• 4 Cornish game hens, thawed
• 2 fresh lemons or limes
• Watkins Chicken Seasoning
• Watkins Onion Granules
• Watkins Basil
• Watkins Garlic Granules
• Watkins Rosemary
• Watkins Black Pepper

Wash hens and remove all skin and fat.* Flatten hens by whacking breast bone to break. Arrange hens on broiler pan (they may also be grilled). Squeeze lemon or lime juice over hens and season with remaining ingredients. Broil close to heat for 10–12 minutes. Turn over and broil 12–15 minutes more, or until juices run clear. Makes 8 servings, 1/2 hen each.

*(Kitchen note: We tried this recipe with skin on as well as off. The birds were just as succulent and flavorful without the skins as with, so if you do not wish to eat the skin, we recommend cooking them without it to avoid removing most of the seasonings.)

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• 1 can (12 oz/340 g) frozen apple juice concentrate, thawed
• 1/3 cup/80 mL Vanilla Dessert Mix
• 2 tsp/10 mL Apple Bake Seasoning
• 1/4 tsp/1.2 mL salt
• 2 tbsp/30 mL butter or margarine
• 5 to 6 large Golden Delicious apples, peeled, cored and sliced
• One 9-inch/23-cm baked pastry pie shell

In large heavy saucepan or Dutch oven, combine apple juice, Vanilla Dessert Mix, Apple Bake Seasoning, salt, and butter; mix well. Add apples and cook over medium heat, stirring occasionally, until mixture begins to bubble. Cook, stirring occasionally, until apples slices are fork-tender. Let cool in pan about 30 minutes before spooning into baked pastry shell. Chill until serving time.

Makes 10 servings.

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Crust:

• 3/4 cup/175 ml butter, softened
• 1-1/2 cups/375 ml flour
• 1/3 cup/80 ml powdered icing sugar
• 1/4 tsp/1.2 ml salt

Cream Cheese Layer:

• 6 oz/170 g softened cream cheese
• 2 tsp/10 ml Watkins Vanilla Extract
• 2 tbsp/30 ml Watkins Mandarin Orange Fruit Dip Mix
• 2 tbsp/30 ml soft butter
• 2 tbsp/30 ml milk

Top Layer:

• 5 oz/142 g marshmallows (1/2 bag)
• 1/2 cup/125 ml milk
• 3 tbsp/45 ml Watkins Mandarin Orange Fruit Dip Mix
• 3/4 cup/175 ml whipping cream
• 1 can mandarin orange slices (drained)

Preheat oven to 350 F/180 C.  Mix crust ingredients together until a soft dough forms.  Press in bottom of a 10-inch/25-cm pie or tart pan and prick well with a fork.  Bake at 350 F/180 C for 15 to 20 minutes or until lightly browned.  Remove from oven and cool.

Beat cream cheese, vanilla, dip mix, butter and milk together until smooth.  Spread over bottom of pie crust. 

Melt marshmallows and milk in a saucepan over medium heat.  Let cool.  When cool, stir in the dip mix. 

Whip cream until soft peaks form.  Fold into cooled marshmallow mixture. 

Pour half of mixture over cream cheese layer.  Place mandarin orange slices over marshmallow mixture.  Pour the rest of the marshmallow mixture over the oranges.

Refrigerate until ready to serve.

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Mother's Old-Fashioned
Oatmeal Cookies
This recipe comes from Watkins Classic Vanilla Cookbook, 2005 - Article #09453

• 1 cup/250 ml (2 sticks) butter, softened
• 1 cup/250 ml granulated sugar
• 1 cup/250 ml packed light brown sugar
• 2 eggs, at room temperature
• 2 tsp/10 ml Watkins Vanilla Extract
• 1-1/4 cups/310 ml all-purpose flour
• 1 tsp/5 ml salt
• 1 tsp/5 ml baking soda
• 1 tsp/5 ml Watkins Ground Cinnamon
• 1/2 tsp/2.5 ml Watkins Ground Cloves
• 1/2 tsp/2.5 ml Watkins Allspice
• 3 cups/750 ml old-fashioned rolled oats
• 3/4 cup/180 ml chopped pecans
• Powdered icing sugar (optional)

Preheat oven to 350 F/180 C.  Lightly grease cookie sheets.  Combine butter, sugars, eggs and vanilla in large bowl; beat until fluffy.  Combine flour, salt, baking soda, cinnamon, cloves and allspice in a medium bowl; beat into butter mixture until blended.  Stir in oats and pecans.  Drop by teaspoonfuls onto prepared cookie sheets.

Bake for 10 to 15 minutes.  Cool briefly on cookie sheets; remove to wire racks to cool completely.  Dust with powdered sugar, if desired.

Makes 6 dozen cookies.

If preferred, substitute pecans with raisins, dried cranberries, chopped dates or even chopped apples.