Thursday, February 28, 2008

Lemon Pound Cake

5 Cups All-Purpose Cake Mix
1/4 Cup Vegetable Shortening
1 Cup Sugar
1 Cup Milk
5 Eggs
1/4 Cup Lemon Juice
1 1/2 teas. Watkins Lemon Extract
1 teas. Watkins Vanilla Extract

Preheat oven to 350 degrees F. Grease and lightly flour one 12-cup Bundt pan; set aside. In a large bowl, combine cake mix, shortening and sugar. Beat with electric mixer. Gradually add milk and continue beating. Add eggs one at a time, beating well after each addition until batter is creamy. Beat in lemon juice, lemon extract and vanilla until well blended. Pour into prepared pan. Bake 1 hour and 20 to 25 minutes, until wooden toothpick comes out clean when inserted in center. Cool on a rack 15 minutes. Remove from pan. Makes 12 to 16 servings.

Don't Forget to enter my Watkins Easter Gift Basket Giveaway!

Monday, February 25, 2008

Watkins Easter Gift Basket Giveaway!

I have decided to have a Watkins Easter Gift Basket Giveaway!
Above is a photo of the gift basket. This is a $43.63 VALUE!

Here are the contents:
(1) Watkins Cinnamon Cocoa (6.7 oz.)
(1) Watkins Lavender Firming Lotion (11 fl.oz.)
(1) Watkins Gentle Facial Cleanser (3.4 fl.oz)
(1) Watkins Peppermint Room Freshener (4 fl.oz.)
(1) Menthol Eucalyptus Room Freshener (1 fl.oz.)
(1) Watkins Roasted Garlic Snack & Dip Seasoning(4.2oz)
(1) Watkins Shortbread Cookie mix (12oz.)

This giveaway is open to all U.S. and Canada Residents!
Here is what you do to enter:
1.Post This Giveaway on your Blog .
2.Leave me a comment that you have posted this on your blog
3. E-mail me your e-mail address.(mine is

If you order Watkins products from me, you will automatically be entered in the drawing for the basket. Reference my ID# 367131 when ordering.
The Deadline to enter in March 8th, 2008 at noon, Central time.
I will post the winner soon after that..
Good Luck, Sweet Peeps!

Saturday, February 23, 2008

Watkins Snack & Dip Seasonings

Just mix with ordinary or low fat sour cream, pureed cottage cheese, or plain yogurt. Not just for dips; these seasonings make great cream cheese spreads and salad dressings!

02050 Bacon & Cheddar (3.2oz)

02051 Bacon & Horseradish (3.5oz)

02068 Bacon & Onion (4.0)

02069 Blazin' Cajun (3.5oz)

02054 Crab (4.6oz)

02055 Cucumber & Dill(3.9oz)

02056 Garden & Vegetable(4.2oz)

02057 Garlic & Dill (3.7oz)

02061 Pepper Ranch(4.7oz)

02062 Salsa & Sour Cream (3.7oz)

02064 Tomato & Bacon (4.6oz)

02065 Tomato & Horseradish (3.7oz)


*** Stir Cucumber-Dill Seasoning into mashed potatoes or sprinkle on baked potatoes.

*** Mix Salsa & Sour Cream Seasoning into cream cheese and spread on tortillas to make roll-ups.

*** Stir Tomato-Horseradish into ketchup or chili sauce to make your own cocktail sauce.

*** Use Garden Vegetable with sour cream to make a classic spinach dip in a bread bowl.

Order your dip mix today!

Thursday, February 21, 2008

Slow Cooker Pork Roast

1 large onion, sliced
2 1/2 pounds boneless pork loin roast
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon Watkins black pepper
1/2 teaspoon salt
1/4 teaspoon Watkins organic garlic powder
1 dash hot pepper sauce, or to taste

Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

I did this for Slow-Cooker Thursday..

For more slow-cooker recipes, here's a link to another blogger, Sandra at Family Corner

Monday, February 18, 2008

Chile-Cheese Corn Bread

1 cup yellow cornmeal

3/4 cup all-purpose flour

2 tsp Watkins Baking Powder

1/2 tsp Watkins Garlic Salt

1/4 tsp Watkins Black Pepper

6 oz (1/2 cup ) sour cream

3 tbsp jalapeno mustard

2 eggs

1/4 cup vegetable oil

2 cups (8 oz) shredded reduced-fat Cheddar cheese

1 can (8.5 oz.) cream-style corn

1 can (4 oz) chopped green chiles

1 jar (2 oz) chopped pimento

Cooking Directions
Combine first five ingredients; set aside. Combine sour cream, mustard, eggs, and oil; add cornmeal mixture, 1-1/2 cups cheese, corn, chiles, and pimento. Mix well. Pour into a greased 8-inch baking dish. Sprinkle with remaining cheese. Bake at 350ºF. for 35 to 40 minutes or until bread tests done. Cut into squares and serve warm.Makes 8 servings.

Friday, February 15, 2008

Delicious Cheese Soup

1/2 cup (1 stick) margarine or butter
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped broccoli
2 cups water
2 tsp Watkins Chicken Soup & Gravy base
1/2 cup margarine or butter
2/3 cup all-purpose flour
2/3 cup Watkins Cheese Soup & Gravy base
5 cups milk
To taste, Watkins Black Pepper

Heat 1/2 cup margarine in 4 quart kettle over medium heat. Add vegetables and cook until tender. Add water and Chicken Soup Base and bring to a boil. Cover and cook on low heat for 10 minutes. Meanwhile, heat remaining margarine in 2 quart pan. Stir in flour and Cheese Soup Base. Remove from heat and gradually stir in milk; cook over low heat until thickened. Do not boil. Add cheese mixture to vegetables; heat through. Adjust seasoning to taste with salt and Watkins Black Pepper.Makes 8 servings.

Wednesday, February 13, 2008

Annie Betty's Chocolate Pound Cake

3 Cups Flour

1/2 teas. Salt

1 Cup Margarine

1/2 Cup Shortening

3 Cups Sugar

5 Eggs

1 Cup Milk

Powdered Sugar (optional)


Heat oven to 325 degrees. Spray Bundt pan with Watkins Cooking Spray. Sift flour, salt and baking powder together; set aside. Cream margarine, shortening and sugar until fluffy. Add eggs, vanilla and cocoa; beat until smooth. Add sifted dry ingredients alternately with milk, beginning and ending with dry ingredients. Mix well. Remove 2 cups batter, and make cupcakes. (Bake the cupcakes while cake is baking, but bake them only 30-45 minutes.) Pour remainder of batter into prepared Bundt pan. Bake in preheated oven at least 1 hour, or until done. Let cake stand in pan for about 30 minutes; then invert onto wire rack. Powdered sugar may be sifted on top just before serving. (Sugar turns brown if put on in advance.) This cake is even better 1 or 2 days after it is made, as it becomes moister. This cake freezes well.

Sunday, February 10, 2008

Mississippi Mud Cake

2 Cups Sugar

1 Cup Soft Margarine

4 Eggs

1 1/2 Cup Plain Flour

1/3 Cup Watkins Baking Cocoa

2 teas. Watkins Vanilla Extract

1/4 teas. Salt

1 1/2 Cups Chopped Pecans

1 Small Bag Marshmallows

Mix sugar, margarine, and eggs, then blend in other ingredients except marshmallows. Grease and flour oblong pan and bake 30 minutes at 300 degrees. Remove and spread marshmallows on top. Return to oven for 10 minutes, or until marshmallows melt.


1 Stick Margarine

1/3 Cup Watkins Baking Cocoa

1 Box Confectioners Sugar

1/2 Cup Evaporated Milk

1 teas. Watkins Vanilla

Dash Salt

1 Cup Pecans

Mix together and spread on cake when cool.

Saturday, February 9, 2008

Watkins One Egg Lemon Cake

1 c. sugar

1 egg3 tbsp. Crisco

2 c. sifted flour

2 tsp. baking powder

1/4 tsp. salt

1 tsp. Watkins lemon extract
Cream sugar, Crisco, egg and vanilla. Add flour to creamed mixture alternately with 1 cup. Bake in greased and floured 8" square pan. Ice with powdered sugar, plain or colored and add sprinkles.

NOTE: This is from an old Watkins cookbook that my 4 kids learned to cook by.

Friday, February 8, 2008

Fireside French Apple Pie


Pastry dough for 10-inch pie crust
3/4 cup sugar

1/4 cup all-purpose flour

2 tbsp Watkins Butterscotch Dessert Mix

1-3/4 tsp Watkins Apple Bake Seasoning

1/4 tsp salt

8 cups peeled, cored and thinly-sliced tart apples (Greening, Granny Smith, Rome Beauty or Winesap)

1/2 cup all-purpose flour

1/2 cup brown sugar

1/2 cup chopped pecans

1/4 cup butter

Place prepared pastry dough in pie plate; trim and flute edge. Combine 3/4 cup sugar and next four ingredients in large bowl. Add apples and toss to coat. Fill pastry with apple mixture.Mix remaining ingredients with a fork until crumbly. Sprinkle over apples. Place a piece of foil lightly on top. Bake at 400 F on lowest oven rack for 50 to 60 minutes, removing the foil for the last 15 minutes of baking time.

Makes 10 servings.

Tuesday, February 5, 2008

Homemade Cinnamon Rolls

About 15 minutes before baking, preheat oven to 350°F


4-1/4 to 4-3/4 cups all-purpose flour
1 package quick-rising active dry yeast
1-1/4 cups milk
1 tsp Watkins Original Double-Strength Vanilla
1/4 cup sugar
1/4 cup butter
1 tsp salt
1 tsp Watkins Cinnamon
2 eggs
6 tbsp butter, softened
1/2 cup brown sugar
4 tsp Watkins Cinnamon
1 cup powdered sugar
1 tsp Watkins Original Double-Strength Vanilla
4 to 5 tsp milk

Combine 1-1/2 cups of the flour and yeast in large mixing bowl. Heat the 1-1/4 cups milk, vanilla, sugar, butter, salt, and cinnamon just until mixture is warm (120-130°F), stirring constantly. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes.

Using a spoon, stir in as much of the remaining flour as you can (dough will be soft). Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball; place in a lightly greased bowl, turning once. Cover and let rise in a warm place until double in size (about 1 to 1-1/2 hours).

The dough is ready for shaping when you can lightly press two fingers 1/2-inch/1-cm into dough and an indentation remains. Punch down dough and divide in half. Place each half on lightly floured surface and smooth into a ball. Cover and let rest 10 minutes.

On lightly floured surface, roll half the dough into a 12 × 8-inch rectangle. Spread with 3 tbsp of the butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from short side. Seal edges (brushing with water makes rolls easier to seal). Repeat with remaining dough.

Slice one roll into 8 pieces and the other roll into 7 pieces. Arrange slices, evenly, cut-side up, in greased 13 × 9-inch baking dish. Cover and let rise until nearly doubled (about 30 minutes).

Bake for 25 to 40 minutes or until light brown. Invert at once onto wire rack, invert again. Cool slightly. Drizzle rolls with a glaze made by combining the powdered sugar, vanilla, and milk. Serve rolls warm or store in an air-tight container.
Makes 15 servings.

Nutritional Information Per Serving: Calories 300, Protein 6 g, Carbohydrates 49 g, Sodium 230 mg, Fat 9 g, Saturated Fat 6 g, Cholesterol 52 mg, Dietary Fiber 1 g

Saturday, February 2, 2008

White Bean Chili

3-1/2 cups water
3 cans (16 oz each) Great Northern beans, undrained
1 cup chopped onion
2 cans (4 oz each) chopped green chiles
2 Tbsp Watkins Chicken Soup and Gravy Base
2 tbsp Watkins Chili Seasoning
1 1/2 tsp Watkins Garlic Flakes
1/2 tsp Watkins Oregano
Watkins Black Pepper , to taste
1 lb skinless, boneless chicken breasts, diced into cubes

Combine all ingredients in large kettle or Dutch oven; bring to a boil. Reduce heat and simmer 20 to 25 minutes or until chicken and onions are tender.
Serve hot. Makes 6 servings.
Enjoy! Great for Super Bowl Sunday!