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 :)

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