Almond Poppy Seed Muffins

Today's recipe is a wonderful addition to your quick bread and muffin recipe collection.

Almond Poppy Seed Muffins

3 Cups Flour
1-1/2 C. Milk
2-1/4 C Sugar
3 Eggs
1-1/2 Teaspoons Baking powder
1/2 Teaspoon Almond extract
1-1/2 Teaspoons Salt
1-1/2 Tablespoons Poppy seeds
1-1/2 Cups Vegetable oil

Preheat oven to 350 F grease or paper line two 12 cup muffin tins - combine flour-sugar-baking powder-salt in bowl; mean while whisk oil-milk-eggs-extract in another bowl till smooth Add the dry ingredients mixing till moist - Very gently stir in all the poppy seeds.

Fill muffin tins, and bake for approximately 30 minutes. Serve warm or cold - Made these last summer and they were very moist and very flavorful.


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Baked Pizza Sandwich

Today's recipe makes a hearty lunch or a great dinner.

Baked Pizza Sandwich

1 Pound Lean Ground Beef
15 Ounces Tomato Sauce; 1 Cn, OR
15 Ounces Pizza Sauce; 1 Cn
1 Teaspoon Oregano Leaves
2 Cups Biscuit Baking Mix
1 Egg; Lg
2/3 Cup Milk
8 Ounces Cheese; *
2 Ounces Mushrooms;Sliced,Drained,1Cn
1/4 Cup Parmesan Cheese; Grated

* Use 1 8-oz package of sliced process American Or mozzarella cheese. Heat the oven to 400 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Stir in half of the tomato sauce and the oregano leaves into the meat mixture. Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes. While the meat mixture is simmering, mix the baking mix, egg and the milk. Measure out 3/4 cup of the batter and set aside. Spread the remaining batter in a greased baking pan 9 X 9 X 2-inches. Pour into the remaining tomato sauce over the batter, spreading evenly. Layer 4 slices of the cheese, the meat mixture, the mushrooms and the remaining cheese on top of the batter and tomato sauce. Spoon the reserved batter on the top of the cheese. Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown, 20 to 25 minutes. Cool for 5 minutes before cutting into squares and serving.


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Week in Review & New Photos

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:

Tomato Cajun Chicken Salad
Chocolate Turtle Brownies
Impossible Chicken Broccoli Pie
Baked Potato Wedges
Cream Cheese Fruit 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. These are a few that were recently added. Upload yours and we'll feature yours too!

Italian Chicken

2 tablespoons margarine
2 teaspoons instant chicken bouillon
1 (4 oz.) can mushroom pieces
1/4 teaspoons garlic powder
1 tablespoon minced onion
3/4 cup long grain rice
1 fryer, cut into pieces
1 ( 15 ounce ) tomato sauce
1 teaspoon basil
1 teaspoon oregano
8 oz. mozzarella

Heat oven to 350 degrees. Grease 7"x11"x2" glass pan with 1 teaspoon margarine . Pour 2 cups boiling water into pan and add 1 tablespoon margarine. Add chicken bouillon, mushrooms with juice, garlic powder, minced onion and rice. Stir and mix until evenly spread. Place chicken ( skin side up ) on top of rice mixture. Combine tomato sauce, basil and oregano. Spoon over chicken. Cover with aluminum foil. Bake at 350 degrees for 45 minutes. Remove foil and place slices of cheese over chicken and rice. Bake 15 more minutes.


Beef And Noodle Casserole

1-1/2 pounds ground beef
1 small onion, chopped
2 cans tomato sauce (8-oz. ea.)
1 cup sour cream
3 ounces cream cheese, cubed
1 teaspoon sugar
1 teaspoon garlic salt, or as needed
7 cups cooked wide egg noodles, drained
1 cup shredded Cheddar cheese

Preheat oven to 350 F. and grease a 9 x 13-inch baking dish. In a skillet, cook beef and onion until meat is no longer pink; drain. Remove from heat; stir in tomato sauce, sour cream, cream cheese, sugar and garlic salt; mix until blended. Place half of the noodles in a greased 9x13-inch baking dish; top with half of the beef mixture. Repeat layers.

Cover and bake at 350 F. for 30-35 minutes or until heated through. Sprinkle with cheese; bake 3-5 minutes longer or until cheese is melted.


Creamy Fudge

1/3 cup Butter - Melted
1/4 cup Sugar
1 can Sweetened Condensed Milk
3 oz. Cream Cheese (or Neufchatel) - Softened
3 cup Semisweet Chocolate Chips (1 1/2 Bags)
1 1/4 cup Graham Cracker Crumbs
1 1/2 tsp Vanilla
1 cup Walnuts or Pecans

Melt butter in oven in a 9" square pan. Add the cracker crumbs & sugar. Press firmly in pan. Bake 8 min. Cool. In a saucepan melt the chips with the milk & vanilla. Remove from the heat. Stir in cheese then the nuts. Spread onto prepared crust. Chill until firm. Store covered in refrigerator.

Banana Pudding Cake

1 or 2 sm. ripe bananas
1 pkg. yellow cake mix
1 pkg. Jell-O instant pudding (banana cream or vanilla)
4 eggs
1 c. water
1/4 c. oil
1/2 c. chopped nuts

Slice bananas into large bowl; beat until well mashed. Add remaining ingredients. Blend; then beat at medium speed of electric mixer for 2 minutes. Pour into well-greased and floured tube pan. Bake at 350 degrees for 60-70 minutes. Let cool in pan 15 minutes. Remove from pan and finish cooling. Sprinkle with powdered sugar.

 

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

Cream Cheese Fruit Salad

Today's recipe makes a wonderful dessert, or just a tasty fresh treat.

Cream Cheese Fruit Salad

2 pears
2 apples, cored and chopped
2 ripe bananas, sliced
1 pint fresh strawberries, sliced
3 cups seedless grapes
juice from 1/2 lemon
8 ounces fat-free strawberry cream cheese
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
1/2 tablespoon ground cinnamon
1 cup fat-free pretzels, broken

Combine the pears, apples, bananas, strawberries and grapes. Add lemon juice and toss. Blend together the cream cheese, brown sugar, vanilla and cinnamon; add the fruit and pretzels. Fold together. Serve immediately with a dollop of lite whipped topping or refrigerate until chilled. Serves 8.


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Baked Potato Wedges

I love baked potato skins! Reminds me of football season. Who says you can have them anytime?

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.


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Impossible Chicken Broccoli Pie

Do you remember the Bisquick Impossible Pies? Well here's a classic recipe for you to try out, be sure you let us know if you enjoy it!

Impossible Chicken Broccoli Pie

2 cans chunk chicken, well drained
1 (10 oz.) pkg. frozen, chopped broccoli, rinsed and drained
1 1/2 c. shredded cheddar cheese
1 c. milk
3 eggs, can use Egg Beaters
1/2 c. Bisquick
1/4 tsp. seasoned salt
1/4 tsp. pepper
1/8 tsp. dried thyme leaves
Savory topping

TOPPING:
1/2 c. Bisquick
1/4 c. chopped nuts
1/4 c. grated Parmesan cheese
1/8 tsp. garlic powder
2 tbsp. firm margarine or butter

Heat oven to 400 degrees. Layer chicken, broccoli, and cheese in greased pie plate. Beat remaining ingredients except topping for 15 seconds in blender or 1 minute with hand beater. Pour over mixture in pie plate; bake 20 minutes. Sprinkle with topping. Bake until knife inserted in center comes out clean, about 15-20 minutes. Cool 5 minutes.
Mix, cutting in margarine or butter.

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Chocolate Turtle Brownies

Brownies! Caramel! And both of these delicious treats combined? Today's recipe makes for a fabulous dessert.

Chocolate Turtle Brownies

2 cups semi sweet chocolate morsels, divided
1/2 stick margarine
3 eggs, slightly beaten
1-1/4 cups flour
1 cup sugar
1/4 tsp. baking soda
1 tsp. vanilla
1/2 cup nuts, chopped
12 caramels
1 Tbsp. milk

Melt 1 cup of the morsels with the margarine over a low heat. Stir in beaten eggs. Add dry ingredients and vanilla. Spread into a greased 9" x 13" dish. Sprinkle with remaining chips and nuts. Bake at 350° for 20-25 minutes. Melt together caramels and milk until smooth. Drizzle over brownies.


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Tomato Cajun Chicken Salad

Today's recipe uses leftover chicken to make a tasty chicken salad that can be served for lunch on pita bread or a bed of lettuce. Mmm, tasty!

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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Blackberry Pudding

Looking for something different for dessert? Have a jar of blackberry jam burning a whole in your refrigerator door? Try this recipe out and let us know how you like it!

Blackberry Pudding

1 c. blackberry jam
1/2 c. butter
1 egg
1 c. sugar
1/2 c. buttermilk
1 level tsp. baking soda
1 1/2 c. flour

Preheat oven to 350 F. Mix together all above ingredients and bake 30 minutes or until done.

SAUCE:
1-1/2 c. sugar
2 tbsp. flour

Mix well. Then add 2 scant cups boiling water and boil mixture until it thickens. Add 1/2 cup butter or margarine and vanilla to taste. Cut pudding in squares and place in a bowl. Cover with this sauce. Repeat layers until your bowl is filled.


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Quick Enchilada Bake

Today's recipe makes use of ground beef, which when found on sale can be a fabulous start to a frugal family meal. This recipe serves 6-8, so be sure to cut down for your family size or freeze the leftovers for another meal!

Quick Enchilada Bake

2 1/2 lb. hamburger
1 med. onion, chopped
1/3 c. flour
1 pkg. enchilada mix
1 (6 oz.) can tomato paste
1 1/2 tsp. garlic powder
1 1/2 tsp. salt
3 c. hot water
1 dozen corn tortillas
1 c. sliced pitted black olives
2 c. shredded Cheddar cheese
1 c. shredded Monterey Jack

In large skillet, brown meat and onion. Add flour, garlic powder, salt, tomato paste and enchilada mix. Stir in water, one cup at a time. Cook until mixture thickens, about 7 or 8 minutes. Place 4 tortillas in ungreased 9x13 inch baking dish. Cover with 1/3 meat mixture. Top with 1/3 of olives and 1/3 of cheese. Repeat twice.

Bake at 300 degrees for 25 minutes.

Cut in squares, serves 6-8.


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Daily Recipes: Shaker Sugar Pie

I'm trying something new for Alicia's Recipes :) I will post a new recipe each day and will post a more formal newsletter twice a month, or whenever a holiday or special occasion warrants it. Hope you enjoy the daily recipes!

Today's Recipe:

Shaker Sugar Pie

1/3 c. flour
1 c. brown sugar
Nutmeg
2 c. light cream
1 tbsp. vanilla
2 tbsp. butter
1 unbaked pie shell

Thoroughly mix flour and brown sugar and spread evenly in bottom of pie shell. Add cream and vanilla; slice butter and distribute evenly over top of pie. Sprinkle with nutmeg. Bake at 350 degrees for 40 to 45 minutes until firm.

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Pasta Recipes for National Noodle Month

March is National Noodle Month. Here at Alicia's we have plenty of tasty pasta recipes for you to try! Whether it's pasta salad or hot noodles, we hope you enjoy this week's issue. You can find all of our pasta recipes here or simply use the search box on our site!

In This Issue:

Pasta Salads
Noodle Soups
Macaroni Dishes
Spaghetti Recipes


Pasta Salads


Caesar Pasta Salad
Printable version available here

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.


Szechwan Pasta Salad
Printable version available here

1/3 c. vegetable oil
2 tsp. red wine vinegar or to taste
1 tbsp. honey
2 tsp. sesame seeds
1 clove garlic, crushed
3/4 tsp. hot pepper sauce (Tabasco)
1/2 tsp. grated ginger
1/4 tsp. salt
3 c. fresh broccoli, florets & stems thinly sliced
2 c. cooked chicken, cut in strips
1/2 lb. bow tie pasta, cooked & drained
1 red pepper, cut into strips
1/4 lb. snow peas, washed & trimmed
2 scallions washed, cut in 1" pieces & julienned

In large bowl combine oil, vinegar, honey, sesame seeds, garlic, hot pepper sauce, ginger and salt; mix well. Add broccoli, chicken, pasta, red pepper, snow peas and scallions. Toss to coat evenly. Cover, chill before serving.


Noodle Soups


Beef Noodle Soup
Printable version available here

1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups frozen egg noodles

In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides. Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes. Serves 6 to 8.


Amish Chicken Noodle Soup
Printable version available here

3 lb. chicken
2 quarts water
2 tsp. salt
1 1/2 c. chicken stock
2 c. celery, chopped
2 c. carrots, chopped
1 tart apple, chopped
1 c. onions, chopped
dash pepper
4 c. egg noodles

Place chicken in kettle with 2 quarts water. Cover until tender (about 2 1/2 hours). Remove chicken from kettle and strain broth. Debone chicken and return to kettle with strained broth. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender. Add noodles and cook 8-10 minutes.


Macaroni Dishes


Southwestern Macaroni
Printable version available here

1 lb ground beef
1/2 C chopped onion
1/2 C chopped green bell pepper
2 tsp cumin
2 tsp chili powder
1/4 tsp pepper
1/2 tsp garlic powder
2 C tomato juice
2 C water
1-1/2 C uncooked elbow macaroni

Brown meat, onion and bell pepper in large skillet, drain off fat. Stir in the remaining ingredients.. Bring to boil, stirring occasionally. Reduce heat, cover and simmer about 15 minutes, stirring occasionally. Uncover and add more water is necessary. Cook to desired consistency. Serves 6


Baked Ham And Macaroni And Cheese
Printable version available here

1/4 lb. ham, sliced thick
1/4 lb. Mozzarella
2 oz. fontina cheese
2 oz. Provolone cheese
1 oz. Parmesan cheese (1/4 c.), grated
3 tbsp. butter or margarine
2 tbsp. flour
2 c. milk
1/2 lb. rigatoni or other pasta
Salt & pepper
1/4 c. dry bread crumbs

Dice ham. Grate Mozzarella, fontina and provolone coarsely. Grate Parmesan finely. In a saucepan, melt 2 tablespoons butter over low heat. Stir in flour and cook, stirring frequently until it bubbles. Whisk in the milk, bring to a boil, stirring constantly and continue cooking for a minute. Stir the ham and cheeses into the sauce. Heat oven to 375 degrees. Cook the macaroni in boiling salted water until almost done. Drain and mix with the sauce. Season to taste with salt and pepper. Butter a 1-1/2 quart baking dish and pour in the macaroni mixture. Cover loosely with foil and bake until bubbling, about 25 minutes. Remove foil. Heat the broiler. Melt the remaining 1 tablespoon butter and toss in bread crumbs. Scatter the crumbs over the macaroni. Brown the dish in broiler for about 5 minutes and serve.


Spaghetti Recipes


Crock Pot Tetrazzini
Printable version available here

1 bunch green onions, chopped
1/2 c. green olives or pimiento, chopped
1 c. chopped celery
1 bell pepper
1/2 lb. fresh mushrooms, sliced
Parmesan cheese
3 c. chicken, turkey, or ham, cooked and cubed*
1 tbsp. Mrs. Dash or chopped parsley
2 to 3 c. liquid**
1 (8 oz.) pkg. spaghetti, broken into sm. pieces

*(The meats may be mixed to utilize holiday left overs). **(Use small amount of broth, combined with water, or 1 can chicken soup). Cook, rinse and drain spaghetti. Cook onions, bell pepper, and celery 1 to 2 hours, with seasonings (may include salt and pepper to taste). Add meat, then spaghetti. Add mushrooms and olives last. Sprinkle with cheese.

Mexican Spaghetti
Printable version available here

1 lb. ground beef
1 tbsp. Worcestershire sauce
1 tbsp. Tabasco
1 tbsp. onion salt
1 tbsp. garlic salt
Small can tomato juice
2 c. cooked spaghetti

Brown ground meat; add next 4 ingredients and stir. Add tomato juice; simmer for about 5 minutes. Add cooked spaghetti and simmer for 10 minutes more. Serve with toasted garlic bread. You may decrease the onion and garlic salt but it really is good if you don't. I also make a salad to go with this.

Hope you enjoyed the recipes this week! Please feel free to click on "comment" and tell us what you think. Stop by www.aliciasrecipes.com for hundreds more recipes!

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