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, there is nothing better than this handy bake and take cupcake tray from Oneida. The ultimate in practicality, it is ideal for time-crunched bakers who are looking for the best way to bake their treats and then tote all of them in one container.

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

RED, WHITE, AND BLUE SPRINKLE CUPCAKES 

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.

EASY CREAMY 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
1/4 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

Banana Pancakes

Treat Mom to a homemade breakfast including mouthwatering banana pancakes to celebrate her special day. Easy to prepare and full of flavor, these fresh-from-the-griddle pancakes will be a sweet beginning to Mother’s Day.

Stack pancakes on decorative plates like these from Oneida, add a few slices of fresh banana, and drizzle with pure maple syrup. Whether it’s with extended family for brunch or just Mom, Dad, and the kids, these tender pancakes will honor Mom for all she does.

To my mom and to all moms, Happy Mother’s Day.

BANANA PANCAKES

2 cups flour
2 tablespoons sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 cups milk
2 eggs
6 tablespoons (3/4 stick) butter, melted
3 ripe medium bananas, mashed
Vegetable oil, for griddle (optional)
Sliced bananas (optional)
Pure maple syrup
In a large bowl, combine flour, sugar, baking powder, and salt. In a medium bowl, whisk together milk, eggs, butter, and bananas. Add to flour mixture; whisk just until combined.

Heat griddle to 375 degrees or set a heavy skillet over medium heat. Lightly brush griddle or skillet with vegetable oil, if necessary. Working in batches, ladle 1/4 cup batter onto griddle. Cook pancakes until tops are covered with bubbles and edges are slightly dry, 1 to 2 minutes. Turn pancakes over; cook until bottoms are golden brown, 1 to 2 minutes. Garnish with sliced bananas, if desired. Serve with maple syrup. Makes 6 servings.

Thanks to Oneida for providing dinnerware

Strawberry Sauce

Celebrate the season by getting together with family and friends for a springtime brunch filled with a variety of mouthwatering dishes.

An array of foods from sweet to savory is the ideal combination for a successful brunch, and homemade strawberry sauce complements both impeccably. Whether it’s to top off pancakes, waffles, angel food cake, or pound cake, this luscious sauce is bursting with juicy goodness.

One of the best things about setting up a brunch is using serveware in fun and creative ways. For example, a pretty glass creamer such as this one from Anchor Hocking doubles as the perfect pitcher to hold the strawberry sauce.

Whether it’s for Mother’s Day or any occasion, this recipe may easily be doubled and is great for making ahead. Simply prepare sauce, cool completely, then cover and store in the fridge up to three days in advance. Reheat in the microwave before serving.

One thing is certain: Ruby-red strawberry sauce is a delightful addition to any warm-weather gathering. Enjoy!

STRAWBERRY SAUCE

3 cups sliced strawberries
1/4 cup sugar
3 tablespoons water
2 teaspoons cornstarch
2 teaspoons lemon juice
In a medium saucepan, combine 1 1/2 cups strawberries, sugar, and water. Bring to a boil. Reduce heat; simmer, covered, until strawberries are tender, about 4 minutes, stirring occasionally. Meanwhile, mash the remaining strawberries. In a small bowl, combine cornstarch and lemon juice. Add mashed strawberries and cornstarch mixture to cooked strawberry mixture. Bring to a boil. Reduce heat; simmer 2 minutes, stirring frequently. Let stand 10 minutes before serving. Makes 1 1/2 cups.

Thanks to Anchor Hocking for providing serveware

Rainbow Sprinkle Cake Slices

A package of store-bought cake mix and pudding mix along with a sprinkling of multicolored candies and a few pantry staples is all it takes to prepare irresistible treats both children and adults will enjoy.

Perfect for backyard picnics, brunches, or just about any gathering, these moist and flavorful slices of cake are ideal for picking up and nibbling. Simply arrange slices on a variety of attractive white serving plates like this from Oneida and let guests help themselves.

With minimal ingredients and a colorful array of candy sprinkles, it’s easy to create mouthwatering goodies everyone will like to bite into. Happy Spring!

RAINBOW SPRINKLE CAKE SLICES

1 (4-serving size) package instant vanilla pudding and pie filling mix
1 (16.5-ounce) package white cake mix with pudding in the mix
4 eggs
1 cup water
2/3 cup vegetable oil
1/4 cup multicolored candy sprinkles, plus more for garnish
Whipped Cream Frosting
Preheat oven to 350 degrees. Grease a 9×13-inch baking pan with shortening; dust with flour; reserve 1/4 cup pudding mix for frosting (see below). In a large bowl, combine the remaining pudding mix, cake mix, eggs, water, and oil. 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. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 28 to 33 minutes. Cool completely on a wire rack. Frost with Whipped Cream Frosting; garnish with candy sprinkles. Cut into slices. Makes 30 servings.

WHIPPED CREAM FROSTING

1/4 cup instant vanilla pudding and pie filling mix
1 pint heavy (or whipping) cream
In a medium bowl, combine pudding mix and heavy cream. Beat with an electric mixer on medium speed until thickened and peaks form.

Thanks to Oneida for providing serveware

Bacon Ranch Deviled Eggs

If you are planning on coloring eggs for Easter, why not cook a few extra and make deviled eggs. Quick and easy to prepare, deviled eggs are a delightful addition to any springtime menu.

While there are many ways to prepare them, this recipe makes good use of Ranch salad dressing. By combining the dressing with the yolk mixture, it’s easy to add zesty flavor to these classic snacks.

The recipe may easily be doubled for a crowd, and the deviled eggs may be prepared up to 12 hours in advance. For the ultimate in ease, place halves of eggs in a pretty deviled egg tray like this one from Anchor Hocking and either spoon or pipe egg yolk mixture into halves. Loosely cover and store in the fridge until ready to serve. Sprinkle with extra bacon bits and garnish with sliced fresh chives just before serving.

Whether they are for an Easter celebration or any occasion, this recipe makes it easy to add a tasty twist to a time-honored favorite. From my family to yours, Happy Easter.

(For a fun Easter treat both children and adults will enjoy, try the recipe for Spring Nests.)

BACON RANCH DEVILED EGGS

6 hard-cooked eggs, peeled
2 1/2 tablespoons regular or light mayonnaise
2 1/2 tablespoons regular or light Ranch salad dressing
2 tablespoons real bacon bits, plus more for garnish
Salt and pepper to taste
Sliced fresh chives (optional)
Slice eggs in half lengthwise. Remove egg yolks from whites. Place yolks in a medium bowl. Mash with a fork. Add mayonnaise, dressing, 2 tablespoons bacon bits, salt, and pepper. Mix well; spoon or pipe mixture into halves of eggs. Sprinkle with bacon bits and garnish with chives, if desired. Makes 12 deviled eggs.

Thanks to Anchor Hocking for providing serveware

Green Beer

It won’t be long before lads and lasses will be raising their glasses in honor of St. Patrick’s Day. A long-held tradition on this special day is to indulge in a refreshing glass of green beer with family and friends.

As pretty as the Emerald Isle itself, this colorful drink will bring the luck-o’-the-Irish to those who imbibe. And sipping this vibrant drink from a classic mug like this one from Anchor Hocking is even better. Just stash the mugs in the freezer for at least an hour before serving for the ultimate in frosty goodness.

So go ahead and enjoy a bit of magic on this special day. After all, St. Patrick’s Day is a day when all are Irish—and this is always cause for celebration. Cheers!

(For a refreshing, nonalcoholic drink featuring the 40 shades of green, try this recipe for Limesicle Shakes. Enjoy!)

An Irish Toast

I drink to myself and one other
And may that one other be he
Who drinks to himself and one other
And may that one other be me!

Author unknown

GREEN BEER
(Adjust the amount of green food color drops to the size of mugs used.)

1 or 2 drops green food color
8 ounces beer
Place 1 or 2 drops food color in a frosty, 8-ounce glass; fill with beer. Sláinte!

Thanks to Anchor Hocking for providing drinkware

Easy Spiked Lemonade

Get this recipe and enter to win a copy of The Harried Housewife’s Cookbook here. Cheers!

Easy Tortellini Soup

Meatless dishes are a part of the Lenten season for many folks, and when they can be prepared without a lot of planning, they are especially appreciated.

Ideal for time-crunched cooks, this recipe requires minimal ingredients and can be on the table in a jiffy. By keeping a couple of items such as packaged vegetable stock and dried tortellini stored in the pantry, it’s easy to prepare a savory soup at the last minute.

When it comes to saving time in the kitchen, these attractive and practical bowls from Oneida are perfect for hectic households. They can go in the dishwasher and microwave—and are great for either weeknight suppers or elegant occasions.

So when it comes to preparing a meatless dish during the season of Lent or anytime, serve up a bowl of this tortellini soup. It simply couldn’t be easier.

EASY TORTELLINI SOUP

6 cups vegetable stock
1 teaspoon dried parsley, crushed
1 (8-ounce) package dried four cheese tortellini
Salt and pepper to taste
Grated Parmesan cheese (optional)
Chopped fresh flat-leaf parsley (optional)
In a large saucepan, combine vegetable stock and dried parsley. Cover; bring to a boil. Stir in tortellini. Reduce heat; gently boil, partially covered, until tortellini are just tender, 13 to 15 minutes. Remove from heat; let stand, covered, 5 minutes before serving. Season with salt and pepper; top with grated Parmesan cheese and chopped fresh parsley, if desired. Makes 6 servings.

Thanks to Oneida for providing dinnerware

Chocolate Covered Strawberries

If you would like to whip up a sweet treat for your Valentine but are short on time, then this quick to prepare recipe is for you.

By simply microwaving chocolate chips, stirring in a touch of shortening and then dipping strawberries into the melted goodness, a decadent dessert with a touch of elegance is ready to serve.

Make it extra special by pouring a couple glasses of champagne to share with your beloved. Classy flutes like these from Oneida are perfect for romantic occasions and make it easy to celebrate any time of the year.

So when it comes to wishing your sweetheart a Happy Valentine’s Day, it’s as simple as a glass of champagne and handmade chocolate covered strawberries. Cheers!

CHOCOLATE COVERED STRAWBERRIES

16 large strawberries
1 cup semisweet chocolate morsels
1 teaspoon vegetable shortening
Line a baking sheet with waxed paper. Rinse strawberries; pat dry. Place chocolate morsels in a microwave-safe glass measuring cup; microwave until melted. Stir in shortening. Dip strawberries in melted chocolate; place on prepared baking sheet. Let stand until set, 10 to 15 minutes. Makes 4 servings.

Thanks to Oneida for providing drinkware and serveware

Red Velvet Cheesecake Brownie Hearts

Here are links to recipes for Red Velevet Cheesecake Brownie Hearts and Filet Mignon with Mushroom Sauce

Happy Valentine’s Day!