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:

Hot Chicken Salad Sandwich
Chicken and Noodles
Almond Heaven Bites
Ginger Sugar Cookies
North Carolina Barbecued Pork

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:

Light And Fluffy Waffles

2 c. flour
4 tsp. baking powder
1 tsp. salt
2 tbsp. sugar
3 eggs, separated
1 3/4 c. milk
1/3 c. oil

Mix dry ingredients. Combine egg yolks, milk and oil. Add to dry ingredients. Beat egg whites to stiff peaks; fold in. Cook on preheated iron.

Photo submitted by Barb

Comments from Barb
Excellent recipe! The waffles cooked in 4 minutes in my waffle iron and I got 18 waffles out of this recipe. As the previous commenter said, it was easy.


Crunchy Peach Crisp

3 1/2 c. unsweetened frozen sliced peaches, thawed and drained (reserve juice)
2 tbsp. honey, warmed
2 tsp. freshly squeezed lemon juice

TOPPING
1/4 tsp. ground ginger
3/4 tsp. ground cinnamon
1/2 c. quick-cooking oats
2 tbsp. ground pecans
1 tbsp. butter, softened
1 tbsp. water

Preheat oven to 350 degrees. Spray an 8 x 8 inch glass baking dish with vegetable spray. In a medium-size bowl, toss peach slices with 1/4 cup of the reserved juice, 1 tablespoon of the honey and lemon juice. Put fruit mixture into pan. Combine topping ingredients crumble over fruit. Bake for 25 minutes or until topping is golden brown. Service with frozen yogurt or ice cream.

Photo submitted by Theresa

Comments
I followed this recipe exactly and found that after baking the Peach Crisp the oatmeal cooked itself. I think this may have been caused by the 1/4 cup reserved juice from the peaches. Next time I will omit the reserved juice.


Holiday Turkey Stuffing

20 slices white bread for 20 lb. turkey or 1 slice per lb. of turkey
1 1/2 c. chopped celery
1 c. diced onions
1/2 lb. butter
1 tsp. parsley
1 tsp. thyme
1 tsp. sweet marjoram
Salt & pepper

Allow bread to become stale the day before making stuffing. It is important for the bread to be very stale. In large skillet add butter, celery, onions, parsley, thyme, sweet marjoram, salt and pepper. Saute until vegetables are half cooked. Simmer for a few minutes. Grate bread using large side of grater. Add grated bread to the sauteed vegetables, stirring until the bread crumbs absorb all the butter and are well mixed. Clean inside of turkey very well. Dry inside thoroughly. Spoon in warm bread crumbs into cold dry turkey. Do not pack down too firmly. Stuffing must be fluffy. Any excess stuffing may be put into neck cavity. Proceed to roast turkey in the usual way. Be sure not to get the stuffing wet when basting turkey.

Photo submitted by Theresa


Homemade Turkey Gravy From Pan Drippings

Turkey pan drippings
milk or broth
1/2 cup flour or 1/4 cup cornstarch
turkey giblets (if desired)

1. Pour turkey drippings into 4-cup measuring cup. Place 1/4 cup fat from drippings back into roasting pan or saucepan. Spoon any remaining fat from drippings and discard. Add broth or milk to drippings to make 4 cups.

2. Blend 1/2 cup flour (1/4 cup cornstarch) into fat in pan. Gradually blend in liquid until smooth. Bring to a boil, stir and simmer about 5 minutes. Add finely chopped cooked giblets, if desired.

Photo submitted by Theresa


Baked Turkey In A Brown Bag

1 (12 to 14 lb.) turkey
1 stick oleo
1 tart apple
3 stalks celery
1 lg. onion
2 brown grocery bags

Take grocery bags, insert one into the other. Grease the inside with oleo (use entire stick). Remove gibblets from turkey and prepare turkey for baking. Rub cavity well with salt. Cut apple and onion into quarters. Break celery into 3- 4 pieces per stalk. Stuff all inside turkey. Put prepared turkey into buttered bags and staple top after trimming excess inches. Set oven at 250 degrees and bake from 11 p.m. until 6 a.m. Turkey will be brown and very juicy.

Photo submitted by Theresa

Comments
This was the first time I had ever cooked a turkey in brown bags but it was so good. The skin was a bit greasy but the meat was juicy and tender. I think I will do this again on Thanksgiving.


Holiday Leftover Turkey Stew

Turkey carcass & bones

In large pot, cover with cold water and simmer 2-3 hours. Remove all bones. Take off good meat and return to pot.

Add: Leftover stuffing, stuffing & gravy
1 c. rice
2 stalks celery, chopped
2 onions, chopped
5-6 sliced carrots
Salt & pepper to taste

(If you have no leftover stuffing or gravy, add 1 apple chopped, 1/2 raisins and 1 teaspoon Ball's seasonings.) Heat until vegetables are done.

Photo submitted by Theresa

Comments
This was a good stew. I omitted the rice and put in cut up potatoes and added corn to the recipe. I have never had stew with stuffing in it but it was so good. I will be making this again.


Rhubarb Crisp

1 cup flour
3/4 cup uncooked oatmeal
1/2 cup butter, melted
1 tsp cinnamon
1 cup brown sugar, packed
4 cups diced rhubarb
1 1/2 cups sugar
4 TB cornstarch
1 cup water
1 tsp vanilla

Mix flour, oatmeal, butter, cinnamon and brown sugar. Press half into greased 9" pan. Cover with rhubarb. Combine sugar, cornstarch, water and vanilla in a saucepan. Cook until thick and clear. Pour over rhubarb. Top with remaining crumbs. Bake at 350 degrees for 50 to 55 minutes.

Photo submitted by Sharon Leach


Corn Dogs

1 c. Bisquick
2 tbsp. yellow cornmeal
1/2 tsp. dry mustard
1/4 tsp. paprika
1/8 tsp. pepper
1 egg
1/3 c. milk

Mix well. Dip hot dogs on a stick into batter to coat. Fry 3 minutes in hot fat. Covers about 1 pound of hot dogs.

Photo submitted by Theresa

Comments
Oh these were so good. Hubby liked them so much that he ate 8 of them. lol. First time I have ever made them and I will make them again.


Lemon And Garlic Chicken

2 - 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. Makes 4 servings.

Photo submitted by Barb


Cranberry Candy

1 (16 oz.) can jellied cranberry sauce
1 (6 oz.) pkg. raspberry Jello
1 c. finely chopped walnuts

Combine cranberry Jelly and Jello in saucepan. Cook and stir constantly until mixture comes to full rolling boil. Boil for 3 to 4 minutes. Remove from heat and stir in nuts. Immediately pour into greased 9 x 9 pan. Chill until firm. Cut into pieces. (Very good dipped in melted milk chocolate.)

Photo submitted by Theresa

Comments
I decided to try this recipe but it did not set even though it was in the fridge all night.So I put it in the freezer and it did finally set... The next time I make this I will just put it in the freezer.


Blueberry Jam Recipe

4 c. blueberries
2 c. sugar
1 (3 oz.) pkg. lemon Jello

Mash 2 cups berries in large pan. Add remaining berries, sugar and Jello. Heat to boiling, stirring constantly. Boil hard for two minutes. Keep stirring. Pour in jars and seal.

Photo submitted by Theresa

Comments
I have never made jam using Jello Powder in it before. But this recipe was easy to make. I ended up making 2 batches of this recipe,it was so good and I will make it again.


Deidre's Extraordinary Chocolate Chip Cookies

4 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar
1 cup butter, at room temperature (not melted)
1 cup light brown sugar
1 cup white sugar
1 cup oil
1 tsp. milk
1 tsp vanilla
1 egg
2 cups chocolate chips
1 cup nuts chopped (pecans, walnuts,etc.)

Preheat oven to 350 degrees. In a large bowl beat sugars and butter until smooth. Beat in oil, milk, vanilla, and egg until combined. Add flour, salt, baking soda, and cream of tartar and beat until combined. Stir in chocolate chips and nuts.

Bake 15-20 minutes.

Photo submitted by Theresa

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