YOU DON’T NEED LUCK TO BAKE DECADENT AND CREATIVE TREATS THIS ST. PATRICK’S DAY
This St. Patrick’s Day bring a bit-o-luck to the kitchen by creating delightful desserts. Who needs a pot of gold, when you can sink your teeth into these St. Patrick’s Day inspired treats from Duncan Hines? Send your kids to school with a batch of these easy-to-make Clover Patch Brownies their entire class can enjoy or impress your guests with this refreshing Leprechaun Key Lime Cake.
Bake brownies according to instructions on box. Remove from oven and let cool. Cut brownies into squares.
Meanwhile, knead green food coloring into marzipan or fondant until desired shade of green is achieved.
Form small (1-inch) 3-leaf and 4-leaf clover shapes out of fondant or marzipan. Be realistic and make a lot more 3-leaf clovers than 4-leaf clovers.
Stick clover shapes on top of green toothpicks.
Insert little bunches of clovers onto each brownie.
LEPRECHAUN KEY LIME CAKE
You don’t need luck with our cool, creamy, refreshing Leprechaun Key Lime Cake. There's a splash of lemon-lime in every bite thanks to Duncan Hines Lemon Supreme Cake Mix, lemon pudding, lime slices and Key lime juice.
1 (3.4 oz) pkg lemon instant pudding and pie filling
4 large eggs
1/2 cup vegetable oil
1 cup water
1/4 cup Key lime juice
Glaze:
2 cups confectioners' sugar
1/3 cup Key lime juice
2 tbsp water
2 tbsp butter or margarine, melted
Garnish:
additional confectioners' sugar, lime slices and fresh strawberry slices
Baking Instructions:
Preheat oven to 350°F. Grease and flour 10-inch Bundt or tube pan.
For cake, combine cake mix, pudding mix, eggs, oil, 3/4 cup water and 1/4 cup Key lime juice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Remove cake from pan onto cooling rack. Return cake to pan. Poke holes in top of warm cake with toothpick or long-tined fork.
For glaze, combine 2 cups confectioner's sugar, 1/3 cup Key lime juice, 2 tablespoons water and melted butter in medium bowl. Pour slowly over top of warm cake. Cool completely. Invert onto serving plate. Dust with additional confectioner's sugar. Garnish with lime slices and strawberry slices, if desired
For more information on Duncan Hines or additional recipes,log onto www.duncanhines.com.
About Pinnacle Foods Group LLC
Millions of times a day in over 80% of American households, consumers reach for Pinnacle Foods brands. We are a leading producer, marketer and distributor of high-quality branded food products, many of which have been trusted household names for decades. Headquartered in Mountain Lakes, NJ, our $2.6B business employs more than 4,500 people in 19 sites around North America. We are a leader in the dry and frozen foods segments and our brands hold the #1 or #2 market position in 9 out of 12 major category segments in which they compete. Our dry foods brands consist primarily of Armour® canned meats, Bernstein’s® and Nalley® salad dressings, Comstock® and Wilderness® delicious pie fillings and toppings, Duncan Hines® baking mixes and frostings, Log Cabin® syrups and pancake mixes, Nalley® and Brooks® chili and chili ingredients, Mrs. Butterworth's® syrups and pancake mixes, Open Pit® barbecue sauces, snacks from Tim’s Cascade Snacks®, Snyder of Berlin® and Husman®, and Vlasic® pickles, peppers and relish. Our frozen foods brands consist primarily of Aunt Jemima® frozen breakfasts, Birds Eye® frozen vegetables, frozen meals and frozen side dishes from Birds Eye Steamfresh®, Birds Eye Voila!® frozen meals, and Celeste® frozen pizza, frozen vegetables from C&W® (California & Washington), McKenzie’s®, and Freshlike®, Lender's® bagels, Swanson® and Hungry-Man® frozen dinners and entrees, Van de Kamp's® and Mrs. Paul's® frozen seafood.
About Duncan Hines
A household name for decades, Duncan Hines® is one of America’s most recognizable brands. The brand was started by a man named Duncan Hines who was a traveling salesman, food critic and book author in the 1940s. Today, the Duncan Hines product line includes over 80 different mixes ranging from cakes and brownies to muffins and cookies as well as ready-to-spread frosting. With a relentless commitment to quality, every product and recipe is developed in celebration of Duncan Hines’ inventive spirit and passion for baking. For more information on Duncan Hines, log onto www.duncanhines.com.
-Courtesy of Duncan Hines
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I was happy to have the opportunity to review Duncan Hines products! I received Lemon cake mix and Brownie mix. Above are some delicious St. Patty's Day Recipes to make with these two Duncan Hines products. Check 'em out!
I love to make brownies, cakes and cupcakes. Just the other day my daughter and I made cupcakes together! We also love to make the family style brownies with 3 eggs instead of 2, so they are cake like.
Pick up some Duncan Hines products today and make some yummy St Patty's Day treats!
*I received 2 Duncan Hines products to facilitate my candid and honest review. No other form of compensation was or will be given. All personal views are my own!
January is National Soup Month, so what better time to savor homemade soups? You may be surprised to learn that creating great-tasting, homemade soups can be a cinch. Swanson broth offers a variety of products that help create the perfect foundation no matter what kind of soup you may make.
A Few Soups To Try:
Hearty Chicken Tortilla Soup
Albondigas Soup (Mexican meatball soup)
Sensational Chicken Noodle Soup
Corn & Red Pepper Chowder
Roasted Vegetable Soup with a Garlic Herb Drizzle
Host a Soup Sampler:
Entertaining this month? Change things up a bit by asking each guest to bring their favorite soup, containers for leftovers and copies of their recipe. Serve the soups in cups, ramekins or even shot glasses to create a flavorful sampler. Provide a simple salad and some rustic bread to round out the meal.
Albondigas Soup
Prep: 15 minutes
Cook: 7 hours
Makes: 6 servings (about 1 1/2 cups per serving)
4 cups Swanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic)*
1 jar (11 ounces) Pace® Chunky Salsa
1 can (about 14 1/2 ounces) diced tomatoes
3 cloves garlic, minced
3/4 cup uncooked regular long-grain white rice
Mexican Meatballs
3 tablespoons chopped
fresh cilantro leaves
1. Stir the broth, salsa, tomatoes, garlic, rice and Mexican Meatballs in a 6-quart slow cooker.
2. Cover and cook on LOW for 7 to 8 hours** or until the rice is tender and the meatballs are cooked through. Sprinkle with the cilantro before serving.
Mexican Meatballs: Mix thoroughly 1 pound of ground beef, 1 egg, 1/3 cup cornmeal, 1/3 cup water, 1 teaspoon hot pepper sauce and 3 tablespoons chopped fresh cilantro leaves in a large bowl. Shape the beef mixture firmly into 24 meatballs. Add to the cooker as directed above.
*This recipe is also delicious with Swanson® Chicken Broth (Regular, Natural GoodnessTM or
3/4 pound skinless, boneless chicken breasts, cut into cubes
1 cup frozen sliced carrots
1 cup frozen cut green beans
3/4 cup chopped onion
8 cups Swanson® Chicken Broth
1 cup dried cheese-filled tortellini
2 tablespoons chopped fresh parsley (OPTIONAL)
1. Heat 1 tablespoon of the oil in a 6-quart saucepot over medium-high heat. Add the chicken and cook until it's well browned, stirring often. Remove the chicken.
2. Add the remaining oil to the saucepot. Add the carrots, beans and onions. Cook over medium-heat until the vegetable are tender-crisp.
3. Stir in the broth. Heat to a boil. Add the tortellini and parsley, if desired. Cook for 10 minutes or until the tortellini is tender. Return the chicken to the saucepot and heat through.
1 jar (about 7 ounces) roasted red peppers, drained and chopped
1/2 cup heavy cream (optional)
1/3 cup chopped fresh basil leaves
1. Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook until it's tender. Stir in the flour and garlic. Cook and stir for 1 minute.
2. Stir the broth and potatoes in the saucepan. Heat to a boil. Reduce the heat to low and cook for 20 minutes or until the potatoes are tender.
3. Stir the corn and red pepper in the saucepan. Cook for 10 minutes.
4. Add the cream, if desired, and 1/4 cup of the basil. Season to taste. Divide the soup among 6 serving bowls. Sprinkle each serving of soup with the remaining basil.
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 cup Pace® Chunky Salsa
1 tablespoon chopped fresh cilantro leaves
2 tablespoons fresh lime juice
Crisp Tortilla Strips
1. Spray a 6-quart saucepot with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the saucepot. Cook until it's browned, stirring often.
2. Stir the broth, cumin and rice in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.
3. Stir the corn, salsa, cilantro and lime juice in the saucepot. Cook until the rice is tender. Top each serving of soup with Crisp Tortilla Strips.
Crisp Tortilla Strips: Heat the oven to 425°F. Cut 4 corn tortillas into thin strips and place them on a baking sheet. Spray with cooking spray. Bake for 10 minutes or until golden.
Campbell's Kitchen Tip: Use a pastry wheel when cutting the tortillas to create a special touch for the soup garnish.
2 medium onions, cut in half and thinly sliced (about 1 cup)
8 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified
Organic)
1/8 teaspoon ground black pepper
2 medium carrots, sliced (about 1 cup)
2 stalks celery, sliced (about 1 cup)
3/4 cup uncooked trumpet-shaped pasta (campanelle)
2 cups roasted chicken cut into strips
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the onions and cook until they begin to brown, stirring occasionally. Reduce the heat to medium. Cook until the onions are tender and caramelized, stirring occasionally. Remove the skillet from the heat.
2. Heat the broth, black pepper, carrots and celery in a 4-quart saucepan over medium-high heat to a boil. Stir the pasta and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender. Stir in the onions and serve immediately.
Tip: Cut the peeled onions in half lengthwise. Place the halves cut-side down on the cutting surface. Slice each onion half in parallel cuts up to, but not through, the root. Cut the root end off to free the slices.
Tip: Serve with warm buttermilk biscuits. For dessert serve chocolate mousse pudding with whipped topping.
1 small bulb fennel, cut into cubes (about 2 cups)
2 medium carrots, chopped (about 1 cup)
1 large onion, chopped (about 1 cup)
6 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1/4 cup finely chopped fresh basil leaves and/or parsley leaves
1. Heat the oven to 425°F. Cut the top 1/3 off of the garlic bulb. Place the bulb onto a piece of aluminum foil. Drizzle with 1 tablespoon olive oil and wrap. Arrange the potatoes, fennel, carrot and onion in a 17 x 11-inch roasting pan. Pour 2 tablespoons oil over the vegetables and toss to coat. Bake the vegetables and wrapped garlic for 25 minutes or until the vegetables are tender and the garlic is soft.
2. Place 1 cup broth and the vegetable mixture into a blender. Cover and blend until the mixture is coarsely pureed. Pour the mixture into a 3-quart saucepan.
3. Stir the remaining broth in the saucepan and heat over medium-high heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mixture is hot and bubbling.
4. Peel the garlic and place it in a small bowl. Smash the garlic with a fork. Stir in the basil and remaining oil.
5. Divide the soup among 8 serving bowls. Top each with about1 tablespoon garlic herb mixture.
Tip: Roasted garlic is a versatile ingredient, so why not roast a few extra garlic bundles when you make this recipe? The extras are great spread on crusty bread, stirred into mashed potatoes or mixed with olive oil and rubbed onto chicken before roasting.
1 can (about 8 ounces) whole peeled tomato, cut up
1 bag (16 ounces) frozen mixed vegetables
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1. Place the broth and potatoes in a 4-quart saucepan and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are tender.
2. Stir the beef, vegetable juice, tomatoes, vegetables, thyme and black pepper in the saucepan. Cover and cook for 15 minutes or until the vegetables are tender.
Serving Suggestion: Serve with a tossed salad and Ranch salad dressing. For dessert serve dark chocolate cookies with vanilla crème filling.
1 small sweet onion, finely chopped (about 1/2 cup)
5 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified
Organic)
1/4 cup light cream
1 tablespoon chopped fresh chives
Toppers
1. Heat the oven to 425°F. Prick the potatoes with a fork. Bake for 30 minutes or until the potatoes are tender. Remove the potatoes to a bowl and cover the bowl. Let the potatoes stand for 10 minutes. Remove the skin from the potatoes and mash the pulp.
2. Heat the butter in a 3-quart saucepan. Add the onion and cook until it's tender. Stir in the broth and 5 cups potato pulp.
4. Spoon 1/4 cup remaining potato pulp into each of 8 serving bowls. Divide the broth mixture among the bowls. Serve with one or more Assorted Toppers.
1. Heat the broth, pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.
2. Stir the noodles and chicken into the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.
Asian Soup: Add 2 green onions cut into 1/2-inch pieces, 1 clove garlic, minced, 1 teaspoon ground ginger and 2 teaspoons soy sauce. Substitute uncooked curly Asian noodles for egg noodles.
Mexican Soup: Add 1/2 cup Pace® Chunky Salsa, 1 clove garlic, minced, 1 cup rinsed and drained black beans and 1/2 teaspoon chili powder. Substitute 2 corn tortillas (4 or 6-inch) cut into thin strips for the noodles, adding them just before serving.
Italian Tortellini Soup: Add 1 can (about 14 1/2 ounces) diced tomatoes, drained, 1 clove garlic, minced, 1 teaspoon dried Italian seasoning, crushed and 1 cup spinach leaves. Substitute ½ cup frozen cheese tortellini for egg noodles. Serve with grated Parmesan cheese.
-Courtesy of Swanson
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I was excited to review samples of Swanson broth as this is a product we often use in my home!
Broth is great as a soup by itself, or sip it warm out of a mug. You can also use it in side dishes such as rice, couscous, or potatoes. I even use it in pasta side dishes to impart extra flavor.
You can use broth to moisten leftovers such as stuffing or takeout or to baste a roast turkey or chicken.
Broth has many uses! I keep it on hand in the pantry at all times.
I was happy to review 2 types of chicken broth, vegetable broth, and beef broth. We have used almost all of the chicken broth, next I think I will experiment with the veggie broth.
Thanks so much to Swanson for the samples!
*I received 4 assorted flavors of broth to facilitate my candid and honest review. No other form of compensation was or will be given. All personal views are my own!
Getting children to eat healthy foods brings challenges
to the table, survey finds
Nearly Half of Parents Have Difficulty Tempting Their Kids With Nutritious Options, Finds Ronzoni Smart Taste ®Poll
A healthy, balanced diet – it’s every parent’s goal for their child. But a new survey finds that when it comes to getting kids to eat healthy, moms and dads have their plates full.
According to the Ronzoni Smart Taste® Family Table Survey[1] nearly half of all parents[2] (47%) of kids ages 3-12 have a difficult time feeding them nutritious, healthy foods. Older moms (ages 45-54) have the hardest time (57%). Parents from the western part of the country seem to have an easier time than those in other regions[3]. Dads find it slightly more difficult than moms to interest their children in healthy meals (49% vs. 45%). Only 26% of parents find it very easy to feed their kids healthy meals.
There are many reasons why kids resist nutritious options, the survey finds. Parents say taste (32%) is by far the biggest reason healthy foods are rejected. Looks (10%) and texture (9%) follow.
And which good-for-you foods rank among the most offensive to children? Sardines top the list at 63%, followed by liver (59%) and beets (50%). Coming in closely behind are Brussels sprouts (49%) and okra (48%). Among the least offensive foods are carrots, with only 15% of parents saying their children find fault with them.
To dramatize the everyday challenges that moms and dads have in getting their kids to eat healthy foods, Ronzoni Smart Taste has created the video “Supermom.” The piece depicts the stunts one health-conscious mom goes through to sway her skeptical kids at the family table. The video can be found at
Stop busting mom’s “pork” chops! A new survey* finds that more than half of moms of kids aged 3-12 find it challenging to feed healthy foods to their kids. The top three “yuck factor” foods of kids (aged 3-12) out there are sardines (63%), liver (59%) and beets (50%). Close runners up are Brussels sprouts (49%) and okra (48%). Despite the nutrient packed punch these foods deliver, kids everywhere are wrinkling their noses at the plates before them.
Check out one mom’s story of the great lengths she goes to in order to get her kids to eat healthy, and how she solves the dinner dilemma. We think you can relate.
1 pkg RONZONI SMART TASTE PENNE RIGATE
1 lb ground beef
1 small onion, chopped
1 jar spaghetti sauce
2 tbsp chopped fresh parsley
1 tsp dried basil or oregano leaves
1 tsp salt
1/4 tsp black pepper
Grated Parmesan cheese Instructions:
In large skillet, cook meat until browned; drain. Add onion; cook until tender. Stir in spaghetti sauce, parsley, basil or oregano, salt and pepper; simmer 5 to 10 minutes. Cook pasta according to package directions; drain. Toss hot pasta with meat sauce; sprinkle with cheese, if desired.
Chicken Vegetable Saute
Ingredients:
1 pkg RONZONI SMART TASTE ROTINI
1 clove garlic minced
1 small thinly sliced zucchini
1 cup thinly sliced fresh mushrooms
1 thinly sliced onion
2 tbsp vegetable oil
1 can (14 oz) tomatoes, undrained, cut in small pieces
1 cup cubed cooked chicken or turkey
1/2 cup water
1 tsp dried basil leaves
1/2 tsp salt
1/8 tsp ground black pepper Instructions:
In large skillet, cook garlic, zucchini, mushrooms and onion in oil until tender, but not brown. Add remaining ingredients except pasta; simmer 15 minutes. Cook pasta according to package directions; drain. Serve chicken and vegetables over pasta.
Pasta with Broccoli Alla Romana
Ingredients:
1 pkg RONZONI SMART TASTE SPAGHETTI
4 lean bacon slices
1 cup chopped onion
2 cloves garlic, minced
1 jar RONZONI SMART TASTE SPAGHETTI sauce
2 cups fresh broccoli florets
1/2 cup grated Parmesan cheese Instructions:
In large skillet, cook bacon until crisp; drain thoroughly. Crumble bacon; return to skillet. Add onion and garlic; cook over medium heat for 3 minutes, stirring occasionally. Stir in RONZONI SMART TASTE SPAGHETTI sauce; heat to boiling. Reduce heat; cook 5 minutes. Meanwhile, cook pasta according to package directions, adding broccoli to pasta cooking water during last 3 minutes. Drain pasta and broccoli well; toss with hot sauce. Sprinkle with cheese.
-Courtesy of Ronzoni
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I was so happy to review Ronzoni Smart Taste Pasta! I'm Italian and love my pasta. Sometimes I eat it up to three times a week. I received two kinds of pasta to review, Penne Rigate and Thin Spaghetti. I have made the Penne with Quick Meat Sauce Recipe (which is above, and also on the back of the Penne Rigate box) twice now, so I'm actually almost out of Penne Rigate!
I loved the Penne with Quick Meat Sauce Recipe, it was delicious and easy to make. The great thing about Ronzoni Smart Taste Pasta is that it has three times the fiber of regular pasta, but it looks and tastes no different that the regular kind! The Bottom Line: There's no easier way to slip more fiber into your families diet than by eating Ronzoni Smart Taste Pasta. Pick up a couple of boxes today!
*I received 2 boxes of Ronzoni Smart Taste Pasta to facilitate my candid and honest review. No other form of compensation was or will be given. All views are my own!
