Saturday, June 27, 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 Cherry Jello
Crock Pot Barbecue Chicken
Cherry And Fruit Salad
Tomato Cajun Chicken Salad
Chicken Crepes Supreme


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:



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, June 26, 2009

Chicken Crepes Supreme

Today's recipe is...

Chicken Crepes Supreme

3 tbsp. butter
2 tbsp. minced onion
3 tbsp. flour

Cook above until tender.

1 c. chicken broth
1/2 c. Half and Half

Blend in and cook until thick.

1/4 c. Parmesan cheese
1/4 tsp. salt
1/4 tsp. thyme

Stir in.

2 tbsp. fresh mushrooms
2 tbsp. butter

Saute and add to mushrooms:

1 tbsp. lemon juice
2 c. cooked chicken, cubed

Combine sauce, mushrooms, and chicken.

12 lg. crepes

Spoon 1/4 cup mixture into each crepe. Pour remaining mixture over top; microwave two minutes.

CREPES:
1-1/2 c. sifted flour
2-1/4 c. milk
3 eggs
1-1/2 tbsp. salad oil

Combine all ingredients; add 1/4 teaspoon salt; beat until smooth (use wire whip). Heat Silverstone-type skillet; spoon 2 tablespoons batter into pan; spread evenly; brown on one side only; invert pan over paper towels.

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Thursday, June 25, 2009

Tomato Cajun Chicken Salad

Today's recipe is...

Tomato Cajun Chicken Salad

1-1/2 Tbsp. lemon juice
2 cloves garlic, minced
1/2 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1/2 cup non-fat plain yogurt
3 cups cubed, cooked chicken
1 cup thinly sliced green onion
1/2 cup diced green bell pepper
1/2 cup diced celery
3 cups (about 1 1/2 lbs.) seeded and diced fresh California tomatoes

Combine lemon juice and next five ingredients. Beat in yogurt. Gently
fold chicken and next 3 ingredients into dressing. Chill. Just before
serving, fold in tomatoes.

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Wednesday, June 24, 2009

Cherry And Fruit Salad

Today's recipe is...

Cherry And Fruit Salad

1-lb. can Royal Anne cherries
1.lb. can dark sweet cherries
1-lb. can peaches
1-lb. can pears
1 (13-oz) can pineapple chunks
1 c. tiny marshmallows
1/2 c. sour cream
1 c. whipping cream

Remove cherry stones; drain fruit. Combine fruit with marshmallows; add sour cream. Whip cream until stiff peaks form. Fold whipped into fruit mixture; chill overnight. Yield: 8 servings.

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Tuesday, June 23, 2009

Crock Pot Barbecue Chicken

Today's recipe is...

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.

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Monday, June 22, 2009

Black Cherry Jello

Today's recipe is...

Black Cherry Jello

1 can Bing black cherries
1 lg. pkg. black cherry jello (sugar free)
13 oz. Coke or Diet Coke

Drain fruit. Add water to juice to make 2 cups. Heat to a boil. Add jello; stir until dissolved. Put pan in sink of cold water. Add Coke and fruit mix. Pour in jello mold and refrigerate. Top with Cool Whip once jello has hardened.

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Saturday, June 20, 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:

Omelet With Green Chiles
Buttermilk Fruit Salad
Rosemary Chicken
Italian Pasta Salad
Banana Coconut 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:



Egg Salad

6 hardboiled eggs, grated fine or sieved
2 tablespoons minced parsley
1/3 cup minced pimiento-stuffed olives
1 tablespoons prepared Dijon mustard
1/4 cup plus 1 tablespoon mayonnaise
Salt and freshly-ground black pepper
2 tablespoons minced scallions
Lettuce leaves

Combine all ingredients in a medium bowl, and mix thoroughly. Refrigerate, covered, at least 30 minutes.

Serve atop lettuce leaves or spread it in a sandwich. Leftovers can be kept a couple of days.

Makes about 2 cups.

Photo submitted by Tami Rose


Banana Pineapple Dessert

1 can (20 ounce) pineapple chunks, undrained.
1 Package (4 serving size) Jell-O Vanilla Flavored Instant Pudding and Pie Filling.
2 bananas, sliced.

Add pineapple with liquid to dry pudding mix in medium bowl. Stir 2 minutes or until well blended. (Mixture will be thick.) Add bananas; mix lightly. Serve immediately or cover and refrigerate until ready to serve.

Photo submitted by Theresa

Comments
I rated this recipe a 5 but would have rated it higher.This was a very simple and easy recipe to make and we really enjoyed it on a hot summer day. I will make this again.


Baked Macaroni And Cheese

1/2 (8 ounce pkg) Macaroni
1 tablespoon of butter
1 tablespoon flour
3/4 teaspoon salt
2 cups milk
1 1/2 cups Velvetta cheese
1/4 teaspoon paprika

Melt butter, blend in flour and salt add milk and cook. Stir constantly until thickened. Add cheese and stir until cheese melts. Cook the macaroni as directed on the package. Combine the cooked macaroni with the sauce in a greased casserole. Sprinkle top with paprika. Bake in a 375 degree oven for 25 minutes.

Makes 4 Servings

Photo submitted by Theresa


Chicken And Broccoli Bake

3 c. (12 oz.) shredded Cheddar cheese
1 1/2 c. cooked cut up chicken
2/3 pkg. (10 oz.) frozen chopped broccoli, thawed and drained
1/3 c. milk
3 eggs
3/4 c. Bisquick
3/4 tsp. salt
1/4 tsp. pepper

Mix 2 cups cheese, chicken, onions, and broccoli in greased 10 x 1 1/2 inch pie plate. Beat remaining ingredients except cheese until smooth for 15 seconds in a blender on high, or 1 minute with hand beater. Pour into pie plate. Bake at 400 degrees until knife inserted in center comes out clean (about 30 to 35 minutes). Top with remaining cheese and bake until cheese melts. Cool 5 minutes.

Photo submitted by Theresa

Comments



Baked Chicken Parmesan

2 broiler fryers (2 1/2 lb. each) or equivalent pounds in chicken breasts
2 1/4 c. bread crumbs
2/3 c. Parmesan cheese
3 tbsp. parsley
1 tsp. salt
3/4 c. butter
1 tsp. Dijon mustard
1/2 tsp. Worcestershire
1 sm. garlic clove

Preheat oven to 350 degrees. Rinse chicken and pat dry. Combine crumbs, cheese, parsley and salt. In saucepan, melt butter; beat in mustard, Worcestershire and garlic. Dip chicken in butter, then roll in crumbs. Pat in shallow pan. Bake 1 hour or until golden.

Photo submitted by Theresa


Cheese Bread

1/2 c. onion sauteed in 1 tbsp. butter
1 egg
1/2 c. milk
1-1/2 c. Bisquick
1 c. sharp grated cheese

Mix first 4 ingredients, add cheese. This will be a little lumpy. Pour into greased 8 x 1 1/2 inch pan. Add 2 tablespoons melted butter, poppy seed and more cheese on top. Bake at 400 degrees for 20 to 25 minutes; do not overbake.

Photo submitted by Theresa


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, June 19, 2009

Banana Coconut Pie

Today's recipe is...

Banana Coconut Pie

3 eggs
1 1/2 c. sugar
1/2 c. soft butter or margarine
1 tbsp. lemon juice
1 tsp. vanilla
1 can (3 1/2 oz.) flaked coconut
1 lg. banana
9" pie shell, unbaked

Beat egg with fork; stir in sugar, butter, lemon juice, vanilla and coconut. Cut banana and layer on bottom of pie shell. Pour egg mixture over banana layer. Bake at 350 degrees for 45 minutes.

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Thursday, June 18, 2009

Italian Pasta Salad

Today's recipe is...

Italian Pasta Salad

2 pounds cooked and cooled pasta
1 jar drained artichoke hearts
1 can green olives
1 jar drained giardiena salad (in the pickle aisle and spelled correctly on the jar)
4 shredded carrots
4 chopped celery stalks
one bottle Newman's Own Italian Dressing
1/2 cup breadcrumbs

Mix all of the above together.

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Wednesday, June 17, 2009

Rosemary Chicken

Today's recipe is...

Rosemary Chicken

1 (5-pound) roasting chicken, rinsed and fat removed
2 sprigs fresh rosemary
2 stalks celery with leaves, cut into pieces
2 small onions, sliced
1 whole garlic head, cloves peeled
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika

Remove and discard giblets and neck from the chicken. Rinse and pat dry. Trim excess fat. Place rosemary, celery, 1/4 of onion, and 6 garlic cloves in the cavity of the chicken; tie legs together with string. Place chicken, breast side up, in the crock pot . Add remaining onion and garlic. Drizzle lemon juice over chicken; sprinkle with the salt, pepper and paprika. Cover; cook on low for 8 hours.

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Tuesday, June 16, 2009

Buttermilk Fruit Salad

Today's recipe is...

Buttermilk Fruit Salad

2 (4 oz.) pkgs. vanilla instant pudding mix
4 c. buttermilk
16 oz. whipped topping
1 (20 oz.) can fruit cocktail, drained
1 (20 oz.) can pineapple chunks, drained
2 (11 oz.) mandarin oranges, drained
2 med. apples, diced
1 c. of maraschino cherries halved
1 c. pecan halves

Prepare pudding mix according to package directions using buttermilk in large bowl. Add whipped topping; mix well. Fold in fruit. Fold in pecans. Spoon into airtight container. Chill until serving time or up to one week. May add additional fruit cocktail is desired.

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Monday, June 15, 2009

Omelet With Green Chiles

Today's recipe is...

Omelet With Green Chiles

10 eggs
1/2 lb. each Jack and Cheddar cheese, diced
1/2 c. flour
1/2 c. melted butter or margarine
1/2 pt. sour cream
4 oz. chopped chiles
1 tsp. baking powder

Beat eggs. Sift baking powder into flour. Blend flour, margarine, chiles, cheese and sour cream with eggs. Pour into 9 x 13 inch pan. Bake at 350 degrees for 45 minutes

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Saturday, June 13, 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:

Hot Chicken Salad Sandwich
Chicken and Noodles
Almond Heaven Bites
Ginger Sugar Cookies
North Carolina Barbecued Pork


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:


Light And Fluffy Waffles

2 c. flour
4 tsp. baking powder
1 tsp. salt
2 tbsp. sugar
3 eggs, separated
1 3/4 c. milk
1/3 c. oil

Mix dry ingredients. Combine egg yolks, milk and oil. Add to dry ingredients. Beat egg whites to stiff peaks; fold in. Cook on preheated iron.

Photo submitted by Barb

Comments from Barb
Excellent recipe! The waffles cooked in 4 minutes in my waffle iron and I got 18 waffles out of this recipe. As the previous commenter said, it was easy.


Crunchy Peach Crisp

3 1/2 c. unsweetened frozen sliced peaches, thawed and drained (reserve juice)
2 tbsp. honey, warmed
2 tsp. freshly squeezed lemon juice

TOPPING
1/4 tsp. ground ginger
3/4 tsp. ground cinnamon
1/2 c. quick-cooking oats
2 tbsp. ground pecans
1 tbsp. butter, softened
1 tbsp. water

Preheat oven to 350 degrees. Spray an 8 x 8 inch glass baking dish with vegetable spray. In a medium-size bowl, toss peach slices with 1/4 cup of the reserved juice, 1 tablespoon of the honey and lemon juice. Put fruit mixture into pan. Combine topping ingredients crumble over fruit. Bake for 25 minutes or until topping is golden brown. Service with frozen yogurt or ice cream.

Photo submitted by Theresa

Comments
I followed this recipe exactly and found that after baking the Peach Crisp the oatmeal cooked itself. I think this may have been caused by the 1/4 cup reserved juice from the peaches. Next time I will omit the reserved juice.


Holiday Turkey Stuffing

20 slices white bread for 20 lb. turkey or 1 slice per lb. of turkey
1 1/2 c. chopped celery
1 c. diced onions
1/2 lb. butter
1 tsp. parsley
1 tsp. thyme
1 tsp. sweet marjoram
Salt & pepper

Allow bread to become stale the day before making stuffing. It is important for the bread to be very stale. In large skillet add butter, celery, onions, parsley, thyme, sweet marjoram, salt and pepper. Saute until vegetables are half cooked. Simmer for a few minutes. Grate bread using large side of grater. Add grated bread to the sauteed vegetables, stirring until the bread crumbs absorb all the butter and are well mixed. Clean inside of turkey very well. Dry inside thoroughly. Spoon in warm bread crumbs into cold dry turkey. Do not pack down too firmly. Stuffing must be fluffy. Any excess stuffing may be put into neck cavity. Proceed to roast turkey in the usual way. Be sure not to get the stuffing wet when basting turkey.

Photo submitted by Theresa


Homemade Turkey Gravy From Pan Drippings

Turkey pan drippings
milk or broth
1/2 cup flour or 1/4 cup cornstarch
turkey giblets (if desired)

1. Pour turkey drippings into 4-cup measuring cup. Place 1/4 cup fat from drippings back into roasting pan or saucepan. Spoon any remaining fat from drippings and discard. Add broth or milk to drippings to make 4 cups.

2. Blend 1/2 cup flour (1/4 cup cornstarch) into fat in pan. Gradually blend in liquid until smooth. Bring to a boil, stir and simmer about 5 minutes. Add finely chopped cooked giblets, if desired.

Photo submitted by Theresa


Baked Turkey In A Brown Bag

1 (12 to 14 lb.) turkey
1 stick oleo
1 tart apple
3 stalks celery
1 lg. onion
2 brown grocery bags

Take grocery bags, insert one into the other. Grease the inside with oleo (use entire stick). Remove gibblets from turkey and prepare turkey for baking. Rub cavity well with salt. Cut apple and onion into quarters. Break celery into 3- 4 pieces per stalk. Stuff all inside turkey. Put prepared turkey into buttered bags and staple top after trimming excess inches. Set oven at 250 degrees and bake from 11 p.m. until 6 a.m. Turkey will be brown and very juicy.

Photo submitted by Theresa

Comments
This was the first time I had ever cooked a turkey in brown bags but it was so good. The skin was a bit greasy but the meat was juicy and tender. I think I will do this again on Thanksgiving.


Holiday Leftover Turkey Stew

Turkey carcass & bones

In large pot, cover with cold water and simmer 2-3 hours. Remove all bones. Take off good meat and return to pot.

Add: Leftover stuffing, stuffing & gravy
1 c. rice
2 stalks celery, chopped
2 onions, chopped
5-6 sliced carrots
Salt & pepper to taste

(If you have no leftover stuffing or gravy, add 1 apple chopped, 1/2 raisins and 1 teaspoon Ball's seasonings.) Heat until vegetables are done.

Photo submitted by Theresa

Comments
This was a good stew. I omitted the rice and put in cut up potatoes and added corn to the recipe. I have never had stew with stuffing in it but it was so good. I will be making this again.


Rhubarb Crisp

1 cup flour
3/4 cup uncooked oatmeal
1/2 cup butter, melted
1 tsp cinnamon
1 cup brown sugar, packed
4 cups diced rhubarb
1 1/2 cups sugar
4 TB cornstarch
1 cup water
1 tsp vanilla

Mix flour, oatmeal, butter, cinnamon and brown sugar. Press half into greased 9" pan. Cover with rhubarb. Combine sugar, cornstarch, water and vanilla in a saucepan. Cook until thick and clear. Pour over rhubarb. Top with remaining crumbs. Bake at 350 degrees for 50 to 55 minutes.

Photo submitted by Sharon Leach


Corn Dogs

1 c. Bisquick
2 tbsp. yellow cornmeal
1/2 tsp. dry mustard
1/4 tsp. paprika
1/8 tsp. pepper
1 egg
1/3 c. milk

Mix well. Dip hot dogs on a stick into batter to coat. Fry 3 minutes in hot fat. Covers about 1 pound of hot dogs.

Photo submitted by Theresa

Comments
Oh these were so good. Hubby liked them so much that he ate 8 of them. lol. First time I have ever made them and I will make them again.


Lemon And 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. Makes 4 servings.

Photo submitted by Barb


Cranberry Candy

1 (16 oz.) can jellied cranberry sauce
1 (6 oz.) pkg. raspberry Jello
1 c. finely chopped walnuts

Combine cranberry Jelly and Jello in saucepan. Cook and stir constantly until mixture comes to full rolling boil. Boil for 3 to 4 minutes. Remove from heat and stir in nuts. Immediately pour into greased 9 x 9 pan. Chill until firm. Cut into pieces. (Very good dipped in melted milk chocolate.)

Photo submitted by Theresa

Comments
I decided to try this recipe but it did not set even though it was in the fridge all night.So I put it in the freezer and it did finally set... The next time I make this I will just put it in the freezer.


Blueberry Jam Recipe

4 c. blueberries
2 c. sugar
1 (3 oz.) pkg. lemon Jello

Mash 2 cups berries in large pan. Add remaining berries, sugar and Jello. Heat to boiling, stirring constantly. Boil hard for two minutes. Keep stirring. Pour in jars and seal.

Photo submitted by Theresa

Comments
I have never made jam using Jello Powder in it before. But this recipe was easy to make. I ended up making 2 batches of this recipe,it was so good and I will make it again.


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.

Bake 15-20 minutes.

Photo submitted by Theresa


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, June 12, 2009

North Carolina Barbecued Pork

Today's recipe is...

North Carolina Barbecued Pork

1-1/2 pounds Pork shoulder roast
1/2 teaspoon Salt
1/2 teaspoon Celery seed
1/8 teaspoon Cinnamon, ground
1/8 cup Vinegar, cider
1/4 cup Catsup
1/4 teaspoon Chili powder
1/4 teaspoon Nutmeg, ground
1/4 teaspoon Sugar
1/2 cup Water
Vinegar, cider, to taste
Sauce, Tabasco, to taste

Brown roast in a small amount of fat and place in a Dutch oven. Mix the next 9 ingredients in a saucepan and bring to a boil. Pour over roast and cover. Bake in a preheated 325 F oven, 40 minutes to the pound, until done, basting occasionally with drippings. Transfer roast to a chopping board. Remove meat from the bone and chop into fairly fine pieces. Season to taste with additional vinegar and hot sauce. Serve hot with coleslaw and corn bread.

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Thursday, June 11, 2009

Ginger Sugar Cookies

Today's recipe is...

Ginger Sugar Cookies

2 1/4 c. all-purpose flour
1 c. packed brown sugar
3/4 c. shortening
1/4 c. molasses
1 egg
1 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
1/4 c. sugar

In a mixing bowl, combine half of the flour, the brown sugar, shotening, molasses, egg, baking soda, ginger, cinnamon, and the cloves. Beat with a mixer on medium until it is well mixed. Turn the mixer on high and slowly put the rest of the flour in the mix. Shape the dough into 1 or 1 1/2-inch balls. Roll them in the sugar and put them on a ungreased cookie sheet about 2 inches a part. Bake in a preheated oven (375 degrees) for 8 to 10 minutes, depending on the weather and the way your oven cooks. I usually take mine out when the top crackles. Cool the cookies.

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Wednesday, June 10, 2009

Almond Heaven Bites

Today's recipe is...

Almond Heaven Bites

1 package of Keebler Club Crackers (30 crackers)
1/2 cup butter or margarine
1/2 cup sugar
1 teaspoon vanilla
Slivered almonds (we used a lit- tle more than 1/2 cup)

Grease a cookie sheet. Place crackers flat on the cookie sheet and sprinkle with almonds. In a saucepan, melt the butter, add sugar and vanilla, and bring to a slow bubble. Remove from heat and drizzle mixture over crackers and almonds. Bake at 350 degrees for 8 minutes. Remove immediately. Place cookies on waxed paper.

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Tuesday, June 9, 2009

Chicken and Noodles

Today's recipe is...

Chicken And Noodles

2-3 lbs boneless, skinless chicken breasts
1/4 t salt
1/2 t pepper
1 T garlic powder
1 can cream of mushroom soup
1 can cheddar cheese soup
1 10.5 oz can Ro-Tel tomatoes
1 8oz bag egg noodles

Place chicken in crockpot & sprinkle w/salt, pepper & garlic powder. Pour soups & tomatoes over all & cook on low for 8 hours. Add egg noodles, pushing them down into sauce to cover. Replace lid & cook for another 30 min, on high.

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Monday, June 8, 2009

Hot Chicken Salad Sandwich

Today's recipe is...

Hot Chicken Salad Sandwich

2 c. chopped cooked chicken
1/4 c. chopped onion
1/4 c. chopped ripe olives
3 chopped hard boiled eggs
1/2 c. mayonnaise
1 can cream of chicken soup
(undiluted)
1 c. sour cream
Salt and pepper as desired
Very thin Pepperidge Farm bread
4 oz. jar mushrooms, chopped

Mix cream of chicken soup with sour cream. Set aside. Mix chicken, onion, olives, eggs, mushrooms, mayonnaise, salt and pepper. Make sandwiches and place side by side on a cookie sheet. Spread with soup, sour cream mixture. Bake 30 minutes at 350 degrees.

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Saturday, June 6, 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:

Bourbon Caramel Glaze
Bean Pot Bread
Amaretto Almond Apricot Chews
Florentine Crepes
Mandarin Chicken



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 Donut Muffin

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 Wendy


Marinated Noodle Salad

2 lbs. seashell noodles, cooked
2 c. diced celery
2 c. diced green pepper
1 lg. onion, diced
2 tbsp. parsley flakes
1 tsp. oregano (or to taste)
2 c. sliced black olives
3/4 c. Parmesan cheese
1 lg. bottle Italian dressing

Mix all together. Let set overnight, stirring once or twice.

Photo submitted by Barb


Corn Relish

About 18 ears of corn
1 c. chopped sweet red pepper
1 c. chopped onion
1 tbsp. salt
3 tbsp. mustard seed
4 c. vinegar
4 c. chopped cabbage
1 c. chopped green pepper
1 tbsp. celery seed
1 tbsp. turmeric
1 c. water
2 c. sugar

Cook corn in boiling water 5 minutes. Cut from cob. Measure 8 cups. Combine corn with remaining ingredients and simmer 10 to 15 minutes. Bring to a boil, pack in hot, sterilized jars. Seal. Process 15 minutes in boiling water bath. Yield: About 6 pints.

Photo submitted by Theresa


Company Green Beans

1/4 cup butter
1 cup minced onion
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1/4 tsp dried rosemary leaves
1/2 tsp dried basil leaves
2 9-oz pkgs of frozen cut green beans

Melt butter in small saucepan. Add onion and garlic and saute for 5 minutes. Add parsley, rosemary and basil, simmer covered for 5 minutes. Meanwhile, cook the beans according to package directions and drain. Turn into a serving dish and drizzle with herbed butter mixture.

Photo submitted by Wendy


Banana Bread - Low Carb

1/4 Cup Sugar
3/4 Cup Sugar Twin
1/3 Cup Margarine
1 Egg
2 Egg whites
1 Teaspoon Baking soda
2 Cups Flour
4 Tablespoons Milk
3/4 Teaspoon Vinegar
3 Bananas; ripe, mashed

Blend sugar, Sugar Twin, and margarine. Add eggs and mix well. Sift flour and soda into bowl and stir. Mix milk and vinegar together, then add to mixture. Fold in bananas. Bake 1 hour at 350 degrees in greased 9 x 5 loaf pan. Let cool and cut into 20 slices.

Nutrients per slice: Calories 108, fat 3.6g, cholesterol 14 mg, carbohydrate 12g, sodium 63mg.

Exchanges: Bread 1, fruit 1/4, fat 1.
Weight Watcher Points - 4 Points

Photo submitted by Sandie


Chicken Breasts In Mushroom Wine Sauce

6 boneless skinless chicken breasts
1 package Lipton Onion Soup Mix
1 can cream of mushroom soup
1 cup red cooking wine
1 small can or jar mushroom pieces (or fresh sliced mushrooms)

Preheat oven to 350 degrees. Arrange chicken in baking pan sprayed with nonstick cooking spray. Mix next 4 ingredients and pour over chicken. Cover tightly with foil and bake for 1 to 1-1/2 hours until chicken is done (depending on the size of the breasts). Serve with rice. Makes 6 servings.

Photo submitted by Wendy


Candied Citrus Peel Candy

3 c Citrus peel, cut into strips from: 4 to 5 medium oranges
6 md Lemons
2 md To large grapefruit
12 c Cold water
2-1/2 c Sugar
1/2 c Honey
1-3/4 c Boiling water

Wash fruit. Score peel into quarters. Remove sections of peel with fingers; cut into uniform strips about 3/8 in. wide. Boil peel with 6 cups cold water, uncovered, for 10 minutes. Drain and rinse. Repeat process with 6 cups fresh water.

In a large saucepan, combine 1 1/2 cups sugar, honey and boiling water. Bring to a boil, and boil about one minute. Add cooked, drained peel and briskly simmer until almost all of the syrup has been absorbed, about 30 to 40 minutes. Stir frequently to avoid sticking.

Transfer peel to colander. Drain well, about 10 minutes. In large bowl, toss drained peel with remaining 1 cup sugar to coat well. Spread pieces out on waxed paper to dry. Store in tightly covered container.

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 Wendy


Date Jam

2/3 c. dried apricots
1-1/2 c. apple or pineapple juice
2/3 c. soft dates, chopped

Soak apricots overnight in juice. Bring to boil and simmer in juice until soft or tender. Puree mixture with dates in blender. Store in refrigerator.

Photo submitted by Theresa


Easy Inexpensive Chicken Fried Steak

8-10 Frozen or 1/2 frozen burgers
Salt Pepper
1 cup flour
1 sleeve of saltine crackers crushed into 1/2 inch pieces
2 eggs
1 cup milk
Oil -1 inch in bottom of skillet

Salt and pepper burgers to your taste, dip in well beaten egg and milk mixture then into flour and cracker mixture then fry in oil in frying pan..Don't let oil get really hot because it will ruin the taste. Brown 5-6 minutes on each side and put into glass pan and into 350 degree oven for 10-15 minutes to continue cooking. Let steaks drain on paper towel before serving after removing from oven.

FOR GRAVY
When the last of the "steaks" are in the oven...Add 2-3 Tablespoons of Flour, 1/2 teaspoon of salt and 1/2 teaspoon of pepper and I-2 chicken bouilen cubes into skillet. Let flour and oil brown for 3-4 minutes, constantly stirring then add 2-3 cups of milk and stir constantly until thickened into Chicken Fried Steak Gravy. Serve Gravy with Mashed Potatoes or over the chicken fried steaks. My family still doesn't realize it isn't really steak after all these years.

Photo submitted by Wendy


Bacon And Buttermilk Mashed Potatoes

3 slices bacon
2 pounds russet potatoes, peeled and quartered
1/2 cup buttermilk
1 tablespoon fresh chives or scallion tops, chopped

Saute bacon in a heavy nonstick skillet over medium heat 4 to 5 minutes, or until crisp. Transfer to paper towels and drain, reserving 1 1/2 teaspoons drippings. Crumble bacon and set aside. Cook potatoes in a large pot of boiling salted water about 30 minutes, or until very tender. Drain well. Return potatoes to pot. Add buttermilk, reserved bacon and drippings and salt and pepper to taste. Mash and add chives. Serve hot.

Photo submitted by Wendy


Alfredo Sauce

1 c. whipping cream
1/4 c. butter
1 egg

Cook until hot enough to melt 1/2 cup finely grated "fresh" Parmesan cheese from the deli. Add chopped fresh or dried parsley about 1 teaspoon. Cook "fresh" pasta (from the cheese department at the store) and drain well.

Pour Alfredo Sauce over the top of chicken, broccoli, mushrooms, shrimp or whatever. Then serve with the cooked pasta.

Photo submitted by Wendy


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 Wendy


Chili

2 can chili (kidney) beans
2 can tomato paste (small)
1 one pound cans tomatoes-cut up
2 lb ground beef (turkey) browned
2 med onions coarsely chopped
1 cup diced celery
1 clove minced garlic
1 tsp cumin salt and pepper to taste
1 tsp chili powder

Put all ingredients in Crock pot in order listed. Stir once. Cover and cook on Low for 10 12 hours OR High 5 - 6 hours.
Makes 8 Servings.

Photo submitted by Sandie


Chocolate Bar Cookies

2 cups brown sugar
2/3 cup butter
2 eggs
2 cups sifted flour
2 teaspoons vanilla
1 (12 ounce) package real chocolate chips
2 cups chopped pecans

Combine brown sugar and butter in saucepan. Melt over low heat, stirring constantly. Cool thoroughly. Add eggs, flour vanilla, chocolate chips and nuts. Mix thoroughly, pour mixture into into well greased 9 by 13-inch cake pan. Bake in preheated 350 degree oven for 25 minutes. Let cool and cut into squares.

Photo submitted by Kathy


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 F oven for 12 to 15 minutes or till golden. Immediately remove rolls from pans. Cool on wire racks. Makes 24 to 32 rolls.

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 Sue M


Seasoned Green Beans

1 lb. of fresh green beans
4 qts. of boiling water
2 tbsp. salt
2 tbsp. butter or margarine
1 lg. clove garlic crushed
salt and pepper to taste

String the beans, wash well and boil rapidly in salted water, uncovered, until barely tender and still firm (taste them to make sure). Drain and run under cold water to stop the cooking. Pat dry. Melt butter and add garlic and cook gently until softened. DO NOT BROWN! Pour over beans and taste for seasoning. May be made ahead. To reheat put in microwave for 2 minutes on high heat or heat in saucepan over low heat.

Photo submitted by Theresa


Sour Cream Cookies

3/4 cup butter
2 cups sugar
3 eggs
1 cup sour cream
4-1/2 cups flour (if dropped)
5-1/2 cups flour (if rolled)
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon lemon juice

Cream butter, adding sugar gradually. Continue to cream Beat eggs separately, and add to butter and sugar. Mix thoroughly. Add vanilla and lemon. Sift flour once before measuring. Sift again with baking powder, soda and salt. Add dry ingredients and sour cream alternately. Begin and end with dry ingredients. Bake 10 to 12 minutes at 375.

Photo submitted by Wendy


Peanut Butter And Honey Sandwich Cookies

1 c. peanut butter
3/4 c. honey
1/2 c. margarine
1/2 tsp. vanilla
1 egg
2 c. flour
3/4 tsp. baking powder
1/4 tsp. salt
Strawberry jam

Preheat oven to 350 degrees. Lightly grease cookie sheets. In large bowl, cream peanut butter, honey, margarine and vanilla until light and fluffy. Beat in egg. In separate bowl mix together flour, baking soda, baking powder and salt; stir into peanut butter mixture. Roll slightly rounded tablespoons of dough into balls; place 2 inches apart on prepared cookie sheets. Flatten slightly with fork to make a crisscross pattern. Bake for 12 minutes or until golden on the under side. Cool on wire racks. Spread jam on bottoms of half the cookies; top with remaining cookies to form sandwiches. Makes 2 dozen.

Photo submitted by Theresa


Fruity Rice Pilaf

1/2 tsp salt
2/3 cup packaged precooked rice
1 8-oz can fruit cocktail, drained
1 tbsp butter

Bring 2/3 cup cold water and salt to a boil, covered. Remove pan from heat and add the rice, let stand covered, for 5 minutes. Fluff up rice with fork and gently toss in fruit. Gently reheat and toss with butter.

Photo submitted by Theresa


Amish Yum-a-setta

2 pounds hamburger
2 Tablespoons brown sugar
1 can tomato soup
salt and pepper to taste
1/4 cup chopped onion
1 can cream of chicken coup
1 16 ounce package egg noodles
1 8 ounce packaged processed cheese (like Velveeta)

Brown hamburger with sale, pepper, sugar and onion. Add tomato soup. Cook egg noodles according to package directions. Drain. Add cream of chicken soup. Layer hamburger mixture and noodle mixture in a 13 x 9 inch casserole dish with sliced cheese between layers. Bake at 350 degrees for 30 minutes.

Photo submitted by Minny


Sour Cream Noodle Bake

1 (8 oz.) pkg. med. noodles
1 lb. ground beef
1 tbsp. butter
1 tsp. salt
1/4 tsp. garlic salt
1/8 tsp. black pepper
1 c. tomato sauce
1 c. sm. curd Cottage cheese
1 c. sour cream
1 c. chopped green onions
1 c. shredded sharp Cheddar cheese

Cook noodles in boiling salted water. Rinse and drain. Brown meat in butter, then add salts, pepper and tomato sauce. Simmer for 5 minutes. Combine Cottage cheese, sour cream, chopped onions and noodles. Alternate layers of noodle mixture and meat mixture in a 2 quart casserole dish, beginning with noodles and ending with meat. Top with shredded cheese. Bake at 350 degrees for 25 minutes or until cheese is melted and browned. Serves 8.

Photo submitted by Charlotte


Peanut Brittle

2 c. sugar
1 c. light corn syrup
1/2 c. hot water
2 c. raw Spanish peanuts
2 tbsp. butter
1/2 tsp. salt
2 tsp. vanilla
2 tsp. baking soda

Combine sugar, syrup, water in heavy pan. Boil to 230-240 degrees; add peanuts. Cook until amber colored and continue cooking slowly to 300 degrees, stirring occasionally. Remove from heat and add butter, salt, vanilla and baking soda, stirring well. Pour immediately onto buttered cookie sheet. Cool and pull out until very thin (if desired). Break into pieces.

Photo submitted by Theresa


Banana Split Pie

1-1/2 bananas, sliced
1 prepared graham cracker crumb crust (6 oz.)
2 cups cold milk
1 package (4 serving size)Jell-O Vanilla or Banana Cream Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) Cool Whip, thawed
Chocolate, strawberry, and pineapple dessert toppings
Additional banana slices
Chopped nuts

Arrange banana slices on bottom of pie crust; set aside.

Pour milk into large bowl. Add pudding mix. Beat with wire whisk 1 minute. Gently stir in 2 cups of the whipped topping. Spread over banana slices.

Freeze 6 hours or until firm. Let stand at room temperature or in refrigerator 15 minutes or until pie can be easily cut. Top with dessert toppings, remaining whipped topping, banana slices and walnuts.

Photo submitted by Theresa


Rustic Italian Bread

1 cup warm water
2 tbsp olive oil
3 cups bread flour
2 tsp sugar
1/2 tsp salt
1 pkg active dry yeast
cornmeal
1 egg white, beaten

BREAD MACHINE:
Place all ingredients, except for cornmeal and egg white, into your bread machine according to manufacturer's instructions. Process on the dough/manual setting.

Sprinkle ungreased cookie sheet with the cornmeal and preheat the oven to 375 F.

When dough cycle is complete, remove dough rom bread machine and turn out onto a lightly floured surface. Punch down the dough and knead in extra flour if dough is sticky. Cover dough with a clean towel and let it rest for 15 minutes. Shape the dough into a 12" long loaf and place onto cookie sheet. Cover again and let rise in a warm place for 20-25 minutes until light and doubled.

Use a sharp knife to make one long slash in the top of the loaf then brush the loaf with the egg white. Bake 25-35 minutes or until loaf sounds hollow when tapped.

REGULAR METHOD:
Whisk together all dry ingredients, except the cornmeal, in a large bowl. Add the warm water and the oil and mix well. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until smooth. Spray a large glass bowl with cooking spray and place dough inside. Cover with plastic wrap and place a towel over that. Let rise in a warm place for 30-40 minutes.

Sprinkle ungreased cookie sheet with the cornmeal and preheat the oven to 375 F.

Punch down the dough and then cover the dough with the bowl (inverted) and let rest for 15 minutes. Shape the dough into a 12" long loaf and place onto cookie sheet. Cover again and let rise in a warm place for 35-40 minutes until light and doubled.

Use a sharp knife to make one long slash in the top of the loaf then brush the loaf with the egg white. Bake 25-35 minutes or until loaf sounds hollow when tapped.

Photo submitted by Theresa


Hazelnut Pancakes

3 cups buttermilk pancake mix
1/4 lb. Oregon hazelnuts, chopped
1/4 teaspoon nutmeg
1/4 teaspoon almond extract
1 teaspoon vanilla
water as needed

In a food processor or blender, grind hazelnuts into a meal, some small chunks are fine. Mix nuts with 1 cup water and seasonings. Add to mix with more water, approximately 1 1/2 cups to proper consistency. Cook on griddle.

Photo submitted by Wendy


Baked Barbecue Pork Chops

4 pork chops
1/3 c. finely diced celery
Juice of 1/2 lemon
2 tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. dried mustard
1/8 tsp. pepper
2 sm. cans tomato sauce
1/2 c. water

Brown chops. Place in a shallow, greased baking dish that has a cover. Sprinkle with celery, lemon juice, brown sugar and seasonings. Pour sauce and water over chops and bake in 350 degree oven for 1 1/2 hours or until chops are tender.

Photo submitted by Wendy


Potatoes Au Gratin

1/2 cup milk
1 can (10-3/4 ounces) condensed Cheddar cheese soup, undiluted
1 package (8 ounces) cream cheese, softened
1 clove garlic, minced
1/4 teaspoon ground nutmeg
1/8 teaspoon black pepper
2 pounds baking potatoes, cut into 1/4-inch slices
1 small onion, thinly sliced
Paprika (optional)

Heat milk in small saucepan over medium heat until small bubbles form around edge of pan. Remove from heat. Add soup, cheese, garlic, nutmeg and pepper. Stir until smooth. Layer 1/4 of potatoes and 1/4 of onion in bottom of slow cooker. Top with 1/4 of soup mixture. Repeat layers 3 times, using remaining potatoes, onion and soup mixture. Cover and cook on LOW 6-1/2 to 7 hours or until potatoes are tender and most of liquid is absorbed. Sprinkle with paprika, if desired. Makes 6 servings

Photo submitted by Wendy


Apple Jelly Recipe

12 oz. frozen apple juice
1 envelope unflavored gelatin

Defrost juice concentrate; dissolve the gelatin in the juice. In a saucepan heat to boiling or until gelatin dissolved completely. Remove from heat and pour into a jar; cool and refrigerate. NOTE: Since you can make a sugar free jelly using frozen fruit juice. It's best not to make up very much at a time.

Photo submitted by Theresa


Pork Chops With Dressing

4 pork chops
Bread Dressing
3 cups of bread crumba
1 onion, chopped, or less depending on your tastes.
1 cup hot water
1 tsp. poultry seasoning
1 tsp. sage
2 eggs
salt and pepper to taste.

Mix bread crumbs , onion, seasonings, eggs, salt and pepper then add the water. If you use coutons then you need to add more water to soften the crumbs. Layer dressing on bottom. ( I put mine in a roaster) then layer pork chops, then another layer of dressing. Bake at 350 degrees for about an hour.

Photo submitted by Minny


Apple Rice Pudding

1/3 c. maple syrup
2 tbsp. butter
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 chopped apples
2 c. cooked rice
2 c. milk
2/3 c. raisins

Heat first 5 ingredients in a medium-sized pan until bubbly. Add cooked rice, milk and raisins. Simmer for about 15 minutes, stirring occasionally, until mixture thickens. Serve in heated bowls. If desired, each serving may be sprinkled with a crunchy topping such as toasted coconut, wheat germ, Grape Nuts or sunflower seeds.


1st photo submitted by Theresa

2nd photo submitted by Sandie



Macaroni Salad

2 cups macaroni, cook until tender, rinse.
1 cup fat-free mayonnaises
1/2 cup chopped celery
1/4 cup chopped carrot
1/4 cup chopped onion
2 Tbsp. sweet relish
3/4 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. pepper
1 boiled egg, chopped (this will add fat to the macaroni salad)

Mix celery, carrot & onion with macaroni. Mix together mayonnaise, mustard, salt & pepper. Layer eggs on top (optional) and sprinkle with paprika.

Photo submitted by Theresa


Chicken Broccoli Bake

3 c. (12 oz.) shredded Cheddar cheese
1-1/2 c. cooked cut up chicken
2/3 pkg. (10 oz.) frozen chopped
broccoli, thawed and drained
1-1/3 c. milk
3 eggs
3/4 c. Bisquick
3/4 tsp. salt
1/4 tsp. pepper

Mix 2 cups cheese, chicken, onions, and broccoli in greased 10 x 1 1/2 inch pie plate. Beat remaining ingredients except cheese until smooth for 15 seconds in a blender on high, or 1 minute with hand beater. Pour into pie plate. Bake at 400 degrees until knife inserted in center comes out clean (about 30 to 35 minutes). Top with remaining cheese and bake until cheese melts. Cool 5 minutes.

Photo submitted by Theresa


Light Chicken Salad

3/4 c. light mayonnaise
1/2 tsp. ginger
1/2 tsp. salt
3 c. cooked chicken
1 1/2 c. red seedless grapes
1 c. sliced celery
1/3 c. sliced green onion
1/2 c. broken walnuts

Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and walnuts. Makes 5 1/2 cups. Serve on lettuce leaf.

Photo submitted by Amanda

Comments from Amanda
I adjusted the ingredients in this a little as I used canned chicken instead of cut up cooked chicken, so the volume is a little different. I used 3 5-oz cans chicken, no walnuts and only a pinch of ginger. It was very good :)


Honey Pork Chops

Medium Onions, thinly sliced
Apples, peeled & thin sliced
2 tablespoons Honey
2 teaspoons Caraway Seeds
6 each Pork Chops, (1/2")

Garlic salt and pepper Dijon Mustard Preheat oven to 350 deg F. Layer onions and apples in the bottom of a shallow baking dish. Drizzle honey on top and sprinkle with 1 teaspoon caraway seeds. Prepare chops by sprinkling them with garlic salt and pepper and spreading mustard on them. Place chops on apples and sprinkle with remaining 1 teaspoon caraway seeds. Cover and bake 1 hour.

Photo submitted by Barb


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