Archive for October, 2012

Creepy Caramel Popcorn

Tuesday, October 30th, 2012

Watkins Caramel Extract is the Extract of the Month-use it for snacks, sauces, candy, cinnamon rolls, frosting, and butterscotch desserts. Serve these sweet treats using Caramel Extract at your Halloween party.  Frankly,  your friends will love them and they’re so easy!

Caramel Popcorn

2 cups brown sugar
1 cup butter
1/2 cup corn syrup or honey
1 tsp salt

Combine ingredients and boil 5 minutes.  Add 1 tsp Watkins Caramel Extract and 1 tsp baking soda.  Stir briskly, then pour over 6 quarts popped corn.  Mix thoroughly.  Bake for one hour at 200 degrees, stirring at 15 minute intervals.

Caramel Apple Dip

1 package (8 oz/227 g) cream cheese, softened
1/4 to 1/3 cup/60 to 80 mL brown sugar
1 tsp/5 mL Watkins Original Double-Strength Vanilla
1/2 tsp/2.5 mL Watkins Caramel Extract, 2 oz
Apples or pears, cored and sliced

Blend first four ingredients using electric mixer. This makes one cup, use as a dip for apple slices. To prevent apple slices from turning brown toss slices in a bowl of 1 quart water mixed with 1/4 lemon juice, drain and pat dry before serving.

Cinnamon Honey Snack Mix

4 cups corn cereal squares
2 cups mini pretzel twists
1 cup pecans or walnuts
1/3 cup butter
1/4 cup honey
1 tsp Watkins Cinnamon
1 tsp Watkins Vanilla
1 tsp Watkins Caramel Extract

Combine cereal, pretzels and nuts in a large bowl.  Melt butter in a small saucepan, over low heat; stir in honey, Cinnamon, Vanilla and Caramel extract.  Pour over cereal; toss to coat. Spread on a large cookie sheet.  Bake at 350 degrees for 15 minutes, stirring occasionally.  Spread on waxed paper and cool completely. 

Bon appetit!


Watkins Fabulous French Onion Soup

Thursday, October 18th, 2012


Ooh La La! Here’s a super simple recipe everyone will love; they’ll think you cooked all day!

5 medium onions
3 tbsp butter
1-1/2 quarts water
1/4 cup Watkins Beef Soup & Gravy
1 tbsp Watkins Onion Soup & Gravy
1/4 tsp Watkins Black Pepper 6 oz
Pinch of cayenne pepper
Pinch of Thyme
6 slices French bread
Butter or margarine
1 cup shredded cheese (Swiss or Cheddar)

Peel and thinly slice onions. Heat the 3 tbsp/45 ml butter in a heavy 3-quart/liter saucepan over low heat; add onions and cook slowly, stirring until golden in color, about 10 minutes. Gradually blend in water, soup bases, and seasonings. Bring to a boil; cover and simmer about 15 minutes. Meanwhile, toast one side of bread under broiler until golden brown. Butter untoasted side and sprinkle slices with 1/4 cup/60 ml cheese; broil until cheese is melted. To serve, place hot soup into oven-proof bowls or mugs; float French bread slices on top. Sprinkle with remaining cheese; broil until cheese is bubbly and brown.  Makes 6 servings.

Bon appetit!


Groovy Smoothie

Wednesday, October 3rd, 2012

Smoothies are groovy, they’re trendy, and far-out!  Besides that they give you a good amount of fruits and vegetables in one yummy drink.  Try to use the freshest organic ingredients from the garden or farmers’ market.

1. Buy fresh produce in season;  cut and freeze on a baking sheet, then transfer to a freezer bag or container.

2. Frozen bananas add thickness, without overpowering other flavors. Peel, slice, and freeze them.

3. Add liquid ingredients like milk, yogurt, water, or juice first. Then add solid ingredients like ice and fruit pieces.

Be creative; use different fruits, vegetables and liquid ingredients.  You can find more smoothie recipes than you can imagine at

Groovy Smoothie

For two smoothies you will need:

2 small bananas, broken into chunks (frozen works best)
1 cup frozen unsweetened strawberries
1 (8 ounce) container vanilla low-fat yogurt
3/4 cup milk or fruit juice

In a blender, combine liquid, bananas, frozen strawberries, and yogurt. Blend until smooth. Pour into glasses and enjoy, Mmm-Mmm….

Bon appetit!