Simple Shortbreads
 3/4 cup/175 mL butter, softened
- 1/2 cup/125 mL powdered sugar
- 2 tsp/10 mL Watkins Vanilla Extract
- 1 tsp/5 mL Watkins Almond Extract, or extract of your choice
- 1/4 cup/60 mL cornstarch
- 1-1/2 cups/375 mL all-purpose flour
Using an electric mixer, whip butter until fluffy. Stir in powdered sugar, extracts, cornstarch and flour. Beat on low for one minute then on high for 3 to 4 minutes.
On a lightly floured surface, roll dough to 3/8-inch/9-mm thickness. Cut out with favourite 2-inch/5-cm cookie cutters. Place 2-inches/5-cm apart on an ungreased cookie sheet. Bake at 375 F/190 C for 12 to 15 minutes until the edges start to brown.
Makes 2 dozen.
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Blue Ribbon Chili
 2 lbs/900 g lean or extra lean ground beef
- 6 oz/170 mL (half bottle) Watkins Tropical Salsa
- 1 cup/250 mL ketchup
- 1 tsp/5 mL Watkins Calypso Hot Pepper Sauce (for more heat, increase to taste)
- 2 cans (15 oz/420 g each) tomato sauce with chunky vegetables (or substitute one can w/green peppers and onions for one of the chunky vegetables)
- 1 can (15 oz/420 g) hot chili beans
- 1 can (15 oz/420 g) light red kidney beans
- 5 tbsp/75 mL Watkins Chili Seasoning (more or less to taste)
- 1/2 tsp/2.5 mL Watkins Rosemary
- 1 can (15 oz/420 g) mushrooms
- 1/2 tsp/2.5 mL Watkins Red Pepper Flakes (optional, may be added as condiment later)
- Toppings for garnish
Brown ground beef and drain well. In a medium pot on medium heat, combine browned meat, Tropical Salsa, ketchup, Calypso Sauce, tomato sauce, beans, Chili Seasoning, Rosemary and mushrooms. Cook for two hours (stove-top: bring to boil and simmer for 1 hour). Add Red Pepper Flakes (if desired) and simmer for at least 1 more hour. Cool and refrigerate overnight. Reheat and serve.
Garnish with: shredded cheddar cheese, diced onions, diced green peppers, sour cream, red pepper flakes and saltine crackers.
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Irish Cream Cheesecake
Crust:
 1-1/2 cups/375 mL graham cracker crumbs
- 3/4 cup/180 mL finely chopped nuts (or 3/4 cup chocolate cookie crumbs)
- 1/2 cup/125 mL margarine, softened
- 1/3 cup/80 mL granulated sugar
- 10 inch/25-cm springform pan
Mix all ingredients together until mixture forms soft crumbs. Transfer crumbs to a springform pan and press to form the crust. Press crumb mixture to the sides of the pan to form a 1 inch high crust.
Cheesecake
Ingredients:
- (5) 8 oz/227 g packages cream cheese
- 1-1/4 cups/310 mL granulated sugar
- 2-1/2 tsp/12.5 mL Watkins Irish Cream Extract
- 5 eggs
Mix all ingredients until well blended. Pour mixture into graham cracker crust. Bake at 350 degrees for 55 minutes or until center is almost set. Cool and refrigerate 3 hours or overnight.
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Six Onion Meatballs
- 3/4 cup/180 mL bread crumbs
- 1/3 cup/80 mL Watkins Six Onion Soup Base
- 3/4 cup/180 mL milk
- 2 eggs
- 1 tsp/5 mL Watkins Garlic Salt
- 1/2 tsp/2.5 mL Watkins Black Pepper
- 2 lb/900 g lean ground beef
- 1/4 cup/60 mL flour
- 2 tbsp/30 mL Watkins Mushroom Soup Base
- 1/3 cup/80 mL Watkins Six Onion Soup Base
- 2 cups/500 mL water
- 1 cup/250 mL half & half
In large bowl, combine bread crumbs, soup mix, eggs, salt and seasoning. Mix well. Add ground beef. Blend well, cover and refrigerate for 30 minutes. Form meatballs about 1-1/2 inches/40 mm in diameter. In a non-stick skillet, brown meatballs on all sides until cooked through. Remove meatballs from skillet and set aside.
Combine flour, soup bases and water in a separate container; blend well and add to skillet. Add half & half. Stir on medium heat until thick and bubbly. Return meatballs to skillet. Simmer meatballs and sauce for 10 minutes. Serve as an appetizer or as a main dish over pasta or rice.
Makes approximately 50 meatballs.
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Cheesy Ham and Potato
Bake
- 1-1/2 cups/375 mL mayonnaise-type salad dressing
- 1 cup/250 mL milk
- 1/4 cup/60 mL Watkins Gourmet Six Onion Soup
- 1/4 tsp/1.2 mL Watkins Pepper
- 1 (2 lb/900 g) bag of frozen hash browns
- 2 cups/500 mL chopped ham (about 10 oz/300 g)
- 3 cups/750 mL shredded cheese (such as Marble Jack)
- 1/2 cup/125 mL bread crumbs
- 2 tbsp/30 mL melted butter
- Watkins Cooking Spray
Combine first four ingredients in a large bowl. Stir in hash browns, ham and cheese. Place mixture in 13x9"/33x23-cm pan sprayed with Watkins Cooking Spray. Mix crumbs and butter. Sprinkle over top. Bake at 350°F/180°C for 1 hour, or until browned and bubbly.
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Watkins Famous Cheese Ball
Recipe
 8 oz/227 g cream cheese (low fat if preferred)
- 1-1/2 tbsp/22 mL Watkins Six Onion Soup Base
- Approx. 2 tbsp/30 mL of your choice: Watkins Omelet & Souffle Seasoning, Watkins Garlic & Dill Snack & Dip Mix or Watkins Parsley mixed with sesame seeds - to roll cheese ball in.
Let cream cheese set out and soften. Add Six Onion Soup Base to cream cheese and mix thoroughly. Roll into a ball and coat with preferred coating. Refrigerate. Serve with crackers.
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