PLEASE TAKE NOTE!

Hello!

Thank you for stopping by.

I have made a few changes. Since Watkins has so much to offer, I have decided to have two blogs now instead of having everything crammed in one blog. I think this will be easier for everyone to find and discover new things. I really hope you enjoy the new layouts.

My first blog is called SPICED TO THRILL ~ this blog is all about cooking, recipes, tips, spices, extracts and all the other wonderful gourmet food products that Watkins has to offer.

The second blog is called BEYOND THE PANTRY ~ this blog is about the fantastic products Watkins has to offer that are beyond the pantry (hence the name). You will find lots of great information on health, home care, beauty, caring for our earth, tips and so much more.

I do hope you have a chance to come on over, visit and leave a comment or two.

Thanks

Fruit-Flavored Soda

• 1 tbsp Watkins Raspberry Extract*

• 4 c low-fat vanilla ice cream

• 3/4 c sugar, or to taste

• 1-1/3 c club soda

• 2 c cold skim milk

• Food coloring, if desired

Combine extract, sugar and milk; mix until sugar is dissolved.

Divide into 4 tall glasses, add 1 c of ice cream to each glass and top with 1/3 c club soda.

Add food coloring if desired.

Makes 4 servings.

***~Try out other Watkins fruit flavored extracts~**

Omelet & Soufflé Seasoning

This classic French-style blend is perfect for all egg
and cheese dishes, as well as in potatoes, rice and
legumes.

Strawberry Banana Smoothie

1 cup of skim milk
1/2 cup non fat plain yogurt
1 tsp. Watkins Vanilla
1-1 1/2 tsp of Watkins Banana dessert mix
2-3 tbsp. of honey(to taste)
2 cups of frozen strawberries ( no sugar added)

Combine first 5 ingredients in blender,
gradually add strawberries and process
until thick and smooth.

Wedding Day Mints

2 oz. cream cheese softened
1 tsp. Watkins extract flavoring
1 2/3 to 2 cups powdered sugar

Blend cream cheese with flavoring
Gradually mix in powdered sugar,stirring first,
then kneading. Break off in to pieces and
form in to balls. Roll in granulated sugar and
then press into molds!

Watkins Ham & Cheese Ball

SERVES 20

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Ingredients

• 8 ounces cream cheese, softened
• 1/4 teaspoon dry dip seasoning (Watkins Bacon Horseradish flavor)
• 1 (4 1/2 ounce) can deviled ham
• 1/2 tablespoon Watkins dried onion flakes
• 1/4 teaspoon Watkins hot pepper sauce
• 1/4 teaspoon Watkins powdered mustard
• 1/2 cup salted peanuts, chopped

Directions

1. Mix everything together except the peanuts and chill.

2. Form into a ball once it has chilled enough to mold easily.

3. Roll in chopped nuts to coat and chill until ready to serve.

4. Serve with crackers.

Watkins Chex Maple Party Mix

SERVES 8

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Ingredients

• 1/2 cup sweet unsalted butter or margarine, melted (1 stick)
• 1/3 cup brown sugar
• 2 teaspoons maple extract
• 8 cups Chex cereal (any flavor - they used a mixture of corn, rice, and wheat flavor)
• 1 cup mixed chopped nuts, to taste

Directions

1. Melt butter or margarine in a large microwavable bowl big enough to hold all of the cereal& nuts later (about 2 quarts)- don't put the cereal& nuts in yet, though.

2. If your microwave is very small, you may need to make half batches.

3. Once melted, quickly whisk in brown sugar and maple extract.

4. Stir in the cereal and the nuts until coated and return bowl to microwave and cook on HIGH heat 4-5 minutes, stirring after every minute.

5. Spread out mix onto cookie sheets lined with wax paper and let cool.

6. Break apart and store in an airtight container.

Watkins No Bake Fudge

1 lb powdered sugar
1 egg
1 cup of butter
1 pkg chocolate chips
1 tsp Watkins Almond Extract
1 tsp Watkins Coconut Extract
1 tsp Watkins Vanilla Extract
1/2 cup of nuts (optional)

Combine sugar & egg mix will until satiny.
In microwave bowl place chocolate chips and butter.
Microwave for 3 1/2 minutes or until melted, mix well.
Combine mixtures of both bowls and add extracts.
Pour into 8X8 pan and chill

Watkins Almond Bars

Spray a 9 x 13-inch baking pan with Watkins Cooking Spray

Mix:
1/2 cup powdered sugar
1/2 cup butter
1/2 cup Watkins Original Grapeseed Oil
2 cups all-purpose flour

Press into pan and bake 15 minutes at 350 degrees F.

Mix:
8 ounces cream cheese*
1/2 cup granulated sugar
1 teaspoon Watkins Almond Extract
1/2 teaspoon Watkins Original Vanilla Extract

Spread on baked base and bake 15 minutes more at 350 degrees F.

Note: For extra cheesy filling, increase to 12 ounces cream cheese and add 2 tablespoons more sugar. Spread on baked base and bake 15 minutes.

Cool to room temperature and frost with mixture of:
1/4 cup butter
1 1/2 cup powdered sugar
1 1/2 tablespoons milk
1 1/2 teaspoons Watkins Almond Extract

New—Daily Cleansing Cream

New—Daily Cleansing Cream Coming in October! Formulated for daily use.This gentle, yet effective, cleanser removes makeup and dirt while adding moisture every time you cleanse for soft, smooth skin. 183g/6.4 oz.)

New—Gentle Pore Scrub

New—Gentle Pore Scrub Coming in October! Finely ground apricot seeds gently exfoliate, while natural extracts work to moisturize and replenish your skin.Reveal vibrant, healthy skin, naturally! (122g/4.2 oz.)

New—Nourishing Night Cream

New—Nourishing Night Cream Coming in September! Replenish and nourish your delicate skin while you sleep! (63g/2.2 oz.)

New—Divine Day Cream

New—Divine Day Cream Coming in September! Start your day with a divine glow!This lightweight formula quickly absorbs, keeping skin hydrated all day. (64g/2.24 oz.)

Southwestern Dressing

Use as a dressing for taco salads or tossed salads. Also
can be used as a marinade for grilled chicken or ribs.

1 cup/250 mL tomato juice or vegetable juice cocktail
1 tbsp/15 mL Watkins Citrus & Cilantro Grapeseed Oil
1 tbsp/15 mL fresh lime juice
1 tbsp/15 mL Watkins Chili Seasoning
1/8 tsp/0.6 mL Watkins Red Pepper Flakes

Combine all ingredients in shaker container or
glass jar with tight-fitting lid. Shake until are
ingredients are well-combined.

Makes about 1 cup/250 mL.

Raspberry-Vanilla Vinaigrette

1/3 cup/80 mL Watkins Original Grapeseed Oil
1/4 cup/60 mL white wine vinegar
2-1/2 tbsp/37.5 mL sugar
2 tsp/10 mL Watkins Pure Vanilla Extract
1/2 tsp/2.5 mL Watkins Raspberry Extract

Combine all ingredients; mix well and chill until
serving time.

Watkins Grapeseed Oils

All-Natural Original Grapeseed Oil for Dipping and Cooking

Grapeseed oil is enjoying a rapid rise in popularity
today. Although this oil is relatively new to
our market, it has been produced and enjoyed in
Europe for many years—sold not only as a cooking
oil, but also in French pharmacies as a remedy
for high cholesterol. In fact, grapeseed oil is
one of the only foods shown to not only lower
LDL (“bad”) cholesterol, but also increase HDL
(“good”) cholesterol—a distinct advantage over
other oils. This wonderful oil is now available
from Watkins for the home cook concerned with
good health and great taste.
Our grapeseed oil is available unflavored or
with natural flavoring oils, and enhances your
favorite cooking:

• Original as a wonderfully light, neutral flavor
that complements any cuisine.

• Citrus & Cilantro is just right for Southwestern,
Caribbean, and contemporary Asian cooking.

•Garlic & Parsley is perfect for Mediterranean and
other European-style cooking.


•Delicious: Unlike canola oil, grapeseed oil has a
wonderful, light flavor; unlike olive oil, its light,
neutral flavor won’t clash with certain foods.
• Versatile: •Excellent as a dipping oil, on pastas,
for sautéing and stir-frying; as the primary oil in
salad dressings and marinades; anywhere you
would use cooking oil.
• Low in saturated fat: At 8%, it has only half the
saturated fat of olive oil; the lowest of all oils
except canola.
• Highest in polyunsaturated fat: (72%), all as
linoleic acid (Omega-6), which has the greatest
effect in raising HDL (good) cholesterol and lowering
LDL (bad) cholesterol and triglycerides
(fat carried in the blood).
• Environmentally friendly: Pressed from grape
seeds in Italy after wine production, it requires
no new farmland or water to produce.
• Contains antioxidants: Contains vitamin E,
and a group of bioflavonoids known as proanthocyanadins,
some of the most powerful known
natural antioxidants.
• High flashpoint: Highest flashpoint of all cooking
oils; less smoke, less danger of burning.

Easy Entertaining Tips

B.L.T. BURGERS:
Mix hamburger with Ground Beef Seasoning &
grill. Top with Bacon & Cheddar Snack & Dip Mix (prepared according
to package directions; garnish with lettuce & tomato).

CREAMY SALAD DRESSING:
Combine 1/2 c mayonnaise, 1/3 c
lowfat milk, 2 tsp vinegar and 2-3 tsp (to taste) of any of the following
Snack & Dip Mixes: Cucumber Dill, Pepper Ranch, Garden
Vegetable or Garlic & Dill.

SAVORY MEAT MARINADE:
Combine 1-2 TBSP Soy
Sauce , 2 TBSP Watkins Meat Magic, 1/4 c Watkins
Garlic & Parsley Grapeseed Oil, 1 tsp each of Watkins Lemon Pepper
and Garlic Granules. Marinate 2-3 hours, turning occasionally.
Broil or grill.

LEMON-PEPPER BUTTER PATS:
Soften butter, then add
Lemon Pepper. Spread on a sheet of waxed paper; cover with another
sheet and refrigerate until firm. Place on hard surface & cut
into desired shapes (small cookie cutters work great). Excellent on
fish or grilled steaks.

Microwave Teriyaki Sauce

1/2 C Watkins Meat Magic
1/8 C packed brown sugar
1TBSP lemon juice
1/2 tsp Watkins Ginger
1/8 tsp Watkins Garlic Powder Granules

Mix together above ingredients and microwave on
high for 2 minutes. Remove and add: 2 rounded tsp
cornstarch dissolved in 1/8 cup water, stir well. Microwave
on high, stirring at 20 second intervals until
thickened and clear. Baste over chicken before and
during cooking. Use as dipping sauce for steak.

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!

Root Beer Never Tasted So Good!

ROOT BEER EXTRACT ~ LIMITED TIME

The time-honored concoction of sarsaparilla, ginger and other roots is captured in this intense concentrate that’s back for a limited time. Make your own glass of root beer and try some of the following unusually delicious treats…they will surely become family favorites!

Homemade Root Beer/Root Beer Float

Start by making a Concentrated Root Beer Syrup:

• 1-3/4 cups/425 ml sugar
• 2-1/4 cups/560 ml water
• 2 tbsp/30 ml Watkins Root Beer Extract

Combine sugar and water in small saucepan; heat and stir until mixture starts to boil. Remove from heat and cool to room temperature; add Root Beer Flavor and mix thoroughly. Place in well-sealed container and keep in refrigerator.

Root Beer Beverage: Place 1/3 cup/80 ml of the syrup into a glass. Add 5 fl. oz./150 ml of club soda or sparkling water. Fill glass with ice. Enjoy!

Root Beer Float: Float a scoop of vanilla ice cream in a mug of root beer.

Note: This makes a light colored root beer. If desired, you can add liquid caramel color if available in your area.

Root Beer Cookies

• 1 cup/250 ml brown sugar
• 1/2/125 ml cup butter or margarine
• 1 egg
• 1/4/60 ml cup buttermilk
• 2 tsp/10 ml Watkins Root Beer Extract
• 1 tsp/5 ml Watkins Double-Strength Vanilla
• 1-3/4/430 ml cup all-purpose flour
• 1/2/2.5 ml tsp baking soda
• 1/2/2.5 ml tsp salt, if desired
• Root Beer Frosting (recipe follows)

Combine brown sugar, butter, and egg in a bowl; beat until fluffy. Stir in buttermilk, Root Beer Flavor, Vanilla, flour, baking soda, and salt; mix until smooth. Cover and refrigerate at least one hour. Drop dough by rounded teaspoonfuls onto greased baking sheets about 2-inches apart. Bake at 375°F for 6 to 8 minutes. Remove cookies to wire rack to cool. Frost with Root Beer Frosting. Makes 42 cookies.

Root Beer Frosting

• 2 cups/500 ml powdered icing sugar
• 1/3/80 ml cup butter or margarine
• 1 tsp/5 ml Watkins Root Beer Extract
• 1 to 2 tbsp/15 - 30 ml hot water

Mix together sugar and butter until smooth. Stir in Root Beer Flavor and enough water to make a smooth frosting.

Barbecued Ribs with Root Beer Barbecue Sauce

• 2 racks (6.5 pounds/3 kg) pork spareribs, cut into 2-rib portions
• 1/2 cup/125 ml cider vinegar
• 2 tbsp/30 ml (any flavor) Watkins Original Barbecue Sauce Concentrate, Honey Barbecue Sauce Concentrate, or Mesquite Barbecue Sauce Concentrate
• 2 tbsp/30 ml Watkins Onion Granules
• 2 tsp/10 ml Watkins Garlic Granules
• 2 tsp/10 ml Watkins Cracked Black Pepper
• 1 tsp/5 ml salt, or as desired
• Water

Root Beer Barbecue Sauce

• 2/3 cup/160 ml Watkins Original Barbecue Sauce Concentrate, Honey Barbecue Sauce Concentrate, or Mesquite Barbecue Sauce Concentrate
• 1-1/3 cups/320 ml ketchup
• 2 tsp/10 ml Watkins Root Beer Extract
• 1/2 tsp/2.5 ml Watkins Ginger
• 1/4 tsp/1.2 ml Watkins Allspice

Combine first seven ingredients in large kettle or Dutch oven; cover with water. Bring to a boil; reduce heat, cover and simmer for 1-1/2 hours; drain. (Can be made ahead to this point. Cool, cover and refrigerate until 1 hour before broiling or grilling.) Combine sauce ingredients in bowl and have ready to baste meat. Arrange ribs on grill or broiler rack.

To grill: Grill ribs 10 minutes, turning once. Baste with barbecue sauce; grill 5 minutes. Turn and baste again with sauce; grill 5 minutes more.

To broil: Broil ribs about 7 to 9 inches from heat for 20 minutes or until heated through, brushing with barbecue sauce occasionally and turning once.

Serve any remaining barbecue sauce with ribs. Makes 8 servings.

Root Beer Baked Beans

• 1/2 lb/225 g bacon, diced
• 1 medium onion, diced
• 2 tbsp/30 ml Watkins Original Barbecue Sauce Concentrate
• 1/4 cup/60 ml ketchup
• 2 (28 oz/798 g) cans baked beans
• 1/4 tsp/1.2 ml Watkins Root Beer Extract
• 1/2 tsp/2.5 ml prepared mustard
• 2 tbsp/30 ml brown sugar
• Dash Watkins Calypso Hot Pepper Sauce
• Watkins Black Pepper to taste

Cook bacon and onion in skillet until bacon is brown and crisp. Pour off drippings. Combine barbecue sauce concentrate and ketchup; add to skillet. Mix in remaining ingredients. Bake at 300°F/150°C for 1 hour. Makes 12 servings.

ENJOY!!!

J.R. Watkins Natural Apothecary Creams & Lotions!

We are pleased to announce the entire line of J.R. Watkins Natural Apothecary hand & body lotions and body creams are in stock and ready to order. Get yours today!

J.R. Watkins Natural Apothecary Lotions

These natural hand & body lotions provide deep, long-lasting moisture that leaves your skin naturally smooth, soft and nourished. This natural formula not only contains more than 10 natural oils and extracts, it protects and pampers even the most sensitive skin.

20470 Natural Aloe & Green Tea Lotion
20486 Natural Lavender Lotion
20487 Natural Lemon Cream Lotion
20520 Natural Mango Lotion
(11 fl oz/325 mL)

J.R. Watkins Natural Apothecary Body Creams

Give your skin the ultimate moisturizing experience! Natural shea and cocoa butters are whipped together with more than 10 natural oils and extracts to protect, soothe and condition your delicate skin. This is a treat your skin will never forget!

40507 Natural Aloe & Green Tea Body Cream
40509 Natural Lemon Cream Body Cream
40508 Natural Lavender Body Cream
40516 Natural Mango Body Cream
(3.3 oz/95 g)

Greek White Bean & Feta Salad

3 Tbsp/45 ml Watkins Garlic and Parsley Grapeseed Oil
2 Tbsp/30 mL fresh lemon juice
2 tsp/10 mL sugar
3/4 tsp/4 mL Watkins Oregano
3/4 tsp/4 mL Watkins Lemon Pepper
2 cans (16 oz/454 g each) white cannellini or navy beans
1/2 cup/125 mL halved and thinly sliced red onions
3 plum tomatoes, seeded and cut into chunks
1/4 cup/60 mL pitted Greek olives
1/2 cup/125 mL feta cheese
Torn dark green lettuce leaves

In large bowl, combine grapeseed oil, lemon juice, sugar, oregano and lemon pepper; mix well. Drain beans and rinse with cold water. Add beans, onion, tomato, olives and feta cheese; toss lightly. Chill until serving time. Serve on a bed of lettuce. Makes 6 servings.

Tri-Colored Coleslaw

1/4 cup/60 mL mayonnaise
1-1/2 Tablespoons/22.5 ml Watkins Coleslaw Seasoning
3 Tablespoons/45 mL vinegar
2 Tablespoons/40 mL sugar
2 cups/500 mL shredded cabbage
1 cup/250 mL shredded broccoli hearts (stems)
1/4 cup/60 mL shredded red cabbage
1/4 cup/60 mL shredded carrots

In a medium bowl, combine mayonnaise, coleslaw seasoning, vinegar and sugar. Whisk together until smooth. Add shredded cabbage and mix well. Add remaining vegetables and mix thoroughly. Serves 6

Pina Colada Frozen Dessert Squares

Crust:
1 cup/250 mL all-purpose flour
1/4 cup/60 mL firmly packed brown sugar
1/2 cup/125 mL butter or margarine
3/4 cup/180 mL flaked coconut
1/2 cup/125 mL sliced almonds

Filling:
1/2 cup/125 mL Watkins Coconut Dessert Mix
1/2 cup/125 mL water
1 cup/240 mL milk
1 package (8 oz/227 g) cream cheese, softened
1 cup/240 mL whipping cream
2/3 cup/160 mL milk
1 can (8 oz/227 g) crushed pineapple in unsweetened juice, undrained
1 tsp/5 mL Watkins Rum Extract

Topping:
1 tbsp/15 mL butter or margarine
1/2 cup/125 mL flaked coconut
1/2 cup/125 mL sliced almonds

Crust: Heat oven to 350�F/180�C. In medium bowl, combine flour and brown sugar; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in coconut and almonds. Sprinkle evenly in ungreased 13 x 9-inch/33 x 23-cm pan. Bake for 20 minutes or until golden brown, stirring twice. When browned, remove from oven and press crumbs evenly in bottom of pan. Cool 20 minutes or until completely cooled.

Filling: In small saucepan, combine dessert mix, water and milk. Follow package directions for pudding (milk has been reduced to 1 cup). Cool.

In large bowl, beat cream cheese until smooth. Gradually beat in whipping cream and milk. Add cooled pudding mixture, pineapple and rum extract. Pour over cooled crust; spread evenly. Cover and freeze for at least 6 hours.

Topping: In saucepan, combine butter, coconut and almonds. Stir over medium to high heat until coconut and almonds are nicely browned. Cool and reserve for topping.

Half an hour before serving, remove dessert from freezer to allow for easier slicing. Top with the coconut and almond mixture.

Makes 15 servings

Gingered Vegetables

1 Tbsp./15 mL Watkins Garlic & Parsley Grapeseed Oil
1 cup/250 mL diagonally sliced carrots
1 cup/250 mL diagonally sliced celery
1 cup/250 mL red bell pepper strips
1 cup/250 mL coarsely chopped onion
1 cup/250 mL fresh broccoli florets
1 cup/250 mL fresh or frozen snow peas
1-1/2 tsp./7.5 mL Watkins Garlic Granules
1-1/2 tsp./7.5 mL Watkins Ginger
2 Tbsp./30 mL cornstarch
1-1/4 cup /325 mL water
2 tsp./10 mL Watkins Soup Base

Place a large skillet or wok over high heat; add grapeseed oil and heat until hot. Add carrots, celery, red pepper and onions; stir-fry 3 minutes. Add broccoli, snow peas, garlic granules and ginger. Combine cornstarch, water and soup base; pour over vegetables. Cook until mixture begins to boil and thicken, stirring often. Reduce heat to low. Cover and simmer just until vegetables are crisp-tender. Makes 6 servings.

Fresh Tomato Basil Sauce

2 tbsp/30 mL Garlic & Parsley Grapeseed Oil
2 tbsp/30 mL chopped onions
2 tsp/10 mL Garlic Flakes
2 large tomatoes, seeded and coarsely chopped
2 tsp/10 mL Basil
Salt and Black Pepper

Saute onion and garlic flakes in the grapeseed oil on medium heat until onions are soft. Add the chopped tomatoes and basil and simmer, uncovered, for 10 minutes, stirring occasionally. Add salt and pepper to taste. Serve over your favorite pasta or polenta.

Makes 1-1/2 cups sauce.

Lemon Angel Dessert

This light and delicious low-fat dessert takes only minutes to prepare

1/2 cup Watkins Lemon Dessert Mix
1/2 cup sugar
2 1/2 cups water
6 cups 1-inch cubes angel food cake
2 cups reduced-fat frozen whipped topping, thawed (or non-fat vanilla yogurt or ice cream)

Combine Dessert Mix, sugar, and water in medium saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil and thicken. Remove from heat. Place cake cubes in an 11 x 7-inch baking dish. Top with lemon mixture. Cool slightly, the cover and chill. Just prior to serving, spread whipped topping over top. Garnish, if desired, with lemon slices and fresh mint. Cut into slices to serve. Makes 8 servings.

Watkins Coconut Peach Pie

1 deep 9-inch pie shell
1 recipe Watkins Coconut Pie Filling (made with Watkins Coconut Dessert Mix)
Sliced canned peaches
1 tbsp. corn starch
2 tbsp. sugar
1 cup peach juice
2 or 3 drops red food color
1/4 tsp. Watkins Almond Extract
Whipped Topping

Prepare Watkins Coconut Pie Filling according to the recipe on the can, with the following exceptions: reduce the amount of milk to 2 cups; also, fold the stiffly beaten egg whites into the filling after it has been removed from the heat and cooled slightly. Allow this mixture to cool completely and then pour into cooled pie shell. Press well-drained peaches on top, arranging in circles. Combine corn starch and sugar and blend. Add peach juice and food color. Cook and stir until thick and clear, then continue to cook 1 minute; cool slightly. Add Watkins Almond Extract. Pour over peach slices to form a glaze. Cool. Serve topped with whipped topping.

Frozen Angel Dessert

1 purchased or homemade 16 oz. angel food cake
1 pint lemon sherbet, slightly softened
1 can blueberry pie filling
3/4 tsp. Watkins Almond Extract
Sliced almonds, if desired

Slice cake in half horizontally. Spread sherbet over bottom half of cake; replace top half. Wrap in plastic wrap and freeze 1 hour or until firm. To serve, combine pie filling and Almond Extract in small bowl; mix well. Slice cake and top each slice with pie filling. Sprinkle with sliced almonds. Makes 8 servings.

Picnic Potato Salad with Sugar Snap Peas

8 oz. fresh sugar snap peas, rinsed and ends trimmed
2 tsp. Watkins Chicken Soup Base
1 lb. new potatoes, sliced
1/4 cup chopped green onion
1 jar (2 oz.) pimento
1 1/2 tbsp. Watkins Original Grapeseed Oil
2 to 2 1/2 tbsp. white wine vinegar
1/4 tsp. Watkins Garlic Liquid Spice
2 1/2 tsp. Watkins Potato Salad Seasoning
Watkins Black Pepper, to taste
Cherry tomatoes, for garnish

In medium saucepan, cook peas in boiling water to which the soup base has been added. Cook for 3 to 5 minutes or until crisp-tender. With a slotted spoon, remove peas to a colander and rinse with cold water. Add potatoes to same saucepan of boiling water and cook for 12 to 15 minutes or until tender; drain and let cool to the touch. In large bowl, combine cooled potato mixture. Toss; refrigerate until serving time. To serve, place potato salad on platter and surround with cherry tomatoes. Makes 6 servings.

Pineapple Chicken

1-1/2 cups Watkins Barbecue Sauce (your favorite flavor)
1/2 cup orange juice
1/4 cup packed brown sugar
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1/4 teaspoon salt, optional
4 cups cubed cooked chicken
2 cans (5-1/2 ounces each) pineapple chunks, drained
1-1/2 teaspoons Watkins Ground Ginger
Hot cooked rice

In a large saucepan, combine the first six ingredients until smooth. Bring to a boil; reduce heat and simmer for 2 minutes, stirring occasionally. Add the chicken, pineapple, water chestnuts and ginger; cover and simmer for 10 minutes. Serve over rice. yield: 4 servings.

Savory Turkey Burgers

1 pound ground turkey
1/4 cup dry bread crumbs
2 teaspoons Watkins Meat Magic
2 teaspoons Watkins Onion Flakes
1 teaspoon Watkins Poultry Seasoning
1/2 teaspoon Watkins Pepper
4 whole-wheat buns
Lettuce leaves
Tomato Slices

Combine all ingredients; mix well. Shape into 4 patties. Grill or broil 4 to 6 inches from heat for 10 to 15 minutes or until no longer pink, turning once. Place lettuce leaf and tomato slice on bottom halves of buns; top with turkey burgers and top halves of buns. Makes 4 servings.

Mid-year price increases are insignificant.

Just heard and there will be NO significant price increases to the Watkins products!

In the U.S., Cooking Spray and Snack & Dip Mixes will go up 30 cents each, and that’s it.
There are no price increases in Canada.

Way To Go Watkins!!! That is great!

Less Than 6 Months to Christmas...

Watkins~2008 Seasonal Favorites Gifts Announced!

Yes, it may be early for Holiday shopping, but it’s never too
early to prepare.

Here is a quick run-down of the products in the line:

For the baker: Snickerdoodles Cookie Mix, Apple Spice
Bread Mix, Orange Spice Bread Mix and Pumplin Bread
Mix, Pumpkin Butter, Cream of Tarter, and Cinna-Cream Sprinkles.
In addition, Watkins introduces four, 1 ounce food colors in
Blue, Green, Red, and Yellow.

You’ll find the return of Watkins special holiday extracts:
Anise, Irish Cream, and Hazelnut. Several warming beverages for
the holidays, including: Raspberry Cocoa, White Chocolate Almond
Cocoa, and Peppermint Stick Cocoa.

Again this year is the famous Gold Medal Sampler Set
with Vanilla, Pepper, and Cinnamon, and the return of
Baked Potato Soup as well. New this year is a Turkey
Rub.

Watkins is introducing two new personal care gift sets.
First is the Pucker Up 2 Pack which includes the Tickled Pink &
Simply Mauve-lous Lip Tints. The next set is called
the Natural Total Body Gift Pack which includes one each
of the Mango Lotion, Mango Body Cream and Mango Body
Oil.

Finally, Watkins is packaging up a sample set of Natural
Home Care products and calling it, of course, the Home
Care Sample Kit. This includes one ounce sizes of Lemon
All-Purpose Cleaner, Orange Citrus Tub & Tile Cleaner,
Aloe & Green Tea Window Cleaner and Lavender Liquid
Dish Soap. It also includes a one load sample of Watkins
Lemon Liquid Laundry Detergent.

Receive a $10 Gift Certificate from Watkins in July!

That’s right! Watkins is offering everyone “new” person that signs up with Watkins a $10 G/C in July.

The already low price of only $39.95 to sign up is even better with a $10 G/C!

This is the perfect time to join the Watkins family!

Start making money today with Watkins or even just save money on Watkins products!

Don’t let this fantastic and special bonus pass you by!

To sign up visit www.watkinsonline.com/cindycormier and click "Join Us" !

Remember with Watkins there are NO min's or quotas!