Better Butter's

Flavored Butters with Watkins Products

From Your Independent Watkins Associate - Michelle Klimchuk

FREE Watkins Catalog Available @ www.productsof1868.com

Better Than Butter ~ Sage Pepper

1/4 cup butter

1/4 cup Watkins Grapeseed Oil, Original Flavor

1/2 tsp. Watkins Sage

1/4 tsp. Watkins Black Pepper

Combine all ingredients with mixer until smooth. Keep refrigerated until ready to use.

* Grapeseed oil can help lower HDL and is a potent source of antioxidants. Sage was named for it’s ability to improve memory! 

Butters Flavored with Watkins Products! - Add the following seasonings to 1 cup/250 ml melted or softened butter!

Chili Butter

2 tsp/10 ml Watkins Chili Powder

1 tsp/5 ml Watkins Basil

Use on: hot corn, tomatoes, chicken, frankfurters, fish

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Bacon/Herb Butter

1 tsp/5 ml Watkins Oregano

1/4 tsp/1/2 ml Watkins Black Pepper

8 strips crisp crumbled bacon

Use on: corn, potatoes, red beets, tomato halves, zucchini, green beans, popped corn

Curry Butter

2 tsp/10 ml Watkins Curry Powder

Dash each of Watkins Black Pepper, Watkins Paprika

Use on: potatoes, spinach, cauliflower, corn, chicken, fish, lima beans, rice, popped corn

Basil Butter

1 TBSP/15 ml grated onion

2 tsp/10 ml Watkins Basil

Use on: hamburgers, Italian green beans

Dill Butter

2 tsp/10 ml Watkins Dill Weed

Use on: mushrooms, beets, potatoes, carrots, beans, asparagus, spinach, zucchini, cabbage, fish, chicken

Cinnamon Butter

1 cup/250 ml sugar

2 TBSP/30 ml Watkins Cinnamon

Use on: toast, muffins, pancakes, waffles

Chive Butter

1 TBSP/15 ml Watkins Garlic Granules

2 TBSP/30 ml finely chopped chives

1/8 tsp/0.6 ml Watkins Black Pepper

Use on: cabbage, carrots, potatoes, corn, green beans, peas, fish, chicken, liver, mushrooms, grilled meats, omelets, oysters, turnips, ham or egg salad sandwiches

Garlic Butter

2 tsp/10 ml Watkins Garlic Flakes

Use on: hero sandwiches, fish, pasta, bread, grilled meats, spinach, zucchini, egg rolls, cabbage, lima beans, popped corn

Herbed Butter

1 TBSP/15 ml Watkins Parsley

1 tsp/5 ml Watkins Thyme

2 tsp/10 ml Watkins Dry Mustard

Use on: grilled meats, poultry, fish, peas, carrots, celery, green beans

Garlic & Dill Butter

1-1/2 tsp/7.5 ml Watkins Garlic Granules

1-1/2 tsp/7.5 ml Watkins Dill Weed

Use on: vegetables, fish, chicken

Onion & Garlic Butter

3 TBSP/45 ml Watkins Onion Granules

2 tsp/10 ml Watkins Garlic Granules

Use on: vegetables, meats of all kinds, sandwiches, popped corn

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.

Flavored Coffees and Teas with Watkins Products From Your Watkins Associate

Flavored Coffees and Teas with Watkins Products!

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

Café Vienna

2 tsp/10 ml non-dairy creamer

1 tsp/5 ml sugar (or artificial sweetener to taste)

1 tsp/5 ml instant coffee

1/4 tsp./1.2 ml Watkins Vanilla Extract

1/4 tsp./1.2 ml Watkins Cinnamon

Add above to 6 to 8 oz. water brought to a

light boil.

Café Swiss Mocha

1 T./15 ml non-dairy creamer

1 tsp./5 ml sugar 9or sweetener to taste)

1 tsp/5 ml instant coffee

1/4 tsp/1/2 ml Watkins Vanilla Extract

1/4 tsp/1.2 ml Watkins Chocolate Extract

Add above to 6 to 8 oz. water brought to a light

boil.

Café French Vanilla

4 tsp/20 ml non-dairy creamer

2 tsp/10 ml sugar 9or sweetener to taste)

1 tsp/5 ml instant coffee

1/2 tsp/2.5 ml Watkins Vanilla Extract

Add below recipes to 6 to 8 oz. cup of water brought to a light boil.

Café Framboise

2 tsp/10 ml non-dairy creamer

2 tsp/10 ml sugar (or artificial sweetener to taste)

1 tsp/5 ml instant coffee, more or less to taste

1/4 tsp/1.2 ml Watkins Raspberry Extract

Tea: For Flavored Hot Tea, add the following flavorings to 1 cup of brewed tea:

1.  Peppermint - 1/4 tsp/1.2 ml Watkins Peppermint Extract

1.  Orange Spice - 1/4 tsp/1.2 ml Watkins Orange Extract, dash each Watkins Cinnamon and Watkins Ground Cloves

1.  Cinnamon Spice - 1/4 tsp/1.2 ml Watkins Cinnamon and Watkins Ground Cloves

1.  Lemon Spice - 1/4 tsp/1.2 ml Watkins Lemon Extract, dash each Watkins Cinnamon and Watkins Ginger

For Iced Tea - add 1 tsp.5 ml (more or less to taste) Watkins Extracts or Flavors to 1 quart/liter sweetened iced tea (sweeten with your favorite sweetener)

1.  Almond Extract

1.  Orange Extract

1.  Lemon Extract

1.  Peppermint Extract

1.  Vanilla Extract

1.  Or use a combination of two such as Orange and Lemon, or Lemon and Vanilla!

1.  Most of the above extracts work great (except Peppermint) added to hot apple cider as well. Add a little extra sugar to pull out the full flavor.

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.

Spring Picnic Treats

Spring Picnic Treats

From Your Independent Watkins Associate ~ Michelle Klimchuk, ID#336326 

www.productsof1868.com

Peanut Butter Cake Bars

2/3 cup butter, softened

2/3 cup peanut butter

1 cup sugar

1 cup packed brown sugar

4 eggs

2 teaspoons Watkins Vanilla Extract

2 cups all-purpose flour

2 teaspoons Watkins Baking Powder

1/2 teaspoon salt

1 package (11-1/2 ounces) milk chocolate chips in a large bowl, cream the butter, peanut butter, sugar and brown sugar. Add eggs, one at a time, beating well after each addition.  Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips.

Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 2 dozen.

Banana Cupcakes

1/2 cup shortening (use Watkins Grapeseed Oil, Original Flavor for better heart health!)

1-1/2 cups sugar (substitute 1 cup xylitol for lower glycemic index)

2 eggs

1 cup mashed ripe bananas (about 2 medium)

1 teaspoon Watkins Vanilla Extract

2 cups all-purpose flour (substitute 2 cups brown rice flour for less carbs)

3/4 teaspoon baking soda

1/2 teaspoon Watkins Baking Powder

1/2 teaspoon salt (use Watkins Sea Salt, ground for more minerals)

1/2 cup buttermilk (substitute almond milk soured with a ½ tsp vinegar for lower glycemic index)

Lemon Butter Frosting

2 cups confectioners' sugar

1/3 cup butter, softened

3 tablespoons mashed ripe banana

1 tablespoon lemon juice

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

Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a small bowl, combine the frosting ingredients; beat until light and fluffy. Frost cupcakes. Yield: 1-1/2 dozen.

Triple Berry Cobbler

1/2 cup sugar

3 tablespoons cornstarch

1/4 teaspoon Watkins Cinnamon

1 cup water

1 cup fresh or frozen cranberries, thawed

1 cup fresh blueberries

1 cup fresh blackberries

Topping:

1/4 cup sugar

2 tablespoons butter, softened

1/3 cup fat-free milk

1/4 teaspoon Watkins Vanilla Extract

2/3 cup all-purpose flour

3/4 teaspoon Watkins Baking Powder

1/4 teaspoon salt

In a small heavy saucepan, combine the sugar, cornstarch, cinnamon and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in berries. Transfer to an 8-in. square baking dish coated with cooking spray.

For topping, in a small bowl, beat sugar and butter until crumbly, about 2 minutes. Beat in milk and vanilla. Combine the flour, baking powder and salt; stir into butter mixture just until blended. Drop by tablespoonfuls over fruit mixture.

Bake at 375° for 25-30 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm. Yield: 6 servings.

Light Banana Split Cheesecake

1 can (8 ounces) unsweetened crushed pineapple, divided

2 medium firm bananas, sliced

1 reduced-fat graham cracker crust (8 inches)

1 package (8 ounces) fat-free cream cheese

1-1/2 cups pineapple sherbet, softened

1 package (1 ounce) sugar-free instant vanilla pudding mix

1 teaspoon Watkins Clear Vanilla Extract

1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided

4 maraschino cherries, divided

1 tablespoon chocolate syrup

1 tablespoon caramel ice cream topping

1 tablespoon chopped pecans

Drain pineapple, reserving juice. In a small bowl, combine bananas and 2 tablespoons reserved juice; let stand for 5 minutes. Drain bananas, discarding juice. Arrange bananas over bottom of crust; set aside.

In a large bowl, beat cream cheese and 2 tablespoons reserved pineapple juice. Gradually beat in sherbet. Gradually beat in pudding mix and clear vanilla extract; beat 2 minutes longer. Refrigerate 1/3 cup pineapple until serving; fold remaining pineapple into cream cheese mixture. Fold in 2 cups whipped topping; spread evenly over banana slices. Cover and freeze until firm.

Remove from the freezer 10-15 minutes before serving. Chop three maraschino cherries and pat dry; arrange cherries and reserved pineapple around edge of pie. Drizzle with chocolate syrup and caramel topping. Dollop remaining whipped topping onto center of pie. Sprinkle with pecans; top with remaining cherry. Yield: 10 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.

Spring Picnic Salads

From Your Independent Watkins Associate - Michelle Klimchuk #336326

 ~ www.productsof1868.com ~ 

Tangerine Tossed Salad

1/2 cup sliced almonds

3 tablespoons sugar, divided

2 medium tangerines or navel orange

6 cups torn lettuce

3 green onions, chopped

2 tablespoons cider vinegar

2 tablespoons Watkins Grapeseed Oil, Original Flavor

1/4 teaspoon salt

1/4 teaspoon Watkins Black Pepper

In a small skillet, cook and stir the almonds and 2 tablespoons sugar over medium-low heat for 25-30 minutes or until the sugar is melted and the almonds are toasted. Remove from the heat. Peel and section the tangerines, reserving 1 tablespoon juice.

In a large bowl, combine the lettuce, onions, tangerines and almonds. In a small bowl, whisk the vinegar, oil, salt, pepper, reserved juice and remaining sugar. Pour over salad; toss to coat. Yield: 6 servings.

Picante Broccoli Chicken Salad

1/2 cup mayonnaise

1/4 cup picante sauce

1 garlic clove, minced

1/2 to 1 teaspoon Watkins Chili Powder

2 cups cubed cooked chicken

2 cups fresh broccoli florets

1 cup diced fresh tomato

1/2 cup shredded cheddar cheese

1/2 cup chopped onion

1/4 cup julienned green pepper

1/4 cup julienned sweet red pepper

Flour tortillas, warmed

In a large bowl, combine the first four ingredients. Add the chicken, broccoli, tomato, cheese, onion and peppers; toss to coat. Refrigerate for at least 30 minutes before serving. Serve with tortillas. Yield: 6-8 servings.

Pecan Spinach Salad

3 cups fresh baby spinach

1/2 cup chopped pecans, toasted

1/3 cup real bacon bits

1/4 cup crumbled bleu cheese

Dressing

1/3 cup Watkins Grapeseed Oil, original flavor

2 tablespoons cider vinegar

2 teaspoons brown sugar

1/2 teaspoon Watkins Thyme

1/2 teaspoon Watkins Garlic Powder

1/4 teaspoon Watkins Sea Salt, ground

In a large salad bowl, combine the spinach, pecans, bacon and bleu cheese. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Yield: 4 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.

Spring Picnic Appetizers

Spring Picnic Appetizers

From Your Independent Watkins Associate - www.productsof1868.com

Easy Pull Apart Herb Bread

1 garlic clove, minced

1/4 cup butter, melted

2 tubes (10.2 ounces each) refrigerated biscuits

1 cup (4 ounces) shredded cheddar cheese

1/4 teaspoon Watkins Basil

1/4 teaspoon fennel seed

1/4 teaspoon Watkins Oregano

In a large skillet, saute garlic in butter for 1 minute; set aside. Separate biscuits; place half in an even layer in a greased 9-in. springform pan. Brush with butter mixture; sprinkle with half of the cheese and herbs. Repeat.

Place the pan on a baking sheet. Bake at 375° for 20-25 minutes or until golden brown. Remove to wire rack to cool; serve warm. Yield: 8 servings.

Tip:  Dip in Watkins Grapeseed Oil, Garlic and Parsley Flavor for delicious dipping oil!

Blue Cheese Turkey Rolls

3 to 4 tablespoons crumbled blue cheese

2 tablespoons cream cheese, softened

1-1/2 teaspoons sour cream

1/4 teaspoon Worcestershire sauce

Dash Watkins Garlic Powder

2 thin slices deli turkey

1 tablespoon Watkins Parsley

In a small bowl, combine the first five ingredients. Spread over each slice of turkey; roll up each from a long side. Wrap in plastic wrap and refrigerate for 30 minutes or until chilled.

Cut into 1-in. slices. Dip one cut end into parsley. Serve immediately. Yield: 2 servings.

Apple Wonton Bundles

4 medium tart apples, peeled

64 wonton wrappers

Watkins Cinnamon

2 to 3 cups Watkins Grapeseed Oil, Original Flavor

1 jar (12 ounces) caramel ice cream topping, warmed

Cut each apple into four wedges; cut wedges into four pieces. Place a piece of apple in the center of each wonton wrapper. Sprinkle with Watkins Cinnamon.  Brush edges of wrapper with water and bring up around apple; pinch to seal. Cover with plastic wrap until ready to cook.

Heat oil in a fondue pot to 375°. Use fondue forks to cook wonton bundles until golden brown (about 1 minute). Cool slightly. Serve with Watkins Caramel Apple Sauce. Yield: 64 bundles.

Watkins Caramel Apple Sauce

8 oz. cream cheese

⅓ cup brown sugar

1 tsp. Watkins Caramel Flavor

½ tsp. Watkins Vanilla

Mix all ingredients until blended.  Serve with fruit, crackers, bagels, cookies or above appetizer.  Delicious!

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.

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