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Alicia Ross

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.

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KITCHEN SCOOP: Beverly's Shrimp Creole

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video 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...
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KITCHEN SCOOP: Chopping a clove of garlic

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videoGarlic 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...
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KITCHEN SCOOP: Fresh Peach Cobbler

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
1 cup all-purpose flour
1 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup whole or reduced fat-milk
6 cups fresh sliced peaches
Ice cream, optional for serving

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.

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KITCHEN SCOOP: Alicia's Favorite Pimento Cheese Spread

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videoPimento 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...
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KITCHEN SCOOP: No Cook Pasta Sauce

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All of us want to enjoy these summer evenings, not spend all night cooking. So Alicia Ross came up with a pasta sauce that you can put together in minutes. It's quick, it's simple, and, most importantly, it's delicious. She shares it with us in this week's Kitchen Scoop. video Full story...
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KITCHEN SCOOP: Pecan Pie Crust Cookies with Ice Cream

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videoEverybody loves pie, and everybody loves cookies. So why not put the two together? Alicia Ross did just that. She shares her recipe Pecan Pie Crust cookies, along with some patriotic toppings for the 4th of July, in this week's Kitchen Scoop. Full story...
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KITCHEN SCOOP: Heirloom Tomatoes with Buttermilk-Peppercorn Dressing

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Heirloom tomatoes are never better than they are this time of year. And Alicia Ross isn't going to stop with just a tomato. She's got a recipe for a smooth and creamy buttermilk-peppercorn dressing that you will love. Full story...
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KITCHEN SCOOP: Maple Pecan Granola

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videoIt's a dish that could help get your day started...or work as a perfect dessert. Whichever meal you want to have it, Alicia Ross has a great recipe for maple pecan granola in this week's Kitchen Scoop. Full story...
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Kitchen Scoop: Blueberry Vinaigrette & Triple Blue Dinner Salad

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Salad dressings are a dime a dozen, and many of them taste like they're worth just that. videoWouldn't it just be easier and tastier to just make your own at home? Alicia Ross has a recipe for a Blueberry Vinaigrette that you'll be using all summer long, including on her Triple Blue Dinner Salad. She shares the recipe in this week's Kitchen Scoop. Full story...
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KITCHEN SCOOP: Fruit Parfait

It's a dessert that kicks the summer off with a bang. Alicia Ross has a parfait recipe that tastes great, without being loaded with fat.

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KITCHEN SCOOP: Kung Pao Chicken

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video This week, KitchenScoop.com's Alicia Ross shows how to make delicious Kung Pao Chicken for Two... Full story...
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KITCHEN SCOOP: Pan-Seared Tenderloin with Bearnaise Sauce

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videoThere's not much quite like a good steak, but sometimes we want to jazz it up a bit. With grilling season officially here, a new and delicious sauce would be perfect. Alicia Ross features a recipe for a quick and easy Béarnaise that you'll love, in this week's Kitchen Scoop. Full story...
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KITCHEN SCOOP: Petra's Guacamole

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videoThis recipe is my personal favorite because it came from a special friend. I first met Petra Munoz de Rojas while on a mission trip to Reynosa, Mexico. Full story...
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KITCHEN SCOOP: Betty's Chocolate Applesauce Cake

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videoThe only thing more wonderful than baking for friends is baking with friends. A cake recipe passed from friend to friend made it's way to Alicia Ross, and now she shares it with us for this week's Kitchen Scoop. Full story...
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