Brunch recipes

I've had some requests for the recipes used in yesterday's brunch, so I will post them here. Enjoy!


Hot Crab Dip
• 8 ounces cream cheese, softened
• 8 oz sour cream
• 1 small onion, finely chopped
• 3 tablespoons mayonnaise
• 1 (6 ounce) cans crabmeat, drained and flaked
• 1/8 teaspoon Watkins Organic Garlic Powder
• 1 package Crab Snack & Dip Seasoning Sample (1 1/2 Tbsp.)
• Watkins Black Pepper and Watkins Sea Salt to taste
• 1 loaf Bread with Rosemary and Sea Salt
Preheat oven to 350F. In a medium bowl, combine all the ingredients and spread mixture evenly into a 1 quart baking dish. Bake for 20 minutes. Remove baked crab dip from the oven, and stir well. Serve hot with bite size chunks of Rosemary Bread with Sea Salt.


Bread with Rosemary and Sea Salt
• 1 package Good Tastings Bread Mix
• 1 12-oz can beer or lemon-lime flavored soda
• 3 tbsp Watkins Rosemary
• 3 tbsp Watkins Parsley
• 1 tbsp coarsely-ground Watkins Sea Salt
• 1 tbsp melted butter
Combine 2 Tbsp rosemary and 2 Tbsp parsley with dry bread mix until well mixed. Pour in beer or soda. Mix until just moistened. Do not overmix. Pour batter in loaf pan. Sprinkle remaining herbs on top, followed by sea salt. Drizzle with butter and bake at 325°F for 50 minutes to 1 hour.


Salsa & Sour Cream CheeseBall
• 2 packages (8 oz) cream cheese, softened
• 1 packet (3 Tbsp) Watkins Salsa & Sour Cream Snack & Dip Seasoning
• Watkins Omelet & Soufflé Seasoning
Mix snack & dip seasoning into cream cheese. Form into a log and wrap in plastic wrap. Refrigerate for at least 30 minutes. When ready to serve, unwrap and roll in Omelet & Soufflé Seasoning. Serve with crackers or breadsticks.


Buffalo Chicken Dip
• 3 boneless, skinless chicken breasts, cooked and shredded
• 2 (8 ounce) packages cream cheese, softened
• 1 cup Ranch dressing
• 3/4 cup Calypso Hot Pepper Sauce
• 1 Tbsp. Watkins Cayenne (optional for more heat)
Heat chicken and hot pepper sauce in a skillet over medium heat, until heated through. Blend cream cheese and ranch dressing together until smooth. Stir into chicken mixture. Add cayenne to taste. Cook, stirring until well blended and serve warm with tortilla chips.


Roast Beef Rollups with Horseradish Tomato Spread
• 1 sample packet (3 Tbsp) Tomato Horseradish Snack & Dip Seasoning
• 2 packages (8 oz) cream cheese, softened
• 1/4- 1/2 pound Deli Roast Beef
• Flour Tortillas
Mix the dip packet with cream cheese allow it to sit for 1/2 hour, spread on a tortillas, top with deli roast beef or sliced turkey, wrap tightly, slice in 1" pieces and serve toothpicks in each one.


Garlic Cheddar Sausage Balls
• 1 lb. mild sausage
• 12 oz. sharp cheese (softened)
• 2 cups Bisquick
• 1 tsp. Watkins Organic Garlic Powder
• 2-3 dashes of Calypso Hot Pepper Sauce (or more depending on taste)
• 1 tsp. Watkins Cayenne Pepper (or more depending on taste)
Mix all ingredients thoroughly by hand or using the dough hook on a stand mixer. Roll into small balls. Place on baking sheets sprayed lightly with Watkins Cooking Spray. Bake at 400 for 10-15 minutes, or until done (depends upon the size). Remove from baking sheet and place on paper-towel lined tray. Best served warm.


Cinnamon Sticky Monkey Bread
• 1/3 cup butter or margarine, melted, divided
• 1/2 cup brown sugar
• 1/2 cup chopped walnuts or pecans
• 1 tbsp water
• 1/2 cup sugar
• 1-1/2 tsp Purest Ground Cinnamon 6 oz.
• 2 cans refrigerated regular or buttermilk biscuits
Combine 2 tbsp melted butter, brown sugar, nuts, and water and place in bottom of a 10-inch bundt pan. Mix sugar and cinnamon together. Dip each biscuit lightly into remaining melted butter, then into sugar/cinnamon mixture. Place each biscuit on end in bundt pan. Pinch tips or sides of biscuits slightly together (this helps prevent ring from falling apart when served.). Bake at 400ºF for 20 to 25 minutes. After baking; turn out on plate. Serve immediately. Makes 10 servings.


Honey Butter Spread
• 1/2 cup unsalted butter
• 1/2 cup honey
• 1 tsp Watkins Cinnamon
• 1 tsp Watkins Original Double-Strength Vanilla

Melt butter in microwave, add honey and mix well. Add the Vanilla and Cinnamon and mix well. Honey Butter will thicken as it sits.


Vanilla Cream Cheese Fruit Dip
• 1 package (8 oz) cream cheese, softened
• 1 jar (7 oz) marshmallow cream
• 1-1/2 tsp Watkins Original Double-Strength Vanilla
• Fruit of choice, cut into bite size pieces

Combine all ingredients and mix well with electric mixer. Serve with assorted fruit, such as pineapple, apples, pears, or strawberries. Makes 2 cups.

Try This: Add 1 Tbsp of Watkins Orange Extract or Watkins Lemon Extract. Serve with graham crackers, vanilla wafers, pretzels or other snacks.





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