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Easy Drop Doughnuts

Sep22

As seen on WKTV NEWSChannel 2 Harried Housewife Easy Drop Doughnuts

Easy Drop Doughnuts

Easy Drop Doughnuts

Cider and doughnuts is a time-honored pairing enjoyed during the fall season. While traditionally made doughnuts are always welcome, they can take a substantial amount of time to prepare.

But it you’d like to save time in the kitchen and still enjoy the taste of homemade doughnuts, it’s easy to make them by cutting out several steps from the traditional method. Instead, a combination of pantry staples are simply stirred together, dropped into oil, and then cooked to golden perfection.

A quick shake in a small brown bag containing cinnamon-sugar adds the final touch. You also can cool them and then coat in confectioners’ sugar instead, if desired. No matter which way you choose, homemade doughnuts and fresh-pressed cider are delicious fall treats.

EASY DROP DOUGHNUTS

1 1/4 cups sugar, divided
2 teaspoons cinnamon
2 cups flour
2 teaspoons baking powder
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup milk
3 tablespoons butter, melted
1 egg
Vegetable oil
Line a baking sheet with paper towels. In a small brown paper bag, combine 3/4 cup sugar and cinnamon. In a large bowl, combine flour, baking powder, nutmeg, and salt. In a medium bowl, combine the remaining 1/2 cup sugar, milk, butter, and egg. Whisk until well blended. Stir into flour mixture. In a large saucepan or a large deep skillet, heat 2 to 3 inches oil to 350 degrees F. Carefully drop heaping teaspoonfuls into oil. Cook until golden brown, about 3 minutes. Transfer to prepared sheet. Repeat. Place 3 or 4 warm doughnuts in bag with cinnamon-sugar mixture; shake to coat. Repeat. Makes about 2 1/2 dozen doughnuts.

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.

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.

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

Easy Snickerdoodles

Dec4

Featured on WKTV NEWSChannel 2

Easy Snickerdoodles

Easy Snickerdoodles

Love the taste of Snickerdoodles but don’t have a lot of time to prepare them? Then put a package of yellow cake mix to good use by combining it with a few pantry staples for a shortcut version of a classic cookie recipe.

A terrific way to spend a snowy afternoon, making Christmas cookies is a fun family activity that will create fond memories to last a lifetime. And this recipe is perfect for little hands as they enjoy shaping the dough and then rolling it in the cinnamon-sugar mixture.

After the cookies are baked and cooled, arrange them on decorative platters like these Anchor Hocking Isabella Platters for a fun display of fresh-baked cookies that everyone will enjoy.

Whether you make them for Santa or share with friends who come to call, homemade Snickerdoodles will bring comfort and joy to those near and dear.

Here are more Easy Christmas Recipes from The Harried Housewife’s RECIPE BOX.

EASY SNICKERDOODLES

3 tablespoons sugar
1 1/2 teaspoons cinnamon
1 (16.5 ounce) package plain yellow cake mix
1/4 cup flour
1/2 cup (1 stick) butter, melted
2 eggs
1 teaspoon vanilla
Preheat oven to 350 degrees. In a small bowl, combine sugar and cinnamon. In a large bowl, combine cake mix, flour, butter, eggs, and vanilla. Stir with a wooden spoon until mixed. Shape dough into 1 1/4-inch balls. Roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheets. Bake until centers are almost set, 8 to 10 minutes. Cool 2 minutes before removing to a wire rack. Makes about 3 1/2 dozen cookies.

Thanks to Anchor Hocking for providing serveware

Easy Christmas Recipes from The Harried Housewife’s RECIPE BOX:

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Chocolate Peanut Butter and Banana Roll Up with Marshmallows

Sep24
Chocolate Peanut Butter and Banana Roll Up with Marshmallows

Chocolate Peanut Butter and Banana Roll Up with Marshmallows

Minimal ingredients and a couple of minutes are all it takes to whip up a gooey treat just in time for the back to school season.

Ideal for kids of all ages, this easy to make roll up is both delicious and nutritious. Simply slather a flour tortilla with the new and yummy whipped peanut butter and chocolate flavored spread, top with banana slices, and sprinkle it with miniature marshmallows.

Roll it up, place on a microwave-safe plate like this one from Oneida, and microwave until heated. Terrific as an after school snack, this mouthwatering treat couldn’t be quicker or easier. Now this is a great way to savor the back to school season.

CHOCOLATE PEANUT BUTTER AND BANANA ROLL UP WITH MARSHMALLOWS

1 tablespoon whipped peanut butter and chocolate flavored spread
1 (8- to 10-inch) flour tortilla
1/2 ripe medium banana, sliced
2 tablespoons miniature marshmallows
Spread whipped peanut butter and chocolate flavored spread on tortilla, leaving 1/2-inch border. Arrange banana slices on spread; sprinkle with marshmallows. Roll up. Transfer to a microwave-safe plate, seam side down; microwave on HIGH until just heated, about 30 seconds. Let stand 1 minute before slicing. Cut into 2 or 4 pieces. Makes 1 serving.

Thanks to Oneida for providing dinnerware

Apple Slices with Peanut Butter Dip

Sep10

As seen on WKTV NEWSChannel 2 Harried Housewife Apple Slices with Peanut Butter Dip

Apple Slices with Peanut Butter Dip

Apple Slices with Peanut Butter Dip

Make the most of apple season by whipping up a slightly sweetened peanut butter dip that pairs perfectly with just-picked apples.

By combining a few pantry staples, it’s easy to create a healthy dip that can be on the table in a matter of minutes. Simply slice a few apples and arrange them along with dip on a sturdy platter like this Chef’s Table Platter from Oneida.

Terrific for the back to school season and just right for little hands to dip into, this nourishing snack is a tasty way to enjoy the abundance of apples—and all the goodness of autumn.

APPLE SLICES WITH PEANUT BUTTER DIP

1/3 cup regular or reduced-fat peanut butter
2 tablespoons honey
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
Apple slices, for dipping
For dip, in a small bowl, combine peanut butter, honey, vanilla, and cinnamon; stir until smooth. Serve with apple slices. Makes 12 servings.

Thanks to Oneida for providing serveware

Red, White, and Blue Sprinkle Cupcakes

May21

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!

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