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~**

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.

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

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.

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!!!

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.