BUBBLE GUM MILKSHAKE
1 cup/250 mL heavy cream
3-4 cups/700-950 mL vanilla ice cream
1/2 teaspoon/2.5 mL Watkins Bubble Gum Flavor
1/4 teaspoon/1.2 mL Watkins Imitation Butter Extract
3-4 ounces/85-133 g frozen whipping topping (thawed)
30 drops Watkins Red Food Coloring
Gumballs, whipping topping, or fresh fruit as garnish (optional)
Combine all ingredients (except garnish and whipping topping) in a blender and pulse on high until fully mixed, scraping and stirring with a spoon/spatula as needed. Fold in whipping topping until well blended. Pour into serving glasses and top with garnish, if desired.
More Information HERE
SPINACH DIP – STUFFED GARLIC ROLLS
1/2 cup/125 mL butter, melted
1 tbsp/15 mL Watkins Garlic Powder
2/3 cup/160 mL grated Parmesan cheese
1 box (9 oz/255g) Green Giant™ Steamers™
4 oz/113 g (half of 8 oz/227 g package) cream cheese, softened
1 tbsp/15 mL Worcestershire sauce
1 can Pillsbury™ refrigerated crusty French loaf
Heat oven to 350° F/180° C. Spray 12 regular-size muffin cups with Watkins Cooking Spray. Spoon 1 tsp/5 mL of the melted butter into each muffin cup. Sprinkle 1/8 tsp/0.5 mL of the garlic powder and 1 tsp/5 mL of the Parmesan cheese into each muffin cup.
Microwave frozen spinach as directed on box 3 to 4 minutes to thaw. Drain well; squeeze dry with paper towels. In small bowl, mix spinach, cream cheese, 1 tsp/5 mL of the garlic powder, 1/3 cup/80 mL of the Parmesan cheese and the Worcestershire sauce until blended. Shape mixture into 12 (1-1/2-inch/3.8-cm) balls.
Remove dough from can; cut into 12 equal slices. Press each to form 3-inch/7.5-cm round. Place 1 spinach ball in center of each dough round. Carefully wrap dough around ball; pinch edges to seal completely. Place seam side down in muffin cups. Bake 17 to 25 minutes or until golden brown. Cool in pan 2 minutes. Loosen with tip of knife. Remove from pan; place on serving plater. Brush each roll with remaining melted butter; sprinkle with remaining garlic powder and Parmesan cheese. Serve warm.
Makes 12 appetizers. For more go HERE
SAUSAGE AND BLUE CHEESE CRESCENT CUPS
1 box (9 oz/255 g) Green Giant™ Steamers™ frozen chopped spinach
1/2 lb/227 g bulk spicy pork sausage
1/3 cup/80 mL finely chopped onion
1/4 tsp/1 mL Watkins Thyme
1 can Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet
1-1/4 cups/310 mL crumbled blue cheese (5 oz/141 g)
1/2 cup/125 mL red pepper jelly (from 10 oz/285 g jar)
Heat oven to 375° F/190° C. Spray 24 mini muffin cups with Watkins Cooking Spray. Microwave frozen spinach as directed on box 3 to 4 minutes to thaw. Drain well; squeeze dry with paper towels.
In10-inch/25-cm nonstick skillet, cook sausage over medium-high heat, stirring frequently, until thoroughly cooked; drain. Add spinach, onion and thyme. Cook about 3 minutes stirring frequently, until onion is translucent.
Unroll dough on work surface. With pizza cutter or knife, cut dough into 24 squares. Press 1 square in bottom and up side of each muffin cup. Spoon 1/2 tsp/2.5 mL blue cheese into each cup; top with 1tbsp/15 mL sausage mixture. Spoon remaining blue cheese over sausage mixture in each cup.
Bake 10 to 13 minutes or until golden brown. Gently remove from pan to serving plate.
Meanwhile, in small bowl, stir jelly until smooth. Top each cup with 1 tsp/5 mL jelly. Serve warm.
Makes 24 appetizers. Go HERE
1 French baguette, sourdough bouille, or ciabatta loaf
1/4 cup/60 mL oil
1 tbsp/15 mL Watkins Parsley
Thinly slice bread at a diagonal. Drizzle with oil and sprinkle with parsley. Bake at 425°F/210°C for 7 to 8 minutes until toasted.
Makes 24 toasts.