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Submitted by WWAY on Mon, 08/26/2013 - 6:19pm.READ MORE:
It's a traditional dish from Louisiana that's sure to heat you up! Shrimp Creole is pretty simple, yet incredibly flavorful. Alicia Ross shows you how to make it in this week's Kitchen Scoop. Full story...
Submitted by WWAY on Mon, 08/19/2013 - 6:20pm.READ MORE:
Garlic is one of the most common spices we use in our meals, yet it's also one of the most frustrating to prepare. Before you just reach for the garlic powder, try some of Alicia's tips on chopping and mincing a fresh clove. She shares them in this week's Kitchen Scoop. Full story...
It's already august and that means it's getting even hotter. But Alicia Ross has a good way to keep cool with a homemade peach cobbler.
Fresh Peach Cobbler
8 tablespoons (1 stick) butter
Preheat the oven to 350 degrees F. Place butter in a 13 x 9 inch baking dish and place in the preheating oven. When butter has melted, about 3 minutes, carefully remove dish and set aside. Let oven continue to preheat.
In a medium-mixing bowl combine flour, sugar, baking powder, salt, vanilla and milk, whisking well to combine. Pour mixture evenly over butter in baking dish, but do not stir. Place peaches over the crust mixture but do not stir.
Bake, uncovered, 45 minutes or until crust is light golden brown. Cool 10 minutes and serve warm, with ice cream if desired.
Submitted by WWAY on Mon, 08/05/2013 - 6:37pm.READ MORE:
Pimento Cheese Spread is so common these days I can buy several brands of prepared spread in the grocery cheese case. When I am really desperate, it’s not a bad option. But when I taste homemade, I am transported to a picnic of my childhood in my grandmother’s yard. Full story...
Submitted by WWAY on Mon, 07/15/2013 - 6:06pm.READ MORE:
Summer’s freshest berries are everywhere – the farmer’s market, grocery store and corner fruit stand. What better way to celebrate the season’s fruit crop than with a homemade muffin? Today's recipe for Summer Berry Muffins combines the juicy goodness of fresh strawberries, blueberries and blackberries with a pound-cake-like muffin. Alicia Ross shares it in this week's Kitchen Scoop. Full story...