Fat-Free 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 non-fat sour cream
- 1/2 tsp/2.5 mlWatkins Almond Extract
- 1/4 tsp/1.2 mlWatkins Vanilla
Combine Watkins Chocolate Dessert Mix, sugar, water and milk in a medium saucepan; mix well. Cook over medium heat until the 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 for 4 hours or overnight.
Serve with graham crackers or fruits.
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Homemade Root Beer Float
- 1-3/4 cup/425 ml sugar
- 2-1/4 cup/560 ml water
- 2 tbsp/30 ml Watkins Root Beer Extract
Root Beer Syrup:
Combine sugar and water in small saucepan; heat and stir until mixture starts to boil. Remove from heat and cool to room temperature; add Root Beer Flavour and mix thoroughly. Place in a well-sealed container and keep in the refrigerator.
Root Beer:
Place 1/3 cup/80 ml of the Root Beer Syrup into a glass. Add 5 fl oz/150 ml of club soda or sparkling water. Mix well. Add ice.
Note: This make a light coloured root beer. If desired, you can add liquid caramel colouring if desired and it's available in your area.
Root Beer Float:
Float a scoop of vanilla ice cream, ice milk or frozen yogurt in a frosted mug of root beer for a good old-fashioned soda fountain-style treat on a hot summer day!
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Tarragon-Mustard Potato
Salad
- 6 medium potatoes, peeled
- 2/3 cup/160 ml mayonnaise
- 3 tbsp/45 mL apple cider vinegar
- 1 tbsp/15 ml prepared mustard
- 2-1/2 tsp/12.5 mL Watkins Potato Salad Seasoning
- 1/2 tsp/2.5 mL Watkins Tarragon
- 3 green onions, sliced
Boil potatoes until just tender. Cool.
Meanwhile, combine remaining ingredients except green onions. When potatoes are cooled, cut into cubes; toss with dressing and onions.
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Grilled Steak and Vegetables
- 2 to 3 lbs/900 to 1360 g T-bone or other tender steak (about 1-1/2 inches/4 cm thick)
- Watkins Beef Grill Rub
Trim fat from steak. Sprinkle beef rub evenly over both sides of steak, pressing down firmly with hand or spatula. Let stand 30 minutes; grill 4 to 5 inches/10 to 13 cm from coals until done to your liking. Cut into serving pieces. (Makes 6 servings)
Tip: If desired, moisten meat with Watkins Original Grapeseed Oil before pressing the rub into it to help the dry rub stick.
- 8 oz/227 g fresh mushrooms
- 2 medium zucchini, cut into 1-inch/2.5 cm slices
- 1 red bell pepper, cut into 1-inch/2.5 cm slices
- 10 cherry tomatoes
- 1 tbsp/15 ml Watkins Garlic & Parsley Grapeseed Oil
- 1 tbsp/15 ml Watkins Italian Seasoning Blend
- 1 tsp/5 ml Watkins Seasoning Salt, Watkins Italian Pepper Blend to taste
- Grated Parmesan cheese
Toss first 7 ingredients together in a large bowl. Thread vegetables on metal skewers; grill until crisp-tender. Sprinkle with Parmesan cheese.
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Deviled Drumsticks
- 12 chicken drumsticks (about 2 lb/900 g)
- 1/4 cup/60 ml Watkins Grapeseed Oil
- 1-1/2 tsp/7.5 ml Watkins Grill Seasoning
- 1/4 tsp/1.2 ml Watkins Cayenne (Red) Pepper
- 1 can (15 oz/450 ml) tomato sauce
- 2 tbsp/30 ml reduced-sodium soy sauce
- 1 tbsp/15 ml sugar
- 1 tbsp/15 ml Watkins Onion Flakes
- 1 tsp/5 ml Watkins Dry Mustard
- 1/4 tsp/1.2 ml Watkins Cayenne Pepper
- 1/4 tsp/1.2 ml Watkins Garlic Powder
Rub drumsticks with a mixture of the oil, Grill Seasoning and Cayenne Pepper.
Build a medium fire in grill (or broil in oven broiler). Grill 4 inches/10 cm from heat, turning several times, 20 minutes.
Meanwhile, make Tomato Basting Sauce: Combine remaining ingredients in a large jar with a screw-on top; shake to blend. Brush drumsticks generously with Tomato Basting Sauce; grill 20 minutes longer or until well glazed.
Makes 6 servings.
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Clare's Taco Seasoning Mix
This recipe comes from valued Watkins
Customer, Clare Ross of Meaford ON.
It was
entered into Watkins Recipe Contest in April, 2007!
- 1 to 2 tsp/5 to 10 ml Watkins Seasoning Salt
- 1/2 tsp/2.5 ml Watkins Garlic Granules
- 2 tsp/10 ml Watkins Parsley
- 1 to 2 tbsp/15 to 30 ml Watkins Chili Powder
- 1 tsp/5 ml Watkins Cumin
- 1 tsp/5 ml Watkins Oregano
- 1/2 tsp/2.5 ml Watkins Red Pepper Flakes
- 2 tsp/10 ml corn starch
Combine all ingredients in a small bowl and mix well. Add to browned and drained ground beef.
Tip: You can make up a multiple batch, and store it - just remember to stir it well before measuring, as it tends to settle a bit. Use 1/4 to 1/3 cup/60 to 80 ml of mix per 1-1/2 lbs/680 g of ground beef.
Enjoy! 
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