Meg's Country Kitchen~Independent Watkins Associate Mary Ellen » Spices

Immunergy Drink Mix

Meg — Thu, 11 Mar 2010 19:39:32 +0000

Watkins has introduced a new immune booster drink called Immunergy. This physician formulated powder drink mix provides natural immune support plus a caffeine free energy boost using 100% natural ingredients, colors and flavors.Not to mention it tastes great! It’s a blend of eight fruit and herb seed powers (900 mg) and a D-Ribose (600 mg) which supports your natural defenses and helps maintain energy levels so you can be your best and feel your best every day! There are 8 packets in a box for $15.99 order a second one for $8.00

What I find so great about this product is a person like myself who takes medication for Rheumatoid Arthritis and as a result my immune system is weaken. This is one way that I can help my immune system and not worry about the calories. Immunergy has only 20 calories just mix in 8oz to 12ozs of water.

Join our newsletter for product information, updates and sales. And receive your copy of the e-book “Herbs, Spices and Seasoning Guide” today~

Post from: Meg's Country Kitchen

Immunergy Drink Mix

Stuffed French Toast with Spiced Syrup

Meg — Wed, 30 Dec 2009 21:41:58 +0000

Looking for a special breakfast recipe to serve your weekend guests. This sure will be a hit, can’t you just taste the warm syrup on the stuffed french toast.

Ingredients

1 tub (8oz) whipped cream cheese
1 Tbsp brown sugar
1/4 tsp Watkins Nutmeg
16 slices Italian bread (1/2-inch thick)
5 eggs
1 cup milk
1 tsp Watkins Pure Vanilla Extract
1/4 tsp Watkins Rum Extract
2 tbsp butter, divided
Spiced Syrup (recipe follows)

Mix cream cheese, brown sugar and nutmeg in small bowl until well blended. Spread 2 tablespoons of cream cheese mixture on each of 8 slices of bread. Top each with second bread slice to form 8 sandwiches.

Beat eggs with wire whisk in 13 x 9-inch baking dish. Stir in milk and extracts until well blended. Dip sandwiches in egg mixture (up to 2 minutes on each side depending on how long you wish to cook on griddle–more time is required the deeper the soak). Melt 1 tbsp of the butter in, or spray with Watkins Cooking Spray
on large non-stick skillet or griddle on medium-low heat. Repeat with remaining sandwiches, melting remaining TBSP butter in skillet. Serve French toast with Spiced Syrup.

Spiced Syrup:

Mix 1 cup pancake syrup, 1 tsp Watkins Pure Vanilla Extract
and 1/4 tsp Watkins Pumpkin Pie Spice
in microwavable bowl or measuring cup. Microwave on HIGH 1 minute or until warm, stirring once.

Tips and Variations:

Spread strawberry jam on each of the second bread slices before forming sandwiches.

Make your own whipped cream cheese: With an electric hand beater or stand mixer, blend 8 oz pkg cream cheese with 1/4 cup powdered sugar, and Watkins extract of your choice (Strawberry, Raspberry, Almond, Coconut, Maple, Butter, Rum etc.) Or, add spices such as cinnamon, nutmeg, ginger or cloves.

Sign up for my newsletter and receive a free ebook

Join our newsletter for product information, updates and sales. And receive your copy of the e-book “Herbs, Spices and Seasoning Guide” today~

Subscribe To The Spice Peddler

Your Name:

Your E-mail Address:

Post from: Meg's Country Kitchen

Stuffed French Toast with Spiced Syrup

Pumpkin Pecan Muffins

Meg — Thu, 22 Oct 2009 19:51:15 +0000

At holiday time as a kid I always couldn’t wait until mom started her baking. I would fly in the backdoor and instantly was met with the aroma of either muffins, cookies, fruit cake or pies. I cherish those memories from my childhood, and I hope my boys have some wonderful memories.

The recipe I share with you today features one of my fall favorite items pumpkin. Serve these with Watkins Pumpkin Butter.

Pumpkin Pecan Muffins

Ingredients:

2 cups flour

1 teaspoon baking soda

2 teaspoons Watkins baking powder

1 teaspoon Watkins cinnamon

2/3 cup brown sugar

1 teaspoon Watkins vanilla extract

1 cup pumpkin puree

2 eggs (beaten)

1/2 cup chopped pecans

Directions:

In a large bowl, combine flour, baking soda, baking powder, brown sugar, cinnamon and salt. Mix well. In a separate bowl, combine pumpkin puree, eggs and vanilla. Add pumpkin mixture to flour mixture until just combined. Do not over mix. Fold in chopped pecans. Spoon batter into lightly greased or lined muffin tin and fill to 2/3 full. Bake in preheated oven at 350F for approximately 20 minutes or until golden and baked through. Cool in muffin tins for 5 minutes until removing to wire racks to cool completely.

Enjoy!

Sign up for my newsletter and receive a free ebook

Subscribe To The Spice Peddler

Your Name:

Your E-mail Address:

Post from: Meg's Country Kitchen

Pumpkin Pecan Muffins

Apricot Nutmeg Turnovers

Meg — Thu, 12 Mar 2009 20:35:35 +0000

We all deserve a break and what’s better than a wonderful melt in your mouth turnover still warm from the oven. Grab a cup of coffee or a nice cup of soothing tea:

1 cup/250 mL all-purpose flour

1/8 tsp/.06 mL salt

1/2 cup/125 mL butter

8 ounce/225 g cream cheese

1/2 cup/125 mL apricot preserves

1/2 tsp/2 mL Watkins Organic Nutmeg

1 egg

1 tbsp/15 mL water

In medium bowl stir together flour and salt. Cut in butter and cream cheese. Stir together to form soft dough. Refrigerate 1 hour. On lightly floured surface roll out dough to 1/8-inch/3 mm thickness; cut out with 2–1/2 inch/6.5 cm round cutter. Stir together preserves and nutmeg. Spoon about 1 tsp preserves on center of each round. Fold in half and seal with fork. Whisk together egg and water. Brush egg mixture on turnover. Bake at 400 Fº/200º C for 12 to 15 minutes. Garnish with dried apricot pieces, or sprinkle with powdered sugar. Makes 2 dozen.

Back to Top

Post from: Meg's Country Kitchen

Apricot Nutmeg Turnovers

Subscribe To The Spice Peddler
Your Name:
Your E-mail Address: