Charlotte’s Kitchen

Archive for June, 2008

Ingredients:

1 package (6 ounce) Stove Top Stuffing Mix for Chicken

4 boneless skinless chicken breast halves or chopped chicken

1 can (10 3.4 ounce) condensed cream of mushroom or cream of chicken soup

1/3 cup sour cream or milk

1 16 ounce bag of frozen brocolli

1/4 teaspoon Watkins Pepper

1/4 teaspoon salt

Directions:

Toss contents of vegetable/seasoning packet, stuffing mix, and 1 2/3 cup of water; set aside.

Place chicken in 13 x 9 inch banking dish or 2-quart casserole dish. Mix soup and sour cream; pour over chicken. Sprinkle broccoli flowerettes over chicken. Spoon stuffing evenly over top.

Bake at 375 degrees for 35 minutes or until chicken is cooked through.

Ingredients:

5            tablespoons flour

5            tablespoons sugar

1            cup milk

1/2        cup margarine (stick kind not spread)

3/4        cup sugar

1/2        cup shortening

1            teaspoon Watkins Vanilla

1            dash salt

Directions:

Mix togetehr flour, sugar and milk.  Cook stirring constantly and cool completely.

Add to cooled filling margarine, sugar, shortening, vanilla and salt.  Beat at high speed for 3-5 minutes until fluffy.  Fill cake decorator with this mixture.  Insert tip in center top of cupcake and fill until cupcake bulges (but do not bust).  This recipe makes enough filling for two batches of cupcakes.  Both filling and filled cupcakes freeze well.

If you want to make a lot of yellow cupcakes, you can combine one each of lemon, yellow and pineapple cake mixes for a yummy flavor.  I  like to double the filling and make the triple yellow batch and one cake mix worth of chocolate….YUM….

Ingredients:

Salad:

4                ears corn, shucked or

2 cups frozen whole kernel corn, thawed

1                tablespoon olive oil

1                jalapeno chile, seeded and finely chopped

1                (15 ounce) can black beans, rinsed and drained

1                large red bell pepper, cut into 1-inch pieces

1                cup cherry tomatoes

4                green onions, chopped (green part only)

1/2            cup chopped red onions

Dressing:

3/4            cup bottled reduced calorie Italian salad dressing

2                tablespoons chopped cilantro or parsley

2                tablespoons lime juice

1                garlic clove, minced

1/2           teaspoon Watkins Ground Cumin

1/2            teaspoon Tabasco

Directions:

To prepare salad, cut kernels off ears of corn.  Heat olive oil in a large skillet over medium-high heat.  Add corn and jalapeno.  cook until the corn is lightly browned, 2 to 3 minutes, stirring frequently.  Transfer to a large bowl; cool slightly.  Stir in black beans, bell pepper, tomatoes and green and red onions.

To prepare dressing, combine bottled dressing, cilantro, lime juice, garlic, cumin and Tabasco in a jar.  Secure lid and shake to blend.  Pour over corn mixture, cover with plastic wrap and refrigerate at least 6 hours or overnight.

To serve, toss lightly and transfer to a salad bowl lined with lettuce leaves, if desired.

Ingredients:

1           cup margarine

1 1/2    cup granulated sugar

2            large eggs

1            teaspoon  baking soda

1            teaspoon Watkins Baking Powder

1            teaspoon Watkins Vanilla Extract

1/2        teaspoon salt

3/4        cup sour cream

4            cups all-purpose flour

Directions:

In a large mixing bowl, beat margarine and sugar until light and fluffy.  Beat in eggs, sour cream and vanilla extract;  mix well.  In a separate bowl, stir together flour, baking soda, baking powder and salt.  Gradually stir the flour into the margarine mixture until well incorporated. Wrap dough in plastic wrap and chill several hours or until dough is firm enough to handle.

Preheat oven to 350 degrees.  On a lightly floured board, roll out to about 1/4 inch thick and cut into shapes with cookie cutters.

Place on ungreased baking sheets and bake about 15 minutes or until edges are slightly browned.  Let cool about 1 minute on the baking sheet and then remove to wire rack to cool completely.  Decorate with your favorite icing.

Store in an airtight container at room temperature for up to 1 month if not frosted or up to 1 week if frosted.  Makes approximately 48 cookies, depending on the size cookie cutters you use.  These cookies ship well if cut into regular geometric shapes (such as circles or squares) and packed very carefully.  They can break during shipping if you cut them into irregular or delicate shapes like Santa Claus and snowflakes.  If you want to use fancy cookie cutters, it is best to hand-deliver these cookies.

Very Good!

Ingredients:

2        eggs

1        (15 ounce) can whole kernel corn, undrained or 1 1/2 cups fresh corn kernels

1        (15 ounce) can cream-style corn

1         (6 ounce) can evaporated milk

2        tablespoons butter

2        tablespoons minced onion

1/4    teaspoon Watkins Black Pepper

2        cups coarsely crushed saltine crackers

1        (12 ounce) package diced pepper jack or Swiss cheese.

Directions:

Preheat oven to 325 degrees.  Grease a 13 by 9 inch baking dish.

Beat eggs slightly in a large bowl.  Stir in whole kernel corn and cream-style corn.  Add evaporated milk, butter, onion and papper.  Fold in cracker crumbs and diced cheese.

Spoon corn mixture into dish.  Bake 1 hour or until set.  Let stand 5 minutes.  Cut into squares and serve.  Serves 8

Ingredients:

1 pound breakfast sausage

6 eggs

1 cup frozen hashbrown potatoes

6 tortillas (10 inch)

Toppings:

green onions chopped, sour cream, shredded cheese, salsa

Directions:

Fry the sausage and hash brown potatoes together in the skillet. Beat the eggs together and then scramble.  While the eggs are in the skillet, warm the tortillas in the microwave. When the eggs are scrambled you are ready to put your burrito together and use whatever toppings you like.

This is also very good for supper.