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Baked Caramel Corn

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1 cup Butter
2 cups Brown Sugar
1/2 cup Corn Syrup
1 teaspoon Salt
1/2 teaspoon Baking Soda
1 teaspoon Watkins Vanilla
6 quarts Popped Popcorn, unpopped kernels removed

Melt butter; stir in brown sugar, cornsyrup and salt. Bring to a boil, stirring constantly, then boil, without stirring for 5 minutes. Remove from heat, stir in soda and vanilla. Gradually pour over corn, mix well. Turn into two large, shallow baking pans. Bake at 250 degrees F for 1 hour, stir every 15 minutes. Remove from oven, cool completly. Break apart and store in tightly covered containers. ___________________________________________________________________________

Eleisia Whitney is a Watkins Home Business owner. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter, “Around the Kitchen Table,” that brings you recipes, cooking and health tips, and contests for free Watkins products. Read the current issue at http://www.everydaynecessities.com/oct15-06newsletter.htm.
Visit her at http://www.everydaynecessities.com/ and
http://www.WatkinsOnline.com/eleisiawhitney

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Hot Spiced Cider

Hot Spiced Cider is the perfect fall or winter drink. A steaming mug of delicious spiced cider will warm the kids after a chilly evening of “trick or treating.” The spices and cider brewing fill your home with the aroma of cinnamon, orange and allspice.

Hot Spiced Cider

6 cups fresh apple cider
1/4 cup pure maple syrup
2 cinnamon sticks, broken into pieces
6 Watkins Whole Cloves
6 whole allspice
6 strips orange peel
6 strips lemon peel

Pour the apple cider and maple syrup into a large stainless steel saucepan. Place the cinnamon sticks, cloves, allspice, orange peel and lemon peel in the center of a clean square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.

Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.

Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving.

Watkins Cider Brew, a blend of spices and dried orange peel, make hot spiced cider simple to brew. Just pour hot cider over cider brew spices; let steep for 5 minutes. Strain and enjoy.

Cider Brew is one of our Holiday Gift and Entertaining Products.

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Eleisia Whitney has a Watkins Home Business. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter, “Around the Kitchen Table,” that brings you recipes, cooking and health tips, and contests for free Watkins products. Read the current issue at http://www.everydaynecessities.com/oct15-06newsletter.htm.
Visit her at http://www.everydaynecessities.com/ and
http://www.WatkinsOnline.com/eleisiawhitney

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Peanut Butter Play Dough

Peanut Butter Play Dough�

At the age of two my son, Will, would “play” with play dough. More often than not, I would see him with yellow on his teeth or have to scrape the red play dough off the roof of his mouth. I had to find a better and safer way for him to play with play dough with his older sister.�

My mom had given me a book that she had used when I was little called Feed Me I’m Yours by Vicki Lansky. In there I found a great recipe for play dough that could be eaten. I was so excited to find something I would not have to scrape out of my son’s mouth.�

#2 Play Dough A La Peanut Butter:�

Mix:�

1 jar of peanut butter (18 oz.)�

6 TBSP honey�

non-fat dry milk or milk plus flour to the right consistency�

(Optional: cocoa for chocolate flavor.)�

� This was great. I made the recipe and let my two children (at the time) enjoy playing and eating their Peanut Butter play dough. I gave them cookie cutters, dull plastic knives, and rolling pins and let them have some fun. Occassionally I would give them some raisins, coconut, and chocolate morsels to decorate their edible creations which they ate when they were finished.�

Both Will, age 2 years, and Penelope, age 4 years, loved to play and eat. They felt grown up by being able to use dull plastic knives and free to eat if they would like. This was the perfect solution to my son’s desire to eat all play dough.�

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Stacey Walker has a Homemade Gourmet Home Business. She uses her Homemade Gourmet products regularly for cooking fast and easy to prepare meals. She is currently using Homemade Gourmet in her meal planning and when teaching her children to cook. Visit her website at www.4minutemeals.com

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Fried Green Tomato and Green Tomato Relish Recipes

If you still have green tomatoes on your vines, don’t let them go to waste. Pick them before the first frost. Some tomatoes that have started to change color will still ripen if you place them in a warm place in your kitchen.� Use green tomatoes in the following recipes.

Fried Green Tomatoes

4 to 6 green tomatoes, sliced 1/4-inch thick
Salt
Watkins Granulated Black Pepper
Flour for dusting
2 eggs, beaten
Cornmeal, bread crumbs, or cracker crumbs
Bacon grease or vegetable oil

Salt and pepper the tomato slices; dust lightly with flour. Dip slices in beaten egg, letting excess drip off, then coat well with meal or crumbs. Fry in hot grease or oil until browned, turning gently (about 3 minutes each side).

Keep warm in a low 200° to 250° oven if frying in batches.

Variation
Salt and pepper sliced tomatoes; coat with flour, cornmeal, bread crumbs, or cracker crumbs and fry.

Oven Fried Green Tomatoes

4 to 6 green tomatoes, cut in 1/4-inch thick slices
2 eggs, beaten
2/3 cup evaporated milk
1/3 cup water
Salt
Watkins Granulated Black Pepper
1 1/2 cups all-purpose flour

Sprinkle tomato slices with salt and pepper on both sides. In a shallow bowl mix beaten eggs, milk, and water. Put the all-purpose flour in a shallow bowl. Dip each slice into egg mixture, then into flour. Dip each slice into egg and then into the flour again.

Arrange tomatoes in large, shallow, greased baking pans, or bake in 1 pan, in batches. Tomatoes should not touch. Bake uncovered in 400° oven 20 minutes, turning halfway through.

For crunchier coating, dip slices the second time into egg mixture then into seasoned bread crumbs or corn flake crumbs, with a little Parmesan cheese, if desired.

Green Tomato Relish
This relish tastes great on sandwiches and burgers.

24 large green tomatoes
3 red bell peppers, halved and seeded
3 green bell peppers, halved and seeded
12 large onions
3 tablespoons Watkins Celery Seed
3 tablespoons mustard seed
1 tablespoon salt
5 cups white sugar
2 cups cider vinegar

In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.

In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.

Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.

Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.

Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.

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Eleisia Whitney has a Watkins Home Business. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter, “Around the Kitchen Table,” that brings you recipes, cooking and health tips, and contests for free Watkins products. Read the current issue at http://www.everydaynecessities.com/oct15-06newsletter.htm.
Visit her at http://www.everydaynecessities.com
http://www.WatkinsOnline.com/eleisiawhitney

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Making Meatballs with Will

The other day, four-year-old son and I made meatballs. We gathered the ingredients together.

1 1/2 pounds of ground meat (beef, turkey, pork)

1/2 cup of Ketchup

1 egg

1 cup of shredded mozzarella

1 package (8 TBSP) of Homemade Gourmet Italian Mozzarella Meatloaf Mix

Will got the measuring cups. I got everything else. We placed everything we needed on the counter. Next, we washed our hands. This is very important when cooking with little people.
We placed the ground turkey into the bowl along with all the other ingredients. We mixed everything together,� trying out best not to let the mix fall out of the bowl onto the counter. This is difficult when a four-year-old is helping.

I got the cookie sheet ready. I lined it with foil and sprayed the foil so the meatballs would come off the foil easily. Next was the fun part. We started grabbing the meat and shaping it into balls to place on the cookie sheet. Will did a great job rounding the meat into balls. His favorite part was making some into large meatballs and some into small meatballs. He also decided who was getting each meatball. He talked the whole time we were making the meatballs. It was so cute.

When we had finished making the meatballs, we placed the meatball filled cookie sheets into the oven for 15 to 20 minutes at 350 degrees. Will helped to set the timer.

While it was cooking, we warmed the spaghetti sauce that we had made earlier that week. We also got the salad made and set the table. Will could hardly wait to tell the family that he had made the meatballs. He was really looking forward to dinner.

When we sat done to eat, I told everyone that Will had made dinner. Everyone thanked Will and oohhed and aahhhed over their meatballs. It was a hit. While we were eating dinner Will asked, “Mom can we make this again another night? I really like this.”

This recipe was taken from the Homemade Gourmet Kids Cookbook. It is also available in the Italian Mozzarella Pantry Staple.� �

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Stacey Walker has a Homemade Gourmet Home Business. She uses her Homemade Gourmet products regularly for cooking fast and easy to prepare meals. She is currently using Homemade Gourmet in her meal planning and when teaching her children to cook. Visit her website at www.4minutemeals.com

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Leftover Turkey Poutine

Most of you are still waiting for thanksgiving next month - but here in Canada, we celebrated thanksgiving this past weekend. That means one thing: TURKEY, TURKEY and more TURKEY….

Dave’s mom makes an amazing hot Turkey Sandwich. It is very simple: warm up leftover turkey and gravy, place a piece of bread on a plate, cover with turkey and smother in gravy. It’s a great way to use up some of those leftovers. Today, Dave made them for us - but being Dave, he had to mix it up a little.

So, we started by frying the turkey in a frying pan and seasoning with seasoning salt. Then, we placed the warm turkey on bread, and covered with cheese. We used an Austrian Smoked Gruyere cheese for ours, and regular cheddar cheese on the kids. Then, we covered them in warm gravy and let the cheese melt. Sprinkle with salt and pepper - and VIOLA!! It was AMAZING!!!! Makes me wish we had more leftovers, lol!

I told Dave we should call it a Hot Chicken Sandwich Poutine, lol.

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Pumpkin Squares

Autumn has definitely arrived. The leaves are starting to change colors. Temperatures are more pleasant, with crisp mornings and sunny afternoons.

Take your family to the pumpkin patch to pick out your Halloween pumpkins. Choose pumpkins� with the stem attached, that� are brightly colored and� firm� to the touch, with no soft spots or blemishes. Choose� pumpkins for decorating and baking.

While you are out and about pick up some brightly colored leaves for� your table decorations, wreaths, and other autumn decorating. Take the leaves home and rub with a moisturizer on both sides to preserve them. Place between paper towels and weight down with a book to� keep them flat.

Fresh pumpkin has a slightly different texture and a brighter color than canned pumpkin and tastes great in your favoirite recipes.

To make fresh pumpkin for your recipes, cut pumpkin in� half. Scoop out guts and seeds, saving seeds for roasted pumpkin seeds. Place pumpkin halves on a baking� sheet and bake at 350 degrees F or 175 degrees C for one hour or until tender. Carefully remove from oven; cool slightly. Then scoop out pumpkin from shell. Measure and use in your recipes. Fresh pumpkin will keep for 2 to 3 days in your refrigerator.

These pumpkin squares are simple to make using a yellow cake mix, pumpkin, and spices.

Pumpkin Squares

Crust
In a large bowl, combine
1 package yellow cake mix (save 1 cup for topping)
1/2 cup melted margarine or butter
1 egg

Spread into 9×13 cake pan with only the bottom greased.

Filling
In a large bowl, beat together
3 cups (1 lb. 14 oz.) pumpkin
2/3 cup milk
2 eggs
3 1/2 teaspoons Watkins Pumpkin Pie Spice (Or 2 teaspoons Watkins Ground Cinnamon, 1 teaspoon Watkins Ground Ginger, and 1/2 teaspoon Watkins Ground Cloves)

Pour over crust.

Topping
In medium-sized bowl, combine
1 cup reserved cake mix
1/4 cup softened margarine or butter
1 teaspoon Watkins Ground Cinnamon
1/2 cup chopped walnuts or pecans (optional)

Mix with pastry blender or fork. Sprinkle over filling.

Bake at 350 degrees for 45-50 minutes until knife inserted into the center comes out clean. Serve chilled or at room temperature with a dollop of real whipped cream and a sprinkle of Watkins Nutmeg. Makes 15-18 squares.

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Eleisia Whitney has a Watkins Home Business. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter, “Around the Kitchen Table,” that brings you recipes, cooking and health tips, and contests for free Watkins products. Visit her at http://www.everydaynecessities.com/� or Watkins Online Catalog

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Monster Toast

My mother-in-law went to a home party with Discovery Toys and bought their cookbook, “Kinder Krunches,” for my children. She thought it was great and something the kids would like.

The cookbook has a list of recipes that follow the alphabet. For example, the first recipe is A for Animal Crackers. Next is B for Banana Bread. C is for Coconut. Since it is arranged by alphabetical order, there are 26 recipes. Each recipe has written and picture directions. A section called “What do you think?” and “Try this!” “What do you think?” asks questions about what the child is doing and about the recipe, helping the child to gain a deeper understanding of what the child is doing and what the ingredients are. “Try This!” is a section that has the student to make up a story about one of the animal crackers, makes serving suggestions to go with recipe, or create a letter out of the food that is being prepared.

One of our favorite recipes is Monster Toast. It is super easy and will keep the children busy for a while. You need milk, food coloring, paint brushes, and bread. Mix the food coloring and the milk together. This is your “paint.” Take your “paint” and make monster faces on your bread, anything else you would like. Toast the bread. When it comes out, you have a work of art that you can eat.

Penelope and Will thought it was the greatest thing. “Mommy, I get to paint on bread,” they asked, making sure that I had told me the correct information. They painted wonderfully, scary monsters on their bread. We toasted it and ate it. This was a day to remember. Since it is so close to Halloween, if you have little people, this might be something fun to day in the month of October, or save this cool recipe for a rainy day, when the kids really need to be occupied. �

If you are interested in looking at or purchasing this cookbook, go to this site, www.tinastoys.net .
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Stacey Walker has a Homemade Gourmet Home Business. She uses her Homemade Gourmet products regularly for cooking fast and easy to prepare meals. She is currently using Homemade Gourmet in her meal planning and when teaching her children to cook. Visit her website at www.4minutemeals.com

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Roasted Pumpkin Seeds

When you carve your Halloween pumpkin save the seeds for a spicy treat.�

Roasted Pumpkin Seeds
These pumpkin seeds have just enough heat to take the chill off autumn afternoons and snackers!

2 cups pumpkin seeds, washed and dried
5 teaspoons butter, melted
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon Watkins Garlic Salt
1/8 to 1/4 teaspoon Watkins Cayenne Pepper

In a bowl, toss pumpkin seeds with butter and Worcestershire sauce. Combine the sugar, garlic salt, and cayenne; sprinkle over seeds and toss to coat. Line a 15-in. x 10-in. x 1-in. baking pan with foil or parchment paper; coat the foil with nonstick cooking spray. Spread seeds in pan. Bake at 250° for 45-60 minutes or until seeds are dry and lightly browned, stirring every 15 minutes. Cool completely. Store in an airtight container. Yield: 2 cups.

Nutrition Facts
1/4 cup equals 95 calories, 5 g fat (2 g saturated fat), 6 mg cholesterol, 181 mg sodium, 9 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Flavor Variations

After tossing the seeds with butter before baking, toss with the following ingredients instead of those listed above.

Combine 1/2 teaspoon Watkins Ground Cinnamon and 1/8 Teaspoon each Watkins Ground Nutmeg and Watkins Ground Cloves for sweet treats.

For savory sensations, combine 1/2 teaspoon each salt and Watkins Paprika; 1/4 teaspoon each Watkins Onion Salt, Watkins Oregano, and Watkins Thyme; and 1/8 teaspoon Watkins Granulated Pepper.

Combine 1/2 teaspoon salt, 1/4 teaspoon Watkins Onion Salt, 1/4 teaspoon Watkins Oregano, 1/4 teaspoon Watkins Cumin, 1/4 teaspoon Watkins Chili Powder, and 1/8 teaspoon Watkins Cayenne Pepper for a Mexican fiesta.

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Eleisia Whitney has a Watkins Home Business. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter, “Around the Kitchen Table,” that brings you recipes, cooking and health tips, and contests for free Watkins products. Visit her at http://www.everydaynecessities.com� or Watkins Online Catalog

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