Tag Archive | Harried Housewife Recipes WKTV

Easy Chocolate White Chip Cookies

Dec19

As seen on WKTV NEWSChannel 2 Friday, December 19, 2014

Easy Chocolate White Chip Cookies

Easy Chocolate White Chip Cookies

Running out of time but still would like to bake cookies for Santa? Then head to the store and pick up a box of cake mix and a package of white chips, combine with a few pantry staples, and you’ll be on your way to batches of homemade cookies in no time.

By not having to roll and cut out dough or frost when cooled, it’s easy to get out of the kitchen quick. And Santa will surely be pleased to have a plate of fresh-baked cookies to welcome him. All that’s needed is milk and perhaps some food for the reindeer. Now this is one sugarplum of a shortcut that’s perfect on a long winter’s night.

From my family to yours, Merry Christmas.

EASY CHOCOLATE WHITE CHIP COOKIES

1 (16.5 ounce) package plain devil’s food cake mix
1/2 cup (1 stick) butter, melted
3 tablespoons water
1 egg
1 teaspoon vanilla
1 cup white chips
Preheat oven to 350 degrees. In a large bowl, combine cake mix, butter, water, egg, and vanilla. Stir with a wooden spoon until mixed. Stir in white chips. Drop by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake until centers are almost set, 10 to 12 minutes. Cool 2 minutes before removing to a wire rack. Makes about 4 dozen cookies.

Brandy Eggnog

Nov28

As seen on WKTV NEWSChannel 2

Brandy Eggnog

Brandy Eggnog

Get into the holiday spirit by indulging in a glass of eggnog spiked with the velvety goodness of brandy. Ideal when friends come to call, this quick and easy recipe is perfect for preparing at the last minute.

For the ultimate in flavor, be sure to whip the cream just until soft peaks form. And use fresh nutmeg, if possible, to grate over the top of the lightly whipped cream.

Whether it’s an impromptu visit from family and friends or a planned celebration, toasting the Yuletide with this time-honored indulgence will help make the season bright. Here’s to a happy holiday season. Cheers!

BRANDY EGGNOG

1 quart regular or light eggnog
1/2 cup brandy
Fresh, lightly whipped cream
Freshly grated nutmeg
In a medium pitcher, combine eggnog and brandy; stir well. Serve immediately or cover and refrigerate up to 4 hours. Stir well before serving; top each serving with lightly whipped cream and freshly grated nutmeg. Makes 6 servings.

Cranberry Applesauce Bread

Nov24

As seen on WKTV NEWSChannel 2 Harried Housewife Cranberry Applesauce Bread

Cranberry Applesauce Bread

Cranberry Applesauce Bread

Hearty loaves of fresh-baked bread are welcome additions to holiday celebrations. And when they include merry-red cranberries, tasty applesauce, and aromatic spices, they’re even better.

Ideal for passing at the table, enjoying on Christmas morning, or to give as a hostess gift, this flavor-packed bread is a seasonal delight. Sprinkle with confectioners’ sugar just before serving to add the look of new-fallen snow.

Whatever the occasion, sharing home-baked bread with those near and dear is a delicious way to celebrate the spirit of Christmas.

CRANBERRY APPLESAUCE BREAD

3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground allspice
3/4 teaspoon salt
1/2 teaspoon baking powder
3 eggs
1 1/2 cups applesauce
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup (1 stick) butter, melted
1/2 cup milk
1 cup chopped fresh cranberries
1/2 cup chopped walnuts
Confectioners’ sugar (optional)
Preheat oven to 350 degrees. Grease the bottoms of four 5×3-inch loaf pans. In a large bowl, combine flour, baking soda, cinnamon, allspice, salt, and baking powder. In a medium bowl, whisk together eggs, applesauce, sugar, brown sugar, butter, and milk. Add to flour mixture; stir just until moistened. Stir in cranberries and walnuts. Divide batter amongst prepared pans. Bake until a toothpick inserted in centers comes out clean, 33 to 38 minutes. Cool in pans 10 minutes before removing to a wire rack. Cool completely. Sprinkle with confectioners’ sugar, if desired. Makes 4 miniature loaves.

Spiced Cranberry Sauce

Nov21

As seen on WKTV NEWSChannel 2 Harried Housewife Spiced Cranberry Sauce

Spiced Cranberry Sauce

Spiced Cranberry Sauce

Cranberry Sauce is good enough on its own, but the addition of cloves and cinnamon makes it even better. By simmering ruby-red cranberries in brown sugar syrup with a couple sticks of cinnamon and an orange slice that’s dotted with cloves, a dish of cranberry sauce is elevated to a new level.

A welcome addition to the Thanksgiving Day table, this side dish is an excellent choice for holiday entertaining. Perfect for making ahead, it can be prepared up to five days in advance and stored, covered, in the fridge. Sprinkle with finely grated orange zest just before serving for a refreshing finish.

Here are more Thanksgiving holiday recipes from The Harried Housewife’s RECIPE BOX.

From my family to yours… Happy Thanksgiving.

SPICED CRANBERRY SAUCE

1 medium orange
6 whole cloves
1 (12-ounce) bag fresh cranberries
1 cup water
3/4 cup packed brown sugar
2 (3 to 3 1/2-inches) cinnamon sticks
1 tablespoon sugar
Finely grated orange zest (optional)
Using a wooden skewer, poke 6 evenly spaced holes around the center of the orange; insert cloves into holes. Cut a slice out of the orange to include all of the cloves. In a medium saucepan, combine cranberries, water, brown sugar, cinnamon sticks, and orange slice. Squeeze juice from ends of orange into cranberry mixture. Bring to a boil. Reduce heat; simmer, partially covered, until most of the cranberries have popped, about 20 minutes, stirring occasionally. Remove from heat. Remove orange slice and cinnamon sticks. Stir in sugar; mash with a potato masher. Cool at least 1 hour before serving. Sprinkle with finely grated orange zest before serving, if desired. (May be prepared up to five days in advance; store covered and refrigerated.) Makes 8 servings.

Mini Pecan Pies

Nov13

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

Mini Pecan Pies

Mini Pecan Pies

Pies are a highly anticipated finale of the Thanksgiving Day feast. And while pumpkin pie is certain to be on the menu, it’s always fun to sample other pies too.

By using two mini pie plates like these Anchor Hocking Mini Pie Plates instead of one conventional nine-inch pie plate, it’s easy to offer guests a sampling or two of their favorite pies. And if you’re going to someone’s house for dinner, you can leave a mini pie or two at home and bring the rest to share.

The pastry dough is easy to make and the pecan filling can be whipped up in a hurry. A dollop of whipped cream adds the final flourish.

Here are a couple more Thanksgiving pie recipes that make good use of mini pie plates. And here are some easy Thanksgiving recipes. Enjoy!

MINI PECAN PIES

Pastry for two 6-inch single-crust pies (see below)
3 eggs
1/2 cup sugar
1/2 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla
1 1/2 cups coarsely chopped pecans or pecan halves
Freshly whipped cream (optional)
Prepare pastry for 2 6-inch pie crusts as directed. Preheat oven to 350 degrees. Line 2 6-inch pie plates with pastry crust. In a medium bowl, whisk together eggs, sugar, corn syrup, butter, and vanilla. Stir in pecans; divide into 2 crusts. Bake until filling is puffed, 35 to 40 minutes. Cool pies completely on a wire rack. Top each pie with a dollop of whipped cream, if desired. Makes 8 miniature servings.

PASTRY FOR TWO 6-INCH SINGLE-CRUST PIES

1 1/2 cups flour
1/4 teaspoon salt
1/2 cup cold vegetable shortening
5 to 6 tablespoons ice water
In a medium bowl, combine flour and salt. Using a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Sprinkle 1 tablespoon water over the flour mixture; toss with a fork. Push moistened flour mixture to the side of the bowl. Repeat, using 1 tablespoon of the remaining water at a time, until all of the flour mixture is moist. Gather pastry into a ball. Divide into 2 portions; shape each portion into a disk. Cover each disk with plastic wrap; refrigerate 20 to 30 minutes.

Flour rolling surface and rolling pin lightly. Roll each pastry disk into circles about 8-inches in diameter. Trim to about 7 1/2 -inches. Carefully remove trimmed dough. Fold dough into quarters. Unfold and press into 2 6-inch pie plates. Transfer desired fillings into pie crusts, flute or crimp edges as desired. Bake as directed. Makes 2 miniature pies.

Thanks to Anchor Hocking for providing photography and bakeware

Caramel Popcorn Balls

Oct27

As seen on WKTV NEWSChannel 2 Harried Housewife Caramel Popcorn Balls and

WKTV News Harried Housewife Caramel Popcorn Ball Recipe

Caramel Popcorn Balls

Caramel Popcorn Balls

Have a ball this Halloween and scare up a smile from ghosts and goblins of all ages. An old-fashioned favorite, this spellbindingly easy recipe can be ready to serve like magic. Packaged caramel candies shorten time spent in the kitchen and a hint of chocolate lends a unique touch.

Perfect for all the hungry ghouls who will soon be gracing neighborhood doorsteps, these last minute treats will do the trick. From my family to yours, Happy Halloween!

Here are some more Easy Halloween Recipes. Enjoy!

CARAMEL POPCORN BALLS

2 tablespoons semisweet chocolate chips
1 tablespoon water
28 caramel candies
2 tablespoons butter
13 regular size marshmallows
12 cups popped popcorn
Nonstick cooking spray
Line a large baking sheet with waxed paper or parchment paper. In a medium saucepan, over medium-low heat, combine chocolate chips, water, and caramel candies. Cook until caramel candies are almost completely melted, 4 to 6 minutes, stirring frequently. Stir in butter and marshmallows. Cook until mixture is melted and smooth, 1 to 2 minutes, stirring frequently. Pour over popcorn; toss to coat. Coat hands with nonstick cooking spray; shape popcorn mixture into 12 (2 1/2 to 3-inch diameter) balls. Place on prepared baking sheet; insert wooden sticks, if desired. Let stand until set, 15 to 20 minutes. Makes 12 popcorn balls.

Candy Apples

Oct16

As seen on WKTV NEWSChannel 2 Friday, October 24, 2014

Candy Apples

Candy Apples

Treat the ghosts and goblins that will soon be roaming the neighborhood to ghoulishly delicious candy apples. Magically easy to prepare, no sweet-toothed witch or werewolf will be able to resist these seasonal goodies.

A delightful addition to any haunting celebration, this time-honored recipe will have hungry ghouls howling with delight. So when it comes to casting a spell on Halloween, these yummy treats will do the trick.

Here’s another scary good recipe for Halloween Crispy Treats. Enjoy!

CANDY APPLES

8 medium apples
8 wooden sticks
2 1/3 cups sugar
1 cup light corn syrup
1 cup water
1/2 teaspoon red food coloring
Grease a large baking sheet or line with parchment paper. Wash and dry apples; insert a wooden stick into the stem end of each apple. In a medium saucepan, combine sugar, syrup, water, and food coloring. Cook over medium-low heat until sugar dissolves, 5 to 7 minutes, stirring frequently. Insert a candy thermometer into the liquid. Increase heat to high and bring to a boil. Reduce heat to medium-high; boil until candy thermometer reaches 300 degrees F, about 20 minutes, without stirring. Remove from heat. Tip saucepan and swirl each apple in mixture to coat evenly. (Work quickly before syrup hardens.) Place on prepared baking sheet. Cool 1 hour before serving. Makes 8 candy apples.

Butterscotch Bars

Oct7

As seen on WKTV NEWSChannel 2 Harried Housewife Butterscotch Bars

Butterscotch Bars

Butterscotch Bars

Fall gatherings are better than ever when they include the yummy taste of butterscotch. Easy to prepare, these seasonal goodies are perfect for any autumn get-together.

Whether it’s a fabulous finale to a crisp fall dinner or a crowd-pleasing addition to any spooky celebration, these tasty morsels are ideal for picking up and nibbling. Both children and adults will delight in the old-fashioned goodness of a butterscotch-flavored treat.

Now this is a delicious way to savor a taste of autumn.

BUTTERSCOTCH BARS

CRUST
1 (16.5 ounce) package plain yellow cake mix
1/2 cup flour
1/2 cup (1 stick) butter, melted
3 tablespoons milk
1 egg

FILLING
1/4 cup butterscotch cook-and-serve pudding and pie filling mix
1/2 cup half-and-half or fat-free half-and-half
3/4 cup butterscotch chips
Preheat oven to 350 degrees. For crust, in a large bowl, combine cake mix, flour, butter, milk, and egg. Press two-thirds of mixture into a 9×13-inch baking pan. Bake 8 minutes. Meanwhile, for filling, in a medium glass microwave-safe bowl, combine pudding mix and half-and-half. Microwave on HIGH until mixture boils, 1 1/2 to 2 minutes, stirring once halfway through. Add butterscotch chips; stir until chips have almost melted. Spread butterscotch mixture over hot crust; sprinkle with the remaining crust mixture. Bake until filling is bubbly and crust is golden, 15 to 18 minutes. Cool completely. Cut into bars. Makes 32 bars.

Mini Pumpkin Spice Bread

Oct3

As seen on WKTV NEWSChannel 2 Harried Housewife Mini Pumpkin Spice Bread

Mini Pumpkin Spice Bread

Mini Pumpkin Spice Bread

Bring the taste of fall to the table by baking mini quick breads starring one of the season’s most popular flavors. Pumpkin, with its delicate flavor and versatile use, is delicious when combined with fall spices.

A timely treat, this recipe yields four loaves of aromatic bread that are just right for sharing with family and friends. They also make great hostess gifts along with being ideal for autumn bake sales.

Make them extra special by tucking a pretty towel or napkin between two loaves of bread and then tying them together with raffia or colorful ribbon. You also can add raisins to the recipe, if desired.

One thing is certain: when it comes to fall flavors, there’s nothing more pleasing than pumpkin.

MINI PUMPKIN SPICE BREAD

2 3/4 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
1 1/4 teaspoons cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 (15-ounce) can 100% pure pumpkin
3 eggs
3/4 cup vegetable oil
1/2 cup water
Preheat oven to 350 degrees. Grease the bottoms of four 5×3-inch loaf pans. In a large bowl, combine flour, sugar, baking soda, cinnamon, allspice, salt, and ginger. In a medium bowl, whisk together pumpkin, eggs, oil, and water. Add to flour mixture; stir just until moistened. Divide batter among prepared pans. Bake until a toothpick inserted in centers comes out clean, 35 to 40 minutes. Cool in pans 10 minutes before removing to a wire rack. Makes 4 miniature loaves.

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.