Old-Fashioned Hot Cocoa

 Old-Fashioned Hot Cocoa

Photo: Watkins 1868

Combine 1/4 c  Cocoa, 1/2 c sugar & a dash of salt in saucepan; stir in 1/3 c hot water. Bring to boil over medium heat stirring consistently for 2 min. Add 4 c milk; stir and heat - do not boil. Add 3/4 tsp Watkins Vanilla. For the Gourmet you can enjoy Peppermint Cocoa by adding 1/2 tsp Watkins Pure Peppermint OR Chocolate Almond Cocoa by adding 1/2 tsp Watkins Pure Almond Extract.

Delicious Potato Soup Recipe

 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

 Mexican Chicken Corn Chowder

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

 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

 

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

Watkins Hummingbird Cake

 

Watkins Hummingbird Cake 3 cups/750 mL all-purpose flour 2 cups/500 mL sugar 1 tsp/5 mL baking soda 1 tsp/5 mL salt 1 tsp/5 mL Watkins Pure Ground Cinnamon 3 eggs, beaten 1 cup/250 mL vegetable oil 1-1/2 tsp/7.5 mL Watkins Pure Vanilla Extract 1 tsp/5 mL Watkins Butter Extract 1 can (8 oz/227 g) crushed pineapple, undrained 1 cup/250 mL chopped pecans 2 cups/500 mL chopped bananas Frosting (recipe follows) 1/2 cup/125 mL chopped pecans Frosting: 1 package (8 oz/227 g) cream cheese, softened 1/2 cup/125 mL butter or margarine, softened 3-1/2 cups/875 mL powdered sugar 1 tsp/5 mL Watkins Vanilla Nut Extract Directions Cake: Combine flour and next four ingredients in large bowl; mix well. Stir in eggs, oil and extracts; stir until dry ingredients are moistened—do not beat. Fold in crushed pineapple, pecans, and bananas. Spoon batter into three greased and floured 9-inch/23-cm round cake pans. Bake at 350°F/180°C for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 20 minutes, remove from pans and cool completely. Spread frosting between layers, on top, and sides of cake. Sprinkle with chopped pecans. Refrigerate at least 24 hours before serving; the flavors will blend and intensify upon standing. Frosting: Combine cream cheese and butter, beating until smooth. Add powdered sugar and extract; beat until light and fluffy. Makes 12 servings. Love Watkins?  Check out our website at www.trustednatualhomeproducts.com

Maple Pecan Pie

 

Ingredients

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

Directions

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.