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 www.watkinsonline.com/sjackson

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 picky..lol

For other fine Watkins products, visit our on-line catalog at www.watkinsonline.com/sjackson

Thursday, April 24, 2008

Slow Cooker Thursday & Watkins Gift Certificate Give-AWAY !

Thursday, April 24, 2008

Slow Cooker Thursday & Watkins Gift Certificate Give Away!

Here's a recipe for Slow-Cooker Thursday! Also visit Sandra at Family Corner for more recipes..
BBQ Beef Stew
1 Tbsp. oil
2 lb. boneless beef for stew, cut into 1-1/2-inch cubes
5 carrots, peeled, cut into 1-inch pieces
1 large onion, cut into chunks
6 small red potatoes, quartered
3/4 cup Watkins Barbecue Sauce, divided
1 Tbsp. Instant Coffee
1 pkg. (10 oz.) frozen peas

HEAT oil in nonstick skillet on medium-high heat. Add meat, in batches; cook until evenly browned, stirring occasionally. Layer carrots, onions and potatoes in bottom of 5-qt. slow cooker; top with meat.
Pour 1/2 cup of the barbecue sauce over meat; sprinkle with coffee granules. Cover with lid.

COOK on LOW for 7 to 8 hours (or on HIGH for 5 hours)

STIR in peas and remaining 1/4 cup barbecue sauce; cover. Cook an additional 15 min. or until heated through.

And I am hosting a
Watkins $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.com
It's that simple..

If you like, you can post it on your blog, but posting on your blog is not necessary..

The deadline to enter is May 15, 2008 at 12:00pm Central
Good Luck, Sweet Peeps!
Bunches of hugs........

Wednesday, April 23, 2008

New Orleans Style Hamburgers

1 1/2 lbs. lean ground beef (or turkey )
3/4 tsp. Watkins Thyme
1 large onion, sliced
1 large green pepper, sliced
6 Keiser Buns
In medium bowl, combine ground beef, mustard, 3/4 tsp Cajun seasoning and onion salt, thyme and oregano; mix just until combined. Shape into six oval patties, set aside. In large nonstick skillet sauté onion and green pepper along with the remaining Cajun Pepper and onion. salt over medium heat. Remove from skillet and keep warm. In same skillet, place burgers and cook to desired doneness, turning once.

Place burgers on bottom halves of bread and top with peppers, onions, and tomato slices.

Make 6 servings.
For More Delicious Watkins Products, Visit my on-line catalog at www.watkinsonline.com
you can also sign up to get a catalog mailed to you..
Happy Cooking!

Wednesday, April 16, 2008


1 pkg White Deep-Dish Pizza Crust Mix
1 cup warm water (110°F/44°C)
2 tsp Garlic Liquid Spice
3 tbsp Original Grapeseed Oil
Freshly-ground Sea Salt

Place pizza crust mix in a medium bowl, reserving 2 tbsp of the mix for dusting. To the remaining mix, add water and liquid spice. Mix with a fork until a soft dough forms. Using the reserved crust mix for dusting, knead the dough until smooth (5 minutes). Lightly oil a medium bowl with part of the grapeseed oil. Place dough inside bowl and cover with plastic wrap, set in a warm place and let rise until doubled in bulk; about 1 hour, 15 minutes.

Preheat oven to 375°F. Place 1 tsp of the grapeseed oil in the center of a baking sheet and oil a 10-inch round area. Pat the dough out in a 10-inch circle in the pan. Cover with a damp towel and proof 45 minutes. Make several dimples in the focaccia with your finger tips, drizzle the remaining grapeseed oil over the focaccia and sprinkle with sea salt.Bake for 30 minutes on the center rack of the oven, turning the pan around half way through.

Monday, April 14, 2008

Chicken Alfredo Pasta

2 boneless/skinless chicken breast
1 1/2 tsp Watkins Original Grapeseed Oil
1/2 cup red pepper, chopped
1/2 cup yellow pepper, chopped
1 cup cup sliced mushrooms
1/4 cup green onion, chopped
1/2 cup Kalamata olives
1 lb pasta noodles
2 tsp all-purpose flour
3/4 to 1 tsp Watkins Garlic Liquid Spice
1 can (12 oz) evaporated skim milk
1/2 cup grated Parmesan cheese
1/4 tsp Watkins Black Pepper
Sauté chicken breast in grapeseed oil for 6 to 8 minutes over medium heat. Add red and yellow peppers, mushrooms and green onions. Continue cooking until vegetables are tender. Add Kalamata olives. Meanwhile, cook your favorite pasta according to package directions.Remove chicken and vegetables from skillet, slice chicken. In pan juices brown flour; stir in garlic liquid spice and evaporated milk. Cook, stirring occasionally until thickened. Stir in Parmesan cheese. Coat cooked noodles with sauce; stir in vegetables and slices of chicken. Sprinkle with pepper.

For these and more fine Watkins products,see out on-line catalog.
Visit my Watkins Website

Saturday, April 12, 2008

Watkins Grapeseed Oil is the healthiest you can use..

It is an excellent alternative to vegetable oil,

has half the saturated fat of olive oil,

and is rich inheart-healthy anti-oxidants.

From lowering cholesterol to reducing fine lines and wrinkles, it turns out that the oil inside those tiny seeds in grapes has a whole "bunch" of benefits! Top chefs are now cooking with grapeseed oil because of its amazing effect on enhancing the natural flavours of food. The late Master Chef, Jean Louis Palladin, noticed that his customers always felt good after a meal cooked in grapeseed oil. It's one of the few foods known that not only reduces LDL (the bad cholesterol), but raises HDL (the good cholesterol). This helps to keep arteries clear, which may contribute to another benefit of grapeseed oil - its potential to guard against impotence. Grapeseed oil contains a high level of antioxidants, including vitamin E, which makes it not only healthy, but very stable.
Grapeseed Oil Tips
Watkins Grapeseed oil's light neutral flavor won't mask or clash with your other foods. It's high smoke point makes it perfect for your grilling or sauteing as well as for salad dressings. Try the original unflavored version in your baked goods. You don't need to refrigerate grapeseed oil but if chilled it will not cloud up like olive oil. Watkins Grapeseed Oil is available in three gourmet flavours; Original (unflavored), Garlic and Parsley, and Citrus and Cilantro, and you'll also find it in our Garlic, Chipottle and Onion Liquid Spices.

Isn't it time for an oil change? You can buy your Watkins Grapeseed Oil Here.

Find out how grapeseed oil can keep your skin looking young and vibrant.Learn more about how to Choose Healthy Fats In Your Daily Diet For Lowering Cholesterol.

Order this and other fine Watkins products today at

Friday, April 11, 2008

Lemon Chiffon Cake

This is my post for Favorite Ingredients Friday over at Overwhelmed With Joy's Blog...

Go check her blog out and the other delicious recipes.. and you might want to even join in...

2 ¼ c sifted cake flour
1 ½ c sugar
3 tsp Watkins baking powder
1 tsp salt
½ c oil
5 unbeaten egg yolks
¾ c cold water
2 tsp Watkins vanilla
½ tsp Watkins Lemon Extract
1 c egg whites, very stiffly beaten
½ tsp cream of tartar

Sift flour once, measure and resift with the sugar, baking powder and salt into a mixing bowl. Make a well in the center and add the oil, egg yolks, water, vanilla and extract of lemon and beat until smooth. Add cream of tartar to egg whites and whip until they form very stiff peaks. (This is stiffer than for angel food cake or meringues.)Pour egg yolks mixture gradually over the egg whites, gently folding with a rubber scraper just until blended.Pour into an ungreased 10-inch tube pan and bake in a 325°F oven for 55 minutes, then increase the temperature to 350°F and continue baking for 10 or 15 minutes longer, or until done. Frost as desired.Recipe from: Watkins Hearthside Cook Book, 1952.

See our on-line catalog for more of your baking products...

Wednesday, April 9, 2008

Crock Pot Beef Stroganoff

This is for Crock Pot Slow Cooking Thursday,
hosted by Sandra at Family Corner...

Go check out the other recipes at her blog.. and Join in, if you like..

Stroganoff Ingredients:

2 pounds beef stew meat, cut into 1-inch pieces
1 large (1 cup) onion, chopped
2 teaspoons beef bouillon granules
1 teaspoon finely chopped fresh garlic
1/4 teaspoon Watkins Pepper
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 (10 3/4-ounce) can condensed cream of chicken soup
2 (8-ounce) packages sliced mushrooms
1 (16-ounce) carton sour cream

Noodles Ingredients:
8 cups hot cooked egg noodles

Chopped fresh parsleyCombine all stroganoff ingredients except sour cream and noodles and parsley in slow cooker. Cover; cook on Low heat setting for 6 to 8 hours, or High heat setting for 4 to 5 hours or until beef is tender. Stir in sour cream just before serving. Serve over hot noodles; sprinkle with parsley.*Substitute 2 teaspoons beef bouillon granules.TIP: The au jus concentrate can be found in the condiment or savory sauces and marinades section of most large supermarkets. Sold in small plastic bottles, this dark-colored concentrated liquid is most often used to make the juicy sauce for French Dip sandwiches. It adds great “beefy” flavor!

Anyone that orders from me, during the month of April will be entered in my Watkins Monthly give-a-way..
go to
www.watkinsonline.com/sjackson for details...

Tuesday, April 8, 2008

Granny's Lumberjack Cookies

1 cup sugar
1 cup shortening
1 cup dark molasses
2 eggs
4 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons Watkins cinnamon
1 teaspoon Watkins ginger

Preheat oven to 350 degrees F. Cream together the sugar and shortening. Add molasses and eggs. Mix well. Sift together the dry ingredients and stir in. Put 1/4 cup sugar in a small bowl. Dip fingers into the sugar, then pinch off a piece of dough and roll into a 1-1/2-inch ball. Place dough balls on greased cookie sheet about 3 inches apart. Bake for 12 to 15 minutes. The dough will keep for a week or more in the refrigerator.

Monday, April 7, 2008

Canadian Bacon and Pineapple Pizza

1 package (7 oz/198 g) Whole-Wheat Thin Pizza Crust Mix
1 can (8 oz/227 g) tomato sauce
1-1/2 tbsp/25 ml Pizza Seasoning
1 can (8 oz/227 g) pineapple tidbits, well drained
4 oz/113 g thinly sliced Canadian bacon
1/3 cup/80 ml chopped green pepper
1-1/2 cups/375 ml shredded mozzarella cheese
Prepare pizza crust per package directions. Combine tomato sauce and Pizza Seasoning and spread on top of prepared crust. Evenly top with pineapple, Canadian bacon, green pepper, and mozzarella cheese. Bake at 450ºF/235ºC for 12 to 15 minutes or until crust and cheese are a golden brown.Makes 6 servings.

Anyone that orders from me, during the month of April will be entered in my Watkins Monthly give-a-way..

go to www.watkinsonline.com/sjackson for details...

Sunday, April 6, 2008

Chocolate Chess Pie

1 unbaked pie crust

1 stick butter

2 squares Bakers Chocolate (semi-sweet)

1 cup sugar

2 eggs, beaten

1 teaspoon Watkins vanilla

Dash salt
Melt butter and chocolate, mix with other ingredients which have been blended together. Pour into pie crust and bake 35 minutes at 350 degrees. Top with whipped cream.

Friday, April 4, 2008

Peanut Butter Pie

1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts

Beat together cream cheese and confectioners' sugar & peanut butter extract. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.
It's My contribution to Favorite Ingredients Friday.....
Go check out Overwhelmed With Joy for more wonderful yummy desserts...

Thursday, April 3, 2008

Blue Cheese Spread

1/2 cup finely-chopped walnuts
1 package (8 oz) reduced-calorie cream cheese, softened
1/2 cup reduced-calorie sour cream
1 package (4 oz) blue cheese (such as Danish Blue or Maytag), crumbled
1 tbsp chopped pimentos
1 tbsp minced green pepper
1/2 tsp Garlic Granules
1/2 tsp Onion Granules
Dash Black Pepper 6 oz
Pan-roast walnuts in a dry skillet over medium-high heat, shaking skillet and/or stirring constantly, until golden brown. Cool slightly. Beat cream cheese in bowl until smooth and creamy. Blend in sour cream, blue cheese, walnuts and remaining ingredients; mix well. Spoon into attractive serving dish. Keep refrigerated. Makes 2 cups.Directions to give with spread: Store in refrigerator. Serve with unsalted crackers, party rye or French bread.

Wednesday, April 2, 2008

Slow-Cooker Chicken Cacciatore


1 3/4 cups Chicken Broth

2 cans (about 14 1/2 ounces each) diced tomatoes with Italian herbs

12 oz. mushrooms, cut in half (about 4 cups)

2 large onions, chopped (about 2 cups)

3 lb. chicken parts, skin removed

Hot cooked spaghetti

Mix the broth, garlic powder, tomatoes, mushrooms and onions in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through. Serve with the spaghetti.
*Or on HIGH for 4 to 5 hours.
For thicker sauce, mix 2 tablespoons of cornstarch and 2 tablespoons of water in a small bowl. Remove the chicken from the cooker. Stir the cornstarch mixture into the cooker. Turn the heat to HIGH. Cover and cook for 10 minutes or until the mixture boils and thickens.

And remember... Everyone that orders from me , during the month of April, will be entered in my April Gift Drawing!

This is for slow-cooker Thursday ( yes, I have to do stuff in advance..lol)