Independent Watkins Associate 323239 | Just The Right Spice! » Breakfast

A Healthy Sausage Ball Recipe

admin — Mon, 23 Mar 2009 12:05:34 +0000

This is a spicy and healthy sausage ball recipe that’s low in fat, sodium and carbohydrates because it’s made with lean ground turkey. Shape the meat into quick cooking two bite balls, your kids will love them or patties if you prefer. These are good for breakfast, your main course or even as appetizers. Making your own sausage means you can control the ingredients and what your family eats.

Ingredients:

2 pounds lean ground turkey
2 tsp Watkins poultry seasoning
1 tsp. Watkins black pepper
1/2 tsp. Watkins ground ginger
1/2 tsp. Watkins cayenne pepper
Watkins grapeseed oil

Directions: Place the turkey into a large mixing bowl. Add the poultry seasoning, pepper, ginger and cayenne pepper. Mix with your hands until completely incorporated together. Shape the mixture into 2 inch balls or patties about 1 inch thick. Place a tablespoon or so of grapeseed oil into a large skillet and place over medium heat. When the oil is hot but not smoking, add the meat balls till the pan is half full, brown the sausage balls on all sides by gently shaking the pan so they can roll around. Cook balls for 5 – 8 minutes or until cooked through. If making patties brown for about 5 minutes, turn the patties and continue cooking 5 minutes longer or until the meat is not longer pink.

Makes 16 -24 sausage balls or 8 patties.

Nutritional Information: (Approximate Value for 2 patties) 85 calories; 5 g fat; 1 g saturated fat; 45 mg cholesterol; 25 mg sodium; trace carbohydrates; trace fiber; 10 g protein

Using Watkins poultry seasoning and other spices makes it quick and easy for you to have perfectly spiced delicious sausages every time!

Technorati Tags: Breakfast, poultry seasoning, turkey

Two Pancake Syrup Recipes

admin — Thu, 19 Feb 2009 17:28:52 +0000

Here are two pancake syrup recipes for you to try. Why make your own homemade syrup? It’s quick, easy and economical, plus it’s healthier too! Since it doesn’t contain any preservatives or high fuctose corn syrup. The first recipe is made with molasses and it isn’t as sweet. Whip up a batch of one of these syrups for the next time you serve your family pancakes, waffles or french toast for breakfast or brunch.

Pancake Syrup With Molasses

1 1/2 cups granulated white sugar
3 cups water
2 Tablespoons molasses
2 teaspoons Watkins Maple Extract
1 teaspoon Watkins Butter Extract
1 teaspoon Watkins Vanilla Extract

Directions: Stir together water and sugar in a medium saucepan and bring to the boil, remove from heat and add molasses and extracts. Stir well to combine. Syrup will thicken when cool. Makes 28 oz. Use warm or cold, store syrup in refrigerator.

Basic Pancake Syrup

1 cup granulated white sugar
1 cup brown sugar
1 cup water
1 teaspoon Watkins Maple Extract
1/2 teaspoon Watkins Butter Extract (optional)

Directions: Stir together water and both sugars in a medium saucepan and bring to the boil, remove from heat and add extracts. Stir well to combine. Syrup will thicken when cool. Serve warm or cold, store extra in the refrigerator.

Tips from the kitchen:

Make your syrup ahead, it keeps well in the fridge for an indefinite length of time.
Let the syrup cool a bit before pouring it into a storage container or bottle. Hot sugar syrup can cause a very bad burn.
Place the contain you wish to fill in the sink for easier filling and clean up if you happen to have a spill. A funnel will help you prevent over pour and spills.
For a thicker pancake syrup, boil the sugar water for a 2 – 5 minutes before adding the extracts.
Try substituting honey for some of the sugar for a different taste or if you wish to reduce your refined sugar consumption.
To serve syrup warm, reheat in the microwave for 30 – 60 seconds. Be careful not to make it too hot especially if children will be serving themselves.
For cinnamon syrup, add 1 teaspoon of Watkins cinnamon with the extracts.

You can order Watkins Vanilla extract, maple extract, butter extract and other gourmet extracts in the online catalog. Please leave a comment and let us know which pancake syrup recipe you prefer.

Easy Baked French Toast

admin — Mon, 20 Oct 2008 13:23:43 +0000

I’ve been wanting to make this baked french toast recipe for ages but it makes too much for just the two of us. The perfect solution was to invite the family over for Saturday brunch. It’s so easy as all the preparation is done the night before, all you need to do is pop in in the oven, sit back and enjoy your coffee.

Ingredients:
1 cup dark brown sugar
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon Watkins maple extract
12 slices of bread (crusts trimmed)
1 1/2 cup whole milk
6 Large eggs
1 teaspoon Watkins vanilla
1/4 teaspoon salt

Directions: Combine corn syrup, butter and brown sugar in a saucepan and simmer gently until the sugar melts then stir in maple extract. Pour the syrup mixture into the bottom of a greased 9×12 inch pan. Place the bread slices in a double layer over the syrup. In a separate bowl beat together eggs, milk, vanilla and salt. Pour egg mixture over bread. Cover the dish and let stand overnight in refrigerator. The following morning, preheat over to 350 °F. Uncover the pan and bake for approximately 45 minutes or until egg is set. Serves 4-6. Serve with bacon, ham, sausages or fruit.

You’ll find maple and vanilla extracts in the Watkins US catalog or the Canadian catalog.

Tips from the kitchen:

Want a different taste? Substitute other Watkins extracts for an entirely new flavor.
Use whole grain bread for a more hearty breakfast and white bread for a lighter meal.

Technorati Tags: eggs