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:Bourbon Caramel GlazeBean Pot BreadAmaretto Almond Apricot ChewsFlorentine CrepesMandarin 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:
Baked Donut Muffin1/4 cup butter or margarine
6 tablespoons white sugar
1 egg
1/2 teaspoon vanilla
1-1/4 cups flour
2 teaspoons baking powder
dash salt
1/4 teaspoon ground nutmeg
1/3 cup milk
In a bowl cream sugar and butter together. Add vanilla, egg and then flour, baking powder, salt, nutmeg and milk. Mix only until blended. Spoon batter into prepared muffin tins( greased or sprayed or lined with muffin papers.) Bake in a 375 o oven for about 15 minutes.
Photo submitted by Wendy
Marinated Noodle Salad2 lbs. seashell noodles, cooked
2 c. diced celery
2 c. diced green pepper
1 lg. onion, diced
2 tbsp. parsley flakes
1 tsp. oregano (or to taste)
2 c. sliced black olives
3/4 c. Parmesan cheese
1 lg. bottle Italian dressing
Mix all together. Let set overnight, stirring once or twice.
Photo submitted by Barb
Corn RelishAbout 18 ears of corn
1 c. chopped sweet red pepper
1 c. chopped onion
1 tbsp. salt
3 tbsp. mustard seed
4 c. vinegar
4 c. chopped cabbage
1 c. chopped green pepper
1 tbsp. celery seed
1 tbsp. turmeric
1 c. water
2 c. sugar
Cook corn in boiling water 5 minutes. Cut from cob. Measure 8 cups. Combine corn with remaining ingredients and simmer 10 to 15 minutes. Bring to a boil, pack in hot, sterilized jars. Seal. Process 15 minutes in boiling water bath. Yield: About 6 pints.
Photo submitted by Theresa
Company Green Beans1/4 cup butter
1 cup minced onion
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1/4 tsp dried rosemary leaves
1/2 tsp dried basil leaves
2 9-oz pkgs of frozen cut green beans
Melt butter in small saucepan. Add onion and garlic and saute for 5 minutes. Add parsley, rosemary and basil, simmer covered for 5 minutes. Meanwhile, cook the beans according to package directions and drain. Turn into a serving dish and drizzle with herbed butter mixture.
Photo submitted by Wendy
Banana Bread - Low Carb1/4 Cup Sugar
3/4 Cup Sugar Twin
1/3 Cup Margarine
1 Egg
2 Egg whites
1 Teaspoon Baking soda
2 Cups Flour
4 Tablespoons Milk
3/4 Teaspoon Vinegar
3 Bananas; ripe, mashed
Blend sugar, Sugar Twin, and margarine. Add eggs and mix well. Sift flour and soda into bowl and stir. Mix milk and vinegar together, then add to mixture. Fold in bananas. Bake 1 hour at 350 degrees in greased 9 x 5 loaf pan. Let cool and cut into 20 slices.
Nutrients per slice: Calories 108, fat 3.6g, cholesterol 14 mg, carbohydrate 12g, sodium 63mg.
Exchanges: Bread 1, fruit 1/4, fat 1.
Weight Watcher Points - 4 Points
Photo submitted by Sandie
Chicken Breasts In Mushroom Wine Sauce6 boneless skinless chicken breasts
1 package Lipton Onion Soup Mix
1 can cream of mushroom soup
1 cup red cooking wine
1 small can or jar mushroom pieces (or fresh sliced mushrooms)
Preheat oven to 350 degrees. Arrange chicken in baking pan sprayed with nonstick cooking spray. Mix next 4 ingredients and pour over chicken. Cover tightly with foil and bake for 1 to 1-1/2 hours until chicken is done (depending on the size of the breasts). Serve with rice. Makes 6 servings.
Photo submitted by Wendy
Candied Citrus Peel Candy3 c Citrus peel, cut into strips from: 4 to 5 medium oranges
6 md Lemons
2 md To large grapefruit
12 c Cold water
2-1/2 c Sugar
1/2 c Honey
1-3/4 c Boiling water
Wash fruit. Score peel into quarters. Remove sections of peel with fingers; cut into uniform strips about 3/8 in. wide. Boil peel with 6 cups cold water, uncovered, for 10 minutes. Drain and rinse. Repeat process with 6 cups fresh water.
In a large saucepan, combine 1 1/2 cups sugar, honey and boiling water. Bring to a boil, and boil about one minute. Add cooked, drained peel and briskly simmer until almost all of the syrup has been absorbed, about 30 to 40 minutes. Stir frequently to avoid sticking.
Transfer peel to colander. Drain well, about 10 minutes. In large bowl, toss drained peel with remaining 1 cup sugar to coat well. Spread pieces out on waxed paper to dry. Store in tightly covered container.
Photo submitted by Theresa
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 Wendy
Date Jam2/3 c. dried apricots
1-1/2 c. apple or pineapple juice
2/3 c. soft dates, chopped
Soak apricots overnight in juice. Bring to boil and simmer in juice until soft or tender. Puree mixture with dates in blender. Store in refrigerator.
Photo submitted by Theresa
Easy Inexpensive Chicken Fried Steak8-10 Frozen or 1/2 frozen burgers
Salt Pepper
1 cup flour
1 sleeve of saltine crackers crushed into 1/2 inch pieces
2 eggs
1 cup milk
Oil -1 inch in bottom of skillet
Salt and pepper burgers to your taste, dip in well beaten egg and milk mixture then into flour and cracker mixture then fry in oil in frying pan..Don't let oil get really hot because it will ruin the taste. Brown 5-6 minutes on each side and put into glass pan and into 350 degree oven for 10-15 minutes to continue cooking. Let steaks drain on paper towel before serving after removing from oven.
FOR GRAVY
When the last of the "steaks" are in the oven...Add 2-3 Tablespoons of Flour, 1/2 teaspoon of salt and 1/2 teaspoon of pepper and I-2 chicken bouilen cubes into skillet. Let flour and oil brown for 3-4 minutes, constantly stirring then add 2-3 cups of milk and stir constantly until thickened into Chicken Fried Steak Gravy. Serve Gravy with Mashed Potatoes or over the chicken fried steaks. My family still doesn't realize it isn't really steak after all these years.
Photo submitted by Wendy
Bacon And Buttermilk Mashed Potatoes3 slices bacon
2 pounds russet potatoes, peeled and quartered
1/2 cup buttermilk
1 tablespoon fresh chives or scallion tops, chopped
Saute bacon in a heavy nonstick skillet over medium heat 4 to 5 minutes, or until crisp. Transfer to paper towels and drain, reserving 1 1/2 teaspoons drippings. Crumble bacon and set aside. Cook potatoes in a large pot of boiling salted water about 30 minutes, or until very tender. Drain well. Return potatoes to pot. Add buttermilk, reserved bacon and drippings and salt and pepper to taste. Mash and add chives. Serve hot.
Photo submitted by Wendy
Alfredo Sauce1 c. whipping cream
1/4 c. butter
1 egg
Cook until hot enough to melt 1/2 cup finely grated "fresh" Parmesan cheese from the deli. Add chopped fresh or dried parsley about 1 teaspoon. Cook "fresh" pasta (from the cheese department at the store) and drain well.
Pour Alfredo Sauce over the top of chicken, broccoli, mushrooms, shrimp or whatever. Then serve with the cooked pasta.
Photo submitted by Wendy
Cheddar Bread3-1/2 c. Bisquick
2-1/4 c. shredded cheese
2 eggs, slightly beaten
1-1/4 c. milk
Combine Bisquick and cheese until well blended. Make well in center. Combine milk and eggs. Add to cheese mixture. Mix just until moistened. Bake at 350 degrees for 55 to 57 minutes. Serve warm.
Photo submitted by Wendy
Chili2 can chili (kidney) beans
2 can tomato paste (small)
1 one pound cans tomatoes-cut up
2 lb ground beef (turkey) browned
2 med onions coarsely chopped
1 cup diced celery
1 clove minced garlic
1 tsp cumin salt and pepper to taste
1 tsp chili powder
Put all ingredients in Crock pot in order listed. Stir once. Cover and cook on Low for 10 12 hours OR High 5 - 6 hours.
Makes 8 Servings.
Photo submitted by Sandie
Chocolate Bar Cookies2 cups brown sugar
2/3 cup butter
2 eggs
2 cups sifted flour
2 teaspoons vanilla
1 (12 ounce) package real chocolate chips
2 cups chopped pecans
Combine brown sugar and butter in saucepan. Melt over low heat, stirring constantly. Cool thoroughly. Add eggs, flour vanilla, chocolate chips and nuts. Mix thoroughly, pour mixture into into well greased 9 by 13-inch cake pan. Bake in preheated 350 degree oven for 25 minutes. Let cool and cut into squares.
Photo submitted by Kathy
Dinner Rolls4-1/4 to 4-3/4 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter, margarine, or shortening
3/4 teaspoon salt
2 beaten eggs
In a large mixing bowl stir together 2 cups of the flour and the yeast. In a medium saucepan heat and stir milk, sugar, butter, and salt just till warm (120 to 130) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place till double (about 1 hour).
Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, depending on what shape of roll you wish to make, lightly grease baking sheets or muffin cups.
Shape the dough into desired rolls and place on prepared baking sheets or in muffin cups. Cover and let rise in a warm place till nearly double in size (about 30 minutes).
Bake in a 375 F oven for 12 to 15 minutes or till golden. Immediately remove rolls from pans. Cool on wire racks. Makes 24 to 32 rolls.
Make-Ahead Tip: Cover shaped rolls loosely with plastic wrap, leaving room for rolls to rise. Chill 2 to 24 hours. Uncover; let stand at room temperature 30 minutes. Bake
Photo submitted by Sue M
Seasoned Green Beans1 lb. of fresh green beans
4 qts. of boiling water
2 tbsp. salt
2 tbsp. butter or margarine
1 lg. clove garlic crushed
salt and pepper to taste
String the beans, wash well and boil rapidly in salted water, uncovered, until barely tender and still firm (taste them to make sure). Drain and run under cold water to stop the cooking. Pat dry. Melt butter and add garlic and cook gently until softened. DO NOT BROWN! Pour over beans and taste for seasoning. May be made ahead. To reheat put in microwave for 2 minutes on high heat or heat in saucepan over low heat.
Photo submitted by Theresa
Sour Cream Cookies3/4 cup butter
2 cups sugar
3 eggs
1 cup sour cream
4-1/2 cups flour (if dropped)
5-1/2 cups flour (if rolled)
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon lemon juice
Cream butter, adding sugar gradually. Continue to cream Beat eggs separately, and add to butter and sugar. Mix thoroughly. Add vanilla and lemon. Sift flour once before measuring. Sift again with baking powder, soda and salt. Add dry ingredients and sour cream alternately. Begin and end with dry ingredients. Bake 10 to 12 minutes at 375.
Photo submitted by Wendy
Peanut Butter And Honey Sandwich Cookies1 c. peanut butter
3/4 c. honey
1/2 c. margarine
1/2 tsp. vanilla
1 egg
2 c. flour
3/4 tsp. baking powder
1/4 tsp. salt
Strawberry jam
Preheat oven to 350 degrees. Lightly grease cookie sheets. In large bowl, cream peanut butter, honey, margarine and vanilla until light and fluffy. Beat in egg. In separate bowl mix together flour, baking soda, baking powder and salt; stir into peanut butter mixture. Roll slightly rounded tablespoons of dough into balls; place 2 inches apart on prepared cookie sheets. Flatten slightly with fork to make a crisscross pattern. Bake for 12 minutes or until golden on the under side. Cool on wire racks. Spread jam on bottoms of half the cookies; top with remaining cookies to form sandwiches. Makes 2 dozen.
Photo submitted by Theresa
Fruity Rice Pilaf1/2 tsp salt
2/3 cup packaged precooked rice
1 8-oz can fruit cocktail, drained
1 tbsp butter
Bring 2/3 cup cold water and salt to a boil, covered. Remove pan from heat and add the rice, let stand covered, for 5 minutes. Fluff up rice with fork and gently toss in fruit. Gently reheat and toss with butter.
Photo submitted by Theresa
Amish Yum-a-setta2 pounds hamburger
2 Tablespoons brown sugar
1 can tomato soup
salt and pepper to taste
1/4 cup chopped onion
1 can cream of chicken coup
1 16 ounce package egg noodles
1 8 ounce packaged processed cheese (like Velveeta)
Brown hamburger with sale, pepper, sugar and onion. Add tomato soup. Cook egg noodles according to package directions. Drain. Add cream of chicken soup. Layer hamburger mixture and noodle mixture in a 13 x 9 inch casserole dish with sliced cheese between layers. Bake at 350 degrees for 30 minutes.
Photo submitted by Minny
Sour Cream Noodle Bake1 (8 oz.) pkg. med. noodles
1 lb. ground beef
1 tbsp. butter
1 tsp. salt
1/4 tsp. garlic salt
1/8 tsp. black pepper
1 c. tomato sauce
1 c. sm. curd Cottage cheese
1 c. sour cream
1 c. chopped green onions
1 c. shredded sharp Cheddar cheese
Cook noodles in boiling salted water. Rinse and drain. Brown meat in butter, then add salts, pepper and tomato sauce. Simmer for 5 minutes. Combine Cottage cheese, sour cream, chopped onions and noodles. Alternate layers of noodle mixture and meat mixture in a 2 quart casserole dish, beginning with noodles and ending with meat. Top with shredded cheese. Bake at 350 degrees for 25 minutes or until cheese is melted and browned. Serves 8.
Photo submitted by Charlotte
Peanut Brittle2 c. sugar
1 c. light corn syrup
1/2 c. hot water
2 c. raw Spanish peanuts
2 tbsp. butter
1/2 tsp. salt
2 tsp. vanilla
2 tsp. baking soda
Combine sugar, syrup, water in heavy pan. Boil to 230-240 degrees; add peanuts. Cook until amber colored and continue cooking slowly to 300 degrees, stirring occasionally. Remove from heat and add butter, salt, vanilla and baking soda, stirring well. Pour immediately onto buttered cookie sheet. Cool and pull out until very thin (if desired). Break into pieces.
Photo submitted by Theresa
Banana Split Pie1-1/2 bananas, sliced
1 prepared graham cracker crumb crust (6 oz.)
2 cups cold milk
1 package (4 serving size)Jell-O Vanilla or Banana Cream Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) Cool Whip, thawed
Chocolate, strawberry, and pineapple dessert toppings
Additional banana slices
Chopped nuts
Arrange banana slices on bottom of pie crust; set aside.
Pour milk into large bowl. Add pudding mix. Beat with wire whisk 1 minute. Gently stir in 2 cups of the whipped topping. Spread over banana slices.
Freeze 6 hours or until firm. Let stand at room temperature or in refrigerator 15 minutes or until pie can be easily cut. Top with dessert toppings, remaining whipped topping, banana slices and walnuts.
Photo submitted by Theresa
Rustic Italian Bread1 cup warm water
2 tbsp olive oil
3 cups bread flour
2 tsp sugar
1/2 tsp salt
1 pkg active dry yeast
cornmeal
1 egg white, beaten
BREAD MACHINE:
Place all ingredients, except for cornmeal and egg white, into your bread machine according to manufacturer's instructions. Process on the dough/manual setting.
Sprinkle ungreased cookie sheet with the cornmeal and preheat the oven to 375 F.
When dough cycle is complete, remove dough rom bread machine and turn out onto a lightly floured surface. Punch down the dough and knead in extra flour if dough is sticky. Cover dough with a clean towel and let it rest for 15 minutes. Shape the dough into a 12" long loaf and place onto cookie sheet. Cover again and let rise in a warm place for 20-25 minutes until light and doubled.
Use a sharp knife to make one long slash in the top of the loaf then brush the loaf with the egg white. Bake 25-35 minutes or until loaf sounds hollow when tapped.
REGULAR METHOD:
Whisk together all dry ingredients, except the cornmeal, in a large bowl. Add the warm water and the oil and mix well. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until smooth. Spray a large glass bowl with cooking spray and place dough inside. Cover with plastic wrap and place a towel over that. Let rise in a warm place for 30-40 minutes.
Sprinkle ungreased cookie sheet with the cornmeal and preheat the oven to 375 F.
Punch down the dough and then cover the dough with the bowl (inverted) and let rest for 15 minutes. Shape the dough into a 12" long loaf and place onto cookie sheet. Cover again and let rise in a warm place for 35-40 minutes until light and doubled.
Use a sharp knife to make one long slash in the top of the loaf then brush the loaf with the egg white. Bake 25-35 minutes or until loaf sounds hollow when tapped.
Photo submitted by Theresa
Hazelnut Pancakes3 cups buttermilk pancake mix
1/4 lb. Oregon hazelnuts, chopped
1/4 teaspoon nutmeg
1/4 teaspoon almond extract
1 teaspoon vanilla
water as needed
In a food processor or blender, grind hazelnuts into a meal, some small chunks are fine. Mix nuts with 1 cup water and seasonings. Add to mix with more water, approximately 1 1/2 cups to proper consistency. Cook on griddle.
Photo submitted by Wendy
Baked Barbecue Pork Chops4 pork chops
1/3 c. finely diced celery
Juice of 1/2 lemon
2 tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. dried mustard
1/8 tsp. pepper
2 sm. cans tomato sauce
1/2 c. water
Brown chops. Place in a shallow, greased baking dish that has a cover. Sprinkle with celery, lemon juice, brown sugar and seasonings. Pour sauce and water over chops and bake in 350 degree oven for 1 1/2 hours or until chops are tender.
Photo submitted by Wendy
Potatoes Au Gratin1/2 cup milk
1 can (10-3/4 ounces) condensed Cheddar cheese soup, undiluted
1 package (8 ounces) cream cheese, softened
1 clove garlic, minced
1/4 teaspoon ground nutmeg
1/8 teaspoon black pepper
2 pounds baking potatoes, cut into 1/4-inch slices
1 small onion, thinly sliced
Paprika (optional)
Heat milk in small saucepan over medium heat until small bubbles form around edge of pan. Remove from heat. Add soup, cheese, garlic, nutmeg and pepper. Stir until smooth. Layer 1/4 of potatoes and 1/4 of onion in bottom of slow cooker. Top with 1/4 of soup mixture. Repeat layers 3 times, using remaining potatoes, onion and soup mixture. Cover and cook on LOW 6-1/2 to 7 hours or until potatoes are tender and most of liquid is absorbed. Sprinkle with paprika, if desired. Makes 6 servings
Photo submitted by Wendy
Apple Jelly Recipe12 oz. frozen apple juice
1 envelope unflavored gelatin
Defrost juice concentrate; dissolve the gelatin in the juice. In a saucepan heat to boiling or until gelatin dissolved completely. Remove from heat and pour into a jar; cool and refrigerate. NOTE: Since you can make a sugar free jelly using frozen fruit juice. It's best not to make up very much at a time.
Photo submitted by Theresa
Pork Chops With Dressing4 pork chops
Bread Dressing
3 cups of bread crumba
1 onion, chopped, or less depending on your tastes.
1 cup hot water
1 tsp. poultry seasoning
1 tsp. sage
2 eggs
salt and pepper to taste.
Mix bread crumbs , onion, seasonings, eggs, salt and pepper then add the water. If you use coutons then you need to add more water to soften the crumbs. Layer dressing on bottom. ( I put mine in a roaster) then layer pork chops, then another layer of dressing. Bake at 350 degrees for about an hour.
Photo submitted by Minny
Apple Rice Pudding1/3 c. maple syrup
2 tbsp. butter
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 chopped apples
2 c. cooked rice
2 c. milk
2/3 c. raisins
Heat first 5 ingredients in a medium-sized pan until bubbly. Add cooked rice, milk and raisins. Simmer for about 15 minutes, stirring occasionally, until mixture thickens. Serve in heated bowls. If desired, each serving may be sprinkled with a crunchy topping such as toasted coconut, wheat germ, Grape Nuts or sunflower seeds.
1st photo submitted by Theresa
2nd photo submitted by Sandie
Macaroni Salad2 cups macaroni, cook until tender, rinse.
1 cup fat-free mayonnaises
1/2 cup chopped celery
1/4 cup chopped carrot
1/4 cup chopped onion
2 Tbsp. sweet relish
3/4 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. pepper
1 boiled egg, chopped (this will add fat to the macaroni salad)
Mix celery, carrot & onion with macaroni. Mix together mayonnaise, mustard, salt & pepper. Layer eggs on top (optional) and sprinkle with paprika.
Photo submitted by Theresa
Chicken Broccoli Bake3 c. (12 oz.) shredded Cheddar cheese
1-1/2 c. cooked cut up chicken
2/3 pkg. (10 oz.) frozen chopped
broccoli, thawed and drained
1-1/3 c. milk
3 eggs
3/4 c. Bisquick
3/4 tsp. salt
1/4 tsp. pepper
Mix 2 cups cheese, chicken, onions, and broccoli in greased 10 x 1 1/2 inch pie plate. Beat remaining ingredients except cheese until smooth for 15 seconds in a blender on high, or 1 minute with hand beater. Pour into pie plate. Bake at 400 degrees until knife inserted in center comes out clean (about 30 to 35 minutes). Top with remaining cheese and bake until cheese melts. Cool 5 minutes.
Photo submitted by Theresa
Light Chicken Salad3/4 c. light mayonnaise
1/2 tsp. ginger
1/2 tsp. salt
3 c. cooked chicken
1 1/2 c. red seedless grapes
1 c. sliced celery
1/3 c. sliced green onion
1/2 c. broken walnuts
Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and walnuts. Makes 5 1/2 cups. Serve on lettuce leaf.
Photo submitted by AmandaComments from AmandaI adjusted the ingredients in this a little as I used canned chicken instead of cut up cooked chicken, so the volume is a little different. I used 3 5-oz cans chicken, no walnuts and only a pinch of ginger. It was very good :)
Honey Pork ChopsMedium Onions, thinly sliced
Apples, peeled & thin sliced
2 tablespoons Honey
2 teaspoons Caraway Seeds
6 each Pork Chops, (1/2")
Garlic salt and pepper Dijon Mustard Preheat oven to 350 deg F. Layer onions and apples in the bottom of a shallow baking dish. Drizzle honey on top and sprinkle with 1 teaspoon caraway seeds. Prepare chops by sprinkling them with garlic salt and pepper and spreading mustard on them. Place chops on apples and sprinkle with remaining 1 teaspoon caraway seeds. Cover and bake 1 hour.
Photo submitted by Barb
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