Thursday, February 28, 2008
5 Cups All-Purpose Cake Mix
1/4 Cup Vegetable Shortening
1 Cup Sugar
1 Cup Milk
1/4 Cup Lemon Juice
1 1/2 teas. Watkins Lemon Extract
1 teas. Watkins Vanilla Extract
Preheat oven to 350 degrees F. Grease and lightly flour one 12-cup Bundt pan; set aside. In a large bowl, combine cake mix, shortening and sugar. Beat with electric mixer. Gradually add milk and continue beating. Add eggs one at a time, beating well after each addition until batter is creamy. Beat in lemon juice, lemon extract and vanilla until well blended. Pour into prepared pan. Bake 1 hour and 20 to 25 minutes, until wooden toothpick comes out clean when inserted in center. Cool on a rack 15 minutes. Remove from pan. Makes 12 to 16 servings.
Don't Forget to enter my Watkins Easter Gift Basket Giveaway!
Monday, February 25, 2008
Above is a photo of the gift basket. This is a $43.63 VALUE!
Here is what you do to enter:
1.Post This Giveaway on your Blog .
2.Leave me a comment that you have posted this on your blog
Saturday, February 23, 2008
Just mix with ordinary or low fat sour cream, pureed cottage cheese, or plain yogurt. Not just for dips; these seasonings make great cream cheese spreads and salad dressings!
02050 Bacon & Cheddar (3.2oz)
02051 Bacon & Horseradish (3.5oz)
02068 Bacon & Onion (4.0)
02069 Blazin' Cajun (3.5oz)
02054 Crab (4.6oz)
02055 Cucumber & Dill(3.9oz)
02056 Garden & Vegetable(4.2oz)
02057 Garlic & Dill (3.7oz)
02061 Pepper Ranch(4.7oz)
02062 Salsa & Sour Cream (3.7oz)
02064 Tomato & Bacon (4.6oz)
02065 Tomato & Horseradish (3.7oz)
*** Stir Cucumber-Dill Seasoning into mashed potatoes or sprinkle on baked potatoes.
*** Mix Salsa & Sour Cream Seasoning into cream cheese and spread on tortillas to make roll-ups.
*** Stir Tomato-Horseradish into ketchup or chili sauce to make your own cocktail sauce.
*** Use Garden Vegetable with sour cream to make a classic spinach dip in a bread bowl.
Thursday, February 21, 2008
1 large onion, sliced
2 1/2 pounds boneless pork loin roast
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon Watkins black pepper
1/2 teaspoon salt
1/4 teaspoon Watkins organic garlic powder
1 dash hot pepper sauce, or to taste
Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
I did this for Slow-Cooker Thursday..
For more slow-cooker recipes, here's a link to another blogger, Sandra at Family Corner
Monday, February 18, 2008
1 cup yellow cornmeal
Combine first five ingredients; set aside. Combine sour cream, mustard, eggs, and oil; add cornmeal mixture, 1-1/2 cups cheese, corn, chiles, and pimento. Mix well. Pour into a greased 8-inch baking dish. Sprinkle with remaining cheese. Bake at 350ºF. for 35 to 40 minutes or until bread tests done. Cut into squares and serve warm.Makes 8 servings.
Friday, February 15, 2008
1/2 cup (1 stick) margarine or butter
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped broccoli
2 cups water
2 tsp Watkins Chicken Soup & Gravy base
2/3 cup all-purpose flour
2/3 cup Watkins Cheese Soup & Gravy base
To taste, Watkins Black Pepper
Heat 1/2 cup margarine in 4 quart kettle over medium heat. Add vegetables and cook until tender. Add water and Chicken Soup Base and bring to a boil. Cover and cook on low heat for 10 minutes. Meanwhile, heat remaining margarine in 2 quart pan. Stir in flour and Cheese Soup Base. Remove from heat and gradually stir in milk; cook over low heat until thickened. Do not boil. Add cheese mixture to vegetables; heat through. Adjust seasoning to taste with salt and Watkins Black Pepper.Makes 8 servings.
Wednesday, February 13, 2008
Sunday, February 10, 2008
Mix sugar, margarine, and eggs, then blend in other ingredients except marshmallows. Grease and flour oblong pan and bake 30 minutes at 300 degrees. Remove and spread marshmallows on top. Return to oven for 10 minutes, or until marshmallows melt.
Mix together and spread on cake when cool.
Saturday, February 9, 2008
1 c. sugar
Cream sugar, Crisco, egg and vanilla. Add flour to creamed mixture alternately with 1 cup. Bake in greased and floured 8" square pan. Ice with powdered sugar, plain or colored and add sprinkles.
Friday, February 8, 2008
Place prepared pastry dough in pie plate; trim and flute edge. Combine 3/4 cup sugar and next four ingredients in large bowl. Add apples and toss to coat. Fill pastry with apple mixture.Mix remaining ingredients with a fork until crumbly. Sprinkle over apples. Place a piece of foil lightly on top. Bake at 400 F on lowest oven rack for 50 to 60 minutes, removing the foil for the last 15 minutes of baking time.
Tuesday, February 5, 2008
About 15 minutes before baking, preheat oven to 350°F
4-1/4 to 4-3/4 cups all-purpose flour
1 package quick-rising active dry yeast
1-1/4 cups milk
1 tsp Watkins Original Double-Strength Vanilla
1/4 cup sugar
1/4 cup butter
1 tsp salt
1 tsp Watkins Cinnamon
6 tbsp butter, softened
1/2 cup brown sugar
4 tsp Watkins Cinnamon
1 cup powdered sugar
1 tsp Watkins Original Double-Strength Vanilla
4 to 5 tsp milk
Combine 1-1/2 cups of the flour and yeast in large mixing bowl. Heat the 1-1/4 cups milk, vanilla, sugar, butter, salt, and cinnamon just until mixture is warm (120-130°F), stirring constantly. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes.
Using a spoon, stir in as much of the remaining flour as you can (dough will be soft). Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball; place in a lightly greased bowl, turning once. Cover and let rise in a warm place until double in size (about 1 to 1-1/2 hours).
The dough is ready for shaping when you can lightly press two fingers 1/2-inch/1-cm into dough and an indentation remains. Punch down dough and divide in half. Place each half on lightly floured surface and smooth into a ball. Cover and let rest 10 minutes.
On lightly floured surface, roll half the dough into a 12 × 8-inch rectangle. Spread with 3 tbsp of the butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from short side. Seal edges (brushing with water makes rolls easier to seal). Repeat with remaining dough.
Slice one roll into 8 pieces and the other roll into 7 pieces. Arrange slices, evenly, cut-side up, in greased 13 × 9-inch baking dish. Cover and let rise until nearly doubled (about 30 minutes).
Bake for 25 to 40 minutes or until light brown. Invert at once onto wire rack, invert again. Cool slightly. Drizzle rolls with a glaze made by combining the powdered sugar, vanilla, and milk. Serve rolls warm or store in an air-tight container.
Makes 15 servings.
Nutritional Information Per Serving: Calories 300, Protein 6 g, Carbohydrates 49 g, Sodium 230 mg, Fat 9 g, Saturated Fat 6 g, Cholesterol 52 mg, Dietary Fiber 1 g
Saturday, February 2, 2008
1/2 tsp Watkins Oregano
Serve hot. Makes 6 servings.