Crispy Fried Chicken

Ingredients

1-1/2 cups/375 mL all-purpose flour
1 tsp/5 mL Watkins Pure Ground Black Pepper
1 tsp/5 mL Watkins Chicken Soup & Gravy Base
1 tsp/5 mL paprika
3/4 tsp/4 mL Watkins Organic Seafood & Poultry Seasoning
1/4 tsp/1.2 mL Watkins Organic Chili Powder
2 chickens (3 pounds/1.4 kg each) cut into serving-size pieces
2 tsp/10 mL Watkins Organic Seasonings with Salt
1/2 cup/125 mL vegetable oil
1/4 cup/60 mL butter

Directions

In large plastic or brown bag, combine flour and next five ingredients. Sprinkle chicken on all sides with Seasoning Salt; shake chicken pieces in the seasoned flour and lay on waxed paper while oil is heating. In 12-inch/30-cm skillet, heat oil and butter over medium-high heat until hot. Carefully add chicken, skin side down; cook until golden brown, about 10 minutes per side. Drain on paper towels. (Keep warm, if desired.) Repeat with remaining chicken. Serve hot or at room temperature.

Learn more at www.trustednaturalhomeproducts.com

Cherry Chocolate Cake

1 cup/250 mL (2 sticks) butter, softened

1-1/2 cups/375 mL brown sugar

4 eggs

1 tbsp/15 mL Watkins Imitation Cherry Extract

2 cups/500 mL flour

3/4 cup/180 mL bakings cocoa

1-1/4 tsp/6 mL baking soda

1/2 tsp/2.5 mL salt

1 cup/250 mL strong black coffee, room temperature

(or 1 cup/250 mL water and 1 tablespoon/15 mL Espresso powder)

2 cups/500 mL halved Maraschino cherries, patted dry

2 cups/500 mL semi-sweet chocolate chips

Beat butter and brown sugar 3 minutes on high in large bowl of electric mixer, until light and fluffy.

Beat in eggs, one at a time, and extract until well combined. Stir together flour, cocoa powder, baking soda and salt.

On low, beat half of dry mixture into butter mixture until blended; slowly add coffee; beat until blended. Add remaining flour mixture until well blended. Stir in cherries and chips. 

Spread in greased and floured (or use no-stick spray with flour) 12-cup/2.8 L fluted tube pan. Bake in 350°F/175°C oven 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; invert on wire rack to cool completely before cutting.

Delicious as a snacking cake or top with your favorite glaze. 12 to 16 servings.

Learn more: www.trustednaturalhomeproducts.com

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.

Chai Shortbread Cookies

No Bake Christmas Wreaths

Photo Credit:  Taste of Home

20 large marshmallows

2 tablespoons butter

Watkins Green Food Coloring

3 cups cornflakes

Red M&M's minis (about 2 tablespoons)

Place marshmallows and butter in a microwave-safe bowl; microwave, uncovered, on high until butter is melted and marshmallows are puffed, about 45 seconds. Tint green with food coloring. Stir in cornflakes.

On a waxed paper-lined baking sheet, divide mixture into eight portions. Working quickly, shape each into a 3-in. wreath using buttered hands. Decorate immediately with M&M's, pressing to adhere. Let stand until set.

Learn more: www.trustednaturalhomeproducts.com

RASPBERRY & CINNAMON CREAM CHEESE COFFEE CAKE

---

Ingredients

Cake:
2 1/2 cups/600 mL flour
3/4 cups/180 mL sugar
1 tsp/5 mL Watkins Pure Ground Cinnamon
1 cup/250 mL (2 sticks) butter, cold
1/2 tsp/2.5 mL baking powder
1/2 tsp/2.5 mL baking soda
1/4 tsp/1.2 mL salt
3/4 cup/180 mL sour cream
1 egg
1 tsp/5 mL Watkins Pure Vanilla Extract

Filling:
1 pkg (8 oz/227 g) cream cheese, softened
1/4 cup/60 mL sugar
½ tsp  Watkins Pure Vanilla Extract
1 egg
1/2 cup/125 mL raspberry preserves

Glaze (optional):
1 ½ cup/375 mL powdered sugar
½ tsp  Watkins Pure Vanilla Extract
2 tbsp water

www.trustednaturalhomeproducts.com

Directions

Cake: In a large bowl, combine flour, sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Remove 1/2 cups/125 mL of crumbs for topping. To remaining crumb mixture add baking powder, baking soda, salt, sour cream, egg and vanilla extract; blend well. Spread batter over bottom of 8 x 8-inch/20 x 20-cm baking pan.

Filling: In a small bowl, combine cream cheese, sugar and eggs; blend well. Pour over batter in pan. Carefully spoon preserves evenly over filling. Sprinkle 1 cup of reserved crumbs over preserves. Bake before adding glaze.

Glaze: combine powdered sugar, water and vanilla, drizzle on top of coffee cake.

Bake at 350ºF/180ºC for 45 to 50 minutes. Serve warm or cold.

Pumpkin Bars

4 eggs

1 2/3 cups/410 mL granulated sugar

1 cup/250 mL vegetable oil

15 oz/425 g can pure pumpkin

2 cups/500 mL all-purpose flour

2 tsp/10 mL baking powder

1 tsp/5 mL baking soda

1 tsp/5 mL salt

1 1/2 tsp/7.5 mL Watkins Organic Ground Cinnamon

1/2 tsp/2.5 mL Watkins Organic Nutmeg

2 tsp/10 mL Watkins All Natural Original Gourmet Baking Vanilla

Cream Cheese Frosting

3 3/4 cups/930 mL powdered sugar

3 tbsp/45 mL butter

4 tbsp/60 mL milk

2 tsp/30 mL Watkins Cream Cheese Flavor

Bars

In a large bowl using an electric mixer, combine eggs, sugar, oil, pumpkin and Watkins All Natural Original Gourmet Baking Vanilla® until combined.

In a medium bowl, stir together flour, baking powder, baking soda, salt, Watkins Organic Ground Cinnamon and Watkins Organic Nutmeg. At a slow speed, slowly add dry ingredients to wet ingredients until combined. Spread batter into greased 9 x 13-inch/23 x 33-cm baking pan. Bake for 30-40 minutes at 350°F/180°C.

Remove from oven and let cool on a rack before frosting. 

Frosting

In a medium bowl using an electric mixer, beat butter and Watkins Cream Cheese Flavor until smooth. Slowly add powdered sugar until combined. Add milk to desired consistency. Frost cooled pumpkin bars with frosting, cut and serve.

Makes approximately 12 bars.

Visit our website at www.trustednaturalhomeproducts.com

Triple Chocolate Cheesecake Bars

Triple Chocolate Cheesecake Bars

Photo: Taste of Home

1/4 cup butter, cubed

1/2 cup sugar

3 tablespoons baking cocoa

1/2 teaspoon Watkins Vanilla Extract

1 large egg, room temperature

1/4 cup all-purpose flour

1/8 teaspoon baking powder

1/8 teaspoon salt

Cheesecake Layer

2 packages (8 ounces each) cream cheese, softened

1/2 cup sugar

1-1/2 teaspoons Watkins Vanilla Extract

3/4 cup semisweet chocolate chips, melted and cooled

2 large eggs, lightly beaten

Ganache

1-1/2 cups semisweet chocolate chips

1/2 cup heavy whipping cream

1 teaspoon Watkins Vanilla Extract

Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add egg; blend well. Add flour, baking powder and salt; stir just until combined. Spread into a thin layer into prepared pan. Bake until top appears dry, 6-8 minutes.

Meanwhile, in a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in cooled chocolate chips. Add beaten eggs; beat on low speed just until combined. Spread over brownie layer. Bake until filling is set, 25-30 minutes. Cool 10 minutes on a wire rack.

For ganache, place chocolate chips in a small bowl. In a saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla; cool slightly, stirring occasionally. Pour over cheesecake layer; cool in pan on a wire rack for 1 hour. Refrigerate at least 2 hours. Lifting with foil, remove brownies from pan. Cut into bars.

More info:  www.trustednaturalhomeproducts.com

Pistachio Quick Bread

Pistachio Quick Bread - Learn more about Watkins at www.trustednaturalhomeproducts.com

1 package white cake mix (regular size)

1 package (3.4 ounces) instant pistachio pudding mix

4 large eggs, room temperature

1 cup sour cream

1/4 cup water

1/4 cup canola oil

1/3 cup sugar

3/4 teaspoon Watkins Cinnamon

In a large bowl, combine cake and dry pudding mixes. Add the eggs, sour cream, water and oil; beat until blended (batter will be thick).

Combine sugar and cinnamon. Spoon half of the batter into two greased 8x4-in. loaf pans; sprinkle each with 2 tablespoons cinnamon sugar. Spread with remaining batter; sprinkle with remaining cinnamon sugar.

Taste of Home


Shop now or learn more about Watkins at www.trustednaturalhomeproducts.com

Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Sex In A Pan

Photo: food.com

Photo: food.com

Photo: food.com

Tip:  Give this an extra punch by adding a teaspoon of Watkins Baking Vanilla to the Cool Whip.
Or substitute Cool Whip for Whipping cream.  YUM

www.trustednaturalhomeproducts.com

Cinnamon Vanilla Macaroon

Cinnamon Vanilla Macaroon

www.trustednaturalhomeproducts.com

2 cups/500 mL powdered sugar

1 cup/250 mL almond flour

3 large egg whites, room temperature

1/8 tsp/ 0.6 mL salt

3 tbsp/45 mL granulated sugar

1/2 tsp/2.5 mL Watkins All Natural Original Gourmet Baking Vanilla

2 tsp/10 mL Watkins Organic Ground Cinnamon 

Filling

1/2 cup/125 mL cup butter, softened

1/4 cup/60 mL brown sugar, packed

3/4 cup/180 mL powdered sugar

1/2 tsp/2.5 mL Watkins All Natural Original Gourmet Baking Vanilla

1/2 tsp/2.5 mL Watkins Organic Ground Cinnamon

Macaroon

Place the powdered sugar and almond flour in a food processor or blender. Pulse for 30 seconds until combined and fine in texture. Set aside.

In a stand mixer, beat the egg whites, salt and Watkins All Natural Original Gourmet Baking Vanilla® together on medium speed. Switch to high speed and beat until stiff peaks form. Fold in the sugar 1 tablespoon/15 mL at a time until combined. Fold the almond flour mixture into the egg whites until combined. The mixture will be smooth, sticky and glossy when it is done. Let the batter rest for 10-30 minutes.

Line 2-3 baking sheets with ungreased parchment paper and prepare your piping bag. Fill the piping bag and pipe small (about 2-inch/5-cm) circles on the baking sheets. Gently tap the sheets to release bubbles and sprinkle cinnamon on the top of each cookie. Let the cookies rest for 45-60 minutes.

Preheat oven to 325°F/160°C. Bake sheets one at a time for 10 minutes each, then remove and allow cookies to cool completely before removing from the sheets and assemble with filling.

Filling

In the bowl of a stand mixer, beat the butter and brown sugar for one minute on high speed, until the butter is smooth and creamy. Beat in powdered sugar until it is completely blended and then add in Watkins All Natural Original Gourmet Baking Vanilla® and Watkins Organic Ground Cinnamon. Mix until blended.

Total Time: 2 Hours

Prep Time: 90 minutes

Cook Time: 10 minutes (for each sheet pan)

Chocolate Chip Cream Cheese Bars

Photo:  Pillsbury

1 package German chocolate cake mix (regular size)

1/3 cup canola oil

1 large egg

Filling

1 package (8 ounces) reduced-fat cream cheese

1/3 cup sugar

1 teaspoon Watkins Vanilla Extract

1 large egg, lightly beaten

1 cup miniature semisweet chocolate chips

Preheat oven to 350°. Combine cake mix, oil and egg; mix until blended. Reserve 1 cup mixture for topping. Press remaining mixture into a 13x9-in. baking pan coated with cooking spray. Bake until set, 10-12 minutes.

For filling, beat cream cheese, sugar and vanilla until smooth. Beat in egg. Spread over crust. Sprinkle with chocolate chips and reserved topping.

Bake until set, 18-20 minutes. Cool on a wire rack. Cut into bars. Store in refrigerator.

Learn more: www.trustednaturalproducts.com

Watkins White Chicken Chili

Ingredients:
3 tbsp/45 mL olive oil
3 cups/750 mL diced onion (2 medium/large onions)
7 to 8 oz/198 to 227 g canned green chilies
32 fl oz (4 cups)/950 mL chicken broth made with Watkins Chicken Soup and Gravy Base
4 cups/950 mL shredded cooked chicken
2  15-oz/425 g cans cannellini beans, drained and rinsed
Juice from 1 lime
1 tsp/5 mL Watkins Organic Ground Black Pepper
1 tsp/5 mL Watkins Organic Chili Powder
1/2 tsp/2.5 mL Watkins Organic Garlic Powder
1/2 tsp/2.5 mL Watkins Organic Crushed Red Pepper
1 tbsp/15 mL Ground Cumin
1 tsp/5 mL Oregano Leaves
1 tsp/5 mL salt, or to taste

Optional Garnishes - fresh cilantro leaves, tortilla strips, chips, diced avocado, shredded cheese, and/or sour cream.

Directions:
To a large stockpot or Dutch-oven, add the olive oil and heat over medium-high heat to warm. Add the onion, green chilies, and sauté for about 7 minutes or until vegetables begin to soften. Stir occasionally. Add the chicken broth made with Watkins Chicken Soup and Gravy Base, chicken, cannellini beans, lime juice, Watkins Organic Ground Black Pepper, Watkins Organic Chili Powder, Watkins Organic Garlic Powder, Watkins Organic Crushed Red Pepper, Ground Cumin, Oregano Leaves, and bring to a boil. Allow mixture to boil gently for about 7 to 10 minutes. For thicker chili, allow mixture to boil longer and reduce until desired thickness is reached. Taste chili and add salt to taste. Serve hot and garnish as desired with tortilla strips, chips, avocado, cheese and/or sour cream; serve immediately.

Chili will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

Makes 6-8 servings.
TOTAL TIME: 30-40 minutes
Prep Time: 10 minutes
Cook Time: 20-30 minutes

Learn more about Watkins at www.trustednaturalhomeproducts.com

Organic Cinnamon Buckeye Balls

Organic Cinnamon Buckeye Balls

1 1/2 cups/375 mL smooth peanut butter

1 cup/250 mL butter, softened

1 tsp/5 mL Watkins All Natural Original Gourmet Baking Vanilla®

1 tsp/5 mL Watkins Organic Ground Cinnamon

6 cups/1,500 mL confectioners' sugar

4 cups/1,000 mL semisweet chocolate chips

Baking sheet lined with parchment paper.

In a large bowl, combine the peanut butter, butter, Watkins All Natural Original Gourmet Baking Vanilla®, Watkins Organic Ground Cinnamon and confectioners' sugar, stirring until well blended.

Roll the peanut butter mixture into 1-inch/2.5-cm balls and place the balls on lined baking sheet. Press a toothpick into the top of each ball and chill in freezer until firm, about 30 minutes.

Note: The toothpick will be used later as the handle for dipping.

Melt chocolate chips in the microwave (about 1 minute). Using the toothpick as a handle, dip each peanut butter ball in chocolate. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Place chocolate covered peanut butter balls on parchment and removed the toothpick. Once the peanut butter has softened, you can use a finger or the back of a spoon to smooth over the hole from the toothpick.

Refrigerate until chocolate is set. Store in refrigerator until eating or gifting.

Total Time: 1 1/2 Hours

Visit our website at: https://www.trustednaturalhomeproducts.com