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 ;)