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

BBQ Ribs

Slow Cooker BBQ Ribs

1 large sweet onion, halved and sliced

1/2 cup water

2 tablespoons Watkins Grapeseed Oil, Original Flavor

4 pounds bone-in beef short ribs, trimmed

1 bottle (12 ounces) chili sauce

3/4 cup plum preserves or preserves of choice

2 tablespoons brown sugar

2 tablespoons red wine vinegar

2 tablespoons Worcestershire sauce

2 tablespoons Dijon mustard

1/4 teaspoon Watkins Ground Cloves

Place onion and water in a 5-qt. slow cooker. In a large skillet, heat oil over medium heat. Brown ribs in batches. Add to slow cooker. Cook, covered, on low 5-6 hours or until meat is tender.

In a small saucepan, combine remaining ingredients; cook and stir over medium heat until heated through.

Remove ribs from slow cooker; discard cooking juices. Return ribs to slow cooker. Pour sauce over top. Cook, covered, on high 25-30 minutes or until ribs are nicely coated. Yield: 8 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 to find a local consultant in your area,  please visit our website at   www.productsof1868.com.

Mocha Morning Drink

Mocha Morning Drink

6 cups hot brewed coffee

3/4 cup half-and-half cream

6 tablespoons chocolate syrup

7 teaspoons sugar

1 teaspoon Watkins Vanilla Extract

6 cinnamon sticks (3 inches)

Whipped cream in a can, optional

In a large saucepan, combine the coffee, cream, chocolate syrup, vanilla and sugar. Cook and stir over medium heat until sugar is dissolved and mixture is heated through. Ladle into six large mugs. Stir with a cinnamon stick. Garnish with whipped cream if desired. Yield: 6 servings.

Tip: To stop door hinges from squeaking, spray Watkins Cooking Spray onto them, then wipe off the excess.  It's safer than oil for children and the environment.

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

Salads!!

Check out these vintage salads from the Watkins Salad Cookbook - Printed in 1946

Almond Biscotti

Almond Biscotti

1/2 cup butter or margarine, softened
1-1/4 cups sugar, divided
3 eggs
1 teaspoon Watkins Almond Extract or Watkins Vanilla Extract
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
1/2 cup chopped almonds
2 teaspoons milk

In a mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in anise or vanilla. Combine dry ingredients; add to creamed mixture. Stir in almonds. Line a baking sheet with foil and grease foil. Divide dough in half; spread into two 12-in. x 3-in. rectangles on foil. Brush with milk and sprinkle with remaining sugar. Bake at 375° for 15-20 minutes or until golden brown and firm to the touch. Remove from oven and reduce heat to 300°. Lift rectangles with foil onto wire rack; cool for 15 minutes. Place on a cutting board; slice diagonally 1/2 in. thick. Place slices with cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies over; bake 10 minutes more. Turn oven off, leaving cookies in oven with door ajar to cool. Store in airtight container. Yield: 3-1/2 dozen.

Tip:  Baking location - Bake pies, tarts, and quiches in the lower third of the oven.  The bottom crust will be crisp and the rim of top crust won't over-brown.

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

Smoked Salmon Deviled Eggs

Smoked Salmon Deviled Eggs

16 hard-boiled large eggs

4 ounces cream cheese, softened

1/3 cup mayonnaise

2 tablespoons snipped fresh dill

1 tablespoon capers, drained and finely chopped

1 tablespoon lemon juice

1 teaspoon horseradish sauce

1 teaspoon prepared mustard

1/2 teaspoon Watkins Black Pepper

3/4 cup flaked smoked salmon fillet

Sprinkle with Watkins Paprika

Sauce

1 cup mayonnaise

1/4 cup plus 2 tablespoons ketchup

1 tablespoon horseradish sauce

1 tablespoon prepared mustard

1/4 cup smoked salmon fillets, optional

Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Mix in cream cheese, mayonnaise, dill, capers, lemon juice, horseradish sauce, mustard and pepper. Fold in salmon. Spoon into egg whites. Sprinkle with Watkins Paprika. Refrigerate, covered, until serving.

For sauce, in a small bowl, mix mayonnaise, ketchup, horseradish sauce and mustard. If desired, serve as side for topping eggs as desired.

Tip: Don't Peek in the oven when baking.  Each peek can lower the temperature as much as
 25 degrees F and can affect baking quality.

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

Pumpkin Spice Latte

PUMPKIN SPICED LATTE

Ingredients

1 1/2/360 mL cups milk

1 1/2 teaspoon/7.5 mL Watkins Pumpkin Spice Extract

2 teaspoons/5 mL Watkins Pure Vanilla Extract

2 teaspoons/5 mL sugar or sugar substitute (to taste)

1/4 cup/60 mL of espresso or 1/2 cup/120 mL

strong brewed coffee

whipped topping

Watkins Pumpkin Spice Seasoning  for garnish (optional)

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

Directions

In a small pan combine milk, pumpkin spice extract, vanilla and cook on medium heat, whisking until boiling.

Remove from heat.  Pour into two mugs, add the hot espresso or coffee, and top with whipped cream and a dash of pumpkin pie spice on top.