Watkins Newsletter – Around the Kitchen Table – May 1, 2010 Issue

May 4, 2010 By Leave a Comment

Welcome to another issue of Around the Kitchen Table!

Mother’s Day is May 9th. Bake a yummy treat for your Mom, give her a natural Watkins Hand and Body Lotion, Body Cream, or Peppermint Foot Cream, plan a special outing, or give her an I.O.U. promise for a household or a gardening chore. For you Moms, have a happy day with your family.

Recipes this issue include Baked French Toast with Brown Sugar and Walnuts, Spinach Salad With Fruit, Fruit Dip, and Strawberry Chocolate Chip Shortcake.

Enter May’s Giveaway! Win a JR Watkins Apothecary Shower and Travel Kit. Whether it’s overnight or a week’s vacation, this kit provides everything you need for naturally clean, healthy hair and skin. These travel-sized products are packaged in a signature J.R. Watkins pouch that meets Transportation Security Administration regulations. Winner will be chose at random from May Product Orders.

Mike from Arizona is April’s winner of a tin of Mango Hand and Cuticle Salve

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/may1-10newsletter.htm

Spinach Salad With Fruit
Tossed with ripe banana slices, fresh strawberries, and avocado, this fabulous spinach salad looks and tastes special enough for company. Fresh strawberries, spinach, and avocados are plentiful this time of year.

1/2 cup sugar
1/3 cup white wine vinegar
1/3 cup extra virgin olive oil
1 teaspoon Watkins Onion Flakes
1 teaspoon Watkins Ground Mustard
1 package (12 ounces) frozen unsweetened strawberries, thawed and undrained
1 teaspoon poppy seeds
1 package (9 ounces) fresh spinach, washed and drained
1 cup sliced fresh strawberries
1 large banana, sliced
1 medium ripe avocado, peeled and sliced
2 green onions, thinly sliced

In a large bowl, whisk the first five ingredients until the sugar is dissolved. Stir in thawed strawberries and poppy seeds.

Tear large spinach leaves into bite-sized pieces. Remove any large stems. These steps are not necesary if you are using baby spinach leaves. Place spinach on individual salad plates. Arrange the fresh strawberries, banana and avocado over spinach. Top with green onions and dressing. Yield 8 servings.

Until next month,

Eleisia
http://www.watkinsonline.com/eleisiawhitney

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

October 4, 2009 By 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.

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

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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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September Issue of Around the Kitchen Table Watkins Newsletter

September 5, 2009 By Leave a Comment

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Welcome to another issue of Around the Kitchen Table!

Read this issue now: http://www.everydaynecessities.com/september1-09newsletter.htm

Many of our most popular products are on sale this month so check out your pantry and medicine chest to find out what needs to be replenished – Black Pepper, Cinnamon, Double Strength Vanilla, Bakers Size Extracts, Dessert Mixes, Petro Carbo Salve, Menthol Camphor Ointment, White Cream Liniment, and Pain Relieving Liniment Spray.

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

Recipes this issue are Chicken Tacos, Chicken Casserole, Apple Cobblestone Cookies, Raspberry Layered Delight, Apple Streusel Cobbler, Pumpkin Torte.

September’s Newsletter Giveaway is a Surprise Gift!

Recipes this issue are Chicken Tacos, Chicken Casserole, Apple Cobblestone Cookies, Raspberry Layered Delight, Apple Streusel Cobbler, Pumpkin Torte.

Apple Streusel Cobbler
2 (21-ounce) cans apple pie filling
2 eggs
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
1/4 cup butter or margarine, melted
1/2 teaspoon Watkins Cinnamon
1/4 teaspoon Watkins Nutmeg
1/2 cup firmly packed brown sugar
1/2 cup all-purpose flour
1/4 cup cold butter or margarine
1/2 cup chopped nuts
1/2 cup oats

Preheat oven to 375 degrees F. Spread apple filling in buttered 9-inch square baking pan.

In large bowl, beat eggs, sweetened condensed milk, melted butter and spices; pour over apple filling.

In small bowl, combine brown sugar and flour; cut in cold butter until crumbly. Add nuts and oats. Sprinkle over top.

Bake 50 minutes or until set. Serve warm with vanilla ice cream. Store leftovers covered in refrigerator.

Until the next issue,


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

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July Issue of Around the Kitchen Table Watkins Newsletter

July 15, 2009 By 1 Comment

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Welcome to another issue of Around the Kitchen Table!

Read this issue now: http://www.everydaynecessities.com/july15-09newsletter.htm

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

The giveaway this month is a bottle of Watkins Mandarin Orange Fruit Dip Mix. Mix with sour cream, yogurt, cream cheese, or whipped topping for a creamy dip for fresh fruit. place an order and you could be the winner. Details in this newsletter.

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Zucchini Chocolate Cake
If your garden is overflowing with zucchini, make one of the following zucchini cakes (with or without chocolate) for your family and share your bounty with friends and neighbors.

1/2 cup unsweetened applesauce
1/2 cup canola oil
1 cup sugar
2 large eggs
1 tsp. Watkins Vanilla
1/2 cup milk
1 T. white vinegar
2 cups all purpose flour
1/2 cup whole wheat flour
1/2 tsp salt
1/2 tsp. Watkins Cinnamon
1 tsp. baking soda
4 T. unsweetened Watkins Baking Cocoa
2 cups grated, skin-on zucchini (seeds removed)
1 cup milk chocolate chips divided
1/4 cup chopped pecans 

  1. Grease and flour bottom of 9×13″ baking pan. Preheat oven 350 degrees F.
  2. Cream together applesauce, oil and sugar. Add 2 eggs, vanilla, milk and vinegar.
  3. Add both flours, salt, cinnamon, baking soda and cocoa and mix well.
  4. Fold in grated zucchini and 1/2 cup chocolate chips.
  5. Pour into prepared pan; spread evenly.
  6. Top with chopped nuts and remaining 1/2 cup chocolate chips.
  7. Bake for about 40 minutes, until cake springs back when lightly touched.

zucchini-cake-crop

Zucchini Cake
2-1/2 cups all-purpose flour
2 cups sugar
1-1/2 teaspoons Watkins Cinnamon
1 teaspoon salt
1/2 teaspoon Watkins Baking Powder
1/2 teaspoon baking soda
1 cup vegetable oil
4 eggs
2 cups shredded zucchini
1/2 cup chopped walnuts, optional

Frosting
1 package (3 ounces) cream cheese, softened
1/4 cup butter, softened
1 tablespoon milk
1 teaspoon Watkins Vanilla Extract
2 cups confectioners’ sugar
Additional chopped walnuts, optional

In a bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda. Combine oil and eggs; add to dry ingredients and mix well. Add zucchini; stir until thoroughly combined. Fold in walnuts if desired. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting, in a small bowl, beat cream cheese, butter, milk and vanilla until smooth. Add confectioners’ sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator. Yield: 20-24 servings.

Until next issue,

http://www.watkinsonline.com/eleisiawhitney

Independent Watkins Manager #335001

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Around the Kitchen Table Watkins Newsletter February Issue

February 3, 2009 By Leave a Comment

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

Vanilla on sale! If you need to replenish your Watkins Original Double Strength Vanilla, order this month and save $3.00 on each ll fl oz/325 ml bottle.

Many of our extracts and cinnamon are on sale this month. Place your order now and the products will arrive in time for your Valentine’s Day baking. Petro Carbo Salve is on sale for $2.50 off! And all the Menthol Camphor Breathe Easy products are on sale, as well, as White Cream Ointment.

Recipes this issue are Sauteed Chicken with Mushroom Sauce, Minestrone with Italian Sausage, Peppermint Patties, Sour Cream Coffee Muffins, Chocolate Mint Fondue, and Cherry Sugar Cookies.

peppermint-patties

Peppermint Patties
Make some mints for your family for Valentine’s Day and attach a homemade Valentine that says “We were MINT for each other.”

2 cups powdered sugar
1 1/2 tablespoons softened butter
2 teaspoons Watkins Peppermint Extract
1/4 teaspoon Watkins Vanilla Extract
2 tablespons cream
8 ounces (about 1 1/3 cup) dark chocolate, chopped
1 tablespoon vegetable shortening

Line a cookie sheet with wax paper. In a blender, cream together the sugar, butter, extracts, and cream on low speed. After the ingredients are combined, raise the speed to medium-high and beat for an additional 1-2 minutes until mixture holds together very well and is creamy, not powdery.

Using a teaspoon, roll the candy into small balls and flatten them on the wax paper or silpat with the palm of you hand into patty shapes. When done, put them in the refrigerator to chill for 20 minutes.

Meanwhile, melt the chopped chocolate and the shortening in the microwave or over a double boiler.

Using dipping tools or two dinner forks, dip the patties into the chocolate one by one. Drag them across the lip of the bowl to remove any excess chocolate. Return them to the wax paper or silpat, and place back in the refrigerator to set the candies. They should be ready to eat in a few hours.

Due to the dairy ingredient, these need to be kept in the refrigerator. Layer the patties between sheets of parchment in an airtight container. They’ll keep for a month.

Place an order this month and you could win a Watkins Winter Survival Kit.

The Winter Survival Kit includes
Watkins Chicken Soup Base
White Chocolate Almond Cocoa Mix
Soup and Vegetable Seasoning
Natural Beeswax Lip Balm (with peppermint oil)
Pure Lemon Body Oil
Peppermint Firming Body Cream
Lavender Shea Butter Hand Repair Moisturizer
Lavender Hand and Cuticle Salve (pocket-size tin)
Orange Citrus Liquid Hand Soap
Menthol Camphor Breathe Easy Relief Mist
Box of Tissues
All products in a Living Naturally Tote Bag

Value $71.49 not including shipping
More details in newsletter.

Read this issue now:
http://www.everydaynecessities.com/feb1-09newsletter.htm

Until next issue,

Eleisia

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Watkins Newsletter – Around the Kitchen Table – July Issue

July 2, 2008 By Leave a Comment

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Welcome to another issue of Around the Kitchen Table!

One of the recipes featured in this issue is Firecracker Pasta Salad made with cheese tortellini, veggies, Watkins Seasonings, and shredded cheese.

Firecracker Pasta Salad

2 packages (9 ounces each) Refrigerated Three Cheese Tortellini prepared according to package directions, chilled
1/2 cup extra virgin olive oil
4 large cloves garlic finely chopped
1/2 cup red wine vinegar
2 medium tomatoes chopped
2 cups small broccoli florets
1 large green bell pepper chopped
1/4 cup chopped red onion
1/2 cup halved ripe olives
1 teaspoon Watkins Season Salt
1/8 to 1/4 teaspoon Watkins Red Pepper Flakes
1/2 cup (1.5 ounces) Refrigerated Freshly Shredded Parmesan Cheese
1/4 cup (.75 ounce) Refrigerated Freshly Shredded Romano Cheese

Heat oil in small saucepan over medium-high heat. Add garlic; cook, stirring frequently, for 1 minute. Pour into large bowl; cool. Whisk in vinegar.

Add prepared pasta, tomatoes, broccoli, bell pepper, olives, onion, season salt, and red pepper flakes, Parmesan cheese and Romano cheese; toss well to coat. Refrigerate or serve immediately. Makes 8 servings.

Tips

  • Do not overcook tortellini or it will not hold its shape.
  • If you prefer that your broccoli florets have a little less crunch, steam them for a minute in the microwave.

Other recipes featured in this issue are Chicken Newburg, Quick and Easy Salsa, Chex Barbecue Snack Mix, Strawberry Banana Trifle, and Buttermilk Chocolate Cupcakes.

Each month one newsletter subscriber or customer is chosen at random to receive a free full-sized product so enter the contest. You might be the winner!

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/july1-08newsletter.htm
Visit her at http://www.everydaynecessities.com and
http://www.WatkinsOnline.com/eleisiawhitney

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Watkins Newsletter – Around the Kitchen Table – May Issue

May 8, 2008 By Leave a Comment

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Welcome to another issue of Around the Kitchen Table!

One of the recipes featured in this issue is Spicy Chicken with Grilled Pineapple made with chicken legs and thighs, fresh pineapple, and Watkins Spices.

Spicy Chicken with Grilled Pineapple

8 scallions, chopped, plus 1/4 cup dark-green 2-inch-long thin strips for garnish
1 medium onion, chopped
3 garlic cloves, chopped
3 tablespoons cider vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons vegetable oil, plus additional for grill
1 habanero or jalapeno chile, chopped
1 teaspoon Watkins Thyme
1 tablespoon packed light brown sugar
2 teaspoons Watkins Allspice
1/2 teaspoon Watkins Nutmeg
1/2 teaspoon Watkins Cinnamon
3-1/2 pounds chicken parts (thighs and drumsticks)
1 fresh pineapple, about 4 pounds
2-1/2 tablespoons packed light brown sugar

Make sauce/marinade
Place first 12 ingredients, except scallion garnish, in a food processor and puree until almost smooth. Transfer half of puree to a small bowl and keep chilled, covered, for sauce.

Place remaining puree in a large heavy-duty resealable plastic bag with chicken and seal, turning to coat well. Marinate, chilled, turning bag occasionally, at least 8 hours or overnight, placing bag in a large bowl to catch any leaks.

Preheat grill and lightly oil rack. Let chicken stand in marinade at room temperature 30 minutes before grilling. Meanwhile, cut sides and ends off pineapple. Cut crosswise into 15 slices about 1/4 inch thick. Sprinkle one side of each slice with 1/2 teaspoon packed light brown sugar. Place sugared side down on rack and grill, turning once, until golden brown, about 3 minutes. Transfer to a platter, alternating slices with scallion garnish.

Remove chicken from marinade (discard marinade) and grill over moderate heat, turning occasionally, until cooked through, 35 to 45 minutes, depending on size. Transfer to platter with pineapple and serve with remaining sauce on side. Makes 6 servings.

Other recipes featured in this issue are Wild-Rice Chicken Casserole, Chicken Enchilada Casserole, Crab Dip, Apple Pie Cheesecake With Warm Caramel Sauce, Chocolate-Peanut Butter Pudding Cake, and Cinnamon Jam Biscuits.

Each month one newsletter subscriber or customer is chosen at random to receive a free full-sized product so enter the contest. You might be the winner!

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/may1-08newsletter.htm
Visit her at http://www.everydaynecessities.com and
http://www.WatkinsOnline.com/eleisiawhitney

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