1 8 ounce package cream cheese, softened

1/2 cup pitted green olives, chopped

1/2 cup pitted ripe olives, chopped

1/2 cup pitted kalamata olives, chopped

1 t finely shredded lemon peel

1/4 t Watkins Garlic Powder

4 10-inch flour tortillas

8 large basil leaves

1/2 cup bottled roasted red sweet peppers, well drained and cut in strips

Directions:

In medium mixing bowl beat cream cheese with electric mixer on medium speed until smooth. Stir in olives, lemon peel, garlic powder and 1/4 t black pepper, set aside.

Warm tortillas according to package directions. Spread olive mixture on each tortilla; arrange basil leaves and sweet pepper strips along center. Roll tortillas parallel with sweet pepper strips. Wrap in plastic; refrigerate 2 to 4 hours. To serve, trim off ends of each roll; cut rolls in 1/2-inch slices.

Makes 10 servings (about 40 slices)

1 1/2 pounds boneless pork, cut into 1-inch cubes

1 pound small new red potatoes, halved

2 medium onions, halved, thinly sliced

1/4 cup water

3 T ketchup

1 T Watkins Paprika

1 clove garlic, minced

1/4 t Watkins Pepper

3 cups shredded red cabbage

2 T flour

1/2 cup sour cream

1/2 t caraway seed

Chopped parsely, for garnish, if desired

Directions:

Combine pork, potatoes, onion, water, ketchup, paprika, garlic, pepper and cabbage in slow cooker. Cover and cook on low heat setting 7-8 hours or until potatoes are tender. Combine flour, sour cream and caraway seed. Stir into pork mixture and blend thoroughly. Serve garnished with fresh parsley, if desired.

Serves 6

Boneless shoulder is a good choice, but you can also use boneless loin.

1/3 cup finely chopped red bell pepper

2 T finely chopped parsely

2 T finely chopped scallions

3 T mayonnaise

2 t lemon juice

2 t Dijon mustard

1 t Worcestershire Sauce

1/2 t freshly ground Watkins Black Pepper

3/4 cup panko bread crumbs (available in the ethnic foods section of grocery stores)

1 pound lump crabmeat, shell pieces removed

2 T vegetable oil, plus more as needed

Lemon wedges

Directions:

Mix the bell pepper, parsley, scallions, mayonnaise, lemon juice, mustard, Worcestershire sauce and black pepper in a large bowl. Add the bread crumbs and crabmeat and toss gently to mix.

Divide the crab mixture into 12 equal portions (about 1/4 cup each) and shape each into a 1-inch-thick patty.

Heat the vegetable oil in a large skillet over medium-high heat. Add the crab cakes to the skillet and cook until they’re golden on both sides, adding more oil as needed. Cook about 3 minutes per side. Serve warm with lemon wedges.

Makes 12.

1 15 ounce can of white kidney beans, drained and rinsed

1/4 cup lemon juice

1 heaping T chopped sage (about 7 to 8 leaves)

1 small clove garlic

1 1/2 T olive oil

1/4 t Watkins Pepper

1/4 t salt

Directions:

Combine all the ingredients in a food processor.

Pulse until the mixture is smooth, about 30 seconds. Makes 1 1/2 cups.

1 1/4 cups all-purpose flour

3 T brown sugar

1/2 cup butter (no substitutes)

2 T finely chopped toasted pecans

1/2 t Watkins Vanilla

1 ounce milk chocolate, melted

Directions:

Combine flour and brown sugar in a medium mixing bowl. Cut in butter till mixture resembles fine crumbs and starts to cling. Stir in pecans. Sprinkle vanilla over mixture. Form the mixture into a ball and knead till smooth.

Roll dough on a lightly floured surface into an 8×6 inch rectangle. Cut into twenty-four 2×1 inch strips. Place 1 inch apart on an ungreased cookie sheet.

Bake in a 325 degree oven for 20 to 25 minutes or till bottoms just start to brown. Transfer cookies to wire racks to cool. Drizzle cooled sticks with melted chocolate.

Makes 24.

1        pound turkey breast tenderloin, cut in bite-size strips

1        pound package frozen sweet peppers and onions stir-fry vegetables

1        10-ounce can enchilada sauce

1/2    cup whole berry cranberry sauce

9        6-inch corn tortillas, halved

1        8 ounce package Mexican blend shredded cheese (2 cups)

Lime wedges (optional)

Cilantro springs (optional)

Directions:

Position oven rack toward top of oven. Preheat oven to 450 degrees. In extra large sillet cook turkey in 1 tablespoon hot cooking oil over medium heat 4 minutes or until no longer pink. Add frozen vegetables, enchilada sauce and cranberry sauce. Bring to boiling. Sprinkle salt and pepper.

In 2-quart baking dish layer one-third of the tortillas, then one-third of the cheese. Use a slotted spoon to layer half the turkey-vegetable mixture. Layer one-third tortillas, one-third cheese, remaining turkey-vegetables (with slotted spoon) and remaining tortillas. Spoon on remaining sauce from skillet; sprinkle remeainng cheese. Bake 5 minutes or until cheese is melted. Cut in squares. Serve with lime and cilantro.

Serves 4.

I pray you have a wonderful Thanksgiving.

3/4      cup all purpose flour

1 1/2   t pumpkin pie spice

1          t Watkins Baking Powder

1/4      t salt

3          eggs

1          cup granulated sugar

3/4      cup canned pumpkin

1/2      cup of an 8 ounce package cream cheese, softened

1/2      cup confectioner’s sugar

1          recipe Chocolate Cream Icing

Pumpkin Pie Spice

Directions:

Preheat oven to 375 degrees. Grease bottoms and sides of two 8×1x1 1/2 inch round cake pans. Line bottoms with waxed paper; lightly flour pans. In bowl combine flour, pumpkin pie spice, baking powder and salt; set aside.

In a second bowl beat eggs and sugar with an electric mixer on medium to high speed until thick, about 5 minutes. Beat in pumpkin. Add flour mixture; beat just until combined. Spread cake batter in prepared pans. Bake 16 to 18 minutes or until wooden pick inserted near centers comes out clean. Cool in pans on wire rack 10 minutes; remove and cool thoroughly.

For filling, in chilled mixing bowl beat whipping cream to soft peaks; set aside. In a second mixing bowl beat cream cheese until smooth; beat in confectioner’s sugar. Fold in whipped cream. To assemble, place one cake layer on serving platter. Spread cream cheese mixture evenly over bottom cake layer. Top with second cake layer. Refrigerate while preapring Chocolate Cream Icing.

If Chocolate Cream Icing is too thin, cover and chill 30 minutes until of spreading consistency. Too thick, add a teaspoon of milk or cream. Spread over top and sides of cake. Sprinkly lightly with pumplin pie spice. Chill cake at least 1 hour before serving.

Store cake, loosely covered, in refrigerator.

Makes 8 servings.

Chocolate Cream Icing

Ingredients:

1/2      cup whipping cream

1          cup bittrsweet or semisweet chocolate pieces

Directions:

In small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Pour over chocolate pieces in medium bowl (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes.

Makes 1 1/4 cups

Tip: The secret to glossy, crumb-free icing is to start by laying a good-sized dollop on top of the cake, then spread outward to the uniced part of the cake. Never backtrack from dry to iced. Best tool for the job: an offset spatula.

2        pounds fresh green beans, trimmed

1/3    cup fresh Italian (flat leaf) parsley

1        T snipped fresh rosemary

2        t finely shredded lime peel

1        T fresh lime juice

1        clove garlic, minced (1/2 t)

2        T extra virgin olive oil

1/3    cup hazelnuts, toasted and chopped

Salt and Watkins Pepper

Directions:

Bring large saucepan of water to boiling. Add 1 T salt and green beans. Cook beans until crisp-tender, 3 to 4 minutes. Drain and immediately plunge in ice water. Let sit in ice water 3 minutes or until cool. Drain well and set aside.

In small bowl combine parsley, rosemary, lime peel and juice and garlic. Set aside.

In 12 inch skillet heat olive oil over medium high heat. Add beans. Cook, stirring occasionally, 3 to 4 minutes or until heated through. Season with 1/2 teaspoon each salt and black pepper. Remove from heat. Stir in lime mixture and hazelnuts. Serve with lime wedges.

Serves 8

Tip: To toast hazelnuts, spread in single layer on baking sheet. Bake at 350 degrees for 5 to10 minutes, stirring once or twice, until lightly browned. Remove papery skins from hazelnuts by rubbing nuts with clean towel.