Archive for January, 2016

Fuller Brush All Around Floor Cleaning Set!

Thursday, January 28th, 2016

fuller mop

Save on the all around floor cleaning set… not only does it clean your floors… it disinfects them too! Perfect for flu season and 50% OFF through Friday!

Order Fuller Brush Specials here!

Thank you for shopping with us,

Terry and Doug

(626) 536-3654

$1.00 OFF Watkins Soup and Gravy Bases in January

Friday, January 22nd, 2016

ChickenSoupWhip up delicious stocks, gravies and sauces without hassle. Real beef, chicken, mushrooms and other wholesome ingredients provide homemade flavor without expensive canned soups and overly-salty bouillon cubes.

 

 

Oyster Cracker Munchies

1/4 cup Watkins Original Grapeseed Oil

4 tsp Watkins Chicken Soup and Gravy Base

1 package (10 to 12 ounce) oyster crackers

Mix oil and Watkins Soup Base; pour over crackers and stir until well coated.  Spread in shallow baking pan and bake at 375 degrees for 5 to 6 minutes (or microwave 3 minutes).  Stir once or twice during baking.  Cool and serve.  Makes 10 servings.

Let’s get cooking with Watkins!  Just use the products yourself, then share the story of the great Watkins products and business…that’s the recipe for sweet success!

Bon appetit!

Terry

(626)536-3654

10% off Watkins Garlic & Dill Snack and Dip Seasoning in January

Thursday, January 14th, 2016

Turn “ordinary” into “extraordinary” with our versatile Gourmet Snack and Dip Seasonings. Just mix with regular or low fat sour cream, pureed Garlic Dill Snack Dip Seasoningcottage cheese or plain yogurt to create delicious dips and spreads for everything from crackers to crudites.

Mix Watkins Garlic & Dill Snack and Dip Seasoning with cream cheese for flavorful spreads for roll-ups, cheese balls and canapés.

Use it to make snack crackers, on roasts, baked potatoes, chicken and in casseroles.

Try it on garlic bread, for croutons and on spaghetti.

Let’s get cooking with Watkins!  Just use the products yourself, then share the story of the great Watkins products and business… that’s the recipe for sweet success!

Bon appetit!

Terry

(626)536-3654

Happy Unbirthday!

Wednesday, January 6th, 2016

Is today your unbirthday? It’s my unbirthday too! Here’s one more way to save on your Fuller Brush and Watkins purchases – call or email big it's my birthdayus, terry@simplyappetizing.com, and tell us the month and day of your birthday; you’ll get a 10% off coupon (valid on telephone orders only) emailed to you that month! Celebrate with a Watkins Lazy Daisy Cake.

Watkins Lazy Daisy Cake

4 whole eggs

2 cups sugar

2 cups flour

2 teaspoons Baking Powder

1 teaspoon salt

2 teaspoons Watkins Pure Vanilla

2 Tablespoons butter

Beat eggs until foamy, gradually adding sugar and vanilla. Meanwhile, heat milk and butter until butter is melted. Sift together flour, baking powder and salt. Gradually add flour mixture, mixing ONLY until mixed in. Then add the warm milk mixture, mixing ONLY until incorporated (the less you beat this after the flour is added, the lighter the cake will be). Bake at 350 degrees in a 9 x 13″ pan sprayed with Cooking Spray for 30 minutes or until done. Cool slightly as you prepare the broiled icing.

1 cup brown sugar

1/2 cups milk

5 Tablespoons butter

1 1/2 cup ground walnuts

To make the icing, in a small sauce pan, heat together the brown sugar, milk, butter and walnuts on MEDIUM-LOW heat, stirring constantly until at a full boil. Pour over the top of the cake, and slide the cake under the broiler (on the middle oven rack), watching carefully until the icing bubbles all over the cake. It is very important to bring the icing to a full boil and to make sure it completely bubbles (without burning) under the broiler. This will prevent the icing from being a liquid, gooey mess and instead will give a thick, almost candy-like texture.

Remove, cool, and stand out of the way while everyone demolishes it!

Let’s get cooking with Watkins!  Join our team HERE, just use the products yourself, then share the story of the great Watkins products and business… that’s the recipe for sweet success!

Bon appetit!

Terry

(626)536-3654