Soft Ginger Cookies

Soft Ginger Cookies

3/4 cup butter, softened

1 cup sugar

1 large egg

1/4 cup molasses

2-1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon Watkins Cinnamon

1/2 teaspoon Watkins Cloves

1/4 teaspoon salt

Additional sugar

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.

Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool. Yield: 2-1/2 dozen.

To purchase, learn more about Watkins, what I do or find a local consultant please visit our website at www.trustednaturalhomeproducts.com

Curried Couscous Salad

Curried Couscous Salad

1-1/2 cups/375 mL water
2 tsp/10 mL Watkins Chicken Soup & Gravy
1 cup/250 mL uncooked instant couscous
1/2 cup/125 mL sliced almonds, toasted
1/2 cup/125 mL raisins
1/2 cup/125 mL chopped red apple
1/4 cup/60 mL sliced green onions
Curry Dressing (recipe below)

Curry Dressing

2 cups/500 mL plain nonfat yogurt
2 to 3 tbsp/30 to 45 mL brown sugar, to taste
1 tbsp/15 mL lemon juice
2-1/2 tsp/12.5 mL Watkins Curry Powder
1/2 to 3/4 tsp/2.5 to 4 mL, to taste Watkins Cinnamon
1/2 tsp/2.5 mL
Mix all ingredients until well-combined.

In medium saucepan, bring water and soup base to a boil. Stir in couscous; remove from heat and let stand 5 minutes; fluff with a fork. Place in a large bowl along with all of the remaining ingredients; toss lightly. Cover and refrigerate at least 4 hours to allow flavors to develop. Stir before serving.

To purchase, learn more about Watkins,  what I do or find a local consultant  please visit our website at   www.productsof1868.com

Wilted lettuce?  Add lemon juice to a bowl of cold water and soak the lettuce in the fridge for an hour.

Coca Cola Cake

Coca Cola Cake

2 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon Watkins Cinnamon

1 can (12 ounces) cola

1 cup butter, cubed

1/4 cup baking cocoa

2 large eggs

1/2 cup buttermilk

1 teaspoon Watkins Vanilla Extract

Glaze

1 can (12 ounces) cola

1/2 cup butter, cubed

1/4 cup baking cocoa

4 cups confectioners' sugar, sifted

Preheat oven to 350°. Grease a 13x9-in. baking pan.

In a large bowl, whisk the first five ingredients. In a small saucepan, combine cola, butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.

In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly.

Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.

About 15 minutes before cake is done, prepare glaze. In a small saucepan, bring cola to a boil; cook 12-15 minutes or until liquid is reduced to 1/2 cup. Stir in butter and cocoa until butter is melted; remove from heat. Add confectioner's sugar; stir until smooth. Pour immediately over hot cake. Yield: 15 servings.

Tip:  Sprinkle a bundt pan greased with Watkins Cooking Spray with sugar instead of flour and your baked cake will pop right out.

To learn more about Watkins,  what I do or find a local consultant  please visit our website at   www.productsof1868.com

Beef Stew

Photo Credit - Creative Commons Zero

Beef Stew 

1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes     

3 medium potatoes, peeled and cubed

3 cups water
1-1/2 cups fresh baby carrots

1 can (10-3/4 ounces) condensed tomato soup, undiluted

1 medium onion, chopped

1 celery rib, chopped

2 tablespoons Worcestershire sauce

1 tablespoon browning sauce, optional

1 tablespoon Watkins Beef Soup and Gravy Mix, or to taste

1 garlic clove, minced

1 teaspoon sugar

3/4 teaspoon salt

1/4 teaspoon  Watkins Black Pepper

1/4 cup cornstarch

3/4 cup cold water

2 cups frozen peas, thawed

Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired,b eef soup base, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, 6-8 hours.

Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Stir in peas. Cover and cook on high until thickened, 30 minutes. Yield: 8 servings (3 quarts).

Tip:  Cake writing like a pro - Use a toothpick to sketch letters onto a frosted cake before you try to write your message with icing.  If you make a mistake, smooth the top and start again.  When you're happy with your lettering simple apply icing along the sketched lines.

To learn more about Watkins, what I do, or to find a local consultant in your area,  please visit our website at   www.productsof1868.com.

Make It Yourself Marble Cake

Make It Yourself Marble Cake

4 ounces bittersweet chocolate, chopped

3 tablespoons plus 1-1/4 cups butter, softened, divided

2 cups sugar

5 large eggs

3 teaspoons Watkins Vanilla Extract

2-1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup sour cream

1/2 cup miniature semisweet chocolate chips, optional

Frosting

3/4 cup butter, softened

6-3/4 cups confectioners' sugar

2 teaspoons Watkins Vanilla Extract

1/2 to 2/3 cup 2% milk

2 tablespoons miniature semisweet chocolate chips

In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and 3 tablespoons butter; stir until smooth. Cool to room temperature.

Preheat oven to 375°. Line bottoms of three greased 8-in. round baking pans with parchment paper; grease paper.

In a large bowl, cream remaining butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition.

Remove 2 cups batter to a small bowl; stir in cooled chocolate mixture and, if desired, chocolate chips until blended. Drop plain and chocolate batters by tablespoonfuls into prepared pans, dividing batters evenly among pans. To make batter level in pans, bang cake pans several times on counter.

Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

For frosting, in a large bowl, beat butter until smooth. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach desired consistency.

If cake layers have rounded tops, trim with a serrated knife to make level. In a microwave, melt chocolate chips; stir until smooth. Cool slightly.

Place one cake layer on a serving plate; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake.

Drop cooled chocolate by 1/2 teaspoonfuls over frosting. Using a large offset spatula, smear chocolate to create a marble design in frosting. Yield: 16 servings


Tip: Cake cooling - To cool a cake that has just come out of the oven, place the pan on a wet towel.  The cake is less likely to stick to the pan if it's cooled this way.

To learn more about Watkins,  what I do or find a local consultant  please visit our website at   www.productsof1868.com

Good and Spicy Deviled Eggs

Good and Spicy Deviled Eggs

12 hard-boiled large eggs

6 tablespoons minced fresh cilantro, divided

6 tablespoons mayonnaise

2 green onions, thinly sliced

1/4 cup sour cream

1 jalapeno pepper, seeded and minced

1-1/2 teaspoons grated lime peel

1 teaspoon Watkins Cumin

1/4 teaspoon salt

1/8 teaspoon Watkins Black Pepper

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add 3 tablespoons cilantro, mayonnaise, onions, sour cream, jalapeno, lime peel, cumin, salt and pepper; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Garnish with remaining cilantro. Yield: 2 dozen.

Tip:  Soak wooden BBQ skewers in water for 1/2 hour prior to grilling kebobs.  Your skewers won't burn as easily.

To learn more about Watkins,  what I do or find a local consultant  please visit our website at   www.productsof1868.com

Vanilla Cream Cheese Dip

Vanilla Cream Cheese Dip 

1 package (8 oz/227 g) reduced-calorie cream cheese
1 jar (7 oz/198 g) marshmallow cream
1-1/2 tsp/7.5 mL Watkins Double-Strength Imitation Clear Vanilla   

Combine all ingredients and beat until smooth. Chill 1 to 2 hours. Serve with assorted fruit, such as pineapple, apples, pears, or strawberries.

Makes 2 cups, 2 tbsp/serving. 

TIP: Wipe musty drawers with Watkins Vanilla Extract before lining with paper.

To learn more about Watkins, place an order, or to find a local consultant in your area, please visit our website at  www.productsof1868.com