A winning combination...

"Honesty is the first chapter in the book of wisdom."
~Thomas Jefferson

Honesty and integrity...it's a winning combination in anyone's world. It doesn't seem to matter if you are from the east coast or the west coast...from the north or the south...we love value, honesty and integrity. We have the aching muscles to prove how hard working and honest we are. So direct from another hard working, honest company of integrity, comes Watkins Pain Relief Spray . It works so well, our customers purchase this product repeatedly. Take a look at a few of the facts:

The very first product formulated by J. R. Watkins in the year 1868 was our famous Liniment. More than 135 years later, Watkins introduces another innovative pain relief product in a more convenient form. This soothing spray temporarily relieves minor aches and pains of muscles and joints associated with backaches, strains, bruises, sprains, arthritic or rheumatic pain, and pain of tendons, ligaments and tired, aching muscles.
• Non-aerosol pump spray: Won’t harm environment;gives more control over amount and direction of spray than an aerosol; contains over 600 sprays!
• Spray delivery system: Allows for convenient application.

So once you have your aching muscles relieved...you may want to go back to the kitchen and whip yourself up a Peanut Butter Chocolate Cupcake or two! Enjoy!

Peanut Butter Chocolate Cupcakes
1 small package (3 oz.) cream cheese, softened
1/4 cup creamy peanut butter
2 T. sugar
1T. milk
Batter
2 cups sugar
1-3/4 cups all-purpose flour
1/2 cup Watkins Baking Cocoa
1-1/2 tsp. Watkins Baking Powder
1 tsp. salt
1/4 tsp. baking soda
2 eggs
1 cup water
1 cup milk
1/2 cup Watkins Grapeseed Oil
2 tsp. Watkins Vanilla Extract
Frosting
1/3 cup butter, softened
2 cups confectioners; sugar
6 T. Watkins Baking Cocoa
3 to 4 T. Milk
1/2 tsp. Watkins Vanilla Extract

In a small bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside.
For batter, in a large bowl, combine sugar, flour, cocoa, baking powder, salt an dbaking soda. In another bowl, whisk the eggs, water, milk, oil and vanilla. Stir into dry ingredients just until moistened (batter will be thin).

Fill paper lined jumbo muffin cups half full with batter. Drop scant tablespoonfuls of peanut butter mixture into center of each; cover with remaining batter.

Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into cake comes out clean. Cool 10 minutes, remove from pans to wire racks. Cool completely.

In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator. Makes a dozen jumbo cupcakes.