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Blue Ribbon Chili Recipe
 2 lbs/900 g lean or extra lean ground beef
- 6 oz/170 mL (half bottle) Watkins Tropical Salsa
- 1 cup/250 mL ketchup
- 1/2 cup/125 mL milk
- 1/4 lb/227 g (1 stick) butter
- 1 tsp/5 mL (for more heat, increase to taste) Watkins Calypso Hot Pepper Sauce
- 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)
- 1 can (15 oz/420 g) hot chili beans
- 1 can (15 oz/420 g) light red kidney beans
- 5 tbsp/75 mL (more or less to taste) Watkins Chili Seasoning
- 1/2 tsp/2.5 mL Watkins Rosemary
- 1 can (15 oz/420 g) mushrooms
- 1/2 tsp/2.5 mL (optional, may be added as condiment later) Watkins Red Pepper Flakes
- Toppings for garnish (below)
Brown ground beef and drain well. In slow cooker on high heat (or pot on stove top over medium heat), combine browned meat, Tropical Salsa, ketchup, milk, butter, Calypso Sauce, tomato sauce, beans, chili seasoning, rosemary and mushrooms. Cook for two hours (stovetop: 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.
Make available: shredded cheddar cheese, diced onions, diced green peppers, sour cream, red pepper flakes and saltine crackers for guests to garnish as desired.
Makes ??? servings
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Confetti Corn Bread
 1 package (14 oz/397 g) corn bread mix
- 1 tsp/5 mL Watkins Onion Flakes
- 1 tsp/5 mL Watkins Parsley
- 1/2 tsp/2.5 mL Watkins Chili Powder
- 1/4 tsp/1.2 mL Watkins Thyme
- 2 eggs, slightly beaten
- 1 cup/250 mL water
- 2 tbsp/30 mL diced pimento
- 2 tbsp/30 mL diced canned green chiles
Preheat oven to 400 F/200 C. In large bowl, combine first five ingredients. In small mixing bowl, combine remaining ingredients; add all at once to dry ingredients, stirring just until moistened. Turn batter into an 8-inch/20-cm baking dish coated with Watkins Cooking Spray. Bake 20 to 25 minutes, or until golden brown. Cool and cut into squares.
Makes 9 servings.
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Salsa Sour Cream Bacon Bundles
 1 cup/250 mL sour cream
- 3 tbsp/45 mL Watkins Salsa & Sour Cream Snack & Dip Seasoning
- 8 slices bread (white or pumpernickel)
- 8 slices center cut bacon (not thick cut)
- 1/4 cup/60mL sliced green onions
- 1/4 cup/60mL diced red bell pepper
Mix sour cream and Snack & Dip Seasoning and refrigerate at least one hour to enhance flavor. Trim crust off of bread, keeping the bread a square shape. Combine green onions and red pepper with dip mixture and spread on bread. Bring together two opposite corners of the bread and wrap bacon around middle, securing the bundle with a toothpick. Bake at 425 F/220 C for 6 to 8 minutes or until bread is toasted and bacon begins to crisp.
Makes 8 servings.
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Miniature Walnut Tarts
Pastry:
- Watkins Cooking Spray
- 1/2 cup/125 mL butter or margarine, softened
- 1 package (3 oz/85 g) cream cheese, softened
- 1 tbsp/15 mL sugar
- 1-1/3 cups/330 mL all-purpose flour
- 1/4 tsp/1.2 mL Watkins Nutmeg
- Pinch salt
Filling:
- 2 eggs
- 1/2 cup/125 mL sugar
- 1/2 cup/125 mL dark corn syrup
- 1 tbsp/15 mL butter or margarine, melted
- 1 tsp/5 mL Watkins Vanilla
- 1/2 tsp/2.5 mL Watkins Vanilla Nut Extract
- 1 cup/250 mL finely chopped walnuts
To Make Pastry:
Spray miniature muffin cups with Watkins Cooking Spray. Combine butter, cream cheese, and sugar in large bowl; stir until well blended. Add flour and salt; stir until thoroughly combined. Roll dough into 24 1-inch/25-mm balls. Press evenly into bottom and up sides of muffin cups. Dough on sides should extend a little above muffin cups to prevent filling from running over during baking. Refrigerate until needed.
To Make Filling:
Beat eggs slightly in medium bowl. Stir in sugar, corn syrup, butter and extracts; mix well. Stir in walnuts. Spoon about 1 tbsp/15 ml mixture into each pastry-lined cup. Bake at 350 F/180 C. for 15 to 25 minutes or until lightly browned. Cool in pans 5 minutes. Remove; cool completely on wire rack. If desired, can be sprinkled with powdered sugar. Store in tightly covered container.
Makes 2 dozen, 1 per serving.
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Italian Cream Cake
Cake:
- 5 eggs
- 1/2 cup/125 mL butter or margarine, softened
- 1/2 cup/125 mL vegetable shortening
- 2 cups/500 mL sugar
- 1 tsp/5 mL baking soda
- 1 cup/250 mL buttermilk
- 2 cups/500 mL all-purpose flour, sifted twice
- 1 cup/250 mL coconut
- 1 cup/250 mL chopped nuts
- 1 tsp/5 mL Watkins Vanilla
- 1 tsp/5 mL Watkins Coconut Extract
Cream Cheese Frosting:
- 1 package (8 oz/227 g) cream cheese, softened
- 1/2 cup/125 mL butter or margarine, softened
- 1 package (16 oz/454 g) powdered sugar
- 1 tsp/5 mL Watkins Almond Extract
To Prepare Cake:
Separate eggs and beat egg whites until stiff; set aside. Cream butter, shortening, and sugar. Add egg yolks, one at a time, beating well after each addition. Dissolve soda in buttermilk; add alternately with flour. Beat well; add coconut, nuts and extracts. Fold in stiffly beaten egg whites. Pour into 3 bottom-greased and floured 9-inch cake pans, using 2 cups batter for each pan. Bake at 350 F/180 C for 25 minutes.
To Prepare Cream Cheese Frosting:
Combine ingredients and beat well. Spread between layers and on top of cooled cake; refrigerate.
Makes 16 servings.
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