Independent Watkins Associate Mary Ellen~Meg's Country Kitchen » meal planning

Cranberry Pork Roast

Meg — Thu, 24 Feb 2011 19:27:43 +0000

When we would go to grandma’s house on Sunday’s, the house was always filled with the aroma of pork roast cooking.

Ingredients:

1 (2 1/2-to-3-pound) rolled pork loin
1 (16 oz) can jellied cranberry sauce
1/2 cup cranberry juice
1 teaspoon Watkins ground cloves
1 tablespoon prepared mustard
2 tablespoons cornstarch
2 tablespoons cold water
salt to taste

Place the pork in a slow cooker. Combine the cranberry sauce, cranberry juice, cloves and mustard in a bowl and mix well. Pour mixture over the roast. Cook on low for 6 to 8 hours or until tender.

Remove the roast to a serving platter and keep warm. Skim and discard the fat from the top of the drippings and add enough water to the drippings to make 2 cups. Pour into a saucepan. Bring to a boil over medium-high heat. Combine the cornstarch and cold water in a small bowl and mix well. Add the cornstarch mixture to the boiling liquid, stirring constantly. Cook until thickened, stirring constantly. Season to taste with salt. Serve with the sliced pork

Serves 4 to 6

Enjoy

Post from: Meg's Country Kitchen

Cranberry Pork Roast

BBQ Chicken Pizza!

Meg — Wed, 26 Jan 2011 21:34:15 +0000

Looking to serve something special at your Super Bowl party, BBQ Chicken Pizza will have them coming back for more.

BBQ Chicken Pizza

1 (12-inch) thin crust Watkins

1 cup Watkins BBQ sauce

1 cup low-fat mozzarella cheese

1 chicken breast, diced Boil or bake chicken breast, chop into 1/2 inch pieces, and marinate in 1/4 cup Watkins BBQ sauce.

1/2 cup onions, sliced

Preheat oven to 425 degrees F.

Roll out dough to approximately until you have a thin pizza crust and place on cookie sheet, spray with cooking spray. Bake for 10 minutes. Remove from oven and spread a thin layer of BBQ sauce over crust. Then add remaining ingredients top with cheese, chicken pieces and onions.

Bake pizza on lowest rack of the oven for approximately 20 minutes, or until crust turns brown and the toppings are hot.

Post from: Meg's Country Kitchen

BBQ Chicken Pizza!

Peppery Beef Kabobs

Meg — Sun, 11 Jul 2010 21:53:34 +0000

Spice Rub

1 T. Watkins Black Pepper
1 T. Watkins Cumin
2 tsp. Chili Seasoning
2 tsp. Watkins Curry Powder
2 tsp. Watkins Sea Salt, freshly ground
1 tsp. Watkins Paprika
1 tsp. Allspice
1/2 tsp. Cayenne Pepper
1 tsp. Watkins Cinnamon
1 pound sirloin’ cut 1 inch cubes bell peppers, onions, mushrooms or vegetables of choice cut into chunks.

In small bowl stir together all spice rub ingredients. Sprinkle sirloin with about 2 T. spice rub. Reserve remaining rub in airtight container for future use. Thread beef onto skewers along with vegetables. Grill or broil turning occasionally, until meat is cooked to desired doneness about 5 to 7 minutes. Serve atop a bed of cooked couscous or rice.

Post from: Meg's Country Kitchen

Peppery Beef Kabobs

Stuffed French Toast with Spiced Syrup

Meg — Wed, 30 Dec 2009 21:41:58 +0000

Looking for a special breakfast recipe to serve your weekend guests. This sure will be a hit, can’t you just taste the warm syrup on the stuffed french toast.

Ingredients

1 tub (8oz) whipped cream cheese
1 Tbsp brown sugar
1/4 tsp Watkins Nutmeg
16 slices Italian bread (1/2-inch thick)
5 eggs
1 cup milk
1 tsp Watkins Pure Vanilla Extract
1/4 tsp Watkins Rum Extract
2 tbsp butter, divided
Spiced Syrup (recipe follows)

Mix cream cheese, brown sugar and nutmeg in small bowl until well blended. Spread 2 tablespoons of cream cheese mixture on each of 8 slices of bread. Top each with second bread slice to form 8 sandwiches.

Beat eggs with wire whisk in 13 x 9-inch baking dish. Stir in milk and extracts until well blended. Dip sandwiches in egg mixture (up to 2 minutes on each side depending on how long you wish to cook on griddle–more time is required the deeper the soak). Melt 1 tbsp of the butter in, or spray with Watkins Cooking Spray
on large non-stick skillet or griddle on medium-low heat. Repeat with remaining sandwiches, melting remaining TBSP butter in skillet. Serve French toast with Spiced Syrup.

Spiced Syrup:

Mix 1 cup pancake syrup, 1 tsp Watkins Pure Vanilla Extract
and 1/4 tsp Watkins Pumpkin Pie Spice
in microwavable bowl or measuring cup. Microwave on HIGH 1 minute or until warm, stirring once.

Tips and Variations:

Spread strawberry jam on each of the second bread slices before forming sandwiches.

Make your own whipped cream cheese: With an electric hand beater or stand mixer, blend 8 oz pkg cream cheese with 1/4 cup powdered sugar, and Watkins extract of your choice (Strawberry, Raspberry, Almond, Coconut, Maple, Butter, Rum etc.) Or, add spices such as cinnamon, nutmeg, ginger or cloves.

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Post from: Meg's Country Kitchen

Stuffed French Toast with Spiced Syrup

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