February 22, 2012

Watkins Pumpkin Butter: A great holiday treat!

October 17, 2010 By Leave a Comment

Watkins Pumpkin Butter makes a great holiday treatOK, I confess.  I am a pumpkin butter addict.  I have a one jar a week habit and I don’t intend to quit anytime soon.  :-)

All kidding aside, I have discovered that I really do love Watkins Pumpkin Butter.  If you’ve never had this wonderful spread then you don’t know what you’re missing.  It’s similar to apple butter but it’s made with pumpkin.

I love to put it on biscuits and raisin bread.  It’s almost like having miniature pumpkin pies.  Yummy!  Good stuff.

My wife Cindy and I are planning on featuring this wonderful product on our Thanksgiving and Christmas dinner tables.

Watkins released this product as part of their 2010 “Seasonal Favorites” line.  It’s only available for a limited time and only available in the US and Canada.  I strongly urge you to get some now while you can still order it.  As with everything Watkins offers, you get your money back if you don’t like it.  Believe me, however, I suspect you will like it.

IMPORTANT DISCLOSURE:  Cindy and I are independent associates of Watkins products.  Yes, we do earn money by selling these products to others, but these are also products that we really do use in our home every day.  In fact, my family has been using Watkins products since before my great grandmother was born.  We love them.

Filed Under: Food & Drink

Roast Turkey With Sausage And Apple Stuffing

September 19, 2010 By Leave a Comment

 Here’s a great recipe that is sure to please the entire family.  This is one  tasty turkey and it will surely be the star of your holiday table.

Ingredients
Stuffing:
12 ounces/340 g bulk mild pork sausage
6 slices bacon, chopped
1 cup/250 mL chopped onion
1 cup/250 mL chopped celery
1 Granny Smith apple, peeled, cored, and chopped (about 1 cup/250 ml)
6 cups/1.5 liters dried bread cubes
1 cup/250 mL water
1-1/2 tbsp/22.5 mL Chicken Soup & Gravy
1 tbsp/15 mL Poultry SeasoningTurkey:
10 to 12 pound/4.5 to 5.5 kg turkey
1/4 cup/60 mL Meat Magic
1 tbsp/15 mL Poultry SeasoningRoast Turkey With Sausage and Apple Stuffing
 

Cooking Directions
Stuffing:
Cook sausage and bacon in skillet, stirring until sausage crumbles; drain (reserve 2 tbsp/30 mL of the drippings) and place in a large bowl. Cook onion, celery, and apple in drippings over medium-high heat, stirring constantly, until tender (about 5 minutes); remove from heat. Add to meat mixture along with bread cubes, water, soup base and Poultry Seasoning; mix well. Set aside while preparing turkey.Turkey:
Remove giblets and neck from turkey; discard or reserve for another use. Rinse turkey thoroughly with cold water; pat dry. Place turkey breast side up in roasting pan; rub inside and out with Meat Magic and Poultry Seasoning. Stuff loosely with Sausage-Apple Stuffing (place any remaining stuffing in a casserole to bake later). Bake turkey, uncovered, at 325°F/165ºC for 4 to 4-1/2 hours, basting occasionally with pan juices. Meat thermometer should read 185°F/85ºC. Cover loosely with foil if turkey begins to get too brown. Remove from oven and let stand 15 minutes before carving. Place casserole with remaining stuffing in the oven the last hour before serving. Toss stuffing from turkey with that in casserole.Makes 12 servings.
Filed Under: Main Dishes

Old Fashioned Pumpkin Pie

September 9, 2010 By Leave a Comment

Here’s a great recipe for ol’ fashioned pumpkin pie.  No holiday meal would be complete without it.

Pumpkin PieIngredients
1 cup/250 mL sugar

1 tbsp/15 mL all-purpose flour

1/2 tsp/2.5 mL salt

1 tbsp/15 mL Watkins Pumpkin Pie Spice

3  large eggs

1-1/2 cups/375 mL mashed, cooked pumpkin (or use canned)

1 cup/250 mL evaporated milk

1 unbaked 9-inch/23-cm pastry pie shell (recipe on Web site)

Crème Chantilly

1 cup/240 mL heavy whipping cream

2 to 4 tbsp/30 to 60 mL powdered sugar (depending on sweetness desired)

1 tsp/5 mL Watkins Original Double-Strength Vanilla

Directions
Combine sugar, flour, and salt; beat in eggs. Stir in pumpkin and milk. Pour into pie shell. Bake at 400ºF/205ºC for 50 minutes or until a knife inserted in center comes out clean.

Crème Chantilly
Chill the small bowl and beaters of an electric mixer (if in a hurry, place in freezer). Beat the cream in chilled bowl until it begins to thicken. Add the powdered sugar and vanilla and beat until stiff. Do not overbeat.

Makes 10 servings

Filed Under: Desserts, Holiday Recipes Tagged With: , , ,