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Easy Cherry Lemonade

As seen on WKTV NEWSChannel 2 Harried Housewife Easy Cherry Lemonade

Easy Cherry Lemonade

Easy Cherry Lemonade

Lemonade is good enough on its own, but it’s easy to add a tantalizing twist to this summertime favorite with the addition of maraschino cherries.

Jarred maraschino cherries and a bit of their juice combine deliciously with lemonade for a seasonal drink that’s great for entertaining. To ensure outdoor gatherings are a breeze, use this Oneida iced pitcher and store in the fridge until right before serving.

The fruit infusion rod that’s in the middle of the pitcher is ideal for layering lemon wedges and maraschino cherries to add extra flavor to this drink, but you can infuse water or just about any beverage with your choice of fruit and stash in the fridge until ready to serve. Refill the pitcher as often as you like and replace the fruit every 7 to 10 days.

For adults, add a splash of vodka to your glass before serving if desired. When it comes to enjoying every drop of the fleeting days of summer, this crowd-pleasing recipe and the fruit infusion pitcher make it easy.

EASY CHERRY LEMONADE

1 (2-quart serving size) envelope lemon flavor unsweetened soft drink mix
3/4 cup sugar
8 cups cold water
1/4 cup maraschino cherry juice
Juice of 1 medium lemon
Lemon wedges
Maraschino cherries
Ice cubes
In a large pitcher, combine drink mix, sugar, water, cherry juice, and lemon juice. Add lemon wedges and maraschino cherries. Place ice cubes in glasses; pour cherry lemonade over ice cubes. Makes 8 servings.

Thanks to Oneida for providing serveware

Frozen Banana Daiquiris

Frozen Banana Daiquiris

Frozen Banana Daiquiris

From cocktails on the deck to pool parties, Frozen Banana Daiquiris will make a splash at any hot weather gathering.

A refreshing treat for drop-in guests, these frosty sippers can be whipped up in no time. Make them extra special by serving in stylish glasses like these from Anchor Hocking.

Garnish with fresh lime and banana slices—and savor a thirst-quenching drink perfect during the hazy days of summer.

FROZEN BANANA DAIQUIRIS

Lime wedges
Sugar
1/2 cup light rum
1/3 cup orange flavored liqueur, such as Triple Sec
Juice from 2 medium limes
4 ripe medium bananas
1/3 cup sugar (more or less, to taste)
3 cups crushed ice
Lime slices (optional)
Banana slices (optional)
Coat the rims of glasses with lime wedges; dip in sugar. In a blender, combine rum, orange flavored liqueur, lime juice, bananas, 1/3 cup sugar, and 2 cups crushed ice. Blend 30 seconds or until well combined. Add the remaining 1 cup ice; blend until slushy. Garnish with lime and banana slices, if desired. Makes 4 servings.

Thanks to Anchor Hocking for providing barware

Lemon Chive Rice

As seen on WKTV NEWSChannel 2 Harried Housewife Lemon Chive Rice

Lemon Chive Rice

Lemon Chive Rice

Instant rice gets a flavorful boost when seasoned with a touch of zesty lemon and a sprinkling of fresh chives. Perfect for busy households, Lemon Chive Rice is a delicious dish that can be ready to serve in a matter of minutes.

From weekday meals to weekend entertaining, everyone will like this flavorful recipe. Serve in an attractive bowl like this one from Oneida, and no one will guess how easy it is to make.

When it comes to spending less time in the kitchen and more time savoring the warm-weather and sunshine, this simple recipe makes it seem effortless. Enjoy!

LEMON CHIVE RICE

2 cups water
1 tablespoon butter
2 teaspoons finely grated lemon zest
2 teaspoons dried parsley, crushed
1 teaspoon chicken bouillon
1 teaspoon dried minced onions
1/4 teaspoon salt
2 cups instant rice
2 teaspoons fresh lemon juice
3 teaspoons chopped fresh chives, plus more for garnish
In a medium saucepan, combine water, butter, lemon zest, parsley, bouillon, onions, and salt. Bring to a boil. Stir in rice, lemon juice, and 2 teaspoons chives; remove from heat. Cover, and let stand 10 minutes. Stir in the remaining 1 teaspoon chives. Garnish with fresh chives. Makes 4 servings.

Thanks to Oneida for providing serveware

Red, White, and Blue Sprinkle Cupcakes

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

Banana Pancakes

As seen on WKTV NEWSChannel 2 Harried Housewife Banana Pancakes

Banana Pancakes

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 restaurant-style plates likes these Oneida Chefs Table Plates 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

As seen on WKTV NEWSChannel 2 Harried Housewife Strawberry Sauce

Strawberry Sauce

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 Anchor Hocking Presence Creamer 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

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