Old-Fashioned Hot Cocoa
Photo: Watkins 1868 |
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Old-Fashioned Hot Cocoa
Photo: Watkins 1868 |
Delicious Potato Soup Recipe
Photo: Taste of Home |
6 bacon strips, diced
3 cups cubed peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon Watkins Organic Parsley
1/2 teaspoon salt
1/2 teaspoon Watkins Black Pepper
1/2 teaspoon celery seed
1 can (14-1/2 ounces) chicken broth
3 tablespoons all-purpose flour
3 cups milk
8 ounces process cheese (Velveeta), cubed
2 green onions, thinly sliced, optional
In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes.
Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.
Mexican Chicken Corn Chowder
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Photo: Taste of Home |
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
3 tablespoons butter
1 to 2 garlic cloves, minced
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon Watkins Cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chiles, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Optional: Minced fresh cilantro and fried tortilla strips
In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.
Comfort Chicken Noodle Soup Recipe
Photo Credit: Inspired Taste |
2 quarts water
1 to 2 Tablespoons Watkins Chicken Soup Base, or to taste
6-1/2 cups uncooked wide egg noodles
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3 cups cubed cooked chicken
1 cup sour cream
Minced fresh parsley
In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through.
Remove from the heat; stir in the sour cream. Sprinkle with minced parsley.
BABY BACK RIBS
INGREDIENTS
Ribs:
5 lbs/2.27 kg pork loin back ribs
2 cups/500 mL water
1/2 cup/125 mL apple cider vinegar
1/3 cup/80 mL barbecue sauce
1 - 1/2 tsp/7.5 mL Watkins Organic Garlic Powder
1 - 1/2 tsp/7.5 mL Watkins Organic Seasonings with Salt
Root Beer Barbecue Sauce:
2/3 cup/160 mL barbecue sauce
2 tsp/10 mL Watkins Root Beer Extract
1/2 tsp/2.5 mL ginger extract
1/4 tsp/1.2 mL allspice
Optional: a dash of Watkins Maple Bacon Flavor
Watkins Pure Ground Black Pepper
Watkins Organic Mediterranean Sea Salt
Directions
Preheat oven to 350ºF/180ºC. Place ribs in large, shallow roasting pan, bone side down. Combine water, vinegar, and barbecue sauce pour over ribs. Sprinkle with garlic and seasoning salt. Cover and bake for 1 to 1 ½ hours or until ribs are tender. Let cool. Place ribs on grill over indirect heat or bake at 400ºF/200ºC for 20 to 30 minutes or until warm and tender. Brush the ribs with Watkins Root Beer Barbecue Sauce. Optional: sprinkle with Watkins Sea Salt and Black Pepper or add Maple Bacon Flavor to the barbecue sauce.
Get ingredients: www.trustednaturalhomeproducts.com
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Pastry:
1 cup/250 mL all-purpose flour
1/3 cup plus 1 tbsp/100 mL shortening
1/8 tsp/0.6 mL salt
1/3 cup/80 mL cold water
1/2 tsp/2.5 mL Watkins All Natural Original Gourmet Baking Vanilla®
Filling:
3/4 cup/180 mL Homemade Maple Syrup (see recipe below)
1/4 cup/60 mL light corn syrup
2/3 cup/160 mL sugar
1/3 cup/80 mL melted butter
3 eggs
1/2 tsp/2.5 mL salt
1 cup/250 mL chopped pecans
Homemade Maple Syrup:
1 cup/250 mL packed brown sugar
1 cup/250 mL granulated sugar
1 cup/250 mL water
1/8 tsp/0.6 mL salt
1/2 tsp/2.5 mL Watkins Maple Extract
Chocolate Drizzle:
1 tbsp/15 mL baking cocoa
1 tbsp/15 mL powdered sugar
1 tbsp/15 mL shortening
Pastry: Mix flour, salt and shortening. Stir extract into water; add to flour mixture. Mix until dough forms a ball. Roll dough on floured surface. Put pastry into a 9-inch/23-cm pie pan. Flute edges.
Filling: Heat oven to 350°/180° C. Beat the syrups, sugar, butter, egg and salt in bowl with mixer until smooth. Stir in pecans. Pour into pastry-lined pie pan. Cover edge of crust with foil to prevent excessive browning. Remove during last 15 minutes of baking. Bake for 40 to 50 minutes or until set. Cool 15 minutes. Drizzle Chocolate Icing (below) over the top.
Syrup: Combine sugars, water and salt in saucepan. Bring to a boil. Remove from heat and add the maple extract. Cool.
Drizzle: Melt shortening in microwave. Stir in cocoa and sugar until smooth. Cool until it thickens. Drizzle over top of pie.