Cocoa Waffles

Today's recipe for Cocoa Waffles is a wonderful change from the everyday breakfast!

Cocoa Waffles

1 cup all-purpose flour
3/4 cup sugar
1/2 cup cocoa
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
1 cup buttermilk
1/4 cup butter or margarine, melted and cooled to room temperature
1 tsp. pure vanilla extract

Combine all dry ingredients in large mixing bowl. Add eggs and buttermilk; beat by hand just until blended. Gradually add melted butter, beating until smooth. Stir in vanilla. Bake in a waffle iron according to manufacturer's directions.

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Blackberry Bars

Today's recipe for Blackberry Bars makes a wonderful dessert or snack for after school.

Blackberry Bars

1 c. all purpose flour
3/4 c. brown sugar, firmly packed
1/4 c. cold butter, cut into 1" pieces
1/2 c. sour cream
1 egg, beaten
3/4 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. vanilla
1 c. fresh blackberries
Sifted powdered sugar

Combine flour and brown sugar. Cut butter in with pastry cutter or pulse in a food processor, until mixture resembles coarse meal. Press 1 1/3 cup of mixture in an 8 inch square pan.

Combine the rest of the crumb mixture with baking soda, sour cream, eggs, salt, vanilla, and cinnamon. Blend well. Gently fold in blackberries and spoon over crust. Bake at 350 degrees for 35 minutes.

Cool on wire rack and sprinkle with powdered sugar. Cut into bars.

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Bisquick Zucchini Bread

Today's recipe for makes a great muffin too! Perfect for breakfast or snacking.

Bisquick Zucchini Bread

2 C. Bisquick Mix
1 1/2 C. Shredded Zucchini (1 medium)
3/4 C. Sugar
1/4 C. Vegetable Oil
3 Eggs
1 tsp. Vanilla
2 tsp. Cinnamon
1 tsp. Nutmeg
1/2 C. Chopped Nuts(or raisins)

Heat oven to 350 and Grease the bottom of 9x5x3 Loaf Pan. Beat all ingredients in medium bowl with electric mixer at low speed for 30 seconds, scraping bowl constantly. Beat at medium speed for 1 minute, scraping bowl occasionally. Pour into pan. Bake 50 to 55 minutes or until toothpick comes out clean. Cool 10 minutes. Loosen sides of pan and remove and place on wire rack top side up. Cool completely for about 2 hours before slicing. Wrap tightly in plastic wrap and stor at room temperature for 4 days or refrigerate and store for 10 days (if it lasts that long). Great for making ahead and freezing.


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Mandarin Spinach Salad

Today's recipe for Mandarin Spinach Salad is a refreshing change from the everyday.

Mandarin Spinach Salad

1 lb. fresh spinach
1 (11 oz.) can mandarin oranges, drained
1 bunch green onions, sliced
4-5 slices bacon, fried and crumbled
1/4 c. slivered almonds, toasted
Basic French Dressing

Wash, stem, and tear spinach leaves. Chill. Before serving, add orange sections, onions, bacon and almonds. Pour Basic French Dressing over salad.

BASIC FRENCH DRESSING:

3/4 tsp. mustard
1/2 tsp. black pepper
1/2 tsp. paprika
1/2 tsp. sugar
2 oz. cider vinegar
6 oz. salad oil
Instructions

Mix dry ingredients. Add vinegar and oil; shake well.

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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:

Easter Lemonade Dessert
Glazed Sweet Potatoes
Easter Rolls
Baked Ham With Golden Raisin Glaze
Amish Potato 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:

Strawberry Salad

Peach Cobbler

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

Amish Potato Salad

Today's recipe for potato salad is perfect for packed lunch, a spring brunch, or just for munching out of the fridge.

Amish Potato Salad

1 c. raw bacon
1 onion, chopped
3 tbsp. flour
1-1/2 c. water
2/3 c. vinegar
1/2 c. parsley, minced
2/3 c. sugar
2 tsp. celery seed
6 c. almost done red potatoes, sliced

Saute onion and bacon together, then add flour and cook together for one or two minutes. Mix water, vinegar, parsley, sugar and celery seed and add to bacon mixture. Pour over almost done potatoes and bake for 45 minutes in a 375 degree oven.


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Easter Lemonade Dessert

Today's recipe is a refreshing spring recipe that is perfect for Easter.

Easter Lemonade Dessert

1 envelope unflavored gelatin
1 (6 oz.) can frozen lemonade concentrate
1 (10") tube angel food cake
1/2 c. sugar
2 beaten eggs
Dash of salt
1/4 c. water
1 (14-1/2 oz.) can evaporated milk

Chill evaporated milk and whip. Mix gelatin, sugar and salt. Add eggs and water. Cook and stir until gelatin dissolves, remove from heat. Stir in lemonade concentrate and chill until partially set. Fold in whipped milk. Rub brown crumbs off cake and break into bite size pieces. Cover bottom of 10" tube pan with thin layer of gelatin mixture. Loosely arrange 1/3 of cake pieces on top. Pour 1/3 of remaining gelatin and repeat process. Chill until firm. 12 servings.


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