Pumpkin Bars

Pumpkin Bars

4 large eggs

1-2/3 cups sugar

1 cup canola oil

1 can (15 ounces) solid-pack pumpkin

2 cups all-purpose flour

2 teaspoons Watkins Cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

Icing

6 ounces cream cheese, softened

2 cups confectioners' sugar

1/4 cup butter, softened

1 teaspoon  Watkins Vanilla Extract

1 to 2 tablespoons whole milk

In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely.

For icing, beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread over bars. Store in the refrigerator.

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Black Bean and Pumpkin Chili Recipe

Black Bean and Pumpkin Chili Recipe

Picture: Taste of home

2 tablespoons olive oil

1 medium onion, chopped

1 medium sweet yellow pepper, chopped

3 garlic cloves, minced

2 cans (15 ounces each) black beans, rinsed and drained

1 can (15 ounces) solid-pack pumpkin

1 can (14-1/2 ounces) diced tomatoes, undrained

3 cups chicken broth

2-1/2 cups cubed cooked turkey

2 teaspoons Watkins Parsley

2 teaspoons Watkins Chili Powder

1-1/2 teaspoons Watkins Cumin

1-1/2 teaspoons Watkins Oregano

1/2 teaspoon salt

Cubed avocado and thinly sliced green onions, optional

In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer.

Transfer to a 5-qt. slow cooker; stir in the next 10 ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions.

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Back to School Breakfast Recipes

Back to School Breakfast Recipes

These healthy and nutritious breakfast recipes are sure to be a hit when getting the kids off to school.

Brown Sugar Oatmeal Pancakes

1/2 cup plus 2 tablespoons quick-cooking oats

1/2 cup whole wheat flour

1/2 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup packed brown sugar

1 large egg

2 tablespoons grapeseed oil

1 teaspoon Watkins Vanilla Extract

1 cup buttermilk

In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil, vanilla and buttermilk. Stir into dry ingredients just until moistened.

Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.

Zucchini Cheese Quiche

Pastry for single-crust pie (9 inches)

3 tablespoons butter

4 cups thinly sliced zucchini (about 3 medium)

1 large onion, thinly sliced

2 large eggs

2 teaspoons Watkins Parsley Flakes

1/2 teaspoon salt

1/2 teaspoon Watkins Garlic Powder

1/2 teaspoon Watkins Basil

1/2 teaspoon Watkins Oregano

1/4 teaspoon Watkins Black Pepper

2 cups shredded part-skim mozzarella cheese

2 teaspoons prepared mustard

Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.

In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly.

Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling.

Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent over browning. Let stand 10 minutes before cutting. Yield: 8 servings.

Orange Chocolate Chip Scones

3 cups all-purpose flour

1/3 cup sugar

2-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup cold butter, cubed

1 cup (6 ounces) semisweet chocolate chips

1 cup buttermilk

4 teaspoons grated orange peel

1 teaspoon Watkins Orange Extract, Pure

2 tablespoons sugar

1/4 teaspoon Watkins Cinnamon

1 tablespoon heavy whipping cream

Preheat oven to 400°. In a large bowl, whisk the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in chocolate chips. In another bowl, mix milk, orange peel and extract until blended; stir into flour mixture just until moistened.

Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half. Pat each portion into an 8-in. circle. Cut each into eight wedges. Place wedges on a greased baking sheet.

In a small bowl, mix sugar and cinnamon. Lightly brush scones with cream; sprinkle with cinnamon-sugar mixture. Bake 15-17 minutes or until golden brown. Serve warm. Yield: 16 scones.

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

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TIP:   Slivers will rise to the surface of your skin if you put Petro Carbo on the affected area and cover with a band aid.  Petro Carbo is a great first aid salve to have in the medicine cabinet for all those scraped knees. 

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Apple - Butter Barbecued Chicken

Apple-Butter Barbecued Chicken

1 teaspoon salt

3/4 teaspoon Watkins Garlic Powder

1/4 teaspoon Watkins Black Pepper

1/8 teaspoon Watkins Crushed Red Pepper

1 roasting chicken (6 to 7 pounds)

1 can (11-1/2 ounces) unsweetened apple juice

1/2 cup apple butter

1/4 cup barbecue sauce

Combine the salt, garlic powder, pepper and cayenne; sprinkle over chicken.

Prepare grill for indirect heat, using a drip pan. Pour half of the apple juice into another container and save for another use. With a can opener, poke additional holes in the top of the can. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity. Place chicken on grill rack over drip pan.

Grill, covered, over indirect medium heat for 1-1/2-2 hours or until a thermometer reads 180°. Combine apple butter and barbecue sauce; baste chicken occasionally during the last 30 minutes. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can before carving.

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TIP: Glass casserole lids need less scouring if they're lightly coated with vegetable or margarine before you bake or stew.  Cooked-on splatters wash off like a charm.

Watkins Five Flavor Cake

Watkins Five Flavor Cake - YUM!!

Cake:

• 250 mL (2 sticks) butter or margarine, softened
• 125 mL vegetable shortening
• 750 mL sugar
• 5 eggs, beaten until lemon-colored
• 750 mL all-purpose flour
• 2.5 mL baking powder
• 250 mL milk
• 5 mL Watkins Coconut Extract
• 5 mL Watkins Rum Extract
• 5 mL Watkins Butter Extract
• 5 mL Watkins Pure Lemon Extract
• 5 mL Watkins Original Baking Vanilla

Glaze:

• 125 mL sugar
• 60 mL water
• 2.5 mL Watkins Coconut Extract
• 2.5 mL Watkins Rum Extract
• 2.5 mL Watkins Butter Extract
• 2.5 mL Watkins Pure Lemon Extract
• 2.5 mL Watkins Original Baking Vanilla
• 2.5 mL Watkins Almond Extract

Directions

Cake: Cream together the butter, shortening, and sugar in large mixing bowl until light and fluffy. Add eggs and beat until smooth. In small bowl, combine flour and baking powder; mix well and set aside. Combine milk and extracts. Add flour mixture to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into a greased 25-cm tube (angel food cake) pan. Bake at 165ºC for 1-1/2 to 1-3/4 hours or until cake tests done. Cool in pan on wire rack for 10 minutes. Turn cake out of pan onto wire rack, invert again. Place waxed paper under rack to catch glaze drippings. Slowly spoon glaze onto top of hot cake and let glaze drizzle down sides of cake. Let cool completely.

Glaze: Combine all ingredients in heavy saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved.

Makes 12 servings.

TIP:  Prevent Splatters as you're frying..  Up-end a meta; colander over the pan...OR... sprinkle a little salt into the grease. 

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Flavored Iced Coffee

Flavored Iced Coffee

Ingredients

3/4 cup/180 mL coffee, chilled

1/4 cup/60 mL milk of choice (dairy or non-dairy, like almond milk or soy)

Any Watkins Pure Extract of your choice (see variations below)
1/2 to 1 cup/125 mL to 250 mL ice cubes

Extract Flavor Variations:

Almond Iced Coffee: add 1 tsp/5 ml Watkins Pure Almond Extract

Chai:  add 1 tsp/5 ml Watkins Chai Extract Extract

Cinnamon Iced Coffee: add 1 tsp/5 ml Watkins Pure Cinnamon Extract

Cocoa Iced Coffee:  add 1 tsp/5 ml Watkins Pure Cocoa Extract

Hazelnut: add 1 tsp / 5 ml Watkins Hazelnut Extract

Peppermint Iced Coffee: add 1 tsp/5 ml Watkins Pure Peppermint Extract

Peppermint Patty Iced Coffee: add 3/4 tsp/4 ml Watkins Pure Cocoa Extract  and 1/4 tsp/1.25 mL Watkins Pure Peppermint Extract

Pumpkin Spice:  add 1 tsp / 5 ml Watkins Pumpkin Spice Extract

Vanilla Iced Coffee: add 1 tsp/5 mL Watkins Pure Vanilla Extract

Vanilla Almond Iced Coffee: add 1/2 tsp/2.5 mL Watkins Pure Vanilla and 1/2 tsp/2.5 mL Watkins Pure Almond  Extract

Directions

In a tall glass, add coffee, milk and Watkins Extract. Stir with a long spoon. Adjust to taste by adding more flavor or milk. Add ice to glass, stir again, and enjoy immediately.

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Coconut Bars

Coconut Bars

2 cups all-purpose flour

1 cup packed brown sugar

1/2 teaspoon salt

1 cup butter, melted

Filling

3 large eggs

1 can (14 ounces) sweetened condensed milk

1/2 cup all-purpose flour

1/4 cup packed brown sugar

1/4 cup butter, melted

3 teaspoons  Watkins Vanilla Extract

1/2 teaspoon salt

4 cups sweetened shredded coconut, divided

Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper, letting ends extend up sides.

In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°.

In a large bowl, whisk the first seven filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment paper, remove from pan. Cut into bars. Yield: 3 dozen.

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

TIP: Clean the interior of your microwave oven without scratching the finish.  Sift a little baking soda on a damp sponge, and go to it.