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.

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RASPBERRY & CINNAMON CREAM CHEESE COFFEE CAKE

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Ingredients

Cake:
2 1/2 cups/600 mL flour
3/4 cups/180 mL sugar
1 tsp/5 mL Watkins Pure Ground Cinnamon
1 cup/250 mL (2 sticks) butter, cold
1/2 tsp/2.5 mL baking powder
1/2 tsp/2.5 mL baking soda
1/4 tsp/1.2 mL salt
3/4 cup/180 mL sour cream
1 egg
1 tsp/5 mL Watkins Pure Vanilla Extract

Filling:
1 pkg (8 oz/227 g) cream cheese, softened
1/4 cup/60 mL sugar
½ tsp  Watkins Pure Vanilla Extract
1 egg
1/2 cup/125 mL raspberry preserves

Glaze (optional):
1 ½ cup/375 mL powdered sugar
½ tsp  Watkins Pure Vanilla Extract
2 tbsp water

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Directions

Cake: In a large bowl, combine flour, sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Remove 1/2 cups/125 mL of crumbs for topping. To remaining crumb mixture add baking powder, baking soda, salt, sour cream, egg and vanilla extract; blend well. Spread batter over bottom of 8 x 8-inch/20 x 20-cm baking pan.

Filling: In a small bowl, combine cream cheese, sugar and eggs; blend well. Pour over batter in pan. Carefully spoon preserves evenly over filling. Sprinkle 1 cup of reserved crumbs over preserves. Bake before adding glaze.

Glaze: combine powdered sugar, water and vanilla, drizzle on top of coffee cake.

Bake at 350ºF/180ºC for 45 to 50 minutes. Serve warm or cold.

Pumpkin Bars

4 eggs

1 2/3 cups/410 mL granulated sugar

1 cup/250 mL vegetable oil

15 oz/425 g can pure pumpkin

2 cups/500 mL all-purpose flour

2 tsp/10 mL baking powder

1 tsp/5 mL baking soda

1 tsp/5 mL salt

1 1/2 tsp/7.5 mL Watkins Organic Ground Cinnamon

1/2 tsp/2.5 mL Watkins Organic Nutmeg

2 tsp/10 mL Watkins All Natural Original Gourmet Baking Vanilla

Cream Cheese Frosting

3 3/4 cups/930 mL powdered sugar

3 tbsp/45 mL butter

4 tbsp/60 mL milk

2 tsp/30 mL Watkins Cream Cheese Flavor

Bars

In a large bowl using an electric mixer, combine eggs, sugar, oil, pumpkin and Watkins All Natural Original Gourmet Baking Vanilla® until combined.

In a medium bowl, stir together flour, baking powder, baking soda, salt, Watkins Organic Ground Cinnamon and Watkins Organic Nutmeg. At a slow speed, slowly add dry ingredients to wet ingredients until combined. Spread batter into greased 9 x 13-inch/23 x 33-cm baking pan. Bake for 30-40 minutes at 350°F/180°C.

Remove from oven and let cool on a rack before frosting. 

Frosting

In a medium bowl using an electric mixer, beat butter and Watkins Cream Cheese Flavor until smooth. Slowly add powdered sugar until combined. Add milk to desired consistency. Frost cooled pumpkin bars with frosting, cut and serve.

Makes approximately 12 bars.

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Triple Chocolate Cheesecake Bars

Triple Chocolate Cheesecake Bars

Photo: Taste of Home

1/4 cup butter, cubed

1/2 cup sugar

3 tablespoons baking cocoa

1/2 teaspoon Watkins Vanilla Extract

1 large egg, room temperature

1/4 cup all-purpose flour

1/8 teaspoon baking powder

1/8 teaspoon salt

Cheesecake Layer

2 packages (8 ounces each) cream cheese, softened

1/2 cup sugar

1-1/2 teaspoons Watkins Vanilla Extract

3/4 cup semisweet chocolate chips, melted and cooled

2 large eggs, lightly beaten

Ganache

1-1/2 cups semisweet chocolate chips

1/2 cup heavy whipping cream

1 teaspoon Watkins Vanilla Extract

Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add egg; blend well. Add flour, baking powder and salt; stir just until combined. Spread into a thin layer into prepared pan. Bake until top appears dry, 6-8 minutes.

Meanwhile, in a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in cooled chocolate chips. Add beaten eggs; beat on low speed just until combined. Spread over brownie layer. Bake until filling is set, 25-30 minutes. Cool 10 minutes on a wire rack.

For ganache, place chocolate chips in a small bowl. In a saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla; cool slightly, stirring occasionally. Pour over cheesecake layer; cool in pan on a wire rack for 1 hour. Refrigerate at least 2 hours. Lifting with foil, remove brownies from pan. Cut into bars.

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