Tag Archive | pudding

Butterscotch Crispy Treats

Sep10

As seen on WKTV NEWSChannel 2 Harried Housewife Butterscotch Crispy Treats

Butterscotch Crispy Treats

Butterscotch Crispy Treats

Embellish the time-honored recipe for marshmallow treats with the yummy flavor of butterscotch for quick to prepare snacks that are perfect for a crowd.

Ideal for children of all ages, this recipe can be made at the last minute and is an excellent choice when it comes to easy back-to-school snacks.

With full schedules for both parents and children, this crowd-pleasing recipe is a timely treat.

BUTTERSCOTCH CRISPY TREATS

6 cups crisp rice cereal
1/2 cup butterscotch chips
6 tablespoons (3/4 stick) butter
3 tablespoons instant butterscotch pudding and pie filling mix (from a 4-serving size package)
1 (10.5 ounce) package miniature marshmallows
Butter a 9×13-inch baking pan. In a large bowl, combine cereal and butterscotch chips. In a large saucepan, melt butter over medium-low heat; stir in marshmallows. Cook until melted and smooth, stirring frequently. Remove from heat. Stir in pudding mix. Pour over cereal mixture. Stir until well coated. Press mixture into prepared pan. Cool completely. Cut into squares. Makes 24 squares.

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

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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