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.

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.

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