Mississippi Mud Cookies

Mississippi Mud Cookies

Make them for the holidays!

Ingredients

1 cup Nestle or Hershey semisweet chocolate morsels
1/2 cup margerine , softened
1 1/2 cups sugar
2 large eggs
1 teaspoon Watkins vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans & walnuts
1/2 cup Nestle or hershey milk chocolate morsels
1 cup plus 2 Tbsp. miniature marshmallows

Directions :

1. Melt semisweet chocolate morsels in a small microwave-safe glass bowl at HIGH 1 minute or until smooth, stirring every 30 seconds.
2. Beat margerine and sugar on medium speed until creamy; add eggs, 1 at a time. Add Watkins vanilla and the melted chocolate.
3. Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and 1/2 cup milk chocolate morsels.
4. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Press 3 marshmallows into each portion of dough.
5. Bake at 350° for 10 to 12 minutes or until set. Remove to wire racks.

Makes about 3 dozen cookies.

This is a version of the one from Southern Living...

Mary Ruth Mason, Pearsall, Texas, Southern Living, AUGUST 2007

And remember, if you are going to buy Watkins products, Please order from me.

I am Stephanie Jackson, Associate #367131.

Blue Ribbon Chili # 2 from Watkins

Blue Ribbon Chili #2


Ingredients
2 lbs lean or extra lean ground beef

6 oz (half bottle) Tropical SalsaWatkins

1 cup ketchup

1 tsp Watkins Calypso Hot Pepper Sauce (for more heat, increase to taste)

2 cans (15 oz each) tomato sauce with chunky vegetables (or substitute one can w/green peppers and onions for one of the chunky vegetables)

1 can (15 oz) hot chili beans

1 can (15 oz) light red kidney beans

5 tbsp Watkins Chili Seasoning (more or less to taste)

1/2 tsp Watkins Rosemary

1 can (15 oz) mushrooms

1/2 tsp Watkins Red Pepper Flakes

Toppings for garnish

Cooking Directions
Brown ground beef and drain well.

In a medium pot on medium heat, combine browned meat, Tropical Salsa, ketchup, Calypso Sauce, tomato sauce, beans, Chili Seasoning, Rosemary and mushrooms.

Cook for two hours (stovetop: bring to boil and simmer for 1 hour).

Add Red Pepper Flakes (if desired) and simmer for at least 1 more hour.

Cool and refrigerate overnight. Reheat and serve.

Garnish with: shredded cheddar cheese, diced onions, diced green peppers, sour cream, red pepper flakes and saltine crackers.

Cinnamon Cookies

I'm still selling Watkins , so if anybody is interested in Watkins products, See the on-lineline catalog at www.watkinsonline.com

My associate number is #367131 is you would like to purchase under me.

Cinnamon & Spice Cookies

Ingredients
2 cups all-purpose flour

1 1/2 tsp baking soda

1 tsp Purest Ground Cinnamon

6 oz. Organic Nutmeg

1/2 tsp salt

1 1/2 cups sugar

12 tbsp butter (1 ½ sticks), softened

1 egg

1/2 tsp Original Double-Strength Vanilla

1/4 cup molasses

Cooking Directions
Preheat oven to 350F. In a medium bowl whisk flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl set aside 1/2 cup sugar.With an electric mixer beat butter, remaining sugar, egg, vanilla, and molasses until well blended. Combine with dry ingredients until dough forms. Roll dough into 1 inch balls and dip in 1/2 cup reserved sugar. Arrange on a baking sheet, about 3-inches apart. Bake for 10 to 15 minutes. Makes 3 dozen.

Enjoy

Earth Week 2009

Earth Week 2009 — Save Green on Green!
In honor of Earth Week 2009, Watkins is offering a special on products of the highest natural standard! These products are specially priced so you can honor this event by living Greener!

Did You Know? Recycling one aluminum can can save enough energy to run a TV for three hours — or the equivalent of a half a gallon of gasoline.

Check out our On-Line Catalog Today, f0r all the wonderful products there..

Chicken Fajita Casserole by Old El Paso / Favorite Ingredients Friday

1 can (16 oz) Old El Paso® refried beans
1 can (15 oz) tomato sauce
1 package (1 oz) Old El Paso® fajita seasoning mix
1 package (9 oz) frozen cooked Southwest-seasoned chicken breast strips, thawed
8 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed, drained
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)

Fresh Tomato Salsa
Total Time: 20 min
1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix refried beans, tomato sauce and fajita seasoning mix. Stir in chicken.
2. Spread 1/2 cup of the bean mixture over bottom of baking dish. Arrange 4 tortillas, overlapping if necessary, in baking dish. Top with half of remaining bean mixture, half of the stir-fry vegetables and 1 cup of the cheese. Repeat layers with remaining tortillas, bean mixture, stir-fry vegetables and cheese.
3. Cover baking dish with foil. Bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and bubbly. Let stand 5 minutes before cutting..

Join in and see the other great recipes at Overwhelmed With Joy!