Chicken Curry

Chicken Curry
Makes 8 servings

Prep: 30 minutes

Cook: 6 to 8 hours (low), 3 to 4 hours (high); plus 30 minutes (high)

Ingredients

3 tablespoons all-purpose flour

3 tablespoons curry powder

1-1/2 teaspoons ground cumin

1 teaspoon salt

1-1/2 pounds boneless, skinless chicken breast halves or thighs, cut into 1-inch pieces

2 cups peeled and chopped potatoes

1-1/2 cups bias-sliced carrots

1 cup coarsely chopped cooking apple

3/4 cup chopped onion

2 cloves garlic, minced

1 jalapeno pepper, seeded and finely chopped

1 teaspoon instant chicken bouillon granules

1/2 cup water

1 13-1/2-ounce can unsweetened coconut milk

Hot cooked rice

Raisins

Chopped peanuts

Directions

1. In a large plastic bag combine flour, curry powder, cumin, and salt. Add chicken, a few pieces at a time; seal and shake to coat. 2. In a 3-1/2- or 4-quart slow cooker combine potatoes, carrots, apple, onion, garlic, jalapeno peppers, and chicken bouillon. Top with chicken. Pour water over chicken mixture. 3. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. 4. If using low-heat setting, turn the slow cooker to high-heat setting. Stir coconut milk into chicken mixture. Cover; cook for 30 minutes more. Serve over hot cooked rice. Sprinkle each serving with raisins and peanuts. Makes 8 servings.

McClintock Cleaning Service

I have been looking for a job and so in the meantime, I will be housekeeping. I may just do housekeeping, if I can get enough houses or offices to clean during the week. I hope to be really busy soon. People like to have clean houses for the holidays too..lol
 Have a great weekend!

Pimento Cheese Recipe

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.