Wearing O’ Green Cake

Moist, colorful cake and you’ll think you’ve found the pot o’ gold at the end of the rainbow. It’s the perfect dessert to round out your St. Patrick’s Day feast. by Marge Nicol, Illinois

This recipe and photo are by Marge Nicol of Illinois, as featured on Taste of Home

Wearing O' Green Cake

Moist, colorful cake and you'll think you've found the pot o' gold at the end of the rainbow. It's the perfect dessert to round out your St. Patrick's Day feast. by Marge Nicol, Illinois

Course Dessert
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 12 servings
Author Marge Nicol, shown on Taste of Home


  • 1 pkg white cake mix
  • 2 pkgs lime gelatin 3 oz each
  • 1 cup boiling water
  • 1/2 cup cold water


  • 1 cup cold milk
  • 1 pkg instant vanilla pudding mix 3-4 oz
  • 1 carton frozen whipped topping, thawed 8 oz
  • green sprinkles


  1. Prepare and bake cake according to package directions, using a greased 13x9-in. baking dish. Cool on a wire rack 1 hour.

  2. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside.
  3. With a meat fork or wooden skewer, poke holes about 2 in. apart into cooled cake. Slowly pour gelatin over cake. Cover and refrigerate.
  4. With a meat fork or wooden skewer, poke holes about 2 in. apart into cooled cake. Slowly pour gelatin over cake. Cover and refrigerate.

Broccoli Cheese and Chicken Soup

This crowd-sized comfort food in a Crock pot is the result of being unable to find my original recipe. I added some pre-cooked chicken to round out the meal. The choice for Parmesan cheese can make or break a recipe. I use only real, shredded Parmesan rather than the powders or imitations. Serve with your favorite crusty bread or garlic toast. Makes about four quarts. Tastes even better the next day.

Broccoli Cheese and Chicken Soup

Crowd-sized comfort food in a large Crock pot can easily be varied to your own tastes. I added some pre-cooked chicken to round out the meal. Serve with your favorite crusty bread or garlic toast. Makes about four quarts. Tastes even better the next day.

Course Soup
Author Polly Taskey


  • 1 pound fresh Broccoli rinsed, patted dry and cut into small pieces
  • 2 cups chicken stock or prepared chicken bouillion
  • 2 carrots washed, sliced thin
  • 3 small potatoes peeled, diced
  • 1 small to medium onion peeled, diced small
  • 1 chicken breast half boneless, skinless
  • 2-3 cups milk
  • 2 cups heavy cream
  • 1/3 cup butter
  • 2 Tbls olive oil
  • 3 Tbls flour
  • 1 tsp Watkins Garlic Powder
  • 3/4 tsp Watkins Thyme
  • 1 cup shredded sharp Cheddar cheese or Mozzarella
  • 1 cup shredded Parmesan cheese


  1. Slice the chicken breast lengthwise into strips about 1 inch wide. Cook on medium heat in a skillet with a little Olive Oil to prevent sticking. Sprinkle with a little salt during cooking.

  2. Wash and prepare vegetables while chicken is cooking. Set the potatoes and carrots aside.

  3. Place cut up broccoli in 7 quart crock pot with the chicken stock, cover, and start heating on high.

  4. Remove cooked chicken from frying pan and set aside on a plate to cool. Add small drizzle of olive oil to the same frying pan and heat onions until clear.

  5. Pour 1/2 cup water into skillet with onions and then add the potatoes and carrots. Cover with a lid and let simmer until softened, allowing most of the water to be steamed away. Stir occasionally.

  6. Add the milk, butter and cream to the broccoli in the crock pot, along with the flour.

  7. Add the pre-cooked carrots, onion and potatoes to the crock pot and stir. If a little liquid remains, add this to the crock as well.

  8. Cut the cooked chicken breast into very small pieces. Add to the crock pot.

  9. Mix the seasonings (Garlic and Thyme) into the crock pot mixture. Cover and heat on high for 20-30 minutes.

  10. Turn crock pot setting to Low and add the desired cheeses. Stir thoroughly into mixture, cover and continue cooking about 10 minutes.

  11. Serve with a sprinkle of shredded Parmesan cheese and some crusty bread or garlic toast.

Easy Decadent Truffles

This simple Truffles recipe is from AllRecipes and will make a delectable treat for you and your Valentine!  Tip: Before adding the Vanilla, divide the mixture into 3 bowls and add a different Watkins Gourmet Flavoring Extract to each one! Choose from Cherry, Orange, Coffee, Vanilla, Cinnamon, Coconut, Peppermint, Almond, Root Beer, Pumpkin Spice, Rum and many more! Watkins Products can be purchased online by clicking the Watkins Store button at the top of every page on this website. Enjoy!


Easy Decadent Truffles

Extremely easy! Makes a pretty large batch.
Course Dessert
Total Time 1 hour
Author jmacsaunders on allrecipes


  • 1 pkg, 8 oz package cream cheese softened
  • 3 cups confectioners' sugar sifted
  • 3 cups semisweet chocolate chips melted
  • 1 1/2 tsp vanilla omit if dividing to make various flavored portions


  1. In a large bowl, beat cream cheese until smooth.
  2. Gradually beat in confectioners' sugar until well blended.
  3. Stir in melted chocolate until no streaks remain.
  4. Divide mixture into 2-3 portions.
  5. Add about 3/4-1 teaspoon of a different Watkins flavoring extract to the divided portions.
  6. Mix until completely blended.
  7. Refrigerate for about 1 hour.
  8. Shape into 1 inch balls.

Recipe Notes

Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc. To flavor truffles with liqueurs or other flavoring extracts, OMIT vanilla. Divide truffle mixture into thirds. If using a liqueur, add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.

Spinach Dip Garlic Rolls

I haven’t tried these Spinach Dip rolls yet myself, but I’m really looking forward to it! Do let me know what you think of them!

Also, I’m pleased to have finally found a nice recipe plugin which allows readers to give star ratings, share a comment or variation they tried, and also print easily with the touch of a button. If you’re on a smart-phone, you even have the option of printing from by “air-dropping” a recipe to a designated printer capable of handling the wireless message.


Spinach Dip Garlic Rolls

This recipe uses JR Watkins Gourmet ingredients. These can be purchased conveniently online at http://www.jrwatkins.com/consultant/pollytaskey

Course Appetizer
Servings 12


  • 1/2 cup butter, melted
  • 1 Tbsp Watkins Garlic Powder
  • 2/3 cup grated Parmesan cheese
  • 1 box, 9 oz Green Giant™ Spinach Steamers™
  • 4 oz cream cheese, softened
  • 1 can Pillsbury™ refrigerated crusty French loaf


  1. Heat oven to 350
  2. Spray 12 regular-size muffin cups with Watkins Cooking Spray
  3. Spoon 1 tsp of the melted butter into each muffin cup
  4. Sprinkle 1/8 tsp of the garlic powder and 1 tsp of the Parmesan cheese into each muffin cup
  5. Microwave frozen spinach as directed on box 3 to 4 minutes to thaw
  6. Drain well; squeeze dry with paper towels
  7. In small bowl, mix spinach, cream cheese, 1 tsp of the garlic powder, 1/3 cup of the Parmesan cheese and the Worcestershire sauce until blended

  8. Shape mixture into 12 (1-1/2-inch) balls
  9. Remove dough from can; cut into 12 equal slices, then press each to form 3-inch round pieces

  10. Place 1 spinach ball in center of each dough round and carefully wrap dough around ball; pinch edges to seal completely

  11. Place seam side down in muffin cups

  12. Bake 17 to 25 minutes or until golden brown and let cool in the pan for 2 minutes
  13. Loosen with tip of knife, remove from pan and place on serving platter

  14. Brush each roll with remaining melted butter; sprinkle with remaining garlic powder and Parmesan
  15. Serve warm