Summer Picnic Recipes

BBQ Chicken

2 broiler/fryer chickens (3 to 4 pounds each), cut into 8 pieces each

Salt and pepper

BBQ Sauce

2 tablespoons canola oil

2 small onions, finely chopped

2 cups ketchup

1/4 cup lemon juice

2 tablespoons brown sugar

2 tablespoons water

1 teaspoon Watkins Organic Ground Mustard

1/2 teaspoon Watkins Garlic Powder

1/4 teaspoon Watkins Black Pepper

1/8 teaspoon salt

1/8 teaspoon Watkins Organic Cayenne Pepper

Sprinkle chicken pieces with salt and pepper. Grill skin side down, uncovered, on a greased grill rack over medium heat for 20 minutes.

Meanwhile, in a small saucepan, make barbecue sauce by heating oil over medium heat. Add onion; saute until tender. Stir in remaining sauce ingredients and bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Turn chicken; brush with barbecue sauce. Grill 15-25 minutes longer, brushing frequently with sauce, until a thermometer reads 165° when inserted in the breast and 170°-175° in the thigh.

Sweet Potato Casserole

3 pounds sweet potatoes (about 3 large), peeled and cubed

Topping

3/4 cup all-purpose flour

3/4 cup packed brown sugar

3/4 cup old-fashioned oats

1/8 teaspoon salt

1/3 cup cold butter, cubed

Filling

1/2 cup sugar

1/2 cup milk

2 large eggs, lightly beaten

1/4 cup butter

1 teaspoon Watkins Vanilla Extract

2 cups miniature marshmallows

Preheat oven to 350°. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Meanwhile, make the topping by combining flour, brown sugar, oats and salt; cut in butter until crumbly.

Drain potatoes; return to pan. Beat until mashed. Add sugar, milk, eggs, butter and vanilla; mash. Transfer to a broiler-safe 13x9-in. baking dish. Sprinkle topping over potato mixture.

Bake, uncovered, until topping is golden brown, 40-45 minutes; let stand 10 minutes. Sprinkle with marshmallows. If desired, broil 4-5 inches from heat until marshmallows are puffed and golden, 30-45 seconds.

Frosted Turtle Brownies

1 cup butter, softened

2 cups sugar

2 teaspoons Watkins Vanilla Extract

4 large eggs

1 cup baking cocoa

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Topping

3 cups confectioners' sugar

3/4 cup baking cocoa

1/2 cup butter, melted

1/3 cup milk

3/4 teaspoon Watkins Vanilla Extract

1 cup chopped pecans, toasted

12 caramels

1 tablespoon heavy whipping cream

In a large bowl, cream butter and sugar until light and fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Combine the cocoa, flour, baking powder and salt; gradually add to butter mixture.

Spread into a greased 13x9-in. baking pan. Bake at 350° for 23-28 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool on a wire rack.

In a large bowl, beat the confectioners' sugar, cocoa, butter, milk and vanilla until fluffy. Frost brownies. Sprinkle with pecans. Refrigerate for at least 1 hour.

In a microwave, melt caramels with cream; stir until smooth. Drizzle over brownies.

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Cider Doughnuts

Cider Doughnuts

3 cups all-purpose flour

1/2 cup whole wheat flour

2/3 cup packed brown sugar

2 teaspoons baking powder

1 teaspoon Watkins Nutmeg

3/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon Watkins Cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground cardamom

2 large eggs

1 cup apple cider

6 tablespoons butter, melted

Oil for deep-fat frying

Confectioners' sugar, optional

In a large bowl, whisk together first 10 ingredients. In another bowl, whisk together eggs, cider and melted butter. Add to flour mixture; stir just until moistened. Refrigerate, covered, until firm enough to shape, about 1 hour.

Divide dough in half. On a lightly floured surface, pat each portion to 1/2-in. thickness; cut with a floured 2-1/2-in. doughnut cutter.

In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time until golden brown, 2-3 minutes per side. Drain on paper towels. If desired, dust with confectioners' sugar.

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Prize Butter Tarts

Prize Butter Tarts

12 tart shells, store bought or home made
1 egg beaten
1/3 cup butter
1 cup brown sugar
2 tablespoons milk
1/2 cup raisins, currants or chopped pecans
1 teaspoon Watkins Baking Vanilla


Preheat oven to 450 degrees F
Prepare tart shells.    Mix all ingredients together; fill tart shells 2/3 cup full.  Bake in a hot oven (450 degrees F) for 8 minutes; reduce temperature to 350 degrees F. and bake 15 - 20 minutes longer or until pastry is delicately brown/

Yield: 12 tarts

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Chicken Wild Rice Soup

All Recipes

Chicken Wild Rice Soup

2 quarts chicken broth

1/2 pound fresh mushrooms, chopped

1 cup finely chopped celery

1 cup shredded carrots

1/2 cup finely chopped onion

2 teaspoons Watkins Chicken Soup and Gravy Mix

1 teaspoon Watkins Parsley

1/4 teaspoon Watkins Garlic Powder

1/4 teaspoon Watkins Thyme

1/4 cup butter, cubed

1/4 cup all-purpose flour

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1/2 cup dry white wine or additional chicken broth

3 cups cooked wild rice

2 cups cubed cooked chicken

In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.

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The original Toll House Cookie recipe (from 1939)

The original Toll House Cookie recipe (from 1939)

Ingredients

1/2 cup brown sugar
1/2 cup white sugar
1/2 cup butter or other shortening
1 egg
1-1/2 cups sifted flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons hot water
1/2 teaspoon Watkins vanilla 
1 economy-size bar semisweet chocolate (7 ounces)
1/2 cup chopped walnuts

Directions

Important: Cut each small square of semisweet chocolate into four pieces.

Cream butter or other shortening and add sugars and beaten egg. Dissolve soda in the hot water and mix alternately with the flour sifted with the salt. Lastly, add the chopped nuts and the pieces of semisweet chocolate. Flavor with the vanilla and drop by half teaspoons on a greased cookie sheet. Bake 10 to 12 minutes in a 375 degree Fahrenheit oven. Makes 50 cookies.

Low Carb Lemon Pound Cake - *Keto Friendly*

Photo: Ruled.me

Low Carb Lemon Pound Cake  - *Keto Friendly*

2 1/2 cups almond flour
1/2 cup Kerrygold butter (grass fed)
1 1/2 cups Swerve powdered sugar substitute
8 whole eggs
1 1/2 tsp Watkins pure vanilla extract
1 tsp Watkins lemon extract
1 tsp Watkins butter extract
1/2 tsp salt
8oz cream cheese
1 1/2 tsp baking powder


Frosting

1/4 cup powdered Swerve sugar substitute
3 Tbsp Heavy whipping cream
1/2 tsp Watkins pure vanilla extract

Optional:  Add and extra 4oz cream cheese to make a thicker frosting
Preheat oven to 350 degrees

In a medium size bowl, cream together the butter and Swerve sweetener until it’s a smooth consistency.  Add the cream cheese and continue mixing it until the ingredients are fully blended together.  Add the eggs, vanilla extract and lemon extract and continue mixing it with the hand mixer until all ingredients are blended together.  Finally, add the almond flour, baking powder, and salt and mix until there are no clumps in the batter.  Pour the batter into two mini bread pans on one regular size bread loaf pan.  Pour the batter into two mini bread pans on one regular size bread loaf pan.  Make sure to spray the loaf pans with a non-stick cooking spray first.  Bake the 3 mini loaf pans for about 35 minutes or one loaf pan for about 60 minutes.  You want to stick a toothpick (or knife) in the center of the lemon pound cake loaf to test to make sure the middle is done.  When you remove the toothpick, it should be clean.  If there is any batter on it, it needs to bake for a bit longer.  When the pound cake is baking, start making the lemon frosting.  In a medium size bowl, combine the Swerve powdered sugar substitute, vanilla extract, and heavy whipping cream.  Use a hand mixer and blend it on high until all the ingredients are smooth and creamy.  Wait until the pound cake has completely cooled before you apply the frosting or else it will melt.

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Butter Pecan Pumpkin Pie

Butter Pecan Pumpkin Pie

1 quart butter pecan ice cream, softened
1 pastry shell (9 inches), baked
1 cup canned pumpkin
1/2 cup sugar
1/4 teaspoon Watkins Cinnamon 
1/4 teaspoon Ginger (Tin)
1/4 teaspoon Ground Nutmeg (Tin)
1 cup heavy whipping cream, whipped
1/2 cup caramel ice cream topping
1/2 cup chocolate ice cream topping, optional
Additional whipped cream

Spread ice cream into the crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.

Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream. Yield: 6-8 servings.

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