Charlotte’s Kitchen

Archive for April, 2008

Ingredients:

6        large sweet potatoes, scrubbed

1        cup granulated sugar

1/2    cup lightly packed brown sugar

1/4    teaspoon Watkins Ginger

2        tablespoons cornstarch

1        cup unsweetened pineapple juice

1        teaspoon lemon juice

1        tablespoon low-fat margarine

Directions:

Place sweet potatoes in a large kettle and add water to cover.  Cook over medium heat until barely tender; drain.  Peel and cut potatoes into fourths.  Arrange in a medium-size casserole.  Preheat oven to 350 degrees.  While potatoes are cooking, combine sugars, ginger and conrstarch in a small saucepan.  Add pineapple juice and lemon juice.  Stir over medium heat until sugars are dissolved and mixture starts to bubble; stir in margarine.  Pour sauce over potatoes.  Bake, uncovered, 50 to 60 minutes or until sauce is thickened.

10 – 1/2 cup servings.

This is good with orange juice and orange marmalade, use 1/2 cup of each instead of the pineapple juice.

Ingredients:

1        (12 ounce) bag chocolate chips

1/3   cup peanut butter

6        cups Crispex cereal or any crispy cereal

1        cup confectioners’ sugar

Directions:

Place chocolate chips in a large bowl; microwave on medium for 1 minute.  Stir until chips are melted.  Add peanut butter; stir.  Pour cereal in a large bowl.  Pour chocolate mixture over cereal; stir gently.  Spoon confectioners’ sugar in a large zip-top bag.  Add cereal mixture and shake.

Ingredients:

2 eggs

1 cup brown sugar

1 teaspoon Watkins Vanilla

2 tablespoons flour

1/2 teaspoon Watkin Baking Powder

1/4 teaspoon salt

Directions:

Mix all ingredients and use as a substitute for sweetened condensed milk in recipes for pies, bars and desserts.

Ingredients:

3/4 cup butter, softened

3 tablespoons brown sugar

2 1/2 cups crushed pretzels

1 (6 ounce) package strawberry flavored gelatin

2 cups boiling water

3 cups strawberries, chilled

1 (8 ounce) package cream cheese

1 cup white sugar

1 (8 ounce) container frozen whipped topping, thawed

Directions:

Preheat oven to 350 degrees.

Cream butter or margarine with the brown sugar. Mix in the pretzels and pat mixture into the bottom of one 9 x 13 inch baking pan. Bake at 350 degrees for 10 to 12 minutes. Set aside to cool.

In a medium bowl, dissove the gelatin in the boiling water and stir in the strawberries. chill until partially thickened.

In a small bowl beat the cream cheese and white sugar together until smooth. Fold in the whipped cream. Spread mixture over the top of the cooled crust, making sure to seal the edges. Chill then pour the gelatin mixture over the cream cheese layer. chill until firm.

This is a nice light dessert and is a BIG hit with the grandsons!

Ingredients:

1 cup skim milk

2 tablespoons  non-fat milk powder

1 tablespoon all-purpose flour

1/4 teaspoon salt

1/4 teaspoon Watkins  Butter Flavor

1/4 teaspoon Watkins Garlic Powder

1/4 cup grated Parmesan Cheese

1 teaspoon lemon juice

Directions:

In a jar with a lid, combine skim milk, powdered milk, flour and salt, butter flavor and salt; shake until completely dissolved. Pour into a small heavy saucepan. Cook over medium heat, stirring constantly, until sauce thickens; cook 2 minutes longer. Remove from heat and stir in cheese and lemon juice. Serve hot with vegetables or fish.

Ingredients:

2         cups finely chopped cooked chicken white meat

1/2     cup finely chopped celery

1/3     cup low-fat mayonnaise-type salad dressing

1         tablespoon lemon juice

6         slices whole-wheat bread, toasted

1/4     easpoon Watkins  Dill Weed

1/2     cup finely chopped onion

1/2     cup shredded low-fat cheddar cheese

3         egg whites

Directions:

Preheat broiler. In a medium-size bowl, combine chicken, celery, salad dressing and lemon juice. Place toasted bread on a baking sheet; spread chicken mixture on toast. In a large bowl, beat egg whites until stiff peaks form gently fold in cheese and dill. Spread over chicken. Broil 8 to 10 minutes or until golden brown. Serve immediately.