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Submitted by WWAY on Mon, 10/21/2013 - 6:11pm.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 - 6:17pm.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 - 6:10pm.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...
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, 07/08/2013 - 6:01pm.READ MORE:
Submitted by WWAY on Mon, 07/01/2013 - 6:03pm.READ MORE:
Everybody 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...
Submitted by WWAY on Tue, 06/25/2013 - 12:02pm.READ MORE:
Submitted by WWAY on Mon, 06/17/2013 - 6:08pm.READ MORE:
It'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...
Submitted by WWAY on Fri, 05/10/2013 - 4:23pm.READ MORE:
There'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...
Submitted by WWAY on Fri, 05/03/2013 - 6:03pm.READ MORE:
This 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...
Submitted by WWAY on Fri, 04/26/2013 - 6:12pm.READ MORE:
The 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...
Submitted by WWAY on Fri, 04/19/2013 - 6:04pm.READ MORE: