Tag Archive | Harried Housewife Recipes WKTV

Whole Kernel Corn Bread Loaf

Oct30

As seen on WKTV NEWSChannel 2 Harried Housewife Whole Kernel Corn Bread Loaf

Whole Kernel Corn Bread Loaf

Whole Kernel Corn Bread Loaf

Take a little help with store-bought corn muffin mix and prepare a loaf of scrumptious corn bread that everyone will enjoy.

Hearty and delicious, this recipe is slightly sweet and is extra flavorful with the addition of whole kernel corn. It is an excellent choice for passing around the table on Thanksgiving and bakes up perfectly in this loaf dish from Anchor Hocking. Cool completely in the loaf dish, then slice and serve.

A package of corn muffin mix combined with canned corn and a few pantry staples makes it easy to prepare homemade corn bread with a twist on tradition. Now this is a shortcut worth taking. Enjoy!

WHOLE KERNEL CORN BREAD LOAF

Vegetable shortening, for dish
1 (8.5 ounce) package corn muffin mix
1 1/2 cups flour
1/3 cup sugar
1 teaspoon baking powder
2 eggs
3/4 cup milk
6 tablespoons (3/4 stick) butter, melted
1 (8.5 or 8.75-ounce) can whole kernel corn, drained
Preheat oven to 325 degrees. Grease a (1.5 quart) 9×5-inch loaf dish with shortening. In a large bowl, combine corn muffin mix, flour, sugar, and baking powder. In a medium bowl, whisk together eggs, milk, and butter. Stir in corn. Add to flour mixture; stir just until moistened. Transfer to prepared dish; bake until a toothpick inserted in center comes out clean, 50 to 55 minutes. Cool completely. Makes 12 servings.

Thanks to Anchor Hocking for providing photography and bakeware

Halloween Crispy Treats

Oct23

As seen on WKTV NEWSChannel 2 Harried Housewife Halloween Crispy Treats

Halloween Crispy Treats

Halloween Crispy Treats

Scare up excitement on Halloween by whipping up a batch of creepy crispy treats that witches and ghouls of all ages will love to sink their teeth into.

Crawling with fun, these mouthwatering goodies are perfect for any spooky celebration. And they are magically easy to prepare. Simply stir colorful autumn mix candy into the crisp rice and marshmallow mixture, transfer to an easy to clean baking dish like this one from Anchor Hocking, and in no time you will be on your way to a memorable monster bash.

With minimal ingredients and dependable bakeware, there’s no trick to preparing these goblin-friendly treats. From my family to yours, Happy Halloween!

HALLOWEEN CRISPY TREATS

Nonstick cooking spray
6 cups crisp rice cereal
1 1/2 cups autumn mix candy
6 tablespoons (3/4 stick) butter
1 (10-ounce) package marshmallows
Coat a (3 quart) 9×13-inch baking dish with nonstick cooking spray. Place cereal in a large bowl. In a large saucepan, melt butter over medium-low heat; stir in marshmallows. Cook until melted and smooth, stirring frequently. Remove from heat; pour over cereal mixture. Stir until just coated. Add candy mix; stir until combined. Press mixture into prepared pan. Cool completely. Cut into squares. Makes 24 squares.

Thanks to Anchor Hocking for providing photography and bakeware

Butternut Squash Bisque

Oct16

As seen on WKTV NEWSChannel 2

Butternut Squash Bisque

Butternut Squash Bisque

Take the chill out of a crisp autumn afternoon by indulging in a bowl of Butternut Squash Bisque. Brimming with the flavors of the season, this velvety soup is a timely treat.

The addition of apple cider enhances taste and the aromatic spices mingle perfectly with the season’s finest ingredients. Stop by a farmers’ market, roadside stand, or local supermarket for fresh-pressed cider and just-picked butternut squash for the very best in fall flavor.

Great for entertaining, you can make this recipe two days in advance and store, covered, in the fridge. Simply reheat on the stove over medium-low heat until thoroughly heated. Serve in these white Oneida Chef’s Table Bowls for the ultimate in ease and elegance.

Add a dollop of sour cream and a sprinkling of freshly grated nutmeg as the final flourish, and enjoy a sophisticated soup filled with creamy goodness.

BUTTERNUT SQUASH BISQUE

2 tablespoons butter
1/4 cup chopped onion
2 1/2 to 3 pounds butternut squash, peeled, seeded and chopped
1 1/2 cups water
1 1/2 cups regular or reduced sodium chicken stock or broth
1 cup apple cider
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup fat-free half-and-half
1/4 cup heavy (or whipping) cream
Salt, to taste
Sour cream (optional)
Freshly grated nutmeg (optional)
Melt butter in a large saucepan over medium heat. Add onion; cook until tender, about 3 minutes, stirring frequently. Add squash, water, chicken stock or broth, cider, cinnamon, and ground nutmeg. Bring to a boil. Reduce heat; simmer, covered, until squash is tender, 15 to 20 minutes, stirring occasionally. Remove from heat and uncover; cool 15 minutes. Puree in batches using a blender. Transfer to a large saucepan. Add half-and-half and heavy cream. Cook over medium-low heat until heated through, about 5 minutes, stirring occasionally; season with salt. Dollop with sour cream and sprinkle with freshly grated nutmeg, if desired. Makes 8 servings.

Thanks to Oneida for providing photography and dinnerware

Pumpkin Swirl Cheesecake Brownies

Oct9

Recipe featured on WKTV NEWSChannel 2 October 11, 2013

Pumpkin Swirl Cheesecake Brownies

Pumpkin Swirl Cheesecake Brownies

Fudgy brownies are good enough on their own, but the addition of a slightly spiced pumpkin cheesecake mixture takes them over the top.

Swirled to tasty perfection, these decadent brownies are just right for fall get-togethers. While they look fancy, they actually are easy to prepare. And the nonstick coating on baking pans like this one from Oneida means you don’t have to use a lot of nonstick cooking spray to ensure the brownies are released from the pan with little effort.

For flawless squares and ease of cutting, refrigerate brownies for a least an hour. Cut them in half vertically down the center, then use a large spatula to remove each half to a large cutting board. Cut into squares.

With exceptional bakeware and delectable ingredients, scrumptious brownies with the pleasing taste of pumpkin cheesecake can be on your table in no time.

PUMPKIN SWIRL CHEESECAKE BROWNIES

Nonstick cooking spray
1 (19- to -22 ounce) package brownie mix
1/2 cup vegetable oil
2 tablespoons brewed coffee
2 tablespoons water
3 eggs
1 (8-ounce) package regular or reduced-fat cream cheese, softened
3/4 cup pure 100% pure pumpkin
3/4 cup confectioners’ sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Preheat oven to 350 degrees. Lightly coat a 9×13-inch baking pan with nonstick cooking spray. In a large bowl, combine brownie mix, vegetable oil, coffee, water, and 2 eggs. Stir with a wooden spoon until mixed. Spread 3/4 of the batter into prepared pan. In a medium bowl, combine cream cheese, pumpkin, confectioners’ sugar, cinnamon, cloves, ginger, and the remaining egg; beat with an electric mixture until smooth. Drop pumpkin mixture by heaping tablespoons randomly onto brownie batter. Drop the remaining brownie 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, 29 to 34 minutes. Cool completely on a wire rack. Refrigerate at least 1 hour before cutting. Makes 24 brownies.

Thanks to Oneida for providing photography and bakeware

Applesauce Pecan Muffins

Oct3

As seen on WKTV NEWSChannel 2 Harried Housewife Applesauce Pecan Muffins

Applesauce Pecan Muffins

Celebrate apple season with mouthwatering muffins topped with the tasty goodness of sugary pecans. An autumnal treat that will appeal to both children and adults, these yummy muffins are quick to prepare and are bursting with homespun flavor.

You can grease the muffin cups or line them with paper liners, whichever way you prefer. I chose this nonstick muffin pan from Oneida to ensure the muffins cook perfectly and are easy to remove. Perfect for a bake sale, school function, or weekend brunch, these seasonal goodies are ideal for a crowd.

So if you would like to satisfy the craving for a homey apple treat, make these muffins. After all, orchard-fresh apples never tasted so good.

APPLESAUCE PECAN MUFFINS

MUFFINS
2 cups flour
3/4 cup sugar
1/2 teaspoon cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 eggs
1/2 cup milk
6 tablespoons (3/4 stick) butter, melted
1 cup applesauce

TOPPING
3/4 cup chopped pecans
2 teaspoons sugar
Preheat oven to 375 degrees. Grease 15 muffin cups or line with paper liners. In a large bowl, combine flour, sugar, cinnamon, baking soda, salt, and baking powder. In a medium bowl, whisk together eggs, milk, and butter. Stir in applesauce. Add to flour mixture; stir just until moistened. Divide batter among prepared muffin cups. For topping, in a small bowl combine pecans and 2 teaspoons sugar; sprinkle over muffins. Bake until a toothpick inserted in centers comes out clean, 18 to 22 minutes. Cool in pan 5 minutes before removing to a wire rack. Cool completely. Makes 15 muffins.

Thanks to Oneida for providing photography and bakeware

Butterscotch Pumpkin Pudding

Sep7

As seen on WKTV NEWSChannel 2 Harried Housewife Butterscotch Pumpkin Pudding

Butterscotch Pumpkin Pudding

Butterscotch Pumpkin Pudding

When it comes to ending the grand Thanksgiving feast, there’s nothing more pleasing than pumpkin. While traditional pumpkin pie is always welcome, there still is room for another sweet treat made with the tasty combination of pumpkin and butterscotch.

Just right for hectic households, this recipe makes good use of packaged butterscotch pudding mix. By simply embellishing the mix with pumpkin and a few pantry staples, a pleasing dessert can be ready to serve in no time. And it can be prepared up to one day in advance and stored, covered, in the fridge. Store larger portions in bigger custard cups like these Anchor Hocking Oval Custard Cups or store smaller portions in these Custard Cups.

Whether you make one or a few batches, this comforting pudding will be a delightful addition to your cornucopia of treasured family recipes. From my family to yours, Happy Thanksgiving.

BUTTERSCOTCH PUMPKIN PUDDING

1 (4-serving size) package butterscotch cook-and-serve pudding and pie filling mix
1/4 teaspoon cinnamon, plus more for sprinkling (optional)
2 cups milk
1 tablespoon butter
1/2 cup 100 percent pure pumpkin
1/4 teaspoon vanilla
Whipped cream (optional)
In a medium saucepan, combine pudding mix, 1/4 teaspoon cinnamon, and milk. Bring to a boil over medium heat, 4 to 6 minutes, stirring continuously. Remove from heat. Add butter, pumpkin, and vanilla; whisk until smooth. Divide among 4 custard cups. Cover surface of pudding with plastic wrap and refrigerate at least 1 hour. Top with whipped cream and a sprinkling of cinnamon, if desired. Makes 4 servings.

Thanks to Anchor Hocking for providing serveware

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Lemon Cheesecake Tarts

Aug16

As seen on WKTV NEWSChannel 2 Harried Housewife Lemon Cheesecake Tarts

Lemon Cheesecake Tarts

Lemon Cheesecake Tarts

A refreshing treat everyone will enjoy, Lemon Cheesecake Tarts are a delightful addition to any get-together. Whether it’s a finale to dinner or to pair with afternoon tea, these miniature goodies will appeal to both children and adults.

Ideal for a crowd, it’s easy to double or triple the recipe. And they are great for making ahead. Prepare up to four hours in advance and store covered and refrigerated. Simply add a dollop of whipped cream and lemon slices before serving, if desired.

With minimal ingredients and a short amount of time spent on preparation, these zesty tarts will serve a multitude of purposes—while being simple to prepare. Enjoy!

LEMON CHEESECAKE TARTS

1 (6-count) packages store-bought mini graham cracker pie crusts
1 (8-ounce) package regular or reduced-fat cream cheese, softened
1/3 cup sugar
1 egg
2 tablespoons fresh lemon juice
1 1/2 teaspoons finely grated lemon zest
Whipped cream (optional)
Lemon slices (optional)
Preheat oven to 300 degrees. Place crusts in their foil pans on a baking sheet. In a large bowl, beat cream cheese with an electric mixer until creamy. Add sugar; beat until smooth. Add egg and lemon juice; beat until combined. Stir in lemon zest. Divide batter among crusts. Bake until centers are just set, 20 to 22 minutes. Place tarts on a wire rack. Cool completely. Refrigerate until thoroughly chilled, about 2 hours. Remove tarts from their disposable foil pans, if desired. Top with a dollop of whipped cream, if desired. Garnish with lemon slices, if desired. Makes 6 servings.

Spring Nests: Recipe for the Season

Mar25

As seen on WKTV NEWSChannel 2 Harried Housewife Spring Nests

Spring Nests

Spring Nests

Celebrate spring and the joy of Easter by making edible nests that are just right at this time of year. Ideal for folks who like the taste of sweet and salty treats, these yummy nests are easy to make and can be filled with a variety of assorted candy.

From jelly beans to robin eggs, little ones will have fun decorating with their choice of colorful candies. They can make them for loved ones to share on Easter Sunday, or they can be a fabulous finale to any springtime dinner.

Whatever the occasion, these crowd-pleasing goodies will make celebrating the beauty of the season even sweeter.

SPRING NESTS

1/4 cup (1/2 stick) butter
2 cups miniature marshmallows
2 ounces high-quality white chocolate, finely chopped
4 cups pretzel sticks, broken
1 cup sweetened flaked coconut
3/4 teaspoon water
3 to 4 drops green food color
Assorted candy
Lightly coat 12 muffin cups with nonstick cooking spray. In a large saucepan, melt butter. Add marshmallows and white chocolate. Cook over medium-low heat until marshmallows and white chocolate are melted, stirring frequently. Remove from heat. Add pretzel sticks; stir until completely coated. Cool 3 minutes. Coat hands with cooking spray; press mixture onto bottom and up sides of prepared cups. Refrigerate until firm, about 2 hours. Meanwhile, in a small bowl, combine coconut, water, and food color; toss to combine. Remove nests from cups; fill with tinted coconut and assorted candy. Makes 12 spring nests.

Blueberry French Toast Sticks

Mar20

As seen on WKTV NEWSChannel 2 Friday, July 11, 2014

Blueberry French Toast Sticks

Blueberry French Toast Sticks

Whether it’s for a casual breakfast or an elegant brunch, Blueberry French Toast Sticks are the perfect addition to any morning or mid-morning meal.

Filled with yummy goodness, these flavor-packed strips are easy to pick up and are just right for both children and adults. No need for syrup, a sprinkling of confectioners’ sugar is all it takes to add a touch of sweetness.

Make them extra special by serving with a smattering of fresh blueberries, and savor a tasty morning treat everyone will enjoy.

BLUEBERRY FRENCH TOAST STICKS

2 eggs
1/2 cup milk
1/4 teaspoon vanilla
1/3 cup blueberry jam
8 slices day-old white bread
2 tablespoons butter
Confectioners’ sugar (optional)
Blueberries (optional)
In a shallow dish, combine eggs, milk, and vanilla. Spread jam on 4 slices of bread. Top with the remaining bread. Trim crusts and cut each sandwich into 3 strips. Dip into egg mixture, coating both sides. In a 12-inch skillet or on a griddle, melt 1 tablespoon butter over medium heat. Add half of the strips and cook until golden brown on each side, 2 to 3 minutes per side. Repeat with the remaining butter and strips. Sprinkle with confectioners’ sugar, if desired. Serve with blueberries, if desired. Makes 4 servings.

Limesicle Shakes

Mar10

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

Limesicle Shakes

Limesicle Shakes

Celebrate St. Patrick’s Day and the 40 shades of green with a frosty beverage as pretty as the landscape of Ireland.

Perfect for both children and adults, this refreshing drink calls for minimal ingredients and can be whipped up in no time. Keep the ingredients on hand for a last-minute treat that can easily be adjusted by using your favorite gelatin in place of lime.

Sprinkle with candy shamrocks to add a festive touch in honor of St. Patrick—and don’t forget your shamrock on St. Patrick’s Day. After all, March 17 is a day for the wearin’-o’-the-green. From my family to yours, Happy St. Patrick’s Day. Cheers!

(Since there’s no such thing as having too many green beverages, here’s a recipe for Green Beer. And here are a couple more St. Patrick’s Day recipes. Enjoy!)

LIMESICLE SHAKES

1 pint vanilla ice cream or frozen yogurt
1/4 cup lime gelatin (from a 4-serving size package)
3/4 cup milk or reduced-fat milk
1/4 cup half-and-half or fat-free half-and-half
3 to 4 drops green food color (optional)
Whipped cream (optional)
Candy sprinkles (optional)
In a blender, combine ice cream, gelatin, milk, half-and-half, and food color, if desired. Blend until thickened, about 25 seconds. Pour into glasses; top with whipped cream and candy sprinkles, if desired. Makes 3 servings.