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Chocolate Orange Cheesecake Bars

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1� cup all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon Watkins Ground Cinnamon
1/3 cup shortening
1/2 cup chopped pecans
Chocolate Orange Filling (recipe follows)
Pecan halves(optional)

1. Heat oven to 350 degrees F.
2. Stir together flour, brown sugar and cinnamon in large bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in chopped pecans. Reserve 3/4 cup flour mixture. Press remaining mixture firmly onto bottom of ungreased 9-inch square baking pan. Bake 10 minutes or until lightly browned.
3. Meanwhile, prepare Chocolate Orange Filling; spread over warm crust. Sprinkle with reserved flour mixture. Press pecan halves lightly onto top, if desired. Return to oven. Bake 25 to 30 minutes or until lightly browned. Cool; cut into bars. Cover; refrigerate leftover bars. About 24 bars.

Chocolate Orange Filling
1 package (8 oz.) cream cheese, softened
2/3 cup sugar
1/3 cup Watkins Cocoa
1/4 cup milk
1 egg
1 teaspoon Watkins Vanilla Extract
1/4 teaspoon freshly grated orange peel

Beat cream cheese and sugar in medium bowl until fluffy. Add cocoa, milk, egg, vanilla and orange peel; beat until smooth.

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Eleisia Whitney is a Watkins Home Business owner. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter, “Around the Kitchen Table,” that brings you recipes, cooking and health tips, and contests for free Watkins products. Read the December 15 Issue
Visit her at Everyday Necessities and Watkins Online

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Winter Beef Stew

With only a few simple ingredients, this foolproof hearty dish is guaranteed to become a favorite winter staple. Serve with crusty bread and fresh fruit for a complete meal.

3/4 cup Italian salad dressing
2 lb. beef for stew, such as beef chuck roast, cut into 1-inch chunks
6 slices bacon, chopped
3 cups sliced mushrooms
1 cup chopped onions (about 1 large)
3 cups sliced carrots (about 6 medium)
1-1/2 lb. potatoes, peeled, cut into large chunks (about 4 cups)
1 can (14-1/2 oz.) stewed tomatoes, undrained
3 tsp. Watkins Beef Soup Base
2 cups boiling water for beef broth

Pour dressing over meat in large resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. to marinate. Meanwhile, cook bacon in large saucepan on medium heat 5 minutes or until crisp, stirring occasionally. Remove bacon from saucepan; drain drippings.

Add mushrooms and onions to same saucepan; cook on medium-high heat 10 minutes or until tender, stirring occasionally. Mix beef soup base with boiling water. Remove meat from marinade; discard marinade. Add meat, carrots, potatoes, tomatoes, beef broth and bacon to saucepan; stir.

Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 1 hour 15 min. Uncover; simmer an additional 15 min. or until meat is cooked through and sauce is thickened, stirring occasionally. Makes 8 1-1/2 cup servings.

Add 1/2 tsp. Watkins Thyme with the beef broth for extra flavor.

How to Prepare Stew in Slow Cooker
Marinate meat and cook bacon, onions and mushrooms as directed. Remove meat from marinade; discard marinade. Add meat, onions, mushrooms and remaining ingredients to slow cooker. Cook 10 to 12 hours on LOW (or 5 to 6 hours on HIGH) or until meat is tender. Stir in 2 Tbsp. flour mixed with 2 Tbsp. water. (Mix water and flour in small jar, cover tightly with lid, and shake to mix.) Continue cooking an additional 15 min. or until sauce is thickened.�

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Eleisia Whitney is a Watkins Home Business owner. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter, “Around the Kitchen Table,” that brings you recipes, cooking and health tips, and contests for free Watkins products. Read the current issue at Around the Kitchen Table Newsletter Visit her at http://www.everydaynecessities.com and Watkins Online Catalog

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Christmas Fun in the Kitchen

One of my favorite things to do with my kids is cook. Not only is it a great way to cut down on my own chores list, but it’s an easy way to interact with your kids and learn more about their lives. Christmas-time may be hectic, but that doesn’t mean you can’t find ways to cook with your kids. If you look at the opportunity right, your kids can be big helpers during this stressful time.

Christmas Party
If you’re having a traditional Christmas party – or attending a pot luck style party, have your child commit to making his or her own dish. Whether it’s an appetizer or a dessert, the final product will be something that he can say “I made it all by myself!” Even a 4 or 5 year old child can assemble a simple recipe if it’s age-appropriate. Perhaps your child could make a Cool Whip Pumpkin Pie or some Veggie Dip. Supervise for safety, but try to encourage your child to do most of the assembly himself.

Busy Night Buffet

If you know you’re about to have one of “those nights” where you have 20 different tasks to do before bed, enlist help. Have smorgasbord or buffet supplies on hand in your fridge for just this type of emergency. With little help, your child can set up a sandwich, potato, salad, taco or pizza bar. Simply have the supplies on hand and assist with anything that’s unsafe (possibly warming or cutting, depending on the age of the child).

Here’s what you’ll need for each type of buffet. You’ll notice that most of the ingredients are interchangeable.

Salad – Lettuce, tomatoes, croutons, sunflower seeds, dressing, cheese cubes or shredded cheese, tomatoes, peppers, cucumber, mushroom, onion, shredded carrots, radishes, meat (grilled shrimp or chicken), and bacon bits.

Sandwich – Bread (wheat, rye, buns) or tortillas, lunch meat or tuna salad or egg salad, lettuce, tomatoes, cheese, pickles, sliced tomatoes, peppers, cucumber, mustard, mayo, and anything else your family loves.

Potato – Baking potatoes, sour cream, salsa, butter, cottage cheese, sunflower seeds, cheese cubes or shredded cheese, tomatoes, peppers, onion, meat (grilled shrimp or chicken), chives and bacon bits.

Taco – Taco shells or tortillas, lettuce, tomatoes, sour cream, guacamole, shredded cheese, tomatoes, jalapeños, onion, meat (taco meat, grilled shrimp or chicken), and refried beans.

Pizza - Pizza crust or English Muffins, pizza sauce, meats, cheese and toppings of choice.

Treats
One of the easiest ways to spark a love of cooking is to make cookies or cupcakes and decorate them. Include everything from sprinkles to gel frosting. You’ll be teaching both art and cooking in one activity. Of course, all cookies for Santa need to be decorated, as well!

These are just a few of the many ways you can have your little helpers build confidence and learn life skills this Christmas season.

Article by:

Nicole Dean invites you to visit www.showkidsthefun.com/activity-theme/christmas.php - where you’ll find Christmas crafts and activities to make memories that last a lifetime. If you’d like a fun way to count down the days until Christmas, please visit www.WaitingforXmas.com

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Holiday Buffet Tips

I thought I’d� share this article from “HomeMadeSimple.com” about serving a holiday buffet.

Serving Up a Brilliant Buffet

This is the season for entertaining, and we all know that buffet-style parties are easier to prepare for and manage than sit-down dinners for a larger group of guests. However, most of us struggle with basic questions: What are some easy, delicious foods that are not the “same old, same old”? How can I be sure that there will be something to please everyone? How much “stuff”—food, drink, ice—do I need to make sure everyone has enough? Relax! We offer you here a basic guide for entertaining large groups of people without losing your holiday spirit (or your mind).

Managing the Numbers

Probably the biggest worry for any hostess is running out of food or drink. Here is a basic guide to help you make comfortable calculations for your party guests.�

1. One general rule is this: Prepare more food if you are having a buffet rather than a sit-down meal; guests tend to eat more from buffets. However, the more selections available, the less people will take of any one item because they want to taste everything.
2. If you want to serve appetizers before the buffet, calculate three to five servings per person (have less if you want to be sure people will be hungry for the buffet!).
3. For a buffet serving 25-30 people, a good basic menu includes two casseroles in 9″x13″ dishes (or one casserole plus meat—turkey, ham, beef), two salads (about three heads of lettuce per salad), rolls (one per person), and two to three desserts.
4. Meat amounts can be tricky, but here is a general guide: for 25-30 people, have a fifteen- to eighteen- pound turkey, OR a six- to seven-pound boneless ham, OR a twelve-pound roast beef.
5. For serving pasta, calculate about two ounces per person if it’s being served as a side dish or as one selection on a buffet table, about four if a main course.
6. When planning beverages, know your crowd; in general, though, calculate about one drink per hour for each guest. For a party where guests will be standing/moving around a good deal, plan on four to five drinking cups per person. For ice, you’ll need about one pound for every four to six guests.� � � � � �

Food and Drink Ideas

One rule of thumb is this: Make as much ahead of time as possible—you want to enjoy your guests, not be stuck at the stove all evening! And don’t be afraid to take advantage of all the wonderful take-out options that are available; they can go a long way toward saving you time for other party preparations.

Try these ideas for a varied, simple, and delicious spread that’s sure to please any guest.

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• Having a meat dish that does not have to be kept warm as the buffet “centerpiece” is usually a good idea—turkey, ham, or roast beef are good prepare-ahead choices, and can be sliced before being set on the table for easy service.
• Do you have a fondue pot, or know someone who would lend you one? Fondue is easy, fun, and a wonderful winter treat; if you can arrange for more than one pot, you can provide a mix of savory and sweet fondues for guests to enjoy. And after the pot contents are made, all you have to do is cut up a variety of dipping material—meat, vegetables, bread cubes, fruit, angel food cake—all of which can be prepared early in the day and stored for easy replenishment. Try this easy recipe for Beef Fondue.
• Prepare (or buy) a variety of pasta sauces; heat and set out around a big bowl of cooked pasta for guests to try. Some suggestions: pesto, marinara, Alfredo. Encourage guests to mix—for example, a bit of Alfredo mixed with marinara makes a fantastic creamy tomato sauce.
• “Pizzas” made from refrigerated dough and various savory or sweet toppings make easy, delicious finger foods. Roll out a tube of refrigerated rolls and bake on a greased cookie sheet for about 10 minutes; top with shredded cheddar and Monterey Jack cheeses and sliced jalapenos, pop back into oven until cheese is melted. Or spread cooled, baked dough with cream cheese; top with finely chopped broccoli and cauliflower, and shredded cheese. Bake a tube of refrigerated cookie dough in the same way; spread with cream cheese blended with confectioner’s sugar and a bit of vanilla, and arrange fresh, frozen, or canned fruit on top. Cut into small squares.
• For an easy and fun “theme,” focus on one kind of food—appetizers, desserts, fondue. Or, depending on your guests (number and preferences), have a theme buffet devoted to a specific ethnic food, such as Caribbean, Indian, or Asian.

Other Tips

• Avoid food that requires a knife for eating.
• If you serve a salad, provide tongs for serving rather than a spoon—easier for guests to manage with plates in their hands.
• Make sure you have enough oven and refrigerator space for preparations; if not, ask a neighbor if you may borrow some space.
• Arrange all the dishes you plan to use (including plates, utensils, etc.) on the table ahead of time to make sure there’s enough room for everything.
• Of course, you can always rely on a few close friends to supplement your table with their own creations.

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Eleisia Whitney is a Watkins Home Business owner. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter, “Around the Kitchen Table,” that brings you recipes, cooking and health tips, and contests for free Watkins products. Read the current issue at http://www.everydaynecessities.com/dec1-06newsletter.htm
Visit her at http://www.everydaynecessities.com/ and
http://www.WatkinsOnline.com/eleisiawhitney

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