Baked Tortilla Chips
1 package (6 oz/170g) corn tortillas
Watkins Cooking Spray
To taste Watkins Chili Powder
Cut tortillas into 8 wedges each. Spray with cooking spray and sprinkle with seasoning. Bake at 450ºF/235ºC for 6 minutes or until crisp but not brown.
Makes 10 servings.
BLACK BEAN & CITRUS SALSA
1 large tomato, diced
1 red bell pepper, diced
1 green bell pepper, diced
1/3 cup/80 mL red onion, finely chopped
1 small bunch scallions, chopped
1 tsp/5 mL Watkins Cumin
1 tsp/5 mL Watkins Garlic Powder
1 tsp/5 mL Hot Pepper Sauce
1 tbsp/15 mL Cilantro Leaves
1 tbsp/15 mL Watkins Salsa Snack & Dip Seasoning
1 tbsp/15 mL Watkins Original Grapeseed Oil
1 (16 oz/454 g) can black beans, drained and rinsed
Freshly-ground Watkins Coarse Sea Salt
Juice of half a lime (optional)
Combine all ingredients; refrigerate for at least 4 hours before serving.
BLEU CHEESE DIP
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
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.
2 large tomatoes, coarsely chopped
1/2 white onion, chopped
2 tbsp Watkins Grapeseed 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
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.
CARAMEL APPLE DIP
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
Blend first four ingredients using electric mixer. Use as a dip for apple slices.
Makes 1 cup/250 mL.
CONFETTI CORN BREAD
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
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.
GARLIC & DILL STUFFED MUSHROOMS
24 whole snow cap mushrooms
Watkins Original Grapeseed Oil
2 tbsp/30 mL Garlic & Dill Snack & Dip Seasoning
8 oz/227 g cream cheese, softened
2 tbsp/30 mL chopped chives
Remove stems from mushrooms; brush caps with oil. Stir seasoning into cream cheese; fill opening where mushroom stem was removed with mixture. Bake on cookie sheet at 350°F/180°C for 10-15 minutes. Remove from oven; sprinkle with chives.
Makes 24 appetizers.
1 French baguette, sourdough bouille, or ciabatta loaf
1/4 cup/60 mL Watkins Original Grapeseed Oil
1 tbsp/15 mL Watkins Parsley
Thinly slice bread at a diagonal. Drizzle with grapeseed oil and sprinkle with rosemary. Bake at 425°F/210°C for 7 to 8 minutes until toasted.
Makes 24 toasts.
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 Crushed Rosemary
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 Crisco® Original No-Stick 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 rosemary. 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.
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 Crisco® Original No-Stick 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.
SHRIMP & VEGGIE PIZZA
1/2 cup/125 mL cup sliced onion
1/2 cup/125 mL cup sliced fresh mushrooms
6 asparagus spears, trimmed and cut into 1-inch / 2.5 cm pieces
2 tbsp/30 mL Watkins Garlic & Parsley Grapeseed Oil
1/2 lb/227 g uncooked medium shrimp, peeled, deveined and cut in half
1 tsp/5 mL Watkins Oregano
1/2 cup/125 mL pizza sauce
1 cup/250 mL mozzarella cheese
Packaged Pizza Crust Mix
Heat grapeseed oil in a skillet and sauté vegetables until almost tender. Add shrimp; cook until the shrimp turn pink and remove from heat. Prepare pizza crust as directed. Spread the pizza crust with sauce and top with the shrimp mixture. Sprinkle with cheese. Bake the pizza mix as directed.