Blueberry Rhubarb Sauce

As seen on WKTV NEWChannel 2 Harried Housewife Blueberry Rhubarb Sauce

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.


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.

Blueberry Muffins

As seen on WKTV NEWSChannel 2 NewsTalk & WKTV NEWSChannel 2 Blueberry Muffins

Blueberry Muffins

Blueberry Muffins

Make the most of blueberry season by baking a batch of old-fashioned muffins. Bursting with flavor, the combination of crushed and whole blueberries make these muffins extra tasty.

Serving a multitude of purposes, these time-honored treats are a delightful addition to breakfast, a tasty seasonal afternoon snack, and an excellent choice when it comes to rounding out the brunch menu.

And they couldn’t be easier to make. So when the occasion calls for a tried-and-true homemade treat, pop a batch of blueberry muffins into the oven. You’ll be glad you did.


2 cups flour
3/4 cup plus 2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fresh blueberries
2 eggs
1/2 cup milk
6 tablespoons (3/4 stick) butter, melted
1 teaspoon vanilla
Preheat oven to 375 degrees. Line 15 muffin cups with paper liners. In a large bowl, combine flour, 3/4 cup sugar, baking powder, and salt. In a medium bowl, mash 1/2 cup blueberries with a potato masher. In a separate, medium bowl, whisk together eggs, milk, butter, and vanilla. Stir in mashed blueberries. Add to flour mixture; stir just until moistened. Stir in the remaining 1 cup blueberries. Divide batter among prepared muffin cups. Sprinkle with the remaining 2 teaspoons sugar. Bake until a toothpick inserted in centers comes out clean, 18 to 22 minutes. Cool in pan 5 minutes before removing to a wire rack. Cool completely. Makes 15 muffins.

Mini Chocolate Peanut Butter Cookies

As seen on WKTV NEWSChannel 2 Harried Housewife Mini Chocolate Peanut Butter Cookies

Mini Chocolate Peanut Butter Cookies

Mini Chocolate Peanut Butter Cookies

Satisfy the craving for chocolate and peanut butter by baking a batch of these flavorful cookies. Just in time for July Fourth celebrations, these no-fuss treats are an excellent choice for summertime get-togethers.

Whether it’s a picnic in the park, a hike through the woods, or a day at the beach, these little goodies are terrific for toting anywhere. Enjoy!

Mini Chocolate Peanut Butter Cookies

1 1/4 cups flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (1/2 stick) butter, softened
1/4 cup vegetable shortening
1/2 cup peanut butter
1/2 cup sugar, plus more for finishing
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla
Preheat oven to 350 degrees. In a medium bowl, combine flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, combine butter, shortening and peanut butter. Beat with an electric mixer on medium speed for 1 minute. Add 1/2 cup sugar and brown sugar; beat until combined. Add egg and vanilla; beat until combined. Gradually beat in as much flour mixture as possible; stir in the rest. Shape dough into 1 1/4-inch balls. Roll in additional sugar, place 2 inches apart on ungreased cookie sheets. Press cookies with the bottom of a flat-bottomed glass to slightly flatten. Bake until centers are set and edges are crackled, 7 to 9 minutes. Cool 2 minutes before removing to a wire rack. Makes about 3 dozen cookies.

Food Lion Launches Fresh Website – New Design Makes it Easy to Shop, Save, and Plan for Recipes like Lemony Orzo and Chicken Salad

Food Lion, Harried Housewife Recipes - Lemony Orzo and Chicken Salad

Lemony Orzo and Chicken Salad

Food Lion has debuted a new website that makes shopping, saving, and planning for mealtimes the ultimate in ease. Included in the many enhancements is Food Lion’s New Recipe Portal which has this recipe for Lemony Orzo and Chicken Salad and forthcoming Harried Housewife Recipes.

Another exciting feature of this new website is a personalized dashboard that makes it easy for you to access your information in a snap.

Food Lion Harried Housewife Recipes

All you have to do is sign up for an MVP card. It’s easy to do, then just log in and you’ll see all of your personalized information such as your saved favorite recipes, digitally uploaded coupons, shopping lists, savings for the year, etc. You can customize your dashboard as you go!

This personalized feature is not only fun and easy, but it also saves time and is helpful to those watching their budgets. The new Food Lion website, based on customer feedback, is designed to provide time-crunched folks with digital enhancements to ensure easy mealtime preparation.

Whether it’s the Recipe Portal,

Food Lion Recipe Portal Harried Housewife Recipes

Coupon Hub,

Food Lion Coupon Hub Harried Recipes

Shopping List,

Food Lion Shopping List Harried Housewife Recipes

Savings Tracker,

Food Lion Savings Tracker Harried Housewife Recipes

or any other feature, Food Lion’s freshly designed website makes it easy to save money and simplify your grocery shopping experience.


Food Lion Website Harried Housewife Recipes

 Thanks to Food Lion for sponsoring this post.

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.