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Kitchen Scoop

KITCHEN SCOOP: Individual Apple Crisps

video There are just certain foods that go perfectly with certain times of the year...and fall is the season for an apple crisp. Alicia Ross has a great recipe for individual crisps that you can whip up in your own home. She shares it in this week's Kitchen Scoop. Full story...

KITCHEN SCOOP: Asian-Style Cucumber Salad

video Today’s recipe for Asian-Style Cucumber Salad is a modern celebration of the flavors that are available to just about everyone. Now that my “pantry” includes international seasonings, I can go global with even a simple cucumber salad. Full story...

KITCHEN SCOOP: Righteous Rum Punch

video It's a fruity drink that's for you...not the kids. A punch that's packed with fresh juices, but also three kinds of rum. One quick stir and the party starts. Alicia Ross shares her recipe in this week's Kitchen Scoop. Full story...

KITCHEN SCOOP: Bacon cheddar biscuits

You can't go wrong with a good biscuit at dinner time. But Alicia Ross says not to stop with just a biscuit...let's jazz them up! She's got some cheesy, bacon-filled biscuits that are great for a side...or you may just want to make a meal of them. She shares the recipe in this week's Kitchen Scoop.


KITCHEN SCOOP: Cheese Crisps

When it's time for a snack, are you tired of the same old bag of chips? Alicia Ross is here to help. Tonight, she has a recipe that puts a new twist on a classic snack that your whole family will love.

Chica's Cheese Crisps

1 stick butter, at room temperature
1 cup finely shredded extra sharp cheddar cheese
1 cup all purpose flour
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1 cup Rice Krispies ® cereal

1. Preheat the oven to 350 degrees.

2. In a medium mixing bowl, mix together the butter, cheese, flour, cayenne and salt until it forms a lightly stuck together ball. (There should be no individual ingredients in the bottom of the bowl. You may use your hands or a wooden spoon. )

3. Gently fold the rice cereal into the dough. Pinch off nickel-sized balls and roll tightly between your hands. Place on an ungreased cookie or baking sheet about an inch apart. When all the balls are rolled, flatten each ball with the tines of a fork. Bake for 15 minutes.

4. Cool crisps for 5 to 10 minutes before removing from the pan and serve. Leftovers may be stored in a tin for up to 1 week.