Archive for December, 2014

Watkins Pumpkin Dip

Sunday, December 21st, 2014

pumpkin dipWhat tastes like pumpkin cheesecake but is a whole lot easier?  Right, Watkins Pumpkin Dip!

Serve Pumpkin Dip with a tray of gingersnaps, vanilla wafers, toasted bagels, graham crackers or fresh fruit.



Watkins Pumpkin Dip

2 8 ounce packages cream cheese

1 15 ounce can 100% pure pumpkin

2 cups granulated sugar

1 teaspoon Watkins Ground Cinnamon

1 teaspoon Watkins Ground Ginger


1/2 Tablespoon Watkins Pumpkin Spice

Beat cream cheese and pumpkin in a large bowl until smooth.  Add sugar and spices, mix thoroughly.  Cover and refrigerate for an hour.

Bon appetit!


Watkins Grilled Vegetables

Tuesday, December 16th, 2014

Watkins all-natural grapeseed oil is lower in saturated fat and higher in unsaturated fats than nearly all other oils. One of the only oils shown to lower LDL (“bad”) cholesterol and increase HDL (“good”) cholesterol, this antioxidant-rich blend is healthy and stable. Its high smoke point makes it perfect for grilling or sautéing.

Watkins Grilled Vegetablesgarlic parsley grapeseed oil

8 oz fresh whole mushrooms

2 medium zucchini, cut into 1-inch slices

1 red bell pepper, cut into 1-inch slices

10 cherry tomatoes

1 1/2 tbsp Watkins Garlic & Parsley Grapeseed Oil

1 tbsp Watkins Italian Seasoning

1 tsp seasoning salt

1 tsp Watkins Black Pepper to taste

Grated Parmesan cheese to taste

Toss first 7 ingredients together in a large bowl. Thread vegetables on metal skewers; grill until crisp and tender or bake in a 425 degree F oven for 30 minutes. Sprinkle with Parmesan cheese.

Bon appetit!


Watkins Best Sugar Cookies

Sunday, December 7th, 2014

It’s National Cookie Cutter Week – There’s nothing as fun as baking and decorating cookies! Buy a new cookie cutter and bake homemade sugar cookies – have some cookie decorating fun with your kids or grand kids  –  sit down with a cup of hot tea or coffee, a plate of fresh cookies, and eat them all with no guilt.

Watkins Best Sugar Cookiescookie cutters

1 cup butter, softened

1 cup confectioners’ sugar

1 egg

1 1/2 teaspoons Watkins Almond Extract

1 teaspoon Watkins Original Double Strength Vanilla or Clear Vanilla

2 1/2 cups all-purpose flour

1 teaspoon salt


6 tablespoons butter, softened

3 cups confectioners’ sugar

1 teaspoon Watkins Original Vanilla or Clear Vanilla

2 to 4 tablespoons 2% milk

food coloring of your choice

Optional colored sugar, edible glitter, nonpareils

In a large bowl, cream butter and confectioners’ sugar until light and fluffy.  Beat in egg and extracts.  Combine flour and salt; add to creamed mixture and mix well.  Chill for 1 – 2 hours.

On a lightly floured surface, roll dough to 1/8 inch thickness.  Cut with 2 1/2 inch flour-dipped cookie cutters.  Place on greased baking sheets.  Bake at 375 degrees for 7 – 9 minutes or until lightly browned.  Remove to wire racks to cool.

Bon appetit,


Watkins Mashed Sweet Potatoes

Thursday, December 4th, 2014

spicesJust in time for the holidays – these sweet potatoes are sweetened with brown sugar and Watkins spices, they go great with any meal.





Mashed Sweet Potatoes

2 to 4 Tablespoons milk or light cream

4 or 5 medium sweet potatoes

4 Tablespoons butter, softened

3 Tablespoons brown sugar

1/2 teaspoon salt (optional)

1/8 teaspoon Watkins Ground Cinnamon

1/8 teaspoon Watkins Ground Nutmeg

1/8 teaspoon Watkins Ground Cloves

Peel sweet potatoes and cut into chunks, put in a saucepan with enough water to cover.  Bring the potatoes to a boil, reduce heat and boil for about 25 minutes, or until very tender.  Drain then transfer potatoes to a large bowl.

Add the butter, brown sugar, salt and spices to the potatoes.  Mash with a hand masher; add 2 tablespoons of milk, mash more until blended.  Add more milk to desired consistency.  Serves 4 to 6.

Bon appetit!