try this recipe from watkins products for the new year

No-Bake Lemon Cheesecake with Pretzel Crust

Ingredients

 Crust: 1-1/2 cups/375 mL pretzels, finely crushed
 3 tbsp/45 mL sugar
 1/3 cup/80 mL melted butter

 Filling: 1 envelope unflavored gelatin
 1/4 cup/60 mL cold water
 3 packages (8 oz/227 g each) cream cheese, softened
 1 cup/250 mL sugar 1 cup/250 mL sour cream
 2 tsp/10 mLPure Lemon Extract,
 59 mL 1 tsp/5 mL Original Double Strength Vanilla Extract

 Directions Coat a 9-inch/23-cm springform pan with Watkins Cooking Spray. Crush enough pretzels to make 1-1/2 cups/375 mL of fine crumbs. Combine crumbs with sugar and melted butter. Press evenly into bottom of pan and bake crust for 12 minutes at 350°F/180°C. Set aside to cool. Sprinkle gelatin over water in small saucepan; let stand 1 minute. Place over low heat and stir until granules are completely dissolved and mixture is clear. Remove from heat. Beat cream cheese and sugar in a large bowl with an electric mixer until smooth. Beat in sour cream. At low speed, beat in dissolved gelatin mixture and extracts. Pour into prepared pan. Cover and refrigerate at least 4 hours or until firm. Loosen cheesecake from pan and cut into slices. Garnish with lemon slices, if desired. Variation: Also works in a 9" x 13"/23 x 33 cm baking pan served in squares. Makes 8 servings. hope you enjoy!

hope you enjoy!  Watkins products here

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New watkins product for canada

Here is the latest product to join our lineup NOW AVAILABLE—Onion & Garlic Pepper! We are happy to announce the NEW Onion & Garlic Pepper is now in stock and ready to ship! Onion & Garlic Pepper For over 100 years, Watkins has been going the extra mile to find the very best of the world’s herbs and spices. When you buy spices from Watkins, you get the taste of the world brought to your doorstep. Our all-natural spices contain only the highest volatile oils and are packaged so that you can enjoy them at optimal freshness. The great combination of onion and garlic joins our premium granulated pepper for an all-purpose savory blend. 32006 (2.29 oz/65 g) $7.99 Canada Only

Available at Watkins products!

Grilled chicken how to

Hey there found an article on the art of grilling chicken, enjoy!

How to Make a Perfect Grilled Chicken
 by: Angelica Florin

Grilling can be a fun, family activity during weekends. Spend your lazy afternoons in your backyard, and take out those grillers for a grilled chicken for your dinner.

Learning how to grill is not as hard as you would see on television. All you need is the proper temperature for your griller especially if you are using an electric grill. Nevertheless, if you have the conventional griller, try to find some dried wood or charcoal. Ignite the coals or wood by placing crumpled papers below each coal and then set the papers on fire. Do not pour gasoline on the coals or dried wood. The smoke coming from the coals will give a gasoline-like aroma to your grilled meat. These are your best weapons in grilling.

Choose the best part of the chicken. I usually use chicken thighs and legs since they are the fattiest parts of the chicken. These parts will yield a juicy, barbecued chicken. Although these may sound unhealthy, the taste is incredibly delicious. Some would still prefer grilling chicken breasts with the skins on.

Before you start grilling your chicken, do not forget to marinate them at least overnight. Yes, overnight. This is because the longer you marinade your meat, the better absorption of flavors happens. I prefer to use store-bought marinades as these save much preparation time in the kitchen. The downside of most ready-made marinades is their high sodium content. But if you have time, you can make your own marinade from scratch. In the recipe below, the marinade and the chicken were simmered together to speed up the process of grilling and also to let the flavors marry together. I like Asian-style marinades such as this:

For every kilo of chicken:

½ cup light soy sauce (available in the Asian section of grocery stores)

2-3 tablespoons of freshly squeezed lemon or lime juice

4 tablespoons brown sugar

1 medium stalk of lemon grass (pounded)

3 cloves crushed garlic

1 teaspoon sesame oil (optional)

Combine all the above ingredients in a heavy skillet and let it boil for two minutes. Add in the chicken and simmer for another five minutes. Drain the chicken in a colander and reserve the marinade for basting during grilling. Basting is necessary so that the chicken won’t dry out. The marinade can also be made as a sauce by making a basic roux. This is simply done by placing a tablespoon of butter on a non-stick pan and let it cook for minutes. Pour over the marinade and whisk until the sauce thickens. Taste the sauce and adjust the seasonings accordingly.

You can also opt to make a dry, rub marinade. This dry rub is comprised of herbs and spices and a little oil. For chicken, dried or fresh tarragon and rosemary blends together very well. If you want a spicier, grilled chicken, add a pinch of chili powder and cayenne pepper. There are limitless marinades for grilled chicken. A little imagination and creativity are the keys. Make sure that when grilling the chicken, never let the flame flare up. This will result in burnt chicken. This does not appeal both to the eyes and to the palate. If this occurs, sprinkle a little water over the flame. Some also like their grillers to be covered during the grilling process.

Personally, I liked mine uncovered. There is just something about the smoke which is, for me, the essence of grilling. Grilled foods are best served warm, right off the grill with some salads or other vegetables of your choice.

About The Author http://feelhungry.com/grilled-chicken  get all your ingredients at morethanpepper.com

Watkins products cookie on a stick!

Just in time for Christmas another sweet treat from Watkins products

Cookie on a Stick

Ingredients 1/2 cup/125 mL butter or margarine, softened 1 cup/250 mL sugar 1 egg 1 tsp/5 mL Original Double Strength Vanilla Extract    1/2 tsp/2.5 mL Butter Extract, 59 mL    1 package (3 oz/85 g) cream cheese, softened 2-1/4 cups/550 mL all-purpose flour 1/2 tsp/2.5 mL Baking Powder    1/4 tsp/1.2 mL salt 1/8 tsp/0.6 mL baking soda 1/4 cup/60 mL Baking Cocoa    1 tsp/5 mL Cinnamon 170 g    Wooden sticks

Directions In large bowl, cream butter and sugar until light and fluffy. Add egg and extracts; mix well. Stir in cream cheese, blending well. In small bowl, combine flour, baking powder, salt and baking soda. Stir into creamed mixture; blend well. Divide dough in half. Add cocoa to one half of dough, blending well. Add cinnamon to other half. Cover each half of dough with plastic wrap and chill 15 minutes or until firm enough to roll. Roll dough between waxed paper into 9-inch/23-cm squares. Place chocolate dough on top of cinnamon dough; roll up in jelly-roll fashion. Wrap tightly in plastic wrap; chill several hours or overnight. Cut roll into ¼-inch/6-mm slices; place on ungreased cookie sheet. Place wooden stick through edge into center, pressing to hold in place. Bake at 350°F/180°C for 10 to 12 minutes or until lightly browned. Remove from cookie sheet; cool completely on wire racks. Makes 36 cookies.

Please tell me how they come out, merry christmas from morethanpepper! Get the best ingredients here