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Cherry Chocolate Chip Cookies

Cherry Chocolate Chip Cookies

1 c. (2 sticks) butter, softened

3/4 c. packed brown sugar  1/2 c. granulated sugar

2 large eggs  1 tsp. pure vanilla extract

2 1/4 c. all-purpose flour   1 tsp. baking soda

3/4 tsp. kosher salt   2 c. chocolate chips

3/4 c. chopped maraschino cherries

DIRECTIONS

Preheat oven to 350° and line two baking sheets with parchment paper. Using a hand mixer, beat butter and sugars until light and fluffy, about 2 minutes. Add eggs and vanilla and beat until combined.

In a separate bowl, mix flour, baking soda, and salt. Stir into wet ingredients then fold in chocolate chips and cherries.

Using a large cookie scoop, scoop cookies onto prepared baking sheets and bake until set, 12 to 15 m

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15 New Food Service Spices Coming Later This Month!

Basil

Black Pepper         Cayenne Pepper

Chili Powder      Crushed Red Pepper

Garlic Powder      Garlic Salt

Ground Cinnamon        Ground Cloves

Ground Cumin       Ground Nutmeg

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Parsley

Irresistible Banana Cream Pie

FOOD & RECIPES

This Banana Cream Pie Lush Recipe Is Truly Irresistible

We can totally get on board with this no-bake dessert!

Betty Crocker

First, gather your ingredients:

• 1 pouch (17.5 ounces) Betty Crocker sugar cookie mix
• Butter (for cookie mix plus 1/3 cup, melted)
• 1 Egg
• 1 1/2 teaspoons of vanilla
• 8 ounces of cream cheese, softened
• 1 cup powdered sugar
• One 12-ounce container of thawed Cool Whip topping
• 3 firm medium bananas cut into 1/4-inch slices
• 2 boxes (3.4 ounces each) Jell-O banana cream flavor instant pudding
• 3 cups cold milk
• 1 firm medium banana, cut into 1/4-inch slices

Once you have all of the ingredients together, preheat your oven to 375 degrees.

The next step is to make drop-style cookies as directed on the package. You need to let the cookies cool completely so they stay crisp in the dessert.

After the cookies have cooled, set aside four of them for later. Then, take half of the cookies you have left and pulse them in a food processor. Add the melted butter and half a teaspoon of vanilla, then mix into a paste. This will be the crust you press into the bottom of a 13-by-9 glass baking dish.

Next, bring together the cream cheese, sugar and remaining vanilla with an electric mixer. Add in 2 cups of whipped topping until well combined. You’ll take this creamy mixture and spread it over the cookie crumb crust. Place a single layer of sliced bananas over the mixture.

Make the pudding by combining the dry mix and milk with a whisk until thick. Next, spread over the banana layer. Drop the leftover whipped cream on top over the pudding layer and then refrigerate for at least 4 hours.

For the final touch, crush the four cookies you set aside and sprinkle over the pie when it’s time to serve it.

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Are you tempted by this easy-as-pie dessert?

Chocolate Cinnamon Cup Cakes

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Chocolate Cinnamon Cupcakes 

1 1/2 C baking cocoa   1 Tbsp Watkins Pure Ground Cinnamon

1 1/2 2 2/3 C all-purpose flour   1 tsp baking powder

tsp Watkins Organic Mediterranean Sea Salt, ground

1 tsp baking soda

3 1/2 C sugar  1 1/4 C freshly brewed coffee, cooled to room temperature

1 1/4 C buttermilk  3/4 C cooking oil

1 Tbsp Watkins All-Natural Baking Vanilla

2 large eggs   2 large egg yolks

1 1/4 C mini chocolate chips, lightly dusted with flour*

Watkins Sprinkles and Sugars, optional

Directions

In a large bowl, sift flour, baking powder, baking cocoa, cinnamon, salt, and baking soda. Combine sugar, coffee, buttermilk, oil, vanilla, eggs, and egg yolks in another large bowl. Beat until the egg mixture is blended. Add dry ingredients and beat on medium speed until well blended, about 4 minutes. Stir in chocolate chips.

Heat oven to 325°F. Spoon batter into cupcake papers, filling about 2/3 full. Bake until the center of the cupcake is firm to the touch; about 26-28 minutes. Makes 3-4 dozen cupcakes or about 90 mini cupcakes (bake 20-22 minutes). If desired, frost with a simple vanilla butter cream frosting with chocolate swirl topping. Decorate with Watkins Sprinkles and Sugars if desired.

*Dusting chocolate chips lightly with flour, helps the chocolate chips from going to the bottom of the bowl.

Strawberries and Cream Cake

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Strawberries and Cream Cake

Just in time for Valentine's Day, here's a heart-shaped strawberry cake topped with a creamy cream cheese and vanilla pudding frosting and fresh strawberries.

If homemade pudding is desired, you'll want to make the pudding at least 4 hours earlier or perhaps the night before.

Vanilla Pudding (this recipe makes 4 cups, one needed for cake recipe)

4 1/2 cups whole milk

1 cup sugar

1/3 cup cornstarch

1/2 teaspoon Watkins Fine Himalayan Pink Salt

5 large egg yolks, beaten

2 teaspoons Watkins All-Natural Baking Vanilla

Directions

Heat 4 cups of the milk in a large saucepan over medium heat until steaming.

Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.

Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a pudding like consistency, 3 to 4 minutes. Remove from the heat and stir in the Watkins Baking Vanilla.

Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.

Strawberries and Cream Cake

Watkins Cooking Spray

1 pkg Strawberry Cake Mix (typically 15.25 oz)

1 pkg (8 oz) cream cheese, softened

1 cup of Vanilla Pudding (homemade or 2 snack pack cups)

1/2 cup confectioners' sugar

1/4 teaspoon Watkins All-Natural Baking Vanilla

2 cups halved fresh strawberries

Watkins Red Decorating Sugar, optional

Directions

Spray one 8-inch round cake pan and one 8-inch square cake pan with baking spray. Prepare cake mix according to package directions. Cool 1 hour.

To make frosting, combine cream cheese, pudding, confectioners' sugar and vanilla in medium bowl. Beat with an electric mixer on low speed 2 to 3 minutes or until smooth.

To assemble cake, place square cake diagonally on serving platter. Cut round cake in half; place cut sides of halves against top two sides of square cake to resemble a heart. Spread frosting on sides and top of cake. Place strawberry halves around edge of cake. Sprinkle center of cake with red sugar, if desired.

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Cowboy Candy

Cowboy  Candy 

2 C granulated sugar 2/3 C apple cider vinegar

1 tsp granulated garlic

1/4 tsp ground turmeric, celery seed and cayenne pepper

1 lb jalapenos sliced into rings (usually about 4-5 cups)

INSTRUCTIONS

In a Dutch oven, add sugar, apple cider vinegar, granulated garlic, turmeric, celery seed, and cayenne pepper. Bring the pot to a boil, stirring occasionally, then reduce to a simmer. Allow to cook for 5 minutes, stirring occasionally.

Add sliced jalapeno to pot, stirring to thoroughly coat the peppers. Bring mixture to a boil again, then reduce heat. Let jalapeno simmer for about 5 minutes, stirring occasionally. It's okay if not all the peppers are not all cooked evenly.

Use a slotted spoon to remove jalapeno to a clean bowl, taking care to shake off any excess juice into the pot. Once peppers are removed, turn up heat and allow remaining sauce to hard boil for 5 additional minutes. Remove saucepan from heat.

IF CANNING COWBOY CANDY This recipe makes about 2 pints

Scoop cooked jalapeno into your chosen canning jars, filling to near the top. Pour in cooked liquid from saucepan, leaving at least 1/4 inch head space in each jar. Secure jars with air-tight lids. water bath for 10 minutes

IF NOT CANNING COWBOY CANDY

Allow cooked sauce to cool for 20 minutes, then transfer cooked jalapeno and the cooked liquid from saucepan to a sealable container (you can still use canning jars if you'd like).

Store in the refrigerator for up to three months. For best results, allow cowboy candy to chill overnight before eating.

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Italian Meatloaf Patties and Sides.

Simple, yet SPECIAL!! Italian Meatloaf Patties and Sides. A typical meal...

Nana’s Pineapple Pecan Cake

Nana’s Pineapple Pecan Cake

Ingredients:

1 C chopped Pecans

2 C  all purpose flour  pinch salt

1 1/2 C sugar  2 eggs 1 tsp baking soda and 1tsp Vanilla

1 – 20 oz can of crushed pineapple ( undrained ) in it’s own juice – not syrup

CREAM CHEESE FROSTING

1/2 C butter or 1 stick

1 – 8 oz cream cheese, softened

1 tsp vanilla   1 1/2 C  confectioners’ sugar

Directions

Preheat oven to 350 degree F.

Mix all of the cake ingredients together in a bowl.

Pour into a greased 9X13 inch pan and bake at 350 for 35 – 40 minutes (until top is golden brown).

Frosting:

Beat butter, cream cheese and vanilla together until creamy.

Gradually mix in powdered sugar.

Frost cake while cake is  still warm.

Sprinkle with chopped nuts if desired.

                     Enjoy!

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Cherry Chocolate Cake

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Cherry Chocolate Cake

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https://www.watkins1868.com/consultant/850461

Ingredients

1 cup/250 mL (2 sticks) butter, softened
1-1/2 cups/375 mL brown sugar
4 eggs
1 tbsp/15 mL Watkins Imitation Cherry Extract
2 cups/500 mL flour
3/4 cup/180 mL cocoa powder
1-1/4 tsp/6 mL baking soda
1/2 tsp/2.5 mL salt
1 cup/250 mL strong black coffee, room temperature (or 1 cup/250 mL water & 1 tbsp/15 mL Espresso powder)
2 cups/500 mL halved Maraschino cherries, patted dry
2 cups/500 mL semi-sweet chocolate chips

Directions

Beat butter and brown sugar 3 minutes on high in large bowl of electric mixer until light and fluffy. Beat in egs, one at a time, and extract until well combined. Stir together flour, cocoa powder, baking soda and salt. On low, beat half of dry mixture into butter mixture until blended; slowly add coffee; beat until blended. Add remaining flour mixture until well blended. Stir in cherries and chips. Spread in greased and floured (or use no-stick spray with flour) 12-cup/2.8 L fluted tube pan. Bake in 350°F/180°C oven 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; invert on wire rack to cool completely before cutting.

Delicious as a snacking cake or top with your favorite glaze. Makes 12 to 16 servings.