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Fresh Fruit Tart
 Pastry dough for 10-inch/25-cm pie
- 1 package (8 oz/227 g) reduced-calorie cream cheese
- 1/4 to 1/3 cup/60 to 80 mL sugar, to taste
- 1-1/2 tsp/7.5 mL Watkins Vanilla Extract
- 2 peaches or nectarines, thinly sliced
- 2 kiwi fruit, peeled, sliced and halved
- 1 cup/250 mL fresh blueberries
- 2 tbsp/30 mL honey
- 1/2 tsp/2.5 mL Watkins Orange Extract
- 1/2 to 1 tsp/2.5 to 5 mL water
Preheat oven to 450ºF/235ºC. Prepare dough and press onto bottom and up sides of a 10-inch/25-cm tart pan with removable bottom. Trim edges if necessary. Prick crust with fork. Bake for 9 to 11 minutes or until lightly browned. Remove from oven and cool completely. In small bowl, combine cream cheese, sugar and vanilla; mix well. Spread evenly in cooked tart shell. (At this point, tart may be covered and refrigerated overnight.) In large bowl, combine fruit; carefully spoon over filling. In small bowl, combine honey, orange extract and enough water to make a glaze. Brush glaze over fruit. Store in refrigerator. Remove sides of pan before serving.
Makes 10 servings.
Tip: Vary the fruits by using whatever is on hand or in season in your area.
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 Spiced Grilled Chicken Breasts
- 2-1/2 to 3 tbsp/40 to 45 mL fresh lemon juice
- 1/2 tsp/2.5 mL Watkins Garlic
Flakes
- 1/2 tsp/2.5 mL Watkins Curry
Powder
- 1/4 tsp/1.2 mL Watkins
Cinnamon
- 1/8 tsp/0.6 mL Watkins Black
Pepper
- Freshly ground, to taste Watkins
Sea Salt
- 4 skinless, boneless chicken breast halves
Combine lemon juice with all ingredients except chicken; mix well. Add chicken and turn to coat all sides. Allow to marinate at room temperature for 15 minutes. Grill or broil chicken 5 minutes per side, or until cooked through.
Makes 4 servings.
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Barbecued Ribs with Fiesta Barbecue Sauce
- 2 racks (6.5 pounds/3 kg) pork spareribs,
cut into 2-rib portions
- 1/2 cup/125 ml cider vinegar
- 2 tbsp/30 ml Watkins Original Barbecue Sauce Concentrate, or Watkins Mesquite Barbecue Sauce Concentrate
 2 tbsp/30 ml Watkins Onion Granules
- 2 tsp/10 ml Watkins Garlic Granules
- 2 tsp/10 ml Watkins Black Pepper
- 1 tsp/5 ml salt, or as desired
- Water
Fiesta Barbecue Sauce:
- 2/3 cup/160 mL ketchup
- 1/3 cup/80 mL Watkins Original
or Mesquite Barbecue Sauce Concentrate
- 3 tbsp/45 mL lime juice
- 1 tsp/5 mL Watkins Garlic
Granules
- 1 tsp/5 mL Watkins
Cilantro
- 1/2 tsp/2.5 ml, more or less as desired,
Watkins Cayenne Pepper
Combine first seven ingredients in large kettle or Dutch oven; cover with water. Bring to a boil; reduce heat, cover and simmer for 1-1/2 hours; drain. (Can be made ahead to this point. Cool, cover and refrigerate until 1 hour before broiling or grilling.) Combine Fiesta Barbecue Sauce ingredients in a small bowl and have ready to baste meat. Arrange ribs on grill or broiler rack.
To grill: Grill ribs 10 minutes, turning once. Baste with barbecue sauce; grill 5 minutes. Turn and baste again with sauce; grill 5 minutes more.
To broil: Broil ribs about 7 to 9 inches from heat for 20 minutes or until heated through, brushing with barbecue sauce occasionally and turning once.
Serve any remaining barbecue sauce with ribs.
Makes 8 servings.
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 Chai Mocha
Cooler
- 3/4 cup/180 ml Watkins Chai
Latte, prepared
- 2 cups/500 ml chocolate ice cream
- 1 tsp/5 ml Watkins Vanilla
Extract
- 1/2 tsp/2.5 ml Watkins
Cinnamon
- Crushed ice, if desired
Place Chai Latte, ice cream, vanilla and cinnamon in a blender. Process until smooth. Serve over crushed ice or top with whipped cream. Makes 2 servings.
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