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!

Be sure to check what new recipes have been added as well!

This Week in Review:

Turkey Asparagus Casserole
Chicken And Dumplings
Italian Style Scrambled Eggs
Stewed Rhubarb

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:

Meatball Sandwiches

4 lb. lean ground beef
2 eggs
1 pkg. dry Hidden Valley Ranch dressing
1 pkg. finely crushed Saltine crackers

Mix all ingredients together in a large bowl, adding more cracker crumbs if mixture is too wet and more eggs if mixture is too dry. Form mixture into meatballs slightly smaller than the size of a golf ball. Bake at 350 degrees until cooked through, or approximately 20 minutes. Pour off any grease. Place meatballs in a crockpot or Dutch oven and cover with canned spaghetti sauce. Heat until sauce is hot. Serve meatballs on steak rolls and garnish with shredded mozzarella cheese.

Photo submitted by Theresa Smith


Turnovers

2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening
2/3 - 3/4 c. milk
1 c. sliced peaches
2 tbsp. butter
2 tbsp. brown sugar

PEACH MIXTURE
1 c. peaches, sliced
2 tbsp. butter
2 tbsp. brown sugar

Mix flour, baking powder and salt. Cut in shortening. Add milk. Knead 30 seconds. Make into rectangle and turn into triangles. Place spoonful of peach mixture into center of each rectangle. Seal and prick. Any fruit may be used.

Photo submitted by Theresa Smith


Bread And Butter Pickles

1 qt. Cucumbers
1 sliced onion
1 c. sugar
1 tsp. Turmeric
1/2 tsp. dry mustard, sliced
1 c. vinegar
1 1/4 tsp. Salt
1/2 tsp. celery seed

Bring all ingredients except cucumbers and onions to boil. Then add cucumbers and onions and bring to boil again. Or, pour boiling solution over cold cucumbers and onions.

Photo submitted by Theresa Smith


Hot Dog Relish

4 c. ground onions
4 c. ground cabbage
2 c. ground green pepper
2 c. red pepper
2 c. ground cucumbers
4 c. vinegar
1/2 c. salt
6 c. sugar
1 tbsp. celery seed
2 tbsp. mustard seed
1 1/2 tsp. Turmeric

Grind vegetables and place in crock with the salt; let stand overnight. Next morning, rinse and drain well. Combine the rest of the ingredients in a kettle large enough to accommodate the mixture and heat to boiling. Simmer 3 or 4 minutes and seal in pint or perhaps half pint jars.

Photo submitted by Theresa Smith


Potato Salad

2 lb. potatoes (about 6 med.)
1/4 c. finely chopped onion
1 tsp. salt
1/8 tsp. pepper
1/2 c. (approximately) Italian salad dressing
1/2 c. mayonnaise or salad dressing
1/2 c. chopped celery
2 hard cooked eggs, cut up

Wash potatoes. Heat 1 inch salted water to boiling. Add unpared potatoes. Cover tightly; heat to boiling and cook 30 to 35 minutes or until tender. Drain; cool and peel. Cut potatoes into cubes; combine in bowl with onion. Sprinkle with salt and pepper. Mix with Italian salad dressing. Cover; refrigerate at least 2 hours. Just before serving, add mayonnaise; toss until potatoes are well coated. Stir in celery and eggs. Makes 4 to 6 servings.

Photo submitted by Theresa Smith


Amish Oven Fried Chicken

1/3 c. vegetable oil
1/3 c. butter
1 c. all-purpose flour
1 tsp. salt
2 tsp. black pepper
2 tsp. paprika
1 tsp. garlic salt
1 tsp. dried marjoram
8 or 9 pieces chicken

Place oil and butter in a shallow cooking pan and place in 375 degree oven to melt butter, set aside. In a large paper sack combine dry ingredients. Roll the chicken pieces 3 at a time in butter and oil then drop into a sack and shake to cover. Place on a plate until all pieces are coated. Leave any excess butter and oil in pan. Place chicken in the pan skin side down or its just as good if you remove all the skin first. Bake at 375 degrees for 45 minutes with spatula, turn chicken pieces over and bake 5 to 10 minutes longer or until crust begins to bubble.

Photo submitted by Theresa Smith


Amish Macaroni Salad

1-1/2 c. uncooked macaroni
1 tsp. salt
3 hard boiled eggs
1/2 c. chopped celery
1/4 c. chopped onion (optional)
3/4 c. Miracle Whip
2 Tbl. mustard
1/4 c. vinegar
1/3 c. sugar

Cook and drain macaroni. Cool. Add salt, eggs, celery, and onion. Mix Miracle Whip, mustard, vinegar, and sugar thoroughly, then add to macaroni mixture. Serves approximately 12 people.

Photo submitted by Theresa Smith


Pennsylvania Dutch Creamy Cucumbers

1 c. sour cream, mayonnaise or yogurt
3-4 tbsp. vinegar
Sugar to taste
1 med. onion, sliced very thin for each 2-3 med. to lg. cucumber

Prepare wilted cucumbers: slice thinly, soak 1 hour in salted water. Rinse and drain. Mix above ingredients. Pour the dressing over cucumbers. Refrigerate a few hours to give flavors a chance to blend.

Photo submitted by Theresa Smith

Comments from Theresa:
These were so good. I used mayonnaise instead of sour cream or yogurt. Next time I think I will add sliced carrots and maybe some red and green sliced peppers.


Peach Dump Cake

1 lg. can peach slices
1 stick butter or margarine
1 box yellow cake mix
1 c. walnuts, chopped
1 c. coconut

Empty peaches and juice into 9 x 13 inch pan. Shake dry cake mix over the peaches. Evenly drizzle melted butter over cake mixture. Shake coconut over butter and shake nuts over coconuts. Bake in 325 degree oven for 60 minutes. Serve with ice cream or whip cream.

Photo submitted by Theresa Smith


Stuffed Manicotti

1 package of manicotti shells (about 12)
4 cups shredded mozzarella cheese
15 oz container ricotta cheese
6 tbsp fresh basil, sliced (or 2 tbsp dried)
26 oz spaghetti sauce (homemade or jar)
1/2 cup Parmesan cheese

Preheat oven to 350 F and spray a 13x9 baking dish. Cook pasta according to package directions, drain in cold water. Dry on paper towels.

Place 2 cups of the spaghetti sauce into the 13x9 baking dish. Stir together 3 cups of the mozzarella cheese, ricotta and basil. Stuff each shell with this mixture and place stuffed shells into the baking dish. Pour remaining sauce over the stuffed shells and sprinkle with mozzarella cheese. Bake for 15 minutes then remove and sprinkle with Parmesan cheese. Bake another 10 minutes.

Photo submitted by Theresa Smith

Comments from Theresa:
These were fantastic. I used cottage cheese instead of the ricotta cheese and added 1/3 cup of shaved cut up old fashioned ham. I will make these again.


Strawberry Ice Cream

1 tbsp lemon zest
1 tbsp lemon juice
1 10-oz pkg frozen strawberries, thawed
2/3 cup sweetened condensed milk
1 cup heavy cream, whipped

Combine the lemon zest and juice as well as the strawberries in a blender. Blend on high for 20 seconds or until smooth. Reduce the speed to low and remove the cover. Working slow and steady, pour in the sweetened condensed milk. Fold the strawberry mixture into the whipped cream using a rubber spatula. Pour into plastic container and place in the freezer for 2-3 hours. You can also place this into an ice cream maker.

Photo submitted by Sandie


German Chocolate Cherry Brownies

1 pkg. German chocolate cake mix
1 can coconut & pecan frosting
1 can cherry pie filling
1 egg
4 tbsp. butter or oleo

Put all ingredients into medium size bowl. Mix well with wooden spoon, until evenly mixed. Pour into 9 x 13 inch pan and spread evenly. Bake at 350 degrees for 30 to 40 minutes. Remove from oven and pour 1 cup chocolate chips on top. Let stand for 5 minutes. Then spread chocolate chips evenly over brownies. Let cool completely before cutting.

Photo submitted by Karen Boggs


Homemade Lasagna

1/4 c. olive oil
1/2 c. finely chopped onion
2 tbsp. chopped parsley (fresh or dried)
1/2 lb. ground hamburger
1/4 lb. loose sausage (Italian)
2 cans (2 lbs. 3 oz.) plum tomatoes in the can
2 cans (6 oz.) tomato paste
2 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
2 tsp. dried oregano
1 tsp. basil1 tbsp. olive oil
1/2 lb. lasagna noodles
1 lb. ricotta cheese
1 lb. Mozzarella cheese, thinly sliced
1 jar (3 oz.) Parmesan cheese

In a frying pan, add 1/4 cup olive oil, sauté onion and parsley, until tender (5 minutes). Add hamburger and loose sausage. Brown. Add tomatoes, tomato paste, sugar, salt, oregano, pepper and basil. Place this mixture in a crock-pot on low for 6 hours. Stir occasionally. In large kettle, bring 3 quarts water to boil, add 1 tablespoon olive oil. Add lasagna noodles, 2 or 3 at a time. You will need 6 lasagna noodles. Return to boiling for 15 minutes. Drain and rinse with hot water. Heat oven to 350 degrees. Grease baking dish, 13 x 9. Spoon in tomato sauce. Layer noodles, ricotta, Mozzarella, tomato sauce, noodles, ricotta and Mozzarella. Bake for 40 minutes at 350 degrees. Top with Parmesan cheese. Let cool 15 minutes. 9 servings.

Photo submitted by Wendy Michelle


Peanut Butter Brownies

3 eggs
1/2 cup shortening
1/2 cup peanut butter
1 1/2 cups sugar
1 tsp vanilla
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
1 cup chocolate chips

Cream together shortening and sugar. Add peanut butter, eggs and vanilla and mix well. Add dry ingredients then fold in chocolate chips. Bake at 350 F for 20 minutes or until done.

Photo submitted by Amanda

Comments from Amanda
I used an 8x8 and it took about 45 minutes. They were very good but I think I will try them again in a 13x9 as they were too tall.


Pa Dutch Batter Fried Apples

3 eggs
1 tsp. salt
2 1/4 tbsp. sugar
4 1/2 oz. milk
1 1/4 tbsp. baking powder
1/2 lb. flour
20 apples
Powdered sugar

Peel and core apples and cut into round slices. Beat eggs and gradually add all ingredients (except apples). Beat until smooth batter. Dip sliced apples into batter and fry in hot oil until lightly browned. Sprinkle with powdered sugar and serve warm..

Photo submitted by Minny


Blueberry Grunt

2 pints fresh or frozen blueberries
1/2 cup plus 2 tablespoons sugar, divided
1/2 cup water (use warm water is using frozen berries)
2 tablespoons instant tapioca
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/2-inch cubes
1/2 cup milk
1 large egg
2 tablespoons light brown sugar

In a 3 1/2-quart slow cooker, combine the blueberries, the 1/2 cup granulated sugar, the water, and tapioca. Cover and slow-cook until the berries have formed a thick sauce, 5 to 6 hours on low (200-degrees F.

In a medium bowl, whisk the flour, the remaining 2 tablespoons granulated sugar, the baking powder, and salt to combine. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. In a small bowl, beat the milk and egg together. Stir into the flour mixture to form a soft dough.

Turn the heat to high (300-degreesF). Drop the dough by tablespoons on top of the blueberries. Cover and slow-cook until the topping is firm and a toothpick inserted in the center comes out clean, about 30 minutes. Sprinkle the dumplings with the brown sugar.

Let the grunt stand for 5 minutes before serving, then spoon into individual bowls.

Photo submitted by Tami Rose


Cucumber Salad

6 cucumbers peeled, seeded and sliced
2 onions peeled and sliced
1 clove garlic (mashed)
1/4 tsp. salt
1/2 tsp. ground black pepper
1/2 c. cider vinegar
1/3 c. sugar
1/2 c. chipolte infused oil
1 tsp. Worcestershire sauce

Mix together all ingredients. Toss gently

Photo submitted by Tami Rose


Apple Pie

Plain pastry
6 c. pared cored apples, sliced 1/4" thick
2/3 c. sugar
1/4 tsp. nutmeg
1/8 tsp. salt
1/4 tsp. cinnamon
1 tsp. lemon juice
2 tsp. butter

Lightly roll half of the pie crust to 1/8 inch thickness and about 2 1/2 inches larger than a 9 inch pie plate. Fold it in half and fit it into the pie plate. In rolling the pie crust, use only enough flour to prevent sticking, handling the dough very lightly and never turning it. Press the pie crust lightly to fit and pie pan and trim even with the edge of the pan, using a knife. Fill the pie shell with the apples. Mix sugar, nutmeg, salt, cinnamon and lemon juice. Sprinkle over the apples and dot with the butter. Moisten the edge of the crust with cold water. Roll the toher half of the pie crust ot 1/8 inch thickness and about 1 inch larger than the diameter of the plate. Fold this in half and make 3 slits, each 1/2 inch thick in length, in the center of the folded side. Adjust over the filling, then carefully fold the edge of the upper crust under the lower crust all the way around. Finish by pressing the edges together with a fork dipped in flour. If a glazed surface is desired, or slightly beaten egg white. Bake for 40 minutes at 425 degrees in a preheated oven. Makes one pie

Photo submitted by Karen


Apple Crisp

1 can apple pie filling
1/4 c. Bisquick
1/4 c. quick cooking oats
2 tbsp. brown sugar
2 tbsp. butter
1/2 tsp. cinnamon

Place 1/2 cup apple filling in each of 4 microwave dessert dishes. Mix remaining ingredients with fork until crumbly and sprinkle 2 tablespoons over each of the apples in each dish. Cover with waxed paper and cook on HIGH until topping is melted and apples are hot, 3 to 4 minutes. Let stand uncovered at least 10 minutes before serving.

Photo submitted by Sandie

Remember if you submit a photo, email us and let us know it was yours and we will enter you into our contest to win fun kitchen prizes!

All photos submitted are eligible for our monthly contest drawing! Go to our contest blog to read how you can enter :) If you would like to participate but don't have a blog, you can play along on the FamilyCorner message boards here!

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

Stewed Rhubarb

Today's recipe is...

Stewed Rhubarb

1 cup sugar
4 cups cut rhubarb, 1" pieces
1 tsp grated lemon zest

Combine sugar with 1/2 cup water in medium saucepan. Over medium heat, stir until sugar is dissolved and syrup comes to boiling. Reduce heat and add rhubarb and lemon zest, simmer, covered, 10 minutes, or until tender but not mushy. Remove from heat and let stand, covered, on wire rack until cool.

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Italian Style Scrambled Eggs

Today's recipe is...

Italian Style Scrambled Eggs

8 eggs
1/4 tsp salt
dash pepper
3/4 tsp dried basil leaves
1/4 cup light cream
3/4 cup grated sharp cheddar
2 tbsp butter
3 tomato slices
3 green pepper rings
8 slices crisp cooked bacon

Beat eggs, salt, pepper, basil and cream in a medium bowl. Stir in the cheese. Heat butter in medium skillet over low heat. Pour in egg mixture. As the eggs start to set at the bottom, gently lift the cooked portion with a spatula and letting uncooked portion flow to the bottom of the pan. Eggs should be slightly soft and cheese melted. Cook until set. Turn eggs onto serving platter and top with tomato slices. Cover tomato slices with pepper rings and then break the bacon strips in half and place in criss cross pattern over top of green peppers.

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Chicken And Dumplings

Today's recipe is...

Chicken And Dumplings

1 stewer or fryer
1 diced carrot
1 diced potato
Parsley flakes
Salt
Pepper
Garlic salt
1 (8 oz.) pkg. wide noodles

Cook chicken in seasoned water until tender. Remove. Cool. Debone then return to broth. Add carrot and potato; cook until tender. Then add noodles and top with the uncooked dumplings spooned on dumplings.

DUMPLINGS
2 c. Bisquick
2/3 c. milk

Cook uncovered 10 minutes. Cover. Cook 10 minutes. .

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Turkey Asparagus Casserole

Today's recipe is...

Turkey Asparagus Casserole

3 cups leftover turkey breast, cooked, and torn into bite sized pieces
1 medium onion, chopped
1/2 cup butter
1 (8 ounces) can mushrooms
1 can cream of mushroom soup
1 can cream of chicken soup
1 (5 1/3 ounces.) can condensed milk
1/2 pound sharp cheese, grated
1/4 teaspoon hot sauce
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon tenderizer
2 tablespoons pimento, chopped
2 cans green tip asparagus
1/2 c. slivered almonds

Tear cooked turkey breast into bite-size pieces. Set aside. Saute onion in butter and add remaining ingredients, except asparagus and almonds. Simmer sauce until the cheese melts. To assemble, place a layer of turkey in a large casserole, a layer of asparagus and a layer of sauce. Repeat layers, ending with sauce. Top with almonds. Bake at 350 degrees until bubbly. Do not add liquid even if it looks dry.

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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!

Be sure to check what new recipes have been added as well!

This Week in Review:

Sunflower Seed Pancakes
Grilled Scallops and Pineapple
Bisquick Banana Bread with Vanilla Glaze
Tuna Stuffed Zucchini
Upside Down Apple Pie

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:

Ground Beef Macaroni And Tomato Casserole

2 pounds lean ground beef
1 cup onion, chopped
1 1/2 cups water
1/2 clove garlic, minced
1/4 cup green pepper, chopped
2 cans (14 1/2 ounce) tomatoes; chopped
1 cup V8 juice
Salt and pepper
1/2 teaspoon oregano
2 cups macaroni -- uncooked

Brown the meat, onion, green pepper, garlic and drain. Combine tomatoes, juice and the drained meat mixture. Stir in the seasonings. Mix well and place in crockpot and cook low for 6 to 8 hours. Stir in uncooked macaroni and cook 2 to 3 hours more.

Photo submitted by Jodi S


Baked Cajun Chicken

1-1/2 to 2 lb. meaty chicken (breasts, thighs, drumsticks)
non-stick spray coating
2 Tbsp. nonfat milk
2 Tbsp. onion powder
1/2 tsp. dried thyme, crushed
1/4 tsp. garlic salt
1/4 tsp. white pepper
1/4 tsp. black pepper

Remove skin from chicken. Rinse chicken, pat dry. Spray inside of crock pot with nonstick coating. Arrange the chicken, meaty sides up in crock pot. Brush with milk. In small bowl mix onion powder, thyme, garlic salt, white pepper and black pepper. Sprinkle over chicken. Cover and cook on low 8 to 10 hours (high 4 to 5 hours) until the chicken is tender and no longer pink.

Photo submitted by Wendy Michelle


Easy Chicken Tacos

4-6 boneless, skinless chicken breasts
1 package taco seasoning packet
1 cup of water

Mix ingredients together in crockpot. Cook for 6-8 hours on low

Shred chicken with fork until evenly shredded.

Put mixture in hard or soft tortillas, and put shredded cheese, hot sauce, black beans, tomatoes, sour cream.

Photo submitted by Theresa Smith


Apple Pie Farmer Style

FILLING
8 med. cooking apples, peeled, cored
and sliced
1 tsp. cinnamon
2 tsp. sugar

PASTRY
2 c. sifted flour
1 level tbsp. baking powder
1 tbsp. sugar
1/8 tsp. salt
3 heaping tbsp. shortening
8 tbsp. cold water
1 tsp. vanilla extract
Milk

In a large bowl, combine apples, cinnamon and sugar. Set aside. On a board, combine flour, baking powder, sugar, and salt. Add shortening. Rub mixture between palms of hands until texture is very fine. Gradually add water and vanilla extract. Then knead dough well until smooth. Divide dough in half. Roll out both pieces to fit pan. Line greased 9-inch pie pan with one piece, leaving 1 inch of pastry overlapping edge of pan to flute later. Fill with apples. Cover with top piece of pastry. Make a few slits in center of top pastry. Turn edges under and flute. Brush top with milk. Bake in a preheated oven at 375 degrees for 40 minutes or until golden brown.

Photo submitted by Theresa Smith


Easy Chocolate Chip Cookies

1/2 c. sugar
1/2 c. brown sugar
1/2 c. oil
1 egg
1 tsp. vanilla
1 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. chocolate chips
1/2 c. nuts

Heat oven to 375 degrees. Mix sugar, oil, vanilla and egg in large bowl until smooth. Stir in flour, soda and salt. Divide dough in half. Press out in strips on lightly greased cookie sheets. Sprinkle with chips and nuts. Press lightly. Bake until golden, about 7 to 9 minutes. Cut into strips.

Photo submitted by Theresa Smith


Easy Chocolate Cookies Recipe

2 tbsp. margarine
1-1/2 sm. pkg. semi-sweet chocolate chips
1 can Eagle Brand milk
1 c. flour
1 tsp. vanilla
Nuts

Melt margarine and chocolate chips in double boiler; add milk. Mix well and remove from heat. Add flour, vanilla and nuts. Drop in small star shapes on greased cookie sheet. Bake 10 minutes at 350 degrees.

Photo submitted by Wendy Michelle


Apple Pie Cake

1 c. sugar
1/4 c. shortening
1 egg
1 c. flour
1/2 tsp. baking soda dissolved in 3 tbsp. water
2 1/2 c. chopped apples
1/4 tsp. Salt
1 tsp. Cinnamon
1/2 c. chopped walnuts
1/4 tsp. Nutmeg

Cream sugar and shortening. Add egg. Mix flour, spices and salt and add to above mixture. Add dissolved baking soda. Fold in nuts. Bake in 8 inch square pan at 350 degrees for 40 minutes or until brown. Serve with whipped cream sweetened with 2 tablespoons sugar and 1/4 teaspoon vanilla.

Photo submitted by Theresa Smith


Tomato Soup Cake

2 1/4 c. cake flour or 2 c. all purpose flour
1 1/3 c. sugar
4 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. allspice 1 tsp. cinnamon
1/2 tsp. ground cloves
1 (10 3/4 oz.) can Campbell's tomato soup
1/2 c. hydrogenated shortening
2 eggs
1/4 c. water

Preheat oven to 350 degrees. Generously grease and flour two round layer pans, 8 or 9 inches or 13 x 9 pan. Measure dry ingredients into large bowl. Add soup and shortening.

Beat at low to medium speed for 2 minutes (300 strokes with a spoon) scraping sides and bottom of bowl constantly. Add eggs and water. Beat 2 minutes more, scraping bowl frequently. Pour into pans.

Bake 35 or 40 minutes. Let stand in pans 10 minutes; remove and cool on rack. Frost with cream cheese frosting or favorite white frosting

VARIATIONS: For a 9 inch tube pan, prepare as above; bake 1 hour. Nut or Raisin: After mixing, fold in 1 cup chopped nuts or raisins. Bake 35 to 40 minutes.

Date and Nut: After mixing, fold in 1 cup chopped walnuts and 1 cup chopped dates. (Use 1 to 2 tablespoons flour to sprinkle over dates while chopping them.) Bake in 9 inch layers or 13 x 9 inch pan for 40 to 45 minutes.

Photo submitted by Tami Rose


Cheddar Baked Potato Slices

1 can (10 3/4 oz.) Campbell's cream of mushroom soup
1/2 tsp. paprika
1/2 tsp. pepper
4 med. baking potatoes, cut into
1/4 in. slices (about 4 c.)
1 c. of shredded cheddar cheese

1. In small bowl, combine soup, paprika, and pepper.
2. In greased 2-quart oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese.
3. Cover with foil; bake at 400 degrees 45 minutes. Uncover, bake 10 minutes or until potatoes are fork tender.

Photo submitted by Wendy Michelle


Snowball Cookies

3/4 cup soft butter
1 teaspoon vanilla extract
1 tablespoon water
1/8 teaspoon salt
1/3 cup sugar
2 cups sifted flour
1 cup chocolate chips
1 cup finely chopped pecans
Powdered sugar

Combine butter, vanilla, water, salt and sugar; blend well. Stir in flour and chocolate chips. Form into 1-inch balls; roll in chopped pecans. Place on ungreased cookie sheet. Bake at 300 degrees for 30 minutes. Roll in powdered sugar while warm or for a holiday add red or green tinted sugar.

Photo submitted by Felicia


Tuna Macaroni Salad

2 tablespoons vegetable oil
1 tablespoon lemon juice
2 cups raw macaroni, cooked
2 cans tuna, flaked
3 hard cooked eggs
2 tablespoons chopped onion
1 cup chopped celery
1 cup grated carrots
3/4 cup mayonnaise
1 teaspoon mustard
1/2 teaspoon salt
Dash of pepper
Lettuce or other greens

Mix lemon juice and oil. Mix with macaroni. Fold in tuna, eggs, onion, celery and carrots. Fold in mayonnaise and mustard. Serve on bed of lettuce.

Photo submitted by Wendy Michelle

Remember if you submit a photo, email us and let us know it was yours and we will enter you into our contest to win fun kitchen prizes!

All photos submitted are eligible for our monthly contest drawing! Go to our contest blog to read how you can enter :) If you would like to participate but don't have a blog, you can play along on the FamilyCorner message boards here!

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

Upside Down Apple Pie

Today's recipe is...

Upside Down Apple Pie

1/4 cup butter or margarine
2/3 cup pecan halves
2/3 cup firmly packed brown sugar
Pastry for double crust 9" pie
6 cups peeled & sliced cooking apples (about 1 3/4 pound)
Juice of 1 lemon
1/3 cups firmly packed brown sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Spread butter in bottom of a 9 inch, deep-dish pie plate. Arrange pecan halves, rounded sides down, on bottom and gently press into butter. Sprinkle 2/3 cup brown sugar over pecans and press gently. Roll half of pastry to 1/8 inch thickness on a lightly floured surface; transfer to pie plate and press firmly onto bottom and sides. Trim off excess pastry along edges; set aside. Combine apples and lemon juice in bowl. Combine remaining brown sugar and ingredients. Sprinkle over apple mixture; toss gently. Spoon filling into pastry shell. Roll remaining pastry to 1/8 inch thickness; transfer to top of pie. Fold edges under and flute. Prick top of crust with fork for steam to escape. Bake at 450 degrees for 10 minutes. Reduce temperature to 350 degrees and bake 30-40 minutes. Cool 5 minutes. Place plate on top of pie and invert.

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Tuna Stuffed Zucchini

Today's recipe is...

Tuna Stuffed Zucchini

3 large zucchini squash, halved lengthwise
2 tablespoons butter
salt and pepper to taste
1 cup packaged bread dressing or stuffing mix
1/2 teaspoon seasoned salt
2/3 cup hot water
1/4 cup mayonnaise
1 tablespoon green onion flakes
2 (7 ounce) cans tuna

Brown cut side of squash in butter. Arrange squash, cut side up, in a baking dish. Sprinkle with salt and pepper. Combine with bread dressing, seasoned salt, hot water, mayonnaise and onion flakes. Mix well. Add tuna; mix lightly. Mound tuna mixture on squash. Bake at 350 degrees for 30 minutes.

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Bisquick Banana Bread with Vanilla Glaze

Today's recipe is...

Bisquick Banana Bread with Vanilla Glaze

3 medium bananas, with speckled skins
1 egg
1/2 cup buttermilk
1 teaspoon nutmeg
1 tbsp. bottled grated orange peel
1/2 cup Bisquick
1 yellow cake mix

Slice bananas very thinly into 2 quart mixing bowl. Use a wire whisk to break up slices of bananas into bits without really mashing them. Stir in remaining ingredients as listed, switching to mixing spoon when you add Bisquick and the cake mix (dry from the box, by the way). Make sure every particle is dissolved, but don't over beat or bread will be heavy. Turn batter into a Pam sprayed 8 1/2 inch Pyrex loaf pan. Bake at 325 degrees for 65 minutes or until done. Cool in pan on wire rack 15 minutes. Drizzle top of loaf with a thin Vanilla Glaze.

Vanilla Glaze
Beat together until smooth: 1 teaspoon vanilla 10 tablespoons powdered sugar Spread over warm bread. Cool 1 hour longer before wrapping in plastic and chill bread 4 hours, before slicing.

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Grilled Scallops and Pineapple

Today's recipe is...

Grilled Scallops and Pineapple

1 1/2 pounds scallops
2 cups pineapple chunks
2 cups mushroom caps
1 green pepper, cut into cubes
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup parsley, chopped fine
1/2 teaspoon salt
pepper to taste

Combine all ingredients in a bowl and marinate 30 minutes. Drain and reserve marinade. Heat in saucepan. Pouts scallops, pineapple, mushrooms and green peppers on 8 skewer. Broil on grill 5 minutes on each side, brusing with marinade.

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Sunflower Seed Pancakes

Today's recipe is...

Sunflower Seed Pancakes

1 cup whole cornmeal
1/4 teaspoon salt
1 cup boiling water
1 egg, lightly beaten
1 cup milk
Vegetable oil or melted margarine
1/2 cup whole wheat flour
1 teaspoon baking powder
4 cups sesame seed

Combine cornmeal and salt in mixing bowl. Pour boiling water into the bowl; stir cornmeal saturated. Set aside. Combine egg, milk and 3 tablespoons oil; add to cornmeal mixture. Mix flour and baking powder together; add to cornmeal mixture. Have griddle or skillet hot and lightly coat with oil. Bake pancakes, sprinkling with sesame seed before flipping to cook on second side. Makes 12 (5-inch) pancakes

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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:

Blueberry Crumb Cake
Amish Rolled Oats Cake
Zucchini Apple Crunch
Lemonade Grilled Chicken
Cheese And Potato Casserole


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:


Crockpot Potato Soup

Peel 6 large potatoes. Chop. Put in crockpot along with 2 chopped medium onions, 4 chicken bouillon cubes, 1 tablespoon parsley flakes, chopped celery, 1 tablespoon salt, 5 to 6 cups water, 1/2 cup butter, 1/4 teaspoon pepper, 1 (12 oz.) can evaporated milk, 1/2 cup flour. Mix well. Cook on low 8 to 10 hours

Photo submitted by Theresa Smith


Crockpot Pepper Steak

2 pounds lean round steak
2 green peppers, sliced thin
2 tablespoons dried minced onions or 1/2 medium onion
1 cup low fat beef broth
2 tablespoons low sodium soy sauce
1/2 teaspoon ground ginger
1 minced garlic clove
1 teaspoon Worcestershire sauce

Cut the steak into serving size pieces. If desired you can brown the meat in a little hot oil before adding to crockpot. Place the thinly sliced pepper rings in bottom of crockpot, reserving a few to place on top of meat if desired. (Vegetables cook better when placed on bottom of pot.) Arrange the meat on pepper, careful to not stack one piece directly on top of another. Mix all other ingredients and pour over meat and peppers.

Cover and cook on low for 8-10 hours or on high for about 4 hours. Serve with mashed potatoes and simply seasoned vegetables.

Photo submitted by Sharon


Cheddar Baked Potato Slices

1 can (10 3/4 oz.) Campbell's cream of mushroom soup
1/2 tsp. paprika
1/2 tsp. pepper
4 med. baking potatoes, cut into
1/4 in. slices (about 4 c.)
1 c. of shredded cheddar cheese

1. In small bowl, combine soup, paprika, and pepper.
2. In greased 2-quart oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese.
3. Cover with foil; bake at 400 degrees 45 minutes. Uncover, bake 10 minutes or until potatoes are fork tender.

Photo submitted by Theresa Smith


Chili

1-1/2 lb. ground round
1/2 tsp. salt
10 oz. Campbell's onion soup
12 oz. undrained kidney beans
6 oz. can tomato paste
8 oz. can tomato sauce
1 tbsp. chili powder
2 tsp. cumin powder

Brown beef. Sprinkle with salt. Pack firmly into pot and cover heat 20 minutes over low heat. Mash beef with fork until fine. Add soup and simmer 5 minutes. Add spices and stir. Add beans, paste, and sauce. Stir and heat thoroughly 20 minutes to blend flavors.

Photo submitted by Wendy Michelle


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.

Photo submitted by Wendy Michelle


Tender Barbecue Pork Chops

1 c. Catalina French dressing
2 c. Pepsi-Cola
6 to 8 pork chops

Combine first 2 ingredients. Arrange pork chops in pan. Pour the first 2 ingredients over pork chops. Marinate pork chops in refrigerator overnight., Barbecue on a grill.

Photo submitted by Wendy Michelle


Dr. Pepper Baked Pork Loin

4 lbs. loin of pork
1 c. Dr. Pepper
1/2 c. orange marmalade
1/4 c. soy sauce
2 tbsp. ginger

Preheat oven to 325 degrees. Make slits in pork. Combine Dr. Pepper, marmalade, soy sauce and ginger. Fat side up, place pork in shallow pan and brush with mixture. Cook 2 hours. Brush several times during roasting. Remove from oven. Wait 20 minutes before carving.

Photo submitted by Barb S


7-Up Watergate Cake

1 pkg. white cake mix
3/4 c. vegetable oil
3 eggs
1 c. 7-Up, Sprite or Club Soda
3 1/2 oz. pkg. pistachio pudding, instant
1/2 c. finely chopped nuts
1/2 c. coconut

Topping
8 oz. Cool Whip
3 1/2 oz. pistachio pudding
1/2 c. coconut
3/4 c. chopped nuts

Mix all cake ingredients. Pour into greased bundt pan and bake 45 minutes at 350 degrees.

Fold all topping ingredients together until mixed. Spread on cake and sprinkle with coconut and nuts.

Photo submitted by Michelle


Dill Meatloaf with Glaze

1-1/2 pounds hamburger
1/2 cup juice from dill pickles
1/2 cup soft bread crumbs
1 egg
Salt (to taste)
Pepper (to taste)
1 medium onion, chopped

SAUCE:
1/2 cup ketchup
2 tablespoon brown sugar
1/2 cup dill pickle, chopped
1/4 cup water
1 teaspoon Worcestershire sauce

Combine sauce ingredients and set aside.

Combine meat and 6 remaining ingredients and form into a loaf. Pour sauce over meatloaf and bake 40 minutes at 350 degrees.


Photo submitted by sandieluvsbears

Comments from Sandie
Recipe was easy to make, and good! the only thing I did different was I used Heinz Hot & Spicy ketchup instead of regular ketchhup to the glaze.


Rock Candy

2-1/2 c. sugar
1 c. water
1-1/2 c. white Karo syrup
1 tsp. oil flavoring
1 tsp. food coloring (your choice of colors)

Combine first 3 ingredients together in a saucepan. Bring to a boil. Cook to 300 degrees for hard crack. Remove from heat and add coloring and oil flavoring. Pour in cookie sheet sprinkled with powdered sugar. After it is hard, sprinkle more sugar on candy. Then break in pieces. (Oil flavorings are spearmint, cinnamon, anise, wintergreen, peppermint.)

Photo submitted by Wendy Michelle



Krispie Marshmallow Treats

1/2 c. butter or margarine
5 c. miniature or 40 lg. marshmallows
5 c. crispy rice cereal

Place butter or margarine in 12 x 7 inch glass baking dish. Microwave 1-1 1/2 minutes on medium high or until melted. Stir in marshmallows. Microwave 1 minute on medium high. Stir and continue cooking for about 1 1/2 to 2 minutes on medium high or until marshmallows are softened. Stir until smooth. Mix in cereal. Press into baking dish. Cool until set. Cut into squares. 24-30

Photo submitted by Wendy Michelle


Amish Bread Pudding

2 c. milk, scalded
1/4 c. butter
2 eggs
1/2 c. sugar
1/4 tsp. salt
1 tsp. ground nutmeg
3 c. soft bread, torn into sm. pieces
1/2 c. raisins

Combine milk and butter, stirring until butter is melted. Cool to lukewarm. Combine eggs, sugar, salt and nutmeg; beat at medium speed of mixer for 1 minute. Slowly add milk mixture. Place bread in a lightly greased 1 1/2 quart casserole; sprinkle with raisins and pour batter over all. Bake at 350 degrees for 50 minutes or until set. Serve warm with Lemon Sauce.

Photo submitted by Minny

Remember if you submit a photo, email us and let us know it was yours and we will enter you into our contest to win fun kitchen prizes!

All photos submitted are eligible for our monthly contest drawing! Go to our contest blog to read how you can enter :) If you would like to participate but don't have a blog, you can play along on the FamilyCorner message boards here!

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

Cheese And Potato Casserole

Today's recipe is...

Cheese And Potato Casserole

2 lb. pkg. frozen hash brown potatoes (partially thawed)

2 (10 oz.) cans cheddar cheese soup

1 (13 oz.) can evaporated milk

1/2 can French fried onion rings

Salt and pepper

1/2 can French fried onion rings for topping

Combine above ingredient and pour into greased crockpot and salt and pepper. Cover and cook on low for 8 to 9 hours or high for 4 hours.

Sprinkle other 1/2 onion rings of top before serving.

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Lemonade Grilled Chicken

Today's recipe is...

Lemonade Grilled Chicken

1 (6 ounce) can frozen lemonade concentrate, thawed and undiluted

1/2 cup soy sauce

1 teaspoon seasoned salt

1/2 teaspoon celery salt

1/8 teaspoon garlic powder

2 chickens, cut up

Combine all ingredients except chicken, stirring well. Place chicken on grill over red hot coals. Grill about 15 to 20 minutes, turning frequently. Brush with sauce and grill an additional 30 to 35 minutes or until done, basting and turning frequently.

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Zucchini Apple Crunch

Today's recipe is...

Zucchini Apple Crunch

8 c. zucchini, sliced

1 c. sugar

2/3 c. lemon juice

1 tsp. cinnamon

4 c. flour

2 c. sugar

3 sticks butter

Cook zucchini, sugar, lemon juice and cinnamon until tender. Blend flour, sugar and butter like pie dough. Put half of flour mixture in 9"x13" pan and bake at 350 degrees for 10 minutes. Put zucchini mixture on top of baked flour mixture base. Top with remaining flour mixture and bake for 45 minutes at 350 degrees. It tastes just like apples.

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Amish Rolled Oats Cake

Today's recipe is...

Amish Rolled Oats Cake

1 c. oats

1 1/4 c. boiling water

1/2 c. shortening

1 c. white sugar

1 c. brown sugar

2 eggs

1 tsp. vanilla

1 1/2 c. flour

1 tsp. soda

1/2 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. nutmeg

TOPPING (use on warm cake):

5 tbsp. oleo

1/2 c. brown sugar

1/2 c. milk

Mix oats and boiling water; let stand 20 minutes. Cream together shortening, sugar, eggs, vanilla and add cooled oats with dry ingredients. Bake at 350 degrees for 35 minutes. Boil 7 minutes. Add 1/2 cup coconut and 1/2 cup nuts.

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Blueberry Crumb Cake

Today's recipe is...

Blueberry Crumb Cake

1 12-oz pkg frozen blueberries, thawed but not drained
1 tbsp cornstarch
1 tsp lemon zest
2 cups Bisquick
2 tbsp sugar
2 tbsp butter or margarine
1 egg
1/4 cup milk

Topping:
1/2 cup Bisquick
1/4 cup sugar
1 tsp cinnamon
2 tbsp butter or margarine

In small saucepan, combine the blueberries, cornstarch and lemon zest. Cook over medium heat, stirring frequently, until it comes to a boil. Mixture will be thick and translucent. Remove from heat and let cool.

Preheat oven to 400 F and grease a 9" round cake pan. In a medium bowl combine Bisquick and sugar. Cut in butter (use two knives, a pastry blender or pulse in a food processor) until mixture resembles coarse cornmeal. Add egg and milk and stir until thoroughly combined.

Pat the dough on the bottom and 3/4 way up the sides of the pan. Pour he blueberry mixture into the pan.

Make the topping: Combine all ingredients in a small bowl and toss lightly with a fork until crumbly. Sprinkle mixture evenly over blueberry mixture. Bake for 20 minutes or until topping is golden. Cool on a wire rack. Serve warm or cold.

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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:

Double Mint Fudge Brownies
Black Bottom Muffins
Sausage Stuffed Mushrooms
Taco Lasagna
Peach Custard Cake

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:

Crock Pot Goulash

4-5 potatoes, peeled & chopped in bottom of crock pot
1 med. onion, chopped
1-2 sliced carrots
Corn
Peas
1 lb. hamburger
Salt & pepper
1 can tomato soup

Starting with potatoes layer vegetables in crock pot. (You may use frozen vegetables but you will need to add about 1/2 cup water.) Place raw hamburger on top of vegetables and top with the tomato soup. Cook on high 4-5 hours or low 6-8 hours.

Photo submitted by Sharon Leach


Banana Applesauce Bread

1 c. sugar
2 eggs
2 c. flour
3 ripe bananas (mashed)
1/2 c. oil
1 tsp. soda
1/2 c. chopped nuts
1 c. applesauce

OPTIONAL FROSTING:
1/2 c. powdered sugar
1/4 c. creamy peanut butter
3 tbsp. milk

Cream sugar and shortening. Add eggs and beat well. Add flour, soda and nuts, blend well. Fold in bananas and applesauce. Bake in greased loaf pan, 350 degrees, 1 hour. Beat until well blended. Frost bread.

Photo submitted by Jodi Stone


Impossible Apple Pie

3 cups sliced peeled all-purpose apples (3 large)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Bisquick
1/2 cup sugar
1/2 cup milk
1 tablespoon margarine, butter or spread,* softened
2 eggs
Streusel (see recipe below)

Heat oven to 325 F. Grease 9-inch pie plate. Stir together apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and refrigerate any remaining pie.

Streusel
1/2 cup Bisquick
1/4 cup chopped nuts
1/4 cup packed brown sugar
2 tablespoons firm margarine, butter or spread
Stir together all ingredients until crumbly

Photo submitted by Theresa Smith


Italian Bread

1 package active dry yeast
1 1/2 c. warm water
1 T. shortening, melted or oil
1 T. sugar
1 1/2 t. salt
4 c. flour

Sprinkle yeast on water in large bowl. Stir to dissolve. Add sugar, salt, and half of flour. Stir to combine.

Add melted shortening and rest of flour. Mix well. Turn dough onto a lightly floured surface and knead about 5 minutes.

Place dough into a greased bowl in warm place and cover with towel. Let rise until doubled in size, about 1 hour.

Punch down and knead for one minute. Divide in half and shape in loaves (roll up and pinch very tightly).

Place on greased cookie sheet, seam side down, slice top with white sharp knife, then cover with a towel. Let rise in a warm place until doubled in size, about an hour.

Bake at 350 degrees for 30 to 35 minutes or until it sounds hollow when tapped. Can be brushed with butter afterwards or brushed with egg white before and sprinkle with sesame or poppy seeds.

Allow to cool on a rack for at least 5-10 minutes before slicing.

Photo submitted by Barb S


Pa Dutch Batter Fried Apples

3 eggs
1 tsp. salt
2 1/4 tbsp. sugar
4 1/2 oz. milk
1 1/4 tbsp. baking powder
1/2 lb. flour
20 apples
Powdered sugar

Peel and core apples and cut into round slices. Beat eggs and gradually add all ingredients (except apples). Beat until smooth batter. Dip sliced apples into batter and fry in hot oil

Photo submitted by Theresa Smith


Tuna Macaroni Salad

2 tablespoons vegetable oil
1 tablespoon lemon juice
2 cups raw macaroni, cooked
2 cans tuna, flaked
3 hard cooked eggs
2 tablespoons chopped onion
1 cup chopped celery
1 cup grated carrots
3/4 cup mayonnaise
1 teaspoon mustard
1/2 teaspoon salt
Dash of pepper
Lettuce or other greens

Mix lemon juice and oil. Mix with macaroni. Fold in tuna, eggs, onion, celery and carrots. Fold in mayonnaise and mustard. Serve on bed of lettuce.

Photo submitted by Sharon Leach

Comments from Sharon
It was good but we thought it should have more mayonnaise in it. After I took the picture I added more.


Easy Sloppy Joes

1 lb. lean hamburger meat
1 pkg. Sloppy Joe seasoning mix
1 (6 oz.) can tomato paste
1 1/4 c. water
1 pkg. hamburger buns

Brown hamburger meat in a hot frying pan (drain). Sprinkle seasoning mix over meat and blend thoroughly. Stir in tomato paste and water.

Bring mixture to a boil, then reduce heat and simmer for 20-30 minutes, stirring occasionally.

Spoon onto hamburger buns.

Photo submitted by Theresa Smith


Chicken And Egg Scallop

3 c. cubed chicken
1/2 c. cooked mushrooms
8 oz. stuffing mix (like Stove Top)
6 slightly beaten eggs
4 c. chicken broth
1/2 c. butter
1/2 c. flour
Salt and pepper

Prepare stuffing (on dry side). Spread in 13x9 pan. Spread chicken and/or mushrooms over that. In large skillet melt butter; add flour, salt and pepper to make a roux or paste. Slowly add chicken broth; cook until thickened. Slowly add mixture to eggs. Pour over chicken. Bake at 325 degrees for 40-50 minutes. Let stand 5 minutes. NOTE: When I do it ahead, I don't cook it until needed; just cover and refrigerate.)

Serve in squares with sauce over top:

1 can cream of mushroom soup
1/4 c. milk
1 c. sour cream
1/4 c. chopped pimento (optional)

Serves 8-10

Photo submitted by Rick Zakin

Beef Stew with Green Peas

1 1/2 lb. boneless lean beef chuck steak, cut into 1/2" cubes
1/4 cup all-purpose flour
2 teaspoon salt
1/4 teaspoon pepper
2 1/2 cup hot water
3 medium potatoes, cut into 1/2" cubes
2 medium carrots, thinly sliced
1 stalk celery, cut into 1/4" slices
1/4 cup catsup
1 teaspoon brown bouquet sauce
1 clove garlic, minced
2 tbsp. all-purpose flour
1/2 cup cold water
1 package (10 oz.) frozen green peas, thawed & drained

Stir beef, 1/4 cup flour, the salt and pepper in 3 quart casserole until beef is coated. Add 2 1/2 cups water, the potatoes, carrots, celery, catsup, bouquet sauce and garlic. Microwave, covered, at high (100%) 5 minutes. Reduce power to medium (50%). Microwave until beef is tender, 40 minutes to 1 hour, stirring once or twice during cooking. Mix 2 tablespoons flour and 1/2 cup cold water until smooth. Stir flour mixture and peas into stew; cover. Microwave at medium (50%) until mixture thickens slightly and peas are tender, 10-15 minutes. Serve with rice or noodles, if desired.


Photo submitted by Amanda Formaro

Comments from Amanda
I did not do the microwave on this but rather cooked it in the crockpot. It was delicious!


Baked Veal Cutlets

2 veal round steaks
3 tablespoons milk
1 egg
15 soda crackers
salt and pepper to taste

Cut veal in serving size pieces. Beat milk into whole egg. Roll crackers to find crumb stage. Dip veal in egg mixture, then in crumbs, and brown on both sides in cooking oil in a heavy skillet. Salt and pepper to taste. Remove browned veal to casserole dish. When all of veal is browned add 1/4 cup water to drippings, and pour over veal. Bake in preheated 325 degrees for 1 hour in covered casserole dish. Remove cover the last 5 minutes.

Photo submitted by Minny

Homemade Lasagna

1/4 c. olive oil
1/2 c. finely chopped onion
2 tbsp. chopped parsley (fresh or dried)
1/2 lb. ground hamburger
1/4 lb. loose sausage (Italian)
2 cans (2 lbs. 3 oz.) plum tomatoes in the can
2 cans (6 oz.) tomato paste
2 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
2 tsp. dried oregano
1 tsp. basil1 tbsp. olive oil
1/2 lb. lasagna noodles
1 lb. ricotta cheese
1 lb. Mozzarella cheese, thinly sliced
1 jar (3 oz.) Parmesan cheese

In a frying pan, add 1/4 cup olive oil, sauté onion and parsley, until tender (5 minutes). Add hamburger and loose sausage. Brown. Add tomatoes, tomato paste, sugar, salt, oregano, pepper and basil. Place this mixture in a crock-pot on low for 6 hours. Stir occasionally. In large kettle, bring 3 quarts water to boil, add 1 tablespoon olive oil. Add lasagna noodles, 2 or 3 at a time. You will need 6 lasagna noodles. Return to boiling for 15 minutes. Drain and rinse with hot water. Heat oven to 350 degrees. Grease baking dish, 13 x 9. Spoon in tomato sauce. Layer noodles, ricotta, Mozzarella, tomato sauce, noodles, ricotta and Mozzarella. Bake for 40 minutes at 350 degrees. Top with Parmesan cheese. Let cool 15 minutes. 9 servings.

Photo submitted by Theresa Smith


Amish Apple Crisp

5-6 apples, peeled and sliced
1/3 c. sugar
1 tsp. cinnamon
1/3 c. butter, melted

TOPPING OF:
1 c. flour
1/2 c. sugar
1 tsp. baking powder
1/2 tsp. salt
1 unbeaten egg
1/2 tsp. cinnamon

Place apple mixture in a deep dish pie pan. Sprinkle with sugar and cinnamon. Mix topping ingredients with the exception of the cinnamon with a fork until blended. Sprinkle topping over apples. Drizzle melted butter over topping. Sprinkle with cinnamon. Bake at 375 degrees for 40 minutes.

Photo submitted by Theresa Smith

Remember if you submit a photo, email us and let us know it was yours and we will enter you into our contest to win fun kitchen prizes!

All photos submitted are eligible for our monthly contest drawing! Go to our contest blog to read how you can enter :) If you would like to participate but don't have a blog, you can play along on the FamilyCorner message boards here!

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