9/28/09If you love to cook, there is nothing more satisfying than enjoying a meal that you have prepared with your own hands. If you like what you see and read, please 
Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good - Alice May Brock of Alice's Restaurant fame.
Independent Watkins Associate #107649N
I will be happy to see you. 
PS love the smiles 
I learned how to make these delicious cookies a long time ago. Maybe in high school cooking class. I remember them being very buttery and made with a special cookie press that made different shaped cookies. I suggest doing a search for 'spritz cookie press' or 'cookie press.' A perfect holiday cookie recipe from Watkins.
Ingredients
Cooking Directions
Preheat oven to 400 degrees.
Cream together butter and sugar; stir in remaining ingredients. Place dough in cookie press; form
desired shapes on ungreased cookie sheet. Bake at 400°F/205°C for 6 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to cooling rack.
Makes 60 cookies.
Bold print is a Watkins product. Almond flavoring is also good in
sugar cookies, biscotti, hot chocolate, coffee cakes, macaroons, cherry pie and baked beans. Visit Watkins
Kids won't say, "Eehh, carrots!!
Ingredients
1-1/2 lb. resh carrots, scraped, ends removed
2 cups water
1 tsp salt
2 tbsp butter or margarine
1/3 cup/ brown sugar
Cooking Directions
Cut carrots into strips or slices. Bring water and salt to a boil; add carrots and cook 12 to 15 minutes or until tender. Drain well. Add butter and brown sugar to large skillet; cook until bubbly. Add carrots; cook over low heat, stirring occasionally, until carrots are glazed and heated through, about 5 minutes.
Makes 6 servings.
Snow Pie with Raspberry Sauce is a specialty dessert pie made with Watkins unsweetened vanilla dessert mix. With these unsweetened mixes, you control the sugar content in your puddings and desserts. Mixes can be used for savory recipes also.
Ingredients
Snow Pie
1 cup/250 mL water
½ cup/125 mL sugar
3-1/2 tbsp/50 mL Vanilla Dessert Mix
Water
3 egg whites, beaten until stiff
1 tsp/5 mL
½ tsp/2.5 mL Almond Extract
1 baked and cooled 9-inch/23-cm pastry pie shell
Whipped topping flavored with...
Raspberry Sauce
1/3 cup/80 mL sugar
3 tbsp/45 mL Vanilla Dessert Mix
¾ cup/180 mL water
1 package (10 oz/283 g) frozen raspberries
Few drops lemon juice
Cooking Directions
Raspberry Sauce
Combine all ingredients in medium saucepan. Cook and stir until mixture begins to boil and thicken. Chill until ready to use.
Snow Pie
Boil 1 cup water and sugar until clear. Mix dessert mix with a little cold water; add to sugar syrup. Stir and cook until clear and bubbly. Immediately pour syrup in a thin stream into beaten egg whites and beat until stiff peaks form. Beat in vanilla and almond extracts. Pile into pie shell. Top with sauce and whipped topping; garnish as desired.
Makes 8 servings.
Bold items from Watkins. For more information visit Watkins
Instead of stuffing whole chiles make this chiles rellenos tasty appetizer. Serve with white sangria or lemonade. Very pretty, very festive.
Ingredients
Cooking Spray
24 wonton skins or phyllo/filo dough*
1 cup/250 mL reduced-fat cheddar cheese
1/3 cup/80 mL reduced-fat ricotta cheese
1/4 cup/60 mL canned green chiles, drained
2 tbsp/30 ml, more if desired Inferno Hot Pepper Sauce or any hot pepper sauce (Frank’s brand is good)
1 tsp/5 mL Minced Green Onion
1/4 tsp/1.2 mL Cumin
48 ripe green olive slices**
Pimento slices for garnish, if desired
Cooking Directions
Spray two miniature muffin tins with cooking spray. With a 3-inch/8-cm cookie cutter, cut wonton skins into 24 circles. Place one circle in each muffin cup; mold it to the cup. Spray lightly with additional cooking spray. Bake at 350ºF./180ºC. for 7 to 8 minutes or until golden brown. Remove from tins and place on cookie sheet(s).
Combine cheeses, chiles, Inferno Sauce, Minced Green Onion, and Cumin in medium bowl; mix well. Fill each cup with 2 tsp/10 ml of the cheese filling. Top with two olive slices. Bake for 10 minutes or until bubbly. Top with pimento. Serve warm.
Makes 24 - 2 per serving.
Hints:
This recipe is easy to halve if serving a small group.
*Some supermarkets carry wonton skins, if you cannot readily find use frozen phyllo or filo dough. Follow direction on filo package then follow above preparation direction. The time cooking time does not change.
*You can use green olives stuffed with pimento instead of plain green olives.
Bold items are Watkins Products. Visit
Watkins now.
Looking for a really different relish to serve with your holiday meals. Try this zesty corn relish* as a side dish, salad topping or meat topping. A good idea; serve in lettuce cups.
Ingredients
2 cups/500 mL frozen whole-kernel corn, thawed
1/2 cup/125 mL finely diced celery
1/2 cup/125 mL finely diced green pepper
1 jar (2 oz/57 g) chopped pimento, drained
1/2 cup/125 mL cider vinegar
1/3 cup/80 mL sugar, more or less to taste
4 tsp/20 mL Onion Flakes
1 tsp/5 mL salt
3/4 tsp/4 mL Garlic Flakes
1/2 tsp/2.5 mL Celery Seed
1/4 tsp/1.2 mL Black Pepper 6 oz
Cooking Directions
In medium bowl, combine corn, celery, green pepper and pimento; set aside. In small saucepan, combine remaining ingredients. Bring to a boil over medium heat, stirring occasionally. Boil 2 minutes. Pour hot liquid over corn mixture. Place in clean glass container(s), cover and refrigerate at least 4 hours.
Makes 3 cups/750 mL relish, 1/4 cup/60 mL per serving.
*Will keep in refrigerator up to five days.
Bold items are Watkins products. Find products and recipes at
Watkins Have comments or questions post in ABC Journal.
Bravenet Blog 
Blog Community
Get a Free Blog
Manage your Blog