This Week in Review:
Lime Pineapple Mold
Avocado Salsa
Ohio Buckeyes
Broccoli and Bacon Salad
Rosemary 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:
Crock Pot Tomato Spinach Soup
10 oz spinach, baby, washed
2 medium carrot(s), chopped
2 medium stalk celery, chopped
1 large onion(s), chopped
1 clove garlic clove(s), minced
4 cup vegetable broth, low-sodium
28 oz canned diced tomatoes, no-salt added
2 leaf bay leaf
1 Tbsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes, crushed
Place all ingredients in a slow cooker. Cover and cook on high for 5 hours. Remove bay leaves, stir and serve. Yields 8 (1 cup) per serving.
Share this recipe with a friend
Photo submitted by Julie Ellis-Behnke/Hong Kong
Comments from Julie
This is an easy recipe for a delicious vegetable soup. It tastes even better on the second day. I didn't have any celery but substituted 1/2 a yellow bell pepper because I had it left over. It added nice color and tasted great.
Crock Pot Chicken And Rice
4 boneless, skinless chicken breasts
2 cans cream of chicken soup
1 can cream of celery soup
1 can milk
1 pkg. dry onion soup
Wash and dry chicken pieces. Place chicken in slow cooker. Pour soup and milk over chicken. Sprinkle onion soup mix on top. Cover and cook 6 hours. Serve chicken and sauce over rice or noodles.
Baked Chicken Salad
1 can cream of chicken soup
2 c. cooked chicken
3/4 c. mayonnaise
1 tsp. lemon juice
1 c. chopped celery
1/2 sm. onion, diced
1/4 c. chopped pimento
1/2 tsp. pecan or almond, chopped
3 hard boiled eggs, chopped
2 c. crushed potato chips
Mix together all ingredients except potato chips. Top with crushed chips. Bake at 400 degrees for 20 minutes until bubbly.
Baked Oatmeal Cookies
2 c. sugar
1 stick butter
2 tbsp. cocoa
1/2 c. milk
Boil for one minute, remove from fire. Add 1 cup chopped nuts (optional) and 3 cups uncooked oatmeal; drop by teaspoonful on cookie sheet (do not bake). Cool. Ready to serve.
1st Photo submitted by Theresa Smith
2nd photo submitted by Wendy Michelle
Apple Cake With Cream Cheese Frosting
2 eggs
2 c. sugar
1/2 c. vegetable oil
1 tsp. vanilla
2 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
4 c. peeled apples, diced
1 c. walnuts, chopped
Beat eggs until light and fluffy. Gradually add sugar, oil, and vanilla. Sift together next 5 ingredients and add to first mixture. Stir in apples and walnuts. Pour into a greased 13 x 9 x 2 inch pan, and bake in a preheated oven at 350 degrees for 45 minutes. Let cool in pan, then spread with frosting.
FROSTING
1 (3 oz.) pkg. cream cheese, at room temperature
3 tbsp. butter or margarine, softened
Pinch of salt
1/2 tsp. vanilla
1-1/2 c. confectioners sugar
Mix all ingredients together until they are smooth. Spread on cake.
Photo submitted by Theresa Smith
Lemon Bars
1 cup flour
1/2 cup butter
1/4 cup powdered sugar
2 eggs, slightly beaten
1 cup sugar
1/4 teaspoon salt
2 tablespoons lemon juice
2 tablespoons flour
1/2 teaspoon baking powder
Cream 1 cup flour, butter and sugar. Press mixture into 8 or 9 inch square pan. Bake 20 minutes at 350 degrees. Cool. Mix eggs, sugar, salt and lemon juice. Add 2 tablespoons flour and baking powder; mix. Pour over cool crust and bake 25 minutes at 350 degrees. Sprinkle sifted powdered sugar on top as soon as removed from oven. Cool thoroughly before cutting into bars.
Note: If desired 2 tablespoons lemon juice and 1 tablespoon grated lemon rind may be used.
1st Photo submitted by: Sharon Leach
2nd photo submitted by Jessica
Comments from Sharon:
I made the Lemon Bars and they are good. Dh liked them also. They can be made with or without lemon zest. I didn't use any zest but next time I make them I will try it.
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
Instructions
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.
Photo submitted by Sammi
Comments from Sammi:
We had it for dinner tonight and it was excellent!!! My whole family liked it. There are no leftovers!
Raspberry Cake
1 pkg. white or yellow cake mix
4 eggs
2/3 c. oil
1 pkg. raspberry Jello
1 pkg. (10 oz.) thawed frozen
raspberries
Mix eggs, oil and thawed berries with the cake mix. Mix 300 strokes by hand or 3 minutes with a mixer. Pour into 9 x 13 greased and floured pan. Bake at 325 degrees for approximately 50 minutes. When cooled frost with a mixture of 3 ounce package softened cream cheese mixed with 1 teaspoon vanilla and 1 tablespoon butter or margarine.
Photo submitted by Anissa
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.
Photo submitted by Theresa Smith
Baked Chicken
1/2 C. flour
2 tsp. paprika
1 tsp. pepper
1/4 tsp. dry mustard
3 tsp. salt
1 cut-up broiler or young chicken
1/4 lb. butter
Preheat oven to 350ºF.
Mix the dry ingredients well in a plastic bag, then coat the cut up chicken parts with the mixture.
Melt the butter in a 13 x 9-inch baking pan. Place the chicken parts in the pan, but do not crowd them. Bake the chicken for 1 1/2 to 2 hours or until done.
Photo submitted by Theresa Smith
Comments from Theresa
This recipe was easy and the chicken was so good.Tender and delicious...
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:
Crock Pot Tomato Spinach Soup10 oz spinach, baby, washed
2 medium carrot(s), chopped
2 medium stalk celery, chopped
1 large onion(s), chopped
1 clove garlic clove(s), minced
4 cup vegetable broth, low-sodium
28 oz canned diced tomatoes, no-salt added
2 leaf bay leaf
1 Tbsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes, crushed
Place all ingredients in a slow cooker. Cover and cook on high for 5 hours. Remove bay leaves, stir and serve. Yields 8 (1 cup) per serving.
Share this recipe with a friend
Photo submitted by Julie Ellis-Behnke/Hong Kong
Comments from Julie
This is an easy recipe for a delicious vegetable soup. It tastes even better on the second day. I didn't have any celery but substituted 1/2 a yellow bell pepper because I had it left over. It added nice color and tasted great.
Crock Pot Chicken And Rice4 boneless, skinless chicken breasts
2 cans cream of chicken soup
1 can cream of celery soup
1 can milk
1 pkg. dry onion soup
Wash and dry chicken pieces. Place chicken in slow cooker. Pour soup and milk over chicken. Sprinkle onion soup mix on top. Cover and cook 6 hours. Serve chicken and sauce over rice or noodles.
Photo submitted by Afton
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.
Creamy Au Gratin Potatoes4 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 Afton
Baked Chicken Salad1 can cream of chicken soup
2 c. cooked chicken
3/4 c. mayonnaise
1 tsp. lemon juice
1 c. chopped celery
1/2 sm. onion, diced
1/4 c. chopped pimento
1/2 tsp. pecan or almond, chopped
3 hard boiled eggs, chopped
2 c. crushed potato chips
Mix together all ingredients except potato chips. Top with crushed chips. Bake at 400 degrees for 20 minutes until bubbly.
Photo submitted by Jessica
Baked Oatmeal Cookies2 c. sugar
1 stick butter
2 tbsp. cocoa
1/2 c. milk
Boil for one minute, remove from fire. Add 1 cup chopped nuts (optional) and 3 cups uncooked oatmeal; drop by teaspoonful on cookie sheet (do not bake). Cool. Ready to serve.
1st Photo submitted by Theresa Smith2nd photo submitted by Wendy Michelle
Apple Cake With Cream Cheese Frosting
2 eggs
2 c. sugar
1/2 c. vegetable oil
1 tsp. vanilla
2 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
4 c. peeled apples, diced
1 c. walnuts, chopped
Beat eggs until light and fluffy. Gradually add sugar, oil, and vanilla. Sift together next 5 ingredients and add to first mixture. Stir in apples and walnuts. Pour into a greased 13 x 9 x 2 inch pan, and bake in a preheated oven at 350 degrees for 45 minutes. Let cool in pan, then spread with frosting.FROSTING
1 (3 oz.) pkg. cream cheese, at room temperature
3 tbsp. butter or margarine, softened
Pinch of salt
1/2 tsp. vanilla
1-1/2 c. confectioners sugar
Mix all ingredients together until they are smooth. Spread on cake.
Photo submitted by Theresa Smith
Comments from Theresa
I just had to try a piece of this cake and it was soooooo good. I love cream cheese and the whole house smells of Apples now...I would make this again.
Lemon Bars1 cup flour
1/2 cup butter
1/4 cup powdered sugar
2 eggs, slightly beaten
1 cup sugar
1/4 teaspoon salt
2 tablespoons lemon juice
2 tablespoons flour
1/2 teaspoon baking powder
Cream 1 cup flour, butter and sugar. Press mixture into 8 or 9 inch square pan. Bake 20 minutes at 350 degrees. Cool. Mix eggs, sugar, salt and lemon juice. Add 2 tablespoons flour and baking powder; mix. Pour over cool crust and bake 25 minutes at 350 degrees. Sprinkle sifted powdered sugar on top as soon as removed from oven. Cool thoroughly before cutting into bars.Note: If desired 2 tablespoons lemon juice and 1 tablespoon grated lemon rind may be used.
1st Photo submitted by: Sharon Leach
2nd photo submitted by Jessica
Comments from Sharon:
I made the Lemon Bars and they are good. Dh liked them also. They can be made with or without lemon zest. I didn't use any zest but next time I make them I will try it.
Beef And Noodle Casserole1-1/2 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
Instructions
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.
Photo submitted by Sammi
Comments from Sammi:
We had it for dinner tonight and it was excellent!!! My whole family liked it. There are no leftovers!
Raspberry Cake1 pkg. white or yellow cake mix
4 eggs
2/3 c. oil
1 pkg. raspberry Jello
1 pkg. (10 oz.) thawed frozen
raspberries
Mix eggs, oil and thawed berries with the cake mix. Mix 300 strokes by hand or 3 minutes with a mixer. Pour into 9 x 13 greased and floured pan. Bake at 325 degrees for approximately 50 minutes. When cooled frost with a mixture of 3 ounce package softened cream cheese mixed with 1 teaspoon vanilla and 1 tablespoon butter or margarine.
Photo submitted by Anissa
Baked Potato Wedges3-4 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.
Photo submitted by Theresa Smith
Baked Chicken1/2 C. flour
2 tsp. paprika
1 tsp. pepper
1/4 tsp. dry mustard
3 tsp. salt
1 cut-up broiler or young chicken
1/4 lb. butter
Preheat oven to 350ºF.
Mix the dry ingredients well in a plastic bag, then coat the cut up chicken parts with the mixture.
Melt the butter in a 13 x 9-inch baking pan. Place the chicken parts in the pan, but do not crowd them. Bake the chicken for 1 1/2 to 2 hours or until done.
Photo submitted by Theresa Smith
Comments from Theresa
This recipe was easy and the chicken was so good.Tender and delicious...
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 :)
Posts
No comments:
Post a Comment