Archives

Rainbow Sprinkle Cake Slices

Apr9

As seen on WKTV NEWSChannel 2 Friday, April 4, 2014

Rainbow Sprinkle Cake Slices

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 Chef’s Table Small Rectangular Platter 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

Mar26

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

Bacon Ranch Deviled Eggs

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 dish likes this Anchor Hocking Deviled Egg Tray 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

Easy Spiked Lemonade

Mar1

As seen on WKTV NEWSChannel 2 Harried Housewife Easy Spiked Lemonade

Easy Spiked Lemonade

Easy Spiked Lemonade

Squeezed for time but would like to enjoy a glass of fresh-tasting lemonade spiked with a splash of vodka? Then grab a package of lemon flavored drink mix and a few pantry staples and you’ll be on your way to a refreshing glass of spiked lemonade in no time.

While most lemonade recipes call for making simple syrup, this recipe takes a shortcut and makes good use of packaged drink mix and a couple of lemons. No one will guess that this tangy drink takes only minutes to stir up—making it the perfect recipe to sip at any summertime get-together.

So when it comes to enjoying every drop of summer, this crowd-pleasing recipe makes it easy. Cheers!

EASY SPIKED LEMONADE

1 (2-quart serving size) envelope lemon flavor unsweetened soft drink mix
1 cup sugar
8 cups cold water
3/4 cup vodka
Juice of 1 medium lemon
1 medium lemon, sliced
Ice cubes
Fresh mint (optional)
In a large pitcher, combine drink mix, sugar, water, vodka, and lemon juice. Add sliced lemon; stir well. Place ice cubes in glasses; pour lemonade mixture over ice cubes. Garnish with fresh mint, if desired. Makes 8 servings.

You also can get this recipe and enter to win a copy of The Harried Housewife’s Cookbook here.

Easy Tortellini Soup

Feb26

As seen on WKTV NEWSChannel 2

Easy Tortellini Soup

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 Chef’s Table soup 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

Bacon Cheddar Dip

Jan29

As seen on WKTV NEWSChannel 2 Newstalk The Harried Housewife National Potato Chip Day

WKTV NEWSChannel 2 Harried Housewife Bacon Cheddar Dip

Bacon Cheddar Dip

Bacon Cheddar Dip

Kick off a Super Bowl celebration with mouthwatering football fare that is worth dipping into. Just in time for the big game, the yummy taste of bacon and cheddar cheese is a winning combination.

This recipe is ideal for time-crunched hosts who would like to prepare as many recipes in advance so they can enjoy the game too. Simply prepare two days in advance and store, covered, in the fridge. Transfer dip and chips to a handy Chip N Dip set such as this one from Anchor Hocking for the ultimate in convenience and durability.

Having a plan on game day is the best way to ensure a fun and exciting party that everyone will remember. Now this is a delicious way to savor Super Bowl Sunday.

BACON CHEDDAR DIP

1 (8-ounce) carton regular or light sour cream
1/2 cup regular or light mayonnaise
1/2 cup (2 ounces) shredded cheddar cheese
1/4 cup real bacon bits
1 1/2 teaspoons dried minced onion
1 teaspoon dried parsley, crushed
Assorted chips
For dip, in a medium bowl, combine sour cream, mayonnaise, cheddar cheese, bacon bits, minced onion, and parsley. Cover, and refrigerate at least 2 hours. Serve with assorted chips. Makes 15 servings.

Thanks to Anchor Hocking for providing serveware

Cranberry Pomegranate Cocktails

Dec26

As seen on WKTV NEWSChannel 2

Cranberry Pomegranate Cocktails

Cranberry Pomegranate Cocktails

Dazzle your guests at this year’s New Year’s Eve party by filling this sleek Infinity pitcher from Anchor Hocking with a vibrant cranberry pomegranate mixture that will welcome the New Year in good taste.

Simply stir together a few ingredients and you will be on your way to a memorable evening overflowing with fun. So raise your glasses and toast to the promise of great things to come in the New Year.

Here’s to good health, happiness, and prosperity.

Cheers!

CRANBERRY POMEGRANATE COCKTAILS

4 cups cranberry pomegranate juice cocktail, chilled
2 1/2 cups vodka
1/4 cup orange juice
Ice cubes
Pomegranate seeds (optional)
Skewers of fresh cranberries (optional)
In a large pitcher, combine cranberry pomegranate juice cocktail, vodka, and orange juice. Place ice cubes in glasses; pour cranberry pomegranate mixture over ice cubes. Stir in pomegranate seeds, if desired. Garnish with skewers of fresh cranberries, if desired. Makes 8 servings.

Thanks to Anchor Hocking for providing photography and drinkware
Food Styling by Cynthia O’Connor O’Hara

Spiked Eggnog Punch

Dec18

As seen on WKTV NEWSChannel 2

Spiked Eggnog Punch

Spiked Eggnog Punch

Spiked Eggnog Punch

Spiked Eggnog Punch

Gather your loved ones, stir up a creamy concoction, and savor a cup of spiked eggnog punch brimming with old-fashioned goodness.

The tradition of sharing eggnog with those near and dear originated in England centuries ago. Served in small cups known as noggins, the rich beverage was spiked with a variety of alcoholic beverages. The custom continues today, and is made easier and safer, by simply picking up cartons of pasteurized eggnog from the supermarket instead of making it from scratch.

Just in the nick of time for holiday celebrations, this quick to prepare recipe for Spiked Eggnog Punch is a luscious crowd-pleaser. And using this Anchor Hocking Presence 18 piece Punch Bowl Set to serve guests adds a vintage touch to the celebration. The cups may be attached to the bowl for style and practicality—and will encourage them to have a cup of cheer.

So go ahead and indulge with family and friends in a festive potion that’s mingled with seasonal flavors. After all, this is a luscious way to celebrate the time-honored taste of the holidays.

And if you like this recipe, you’ll love the following scrumptious treat for Creamy Eggnog Cupcakes. Easy to make and filled with the flavor of the season, this mouthwatering dessert is perfect for celebrating the Yuletide. To get the recipe, order a copy of Cooking, Baking, and Making: 100 Recipes and DIY Ideas for All Seasons and Reasons

Creamy Eggnog Cupcakes

Creamy Eggnog Cupcakes

 

SPIKED EGGNOG PUNCH

2 (1/2 gallon) cartons regular or light eggnog
2 cups rum, brandy, or whiskey
Freshly grated nutmeg
Fresh, lightly whipped cream

In a large punch bowl, combine eggnog, brandy, and freshly grated nutmeg. Ladle into cups; top each serving with a dollop of whipped cream and a sprinkling of fresh-grated nutmeg. Makes 24 servings.

Thanks to Anchor Hocking for providing photography and serveware
Food Styling by Cynthia O’Connor O’Hara

Mini Brownie Trifles

Dec11

As seen on WKTV NEWSChannel 2

Mini Brownie Trifles

Mini Brownie Trifles

Looking for a decadent dessert that will impress family and friends at this year’s holiday get-together? Then get this cute Anchor Hocking Presence Mini Trifle Set, fill with layers of fudgy brownies and creamy pudding; top with whipped cream and chocolate shavings—and celebrate the Yuletide in good taste.

Using store-bought brownie mix is one sugarplum of a shortcut, and no one will guess how easy this recipe is to prepare. Get a jumpstart on preparation by making the trifles up to 24 hours in advance and store, covered, in the fridge. Just before serving, top with whipped cream and chocolate shavings. Garnish with fresh raspberries and mint leaves.

The mini trifle dishes are ideal for entertaining. When not in use, simply decorate with festive ribbons and fill with colorful candies. Whether you place them around the house or line them up on the holiday table, these miniature trifle dishes serve a multitude of purposes. So treat your loved ones to a decadent brownie dessert then make use of the dishes throughout the holidays. Now this is the sweetest way to help make the season bright.

From my family to yours, Merry Christmas.

Pick up a copy of The Harried Housewife’s Cookbook for more easy holiday recipes.

MINI BROWNIE TRIFLES

1 (19- to -22 ounce) package brownie mix
1/2 cup vegetable oil
2 tablespoons brewed coffee
2 tablespoons water
2 eggs
1 (4-serving size) package chocolate instant pudding and pie filling mix
2 cups milk
2 tablespoons vanilla instant pudding and pie filling mix (from a 4-serving size package)
1 3/4 cups whipping (or heavy) cream
Whipped cream (optional)
Chocolate shavings (optional)
Fresh raspberries (optional)
Mint leaves (optional)
Preheat oven to 350 degrees. Grease the bottom of a 9×13-inch baking pan. In a large bowl, combine brownie mix, vegetable oil, coffee, water, and eggs. Stir with a wooden spoon until mixed. Spread batter into prepared pan. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool completely on a wire rack; cut about 3/4 of the brownie into 1-inch pieces.

Meanwhile, prepare chocolate pudding mix as directed on package for pudding, using milk; cover and refrigerate. In a large bowl, combine vanilla pudding mix and whipping cream. Beat with an electric mixer until creamy; cover and refrigerate. In 6 miniature trifle dishes, arrange 7 of the brownies in the bottom and up the sides of the dishes; cover with chocolate pudding. Arrange 5 of the brownies in similar style; top with the whipped cream mixture. Cover and refrigerate at least 2 hours; top with whipped cream and chocolate shavings before serving, if desired. Garnish with fresh raspberries and mint leaves, if desired. Makes 6 miniature trifles (12 servings).

Thanks to Anchor Hocking for providing photography and dishware

Pumpkin Gingerbread Cake

Dec4

As seen on NEWSChannel 2 Friday, December 20, 2013

Pumpkin Gingerbread Cake

Pumpkin Gingerbread Cake

Take a trip back in time to Grandma’s holiday kitchen by baking this spicy and moist Pumpkin Gingerbread Cake. Dripping with a cream cheese glaze that’s dusted with flakes of edible white glitter, this aromatic cake will glisten like icicles freshly coated with a blanket of new-fallen snow.

The perfect treat to share with those near and dear, this recipe adds just enough pumpkin to lend a tasty twist to a time-honored classic. And placing this frosty-looking dessert on a cake plate like this simple yet stylish Anchor Hocking Presence Cake Plate with Dome will only add to the charm of an old-fashioned Christmas.

As the intoxicating aroma of familiar spices wafts through the air and conjures up warm reminiscences of Grandma’s kitchen, it’s gratifying to know that baking this cake will honor her—and create fond memories for generations to come.

PUMPKIN GINGERBREAD CAKE

2 1/4 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup sugar
1/4 cup packed brown sugar
1/2 cup butter flavored vegetable shortening
1 egg
1 cup 100 percent pure pumpkin
1 cup hot water
3/4 cup molasses
Cream Cheese Glaze
Edible white glitter flakes (optional)
Preheat oven to 350 degrees. Grease a 10-inch fluted tube pan with shortening; dust with flour. In a medium bowl, combine flour, baking soda, ginger, cinnamon, baking powder, salt, and cloves. In a large bowl, combine sugar, brown sugar, and shortening. Beat with an electric mixer until well blended. Add egg; beat until combined. Add pumpkin, hot water, and molasses; beat until blended. Add flour mixture; beat until combined. Transfer to prepared pan. Bake until a toothpick inserted near center comes out clean, 45 to 50 minutes. Cool in pan 10 minutes before removing to a wire rack. Cool completely; transfer to cake plate. Drizzle with Cream Cheese Glaze and sprinkle with edible glitter, if desired. Makes 16 servings.

CREAM CHEESE GLAZE

1 (3-ounce) package cream cheese, softened
2 tablespoons butter, softened
1/4 teaspoon vanilla
3/4 cup confectioners’ sugar
1/2 cup milk
In a medium bowl, combine cream cheese, butter, and vanilla. Beat with an electric mixer until creamy. Add confectioners’ sugar; beat until combined. Gradually add milk, beating after each addition, until glaze is of drizzling consistency.

Thanks to Anchor Hocking for providing photography and serveware

Coconut Cupcakes

Nov27

As seen on WKTV NEWSChannel 2 Newstalk Harried Housewife Coconut Cupcakes Recipe

Coconut Cupcakes

Coconut Cupcakes

Coconut Cupcakes

Coconut Cupcakes

Dreaming of a white Christmas? Then fill pedestals like this Anchor Hocking Presence 3 Tier Platter Set with layers of luscious coconut cupcakes and enjoy a winter wonderland of tasty confections.

Easy and elegant, these pretty cupcakes are terrific for entertaining. They will be a festive addition to the dessert table and will appeal to both children and adults.

As exciting as snowballs made with fresh-fallen snow, these moist and delicious treats highlight the merry shade of white that’s so welcome at this time of year.

Happy holidays!

For more easy recipes, pick up a copy of The Harried Housewife’s Cookbook.

COCONUT CUPCAKES

1 (4-serving size) package instant coconut cream pudding and pie filling mix
1 (16.5-ounce) package plain French vanilla cake mix
4 eggs
1 cup water
2/3 cup vegetable oil
Easy Coconut Cream Frosting
Sweetened coconut flakes
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, and oil. 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 Coconut Cream Frosting; sprinkle with coconut flakes. Makes 24 cupcakes.

EASY COCONUT CREAM FROSTING

2 tablespoons instant coconut cream pudding and pie filling mix
1/2 cup heavy (or whipping) cream
1 (8-ounce) carton regular or light frozen whipped topping, thawed
1/2 teaspoon vanilla
In a medium bowl, combine pudding mix and heavy cream. Whisk for 1 minute. Stir in whipped topping and vanilla.

Thanks to Anchor Hocking for providing photography and bakeware

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

This slideshow requires JavaScript.