To read PDF files you will need Acrobat Reader.

Free Download

Food & Safety
Freezing Foods  PDF
Refrigeration Safety  PDF
Is It Done Yet?  PDF
Kitchen Thermometer PDF
Use a Thermometer  PDF
Cooking Tips
Beef Cooking Methods PDF
Cooking Turkey  PDF
Weights & Measures

Free Ebooks
Cooking For Groups  PDF
The Senior Chef  PDF
Crockpot Recipes  PDF
A Healthier You  PDF
Lower Your Blood Pressure  PDF

Free Recipes
Main Dishes
Breakfast Dishes
Burgers
Casseroles
Crockpot Cooking  PDF
Dinner Pies
Eggs
Fish & Seafood
Meat
Mexican
Pasta
Pizza
Poultry
Sandwiches

Soups & Stuff:
Chili
Soups
Stews
Stocks

Baked Goods:
Bagels
Biscuits
Breads
Buns
Desserts & Sweets
Muffins
Pastries
Rolls
Scones

Fruits, Grains, & Vegetables:
Bean Salads
Beans & Grains  
Fruits
Fruit Salads
Pasta Salads
Pickles
Pilafs
Polenta
Potato Salads
Rice
Salads
Stuffed Vegetables
Stuffing
Vegetables

Copycat Recipes

• 3 cups/750 mL all-purpose flour
• 1 tbsp/15 mL Watkins Seasoning Salt (#01992)
• 1 tbsp/15 mL Watkins Garlic Granules (#01931)
• 1 tbsp/15 mL Watkins Onion Granules (#01939)
• 1 tbsp/15 mL Watkins Black Pepper (#01140)
• 2 eggs
• 4 cups/1 scant litre buttermilk
• 1/3 cup/80 mL Watkins Original Barbecue Sauce Concentrate (#01164)
• 3 tbsp/45 mL Watkins Steak Sauce (#01169)
• 1 tbsp/15 mL Watkins Spicy Garlic Soy Sauce (#01161)
• 1 whole chicken, cut into pieces (or 6 skinless, boneless chicken breast halves)
• 2 cups Watkins Original Grapeseed Oil (#01535)

In a large, shallow dish, combine flour and next four (dry) ingredients. In a separate bowl, beat eggs; whisk in buttermilk and next three (wet) ingredients. Dredge chicken in wet mixture, then in seasoned flour, repeating at least once. Heat oil in large, deep-sided skillet to 375°F/190°C. Fry chicken in hot oil until golden brown on both sides, about 10 minutes per side.

• 1 1/2 lbs/680 g hamburger, browned and drained
• 2 medium onions, chopped
• 2 large green peppers, chopped
• 2 cans (12 oz/360 g) diced tomatoes
• 2 cans (12 oz/360 g) tomato sauce
• 2 cans (4 oz/120 g) sliced mushrooms
• 1 jar diced pimentos
• Watkins Basil to taste
• Watkins Garlic Powder to taste
• Watkins Black Pepper to taste

Place all ingredients in a 5 quart slow cooker and cook on low for several hours until flavors are blended and vegetables are tender. This recipe freezes well so you can make one big batch and use it again and again.

• Watkins Grapeseed Oil
• Tortilla flatbread
• Watkins Chili Powder
• Watkins Seasoning Salt

Brush Watkins Grapeseed Oil on plain or flavored Tortillas. Sprinkle with Watkins Chili Powder and Watkins Seasoning Salt, or other desired Watkins seasonings (Onion & Garlic Powder, Italian Pepper, Onion Salt). Repeat on other side of tortilla. Using a pizza cutter, cut 2 tortillas in half, cut again in half lengthways. Cut these in little, bite size wedges. Bake in 400°F/200°C for 3-5 minutes, until golden and crisp. Let cool; serve with your favorite Watkins Snack & Dip Seasoning.

• 3 - 4 lbs/1350 - 1800g chicken wings
• 1/2 cup/125 mL margarine or butter, melted
• 3 tbsp/45 mL Watkins Blazin Cajun Snack & Dip Seasoning, add more for more heat

Put wings in a large bowl. In a separate bowl melt margarine or butter add in Blazin Cajun Seasoning. Pour over wings and stir so that they are well coated with the butter mixture. Bake in a 400°F/200°C oven till brown

• 8 slices whole wheat bread
• 1 lb/450 g cheese slices
• Watkins Black Pepper to taste
• Watkins Cajun Pepper to taste

Place a slice of cheese on each slice of whole wheat bread. Add black pepper and cajun pepper to taste. Place in broiler or toaster oven until cheese is melted.

• 4 cans (15 oz each/450 g) pork and beans
• 1/2 cup/125 mL brown sugar
• 1/2 cup/125 mL ketchup
• 1 tbsp/15 mL Worcestershire Sauce
• 1/2 tsp/2 mL Watkins Onion Granules
• 1 tsp/5 mL Watkins Meat Magic

Pour liquid out of each can of beans. Pour all 4 cans of beans into a 3 quart, oven-safe baking dish. Add remaining ingredients. Mix well. Place in a 350°/180°C oven for 2 hours. Remove from oven let cool and serve.

• 1-1/2 lbs/675 g ground beef
• 1 medium onion, chopped
• 1 cup/250 mL ketchup
• 1 tbsp/15 mL mustard
• 1-1/2 tsp/7 mL Watkins Cinnamon
• 1/2 tsp/2 mL Watkins Sea Salt
• 1/2 tsp/2 mL Watkins Black Pepper
• 1 package of hamburger buns

Brown ground beef in frying pan, add chopped onion, drain grease, stir in remaining ingredients. Simmer for 15 minutes and serve on hamburger bun.

• Watkins Cheese Soup Base1/2 cup/125 mL Watkins Cheese Soup Base
• 1/2 cup/125 mL Watkins Cream Soup Base
• 2 cups/500 mL milk (I use 2%)
• 2 cups/500 mL water
• 1/2 cup/125 mL flour
• 3 tbsp/45 mL Watkins Mexican Soup & Seasoning Base

Whisk together these ingredients in a large kettle, and bring to a boil over low heat. Stir often...simmer 5 minutes then add:

• 2 cups/500 mL cubed cooked chicken
• 2 tbsp/30 mL Watkins Inferno Sauce or Jalapeno Sauce
• 1 can (4 oz./112 mL) diced green chilies (Optional)

Cover and simmer at least 10 minutes.

Serve in bowls topped with broken tortilla chips, OR you can even use the chips to dip this thick rich soup!

• 1 lb/450 g sausage
• 1 lb/450 g Velveeta cheese
• 1/8 cup/30 mL Watkins Mexican Soup & Seasoning Mix
• 1 tsp/5 mL Watkins Black Pepper
• 1 bag of Tostitos Scoops chips

Cook sausage and drain, melt Velveeta cheese and add sausage to it. Stir in Watkins Mexican Soup & Seasoning Mix and Watkins Black Pepper, mix well. Use as a dip for Tostitos chips.

• 8 oz/226 g cream cheese
• 1/4 cup/60 ml miracle whip
• 2 tbsp/30ml butter
• 1 tbsp/15 ml Watkins Steak Sauce (01169: $6.99 US/$8.99 CDN)

Mix all ingredients together and chill.

• 2 packages (8oz/225 g) crescent rolls
• 2 packages (8oz/225 g) cream cheese
• 3/4 cup/175 mL sugar
• 1 tsp/5 mL Watkins Vanilla Extract
• 1/2 tsp/2 mL Watkins Almond Extract
• 1 egg white
• 1/3 cup/75 mL sugar
• 1/2 cup/125 mL crushed almonds
• 1 tsp/5 mL Watkins Cinnamon

1. In a 9 x 13 inch/23 x 33-cm buttered pan unroll one 8 oz/225 g crescent roll package.

2. Mix cream cheese with 3/4 cup/175 mL sugar. Add Watkins Vanilla and Almond Extract; spread mixture over unrolled crescent rolls.

3. Unroll other crescent roll package on top of cream cheese mixture.

4. Beat 1 egg white and spread on top of crescent rolls.

5. Combine 1/3 cup/75 mL sugar, crushed almonds and Watkins Cinnamon. Sprinkle on top of egg whites.

6. Bake at 350°/180°C for 30-35 minutes.

• 1 cup/250 mL milk
• 2 tbsp/30 mL Watkins Vanilla Dessert Mix
• 1 tbsp/15 mL Watkins Mandarin Orange Fruit Dip Mix
• 2 tbsp/30 mL frozen whipped topping
• 3/4 cup/175 mL crushed ice

Add first four ingredients into blender. Blend until smooth. Slowly add ice and blend until creamy.

• 2 cups/500 mL water
• 1 1/4 cups/310 mL sugar
• 1/4 cup/60 mL butter
• 1 tsp/5 mL Watkins Cinnamon
• 1 tsp/5 mL Watkins Apple Bake Seasoning
• 2 unbaked pie crusts cut into quarters
• 8 - 10 apples, peeled and sliced

Combine water, sugar, and butter, bring to a boil. In a baking dish, place pie crust quarters and top each section of pie crust with apple slices and seal edges, making 8 apple dumplings. Place any left over apples between dumplings in the baking dish. Pour hot liquid over the dumplings. Sprinkle with Watkins Cinnamon and Apple Bake Seasoning. Bake at 350°F/180°C for 1 hour or until golden brown.

• 1 cup/250 mL butter
• 1 1/2 cup/375 mL sugar
• 1 tsp/5 mL Watkins Double-Strength Vanilla
• 2 tbsp/30 mL Watkins Cinnamon
• 1 banana mashed
• 1 tsp/5 mL baking soda
• 1 egg
• 2 - 3 cups/500 mL - 750 mL flour

Preheat oven to 375°F/190°C. Combine 1 cup/250 mL sugar with butter and whip until light and fluffy. Add vanilla and egg, mix well. Add banana and blend. Add baking soda and flour. Cookie dough should be soft and can be formed into a ball. Mix the remaining sugar and cinnamon together and roll cookies in mixture. Place on cookie sheet and bake for 12 to 14 minutes or until golden brown.

• 1 Duncan Hines® yellow cake mix
• 2 tsp/10 mL Watkins Cinnamon
• 1/2tsp/2 mL Watkins Nutmeg
• 1 tsp/5 mL Watkins Caramel Extract

Bake per instructions on the cake mix.

• 1 package Watkins Shortbread Cookie Mix
• 1 cup/250 mL butter
• 1 tsp/5 mL Watkins Original Double-Strength Vanilla

Preheat oven to 350ºF/180ºC. Combine all ingredients in a medium bowl. Cut butter into the mix until dough can be formed. Roll out dough to ¼-inch/5-mm thick. Use a cookie cutter to make 3-inch/75-mm cookies. Place cookies on an ungreased cookie sheet and bake at 350ºF/180ºC for 11 to 12 minutes until the edges are golden brown. Cool at least 15 minutes before serving.

• 1 Watkins Chocolate Dessert Mix pudding recipe
• 2 cups/500 mL whipped cream
• 1 1/2 tsp/7.5 mL Watkins Hazelnut Extract

Prepare pudding recipe according to package directions. Cool slightly and whisk 1/2 tsp/2.5 mL of Hazelnut Extract into the pudding. Cover the top of the pudding with plastic wrap and let cool to room temperature. In a separate bowl, combine 2 cups/500 mL of whipped cream with 1 tsp/5 mL of Hazelnut Extract. Beat this mixture in a chilled bowl until it begins to thicken. Fold the whipped cream into pudding and spoon the mousse into desired serving dishes. Refrigerate until ready to serve.

• 1 cup/250 mL water
• 1/2 cup/125 mL butter
• 1/4 tsp/1 mL salt
• 1 cup/250 mL all-purpose flour
• 4 eggs

In saucepan bring water, butter, and salt to boil over medium heat. Add flour all at once and stir until a smooth ball forms. Continue beating until smooth and shiny. Remove from heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Pour into a 9 x 13 inch/23 x 33 cm baking pan sprayed with Watkins Cooking Spray. Bake at 400°F/200°C for 28-30 minutes or until puffed and golden brown. Cool on a wire rack.

Filling:
1 package (8 ounces)/225g cream cheese, softened

Prepare 1 batch of Watkins Vanilla Dessert mix (or any flavor) according to directions on can & let cool.

In a large bowl beat the cream cheese until smooth and fold in the prepared Watkins Vanilla Dessert. Stir until smooth. Spread over the crust and refrigerate for 20 minutes.

Topping:
Spread with whipped topping. Store in refrigerator and drizzle with chocolate syrup just before serving.