This Week in Review:
Potato Frittata
Creamed Onions
Cream Cheese Pancakes
Crock Pot Cabbage Rolls
Impossible Beef And Tomato 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:
Cinnamon Raisin Bread1 1/2 cups milk
1 cup warm water (110 degrees)
2 packages active dry yeast
3 eggs
1/2 cup white sugar
1 teaspoon salt
1/2 cup margarine, softened
1 cup raisins
8 cups all purpose flour
2 tablespoons milk
3/4 cup white sugar
2 tablespoons ground cinnamon
2 tablespoons butter, melted
Warm the milk in a small suacepan until it bubbles, then remove from heat. Let cool until lukewarm.
Dissolve yeast in warm water, and set aside until yeast is frothy. (Mix yeast by hand! Do not use a mixer) Mix in eggs, 1/2 cup sugar, 1/2 cup butter or margarine, salt and raisins. Stir in cooled milk, Add the flour gradually to make a stiff dough.
Knead dough on a lightly floured surface for a few minutes. Place in a large greased bowl and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled in size.
Roll out dough on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll tightly. Cut into thirds and tuck under the ends. Place loaves into a well greased 9x5 loaf pans. Lightly grease tops of loaves. Let rise again 1 hour.
Bake at 350 degrees for 45 minutes until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans and brush with melted butter.
Photo submitted by Theresa Smith
Heavenly Rice1 small box gelatin, cherry or other flavor
1 cup hot water
1 cup rice, cooked and cooled
1 cup cream, whipped
1/4 cup granulated sugar
Pinch of salt
1 cup crushed pineapple, drained
1 cup miniature marshmallows
Dissolve gelatin in hot water. When partly set, whip until consistency of whipped cream. Add remaining ingredients. Place in refrigerator until firm.
Photo submitted by Wendy Michelle
Lemon Garlic Chicken2 - 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.
Photo submitted by Felicia
Pumpkin Spice Cake1/2 c. shortening
1 1/3 c. sugar
2 eggs
1 c. canned or fresh pumpkin
2/3 c. buttermilk
1 3/4 c. sifted all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. ginger
Cream the shortening and sugar until fluffy. Add eggs, one at a time, beating well. Combine pumpkin and milk. Sift dry ingredients and spices; add to creamed mixture alternately with pumpkin, beating well. Bake at 350 degrees for 40 to 45 minutes in a greased and floured oblong baking pan.
Frost with: 1/2 cup butter (softened), 1 egg yolk, 2 teaspoons vanilla, and 3 cups sifted confectioners' sugar. Blend and beat at medium speed for 3 minutes before spreading on cooled cake.
Photo submitted by Theresa Smith
No Bake 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.
Photo submitted by Michelle
Batter Rolls4-1/2 cups flour
6 Tblsp. sugar
1-1/2 tsp. salt
1 Tblsp. yeast
1 cup milk
1-1/4 cup water
1/2 cup butter or margarine
1 beaten egg
Combine 2-1/4 cups of flour, sugar, salt and yeast. Heat milk, butter and water to about 120-130 degrees. Add warm liquid and egg to the flour mixture. Beat w/ mixer on low for 3 minutes. Add rest of flour to form a stiff batter. Cover loosely and let rise til doubled. Grease muffin tins (do not use paper liners). Stir down batter to remove bubbles. Fill muffin tins 2/3 full. Cover loosely and let rise until doubled again. About 25-30 minutes. Bake at 400 degrees for 15-20 minutes or until golden. These freeze really well... especially if you put them in the freezer right after they cool. I like the fact that you don't have to knead the dough!
Photo submitted by Kathy Duffy
Apple Pie With Candied Crust4 to 5 c. sliced apples
TOP CRUST:
1 c. brown sugar
1 c. cake flour
1/2 tsp. salt
1/8 tsp. nutmeg
1/2 c. butter
Fill well-greased pie pan, 9-inch size, with thin slices of apples which have been peeled and cored. Mix sugar, flour, salt and nutmeg together. Work the butter into the dry ingredients with a pastry blender, or with two knives until the mixture is like coarse cornmeal. Pat the mixture on top of the apples. This forms the top crust of the pie. There is no bottom crust. Bake at 325 degrees. When cool, serve as regular pie or with plain cream or whipped cream. Delicious with a scoopful of ice cream on each serving.
Photo submitted by Wendy Michelle
Shaker Pineapple Cake2 eggs, beaten
1 lg. can crushed pineapple, undrained
2 c. flour
2 c. sugar
2 tsp. baking soda
Beat eggs and add pineapple. Mix in rest of ingredients and put into a 13 x 9 inch ungreased pan. Bake about 40 to 45 minutes at 350 degrees. Frost when cool.
Photo submitted by Theresa Smith
Bisquick Cheese Pizza1-1/2 cups Bisquick Original baking mix
1/3 cup very hot water
1 can (8 ounces) pizza sauce
1-1/2 cups shredded mozzarella cheese (6 ounces)
Move oven rack to lowest position. Heat oven to 450 degrees. Grease 12-inch pizza pan. Stir baking mix and water until soft dough forms. Pat dough in pizza pan, using fingers dipped in baking mix; pinch edges, forming 1/2 inch rim. Spread pizza sauce over crust. Sprinkle with cheese. Bake 12-15 minutes or until crust is brown and cheese is bubbly. Makes 4 serving.
Photo submitted by Theresa Smith
Blueberry Rhubarb Jam5 c. rhubarb, diced
1 c. water
5 c. sugar
1 can blueberry pie filling
1 (6-oz.) cherry or raspberry jello
Cook rhubarb in water until tender, about 15 minutes. Add sugar and cook 3 minutes longer, stirring constantly. Add pie filling and cook 8 minutes longer. Remove from heat and add the jello. Stir until completely dissolved. Pour into jars and seal, or freeze.
Photo submitted by Sharon
Baked Honey Chicken3 lbs. chicken breasts, boned and skinned
2 c. corn flakes, crushed
1/3 c. honey
Salt and pepper
Wash chicken and pat dry. Can be pounded thinner. Combine corn flakes and salt and pepper to taste. Dip chicken in honey or smooth on chicken with your fingers, then roll chicken in corn flake mixture. Place in a large buttered baking dish and bake in a preheated oven at 350 to 400 degrees for 20-30 minutes until golden brown.
Photo submitted by Theresa Smith
Basic Biscuits2-1/2 Cup All purpose flour
1 Tsp. Baking powder
1/2 Teaspoon Salt
3/4 Cup Shortening
1 Cup Milk or buttermilk
Preheat oven to 450 to 500 degrees. Sift 2 cups of flour with the baking powder and salt in a bowl. Cut in the shortening with a pastry blender or fork, or work in with your fingers. Add the milk to make a soft dough, mixing just until the dough holds together. Flour your hands. Pull off a piece of dough the size of a biscuit and dip the wet edge into extra flour. Then roll or pat into a biscuit shape. Place the biscuits, slightly touching, on a lightly greased baking sheet. Bake until golden brown 8 to 10 min. Makes 12-18 biscuits.
Photo submitted by Theresa Smith
Eggnog2 cups skim milk
2 tablespoons cornstarch
3 1/2 teaspoons equalr measure or 12 packets equalr; sweetener or 1/2 cup equ
2 eggs, beaten
2 teaspoons vanilla
1/4 teaspoon ground cinnamon
2 cups skim milk, chilled
1/8 teaspoon ground nutmeg
Mix 2 cups milk, cornstarch, and Equalr in a small saucepan; heat to boiling; boil, stirring constantly for 1 minute. Beat eggs in medium bowl. Mix about half the milk mixture into the eggs; then add this egg mixture to remaining milk in saucepan. Cook over low heat until slightly thickened, 1 to 2 minutes, stirring constantly. Remove from heat and stir in vanilla.1st photo submitted by Kathy Duffy
2nd photo submitted by Wendy Michelle
Grilled Carribean Chicken Breasts1/4 cup fresh squeezed orange juice
1 tsp orange peel
1 tbsp olive oil
1 tbsp lime juice
1 tsp ginger, minced
2 garlic clove, minced
1/4 tsp hot pepper sauce
1/2 tsp minced fresh oregano
1 1/2 lbs boneless, skinless chicken breasts, halved
In a blender, combine all ingredients except the chicken. Pour the marinade over the chicken breasts and marinate in the refriegerator at least 2 hours or up to 48 hours. Grill or broil the chicken for about 6 minutes per side until no trace of pink remains.
Photo submitted by Wendy Michelle
Rhubarb And Banana Muffins2 egg whites
2/3 cup skim milk
1/4 cup unsweetened applesauce
2 cups all purpose flour
1/2 cup sugar
1/2 cup mashed banana
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
2/3 cup rhubarb, chopped
Preheat oven to 400F. Spray bottoms of 12 muffin pan cups with vegetable cooking spray or line with paper baking cups. In medium sized bowl beat egg whites with fork; stir in milk and applesauce. Add remaining ingredients except rhubarb, mixing just until flour is moistened, batter will be lumpy. Fold in rhubarb. Divide batter among prepared muffin cups, filling to top. Bake 20 to 25 minutes, or until golden brown. Immediately remove muffins from pan; cool on wire racks. Serves 12.
Photo submitted by Wendy Michelle
German Style Chicken1/2 cup butter or margarine
1/2 cup all-purpose flour
2 cup chicken broth
1-1/2 cup milk
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
8 oz egg noodles, cooked & drained
3 cup chicken; cooked & diced
2/3 cup parmesan cheese; grated
2 teaspoon paprika
Preheat oven to 350°F.
Melt butter in large saucepan over medium low heat. Whisk in flour and cook, stirring constantly stir 3 minutes. Gradually whisk in broth and milk. Reduce heat, simmering until thick, about 10 minutes. Blend in lemon juice and seasonings. Combine cooked noodles and half the sauce, tossing gently to blend. Place in the bottom of a buttered 2-quart casserole. Top with chicken and remaining sauce. Combine parmesan cheese and paprika, sprinkle over casserole. Bake until bubbling and golden brown, about 30 minutes.
Photo submitted by Barb S
Butter Cream BrowniesBROWNIE BASE:
1 square semisweet chocolate
1/4 cup butter
1 egg
1/2 cup sugar
1/4 cup flour
1/4 cup finely chopped pecans
BUTTER CREAM FILLING:
1 cup powdered sugar
2 Tbsp butter, softened
1/4 tsp. vanilla extract
1 Tbsp heavy cream or evaporated milk
GLAZE:
2 Tbsp. butter
2 squares ( 1 oz. each) semisweet chocolate
BROWNIE BASE:
Melt chocolate and butter together over hot water and cool slightly. Beat egg until frothy. Stir into chocolate mixture. Add sugar. Blend well. Add flour and nuts and stir until well blended. Pour into 8 x 8 inch pan. Bake 13 - 15 minutes at 350 degrees. Cool and cover with Butter Cream filling.
FILLING:
Cream ingredients together and spread over brownie layer. Put pan in refrigerator for 15 minutes. Remove and spread with glaze.
GLAZE:
Melt butter and chocolate together. Spread gently over filled brownie layer, being careful not to disturb filling. Chill in refrigerator until glaze sets. Cut into small finger strips. Can be frozen.
Photo submitted by Wendy Michelle
Hawaiian Pork Chops4 (3/4 inch thick) rib pork chops
1 tbsp. vegetable oil
1 (8 oz.) can pineapple chunks and juice
1/4 c. ketchup
1 sm. onion, sliced
1/4 tsp. salt
1/8 tsp. pepper
1 med. green pepper
In a large skillet, quickly brown the pork chops in the vegetable oil. Drain off excess fat. Combine pineapple chunks and juice with ketchup, onion, salt and pepper; pour over chops. Cover; simmer 10 minutes. Turn and baste chops. Stir in green pepper, cut into 1 inch chunks. Cover and simmer 10-15 minutes longer or until chops are tender. Thicken sauce with a cornstarch-water mixture. Makes 4 servings
Photo submitted by Sharon
Chicken Stroganoff6 Boneless Chicken Breasts
16 ounces Sour cream
1 can Cream of Mushroom soup
1 package Lipton's Onion Soup mix
Mix all together and put into crockpot. Cook on low for 4 to 6 hours, or until chicken is tender. Serve over cooked noodles or rice.
Photo submitted by Sandieluvsbears
Baked Barbecue Beef Short Ribs1 c. ketchup
1/4 c. finely chopped onion
2 tsp. Worcestershire sauce
2 drops Tabasco sauce
1 1/2 tsp. salt
1/4 c. packed brown sugar
2 tbsp. vinegar
1/2 c. water
3 lbs. short ribs, beef
Combine ketchup, brown sugar, onion, vinegar, Worcestershire sauce, Tabasco with 1/4 cup water and 1/4 teaspoon salt in saucepan. Simmer gently 10 minutes. Sprinkle remaining 1 1/4 teaspoon salt evenly over ribs. Arrange fat side down of ribs in shallow baking pan. Brush with 1/3 of sauce. Place in hot oven, 400 degrees, to brown - 35 to 40 minutes. Baste ribs with sauce 2 or 3 times during browning. When ribs are brown, brush with remaining sauce and add 1/4 cup water to the pan. Cover tightly - return to oven and bake until tender; about 1 hour.
Photo submitted by Theresa Smith
Chicken Parmesan4 half chicken breasts (skinned & boned)
2 cans (14 1/2 oz. each) DelMonte
Italian style stewed tomatoes
2 tbsp. cornstarch
1/2 tsp. oregano or basil crushed
1/4 tsp. (Tabasco sauce)
1/4 c. grated Parmesan cheese
Place chicken in baking dish. Bake covered 15 minutes in preheated 425 degree oven. Drain. Combine tomatoes, cornstarch, basil and pepper sauce. Cook stirring constantly until thickened. Pour heated sauce over chicken. Top with cheese. Bake 5 minutes uncovered. Makes 4 servings.
Photo submitted by Theresa Smith
Spicy Oatmeal Raisin Cookies1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3 Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!
Makes 3 dozen
Photo submitted by Sharon
Amish Baked Potato Balls1 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 Theresa Smith
Rocky Road Bars1 (16 oz.) pkg. chocolate chips
2 tbsp. butter or margarine
2 c. Bisquick or Jiffy Mix
1 c. sugar
1/2 tsp. vanilla
2 eggs
1 c. mini marshmallows
1/4 c. chopped nuts
Heat oven to 350 degrees. Grease a 9 x 13 inch pan. Melt 1/2 cup chips and margarine together. Mix baking mix, sugar, vanilla and eggs. Stir into chocolate mixture. Spread into pan and bake for 15 minutes. Sprinkle with marshmallows, nuts and chips. Bake 10 - 15 minutes or until marshmallows are light brown. Cool completely. Cut into 2 inch squares. Makes 30 bars.
Photo submitted by Theresa Smith
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