Lemon Mint Iced Tea

As seen on WKTV NEWSChannel 2 Harried Housewife Lemon Mint Iced Tea

Lemon Mint Iced Tea

Lemon Mint Iced Tea

Both lemonade and iced tea will cool down the sultry days of summer, but why not combine the two, add freshly picked mint—and savor the ultimate in hot-weather drinks.

Garden-fresh mint steeped with tea combines deliciously with zesty lemon for the ultimate in refreshing taste. Make it extra indulgent by muddling a bit more mint, sugar, and lemon juice in each glass and adding a shot of rum along with the tea mixture. Keep the tea mixture cold in this practical pitcher from Oneida that’s just right for outdoor entertaining.

One thing is certain: A glass of Lemon Mint Iced Tea is the perfect drink for sipping on a beautiful summer day.


1 cup sugar
8 cups water
6 regular size tea bags
1 1/2 cups fresh mint leaves
Juice from 4 medium lemons
Ice cubes
Lemon slices
Mint sprigs
In a medium saucepan, combine sugar and 2 cups water. Heat over medium heat until sugar has dissolved, 2 to 5 minutes, stirring frequently. Remove from heat. Pour the remaining 6 cups water into a large saucepan; cover and bring to a boil. Remove from heat; add tea bags and mint. Cover and steep for 10 minutes. Strain into a large pitcher. Stir in sugar/water mixture; cover and refrigerate until chilled. Stir in lemon juice. Place ice cubes in glasses; pour lemon mint iced tea over ice cubes; garnish with lemon slices and mint sprigs. Makes 10 servings.

Thanks to Oneida for providing serveware

Red, White, and Blue Sprinkle Cupcakes

As seen on WKTV NEWSChannel 2 Harried Housewife Red, White, Blue Sprinkle Cupcakes

Red, White, and Blue Sprinkle Cupcakes

Red, White, and Blue Sprinkle Cupcakes

Perfect for Memorial Day celebrations, July Fourth get-togethers, or any gathering, this recipe for Red, White, and Blue Sprinkle Cupcakes is a star-spangled salute to America.

A package of store-bought cake mix and a box of pudding mix save time in the kitchen, and the addition of red, white, and blue sprinkles to the batter add flecks of color throughout.

When it comes to baking and taking your goodies to your destination, this professional Oneida 12 cup muffin nonstick pan is the ultimate in practicality and makes baking muffins and cupcakes a breeze.

Wherever you transport them, these yummy cupcakes will be a crowd-pleasing addition to any commemoration. Happy Memorial Day!


1 (4-serving size) package instant vanilla pudding and pie filling mix
1 (16.5-ounce) package plain yellow cake mix
4 eggs
1 cup water
2/3 cup vegetable oil
1/2 teaspoon vanilla
1/4 cup red, white, and blue candy sprinkles, plus more for garnish
Easy Creamy Frosting
Preheat oven to 350 degrees. Grease 24 muffin cups or line with paper liners. Reserve 2 tablespoons pudding mix for frosting (see below). In a large bowl, combine the remaining pudding mix, cake mix, eggs, water, oil, and vanilla. Blend with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; beat 2 minutes. Stir in 1/4 cup candy sprinkles. Divide into muffin cups. Bake until a toothpick inserted in centers comes out clean, 15 to 20 minutes. Cool 5 minutes before removing to wire racks. Cool completely. Frost with Easy Creamy Frosting; garnish with candy sprinkles. Makes 24 cupcakes.


2 tablespoons instant vanilla pudding and pie filling mix
1/2 cup heavy (or whipping) cream
1 (8-ounce) carton regular or light frozen whipped topping, thawed
1/4 teaspoon vanilla
In a medium bowl, combine pudding mix and heavy cream. Whisk for 1 minute. Stir in whipped topping and vanilla.

Thanks to Oneida for providing bakeware

Spring Greens and Strawberry Salad with Blue Cheese and Walnuts

As seen on WKTV NEWSChannel 2 Harried Housewife Spring Greens Salad

Spring Greens and Strawberry Salad with Blue Cheese and Walnuts

Spring Greens and Strawberry Salad with Blue Cheese and Walnuts

Celebrate National Salad Month, and the warmer weather, with a lighter dish filled with color and texture. A refreshing mix of seasonal salad greens along with strawberries, blue cheese, and toasted walnuts drizzled with tangy balsamic poppy seed vinaigrette is both tasty and nutritious.

And you can always add cooked chicken breasts or your choice of lean protein, if desired. Whichever way you prefer, this refreshing recipe is an appetizing start to National Salad Month.


2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon honey
1 teaspoon poppy seeds
3/4 teaspoon sugar
1/4 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
12 cups spring salad greens
1 1/2 cups sliced strawberries
1/2 cup crumbled blue cheese
1/2 cup toasted chopped walnuts
For vinaigrette, in small bowl, combine vinegar, olive oil, honey, poppy seeds, sugar, mustard, salt, and pepper. Whisk until well blended. In a large bowl, combine mixed greens and strawberries. Whisk vinaigrette and drizzle desired amount over mixed greens and strawberries; toss to combine. Arrange on a large platter or 6 plates; sprinkle with blue cheese and walnuts. Makes 6 servings.

Apricot Glazed Carrots

As seen on WKTV NEWSChannel 2 Harried Housewife Apricot Glazed Carrots

Apricot Glazed Carrots

Apricot Glazed Carrots

Add a gourmet touch to carrots by coating them in a tangy glaze made with simple ingredients. The combination of apricot preserves, butter, and brown sugar along with a hint of cinnamon, salt, and pepper makes jazzing up plain carrots a snap.

A terrific complement to most any entrée, this elegant recipe is ideal for Easter Sunday dinner. Double the recipe for a crowd, and savor a sophisticated side dish starring one of the season’s most appealing ingredients.

From my family to yours, Happy Easter.

The Easter bunny will love these other Easter recipes too!


1 pound slender carrots
2 tablespoons apricot preserves
1 tablespoon butter
1 tablespoon brown sugar
1/4 teaspoon cinnamon
Salt to taste
Coarsely ground black pepper to taste
Lightly peel carrots. Trim tops leaving about 1 1/2-inches of green intact; trim bottoms. Cut them in half lengthwise. Add about 1-inch water to a large saucepan. Bring to a boil; add carrots. Bring to a boil; reduce heat. Simmer, partially covered, until just tender, about 4 minutes. Drain. Return to saucepan; add apricot preserves, butter, brown sugar, and cinnamon. Cook over low heat until heated through and butter melts, about 2 minutes, stirring occasionally. Season with salt and pepper. Makes 6 servings.

Dish it Up and Save with Food Lion!

Dish it Up

Food Lion has made it fun to easy to enjoy a couple of tasty recipes and save money at the same time. Simply buy a bag of tortilla chips and a package of Kraft Velveeta and get Chi-Chi’s salsa, tortillas, and McCormick fajita seasoning mix free! Use these ingredients to make mouthwatering Cowboy Quesadillas and crowd-pleasing Amazing Nachos. See below to enter and win a $50.00 gift card too!

Cowboy Quesadillas

Cowboy Quesadillas

Dish it Up Recipes

Amazing Nachos

Amazing Nachos

Food Lion Dish it UpPerfect for hectic households, these family-friendly recipes are easy-to-make. And you can save last minute preparation by cooking chicken in advance and stashing it in the fridge until ready to use. Here’s a kitchen tip on how to have chicken at the ready for Cowboy Quesadillas and Amazing Nachos:

Place boneless and skinless chicken breast halves in a medium saucepan and add enough water to cover them. Cover and bring to a boil; reduce heat. Simmer, covered, until chicken is no longer pink in the thickest part (170°), 12 to 15 minutes. Remove chicken from the liquid; let stand 10 minutes before cutting. Save the liquid and use it to make soups, rice, etc., if desired.

Food Lion (2)The good folks at Food Lion are giving away gift cards in the amount of $50.00 each to two loyal shoppers. Here’s how to enter to win the gift cards:

1.) Fill out the form below with your name and email.

2.) Follow @harriedhswife and @foodlion on Twitter.

3.) Tweet and let us know you like to dish it up and save with @harriedhswife and @foodlion!

For example:

I like to dish it up with @foodlion and @harriedhswife!

Winners will be randomly selected on Tuesday March 24, 2015 and will be contacted by direct message. Good luck!

Thanks to Food Lion for sponsoring this post, and for providing $100.00 in gift card giveaways

Food Lion

Chicken Vegetable Soup

As seen on WKTV NEWSChannel 2

Chicken Vegetable Soup

Chicken Vegetable Soup

Time-crunched cooks always welcome quick and easy recipes. And when it comes to making soup, they’re especially appreciated. By using pantry staples along with store-bought chicken stock or broth, canned chicken, and packaged frozen vegetables, it’s easy to get out of the kitchen quick.

Make it even more delicious by topping each serving with wedges of provolone cheese and a dollop of pesto, if desired. Pouring on the comfort couldn’t be easier.


2 teaspoons olive oil
2 garlic cloves, minced
1 teaspoon dried parsley, crushed
1/2 teaspoon dried basil, crushed
7 cups regular or reduced sodium chicken stock or broth
1 (16-ounce) package frozen mixed vegetables
1 (10-ounce) can chunk-style chicken, undrained, or 2 cups cooked cubed chicken
1 cup dried ditalini or other small pasta
Salt and pepper to taste
4 slices provolone cheese, each cut into 8 wedges (optional)
1/3 cup pesto (optional)
Heat oil in a large saucepan over medium heat until hot; add garlic, parsley, and basil. Cook 1 minute, stirring frequently. Stir in chicken stock or broth, vegetables, chicken, and ditalini. Bring to a boil; reduce heat. Simmer until ditalini is tender, 8 to 10 minutes; season with salt and pepper. Top each serving with 4 wedges of cheese, then a dollop of pesto, if desired. Makes 8 servings.

Herbed Parmesan Biscuits

As seen on WKTV NEWSChannel 2 – Harried Housewife Herbed Parmesan Biscuits

Herbed Parmesan Biscuits

Herbed Parmesan Biscuits

Baking powder biscuits are good on their own, but the addition of Parmesan cheese, parsley, and basil adds a tasty touch to a time-honored classic.

Whether it’s for a special dinner, a casual supper, or to pair with a bowl of soup, these tender biscuits are always welcome. And they can be on the table in a short amount of time.

So if you’d like a tasty twist on tradition, try this recipe. After all, it doesn’t take much to elevate a familiar favorite.


2 cups flour, plus more for dusting
1/4 cup grated Parmesan cheese
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon dried parsley, crushed
1/4 teaspoon dried basil, crushed
6 tablespoons (3/4 stick) cold butter, cut into pieces
3/4 cup milk
Preheat oven to 400 degrees. In a large bowl, combine flour, Parmesan cheese, baking powder, salt, parsley, and basil. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Make a well in the center; add milk. Add to the flour mixture; stir with a fork until just moistened. Turn dough out onto a lightly floured surface; knead by folding and pressing until nearly smooth, 10 to 12 strokes. Pat or roll dough into a circle about 1/2-inch thick. Cut dough with a 3-inch round biscuit cutter. Gather the remaining scraps, press together, and cut out more rounds in the same manner. Transfer to a baking sheet. Bake until golden, 12 to 15 minutes. Remove to a wire rack. Serve warm. Makes 1 dozen biscuits.

Chocolate Truffles

As seen on WKTV NEWSChannel 2 Harried Housewife – Chocolate Truffles

Chocolate Truffles

Chocolate Truffles

Sweeten your valentine’s day with gourmet-style confections made fresh in your kitchen. Quick and easy to prepare, these time-honored treats are the ultimate Valentine’s Day indulgence.

Made with minimal ingredients, they can be stored in the fridge for up to a week. When ready to serve, roll again in confectioners’ sugar, if desired. For the best flavor, allow truffles to come to room temperature before serving.

With rich chocolate goodies like these, Cupid is sure to strike. Happy Valentine’s Day!

(Here are more Easy Valentine’s Day Recipes.)


2/3 cup heavy (or whipping) cream
12 ounces high-quality semisweet chocolate, finely chopped
2 tablespoons unsweetened cocoa powder
2 tablespoons confectioners’ sugar
In a medium saucepan, bring heavy cream to a simmer. Remove from heat. Add chocolate. Whisk until smooth. Transfer to a medium bowl; refrigerate until firm, about 1 hour. Meanwhile, line a baking sheet with waxed paper. Drop 24 portions by tablespoons onto prepared baking sheet. Refrigerate until firm, about 15 minutes. Shape into balls. Roll 12 of the balls in cocoa powder; place in a container with a tight-fitting lid. Roll the remaining 12 in confectioners’ sugar; place truffles in a container with a tight-fitting lid; refrigerate at least 1 hour. Makes 24 truffles.

Mini Orange Loaves

Mini Orange Loaves

Mini Orange Loaves

Refreshing with a hint of citrus, this tender bread is as welcome as a ray of sunshine. Similar in texture to pound cake, it’s the perfect wintertime treat.

And you can easily double the recipe, too. Enjoy some now and store the rest in the freezer to savor at a later date.

One thing is certain: A slice of this zesty bread will brighten a winter day.


1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) butter, softened
2 eggs
1/2 cup milk
2 teaspoons finely grated orange zest
Preheat oven to 325 degrees. Grease the bottoms of two 5×3-inch loaf pans. In a medium bowl, combine flour, baking powder, and salt. In a large bowl, combine sugar and butter. Beat with an electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with milk, beating well after each addition. Stir in orange zest. Transfer to prepared pans. Bake until a toothpick inserted in centers comes out clean, 35 to 40 minutes. Cool in pans 10 minutes before removing to a wire rack. Cool completely. Makes 2 miniature loaves.