Archive by Author | The Harried Housewife

Easy Yellow Cupcakes

Apr18

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

Mar27

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

Mar11

As seen on WKTV NEWSChannel 2 Harried Housewife St. Patrick’s Day Cupcakes

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

Mar6

As seen on WKTV NEWSChannel 2 Harried Housewife Irish Shortbread

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

Feb26

As seen on WKTV NEWSChannel 2 Harried Housewife Wagon Wheel Pasta Dinner

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.

Clementine Tea Bread

Feb20

As seen on WKTV NEWSChannel 2 Harried Housewife Clementine Tea Bread

Clementine Tea Bread

Clementine Tea Bread

If you love clementines as much as I do, then you’ll delight in this zesty recipe. Moist, tender, and full of scrumptious flavor, this seasonal bread pairs perfectly with a cup of hot tea.

Clementines are only available for a limited time, so get them now while you can. Bursting with sweet, juicy goodness, they make the perfect snack. Easy to peel, these yummy little gems can be stored at room temperature for up to a week. You also can substitute oranges in place of clementines, if desired.

Since the season for clementines is fleeting, it’s a good idea to double the recipe and bake two loaves of bread. Savor one now and stash the other in the freezer to enjoy at a later time. This is a great way to extend the taste of these refreshing citrus fruits – my darling, clementines.

CLEMENTINE TEA BREAD

1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar, plus 2 teaspoons
1/2 cup (1 stick) butter, softened
2 eggs
1/2 cup milk
2 teaspoons finely grated clementine zest
1 1/2 teaspoons poppy seeds
3 tablespoons clementine juice
Preheat oven to 325 degrees. Grease the bottom of an 8×4-inch loaf pan. In a medium bowl, combine flour, baking powder, and salt. In a large bowl, combine the 1/2 cup 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 clementine zest and poppy seeds. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes. Cool in pan 10 minutes before removing to a wire rack set over foil. Cool 10 minutes more. Meanwhile, combine clementine juice and the remaining 2 teaspoons sugar in a small microwave-safe bowl. Microwave on HIGH just until sugar has dissolved, about 10 seconds. Stir well. Poke a long skewer into the top of bread at about 1-inch intervals; brush clementine-sugar mixture over bread. Cool completely. Makes 1 medium loaf.

Red Velvet Cheesecake Brownie Hearts

Feb12

As seen on WKTV NEWSChannel 2 Friday, February 14, 2014

Red Velvet Cheesecake Brownie Hearts

Red Velvet Cheesecake Brownie Hearts

If your busy schedule has left you little time for planning a special treat for your sweetheart, you still can make a decadent dessert your valentine will love. Perfect for those who are short on time, these homemade confections will go straight to your loved one’s heart.

By embellishing packaged brownie mix with cream cheese, red food color, and a few pantry staples, it’s easy to whip up a moist and colorful chocolate treat swirled with the yummy taste of cheesecake. To make them extra special, set on decorative doilies and arrange on pretty platters like these Anchor Hocking Isabella Platters.

So go ahead and give it a whirl. After all, rich confections made fresh from your kitchen will guarantee you a sweet place in your valentine’s heart forever. Happy Valentine’s Day!

Love chocolate? Here are a few more recipes with the decadent taste of chocolate: Molten Chocolate Cakes, Chocolate Covered Strawberries, Hot Cocoa, and Mini Brownie Trifles

RED VELVET CHEESECAKE BROWNIE HEARTS

1 (18- to -21 ounce) package fudge brownie mix
2 tablespoons unsweetened cocoa powder
1/2 cup vegetable oil
1/4 cup brewed coffee
1 1/2 tablespoons plus 1 teaspoon red food color
1 teaspoon white vinegar
2 eggs
1 (8-ounce) package regular or reduced-fat cream cheese, softened
1 (3-ounce) package regular or reduced-fat cream cheese, softened
1 egg white
3/4 cup confectioners’ sugar
Preheat oven to 350 degrees. Line a 9×13-inch baking pan with foil, letting ends extend beyond edges on 2 sides. Coat foil with nonstick cooking spray. In a large bowl, combine brownie mix, cocoa powder, vegetable oil, coffee, 1 1/2 tablespoons food color, vinegar, and eggs. Stir with a wooden spoon until mixed; spread in prepared pan.

In a medium bowl, combine cream cheeses, egg white, and confectioners’ sugar. Beat with an electric mixer until smooth. Remove 1/2 of the batter to a small bowl; stir the remaining 1 teaspoon food color into this batter. Drop plain batter by tablespoons randomly onto brownie batter. Drop red batter in the same manner. Using a butter knife, swirl through the batters to create a marbled effect. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Cool completely. Refrigerate 30 minutes. Remove brownies by lifting foil ends; place on a cutting board. Remove foil; use a cookie cutter to cut heart shapes. Makes 16 large heart-shaped brownies.

This recipe and a recipe for Filet Mignon with Mushroom Sauce can be found here.

Thanks to Anchor Hocking for providing serveware

Molten Chocolate Cakes

Feb7

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

Molten Chocolate Cakes

Molten Chocolate Cakes

A miniature chocolate cake for two that oozes with melted goodness is a luscious way to celebrate Valentine’s Day with your sweetie. And while it might seem like these lavish, restaurant-style cakes require a lot of time and effort to prepare, they actually can be made quickly and easily.

They also are an excellent choice to share with family and friends, and the batter can be made a day in advance. Just divide into prepared custard cups, cover with plastic wrap, and store in the fridge. When it’s time to bake the cakes, just remove the plastic wrap, place on a baking sheet, and bake as directed increasing the bake time by about 2 minutes.

A sprinkling of confectioners’ sugar and a dollop of whipped cream adds the final flourish. With an over-the-top dessert like this, it’s easy to create a memorable Valentine’s Day beginning in your own kitchen.

Here’s another easy recipe for your Valentine: Chocolate Covered Strawberries

MOLTEN CHOCOLATE CAKES

1 cup semisweet chocolate chips
4 ounces high-quality unsweetened chocolate, chopped
3/4 cup (1 1/2 sticks) butter
1 1/2 cups confectioners’ sugar, plus more for garnish (optional)
1/2 cup flour
1/2 teaspoon cinnamon
3 eggs
3 egg yolks
2 tablespoons coffee liqueur, such as Kahlua
Whipped cream (optional)
Preheat oven to 425 degrees. Butter 6 (6-ounce) custard cups. Place on a baking sheet. In a large, microwave-safe bowl, combine chocolate chips, unsweetened chocolate, and butter. Microwave on HIGH until butter has melted, about 2 minutes. Whisk until smooth. Add confectioners’ sugar, flour, and cinnamon. Stir until combined. Add eggs, egg yolks, and coffee liqueur; whisk until well blended. Divide batter among prepared custard cups. Bake until cakes are firm around the edges but are soft in the centers, 13 to 14 minutes. Let stand 1 minute. Run a thin knife around the edges; invert onto dessert plates. Top each cake with a sprinkling of confectioners’ sugar and/or a dollop of whipped cream, if desired. Makes 12 servings, 1/2 cake each.

Come say hello!

February 8, 2014 at 11:00 ~ Presentation and Book Signing ~ Sherrill Free Library, 543 Sherrill Rd., Sherrill, NY 13461

February 8, 2014 at 2:00 ~ Meet and Greet ~ Representing the Observer Dispatch’s Entree Magazine ~ Turning Stone Resort and Casino Home Show, 5218 Patrick Rd., Verona, NY 13478

Cajun Peanuts

Jan23

As seen on WKTV NEWSChannel 2 Harried Housewife Cajun Peanuts

Cajun Peanuts

Cajun Peanuts

Whether it’s a Super Bowl party or any get-together, spicy nibblers are always welcome. Ideal for any game-day gathering, these crunchy tidbits are quick and easy to prepare.

You probably already have the ingredients on-hand to make your own Cajun seasoning. And by simply combining this seasoning with cocktail peanuts and heating on the stove, a zesty snack can be ready in no time.

Perfect for making ahead, just store, covered, at room temperature for up to two weeks. With this flavor-packed variety of spices coating crunchy peanuts, tackling what to prepare for the big game couldn’t be easier or tastier.

CAJUN PEANUTS

1 teaspoon paprika
3/4 teaspoon black pepper
3/4 teaspoon cayenne pepper
3/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
4 teaspoons vegetable oil
24-ounces cocktail peanuts
For seasoning mix, in a small bowl, combine paprika, black pepper, cayenne pepper, onion powder, garlic powder, thyme, and salt. Heat oil in a 12-inch skillet over medium heat until hot; add seasoning mix. Cook 30 seconds, stirring continuously. Add peanuts; cook until completely coated, about 2 minutes, stirring continuously. Cool 10 minutes. Makes 16 servings.

Corn Chowder

Jan16

As seen on WKTV NEWSChannel 2 Friday, January 17, 2014

Corn Chowder

Corn Chowder

Make the most of a blustery day by savoring a steaming bowl of homemade chowder. A delicious way to chase off the chills, old-fashioned chowder will warm you up in no time.

Thick and rich with flavor, this family-pleasing recipe makes good use of pantry staples. You can add extra flavor and make it even heartier by adding a few slices of cooked and crumbled bacon, if desired. Stylish dinnerware like this Anchor Hocking Annapolis glass dinnerware is a great way to highlight the color of the food, and the pieces can go in the dishwasher too.

Whether you enhance with bacon or enjoy as it is, a bowl of hearty chowder is the ultimate in cozy goodness.

CORN CHOWDER

2 tablespoons butter
1 medium onion, chopped
2 medium potatoes, peeled and cubed
3 cups regular or reduced sodium chicken broth
1 1/4 cups regular or fat-free half-and-half
1 1/2 cups fresh corn (from about 3 ears), or frozen corn
1 medium scallion, thinly sliced
3 tablespoons flour
1 tablespoon chopped fresh parsley
Salt and pepper to taste
In a large saucepan, melt butter over medium heat. Add onion and potatoes. Cook 5 minutes, stirring frequently. Stir in chicken broth. Bring to a boil; reduce heat. Simmer 10 minutes, stirring occasionally. Stir in 1 cup half-and-half, corn, and scallion. Bring to a boil; reduce heat. Cook until potatoes are tender, about 10 minutes, stirring occasionally. In a small bowl, stir together flour and the remaining 1/4 cup half-and-half. Stir into chowder. Bring to a boil. Boil 1 minute, stirring frequently. Stir in parsley; season with salt and pepper. Makes 4 servings.