Tag Archive | spring

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

Bacon Ranch Deviled Eggs

As seen on WKTV NEWSChannel 2 Friday, April 18, 2014

Bacon Ranch Deviled Eggs

Bacon Ranch Deviled Eggs

If you are planning on coloring eggs for Easter, why not cook a few extra and make deviled eggs. Quick and easy to prepare, deviled eggs are a delightful addition to any springtime menu.

While there are many ways to prepare them, this recipe makes good use of Ranch salad dressing. By combining the dressing with the yolk mixture, it’s easy to add zesty flavor to these classic snacks.

The recipe may easily be doubled for a crowd, and the deviled eggs may be prepared up to 12 hours in advance. For the ultimate in ease, place halves of eggs in a pretty dish likes this Anchor Hocking Deviled Egg Tray and either spoon or pipe egg yolk mixture into halves. Loosely cover and store in the fridge until ready to serve. Sprinkle with extra bacon bits and garnish with sliced fresh chives just before serving.

Whether they are for an Easter celebration or any occasion, this recipe makes it easy to add a tasty twist to a time-honored favorite. From my family to yours, Happy Easter.

(For a fun Easter treat both children and adults will enjoy, try the recipe for Spring Nests.)

BACON RANCH DEVILED EGGS

6 hard-cooked eggs, peeled
2 1/2 tablespoons regular or light mayonnaise
2 1/2 tablespoons regular or light Ranch salad dressing
2 tablespoons real bacon bits, plus more for garnish
Salt and pepper to taste
Sliced fresh chives (optional)
Slice eggs in half lengthwise. Remove egg yolks from whites. Place yolks in a medium bowl. Mash with a fork. Add mayonnaise, dressing, 2 tablespoons bacon bits, salt, and pepper. Mix well; spoon or pipe mixture into halves of eggs. Sprinkle with bacon bits and garnish with chives, if desired. Makes 12 deviled eggs.

Thanks to Anchor Hocking for providing serveware

Green Beer

Green Beer

Green Beer

It won’t be long before lads and lasses will be raising their glasses in honor of St. Patrick’s Day. A long-held tradition on this special day is to indulge in a refreshing glass of green beer with family and friends.

As pretty as the Emerald Isle itself, this colorful drink will bring the luck-o’-the-Irish to those who imbibe. And sipping this vibrant drink from a classic mug like this one from Anchor Hocking is even better. Just stash the mugs in the freezer for at least an hour before serving for the ultimate in frosty goodness.

So go ahead and enjoy a bit of magic on this special day. After all, St. Patrick’s Day is a day when all are Irish—and this is always cause for celebration. Cheers!

(For a refreshing, nonalcoholic drink featuring the 40 shades of green, try this recipe for Limesicle Shakes. Enjoy!)

An Irish Toast

I drink to myself and one other
And may that one other be he
Who drinks to himself and one other
And may that one other be me!

Author unknown

GREEN BEER
(Adjust the amount of green food color drops to the size of mugs used.)

1 or 2 drops green food color
8 ounces beer

Place 1 or 2 drops food color in a frosty, 8-ounce glass; fill with beer. Sláinte!

Thanks to Anchor Hocking for providing drinkware

Easy Spiked Lemonade

As seen on WKTV NEWSChannel 2 Harried Housewife Easy Spiked Lemonade

Easy Spiked Lemonade

Easy Spiked Lemonade

Squeezed for time but would like to enjoy a glass of fresh-tasting lemonade spiked with a splash of vodka? Then grab a package of lemon flavored drink mix and a few pantry staples and you’ll be on your way to a refreshing glass of spiked lemonade in no time.

While most lemonade recipes call for making simple syrup, this recipe takes a shortcut and makes good use of packaged drink mix and a couple of lemons. No one will guess that this tangy drink takes only minutes to stir up—making it the perfect recipe to sip at any summertime get-together.

So when it comes to enjoying every drop of summer, this crowd-pleasing recipe makes it easy. Cheers!

EASY SPIKED LEMONADE

1 (2-quart serving size) envelope lemon flavor unsweetened soft drink mix
1 cup sugar
8 cups cold water
3/4 cup vodka
Juice of 1 medium lemon
1 medium lemon, sliced
Ice cubes
Fresh mint (optional)
In a large pitcher, combine drink mix, sugar, water, vodka, and lemon juice. Add sliced lemon; stir well. Place ice cubes in glasses; pour lemonade mixture over ice cubes. Garnish with fresh mint, if desired. Makes 8 servings.

You also can get this recipe and enter to win a copy of The Harried Housewife’s Cookbook here.

Easy Tortellini Soup

As seen on WKTV NEWSChannel 2

Easy Tortellini Soup

Easy Tortellini Soup

Meatless dishes are a part of the Lenten season for many folks, and when they can be prepared without a lot of planning, they are especially appreciated.

Ideal for time-crunched cooks, this recipe requires minimal ingredients and can be on the table in a jiffy. By keeping a couple of items such as packaged vegetable stock and dried tortellini stored in the pantry, it’s easy to prepare a savory soup at the last minute.

When it comes to saving time in the kitchen, these attractive and practical Chef’s Table soup bowls from Oneida are perfect for hectic households. They can go in the dishwasher and microwave—and are great for either weeknight suppers or elegant occasions.

So when it comes to preparing a meatless dish during the season of Lent or anytime, serve up a bowl of this tortellini soup. It simply couldn’t be easier.

EASY TORTELLINI SOUP

6 cups vegetable stock
1 teaspoon dried parsley, crushed
1 (8-ounce) package dried four cheese tortellini
Salt and pepper to taste
Grated Parmesan cheese (optional)
Chopped fresh flat-leaf parsley (optional)
In a large saucepan, combine vegetable stock and dried parsley. Cover; bring to a boil. Stir in tortellini. Reduce heat; gently boil, partially covered, until tortellini are just tender, 13 to 15 minutes. Remove from heat; let stand, covered, 5 minutes before serving. Season with salt and pepper; top with grated Parmesan cheese and chopped fresh parsley, if desired. Makes 6 servings.

Thanks to Oneida for providing dinnerware

Cinnamon Chip Pancakes

Cinnamon Chip Pancakes

Cinnamon Chip Pancakes

Homemade pancakes are a delightful way to start the day, but if you like the taste of cinnamon, they can be even better. By simply stirring cinnamon chips into the batter, it’s easy to add spicy flavor to a stack of tender pancakes.

Ideal for a Mother’s Day celebration or a leisurely weekend breakfast, this recipe for Cinnamon Chip Pancakes is a family-pleasing favorite. Look for bags of cinnamon chips in the baking aisle of most large supermarkets. Aromatic and delicious, they can be added to a variety of recipes such as breads, cakes, and cookies.

Keep a stash of cinnamon chips on hand along with other pantry staples, and you will be able to whip up a batch of mouthwatering pancakes in no time.

CINNAMON CHIP 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
Vegetable oil, for griddle (optional)
3/4 cup cinnamon chips
Pure maple syrup
In a large bowl, combine flour, sugar, baking powder, and salt. Add milk and eggs; whisk just until combined. Stir in butter. Heat griddle to 375 degrees or set a heavy skillet over medium heat. Lightly brush griddle or skillet with vegetable oil, if necessary. Gently fold in cinnamon chips. 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. Serve with maple syrup. Makes 6 servings.