Spiced Shrimp

3 quarts/liters of water
1/2 cup/125 mL vinegar
1 lemon, halved
1 jumbo sweet yellow onion (such as Vidalia), halved
1/4 cup/60 mL Watkins Pickling Spice
1 tbsp/15 mL Watkins Sea Salt
2 pounds tiger shrimp, with shells on

Bring water, vinegar, lemon, onion, spice and salt to a boil in a large pot. Boil 10 minutes, then add shrimp. Boil shrimp 3 to 5 minutes or until shells are pink and shrimp is done. Serve hot or chilled as an appetizer. Serve with cocktail sauce or your favorite Watkins Hot Pepper Sauce.

Horseradish Cocktail Sauce
2 cups/500 mL ketchup
3 tbsp/45 mL Watkins Tomato & Horseradish Snack & Dip Seasoning

Cheesy artichoke-crab dip

Cheesy artichoke-crab dip
1/2 cup/125 mL real mayonnaise
1 package (8 oz/227 g) cream cheese
1 tsp/5 mL Watkins Garlic Granules
3 tbsp/45 mL Watkins Crab Snack & Dip Seasoning
2 cans artichoke hearts, drained and chopped
1 cup/250 mL shredded mozzarella cheese
5 oz/140 g shredded parmesan cheese

1. Mix together mayonnaise, cream cheese, Watkins Garlic Granules and Watkins Crab Snack & Dip Seasoning in a bowl until smooth.
2. Add chopped artichokes and cheese; mix well.
3. Bake in an ungreased baking dish at 350°F/180°C for 30 minutes or until edges begin to turn golden brown.

Watkins Inferno Hot Pepper Sauce & Recipe

Thick with tomatoes, red chiles and jalapeños, this sauce delivers a stout kick with a touch of sweetness. Pour it on tacos, enchiladas, jambalaya, rice and bean dishes, eggs and appetizers.

• All-natural/fat-free: No preservatives.
• Exclusive: Created specially by Watkins and available nowhere else.
• Unique flavors: More than just heat—a blend of hot, sweet, and tangy flavors.
• Heat Level: Medium.
• Uses: Tacos, enchiladas and other Mexican food; meats and seafood; beans and rice; jambalaya and other Cajun dishes; eggs; appetizers and dips.

Easy Appetizer

Pour Inferno Sauce over cream cheese and serve with your favorite crackers. Cooked baby shrimp or canned crab can be placed atop cream cheese before or after topping.

Chiles Rellenos Cups

Watkins Cooking Spray
24 wonton skins
1 cup/250 mL reduced-fat cheddar cheese
1/3 cup/80 mL reduced-fat ricotta cheese
1/4 cup/60 mL canned green chiles, drained
2 tbsp/30 mL Watkins Inferno Hot Pepper Sauce, more if desired
1 tsp/5 mL Watkins Minced Green Onion
1/4 tsp/1.2 mL Watkins Cumin
48 ripe olive slices
Pimento slices for garnish, if desired

Spray two miniature muffin tins with Watkins cooking spray. With a 3-inch/8-cm cookie cutter, cut wonton skins into circles. Place one circle in each muffin cup; mold it to the cup. Spray lightly with additional cooking spray. Bake at 350°F/180°C for 7 to 8 minutes or until golden brown. Remove from tins and place on cookie sheet(s). Combine cheeses, chiles, Inferno Sauce, Minced
Green Onion, and Cumin in medium bowl; mix well. Fill each cup with 2 tsp/10 mL of the cheese
filling. Top with two olive slices. Bake for 10 minutes or until bubbly. Top with pimento. Serve warm.

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.

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

Meatball Surprise (Cheddar Cheese Filled Meatballs in Gravy)

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Ingredients

• 1 lb ground beef
• 1/2 teaspoon Watkins oregano
• 1/2 teaspoon Watkins onion salt or Watkins seasoning salt
• 1/4 teaspoon Watkins pepper
• 1/2 cup oatmeal
• 1/4 cup water
• 5 ounces cheddar cheese, cut into 1/2 inch cubes

Gravy

• 1 tablespoon flour
• 1 1/2 cups milk or water (from boiling potatoes, if you're making potatoes too)
• 1 teaspoon Watkins Meat Magic flavor enhancer

Directions

1. In a mixing bowl, combine all of the meatball ingredients except the cheese and mix well.

2. Take a piece of meat about the size of a walnut, flatten it, put a cheese cube in the center, and press the meat mixture closed around the cheese, covering the cheese completely and evenly so it won't melt out into the pan.

3. Spray skillet with non-stick cooking spray, then fry the meatballs over medium heat until they are very well browned on all sides.

4. Remove meatballs from pan and make gravy from the drippings.

5. Add flour to the drippings in the pan and mix well (you may need to add a little oil if there wasn't enough grease rendered from the meatballs).

6. Add milk or water and Meat Magic, and stir well, getting any meat off the bottom of the pan to prevent sticking.

7. Cook over medium heat until the gravy thickens and starts to bubble.

8. Add more milk or water if needed.

9. Return the meatballs to the gravy and serve or serve separately.

Cheese Puffs

• 24 slices sandwich bread

• 2 TBSP cream

• 1 8-oz container soft cream cheese

• 1 cup butter

• 2 cup aged cheddar, grated

• 2 egg whites, beaten

• 1 TBSP Watkins Garlic & Dill Dip Mix

• Watkins Paprika

Mix together cream cheese and Watkins Dip Mix. Spread this mixture on top of one bread slice, add another slice and spread it also with cheese mixture. Top with another slice (3 in all). Repeat this so you end up with 8 stacks of 3 slices each. Trim all crusts keeping it square. Cut stack in half both ways making 32 squares. Let squares stand for about a half hour to dry out a bit.

Cream butter, add 2 TBSP cream and lightly beaten egg whites. Add cheese to this mixture and sprinkle with paprika (mixture will be real gooey). Spread on all sides of bread cubes. Let stand 10 minutes. Bake on greased pan at 450° for 10 minutes. Serve warm. Note: You may freeze them unbaked and they’ll keep for a couple months.

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 use a round cookie cutter and cut rounds. Spray muffin tin with Watkins Cooking Spray and place cut rounds in a muffin tin and press to create cups. Bake for 8 — 10 minutes in a preheated 350ºF/180ºC oven.

Filling
1 package (8 oz/227 g) cream cheese, softened
3 tbsp/45 mL Watkins Crab Snack & Dip Seasoning Mix
2 tsp/10 mL Watkins Organic Garlic Powder
1/2 cup/2.5 mL finely chopped bacon, prepared
1/2 cup/2.5 mL Watkins Minced Green Onion
8 oz/227 g imitation crabmeat, chopped

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

Spiced Shrimp

3 quarts/liters of water
1/2 cup/125 mL vinegar
1 lemon, halved
1 jumbo sweet yellow onion (such as Vidalia), halved
1/4 cup/60 mL Watkins Pickling Spice
1 tbsp/15 mL Watkins Sea Salt
2 pounds tiger shrimp, with shells on

Bring water, vinegar, lemon, onion, spice and salt to a boil in a large pot. Boil 10 minutes, then add shrimp. Boil shrimp 3 to 5 minutes or until shells are pink and shrimp is done. Serve hot or chilled as an appetizer. Serve with cocktail sauce or your favorite Watkins Hot Pepper Sauce.

Horseradish Cocktail Sauce
2 cups/500 mL ketchup
3 tbsp/45 mL Watkins Tomato & Horseradish Snack & Dip Seasoning

Mix and serve.

Sassy Salsa Sour Cream Roll-Ups

1 cup/250 mL mayonnaise
4 tbsp/60 mL Watkins Salsa &
Sour Cream Snack & Dip
Seasoning
6 ounces/180 g turkey breast
meat, sliced thin
6 10-inch/25-cm flour tortillas
Watkins Paprika

Combine mayonnaise and dip
mix, spread a thin layer on each
tortilla and top with turkey slices.
Roll each tortilla tightly and wrap
in plastic wrap; refrigerate for at
least 30 minutes. Remove plastic
and cut into 1 inch/2.5 cm slices.
Sprinkle with paprika.

Salsa Sour Cream Bacon Bundles

Ingredients 1 cup/250 mL sour cream 3 tbsp/45 mL Salsa & Sour Cream Snack & Dip Seasoning 8 slices bread (white or pumpernickel) 8 slices center cut bacon (not thick cut) 1/4 cup/60mL sliced green onions 1/4 cup/60mL diced red bell pepper

Directions

Mix sour cream and Snack & Dip Seasoning and refrigerate at least one hour to enhance flavor. Trim crust off of bread, keeping the bread a square shape. Combine green onions and red pepper with dip mixture and spread on bread. Bring together two opposite corners of the bread and wrap bacon around middle, securing the bundle with a toothpick. Bake at 425°F/220°C for 6 to 8 minutes or until bread is toasted and bacon begins to crisp.

Salsa & Cream Cheese Roll-Ups

1 pkg (8oz) cream cheese
1/2 c chopped black olives
1 can (4 oz) diced green chiles
2 1/2 TBSP Watkins Salsa & Sour Cream Snack & Dip Mix
1/2 tsp Watkins Garlic Granules
1/4 tsp Watkins Onion & Garlic Pepper
Watkins Tropical Salsa or Inferno for dipping

Beat cream cheese until smooth. Add all other ingredients,
(except Tropical Salsa or Inferno) mix well and refrigerate for 30 minutes. Spread
cream cheese mixture evenly over 6 (10 inch) flour tortillas. Roll up tightly jellyroll
fashion. Wrap in plastic and refrigerate at least 3 hours. Slice into 1/2 inch pieces and
serve with Watkins Tropical Salsa or Inferno Sauce.

*For variation you may use your favorite Watkins Snack and Dip Mix.

Bacon & Cheese Swirls

4 ounces (half of 250 gr package) cream cheese 1 tsp milk
2 TBSP Watkins Bacon & Cheese Dip Mix 1 can (8 oz) refrigerated crescent rolls
1 tsp Watkins Onion Flakes

Combine cream cheese, Watkins Bacon & Cheese dip mix, onion flakes and milk. Mix well. Separate the dough from the crescent roll package into 4 rectangles and press the perforations together to seal. Spread the cream cheese mixture evenly on dough. Starting on the long side, roll up rectangles and pinch edges to seal.
Cut each roll into 8 pieces. Place cut side down on an ungreased baking sheet. Bake at 375º F for 12 minutes or until golden brown.

Cheese Balls

CHEESE BALL 1

Mix any Snack and Dip Seasoning, according to the directions on the bottle with 8 ounces of cream cheese. Roll in chopped pecans, walnuts, or other nuts of your choice or roll in Omelet & Soufflé Seasoning.

OR

CHEESE BALL 2

1 package (8 ounces) cream cheese, softened
2 tablespoons Watkins Original Barbecue Sauce Concentrate
1 teaspoon Watkins Onion Flakes
1/2 teaspoon Watkins Garlic Granules
Watkins Parsley

Combine cream cheese, Barbecue Sauce Concentrate, Onion Flakes and Garlic Granules; mix well and shape into ball. Sprinkle with Parsley. Serve with crackers.

Appetizer Spread

1 (8-ounce) package Cream Cheese
1/4 cup Sour Cream
3 tablespoons Mayonnaise
1-1/2 tablespoons Watkins Crab Snack & Dip Mix
1 tablespoon Watkins Onion Flakes
1/4 teaspoon Watkins Garlic Powder Granules
Dash Watkins Cayenne (Red) Pepper
6 ounces Crab Meat - if canned, rinse and drain; if frozen, thaw (or imitation, works very well)

1/2 Cup Shredded Cheddar Cheese
Watkins Paprika

In medium bowl, combine first 7 ingredients; mix well. Add crab meat. Place mixture in shallow serving dish, such as a decorative pie plate, and bake at 350 degrees for 10 minutes. Take out of oven and sprinkle with cheese and Paprika. Return to oven and bake until bubbly (about 15 minutes). Let stand 5 minutes. Serve hot with assorted crackers or toast points. Makes 10 servings.

Clam Puffs

1 (8-ounce) package cream cheese
1 (7-ounce) can minced clams
Few drops of Worcestershire sauce
2 drops freshly squeezed lemon juice
1 teaspoon Watkins Onion Granules *
1/2 teaspoon Watkins Garlic Granules *
1/4 teaspoon salt
Watkins Paprika
Bread rounds

Drain liquid from clams and reserve. Mix clams and softened cream cheese. Add Worcestershire sauce, lemon juice, Watkins Onion Salt and Watkins Garlic Salt. Add clam juice as needed to make good spreading consistency. Put on bread rounds and sprinkle with Watkins Paprika. Broil approximately 2-1/2 minutes until lightly browned. Yield: Approximately 25 appetizers.

Salmon Cucumber Appetizers

1 (7-3/4-ounce) can salmon, drained, bones and skin removed, and flaked
1 (3-ounce) package cream cheese, softened
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon Watkins Dill weed
2 small cucumbers
Canned pimento

Blend together salmon, cream cheese, lemon juice, salt, dill weed, and dash of pepper. Slice cucumbers 1/4-inch thick. Place about 1 teaspoon salmon mixture on each cucumber slice. Garnish with small pieces of pimento. Cover; chill till ready to serve. Makes about 48.

Shrimp Quiches

1 (8-ounce) package refrigerated butterflake dinner rolls
4 ounces small cooked shrimp
1 egg
1/2 cup whipping cream or light cream
2 teaspoons Watkins Minced Green Onion
1 teaspoon Watkins All Purpose Seasoning
1/2 cup shredded Swiss Cheese

Separate rolls into twelve equal pieces. Cut each in half and press into bottom and sides of greased muffin cups. Divide shrimp evenly among pastry shells. Beat together egg, Watkins Minced Green Onion and All Purpose Seasoning until well blended. Put about two teaspoons of mixture in each pastry shell. Sprinkle Swiss cheese over tops. Bake uncovered in 375 degree oven for 20 minutes or until centers are set. Serve warm. Yield: Twenty-four quiches.

Delicious Portobello Mushrooms

This quick and easy recipe taste so good.
You will want it all the time!
Wash and remove stems.
Brush mushrooms with Watkins Meat Magic
and then Watkins Garlic & Parsley Grapeseed oil.
Leave on the grill until browned and heated through.
Makes a great addition to your favorite
meat dish or alone as an tasty appetizer!