Watkins Apple-and Raisin-Stuffed Chicken Breasts on Curried Rice

Ingredients
Stuffed Chicken Breasts
6 boneless, skinless chicken breast halves
1 cup/250 mL diced apple
1/2 cup/125 mL golden raisins
1/2 cup/125 mL sliced almonds, toasted
1 tbsp/15 mL Watkins Parsley
Freshly-ground Watkins Sea Salt and Watkins Black Pepper —6 oz, to taste Watkins Paprika
1 cup/250 mL plain yogurt
4 tbsp/60 mL Watkins Cool Curry Snack & Dip Seasoning


Curried Rice
1 tbsp/15 mL Watkins Original Grapeseed Oil, Black Pepper Grapeseed Oil, Citrus Cilantro Grapeseed Oil, or Garlic & Parsley Grapeseed Oil
1 medium onion, chopped
1 tsp/5 mL Watkins Curry Powder
1/4 tsp/1.2 mL Watkins Cinnamon (6 oz)
2 tsp/10 mL Watkins Chicken Soup Base
2 cups/500 mL water
1 cup/250 mL basmati rice
1 to 1-1/2 cups/250-375 mL reserved stuffing (from above)

Cooking Directions
Stuffed Chicken Breasts
Preheat oven to 350°F/180°C. Pound chicken breasts with meat mallet to increase size by half. Mix apple, raisins, almonds, parsley, salt and pepper. Place a spoonful of stuffing in center of each breast and roll up. (There will be stuffing left over; save 1 to 1-1/2 cups of this for rice.) Place breasts seam side down on baking sheet coated with Watkins Cooking Spray. Sprinkle with paprika and bake 40-50 minutes or until chicken tests done. Meanwhile, prepare sauce: Stir Snack & Dip Seasoning into yogurt; set aside to let flavors develop. Prepare rice.

Curried Rice
Heat oil in heavy lidded saucepan. Add onion, curry powder and cinnamon; sauté until tender. Add soup base and water; bring to a boil. Stir in rice; cover and reduce heat to low. Simmer until liquid is absorbed; about 20 minutes. About 5 minutes before rice is done, stir in reserved stuffing.

Place rice on serving platter; top with chicken breasts. Spoon or pour yogurt sauce over chicken; sprinkle with paprika to add color.

Serves 6

Watkins Lemon Tea Cookies

Ingredients:
1 cup/250 mL butter or margarine, softened
½ cup/125 mL sugar
2-1/4 cups/550 mL all-purpose flour
1 tsp/5 mL Watkins Original Double-Strength Vanilla (11 oz)
½ tsp/2.5 mL Watkins Butter Extract
½ tsp/2.5 mL salt
1 egg
Lemon Filling (recipe follows)
Toasted coconut for garnish

Lemon Filling:
1 egg, beaten
¼ cup/60 mL sugar
2 tbsp/30 mL Watkins Lemon Dessert Mix
½ cup/125 mL water
1 tbsp/15 mL butter
1 tsp/5 mL Watkins Lemon Extract

Cooking Directions:
Beat together butter and sugar until light and fluffy. Stir in remaining ingredients, except filling. Chill 30 minutes. Shape into 1-inch/25-mm balls. Use thumb or forefinger to make an imprint in center of each. Place on ungreased cookie sheet and bake at 400°F/200°C for 6 to 9 minutes until set but not brown. Remove to racks to cool. Spoon ¼ tsp/1/2 mL of lemon filling onto senter of each. Sprinkle with coconut.

Lemon Filling:
In medium saucepan, combine egg, sugar, dessert mix, water and butter. Cook over medium heat until smooth and thickened, stirring constantly. Remove from heat; stir in Lemon Extract.

Watkins Danish Pastry Cheesecake

Ingredients
1-1/2 cups/375 mL graham cracker crumbs
6 tbsp/90 mL melted butter
1/4 cup/60 mL sugar
1/4 cup/60 mL finely-chopped pecans
2 (8-oz./227-g) packages cream cheese
1/2 cup/125 mL sugar
2 eggs
1/2 cup/125 mL sour cream
1 tbsp/15 mL Watkins Danish Pastry Extract—Trial Mark, 2 oz.


Cooking Directions
Combine first four ingredients. Press into a 9-inch/23-cm pie plate. Beat cream cheese and sugar until smooth and creamy. Add eggs and sour cream; mix well. Add extract; stir just until blended. Pour into graham cracker crust. Bake at 350?F/180°C for 30 minutes. Allow to stand at room temperature for 1 hour. Chill for 8 hours.

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.

Roast Turkey with Sausage and Apple Stuffing

Ingredients
Stuffing:
12 ounces/340 g bulk mild pork sausage
6 slices bacon, chopped
1 cup/250 mL chopped onion
1 cup/250 mL chopped celery
1 Granny Smith apple, peeled, cored, and chopped (about 1 cup/250 ml)
6 cups/1.5 liters dried bread cubes
1 cup/250 mL water
1-1/2 tbsp/22.5 mL Chicken Soup Base
1 tbsp/15 mL Poultry Seasoning

Turkey:
10 to 12 pound/4.5 to 5.5 kg turkey
1/4 cup/60 mL Meat Magic
1 tbsp/15 mL Poultry Seasoning

Cooking Directions
Stuffing:
Cook sausage and bacon in skillet, stirring until sausage crumbles; drain (reserve 2 tbsp/30 mL of the drippings) and place in a large bowl. Cook onion, celery, and apple in drippings over medium-high heat, stirring constantly, until tender (about 5 minutes); remove from heat. Add to meat mixture along with bread cubes, water, soup base and Poultry Seasoning; mix well. Set aside while preparing turkey.

Turkey:
Remove giblets and neck from turkey; discard or reserve for another use. Rinse turkey thoroughly with cold water; pat dry. Place turkey breast side up in roasting pan; rub inside and out with Meat Magic and Poultry Seasoning. Stuff loosely with Sausage-Apple Stuffing (place any remaining stuffing in a casserole to bake later). Bake turkey, uncovered, at 325°F/165ºC for 4 to 4-1/2 hours, basting occasionally with pan juices. Meat thermometer should read 185°F/85ºC. Cover loosely with foil if turkey begins to get too brown. Remove from oven and let stand 15 minutes before carving. Place casserole with remaining stuffing in the oven the last hour before serving. Toss stuffing from turkey with that in casserole.

Makes 12 servings.

Note from Kitchen: To make stuffing entirely in casserole dish, add a little more water if a moist stuffing is desired.

Watkins Vanilla Gingerbread Cookies

Vanilla Gingerbread Cookies

2 tsp/10 mL Watkins Pure Vanilla Extract
1/4 tsp/1.2 mL Watkins Baking Powder
3/4 tsp/4 mL Watkins Cloves (Ground)
2 tsp/10 mL Watkins Ginger
1 tsp/5 mL Watkins Cinnamon
1/2 tsp/2.5 mL Watkins Black Pepper
3 cups/725 mL sifted all-purpose flour
1/2 tsp/2.5 mL baking soda
1/2 cup/125 mL (1 stick) butter
1/2 cup/125 mL brown sugar, packed
3/4 tsp/4 mL salt
1 large egg
1/2 cup/125 mL molasses

Royal Icing
1 tsp/5 mL Watkins Pure Vanilla Extract
3 tbsp/45 mL pasteurized egg whites
2 cups/500 mL confectioners’ sugar
Directions

Combine the whites and vanilla; beat until stiff but not dry. Add sugar; beat for oneminute more. If icing is too thick, add more egg white; if too thin, add more sugar.Makes 1-1/2 cups/375 mL of frosting.

In a large bowl, sift together flour, baking soda, baking powder, spices and salt; setaside. With an electric mixer, cream butter and sugar until fluffy. Mix in egg, molassesand vanilla. Add flour mixture; combine on low speed. Wrap dough in plastic; chill for atleast 1 hour.

Heat oven to 350°F/180°C. On a floured work surface, roll dough 1/8 inch/3mm thick. Cut into desired shapes. Transfer to ungreased baking sheets. Bakeapproximately 8 to 10 minutes or until desired doneness. Let cookies cool on wire rack,then decorate as desired. Makes about 3 dozen

Chocolate Fudge (Great Holiday Treat!)

Chocolate Fudge

Ingredients
2-1/2 cups/625 mL sugar
1/2 cup/125 mL butter or margarine
1 can (5 oz/148 mL) evaporated milk (2/3 cup/160 mL)
1 jar (7 oz/200 g) marshmallow creme (2 cups/500 mL)
1 package (12 oz/340 g) semi-sweet chocolate chips
1/2 cup/125 mL chopped walnuts
1 tsp/5 mL Original Double-Strength Vanilla (11 oz)
1 tsp/5 mL Vanilla Nut Extract

Cooking Directions
Line a 9-inch/23-cm square baking dish with foil so foil extends over sides of pan; spray with Watkins Cooking Spray. In large saucepan, combine sugar, butter and milk. Bring to a boil over medium heat, stirring constantly. Continue boiling 5 minutes, stirring constantly; remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and extracts. Pour into prepared pan; cool to room temperature. Scor fudge into 48 squares. Refrigerate until firm. Remove fudge from pan by lifting foil; carefully peel off foil. Cut with knife through scored lines. Store in airtight container in refrigerator with waxed paper between layers.

Makes 48 pieces.

Variations:

Peanut Fudge: Substitute 1/2 cup/125 mL finely-chopped peanuts and 2 tsp/10 mL Watkins Peanut Butter Extract for the walnuts and Vanilla Nut Extract.

Butterscotch Fudge: Substitute 12 oz/340 g butterscotch chips for chocolate chips, pecans for walnuts, and Watkins Caramel Extract for Vanilla Nut Extract.