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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.
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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.
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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.
Your Independent Watkins Consultant
Michelle & Terry Klimchuk, ID #336326
Phone 778-571-1232
Email: trustednaturalhomeproducts@gmail.com
For local pick ups or delivery to your door please feel free to call or email us.
Find a local rep, request a catalog or find us at our next show at www.trustednaturalhomeproducts.com
Save money and Shop online now at: https://www.watkins1868.com/consultant/klimchuk
Michelle & Terry Klimchuk, ID #336326
Phone 778-571-1232
Email: trustednaturalhomeproducts@gmail.com
For local pick ups or delivery to your door please feel free to call or email us.
Find a local rep, request a catalog or find us at our next show at www.trustednaturalhomeproducts.com
Save money and Shop online now at: https://www.watkins1868.com/consultant/klimchuk
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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.