Cinnamon and Spice Cookies
 2 cups/500 mL all-purpose flour
- 1-1/2 tsp/7.5 mL baking soda
- 1 tsp/5 mL Watkins Cinnamon
- 1/2 tsp/2.5 mL Watkins Organic Nutmeg
- 1/2 tsp/2.5 mL salt
- 1-1/2 cups/375 mL sugar
- 12 tbsp/180 mL butter (1-1/2 sticks/3/4 cup), softened
- 1 egg
- 1/2 tsp/2.5 mL Watkins Original Double Strength Vanilla Extract
- 1/4 cup/60 mL molasses
Preheat oven to 350F/180C. In a medium bowl whisk flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl set aside 1/2 cup/125 mL sugar.
With an electric mixer beat butter, remaining sugar, egg, vanilla, and molasses until well blended. Combine with dry ingredients until dough forms. Roll dough into 1 inch/2.5 cm balls and dip in 1/2 cup/125 mL reserved sugar.
Arrange on a baking sheet, about 3-inches/7.5-cm apart. Bake for 10 to 15 minutes. Makes 3 dozen.
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Chocolate Almond Pudding Dip
 1/4 cup/60 mL Watkins Chocolate Dessert Mix
- 1/4 cup/60 mL sugar
- 1/4 cup/60 mL water
- 1 cup/250 mL skim milk
- 1/2 cup/125 mL sour cream
- 1/2 tsp/2.5 mL Watkins Almond Extract
- 1/4 tsp/1.2 mL 60 mL Watkins Original Double Strength Vanilla
Combine dessert mix, sugar, water and milk in a medium saucepan; mix well. Cook over medium heat until pudding begins to boil and thicken. Pour hot pudding into a bowl. Let cool slightly; stir in sour cream along with extracts; mix well. Cover surface with plastic wrap and refrigerate 4 hours or overnight. Serve with graham crackers or fruit.
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Mandarin Orange Fruit Pizza
Crust:- 1 2/3 cups/400 mL flour
- 1 tbsp/15 mL sugar
 1 tbsp/15 mL Watkins Mandarin Orange Fruit Dip Mix
- 3/4 cup/180 mL butter
- 1 egg, slightly beaten
- 1 tbsp/15 mL milk
Filling:- 1 cup/250 mL vanilla baking chips
- 2 tbsp/30 mL heavy whipping cream
- 4 oz/113 g cream cheese, softened
- 1/4 tsp/1.2 mL Watkins All-Natural Pure Orange Extract
- 3 tbsp/45 mL Watkins Mandarin Orange Fruit Dip Mix
Crust: Combine dry ingredients. Cut in butter, stir in egg and mix just until moistened. Shape into a ball, roll out to about 1/4-inch/6-mm thickness. Press in pizza pan. Bake at 400F/200C for approximately 15 minutes or until lightly browned. Cool. Makes one 12 inch/30 cm round or ten 3.5 inch/9 cm rounds.
Filling: Melt chips and cream in microwave oven on high 30 seconds. Stir well and cook for an additional 30 seconds or until chips are melted. Beat in cream cheese, extract and dip mix. Spread on cooled crust.
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Chicken Chow Mein
From Watkins Jiffy Dinner Cookbook, 1990
- Watkins Cooking Spray
- 2 boneless chicken breast halves, skinned and cut into 3/8 inch/1-cm cubes
- 1 cup/250 mL chopped onion
- 1 cup/250 mL sliced celery
- 1/2 cup/125 mL chopped green pepper
- 1 package (16 oz/480 g) frozen oriental-style vegetables, thawed and drained
- 2 tbsp/30 mL reduced sodium soy sauce, or to taste
- 1 tbsp/15 mL Watkins Chicken Soup Base, or to taste
- 1-1/2 tsp/7.5 mL Watkins Chicken Seasoning
- 1/2 tsp/2.5 mL Watkins Chili Powder
- 1/2 tsp/2.5 mL Watkins Onion Powder
- 1/4 tsp/1.2 mL Watkins Ginger
- 1/8 tsp/.6 mL Watkins Black Pepper
- 1-1/2 tbsp/45 mL cornstarch
- 1-1/2 cups/375 mL water
- Soy sauce (optional)
Coat a large skillet with cooking spray; heat. Add chicken cubes; cook 5 minutes. Stir in onion, celery and green pepper; cook stirring constantly, 5 minutes, until vegetables are tender. Stir in oriental vegetables and next 7 ingredients; cook 1 minute. Combine cornstarch and water; add to skillet; continue to cook, stirring constantly, until thickened and bubbly. Serve over rice with additional soy sauce, if desired.
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Fettucini
From Watkins Jiffy Dinner Cookbook, 1990
- 2 cups sliced mushrooms
- 1 cup/250 mL boiling water
- 2 tbsp/30 mL Watkins Chicken Soup Base
- 1 tsp/5 mL Watkins Parsley
- 1/2 tsp/2.5 mL Watkins Basil
- 1/2 tsp/2.5 mL Watkins Garlic Powder
- 1/8 tsp/.6 mL Watkins Black Pepper, or to taste
- 1/2 cup/125 mL evaporated skim milk
- 2-2/3 cups/680 mL cooked fettucini, drained
- 2 medium eggs, beaten
- 1/4 cup/60 mL grated Parmesan cheese, or to taste
Cook mushrooms in nonstick saucepan until wilted; add water, chicken soup base, parsley, basil, garlic powder, black pepper, milk and fettucini; reduce heat. Stir in eggs and cook for 3 minutes longer. Remove from pan to serving bowl; toss with Parmesan cheese and serve at once. Pass with additional Parmesan, if desired.
Makes 4 servings.
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