Wednesday, December 19, 2007

Candy Cane Cookies

1 cup butter or margarine

1 cup sifted confectioners sugar

1 egg

1-1/2 teaspoon Watkins almond flavoring


3/4 teaspoon peppermint flavoring

1 teaspoon Watkins vanilla extract

2 1/2 cups all purpose flour

1 teaspoon salt

1/2 cup crushed peppermint candy

1/2 cup white sugar

Preheat oven to 375 F. Mix butter sugar, egg, and flavorings thoroughly. Add flour and salt, Mix well. Shape dough into a disk and wrap with plastic wrap; chill for at least 2 hours or until easy to handle. Roll into 4 inch strips; place on baking sheet. Curve top down to form handle or cane. Bake 9 minutes. While still warm, remove from pan and sprinkle with candy and sugar mixture. Dough may be divided in half and colored with 1/2 teaspoon red food coloring if desired. Roll each color into strips, place side by side, press together lightly and twist like a rope.

Tuesday, November 27, 2007

Baked Potato Soup

2 Large Baking Potatoes (8 Oz.each)

3 Tbsp. Thinly Sliced Green Onions

1/3 Cup Margarine or Butter

1/3 Cup All-Purpose Flour

1/4 teas. Watkins Dill

1/4 teas. Salt

1/4 teas. Watkins Black Pepper

4 Cups Milk

3/4 Cup Shredded Cheddar Cheese

3 Tbsp.Thinly Sliced Green Onion

4 Slices Bacon (crisp-cooked, drained and crumbled)

Scrub potatoes thoroughly with a brush; Pat dry. Prick potatoes with a fork. Bake in 425 degree oven for 40 to 60 minutes or till tender. let cool. cut potatoes in half lengthwise; Gently scoop out each potato. Discard potato skin. In a large saucepan cook 3 tablespoons green onions in margarine or butter till tender; Stir in flour, dill, salt and pepper. Add milk all at once. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Add potato pulp and 1/2 cup of the shredded cheese; Stir till melts. Garnish each serving with remaining shredded cheese,3 tablespoons green onions,and bacon, sour cream and chives..whatever delights you.... Makes 6 side-dish servings.

Monday, November 12, 2007

Pecan Pie

3 eggs, slightly beaten
1 cup light Karo syrup
1 cup sugar
2 tablespoons melted butter or margarine
1 teaspoon  Watkins vanilla flavoring
1 ½ cups chopped Pecans

Mix all ingredients. Blend well. Pour into unbaked 9" pastry shell. Bake 350° for 50-55 minutes or until set in center.

Monday, November 5, 2007

Marbled Pumpkin Cheesecake

1-1/2 cups gingersnap cookie crumbs (about 32 cookies)

1/4 cup unsalted butter, melted

2 packages (8 oz each) cream cheese, softened

3/4 cup  sugar, divided

1 tsp  Original Double-Strength Vanilla

3 eggs

1 cup  canned or cooked pumpkin

1-1/2 tsp  Pumpkin Pie Spice

Preheat oven to 400°F. Combine crumbs and butter. Press firmly over bottom and up sides of pie plate. Bake for 5 minutes; remove from oven and let cool. Reduce oven temperature to 325°F. In large mixer bowl, beat cream cheese, 1/2 cup  sugar and vanilla until blended. Beat in eggs one at a time. Reserve 1 cup  batter. Add remaining sugar, pumpkin and Pumpkin Pie Spice to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marbled effect. Bake for 45 to 50 minutes or until cheesecake springs back lightly when slightly touched. Loose cheesecake from rim of pan. Let cool to room temperature, then chill.

Makes 12 servings.


Thursday, October 25, 2007

Get Together Goodies for Grown ups...

Starting at the loaf of bread cake at top and going clockwise: vegetable skewers, spinach dip, olives stuffed with sun-dried tomatoes, pepperoni bread, cheese, homemade-ish onion dip, and crackers. On the stove was a pot of homemade Chicken Noodle soup.
Tell them I sent you.. My associate number is # 367131

Thursday, October 18, 2007

Buttermilk Fried Chicken

3 cups all-purpose flour

1 tbspWatkins Seasoning Salt

1 tbsp Watkins Garlic Granules

1 tbsp Watkins Onion Granules

1 tbsp Watkins Black Pepper

2 eggs

4 cups buttermilk

1/3 cup Watkins Original Barbecue Sauce Concentrate

3 tbsp Watkins Steak Sauce

1 tbsp Watkins Spicy Garlic Soy Sauce

1 whole chicken, cut into pieces (or 6 skinless, boneless chicken breast halves)

2 cups Watkins Original Grapeseed Oil

In a large, shallow dish, combine flour and next four (dry) ingredients. In a separate bowl, beat eggs; whisk in buttermilk and next three (wet) ingredients. Dip chicken in wet mixture, then in seasoned flour, repeating at least once. Heat oil in large, deep-sided skillet to 375°F/190°C. Fry chicken in hot oil until golden brown on both sides, about 10 minutes per side.

Order Watkins Products today...
Tell them I sent you.....

Sunday, October 14, 2007

Cheesecake Brownies


  • 1 ½ cups butter (3 sticks)
  • ¾ pound bittersweet chocolate, chopped
  • 8 large eggs
  • 1 ½ cups dark brown sugar
  • 2 cups granulated sugar
  • 4 teaspoons  Watkins vanilla extract
  • 1 ½ teaspoons salt
  • 2 ¼ cups flour
  • ¾ cup cocoa
  • 1 pound cream cheese, softened
  • 2 tablespoons cornstarch
  • 1 cup apricot jam
  • 1 cup pumpkin butter
1. Heat oven to 325 degrees F. Line a baking pan with parchment paper and lightly butter. Melt the butter and chocolate. Whisk 6 eggs, brown sugar, and 1 1/2 cups granulated sugar together.
2. Stir in 3 teaspoons vanilla, salt, melted chocolate, flour, and cocoa. Pour into the prepared pan. Beat cream cheese using a mixer on medium speed until fluffy.
3. Add the remaining 2 eggs, 1/2 cup sugar, and 1 teaspoon vanilla and the cornstarch; beat until smooth and spread over the chocolate batter. Combine jam and pumpkin butter.
4. Drop in spoonfuls onto cream cheese and draw swirls using a knife. Bake until center tests clean, about 40 minutes. Cool and punch out shapes using Halloween-themed cutters.

Order Watkins Products today

Saturday, October 13, 2007

Holiday Appetizers Ideas from Watkins..

With the holidays coming up, you want to have quick and easy ideas for appetizers, so you can enjoy the holidays too..without spending all your time in the kitchen.
Here are a few quick and easy ideas to make any get-together SPECIAL!


Mix any Snack and Dip Seasoning, according to the directions on the bottle with 8 ounces of cream cheese. Roll in chopped pecans, walnuts, or other nuts of your choice or roll in Omelet & Soufflé Seasoning.


1 (8-ounce) package cream cheese
3 tablespoons milk
1 tablespoon sugar
1 teaspoon Watkins Garlic & Chives Seasoning

Mix all ingredients together until smooth. Serve with crackers. Yield: 1 cup.


Make bread dip with Watkins Garlic & Parsley Grapeseed Oil and Watkins Black Pepper in a shallow dish. Serve with small pieces of good Italian or French bread; bagel pieces can also be used.
Serve buttered, toasted French bread sprinkled with Watkins Garlic & Chives Seasoning.

Serve Watkins Inferno Sauce or JR's Salsa with nacho chips.

Serve cucumber slices sprinkled with Watkins Lemon Pepper.

Spread flour tortillas with a mixture of 3 ounces softened cream cheese and 1 tablespoon Watkins Salsa & Sour cream Dip Seasoning. Roll up; wrap in plastic wrap; refrigerate. Cut each into 12 to14 pieces. Serve with Watkins Inferno Hot Pepper Sauce.

Mix 1/4 cup Watkins Mustard of your choice, 1 cup Watkins Tropical salsa with 1-1/2 pounds cocktail wieners or meatballs. Heat through.

Garlic Bread: Slice open pita bread, brush with butter (or Watkins Grapeseed Oil) and sprinkle with Watkins Garlic & Chives Seasoning, top with Swiss cheese and cut in squares. Place on aluminum foil and broil until cheese starts to bubble. Serve hot.

Prepare Watkins Bagel Spread and serve with bite-size pieces of plain bagels.

Put Watkins Soup Base of your choice in a zip lock bag along with Ritz bits. Shake well to cover all pieces.

Serve Watkins Mustards with pretzel sticks.

Mix Watkins Barbecue Sauce Concentrates with catsup and serve with cut-up hot dogs or meatballs.

Order Watkins Products today....

Tuesday, October 2, 2007

Holiday Ideas from Watkins....

Traditional Cider Brew

Article No. 05939

The tradition of hot spiced apple cider has become one of our most beloved here at Watkins, where it tempers the chill of a Minnesota winter. Our blend of whole spices is perfect for cider or mulled wine, and adds a delightful holiday ambience as simmering potpourri. Comes in a glass bottle.

Special Edition Collector's Nutmeg

Article No. 05206

Few spices capture the essence of the holidays like nutmeg. Its intoxicating aroma enhances traditions like eggnog, custard, hot drinks and spice cookies.This collector's package contains our premium-grade nutmeg with artwork based on our 1920s Nutmeg tin, complete with its original color scheme. Get it while it lasts.

Apple Spice Bread Mix

Article No. 05623

This quick bread mix is flavored with a blend of apple and premiumcinnamon. Perfect for breakfast or part of a holiday buffet. Delicious as a loaf or as muffins.
Order Watkins Products today....

Thursday, September 20, 2007

Hot Cocoa...The Watkins Way !

Warm up with White Chocolate Almond Hot Cocoa, Peppermint Stick Hot Cocoa, and Cinnamon Cocoa, our most popular flavored cocoa mixes from holidays past! Perfect for cuddling up by the fire après-ski or after the holiday meal, thes instant cocoa mixes delivers gourmet flavor instantly. Get yours now-after the holidays, they'll be gone!


1/4 cup Watkins Baking Cocoa
1/2 cup sugar
Dash salt
1/3 cup hot water
4 cups milk
3/4 tsp Original Double Strength Watkins Vanilla

Combine cocoa, sugar and salt in saucepan; stir in hot water. Bring to a boil over medium heat, stirring constantly; boil and stir 2 minutes. Add milk; stir and heat. DO NOT BOIL. Remove from heat; add vanilla. Beat with rotary beater until foamy. Makes about six 6-ounce servings.
Gift Idea: Wrap White Chocolate Almond Cocoa with a DVD, you know your gift receiver will love, along with a small bag of almonds or popcorn. Everything needed for a perfect movie night!

Friday, September 14, 2007

Cookie on a Stick

With the Fall Festivals at school and churchs coming up, Your sure to want something to make and take. This is great for the Harvest Festivals and church socials.


1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1 tsp Watkins Vanilla

1/2 tsp Butter Extract
1 package (3 oz) cream cheese, softened
2-1/4 cups all-purpose flour
1/2 tsp Baking Powder

1/4 tsp salt
1/8 tsp baking soda
1/4 cup Watkins Pure Cocoa

1 tsp Watkins pure ground cinnamon
36 Wooden sticks


In large bowl, cream butter and sugar until light and fluffy. Add egg and extracts; mix well. Stir in cream cheese, blending well.

In small bowl, combine flour, baking powder, salt and baking soda.

Stir into creamed mixture; blend well. Divide dough in half.

Add cocoa to one half of dough, blending well.

Add cinnamon to other half.

Cover each half of dough with plastic wrap and chill 15 minutes or until firm enough to roll. Roll dough between waxed paper into 9-inch squares.

Place chocolate dough on top of cinnamon dough; roll up in jelly-roll fashion. Wrap tightly in plastic wrap; chill several hours or overnight. Cut roll into ¼-inch slices; place on ungreased cookie sheet. Place wooden stick through edge into center, pressing to hold in place.

Bake at 350°F for 10 to 12 minutes or until lightly browned. Remove from cookie sheet; cool completely on wire racks.

Makes 36 cookies.

Order ingredients today at

Saturday, September 1, 2007

Cinna-Cream Sprinkles

The holidays are right around the corner, putting holiday gift-giving at the top of everyone's to do list. Make this time of year easier for your customers with Watkins Holiday Gift Line. Only Watkins can make gift-giving so effortless.

Cinna-Cream Sprinkles

Combine the health benefits of Watkins Cinnamon with the sweet taste of creamy vanilla icing and suddenly anything you sprinkle it on tastes like a cinnamon bun!

Sprinkle on:

Toast, French Toast
Pancakes , Cereal
Oatmeal, Coffee
Eggnog, Hot Cocoa
Baked goods, Fruit

Cinna-Cream Sprinkles also makes a great fruit dip or bagel spread, simply add a tablespoon or two with sour cream or cream cheese.

Gift idea
Did you know the average cost of a good cup of coffee is right around $3.00. That adds up to a nice chunk of change when you consider the average American consumes about three cups per day. This holiday season offer a less expensive and tasty alternative, give a bag of Organic Rock Solid Coffee wrapped with Watkins Cinna-Cream Sprinkles. This pair is sure to please any coffee connoisseur.

Health Benefits
Cinna-Cream Sprinkles is made with Watkins Cinnamon, our Cinnamon contains a higher amount of essential oils—the component that contributes to more flavor, aroma and health benefits—than others on the market.

The Agricultural Research Service at the U.S. Department of Agriculture found that cinnamon made the body's cells more responsive to insulin, which, in turn, helps to control the level of sugar, or glucose, in the blood.
In studies, blood sugar levels started rising as soon as cinnamon was stopped, emphasizing the importance of daily consumption.
New research shows that ground cinnamon may also reduce the bad LDL-cholesterol, total cholesterol and triglycerides in type 2 diabetics.
1/4 tsp of cinnamon every day may help to lower blood sugar, fats and cholesterol by up to 30 percent!

Order Today through Watkins....
Be Sure to tell them I sent you..... My Associate number is 367131.

Thursday, August 30, 2007

Pineapple Upside Down Cake

1/3 c butter

2/3 c sugar

2 eggs (divided)

2/3 c water

1 1/2 c flour (sifted)

3 tsp Watkins baking powder

1/3 tsp salt

1/2 tsp Watkins vanilla

4 tblsp butter

10-12 whole cherries

1 c brown sugar (light)

canned or fresh fruit pineapple slices

Cream butter, add sugar, beaten egg yolks vanilla. Sift together flour, baking powder, salt and add to mixture alternately with water. Fold in stiffly beaten egg whites.

While making cake batter, melt butter and brown sugar, when thick add cut pineapple slices.Put a cherry in the center of each pineapple slice.

Pour batter over fruit and bake about 35 minutes in moderate oven (325 F). Remove to dish, turning upside down so that the fruit will be on top. Serve hot with hard sauce or whipped cream.

Hard Sauce

3/4 c butter

1 c powdered sugar (sifted)

1 tsp Watkins vanilla

Watkins Nutmeg

Cream butter, add sugar, beat well. Add vanilla. Pack smoothly in small dish, add nutmeg. Chill until ready to use.

Sunday, August 26, 2007

Cheese Danish

2 Packages Refrigerated Crescent Rolls (8 Rolls Each)
16 oz. Cream Cheese, softened
1 1/2 Cups Sugar, divided
1 Egg
1 teas. Watkins Vanilla Extract
1/2 Cup Butter or Margarine, melted
1 teas. Watkins Cinnamon
1 Cup Chopped Pecans

Preheat oven to 350º. Spray a 13x9 inch baking dish with Watkins Cooking Spray. Unroll one can of crescent rolls and press in to the bottom of the baking dish, pressing perforations together to form a flat sheet of dough. Ease edges of dough slightly up the sides of dish. Combine cream cheese, 1 cup of sugar, the egg and vanilla. Spread over crescent roll dough. Save some of the cream cheese mixture to put  a dollop on each roll, like the picture.Unroll other can of crescent rolls and place over cream cheese layer, pressing perforations together. Press edges together to seal.

Combine melted butter, remaining 1/2 cup of sugar, the cinnamon and the nuts. Spread evenly over the top layer of dough. Bake about 30 min. or until golden. To serve, cut into rectangles.

Note: You can keep in the refrigerator but it's better to serve at room temperature. Tastes best when cheese is softer.
Garnish with a dollop of cream cheese mixture

Friday, August 24, 2007

BBQ Chicken Pizza

1 12-inch Watkins pizzaCrust(pre-baked)

1 Cup Barbecue sauce

2 cooked Chicken breasts,diced

10 ounces Mozzarella cheese, shredded

1/2 cup red onion, chopped

1/2 cup green pepper, chopped


Preheat oven to 450 degrees.

Spread the BBQ sauce evenlyover the entire crust. Sprinkle chicken breast, onion and pepper over crust. Top with cheese and bake for 10 to 12minutes, or until cheese is melted.

The kids absolutely LOVE this....Even with the onions and green pepper. That's amazing!

Monday, August 20, 2007

Chocolate Truffles


6 oz semi-sweet chocolate

4 oz cream cheese

1½ cups powdered sugar

½ tsp Original Double-Strength Vanilla

1 tsp Watkins Extract of choice. Suggestions: Danish Pastry, Hazelnut, Irish Cream, Vanilla Nut, or Almond

Baking Cocoa, powdered sugar, chocolate, nuts, etc. for decoration


Melt chocolate in microwave on high for 60 seconds. Stir and continue cooking on high for another 30 seconds or until completely melted.
Beat cream cheese until smooth. Add powdered sugar and continue beating until well-blended. Stir in chocolate, vanilla and extracts. Refrigerate for 2 hours or until firm. Shape into 1-inch/25-mm balls. Roll in cocoa, sugar, nuts, etc. or dip in melted chocolate. Store in refrigerator.
Makes approximately 3 dozen truffles.
Try This: Use white chocolate in place of the semi-sweet and follow same directions. Or use white chocolate for dipping

Friday, August 10, 2007

Vegetable & Chicken Roll-Ups

1 Tub (8 oz.) Soft-Whipped Reduced Calorie Cream Cheese
1/2 lb cooked chicken/ chopped into chucks/pieces

2 Tbsp. Watkins Garden Vegetable Dip Mix or Garlic Dill Dip Mix

1 teas. Watkins Onion Flakes

6 (6 to 7 inch) Flour Tortillas

1/2 Cup Shredded Carrot

1/2 Cup Finely Chopped Broccoli

1/2 Cup Finely Chopped Cauliflower

With a rubber spatula, remove cream cheese from tub and place in bowl, let stand until soft enough to stir. Add the Dip Mix, chicken and Onion Flakes to cream cheese, mix well. With metal spatula, spread evenly over flour tortillas. Sprinkle with carrot, broccoli, and cauliflower. Roll up each tortilla as tightly as possible; wrap in plastic wrap and refrigerate until serving time. Cut each roll in half before serving. Makes 12 roll-ups.

Saturday, August 4, 2007

Homemade Root Beer/Root Beer Float

The time-honored concoction of sarsaparilla, ginger and other roots is captured in this intense concentrate that’s back for a limited time. Make your own glass of root beer :


Start by making a concentrated root beer syrup:

1-3/4 cups sugar

2-1/4 cups water

2 tbsp Watkins Root Beer Extract

Cooking Directions

Root Beer Syrup:
Combine sugar and water in small saucepan; heat and stir until mixture starts to boil. Remove from heat and cool to room temperature; add Root Beer Flavor and mix thoroughly. Place in well-sealed container and keep in refrigerator.

Root Beer: Place 1/3 cup of the syrup into a glass. Add 5 fl. oz. of club soda or sparkling water. Fill glass with ice. Enjoy!

Note: This makes a light colored root beer. If desired, you can add liquid caramel color if available in your area.

Root Beer Float: Float a scoop of vanilla ice cream in a mug of root beer.

( If you want to lighten up on the calories, use frozen Cool-Whip instead of Ice Cream.....YUMMY!)

Root Beer Extract—LIMITED TIME!

Sunday, July 15, 2007


1 package (8 ounces) cream cheese, softened

1-1/2 tablespoons Watkins Six Onion Soup **Watkins Tomato & Basil or Sesame & Garlic Snack & Dip Seasoning **

Mix Soup Base into softened cream cheese. (If a larger cheese ball is desired, simply multiply the recipe using the same ratio of Soup Base to cream cheese.) Form into a round ball. Pour some Snack & Dip Seasoning onto a plate or clean countertop and roll ball in seasoning to cover it..Can also roll in chopped almonds,if desired... .

Serve with crackers or cucumber slices Note: Chilling cheese ball in refrigerator will make it easier to handle when rolling it in seasoning

Monday, July 9, 2007

Strawberry Pizza

6 tablespoons butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon Watkins vanilla extract
1/4 teaspoon Watkins almond extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
2 cups sliced fresh strawberries
1 cup sugar
1/4 cup cornstarch
2 cups crushed strawberries

In a mixing bowl, cream butter and sugar for 2 minutes. Beat in egg and extracts. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour. On a floured surface, roll dough into a 13-in. circle. Transfer to an ungreased 12-in. pizza pan. Build up edges slightly. Bake at 350° for 18-22 minutes or until lightly browned. Cool completely. In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Spread over crust. Arrange sliced strawberries on top. In a saucepan, combine sugar, cornstarch and crushed berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Spoon over strawberries. Refrigerate until serving. Yield: 12-16 servings.

Monday, July 2, 2007

Watkins Low-Fat Vanilla Ice Milk

1 cup evaporated skim milk

2 cups 2% low-fat milk

3/4 cup egg substitute, thawed if frozen

3/4 cup sugar

1 tsp Watkins Pure Vanilla Extract

Combine all ingredients in medium bowl and mix until well blended and sugar is dissolved. Cover and place in refrigerator; chill 2 hours or longer.Pour mixture into the freezer can of a 2-quart/2-liter hand-turned or electric ice cream freezer. Freeze according to manufacturer's instructions. Spoon frozen mixture into a freezer-safe container; cover and freeze (ripen) at least 1 hour.
Serves 8

Friday, June 29, 2007

Chili-Barbecued Chicken

1/2 cup ketchup

1/3 cup apple jelly

2 tbsp. Watkins Mesquite or Original Barbecue Sauce Concentrate

1 tbsp. Watkins Chili Powder

divided 8 chicken quarters (remove skin if desired)

2 tsp. Watkins Seasoning Salt

2 tsp. Watkins Garlic Granules

Combine ketchup, apple jelly, Barbecue Sauce Concentrate and 1 tsp. of Chili Powder; set aside. Rub both sides of chicken with a combination of Seasoning Salt, Garlic Granules and remaining Chili Powder. Place on grill over medium heat; cook 45 to 60 minutes or until done, basting occasionally with barbecue mixture the last 15 minutes of cooking time. Makes 8 servings.

Thursday, June 14, 2007

Three-Flavor Fudge

1 box (1 pound) powdered sugar
2 eggs
1 cup (2 sticks) butter
1 package (12 oz) chocolate chips
1 tsp Almond Extract — Trial Mark Bottle Watkins Almond Extract
1 tsp Coconut Extract — Trial Mark Bottle Watkins Coconut Extract
1 tsp Original Double-Strength Vanilla (11 oz) Watkins Vanilla
1/2 cup chopped nutmeats (optional)

Cooking Directions
In mixer bowl, combine sugar and eggs; mix until satiny. In small saucepan, melt butter and chocolate chips; mix well. Add chocolate mixture to sugar and eggs; blend. Mix in extracts. Stir in nuts, if desired. Pour into an 8 x 8-inch buttered pan. Chill in refrigerator before serving.

Makes 36 pieces.

Wednesday, June 6, 2007

Watkins Chocolate Chip Cookies

1/2 cup sugar
1/2 cup brown sugar
1/3 cup butter or margarine, softened
1/3 cup vegetable shortening
1 egg
1 tsp Watkins Pure Vanilla Extract
1-1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 package (6 oz) semisweet chocolate chips
1/2 cup chopped walnuts, optional

Combine sugars, butter, shortening, egg, and vanilla. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls onto ungreased cookie sheet. Bake for 8 to 10 minutes at 375°F/190°C or until lightly browned. Cool slightly before removing from cookie sheet to wire rack to cool.

Makes about 40 cookies, 2 per serving

Wednesday, May 30, 2007

Hot Turkey Club Sandwiches

6 slices bacon, cooked crisp
6 fresh turkey breast slices or cutlets (about 1.25 pounds)
Watkins Grill Seasoning
Watkins Cooking Spray
6 tablespoons Watkins Roasted Garlic Spread
12 slices bread, lightly toasted
6 tomato slices
6 lettuce leaves
6 olives (sliced in half)

Sprinkle both sides of the turkey breast slices with grill seasoning. Spray a non-stick skillet with cooking spray. Cook 3 slices of turkey in skillet over medium-high heat 2 to 3 minutes per side or until no longer pink inside. Repeat with remaining slices. Meanwhile, spread garlic spread on each slice of bread. Top six slices of bread with turkey slices, bacon, tomato, and lettuce. Top with remaining bread slices. Cut in half .Pin each half with a toothpick.
Garnis each half with an olive

Makes 6 servings.

This works nice for luncheons .

Monday, May 14, 2007

Johan Santana of the Minnesota Twins endorses Watkins Liniment

(from April 12, 2007)
Johan Santana of the Minnesota Twins and two time recipient of the Cy Young Award has been using Watkins Liniment for years to relieve muscle aches and pains brought on by his strenuous career as a professional baseball pitcher. We are proud to announce that Johan Santana is officially endorsing Watkins Liniment.

"I've never endorsed any products that I don't personally believe in and use myself. My endorsement of Watkins Liniment is no exception, and I am proud to be associated with and give my support to such a great historical company as Watkins", said Santana.

Santana has used Watkins Liniment since 2002 to help relieve pain and tightness for muscles, helping his baseball career. For years I tried several different forms of pain and tightness relief products with no success, said Santana. One day the Minnesota Twins trainer suggested I try applying Watkins Liniment and I was amazed that I got instant relief! Since that day, I have continued to use Watkins Liniment not only for my hamstring muscles but also for my arm and neck muscles and have recommended it to other athletes.


2.5 lbs ground beef

1 tbsp salt

1 tbsp Watkins Black Pepper

1 large yellow onion, diced

2 tbsp minced garlic

1-1/2 green bell peppers, diced

1/4 cup Watkins Chili Powder

2 tbsp Watkins Paprika

1 tbsp Watkins Cayenne Pepper*

1 tbsp sugar

1/2 tbsp Watkins Cumin

1/2 tbsp Watkins Parsley

2 tbsp Worcestershire sauce

1 (28 ozg) can diced tomatoes

1 (32 oz) container tomato juice2 (14 oz/400 g) cans chili beans

Brown ground beef in large kettle with salt and pepper. Add onions, garlic and green pepper; simmer until onions are translucent. Add rest of spices and Worcestershire sauce; stir well. Add tomatoes, beans and tomato juice; simmer for 30 minutes.

*(or less to taste)

Chicken Fajita Pizza

1 package of Watkins White Deep-Dish Pizza Crust Mix

1 tbsp Watkins Original Grapeseed Oil

4 boneless, skinless chicken breast halves, cut into 2-inch by 1/2-inch strips

1-1/2 tbsp Watkins Fajita Seasoning

1/2 tsp Watkins Oregano

2 tbsp lime juice

1 cup thinly-sliced onion

1 cup green or red bell pepper strips

1/2 cup tomato sauce

1/4 to 1/2 tsp Watkins Salsa Seasoning

12 oz (3 cups) shredded Monterey Jack Cheese

Watkins Red Pepper Flakes, if desired

Prepare pizza crust according to package directions. Increase oven temperature to 400°F,

Sauté chicken in hot oil until lightly browned, about 5 minutes. Stir in next 5 ingredients;

cook 1 to 2 minutes or until vegetables are crisp-tender.

Spoon mixture over crust. Stir Salsa Seasoning into tomato sauce; spoon over pizza. Sprinkle with cheese. Bake on middle oven rack until crust is golden brown, approximately 12-15 minutes. Sprinkle to taste with red pepper flakes.
Makes 8 servings.

Gourmet Grilling Rubs:
Watkins new Beef (05614)
and Chicken (05617) Grill Rubs

It's Summer time and time for grilling. Watkins has the reason you will be grilling out for all of them: new Beef and Chicken Grilling Rubs.
These grilling rubs are made with premium spices and 100% Arabica coffee—yes coffee!
The coffee seals in the juices and even though you can't taste the coffee, it will add a deep, rich flavor to grilled meats. These phenomenal products are part of this season's Gift Line, but are definitely not just for gift giving.
You will be amazed at what little effort it takes to prepare a gourmet dinner.
Simply moisten meat with Watkins Grapeseed Oil, wine, or water before pressing on the rub.
Don't limit yourself to beef or chicken! Try Beef Rub on lamb or game;
try Chicken Rub on turkey or full-flavored fish. Lighter red meats or darker fowl, such as pork or duck will take well to either rub.

Friday, May 11, 2007

Cooking up Congratulations for our Recipe Draw Winners

Congratulations to these lucky draw winners!

Our grand prize KitchenAid® Mixer is awarded to Barbara Spencer. Barbara not only receives a fabulous KitchenAid® Mixer, but she also receives $200 US in free Watkins products of her choice for submitting her recipe for “Easy Breakfast.” Congratulations, Barbara, and congratulations to her Watkins Associate, Manager Marie McClure. Marie receives a gift certificate for $100 US in free Watkins products of her choice.
Thanks to all of you that submitted the great recipes!

Thursday, May 10, 2007

Chicken Salad

2 large chicken breasts, baked (shredded in small pieces)

2 large hard boiled eggs (chopped up fine)

1/2 to 3/4 cup mayonnaise

1/4 tsp. Watkins Chicken Seasoning

1/8 tsp. Watkins Onion Powder

3 shakes Watkins Celery Seed

2 shakes Watkins Deli Seasoning

5 shakes Watkins Omelet & Souffle Seasoning

celery pieces, optional

chopped apple optional

Mix all spices and seasonings with mayonnaise. Add chicken and eggs. Sprinkle top with Chicken Seasoning or Watkins Paprika.

Serve on sandwich bread , tortilla or lettuce leaf.

Keep refrigerated

Tuesday, May 8, 2007

Savory Glazed Meatballs

1 lb ground beef
1/2 cup fine dry bread crumbs
1/2 cup minced onion
1/4 cup milk
2 eggs, beaten
1 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp Watkins pepper
1/4 cup Vegetable Oil

1 (12 ounce) jar Concord Grape Jelly
1 (12 ounce) bottle chili sauce


1. COMBINE first eight ingredients, mixing well; shape into 36 one-inch meatballs.

2. COOK in oil over medium heat for 10 to 15 minutes or until browned. Drain on paper towels.

3. COMBINE grape jelly and chili sauce in a large skillet. Cook over medium heat, stirring until well combined, about 3 minutes.

4. PLACE cooked or thawed meatballs in a single layer in skillet coating each meatball evenly with sauce. Cover; simmer 10 minutes stirring occasionally, until sauce is bubbly and meatballs are heated through.

5. TRANSFER glazed meatballs to a chafing dish or slow cooker. Serve with frilly toothpicks. Makes about 32 appetizers

Saturday, May 5, 2007

Southwestern Pork Ribs

3 1/2 lbs pork back ribs, cut into 2-to 3 rib portions
1/4 cup Watkins Mesquite Barbeque Sauce Concentrate
1/4 cup apple cider vinegar
Water to cover
2/3 cup apple jelly
1/2 cup Watkins Mesquite Barbeque Sauce Concentrate
1/2 cup ketchup
3/4 tsp Watkins Cumin
1/2 tsp Watkins Garlic Granules
1/4 tsp Watkins Cinnamon
1/8 tsp Watkins Cayenne (Red) Pepper

Cooking Instructions

In a large saucepan, combine the first 4 ingredients. Bring to a boil; reduce heat and simmer, covered for 45 to 60 minutes or until the ribs are tender. Meanwhile, prepare sauce by combining all remaining ingredients in a medium saucepan. Cook and stir over medium heat until bubbly. Reduce heat and simmer, uncovered, about 15 minutes. Remove from heat and cool until ribs are done. Grill ribs over medium coals for 15 to 20 minutes or until done, turning and brushing often with sauce. Makes 6 servings.

Wednesday, May 2, 2007

Watkins Steak Sauce in not for steak alone

Watkins puts its expertise to work in formulating a steak sauce that blows away the competition! The perfect accompaniment to steak, but that’s not all!

Watkins Steak Sauce is versatile.

Adds tangy flavor and depth to:
Pork Chops Hamburgers
Roasts Chicken
French Fries Soups
Stews Seafood
Stir Frys Baked Potatoes

Since it's picnic time, you might want to try this delicious chicken recipe..

Buttermilk Fried Chicken

3 cups all-purpose flour

1 tbsp Watkins Seasoning Salt

1 tbsp Watkins Garlic Granules

1 tbsp Watkins Onion Granules

1 tbsp Watkins Black Pepper

2 eggs

4 cups buttermilk

1/3 cup Watkins Original Barbecue Sauce Concentrate

3 tbsp Watkins Steak Sauce

1 tbsp Watkins Spicy Garlic Soy Sauce

1 whole chicken, cut into pieces (or 6 skinless, boneless chicken breast halves)

2 cups Watkins Original Grapeseed Oil

In a large, shallow dish, combine flour and next four (dry) ingredients. In a separate bowl, beat eggs; whisk in buttermilk and next three (wet) ingredients. Dredge chicken in wet mixture, then in seasoned flour, repeating at least once. Heat oil in large, deep-sided skillet to 375°F/190°C. Fry chicken in hot oil until golden brown on both sides, about 10 minutes per side.


Fried Chicken

Potato Salad

Veggie Pasta Salad


Pecan Tarts

Pound Cake

Tuesday, May 1, 2007

Grape Salad

Here is a recipe that my cousin-in-law, Carolyn sent to me. It's from her Aunt Anne.
Great for cookouts and family get togethers...

Approx. 1 1/2 lbs. of green seedless grapes (washed and dried)
Approx. 1 1/2 lbs. of red seedless grapes (washed and dried)
1 package of cream cheese (8 oz.)
8 oz. of sour cream
1/2 cup of sugar or Splenda
2 teaspoons of Watkins Vanilla flavoring

Topping Ingredients

1 cup brown sugar packed, to taste

1 cup crushed pecans, to taste

Let cream cheese soften at room temperature. When soft mixt with sour cream, sugar/splenda and vanilla flavoring. Add grapes and mix. Chill in refrigerator until ready to serve.

Tuesday, April 24, 2007

Fruit Kabobs with Piña Colada Dip

2 cups nonfat vanilla yogurt

1 tsp Watkins Coconut Extract

1/2 tsp Watkins Rum Extract

1/2 tsp Watkins Pineapple Extract

1/2 tsp Watkins Ginger

Assorted fresh fruit

Place a colander in a 2-quart/liter measure and line with cheesecloth; allow cheesecloth to extend over edges of colander. Stir yogurt and spoon into colander; cover loosely with plastic wrap. Refrigerate at least 12 hours to allow excess liquid to drain.

Spoon yogurt into a bowl; discard liquid. Add extracts and ginger; mix well. Alternate different fruits on wooden or plastic cocktail picks. Serve fruit kabobs with dip. Makes 8 servings.

Nutritional Information Per Serving: Calories 130; Protein 1 g; Carbohydrates 27 g; Sodium 54 mg; Fat 0 g; Saturated Fat 0 g; Cholesterol 0 mg; Dietary Fiber 2 g.

Saturday, April 21, 2007

Root Beer Baked Beans


1/2 pound bacon, diced

1 medium onion, diced

2 cans (28 ounces) baked beans

2 tablespoons Watkins Original Barbecue Sauce

1/4 cup ketchup1/4 teaspoon Watkins Root Beer Extract

1/2 teaspoon Watkins Roasted Garlic Mustard

2 tablespoons brown sugar

Dash Watkins Calypso Sauce

Watkins Black Pepper to taste

Cook bacon and onion in skillet until bacon is brown and crisp. Pour off drippings. Combine barbecue sauce concentrate and ketchup. Add to skillet. Mix in remaining ingredients. Bake at 300 degrees for 1 hour.

Makes 12 servings.

This will be great for those cookouts coming up..

I can just smell the grilling, can't you?

Happy Cooking!

Bunches of Hugs.....

Sunday, April 15, 2007

Recipe Contest !

I have lots of friends that love to cook... So here is your chance to show some of your talents....

You are not obligated to anything , in anyway to enter.. AND..You could win some neat stuff.....

Enter your favorite recipe using current Watkins Products in Watkins' First-ever GOOD TASTINGS RECIPE DRAWING

Prizes :

First Place : Kitchen Aid Mixer and $200 US/$250 CDN in Free Watkins products
Second Place : $150 US/ $190 CDN in Free Watkins products
Third Place : $100 US/ $125 CDN in Free Watkins products

To qualify for the drawing, recipes must:
* Contain 10 or fewer ingredients
* Utilize at least 2 current Watkins products
* Include complete recipe information with ingredients and accurate measurements
* Be free of any copyright restrictions*

(* they can't be from a published book,magazine or copyrighted product label)

Recipes must be received by April 30,2007.
Please reference My name ( Stephanie Jackson) and associate # 367131 Here is the link to fill out the application with your recipe....
Good Luck! Just copy and paste the address below....

Saturday, April 14, 2007

New Orleans Style Hamburgers

1 1/2 lbs. lean ground beef
3 tbsp. Watkins Roasted Garlic Mustard
1 tsp. Watkins Cajun Pepper, divided
1 tsp. Watkins Onion Salt
3/4 tsp. Watkins Thyme
1/2 tsp. Watkins Oregano
1 large onion, sliced
1 large green pepper, sliced
6 burger buns, toasted(if desired)

In medium bowl, combine ground beef, mustard, 3/4 tsp Cajun Pepper and onion salt, thyme and oregano; mix just until combined. Shape into six oval patties, set aside. In large nonstick skillet sauté onion and green pepper along with the remaining Cajun Pepper and onion. salt over medium heat. Remove from skillet and keep warm. In same skillet, place burgers and cook to desired doneness, turning once. Place burgers on bottom halves of bread and top with peppers, onions,lettuce and tomato slices. Makes 6 servings.

Tuesday, April 3, 2007

Broccoli Dip and Hawaiian Bread

1 package (10 oz.) frozen chopped broccoli, thawed
1 cup sour cream
1 cup mayonnaise
1/4 cup chopped green onion
3 tbsp. Watkins Garlic & Dill Snack & Dip Seasoning
1 tbsp. Watkins Parsley
1 jar (2 oz.) sliced pimento, drained
Round loaf of bread, unsliced

Squeeze excess moisture from broccoli. Finely chop if desired. In medium bowl, combine all ingredients; mix well. Refrigerate at least 2 hours. Hollow out center of bread. Spoon dip mixture into center. Garnish with pimento strips or radish roses. Serve with toasted cubes of bread from the center that you cut out.Cut up carrots, and other veggies, place around the tray with the bread cubes..
Wonderful for an Easter Afternoon.

Wednesday, March 28, 2007

Three-Flavor Fudge

1 box (1 pound) powdered sugar
2 eggs
1 cup (2 sticks) butter
1 package (12 oz) chocolate chips
1 tsp Almond Extract — Watkins Almond Extract
1 tsp Coconut Extract — Watkins Coconut Extract
1 tsp Original Double-Strength Vanilla (11 oz) Watkins Vanilla
1/2 cup chopped nuts (optional)

Cooking Directions
In mixer bowl, combine sugar and eggs; mix until satiny. In small saucepan, melt butter and chocolate chips; mix well. Add chocolate mixture to sugar and eggs; blend. Mix in extracts. Stir in nuts, if desired. Pour into an 8 x 8-inch buttered pan. Chill in refrigerator before serving.

Makes 36 pieces.