Thursday, May 29, 2008

BBQ Beef & Beans/ For Scrumptious Sunday

Theme for Fourteenth Edition
This is hosted by Mercedes Rocks

2 lbs. lean ground beef
1 clove garlic, minced
1/2 cup chopped onion
1 sweet green or red bell pepper, coarsely chopped
1 can (15 ounces) lima beans
1 can (16 ounces) red kidney beans
1 large can baked beans (28 ounces)
2 cans (15 to 16 ounces each) Great Northern beans
1 can (approx. 16 ounces) pinto beans
1/2 cup Watkins Barbecue sauce
1/2 tsp Watkins Dry Mustard
1/4 cup molasses
1/2 cup ketchup
1/2 cup packed brown sugar


In a skillet, cook ground beef with onion and garlic until beef is no longer pink; drain well. Combine browned beef mixture with remaining ingredients in slow cooker. Stir to blend thoroughly. Cover and cook on LOW for 8 to 10 hours.

Serves 12 to 16.

** top with shredded cheese if you like

This will be good for those weekend BBQ's..

Friday, May 23, 2008

Watkins Root Beer BBQ Sauce

Make your BBQ extra special with
Root Beer BBQ Sauce


1-1/3 cups ketchup


Combine all ingredients; set aside half an hour to let flavors develop.

Serve with barbecued ribs or grilled chicken or pork, brushing on during the last 10 minutes and saving the rest for use as a dipping sauce. Makes just over 2 cups

Wednesday, May 21, 2008

Mexican Wedding Cookies

1 cup butter, softened
1/2 cup powdered sugar
2 tsp Original Double-Strength Vanilla
2 cups sifted all-purpose flour
1 cup finely-chopped walnuts, almonds or pecans
2 tbsp half-and-half
Additional powdered sugar
Purest Ground Cinnamon 6 oz.

Beat butter, sugar and vanilla until light and fluffy. Stir in flour, walnuts and half-and-half; beat until smooth. Shape into 1-inch/25-mm balls and place on ungreased baking sheet. Bake at 350°F/180°C for 15 to 20 minutes or until set but not brown. Cool slightly, roll in powdered sugar and set on wire rack to cool. To some additional powdered sugar, add cinnamon to taste. Roll balls again in cinnamon/sugar mixture. Store in well-sealed containers.

Makes 36 cookies, 1 per serving.

Monday, May 19, 2008

Waldorf Salad

1/3 cup mayonnaise
1 tbsp sugar
1 tsp Watkins Minced Green Onion
1/2 tsp lemon juice
Dash salt
1 cup unpeeled, chopped yellow Delicious apples
1 cup unpeeled, chopped red Delicious apples
1 cup sliced celery
1/2 cup raisins
Lettuce leaves
1/2 cup chopped walnuts

Directions Combine first five ingredients in medium bowl; mix well. Add apples, celery, and raisins; toss to coat. Cover and chill until serving time. Just prior to serving, spoon onto lettuce-lined plates and sprinkle with walnuts.

Makes 6 servings.

Thursday, May 15, 2008

Mexican Casserole

1 28-oz. can crushed tomatoes, with juice
1 14 1/2-oz. can salsa
1 6-oz. can tomato paste
2 15-oz. cans black beans, rinsed and drained
1 15 1/4-oz. can sweet corn, drained
2 chili peppers, sliced
1 tsp cumin
5 tortillas

Combine the tomatoes, salsa, tomato paste, beans, corn, chili peppers, cumin and garlic powder in a large bowl. Mix well. Place approx. 1 cup of this mixture in the bottom of the slow cooker and spread evenly. Top this with one tortilla and cut it to fit if necessary. Spread with 1/3 of the remaining mixture. Repeat these layers, ending when there is no liquid mixture left.
Slow-Cooker Thursday is hosted by Sandra at Family Corner. Join in the fun.. Go and link in to her Mr.Linky..

Cook on Low for 5 hours.

Friday, May 9, 2008

Buffalo Wings w/ Blue Cheese Dip

2 lbs. chicken wings

1 Cup vegetable oil

1/2 tsp. salt

1/2 C butter

1 tsp. cider vinegar

(how much hot sauce depends on your tolerance for heat)

Serves 4 as Appetizers
First Prepare the WingsPrepare chicken wings by cutting off wing tips and separating the wing at the elbow joint (discard tips)

ThenPreheat oven to 375°F.
In a large skillet or deep fryer, heat oil to 375° degrees F. Fry wings for approximately 8 minutes (turn once during cooking if using skillet). Transfer wings to a paper towel, and let drain. Season with salt and pepper.
In a small saucepan, melt butter then stir in hot sauce and vinegar.
Place the drained wings in a large mixing bowl. Pour butter mixture over chicken wings and toss to coat. Place wings in a baking dish and bake for about 15 to 20 minutes or until wings are completely cooked.
While the chicken wings are baking, make the blue cheese dip and cut up some celery sticks.

Blue Cheese Dip

3/4 Cup sour cream

1/2 tsp. salt

1 tsp. Worchestershire sauce

1 1/3 C mayonnaise

1 T green onion , finely minced (optional)

6 oz. crumbled Blue Cheese

Makes about 2 1/2 Cups
Combine first 6 ingredients in a mixing bowl and blend with an electric mixer for 2 minutes at low speed. Add mayonnaise and blend for about 2 more minutes at medium speed. Slowly add blue cheese and blend at low until completely combined, but with some small chunks of cheese remaining.

Refrigerate for 24 hours before serving.

This is for Favorite Ingredients Friday, Hosted by Overwhelmed With Joy.. Visit her blog for more delicious recipes..

Sign up today... It's free and it only takes a minute.

Snacks Made Easy with Watkins Products -- Quick Recipes:

  • 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 oz. softened cream cheese and 1 tbsp. Watkins Salsa & Sour cream Dip Seasoning. Roll up; wrap in plastic wrap; refrigerate. Cut each into 12-14 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 lbs. 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.

These are great ideas for entertaining at BBQ's, at birthday parties, graduation, and family get-togethers this summer....

Thursday, May 1, 2008

Coney Island Hot Dog Sauce

this is for Slow-Cooker Thursday!

3 lbs. ground chuck

1/2 tsp. garlic, minced

4 c. water 8 beef bouillon cubes or equivalent

Brown beef and garlic together, drain and transfer to crockpot. Add the rest of the ingredients. Cover and cook on low for 6 to 8 hours. Tops about 18 hot dogs.
Top with mustard, and Chopped Onions

Directions for Traditional Coney Island Hot Dog
Grill hot dogs, warm buns.
Place hot dog in bun. Place stripe of mustard along side hot dog.
Place spoonful of onions along side of hot dog on same side as mustard.
Place spoonful of chili sauce along opposite side of hot dog. Use finger to push onions and chili down along side of hot dog and into the side of the bun until you can close-up the bun. Add hot sauce if desired. It is ready to eat.
For more fine Watkins products,
Visit my on-line catalog at
And I am hosting aWatkins $40.00 Gift Certificate Give-away.
Here's How To Enter........

1. Sign up for Big Crumbs ( It's Free ) through
( it's got some great stores listed like E-Bay, Target, Avon.
There are so many retailers on it that I love to shop at....)

2. Then comment here and send your e-mail address to me at emeraldrose63@yahoo.comIt's that simple..

The deadline to enter is May 15, 2008 at 12:00pm Central