Saturday, May 30, 2009

Week in Review

Each Saturday I'll recap the recipes featured each day from that week. So if you missed any and aren't sure how to look back, you can just check Saturday's post! Also featured today are any new photos that were submitted by our readers!

This Week in Review:

Creole Pork Chops
Baked Vanilla Custard
Curry Broiled Chicken
Spiced Applesauce


New Images Submitted This Week:

You can submit images on any of the recipes that you make from Alicia's! Just go to that recipe and click Upload Your Own Image. Upload yours and we'll feature yours too! This week's most recent images are:


Instant Stuffing Mix

3-1/2 c. unseasoned bread cubes
3 tbsp. dried celery flakes
1 tbsp. dried parsley flakes
2 tsp. dried minced onion
2 tsp. chicken bouillon granules
1/4 tsp. poultry seasoning
1/4 tsp. sage

Use a 1 quart, wide-mouth canning jar.
Dump the bread cubes into jar.
Combine all the seasonings well and place in a resealable plastic bag. Set the bag aside. Seal and decorate the jar, and attach the recipe tag. Attach the bag of seasonings to the jar with a ribbon.

Photo submitted by Theresa Smith


Mixed Snacks

M&Ms
Raisins
Salted Peanuts

Mix all ingredients together equally

Photo submitted by Theresa Smith

Comments from Theresa:
I made this today but I used Pineapple, Apricots, Papaya and Cranberries. It was really good.


Banana Brownies

1 cup butter
6 very ripe bananas
3/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
3 eggs
3 cups flour
2 tsp. baking soda
1 tsp. salt
1 cup chocolate chips

Preheat oven to 350. Cream butter. Add bananas, sugars, vanilla, and eggs and mix well.

Add flour, soda, and salt and mix well. Mix in 1/2 cup of chocolate chips. Spread into greased 13x9 inch baking pan. Sprinkle the remaining 1/2 cup of chocolate chips on top. Bake at 350 for 5 minutes. Use a knife to swirl the melted chips on top. Return to oven and bake another 25-30 minutes. Cool and cut into squares.

Photo submitted by Theresa Smith


Ham And Macaroni Salad

7 oz elbow macaroni, cooked and drained
1 whole hard-boiled egg, chopped
15 oz canned peas, drained
1/2 c onions, chopped
8 ozs turkey ham, cooked and cubed
1/8 tsp black pepper
1 c fat-free mayonnaise

In a mixing bowl, combine cooked macaroni, peas, ham, mayonnaise, eggs, and black pepper. Mix well. Cover and refrigerate several hours before serving.

Photo submitted by Sharon


Rocky Road Chocolate Cookies

1/2 cup margarine, melted
1 1/2 cup flour
1 cup sugar
1/2 tsp. baking powder
1/2 tsp. vanilla extract
1/4 tsp. salt
2 eggs
Mini-marshmallows
Chocolate chips

Mix ingredients together, drop dough onto ungreased cookie sheet. Press mini marshmallow and chocolate chips into the center of each cookie. Bake at 350 degrees for 10-15 minutes.

Photo submitted by Barb Szyszkiewicz


Lemon Cake Mix Cookies

1 (18.25-ounce) lemon flavored cake mix (that does NOT contain pudding)
1 egg
1 (8-ounce) container whipped topping
1/2 c. confectioners' sugar

Preheat oven to 350 degrees. In a large bowl combine cake mix, egg & whipped topping. Mix until blended. Roll mixture into 2-inch balls (easiest to use two spoons for this) Roll in confectioners' sugar and place on ungreased cookie sheet 2 inches apart. Bake for 10 minutes.

Photo submitted by Theresa Smith

Comments from Theresa
Oh these were so good. I made them today and couldn't wait to try one. Delicious. I will make these again.


Baked Crusty Curried Chicken

8 chicken breasts, split
1-1/2 teaspoon salt
1/4 cup shortening
1/4 teaspoon pepper
1/4 cup butter or margarine
1/8 teaspoon curry powder
1 cup biscuit baking mix

Heat oven to 425. Wash chicken and pat dry. In oven, melt shortening and butter in baking pan, 13x9x2 inches. Mix baking mix and seasonings in bag. Shake 2 or 3 chicken pieces at a time in bag to coat thoroughly. Place chicken skin side down in single layer in pan. Bake 40 minutes. Reduce oven temperature to 375. Turn chicken; bake 20 minutes longer.

Photo submitted by Kathy


Cappuccino Mix

1 c. powdered instant creamer
1 c. cocoa
2/3 c. instant coffee granules
1/2 c. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Combine all ingredients. Store in an airtight container. Makes 33 servings. A nice gift. To serve: place 1 tbsp. plus 1 tsp. in a cup and add 1 cup boiling water. Stir well.

Photo submitted by Kathy


Microwave Mocha Fudge Mix

1 (16 oz.) pkg. powdered sugar, sifted
1/2 c. cocoa
1/4 tsp. salt
1 1/2 tsp. instant coffee granules
1/8 - 1/4 tsp. ground cinnamon

Combine all ingredients; store in an airtight container until you want to make fudge. Great for gift giving.

Place microwave mocha fudge mix in a 2 quart glass bowl; add 1/2 cup butter or margarine. Microwave on High, uncovered, 2 to 3 minutes; stir until smooth. Stir in 1/4 cup milk, 1 teaspoon vanilla extract and 1 cup chopped pecans. Pour mixture into an 8" square baking dish. Refrigerate until firm; cut into squares. Store in refrigerator. Yield: 1 1/2 pounds.

Photo submitted by Theresa Smith


Spicy Oatmeal Raisin Cookies

1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins

1 Preheat oven to 350 degrees F (175 degrees C).

2 In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

3 Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

Photo submitted by Theresa Smith


Dreamsicle Cookie Mix

1/2 cup Tang instant breakfast drink powder
3/4 cup sugar
1-1/2 cups vanilla chips
1-3/4 cups flour mixed with 1/2 tsp. baking soda and 1/2 tsp. baking powder

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.

Recipe to attach to jar:

Empty cookie mix in a large mixing bowl; stir to combine. Add 3/4 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. If dough is too dry, stir in just enough milk or water to make of cookie dough texture. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet. Bake at 375 F for 12 to 14 minutes or until tops are very lightly browned. Cool 5 minutes on cookie sheet. Remove to wire racks to cool completely. Yield: 2-1/2 dozen.

Photo submitted by Theresa Smith


Cornflake Cookie Mix

1 1/4 cups white sugar
1/4 teaspoon salt
2 1/2 cups coconut
1 1/2 cups cornflake cereal

Use a 1 quart, wide-mouth canning jar. Pack each layer. Combine the sugar and salt together and pour into the jar, next add the coconut, place the cereal WITHOUT packing. Seal and decorate the jar, and attach the recipe tag to the jar.

Photo submitted by Theresa Smith


Cheddar Mashed Potatoes

8 servings instant mashed potatoes-prepared
10 oz. Mild Cheddar Cheese-shredded
8 oz. Bacon-diced, fully cooked
1/4 cup Parsley-fresh, chopped
1/4 tsp. White Pepper

Prepare instant mashed potatoes, fully cooked and drain bacon, shred cheddar cheese. Mix ingredients thoroughly. Bake at 350ø F for 15 minutes, covered.

Photo submitted by Theresa Smith


Shepherd's Pie

8 yellow potatoes
3 to 4 Tbsp. butter
1/4 cup milk
Salt and pepper
1 pound lean ground beef
10-oz. frozen peas, thawed
10-oz. frozen corn, thawed
1 and 1/2 cups shredded cheddar cheese

Boil potatoes until tender and mash. Add butter, milk and salt and pepper to taste. Meanwhile, brown ground beef in a skillet until fully cooked. Drain fat. Place half the mashed potatoes in the bottom of a casserole dish. Place thawed peas on top of mashed potatoes followed by cooked ground beef. Place thawed frozen corn on top of ground beef followed by the remaining half of mashed potatoes. Sprinkle with cheddar cheese and bake for 20 - 25 minutes at 350 degrees.

Photo submitted by Sharon


Oatmeal Raisin Cookies

1 cup raisins
1 cup water
3/4 cup shortening
1 1/2 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground cloves
2 cups rolled oats
1/2 cup chopped nuts, optional

Simmer raisins in water 20 to 30 minutes. Drain raisins, reserving liquid into measure cup; add water to make 1/2 cup liquid. Preheat oven to 400 F. Mix shortening, sugar, eggs and vanilla. Stir in raisin liquid. Sift flour, salt, baking powder, baking soda, cinnamon and cloves. Combine with wet ingredients. Stir in oats and raisins. Drop in greased baking sheets. Bake 8 - 10 minutes.

Photo submitted by Theresa Smith


Cheddar Bread

3-1/2 c. Bisquick
2-1/4 c. shredded cheese
2 eggs, slightly beaten
1-1/4 c. milk

Combine Bisquick and cheese until well blended. Make well in center. Combine milk and eggs. Add to cheese mixture. Mix just until moistened. Bake at 350 degrees for 55 to 57 minutes. Serve warm.

Photo submitted by Theresa Smith


Pineapple Cake

2-2/3 cups sifted flour
2-1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup Crisco
1-3/4 cup sugar
3 egg yolks, unbeaten
3 egg whites, stiffly beaten
1 cup milk
1 tsp. vanilla

Cream sugar and Crisco; beat egg yolks in one at a time; fold in dry
ingredients and milk alternately and beat. Fold in beaten egg whites last. Bake in 2 (9") pans, 375 degrees, for 25 minutes.

Filling:
1/2 cup grated pineapple and some juice
2 tbsp. cornstarch
1/2 cup sugar
Dash of salt
1 tbsp. butter

Boil until thick. Cool and spread between layers. Ice with boiled icing.

Photo submitted by Kathy


Apple Salad 3

4 large apples, diced
2 bananas, diced
1 c. miniature marshmallows
1/2 c. sugar
1/4 tsp. salt
1 egg, beaten
2 tbsp. butter
1-1/2 tbsp. vinegar

Combine apples, bananas and marshmallows. Blend sugar, salt, egg, butter and vinegar. Cook in top of double boiler until thickened; cool. Pour dressing over apple mixture; serve on lettuce, if desired.

Photo submitted by Theresa Smith


Pennsylvania Dutch Peach Cobbler

1 stick margarine
1 c. sugar
1 c. flour
2 1/2 tsp. baking powder
3/4 c. milk
1 lg. can sliced cling peaches

Melt margarine in long baking dish. Sift dry ingredients together. Stir in milk and pour over melted margarine (do not stir; it's better to spoon batter over evenly). Lay peach slices on top. Pour peach juice over top. Bake at 350 degrees for 40 minutes until brown. Makes 10 servings.

Photo submitted by Theresa Smith


Linguine With Ham

1/2 lb.leftover diced ham
2 red, ripe tomatoes (optional; or use as garnish even)
1/2 lb. mushrooms
1 1/2 c. peas
1/4 c. olive oil
1 tbsp. minced garlic
Salt (optional) and pepper
1/2 c. heavy cream (or evaporated skim milk)
12 leaves fresh basil (or dried)
3/4 lb. egg-type noodles (linguine or fettucini)
Grated Parmesan cheese for serving
1 well beaten egg (optional)

Chop ham into small slices or pieces (about 2 cups). Peel and core fresh tomatoes (or use canned stewed) and chop (2 cups). Thinly slice mushrooms (3 cups). Frozen peas should be rinsed under hot water and drained. Put water on to boil for pasta. Now you're ready to begin: heat oil in skillet and add mushrooms. Cook, stirring often, about 2 minutes. Add peas, salt and pepper to taste. Add cream (evaporated skim milk), tomatoes and basil; stir. Bring to a boil. Meanwhile, cook pasta about 3 minutes or to desired doneness. Drain well. (If you prefer, at this point you may put the egg.) In a large, warmed mixing bowl, add the noodles and the hot sauce and toss. Serve with grated Parmesan cheese and garlic bread. A tossed green salad completes this meal. 4-6 servings.

Photo submitted by Sharon


Strawberry Freezer Jam

2 cups finely crushed strawberries
4 cups sugar
1 pkg. powdered pectin
3/4 cup water

Combine strawberries and sugar, let stand about 20 minutes, stirring occasionally. Combine pectin and water in a small saucepan. Bring to a boil; boil 1 minute, stirring constantly. Ad pectin to fruit mixture; stir 3 minutes. Ladle jam into freeze jars, leaving 1/4 inch head space. Adjust two-piece caps. Let stand at room temperature until set, up to 24 hours. Label and freeze. Yield; about 6 half-pints

Photo submitted by Wendy


Rhubarb Pie

9 inch pie crust, 2
1 1/3 to 1 2/3 cups sugar
1/3 cup all purpose flour
1/2 teaspoon grated orange peel, if desired
4 cups cut up rhubarb, 1/2 inch pieces
2 tablespoons butter or margarine

Heat oven to 425F. Stir together sugar, flour and orange peel. Turn half of the rhubarb into pastry lined pie pan, sprinkle with half of the sugar mixture. Repeat with remianing rhubarb and sugar. Dot with butter. Cover top with pie crust, slit top. Seal and flute. Sprinkle with sugar. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

Additional Information
Substitute half of the rhubarb for strawberries and use less sugar.

Photo submitted by Wendy


Caesar Pasta Salad

1 lb. pasta -- bowtie or spiral
1 pint grape tomatoes -- halved or quartered
4 green onions -- sliced on the bias (4 to 5)
1/2 cup red onion -- minced
1 cucumber -- peeled, seeded and cubed
juice of 1 lemon
12 oz. Caesar dressing -- approx.
1/2 cup shredded Parmesan cheese -- or more to taste
kosher salt and fresh black pepper -- to taste

Cook pasta in salted boiling water. Drain and rinse under cold water.

Meanwhile, in a large bowl mix together tomatoes, green onions, red onion, and cucumber. Add pasta, lemon juice, about 8 oz. of dressing, and salt and pepper. Chill several hours. Before serving stir in the rest of the salad dressing.

Photo submitted by Wendy


Homemade Chicken And Noodles

1 large frying chicken (as these are the most tender)
20 chicken bouillon cubes
2 Tablespoons garlic powder, Optional
4 quarts water
8 large eggs
6 cups white flour
Generous amount of flour to roll the noodle dough on.
3 tablespoons--oleo

Cut up chicken and place in a large kettle with the water. Add the oleo, bouillon cubes and the garlic powder. Allow to boil until the meat falls off the bones. Cool and debone, the chicken. Strain the broth and add the chicken meat. Place about 5 cups of flour in a large bowl. Add the eggs and stir until a soft dough forms. Knead the dough, adding more flour until it is very stiff. Pour a generous amount of flour on the board or rolling surface and divide the dough into two pieces. Roll, each piece out to paper thin, thickness. Allow to dry, about an hour. Cut each piece into 5 inch strips. Stack the strips from each section of dough and cut into toothpick strips the short ways of the dough. (got that?) My French blood is showing!! Sprinkle with flour to keep the strips from sticking together. Bring broth to a full boil and add the noodles, a bit at a time -all the while--keeping the broth at a full boil. Stir constantly, as you add the noodles. Season to taste. Add more water if the broth becomes to thick. I hope this does it, as I have made these for years and have never tried to explain the makings of them to anyone!! I learned by watching MOM make them.

Photo submitted by Wendy


Boston Market Meatloaf

1/2 teaspoon onion powder
3/4 teaspoon salt
6 tablespoons all purpose flour
1-1/2 pounds ground sirloin, 10% fat
1 tablespoon granulated sugar
1-1/2 tablespoons Kraft original barbecue sauce
1 cup tomato sauce
1/4 teaspoon ground black pepper
dash garlic powder

Preheat oven to 400 degrees. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.

Combine the remaining ingredients with the ground sirloin; flour, salt, onion powder and ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat. Load the meat into a loaf pan. Wrap foil over the pan and place it into the oven for 30 minutes. After 30 minutes, take the meatloaf from the oven, remove the foil and drain the fat. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf.

Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center. Don't spread the sauce. Place the meatloaf back into the oven, uncovered, for 25 to 30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving. Serves 4.

Photo submitted by Felicia


Mashed Potatoes With Creamy Blue Cheese And Rosemary

3 pounds russet potatoes, peeled, cut into 1-inch cubes
2 cups crumbled creamy blue cheese (such as Bleu d'Auvergne; about 8 ounces)
1/2 cup (or more) whole milk
2 1/2 teaspoons chopped fresh rosemary

Fresh rosemary sprigs (optional)

Cook potatoes in large pot of boiling salted water until very tender, about 15 minutes. Drain well. Return potatoes to pot. Add cheese and 1/2 cup milk and mash until almost smooth, adding more milk by tablespoonfuls for desired consistency. Stir in chopped rosemary. Season to taste with salt and pepper. (Can be made 8 hours ahead; cover and chill. Rewarm covered with plastic wrap in microwave, stirring occasionally and adding more milk, if desired.)

Transfer mashed potatoes to bowl. Garnish with rosemary sprigs, if desired.

Photo submitted by Felicia


Sugar Cinnamon Mix

1/4 cup sugar
1/2 to 1 teaspoon cinnamon

In a small bowl mix the sugar and cinnamon together and roll the tops of the baked muffins in this.

Photo submitted by Theresa


Amish Baked Potato Balls

1 c. mashed potatoes
1 egg yolk
1 egg white
3 tbsp. flour
1 sm. diced onion, if desired

Mix all together. Beat egg white until stiff and fold into mixture. Drop by tablespoons into deep, hot fat until browned. Makes about 25 small puffy balls.

Photo submitted by Minny


Amish Cornbread

1 c. sifted flour
1/4 c sugar
1 tbsp. baking powder
3/4 tsp. salt
1 c. yellow cornmeal
1 egg, well beaten
1 c. milk
5 tbsp. shortening melted and cooled

Sift first 4 ingredients. Mix in cornmeal. Blend egg, milk, shortening until mixed. Add to dry ingredients and beat until smooth. Use greased (bottom only) 8x8x2 pan. Bake 400 degrees for 20 minutes.

Photo submitted by Wendy


Remember if you submit a photo, email us and let us know it was yours and we will enter you into our contest to win fun kitchen prizes!

All photos submitted are eligible for our monthly contest drawing! Go to our contest blog to read how you can enter :) If you would like to participate but don't have a blog, you can play along on the FamilyCorner message boards here!

More scrumptious daily recipes coming next week! Visit Alicia's Recipes if you just can't wait :)

Friday, May 29, 2009

Spiced Applesauce

Today's recipe is...

Spiced Applesauce

2 lbs tart cooking apples
1/2 - 2/3 cup sugar
1 tsp lemon juice
1/4 tsp cinnamon
1/8 tsp nutmeg

Wash, core, and peel apples then cut into quarters. In medium saucepan, bring 1/2 cup water to a boil. Add the apples and return to boiling. Reduce heat and simmer, covered, for 20-25 minutes, stirring occasionally

Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Thursday, May 28, 2009

Curry Broiled Chicken

Today's recipe is...

Curry Broiled Chicken

2 lb broiler fryer, split in half
1/2 cup butter, melted
1 tsp curry powder
1/2 tsp salt
dash pepper

Secure wings and legs with skewers. place chicken skin side down in broiler pack without rack. Brush surface with 1/4 cup of the melted butter. Broil the chicken, 8 inches from heat, 15 minutes or until browned, brush every 5 minutes with drippings. Turn chicken skin side up. Brush with pan drippings and broil 5 minutes longer. Meanwhile in a small bowl, combine remaining butter with curry, salt and pepper. Brush chicken again, using half the curry butter. Broil chicken 5 minutes more. Then brush with rest of curry-butter mixture; broil 5 minutes longer or until nicely browned and chicken is crisp and tender. To serve, carefully remove skewers from chicken.

Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Wednesday, May 27, 2009

Baked Vanilla Custard

Today's recipe is...

Baked Vanilla Custard

1 quart 2% milk
6 eggs
1 cup plus 2 tablespoons Equal Spoonful*
2-1/2 teaspoons vanilla
1/4 teaspoon salt
Sliced fresh fruit (optional)

* May substitute 27 packets Equal sweetener

Heat milk just to boiling in medium saucepan. Let cool 5 minutes. Beat eggs, Equal, vanilla and salt in large bowl until smooth. Gradually beat in hot milk. Pour mixture into ten 6-ounce custard cups or 1-1/2 quart glass casserole. Place custard cups or casserole in roasting pan; add 1 inch of hot water into roasting pan. Bake, uncovered, in preheated 325 F oven 50 to 60 minutes or until sharp knife inserted halfway between center and edge of custard comes out clean. Remove custard cups or casserole from roasting pan; cool on wire rack. Cool to room temperature. Refrigerate several hours or until well chilled. Serve garnished with sliced fresh fruit and mint, if desired.

Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Tuesday, May 26, 2009

Creole Pork Chops

Today's recipe is...

Creole Pork Chops

4 pork chops, 1/2" thick
1 can tomato bisque soup
1/8 tsp. garlic salt
1 med. green pepper, cut into slices
1 sm. onion, sliced

Place chops in 2 quart dish. Pour soup over chops. Sprinkle with garlic salt. Arrange onion and green pepper over chops and cover with plastic wrap. Microwave covered for 30-40 minutes on medium-high. Turn chops over half way through cooking time.

Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Saturday, May 23, 2009

Week in Review

Each Saturday I'll recap the recipes featured each day from that week. So if you missed any and aren't sure how to look back, you can just check Saturday's post! Also featured today are any new photos that were submitted by our readers!

This Week in Review:

Black Bean and Spinach Quesadillas
Crock Pot Ravioli Casserole
Blackberry Pie
Chicken Salad With Stuffed Green Olives
Deidres Extraordinary Chocolate Chip Cookies


New Images Submitted This Week:

You can submit images on any of the recipes that you make from Alicia's! Just go to that recipe and click Upload Your Own Image. Upload yours and we'll feature yours too! This week's most recent images are:

Bisquick Cheese Pizza

1-1/2 cups Bisquick Original baking mix
1/3 cup very hot water
1 can (8 ounces) pizza sauce
1-1/2 cups shredded mozzarella cheese (6 ounces)

Move oven rack to lowest position. Heat oven to 450 degrees. Grease 12-inch pizza pan. Stir baking mix and water until soft dough forms. Pat dough in pizza pan, using fingers dipped in baking mix; pinch edges, forming 1/2 inch rim. Spread pizza sauce over crust. Sprinkle with cheese. Bake 12-15 minutes or until crust is brown and cheese is bubbly. Makes 4 serving.

Photo submitted by Wendy Michelle


Creamy Au Gratin Potatoes

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1-1/2 cups shredded Cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil. Bake 1-1/2 hours in the preheated oven.

Photo submitted by Theresa Smith


Baked Donut Buffin

1/4 cup butter or margarine
6 tablespoons white sugar
1 egg
1/2 teaspoon vanilla
1-1/4 cups flour
2 teaspoons baking powder
dash salt
1/4 teaspoon ground nutmeg
1/3 cup milk

In a bowl cream sugar and butter together. Add vanilla, egg and then flour, baking powder, salt, nutmeg and milk. Mix only until blended. Spoon batter into prepared muffin tins( greased or sprayed or lined with muffin papers.) Bake in a 375 o oven for about 15 minutes.

Photo submitted by Kathy


Angel Biscuits

5 cups flour
3/4 cup vegetable shortening
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
1 package yeast
1/2 cup warm water
2 cups buttermilk

Sift dry ingredients together, cut in shortening thoroughly. Add buttermilk and yeast that has been dissolved in warm water. Mix with spoon until all flour is moistened. Cover bowl and refrigerate until needed. Take out as much dough as needed, roll on a floured board to 1/2 or 1/3 inch thick. Cut and bake at 400' for 12 minutes.

Photo submitted by Wendy Michelle


Salmon Cakes

2 cup canned salmon
1/2 cup cracker crumbs
2 beaten eggs
1/2 teaspoon salt
1/8 teaspoon paprika
1 butter
1 chopped fresh fennel

Drain & Flake Salmon Stir in Cracker Crumbs, Eggs, Salt & Paprika.
Form ingredients into cakes Brown in Butter Serve cakes with mushroom or celery soup sauce with chopped fresh fennel.

Photo submitted by Wendy Michelle


Bacon Melt

3 slices bacon
2 slices bread
1 slice of cheese
1 slice of ham

Toast bread and butter it. Cook bacon. Put bacon, cheese, ham. Make sandwich.

Photo submitted by Theresa Smith


Crock Pot Barbecue Chicken

1 c. catsup
4 tbsp. lemon juice
1 tbsp. honey
2 tbsp. Worcestershire sauce
2 tbsp. vinegar
2 tbsp. Dijon mustard
Salt and pepper to taste
6 frozen boiler-fryer chicken thighs,
or any favorite chicken parts

Mix all ingredients, except chicken, in crock pot. Add frozen chicken. Cook on high for 8 to 10 hours with lid on. Serve over rice. If desired, thicken sauce with cornstarch. Serves 4.

Photo submitted by Sharon


Remember if you submit a photo, email us and let us know it was yours and we will enter you into our contest to win fun kitchen prizes!

All photos submitted are eligible for our monthly contest drawing! Go to our contest blog to read how you can enter :) If you would like to participate but don't have a blog, you can play along on the FamilyCorner message boards here!

More scrumptious daily recipes coming next week! Visit Alicia's Recipes if you just can't wait :)

Friday, May 22, 2009

Black Bean and Spinach Quesadillas

Today's recipe is...

Black Bean and Spinach Quesadillas

15 ounces can black beans, drained
1/4 cup Chopped tomato
3 tablespoons chopped cilantro
12 black olives, pitted, sliced
8 (6") whole wheat tortillas
4 ounces jalapeno jack, cheese, shredded
32 spinach leaves, shredded
4 tablespoons hot salsa

Mash beans. Stir in tomato, cilantro & olives. Spread evenly onto 4 tortillas. Sprinkle with cheese, spinach & salsa. Top with remaining tortillas.

Preheat oven to 350F. Bake tortillas on ungreased cookie sheet for 12 minutes. Cut into wedges and serve.

Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Thursday, May 21, 2009

Crock Pot Ravioli Casserole

Today's recipe is...

Crock Pot Ravioli Casserole

1 (10 oz.) pkg. frozen chopped spinach
1 (8 oz.) pkg. twisty noodles
1 lb. ground beef
1/2 lb. milk Italian sausage
1 onion, finely chopped
2 tbsp. oil
2 (8 oz.) cans tomato sauce
1 tsp. salt
1 tsp. oregano
1/2 c. Parmesan
1 c. (4 oz.) shredded Monterey Jack cheese
3 green onions, chopped

Defrost spinach. Squeeze dry. Cook noodles in boiling, salted water until tender. Drain. Brown meats and onion in oil until crumbly. Add tomato sauce, salt and oregano. Cover. Simmer 30 minutes. Mix in spinach. Turn crock pot on high after buttering bottom and sides. Spoon half the noodles into the buttered crock pot. Top with half of meat mixture and half the Parmesan cheese. Cover with layers of remaining noodles, meat and Parmesan cheese. Sprinkle with Jack cheese and green onions. Cook on high for one hour. Serves 8.

Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Wednesday, May 20, 2009

Blackberry Pie

Today's recipe is...

Blackberry Pie

1 qt. blackberries, drained
1 sm. box blackberry Jello (raspberry can be substituted if blackberry unavailable)
1/4 - 1/2 c. sugar (or may use Equal, Sugar Twin, to suit taste)
1 box yellow cake mix
1 1/2 c. water
2 sticks melted butter (less if desired)

Drain and spread berries in 9 1/2" x 4 1/2" baking pan. Mix Jello and sugar together and pour over berries. Sprinkle 1 box yellow cake mix over berries. Pour 1 1/2 cups water over sprinkled cake mix. Pour melted butter over sprinkled cake mix and water. Bake at 350 degrees for 30 to 40 minutes or until brown.

Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Tuesday, May 19, 2009

Chicken Salad With Stuffed Green Olives

Today's recipe is...

Chicken Salad With Stuffed Green Olives

3 c. chicken, cut in large chunks
1 c. celery, diagonally sliced
3 hard-boiled eggs, quartered
1/2 to 3/4 c. stuffed green olives, sliced
1/4 to 1/3 c. mayonnaise
1/4 to 1/3 c. sour cream
1 generous tbsp. ketchup
Salt and pepper to taste

Mix chicken, celery and olives together in a bowl. Combine mayonnaise, sour cream and ketchup and add to chicken mixture. Add salt and pepper to taste. Serve on lettuce leaf and garnish with wedges of tomatoes and hard-boiled eggs. Serves 4-6. (Olives add color and zest to this old favorite.)

Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Monday, May 18, 2009

Deidre's Extraordinary Chocolate Chip Cookies

Today's recipe is...

Deidre's Extraordinary Chocolate Chip Cookies

4 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar
1 cup butter, at room temperature (not melted)
1 cup light brown sugar
1 cup white sugar
1 cup oil
1 tsp. milk
1 tsp vanilla
1 egg
2 cups chocolate chips
1 cup nuts chopped (pecans, walnuts,etc.)

Preheat oven to 350 degrees. In a large bowl beat sugars and butter until smooth. Beat in oil, milk, vanilla, and egg until combined. Add flour, salt, baking soda, and cream of tartar and beat until combined. Stir in chocolate chips and nuts.

Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Saturday, May 16, 2009

Week in Review

Each Saturday I'll recap the recipes featured each day from that week. So if you missed any and aren't sure how to look back, you can just check Saturday's post! Also featured today are any new photos that were submitted by our readers!

This Week in Review:

Potato Frittata
Creamed Onions
Cream Cheese Pancakes
Crock Pot Cabbage Rolls
Impossible Beef And Tomato Pie


New Images Submitted This Week:

You can submit images on any of the recipes that you make from Alicia's! Just go to that recipe and click Upload Your Own Image. Upload yours and we'll feature yours too! This week's most recent images are:


Cinnamon Raisin Bread

1 1/2 cups milk
1 cup warm water (110 degrees)
2 packages active dry yeast
3 eggs
1/2 cup white sugar
1 teaspoon salt
1/2 cup margarine, softened
1 cup raisins
8 cups all purpose flour
2 tablespoons milk
3/4 cup white sugar
2 tablespoons ground cinnamon
2 tablespoons butter, melted

Warm the milk in a small suacepan until it bubbles, then remove from heat. Let cool until lukewarm.

Dissolve yeast in warm water, and set aside until yeast is frothy. (Mix yeast by hand! Do not use a mixer) Mix in eggs, 1/2 cup sugar, 1/2 cup butter or margarine, salt and raisins. Stir in cooled milk, Add the flour gradually to make a stiff dough.

Knead dough on a lightly floured surface for a few minutes. Place in a large greased bowl and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled in size.

Roll out dough on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll tightly. Cut into thirds and tuck under the ends. Place loaves into a well greased 9x5 loaf pans. Lightly grease tops of loaves. Let rise again 1 hour.

Bake at 350 degrees for 45 minutes until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans and brush with melted butter.

Photo submitted by Theresa Smith


Heavenly Rice

1 small box gelatin, cherry or other flavor
1 cup hot water
1 cup rice, cooked and cooled
1 cup cream, whipped
1/4 cup granulated sugar
Pinch of salt
1 cup crushed pineapple, drained
1 cup miniature marshmallows

Dissolve gelatin in hot water. When partly set, whip until consistency of whipped cream. Add remaining ingredients. Place in refrigerator until firm.

Photo submitted by Wendy Michelle


Lemon Garlic Chicken

2 - 2 1/2 lbs. chicken, quartered
1 lg. clove garlic, crushed
1/2 tsp. salt
2 tsp. rosemary leaves
Dash of black pepper
1 tsp. lemon rind
1/3 c. lemon juice
1/2 c. water

Rinse chicken, pat dry. Place in shallow pan, skin side down. Combine garlic, salt, rosemary, pepper and lemon rind Sprinkle over chicken. Pour lemon juice and water over all. Bake, uncovered in preheated 400 degree oven for 30 minutes. Turn quarters. Baste. Continue baking about 25 to 30 minutes or until tender.

Photo submitted by Felicia


Pumpkin Spice Cake

1/2 c. shortening
1 1/3 c. sugar
2 eggs
1 c. canned or fresh pumpkin
2/3 c. buttermilk
1 3/4 c. sifted all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. ginger

Cream the shortening and sugar until fluffy. Add eggs, one at a time, beating well. Combine pumpkin and milk. Sift dry ingredients and spices; add to creamed mixture alternately with pumpkin, beating well. Bake at 350 degrees for 40 to 45 minutes in a greased and floured oblong baking pan.

Frost with: 1/2 cup butter (softened), 1 egg yolk, 2 teaspoons vanilla, and 3 cups sifted confectioners' sugar. Blend and beat at medium speed for 3 minutes before spreading on cooled cake.

Photo submitted by Theresa Smith


No Bake Oatmeal Cookies

2 c. sugar
1 stick butter
2 tbsp. cocoa
1/2 c. milk

Boil for one minute, remove from fire. Add 1 cup chopped nuts (optional) and 3 cups uncooked oatmeal; drop by teaspoonful on cookie sheet (do not bake). Cool. Ready to serve.

Photo submitted by Michelle


Batter Rolls

4-1/2 cups flour
6 Tblsp. sugar
1-1/2 tsp. salt
1 Tblsp. yeast
1 cup milk
1-1/4 cup water
1/2 cup butter or margarine
1 beaten egg

Combine 2-1/4 cups of flour, sugar, salt and yeast. Heat milk, butter and water to about 120-130 degrees. Add warm liquid and egg to the flour mixture. Beat w/ mixer on low for 3 minutes. Add rest of flour to form a stiff batter. Cover loosely and let rise til doubled. Grease muffin tins (do not use paper liners). Stir down batter to remove bubbles. Fill muffin tins 2/3 full. Cover loosely and let rise until doubled again. About 25-30 minutes. Bake at 400 degrees for 15-20 minutes or until golden. These freeze really well... especially if you put them in the freezer right after they cool. I like the fact that you don't have to knead the dough!

Photo submitted by Kathy Duffy


Apple Pie With Candied Crust

4 to 5 c. sliced apples

TOP CRUST:
1 c. brown sugar
1 c. cake flour
1/2 tsp. salt
1/8 tsp. nutmeg
1/2 c. butter

Fill well-greased pie pan, 9-inch size, with thin slices of apples which have been peeled and cored. Mix sugar, flour, salt and nutmeg together. Work the butter into the dry ingredients with a pastry blender, or with two knives until the mixture is like coarse cornmeal. Pat the mixture on top of the apples. This forms the top crust of the pie. There is no bottom crust. Bake at 325 degrees. When cool, serve as regular pie or with plain cream or whipped cream. Delicious with a scoopful of ice cream on each serving.

Photo submitted by Wendy Michelle


Shaker Pineapple Cake

2 eggs, beaten
1 lg. can crushed pineapple, undrained
2 c. flour
2 c. sugar
2 tsp. baking soda

Beat eggs and add pineapple. Mix in rest of ingredients and put into a 13 x 9 inch ungreased pan. Bake about 40 to 45 minutes at 350 degrees. Frost when cool.


Photo submitted by Theresa Smith



Bisquick Cheese Pizza

1-1/2 cups Bisquick Original baking mix
1/3 cup very hot water
1 can (8 ounces) pizza sauce
1-1/2 cups shredded mozzarella cheese (6 ounces)

Move oven rack to lowest position. Heat oven to 450 degrees. Grease 12-inch pizza pan. Stir baking mix and water until soft dough forms. Pat dough in pizza pan, using fingers dipped in baking mix; pinch edges, forming 1/2 inch rim. Spread pizza sauce over crust. Sprinkle with cheese. Bake 12-15 minutes or until crust is brown and cheese is bubbly. Makes 4 serving.

Photo submitted by Theresa Smith



Blueberry Rhubarb Jam

5 c. rhubarb, diced
1 c. water
5 c. sugar
1 can blueberry pie filling
1 (6-oz.) cherry or raspberry jello

Cook rhubarb in water until tender, about 15 minutes. Add sugar and cook 3 minutes longer, stirring constantly. Add pie filling and cook 8 minutes longer. Remove from heat and add the jello. Stir until completely dissolved. Pour into jars and seal, or freeze.

Photo submitted by Sharon



Baked Honey Chicken

3 lbs. chicken breasts, boned and skinned
2 c. corn flakes, crushed
1/3 c. honey
Salt and pepper

Wash chicken and pat dry. Can be pounded thinner. Combine corn flakes and salt and pepper to taste. Dip chicken in honey or smooth on chicken with your fingers, then roll chicken in corn flake mixture. Place in a large buttered baking dish and bake in a preheated oven at 350 to 400 degrees for 20-30 minutes until golden brown.

Photo submitted by Theresa Smith



Basic Biscuits

2-1/2 Cup All purpose flour
1 Tsp. Baking powder
1/2 Teaspoon Salt
3/4 Cup Shortening
1 Cup Milk or buttermilk

Preheat oven to 450 to 500 degrees. Sift 2 cups of flour with the baking powder and salt in a bowl. Cut in the shortening with a pastry blender or fork, or work in with your fingers. Add the milk to make a soft dough, mixing just until the dough holds together. Flour your hands. Pull off a piece of dough the size of a biscuit and dip the wet edge into extra flour. Then roll or pat into a biscuit shape. Place the biscuits, slightly touching, on a lightly greased baking sheet. Bake until golden brown 8 to 10 min. Makes 12-18 biscuits.

Photo submitted by Theresa Smith


Eggnog

2 cups skim milk
2 tablespoons cornstarch
3 1/2 teaspoons equalr measure or 12 packets equalr; sweetener or 1/2 cup equ
2 eggs, beaten
2 teaspoons vanilla
1/4 teaspoon ground cinnamon
2 cups skim milk, chilled
1/8 teaspoon ground nutmeg

Mix 2 cups milk, cornstarch, and Equalr in a small saucepan; heat to boiling; boil, stirring constantly for 1 minute. Beat eggs in medium bowl. Mix about half the milk mixture into the eggs; then add this egg mixture to remaining milk in saucepan. Cook over low heat until slightly thickened, 1 to 2 minutes, stirring constantly. Remove from heat and stir in vanilla.

1st photo submitted by Kathy Duffy
2nd photo submitted by Wendy Michelle


Grilled Carribean Chicken Breasts

1/4 cup fresh squeezed orange juice
1 tsp orange peel
1 tbsp olive oil
1 tbsp lime juice
1 tsp ginger, minced
2 garlic clove, minced
1/4 tsp hot pepper sauce
1/2 tsp minced fresh oregano
1 1/2 lbs boneless, skinless chicken breasts, halved

In a blender, combine all ingredients except the chicken. Pour the marinade over the chicken breasts and marinate in the refriegerator at least 2 hours or up to 48 hours. Grill or broil the chicken for about 6 minutes per side until no trace of pink remains.

Photo submitted by Wendy Michelle


Rhubarb And Banana Muffins

2 egg whites
2/3 cup skim milk
1/4 cup unsweetened applesauce
2 cups all purpose flour
1/2 cup sugar
1/2 cup mashed banana
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
2/3 cup rhubarb, chopped

Preheat oven to 400F. Spray bottoms of 12 muffin pan cups with vegetable cooking spray or line with paper baking cups. In medium sized bowl beat egg whites with fork; stir in milk and applesauce. Add remaining ingredients except rhubarb, mixing just until flour is moistened, batter will be lumpy. Fold in rhubarb. Divide batter among prepared muffin cups, filling to top. Bake 20 to 25 minutes, or until golden brown. Immediately remove muffins from pan; cool on wire racks. Serves 12.

Photo submitted by Wendy Michelle


German Style Chicken

1/2 cup butter or margarine
1/2 cup all-purpose flour
2 cup chicken broth
1-1/2 cup milk
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
8 oz egg noodles, cooked & drained
3 cup chicken; cooked & diced
2/3 cup parmesan cheese; grated
2 teaspoon paprika

Preheat oven to 350°F.
Melt butter in large saucepan over medium low heat. Whisk in flour and cook, stirring constantly stir 3 minutes. Gradually whisk in broth and milk. Reduce heat, simmering until thick, about 10 minutes. Blend in lemon juice and seasonings. Combine cooked noodles and half the sauce, tossing gently to blend. Place in the bottom of a buttered 2-quart casserole. Top with chicken and remaining sauce. Combine parmesan cheese and paprika, sprinkle over casserole. Bake until bubbling and golden brown, about 30 minutes.

Photo submitted by Barb S


Butter Cream Brownies

BROWNIE BASE:
1 square semisweet chocolate
1/4 cup butter
1 egg
1/2 cup sugar
1/4 cup flour
1/4 cup finely chopped pecans

BUTTER CREAM FILLING:
1 cup powdered sugar
2 Tbsp butter, softened
1/4 tsp. vanilla extract
1 Tbsp heavy cream or evaporated milk

GLAZE:
2 Tbsp. butter
2 squares ( 1 oz. each) semisweet chocolate


BROWNIE BASE:
Melt chocolate and butter together over hot water and cool slightly. Beat egg until frothy. Stir into chocolate mixture. Add sugar. Blend well. Add flour and nuts and stir until well blended. Pour into 8 x 8 inch pan. Bake 13 - 15 minutes at 350 degrees. Cool and cover with Butter Cream filling.

FILLING:
Cream ingredients together and spread over brownie layer. Put pan in refrigerator for 15 minutes. Remove and spread with glaze.

GLAZE:
Melt butter and chocolate together. Spread gently over filled brownie layer, being careful not to disturb filling. Chill in refrigerator until glaze sets. Cut into small finger strips. Can be frozen.

Photo submitted by Wendy Michelle


Hawaiian Pork Chops

4 (3/4 inch thick) rib pork chops
1 tbsp. vegetable oil
1 (8 oz.) can pineapple chunks and juice
1/4 c. ketchup
1 sm. onion, sliced
1/4 tsp. salt
1/8 tsp. pepper
1 med. green pepper

In a large skillet, quickly brown the pork chops in the vegetable oil. Drain off excess fat. Combine pineapple chunks and juice with ketchup, onion, salt and pepper; pour over chops. Cover; simmer 10 minutes. Turn and baste chops. Stir in green pepper, cut into 1 inch chunks. Cover and simmer 10-15 minutes longer or until chops are tender. Thicken sauce with a cornstarch-water mixture. Makes 4 servings

Photo submitted by Sharon


Chicken Stroganoff

6 Boneless Chicken Breasts
16 ounces Sour cream
1 can Cream of Mushroom soup
1 package Lipton's Onion Soup mix

Mix all together and put into crockpot. Cook on low for 4 to 6 hours, or until chicken is tender. Serve over cooked noodles or rice.

Photo submitted by Sandieluvsbears


Baked Barbecue Beef Short Ribs

1 c. ketchup
1/4 c. finely chopped onion
2 tsp. Worcestershire sauce
2 drops Tabasco sauce
1 1/2 tsp. salt
1/4 c. packed brown sugar
2 tbsp. vinegar
1/2 c. water
3 lbs. short ribs, beef

Combine ketchup, brown sugar, onion, vinegar, Worcestershire sauce, Tabasco with 1/4 cup water and 1/4 teaspoon salt in saucepan. Simmer gently 10 minutes. Sprinkle remaining 1 1/4 teaspoon salt evenly over ribs. Arrange fat side down of ribs in shallow baking pan. Brush with 1/3 of sauce. Place in hot oven, 400 degrees, to brown - 35 to 40 minutes. Baste ribs with sauce 2 or 3 times during browning. When ribs are brown, brush with remaining sauce and add 1/4 cup water to the pan. Cover tightly - return to oven and bake until tender; about 1 hour.

Photo submitted by Theresa Smith


Chicken Parmesan

4 half chicken breasts (skinned & boned)
2 cans (14 1/2 oz. each) DelMonte
Italian style stewed tomatoes
2 tbsp. cornstarch
1/2 tsp. oregano or basil crushed
1/4 tsp. (Tabasco sauce)
1/4 c. grated Parmesan cheese

Place chicken in baking dish. Bake covered 15 minutes in preheated 425 degree oven. Drain. Combine tomatoes, cornstarch, basil and pepper sauce. Cook stirring constantly until thickened. Pour heated sauce over chicken. Top with cheese. Bake 5 minutes uncovered. Makes 4 servings.

Photo submitted by Theresa Smith


Spicy Oatmeal Raisin Cookies

1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins

1 Preheat oven to 350 degrees F (175 degrees C).

2 In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

3 Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

Makes 3 dozen

Photo submitted by Sharon


Amish Baked Potato Balls

1 c. mashed potatoes
1 egg yolk
1 egg white
3 tbsp. flour
1 sm. diced onion, if desired

Mix all together. Beat egg white until stiff and fold into mixture. Drop by tablespoons into deep, hot fat until browned. Makes about 25 small puffy balls.

Photo submitted by Theresa Smith


Rocky Road Bars

1 (16 oz.) pkg. chocolate chips
2 tbsp. butter or margarine
2 c. Bisquick or Jiffy Mix
1 c. sugar
1/2 tsp. vanilla
2 eggs
1 c. mini marshmallows
1/4 c. chopped nuts

Heat oven to 350 degrees. Grease a 9 x 13 inch pan. Melt 1/2 cup chips and margarine together. Mix baking mix, sugar, vanilla and eggs. Stir into chocolate mixture. Spread into pan and bake for 15 minutes. Sprinkle with marshmallows, nuts and chips. Bake 10 - 15 minutes or until marshmallows are light brown. Cool completely. Cut into 2 inch squares. Makes 30 bars.

Photo submitted by Theresa Smith


Remember if you submit a photo, email us and let us know it was yours and we will enter you into our contest to win fun kitchen prizes!

All photos submitted are eligible for our monthly contest drawing! Go to our contest blog to read how you can enter :) If you would like to participate but don't have a blog, you can play along on the FamilyCorner message boards here!

More scrumptious daily recipes coming next week! Visit Alicia's Recipes if you just can't wait :)
Related Posts Plugin for WordPress, Blogger...