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Submitted by Brandon Taylor on Tue, 11/05/2013 - 6:17pm.READ MORE:
Kitchen Scoop fans may see a familiar face on the November issue of "Wilma" magazine. Full story...
Submitted by WWAY on Mon, 11/04/2013 - 6:19pm.READ MORE:
Whether you cook them yourself, or find them at the store, starting with already cooked brown lentils cuts over an hour off prep time. After that, Alicia Ross has a great recipe for them, that she shares in Kitchen Scoop. Full story...
Submitted by WWAY on Mon, 10/21/2013 - 5:11pm.READ MORE:
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...
Submitted by WWAY on Mon, 10/07/2013 - 5:17pm.READ MORE:
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...
Submitted by WWAY on Tue, 10/01/2013 - 5:10pm.READ MORE:
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...
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.
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. 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.
Submitted by WWAY on Mon, 08/26/2013 - 5:19pm.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 - 5:20pm.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.