The Great Pumpkin Cake

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
4 teaspoons Watkins pumpkin pie spice
1 (18+ ounce) package yellow cake mix
3/4 cup butter, melted
1-1/2 cups chopped walnuts

In a large mixing bowl combine pumpkin, milk, eggs, sugar, and spice. Pour combined mixture into your greased 9 x 13 inch baking pan. Sprinkle the dry cake mix over top of the mixture -- sprinkle, but do NOT stir. Drizzle melted butter over it all and top it off with a handful or two of chopped walnuts. Bake for 1 hour at 350°F, or until a toothpick comes out of center clean.

Best served unfrosted with a big scoop of your favorite vanilla ice cream on the side. However, your kids might want to eat it with a big scoop of orange tiger-tail ice cream.

Hot Cinnamon Candy Apple

2 cups granulated sugar
2 cups corn syrup
1/3 cup hot cinnamon hearts candy
1 cup water
3/4 teaspoon Watkins cinnamon
1/2 teaspoon Watkins vanilla
1/4 teaspoon Watkins cloves
3/4 teaspoon Watkins red food coloring
6 of your favorite type of eating apple, medium size
6 wooden skewers (often found in the produce dept.)

First prepare the apples for candy coating by washing them and removing the stems. Take a skewer and stab it right into the middle of the apple at its blossom end, and repeat for each apple. Be careful not to poke the skewer through the other side of the apple though. If wooden skewers are unavailable, a Popsicle stick with one end sharpened can be used in a pinch.

In a small or medium sized saucepan set on medium heat combine sugar, corn syrup, cinnamon candies, and water. Stir and keep stirring until everything is dissolved. Then stir some more just to make sure it's all dissolved. Once everything is dissolved, add cinnamon, vanilla, cloves, and food coloring to the mix.

Now boil mixture to 300°F on the candy thermometer, or until the syrup is slightly brittle when tested in cold water. Remove from heat and quickly dip your apples into your candy coating and be sure to coat them well. Slowly twirling the apple will help spread the syrup over the apple.

Place them with the skewer pointing up on waxed paper or a greased cookie sheet and allow them to harden. They will be quite hot for a while so make sure you let them cool completely to room temperature before eating!

Cucumber Dill Dressing

Ingredients:
3/4 cup/180 mL plain non-fat yogurt
1 large peeled and seeded cucumber, coarsely chopped (about 1/2 cup/125 mL)
2 tbsp/30 mL Watkins Organic Dill
2 tbsp/30 mL dried fruit pectin
2 tsp/10 mL sugar
1 tsp/5 mL lemon juice
1/4 tsp/1.2 mL
To taste, freshly-ground Sea Salt

Combine all ingredients in food processor or blender; process until smooth. Chill until serving time.

Makes about 1-1/4 cups/325 mL, 2 tbsp/30 mL per serving.

Chocolate-Dipped Cinnamon Crisps

Ingredients:
4 small flour tortillas
Cooking Spray
1/2 cup/125 ml sugar
1-1/2 tsp/7.5 ml Watkins Organic Cinnamon
1/2 cup/125 ml semi-sweet chocolate chips
2 tsp/10 ml vegetable shortening

Cut each tortilla into eight wedges. Spray with cooking spray and place on baking sheet. Bake at 400ºF/205ºC for 4 to 7 minutes or until light golden brown. Meanwhile, combine sugar and cinnamon in plastic bag. When tortilla wedges are brown, spray again with cooking spray and place a few at a time in sugar/cinnamon bag; shake to coat well. Place on a piece of waxed paper. In small saucepan or in microwave, melt chips and shortening. Place pan in warm water to keep chocolate soft. Tip wide end of each tortilla wedge into melted chocolate; place on waxed paper and allow chocolate to harden.

Makes 32 wedges, 4 per serving.

Celebration Cream Cheesecake

HEALTHY LIVING RECIPE CONTEST WINNER! - DESSERTS
By: Valerie Putsey, IN

Ingredients:

Crust
1 ¼ cups organic chocolate cookie crumbs
4 ½ tbsp organic sugar
¼ cup plus 2 tbsp organic butter, melted

Filling
½ cup organic heavy whipping cream
1 package (12 oz.) white chocolate morsels or chunks
2/3 cup water
¼ oz. unflavored gelatin
2 (8 oz.) packages organic cream cheese, softened
1/8 tsp Watkins Lemon Extract
1 tsp Watkins Pure Vanilla
1 (14 oz.) can non-fat organic sweetened condensed milk

Garnish
1/3 – ½ cup organic pecan halves
¼ cup organic chopped pecans
1 (5.3 oz.) package chocolate coated candies
2-3 tsp Watkins Organic Cinnamon


Directions:
Crust – lightly coat 10x14 or 9x13 baking dish with cooking spray. In a large bowl, mix chocolate cookie crumbs, sugar and melted butter. Press mixture firmly on bottom of baking dish, set aside.

Filling – In a medium bowl, beat whipping cream on medium for 1 minute: refrigerate. In a medium bowl, microwave 1/3 package of white chocolate morsels until melted, stirring after each 30 seconds. Set aside. Sprinkle gelatin over water in a small saucepan, let stand for 1 minute. Heat water on low, stirring until gelatin is dissolved. Remove from heat and let cool. Beat cream cheese in a large bowl with mixer on medium speed, add melted morsels. Continue mixing adding lemon extract, vanilla extract and condensed milk until well blended. Stir in gelatin and fold in whipping cream. Pour over chocolate crust and refrigerate 2-3 hours until set, or overnight.

To serve, garnish with pecan halves around outer edge of cake. Sprinkle with candies, chopped pecans and cinnamon.

Hint – options are limitless with garnish and candies. Use different colored candies for different occasions. And try different Watkins Extracts for other flavor combinations.

Cantina Style Spiced up Shrimp Samplers

HEALTHY LIVING RECIPE CONTEST WINNER! - APPETIZERS
By: Margee Berry, WA

Ingredients:
½ cup peeled cubed organic avocado
¼ cup light mayonnaise
1 tbsp fresh limejuice
1 tsp pure maple syrup
1 tsp chipotle flavored hot sauce
½ tsp Watkins Organic Garlic Powder
½ tsp Watkins Organic Black Pepper
1 tsp Watkins Organic Chili Powder
½ tsp Watkins Organic Cumin
1 box (7 to 8 oz.) medium to large size organic multi-grain crackers
½ lb cooked medium peeled and de-veined shrimp
½ cup trimmed fresh organic cilantro for garnish

Directions:
In a medium bowl, mash avocado, mayonnaise, limejuice, maple syrup and hot sauce with fork until slightly smooth. Stir in garlic powder, black pepper, chili powder and cumin. Spoon mixture onto crackers then top each with a shrimp and garnish with cilantro sprig.

Buttermilk Dressing

ngredients:
1 cup/250 mL buttermilk
1/3 cup/80 mL nonfat plain yogurt
1 tbsp/15 mL powdered fruit pectin
1-1/2 tsp/7.5 mL Watkins Organic Onion Powder
1 tsp/5 mL
1 tsp/5 mL Watkins Organic Parsley
Sugar to taste
To taste, freshly-ground Sea Salt

Whisk all ingredients together until smooth. Chill until serving time.

Breakfast Salad

Ingredients:
1 unpeeled, chopped apple
1/2 cup/125 mL sunflower seed nuts
1/2 cup/125 mL raisins
1/4 cup/60 mL chopped dates
1 sliced banana
2 tbsp/30 mL honey
1 tbsp/15 mL fresh orange juice
1 tsp/5 mL Watkins Original Double-Strength Vanilla Extract
1/2 tsp/2.5 mL Watkins Organic Cinnamon
1 cup/250 mL nonfat cottage cheese
4 melon halves

Combine apples, sunflower seed nuts, raisins, dates, banana, honey, orange juice, vanilla and cinnamon; mix lightly to blend. Spoon cottage cheese into melon halves, top with fruit.

Makes 4 servings.

Bread Pudding

Ingredients:
4 cups/1 liter day-old French bread, cubed (fat-free if available)
1/4 cup/60 mL raisins
2 cups/500 mL skim milk
1/2 cup/125 mL sugar
3 egg whites or 1/2 cup/125 mL egg substitute
1/2 tsp/2.5 mL Watkins Original Double-Strength Vanilla Extract
1/2 tsp/2.5 mL Watkins Organic Cinnamon
Dash Watkins Organic Nutmeg
Dash Watkins Organic Cinnamon


Preheat oven to 350ºF/180ºC. Spray a 1-1/2 quart/liter casserole with Watkins Cooking Spray. Add bread cubes and raisins; toss to mix. In medium bowl, combine milk, sugar, egg whites, vanilla, cinnamon and nutmeg; mix well. Pour over bread mixture, pressing down cubes with back of spoon until soaked with egg mixture. Sprinkle with cinnamon. Bake for 35 to 40 minutes or until knife inserted toward center comes out clean. Serve warm or cold.

Makes 6 servings.

Apple Compote

4 apples, peeled and chopped

1 tbsp/15 mL melted butter

2 tbsp/30 mL brown sugar

1 tsp/5 mL Watkins Cinnamon

1/4 tsp/1.2 mL Watkins Pure Vanilla Extract

1/2 cup/125 mL apple cider

Sauté apples in the mixture of butter, brown sugar and cinnamon until tender. Add vanilla and apple cider and simmer for one minute. Serve immediately.

Apple Bars

4 cups/1 liter peeled and sliced apples
1 cup/250 mL sugar
2 eggs
1/2 cup/125 mL vegetable oil
1 tsp/5 mL Watkins Pure Vanilla Extract
1 cup/250 mL raisins
Water
2-1/2 cups/625 mL all-purpose flour
1-1/2 tsp/7.5 mL baking soda
2 tsp/10 mL Watkins Cinnamon
3/4 cup/180 mL chopped walnuts
1/4 cup/60 mL sugar
1 tsp/5 mL Watkins Cinnamon

Mix apples and sugar together in medium bowl. Let stand 1 to 3 hours to draw out juice. Add eggs, oil and vanilla. In small saucepan, add raisins and just enough water to cover; bring to a boil, then drain. Combine raisins, flour, soda, 2 tsp/10 mL cinnamon, and nuts. Fold in apple mixture. Spread in a greased 15 × 10-inch/38 × 25-cm baking pan. Combine remaining sugar and cinnamon and sprinkle over bars. Bake at 350°F/180°C for 20 to 25 minutes or until bars test done. If desired, bars can be frosted with Cream Cheese Frosting.

Makes 36 bars, 1 per serving.

Cream Cheese Frosting
1 package (3 oz/85 mL) cream cheese, softened
1 tbsp/15 mL butter, softened
2 cups/500 mL powdered sugar
1 tsp/5 mL Watkins Pure Vanilla Extract

Combine all ingredients in small mixing bowl and beat until smooth.

Organic. Natural. What’s the Difference?

Why Care? And, Why Watkins?

When referring to products as natural or all-natural, generally the product does not contain artificial or synthetic material and has sustained very minimal processing. Organic on the other hand signifies the way a product is actually grown and processed.

Organically grown products are farmed using only natural processing methods, free from pesticides, herbicides and chemical fertilizers. For a product to be labeled organic, it must pass a certification process, with national standards set forth by The United States Department of Agriculture (USDA). Whether domestic or international, individual farms and manufacturing facilities are supervised by USDA agencies that carefully scrutinize each step before passing certification.

Trends in America today show the consumer’s demand for natural and organic products is on the rise. According to the Organic Trade Association, sales in the organic category will increase 18 percent annually through 2008. Mainstream supermarkets are expanding their natural and organic selections to include fruits, vegetables, meat, and poultry to accommodate this growing need.

It is clear consumers are looking for ways to introduce more natural, healthy and organic products into their lifestyles. Consumers take more time to educate themselves on what they put into or on their bodies.

And as many are now looking to add organic foods to their daily meals, often times they find organics to be costlier than traditional foods. Watkins offers a full line of spices at every day prices to add to that effort. Giving the consumer the comfort of adding organics to their diet, without denting their pocket book.

But gourmet pantry items are just one aspect. Household products are one of the largest contributors of health problems in homes. Cleaners containing ammonia, chlorine and other chemical ingredients have been known to cause respiratory irritation. In North America, one in three people suffer from allergies, asthma, sinusitis or bronchitis (US National Center for Health Statistics).

Today, the new J.R. Watkins Natural Cleaning Products feature non-toxic plant-based formulas that are both biodegradable and phosphate free. These ultra concentrated cleaners are naturally derived so they are easy on the environment, your home and your loved ones. Here’s our brand commitment:

• Ammonia Free
• Animal Ingredient Free
• Boron Free
• Butyl/Ethyl Free
• Chlorine Free
• Diethylene Ether Free
• Dye Free
• Formaldehyde Free
• Isopropanol Free
• Kerosene Free

• Benzene Free
• Biodegradable
• Mineral Spirit Free
• Non-toxic
• Petrochemical Free
• Phosphate Free
• Phosphoric Acid Free
• Propylene Glycol Free
• SLS Free
• Sulfuric Acid Free

Similarly, Watkins is dedicated to providing personal care that is truly natural. Watkins’ formulas are 95% natural and above, with many at 99% natural and higher. Using renewable, plentiful ingredients from mother earth, we offer a luxurious line of personal care for every day use, free of synthetic or irritating chemicals. And as always, our products are never tested on animals.

In the new J.R. Watkins Natural Apothecary line, consumers can count on products that are:

• 95% natural and above
• Sodium Lauryl Sulfate free
• Sodium Laureth Sulfate free
• Paraben free
• Phthalate free
• Mineral Oil, Petrolatum free
• Dye free

What products and ingredients touch consumers’ skin is important. See what other ingredients are not found in J.R. Watkins Natural Apothecary line.

The same environmentally-safe and good-for-you philosphies apply with the home remedy line. During a time when there are record numbers of over-the-counter medical prescriptions, Watkins liniment, salves, burn cream, camphor ointment and more become must-haves in every home medicine cabinet. Consumers feel good about the Watkins home remedies because they are more than just effective, they’re natural and safe.

Gingerbread Pancakes with Apple Compote

Ingredients

Pancakes:

1 cup/250 mL milk

1 tsp/5 mL Watkins Cinnamon

1 egg

1/2 tsp/2.5 mL Watkins Ginger

1 tbsp/15 mL Watkins Original Grapeseed Oil

1 cup/250 mL flour

1 tsp/5 mL Watkins baking soda

2 tbsp/30 mL honey

1/2 tsp/2.5 mL salt

Apple Compote:

4 apples, peeled and chopped

2 tbsp/30 mL melted butter

2 tbsp/30 mL brown sugar

1 tsp/5 mL WatkinsCinnamon

1/2 cup/125 mL apple cider

Cooking Directions

Pancakes: Combine ingredients in order listed in a large bowl. Blend with wire whisk until large lumps disappear. Pour cakes onto hot griddle; cook until golden brown, turning once only. Top with warm Apple Compote and serve immediately. Yields about 12 pancakes.

Apple Compote: Sauté apples in the mixture of butter, brown sugar and cinnamon until tender. Add the apple cider and simmer for one minute. Serve immediately.

Chili-Barbecued Chicken

1/2 cup ketchup
1/3 cup apple jelly
2 tbsp. Watkins Mesquite or Original Barbecue Sauce Concentrate
1 tbsp. Watkins Chili Powder, divided
8 chicken quarters (remove skin if desired)
2 tsp. Watkins Seasoning Salt
2 tsp. Watkins Garlic Granules

Combine ketchup, apple jelly, Barbecue Sauce Concentrate and 1 tsp. of Chili Powder; set aside. Rub both sides of chicken with a combination of Seasoning Salt, Garlic Granules and remaining Chili Powder. Place on grill over medium heat; cook 45 to 60 minutes or until done, basting occasionally with barbecue mixture the last 15 minutes of cooking time. Makes 8 servings.

Watkins Pineapple Pork Chops

Serve this sweetly-glazed pork with hot cooked rice.

4 butterflied boneless pork chops (about 6 oz. each trimmed of excess fat)
1-1/2 tsp. Watkins Garlic Salt, divided
1/2 tsp. Watkins Black Pepper, more if desired
2 tsp. Watkins Onion Liquid Spice
1 green bell pepper, cut into strips
1/2 cup red onion slices
1 can pineapple chunks in own juice; drained, juice reserved
Water
1 tbsp. cornstarch
1 tbsp. water

Season pork chops with 1 tsp. garlic salt and the pepper. Heat Liquid Spice in large nonstick skillet over medium-high heat until hot. Add chops and brown on each side. Remove chops from pan; keep warm. Add bell pepper strips and onion slices to skillet. Cook until crisp-tender, stirring and tossing frequently; remove from pan and keep warm. In measuring cup, combine reserved pineaple juice and enough water to make 1 cup. Add to skillet along with remaining 1/2 tsp. of garlic salt. Return chops to skillet and simmer, covered, 10 to 15 minues or until pork chops are done; remove from skillet and keep warm. Combine cornstarch and water and pour mixture into skillet; cook until thickened and bubbly. Return vegetables and pineapple chunks to skillet; heat through. Serve sauce over warm chops. Makes 4 servings.

Watkins Bavarian Apple Tart

1/2 cup butter, softened
1/3 cup sugar
1/2 tsp. Watkins White Vanilla
1 cup all-purpose flour
1/8 tsp. Watkins Cinnamon
1 package (8 oz.) reduced-calorie cream cheese
1/4 cup sugar
1 egg
1-1/2 tsp. Watkins White Vanilla
1/3 cup sugar
3/4 tsp. Watkins Cinnamon
4 cups peeled and sliced Granny Smith apples

Cream butter and 1/3 cup sugar until light and fluffy. Add vanilla; beat well. Add flour and cinnamon; beat well. Spread onto bottom and 1 inch up sides of a 9-inch springform pan; set aside. Beat together cream cheese and 1/4 cup sugar until fluffy. Beat in the egg and vanilla; spread onto crust. Combine remaining sugar and cinnamon in a large bowl; toss apples in this mixture. Arrange apples in an attractive pattern on top of filling. Bake at 450 degrees for 10 minutes. Reduce heat to 400 degrees and bake 25 minutes; cool completely. Keep refrigerated. Makes 8 servings.

Watkins Fresh Fruit Tart

Pastry dough for 10-inch pie
1 package (8 oz.) reduced-calorie cream cheese
1/4 to 1/3 cup sugar, to taste
1 1/2 tsp. Watkins Vanilla
2 peaches or nectarines, pitted and thinly sliced
2 kiwifruit, peeled and sliced
1 cup fresh blueberries
2 tbsp. honey
1/2 tsp. Watkins Orange Extract
1/2 to 1 tsp. water

Preheat oven to 450 degrees. Prepare dough and press onto bottom and up sides of a 10-inch tart pan with removable bottom. Trim edges if necessary. Prick crust with fork. Bake for 9 to 11 minutes or until lightly browned. Remove from oven and cool completely. In small bowl, combine cream cheese, sugar and vanilla; mix well. Spread evenly in cooled tart shell. (At this point, tart may be covered and refrigerated overnight.) In large bowl, combine fruit; carefully spoon over filling. In small bowl, combine honey, orange extract and enough water to make a glaze. Brush glaze over fruit. Remove sides of pan before serving. Makes 10 servings.

Vanilla Dessert Squares

Graham crackers
1/2 cup Watkins Vanilla Dessert Mix
1/3 cup sugar
1/2 cup water
2 1/2 cups milk
2 cups heavy whipping cream
1 1/2 cups powdered sugar
1 tsp. Watkins White Vanilla
Water
1 tbsp. Watkins Chocolate Dessert Mix
1/4 to 1/2 cup powdered sugar

Layer a 15 x 11 inch baking sheet with graham crackers. Combine Vanilla Dessert Mix, sugar and water; mix well. Stir in milk and cook over medium heat, stirring constantly, until mixture begins to boil and thicken. Pour hot mixture over graham cracker and let cool to room temperature. When cool, whip cream until stiff. Spread over dessert layer. Place another layer of graham crackers on top of whipped cream. In a small bowl, mix 1 1/2 cups powdered sugar, White Vanilla and enough water to make a smooth glaze. Spread evenly over graham crackers. in another bowl, combine the Chocolate Dessert Mix, hot water, and enough of the powdered sugar to make a smooth glaze. Drizzle over dessert. Refrigerate for 24 hours before serving. Make 18 servings.

FREE Christmas Presents!

Looking for fantastic Christmas presents to give this year with out breaking the bank?

If so I have a great way for you to have those great gifts under the tree this year with out the huge bills to show for it!

It is so easy you will be amazed!

All you have to do is show the Watkins catalog to your friends, family, neighbors, co-workers,
church members and everyone else that you come in contact with. How easy is that!

Here is what you will get for sharing the Watkins catalog and gathering some orders:

With sales between $150 - $499.99 US/$250 - $699.99 CDN,
you earn 10% of the event sales in free Watkins products.
Ex: $400=$40 in free products!

With sales of more than $500 US/$700 CDN,
you earn 30% of the event sales in free Watkins products.
Ex: $800=$240 in free products!

To start getting those FREE Christmas presents, contact me today!

Have a Picky Eater?

Try these creative ideas for making meal time interesting:

• Serve food on colorful and oddly shaped dishes.
• Make fun names for everyday foods such as, “Pirate Pineapple”or “Goblin Stew.”
• Let the kids make choices.

Having a variety of sauces for dipping or assembling their owntaco will keep kids busy and
make them feel special.
• Don’t forget the drink! Adding a garnish to a kid’s beverage makes it interesting. Try a strawberry on the rim of a glass of milk.

Lunch Box Lessons

Be sure to stock up on ice packs before the beginning of the school year. Making sure your child's lunch is cool will maintain the flavors of the food—and help protect him or her from food borne illnesses. Bacteria grows rapidly between the temperatures of 40 and 140 degrees Fahrenheit in certain foods. This temperature range is known as the "Danger Zone." Tucking an ice pack into the cooler or lunch bag will keep foods out of that dangerous temperature zone. To keep things ice cold, you can prepare cooked food, like meats or pasta salads, the night before to give it time to chill in the refrigerator before packing, or add a frozen juice box to their lunchbox as an
edible insulator. Certain foods don't need to be kept cool to be safe. Whole fruits and veggies, hard cheese, canned meat and fish, chips, breads, crackers, peanut butter, jelly, mustard and pickles are all safe at room temperature.*

* www.foodnetwork.com, August 2008

Garlic & Herb Chicken

The hectic fall season calls for a simple recipe. Something that is easy and delicious to satisfy hungry mouths as schedules become busier.

4 boneless & skinless chicken breasts
2 tbsp/30 mL Watkins Original Grapeseed Oil
3 tsp/15 mL Watkins Garlic & Herb Seasoning Blend

Preheat oven to 350º F/180º C. Place chicken in a shallow roasting pan. Rub grapeseed oil on
each chicken breast. Sprinkle with garlic & herb seasoning. Cover and bake for 30 to 40 minutes. Also great on the grill!

Salsa & Sour Cream Cheese Ball

1 package (8 oz/225 g) cream cheese, softened
1 1/2 tbsp/22.5 mL Watkins Salsa & Sour Cream Snack & Dip Seasoning
Watkins Omelet & Soufflé Seasoning

Mix snack & dip seasoning into cream cheese. Form into a log and wrap in plastic wrap.
Refrigerate for at least 30 minutes.When ready to serve, unwrap and roll in Omelet & Soufflé
Seasoning. Serve with crackers.

Crabby Onion Cups

1/2 cup/125 mL (1 stick) butter, softened
2 tbsp/30 mL Watkins Onion Soup Base
1/2 tsp/2.5 mL Watkins Lemon Pepper
1 1/3 cups/325 mL all-purpose flour
2 cups/500 mL (8 oz/227 g) shredded sharp cheddar cheese, room temperature Blend butter, soup base and lemon pepper thoroughly. Stir in flour and cheese, knead until well-mixed. On
a floured surface, roll out dough and use a round cookie cutter to cut out rounds. Spray muffin tin with Watkins Cooking Spray and place cut rounds in tin and press to create cups. Bake for 8 to 10 minutes in a preheated 350° F/ 180° C oven.

Filling

1 package (8 oz/227 g) cream cheese, softened
3 tbsp/45 mL Watkins Crab Snack & Dip Seasoning
2 tsp/10 mL Watkins Garlic Powder
1/2 cup/2.5 mL finely chopped bacon, prepared
1/2 cup/2.5 mL minced onion
8 oz/227 g imitation crab meat,chopped

Combine cream cheese, snack & dip seasoning, and garlic powder. Add bacon, onion and crab meat. Fill cooled onion cups with crab mixture

Brown Sugar Frosting

1/4 cup/60 mL butter
6 tbsp/90 mL brown sugar
6 tbsp/90 mL half-and-half
2 cups/500 mL powdered sugar
1 tsp/5 mL Watkins Vanilla

In 2 quart/2 liter saucepan melt butter over medium heat. Add brown sugar and half-and-half. Continue cooking, stirring occasionally, until mixture comes to a boil (2 to 3 minutes). Remove from heat and add powdered sugar and vanilla; beat until well mixed (1 to 2 minutes).
Let cool to spreading consistency (5 to 10 minutes).

Goes great on the Pumpkin Butter Cupcakes!

Pumpkin Butter Cupcakes

Fall would not be complete without the sweet, wholesome taste of pumpkin.
These delectable cupcakes will satisfy any sweet tooth.

2 1/4 cup/560 mL all-purpose flour
1 tbsp/15 mL Watkins Baking Powder
1/2 tsp/2.5 mL baking soda
1/2 tsp/2.5 mL salt
1/2 tsp/2.5 mL Watkins Cinnamon
1/2 tsp/2.5 mL Watkins Ginger
1/2 tsp/2.5 mL Watkins Nutmeg
1/2 cup/125 mL butter, softened
1 1/3 cup/325 mL sugar
2 eggs
1 cup/250 mL Watkins Pumpkin Butter
3/4 cup/175 mL milk
3/4 cup/175 mL chopped walnuts

In medium bowl stir together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. In large bowl cream together butter and sugar until light and fluffy; beat in eggs. Blend in pumpkin butter. Stir in dry ingredients and milk, blending until batter is smooth. Stir in
chopped walnuts. Spoon batter into paper lined muffin tins. Fill about 2/3 full. Bake at 375° F/190° C for 18 to 22 minutes. Makes 16 cupcakes

Here in Canada it is the Thanksgiving weekend.

I just wanted to share with everyone how great the Turkey Rub is. It is so so so good. I made my turkey yesterday and oh my it was to die for. Everyone was thrilled with the taste. I will be using this product again and again!

Newest seasonings are available immediately!

Barbecue Seasoning
Garlic Herb Seasoning


Meet the newest members to the Natural Gourmet Seasoning Blend line! Spice up your cuisine with these convenient, pre-mixed blends. Our garlic herb blend boasts a combination of savory herbs with a splash of garlic. Use as a rub for chicken, pork, and turkey.

Our new barbecue blend combines all the smoky, sweet flavors you've come to expect from a backyard barbecue. Rub generously on chicken, beef and steak — enjoy!

Both offer the perfect complement to your mouth–watering beef, chicken pork or turkey recipes.

FREE Watkins Products!

Would you like to receive some of Watkins high quality award winning products FREE?

They would come in handy with the up coming holidays as they make great gifts for anyone. Plus holiday company will love all the tasty meals and mouthwatering desserts that you can make with these fantastic products. Watkins carriers over 350 products to choose from, which means there is something for everyone.

Host Rewards

Hosts earn free Watkins products as a thank you from Watkins for having a Watkins catalog event. The amount of free product a host receives depends on the product sales from the event. In other words: the larger the event, the larger the host gift.

For level 1 events, events with sales between $150 - $499.99 US/$250 - $699.99 CDN, your host earns 10% of the event sales in free Watkins products.

For level 2 events, events with sales of more than $500 US/$700 CDN, your host earns 30% of the event sales in free Watkins products.

The 30% host reward on level 2 events is a special promotion in affect through December 31, 2008. Normally, a level 2 event earns 15% of event sales in free products for the host. So this is a great time to take advantage of this special!

If you are interested in getting FREE Watkins products please contact me at cindysellswatkins@hotmail.com

Also if you like to have a look at what products Watkins has to offer you can visit http://www.watkinsonline.com/cindycormier

If you have any questions please feel free to ask!

Cinnamon Apple Popcorn

2 cups chopped dried apples
10 cups popped popcorn
2 cups pecan halves
4 tablespoons butter, melted
1 teaspoon Watkins cinnamon
1/4 teaspoon Watkins nutmeg
2 tablespoons brown sugar
1/4 teaspoon Watkins vanilla extract

Preheat oven to 250 degrees F. Place apples in a large shallow baking pan. Bake 20 minutes. Remove pan from oven and stir in popcorn and nuts.

In a small bowl combine remaining ingredients. Drizzle butter mixture over popcorn mixture, stirring well. Bake for 30 minutes, stirring every 10 minutes. Pour onto wax paper to cool. Store in airtight container.

Makes 14 cups.

Cat Poop Cookies

1/2 C. honey
2 C. flour
2/3 C. margarine
1/3 C. Watkins cocoa (may want to use 1/2 c.)
1 egg
1 tsp. Watkins vanilla
Grapenuts Cereal

Microwave honey on high until bubbly (about 1 min.) Add margarine. Mix. Add egg and mix well. Mix all other ingredients., except cereal.

Chill 1 hour in freezer or several hours in fridge.

Roll dough into asst. shapes of cat poop. Roll in cereal.

Bake at 350 for 10-15 min. Serve in new litter box on a bed of grape nuts. Use a new litter scoop to remove.

Brain Cookies with Blood Glaze

Brain Cookies:

2 sticks unsalted butter, softened
1 cup sugar
3 cups all-purpose flour
1/2 teaspoon Watkins baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup very finely chopped walnuts, or pecans
1 teaspoon Watkins vanilla extract
About 5 drops Watkins red food coloring
About 9 drops Watkins blue food coloring

Blood Glaze:

2 cups confectioners' sugar
35 to 40 drops Watkins red food coloring

Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper and set aside.
In a large bowl, cream together the butter and sugar. Into a separate bowl, sift together the flour, baking soda, and salt. Alternating with the eggs, add the flour mixture to the butter mixture, beating well after the addition of each. Fold in the nuts, vanilla, and red and blue food coloring, being careful not to overmix the dough. (The food coloring will make the dough a grayish color, resembling the color of brains.)

Place the dough in batches in a potato ricer and push the dough out onto the prepared baking sheets in long tubes of dough. With your fingers, loosely pat and arrange the dough strands into clumps resembling brains, pushing to form 2 hemispheres and shaping into a walnut-like shape. Bake until golden brown on the bottom, 12 to 14 minutes. Remove from the oven and transfer to a wire rack to cool.

To make the "blood glaze," in a small bowl, combine the confectioners' sugar with the food coloring to make a thick glaze, whisking together. Drizzle the "blood" onto the cookies and serve either warm or at room temperature.

Fire Ants and Fleas

2 cups wild rice
4 tablespoons butter
1 medium onion, finely chopped
1/3 cup dried cranberries
4 cups Watkins chicken broth
salt
1/4 cup chopped fresh parsley
Watkins pepper

Rinse the wild rice well and drain. Melt 4 tablespoons butter in a large heavy saucepan and saute the onion for several minutes until soft. Add the dried cranberries and rice and mix well. Add the chicken stock and salt. Bring to a simmer, cover, and continue to cook over very low heat, checking occasionally, for 45 minutes or until the rice is cooked. Add additional broth if needed. Melt 2 tablespoons butter in a medium pan and saute the grapes until warm and fragrant. Add grapes and parsley to the cooked rice. Taste and season with salt and pepper.

Baked Worms

3 lbs. boneless, skinless chicken breasts
1/2 cup butter
1 large onion
4 ribs celery, chopped
2 green bell peppers, chopped
1 lb. sliced mushrooms
3 C. Watkins chicken broth
1 large can tomato juice
1/2 C. stuffed green olives
3 T. Watkins chili powder
3 t. salt
1 lb. dry spaghetti
1 lb. processed American cheese, cut into cubes
1/2 C. dry sherry, optional

Poach chicken breasts.

Chop cooked chicken and set aside.

In a large pan, melt butter and saute the onion, celery, peppers and mushrooms. Add chicken, chicken broth, tomato juice, olives, chili powder and salt. Simmer this mixture for 30 minutes.

Preheat oven to 350°F.

Break the spaghetti up into worm size pieces. Cook the spaghetti in boiling water until tender, about 6 minutes.

Drain spaghetti and fold into simmering sauce. Stir in cheese and sherry.

Place in a large greased casserole. Bake 30 minutes.

Serves 10.

Pickled Dragon Eggs

12 dragon eggs -- (if you can't find fresh dragon eggs, use chicken eggs)
4 cups tap water
1 cup beet juice
1 small onion cut into rings
1 cup vinegar
1 clove garlic
1 Watkins bay leaf
2 teaspoons Watkins pickling spice
1/2 teaspoon salt
Watkins food coloring - colors of your choice

Place eggs in sauce pan and cover with with water.

Cook the eggs until they are hard boiled (about 8 to 10 minutes of boiling).

Slowly add lukewarm water to the eggs to help them cool.

Mix the water, beet juice, vinegar, garlic, food coloring and spice in the cauldron. Mix well. (Chant: Mix and Stir, Mix and Stir . . .)

Use tongs to gently remove eggs from sauce pan. Gently crack the shells all the way around the egg. Place the cracked eggs into the cauldron.

Cover the eggs with the onion rings.

Cover the cauldron with plastic wrap and let brew in the refrigerator for 2 days (be sure to turn the eggs in the morning and at night).

After brewing for 2 days the pickled dragon eggs are ready for eating. Peel the shells and amaze your friends.

Pumpkin Pie Dump Cake

• 1 (15oz)can pumpkin
• 1 (12oz)can nonfat evaporated milk
• 4 eggs
• 1 cup white sugar
• 1 teaspoon Watkins ground nutmeg
• 1 teaspoon Watkins ground ginger
• 1 teaspoon Watkins ground cloves
• 2 teaspoonsWatkins ground cinnamon
• 1/2 teaspoon salt

1 (18.25oz) package of yellow cake mix 1/2 cup melted butter, 1 cup chopped pecans.

1. Preheat the oven to 350F degrees.
2. Grease and flour your 9 X 13 baking pan.
3. In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg, ginger, cloves, and cinnamon.
4. Stir in the milk, then beat in the eggs one at a time.
5. Pour the pumpkin mixture into the prepared baking pan.
6. Sprinkle the yellow cake mix over the pumpkin mixture, then sprinkle on the chopped pecans.
7. Drizzle the melted butter over the mixture.
8. Bake in a pre-heated oven for 55 minutes or until the edges are lightly browned.
9. Allow to cool.

Serves 12.

You could use a spice cake mix instead of the yellow cake mix, but would need to adjust your spices according to your own liking.

Cranberry-Pumpkin Cookies

• 1/2 cup butter, softened
• 1 cup white sugar
• 1 teaspoon Watkins vanilla extract
• 1 egg
• 1 cup solid pack pumpkin puree
• 2 1/4 cups all-purpose flour
• 2 teaspoons Watkins baking powder
• 1 teaspoon Watkins baking soda
• 1/2 teaspoon salt
• 1 cup cranberries
• 1 teaspoon Watkins ground cinnamon
• 1 tablespoon orange zest
• 1/2 cup chopped walnuts

1. Preheat oven to 375 degrees
2. Grease cookie sheets.
3. In a large mixing bowl, cream butter and sugar until light and fluffy.
4. Beat in vanilla, egg and pumpkin.
5. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended.
6. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts.
7. Drop by teaspoonfuls onto cookie sheets.
8. Bake for 10 to 12 minutes.

Bloody Brains

• One package of softened cream cheese
• One jar of Watkins salsa
• A variety of favorite crackers

1. Place the cream cheese on a platter.
2. Shape the cream cheese into an oval, "brain" shape.
3. Pour salsa over the cream cheese.
4. Surround the "brain" with a the crackers.
5. Scoop and eat.

Yum!

Creepy Popcorn

• Popcorn
• Watkins chili powder
• butter or margarine

1. Pop corn as directed
2. melt butter or margarine and pour over popped corn
3. sprinkle with chili powder