Ham and Boursin Roll Ups

As seen on WKTV NEWSChannel 2 Friday, August 1, 2014

Ham and Boursin Roll Ups

Ham and Boursin Roll Ups

Looking for elegant appetizers that are easy to prepare? Then you will want to keep this recipe handy when it comes time to impress your guests.

Simply combine a couple of cheeses, spread over sliced ham, roll up, and cut into bite-size pieces. Secure with toothpicks, and you’ll be on your way to sharing tasty tidbits that everyone will love.

Whether entertaining indoors or outdoors, arrange the Ham and Boursin Roll Ups on serveware like this from Oneida.

Placing appetizers on a bed of ice ensures it will stay fresh and chilled—making this serveware the ultimate in functionality. Now this is something to celebrate.

Cheers!

HAM AND BOURSIN ROLL UPS

1 (5.2-ounce) package Boursin cheese with Garlic and Fine Herbs
1 (3-ounce) package cream cheese, softened
8 slices regular or reduced-fat deli ham

In a medium bowl, mix together Boursin cheese and cream cheese using a fork. Spread on ham slices. Roll up ham slices lengthwise; transfer to a plate. Cover, and refrigerate at least 1 hour or up to 4 hours. Trim ends, if desired, and cut each slice into 1-inch pieces. Secure each piece with a toothpick. Makes 40 pieces

Thanks to Oneida for providing serveware

Blueberry Rhubarb Sauce

As seen on WKTV NEWSChannel 2 Friday, July 18, 2014

Blueberry Rhubarb Sauce

Blueberry Rhubarb Sauce

Make the most of this time of year by pairing two star ingredients for a mouthwatering sauce that highlights the essence of the season. A flavorful combination, blueberries and rhubarb shine in this quick-to-prepare sauce.

Perfect for topping off pancakes, ice cream, or pound cake, this vibrant sauce may be prepared up to three days in advance and stored, covered, in the fridge until ready to use. And a jar of this seasonal sauce will make a delightful gift fresh from your kitchen.

Whether it’s from your own backyard, a supermarket, or a farmers’ market, blueberries and rhubarb combine deliciously for a luscious sauce bursting with homespun goodness.

BLUEBERRY RHUBARB SAUCE

2 cups sliced rhubarb
2 cups blueberries
1/2 cup sugar
1/4 cup water
1/4 teaspoon finely grated lemon zest
1 tablespoon cornstarch
1 tablespoon lemon juice
In a medium saucepan, combine rhubarb, 1/2 cup blueberries, sugar, water, and lemon zest. Bring to a boil. Reduce heat; simmer, covered, until rhubarb is tender, about 5 minutes, stirring occasionally. Meanwhile, mash the remaining 1 1/2 cups blueberries. In a small bowl, combine cornstarch and lemon juice. Add mashed blueberries and cornstarch mixture to rhubarb mixture. Bring to a boil. Reduce heat; simmer 2 minutes, stirring frequently. Let stand 10 minutes before serving. Makes 2 cups.

Easy Lemon Mint Rice

As seen on WKTV NEWSChannel 2 Friday, June 20, 2014

Easy Lemon Mint Rice

Easy Lemon Mint Rice

Looking for a satisfying side dish that will perk up mealtime but doesn’t require a lot of time on preparation? Then this refreshing recipe is for you.

Sprinkled with garden-fresh mint and seasoned with zesty lemon, instant rice gets a savory boost in a matter of minutes. Perfect with any grilled entrée, this quick to prepare recipe will make it easy to spend less time in the kitchen and more time in the great outdoors. Enjoy!

EASY LEMON MINT RICE

2 cups water
1 tablespoon butter
2 teaspoons finely grated lemon zest
1 teaspoon chicken bouillon
1 teaspoon dried minced onions
1/4 teaspoon salt
2 cups instant rice
2 teaspoons fresh lemon juice
2 tablespoons chopped fresh mint
In a medium saucepan, combine water, butter, lemon zest, bouillon, onions, and salt. Bring to a boil. Stir in rice, lemon juice, and 1 tablespoon mint; remove from heat. Cover, and let stand 10 minutes. Stir in the remaining 1 tablespoon mint. Makes 4 servings.

Easy Yellow Cupcakes

As seen on WKTV NEWSChannel 2 Friday, April 18, 2014

Easy Yellow Cupcakes

Easy Yellow Cupcakes

A package of store-bought cake mix, pudding mix and a few other ingredients is all it takes to create moist and flavorful cupcakes filled with homespun goodness. And it’s just as simple to transform Easy Yellow Cupcakes into fun Easter Cupcakes by simply embellishing with candy sprinkles and/or edible decorations.

Ideal for little hands to help prepare, these whimsical treats are perfect for nibbling at this time of year. Whether they’re for a school party, Easter celebration, or any get-together, these crowd-pleasing cupcakes always are welcome.

From my family to yours, Happy Easter.

EASY YELLOW CUPCAKES

1 (4-serving size) package instant vanilla pudding and pie filling mix
1 (16.5-ounce) package yellow cake mix (with pudding in the mix)
4 eggs
1 cup water
2/3 cup vegetable oil
1 teaspoon vanilla
Candy sprinkles and/or edible decorations (optional)
Easy Vanilla 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. 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 Vanilla Frosting; garnish with candy sprinkles and/or edible decorations, if desired. Makes 24 cupcakes.

EASY VANILLA FROSTING

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 teaspoon vanilla
6 to 8 drops yellow food color (optional)
In a medium bowl, combine pudding mix and heavy cream. Whisk until slightly thickened, about 1 minute. Stir in whipped topping, vanilla, and food color, if desired.

Herbed Salmon Cakes

As seen on WKTV NEWSChannel 2 Friday, March 27, 2014

Herbed Salmon Cakes

Looking for easy and elegant appetizers for springtime celebrations? Then these flavorful hors d’oeuvres are for you.

Quick to prepare, these yummy starters make good use of canned salmon. And while they are a tasty prelude to dinner, the mixture can be shaped into four bigger patties and placed on buns for mouthwatering sandwiches that are perfect during the Lenten season.

Whichever way you choose to savor them, these flavorful cakes make it easy to get hooked on canned salmon. Happy Spring!

HERBED SALMON CAKES

1 egg
2 tablespoons regular or light mayonnaise
1 tablespoon heavy (or whipping) cream
1 teaspoon fresh lemon juice
2 tablespoons minced fresh chives
1 tablespoon minced fresh flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1 (14.75-ounce) can salmon, drained, flaked, and skin and bones removed
1/2 cup plain bread crumbs
2 tablespoons vegetable oil
Lemon wedges (optional)
Lemon Herb Sauce (optional)
In a medium bowl, combine egg, mayonnaise, heavy cream, lemon juice, chives, parsley, salt, and pepper. Add salmon and bread crumbs; mix well. Shape into eight patties. Heat oil in a 12-inch skillet until hot; add patties. Cook over medium heat until golden, 3 to 4 minutes per side. Squeeze lemon wedges over patties and/or serve with Lemon Herb Sauce, if desired. Makes 4 servings.

LEMON HERB SAUCE

1/4 cup regular or light mayonnaise
1/4 cup regular or light sour cream
1 teaspoon minced fresh chives
1/2 teaspoon minced fresh flat-leaf parsley
1/2 teaspoon finely grated lemon zest
1/4 teaspoon fresh lemon juice
Dash salt
Dash pepper
In a medium bowl, combine all ingredients. Cover, and refrigerate at least 1 hour. Makes 4 servings.

St. Patrick’s Day Cupcakes

As seen on WKTV NEWSChannel 2 Tuesday, March 11, 2014

St. Patrick's Day Cupcakes

St. Patrick’s Day Cupcakes

Quick to prepare and ideal for a crowd, the following recipe for St. Patrick’s Day Cupcakes are perfect for any St. Paddy’s Day celebration.

Simply combine packaged cake mix and pudding mix along with a few other on-hand ingredients, and a homespun cupcakes can be ready for the oven in a matter of minutes. And just like magic, the frosting can be whipped up in short order, too. Add a few drops of green food color to both the cake and the frosting for a batch of cupcakes as pretty as the Irish countryside.

And when it comes to celebrating St. Patrick’s Day, be certain to wear your lucky shamrock. After all, this is a day when all are Irish. Erin-go-bragh!

St. Patrick’s Day Cupcakes 

1 (16.5 ounce) package plain white or yellow cake mix
1 (4-serving size) package instant pistachio pudding and pie filling mix
4 eggs
1 cup water
2/3 cup vegetable oil
3 to 4 drops green food color (optional)
Whipped Cream Frosting
Green candy sprinkles (optional)
Preheat oven to 350 degrees. Grease 24 muffin cups or line with paper liners. In a large bowl, combine cake mix, pudding mix, eggs, water, oil, and food color, if desired. Blend with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; beat 2 minutes. 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 Whipped Cream Frosting; garnish with candy sprinkles, if desired. Makes 24 cupcakes.

WHIPPED CREAM FROSTING

1/4 cup instant pistachio pudding mix (from a 4-serving size package)
1 pint heavy (or whipping) cream
3 to 4 drops green food color (optional)
In a medium bowl, combine pudding mix and heavy cream. Beat with an electric mixer on medium speed until slightly thickened. Add food color, if desired. Continue beating until thickened and peaks form.

Here are more St. Patrick’s Day recipes

Irish Shortbread

As seen on WKTV NEWSChannel 2 Friday, March 7, 2014

Irish Shortbread

Irish Shortbread

Irish shortbread is a mouthwatering example of simplicity at its finest. In the traditional style of the foods from Ireland, this recipe calls for minimal ingredients but turns out cookies that are full of flavor.

Since few ingredients are necessary when making shortbread, it’s important to use top-notch ingredients for optimal taste. Irish butter is the best choice and good quality brown sugar also is preferred.

Whether you enjoy them on St. Patrick’s Day or any time throughout the year, these tasty tidbits are filled with an authentic taste of the Emerald Isle.

IRISH SHORTBREAD

3/4 cup (1 1/2 sticks) Irish butter (such as Kerrygold), softened
1/2 cup packed brown sugar
1 1/2 cups flour
1/4 cup cornstarch
1/4 teaspoon salt
Green sugar crystals (optional)
Preheat oven to 300 degrees. In a large bowl, combine butter and sugar. Beat with an electric mixer until well blended. Add flour, cornstarch, and salt; knead lightly until blended. Divide dough into six (3 1/2 to 4-inch) mini fluted tart pans; press into bottoms and up the sides of pans. (You also can pat or roll dough into a round about 1/2-inch thick on a lightly floured surface; cut into shapes as desired.) Pierce with the tines of a fork. Sprinkle with green sugar crystals, if desired. Bake until golden, 25 to 30 minutes. Immediately cut each pan of shortbread into 4 wedges. Cool completely in pans. Makes 24 cookies.

Wagon Wheel Pasta Dinner

As seen on WKTV NEWSChannel 2 Friday, February 28, 2014

Wagon Wheel Pasta Dinner

Wagon Wheel Pasta Dinner

Finding recipes that appeal to children and adults can sometimes be challenging. Equally important to time-crunched cooks is preparing tasty recipes that don’t require a lot of steps or a lot of ingredients.

Ideal for folks-on-the-go, this family-pleasing recipe makes it easy to get out of the kitchen quick. A hearty one-skillet meal, it can be prepared in a snap. And it makes delicious use of fun-shaped wagon wheel pasta. Of course, you can use any similar sized pasta in place of wagon wheel, if desired.

Serve on attractive white plates like these Chef’s Table Soft Square Salad Plates from Oneida along with a tossed salad and fresh rolls, and savor a meal everyone will enjoy. Saving time in the kitchen couldn’t be easier.

WAGON WHEEL PASTA DINNER

1 pound lean ground beef
2 cups regular or reduced sodium chicken broth
1 (8-ounce) can tomato sauce
1 teaspoon onion powder
8 ounces dried wagon wheel pasta
1 1/2 cups (6 ounces) shredded regular or reduced-fat cheddar cheese
Salt and pepper to taste
In a 12-inch skillet, cook ground beef over medium heat until beef is thoroughly cooked, 4 to 6 minutes, stirring frequently. Drain fat. Stir in chicken broth, tomato sauce, and onion powder. Bring to a boil. Stir in wagon wheel pasta. Reduce heat; cover and simmer until macaroni is tender, 8 to 10 minutes. Stir in cheese. Remove from heat. Cover and let stand five minutes before serving; season with salt and pepper. Makes 4 servings.