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.

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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.

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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.

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