Mississippi Songbird's Cooking Blog

Attorney General says no suit right now

2010-03-25T12:56:00.001-07:00

Attorney General says no suit right now

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Pimento Cheese Recipe

2010-02-19T09:44:00.000-08:00

4 cups of colby-jack cheese, finely shredded

6 ounces of pimento, finely chopped

1/2 cup of mayonnaise (or salad dressing)

2 teaspoons of Watkins Inferno Hot Pepper Sauce

1 teaspoon of Watkins Garlic Powder

Salt to taste

In a large bowl, combine the cheese, pimento, mayonnaise, hot sauce and garlic powder.
Mix up with a fork or spatula until well mixed. Refrigerate at least an hour before serving to give the flavors a chance to blend together. Serve on your favorite bread or crackers.

Mississippi Mud Cookies

2009-10-19T13:07:00.000-07:00

Mississippi Mud Cookies

Make them for the holidays!

Ingredients

1 cup Nestle or Hershey semisweet chocolate morsels
1/2 cup margerine , softened
1 1/2 cups sugar
2 large eggs
1 teaspoon Watkins vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans & walnuts
1/2 cup Nestle or hershey milk chocolate morsels
1 cup plus 2 Tbsp. miniature marshmallows

Directions :

1. Melt semisweet chocolate morsels in a small microwave-safe glass bowl at HIGH 1 minute or until smooth, stirring every 30 seconds.
2. Beat margerine and sugar on medium speed until creamy; add eggs, 1 at a time. Add Watkins vanilla and the melted chocolate.
3. Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and 1/2 cup milk chocolate morsels.
4. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Press 3 marshmallows into each portion of dough.
5. Bake at 350° for 10 to 12 minutes or until set. Remove to wire racks.

Makes about 3 dozen cookies.

This is a version of the one from Southern Living...

Mary Ruth Mason, Pearsall, Texas, Southern Living, AUGUST 2007

And remember, if you are going to buy Watkins products, Please order from me.

I am Stephanie Jackson, Associate #367131.

Blue Ribbon Chili # 2 from Watkins

2009-10-14T13:54:00.000-07:00

Blue Ribbon Chili #2

Ingredients
2 lbs lean or extra lean ground beef

6 oz (half bottle) Tropical SalsaWatkins

1 cup ketchup

1 tsp Watkins Calypso Hot Pepper Sauce (for more heat, increase to taste)

2 cans (15 oz each) tomato sauce with chunky vegetables (or substitute one can w/green peppers and onions for one of the chunky vegetables)

1 can (15 oz) hot chili beans

1 can (15 oz) light red kidney beans

5 tbsp Watkins Chili Seasoning (more or less to taste)

1/2 tsp Watkins Rosemary

1 can (15 oz) mushrooms

1/2 tsp Watkins Red Pepper Flakes

Toppings for garnish

Cooking Directions
Brown ground beef and drain well.

In a medium pot on medium heat, combine browned meat, Tropical Salsa, ketchup, Calypso Sauce, tomato sauce, beans, Chili Seasoning, Rosemary and mushrooms.

Cook for two hours (stovetop: bring to boil and simmer for 1 hour).

Add Red Pepper Flakes (if desired) and simmer for at least 1 more hour.

Cool and refrigerate overnight. Reheat and serve.

Garnish with: shredded cheddar cheese, diced onions, diced green peppers, sour cream, red pepper flakes and saltine crackers.

Cinnamon Cookies

2009-10-14T13:35:00.000-07:00

I'm still selling Watkins , so if anybody is interested in Watkins products, See the on-lineline catalog at www.watkinsonline.com

My associate number is #367131 is you would like to purchase under me.

Cinnamon & Spice Cookies

Ingredients
2 cups all-purpose flour

1 1/2 tsp baking soda

1 tsp Purest Ground Cinnamon

6 oz. Organic Nutmeg

1/2 tsp salt

1 1/2 cups sugar

12 tbsp butter (1 ½ sticks), softened

1 egg

1/2 tsp Original Double-Strength Vanilla

1/4 cup molasses

Cooking Directions
Preheat oven to 350F. In a medium bowl whisk flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl set aside 1/2 cup sugar.With an electric mixer beat butter, remaining sugar, egg, vanilla, and molasses until well blended. Combine with dry ingredients until dough forms. Roll dough into 1 inch balls and dip in 1/2 cup reserved sugar. Arrange on a baking sheet, about 3-inches apart. Bake for 10 to 15 minutes. Makes 3 dozen.

Enjoy

Earth Week 2009

2009-04-17T19:06:00.000-07:00

Earth Week 2009 — Save Green on Green!
In honor of Earth Week 2009, Watkins is offering a special on products of the highest natural standard! These products are specially priced so you can honor this event by living Greener!

Did You Know? Recycling one aluminum can can save enough energy to run a TV for three hours — or the equivalent of a half a gallon of gasoline.

Check out our On-Line Catalog Today, f0r all the wonderful products there..

Chicken Fajita Casserole by Old El Paso / Favorite Ingredients Friday

2009-03-20T00:05:00.000-07:00

1 can (16 oz) Old El Paso® refried beans
1 can (15 oz) tomato sauce
1 package (1 oz) Old El Paso® fajita seasoning mix
1 package (9 oz) frozen cooked Southwest-seasoned chicken breast strips, thawed
8 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed, drained
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)

Fresh Tomato Salsa
Total Time: 20 min
1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix refried beans, tomato sauce and fajita seasoning mix. Stir in chicken.
2. Spread 1/2 cup of the bean mixture over bottom of baking dish. Arrange 4 tortillas, overlapping if necessary, in baking dish. Top with half of remaining bean mixture, half of the stir-fry vegetables and 1 cup of the cheese. Repeat layers with remaining tortillas, bean mixture, stir-fry vegetables and cheese.
3. Cover baking dish with foil. Bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and bubbly. Let stand 5 minutes before cutting..

Join in and see the other great recipes at Overwhelmed With Joy!

Easter Cookies

2009-03-14T07:01:00.000-07:00

Servings: Makes 24-30 cookies

It's fun to decorate these delicious sugar cookies for Easter and spring .

Use oval or egg shaped cookie cutters for making Easter Egg shaped cookies, and decorate with pastel colored sugars. Using decorating pens, make soft spring-colored designs. Also, royal icing may be used for decorating cookies (See Royal Icing Recipe Below).

Ingredients:

1 cup (2 sticks) butter, softened, at room temperature

3/4 cup granulated sugar

3 egg yolks

2 1/2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 tsp vanilla

For Decoration and Icing: Pastel colored sugars and decorating pens Royal Icing: (optional) See Tips and Recipe Below
Instructions:

In a bowl, using an electric mixer set on medium speed, beat together the butter and sugar until light and fluffy, about 4 minutes. Beat in the egg yolks one at a time, beating well after each addition. add vanilla. Mix well. In a sifter, combine the flour, baking powder and salt. Sift the flour mixture directly onto the butter mixture. Reduce the speed to low and beat until well mixed. Divide the dough into four equal portions. Shape each portion into a ball, then flatten the balls into disks. Wrap in plastic wrap and refrigerate overnight (the dough can be prepared up to 3 days ahead). Let it soften slightly at room temperature before continuing. Position a rack in the upper third of an oven and preheat to 350°F. Butter two large baking sheets.

On a lightly floured work surface, roll out a dough disk 1/4 inch thick. Using cookie cutters, cut out desired shapes. Transfer the cutouts to the prepared baking sheets. Gather up and re-roll the scraps and cut out more cookies. Repeat with the remaining dough disks. Bake until the cookies are golden on the edges, about 8 minutes. Transfer the cookies to wire racks and let cool completely.

Decorate the cookies as desired with colored sugars and decorating pens or royal icing. Store in an airtight container at room temperature for up to one week. Makes 24 to 30 cookies, depending on cookie cutter size.

ROYAL ICING

Makes 5-6 cups

Ingredients:

3 egg whites, at room temperature

4 1/2 cups confectioners' sugar

1/2 tsp. cream of tartar

Pinch of salt

A few drops of vanilla extract or fresh lemon juice (optional)

For tinting royal icing, use paste food coloring* (see note below)

Instructions: Using an electric mixer fitted with the whisk attachment, beat the egg whites, sugar, cream of tartar and salt on medium-low speed until blended. If adding vanilla or lemon juice, add it now. Increase the speed to medium-high and continue beating until stiff peaks form and the mixture is nearly triple in volume, 7 to 8 minutes. Remove the bowl from the mixer, cover tightly with plastic wrap and store at room temperature until ready to use. Icing will stay fresh for 4 to 6 hours. Use a pastry bag with tip for piping royal icing decoration. Makes 5 to 6 cups. Note: Paste food colors will tint Royal Icing the richest, deepest hues. Use a clean wooden pick to dip into color, then into icing. Stir to mix. If the colors start to separate, gently massage the pastry bag to remix the icing.

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

2008-11-21T13:09:00.000-08:00

Hosted by Overwhelmed With Joy .

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..

Crock Pot Green Bean Casserole / Slow Cooker Thursday

2008-11-20T09:48:00.000-08:00

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.

Ingredients:
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

Directions:

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

Paula Deen's Corn Casserole / Favorite Ingredients Friday

2008-11-14T09:13:00.000-08:00

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!

Chicken 'n Dumplings/ Slow-Cooker Thursday

2008-11-13T08:06:00.001-08:00

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..

Pinecone Cheese Ball

2008-10-24T09:03:00.000-07:00

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

Ingredients:
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

Instructions:

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.

Turkey Potpie

2008-10-21T09:34:00.000-07:00

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

Watkins Pepper ( to taste)

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.

Autumn Harvest Stew / Slow Cooker Thursday

2008-10-16T05:00:00.000-07:00

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.

Ingredients
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

Directions
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.

Sweet Potato Pie

2008-10-13T19:09:00.000-07:00

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.

Honey Almond Biscotti

2008-10-11T13:33:00.000-07:00

Ingredients
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 www.watkinsonline.com/sjackson

Pumpkin Butter Cupcakes

2008-10-10T07:23:00.000-07:00

Ingredients

2 1/4 cup all-purpose flour

1 tbsp Watkins Baking Powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp Watkins Organic Cinnamon

1/2 tsp Watkins Organic Ginger

1/2 tsp Watkins Organic Nutmeg

1/2 cupbutter, softened

1 1/3 cups sugar

2 eggs

1 cup Watkins Pumpkin Butter

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..

Snickerdoodles

2008-09-28T13:35:00.000-07:00

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..

www.watkinsonline.com/sjackson

Snickerdoodle Mix.

Caramel Apple Biscuit Pops

2008-09-28T09:01:00.000-07:00

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

INGREDIENTS
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)
Icing
1/2 cup firmly packed brown sugar
1/4 cup whipping cream
3/4 cup powdered sugar

DIRECTIONS
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!

www.watkinsonline.com/sjackson

Crescent Chicken Rolls

2008-09-25T12:21:00.000-07:00

Ingredients
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)

FILLING

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)

Directions

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 www.watkinsonline.com/sjackson

Autumn Spice Cake

2008-09-22T20:25:00.000-07:00

Ingredients:
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

Instructions:
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.

www.watkinsonline.com/sjackson

Visit my online catalog.It's not just spices..It's a bunch of stuff!

Amish Brown Sugar Pie

2008-09-21T10:04:00.000-07:00

1 unbaked 8-inch pie shell

1 c. brown sugar

3 tbsp. all-purpose flour

Speck of salt

1 tsp Watkins Vanilla

1(12 oz.) can evaporated milk

2 1/2 tbsp. butter

Watkins Ground cinnamon

Instructions
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

www.watkinsonline.com/sjackson

Chocolate Tea Bread

2008-09-09T12:29:00.000-07:00

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 www.watkinsonline.com/sjackson

Chocolate Pecan Pie Squares/ Favorite Ingredients Friday

2008-08-08T05:30:00.000-07:00

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

Chocolate Pecan Pie Squares

Ingredients

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.

No Bake Lemon Cheesecake

2008-07-30T11:54:00.000-07:00

1 (3oz.) pkg lemon jello

1 cup boiling water

1 (8oz.) pkg. cream cheese

3 tsps. lemon juice

1 tsp. Watkins Vanilla

1 tsp Watkins Lemon Extract

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..

Enjoy!

Wonderful Banana Pudding!

2008-07-20T07:40:00.000-07:00

Ingredients:

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.

Meringue:

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..

Watkins Tomato Basil Bread

2008-06-28T17:47:00.000-07:00

Watkins Tomato Basil Bread

Ingredients

1 pkg Watkins Good Tastings Bread Mix

3 tablespoons Watkins Tomato And Basil Snack & Dip Seasoning

6 oz Tomato Juice

6 oz Beer

Sun Dried Tomatoes ( Optional)

Watkins Cooking Spray

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,

Go To www.watkinsonline.com/sjackson

Slow- Cooker Thursday

2008-06-26T09:17:00.000-07:00

This is for 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...

www.watkinsonline.com/sjackson

Watkins Strawberry Shortcake Delight!

2008-06-14T09:29:00.000-07:00

Ingredients
Serves 4–6

Strawberries
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

Biscuits

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.
Directions

Strawberries

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.

Biscuits
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.

Assembly
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

www.watkinsonline.com/sjackson

Crock Pot Beef Casserole

2008-06-11T19:47:00.000-07:00

2 lb Stewing beef, cubed
Seasoned flour

1 TBSP Watkins Onion Soup

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

Instructions

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

Wilton Muffin Pans & Reynolds Handi-Vac Giveaway!

2008-06-04T19:27:00.000-07:00

WIN THIS NEAT MUFFIN PAN GIFT PACK FROM THE MY WOODEN SPOON WEBSITE....

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

Directions

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 www.watkinsonline.com/sjackson

BBQ Beef & Beans/ For Scrumptious Sunday

2008-05-29T06:30:00.000-07:00

Theme for Fourteenth Edition

"BBQ"

This is hosted by Mercedes Rocks

Ingredients:
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

Preparation:

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..

Watkins Root Beer BBQ Sauce

2008-05-23T16:02:00.000-07:00

Make your BBQ extra special with
Root Beer BBQ Sauce

Ingredients:

2/3 cup Watkins Original Barbecue Sauce Concentrate

1-1/3 cups ketchup

2 tsp Watkins Root Beer Extract

1/2 tsp Watkins Ginger

1/4 tsp Watkins Allspice

Directions:

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

Mexican Wedding Cookies

2008-05-21T14:28:00.000-07:00

Ingredients
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.

Directions
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.

Waldorf Salad

2008-05-19T18:10:00.000-07:00

Ingredients
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.

Mexican Casserole

2008-05-15T11:37:00.000-07:00

Ingredients:
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

1 tsp Watkins garlic powder

5 tortillas

Directions:
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.

Buffalo Wings w/ Blue Cheese Dip

2008-05-09T08:54:00.000-07:00

2 lbs. chicken wings

1 Cup vegetable oil

1/2 tsp. salt

1/2 tsp. Watkins pepper

1/2 C butter

1 tsp. cider vinegar

1/2 - 2 tsp. Watkins Inferno Hot Pepper Sauce

(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. Watkins dry mustard

1/2 tsp. Watkins Black pepper

1/2 tsp. salt

1/3 tsp. Watkins garlic powder

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..

and remember my Watkins Gift Certificate drawing..

Sign up today... It's free and it only takes a minute.

Snacks Made Easy with Watkins Products -- Quick Recipes:

2008-05-09T08:27:00.000-07:00

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....

Coney Island Hot Dog Sauce

2008-05-01T08:19:00.001-07:00

this is for Slow-Cooker Thursday!

3 lbs. ground chuck

1/2 tsp. garlic, minced

3 tsp. Watkins chili powder

3 tsp. Watkins cumin powder

1 tsp. Watkins oregano

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 www.watkinsonline.com/sjackson

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
MyLink http://my.bigcrumbs.com/emeraldrose63
( 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

Apple Pie Cheesecake With Warm Caramel Sauce & glazed pecans

2008-04-29T18:56:00.000-07:00

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???

Ingredients
18 honey graham cracker sheets

1 tablespoon sugar

1/2 teaspoon Watkins ground cinnamon

1/2 cup butter, melted

3 (8-ounce) packages cream cheese, softened

1 cup sugar

3/4 teaspoon Watkins ground cinnamon

1/8 teaspoon Watkins ground nutmeg

3 large eggs

1 (8-ounce) container sour cream

1/2 teaspoon Watkins vanilla extract

1 (21-ounce) can apple pie filling

Directions:

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

Ingredients
1 (14-ounce) package caramels

1 (5-ounce) can evaporated milk

Directions:

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.

Yield
Makes 16 servings

For more fine Watkins products,

Visit my on-line catalog at www.watkinsonline.com/sjackson

My Chocolate Pie

2008-04-28T08:36:00.000-07:00

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

Slow Cooker Thursday & Watkins Gift Certificate Give-AWAY !

2008-04-24T11:52:00.002-07:00

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

MyLink http://my.bigcrumbs.com/emeraldrose63

( 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........

New Orleans Style Hamburgers

2008-04-23T10:09:00.000-07:00

1 1/2 lbs. lean ground beef (or turkey )

3 tbsp. Watkins Mustard

1 tsp. Watkins Blazin’ Cajun Snack & Dip Seasoning

1 tsp. Watkins Onion Salt

3/4 tsp. Watkins Thyme

1/2 tsp. Watkins Oregano

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!

Focaccia

2008-04-16T10:29:00.000-07:00

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

Directions
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.

Chicken Alfredo Pasta

2008-04-14T15:14:00.000-07:00

Ingredients
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
Directions
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

Watkins Grapeseed Oil is the healthiest you can use..

2008-04-12T14:42:00.000-07:00

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

www.watkinsonline.com/sjackson

Lemon Chiffon Cake

2008-04-11T10:07:00.000-07:00

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...

Ingredients:
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...
www.watkinsonline.con/sjackson

Crock Pot Beef Stroganoff

2008-04-09T21:06:00.000-07:00

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...

Granny's Lumberjack Cookies

2008-04-08T20:32:00.000-07:00

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.

Canadian Bacon and Pineapple Pizza

2008-04-07T16:36:00.000-07:00

Ingredients
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
Directions
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...

Chocolate Chess Pie

2008-04-06T14:41:00.000-07:00

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.

Peanut Butter Pie

2008-04-04T13:12:00.000-07:00

INGREDIENTS
1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk

1 tsp Watkins Peanut Butter Extract

1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts

DIRECTIONS
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...

Blue Cheese Spread

2008-04-03T14:10:00.000-07:00

Ingredients
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
Directions
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.

Slow-Cooker Chicken Cacciatore

2008-04-02T09:46:00.000-07:00

Ingredients:

1 3/4 cups Chicken Broth

1 tsp. Watkins Garlic powder

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

Directions:
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!

Watkins Online

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

Blueberry Cobbler

2008-03-30T10:29:00.000-07:00

Ingredients

Cooking Spray

4 cups/1 litre blueberries, fresh or frozen (thawed)

1/2 tsp Watkins Lemon Extract

1 cup all-purpose flour

1/2 cup sugar

1 tsp Watkins Baking Powder

Dash salt

1 tbsp Watkins Original Grapeseed Oil

1 tsp Watkins Original Double-Strength Vanilla

2 egg whites, lightly beaten

2 tbsp sugar

1/4 tsp (more if desired)Watkins Purest Ground Cinnamon

Directions
Preheat oven to 350°F/180°C. Spray a 1-1/2 quart/litre baking dish with Watkins Cooking Spray. Add blueberries and lemon extract; toss lightly. Combine flour, 1/2 cup sugar, baking powder and salt. Mix well, then make a well in center. In measuring cup, combine oil, vanilla and egg whites; mix well. Pour into flour mixture and stir just until moistened. Drop 8 dumplings of dough onto blueberries. Sprinkle with a mixture of remaining sugar and cinnamon. Bake 35 minutes or until bubbly and browned.
Makes 8 servings.

See the Watkins on-line Pantry catalog

Italian Herb Bread

2008-03-28T16:07:00.000-07:00

Ingredients:

1 package Watkins Good Tastings Bread Mix

1 (12 oz) any carbonated beverage (cola or pepsi works well )

1 tbsp Watkins Basil

1 tbsp Watkins Oregano

1 tsp Watkins Garlic Powder

1 tsp Watkins Onion Powder

1/2 cup grated Romano cheese

1 tbsp butter, softened

Preheat oven according to Bread Mix package instructions. Stir together bread mix and carbonated beverage. Mix in basil, oregano, garlic powder, onion powder and cheese. Place mixture on round baking sheet, top with butter and bake 45 to 50 minutes until golden brown.

And REMEMBER....... If you order from me, you will automatically be entered in my Monthly Gift Drawing!

Thanks for checking this out..

Bunches of hugs!

Simple Sweet & Sour Meatball Simmer

2008-03-27T20:03:00.002-07:00

12 oz pkg frozen meatballs
1 pkg frozen stir-fry vegetables(slices green,red and yellow peppers and white onions)
¼ cup apricot jam
¼ cup Catalina Dressing
2 Tbsp. Soy sauce
Watkins ginger
Watkins garlic powder

Combine all ingredients in large skillet.

Cook on medium-high heat 10 minutes, or until meatballs and vegetables are heated through, stirring occasionally.

Serve hot over cooked rice, or pasta,if desired.
Makes 4 servings,1 cup each

Crockpot Spaghetti & Meatballs

2008-03-22T17:07:00.000-07:00

INGREDIENTS:
4 cloves garlic, minced
1 green pepper, finely chopped
4 tablespoons olive oil
1 large (28 oz) can diced tomatoes
1 large (28 oz) can crushed tomatoes
1 small (6 oz) can tomato paste
1 cup of dry red wine
1 tablespoon of Watkins oregano

1/2 tablespoon of Watkins Basil
salt to taste
1 tablespoon sugar
.
Meatballs:
1 pound lean ground beef
3/4 tblsp Watkins Garlic powder

1 tsp Watkins oregano
1 tsp dried Watkins Basil
1/2 cup of Romano cheese
1 tblsp Watkins parsley
1 egg
PREPARATION:
Lightly brown garlic and green pepper in 4 tablespoons of olive oil in a heavy frying pan on the stove. Transfer to crockpot. Add tomatoes, puree, red wine, oregano, basil, salt and sugar.
Mix meatball ingredients thoroughly and form into meatballs. You can either bake these or sauté them in 2 tablespoons of olive oil until brown. Add to sauce and scrape drippings into the sauce also. Stir well and cover. Cook on low for 8 to 10 hours and serve over pasta with Italian bread and more grated Romano.

Honey Spice-Rubbed Pork Tenderloin

2008-03-19T14:50:00.000-07:00

1 pork tenderloin (1 lb.)

1/4 cup KRAFT CATALINA Dressing,

divided 1 tsp. chili powder

1 tsp. Watkins garlic powder

1 tsp. Watkins dry mustard
1/2 tsp. Watkins paprika

1/4 tsp. Watkins thyme

1 Tbsp. honey

PREHEAT oven to 425ºF. Brush meat with 2 Tbsp. of the dressing. Mix dry ingredients; rub onto meat. Place in baking pan. Mix remaining 2 Tbsp. dressing and honey; set aside.BAKE 15 min.; brush with dressing mixture. Bake an additional 10 min. or until cooked through (160ºF).REMOVE meat from oven; cover with foil. Let stand 5 min. before slicing.
This recipe is from the Kraft Food & Family Magazine, only I have substituted the seasonings with Watkins seasonings..Yummy!

Glazed Ham for Easter

2008-03-18T10:11:00.000-07:00

1 (3 lb.) Extra-Lean Ham

1/2 Cup Unsweetened Apple Juice

1/2 Cup Apricot Spreadable Fruit

2 Tbsp. Watkins German Mustard

1 teas. Watkins Parsley Flakes

Preheat oven to 350 degrees. Spray an 8 x 8 inch baking dish with Watkins Cooking Spray. Evenly arrange ham in prepared baking dish. In a small bowl, combine apple juice, spreadable fruit, mustard, and parsley flakes. Evenly spread glaze mixture over ham. Bake for 30 minutes, basting occasionally. Place baking dish on a wire rack and let set for 5 minutes. Cut into 12 (1/3 inch) slices.

Makes 12 servings.

Pineapple Upside Down Cake

2008-03-17T12:26:00.000-07:00

1/3 c butter

2/3 c sugar

2 eggs (divided)

2/3 c water

1 1/2 c flour (sifted)

3 tsp Watkins baking powder

1/3 tsp salt

1/2 tsp Watkins vanilla

4 tblsp butter

1 c brown sugar

(light) canned or fresh fruit pineapple

10-12 whole cherries (no stems)

Directions:

Cream butter, add sugar, beaten egg yolks & vanilla. Sift together flour, baking powder, salt and add to mixture alternately with water. Fold in stiffly beaten egg whites. While making cake batter, melt butter and brown sugar, when thick, Line the bottom of the cake pan with the pineapple rings and put a cherry in the middle of each ring(like the picture). Make sure to cut up some of the pineapple into chunks to mix in with the batter. Pour batter over fruit and bake about 35 minutes in moderate oven (325 F). Remove to dish, turning upside down so that the fruit will be on top. Serve hot with hard sauce or whipped cream.

Hard Sauce

3/4 c butter

1 c powdered sugar (sifted)

1 tsp Watkins vanilla

Watkins Nutmeg

Cream butter, add sugar, beat well. Add vanilla. Pack smoothly in small dish, add nutmeg. Chill until ready to use.

Recipe From: Watkins Cook Book 1938

Order your Watkins products today..

at www.watkinsonline.com/sjackson

Bacon Horseradish Bundles

2008-03-16T12:26:00.000-07:00

Ingredients
1 cup sour cream

3 tbsp Bacon & Horseradish Snack & Dip Seasoning
8 slices bread (white or pumpernickel)

8 slices center cut bacon (not thick cut)

1/3 cup finely-diced ham

Cooking Directions
Mix sour cream and Snack & Dip Seasoning and refrigerate at least one hour to enhance flavor. Trim crust off of bread, keeping the bread a square shape. Combine ham with dip mixture and spread on bread. Bring together two opposite corners of the bread and wrap bacon around middle, securing the bundle with a toothpick. Bake at 425°F for 6 to 8 minutes or until bread is toasted and bacon begins to crisp.

Don't forget!

All customers that order through me, in the month of March will be entered in a drawing for Watkins Original Body Care Kit.

Want to become an associate? 09830 Watkins Membership Package
Cost - $39.95
Receive a 25% to 39% Discount on Watkins Products
Business Support
Incentive Programs
Online Catalog, Recipes, Reports and Ordering System
1 Year Membership ($30 annual membership fee after the 1st year)

Order your Watkins Products today. See the On-Line Catalog!

Watkins Chocolate Oatmeal Drop Cookies

2008-03-15T15:43:00.000-07:00

These cookies:
* take about 10 minutes to make
* are delicious
* don't require baking (just microwave)
Chunky peanut butter makes these cookies taste best.
We've also found that the oatmeal that takes 5 minutes to cook (per instructions on box) is far superior to the type that takes less time.

Ingredients:
1 1/2 cups white sugar
1/4 cup Watkins Vanilla Dessert Mix
1/2 cup milk
1/2 cup butter or margarine
1/2 cup peanut butter
1/4 cup Watkins Baking Cocoa
3 1/2 cups quick-cooking rolled oats
1 teaspoon Watkins Vanilla Extract
1/2 teaspoon Watkins Coconut Flavor

Directions:
Combine sugar, Vanilla Dessert Mix, milk, and butter in 2-quart glass mixing bowl. Microwave (high), uncovered, 4 to 5 minutes or until mixture thickens and boils, stirring twice. Add remaining ingredients; mix until combined. Drop by rounded teaspoonfuls onto waxed paper. Let stand uncovered about 2 hours or until set. Store loosely covered. Makes 5 dozen cookies.
To purchase quality Watkins products , Visit my website
at www.watkinsonline.com/sjackson

Cinnamon Sticky Buns

2008-03-14T16:15:00.000-07:00

Ingredients
1/3 cup butter or margarine, melted, divided

1/2 cup brown sugar

1/2 cup chopped walnuts or pecans

1 tbsp water

1/2 cup sugar

1-1/2 tsp Purest Ground Cinnamon

2 cans (10 oz) refrigerated regular or buttermilk biscuits

Cooking Directions
Combine 2 tbsp melted butter, brown sugar, nuts, and water and place in bottom of a 10-inch bundt pan. Mix sugar and cinnamon together. Dip each biscuit lightly into remaining melted butter, then into sugar/cinnamon mixture. Place each biscuit on end in bundt pan. Pinch tips or sides of biscuits slightly together (this helps prevent ring from falling apart when served.). Bake at 400ºF for 20 to 25 minutes. After baking; turn out on plate. Serve immediately.Makes 10 servings.

Cookies and Cream Cake

2008-03-12T18:21:00.000-07:00

3 Eggs
1 teas. Watkins Double-Strength Vanilla Extract
1 Cup Milk
1/2 Cup Butter
1 1/2 Cups Sugar
1 teas. Salt
1 Tbsp. and 1/2 teas Watkins Baking Powder
2 Cups Flour

Spray a 9 X 13 inch pan with Watkins Cooking Spray. As listed, beat all ingredients together on medium speed, beating 1 minute after each addition. Bake at 350 degrees for 40-45 minutes. Cool cake. Prepare frosting by combining 1 cup broken cookie pieces and 2 cups frozen whipped topping that has been thawed. Spread the frosting onto cake. Line the edges of the cake's top with whole cookies.

Corn Chowder

2008-03-11T14:45:00.001-07:00

Original Body Care Kit

Watkins Sampler Kit is the perfect way to try some of our most popular products. All packaged in a sturdy, reusable logo-bag. Great for travel or gift giving.
Includes:
Lemon Cream Shea Butter (20 g/.7 oz.)
Mango Shea Butter (20 g/.7 oz.)
All-Natural Lavender Hand and Cuticle Salve(7 g/.25 oz.)
All-Natural Lemon Hand and Cuticle Salve(7 g/.25 oz.)
Aloe & Green Tea Hand & Body Lotion(29 mL/1 fl. oz.)
Vanilla Hand & Body Lotion (29 mL/1 fl. oz.)
Peppermint Foot Cream (29 mL/1 fl. oz.)
Pure Lemon Body Oil (29 mL/1 fl. oz.)
Reusable bag
US $18.99 Value

Any of My Watkins customers that places an order in the month of March will be entered in the drawing for the above Original Body Care Kit..

Check-Out the Watkins On-line catalog

Corn Chowder

Ingredients
1/2 cup chopped celery

2 green onions, sliced

2 tbsp butter

3 cups water, divided

1 cup peeled, diced potatoes

2 tsp Chicken Soup & Gravy

1/2 tsp Soup & Vegetable Seasoning

1/8 tsp Black Pepper

12 oz 1/2 cup Cream Soup & Gravy

1/4 cup all-purpose flour

1 cup milk

1 can (8 oz) cream-style corn

Cooking Directions
In large saucepan, sauté celery and onions in butter until tender. Add 1-1/2 cups/375 mL water, potatoes, Chicken Soup Base and seasonings. Cook over medium heat until potatoes are tender. Combine Cream Soup Base and flour; stir in milk and remaining water. Add slowly to vegetables, stirring well. Add corn and bring nearly to boiling, stirring frequently; do not boil. Garnish with additional green onion slices, if desired. Makes 6 servings.

The Winner Is.....

2008-03-08T12:22:00.001-08:00

The Winner of My Watkins Easter Basket Giveaway is

Renie Burghardt of Renie Burghardt's World!Congratulations, Renie!

And Thank you to all that participated !

I got a great response, so I hope to do another one again soon..

Bunches of hugs!

Lemon Poppy Seed Cake

2008-03-08T08:36:00.000-08:00

3/4 Cup Butter
6 Eggs
1/3 Cup Milk
1 teas. Watkins Double-Strength Vanilla Extract
1 teas. Watkins Lemon Extract
Watkins Lemon Peel
1 Package Lemon Poppy Seed Cake Mix

Glaze:
1/2 Cup Sugar
1/2 Cup Lemon Juice

Preheat oven to 350 degrees F. Butter an 8- to 9-cup Bundt pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating after each addition. Add the milk, extracts, and lemon zest. The mixture will look curdled. Add the Cake Mix, and continue to beat on medium speed for 3 to 4 minutes until mixture is smooth. Pour the batter into greased pan and bake for 45 to 55 minutes. Glaze: Combine sugar and lemon juice in a small saucepan over medium heat, and bring to boil for 3 minutes. When cake is removed from oven, poke cake all over with a wooden skewer and brush glaze over cake. Let the cake stand for 1 hour and remove from pan to cool on a wire rack. Wrap the cake in plastic wrap.

Today, I will draw a winner of the Watkins Easter Basket Gift Basket!
I will announce the winner this evening!

Good Luck to all those that entered.
I hope to have more giveaways throughout the year!

Hazelnut Toffee Pie

2008-03-05T13:46:00.000-08:00

Ingredients 1 Vanilla Pie Filling recipe made with Vanilla Dessert Mix per package directions; cool to room temperature, stirring occasionally
1 container (8 oz/227 g) frozen whipped topping, thawed
1/2 tbsp/7.5 mL Hazelnut Extract—Trial Mark, 2 oz.
4 bars (1.4 oz/40 g) chocolate-covered English toffee, coarsely chopped
1 ready-made graham cracker pie crust
1/3 cup/80 mL caramel ice cream topping

Cooking Directions Fold whipped topping, extract and candy into cooled pie filling; set aside. Spread ice cream topping on bottom of crust; top with pie filling mixture. Freeze four hours or until set. Store leftovers in freezer. Let pie stand at room temperature for 15 minutes or until pie can be easily cut. Garnish, if desired, with whipped topping and chopped English toffee candy.

Makes 8 servings.

Countdown to the Giveaway!

2008-03-04T21:06:00.000-08:00

Okay, Sweet Peeps.. Just a few more days to enter...

I have decided to have a Watkins Easter Gift Basket Giveaway!
Above is a photo of the gift basket. This is a $43.63 VALUE!

Here are the contents:

(1) Watkins Cinnamon Cocoa (6.7 oz.)

(1) Watkins Lavender Firming Lotion (11 fl.oz.)

(1) Watkins Gentle Facial Cleanser (3.4 fl.oz)

(1) Watkins Peppermint Room Freshener (4 fl.oz.)

(1) Menthol Eucalyptus Room Freshener (1 fl.oz.)

(1) Watkins Roasted Garlic Snack & Dip Seasoning(4.2oz)

(1) Watkins Shortbread Cookie mix (12oz.)

This giveaway is open to all U.S. and Canada Residents!
~
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

3. E-mail me your e-mail address.(mine is emeraldrose63@yahoo.com)

If you order Watkins products from me, you will automatically be entered in the drawing for the basket. Reference my ID# 367131 when ordering.

The Deadline to enter in March 8th, 2008 at noon, Central time.

I will post the winner soon after that..

Good Luck, Sweet Peeps!

Watkins Organic Coffee

2008-03-02T18:47:00.001-08:00

Enjoy a terrific cup of coffee while making the world a better place! Only the finest Arabica coffee beans are purchased at fair prices from farmers who nurture their land and provide dignified working conditions for their employees. 100% of the profits go to support positive youth programs in North America and Central America.

Organic French Roast Authentic dark roast flavor that finishes on a sweet note

Organic Breakfast BlendSmooth and rich medium roast coffee spiked with French Roast. Organic Sumatra Famous for low acidity, with sweet, syrupy body, hints of molasses, cocoa,
Organic Swiss Gold Decaf Pure-genuine, fully developed flavor that finishes sweet and clean.

• Arabica beans: This species of coffee is much more rich and flavorful than the Robusta variety found in cheaper brands. Arabica beans mean premium coffee!

• Fair Trade/Equal Exchange: This seal means that farmers who grow these beans are given a fair price in exchange for their labor and providing a better quality of life in their community.

• Helping youth: All of Watkins corporate profits go to Rock Solid Youth, providing a solid foundation and positive programs for young people.

Help Watkins and Rock Solid Youth build a lasting future for youth…one cup at a time.

Bacon & Onion Stuffed Mushrooms

2008-03-02T17:57:00.000-08:00

Ingredients
24 whole snow cap mushrooms

Original Grapeseed Oil

2 tbsp Bacon & Onion Snack & Dip Seasoning

8 oz cream cheese, softened

2 tbsp chopped chives

Directions
Remove stems from mushrooms; brush caps with oil. Stir seasoning into cream cheese; fill opening where mushroom stem was removed with mixture. Bake on cookie sheet at 350°F for 10-15 minutes. Remove from oven; sprinkle with chives.

Click Here for Printable Version

Watkins Easter Gift Basket Giveaway!

2008-03-01T14:41:00.000-08:00

I have decided to have a Watkins Easter Gift Basket Giveaway!
Above is a photo of the gift basket. This is a $43.63 VALUE!

Here are the contents:

(1) Watkins Cinnamon Cocoa (6.7 oz.)

(1) Watkins Lavender Firming Lotion (11 fl.oz.)

(1) Watkins Gentle Facial Cleanser (3.4 fl.oz)

(1) Watkins Peppermint Room Freshener (4 fl.oz.)

(1) Menthol Eucalyptus Room Freshener (1 fl.oz.)

(1) Watkins Roasted Garlic Snack & Dip Seasoning(4.2oz)

(1) Watkins Shortbread Cookie mix (12oz.)

This giveaway is open to all U.S. and Canada Residents!
~
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

3. E-mail me your e-mail address.(mine is emeraldrose63@yahoo.com)

If you order Watkins products from me, you will automatically be entered in the drawing for the basket. Reference my ID# 367131 when ordering.

The Deadline to enter in March 8th, 2008 at noon, Central time.

I will post the winner soon after that..

Good Luck, Sweet Peeps!

Lemon Pound Cake

2008-02-28T21:19:00.000-08:00

5 Cups All-Purpose Cake Mix
1/4 Cup Vegetable Shortening
1 Cup Sugar
1 Cup Milk
5 Eggs
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!

Watkins Easter Gift Basket Giveaway!

2008-02-25T08:34:00.000-08:00

I have decided to have a Watkins Easter Gift Basket Giveaway!
Above is a photo of the gift basket. This is a $43.63 VALUE!

Here are the contents:

(1) Watkins Cinnamon Cocoa (6.7 oz.)

(1) Watkins Lavender Firming Lotion (11 fl.oz.)

(1) Watkins Gentle Facial Cleanser (3.4 fl.oz)

(1) Watkins Peppermint Room Freshener (4 fl.oz.)

(1) Menthol Eucalyptus Room Freshener (1 fl.oz.)

(1) Watkins Roasted Garlic Snack & Dip Seasoning(4.2oz)

(1) Watkins Shortbread Cookie mix (12oz.)

This giveaway is open to all U.S. and Canada Residents!
~
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

3. E-mail me your e-mail address.(mine is emeraldrose63@yahoo.com)

If you order Watkins products from me, you will automatically be entered in the drawing for the basket. Reference my ID# 367131 when ordering.

The Deadline to enter in March 8th, 2008 at noon, Central time.

I will post the winner soon after that..

Good Luck, Sweet Peeps!

Watkins Snack & Dip Seasonings

2008-02-23T14:09:00.001-08:00

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)

Tips:

*** 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.

Order your dip mix today!

Slow Cooker Pork Roast

2008-02-21T12:01:00.000-08:00

INGREDIENTS
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

DIRECTIONS
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

Chile-Cheese Corn Bread

2008-02-18T21:20:00.000-08:00

Ingredients
1 cup yellow cornmeal

3/4 cup all-purpose flour

2 tsp Watkins Baking Powder

1/2 tsp Watkins Garlic Salt

1/4 tsp Watkins Black Pepper

6 oz (1/2 cup ) sour cream

3 tbsp jalapeno mustard

2 eggs

1/4 cup vegetable oil

2 cups (8 oz) shredded reduced-fat Cheddar cheese

1 can (8.5 oz.) cream-style corn

1 can (4 oz) chopped green chiles

1 jar (2 oz) chopped pimento

Cooking Directions
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.

Delicious Cheese Soup

2008-02-15T21:52:00.000-08:00

Ingredients
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

1/2 cup margarine or butter
2/3 cup all-purpose flour
2/3 cup Watkins Cheese Soup & Gravy base

5 cups milk
To taste, Watkins Black Pepper

Directions
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.

Annie Betty's Chocolate Pound Cake

2008-02-13T10:06:00.000-08:00

3 Cups Flour

1/2 teas. Salt

1 teas. Watkins Baking Powder

1 Cup Margarine

1/2 Cup Shortening

3 Cups Sugar

5 Eggs

2 teas. Watkins Double-Strength Vanilla Extract

1/2 Cup Watkins Baking Cocoa

1 Cup Milk

Powdered Sugar (optional)

Directions:

Heat oven to 325 degrees. Spray Bundt pan with Watkins Cooking Spray. Sift flour, salt and baking powder together; set aside. Cream margarine, shortening and sugar until fluffy. Add eggs, vanilla and cocoa; beat until smooth. Add sifted dry ingredients alternately with milk, beginning and ending with dry ingredients. Mix well. Remove 2 cups batter, and make cupcakes. (Bake the cupcakes while cake is baking, but bake them only 30-45 minutes.) Pour remainder of batter into prepared Bundt pan. Bake in preheated oven at least 1 hour, or until done. Let cake stand in pan for about 30 minutes; then invert onto wire rack. Powdered sugar may be sifted on top just before serving. (Sugar turns brown if put on in advance.) This cake is even better 1 or 2 days after it is made, as it becomes moister. This cake freezes well.

Mississippi Mud Cake

2008-02-10T14:07:00.000-08:00

2 Cups Sugar

1 Cup Soft Margarine

4 Eggs

1 1/2 Cup Plain Flour

1/3 Cup Watkins Baking Cocoa

2 teas. Watkins Vanilla Extract

1/4 teas. Salt

1 1/2 Cups Chopped Pecans

1 Small Bag Marshmallows

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.

Icing:

1 Stick Margarine

1/3 Cup Watkins Baking Cocoa

1 Box Confectioners Sugar

1/2 Cup Evaporated Milk

1 teas. Watkins Vanilla

Dash Salt

1 Cup Pecans

Mix together and spread on cake when cool.

Watkins One Egg Lemon Cake

2008-02-09T19:58:00.000-08:00

1 c. sugar

1 egg3 tbsp. Crisco

2 c. sifted flour

2 tsp. baking powder

1/4 tsp. salt

1 tsp. Watkins lemon extract
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.

NOTE: This is from an old Watkins cookbook that my 4 kids learned to cook by.

Fireside French Apple Pie

2008-02-08T13:18:00.000-08:00

Ingredients

Pastry dough for 10-inch pie crust

3/4 cup sugar

1/4 cup all-purpose flour

2 tbsp Watkins Butterscotch Dessert Mix

1-3/4 tsp Watkins Apple Bake Seasoning

1/4 tsp salt

8 cups peeled, cored and thinly-sliced tart apples (Greening, Granny Smith, Rome Beauty or Winesap)

1/2 cup all-purpose flour

1/2 cup brown sugar

1/2 cup chopped pecans

1/4 cup butter

Directions
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.

Makes 10 servings.

Homemade Cinnamon Rolls

2008-02-05T16:10:00.000-08:00

About 15 minutes before baking, preheat oven to 350°F

Ingredients

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
2 eggs
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

White Bean Chili

2008-02-02T10:42:00.000-08:00

3-1/2 cups water

3 cans (16 oz each) Great Northern beans, undrained

1 cup chopped onion

2 cans (4 oz each) chopped green chiles

2 Tbsp Watkins Chicken Soup and Gravy Base

2 tbsp Watkins Chili Seasoning

1 1/2 tsp Watkins Garlic Flakes
1/2 tsp Watkins Oregano

Watkins Black Pepper , to taste

1 lb skinless, boneless chicken breasts, diced into cubes

Directions:

Combine all ingredients in large kettle or Dutch oven; bring to a boil. Reduce heat and simmer 20 to 25 minutes or until chicken and onions are tender.
Serve hot. Makes 6 servings.

Enjoy! Great for Super Bowl Sunday!

Easy Oven-Baked Split Pea Soup

2008-01-31T21:22:00.000-08:00

Ingredients

1 package (16 oz) dried split peas

8 cups water

1-1/2 cups sliced carrots

1-1/2 cups sliced celery

2 tbsp Onion Flakes

2 tsp Thyme

2 tsp Chicken Soup & Gravy

1 tsp Celery Seed

1/4 tsp, or to taste Black Pepper 6 oz

1 Bay Leaves

1 pound fully-cooked smoked kielbasa sausage, sliced 1/4-inch thick then cut in half
Directions

Rinse peas under cold water. In a large oven-proof kettle or Dutch oven, combine all ingredients except sausage. Bake, covered, at 350°F/180ºC for 2 hours, stirring occasionally. Add sausage, bake 30 minutes more or until peas are tender and sausage is heated through; remove bay leaf before serving.

Makes 8 servings.

Note from Kitchen: If a thinner soup is desired, more water may be added.

Chicken & Broccoli Puff Casserole

2008-01-27T17:35:00.000-08:00

2 Cups Cubed Cooked Chicken
1/4 Cup Milk
1/8 teas. Watkins Black Pepper
1 Recipe Cooked of Watkins Mushroom Soup (2 Cups)
1 Package (10 oz.) Frozen Broccoli Cuts, thawed and drained
1 Cup Milk
3 Eggs
1-1/3 Cups Pie Crust Mix or 1 Pie Crust Stick
1/2 Cup Shredded Cheddar Cheese

Grease 2 quart casserole. Mix chicken, 1/4 cup milk, pepper, soup and broccoli in a 2 quart Saucepan. Heat over medium heat stirring occasionally until hot; keep warm. Place 1 cup milk, the eggs and pie crust (or crumbled stick) in blender container. Cover and blend on high for 20 seconds. ..stopping to scrape sides. Pour chicken mix into casserole dish. Pour pie crust mixture over top. Bake for 35-40 minutes until top is brown and puffy. . . . .Sprinkle with cheese. Serve warm. Serves 8-10

Dilled Vegetable Salad

2008-01-24T21:05:00.000-08:00

Ingredients

1 pound fresh green beans

1 small head cauliflower, cut into small florets

1 small red onion

3 small radishes, thinly sliced

1/3 cup of corn off the cob

3/4 cup Watkins Original Grapeseed Oil

1/4 cup white wine vinegar

2 tbsp Watkins Dill

2 tsp Watkins Italian Seasoning

2 tsp Watkins Red Pepper Flakes

1/2 tsp Watkins Garlic Granules

1/4 cup feta cheese, crumbled

Cooking Directions

Wash vegetables with Watkins Fresh Wash. Cut ends off beans and cut cauliflower into small florets. Steam beans and cauliflower until crisp-tender, being careful not to overcook the cauliflower. Cut red onion into thin rings. In a small bowl, combine oil, vinegar and seasonings. Pour over vegetables and refrigerate for at least 3 hours or overnight. Top with feta cheese before serving.

Other uses for Dill Dressing:

Be sure to make extra dressing; it keeps well in the fridge and can be used to enhance other quickly-prepared ingredients for side dishes in the coming days. Here are some ideas:

Combine dressing with feta cheese and serve with pita slices or wedges.•Roast bell peppers, slice and toss with dressing to use on bruschetta (or use tomatoes). •Roast tomatoes, slice and toss with dressing to use as a warm salad or side dish (or use bell peppers). Add feta or Parmesan cheese, if you like.

Hummingbird Cake

2008-01-18T19:36:00.000-08:00

Ingredients Hummingbird Cake:

3 cups all-purpose flour
2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp Watkins Cinnamon
3 eggs, beaten
1 cup vegetable oil or Watkins Original grapeseed oil
1-1/2 tsp Watkins Original Double Strength Vanilla Extract
1 tsp Watkins Butter Extract
1 can (8 oz) crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas

Frosting (recipe follows)
1/2 cup chopped pecans

Frosting:
1 package (8 oz) cream cheese, softened
1/2 cup butter or margarine, softened
3-1/2 cups powdered sugar

Cooking Directions

Combine flour and next four ingredients in large bowl; mix well. Stir in eggs, oil and extracts; stir until dry ingredients are moistened, do not beat. Fold in crushed pineapple, pecans, and bananas. Spoon batter into three greased and floured 9-inch round cake pans.
Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 20 minutes, remove from pans and cool completely. Spread frosting between layers, on top, and sides of cake. Sprinkle with chopped pecans. Refrigerate at least 24 hours before serving; the flavors will blend and intensify upon standing.

Frosting: Combine cream cheese and butter, beating until smooth. Add powdered sugar and extract; beat until light and fluffy.

Cream Of Potato Soup

2008-01-13T15:13:00.000-08:00

Make medium white sauce according to package directions on Watkins Cream Soup Base.
Simmer 1 cup diced potatoes,
1/3 cup chopped celery,
¾ cup chopped onion in 1 ½ cups water.

Do Not Drain. Add ¼ teaspoon Watkins Dry Mustard and a dash of Watkins Black Pepper to the medium white sauce. Add white sauce to simmered vegetables.
Bring to a full boil stirring constantly.
Makes 6 servings

Garnish with chives or shredded cheese

Beef Stew

2008-01-13T15:07:00.000-08:00

Ingredients:

3/4 teaspoon coarse salt, divided

1/2 teaspoon Watkins pepper, divided

1 pound boneless flank steak, cut into small chunks

1/4 cup all purpose flour

3 teaspoon olive oil, divided

1 1/2 cups coarsely chopped red onion

8 ounces sliced white mushrooms

3 cups Watkins beef broth

4 teaspoons tomato paste

3-4 large thyme sprigs

1 large bay leaf

1 pound baby white potatoes, unpeeled, cut in quarters

8 ounces baby carrots

4 teaspoon finely chopped parsley

Instructions:

In a heavy zip lock bag place the flour, 1/2 teaspoon salt and 1/4 teaspoon of pepper. Close and shake to incorporate all ingredients together. Add meat to bag and shake to completely coat the meat. Add 2 teaspoons of oil to a large Dutch oven. Heat over high heat until oil is hot. Add meat and brown about 3 minutes per side. Remove meat. Add onions and mushrooms to oil. Cook until onion is soft about 5 minutes. Add broth, tomato paste, salt and pepper. Whisk until all ingredients are combined. On medium high heat bring mixture to a boil. When begins to boil add bay and thyme. Continue boiling until it becomes a rapid boil. Add potatoes, carrots and meat to boiling liquid. Reduce heat to medium, cover and simmer approximate 15 minutes. Remove bay leaf and thyme before serving.

Chicken Salad

2008-01-09T11:34:00.000-08:00

1 large chicken breast, baked (shredded in small pieces)

2 large hard boiled eggs (chopped up fine)

1/2 to 3/4 cup mayonnaise

1/4 tsp. Watkins Chicken Seasoning

1/8 tsp. Watkins Onion Granules

3 shakes Watkins Celery Seed

2 shakes Watkins Deli Seasoning

5 shakes Watkins Omelet & Souffle Seasoning

Shredded carrot pieces, optional

Mix all spices and seasonings with mayonnaise. Add chicken and eggs. Sprinkle top with Chicken Seasoning or Watkins Paprika.

Order seasonings at Watkins Online

Watkins Natural-Based Home Care Products

2008-01-08T16:30:00.000-08:00

Watkins home care products offer a comprehensive line of enviroment-friendly home care products will help keep your home and environment free from toxic chemicals that are often added unnecessarily to ordinary products. From laundry detergent that is dye and fragrence free, to soy-based candles, Watkins offers products that fit your lifestyle.

Our popular line of quality Watkins home care products includes Organic Cleaner, Degreaser, Watkins Laundry Detergent, Pre-Wash Stain Remover, Laundry White, Carnauba Palm Lemon Furniture Polish, Odor Zap, Odor Chek, Tube and Tile Cleaner, Bathroom Cleaner Plus, Watkins Insect Repellents, Bio Drain Opener, Premium Room Fresheners, Premium Scented Candles, Non-Aerosol Air Enhancers, and much more! Watkins has a solution for just about any home care need.

Watkins will help you keep your home clean and fresh. The dreaded chore of cleaning and maintaining your home can actually be a pleasure using these products!
Here's the Link. Please mention my Associate number when ordering.. ID# 367131
Order at Watkinsonline.com

Watkins Laundry Detergent

Watkins laundry detergent is formulated for discerning consumers who desire not only clean clothes, but also an environmentally friendly product. Our detergent has a concentrated, biodegradable, phosphate-free formula that delivers a low cost per wash competitive with regular store brands.
For those with sensitive skin or allergies, you’ll be happy to know that Watkins laundry detergent is dye and fragrance free! It is perfect for washing delicates as well as heavy-duty use on tough dirt and stains. It works very well in either hot or cold water, and includes built-in fabric softener to reduce static cling (not to mention saving you money).
In most locales, you can use only half a scoop for each load. This will give you 80 loads from one box! If you have really hard water you might need to use a whole scoop but try it with a half and work your way up, if necessary. You'll find it washes great and will save you money.
Formulated to work in the new HE washing machines with 1/2 scoop.
Great to use for baby's clothes and bedding, babies don't need to be exposed to all those perfumes and chemicals. Most "baby" soaps and detergents are full of chemicals and perfume, not to mention over-priced.
It's a water softener, fabric softener, detergent all in one!
Not only do you save money on cleaner clothes using Watkins Laundry Detergent, but you will also save money on your clothes since there's less wear and tear on them with fewer rinse cycles. There are no fillers, phosphates, dyes, and perfumes to damage the fabric!

Happy New Year! 2008

2008-01-07T07:29:00.000-08:00

Since people are starting their New Year's with healthy eating, I'm going to try to put healthy recipes on here.. I may sneak in one that is , well not really diet food once in a while. I have started a diet. I'm watching my calories..

I hope all of you have a Great and Prosperous new Year!

Light Pimiento Cheese-Stuffed Celery

Ingredients
1 1/4 cups light mayonnaise

1 (4-ounce) jar diced pimiento, drained

1 teaspoon Worcestershire sauce

1 teaspoon finely grated onion

1/4 teaspoon Watkins pepper

1 (8-ounce) blocks 2% reduced-fat sharp Cheddar cheese, finely shredded

6 celery ribs, cut into 4-inch pieces

Garnish: paprika

Preparation

Stir together light mayonnaise and next 4 ingredients in a medium bowl. Stir in cheese.
Spread 1 tablespoon cheese mixture into each celery rib. Garnish, if desired.

Note: Store remaining pimiento cheese mixture in an airtight container in refrigerator up to 1 week.
Yield
Makes about 3 cups pimiento cheese (serving size: 4-inch piece of celery with 1 tablespoon pimiento cheese)

Nutritional Information
CALORIES 54(68% from fat); FAT 4.1g (sat 1.8g,mono 0.0g,poly 0.0g); PROTEIN 2.5g; CHOLESTEROL 9mg; CALCIUM 75mg; SODIUM 147mg; FIBER 0.4g; IRON 0.1mg; CARBOHYDRATE 1.5g

Order ingredients at Watkins Online

Candy Cane Cookies

2007-12-19T19:33:00.000-08:00

1 cup butter or margarine

1 cup sifted confectioners sugar

1 egg

1-1/2 teaspoon Watkins almond flavoring

3/4 teaspoon peppermint flavoring

1 teaspoon Watkins vanilla extract

2 1/2 cups all purpose flour

1 teaspoon salt

1/2 cup crushed peppermint candy

1/2 cup white sugar

Preheat oven to 375 F. Mix butter sugar, egg, and flavorings thoroughly. Add flour and salt, Mix well. Shape dough into a disk and wrap with plastic wrap; chill for at least 2 hours or until easy to handle. Roll into 4 inch strips; place on baking sheet. Curve top down to form handle or cane. Bake 9 minutes. While still warm, remove from pan and sprinkle with candy and sugar mixture. Dough may be divided in half and colored with 1/2 teaspoon red food coloring if desired. Roll each color into strips, place side by side, press together lightly and twist like a rope.

Baked Potato Soup

2007-11-27T12:04:00.000-08:00

2 Large Baking Potatoes (8 Oz.each)

3 Tbsp. Thinly Sliced Green Onions

1/3 Cup Margarine or Butter

1/3 Cup All-Purpose Flour

1/4 teas. Watkins Dill

1/4 teas. Salt

1/4 teas. Watkins Black Pepper

4 Cups Milk

3/4 Cup Shredded Cheddar Cheese

3 Tbsp.Thinly Sliced Green Onion

4 Slices Bacon (crisp-cooked, drained and crumbled)

Scrub potatoes thoroughly with a brush; Pat dry. Prick potatoes with a fork. Bake in 425 degree oven for 40 to 60 minutes or till tender. let cool. cut potatoes in half lengthwise; Gently scoop out each potato. Discard potato skin. In a large saucepan cook 3 tablespoons green onions in margarine or butter till tender; Stir in flour, dill, salt and pepper. Add milk all at once. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Add potato pulp and 1/2 cup of the shredded cheese; Stir till melts. Garnish each serving with remaining shredded cheese,3 tablespoons green onions,and bacon, sour cream and chives..whatever delights you.... Makes 6 side-dish servings.

Pecan Pie

2007-11-12T18:04:00.000-08:00

3 eggs, slightly beaten
1 cup light Karo syrup
1 cup sugar
2 tablespoons melted butter or margarine
1 teaspoon Watkins vanilla flavoring
1 ½ cups chopped Pecans

Mix all ingredients. Blend well. Pour into unbaked 9" pastry shell. Bake 350° for 50-55 minutes or until set in center.

Marbled Pumpkin Cheesecake

2007-11-05T14:48:00.000-08:00

Ingredients
1-1/2 cups gingersnap cookie crumbs (about 32 cookies)

1/4 cup unsalted butter, melted

2 packages (8 oz each) cream cheese, softened

3/4 cup sugar, divided

1 tsp Original Double-Strength Vanilla

3 eggs

1 cup canned or cooked pumpkin

1-1/2 tsp Pumpkin Pie Spice

Directions
Preheat oven to 400°F. Combine crumbs and butter. Press firmly over bottom and up sides of pie plate. Bake for 5 minutes; remove from oven and let cool. Reduce oven temperature to 325°F. In large mixer bowl, beat cream cheese, 1/2 cup sugar and vanilla until blended. Beat in eggs one at a time. Reserve 1 cup batter. Add remaining sugar, pumpkin and Pumpkin Pie Spice to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marbled effect. Bake for 45 to 50 minutes or until cheesecake springs back lightly when slightly touched. Loose cheesecake from rim of pan. Let cool to room temperature, then chill.

Makes 12 servings.

Get Together Goodies for Grown ups...

2007-10-25T06:06:00.000-07:00

Starting at the loaf of bread cake at top and going clockwise: vegetable skewers, spinach dip, olives stuffed with sun-dried tomatoes, pepperoni bread, cheese, homemade-ish onion dip, and crackers. On the stove was a pot of homemade Chicken Noodle soup.

visit http://www.watkinsonline.com/

Tell them I sent you.. My associate number is # 367131