Vanilla Pie

Today's recipe is...

Vanilla Pie

1/2 c. firmly packed brown sugar
1 tbsp. flour
1/4 c. dark corn syrup
1 1/2 tsp. vanilla
1 egg, beaten
1 c. water
1 c. flour
1/2 c. firmly packed brown sugar
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/8 tsp. salt
1/4 c. butter
1 unbaked 9" pie shell

Combine first 5 ingredients in 2 quart saucepan. Slowly stir in water. Cook over medium heat until mixture comes to a boil, stirring constantly. Let cool. Combine rest of ingredients (except pie shell) and mix until crumbly. Pour cooled mixture into pie shell and top with crumbs. Bake at 350 degrees for 40 minutes or until golden brown.

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Mint Meltaways

Today's recipe is...

Mint Meltaways

1 cup butter
1 cup (about 5 oz) crushed butter mints (to crush mints, place in a plastic bag and roll with a rolling pin)
2 cups sifted all-purpose flour
1 TB sugar

In a small mixer bowl, cream butter at medium speed of electric mixer until light; add crushed mints, mixing well. Add flour; blend well at low speed. Chill dough one hour. On waxed paper, roll out or pat dough into 9-in square. Sprinkle with sugar. Cut into 1-1/2 inch squares. Place on ungreased cookie sheet. Using a small cookie cutter or floured thimble, press a design on the surface of dough. Bake in 325 degree oven for 15 to 18 minutes or until pale golden brown.

Makes 3 dozen cookies.

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All Purpose Marinade

Today's recipe is...

All Purpose Marinade

3 c Dry white wine
1/2 c Soy sauce
1/2 ts Cayenne pepper
1/2 ts Garlic powder
1 ts Onion powder

Mix all ingredients together. Marinate the meat (beef, pork, chicken, or game) for 3 to 6 hours, then use the marinade as a basting sauce as the meat cooks on the grill. From Justin Wilson's "Outdoor Cooking With Inside Help"

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Pear Preserve Cake

Today's recipe is...

Pear Preserve Cake

1 c. margarine or butter, softened
2 c. sugar
4 eggs
2 1/2 c. flour, divided
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1 c. buttermilk
1 tsp. vanilla
1 c. chopped pecans
1 c. raisins
1 c. pear preserves

Cream oleo and sugar until fluffy. Add eggs, one at a time, beating after each addition. Combine 2 cups flour, soda, salt and spices; add to creamed mixture alternately with buttermilk. Mix just until blended after each addition. Stir in vanilla. Dredge pecans and raisins in 1/2 cup flour. Stir pecan mixture and pear preserves into batter. Bake in 13x9 pan at 350 degrees for 50-55 minutes. Sprinkle with powdered sugar if desired.

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Zucchini Bread

Today's recipe is...

Zucchini Bread

3 eggs
1 c. oil
1 tsp. vanilla
2 c. peeled & grated zucchini
3 c. flour
1 tsp. salt
3 tbsp. cinnamon
1 tsp. soda
1/4 tsp. baking powder
1/2 to 1 c. chopped nuts

Beat eggs; blend in oil, sugar and flavoring. Add zucchini. Sift flour with dry ingredients. Beat into first mixture. Fold in nuts. Bake at 325 degrees for 60 to 75 minutes. Makes two loaves. Hint: Black walnuts are great or "cheat" and use regular walnuts (cheaper) and add 1 teaspoon black walnut flavoring. Bread freezes well and makes a great "do-ahead" Christmas gift.

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Cinnamon Tortilla Crisp

Today's recipe is...

Cinnamon Tortilla Crisp

4 (8") flour tortillas
1 tbsp. reduced-calorie margarine, melted
1 tbsp. sugar
1/2 tsp. ground cinnamon

Brush tortillas with margarine; cut each tortilla into 8 wedges and place on an ungreased baking sheet. Combine sugar and cinnamon, stirring well. Sprinkle sugar mixture evenly over tortilla wedges. Bake at 425 degrees for 4-6 minutes or until tortilla wedges are lightly browned. Yield: 32 wedges

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Banana Split Pie

Today's recipe is...

Banana Split Pie

2 1/2 c. graham cracker crumbs
2 sticks margarine or butter
1 lg. pkg. cream cheese, softened
1 lb. powdered sugar
5-6 lg. Bananas
1 lg. can crushed pineapple in syrup
1 lg. container Cool Whip

Melt 1 stick of butter and mix with crackers. Spread on bottom of 9"x13" dish. Cream 1 stick butter, sugar and cream cheese in mixer for 5 minutes. Spread over crust. Slice bananas and spread. Drain pineapple and pour over bananas. Spread Cool Whip over top. Sprinkle with nuts and cherries if desired.

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Three Bean Casserole

Today's recipe is...

Three Bean Casserole

1 (10 oz.) pkg. frozen lima beans
3 (1 lb. 3 oz.) cans or 6 c. baked beans
5 c. kidney beans
1 lb. pork link sausages
1/2 lb. cooked ham, cut into 1/2 inch cubes
1 med. onion, chopped (1/2 c.)
1 (8 oz.) can tomato sauce
1/2 c. catsup
1/4 c. brown sugar, packed
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard

Heat oven to 400 degrees. Cook lima beans as directed on package, drain. Turn into ungreased 4 1/2 quart bean pot or casserole. Add baked beans and kidney beans. In covered skillet, simmer sausages in small amount of water 5 minutes. Drain liquid from skillet and fry sausages until brown on all sides. Cut each sausage into 2-3 pieces. Add sausage pieces and ham to beans. Stir together remaining ingredients; pour over beans and gently mix. Bake uncovered 1 hour. 10-12 servings.

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Pineapple Coffee Cake

Today's recipe is...

Pineapple Coffee Cake

DOUGH
3 c. sifted flour
3 egg yolks
1 oz. yeast 1 pkg. Dry
1 c. butter
2/3 scalded milk

Cool to lukewarm add yeast.

FILLING
2 lg. can crushed pineapple with juice
3 tbsp. cornstarch
3/4 c. water
2 1/4 c. sugar

Cook until thick, cool.

In bowl sift flour, cut in butter. Add egg yolks and milk mixture and mix. Chill in refrigerator. Place wax paper on wet surface and roll out 1/2 of dough. Put in cookie sheet. Put in filling and roll out other 1/2 of dough put over filling. Cover and let rise 1/2 hour (1 hour uncovered). Bake at 375 degrees for 35 to 40 minutes. Sprinkle with nuts and cherries.

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German Pancakes

Today's recipe is...

German Pancakes

4 eggs
1 c. milk
1 c. flour
1 tsp. powdered sugar
1 tsp. vanilla
3 tsp. butter

High speed whip eggs for 1 minute. Add milk gradually. Add flour gradually. Add sugar and vanilla. In a cast iron pan, bake at 425 degrees with butter bubbling. Bake for 20-25 minutes.

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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:

Old Fashioned Baked Beans
Ground Beef Stroganoff
French Apple Cobbler
Crock Pot Spinach Casserole
Pear Walnut Cake With Caramel Icing

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:

No images submitted this week

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 leave a comment with your recipe and then email us and tell us what photo is yours!

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

Pear Walnut Cake With Caramel Icing

Today's recipe is...

Pear Walnut Cake With Caramel Icing

1/2 box Duncan Hines Banana cake mix (1/2 box - 2 cups)
1 pkg. (3 3/4 oz.) instant banana pudding
3/4 c. Crisco oil
1/2 c. pear nectar
1/2 c. water
6 eggs
2 med. bananas mashed
1 c. walnuts, chopped

Preheat oven to 300 degrees. Blend first five ingredients. Add eggs, bananas and walnuts. Pour into well greased large tube pan, lined with wax paper. Bake 2 hours.

Top with caramel icing.

CARAMEL ICING
1/2 c. milk
1/2 c. light brown sugar
4 tbsp. margarine
1/2 c. confectioners' sugar
1 tsp. vanilla
Dash of salt

Boil milk, sugar and margarine 3 minutes, stirring constantly. Add confectioners' sugar and vanilla. Spread on warm cake.

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Crock Pot Spinach Casserole

Today's recipe is...

Crock Pot Spinach Casserole

2 pkgs. frozen spinach pieces, thawed
2 c. cooked noodles
1 c. shredded cheese
1 can cream of mushroom soup
1/2 c. onion, chopped
1/4 c. butter or margarine

Combine all ingredients in Crockpot. Cover and cook 4-6 hours on low. Serves 8.

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French Apple Cobbler

Today's recipe is...

French Apple Cobbler

FILLING:
2/3 c. sugar
3/4 tsp. cinnamon
1/4 tsp. nutmeg
6 c. apples, sliced or 2 cans pie filling
1-1/2 tsp. grated lemon peel

TOPPING:
2/3 c. Bisquick
1/4 c. brown sugar
1/3 c. melted butter

Mix sugar, cinnamon and nutmeg. Stir in apples and lemon peel. Put in 9"x13" baking dish. Combine Bisquick and brown sugar. Sprinkle over apple base. Drizzle with melted butter. Serve over ice cream.

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Ground Beef Stroganoff

Today's recipe is...

Ground Beef Stroganoff

1 lb. ground beef
1 pkg. (5.8 oz.) gravy mix
1/4 c. chopped onion or 1 tbsp. instant minced onion
1/2 c. (4 oz. can) drained mushroom stems & pieces
3/4 c. water
1/2 c. sour cream

In 1 or 1 1/2 quart casserole, crumble ground beef. Cook, uncovered, 5 minutes, stirring once; drain. Stir in gravy mix, onion, mushrooms and water. Cook, covered, 7 minutes. Stir in sour cream and let stand, covered, about 1 minute to heat through. Serve over rice or noodles. 4 servings.

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Old Fashioned Baked Beans

Today's recipe is...

Old Fashioned Baked Beans

1 lb. navy beans
Water
Salt pork
3/4 c. firmly packed brown sugar
1 3/4 c. catsup
2 tbsp. dry mustard
2 tbsp. salt

Soak navy beans overnight, covered in water. Drain, cover with 1 quart water, cover and bring rapidly to boiling point. Reduce heat and simmer for 1 hour. Skim off foam. Drain again. Place bans in greased bean pot or casserole. Add slices of salt pork, brown sugar and beans in layers: put 1/3 of beans, 1/3 cup of brown sugar and 1/3 of the salt pork. Repeat layers, ending with salt pork. Pour over this a mixture of catsup, mustard and salt. Cover casserole and bake at 275 degrees for 5 to 6 hours.

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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:

Sweet Potato Biscuits
Onion Meatloaf
Blackberry Bundt Cake
Quick Chicken Pot Pie
Banana Pudding Cake

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:

No images submitted this week

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 leave a comment with your recipe and then email us and tell us what photo is yours!

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

Banana Pudding Cake

Today's recipe is...

Banana Pudding Cake

1 or 2 sm. ripe bananas
1 pkg. yellow cake mix
1 pkg. Jell-O instant pudding (banana
cream or vanilla)
4 eggs
1 c. water
1/4 c. oil
1/2 c. chopped nuts

Slice bananas into large bowl; beat until well mashed. Add remaining ingredients. Blend; then beat at medium speed of electric mixer for 2 minutes. Pour into well-greased and floured tube pan. Bake at 350 degrees for 60-70 minutes. Let cool in pan 15 minutes. Remove from pan and finish cooling. Sprinkle with powdered sugar.

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Quick Chicken Pot Pie

Today's recipe is...

Quick Chicken Pot Pie

2 pkg. frozen deep dish pie shells (NOTE: A total of 4 shells)
1 can chicken broth
2 whole chicken breasts, boned and skinless
1 tbsp. chopped onion
1 tbsp. chopped parsley
1 lg. bag frozen mixed vegetables
1 can Campbell's Cream of Celery soup
1 can Campbell's Cream of Chicken soup
1 can Campbell's Cream of Mushroom soup

Defrost pie shells. Cook chicken breasts and onion in broth. When tender, drain off broth. In large bowl, add chicken, onion, parsley, vegetables and soup. Mix well. Put half the mixture into one pie shell. Invert other pie shell to make a top for the pie. Seal edges with a fork and brush top with beaten egg. Make slits in top crust. Repeat with other pie shells.

Bake 1 hour or until golden in 350 degree oven. Let pie settle for 15 minutes before serving.

NOTE: Pie wedges can be reheated in microwave oven for approximately 1-2 minutes.

Yields: 2 pies.

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Blackberry Bundt Cake

Today's recipe is...

Blackberry Bundt Cake

1 box white cake mix
3/4 c. Crisco or Puritan oil
4 eggs
1 pkg. blackberry (or wild strawberry) Jello
1 pt. frozen blackberries or strawberries, sweetened to make 1 c. juice

Mix all ingredients together and bake at 350 degrees until done.

GLAZE:
Mix 1 1/2 cups confectioners sugar with 1-1 1/2 cups of berries.
Drizzle over cake when cool.

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Onion Meatloaf

Today's recipe is...

Onion Meatloaf

2 Pounds Lean Ground Beef
1-1/2 Ounces Onion Soup Mix; 1 pk
2/3 Cup Milk
1 Egg; Lg
3 Tablespoons Brown Sugar
3 Tablespoons Catsup
1 Tablespoon Mustard; Prepared

Heat the oven to 350 degrees F. Mix the meat, onion soup mix, milk and egg together. Shape the mixture firmly into a loaf shape, in a 13 X 9 X 2-inch baking pan. Mix the remaining ingredients together and spoon onto the loaf. Bake, uncovered, for about an hour. When done, remove the loaf to a plate and let stand for 10 minutes before slicing. Serve on a heated platter.

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Sweet Potato Biscuits

Today's recipe is...

Sweet Potato Biscuits

1 lb. sweet potatoes (boiled)
1 c. light brown sugar
1/4 c. water
2 1/4 c. Bisquick

Cool and peel potatoes. Mix all together, mixture will be moister than regular biscuits. Flour table, roll dough to 1/2 inch thickness. Cut with a 2 1/2 inch cutter. Place on greased sheet pan. Bake in preheated oven at 350 for 16-18 minutes. (The moist mixture does not allow the biscuits to rise a great deal.) Do not overcook. Yields 1 1/2 dozen.

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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:

Cream Cheese Cookies
Tomato Cajun Chicken Salad
Impossible Southwestern Pie
Almond Peach Smoothie
Beef BBQ Casserole

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:

Mediterranean Vegetables

1 tbsp. sweet unsalted margarine
1 1/2 c. sliced onions
1 c. green pepper strips
1/2 tsp. crushed fresh garlic
1 (16 oz.) can low sodium tomatoes, coarsely chopped
2 c. cubed, unpeeled eggplant
1 1/2 c. thickly sliced zucchini
1/4 tsp. thyme leaves
1 bay leaf

Melt margarine in a large heavy pan over medium heat. Add onions, green pepper and garlic. Saut?, stirring occasionally until onions are transparent, about 5 minutes. Mix in tomatoes, eggplant, zucchini, thyme, bay leaf and pepper. Cover and simmer over medium low heat, stirring occasionally, until vegetables are tender, about 15 minutes. Remove cover and cook an additional 5 to 10 minutes. Remove bay leaf. Makes 4 servings.

Photo submitted by Sharon Leach

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 leave a comment with your recipe and then email us and tell us what photo is yours!

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