Welcome to this issue.
Pour yourself a cup of coffee, tea, or hot chocolate and pull up a chair.
Get ready to spice up your life!

The Spice For This Issue

EDITOR’S COMMENTS
CUSTOMER REWARDS
MOTIVATIONAL WORDS
DECEMBER SPECIALS
MY WATKINS STORE
CONTEST - FREE DRY OIL BODY SPRAY AND VANILLA SHEA BUTTER
HEALTH TIPS - ASTHMA AND FOOD ALLERGIES
COOKING TIPS - SENDING HOMEBAKED COOKIES AND COOKING HELPLINES
RECIPES - BISCOTTI, BREAD MIX, BROWNIE MIX, AND CHOCOLATE OATMEAL MIX
BIRD SEED WREATH
JOIN OUR TEAM
DID YOU KNOW?

Visit our web site for new offers and information. Watkins Visit our online catalog to see our complete product line and November's specials.

If you would like to receive a new Watkins catalog and product sample, send me an email with “new catalog and sample” in the subject line. Send to: eleisiawhitney@watkinsonline.com

Welcome to another issue of Around the Kitchen Table!

Hope this issue finds you all healthy and filled with the spirit of Christmas!

Bake some mouth-watering herb bread, biscotti, or cookies! Create Christmas gifts from mixes! Oh so good recipes later in this issue.

Plan some special holiday activities with your family. Start your own holiday traditions. Bake Christmas cookies and let family members help decorate, go carolling, visit those special elderly friends and take along some homemade goodies, go out to brunch or lunch and a movie, go sledding, ice skating or make a snowman and then gather together for hot chocolate, spiced apple cider, and cookies. Write your own Christmas song or poem. Watch a favorite movie as you snuggle by the fire. Volunteer to deliver food and packages to those less fortunate. Christmas is a time for loving and giving.

Create special memories for your children filled with family, love, hugs and kisses. With all the hustle and bustle of the holidays, find time to nurture your family and give of yourself.

If you have any cooking or recipe questions just send me an email. I'll be happy to answer them or ask our readers for help.

If you are interested in starting your own Watkins Home Business get all the details at: Watkins Business Details

For a few highlights about the Watkins business Business Highlights

Build your own home business so you can stay home with your family, retire early, pay off bills, or save for retirement. With consistent effort you can build a thriving business! Let me help you.

Merry Christmas to you and your family from our family! We wish you a day filled with delicious food, friendship, and memories to last forever!

Until next issue,
Make your house a Watkins home.

eleisiawhitney@watkinsonline.com

CUSTOMER REWARDS

I'd like to reward my Watkins customers.

Become a Member of my Watkins $100 Club!

Each time your product total reaches $100.00 you will receive a gift certificate for $10.00 off your next Watkins order. (Total does not include shipping and sales tax.) This total is accumulative - you do not have to order $100 worth of Watkins products in one order. I keep a total of the products you purchase and when your total reaches $100 I will send you a $10 gift certificate!

Ask your family and friends if they would like to order Watkins products with you. If your order is $75.00 or more your shipping is free!

Order Online:
Watkins

Order by Phone:
Toll-Free Ordering at:
US 1-800-247-5907
Canada 1-800-665-5756
Please give them my ID# 335001 when ordering.

Order by Mail:
Mail your order with check or money order to:
Watkins Incorporated
P.O. Box 5570
Winona, MN 55987-0570
Please give them my ID# 335001 when ordering.

Get FREE SHIPPING on orders over:
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$99.00 in Canada

Please share this newsletter with your friends. Help me grow my subscribers. The web address is http://www.everydaynecessities.com/atktnewsletter.htm Thanks!

Privacy Statement - We never share your personal information with anyone else.

From home to home, and heart to heart, from
one place to another. The warmth and joy of
Christmas, brings us closer to each other.
Emily Matthews

US 2005 Holiday Gift Line
View the entire US 2005 Holiday Gift Line with promotional pricing.

Mouthwash Concentrate
02337 $5.29

Mouthwash Mixing Bottle
06254 $1.49 or just 99¢ with purchase of Mouthwash Concentrate

Aloe and Green Tea Liquid Hand Soap
03050 Regularly $6.99 Special $6.49 Save $.50

Aloe and Green Tea Moisturizing Gel
03052 Regularly $6.99 Special $6.49 Save $.50

Aloe and Green Tea Deodorant
03055 Regularly $6.99 Special $6.49 Save $.50

Aloe and Green Tea Refreshing Body Bar
03056 Regularly $4.99 Special $4.29 Save $.70

Aloe Vera Burn Cream
03049 Regularly $6.99 Special $5.99 Save $1.00

Aloe Botanical Lip Balm SPF-23
03069 Regularly $2.99 Special $2.79 Save $.20

Chai
01205 $7.19

Infuser
05080 $3.69 or just $2.69 with purchase of Chai (#01205)

Original Double-Strength Vanilla
01008 Regularly $10.99 Special $9.99 Save $1.00

Vanilla Kitchen Timer
05450 $12.99 or just $5.99 with purchase of #01008 Watkins Vanilla

Steak Sauce
01169 Regularly $5.99 Special $5.49 Save $.50

Meat Magic
01168 Regularly $7.69 Special $6.99 Save $.70

Flavored Salts
Regularly $4.29 Special $3.79 each Save $.50

01993 Butter Flavored Salt
01996 Celery Salt
01994 Cheese Flavored Salt
01998 Garlic Salt
01997 Onion Salt
01992 Seasoning Salt
01995 Sour Cream and Onion Flavored Salt

Soup Bases
Regularly $7.89 Special $7.29 each Save $.60
01175 Beef
01176 Chicken

Regularly $8.99 Special $8.29 each Save $.70
01180 Cheese
01181 Chicken Noodle
01179 Cream
01177 Mushroom
01178 Onion

Reduce Plus
02280 $17.99
No more cravings!
Have you tried to reduce your intake of sugars, but find that it only increases your cravings for them? Many health experts recommend reducing sugars and certain carbohydrates in the diet because too many may lead to increased weight and other health problems. But this can lead to uncontrollable cravings.

Reduce Plus is great for everyone who wants to control their appetite and weight or who wants the health benefits of balancing their blood sugar, but finds a low-sugar diet too hard to follow. also beneficial for anyone on a high-protein or low-carbohydrate eating plan. (60 caplets, 30-day supply)

TheraTrim™
02283 $17.99
This all-natural, ephedra-free supplement with Appestat provides the benefits of green tea and many other herbs to help you reach your goals. Ingredients in Watkins TheraTrim not only promote safe, effective weight control, they also help to enhance mood and feelings of well-being.

When used in combination with a sensible diet and exercise program. Consult your physician before starting any weight loss or exercise program.

Cinnamon Oatmeal Energy Bars
$12.49 value just $8.32 with purchase of Reduce Plus and TheraTrim™

Gourmet Extracts and Flavors
Regularly $4.99 Special $4.59 each Save $.40
21392 Butter
21364 Caramel
21398 Chocolate
21394 Cinnamon
21385 Maple
21388 Peppermint
21391 Rum
21375 Vanilla (Clear)

Supercold Cough Medicine
02326 Regularly $3.99 Special $3.49 Save $.50

Citrus All-Purpose Cleaner
06783 $3.99 or $3.49 each when you buy two Save $1.00

Watkins Laundry Detergent
06738 $11.99 or $10.99 each when you buy two Save $2.00

As part of our new Brand Awareness program, Watkins is allowing Associates to sell a limited number of products on their personal web site. Some of you have expressed an interest in ordering one or two products and not having to pay the full shipping cost, so to save on shipping costs, you may order one, two, or more items for a shipping cost of only $4.00.

I'm offering 10% off any of the products listed in My Watkins Store. I have included some of the most popular products in my online store. Take a look! If you would like to order a particular product, just ask. I might have it in stock even though its not listed in my online store. My Online Store

Congratulations! November's newsletter contest winner is Marilyn from Missouri! She wins a copy of our new Vanilla Classics Cookbook, hardcover and beautifully designed! A wonderful addition to any cookbook collection.

A special thanks to all my subscribers who forwarded my Watkins newsletter to their friends. I appreciate your support.

DON'T FORGET TO ENTER DECEMBER'S CONTEST

This month one lucky subscriber will win a bottle of our Vanilla Dry Oil Body Spray and a jar of our Vanilla Shea Butter, to pamper yourself during the cold winter months!

If you were given one wish this Christmas, what would you wish for?

Please email to: eleisiawhitney@watkinsonline.com with "December Contest - Christmas Wish" in the subject line. Please include your name and address.

Asthma and Food Allergies
by Robin Brett Parnes, MS, MPH

Despite advances in the treatment of asthma over the past few decades, more than 200 children in the U.S. die each year from severe asthma attacks. Now researchers believe that in at least some of these cases, the children were suffering not just from asthma, but from asthma as a symptom of a food allergy.

What’s a Food Allergy?
A food allergy occurs when you ingest a particular food that your body for some reason identifies as being harmful. To protect itself, your body creates antibodies, substances that attack and destroy the harmful substance. From then on, whenever you ingest that substance, it is attacked by the antibodies, which in turn release large amounts of chemicals and histamines into your body. These chemicals and histamines can trigger a cascade of symptoms, including:

Hives or swelling
Eczema
Gastrointentinal symptoms
Difficulty breathing and/or asthma

Certain foods, such as shellfish, soy, nuts, peanuts, and fish are the most common sources of food allergies.

A severe allergic reaction to food can result in anaphylaxis, which is a reaction that requires immediate medical attention and can be fatal.

It is important to note that food allergies are not the same as food intolerances (such as lactose intolerance) or malabsorption conditions (like celiac disease), even though symptoms can resemble those of a food allergy.

What’s Asthma?
Asthma is a chronic disease in which airflow in and out of the lungs may be blocked by tightening of the respiratory channels in the lung, swelling of the tissues, and excess mucus in the respiratory tract. Many things can trigger an asthma attack, including:

Exercise
Cold
Viral illness
Sinusitis
Gastroesophageal reflux disease (GERD)
Sulfites used in dried fruits and wine
Medications, such as aspirin, ibuprofen, and beta-blockers
Exposure to irritants or allergens, including:
Cigarette smoke, smoke from a wood-burning stove
Pet dander
Dust
Chemicals
Mold and mildew
Pollen
Smog or air pollution
Perfumed products

For some, eating certain foods or food additives may trigger an asthma attack. When this happens, a person’s airways may become narrowed and inflamed, resulting in wheezing, shortness of breath, chest tightness, and coughing. A severe asthma attack may require hospitalization. A life-threatening asthma attack may even require machine ventillation to help the patient breathe.

Is There a Connection Between Food Allergies and Asthma?
According to a recent study published in the Journal of Allergy and Clinical Immunology, food allergies, particularly to peanuts, are a significant, independent risk factor for severe asthma attacks in children ages 1-16. In fact, researchers reported that 53% of the children in the study who experienced a life-threatening asthma attack (severe enough to require ventilation), were found to have a food allergy. On the other hand, only 10% of those who had asthma but did not experience a life-threatening attack were found to have a food allergy of some kind.

Keep in mind, however, that this is the first and only study linking allergy and severe asthma in children. Additional research is needed to determine how often life-threatening asthma attacks are triggered by food allergies and to what degree control of asthma at the time of an attack improves the outcome. Another recent study evaluating allergic reactions to food found that out of 13 million children who were observed for a period of two years, there were eight deaths and 49 severe reactions, numbers that may help reassure parents that the risk of death and severe reaction from food allergy is relatively small.

Prevention and Control of Food Allergies
While you can’t eliminate the possibility that you or your child will develop food allergies, you can take steps to delay or reduce their occurrence:

Exclusively breastfeed infants for the first six months of life.
Introduce solid foods one at a time so you can identify and eliminate any foods that cause a reaction.
Add milk, wheat, corn, citrus, and soy to your child’s diet at one year of age. At two years of age, offer eggs. At age three, you can introduce fish and peanuts.

For those who already have a food allergy, the best way to prevent a reaction is strict avoidance.

Here are some other tips to keep in mind as well:

Ask about ingredients. To avoid eating a "hidden" food allergen away from home, always ask about ingredients when eating at restaurants or others' homes.

Read food labels. Read food labels carefully and become familiar with technical or scientific names for foods. For example, milk may not be listed as an ingredient on a label; rather, the label may list casein (a milk protein), sodium caseinate, or milk solids.

Be prepared for emergencies. Anaphylactic reactions caused by food allergies can be potentially life-threatening. If you have had an anaphylactic reaction in the past, you should carry and know how to use injectable epinephrine and antihistamines in case of accidental ingestion.

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

Sending homebaked cookies

Choose sturdy, unfrosted cookies and bars for mailing. Drop cookies and other hearty cookies in simple shapes are almost always good travelers, too.

Wrap cookies in pairs—back to back—and place them flat or end to end in a can, box or other durable container.

Fill each container as full as practical, padding the top with crushed waxed paper to prevent shaking and breaking.

Bake and send bars in disposable aluminum foil pans, enclosing a plastic knife for cutting.

Pack containers in a sturdy packing box (line it with aluminum foil if you want to be sure packing materials and cookies don't pick up moisture or odors while in the mail). For fill, use crumbled newspapers, shredded paper or shredded polyethylene foam. Be sure to pack several inches of fill in the bottom of the packing box and between items so the cookies cannot move easily.

Seal and label the package "Perishable" to encourage careful handling.

Send the package so that it arrives in just a few days.

Bettycrocker.com - Baking with Betty

Holiday Cooking Helplines

Do you need cooking help? These helpful phone numbers will connect you to a live person.

You can call any of the following help lines during the fall and winter holiday months to find information on turkey roasting and other holiday food preparations. If you call after hours, you'll be able to choose from an automated menu of topics.

Butterball Turkey Talk-Line: 1-800-BUTTERBALL
The Turkey Talk-Line from the folks at Butterball is a great place for answers to turkey questions. The line is open Monday through Friday from 8 AM to 6 PM CST from now until December 21.
TDD line:1-800-TDD-3848. Bilingual help is available. Online help in Spanish and English.
Email Butterball with your questions Email your question You will receive a personalized response within 24 to 48 hours.

Cook's illustrated Help Site Free Web site designed to answer all your questions about making your holiday dinner. This year, we've added more recipes, new equipment recommendations and shopping sources, and both a video and photo essays

Honeysuckle White Help Line:1-800-810-6325
This line offers pre-recorded answers to lots of your turkey preparation questions. Online help and leftover recipes.

Perdue Farms: 1-800-473-7383
Find out about roasting, carving, stuffing, gravy and turkey leftovers. Online help.

USDA Meat and Poultry Hotline: 1-888-674-6854
If you have questions about food safety, including storage, handling and preparation of the holiday turkey, call the USDA hotline weekdays from 9 AM to 3 PM CST.
TDD line: 1-800-256-7072 Online help for most frequently asked questions.

Reynolds Turkey Line: 1-800-745-4000
This hotline is open 24 hours a day. Call to get the best tips about cooking using Reynolds products. Online help.

Fleischmann's Yeast Baker's Help Line:1-800-777-4959
This helpline, for all your questions about breads and rolls, is open Monday - Friday from 9 AM - 7 PM, all year long. Online help.

Land O'Lakes Holiday Bake Line: 1-800-782-9606
Any and all baking questions are answered from 8 AM to 7 PM CST at Land O'Lakes from now until Christmas Eve. Online help.

Hershey's Consumer Hot Line: 1-800-468-1714
Let the folks at Hershey walk you through every chocolate question you've ever had. Ask for recipes too! This line is open Monday - Friday from 9 AM to 4 PM EST, all year round. Online help.

Betty Crocker Hotline:1-888-ASK-BETTY or 1-888-275-2388
This phone line is open Monday - Friday from 7:30 AM to 5:30 PM CST, year round. Get information on everything from baking perfect cookies to delicious gravy. Online help.

Libby Consumer Hot Line: 1-800-854-0374
Stressed about your pumpkin pie? Get tips and advice, plus recipes using canned pumpkin. The line is open Monday - Friday from 8 AM - 8 PM EST, all year round. Online help.

Ocean Spray Consumer Helpline:1-800-662-3263
Learn everything you ever wanted to know about cranberries, including ideas for using leftover canned cranberry sauce. The hotline is open Monday - Friday from 9 AM - 4 PM EST, all year round. Online help.

Source: http://busycooks.about.com/library/archive/blhelplines.htm

Did You Know
Biscotti, Italian for “twice baked,” are popular Italian cookies that have been baked first as a loaf, then a second time sliced until they are crisp. They are perfect for dunking, so dunk them into coffee, hot chocolate, tea, or milk.

This minty version would go especially well dipped in hot chocolate

Chocolate-Peppermint Biscotti
No need to spend coffee shop prices on these yummy Italian dunkers. Use this easy-to-follow recipe to make your own crispy cookies.

1 1/3 cups sugar
1/2 cup butter or margarine, softened
1/2 teaspoon Watkins Peppermint Extract
3 eggs
3 cups all-purpose flour
1 teaspoon Watkins Baking Powder
1/2 teaspoon salt
1/2 cup coarsely crushed hard peppermint candies
1/2 cup miniature semisweet chocolate chips
Semisweet chocolate chips, if desired
Crushed hard peppermint candies, if desired

1. Heat oven to 350ºF. Lighly grease cookie sheet. Mix sugar, butter, peppermint extract and eggs in large bowl with spoon until blended. Stir in flour, baking powder and salt. Stir in 1/2 cup candies and 1/2 cup chocolate chips (dough will be stiff). Divide dough in half. Shape each half into 10x2-inch rectangle on cookie sheet.
2. Bake 30 to 35 minutes or until light golden brown. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake about 15 minutes or until light brown and crisp. Immediately remove from cookie sheet to wire rack.
3. Melt chocolate chips over low heat, stirring occasionally. Dip half of each biscotti into melted chocolate; sprinkle with crushed candies. Cool completely on waxed paper.

High Altitude (3500-6500 ft) Increase first bake time to 35 to 37 minutes.

Orange-Almond Biscotti

1 cup sugar
1/2 cup butter or margarine
1 tablespoon grated orange peel
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon Watkins Orange Extract
1/2 teaspoon Watkins Almond Extract
1/3 cup slivered almonds, toasted and chopped

1. Heat oven to 350ºF.
2. Stir together sugar, butter, orange peel, orange extract, almond extract, and eggs vigorously in large bowl until creamy and well blended. Stir in flour, baking powder, salt and almonds. Shape half of the dough at a time into rectangle, 10x3 inches, on ungreased cookie sheet.
3. Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.
4. Bake about 15 minutes or until crisp and light brown. Remove from cookie sheet to wire rack. Cool completely.

Chocolate-Dipped Orange Biscotti

2/3 cup sugar
1/2 cup vegetable oil
1 tablespoon grated orange peel
1 1/2 teaspoons Watkins Vanilla
1/2 teaspoon Watkins Orange Extract
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon Watkins Baking Powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 ounces semisweet baking chocolate, melted

1. Heat oven to 350ºF.
2. Mix sugar, oil, orange peel, vanilla, orange extract, and eggs in large bowl. Stir in flour, baking powder, baking soda and salt. Knead dough on lightly floured surface until smooth.
3. Shape half of dough at a time into rectangle, 10x3 inches, on ungreased cookie sheet.
4. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes.
5. Cut crosswise into 1/2-inch slices. Place slices cut sides down on cookie sheet. Bake about 15 minutes, turning once, until crisp and light brown. Immediately remove from cookie sheet. Cool on wire rack.
6. Dip one end of each cookie into melted chocolate. Place on waxed paper until chocolate is firm.

Sugar Cookies
Some things just don't change. Delicate sugar cookies have been favorites for generations. Whether sprinkled with colored sugar, frosted or elaborately decorated, they're as popular now as in years past.

1 1/2 cups powdered sugar
1 cup butter or margarine, softened
1 teaspoon Watkins Vanilla
1/2 teaspoon Watkins Almond Extract
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar or colored sugar

1. Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.
2. Heat oven to 375ºF. Lightly grease cookie sheet.
3. Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Sprinkle with granulated sugar. Place on cookie sheet.
4. Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack.

Turtle Shortbread Cookies (Cookie Exchange Quantity)
Chocolate, caramel and nuts create the classic turtle flavors that are anything but slow in leaving a serving tray.

1 1/2 cups butter or stick margarine, softened
1/2 cup sugar
1 teaspoon Watkins Almond Extract
4 cups all-purpose flour
1/2 teaspoon salt
24 caramels
1 bag (6 oz) semisweet chocolate chips (1 cup)
2 teaspoons shortening
1 cup chopped pecans
6 dozen pecan halves

1. Heat oven to 350°F. In large bowl, mix butter, sugar and almond extract. Stir in flour and salt. (If dough is crumbly, mix in 1 to 2 tablespoons additional softened butter or stick margarine.)
2. Divide dough into 12 equal parts. Roll each part into 1/4-inch thick circle. (If dough is sticky, chill about 15 minutes.) Cut each circle into 6 wedges. Place wedges 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
3. Meanwhile, in 1-quart saucepan, heat caramels over medium heat about 10 minutes, stirring frequently, until melted. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle.
4. Dip 2 straight edges of each cookie into melted caramel, then into chopped pecans. (If caramel thickens, add up to 1 teaspoon water and heat over low heat, stirring constantly, until caramel softens.)
5. Place a dot of melted chocolate on top of each cookie; place pecan half on chocolate. Drizzle remaining chocolate on tops of cookies.

Double-Chocolate and Caramel Bars (Cookie Exchange Quantity)
Indulge in rich bars that combine favorite caramel and chocolate flavors.

Bars
3 cups all-purpose flour
3/4 cup packed brown sugar
2/3 cup Watkins Baking Cocoa
1 egg, beaten
1 1/2 cups firm butter or margarine
1 1/2 cups chopped walnuts
1 bag (12 oz) semisweet chocolate chips (2 cups)
48 caramels
2 cans (14 oz each) sweetened condensed milk
Chocolate Glaze
1 bag (6 oz) semisweet chocolate chips (1 cup)
1 teaspoon shortening or vegetable oil

1. Heat oven to 350°F. Line 15x10x1-inch pan with foil, leaving about 2 inches of foil hanging over sides of pan.
2. In large bowl, stir together flour, brown sugar, cocoa and egg. Cut in 1 1/4 cups of the butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in walnuts; reserve 3 cups of the crumb mixture. Press remaining mixture firmly in bottom of pan; sprinkle with 2 cups chocolate chips. Bake 15 minutes.
3. Meanwhile, in heavy 2-quart saucepan, melt caramels with sweetened condensed milk and remaining 1/4 cup butter over low heat, stirring constantly. Pour over crust. Top with reserved crumb mixture. Bake about 20 minutes longer or until bubbly. Cool completely, about 2 hours.
4. In small microwavable bowl, microwave 1 cup chocolate chips and the shortening uncovered on High 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle. Drizzle over bars. For bars, cut into 12 rows by 6 rows.

Special Touch
Place bars in decorative mini muffin cups. It makes serving a snap.

Homemade Wheat Bread Machine Mix
Make a delicious homemade wheat bread mix for bread machines from a few simple ingredients. It makes the perfect gift!

1 bag (5 pounds) bread flour
1 bag (5 pounds) whole wheat flour
1 3/4 cups dry milk
1 1/4 cups sugar
4 1/2 tablespoons salt
Butter or margarine, see loaf directions below
Bread machine or quick active dry yeast, see loaf directions below

1. Mix all ingredients in extra-large bowl until well blended.
2. Store tightly covered in bulk, or measure into quantities for 1 1/2- pound or 2-pound loaf recipes (below). Package in fancy jars or bags along with the bread recipe for gift giving.

To Make 1 1/2-Pound Loaf: Measure 1 cup plus 2 tablespoons water, 2 tablespoons butter or margarine, softened, 3 1/2 cups Homemade Wheat Bread Machine Mix and 1 1/2 teaspoons bread machine or quick active dry yeast into bread machine pan in the order recommended by the manufacturer. Select Basic/White or Whole Wheat cycle and Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.

To Make 2-Pound Loaf: Measure 1 1/2 cups water, 3 tablespoons butter or margarine, softened, 4 1/2 cups Homemade Wheat Bread Machine Mix and 1 1/4 teaspoons bread machine or quick active dry yeast into bread machine pan in the order recommended by the manufacturer. Select Basic/White or Whole Wheat cycle and Medium or Light crust color. Remove baked bread from pan, and cool on wire rack. Makes eight 2-pound loaves (16 slices each).

Did You Know
Using bread flour in your mix will result in breads with the highest volume. Bread flours are blends of special wheat that are higher in gluten forming protein than regular flour. That extra gluten gives more structure and higher volume to the bread.

Bread Machine Herb 'n' Crunch Wheat Bread
Fragrant with basil and thyme, this yummy loaf makes a hearty sandwich bread!

1 1/4 cups water
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
2 tablespoons sugar
2 tablespoons dry milk
2 tablespoons butter or margarine, softened
1 1/2 teaspoons salt
1 1/2 teaspoons Watkins Basil Leaves
1 teaspoon Watkins Thyme Leaves
2 teaspoons bread machine or quick active dry yeast
1/2 cup dry-roasted sunflower nuts

1. Measure carefully, placing all ingredients except nuts in bread machine pan in the order recommended by the manufacturer. Add nuts at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
2. Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.

Bread Machine Herb Bread

1 cup plus 2 tablespoons water
2 tablespoons butter or margarine, softened
3 cups bread flour
1 teaspoon Watkins Sage
1 teaspoon Watkins Basil
1 teaspoon Watkins Oregano
1 teaspoon Watkins Thyme
1 teaspoon Watkins Parsley
3 tablespoons dry milk
2 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast

1. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
2. Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack.

Bread Machine Potato-Rosemary Bread
Make potato bread the easy way. The secret is using mashed potato mix and letting your bread machine do all the work!

1 1/4 cups water

2 teaspoons bread machine or quick active dry yeast

1. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
2. Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.

Celebration Brownie Mix
An impressive layered brownie mix makes the perfect gift from your kitchen to someone you love!

3/4 cup all-purpose flour
1/2 teaspoon Watkins Baking Powder
1/2 teaspoon salt
1/2 cup Watkins Baking Cocoa
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup white baking chips
3/4 cup chopped pecans
1 bottle Watkins Irish-Cream, Raspberry, Chocolate, Hazel Nut, Vanilla, Vanilla Nut, or Butter Pecan Extract.

1. Layer all ingredients except extract in order listed in 1-quart jar with screw-on lid. Attach extract bottle to jar with ribbon.
2. Include directions below.

Directions for Celebration Brownie Mix

Heat oven to 350ºF. Grease bottom only of square pan, 8x8x2 or 9x9x2 inches, with shortening. Melt 1/2 cup butter or margarine. Beat melted butter, 2 eggs and 1 teaspoon extract in medium bowl with spoon until blended. Stir in Celebration Brownie Mix. Spread batter in pan. Bake 8-inch pan 30 to 35 minutes, 9-inch pan 25 to 30 minutes, or until dry around edges and toothpick inserted in center comes out almost clean. Cool completely, about 1 hour. For brownies, cut into 4 rows by 4 rows. Makes 16 brownies

Super Chunk Oatmeal Cookie Mix

Makes: 1 gift jar or about 2-1/2 dozen cookies

1 cup sugar
1 cup flour
1 cup quick-cooking oats
1 tsp. Watkins Ground Cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
6 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped

Layer sugar, flour, oats, cinnamon, soda and salt in a large glass jar or combine in large resealable plastic bag. Top with chocolate. Close tightly and store at room temperature until ready to use or give.

Attach Baking Directions to jar (listed below).

Baking Directions

Preheat oven to 375°F. Beat 3/4 cup (1-1/2 sticks) softened butter, 1 egg and 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add contents of jar; stir until well blended.

Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.

Bake 12 to 13 minutes or until golden brown. Cool on baking sheets 1 minute; remove to wire racks. Cool completely.

Microwave Candy Bar Fudge

1/2 cup butter
1/3 cup unsweetened Watkins Cocoa Powder
1/4 cup packed brown sugar
1/4 cup milk
3-1/2 cups sifted powdered sugar
1 teaspoon Watkins Vanilla
30 vanilla caramels
1 tablespoon water
2 cups unsalted peanuts
1/2 cup semisweet chocolate pieces
1/2 cup milk chocolate pieces

1. Line a 9x9x2-inch pan with foil, extending over edges; set aside. In a microwave-safe bowl micro-cook butter, uncovered, on 100 percent power (high) for 45 seconds to 2 minutes or until melted. Stir in cocoa powder, brown sugar, and milk. Cook, uncovered, on high for 1-1/2 to 2-1/2 minutes or until mixture comes to a boil, stirring once. Stir again. Cook for 1 minute more. Stir in powdered sugar and vanilla. Spread into pan.
2. In a glass bowl combine caramels and the water. Cook, uncovered, on 50 percent power (medium) 3-1/2 to 5 minutes or until melted, stirring once. Stir in nuts; spread over fudge.
3. In a 2-cup glass measure micro-cook chocolate on 50 percent power (medium) for 2 to 3 minutes or until melted, stirring once. Spread atop caramel. Chill until chocolate is firm. Remove from pan; cut into squares. Serve at room temperature. Store in refrigerator. Makes 64 pieces.

Make-Ahead Tips: Prepare fudge and cut into squares. Cover and chill in refrigerator for up to 3 days. Or, transfer to an airtight freezer container; seal, label, and freeze up to 1 month. Thaw 2 hours at room temperature or overnight in refrigerator before serving.

Nutrition facts per serving: calories: 93 total fat: 5g cholesterol: 0mg sodium: 28mg carbohydrate: 12g fiber: 0g protein: 2g Nutrition facts per serving: calories: 379 total fat: 28g saturated fat: 14g monounsaturated fat: 11g polyunsaturated fat: 2g cholesterol: 59mg sodium: 218mg carbohydrate: 33g total sugar: 21g fiber: 3g protein: 5g vitamin C: 1% calcium: 4% iron: 10%

Chocolate Rum Truffles

6 ounces semisweet chocolate, coarsely chopped
1/4 cup butter
3 tablespoons whipping cream
1 beaten egg yolk
3 teaspoons whipping cream
1 teaspoon Watkins Rum Extract
1 pound chocolate-flavored candy coating, chopped
Finely chopped pistachio nuts (optional)
Vanilla-flavored or pink candy coating, melted, for decorating (optional)

1. Combine chocolate, butter, and the 3 tablespoons whipping cream in a heavy 2-quart saucepan. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove saucepan from heat.
2. Gradually stir about half of the hot mixture into the beaten egg yolk. Return egg mixture to saucepan. Cook over medium heat, stirring constantly, about 2 minutes or until slightly thickened. Remove saucepan from heat.
3. Stir in whipping cream and rum extract. Transfer chocolate mixture to a small mixing bowl. Chill about 1 hour or until mixture is room temperature and smooth, stirring occasionally.
4. Beat the cooled chocolate mixture with an electric mixer on medium speed about 2 minutes or until slightly fluffy. Chill about 15 minutes or until mixture holds its shape. Drop mixture from a rounded teaspoon onto a baking sheet lined with waxed paper. Chill about 30 minutes more or until firm. Shape into smooth balls with hands, working quickly so the truffles don't get too soft.
5. Bring water to boiling in the bottom of a double boiler or a saucepan. Remove from heat. Place chopped chocolate-flavored candy coating in top of double boiler or in a heatproof bowl and set over the boiling water, making sure the bottom of the top pan is not touching the water. Stir frequently until coating melts. Or, melt coating in the microwave oven: In a 2 1/2-quart microwave-safe bowl, microwave candy coating on 100% power (high) for 2 minutes. Stir. If necessary, microwave 30 seconds more or until almost melted. Coating may not look melted until stirred.
6. Drop truffles, one at a time, into melted candy coating; turn truffles with a large, long-tine fork to coat. Lift truffle out with the fork without piercing the centers; draw fork across rim of pan to remove excess coating. Invert truffles onto a waxed-paper-lined baking sheet. If desired, twist fork slightly as candy falls to make a swirl on top.
7. Let dipped truffles dry until candy coating hardens. If the candy coating becomes too thick while dipping, reheat it in the microwave. Or, for coating that's been melted in a double boiler, replace the cooled water with warm water. Stir coating constantly until it once again reaches dipping consistency.
8. To decorate truffles, if desired, place melted vanilla-flavored or pink candy coating in a small, self-sealing plastic bag with a corner snipped off (opening should be very small) or a pastry bag fitted with a small, round tip. Pipe coating in a design atop truffles. Or, drizzle coating over truffles with a spoon. Let dry. Or, if desired, after chilling the shaped truffles for 30 minutes, roll them in finely chopped nuts instead of dipping them into melted chocolate. Makes about 30.

Make-Ahead Tip: Store truffles, tightly covered, in a cool, dry place for up to 2 weeks.

Nutrition facts per serving: calories: 135 total fat: 6g cholesterol: 13mg sodium: 16mg carbohydrate: 13g protein: 1g

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Bird Seed Wreath

Sticky gelatin holds seeds to a cardboard base for a wreath that birds can peck away at for weeks. Save this project for winter: Unless temperatures are below or close to freezing, the gelatin may slide off the base. If your winter temps hover in the fifties or above, you can substitute peanut butter for the gelatin to make a reasonable facsimile.

Piece of corrugated cardboard
Packet of clear gelatin
2 quarts of mixed seeds and nuts
Length of wire
Ribbon or Christmas pick

1. Cut a circle of corrugated cardboard to a diameter of 10 inches
2. Mix packet of clear gelatin according to the package directions.
3. Pour 2 quarts of seeds and nuts into the gelatin.
4. Stir to coat the seed mixture. If the mixture is too loose and doesn't hold together when you squeeze a handful, add more seed.
5. Mold by hand onto the cardboard form.
6. Attach a loop of wire for hanging. Attach a ribbon or Christmas pick for decoration.

Winter Fuel For Birds

You can't serve hot cocoa to your birds, but you can do the next best thing; give them high-fat, high-carbohydrate foods that will quickly refuel their calorie-burning bodies and supply the store of energy they need to survive through long, cold nights. Add nuts and suet to your usual feeder fare during extremely cold spells.

If you have a multitude of birds, you can serve seed and other foods directly on the ground. Clear the loose snow, scatter the food, and before you get back in the house, the birds will be eating. If snow keeps falling, sweep aside the new snow as often as you have time and patience to do so.

Excerpted from The Backyard Bird Feeder's Bible

Visit Project FeederWatch for more bird watching facts. Project FeederWatch

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FUN STUFF

Christmas Jig Saw Puzzle

Snowball Fight

Candy Trees
Favorite confections make this tree a dazzling and delicious centerpiece. Use colorful candies to make an Christmas tree.
From Christmas Crafts for Kids

Small tomato paste can, empty and clean
6-inch or 8-inch-tall white plastic-foam cone
Ruler
Wire cutters or old scissors
Package of 12-inch-long white chenille stems
Wrapped candies, such as peppermints, LifeSavers, Sweet Tarts
Jingle bells or red pom-poms
Thick crafts glue
Felt in a color to coordinate with the candy
Trim, such as rickrack, ribbon, or pom-poms

1. Center the open end of the tomato paste can on the flat base of the plastic-foam cone. Carefully push the top edges of the can into the cone to make about a 1/2-inch-deep circle.
2. Use the wire cutters or old scissors to cut twelve 1-inch lengths from each chenille stem. Fold each length in half.
3. Start to decorate the cone with a row of candies around the base. To attach the candies, slip a folded chenille stem around the twisted area of the candy wrapper, or poke one end of the stem through the wrapper. Push the stem ends into the cone until the fold is tight against the surface. Continue up the cone, adding rows of candy to cover it completely.
4. If you like, fill any open areas on the cone with jingle bells or pom-poms. Thread a folded chenille stem through the metal loop on the bell, and push the stem ends into the cone. Glue the pom-poms to the cone.
5. Cut a piece of felt to cover the sides of the can, making the felt about 1/2-inch shorter than the can. Wrap the felt around the can and glue it in place. Glue lengths of trim around the felt-covered can, referring to the photos for ideas.
6. Make three or four bows with the ribbon. Cut a length of chenille stem. Wrap the center of the stem around the center of a bow. Bring the stems ends together and push the ends into the top of the cone. If you like, add a jingle bell or pom-pom to the top.

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JOIN OUR TEAM

The Watkins Business Opportunity

• The ability for you to take control of your personal and financial future and earn in direct relation to your effort.
• Equal Opportunity: Whether you have a Harvard degree or a GED, you possess the key to take charge and make a difference in your personal development and financial well being.
• Everyone, regardless of life's challenges, has the opportunity, in accordance to your willingness and commitment to work, to learn and earn in accordance to your dreams and aspirations.
• The time and money to achieve your dreams.
• Opportunity for you to live and work as you choose according to your personal values and vision.
• A system of learning that is founded on successful people teaching and inspiring others based on their experience.
• Opportunity to develop skills that you will use in every walk of life: communication, money management, time management, goal setting, and leadership.
• The privilege of identifying people that you want to help and empower by opening the door to endless opportunities.
• Turnkey opportunity for you to learn and realize your goals and aspirations. Learning curve, motivation and inspiration increase with your belief and conviction to make it happen.

Start your own home-based business with Watkins. We offer several assortments to join Watkins and the Summit Group.

1 – The Basic Business Starter Kit - $200.00 US; $279.00 Canada (plus tax and shipping)
2 – The Good Tastings Starter Kit - $99.00 US; $145.00 Canada (plus tax and shipping)
3- The Business Introduction Package - $59.95; $69.00 Canada (plus tax and shipping)
Assortment details, pdf file Assortments

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It is only as we develop others that we permanently succeed.
Harvey S. Firestone

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The Watkins Company is beginning its 137th year of providing outstanding products that people use every day. What other company has such a history of experience, success, and integrity?

Get all the details today! Watkins Home Business

Or contact me at: eleisiawhitney@watkinsonline.com

DID YOU KNOW THAT WATKINS:

• Offered the first known money-back guarantee?
  
• Had two leaders presented in Success Magazine’s “We Create Millionaires” article on MLM?
  
• Is 137 years old?
  
• Was rated as one of 5 Hot Home Based Companies in Executive Female Magazine?
  
• Was listed in the “A” list of Top Network Marketing Companies in Downline News Magazine?

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“Don’t let the fear of the time it will take to accomplish something stand in the way of your doing it. The time will pass anyway. We might just as well put that passing time to the best possible use.” - Earl Nightingale

http://www.cybernation.com/quotationcenter/

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ DID YOU KNOW?

The packing pellets that Watkins uses to ship their products are made of cornstarch and are biodegradable. Use them to protect your own packages when mailing to family and friends. If you like to recycle, take them to your local packaging and shipping company. They will recycle them for you.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ If anything in this newsletter has added a little spice to your life tell me about it. If you have any other helpful hints for using spices and herbs, share them with our readers. Email me at: eleisiawhitney@watkinsonline.com

If you would like to receive a Watkins Monthly Highlights catalog, our Watkins Mainline catalog, and a FREE sample please send your request to eleisiawhitney@watkinsonline.com

If you would like to browse our online catalog go to
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Our home business may be right for you or someone you know - Visit our informational web site at
Watkins Home Business

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Thank you once again for your continued support and for remaining a valued subscriber to
Around the Kitchen Table - Watkins Newsletter!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

When your family gives thanks remember to include a prayer for the men and women standing guard to keep us all safe and free.

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"Coming together is a beginning; keeping together is progress; working together is success." - Henry Ford

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*** Integrity Since 1868 ***

137 years of experience and integrity goes into each one of our products. J.R. Watkins started a lasting tradition when he introduced the world's first money-back guarantee, which we still honor on every product we sell.

Hope to see you next month!
Eleisia Whitney
Independent Watkins Associate, ID# 335001
23 Oak Ridge Lane
Danville, CA 94506

Watkinize Your Life

Copyright 2002-2005
Around the Kitchen Table

The statements made and opinions expressed in this newsletter are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited. Contests and prizes are provided by Eleisia Whitney and not Watkins, Inc. or other Independent Associates.

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