Old-Fashioned Hot Cocoa
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| Photo: Watkins 1868 |
Delicious Potato Soup Recipe
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| Photo: Taste of Home |
6 bacon strips, diced
3 cups cubed peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon Watkins Organic Parsley
1/2 teaspoon salt
1/2 teaspoon Watkins Black Pepper
1/2 teaspoon celery seed
1 can (14-1/2 ounces) chicken broth
3 tablespoons all-purpose flour
3 cups milk
8 ounces process cheese (Velveeta), cubed
2 green onions, thinly sliced, optional
In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes.
Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.
Mexican Chicken Corn Chowder
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| Photo: Taste of Home |
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
3 tablespoons butter
1 to 2 garlic cloves, minced
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon Watkins Cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chiles, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Optional: Minced fresh cilantro and fried tortilla strips
In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.
Comfort Chicken Noodle Soup Recipe
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| Photo Credit: Inspired Taste |
2 quarts water
1 to 2 Tablespoons Watkins Chicken Soup Base, or to taste
6-1/2 cups uncooked wide egg noodles
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3 cups cubed cooked chicken
1 cup sour cream
Minced fresh parsley
In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through.
Remove from the heat; stir in the sour cream. Sprinkle with minced parsley.
BABY BACK RIBS
INGREDIENTS
Ribs:
5 lbs/2.27 kg pork loin back ribs
2 cups/500 mL water
1/2 cup/125 mL apple cider vinegar
1/3 cup/80 mL barbecue sauce
1 - 1/2 tsp/7.5 mL Watkins Organic Garlic Powder
1 - 1/2 tsp/7.5 mL Watkins Organic Seasonings with Salt
Root Beer Barbecue Sauce:
2/3 cup/160 mL barbecue sauce
2 tsp/10 mL Watkins Root Beer Extract
1/2 tsp/2.5 mL ginger extract
1/4 tsp/1.2 mL allspice
Optional: a dash of Watkins Maple Bacon Flavor
Watkins Pure Ground Black Pepper
Watkins Organic Mediterranean Sea Salt
Directions
Preheat oven to 350ºF/180ºC. Place ribs in large, shallow roasting pan, bone side down. Combine water, vinegar, and barbecue sauce pour over ribs. Sprinkle with garlic and seasoning salt. Cover and bake for 1 to 1 ½ hours or until ribs are tender. Let cool. Place ribs on grill over indirect heat or bake at 400ºF/200ºC for 20 to 30 minutes or until warm and tender. Brush the ribs with Watkins Root Beer Barbecue Sauce. Optional: sprinkle with Watkins Sea Salt and Black Pepper or add Maple Bacon Flavor to the barbecue sauce.
Get ingredients: www.trustednaturalhomeproducts.com
