Spicy Appetizers

From your friendly Watkins Associate:
Michelle Klimchuk #336326
www.productsof1868.com

Spicy Appetizers for the New Year - 2017

From Your Independent Watkins Consultant

Sweet and Spicy Nuts

1/2 teaspoon salt

1/4 teaspoon Watkins Cinnamon

1/4 teaspoon Watkins Cumin

1/4 teaspoon Watkins Cayenne Pepper

1/4 teaspoon Watkins Chipotle Chili Pepper

1/8 teaspoon Watkins Nutmeg

3 tablespoons unsalted butter

1 cup shelled walnuts

1 cup pecan halves

1/4 cup packed brown sugar

1 tablespoon water

1-1/2 teaspoons Worcestershire sauce

Dash hot sauce, optional

In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add walnuts and pecans; cook over medium heat until nuts are toasted, about 4 minutes.

Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container. Yield: 2 cups.

Spicy Sausage Wontons

1 pound bulk spicy pork sausage

2 medium carrots, finely shredded

1 medium onion, finely chopped

1/2 cup finely chopped sweet red pepper

1/2 cup finely chopped green pepper

1 cup (4 ounces) finely shredded pepper Jack cheese

1 cup (4 ounces) finely shredded cheddar cheese

1/2 cup sour cream

2 garlic cloves, minced

1 teaspoon Watkins Lemon Pepper

36 wonton wrappers

1 tablespoon butter, melted

1/8 teaspoon Watkins Garlic Powder

Sliced cherry tomatoes, optional

In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the sausage, carrots, onion, peppers, cheeses, sour cream, garlic and lemon-pepper.

Press wonton wrappers into miniature muffin cups coated with cooking spray. In a small bowl, combine butter and garlic powder; brush over edges. Bake at 350° for 8-9 minutes or until lightly browned.

Spoon sausage mixture into cups. Bake 5-7 minutes longer or until heated through. Garnish with tomatoes if desired. Yield: 3 dozen.

Spicy Bacon Wrapped Shrimp

1/4 cup sugar

1/4 cup lemon juice

2 tablespoons olive oil

4 teaspoons Watkins Paprika

1 teaspoon each salt, Watkins Black Pepper, Watkins Curry powder, Watkins Cumin and Watkins Ground Coriander

1/2 to 1 teaspoon Watkins Cayenne Pepper

18 uncooked jumbo shrimp, peeled and deveined

Bacon strips, halved lengthwise

In a small bowl, combine the sugar, lemon juice, oil and seasonings. Pour 1/4 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 30-60 minutes. Cover and refrigerate remaining marinade for basting.

In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. Remove shrimp from marinade; discard marinade. Wrap each shrimp with a piece of bacon and secure with a toothpick.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill bacon-wrapped shrimp, covered, over medium heat or broil 4 in. from the heat for 5-10 minutes or until shrimp turn pink, turning and basting with reserved marinade. Yield: 1-1/2 dozen.

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.