great stores listed like E-Bay, Target, Avon.
There are so many retailers on it that I love to shop at....)

2. Then comment here and send your e-mail address to me at emeraldrose63@yahoo.comIt's that simple..

The deadline to enter is May 15, 2008 at 12:00pm Central

Tuesday, April 29, 2008

Apple Pie Cheesecake With Warm Caramel Sauce & glazed pecans

This is a decadant Dessert.. It takes a while to prepare.. but it's worth it..

Have you got a special occasion, like Mother's Day coming up???

18 honey graham cracker sheets

1 tablespoon sugar

1/2 cup butter, melted

3 (8-ounce) packages cream cheese, softened

1 cup sugar

3 large eggs

1 (8-ounce) container sour cream

1 (21-ounce) can apple pie filling


graham crackers, 1 tablespoon sugar, and 1/2 teaspoon cinnamon .Blend with mixer until finely ground. Add butter; pulse 4 or 5 times or until blended. Press mixture into bottom and 1 inch up sides of a 10-inch springform pan; set aside.
Beat cream cheese at medium speed until smooth. Combine 1 cup sugar, 3/4 teaspoon cinnamon, and nutmeg. Add to cream cheese, beating just until blended.
Add eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, beating just until blended. Pour half of batter into prepared crust.
Combine apple pie filling in a medium bowl; spoon evenly over cheesecake layer. Pour remaining half of cheesecake batter over fruit layer.
Bake at 325° for 1 hour and 15 minutes or until almost set. Remove from oven; run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill 8 hours. Serve with warm Caramel Sauce and sprinkle with glazed pecans. Store in refrigerator.

Caramel Sauce

1 (14-ounce) package caramels

1 (5-ounce) can evaporated milk


Combine caramels and milk in a large saucepan; cook over medium-low heat until caramels are melted and smooth, stirring often.
Tip: Let caramel sauce cool 10 minutes before serving over your cheesecake to prevent melting.
Tip: Don't spoon too much apple filling in one area of your cheesecake batter because it will sink. To spread apple filling evenly over your cheesecake batter, dollop teaspoonfuls randomly over the batter, and then use your fingers to fan out the apples.

To prepare Glazed Pecans:

Preheat oven to 300°F. Line cookie pan with parchment paper or spray pan with vegetable pan spray. In medium bowl, stir together meringue powder, orange juice, granulated sugar and vanilla. Mix in pecans and stir until all pecans are coated well. Spread single-layer onto prepared pan. Bake 25-30 minutes until nuts are golden brown. Cool completely.

Makes 16 servings

For more fine Watkins products,

Visit my on-line catalog at

Monday, April 28, 2008

My Chocolate Pie

3 T. Hersey's or Watkins cocoa powder
2 cups sugar
3 eggs, beaten
3/4 cup Evaporated Milk
1/2 cup butter (melted)
1 tsp Watkins* double strength vanilla extract
2 tsp flour
1 tsp salt
1 frozen deep-dish pie crust
1 sheet of tin foil (to lightly lay over pie while it cooks)

In large mixing bowl, mix all dry ingredients (cocoa,sugar,flour,salt).
Whisk in the remaining liquid ingredients (eggs,evaporated milk,butter,vanilla)
Mix by hand or on low with mixer for about 2 minutes.
Pour mixture into frozen deep-dish pie crust.

Bake in preheated 350-degrees oven for 40-45 minutes, or untila toothpick inserted in the middle comes out clean.(The center will no longer wiggle). You need to take a sheet of tin foil and loosely lay on top of pie while it's cooking. This prevents the pie crust from burning.
Cool completely

Now you need to put the Meringue on it..........

Meringue Recipe
3 egg whites
1/4 tsp cream of tartar
6 Tbsp. sugar
1/2 tsp Watkins double strength vanilla
1 dash of salt

Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until fowmy. Add the sugar, 1 tablespoon at a time; add vanilla and a dash of salt and beat for about 8 minutes until it makes a whipped cream. Frost the top of the pie completely, then put the pie in the oven, leaving the oven cracked, so you can watch carefully, put the oven on broil. Leave the pie in about one minute, until the meringue is barely starting to turn brown. This is giving it that toasted marshmellow look... Take out immediately.
Cool uncovered for about an hour. You can either refrigerate or leave in a cake or pie plate with the cover on.

There is, of course an option on the cocoa and the vanilla..
I like the way they both tasted..
I did try other brands of cocoa and they were NOT good...
Maybe I'm

For other fine Watkins products, visit our on-line catalog at