Tag Archive | holiday

Loaded Chili

Jan15
Loaded Chili

Loaded Chili

Loaded Chili 2

Loaded Chili

Looking to serve a crowd and score big points at the same time on Super Bowl Sunday? Then make a pot of hearty chili for the big game and you’ll be a surefire winner.

Just right for any get-together, this recipe is easy to prepare and can be ready to serve in less than an hour. Ladle chili into sturdy bowls like these Chef’s Table Soft Square from Oneida and set out dishes of assorted toppings so hungry fans can add what they like.

When it comes to tackling what to make for the Super Bowl, this recipe is sure to score a touchdown. Enjoy!

LOADED CHILI

1 1/2 pounds lean ground beef
1 medium onion, chopped
2 garlic cloves, chopped
1 cup jarred medium tomato salsa or Fresh Tomato Salsa
1 (14.5-ounce) can stewed tomatoes, undrained
1 (15- to 16-ounce) can dark red kidney beans, rinsed and drained
1 (15- to 16-ounce) can tomato sauce
1 (4-ounce) can fire roasted diced green chiles
2 tablespoons chili powder
1 teaspoon cumin
Regular or light sour cream
Regular or reduced-fat sharp cheddar cheese
Sliced scallions
Corn Chips
In a large saucepan, combine ground beef, onion, and garlic. Cook over medium heat until beef browns and onion is tender, 7 to 9 minutes, stirring frequently. Drain fat. Stir in salsa, undrained stewed tomatoes, kidney beans, tomato sauce, diced green chiles, chili powder, and cumin. Bring to a boil; reduce heat. Simmer, covered, 40 minutes, stirring occasionally. Top with sour cream, cheddar cheese, scallions, and corn chips. Makes 8 servings.

Thanks to Oneida for providing dinnerware

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:

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Mashed Sweet Potatoes with Sugared Walnuts

Nov20

As seen on WKTV NEWSChannel 2 Friday, November 8, 2013

Mashed Sweet Potatoes with Sugared Walnuts

Mashed Sweet Potatoes with Sugared Walnuts

Sweet potatoes are a staple at the grand Thanksgiving Day feast, but why not make them ultra special by topping with a caramelized walnut mixture.

The ultimate in sweet potato goodness, this savory side dish is easy to prepare and perfect for both children and adults. The combination of cinnamon-spiced, sugared walnuts with sumptuous mashed sweet potatoes will complement the other Thanksgiving dishes.

And you can prepare the mashed sweet potatoes mixture up to two days in advance and store, covered, in the fridge. When ready to bake, make the sugared walnuts mixture and sprinkle over potato mixture. This classic Anchor Hocking Oven Basics 2 quart covered casserole makes clean up a snap since it can go right in the dishwasher.

When it comes to honoring tradition with familiar favorites, this recipe will ensure the Thanksgiving celebration is just a little sweeter.

MASHED SWEET POTATOES WITH SUGARED WALNUTS

MASHED SWEET POTAOTES
4 medium sweet potatoes, peeled and coarsely chopped
Nonstick cooking spray
1/4 cup (1/2 stick) butter
3 tablespoons packed brown sugar
1 teaspoon cinnamon
1/4 cup milk
1 teaspoon vanilla
Salt and pepper to taste

SUGARED WALNUTS
1/3 cup packed brown sugar
1/2 teaspoon cinnamon
3 tablespoons butter, melted
1 cup chopped walnuts
For mashed sweet potatoes, place sweet potatoes in a large saucepan; cover with cold water. Bring to a boil. Reduce heat; cover loosely, and gently boil until tender, 10 to 15 minutes. Drain. Preheat oven to 350 degrees. Lightly coat a 2-quart casserole with nonstick cooking spray. For mashed sweet potatoes, place cooked sweet potatoes in a large bowl. Add 1/4 cup butter, 3 tablespoons brown sugar, 1 teaspoon cinnamon, milk, and vanilla; mash until almost no lumps remain. Season with salt and pepper; transfer to prepared casserole.

For sugared walnuts, in a small bowl combine 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and 3 tablespoons melted butter. Stir in walnuts. Sprinkle over potato mixture; bake until potato mixture is set and walnut mixture has browned, 35 to 40 minutes. Makes 8 servings.

Thanks to Anchor Hocking for providing photography and bakeware

Herb and Apple Dressing

Nov13

As seen on WKTV NEWSChannel 2 Friday, November 7, 2014

Herb and Apple Dressing

Herb and Apple Dressing

Capture the flavors of classic herb stuffing but tweak just a bit with tradition, and prepare this delicious dressing starring some of the season’s top ingredients.

A package of seasoned stuffing mix shortcuts the process of preparing bread cubes and the addition of a crisp apple along with fresh herbs makes this dressing delicious. If you are going to your loved one’s house for Thanksgiving dinner, tote the dressing in this Anchor Hocking Oven Basics 6 piece Bake ‘n Take Set for the ultimate in practicality. Simply garnish with a few apple slices and sage leaves for a pretty presentation.

Add this flavorful dressing recipe to your collection of Thanksgiving recipes, and savor a cornucopia of seasonal flavors year after year.

HERB AND APPLE DRESSING

Nonstick cooking spray
6 tablespoons (3/4 stick) butter
1 medium onion, chopped
1 medium celery rib, chopped
1 large cooking apple, cored and chopped
1 (12-ounce) package herb seasoned stuffing
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
1 teaspoon poultry seasoning
Salt and pepper to taste
1 1/2 to 2 cups regular or reduced sodium chicken broth, as needed
Preheat oven to 350 degrees. Coat a 2-quart baking dish with nonstick cooking spray. In a 12-inch skillet, melt butter over medium heat. Add onion, celery, and apple. Cook until tender, 8 to 10 minutes, stirring often. Place seasoned stuffing in a large bowl; pour onion mixture over stuffing. Add parsley, sage, and poultry seasoning. Gradually stir in about 1 to 1 3/4 cups broth, until the dressing is moistened but not soggy; season with salt and pepper. Place in prepared baking dish; drizzle with 1/4 cup broth, if desired. Cover, and bake 30 minutes. Remove cover; bake until top is golden, 10 to 15 minutes. Makes 8 servings.

Thanks to Anchor Hocking for providing photography and bakeware

Easy Miniature Pies

Nov6
Easy Miniature Pies

Easy Miniature Pies

EASY MINIATURE 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 a couple of other pies too.

A terrific way to prepare several pies, and make it easy on the cook at the same time, is to use a couple sets of these six-inch Anchor Hocking Mini Pie Plates instead of the conventional nine-inch pie plates. This is a great idea if you would like to offer a sampling of various pies to guests. And if you are going to someone’s house for dinner, you can leave a mini pie or two at home and bring the rest to share.

Quick to prepare, the recipe for Mini Coconut Custard Pies is the ultimate in ease. Ideal for folks pressed for time, it makes its own crust and is a tried and true favorite. The pastry dough for the Mini Pecan Pies and Mini Pumpkin Pies is easy to make, and the pecan and pumpkin fillings can also be whipped up in a hurry. If planning on making all six pies, bake the Mini Coconut Custard Pies first then boost the oven temperature to 350 degrees for the remaining pies.

Whether you take them to your loved one’s house on Thanksgiving or share them with company at your home, these diminutive pie plates make it easy to savor a sampling of pies—and still have time to relax and enjoy the day. Savoring the grand Thanksgiving feast couldn’t be sweeter.

Mini Coconut Custard Pies

Mini Coconut Custard Pies

MINI COCONUT CUSTARD PIES

Vegetable shortening, for pie plate
1/2 cup all-purpose flour, plus more for pie plate
2 cups milk
1 cup sweetened flaked coconut
1/2 cup sugar
1/4 cup (1/2 stick) butter, cut into small pieces
4 eggs
1 teaspoon vanilla
Whipped cream (optional)
Preheat oven to 325 degrees. Grease 2 6-inch pie plates with shortening; dust with flour. Combine milk, coconut, sugar, 1/2 cup flour, butter, eggs, and vanilla in a blender. Cover; blend until mixed, 1 minute. Divide into prepared pie plates. Bake until a knife inserted in centers comes out clean, 35 to 40 minutes. Cool completely on a wire rack. Refrigerate until ready to serve. Dollop with whipped cream, if desired. Makes 8 miniature servings.

PASTRY FOR FOUR 6-INCH SINGLE-CRUST PIES

3 cups flour
1/2 teaspoon salt
1 cup cold vegetable shortening
10 to 13 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 2 tablespoons water over the flour mixture; toss with a fork. Push moistened flour mixture to the side of the bowl. Repeat, using 2 tablespoons of the remaining water a time, until all of the flour mixture is moist. Gather pastry into a ball. Divide into 4 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 4 6-inch pie plates. Transfer desired fillings into pie crusts, flute or crimp edges as desired. Bake as directed. Makes 4 miniature pies.

MINI PECAN PIES and MINI PUMPKIN PIES

Pastry for 4 6-inch pie crusts (see above)
Pecan filling (as follows)
Pumpkin filling (as follows)
Whipped cream (optional)
Prepare pastry for 4 6-inch pie crusts as directed. Preheat oven to 350 degrees. Line 4 6-inch pie plates with pastry crust. Prepare pecan filling and pumpkin filling. Divide pecan filling into 2 crusts; divide pumpkin filling into 2 crusts. Bake until pecan filling is puffed, 35 to 40 minutes, and pumpkin filling is set, 40 to 45 minutes. Cool pies completely on a wire rack. Refrigerate pumpkin pies until thoroughly chilled, about 4 hours. Top each pie with a dollop of whipped cream, if desired. Makes 16 miniature servings.

Mini Pecan Pies

Mini Pecan Pies

PECAN FILLING
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
In a medium bowl, whisk together eggs, sugar, corn syrup, butter, and vanilla. Stir in pecans.

Mini Pumpkin Pies

Mini Pumpkin Pies

PUMPKIN FILLING
3 eggs
1 (15-ounce) can 100% pure pumpkin
1/4 cup sugar
2 tablespoons pure maple syrup
1/2 cup regular or fat-free half-and-half
1/4 cup heavy (or whipping) cream
3/4 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
In a medium bowl, whisk together eggs, pumpkin, sugar, maple syrup, half-and-half, heavy cream, vanilla, cinnamon, ginger, and cloves.

Thanksgiving pies

Thanksgiving pies

Thanks to Anchor Hocking for providing photography and bakeware

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