Summer Picnic Recipes

BBQ Chicken

2 broiler/fryer chickens (3 to 4 pounds each), cut into 8 pieces each

Salt and pepper

BBQ Sauce

2 tablespoons canola oil

2 small onions, finely chopped

2 cups ketchup

1/4 cup lemon juice

2 tablespoons brown sugar

2 tablespoons water

1 teaspoon Watkins Organic Ground Mustard

1/2 teaspoon Watkins Garlic Powder

1/4 teaspoon Watkins Black Pepper

1/8 teaspoon salt

1/8 teaspoon Watkins Organic Cayenne Pepper

Sprinkle chicken pieces with salt and pepper. Grill skin side down, uncovered, on a greased grill rack over medium heat for 20 minutes.

Meanwhile, in a small saucepan, make barbecue sauce by heating oil over medium heat. Add onion; saute until tender. Stir in remaining sauce ingredients and bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Turn chicken; brush with barbecue sauce. Grill 15-25 minutes longer, brushing frequently with sauce, until a thermometer reads 165° when inserted in the breast and 170°-175° in the thigh.

Sweet Potato Casserole

3 pounds sweet potatoes (about 3 large), peeled and cubed

Topping

3/4 cup all-purpose flour

3/4 cup packed brown sugar

3/4 cup old-fashioned oats

1/8 teaspoon salt

1/3 cup cold butter, cubed

Filling

1/2 cup sugar

1/2 cup milk

2 large eggs, lightly beaten

1/4 cup butter

1 teaspoon Watkins Vanilla Extract

2 cups miniature marshmallows

Preheat oven to 350°. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Meanwhile, make the topping by combining flour, brown sugar, oats and salt; cut in butter until crumbly.

Drain potatoes; return to pan. Beat until mashed. Add sugar, milk, eggs, butter and vanilla; mash. Transfer to a broiler-safe 13x9-in. baking dish. Sprinkle topping over potato mixture.

Bake, uncovered, until topping is golden brown, 40-45 minutes; let stand 10 minutes. Sprinkle with marshmallows. If desired, broil 4-5 inches from heat until marshmallows are puffed and golden, 30-45 seconds.

Frosted Turtle Brownies

1 cup butter, softened

2 cups sugar

2 teaspoons Watkins Vanilla Extract

4 large eggs

1 cup baking cocoa

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Topping

3 cups confectioners' sugar

3/4 cup baking cocoa

1/2 cup butter, melted

1/3 cup milk

3/4 teaspoon Watkins Vanilla Extract

1 cup chopped pecans, toasted

12 caramels

1 tablespoon heavy whipping cream

In a large bowl, cream butter and sugar until light and fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Combine the cocoa, flour, baking powder and salt; gradually add to butter mixture.

Spread into a greased 13x9-in. baking pan. Bake at 350° for 23-28 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool on a wire rack.

In a large bowl, beat the confectioners' sugar, cocoa, butter, milk and vanilla until fluffy. Frost brownies. Sprinkle with pecans. Refrigerate for at least 1 hour.

In a microwave, melt caramels with cream; stir until smooth. Drizzle over brownies.

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