Hot & Spicy Recipes

Some Like It Hot

From Your Independent Watkins Associate  ~ Michelle Klimchuk ID #336326
For a FREE Catalog or to shop online for you favorite Watkins products at www.productsof1868.com

Watkins Chipotle Chile Pepper

Article No. 00625 (2.01 oz./57 g)

Chipotle, which comes from the Nahuatl word chilpoctli means “smoked chili pepper”, is a smoke-dried jalapeno. It is primarily grown in central and southern Mexico. Chipotles impart a relatively mild but earthy spiciness to many dishes. Use in salsas, meat marinades, stews and soups.

•  Add ¼ tsp. to chili or tortilla soup. Sprinkle on

chicken or pork.

Southwestern Tomato Sauce

1 can (14.5 oz/411 g) diced tomatoes, undrained

1/2 cup/125 mL chopped green pepper

1/2 cup/125 mL chopped onion

1 tbsp/15 mL fresh lime juice

1 tbsp/15 mL Watkins Chili Powder

2 tsp/10 mL Watkins Cilantro

1-1/2 tsp/7.5 mL Watkins Garlic Liquid Spice

3/4 to 1 tsp/4 to 5 mL jalapeño hot pepper sauce

Salt to taste

Combine all ingredients in medium saucepan; bring to a boil. Reduce heat and simmer 10 to 15 minutes. Serve over hot cooked pasta. Makes 4 servings.

Chipotle Chili Chocolate Pecan Pie

1/2 cup chopped pecans

1/2 cup dark chocolate chips

1 frozen pie shell (9 inches)

3 eggs

1 cup sugar

1 cup dark corn syrup

2 tablespoons butter, melted

1 tablespoon coffee liqueur

1 teaspoon Watkins Chipotle Chili Pepper

1 teaspoon Watkins Vanilla Extract

1 cup pecan halves

Sprinkle chopped pecans and chocolate chips into pastry shell. In a small bowl, whisk the eggs, sugar, corn syrup, butter, liqueur, pepper and vanilla. Pour into pastry; arrange pecan halves over filling.

Bake at 350° for 55-60 minutes or until set. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.

Red Pepper Soup

6 medium sweet red peppers, chopped

2 medium carrots, chopped

2 medium onions, chopped

1 celery rib, chopped

4 garlic cloves, minced

1 tablespoon Watkins Grapeseed Oil, original flavor

2 cans (one 49-1/2 ounces, one 14-1/2 ounces) chicken broth

1/2 cup uncooked long grain rice

2 tablespoons minced fresh thyme or 2 teaspoons Watkins Thyme

1-1/2 teaspoons salt

1/4 teaspoon Watkins Black Pepper

1/8 to 1/4 teaspoon Watkins Red Pepper

1/8 to 1/4 teaspoon crushed red pepper flakes

In a large Dutch oven or soup kettle, saute red peppers, carrots, onions, celery and garlic in oil until tender.  

Stir in the broth, rice, thyme, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the vegetables and rice are tender.

Cool for 30 minutes. Puree in small batches in a blender; return to pan. Add red pepper flakes; heat through. Yield: 10-12 servings (about 3 quarts).

Watkins White Pepper

Article No. 00638 (1.94 oz./55 g)

White pepper is achieved by soaking black peppers until the hulls soften and fall off. White pepper has a very distinct “barnyard” note. White pepper is typically used in dishes that are white or creamy in color and where black pepper flecks are not

desired.

•  Add ¼ tsp. to creamy shrimp and scallop sauces,

mayonnaise, marinades or soups.

Mexican Stewed Chicken Breasts

⅓ to ½ cup cider vinegar

2 TBSP hot pepper sauce

1 tsp. Watkins Oregano

1 tsp. Watkins Garlic Powder

½ tsp. allspice

2 medium size red onions, sliced thin and separated into rings

⅓ cup all-purpose flour

1 ½ tsp. Watkins Sea Salt

1 tsp. Watkins Chili Powder

⅛ tsp. cayenne

6 boneless chicken breast halves

2 TBSP Watkins Grapeseed Oil

1 can (4 oz) chopped green chilies

Watkins Parsley

Combine vinegar, water, hot pepper sauce, garlic, oregano and allspice in a large bowl.  Add onion rings and toss until moistened, let marinate while preparing chicken.  Combine flour, salt, chili powder, and cayenne pepper in a large plastic or paper bag.  Add chicken breasts to bag ad shake until well coated.  Heat oil in large skillet over medium low heat.  Add chicken breasts, skin side down, and cook 6 to 7 minutes or until well browned.  Turn over and continue to cook 5 minutes or until lightly browned.  Pour vinegar mixture from onions into skillet (reserving onions).  Spoon green chilies on and around chicken.  Bring to a boil.  Reduce heat to low and simmer 10 to 15 minutes or until chicken is tender.  Remove chicken to serving platter and cover loosely with foil.  Add onions to sauce.  Increase heat to medium high and cook, uncovered, 3 to 5 minutes, stirring several times, until onions are crisp-tender.  Pour onions and sauce over chicken breasts.  Garnish with Watkins Parsley.  Makes 6 servings.

Creole Rice

2 TBSP Watkins Grapeseed Oil

½ cup diced onion

1 ¼ cups uncooked long-grain white rice

1 ½ cups boiling water

¾ to 1 tsp. hot pepper sauce, to taste

1 tsp. Watkins Garlic Powder

¼ tsp. Watkins Black Pepper

1 tsp. Watkins Parsley

1 green or red bell pepper, finely diced

In medium saucepan, heat the oil over medium heat.  Saute the onions for 5 minutes.  Stir in the rice; saute for 2 to 3 minutes.  Pour in the boiling water, hot pepper sauce, and garlic powder.  Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed.  Remove from heat, add black pepper, parsley, and bell pepper.  Fluff rice with fork and serve hot.

Jambalaya

8 oz. bulk Italian Sausage

8 oz. ham, diced

1 cup chopped onion

1 TBSP hot pepper sauce

1 TBSP Watkins Parsley

1 TBSP Watkins Chicken Soup Base

½ tsp. Watkins Garlic Powder

½ tsp. Watkins Thyme

1 ½ cups boiling water

1 ½ cups uncooked long grain white rice

1 can (15 oz) stewed tomatoes

1 green bell pepper, diced

In large Dutch oven or kettle, brown sausage; drain off any grease.  Add ham and onions to pan; cook and stir 3 minutes.  Add hot pepper sauce, parley, chicken soup, garlic powder, thyme, water, rice, and stewed tomatoes; mix well.  Bring to a boil; cover, reduce heat and simmer 15 minutes.  Stir in green pepper and continue to simmer 5 to 8 minutes longer or until liquid is absorbed and rice is tender.  Fluff with fork before serving.

Hot Spiced Walnuts

2 TBSP orange juice

¼ cup white sugar

1 TBSP Watkins Grapeseed Oil

1 TBSP hot pepper sauce

8 oz. shelled walnuts (2 cups)

2 tsp. Watkins Cinnamon

½ tsp. Watkins Cloves

¼ tsp. Watkins Sea Salt

Combine first 4 ingredients in a glass 9 x 13 inch baking dish.  Toss walnuts in mixture until well coated.  Bake at 350 degrees F for 10 to 15 minutes or until lightly toasted stirring once.  Remove from oven and sprinkle with cinnamon and cloves; toss to coat.  Spoon onto waxed paper, separating nuts.  Sprinkle with salt.  Cool to room temperature.

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.

Tried and True Watkins Recipes

 

Tried and True Watkins Recipes

From Your Independent Watkins Consultant - Michelle Klimchuk 

Shop Online Now @ www.productsof1868.com

Pepparkakor

1/2 cup/125 mL unsalted butter

1/2 cup/125 mL brown sugar

1/4 cup/60 mL light molasses

2 tsp/10 mL Watkins Cinnamon

2 tsp/10 mL Watkins Ginger

1 tsp/5 mL Watkins Cloves (ground)

1 tsp/5 mL Watkins Black Pepper

1 tsp/5 mL baking soda

2 tbsp/30 mL cream or milk

2 cups/500 mL all-purpose flour

In a large bowl, beat butter and next seven ingredients until blended. Beat in cream, then flour, just until blended. Chill 30 minutes or until firm enough to handle.

Shape dough into 3/4-inch/2-cm balls. Press down lightly with a floured or sugared glass. Bake at 350°F/180°C for 8 to 10 minutes or until lightly browned. Cool on baking sheet 1 minute, then transfer to wire rack to cool completely. If desired, cookies can be drizzled with melted vanilla chips.  Makes about 6 dozen, 1 per serving

Curried Carrot Soup

1/2 cup/125 mL chopped onion

1/2 tsp/2.5 mL Watkins Thyme

1 Watkins Bay Leaf

2 tsp/10 mL Watkins Original Grapeseed Oil

6 carrots, scraped and thinly sliced or diced

5 cups/1.2 litres water

1/4 cup/60 mL Watkins Chicken Soup Base

1-1/2 tsp/7.5 mL Watkins Curry Powder

Dash Watkins Cayenne Pepper

1 package (3 oz/85 g) cream cheese

2-1/2 tbsp/38 mL all-purpose flour

Watkins Parsley for garnish

In a medium saucepan or Dutch oven, sauté onion, thyme and bay leaf in oil until onion is tender. Add carrots, water, soup base, curry powder and cayenne pepper. Cover and cook over medium heat 25 minutes or until carrots are tender. Remove bay leaf and discard. Combine half of the carrot mixture with the cream cheese and flour in container of a blender or food processor. Process until smooth; return processed mixture to saucepan. Return to heat and cook, stirring constantly, until mixture is heated through and thickens slightly. Makes 6 servings

Dill Dressing

1/2 cup/125 ml undiluted evaporated skim milk

3 tbsp/45 ml Original Grapeseed Oil

1/4 cup/60 ml non-fat mayonnaise

3 tbsp/45 ml white vinegar

1 tbsp/15 ml Watkins Chicken Soup Base

1 tsp/5 ml Watkins Onion Granules

1 tsp/5 ml Watkins Garlic Granules

3/4 tsp/4 ml Watkins Dill

3/4 tsp/4 ml Watkins Dry Mustard

1/4 tsp/1.2 ml Watkins Basil 

1/8 tsp/0.6 ml Watkins Black Pepper

Combine all ingredients in a covered jar; shake well to mix. Refrigerate until serving time.

Nutmeg Cake

This classic layer cake really showcases the superior flavor of Watkins Nutmeg.

3/4 cup/180 mL butter or margarine, softened

2 cups/480 mL sugar

4 eggs

3 cups/720 mL all-purpose flour

2 tsp/10 mL Watkins Nutmeg

1-1/2 tsp/7.5 mL Watkins Baking Powder

1-1/2 tsp/7.5 mL baking soda

3/4 tsp/4 mL salt

1-1/2 cups/360 mL buttermilk

1 tsp/5 mL Watkins Double-Strength Vanilla

Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with flour and beating well after each addition. Stir in vanilla. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350°F/180°C for 25 to 30 minutes or until cakes test done. Cool in pans on rack 10 minutes. Turn out of pans onto rack and cool completely.

Nutmeg Cake (cont’d)

Frosting

3 egg whites

2-1/4 cups/540 mL sugar

2-1/4 tsp/11 mL light corn syrup

1/2 cup/120 mL cold water

1/4 tsp/1.2 mL cream of tartar

Dash salt

1-1/2 tsp/7.5 mL Watkins Clear Vanilla Extract

1 cup/240 mL finely-chopped walnuts

Place egg whites and next 5 ingredients in top of double boiler (not over heat). Beat 1 minute with electric mixer to blend. Place over boiling water and cook, beating constantly, until frosting forms soft peaks, about 7 minutes. Remove from boiling water. Add vanilla flavor and beat until frosting forms stiff peaks. Remove 2 cups of frosting to a separate bowl. Add walnuts to this mixture; mix well. Spread between layers of cake. Frost top and sides of cake with remaining frosting; decorate as desired.

Shop Online for all your favorite Watkins Products @ www.productsof1868.com

Product Highlight: Cucumber & Dill Gourmet Snack & Dip Seasoning & Roasted Turkey Gravy

Cucumber & Dill Gourmet Snack Dip Seasoning

Turn "ordinary" into "extraordinary" with our versatile Gourmet Snack & Dip Seasonings. Just mix with regular or low fat sour cream, puréed cottage cheese or plain yogurt to create delicious dips and spreads for everything from crackers to crudités. Mix with cream cheese for flavorful spreads for roll-ups, cheese balls and canapés. (3.9 oz/110 g) 




32055 - For more information or to order please visit www.productsof1868.com

Roasted Turkey Gourmet Gravy Mix

There's nothing like Grandma's homemade gravy over mashed potatoes. Inspired by an original recipe from Grandma Watkins, our new mix makes it simple to enjoy this comforting favorite every day. Just add water, simmer, and savor the rich, made-from-scratch flavor.

Makes 8 cups of gravy per can

For more information or to order please visit www.productsof1868.com

Non Turkey Thanksgiving Alternatives

Non-Turkey Thanksgiving Alternatives 

From Your Independent Watkins Consultant 

Michelle Klimchuk #336326

Visit my website at www.trustednaturalhomeproducts.com

Wild Rice Stuffed Pork Loin

1 whole boneless pork loin roast (4 lbs.), trimmed

1 tsp. Watkins Sea Salt

1/2 tsp. Watkins Organic Garlic Powder

1/4 tsp. Watkins Black Pepper

2 cups wild rice, cooked and drained

1-1/2 cups coarsely chopped dried apricots

1 cup chopped onion

3/4 cup finely chopped celery

3/4 cup minced fresh parsley

1/2 tsp. Watkins Sage

1/2 tsp. Watkins Thyme

1/2 cup chicken broth (made with 1/2 cup warm water and 1 TBSP Watkins Chicken Soup Base)

5 bacon strips, cut in half

Cut roast down the center lengthwise to within 1/2 inch of bottom.  Open roast so it lies flat.  On each half, make a lengthwise slit down the center to within 1/2 inch of bottom.  Sprinkle with salt, garlic powder and pepper.

In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth.  Divide half of the stuffing among the three slits.  Roll up roast from a long side; tie with the kitchen string at 2 inch intervals.  Place the remaining stuffing in a greased shallow 2 qt. baking dish; set aside.  

Bake roast, uncovered at 350o for 1-1/2 to 2 hours.  Carefully remove string.  Place bacon strips over top.  Bake 30 - 45 minutes longer or until a meat thermometer reads 160o.  Cover and bake reserved stuffing for 30 minutes or until heated through.  Let roast stand for 10 minutes before slicing.  Yields 8 - 10 servings.

Breaded Swiss Chicken

6 boneless skinless chicken breast halves (6 oz each)

1 tsp. salt, divided

2 eggs

1 cup seasoned bread crumbs

1/2 cup Watkins Grapeseed Oil, Original Flavor

1 cup (4 oz) shredded Swiss cheese

2 TBSP butter

3 TBSP all-purpose flour

1/8 tsp. Watkins Black Pepper

2 cups milk

3 TBSP white wine or chicken broth made with 3 TBSP warm water and 1/2 to 1 tsp. Watkins Chicken Soup Base

Flatten chicken to 1/4 inch thickness.  Sprinkle with 1/2 tsp. salt.  In a shallow bowl, beat the eggs.  Place bread crumbs in another shallow bowl.  Dip chicken in eggs then roll in crumbs.  Let stand for 5 minutes.

In a large skillet over medium heat, cook chicken in grapeseed oil in batches for 6 - 8 minutes on each side or until juices run clear; drain.  Place chicken in a greased 15 x 10 x 1 inch baking pan; sprinkle with cheese.  Bake at 350o for 2 - 3 minutes or until cheese is melted.

Meanwhile,in a large saucepan, melt the butter.  Stir in flour, pepper and remaining salt until smooth; gradually add milk.  Bring to a boil over medium heat; cook and stir for 1 to 2 minutes or until thickened.  Remove from the heat; stir in wine or broth.  Serve with chicken.  Yield: 6 servings.

Peppery Beef Roast

1 boneless beef rump roast (3-1/2 to 4 pounds)

1/2 cup ketchup

3 TBSP brown sugar

1 TBSP Watkins Mustard, dry

1 TBSP lemon juice

2 tsp. celery salt

2 tsp. Watkins Black Pepper

2 tsp. Worcestershire sauce

1 tsp. Watkins Organic Garlic Powder

1 tsp. Watkins Organic Onion Powder

1 tsp. liquid smoke, optional

1/2 to 1 tsp. Watkins Sea Salt

1/8 tsp. hot pepper sauce

Cut roast in half; place in a 5 qt. slow cooker.  Combine the remaining ingredients; pour over roast.  Cover and cook on low for 8-9 hours or until meat is tender.  Thicken cooling juices if desired.  Yield: 10 - 12 servings.

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.

Winter Cobblers and Crisps

Winter Cobblers and Crisps

From Your Independent Watkins Associate ~ Michelle Klimchuk 

For more information, to request a catalog or to place an order please visit my website @ www.productsof1868.com

Old-Fashioned Apple Crisp

4 cups sliced peeled tart apples (about 3 medium)

3/4 cup packed brown sugar

1/2 cup rolled oats

1. tsp. Watkins Cinnamon

1/3 to 1/2 tsp. allspice

1/3 cup cold butter

Vanilla ice cream, optional

Place apples in a greased 8 inch square baking dish. In a bowl, combine brown sugar,

flour, oats, cinnamon and allspice; cut in butter until crumbly.  Sprinkle over apples. Bake at 375 degrees for 30 to 35 minutes or until apples are tender.  Serve warm with ice cream if desired.

Peach Crisp

1 cup all-purpose flour

1/2 cup packed brown sugar

1/4 tsp. salt

1/2 cup butter

Filling:

2 cans (16 ounces each) sliced peaches

1 cup sugar

1/4 cup cornstarch

1 tsp. Watkins Vanilla

Topping:

1-1/2 cups rolled oats

1/2 cup packed brown sugar

1/4 cup all-purpose flour

1 tsp. Watkins Cinnamon

5 T. butter

In bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Pat into a

9 inch square baking pan. Bake at 360 for 15 minutes. Meanwhile, drain the peaches

and reserve juice in a medium saucepan. Add the sugar and cornstarch; bring to a boil, stirring

constantly. Boil for 2 minutes or until thickened. Remove from the heat; add vanilla and

stir in peaches. Pour into crust. For topping, combine oats, brown sugar and flour and

cinnamon. Cut in the butter until crumbly. Sprinkle over filling; Bake at 350 degrees for

25 to 30 minutes or until golden and bubbly.

Cherry Cobbler

5 cups pitted canned tart red cherries

1/3 cup sugar

1/3 cup packed brown sugar

2 1/2 T. cornstarch

1 tsp. Watkins Cinnamon

1/4 tsp. Watkins Nutmeg

2 1/2 T. lemon juice

Topping:

1 cup all purpose flour

1 T. sugar

1 tsp. Watkins Baking Powder

1/4 tsp. salt

2 T. butter

1/3 to 1/2 cup milk

Drain cherries, reserving 1 1/4 cups juice; discard remaining juice; set aside. In a

saucepan, combine sugars, cornstarch, cinnamon and nutmeg; stir in cherry and lemon juices.

Bring to a boil, stirring occasionally; boil 2 minutes. Add cherries; pour into an ungreased 9 inch square baking dish. For topping, combine flour, sugar, baking powder, and salt; cut

in butter until crumbly. Stir in enough milk to moisten. Drop by tablespoonfuls over

cherries. Bake at 450 degrees for 10 to 13 minutes or until golden brown.

Pear Crisp

8 medium ripe pears, peeled and thinly sliced

1/4 cup orange juice

1/2 cup sugar

1 tsp. Watkins Cinnamon

1/4 tsp. allspice

1/4 tsp. Watkins Ginger

Topping:

1 cup all purpose flour

1 cup old-fashioned oats

1/2 cup packed brown sugar

1/2 tsp. Watkins Baking Powder

1/2 cup cold butter

Garnish with fresh mint or addition pear slices, optional

Toss pears with orange juice; place in a greased 13 x 9 inch baking dish. (Spray with

Watkins Cooking Spray!) Combine the sugar, cinnamon, allspice and ginger; sprinkle

over the pears. In a bowl, combine flour, oats, brown sugar and baking powder; cut in

butter until crumbly. Sprinkle over pears. Bake at 350 degrees for 35 to 40 minutes or

until topping is golden brown and fruit is tender. Serve warm. Garnish with mint and

additional pears if desired.

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or

How to Speed-Peel A Potato

Chicken Dishes You Order When You Dine Out!

Chicken Dishes You Order When You Dine Out!

From Your Independent Watkins  Associate, Michelle Klimchuk ~ www.productsof1868.com

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Easy Chicken Marsala

1/4 cup all-purpose flour for coating

1/2 teaspoon salt

1/4 teaspoon Watkins Black Pepper

1/2 teaspoon Watkins Oregano

4 skinless, boneless chicken breast halves - pounded 1/4 inch thick

4 tablespoons butter

4 tablespoons Watkins Grapeseed Oil, Original Flavor

1 cup sliced mushrooms

1/2 cup Marsala wine

1/4 cup cooking sherry

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

 

 

 

Non-Alcoholic Marsala Substitute

Although most of the alcohol is evaporated during the cooking process, some people prefer to cook without using Marsala due to its alcohol content. Try this

1/4 cup of white grape juice

1 tablespoon Watkins Vanilla Extract

2 tablespoons of sherry vinegar

Mix the ingredients thoroughly and continue making your dish.

Quick and Easy Chicken Piccata

4 skinless, boneless chicken breast halves

cayenne pepper, or to taste salt and Watkins Black Pepper to taste

all-purpose flour for dredging

2 tablespoons Watkins Grapeseed Oil, Original Flavor

1 tablespoon capers, drained

1/2 cup white wine

1/4 cup fresh lemon juice

1/4 cup water

3 tablespoons cold unsalted butter, cut in 1/4-inch slices

2 tablespoons fresh Italian parsley, chopped

Directions

Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.

Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.

Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.

Cook capers in reserved oil, smashing them lightly to release brine, until warmed through, about 30 seconds.

Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.

Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.

Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.

Chicken Cordon Bleu

6 skinless, boneless chicken breast halves

6 slices Swiss cheese

6 slices ham

3 tablespoons all-purpose flour

1 teaspoon Watkins Paprika

6 tablespoons butter

1/2 cup dry white wine

1 teaspoon Watkins Chicken Soup & Gravy Base

1 tablespoon cornstarch

1 cup heavy whipping cream

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.

Beautiful Breads

www.productsof1868.com

Beautiful Breads

From Your Independent Watkins Consultant, Michelle Klimchuk

Cheesy Sesame Flatbread

1 tube (11 ounces) refrigerated thin pizza crust

2 tablespoons Watkins Grapeseed Oil, Original Flavor

1 teaspoon Watkins Garlic Powder

To taste, Watkins Black Pepper 6 oz

To taste, Watkins Coarse Sea Salt

Watkins Sesame Seeds

3/4 cup shredded cheddar cheese

1/2 cup grated Romano cheese

1/4 cup grated Parmesan cheese

Unroll dough into a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough to 13 in. x 9 in. and build up edges slightly.

Brush with oil and sprinkle with sesame seeds, pepper and salt and cheeses.

Bake at 425° for 11-14 minutes or until crisp. Cut into squares; serve warm. Yield: 12 servings.

Knots

3 Cans of Refrigerator Biscuits

Take each piece, divide into thirds, roll, and tie into a knot. Bake as directed.

Mix together:

½ C. Watkins Garlic and Parsley Grapeseed Oil (can use Original also)

½ C. parmesan cheese

2 tsp. Watkins Garlic powder granules

1 T. Watkins Italian Seasoning

¼ tsp. Watkins Pepper 

1 T. Watkins Parsley flakes

Pour this mixture over baked knots!  Serve warm!

Poppy seed Bread

3 C. All-purpose flour

1 ½ tsp. Watkins Baking Powder

12 tsp. salt

2 ½  C. Sugar

1 ½ C. Milk

1 1/3 C. Watkins Grapeseed Oil, Original Flavor

3 Eggs                                                                      

1 ½ T Watkins Poppy Seeds

1 ½ tsp. Watkins Vanilla Extract

1 ½ tsp. Watkins Almond Extract

Mix first 10 ingredients together; beat for 2 minutes.  Bake in 2 bread pans sprayed with Watkins Cooking Spray and lightly floured at 350 degree oven for 50 to 60 minutes until bread tests done.  To make glaze, mix  following ingredients together and drizzle over bread.

Glaze

½ C. Powdered Sugar

½ taps. Watkins Extract of choice

1 T. melted butter

½ to 1 T. Water or Milk

Crisp Vanilla Shortbreads

1/2 cup butter

1/4 cup Watkins Original Grapeseed Oil, Original Flavor

3/4 cup powdered sugar

1/2 tsp Watkins Original Vanilla

1/4 tsp Watkins Almond Extract

1 1/3 cups all-purpose flour

3 tbsp cornstarch

1/8 tsp salt

3 tbsp large grain sugar or sugar

*Optional 1/2 cup toffee bits or mini semi-sweet choc chips

Heat oven to 350 o F. Combine first 5 ingredients in a large bowl and beat until

creamy. Add next 3 ingredients and beat until well mixed. If adding chips, stir

them in by hand.

Pat dough into an ungreased 15 x 10 x 1 inch jelly roll pan. Sprinkle with

sugar. Bake 15 to 20 minutes or until edges are lightly browned. Immediately

cut into squares, rectangles or triangles while still warm. Remove from pan

when cooled.

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.

Pumpkin Pie

Old Fashioned Pumpkin Pie 

1 cup sugar
1 tbsp all-purpose flour
1/2 tsp salt1 1/2 teaspoons Watkins Cinnamon
1/2 teaspoon Watkins Nutmeg
1/4 teaspoon Watkins Cloves, ground
1/2 teaspoon Watkins Ginger
3 large eggs
1- 1/2 cups mashed, cooked pumpkin (or use canned)
1 cup evaporated milk
1 unbaked 9-inch pastry pie shell
Combine sugar, flour and salt; beat in eggs. Stir in pumpkin and
milk. Pour into pie shell. Bake at 400°F for 50 minutes or until a
knife inserted in center comes out clean. Top with sweetened
whipped cream and a sprinkle of Watkins Cinnamon 

French Toast Variations

French Toast Recipes

From Your Independent Watkins Associate - Michelle Klimchuk, ID# 336326 www.productsof1868.com

Raspberry-Cinnamon French Toast Recipe 

12 slices cinnamon bread, cubed

5 eggs, beaten

1-3/4 cups milk

1 cup packed brown sugar, divided

1 teaspoon Watkins Vanilla

1/4 teaspoon Watkins Cinnamon

1/4 teaspoon Watkins Nutmeg

1/2 cup slivered almonds

1/4 cup butter, melted

2 cups fresh raspberries

Place bread cubes in a greased 13-in. x 9-in. baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, cinnamon, nutmeg and vanilla; pour over bread. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and remaining brown sugar; drizzle over the top.

Bake, uncovered, at 400° for 25 minutes. Sprinkle with raspberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean. Yield: 6-8 servings.

Coconut French Toast

12 eggs

1-1/4 cups milk

2 teaspoons sugar

1 teaspoon Watkins Cinnamon

1 teaspoon Watkins Coconut Extract

14 slices day-old bread

1 package (7 ounces) flaked coconut

Maple syrup

In a large bowl, beat eggs; add milk, sugar and cinnamon. Add bread, a few slices at a time; let soak for 1 minute on each side. Coat both sides with coconut. Place on greased baking sheets.

Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup. Yield: 7 servings.

French Toasted Muffins

4 eggs

1/2 cup half-and-half cream

2 tablespoons sugar

½ teaspoon Watkins Vanilla Extract

½ teaspoon Watkins Cinnamon Extract

6 English muffins, split

1/4 cup butter, cubed

Watkins Cinnamon

Maple syrup

In a small bowl, beat eggs. Add cream, sugar and vanilla; mix well. Soak muffins, cut side down, in egg mixture for 1 minute; turn and dip the other side just until moistened. In large skillet, melt butter. Fry muffins, cut side down, for 2-3 minutes or until golden brown. Turn and cook 2-3 minutes longer or until golden brown. Dust with Watkins Cinnamon   Serve with syrup. Yield: 6 servings.

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.

Recipe of the Day

Chicken Breasts Stuffed with Sage-Walnut Pesto

1/2 cup/125 mL fresh parsley leaves, packed

1/4 cup/60 mL walnuts, toasted

1 tbsp/15 mL

Watkins Sage

1/4 cup/60 mL

Watkins Garlic & Parsley Grapeseed Oil

2 tbsp/30 mL Parmesan cheese, grated

2 tbsp/30 mL ricotta cheese

Watkins Sea Salt

to taste

Watkins Peppercorns

of choice, freshly ground, to taste

4 split chicken breasts with skin on.  To make pesto: Place parsley leaves and walnuts in a food processor and pulse 4 to 5 times to roughly chop. Add sage and grapeseed oil, parmesan and ricotta cheese, and purée until smooth. Season pesto with salt and ground peppercorns to taste.

Preheat oven to 350°F/180°C. Divide the pesto evenly between the 4 chicken breasts, stuffing the pesto under the skin of each and patting it into an even layer. Place the chicken breasts skin-side-up on top of a rack in a roasting pan and bake 50 to 60 minutes. To test for doneness, the juices should run clear when the meat is pierced. Serve on top of Watkins Walnut Heartland Rice Blend with Provencal Pepper Stew. Serves 4.   

Curried Couscous Salad 

1-1/2 cups/375 mL water
2 tsp/10 mL Watkins Chicken Soup & Gravy
1 cup/250 mL uncooked instant couscous
1/2 cup/125 mL sliced almonds, toasted
1/2 cup/125 mL raisins
1/2 cup/125 mL chopped red apple
1/4 cup/60 mL sliced green onions
Curry Dressing (recipe below)

Curry Dressing
2 cups/500 mL plain nonfat yogurt
2 to 3 tbsp/30 to 45 mL brown sugar, to taste
1 tbsp/15 mL lemon juice
2-1/2 tsp/12.5 mL Watkins Curry Powder
1/2 to 3/4 tsp/2.5 to 4 mL, to taste Watkins Cinnamon
1/2 tsp/2.5 mL
Mix all ingredients until well-combined.

In medium saucepan, bring water and soup base to a boil. Stir in couscous; remove from heat and let stand 5 minutes; fluff with a fork. Place in a large bowl along with all of the remaining ingredients; toss lightly. Cover and refrigerate at least 4 hours to allow flavors to develop. Stir before serving.

Butter Pecan Pumpkin Pie

1 quart butter pecan ice cream, softened
1 pastry shell (9 inches), baked
1 cup canned pumpkin
1/2 cup sugar
1/4 teaspoon Watkins Cinnamon 
1/4 teaspoon Ginger (Tin)
1/4 teaspoon Ground Nutmeg (Tin)
1 cup heavy whipping cream, whipped
1/2 cup caramel ice cream topping
1/2 cup chocolate ice cream topping, optional
Additional whipped cream

Spread ice cream into the crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.

Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream. Yield: 6-8 servings.

Vanilla Cream Cheese Dip 

1 package (8 oz/227 g) reduced-calorie cream cheese
1 jar (7 oz/198 g) marshmallow cream
1-1/2 tsp/7.5 mL Watkins Double-Strength Imitation Clear Vanilla   

Combine all ingredients and beat until smooth. Chill 1 to 2 hours. Serve with assorted fruit, such as pineapple, apples, pears, or strawberries.

Makes 2 cups, 2 tbsp/serving.

Fun Grilled Recipes

Fun Grilled Recipes

From Your Independent Watkins Associate Michelle Klimchuk #336326

What's Watkins?  Check out my website @ www.productsof1868.com

Superior quality products since 1868, sent straight to your door.

Grilled Corn Pasta Salad

4 large ears sweet corn in husks

1-1/2 cups uncooked penne pasta

2 cups cherry tomatoes

1 medium zucchini, thinly sliced

1 can (2-1/4 ounces) sliced ripe olives, drained

1/3 cup white wine vinegar

2 tablespoons Watkins Grapeseed Oil, Original Flavor

1 teaspoon Watkins Basil

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon Watkins Mustard

1/4 teaspoon Watkins Garlic Powder

1/4 teaspoon Watkins Black Pepper

Carefully peel back corn husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a stockpot; cover with cold water. Soak for 20 minutes; drain.

Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often.

Meanwhile, cook pasta according to package directions; drain and rinse in cold water. When corn is cool enough to handle, remove kernels from cobs and place in a large bowl. Add the pasta, tomatoes, zucchini and olives.

In a small bowl, whisk the remaining ingredients. Pour over salad and toss gently to coat. Cover and refrigerate until serving. Yield: 8 servings

Grilled Portobellos with Mozarella

2 cups grape tomatoes, halved

3 ounces fresh mozzarella cheese, cubed

3 fresh basil leaves, thinly sliced

2 teaspoons Watkins Grapeseed Oil, Original Flavor or Garlic and Parsley Flavor

2 garlic cloves, minced

1/4 teaspoon Watkins Sea Salt, ground

1/4 teaspoon Watkins Black Pepper

4 large portobello mushrooms (4 to 4-1/2 inches), stems removed

Watkins Cooking Spray

In a small bowl, combine the first seven ingredients; cover and chill until serving.

Spritz mushrooms with cooking spray. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Spoon 1/2 cup tomato mixture into each mushroom cap. 

Yield: 4 servings.

Grilled Asparagus

1 cup water

1 pound fresh asparagus, trimmed

1/4 cup Watkins Barbecue Sauce

In a large skillet, bring water to a boil; add asparagus. Cover and cook for 4-6 minutes or until crisp-tender; drain and pat dry. Cool slightly.

Thread several asparagus spears onto two parallel soaked wooden skewers. Repeat. Grill, uncovered, over medium heat for 2 minutes, turning once. Baste with barbecue sauce. Grill 2 minutes longer, turning; basting once. 

Yield: 4 servings

Decadent Chocolate Delights

Decadent Chocolate Delights 

From Your Independent Watkins Associate - Michelle Klimchuk #336326

Get a FREE Watkins catalog @ www.productsof1868.com

Chocolate Chocolate Chip Cake

1 cup shortening

2 cups sugar

4 ounces unsweetened chocolate, melted and cooled

2 teaspoons Watkins Vanilla Extract

5 eggs

2-1/4 cups cake flour

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

2 cups (12 ounces) semisweet chocolate chips

Frosting

2/3 cup butter, softened

5-1/3 cups confectioners' sugar

1 cup Watkins Baking Cocoa

1 cup milk

2 teaspoons Watkins Vanilla Extract

In a large bowl, cream shortening and sugar until light and fluffy. Add chocolate and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in the chocolate chips.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, cream butter until light and fluffy. Combine sugar and cocoa; add to creamed mixture alternately with milk. Add vanilla; beat well. Spread frosting between layers and over top and sides of cake. Yield: 12 servings

Chocolate Pudding Cake in the Crock Pot

1 package (18-1/4 ounces) chocolate cake mix

1 package (3.9 ounces) instant chocolate pudding mix

2 cups (16 ounces) sour cream

4 eggs

1 cup water

3/4 cup Watkins Grapeseed Oil, Original Flavor

1 teaspoon Watkins Vanilla Extract

1 cup (6 ounces) semisweet chocolate chips

Whipped cream or ice cream, optional

In a large bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a greased 5-qt. slow cooker.

Cover and cook on low for 6-8 hours or until a toothpick inserted near the center comes out with moist crumbs. Serve in bowls with whipped cream or ice cream if desired. Yield: 10-12 servings.

Chocolate Macadamia Cheesecake

1-1/4 cups chocolate wafer crumbs (about 25 wafers)

1/4 cup ground macadamia nuts

2 tablespoons sugar

3 tablespoons butter, melted

1/8 teaspoon Watkins Almond Extract

Filling

8 ounces white baking chocolate, chopped

4 packages (8 ounces each) cream cheese, softened

3/4 cup sugar

3 tablespoons all-purpose flour

1 teaspoon Watkins Vanilla Extract

5 eggs

1/3 cup milk chocolate chips

Topping

8 ounces semisweet chocolate, chopped

7 tablespoons heavy whipping cream

White chocolate shavings and chopped macadamia nuts

In a small bowl, combine the wafer crumbs, nuts and sugar; stir in butter and almond extract. Press onto the bottom of a greased 10-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°.

In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool.

In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs; beat on low speed just until combined. Remove 1 cup and set aside. Stir melted white chocolate into remaining cream cheese mixture; beat just until combined. Pour over crust.

In a microwave, melt chocolate chips; stir until smooth. Cool slightly. Stir in reserved cream cheese mixture; drop by spoonfuls over filling. Cut through filling with a knife to swirl chocolate mixture.

Place pan on a baking sheet. Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer.

In a saucepan over low heat, melt semisweet chocolate with cream; stir until smooth. Cool slightly. Spread over cheesecake. Cool on a wire rack for 10 minutes. Refrigerate for 4 hours or overnight.

Refrigerate leftovers. Garnish with chocolate shavings and macadamia nuts. 

Yield: 12 servings.