Saturday, May 9, 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:

Spinach Crepes
Brown Sugar Cookies
Crockpot Barbecued Chicken
7 Bean Salad

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:

Baked Potato Wedges

3-4 med. potatoes
2-3 tbsp. melted butter
1/4 tsp. garlic powder
4 dashes parsley
Salt and pepper

Scrub potatoes. Do not peel. Cut each potato lengthwise in quarters. Stir together melted butter, garlic powder and parsley. Arrange potatoes skin side down on a shallow baking pan. Brush seasoned butter over cut surfaces of potatoes. Sprinkle with salt and pepper. Bake, uncovered, at 400 degrees for about 1 hour or until golden brown and tender when pierced.

1st Photo submitted by Theresa Smith
2nd Photo submitted by Barb S

Baked Chicken

1/2 C. flour
2 tsp. paprika
1 tsp. pepper
1/4 tsp. dry mustard
3 tsp. salt
1 cut-up broiler or young chicken
1/4 lb. butter

Preheat oven to 350ºF.

Mix the dry ingredients well in a plastic bag, then coat the cut up chicken parts with the mixture.

Melt the butter in a 13 x 9-inch baking pan. Place the chicken parts in the pan, but do not crowd them. Bake the chicken for 1 1/2 to 2 hours or until done.

Photo submitted by Theresa Smith

Chocolate Fudge Cake

1 cup sifted plain flour (All Purpose Flour)
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
2 1/2 tbsp. cocoa powder
1/2 cup milk
1 tsp. vanilla extract
3 tbsp. margarine, melted
1/2 cup chopped pecans (optional)

Sift together flour, sugar, baking powder, salt and cocoa. Add, stirring in with a spoon, milk, vanilla extract, melted margarine and chopped pecans. Pour into well greased 8x8x2 inch pan. Set aside.

Photo submitted by Theresa Smith

Lemon Bars

1 cup butter
1/2 cup confectioners sugar
2 cups all-purpose flour
1/2 teaspoon salt
4 eggs, beaten until fluffy
2 cups sugar
5 tablespoons lemon juice
2 tablespoons grated lemon rind
Confectioners sugar for topping

Preheat oven to 300. In a large bowl, cream together butter and confectioners sugar; then blend in flour and salt. Press mixture down in a flat buttered cookie pan. Bake at 300 for 20 minutes. While crust is baking, in a medium bowl blend together eggs, sugar, lemon juice and rind. Pour over crust. Raise temperature to 350 and bake for an additional 15-20 minutes at 350. Remove from oven and let cool. When cooled, sprinkle generously with additional powdered sugar.

Photo submitted by Theresa Smith

Comments from Theresa
I don't think I will be making the Lemon Bars again...I followed the recipe exactly but I think there was a mistake on it and I think it should have been 4 egg yolks not 4 eggs...because the top of the lemon bars was hard like a meringue and the center was like water.

Baked Pork Chops

6 thick rib pork chops (2 1/2 lbs.)
1 tbsp. & 1 tsp. salt
1 tsp. basil
1/2 tsp. oregano
1 (#2 1/2) can Italian tomatoes
2 med. onions, thinly sliced
2 tbsp. parsley, chopped
1 tbsp. olive oil

Trim chops of all excess fat. Combine salt, basil and oregano, rub this herb-salt seasoning into the chops thoroughly. Remove as many seeds as possible from tomatoes. (Remove the whole tomatoes from the liquid, then strain the juice to clear it of seeds). Place the tomatoes and juice in shallow baking pan, (13 x 9 x 2 inches). Add layer of onions. Place the seasoned chops on top. Drip olive oil over the chops. Place pan in 350 degree oven for 1 1/2 hours. Remove fat from sauce.

Photo submitted by Theresa Smith

All In One Quiche

1-1/2 c. milk
1/2 c. Bisquick mix
3/4 stick butter
3 eggs
Pinch salt
1 c. diced bacon, ham, turkey, chicken, or shrimp
2 green onions, chopped
1 (4 oz.) can sliced mushrooms, drained
1 c. grated sharp Cheddar cheese

Combine the first 5 ingredients in the blender and mix well. Turn into 9 or 10 inch pie plate. Add the remaining ingredients. Bake at 350 degrees for 45 minutes. Let stand for 10 minutes before serving.

Photo submitted by Theresa Smith

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 Jodi Stone

Impossible French Apple Pie

6 c. sliced, pared tart apples
3/4 c. milk
2 eggs
1/2 c. Bisquick
1 1/4 tsp. cinnamon
2 tbsp. oleo or butter, softened
1 c. sugar

Heat oven to 325 degrees. Grease pie plate. Mix apples and spice. Turn into plate. Beat remaining ingredients until smooth. Pour over apples, sprinkle streusel over top. Bake until knife inserted in center comes out clean, approximately 55 to 60 minutes. Streusel for above pie: Mix 1 cup Bisquick, 1/2 cup chopped nuts, 1/3 cup packed brown sugar and 3 tablespoons firm oleo or butter until crumbly.

Photo submitted by Kathy Duffy

Cabbage Soup

2 beef bouillon cubes or 2 pkts. brown seasoning and broth mix
1 chicken bouillon cube or 1 pkt. golden seasoning and broth mix
1 vegetable bouillon cube or 1 pkt. vegetable broth mix
4 c. water
1 c. tomato juice
1 small head cabbage, shredded
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. mace
1/2 lemon, sliced
Artificial sweetener to equal 1 Tbsp. sugar
1 (9 oz.) pkg. frozen, chopped broccoli

combine bouillon cubes and water in saucepan; bring to boil and cook until bouillon is dissolved, add tomato juice, sweetener and frozen chopped broccoli. Simmer 10 minutes.

6 to 8 servings.

Photo submitted by Sandie

Quick Chicken Pot Pie

2 pkg. frozen deep dish pie shells (NOTE: A total of 4 shells)
1 can chicken broth
2 whole chicken breasts, boned and skinless
1 tbsp. chopped onion
1 tbsp. chopped parsley
1 lg. bag frozen mixed vegetables
1 can Campbell's Cream of Celery soup
1 can Campbell's Cream of Chicken soup
1 can Campbell's Cream of Mushroom soup

Defrost pie shells. Cook chicken breasts and onion in broth. When tender, drain off broth. In large bowl, add chicken, onion, parsley, vegetables and soup. Mix well. Put half the mixture into one pie shell. Invert other pie shell to make a top for the pie. Seal edges with a fork and brush top with beaten egg. Make slits in top crust. Repeat with other pie shells.

Bake 1 hour or until golden in 350 degree oven. Let pie settle for 15 minutes before serving.

NOTE: Pie wedges can be reheated in microwave oven for approximately 1-2 minutes.

Yields: 2 pies.

Photo submitted by Theresa Smith

Comments from Theresa
The chicken pot pie was really good...I omitted the soups and chicken broth and used 3 packages of turkey gravy instead and added cut up potato's to mine. I ended up making 2 pies.

Christmas Macaroons

2 egg whites
3/4 cup sugar
dash of salt
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1 package (7 ounces) shredded coconut
green and red food coloring (optional)

Preheat oven to 325 degrees. Line 2 cookie sheets with foil or parchment paper. In medium bowl mix egg whites, sugar, salt, and vanilla. Add flour and stir until well blended. Fold in coconut and food coloring. Drop dough by teaspoon full about an inch apart. Bake 15-20 minutes until light brown. Cool on cookie sheet. Peel foil from cookies.

Makes about 28 cookies

Photo submitted by Kathy Duffy

Buttermilk Baked Chicken

vegetable oil for baking sheet
8 slices white bread
1 cup buttermilk
1 teaspoon hot pepper sauce
salt and pepper
3/4 cup grated Parmesan cheese
1 teaspoon dried thyme
4 pounds chicken parts, rinsed and patted dry

Preheat oven to 400F. Generously rub a baking sheet with oil. In a food processor, pulse the bread until it turns into coarse crumbs. In a large bowl, stir together the buttermilk, hot pepper sauce, 3/4 teaspoon salt and 1/2 teaspoon pepper. In a separate bowl, mix the bread crumbs, Parmesan, thyme and 1/8 teaspoon pepper. Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the bread crumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet. Bake until chicken is golden brown, about 35 minutes. Leave enough space between the chicken pieces so that they crisp evenly all the way around. Serves 8.

Photo submitted by Barb S

Dinner Rolls

4-1/4 to 4-3/4 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter, margarine, or shortening
3/4 teaspoon salt
2 beaten eggs

In a large mixing bowl stir together 2 cups of the flour and the yeast. In a medium saucepan heat and stir milk, sugar, butter, and salt just till warm (120° to 130°) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place till double (about 1 hour).

Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, depending on what shape of roll you wish to make, lightly grease baking sheets or muffin cups.

Shape the dough into desired rolls and place on prepared baking sheets or in muffin cups. Cover and let rise in a warm place till nearly double in size (about 30 minutes).

Bake in a 375° oven for 12 to 15 minutes or till golden. Immediately remove rolls from pans. Cool on wire racks. Makes 24 to 32 rolls.

Additional Information
Make-Ahead Tip: Cover shaped rolls loosely with plastic wrap, leaving room for rolls to rise. Chill 2 to 24 hours. Uncover; let stand at room temperature 30 minutes. Bake

Photo submitted by Theresa Smith

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

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