Thursday, October 2, 2014

Chicken Curry

Chicken Curry
Makes 8 servings

Prep: 30 minutes

Cook: 6 to 8 hours (low), 3 to 4 hours (high); plus 30 minutes (high)


3 tablespoons all-purpose flour

3 tablespoons curry powder

1-1/2 teaspoons ground cumin

1 teaspoon salt

1-1/2 pounds boneless, skinless chicken breast halves or thighs, cut into 1-inch pieces

2 cups peeled and chopped potatoes

1-1/2 cups bias-sliced carrots

1 cup coarsely chopped cooking apple

3/4 cup chopped onion

2 cloves garlic, minced

1 jalapeno pepper, seeded and finely chopped

1 teaspoon instant chicken bouillon granules

1/2 cup water

1 13-1/2-ounce can unsweetened coconut milk

Hot cooked rice


Chopped peanuts


1. In a large plastic bag combine flour, curry powder, cumin, and salt. Add chicken, a few pieces at a time; seal and shake to coat. 2. In a 3-1/2- or 4-quart slow cooker combine potatoes, carrots, apple, onion, garlic, jalapeno peppers, and chicken bouillon. Top with chicken. Pour water over chicken mixture. 3. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. 4. If using low-heat setting, turn the slow cooker to high-heat setting. Stir coconut milk into chicken mixture. Cover; cook for 30 minutes more. Serve over hot cooked rice. Sprinkle each serving with raisins and peanuts. Makes 8 servings.

McClintock Cleaning Service

I have been looking for a job and so in the meantime, I will be housekeeping. I may just do housekeeping, if I can get enough houses or offices to clean during the week. I hope to be really busy soon. People like to have clean houses for the holidays
 Have a great weekend!

Friday, February 19, 2010

Pimento Cheese Recipe

4 cups of colby-jack cheese, finely shredded

6 ounces of pimento, finely chopped

1/2 cup of mayonnaise (or salad dressing)

1 teaspoon of Watkins Garlic Powder

Salt to taste

In a large bowl, combine the cheese, pimento, mayonnaise, hot sauce and garlic powder.
Mix up with a fork or spatula until well mixed. Refrigerate at least an hour before serving to give the flavors a chance to blend together. Serve on your favorite bread or crackers.

Monday, October 19, 2009

Mississippi Mud Cookies

Mississippi Mud Cookies
Make them for the holidays!


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.

Wednesday, October 14, 2009

Blue Ribbon Chili # 2 from Watkins

Blue Ribbon Chili #2

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.