Sift together cocoa and 1 and 3/4 cups icing sugar. Cream butter and extract, gradually add cocoa mixture blending well.

Scoop small bits of truffle filling with a teaspoon (one to two bite sized) and roll in coconut or chopped nuts to form a ball. Arrange truffles in a single layer on a cookie sheet lined with parchment or wax paper and place in the fridge until firm. Transfer the chocolates into a covered food storage container and store in refrigerator until serving time. Or you might want to hide them in the freezer other wise they may magically disappear!

You’ll find the cocoa and extracts to make these delightfully simple chocolate truffles in the US Catalog or the Canadian Catalogue.

These truffles would make lovely little Easter eggs, what other holiday would you make them for?

I have to admit turkey is one of our favorite homemade soups, maybe because I only make it a couple of times a year. We really should roast a turkey more often so I can make soup!

Ingredients for a simple, basic soup:
1 turkey carcass
1 large onion, chopped
3 large carrots, diced
3 celery ribs, diced
1 – 3 tablespoons Watkins chicken soup base
3/4 teaspoon Watkins pepper
water

Instructions: In a large kettle or stock pot place leftover turkey carcass and cover with water. On high heat bring water to a rapid boil. Lower heat, cover and allow to simmer for an hour or so. I like to let it simmer for a couple of hours.

Remove pot from the heat and allow stock and bones to cool enough to handle. Strain broth into large pot or bowl. Reserve strained broth. Be sure to save any pieces of turkey meat before emptying strainer. Remove any turkey meat that remains on the carcass, discard bones. Cut meat into bite size pieces.

Return reserved broth back to a kettle or pot. Add unions, carrots and celery stirring to mix all ingredients together well. Bring to a rapid boil Add black pepper, chicken soup base to taste and optional ingredients such as corn, barley and lentils if desired (see below). Bring back to a rapid boil, lower heat, cover and simmer for about 1 hour. Taste and add more soup base if needed. Add turkey meat bring to a boil and turn off heat. If adding frozen peas (see below) add them now.

When I make meat and broth based soup I generally add everything except the kitchen sink, so I end up with a thick soup that’s almost a stew, filled with lots of vegetable and grains. If you fancy this type of soup or want to add more nutrition here are some more ingredients to add.

Choose one or more of the following additional Ingredients for a heartier soup:

1/2 cup barley
1/2 cup rice
1/2 cup red lentils
1/2 cup small pasta or noodles
2 parsnips, diced
1 cup kernel corn, frozen or canned
1 cup green beans, frozen or canned
1 bell pepper, seeded and diced
1 cup frozen peas (I like to add these at the very end)
1 -2 cups roasted turkey meat, diced
leftover turkey gravy

I generally add only one grain, rice or barley or the pasta, not all of them.

1/2 cup frozen apple juice concentrate
3 tsp Watkins garlic liquid spice
1 tbsp Watkins rosemary, crumbled
2 tbsp honey mustard
1 tbsp Watkins grapeseed oil
1 tbsp Watkins minced green onion
1/2 tsp Watkins granulated black pepper
1 1/2 lbs pork tenderloin, fat trimmed

Directions: In bowl, mix all ingredients, except tenderloin. Place tenderloin in a bowl and pour mixture over it. Refrigerate for at least 2 hours.

Pre-heat the BBQ on medium heat. Remove tenderloin from the marinade and set marinade aside. Barbecue the tenderloin for about 15 minutes, turning and basting the meat often with the marinade. The meat should be brown on the outside with just a touch of pink on the inside. Remove from heat and let it sit for 5 min to let the juices settle before slicing it into half inch slices.

Heat the remaining marinade, bringing it just to a boil and serve it with the sliced tenderloin.

You’ll find the herbs, spices and other barbecue essential ingredients in the Watkins US store or the Watkins Canadian Store. When you drop by, be sure to ask for a free Watkins products catalog.

Directions: In a large bowl, combine the dry ingredients. In a small bowl, combine the eggs, egg white, cider, yogurt, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the apple, raisins and orange peel.

Transfer to a greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 50 to 55 minutes or until a toothpick inserted near the center come out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf

You can order your Watkins spices and other ingredients fresh from the factory in the Watkins US online store or the Watkins Canadian online store.

Barbecue Basted Ribs
5 lbs/2.27 kg pork loin back ribs
2 cups/500 mL water
1/2 cup/125 mL apple cider vinegar
1-1/2 tsp/7.5 mL Watkins Garlic Granules
1-1/2 tsp/7.5 mL Watkins Seasoning Salt
1/3 cup/80 mL Watkins Original Barbecue Sauce

Preheat oven to 350°F/180°C. Place ribs in a large, shallow roasting pan, bone side down. Combine water and vinegar and pour over ribs. Sprinkle with garlic granules and seasoning salt. Cover and bake for 1 to 1-1/2 hours or until ribs are nearly tender. Let cool. (Ribs can be covered and chilled at this point if you wish to make them ahead.)  Place ribs on grill over indirect heat or bake at 350°F/180°C for 30 to 35 minutes or until tender, brushing the ribs with Watkins Barbecue Sauce.
Makes 6 servings

Backyard BBQ Pizza
1 Watkins Pizza Crust Mix (deep dish or whole wheat)
Watkins Barbecue Sauce
Up to 1 lb. Ground Turkey, as desired (may substitute beef)
7 or 8 strips crumbled Cooked Bacon (use thin cut and cook crisp)
2 cups grated Mozzarella Cheese,
Parmesan Cheese, as desired

Following the directions on the label of the Watkins Pizza Crust Mix, prepare dough. Roll dough out onto a large cookie sheet sprayed with Watkins Cooking Spray so crust will be thin. Bake the crust in oven for 4-5 minutes. Remove crust from oven and thinly spread Watkins BBQ Sauce over partially cooked crust.  Layer remaining ingredients in order listed and return to oven for 10 minutes to complete baking cycle. You could also add your other favorite toppings to this pizza. Watkins Omelet and Soufflé Seasoning would be a great quick addition to shake over the top of pizza prior to final baking!

Watkins Barbecue Sauce Ideas:

• Use on chicken, turkey, pork, beef and vegetables for basting on the grill or in the oven.
• Mix one tablespoon of Watkins BBQ sauce into 8 oz. of cream cheese plus 1/2 tsp. Watkins Cayenne Pepper to make a cheese ball.
• Add BBQ sauce to browned ground meat with addition of ketchup and a small amount of brown sugar for Sloppy Joes.
• It’s great on any  sandwich, for open face sandwiches brush on BBQ sauce and place under broiler pan for one minute or less!

Watkins barbecue sauce is a perfect blend of spices and seasonings, you can order it along with your other pantry essentials in the Canadian catalog or the US catalog.

Ingredients:
3 lbs chicken pieces
1 cup low fat yogurt or no fat sour cream
1 tablespoon lemon juice
1 1/2 teaspoons Watkins curry powder
1 teaspoon Watkins garlic granules
1 teaspoon Watkins onion granules
1/4 teaspoon Watkins cayenne pepper
1/2 teaspoon Watkins black pepper
1/2 teaspoon Watkins seasoning salt

Mix spices into yogurt or no fat sour cream. (I used no fat sour cream this time.) Place chicken pieces into a glass or plastic container, pour yogurt spice mixture over top, turn to coat each piece of chicken well, cover. Marinate chicken in refrigerator for 2 hours or longer. Heat oven to 450 F. Remove chicken from marinade, arrange pieces in a single layer in roasting pan. Discard any remaining marinade. Roast chicken for 15 minutes, reduce heat to 325 F and continue cooking for 45 minutes or until done.

Tips from the kitchen:

• I buy chicken in bulk, separate enough for one meal in zip top bags and freeze. This also make marinating the chicken pieces a snap, as it can be done right in the bag and clean up is a breeze.
• Prepare chicken and marinade the night before or in the morning, the longer it marinates the better.
• The marinate on this chicken makes it brown beautifully, however do keep your eye on it as it browns quite quickly. Don’t forget to reduce the oven temperature after 15 minutes.
• Cook extra, this chicken makes a delicious summer time meal served cold along with a salad.  Great for pick nicks and packed lunches as well.

Ingredients:
4-5 medium sized apples, peeled and cored
1/3 -1/2 cup /75-125 ml sugar, depending on tartness of apples
1 teaspoon/5 ml Watkins cinnamon

Ingredients for topping:
2/3 cup /150 ml flour, all purpose or whole wheat
2/3 cup /150 ml oatmeal
1/2 cup/125 ml brown sugar
1/4 teaspoon/1 ml Watkins nutmeg
1/2 cup/125 ml butter, softened

Directions: Mix together prepared apples, sugar and cinnamon and place in a 8″/20 cm square pan. Combine topping ingredients in a bowl cutting in butter until well blended and crumbly. Sprinkle topping over apples and bake at 375° F/190° C for about 30 minutes or until apples are tender. Serve warm or cold. Great with ice cream or whipped cream.

Tips from the kitchen:

• Double the recipe, make two and freeze one baked or unbaked to enjoy another time when you are too busy to make dessert. If unbaked, reduce heat to 350° F and allow extra baking time when baking from frozen. Thaw baked apple crisp in the fridge, then reheat in oven for 10 -15 minutes.
• Substitute 2 cups of fresh or frozen berries or other fruit for the apples to create a totally new dessert. Or use a mixture of apples with other fruit.

Ingredients:
2 tablespoons butter
4 tablespoons sugar
1 egg or 2 egg whites
1 2/3 cups flour (sifted)
3 teaspoons Watkins Baking Powder
1/4 teaspoon salt
1/2 cup milk
1 teaspoon Watkins Vanilla
1 cup sweetened cooked apricots, peaches, diced or applesauce
1/4 teaspoon Watkins lemon Extract

Directions: Cream together the butter and sugar, add the egg and beat well. Sift together the dry ingredients and add alternately with the milk. Add Watkins Vanilla. Place in an oiled pan and cover the dough with the fruit, adding Watkins Lemon Extract to the fruit really brings out the flavor. Sprinkle with topping, recipe below and bake 30 minutes in a 375 degree oven.

Cinnamon topping ingredients:
1 tablespoon butter, melted
1/4 cup flour, sifted
1/2 cup sugar
2 tablespoons Watkins Cinnamon
1/2 teaspoon Watkins Vanilla

Blend all the ingredients thoroughly, sprinkle or spread over the unbaked fruit and batter.