Honey Lemon Muffins

Today's recipe is...

Honey Lemon Muffins

1 cup instant non-fat milk powder

1 cup flour

4 tsp baking powder

1/2 tsp salt

1/2 cup chopped crystallized lemon peel

1 egg

1/2 cup honey

1/2 cup hot water

3 Tbsp melted butter

Preheat oven to 400 degrees F, prepare pans. Sift dried milk, flour, baking powder and salt. Add lemon peel. Measure honey into small bowl then add hot water, mix to melt the honey (or melt in microwave). Beat egg, add honey and water and melted butter. Stir the dry mix into the wet mix until just combined. Spoon into pans and bake for 10 minutes or until golden.

Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Coca Cola Steak

Today's recipe is...

Coca Cola Steak

1 lb. round steak or veal cutlets

1 c. tomato sauce

1 Coca Cola

1 med. onion, cut in rings

1 med. green bell pepper, cut in rings

Salt, pepper, and flour steak. Put 1 tablespoon grease, steak, onion, bell pepper, tomato sauce and Coca Cola in skillet in this order. Cover and cook 30 to 45 minutes over low heat.

Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Microwave Spanish Rice and Turkey

Today's recipe is...

Microwave Spanish Rice and Turkey

1/2 med. onion, finely chopped

2 tablespoon butter or margarine

1 cup leftover cooked turkey, cut into bite sized pieces

1 (2 ounce) can diced green chiles, drained

2 tablespoon fresh cilantro, chopped or 1/2 teaspoon dried cilantro

2 cup cooked white rice

1 (10 ounce) package frozen corn, thawed

3/4 cup sour cream

1 cup grated Cheddar cheese

Place onion and butter in a large microwave safe bowl and microwave on high for 2 minutes or until onion is tender. Stir in the turkey, chiles, cilantro, rice and corn. Cover tightly and microwave on high 2 to 3 minutes or until hot throughout. Stir. If necessary, microwave 1 to 2 minutes longer. Stir in sour cream and Cheddar cheese. Cover again and microwave on high 2 to 3 minutes or until cheese is melted.

Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Blueberry Square Cake

Today's recipe is...

Blueberry Square Cake

2-1/2 sticks margarine

1-1/2 c. sugar

4 eggs, separated

2 c. flour

1 tsp. vanilla

1 can blueberry pie filling

Beat egg whites until stiff and set aside. Cream margarine and add sugar, egg yolks, flour and vanilla to margarine. Beat well. Fold in egg whites by hand (batter will be thick). Spoon into 11 x 8 inch Pyrex pan. Drop pie filling by tablespoons on top of batter. Bake 40 minutes at 350 degrees.

Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Week in Review

Each Saturday I'll recap the recipes featured each day from that week. So if you missed any and aren't sure how to look back, you can just check Saturday's post! Also featured today are any new photos that were submitted by our readers!

This Week in Review:

Old Fashioned Pancakes
Lamb Vegetable Stew
Amish Vanilla Pie
Chicken with Green Pea Casserole
7-Up Banana Jello Salad

New Images Submitted This Week:

You can submit images on any of the recipes that you make from Annie's! Just go to that recipe and click Upload Your Own Image. Here are the most recently added images:

Mexican Casserole

1 pkg. of hamburger meat
1 can chopped tomatoes and green chilies (Rotel)
1 can chicken and mushroom soup
1/2 onion, chopped (optional)
1 c. grated American cheese or 1 can cheese soup
1-1/2 c. crushed tortilla chips

Brown hamburger with chopped onion. Drain and add tomatoes and soup. Put tortilla chips in bottom of baking dish and pour meat mixture over them. Sprinkle cheese on top and bake at 350 degrees for 30 minutes. Serve with crackers and green salad.

Sausage and Tator Tot Casserole

1-1 1/2 pound package. frozen tater tots
2 pounds bulk sausage
1 can cream of mushroom soup
1 can French style green beans
1 cup cheese

Brown sausage, drain off fat, add can of mushroom soup to sausage mixture and pour into casserole dish. Drain can of greenbeans and lay them on top of the meat. Sprinkle cheese on top of green beans. Layer tator tots on top and bake at 400 degrees for 30 minutes or until dish begins to bubble.

More scrumptious daily recipes coming next week! Visit Annie's Recipes if you just can't wait until then ;)

7-Up Banana Jello Salad

Today's recipe is...

7-Up Banana Jello Salad

2 pkg. lemon Jello

2 c. boiling water

2 c. cold 7-Up

2 lg. bananas, sliced

2 sm. (8 1/2 oz.) can crushed pineapple, drained

1 c. miniature marshmallows

Dissolve Jello in boiling water; mix well. Add cold 7-Up. Place in 13 x 9 inch pan, put in refrigerator to cool slightly. Mix in pineapple, marshmallow, bananas and chill until firm. When firm add the following cooked: 1/2 cup sugar, 2 tablespoons flour, 1 egg slightly beaten, 2 tablespoons butter, 1 cup pineapple juice, 1/4 cup shredded sharp cheese, 2 tablespoons grated Parmesan cheese and 1 cup whipped cream. Combine sugar and flour, mix in juice and egg; cook over low heat until thick stir constantly. Remove and add butter, cool, fold in 1 cup whipped cream and spread over Jello. Sprinkle with cheeses mixed. Make the night before or early in the morning. 

Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Chicken with Green Pea Casserole

Today's recipe is...

Chicken with Green Pea Casserole

4 ounces chicken

1 egg

4 ounces cooked green peas

1/3 cup dry milk

2 tablespoons dehydrated onion flakes

2 tablespoons green peppers, diced

2 tablespoons Worcestershire sauce

1/2 teaspoon salt, seasoned

1/2 cup water

2 tablespoons pimento, chopped

Combine all ingredients. Bake at 350 degrees F for 45 minutes.

Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Amish Vanilla Pie

Today's recipe is...

Amish Vanilla Pie

1/2 c. firmly packed brown sugar

1 tbsp. flour

1/4 c. dark corn syrup

1 1/2 tsp. vanilla

1 egg, beaten

1 c. water

1 c. flour

1/2 c. firmly packed brown sugar

1/2 tsp. cream of tartar

1/2 tsp. baking soda

1/8 tsp. salt

1/4 c. butter

1 unbaked 9" pie shell

Combine first 5 ingredients in 2 quart saucepan. Slowly stir in water. Cook over medium heat until mixture comes to a boil, stirring constantly. Let cool. Combine rest of ingredients (except pie shell) and mix until crumbly. Pour cooled mixture into pie shell and top with crumbs. Bake at 350 degrees for 40 minutes or until golden brown.

Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Lamb Vegetable Stew

Today's recipe is...

Lamb Vegetable Stew

2 lb. boneless, lean lamb stew meat, cut in 1 inch chunks

1 1/2 teaspoons salt

1/2 teaspoon pepper

1/4 cup all purpose flour

2 tablespoon vegetable oil

1 large onion, sliced thin 

4 cups water

2 cups diced carrots

2 cups diced turnips (about 8 ounces)

Sprinkle lamb with 1/2 teaspoon salt and the pepper. Coat with flour. Heat oil in a 2 to 3 quart Dutch oven over medium-high heat until thin and rippling, but not smoking. Brown lamb a few pieces at a time. Remove to bowl with slotted spoon. Reduce heat to medium.

Add onion and cook 5 minutes, stirring occasionally until lightly browned. Stir in the water, scraping up browned bits on bottom of pot. Add meat and remaining salt. Stir to mix. Bring to boil over medium-high heat, reduce heat to low, cover and simmer, stirring occasionally, 1 hour.

Add vegetables, cover and simmer 20 minutes until lamb and vegetables are tender. Makes 6 servings.

Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Old Fashioned Pancakes

Today's recipe is...

Old Fashioned Pancakes

Sift together 

2 cups sifted flour

1 tablespoon baking powder

1 tablespoon sugar

3/4 teaspoon salt

Combine

1 egg, well beaten

1 1/2 cups milk

2 tablespoons melted shortening

Make a well in the center of dry ingredients. Add liquid mixture all at once, stirring only until blended.

Heat griddle over low heat.

Test griddle by dropping a few drops of cold water. If the drops dance around in small beads, the griddle temperature is right. Pour batter from pitcher on use large spoon to make small pools of batter about 4 inches in diameter. Leave at lease 1 inch between pancakes. Turn pancakes as they become puffy and full of bubbles. Turn only once.

Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Week in Review

Each Saturday I'll recap the recipes featured each day from that week. So if you missed any and aren't sure how to look back, you can just check Saturday's post! Also featured today are any new photos that were submitted by our readers!

This Week in Review:

Chicken Curry
Amish Raisin Pie
Salmon Noodles Romanoff
Hawaiian Fruit Cake
Creamed Potatoes with Green Peas

New Images Submitted This Week:

You can submit images on any of the recipes that you make from Annie's! Just go to that recipe and click Upload Your Own Image. Here are the most recently added images:

More scrumptious daily recipes coming next week! Visit Annie's Recipes if you just can't wait until then ;)

Creamed Potatoes with Green Peas

Today's recipe for Creamed Potatoes with Green Peas makes a wonderful side dish!

Creamed Potatoes with Green Peas

1 1/4 lb. small new potatoes, unpeeled
1 tsp. salt

Sauce
1/4 c. butter or margarine
1/4 cups all-purpose flour
3/4 cups chicken broth
1 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups fresh peas or 1 pkg. (10 oz.) frozen green peas, cooked and drained
2 tablespoons chopped parsley

In large saucepan combine potatoes and salt. Add water to cover and bring to a boil over high heat. Cook until fork-tender, about 15-20 minutes. Drain. Sauce: In medium saucepan melt butter over low heat. Stir in flour and whisk until smooth. Cook 2-3 minutes, stirring occasionally. Gradually stir in chicken broth, milk, salt and pepper. Cook over medium heat until thick and smooth, stirring frequently, about 5 minutes. Add peas and parsley; heat through. Spoon potatoes into serving dish. Makes 6 servings.

Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Hawaiian Fruit Cake

Today's recipe for Hawaiian Fruit Cake is a sweet treat.

Hawaiian Fruit Cake

2 cups granulated sugar
2 cups all purpose flour
2 large eggs
2 tsp. baking soda
1 20-oz can crushed pineapple, undrained
1 cup macadamia nuts, chopped (can substitute with walnuts)
1 cup unsweetened coconut
2 tsp. pure vanilla extract

Combine all ingredients and mix together well. Pour into 13x9x2 inch baking pan. Bake at 325 degrees 35-40 minutes or until toothpick inserted in the center comes out clean.

Top with a cream cheese icing.


Cream Cheese Icing

1 stick unsalted butter, softened
1 8-oz pkg cream cheese, softened
1 1/2 cups powdered sugar
1 tsp. pure vanilla extract

Combine all icing ingredients and beat with a mixer until smooth. When cake is completely cooled, spread with icing.

Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Salmon Noodles Romanoff

Today's recipe for Salmon Noodles Romanoff is a nice change for dinner.

Salmon Noodles Romanoff

8 oz. uncooked medium noodles
1-1/2 cups creamed cottage cheese
1-1/2 cups dairy sour cream
1/2 cup onion, finely chopped
1 clove garlic, minced
1-2 tsp. Worcestershire sauce
Dash red pepper sauce or cayenne red pepper
1/2 tsp. salt
1 (16 oz.) can salmon, drained, or 2 (6 1/2 oz.) cans tuna, drained
1/2 cup shredded sharp cheddar cheese (about 2 ounces)

Preheat oven to 325 degrees F.

Cook noodles as directed on package; drain.

Combine noodles and remaining ingredients EXCEPT for cheddar cheese. Place about 1 cup salmon mixture in each of 5 or 6 greased individual casseroles or baking shells.

Top with cheddar cheese and bake uncovered 20-25 minutes.

Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Amish Raisin Pie

Today's recipe for Amish Raisin Pie is a favorite in many kitchens. Give this one a try today!

Amish Raisin Pie

1 3/4 cups milk
3 large eggs, separated
1 4-oz pkg. Cook & Serve vanilla flavored Jell-O pudding & pie filling
1 tsp. pure vanilla extract
1/2 tsp. ground allspice
1 1/2 cup golden seedless raisins
1 9" baked pie shell
6 tbsp. granulated sugar

In a small saucepan, combine milk and egg yolks; whisk gently to blend well. Stir in vanilla pudding mix. Cook over medium high heat, stirring constantly until mixture comes to a boil. Remove from heat; stir in vanilla extract and allspice. Blend well. Fold in the raisins and allow mixture to cool. Turn mixture into pastry shell; chill thoroughly.

Meanwhile in a small mixing bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff but not dry. Spoon meringue over pie, making sure that meringue touches edge of crust. Bake at 450 degrees for 4-5 minutes or until meringue is lightly browned.

Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Chicken Curry

Today's recipe for Chicken Curry will bring a bit of spice into your weekly menu!

Chicken Curry

1 (3 pound) whole chicken, skin removed and cut into pieces
3 onions, chopped
1 teaspoon ground cinnamon
1 bay leaf
2 cloves crushed garlic
1/4 teaspoon ground ginger
1 teaspoon paprika
3 tablespoons curry powder
1/2 teaspoon white sugar
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
1 tablespoon tomato paste
1 pinch salt
1/4 cup olive oil
water to cover

Fry the onions in olive oil until browned. Add the cinnamon and the bay leaf. Continue stirring and add the ginger, paprika, curry powder, sugar, salt, and garlic. Continue stirring for 2 minutes. Mixture will become much like a paste.

Add chicken pieces and tomato. Add enough water to just cover the chicken. Simmer until chicken is done, about 20 minutes. Just before serving, add the lemon juice and the cayenne pepper. Simmer for 5 more minutes.


Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Week in Review

Each Saturday I'll recap the recipes featured each day from that week. So if you missed any and aren't sure how to look back, you can just check Saturday's post! Also featured today are any new photos that were submitted by our readers!

This Week in Review:

Roasted Lamb with Coffee Gravy
Deviled Egg Potato Salad
Honey Glazed Ham with Coca Cola
Carrot Cake With Lemon Cheese
Amish Yeast Rolls

New Images Submitted This Week:

You can submit images on any of the recipes that you make from Annie's! Just go to that recipe and click Upload Your Own Image. Here are the most recently added images:

Boston Cream Pie

Amish Macaroni Salad

Lemon Drop Cookies

Beef Ziti Casserole

Raisin Bread French Toast

More scrumptious daily recipes coming next week! Visit Annie's Recipes if you just can't wait until then ;)

Amish Yeast Rolls

Today's recipe is the perfect addition to your dinner table. Serve warm with butter or margarine.

Amish Yeast Rolls

7 c. flour (save 1 c. to knead)
2 pkgs. quick yeast
1/2 - 3/4 c. sugar
1/4 tsp. salt

WET:
2 sticks butter
1 c. sour cream
1/2 to 1 c. milk

Place in microwave. Heat until butter melts (should be hot but be able to stand to stick your finger in this). Mix wet to dry ingredients and knead 10-15 minutes. Put in warm place and let rise about 20 minutes. Put dough on floured board and punch down. Shape in desired shapes. Let rise again, 20 minutes or until doubled. Brush tops with melted butter. Bake 20 minutes at 350 degrees. Makes 2 dozen or more.


Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Carrot Cake With Lemon Cheese

Today's recipe, while not a traditional Easter treat, will bring a smile to the faces of your guests!

Carrot Cake With Lemon Cheese

1 c. raisins
Boiling water
2 1/3 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. sugar
3/4 c. Crisco
3 eggs
3/4 c. milk
2 c. shredded carrots
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Cover raisins with boiling water; let stand 5 minutes; drain. In small bowl, combine flour, baking powder, cinnamon, baking soda and salt; set aside. In large bowl, beat sugar, shortening and eggs until fluffy. Add flour mixture and milk. Beat 2 minutes. Stir in carrots, raisins and nuts. Spread into greased and floured pan (13 x 9 inch). Bake 35 minutes. Cool completely. Frost with Lemon Cream Cheese Frosting.

FROSTING:
1 (14 oz.) can Eagle Brand condensed milk
2 egg yolks
3 tbsp. lemon juice
1 tsp. vanilla
Yellow food coloring
1 (8 oz.) pkg. cream cheese

In heavy saucepan, combine milk, egg yolks, lemon juice and cook over medium heat stirring rapidly until thickened for 5-7 minutes. Stir in vanilla and food coloring. Chill at least 2 hours. In small bowl beat cream cheese until fluffy. Gradually beat in lemon mixture until smooth.


Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Honey Glazed Ham with Coca Cola

Today's recipe is typical of an Easter meal in the United States. While lamb is common, ham is even more common in the U.S.!

Honey Glazed Ham with Coca Cola

8-10 lb. smoked shank or butt
1 tsp. cloves, ground
1 tsp. allspice
1 tsp. nutmeg
1 tsp. brown sugar
1 (12 oz.) Cocoa Cola
Aluminum foil

Glaze
4 tbsp. honey
2 tbsp. brown sugar
1 tsp. Dijon mustard
1 tsp. rum (opt.)
Cloves, allspice & nutmeg

Place enough aluminum foil in baking pan to completely cover ham. Place ham on foil. Pour Coke over ham. Mix the spices and rub all over ham. Seal the foil. Bake at 325 degrees for 15 minutes per pound. Remove ham from pan. Discard aluminum foil. Remove all but 1/2" of fat. Score ham by making slits through fat. Mix the same spices as above (cloves, allspice, nutmeg, brown sugar) with the glazing ingredients. Heat this to a liquid. Spoon this over ham as thickly as you can. It will be thicker if made a few minutes ahead and allowed to cool. Return ham to oven for another 20 to 30 minutes, uncovered, being careful not to burn.


Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Deviled Egg Potato Salad

Today's recipe is frugal in a way. Many stores have eggs on sale this week due to Easter!

Deviled Egg Potato Salad

9 hard boiled eggs, peeled
1/2 c. chopped onions
1/4 c. shredded pimentos
1/4 c. shredded green pepper
1/2 c. mustard
1 tbsp. salt
6 c. boiled potatoes, cubed
1/2 c. shredded dill pickles
1/4 c. shredded celery
1 c. mayonnaise
1 tbsp. paprika

Cut 6 boiled eggs in half; remove yolk. Place yolks in bowl and mix with 1 teaspoon pickles, 1 teaspoon mustard, 1 tablespoon mayonnaise, dash of salt; stiff eggs with the yolk mixture. Set eggs aside. Mix potatoes with remaining ingredients. Add eggs (flaked with fork) last. Top with paprika and arrange deviled eggs around top of salad for decorative look.


Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Roasted Lamb with Coffee Gravy

Today's recipe is timely considering Easter is less than a week away!

Roasted Lamb with Coffee Gravy

1 (4-6 pound) leg of lamb
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground ginger
2 cup. strong coffee
1/4 cup flour
1 1/4 cup water

Combine salt, pepper and ginger; mix well. Rub seasoning on lamb. Place on rack in shallow roasting pan. Pour coffee over lamb. Roast at 325 degrees for 30-35 minutes per pound or until meat thermometer registers at 175 degrees. Baste lamb frequently with coffee during roasting. When done, place roast on heated platter. Pour drippings into measuring cup. Skim off and discard all but 1/4 cup fat; pour drippings into saucepan. Blend flour with a little of the water; stir into drippings with remaining water. Cook, stirring constantly, until gravy boils 2 minutes. Add salt and pepper to taste. Serve in a gravy bowl with lamb.


Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Week in Review

Each Saturday I'll recap the recipes featured each day from that week. So if you missed any and aren't sure how to look back, you can just check Saturday's post! Also featured today are any new photos that were submitted by our readers!

This Week in Review:

Raisin Bread French Toast
Green Chile Pork Stew
Peach Custard Cake
Macaroni Tuna and Green Pea Salad
Rice Krispie Chocolate Surprise

New Images Submitted This Week:

You can submit images on any of the recipes that you make from Annie's! Just go to that recipe and click Upload Your Own Image. 

More scrumptious daily recipes coming next week! Visit Annie's Recipes if you just can't wait until then ;)

Rice Krispie Chocolate Surprise

Today's recipe is an ooey gooey delicious treat! Be sure to try these and share a picture!

Rice Krispie Chocolate Surprise

1/4 c. margarine
1 pkg. (10 oz.) or 40 regular marshmallows
6 c. Rice Krispies
25 Hershey chocolate kisses
1 sm. container Kraft caramel topping

Put marshmallows and margarine in large microwavable mixing bowl. Heat on high power 2 minutes. Stir to combine. Heat on high power 1 1/2 to 2 minutes longer, stir until smooth. Add cereal and stir until well coated. Divide into 2 equal amounts. Using waxed paper, press 1 portion into the bottom of a buttered 13 x 9 x 2 inch pan. Place the unwrapped kisses in a microwavable container and heat on high for 1 to 1 1/2 minutes. Stir. Be careful not to burn chocolate. Spread thin layer over Rice Krispies. Add thin layer of caramel over chocolate. Flatten and press remaining amount of Rice Krispies over top of chocolate and caramel. Cool then serve.


Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Macaroni Tuna and Green Pea Salad

Today's recipe makes a wonderful snack or light lunch. Keep in a covered container in the refrigerator for a quick treat.

Macaroni Tuna and Green Pea Salad

2 cups cooked and drained macaroni (rings, sm. shells, spirals, or elbow)
1 (6 ounces) can tuna in water, drained
Chopped onions
1 cup frozen peas

Mix all with enough Miracle Whip or mayonnaise to keep moist; salt, and pepper to taste. Best if made the night before.


Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!

Peach Custard Cake

Today's recipe will smell marvelous baking in your oven.

Peach Custard Cake

CRUST
1 1/2 c. flour
1/2 tsp. salt
1/2 c. soft butter

BATTER
1 lg. can peaches, sliced
1/2 c. sugar
1/2 tsp. cinnamon
1 egg
1 c. evaporated milk

Cut butter into flour and salt. Press into 9 inch square pan. Drain peaches, saving 1/2 cup of syrup. Arrange slices on top of crust. Sprinkle with mixture of sugar and cinnamon. Bake at 375 degrees for 20 minutes. Mix syrup, egg and milk. Pour over peaches. Bake 30 minutes more.


Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!