Just want to say merry christmas from morethanpepper and a happy new year as well.
Tom Billard
Thursday, December 18, 2014
Thursday, October 23, 2014
looking for a stable home business? Then a Watkins products home business is as stable as it gets, take a tour of the most respected home business in north america!
30 day trial guarantee too if you change your mind in the first month you get your money back, you have nothing to lose
30 day trial guarantee too if you change your mind in the first month you get your money back, you have nothing to lose
us and canada only
Thursday, April 17, 2014
Hello springtime from the Watkinsman
Hello, Here it is Spring! Can you believe it after the long winter we have had? The snow has melted, the ice is gone! The birds and bees are doing it; and are flying around building their nests. The crocus, daffodils, hyacinths, tulips, & bulb plants are popping up out of the ground. It is time to open our windows, air out the house. Here is a sample of one of my best selling products on sale for April, my customers say there is nothing like them out there. Happy Easter to all!
Soup & Gravy Bases
Whip up delicious stocks, gravies and sauces without hassle.. Real beef, chicken, mushrooms make Watkins Soup base taste natural and delicious.
No added msg.
#31175 Beef
31176 chicken
Reg. $11.49 SPECIAL $10.99
#31176 Mushroom
Reg. $11.99 SPECIAL $11.49
Tuesday, April 1, 2014
New month new recipe from the Watkins archives!!
Hi there its April first and the warm weather is coming so its rib time, well okay anytime is rib time and these sound amazing. Enjoy!
Root Beer Barbecue Sauce:
2/ 3 cup/160 mL barbecue sauce
2 tsp/10 mL Watkins Root Beer Extract
1/2 tsp/2.5 mL ginger
1/4 tsp/1.2 mL allspice
Watkins Black Pepper
Watkins Sea Salt
Ribs:
5 lbs/2.27 kg pork loin back ribs
2 cups/500 mL water
1/2 cup/125 mL apple cider vinegar
1/3 cup/80 mL barbecue sauce
1 - 1/2 tsp/7.5 mL garlic powder
1 - 1/2 tsp/7.5 mL seasoning salt
Preheat oven to 350ºF/180ºC. Place ribs in large, shallow
roasting pan, bone side down. Combine water, vinegar, and
barbecue sauce and pour over ribs. Sprinkle with garlic granules
and seasoning salt. Cover and bake for 1 to 1 ½ hours or until
ribs are tender. Let cool. Place ribs on grill over indirect heat or
bake at 400ºF/200ºC for 20 to 30 minutes or until warm and
tender. Brush the ribs with Watkins Root Beer Barbecue Sauce.
Optional: sprinkle with Watkins Sea Salt and Black Pepper
Root Beer Barbecue Sauce:
2/ 3 cup/160 mL barbecue sauce
2 tsp/10 mL Watkins Root Beer Extract
1/2 tsp/2.5 mL ginger
1/4 tsp/1.2 mL allspice
Watkins Black Pepper
Watkins Sea Salt
Ribs:
5 lbs/2.27 kg pork loin back ribs
2 cups/500 mL water
1/2 cup/125 mL apple cider vinegar
1/3 cup/80 mL barbecue sauce
1 - 1/2 tsp/7.5 mL garlic powder
1 - 1/2 tsp/7.5 mL seasoning salt
Preheat oven to 350ºF/180ºC. Place ribs in large, shallow
roasting pan, bone side down. Combine water, vinegar, and
barbecue sauce and pour over ribs. Sprinkle with garlic granules
and seasoning salt. Cover and bake for 1 to 1 ½ hours or until
ribs are tender. Let cool. Place ribs on grill over indirect heat or
bake at 400ºF/200ºC for 20 to 30 minutes or until warm and
tender. Brush the ribs with Watkins Root Beer Barbecue Sauce.
Optional: sprinkle with Watkins Sea Salt and Black Pepper
Tuesday, March 18, 2014
NEW WATKINS SKINCARE PRODUCTS JUST RELEASED!
New Watkins products just released! Acai and pomegranate line of skincare and anti aging serum line check them out today! Please if you give them a try let me know what you think in the comments section, many thanks!! Tom
+watkins+new.jpg)
Click here
http://bit.ly/1fIqPPL
http://bit.ly/1fIqPPL
Monday, January 27, 2014
CINNAMON SCENTED GRILLED CHICKEN BREASTS
Hey there just came across this and it looks like a great one,enjoy!
Ingredients
2-1/2 to 3 tbsp/40 to 45 mL fresh lemon juice1/2 tsp/2.5 mL Watkins Garlic Powder
1/2 tsp/2.5 mL Watkins Curry Powder
1/4 tsp/1.2 mL Watkins Purest Ground Cinnamon
1/8 tsp/0.6 mL Watkins Black Pepper
Freshly ground, to taste Watkins Coarse Sea Salt
4
Directions
Combine lemon juice with all ingredients except chicken; mix well. Add chicken and turn to coat all sides. Allow to marinate at room temperature for 15 minutes. Grill or broil chicken 5 minutes per side, or until cooked through. skinless, boneless chicken breast halves
Thursday, January 9, 2014
Watkins recipe time once again!
long time over due for a recipe! enjoy
Five Flavor Cake
Cake:
1 cup/250 mL (2 sticks) butter or margarine, softened
1/2 cup/125 mL vegetable shortening
3 cups/750 mL sugar
5 eggs, beaten until lemon-colored
3 cups/750 mL all-purpose flour
1/2 tsp/2.5 mL Watkins Baking Powder
1 cup/250 mL milk
1 tsp/5 mL Watkins Coconut Extract
1 tsp/5 mL Watkins Rum Extract
1 tsp/5 mL Watkins Butter Extract
1 tsp/5 mL Watkins Lemon Extract
1 tsp/5 mL Watkins Pure Vanilla Extract
Cream together the butter, shortening, and sugar in large mixing bowl until
light and fluffy. Add eggs and beat until smooth. In small bowl, combine flour
and baking powder; mix well and set aside. Combine milk and extracts. Add
flour mixture to creamed mixture alternately with milk mixture, beginning
and ending with flour mixture. Spoon mixture into a greased 10-inch/25-cm
tube (angel food cake) pan. Bake at 325°F/165ºC for 1-1/2 to 1-3/4 hours or
until cake tests done. Cool in pan on wire rack for 10 minutes. Turn cake out of
pan onto wire rack, invert again. Place waxed paper under rack to catch glaze
drippings. Slowly spoon glaze onto top of hot cake and let glaze drizzle down
sides of cake. Let cool completely. Makes 12 servings.
Glaze:
1/2 cup/125 mL sugar
1/4 cup/60 mL water
1/2 tsp/2.5 mL Watkins Coconut Extract
1/2 tsp/2.5 mL Watkins Rum Extract
1/2 tsp/2.5 mL Watkins Butter Extract
1/2 tsp/2.5 mL Watkins Lemon Extract
1/2 tsp/2.5 mL Watkins Pure Vanilla Extract
1/2 tsp/2.5 mL Watkins Almond Extract
Combine all ingredients in heavy saucepan.
Bring to a boil over medium heat, stirring until
sugar is dissolved.
Hope you like it!
Five Flavor Cake
Cake:
1 cup/250 mL (2 sticks) butter or margarine, softened
1/2 cup/125 mL vegetable shortening
3 cups/750 mL sugar
5 eggs, beaten until lemon-colored
3 cups/750 mL all-purpose flour
1/2 tsp/2.5 mL Watkins Baking Powder
1 cup/250 mL milk
1 tsp/5 mL Watkins Coconut Extract
1 tsp/5 mL Watkins Rum Extract
1 tsp/5 mL Watkins Butter Extract
1 tsp/5 mL Watkins Lemon Extract
1 tsp/5 mL Watkins Pure Vanilla Extract
Cream together the butter, shortening, and sugar in large mixing bowl until
light and fluffy. Add eggs and beat until smooth. In small bowl, combine flour
and baking powder; mix well and set aside. Combine milk and extracts. Add
flour mixture to creamed mixture alternately with milk mixture, beginning
and ending with flour mixture. Spoon mixture into a greased 10-inch/25-cm
tube (angel food cake) pan. Bake at 325°F/165ºC for 1-1/2 to 1-3/4 hours or
until cake tests done. Cool in pan on wire rack for 10 minutes. Turn cake out of
pan onto wire rack, invert again. Place waxed paper under rack to catch glaze
drippings. Slowly spoon glaze onto top of hot cake and let glaze drizzle down
sides of cake. Let cool completely. Makes 12 servings.
Glaze:
1/2 cup/125 mL sugar
1/4 cup/60 mL water
1/2 tsp/2.5 mL Watkins Coconut Extract
1/2 tsp/2.5 mL Watkins Rum Extract
1/2 tsp/2.5 mL Watkins Butter Extract
1/2 tsp/2.5 mL Watkins Lemon Extract
1/2 tsp/2.5 mL Watkins Pure Vanilla Extract
1/2 tsp/2.5 mL Watkins Almond Extract
Combine all ingredients in heavy saucepan.
Bring to a boil over medium heat, stirring until
sugar is dissolved.
Hope you like it!
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