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Herbed Crostini

Herbed Crostini


HERBED CROSTINI


Ingredients

1 French baguette, sourdough bouille, or ciabatta loaf
1/4 cup/60 mL oil
1 tbsp/15 mL Watkins Parsley

Directions

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.

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CONFETTI CORN BREAD

Confetti Corn Bread


CONFETTI CORN BREAD


Ingredients

1 package (14 oz/397 g) corn bread mix
1 tsp/5 mL Watkins Onion Powder
1 tsp/5 mL Watkins Parsley
1/2 tsp/2.5 mL Watkins Chili Powder
1/4 tsp/1.2 mL Watkins Thyme
2 eggs, slightly beaten
1 cup/250 mL water
2 tbsp/30 mL diced pimento
2 tbsp/30 mL diced canned green chiles

Directions

Preheat oven to 400°F/200°C. In large bowl, combine first five ingredients. In small mixing bowl, combine remaining ingredients; add all at once to dry ingredients, stirring just until moistened. Turn batter into an 8-inch/20-cm baking dish coated with Watkins Cooking Spray. Bake 20 to 25 minutes, or until golden brown. Cool and cut into squares.

Makes 9 servings.

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Caramel Apple Dip

Caramel Apple Dip


CARAMEL APPLE DIP


Ingredients

1 package (8 oz/227 g) cream cheese, softened
1/4 to 1/3 cup/60 to 80 mL brown sugar
1 tsp/5 mL Watkins Original Gourmet Baking Vanilla™
1/2 tsp/2.5 mL Watkins Caramel Extract
Apples or pears, cored and sliced

Directions

Blend first four ingredients using electric mixer. Use as a dip for apple slices.

Makes 1 cup/250 mL.

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Bruschetta

Bruschetta


BRUSCHETTA


Ingredients

2 large tomatoes, coarsely chopped
1/2 white onion, chopped
2 tbsp oil
1 tbsp Watkins Oregano
1 tbsp Watkins Basil
2 tbsp Watkins Parsley
1 pound Italian bread loaf, cut into 1 inch slices
1/4 cup freshly grated Parmesan cheese

Directions

Preheat oven to 400° F/200° C. In a medium bowl, combine tomatoes, onions, oil, oregano, basil and parsley. Place bread on a baking sheet and top with tomato mixture, then sprinkle with Parmesan. Bake in preheated oven for 8 to 10 minutes or until bottom of bread is browned. Allow to cool five minutes before serving.

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Bleu Cheese Dip

Bleu Cheese Dip


BLEU CHEESE DIP


Ingredients

1/2 cup/125 mL finely-chopped walnuts
1 package (8 oz/227 g) reduced-calorie cream cheese, softened
1/2 cup/125 mL reduced-calorie sour cream
1 package (4 oz/113 g) bleu cheese, crumbled
1 tbsp/15 mL chopped pimentos
1 tbsp/15 mL minced green pepper
1/2 tsp/2.5 mL Watkins Garlic Powder
1/2 tsp/2.5 mL Watkins Onion Powder
Dash Watkins Pure Ground Black Pepper

Directions

Pan-roast walnuts in a dry skillet over medium-high heat, shaking skillet and/or stirring constantly, until golden brown. Cool slightly. Beat cream cheese in bowl until smooth and creamy. Blend in sour cream, bleu cheese, walnuts and remaining ingredients; mix well. Spoon into attractive serving dish. Keep refrigerated. Store in refrigerator. Serve with unsalted crackers, party rye or French bread.

Makes 2 cups/500 mL.