Chocolate Crunch Brownies

 

Chocolate Crunch Brownies

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1 cup butter, softened

2 cups sugar

4 eggs

6 tablespoons baking cocoa

1 cup flour

2 teaspoons Watkins Baking Vanilla

½ teaspoon salt

7 oz marshmallow fluff (1 jar)

1 cup creamy peanut butter

2 cups (12 oz) semi sweet chocolate chips

3 cups rice krispie cereal

In a mixing bowl, cream butter, sugar and eggs.  Stir in cocoa, flour, vanilla & salt.  Spread on to a greased 9” x 13” baking pan.  Bake at 350 degrees for 25 minutes.  Cool  spread marshmallow fluff over cooled brownies.  In a small saucepan, melt peanut butter & chocolate chips over low heat, stirring constantly,  Remove from heat, stir in rice krispie cereal.  Spread over the marshmallow layer.  Chill before cutting.  Store in the fridge.    Makes 3 dozen.  

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Luscious Salad

 

Luscious Salad

2 cups chopped cauliflower

2 cups chopped broccoli

3 chopped green onions

Mix Dressing:

½ cup sour cream

½ cup mayonnaise or miracle whip

2 teaspoons lemon juice

½ diced red pepper

½ teaspoon dried mustard powder

Worcestershire sauce to taste

Pour dressing over vegetables and mix well.  Make several hours before serving.

Old-Fashioned Hot Cocoa

 Old-Fashioned Hot Cocoa

Photo: Watkins 1868

Combine 1/4 c  Cocoa, 1/2 c sugar & a dash of salt in saucepan; stir in 1/3 c hot water. Bring to boil over medium heat stirring consistently for 2 min. Add 4 c milk; stir and heat - do not boil. Add 3/4 tsp Watkins Vanilla. For the Gourmet you can enjoy Peppermint Cocoa by adding 1/2 tsp Watkins Pure Peppermint OR Chocolate Almond Cocoa by adding 1/2 tsp Watkins Pure Almond Extract.

Delicious Potato Soup Recipe

 Delicious Potato Soup Recipe

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

 Mexican Chicken Corn Chowder

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

 Comfort Chicken Noodle Soup Recipe

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

 

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.

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Watkins Hummingbird Cake

 

Watkins Hummingbird Cake 3 cups/750 mL all-purpose flour 2 cups/500 mL sugar 1 tsp/5 mL baking soda 1 tsp/5 mL salt 1 tsp/5 mL Watkins Pure Ground Cinnamon 3 eggs, beaten 1 cup/250 mL vegetable oil 1-1/2 tsp/7.5 mL Watkins Pure Vanilla Extract 1 tsp/5 mL Watkins Butter Extract 1 can (8 oz/227 g) crushed pineapple, undrained 1 cup/250 mL chopped pecans 2 cups/500 mL chopped bananas Frosting (recipe follows) 1/2 cup/125 mL chopped pecans Frosting: 1 package (8 oz/227 g) cream cheese, softened 1/2 cup/125 mL butter or margarine, softened 3-1/2 cups/875 mL powdered sugar 1 tsp/5 mL Watkins Vanilla Nut Extract Directions Cake: Combine flour and next four ingredients in large bowl; mix well. Stir in eggs, oil and extracts; stir until dry ingredients are moistened—do not beat. Fold in crushed pineapple, pecans, and bananas. Spoon batter into three greased and floured 9-inch/23-cm round cake pans. Bake at 350°F/180°C for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 20 minutes, remove from pans and cool completely. Spread frosting between layers, on top, and sides of cake. Sprinkle with chopped pecans. Refrigerate at least 24 hours before serving; the flavors will blend and intensify upon standing. Frosting: Combine cream cheese and butter, beating until smooth. Add powdered sugar and extract; beat until light and fluffy. Makes 12 servings. Love Watkins?  Check out our website at www.vanillaplease.com

Maple Pecan Pie

 

Ingredients

Pastry:
1 cup/250 mL all-purpose flour
1/3 cup plus 1 tbsp/100 mL shortening
1/8 tsp/0.6 mL salt
1/3 cup/80 mL cold water
1/2 tsp/2.5 mL Watkins All Natural Original Gourmet Baking Vanilla®

Filling:
3/4 cup/180 mL Homemade Maple Syrup (see recipe below)
1/4 cup/60 mL light corn syrup
2/3 cup/160 mL sugar
1/3 cup/80 mL melted butter
3 eggs
1/2 tsp/2.5 mL salt
1 cup/250 mL chopped pecans

Homemade Maple Syrup:
1 cup/250 mL packed brown sugar
1 cup/250 mL granulated sugar
1 cup/250 mL water
1/8 tsp/0.6 mL salt
1/2 tsp/2.5 mL Watkins Maple Extract

Chocolate Drizzle:
1 tbsp/15 mL baking cocoa
1 tbsp/15 mL powdered sugar
1 tbsp/15 mL shortening

Directions

Pastry: Mix flour, salt and shortening. Stir extract into water; add to flour mixture. Mix until dough forms a ball. Roll dough on floured surface. Put pastry into a 9-inch/23-cm pie pan. Flute edges.

Filling: Heat oven to 350°/180° C. Beat the syrups, sugar, butter, egg and salt in bowl with mixer until smooth. Stir in pecans. Pour into pastry-lined pie pan. Cover edge of crust with foil to prevent excessive browning. Remove during last 15 minutes of baking. Bake for 40 to 50 minutes or until set. Cool 15 minutes. Drizzle Chocolate Icing (below) over the top.

Syrup: Combine sugars, water and salt in saucepan. Bring to a boil. Remove from heat and add the maple extract. Cool.

Drizzle: Melt shortening in microwave. Stir in cocoa and sugar until smooth. Cool until it thickens. Drizzle over top of pie.

Cinnamon Scented Grilled Chicken Breasts

 

Miniature Walnut Tarts

 

Pastry

1/2 cup/125 mL butter or margarine, softened

1 package (3 oz/85 g) cream cheese, softened

1 tbsp/15 mL sugar

1-1/3 cups/330 mL all-purpose flour

1/4 tsp/1.2 mL Watkins Organic Ground Nutmeg

Pinch salt

Watkins Cooking Spray

Filling

2 eggs

1/2 cup/125 mL sugar

1/2 cup/125 mL dark corn syrup

1 tbsp/15 mL butter or margarine, melted

1 tsp/5 mL Watkins Pure Vanilla Extract

1/2 tsp/2.5 mL vanilla nut extract

1 cup/250 mL finely chopped walnuts

Pastry: Spray miniature muffin cups with Watkins Cooking Spray. Combine butter, cream cheese, and sugar in large bowl; stir until well blended. Add flour and salt; stir until thoroughly combined. Roll dough into 24 1-inch/25-mm balls. Press evenly into bottom and up sides of muffin cups. Dough on sides should extend a little above muffin cups to prevent filling from running over during baking. Refrigerate until needed.

Filling: Beat eggs slightly in medium bowl. Stir in sugar, corn syrup, butter and extracts; mix well. Stir in walnuts. Spoon about 1 tbsp/15 ml mixture into each pastry-lined cup. Bake at 350°F/180ºC. for 15 to 25 minutes or until lightly browned. Cool in pans 5 minutes. Remove; cool completely on wire rack. If desired, can be sprinkled with powdered sugar. Store in tightly covered container.

Makes 2 dozen, 1 per serving.

Pastry

1/2 cup/125 mL butter or margarine, softened

1 package (3 oz/85 g) cream cheese, softened

1 tbsp/15 mL sugar

1-1/3 cups/330 mL all-purpose flour

1/4 tsp/1.2 mL Watkins Organic Ground Nutmeg

Pinch salt

Watkins Cooking Spray

Filling

2 eggs

1/2 cup/125 mL sugar

1/2 cup/125 mL dark corn syrup

1 tbsp/15 mL butter or margarine, melted

1 tsp/5 mL Watkins Pure Vanilla Extract

1/2 tsp/2.5 mL vanilla nut extract

1 cup/250 mL finely chopped walnuts

Pastry: Spray miniature muffin cups with Watkins Cooking Spray. Combine butter, cream cheese, and sugar in large bowl; stir until well blended. Add flour and salt; stir until thoroughly combined. Roll dough into 24 1-inch/25-mm balls. Press evenly into bottom and up sides of muffin cups. Dough on sides should extend a little above muffin cups to prevent filling from running over during baking. Refrigerate until needed.

Filling: Beat eggs slightly in medium bowl. Stir in sugar, corn syrup, butter and extracts; mix well. Stir in walnuts. Spoon about 1 tbsp/15 ml mixture into each pastry-lined cup. Bake at 350°F/180ºC. for 15 to 25 minutes or until lightly browned. Cool in pans 5 minutes. Remove; cool completely on wire rack. If desired, can be sprinkled with powdered sugar. Store in tightly covered container.

Makes 2 dozen, 1 per serving.

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Slow-cooker Herbed Chicken Recipe

 

                                                Photo:  Taste of Home

1 tablespoon olive oil

1 teaspoon Watkins Organic Paprika

1/2 teaspoon Watkins Organic Garlic Powder

1/2 teaspoon Watkins Organic Seasonings with Salt

1/2 teaspoon Watkins Organic Thyme

1/2 teaspoon Watkins Organic Basil

1/2 teaspoon Watkins Black Pepper

Watkins Chicken Soup and Gravy Base, to taste

1/2 teaspoon browning sauce, optional

4 bone-in chicken breast halves (8 ounces each)

1/2 cup chicken broth

In a small bowl, combine the first 8 ingredients and, if desired, browning sauce; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low until chicken is tender, 4-5 hours.

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Chocolate Cinnamon Cupcakes

 Chocolate Cinnamon Cupcakes

2 2/3 cups/640 mL all-purpose flour

1 tsp/5 mL baking powder

1 1/2 cups/350 mL baking cocoa

1 tbsp/15 mL Watkins Pure Ground Cinnamon

1 1/2 tsp/7.5 mL Watkins Organic Mediterranean Sea Salt, ground

1 tsp/5 mL baking soda

3 1/2 cups/820 mL sugar

1 1/4 cups/300 mL freshly brewed coffee, cooled to room temperature

1 1/4 cups/300 mL buttermilk

3/4 cup/180 mL cooking oil

1 tbsp/15 mL Watkins All Natural Original Gourmet Baking Vanilla

2 large eggs

2 large egg yolks

1 1/4 cups/300 mL mini chocolate chips, lightly dusted with flour*

In a large bowl, sift flour, baking powder, baking cocoa, cinnamon, salt, and baking soda. Combine sugar, coffee, buttermilk, oil, vanilla, eggs, and egg yolks in another large bowl. Beat until the egg mixture is blended. Add dry ingredients and beat on medium speed until well blended, about 4 minutes. Stir in chocolate chips.

Heat oven to 325°F/165°C. Spoon batter into cupcake papers, filling about 2/3 full. Bake until the center of the cupcake is firm to the touch; about 26-28 minutes. Makes 3-4 dozen cupcakes or about 90 mini cupcakes (bake 20-22 minutes). If desired, frost with a simple vanilla butter cream frosting with chocolate swirl topping. Decorate with Watkins Decorating Sprinkles or Sugars.

*Dusting chocolate chips lightly with flour, helps the chocolate chips from going to the bottom of the bowl

Cherry Loaf

 

Anise Poppy Seed Shortbread

 trustednaturalhomeproducts.com

Chocolate Truffles

 

6 oz semi-sweet chocolate (6 squares)*

4 oz. cream cheese (1/2 of 250 g pkg.)

1-1/2 cups icing/powdered sugar

1/2 teaspoon Watkins Baking Vanilla

1 tsp Watkins Extract of choice (see

ideas below)

Cocoa, Icing/Powdered Sugar, Chocolate, Nuts, Coconut etc to roll truffles in. 

Melt 6 oz chocolate in microwave on high for 60 seconds. Stir and continue cooking on high for another 30 seconds or until chocolate is completely melted.

Beat cream cheese until smooth. Add sugar and continue beating until well blended. Stir in chocolate, vanilla and extract. Refrigerate for 2 hours or until firm.

Shape into 1-inch balls. Roll in cocoa, colored sugar, finely chopped nuts, coconut etc. or dip in melted

chocolate. Store in refrigerator. Makes about 3 dozen truffles.    Can be frozen.

Tips: 

◊ 6 squares of semi-sweet chocolate may be substituted with 1 c of semi-sweet chocolate chips.

◊ Use one of the following Watkins Extracts: Raspberry, Butter, Peppermint, Orange,

◊ Almond (roll in finely chopped roasted almonds),

◊ Maple (roll in chocolate sprinkles),

◊ Butter Pecan (roll in chopped roasted pecans)

◊ Use white chocolate or white chocolate chips in place of semi-sweet.

Shop for extracts at www.trustednaturalhomeproducts.com

Old Fashioned Rice Pudding

 Old Fashioned Rice Pudding

3 1/2 cups milk

1/2 cup uncooked long grain rice

1/3 cup sugar

1/2 tsp. salt, optional

1/2 cup raisins

1 tsp. Watkins Vanilla Extract

Watkins Ground Cinnamon

In a saucepan, combine milk, rice, sugar and salt if desired; bring to a boil over medium heat, stirring constantly. Pour into a greased 1 1/2 qt. baking dish. Cover and bake at 325 degrees for 45 minutes, stirring every 15 minutes.  Add raising and vanilla; cover and bake for 15 minutes. Sprinkle with cinnamon. Serve warm or chilled. Store in the refrigerator.

Ham & Potato Casserole

 

Best Ever French Toast

Air Fryer Pickles

Air Fryer Pickles

32 dill pickle slices

1/2 cup all-purpose flour

1/2 teaspoon salt

3 large eggs, lightly beaten

2 tablespoons dill pickle juice

1/2 teaspoon Watkins Organic Cayenne Pepper

1/2 teaspoon Watkins Organic Garlic Powder

2 cups panko (Japanese) bread crumbs

2 tablespoons snipped fresh dill

Watkins Cooking Spray

Ranch salad dressing, optional

Preheat air fryer to 400°. Let pickles stand on a paper towel until liquid is almost absorbed, about 15 minutes.

Meanwhile, in a shallow bowl, combine flour and salt. In another shallow bowl, whisk eggs, pickle juice, cayenne and garlic powder. Combine panko and dill in a third shallow bowl.

Dip pickles in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere. Spritz pickles and fryer basket with cooking spray. In batches, place pickles in a single layer in basket and cook until golden brown and crispy, 7-10 minutes. Turn pickles; spritz with additional cooking spray. Continue cooking until golden brown and crispy, 7-10 minutes. Serve immediately. If desired, serve with ranch dressing.