Pineapple Upside Down Cake

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

10-12 whole cherries

1 c brown sugar (light)

canned or fresh fruit pineapple slices

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 add cut pineapple slices.Put a cherry in the center of each pineapple slice.

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.

Cheese Danish

2 Packages Refrigerated Crescent Rolls (8 Rolls Each)
16 oz. Cream Cheese, softened
1 1/2 Cups Sugar, divided
1 Egg
1 teas. Watkins Vanilla Extract
1/2 Cup Butter or Margarine, melted
1 teas. Watkins Cinnamon
1 Cup Chopped Pecans

Preheat oven to 350º. Spray a 13x9 inch baking dish with Watkins Cooking Spray. Unroll one can of crescent rolls and press in to the bottom of the baking dish, pressing perforations together to form a flat sheet of dough. Ease edges of dough slightly up the sides of dish. Combine cream cheese, 1 cup of sugar, the egg and vanilla. Spread over crescent roll dough. Save some of the cream cheese mixture to put  a dollop on each roll, like the picture.Unroll other can of crescent rolls and place over cream cheese layer, pressing perforations together. Press edges together to seal.

Combine melted butter, remaining 1/2 cup of sugar, the cinnamon and the nuts. Spread evenly over the top layer of dough. Bake about 30 min. or until golden. To serve, cut into rectangles.

Note: You can keep in the refrigerator but it's better to serve at room temperature. Tastes best when cheese is softer.
Garnish with a dollop of cream cheese mixture

BBQ Chicken Pizza

1 12-inch Watkins pizzaCrust(pre-baked)

1 Cup Barbecue sauce

2 cooked Chicken breasts,diced

10 ounces Mozzarella cheese, shredded

1/2 cup red onion, chopped

1/2 cup green pepper, chopped

DIRECTIONS:

Preheat oven to 450 degrees.

Spread the BBQ sauce evenlyover the entire crust. Sprinkle chicken breast, onion and pepper over crust. Top with cheese and bake for 10 to 12minutes, or until cheese is melted.

The kids absolutely LOVE this....Even with the onions and green pepper. That's amazing!..lol

Chocolate Truffles

Ingredients:

6 oz semi-sweet chocolate

4 oz cream cheese

1½ cups powdered sugar

½ tsp Original Double-Strength Vanilla

1 tsp Watkins Extract of choice. Suggestions: Danish Pastry, Hazelnut, Irish Cream, Vanilla Nut, or Almond

Baking Cocoa, powdered sugar, chocolate, nuts, etc. for decoration

Instructions:

Melt chocolate in microwave on high for 60 seconds. Stir and continue cooking on high for another 30 seconds or until completely melted.
Beat cream cheese until smooth. Add powdered sugar and continue beating until well-blended. Stir in chocolate, vanilla and extracts. Refrigerate for 2 hours or until firm. Shape into 1-inch/25-mm balls. Roll in cocoa, sugar, nuts, etc. or dip in melted chocolate. Store in refrigerator.
Makes approximately 3 dozen truffles.
Try This: Use white chocolate in place of the semi-sweet and follow same directions. Or use white chocolate for dipping

Vegetable & Chicken Roll-Ups

1 Tub (8 oz.) Soft-Whipped Reduced Calorie Cream Cheese

1/2 lb cooked chicken/ chopped into chucks/pieces

2 Tbsp. Watkins Garden Vegetable Dip Mix or Garlic Dill Dip Mix

1 teas. Watkins Onion Flakes

6 (6 to 7 inch) Flour Tortillas

1/2 Cup Shredded Carrot

1/2 Cup Finely Chopped Broccoli

1/2 Cup Finely Chopped Cauliflower

With a rubber spatula, remove cream cheese from tub and place in bowl, let stand until soft enough to stir. Add the Dip Mix, chicken and Onion Flakes to cream cheese, mix well. With metal spatula, spread evenly over flour tortillas. Sprinkle with carrot, broccoli, and cauliflower. Roll up each tortilla as tightly as possible; wrap in plastic wrap and refrigerate until serving time. Cut each roll in half before serving. Makes 12 roll-ups.

Homemade Root Beer/Root Beer Float

The time-honored concoction of sarsaparilla, ginger and other roots is captured in this intense concentrate that’s back for a limited time. Make your own glass of root beer :




Ingredients

Start by making a concentrated root beer syrup:

1-3/4 cups sugar

2-1/4 cups water

2 tbsp Watkins Root Beer Extract

Cooking Directions

Root Beer Syrup:
Combine sugar and water in small saucepan; heat and stir until mixture starts to boil. Remove from heat and cool to room temperature; add Root Beer Flavor and mix thoroughly. Place in well-sealed container and keep in refrigerator.

Root Beer: Place 1/3 cup of the syrup into a glass. Add 5 fl. oz. of club soda or sparkling water. Fill glass with ice. Enjoy!

Note: This makes a light colored root beer. If desired, you can add liquid caramel color if available in your area.


Root Beer Float: Float a scoop of vanilla ice cream in a mug of root beer.

( If you want to lighten up on the calories, use frozen Cool-Whip instead of Ice Cream.....YUMMY!)

Root Beer Extract—LIMITED TIME!