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Blueberry Blintzes

May 16, 2012 By 3 Comments
blueberry-blintz

Blueberry Blintzes I made these Blueberry Blintzes for Mother’s Day Brunch. Blintzes are paper-thin crepes filled with jam, fruit, potato, a creamy cheese mixture, cooked ground meat, cooked chicken, chopped mushrooms, bean sprouts, cabbage, or onions. In this recipe a handful of blueberries is mixed into the velvety cheese mixture and spooned into golden, delicate pancake-like crepes. Serve them for a special brunch or dessert. When forming the blintzes, be careful not to overfill each crepe so the creamy mixture is less apt to seep out as you bake or fry them for {Read More}

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Irish Cream Glazed Bundt Cake

March 26, 2012 By Leave a Comment
irish-cream-bundt-cake

I planned to make this Irish Cream Glazed Bundt Cake for St. Patrick’s Day but ran out of time so I baked the cake yesterday.  The cake is tender and moist with a delicious crunchy, sugary glaze. You’ll love the texture. Irish cream liqueur is used in both the cake and the glaze and gives it a unique flavor. I used Baileys Irish Cream.  The cake is simple to make. Just beat all the ingredients with a hand or stand mixer, pour into the pan, and {Read More}

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Noodles Romanoff

March 14, 2012 By Leave a Comment
Noodles-Romanoff-Recipe

If you are looking for a versatile side dish Noodles Romanoff is a delicious choice. You can serve just about any entree with these noodles, chicken, fish, beef, or pork. The creamy noodles are great for your picky eaters, too. Add a vegetable or crisp green salad for a nourishing meal. To serve as a main course casserole add diced cooked chicken. Yum! 1 (8-ounce) package wide egg noodles 1 (16-ounce) container sour cream 1/4 cup butter, melted 1/4 teaspoon salt 1/4 teaspoon {Read More}

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Cherry Walnut Scones

February 26, 2012 By Leave a Comment
cherry-walnut-scone

I made these Cherry Walnut Scones last night. They were so yummy warm from the oven. Eat them plain or with butter. We indulged again at breakfast today. These scones have a fine, tender crumb because of the cake flour and lack of kneading. The dusting of cinnamon sugar complements the tartness of the cherries. The walnuts add a little crunch. Cherry Walnut Scones 1/4 cup plus 3 Tbs. granulated sugar 1/4 tsp. Watkins Ground Cinnamon 4-1/2 oz. (1 cup) unbleached {Read More}

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Broccoli and Chicken Noodle Soup

January 25, 2012 By Leave a Comment
broccoli-chicken-noodle-soup

Broccoli and Chicken Noodle Soup is not a typical chicken noodle soup. The addition of cheese, milk, and half and half  give the soup a thick creamy consistency. This soup is especially delicious during the cold winter months. As you cook the soup, add more chicken broth if you like a thinner soup. If you have leftovers, you may want to thin the soup with a little chicken broth or milk to the desired consistency. Broccoli and Chicken Noodle Soup Cooking spray or oil 2 cups chopped {Read More}

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Chocolate Dipped Peanut Butter Cookies

January 24, 2012 By Leave a Comment
peanut-butter-cookies-chocolate-dipped

Did you know that today, January 24, is National Peanut Butter Day? I’ve seen several recipes for flour-less peanut butter cookies floating around and always wondered how their taste compared to my Peanut Butter Cookie recipe made with flour and shortening. I was pretty skeptical! I chose this recipe for Chocolate Dipped Peanut Butter Cookies because it makes only 18 cookies. I didn’t want to bake a recipe that made dozens of cookies in case I didn’t like the cookies or they {Read More}

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January is National Oatmeal Month – Oatmeal Chocolate Chip Bars

January 21, 2012 By Leave a Comment
Oatmeal-Bars

January is National Oatmeal Month. The New Year is time to get back to the basics, and oatmeal is one of the most simple, basic and nutritious foods you can eat. Eat cooked oatmeal with your favorite fruit and add-ins for a warm winter breakfast. These melt-in-your-mouth Oatmeal Chocolate Chip Bars are wholesome and nutritious! If you prefer, substitute raisins for the chocolate chips. 3/4 cup (1-1/2 sticks) butter 1 tablespoon maple or maple-flavored syrup 1 teaspoon baking soda 1/2 teaspoon {Read More}

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Egg and Bacon Cups

January 17, 2012 By Leave a Comment
egg-cup

These Egg and Bacon Cups are a nice change of pace for breakfast. Each family member gets his or her own individual serving of toast, bacon, and egg cooked in a cup. The kids will enjoy putting together their own egg cup! You might also try cooked, crumbled sausage instead of bacon. Add a sprinkle of Parmesan cheese or cheddar cheese. 3 tablespoons unsalted butter, melted 8 slices white or whole-wheat sandwich bread 6 slices bacon 6 large eggs Watkins Sea Salt from Sea Salt Grinder {Read More}

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Stuffed Mushrooms

December 30, 2011 By 1 Comment
Stuffed-Mushrooms-cracker

I made these stuffed mushrooms as an appetizer for Christmas Eve and they were a big hit! Stuffed Mushrooms 20 fresh mushrooms 3 tablespoons butter 2 tablespoons finely chopped onions 2 tablespoons finely chopped red bell peppers 14 Ritz crackers, finely crushed (about 1/2 cup) 2 tablespoons grated Parmesan cheese 1/2 teaspoon Watkins Seasoning Salt 1/2 teaspoon Watkins Garlic Powder Heat oven to 400 degrees F. Remove stems from mushrooms. Finely chop enough stems to measure 1/4 cup. Discard remaining stems or refrigerate for another use. {Read More}

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Holiday Greetings Card!

December 23, 2011 By Leave a Comment

Greetings Moms in a Blog Friends!  Wishing You and Your Family the Merriest of Holidays! Happy New Year 2012! View Your Christmas Card http://www.jacquielawson.com/viewcardm.asp?code=3193256861222&ob=1&cont=1 Eleisia Whitney Your Friend and Independent Watkins Associate

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