Around the Kitchen Table – Watkins Newsletter

Watkins Newsletter – Around the Kitchen Table – June 2010 Issue

June 5, 2010 By Eleisia Leave a Comment

Welcome to another issue of Around the Kitchen Table!

This month we celebrate Father’s Day and the first day of summer. Plan your summer menus and order Watkins products to cook healthy, flavorful meals for your family and guests.

The Recipe Section of this issue has links to recipes for Watkins Snack and Dip Seasonings and Watkins Root Beer Extract.

Recipes this issue include Seasoned Grilled Steak, Grilled Pizza Burgers, Curried Chicken and Tortellini Salad, and Blueberry Ice Cream Tart.

Enter June’s Giveaway! Win one of our new All-Natural Gourmet Whole Peppercorn Grinders. Enjoy the fresh flavor of gourmet pepper from a unique design that will catch your eye and please your palette. Filled with top-quality peppercorns, these disposable grinders are convenient and easy to use; just twist to grind. Winner will be chosen at random from June Product Orders.

Louann from Oregon is May’s Giveaway winner of a JR Watkins Apothecary Shower and Travel Kit.

If you are considering a home based business please take a look at Watkins. I will give you a $30 gift certificate to buy products for yourself. Just join with me as your sponsor, Eleisia Whitney ID# 335001. Sign up at my business information web site http://www.vanillasage.com, at http://www.watkinsonline.com/eleisiawhitney under Join Us – As an Associate, or by calling Watkins at 1-800-928-5467. Give my name and ID# as your sponsor.

Read this issue now
http://www.everydaynecessities.com/june1-10newsletter.htm

Grilled Pizza Burgers
1 egg, lightly beaten
3/4 cup grated Parmesan cheese
1/2 cup chopped onion
1/4 cup minced fresh parsley or 1 tablespoon Watkins Parsley
3/4 teaspoon Watkins Basil
3/4 teaspoon Watkins Oregano
3/4 teaspoon Watkins Rosemary
3/4 teaspoon Watkins Black Pepper
1 pound ground beef
4 slices provolone or mozzarella cheese
4 English muffins, split and toasted
1/2 cup pizza sauce

In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into four patties. Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160 degrees F and juices run clear. Top burgers with cheese; cover and grill 2-3 minutes longer or until cheese is melted. Serve on muffins with pizza sauce. Yield: 4 servings.

Until next month,

Eleisia
Independent Watkins Manager
http://www.watkinsonline.com/eleisiawhitney

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Watkins Newletter – Around the Kitchen Table – November 2009 Issue

November 17, 2009 By Eleisia Leave a Comment

Welcome to another issue of Around the Kitchen Table!

Read this issue now
http://www.everydaynecessities.com/november15-09newsletter.htm

I wish you a Happy Thanksgiving. During the hustle and bustle of preparing your holiday meal and visiting with family and friends take a moment to give thanks for the blessings in your life.

Order now for your holiday baking, entertaining and gift giving. November is one of our biggest sales months with more products than ever at reduced prices.

The 2009 Seasonal Favorites products (previously known as the Holiday Gift Line) are available. Several of them are on sale. Don’t wait to place your order as some products may sell out.

Recipes this issue are Slow Cooker Stuffing, BLT Turkey Salad, Pumpkin Cheesecake, Pumpkin Spice Bundt Cake, and Pumpkin Cream Puffs.

Pumpkin Cheesecake
This cheesecake recipe uses unflavored gelatin instead of eggs to thicken the filling so only the crust requires baking. Mix filling, pour into crust, chill 2 hours, and serve this delicious dessert.

Crust
2 cups graham cracker crumbs (from 14 graham crackers)
2 tablespoons granulated sugar
1/4 cup (1/2 stick) butter, melted

Filling
1 .25-ounce envelope unflavored gelatin
1 8-ounce bar cream cheese, at room temperature
1 15-ounce can pumpkin puree
1 cup sour cream
3/4 cup granulated sugar
2 teaspoons Watkins Pumpkin Pie Spice
1 teaspoon Watkins Double Strength or Pure Vanilla Extract

Make the crust: Heat oven to 400 degrees F. In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Transfer to a 9-inch spring form pan. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of the pan. Bake until set, 8 to 10 minutes. Let cool.
Make the filling: Sprinkle the gelatin over 1/4 cup boiling water. Let stand, stirring occasionally, until dissolved, about 5 minutes.
Using an electric mixer, beat the cream cheese until smooth. Mix in the pumpkin, sour cream, sugar, pumpkin pie spice, and vanilla. Mix in the gelatin mixture until incorporated.
Chill: Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and up to 2 days.

Enter November’s Newsletter Giveaway! You could win a selection of products worth $122.00 for your holiday baking and entertaining!

Happy Thanksgiving

Until next month,
Eleisia
Independent Watkins Manager 335001
http://www.watkinsonline.com/eleisiawhitney

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Around the Kitchen Table Watkins Newsletter – October 1, 2009 Issue

October 4, 2009 By Eleisia 2 Comments

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Welcome to another issue of Around the Kitchen Table!

Read this issue now: http://www.everydaynecessities.com/october1-09newsletter.htm

Autumn has arrived and as the weather turns cooler we begin baking and planning for the holidays. Dig out those comforting and nourishing apple, pumpkin, squash and soup recipes for fall cooking.

Again this month many of our most popular products are on sale so check out your pantry and medicine chest to find out what needs to be replenished – Black Pepper, Cinnamon, Double Strength Vanilla, Apple Bake Seasoning, Pumpkin Pie Spice, Cinna-Cream Sprinkles, Menthol Camphor Ointment, Red Liniment, and Rezist Plus.

The 2009 Seasonal Favorites products are available to order now. (Previously known as the Holiday Gift Line)

Recipes this issue are Buttermilk Pancakes with Blueberries, Rosemary Pork Roast, Pumpkin Tea Cake with Honey Cream, Pumpkin Pie Dip, Chocolate Oat Squares, Chocolate Drop Sugar Cookies.

PumpkinPieSpice_01982-small

Enter October’s Newsletter Giveaway! You could win a jar of Pumpkin Pie Spice.

pumpkin-pie-dip

Pumpkin Pie Dip
Tastes great served with sliced pears and apples, gingersnaps, or as a spread on quick breads and nut breads.

1 package (8 ounces) cream cheese, softened
2 cups confectioners’ sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon Watkins Ground Cinnamon
1 teaspoon Watkins Pumpkin Pie Spice
1/4 teaspoon Watkins Ground Ginger
Gingersnap cookies

In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. Yield: 4 cups.

Until the next issue,

Independent Watkins Manager #335001
http://www.watkinsonline.com/eleisiawhitney

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Around the Kitchen Table Watkins Newsletter – April

April 24, 2009 By Eleisia Leave a Comment

foodheading

Welcome to another issue of Around the Kitchen Table!

Read this issue now: http://www.everydaynecessities.com/april15-09newsletter.htm

You’ll find more recipes and Watkins products on sale this month.

carrot-cake-cookies
Carrot Cake Cookies
These delicious cookies were cakey, moist, flavorful, and snack-sized. Make sandwich cookies by placing filling between two cookies or frost tops of cookies with filling.

1 1/8 cups all-purpose flour
1 teaspoon Watkins Cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup plus 2 tablespoons packed light brown sugar
1/3 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 teaspoon Watkins Vanilla
1 cup finely grated carrots (2 medium)
1 scant cup walnuts (3 ounces), chopped
1/2 cup raisins (2 1/2 ounces)
Two choices of filling below

Preheat oven to 375 degrees F. Butter baking sheet or cover with parchment paper.

Whisk together flour, cinnamon, baking soda, and salt in a bowl.

Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.

Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.

Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

Choice of two fillings

First filling
8 ounces cream cheese
1/4 cup honey

While cookies are baking, blend cream cheese and honey in a food processor until smooth.

Second filling

2 ounces bar cream cheese, room temperature
2 ounces unsalted butter, room temperature
1/4 cup confectioners’ sugar
1 teaspoon fresh lemon juice or orange juice

With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm.

Spring arrived so it’s spring cleaning time! This month’s newsletter winner gets a Watkins Natural Care Sampler that includes four one-fluid ounce bottles of Tub and Tile Cleaner, All Purpose Cleaner, Dish Soap, Window Cleaner, and a sample of Laundry Detergent.

Until next month,
Eleisia

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Around the Kitchen Table Watkins Newsletter – Cajun Sweet Potatoes

January 6, 2009 By Eleisia Leave a Comment

foodheading

Happy New Year 2009!

Welcome to another issue of Around the Kitchen Table Watkins Newsletter.

Recipes this issue are Sassy Salsa and Sour Cream Seven-Layer Dip, Sweet and Sour Chicken Drumsticks, Roast Beef in Pepper Crust, Marinated Beef Pot Roast, Cashew Salad, Coconut Snowballs, and Five Flavor Cake with Glaze.

We have a new Watkins Catalog featuring our plant-based, all-natural products.

This month I’m giving away some of our new Watkins Living Naturally eco-friendly tote bags for grocery shopping, school projects, a trip to the mall, or storage. Place an order of $50 or more (not including shipping and sales tax) and receive one of our eco-friendly tote bags free or email an eco-friendly tip and you could win a tote bag. (Details in newsletter) Each bag is designed to replace 2 paper bags or up to 4 plastic bags each time it is used. A bag can be used weekly for two years or more to replace up to 416 plastic bags over its entire lifetime.

Swap sweet potatoes for white potatoes to boost nutrition and flavor. Sweet potatoes are a delicious winter comfort food. Choose medium sweet potatoes with firm, unblemished skins.

cajun-sweet-potatoes
Cajun Sweet Potatoes
3 – 4 medium sweet potatoes
1 1/2 tsp Watkins Paprika
1 teaspoon brown sugar
1/4 teaspoon Watkins Black Pepper
1/4 teaspoon Watkins Onion Powder
1/4 teaspoon Watkins Thyme
1/4 teaspoon Watkins Rosemary
1/4 teaspoon Watkins Garlic Powder
1/8 teaspoon Watkins Cayenne Pepper
2 teaspoons olive oil

Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, stir together paprika, brown sugar, black pepper, onion powder, thyme, rosemary, garlic powder, and cayenne pepper.

Cut the sweet potatoes into 1 inch cubes, wedges, or thick slices and put into a ziploc bag. Add olive oil and seasoning mix to the bag and shake to coat. Place sweet potatoes on a baking sheet, or in a shallow pan.

Bake in preheated oven until tender, about 45 min. Makes 4 - 5 servings.

Read this issue now:
http://www.everydaynecessities.com/jan1-09newsletter.htm

Until next issue,

Eleisia Whitney

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Watkins – Around the Kitchen Table – November Issue

November 3, 2008 By Eleisia Leave a Comment

Welcome to another issue of Around the Kitchen Table

We celebrate Thanksgiving this month in the United States! Vanilla, Cinnamon, and Black Ppepper are on sale again this month, so order now. Check out the other November product specials too. The Seasonal Favorites (formerly Holiday Gift Line) are available to order. You’ll find them under Gifts and Monthly Specials at my Watkins Online Catalog.

Have you started planning for the holidays – activities and parties, baking, gift giving? Check your pantry and cupboards for cooking ingredients, vanilla and other extracts, cinnamon, nutmeg, snack and dip mixes, soup bases, dessert mixes, sauces, herbs and spices.

Recipes this month include Caramel Apple Dip, Crockpot Chicken and Mushrooms, Honey-Rosemary Chicken with Yukon Gold Potatoes, Oatmeal Apple Crisp, Glazed Apple Bars, Ginger Pumpkin Pie with Graham Cracker Crust, Graham Cracker Crust, Pumpkin and Apple Crisp.

One of the recipes featured in this issue is Chesapeake Appetizer Spread

1- 8 oz. package Cream Cheese
1/4 cup Sour Cream
3 tbsp. Mayonnaise
1 1/2 tbsp. Watkins Crab Snack and Dip Mix
1 tbsp. Watkins Onion Flakes
1/4 tsp. Watkins Garlic Powder Granules
Dash Watkins Cayenne Pepper
6 oz. Crab Meat – if canned, rinse and drain; if frozen, thaw (can use imitation crab)
1/2 Cup Shredded Cheddar Cheese
Watkins Paprika

In medium bowl, combine first 7 ingredients; mix well. Add crab meat. Place mixture in shallow serving dish, such as a decorative pie plate, and bake at 350 degrees for 10 minutes. Take out of oven and sprinkle with cheese and paprika. Return to oven and bake until bubbly (about 15 minutes). Let stand 5 minutes. Serve hot with assorted crackers, bread sticks, or toasted baguette slices. Makes 10 servings.

Check out this issue to see November’s giveaway.

Around the Kitchen Table Watkins Newsletter for more recipes and cooking tips.

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/november1-08newsletter.htm
Visit her at http://www.everydaynecessities.com and
http://www.WatkinsOnline.com/eleisiawhitney

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Watkins Newsletter Around the Kitchen Table – September Issue

September 13, 2008 By Eleisia Leave a Comment

Welcome to another issue of Around the Kitchen Table!

The Fall baking season is just around the corner. September and October are apple picking months! Two of our most widely used baking products, Vanilla and Cinnamon, are on sale this month, so order now. Check out the other September product specials too. The Seasonal Favorites (formerly Holiday Gift Line) are available to order. You’ll find them under Gifts and Monthly Specials at my Watkins Online Catalog.

Recipes this month include Apple Pie Bread Pudding (Crockpot Recipe), Upside-Down Apple Pecan Pie, Onion and Mushroom-Stuffed Burger, Chicken Burgers, Italian Chicken Sub Sandwich, Tropical Layer Cake with Whipped Pineapple Frosting, and Cool ‘n Creamy Chocolate Pie.

One of the recipes featured in this issue is Upside-Down Apple Pecan Pie.

Upside-Down Apple Pecan Pie
1 C. chopped pecans*
1/3 C. melted butter or margarine*
1/2 C. firmly packed brown sugar*
Crust for 2-crust pie (homemade or purchased)
3/4 C. granulated sugar
3 T. flour
6 C. thinly sliced peeled apples (I like Granny Smith apples)
1/8 tsp. Watkins Nutmeg (all-natural jar), (organic tin), (special edition collector’s tin)
1/2 tsp. Watkins Cinnamon
1 T. butter

Heat oven to 375 degrees F.

In 9 inch deep dish pie pan, combine pecans and brown sugar, pour butter evenly over pecans and brown sugar. Place bottom crust over pecan mixture in pan.

Mix flour with granulated sugar. In large bowl combine apples with sugar-flour mixture, nutmeg, and cinnamon; mix lightly. Spoon into crust lined pan. Dot with pieces of butter. Top with remaining crust, fold edge of top crust under bottom crust and seal edges. Cut slits in top crust.

Bake 40 – 50 minutes or until apples are tender and crust is golden brown. Cover edge with foil last 20 minutes so it doesn’t brown too quickly.

Remove from oven. Cool upright for 5 minutes. Place serving plate over pie pan and invert. Replace any nuts that stay in pan. Cool 1 hour.

*These items are placed in bottom of pie pan, prior to crust, please see directions above.

Check out this issue to see what you could win.

Around the Kitchen Table Watkins Newsletter for more recipes and cooking tips.

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/september1-08newsletter.htm
Visit her at http://www.everydaynecessities.com and
http://www.WatkinsOnline.com/eleisiawhitney

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Around The Kitchen Table – Watkins Newsletter – March 15, 2008 Issue

March 16, 2008 By Eleisia 1 Comment

Welcome to another issue of Around the Kitchen Table!

If you enjoy trying new recipes and celebrating holidays you are in luck this month!
St. Patrick’s Day is March 17.
The first day of spring is March 20.
Easter is March 23.

This heart healthy recipe is included in this issue.

Banana Oat Breakfast Cookie

Watkins nonstick cooking spray
1 large banana, mashed (1/2 cup)
1/2 cup chunky natural peanut butter (unsalted and unsweetened) or regular chunky peanut butter
1/2 cup honey
1 teaspoon Watkins Vanilla
1 cup rolled oats
1/2 cup whole wheat flour
1/4 cup nonfat dry milk powder
2 teaspoons Watkins Ground Cinnamon
1/4 teaspoon baking soda
1 cup dried cranberries or raisins

Preheat oven to 350 degrees F. Lightly coat cookie sheet with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.

Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared baking sheet. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 3/4-inch round, about 1/2-inch thick.

Bake for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving. Makes 12 cookies.

I chose most of these recipes especially for your spring cooking, St. Patrick’s Day, and Easter – Banana Oat Breakfast Cookie, Irish Corned Beef and Cabbage, Slow Cooker Corned Beef and Vegetables, Hot Corned Beef Buns, Cider-Glazed Honey-Baked Ham, Flower Power Cupcakes, Mint Brownie Pie, and Minty Ice Cream Shamrocks.

Enter to win my Watkins Spring Giveaway! Just place an order by March 20th and you could win an assortment of products valued at $80.87! See details in this issue.

Each month one of you is chosen to receive a free full-sized product so enter the contest. You might be the winner!

Join Watkins for just $39.95. Join for the 25% discount on your own products and earn a 25% commission on sales. If you are interested in starting your own Watkins Home Business get all the details at Watkins Business Details (http://www.vanillasage.com). Join for the discount or for part time or full time income!

Join for the 25% discount on your own products and earn a 25% commission on sales. If you are interested in starting your own Watkins Home Business get all the details at Watkins Business Details (http://www.vanillasage.com). Join for the discount, for part time income, or a full time career!

Read this issue. Around the Kitchen Table Watkins Newsletter for more recipes and cooking tips.

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/march15-08newsletter.htm
Visit her at http://www.everydaynecessities.com and
http://www.WatkinsOnline.com/eleisiawhitney

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