Broccoli And Bacon Salad

Today's recipe is...

Broccoli And Bacon Salad

1 pound bacon

4 cups broccoli florets

1 red onion, chopped

1/4 cup sunflower seeds

1/2 cup raisins

1 cup mayonnaise or salad dressing

1/2 cup white sugar

6 tablespoons red wine vinegar

Place bacon in a large skillet. Cook over medium-high heat until evenly browned. Cool, crumble, and set aside. In a large bowl, toss together broccoli, onion, sunflower seeds, raisins, and bacon. In a small bowl, mix together mayonnaise, sugar, and red wine vinegar. Toss with vegetables to coat. Cover, and chill until serving.

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Ohio Buckeyes Candy

Today's recipe is...

Ohio Buckeyes Candy

12 oz Jar creamy peanut butter

2/3 c Softened margarine

1 tsp Vanilla

1 lb Confectioner's sugar

6 oz Package semi-sweet chocolate chips

6 oz Package milk chocolate chips or, use 1 package chocolate made for candy making

3 tb Melted paraffin

Mix together. Use hands to make into smooth 1 inch balls. Chill. With toothpick, dip all but the very top of balls into melted warm mixture.

Drop onto wax paper to harden. Chill.

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Avocado Salsa

Today's recipe is...

Avocado Salsa

1 avocado, peeled and diced

4 small tomatoes, diced

1 small red onion, diced

1 green pepper, seeded and diced

1 jalapeno, finely diced

1 green chile, finely diced

1 garlic clove, minced

salt to taste

2 tablespoons red wine vinegar

1 tablespoon olive oil

4 drops Tabasco sauce

Combine the vegetables in a medium bowl. Mash the garlic with salt in a cup or small bowl. Add the vinegar, oil and Tabasco sauce. Pour the dressing over the vegetables and toss to combine the ingredients. Serve chilled or at room temperature.

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Lime Pineapple Mold

Today's recipe is...

Lime Pineapple Mold

1 pkg. lime gelatin dessert

1 c. hot water

1 (8 oz.) pkg. cream cheese

1/2 c. canned pineapple juice

2 tbsp. lemon juice

1/4 tsp. salt

1/4 c. mayonnaise

1 c. crushed pineapple, drained

1/2 c. nuts, chopped

Dissolve the gelatin in the hot water. Gradually add to the cream cheese, blending until smooth. Add the pineapple juice, lemon juice, salt and mayonnaise. Chill until slightly thickened. Fold in the pineapple and nuts. Pour into a 1 1/2 quart mold. Chill until firm. Unmold and surround with crisp lettuce. 8 to 10 servings.

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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:

Pecan Dip
Crunchy Chocolate Brownies
Fried Pork Chops And Rice
Mexican Chicken Salad
Oatmeal Ice Box 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:

Caramel Popcorn

4 Quart Hot air popcorn (16 cups)

1/4 Cup dark Karo syrup

1/2 Teaspoon Salt

1/4 Pound Oleo (I used unsalted butter)

1 Cup Brown sugar

1/2 Teaspoon Baking soda

Put oleo, syrup, sugar, and salt in a microwave oven. Bring it to a full boil, then set the timer for 2 minutes and continute to boil. Take it out and quickly stir in baking soda. In the meantime, have the popped corn in a paper bag which has been rolled down from the top. Pour 1/3 of the syrup mixture into the bag of popcorn and shake bag H-A-R-D. Repeat twice - always shaking the bag VERY HARD each time. Unroll the bag and close the bag and shake it HARD again. Microwave it 1 1/2 minutes. Take out and shake HARD. Microwave another minute and shake HARD again. Pour the popcorn onto a cookie sheet and let it cool. Store in a large popcorn container.

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

Oatmeal Ice Box Cookies

Today's recipe is...

Oatmeal Ice Box Cookies

1 cup shortening

1 cup white sugar

1 cup brown sugar

2 eggs, well beaten

1 teaspoon vanilla

1 1/2 cup flour

1 teaspoon baking soda

1 teaspoon salt

3 cups quick oatmeal

1/2 cup chopped walnuts

Cream shortening and sugars. Mix in eggs and vanilla. Sift together dry ingredients and mix into creamed mixture. Mix in oatmeal and nuts. Shape into rolls and wrap in waxed paper. Refrigerate until needed. Slice and place on ungreased sheet pans. Bake in a 350 degree oven for 10 minutes.

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Mexican Chicken Salad

Today's recipe is...

Mexican Chicken Salad

1 pound chicken breasts, cooked, and cubed

1 cup salsa

2 hard cooked eggs

1/2 cup sour cream

1/4 cup lite mayonnaise

2 tablespoons onion, finely chopped

1 teaspoon grated lime peel

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

lettuce leaves

In a large bowl, combine all ingredients except lettuce leaves. Mix well. Serve on lettuce leaves.

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Fried Pork Chops And Rice

Today's recipe is...

Fried Pork Chops And Rice

4 lg. pork chops

1 1/2 c. Minute rice

1 can consomme soup

1/2 c. water

1 green pepper, chopped

1 med. onion, chopped

Soy sauce to taste

Fry pork chops in frying pan until brown. Salt and pepper to taste. Add 1/2 cup water. Then put rice, green pepper, onion and consomme soup in bottom of pan with pork chops on top. sprinkle soy sauce over all ingredients. Put the lid on the pan and simmer until rice is cooked, about 5 minutes.

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Crunchy Chocolate Brownies

Today's recipe is...

Crunchy Chocolate Brownies

1 cup margarine

2 cups sugar

4 eggs

6 tbsp. cocoa

1 cup flour

2 tsp. vanilla

1/2 tsp. salt

7 oz. marshmallow cream

1 cup peanut butter

2 cups chocolate chips

3 cups Rice Krispies

Combine the first seven ingredients. Spread into a 9" x 13" dish. Bake 350 degrees for 25 minutes. Cool and spread marshmallow cream over top. Melt together remaining ingredients and pour over top.

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Pecan Dip

Today's recipe is...

Pecan Dip

Dip:
1 (8-oz.) package cream cheese, softened
2 T. milk
1/4 pound (4 oz.) dried beef, finely chopped
1/2 C. sour cream
1/4 C. chopped green pepper
2 T. minced onions
1/4 tsp. pepper
1/4 tsp. garlic salt

Combine cream cheese and milk in a medium bowl, stirring well. Add remaining ingredients; mix well. Spoon mixture into a lightly greased small casserole.

Topping:
2 T. butter
1/2 C. finely chopped pecans
1/2 tsp. salt

Melt butter in a saucepan over low heat; add pecans and saute' lightly. Add salt. spoon topping over dip. Bake at 350 F for 20 minutes. Serve warm, or cold.

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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:

Mandarin Spinach Salad
Bisquick Zucchini Bread
Blackberry Bars
Cocoa Waffles
Crock Pot Black Forest Pot Roast

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:

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

Crock Pot Black Forest Pot Roast

Today's recipe for Black Forest Pot Roast makes a delicious meal that cooks all day. Come home and dinner is served!

Crock Pot Black Forest Pot Roast

3.5 pound boneless chuck or round bone roast
1 medium onion, chopped
1/4 cup water
4 dried shitake mushrooms, stems removed, crumbled and rinsed
1/4 cup ketchup
1/4 cup dry red wine
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, crushed
2 tablespoons cornstarch
3 tablespoons water

Trim away all fat from the meat. Place in the slow cooker. In small bowl, combine onion, water, mushrooms, ketchup, wine, mustard, Worcestershire, salt, pepper and garlic.

Pour mixture over meat. Cover and cook on LOW for about 8 hours. Remove meat and slice. Keep warm. Turn control to HIGH. Dissolve cornstarch in water, stir into cooker. Cover and cook on High 15 to 20 minutes or until thickened. Serve sauce with meat.

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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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Glazed Sweet Potatoes

Today's recipe is a sweet addition to your holiday feast.

Glazed Sweet Potatoes

1 cup frozen apple juice concentrate, thawed
2 tsp. cornstarch
1/3 cup Equal Spoonful
1 tsp stick butter or margarine
1 tsp maple extract
1 tsp vanilla
2 pounds sweet potatoes, peeled, sliced into 1-inch slices, cooked, kept warm

Heat apple juice concentrate, cornstarch and Equal to boiling in small saucepan; boil, stirring constantly, until thickened. Remove from heat; stir in butter, maple extract, and vanilla. Pour glaze over potatoes in serving bowl and toss gently.


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Easter Rolls

Today's recipe will be a perfect accompaniment to your holiday dinner feast.

Easter Rolls

2 pkg. dry yeast with 1/2 c. warm water
2/3 c. margarine
2/3 c. sugar
1 1/2 c. hot water
2 beaten eggs
1 tsp. salt
6 c. flour

Mix yeast with 1/2 cup water. Cream together margarine and sugar. Add yeast to water, eggs, salt, margarine and sugar. Add flour until goopy. Cover with towel 2 hours. Punch once in middle. Cover with plastic wrap. Refrigerate overnight. Shape into rolls. Let rise 30 minutes in greased muffin pans. Bake at 375 degrees for 15-20 minutes


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Baked Ham With Golden Raisin Glaze

Today's recipe is a delicious version of baked ham, a traditional meal served during Easter in the United States.

Baked Ham With Golden Raisin Glaze

1 (10 lb.) ham
1/2 c. golden raisins
1/2 c. rum
1/2 c. apple jelly
1/2 c. orange juice
2 tbsp. cornstarch
2 tbsp. brown sugar
1 tbsp. mustard

Bake ham according to the oven temperature and cooking time indicated on the label. While the ham bakes, prepare the glaze. In saucepan combine raisins, rum, apple jelly and orange juice. Cook until jelly melts. Mix together cornstarch, brown sugar, and dry mustard and blend into the rum mixture. Cook and stir over low heat until is thickened. Spoon glaze over top and sides of ham during the last 30 minutes in the oven. Serve warm. Serves 10 people.


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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:

Baked Pizza Sandwich
Almond Poppy Seed Muffins
Sour Cream Potatoes
Pennsylvania Dutch Peach Cobbler
Ham And Bean Soup

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!

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

Ham And Bean Soup

Today's recipe is perfect for that leftover ham in the freezer.

Ham And Bean Soup

1 pound of white beans like Great Northern
2 quarts of water
2-3 pounds of ham shanks or leftover ham pieces, each shank cut into 2 or 3 sections
1 cup of diced onions
1 cup chopped celery
2/3 cup chopped carrots
2 cloves garlic, diced
Tabasco sauce
1/4 cup Fresh parsley, chopped
Salt and pepper to taste

Soak the beans in at least 2 quarts of cold water for about 2 hrs. Drain the water. Put the ham shank pieces in a large pot and cover with water. Bring to a simmer and simmer for about an hour. Add the chopped vegetables and beans. Cook for another hour, until the vegetables are soft and the ham meat easily pulls away from the bone. Add 6 drops of Tabasco sauce and the parsley. Add salt and pepper to taste. Serves 8.


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Pennsylvania Dutch Peach Cobbler

Today's recipe comes from Amish country. Make this delicious cobbler for tonight's dessert!

Pennsylvania Dutch Peach Cobbler

1 stick margarine
1 c. sugar
1 c. flour
2 1/2 tsp. baking powder
3/4 c. milk
1 lg. can sliced cling peaches

Melt margarine in long baking dish. Sift dry ingredients together. Stir in milk and pour over melted margarine (do not stir; it's better to spoon batter over evenly). Lay peach slices on top. Pour peach juice over top. Bake at 350 degrees for 40 minutes until brown. Makes 10 servings.


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Sour Cream Potatoes

Today's recipe makes a great side dish!

Sour Cream Potatoes

2 lbs. frozen hash browns
8 oz. cheddar cheese, grated
1 can cream of chicken soup
1 lg. container sour cream
1 tsp. salt
1 med. onion, diced
2 c. crushed sour cream & onion potato chips, crushed
1 stick butter or margarine

Mix all ingredients except chips and butter. Place in 3 quart casserole and bake 45 minutes at 350 degrees. Remove from oven and top with chips and dot with butter. Return to oven and bake 15 minutes longer.


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