St. Patty’s Edition – Irish Brownies!

Irish Brownies

Irish Brownies

Ingredients:

4 squares (1 ounce each) semisweet baking chocolate, coarsely chopped

½ cup (1 stick) butter

½ cup sugar

2 eggs

¼ cup Irish cream liqueur

1 cup all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

Irish Cream Frosting (recipe follows, optional)

-          Beat 2 ounces softened cream cheese and 2 tablespoons softened butter in medium bowl with electric mixer at medium speed until smooth. Beat in 2 tablespoons Irish cream liqueur. Gradually beat in 1 ½ cups powdered sugar until smooth.

Makes 16 Brownies

  1. Preheat oven to 350°. Spray 8-inch baking pan with nonstick cooking spray.
  2. Melt chocolate and butter in medium heavy saucepan over low heat, stirring constantly. Remove from heat; stir in sugar until blended. Add eggs, one at a time, beating well after each addition. Stir in liqueur. Add flour, baking powder and salt; stir just until blended. Spread batter in prepared pan.
  3. Bake 22 to 25 minutes or until center is set. Remove pan to wire rack; cool completely.
  4. Prepare Irish Cream Frosting, if desired. Spread over cooled brownies. Refrigerate at least 1 hour or until frosting is set.

HomeWorld Business Magazine

HomeWorld Business Mag

HomeWorld Business Mag

Wow! Telebrands latest and greatest products were featured in the HomeWorld Business Magazine! The Pocket Hose Ultra was the biggest feature which provided the information on how our new Pocket Hose is even more strong and durable than before. HomeWorld also noted the release of the patented Grassology: the amazing grass seed that requires less maintenance but better results in comparison to competitor grass seed. They will both be out in full release starting in the Spring.

HomeWorld also released coverage of the wonderful How-To cookbook, adding to the Telebrands infomercial-released books, Quick & Easy Dump Cakes. You can now bake homemade and scrumptious desserts by just dumping and baking. No measurements required! Lastly, HomeWorld also talked about the new rollout, Ankle Genie, a compression sock that can relieve ankle pain and swelling. It has a zipper for easy put-on and off and fits any size!

HomeWorld Business was quite excited about all the new products rolling out from the the leading As Seen On TV company, Telebrands. Don’t miss out on our amazing products; whether for your garden or in your home, our products will solve your daily problems.

More Then Just Dump Cakes!

The Dump Cakes & More cookbook provides you with quick and easy recipes including Dump Cakes and so much more. Here’s a recipe for never easier PB&J Cookie Bars! Pack them in your kids lunchbox for a good ending meal.

PB&J Cookie Bars

PB&J Cookie Bars

PB & J Cookie Bars

1 package yellow cake mix

1 cup peanut butter

1/2 cup vegetable or canola oil

2 eggs

1 cup strawberry jam, warmed*

1 cup peanut butter chips

*microwave jam on HIGH 20 seconds or until softened and spreadable.

Directions:

1. Preheat oven to 350 degrees. Line 15×10 in. jellyroll pan with foil; spray foil with nonstick cooking spray.

2. Combine cake mix, peanut butter, oil and eggs in large bowl; beat with electric mixer at medium speed 2 minutes or until well blended. With damp hands, press mixture into prepared pan.

3. Bake 20 minutes; cook 5 minutes on wire rack. Spread jam evenly over cookie crust; sprinkle with peanut butter chips.

4. Bake 10 minutes or until edges are browned. Cool completely in pan on wire rack.

Dump Cake Recipe Exclusive

Here’s an exclusive recipe from the Dump Cake Cookbook! So quick and easy…yet incredibly delicious! Enjoy :)

Tropical Dump Cake

Tropical Dump Cake

Tropical Dump Cake

1 can (20 oz) crushed pineapple, undrained

1 can (15 oz) peach slices, undrained

1 package (15 0z) yellow cake mix

1/2 cup (1 stick) butter, cut into thin slices

1 cup packed brown sugar

1/2 cup flaked coconut

1/2 cup chopped pecans

Direction:

1. Preheat oven to 350 degrees. Spray 13×9 in pan with nonstick cooking spray.

2. Dump pineapples and peaches into prepared pan. Dump the cake mix on top, spreading evenly. Dump with butter in single layer, covering cake mix as much as possible. Dump on brown sugar, coconut and pecans.

3. Bake 40 to 45 minutes or until toothpick inserted into center of cake comes out clean. Cool at least 15 minutes before serving.

Suggestion: Top with delicious toasted coconut ice-cream!

Double Chocolate Chip Snack

Double Chocolate Chip Dump Cake

Double Chocolate Chip Dump Cake

1 package (about 15 ounces) devil’s food cake mix, divided

2 eggs

½ cup water

¼ cup vegetable or canola oil

½ teaspoon ground cinnamon

1 cup semisweet chocolate chips, divided

¼ cup packed brown sugar

2 tablespoons butter, melted

¾ cup white chocolate chips, melted

Directions:

  1. Preheat oven to 350°. Spray 10-inch round cake pan with nonstick cooking spray. Reserve ¾ cup dry cake mix.
  2. Combine remaining cake mix, eggs, water, oil and cinnamon in large bowl; beat with electric mixer at medium speed 2 minutes. Spread batter in prepared pan; sprinkle with ½ cup semisweet chocolate chips.
  3. Combine reserved dry cake mix and brown sugar in same bowl. Stir in butter and remaining ½ cup semisweet chocolate chips. Sprinkle over batter in pan.
  4. Bake 35 minutes or until toothpick inserted into center comes out clean. Cool in pan 10 minutes; remove to wire rack to cool completely.
  5. Drizzle white chocolate over cooled cake.

Blackberry Almond Cake

Blackberry Almond Dump Cake

Blackberry Almond Dump Cake

Ingredients:

2 packages (12 ounces each) frozen blackberries, thawed and drained

1⁄4 cup granulated sugar

1 package (about 15 ounces) yellow cake mix

3⁄4 cup (11⁄2 sticks) butter, cut into thin slices

1⁄2 cup sliced almonds

1⁄4 cup packed brown sugar

Directions:

1. Preheat oven to 350°F. Spray 13[1]9-inch baking pan with nonstick

cooking spray.

2. Spread blackberries in prepared pan; sprinkle with granulated sugar

and toss to coat. Top with cake mix, spreading evenly. Top with butter in

single layer, covering cake mix as much as possible. Sprinkle with almonds

and brown sugar.

3. Bake 50 to 60 minutes or until toothpick inserted into center of cake

comes out clean. Cool at least 15 minutes before serving.

Makes 12 to 16 servings

Light Peach Cobbler Recipe

Peach Dump Cake

Peach Dump Cake

WAIST WATCHER PEACH COBBLER
So fresh tasting and not overly sweet!

Ingredients:

2 Bags (16 oz) frozen peaches (2 pounds total)
1 Box yellow cake mix
1 Can (12 oz) Diet 7 Up

Directions:

Preheat oven to 350 and spray 9 x 13 pan with non stick spray
Spread frozen peaches over bottom of pan
Dump dry cake mix over peaches, spreading with a fork. DO NOT MIX
Slowly pour can of soda over cake mix, covering as much as possible. DO NOT MIX
Cover with foil and bake for 20 minutes
Remove foil and bake for additional 40 minutes.
Cool 20 minutes and serve warm with a little vanilla frozen yogurt if desired
12 servings