Saturday, June 27, 2009

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!

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:





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 ;)

Friday, June 26, 2009

Minestrone Soup

Today's recipe is...

Minestrone Soup

1 c. diced ham
1 lb. corn chickpeas
1/2 c. minced onion
1 clove garlic, minced
1/2 c. diced carrots
1/2 c. diced celery
1 pkg. frozen chopped spinach
10 oz. can tomatoes
1 med. potato, diced
2 tbsp. parsley
1 qt. chicken broth
1/2 c. elbow macaroni
Grated Parmesan cheese

Combine all ingredients except macaroni and cheese in "crockpot" cooker. Add water if chicken broth does not cover. Cook on high 1 hour, then switch to low 6-8 hours. Or cook on automatic 5-6 hours. One half hour before stirring, add macaroni. Serve soup generously sprinkled with cheese. Serves 6

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Thursday, June 25, 2009

Breadcrumb Pancakes

Today's recipe is...

Breadcrumb Pancakes

1 tablespoon margarine
1 1/2 cup buttermilk
1 cup dry bread crumbs
2 eggs
1/2 cup flour
1 teaspoon soda
1/2 teaspoon salt
1/2 cup blueberries

Melt margarine, add to milk and pour over crumbs. Add well beaten eggs and dry ingredients sifted together. Mix well. Add blueberries. Drop by tablespoonfuls full on hot greased griddle. Small pancakes are easier to manage.

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Wednesday, June 24, 2009

Crock Pot Italian Meat Balls

Today's recipe is...

Crock Pot Italian Meat Balls

1 qt. tomato juice
Salt and pepper
Garlic salt
4 tbsp. parsley flakes
1 lb. hamburger
1 egg
1/2 c. bread crumbs
1 c. grated cheese
1 sm. can tomato paste

Turn crock pot on low and pour in tomato juice. Add salt, pepper and garlic salt to your liking. Sprinkle 2 tablespoons of parsley flakes in juice. Mix hamburger.

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Tuesday, June 23, 2009

Caramel Corn Chex

Today's recipe is...

Caramel Corn Chex

2 sticks oleo
2 c. brown sugar
1/2 c. Karo light corn syrup

Boil together for 1 1/2 minutes. Add 1/2 teaspoon soda. Pour over 16 ounces Corn Chex in brown bag. Microwave for 4 minutes, shaking after each minute. Spread on wax paper to cool.

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Monday, June 22, 2009

Peanut-banana Smoothie

Today's recipe is...

Peanut-banana Smoothie

2 lg. ripe bananas, peeled, sliced, frozen
2 c. milk
1/4 c. creamy peanut butter
2 tbsp. sugar
1 tsp. imitation banana extract

Place all ingredients in blender. Blend until smooth. Pour into tall glasses and serve immediately. 2 servings.

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Saturday, June 20, 2009

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!

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:

Ribs And Rice

2 lbs. lean spare ribs
1 can condensed beef bouillon
1/2 c. water
2 tbsp. maple syrup
2 tbsp. honey
3 tbsp. soy sauce
2 tbsp. barbecue sauce
1/2 tsp. dry mustard

Bake ribs at 350 degrees for 1 hour (1/2 hour per side) or broil for 15 to 20 minutes to remove fat. Cut into single servings. Combine ingredients in crockpot, stir to mix. Add ribs. Cover and cook overnight or on low for 8 hours. Serve over rice.

Photo submitted by Theresa


Macaroni Salad

1 sm. pkg. curly macaroni, cooked & drained
1 pt. mayonnaise
1 c. sugar
1 c. white vinegar
1 can Eagle Brand condensed milk
1 c. chopped green pepper
6 grated carrots
1 diced onion

Mix all with dressing. Chill overnight or several hours before serving. .

Photo submitted by Theresa

Comments
I would not make this recipe again. We did not like the flavor of having mayonnaise, vinegar and Eagle Brand Milk mixed together. It would have been better without the Eagle Brand Milk in it.


Rolled Oat Clusters

2 c. sugar
1/2 c. milk
1/2 c. butter
1/2 tsp. salt
1 tsp. vanilla
1 c. peanut butter
3 c. rolled oats (quick or regular)

Combine sugar, milk, butter and salt, in a heavy 3 quart pot. Stir. Bring to a full boil. Boil for 1 minute. Remove from heat. Add vanilla and peanut butter. Stir until smooth. Add rolled oats.

Mix well. Cool until mixture holds shape, slightly. Drop by teaspoon onto waxed paper. Cool. Makes about 4 dozen clusters.

Photo submitted by Theresa

Comments
These were so simple and easy to make. The whole house smells of peanut butter. I will make these again. If I could rate these a 10 I would.



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 ;)

Friday, June 19, 2009

Apple Cheddar Shortcake

Today's recipe is...

Apple Cheddar Shortcake

Shortcake
2 1/2cups Bisquick baking mix
4 ounces sharp cheddar cheese -- (Shredded)
2/3 cup milk
1/2 cup butter -- (melted)

Apple topping
3/4 cup brown sugar -- (packed)
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 cup water
4 cups apples (peeled, sliced and cored)

Topping
1 carton heavy whipping cream

Heat the oven to 425 degrees F. Combine the biscuit mix and the cheddar cheese then stir in the milk and butter. Spread the dough into two greased 8-inch layer pans and bake in the preheated oven for 20 minutes. Combine the brown sugar, cornstarch, cinnamon and salt in a large saucepan. Stir in the water and cook until clear and thickened. Slice the apples, cover and simmer until the apples are tender. Spoon half of the apple mixture over one layer. Top with the second layer and remaining apples. Serve warm with whipped cream for a topping.

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Thursday, June 18, 2009

Amish Corn Fritters

Today's recipe is...

Amish Corn Fritters

4 lg. ears corn
2 eggs, separated
2 tbsp. all-purpose flour
1 tbsp. sugar
Salt and freshly ground pepper
Unsalted butter

Cut the kernels from two ears by standing each ear upright on a plate, carefully slice beneath the rows in a steady downward motion. With the back of the knife, scrape the cobs to extract the juice. Grate the kernels from the remaining 2 ears, cutting off the kernels at just half their depth and scraping off pulp on the cob. Put all the corn kernels, pulp and juice into a bowl. The mixture will resemble scrambled eggs. Beat the egg yolks in a large bowl until light. Beat in the flour, sugar, salt and pepper to taste. Stir in the corn. Beat the egg whites in a large bowl until stiff. Fold them into the corn mixture. Heat a heavy skillet or griddle over medium heat and grease it lightly with butter. Drop the batter by small spoonfuls onto the skillet and cook until golden. About 30 seconds each side. Transfer the cooked fritters to a lightly buttered serving platter and keep them warm in a low oven while cooking the remaining fritters.

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Wednesday, June 17, 2009

Cashew Cookies with Vanilla Icing

Today's recipe is...

Cashew Cookies with Vanilla Icing

1/2 c. butter or margarine, softened
1 c. firmly packed brown sugar
1 egg
1/2 tsp. vanilla extract
2 c. all-purpose flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/2 c. dairy sour cream
2 c. chopped cashews

Vanilla Icing
1/2 cup butter
1 tablespoon coffee cream
1/4 teaspoon vanilla
2 cups powdered sugar

Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add egg and vanilla; eat well. Combine flour, baking powder, soda and salt. Gradually add to creamed mixture, mixing well. Add sour cream, mixing until smooth. Stir in cashews. Drop by teaspoonfuls onto greased cookie sheets. Bake at 400 degrees for 6-8 minutes or until golden brown. Cool on wire racks. Frost cookies with vanilla icing.

Combine all frosting ingredients and blend until smooth. Frost Cookies

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Tuesday, June 16, 2009

Applesauce Meatloaf

Today's recipe is...

Applesauce Meatloaf

2 pounds ground beef
1 cup dry bread crumbs
1 cup applesauce
1/2 cup catsup
1 teaspoon salt
3/4 teaspoon poultry seasoning
1/2 teaspoon nutmeg
1/4 teaspoon pepper
1 teaspoon lemon juice

Combine all ingredients and pack firmly into loaf pan. Bake at 350 degrees F for 1 hour.

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Monday, June 15, 2009

Greek Pasta Salad

Today's recipe is...

Greek Pasta Salad

1 lb. Orzo pasta, cooked al dente
1 lb. chicken breast, skinless and cubed
1 lb. "baby" shrimp
1 c. sliced black olives
1 c. each zucchini, squash, carrots; cut into thin strips or cubes
2 c. artichoke hearts, quartered
2 to 3 tbsp. garlic, fine chopped
2 to 3 sprigs, fresh rosemary or basil, finely chopped
1/2 c. olive oil
1/4 c. balsamic vinegar
2 to 3 tbsp. lemon juice
Salt and pepper to taste
1/2 lb. feta cheese, crumbled

Saute chicken,* shrimp and garlic in 1/4 c. olive oil. Add zucchini, squash and carrots. Cook to desired doneness. Add to Orzo pasta. Add all other ingredients and mix well. Garnish with Feta cheese.

*Chicken can also be grilled.

Serve hot as an entree. Serve cold as a salad

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Saturday, June 13, 2009

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!

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:


Ohio Pickles

4 or 5 cucumbers
1 or 2 cloves garlic
1 sm. head dill
2 tsp. Salt

BRINE
1 c. sugar
2 c. white vinegar, diluted slightly
1/2 tsp. pepper

Cut cucumbers 1/4 inch thick. Chop garlic fine. Put in large bowl. Sprinkle with salt. Mix well and let stand 2 hours. Meanwhile, mix sugar, vinegar and pepper. Do not drain cucumbers. Add vinegar mixture and mix well. Can be eaten next day. Keep in refrigerator.

Photo submitted by Theresa

Comments
These were the easiest pickles I have ever made and they had a very nice flavor to them. I did add whole garlic instead of chopped garlic


Dill Pickles

4 qt. Water
1 qt. Vinegar
3/4 tsp. Salt
Garlic cubes
Dill
Grape leaves.

Wash and slice pickles.

Pack in jars. Put in each jar 2 garlic cubes, 1 bunch of dill and 1 grape leaf. Bring to boil the water, vinegar and salt. Pour over pickles and cold pack 5 to 10 minutes.

Photo submitted by Theresa

Comments
These were easy to make and taste wonderful...I will make them again.


Angel Cream Biscuits

1 package quick active dry yeast
1/4 cup warm water (105 to 115 F)
1 tablespoon sugar
2 cups Original Bisquick
1/4 cup half-and-half

Dissolve yeast in warm water in medium bowl. Stir in sugar. Stir in Bisquick and half-and-half until dough forms. Turn dough onto surface generously dusted with Bisquick; gently roll in baking mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2-inch cutter dipped in Bisquick. Place on ungreased cookie sheet. Cover and let rise in warm place about 30 minutes or until soft and puffed. Heat oven to 425F. Bake 6 to 8 minutes or until golden brown. Serve warm. High Altitude (3500-6500 ft): Heat oven to 450F. Bake 7-9 min.

Photo submitted by Theresa


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.

Photo submitted by Theresa

Comments
This was a simple and easy recipe to make. Hubby enjoyed it alot. I will make this Blueberry Crumb Cake again.


French Dressing

1 cup salad oil
1/3 cup vinegar
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon paprika
1/2 teaspoon sugar

Combine all ingredient in a mixing bowl and beat with electric mixer on low, slowing increasing speed to medium. Beat until salad oil is broken into very fine globules and dressing is well blended.

Store in sealed glass jar and shake before each use.

If garlic flavor is desired, rub inside of bowl with garlic before adding other ingredients.

Photo submitted by Wendy


Chili Soup

1 to 1 1/2 lbs. hamburger
1 (16 oz.) can kidney beans
4 to 5 (8 oz.) cans tomato sauce
1 med. size onion chopped
1/4 c. ketchup
2 tsp. chili powder, more if you want
Small amount of spaghetti

Fry hamburger. Put in large pan. Fry onions and add to hamburger. Add beans, tomato sauce, ketchup and chili powder. Let cook at least 1 hour or more. Add spaghetti and cook till done.

Serve with crackers or French bread.

Photo submitted by Wendy


Spicy Crock Pot Spaghetti Sauce

2 (15 oz.) cans tomato sauce
2 (15 oz.) cans peeled tomatoes
2 lg. onions, chopped
2 lbs. hamburger
1 tbsp. (6 buds) fresh garlic
6 oz. tomato puree
6 dashes oregano, Tabasco sauce, and salt
Fresh mushrooms
2 tbsp. brown sugar
1 tbsp. sweet basil

Brown hamburger and salt; drain. Add to crockpot of tomatoes, chopped onions, garlic, puree, oregano, Tabasco, sugar, chopped mushrooms, tomato sauce and sweet basil. Cook in crockpot 12 hours.

Cook on low another 12 hours, covered. Makes 4 quarts.

Photo submitted by Wendy


Texas Hash

1 lb. hamburger
1 lg. Spanish onion
1 can tomatoes
1 lg. can corn
1 lg. green pepper
2 tbsp. Worcestershire sauce

In large skillet, brown hamburger, onion (chopped) and green pepper. After browning, add can of tomatoes, 1/2 cup rice and Worcestershire sauce. Let come to a boil. Bake 45 minutes at 350 degrees in casserole dish.

Photo submitted by Sharon


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 ;)

Friday, June 12, 2009

Carrot Salad

Today's recipe is...

Carrot Salad

1 c. boiled carrots, chopped fine
2 tbsp. sweet pickles
1 c. celery, cut fine
2 hard boiled eggs, chopped fine
1 c. mayonnaise
1 sm. onion (or several green onions)

Mix all ingredients together. Serve on lettuce leaves with a dash of paprika sprinkled on top.

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Thursday, June 11, 2009

Amish Lemon Sponge Dessert

Today's recipe is...

Amish Lemon Sponge Dessert

2-1/2 c. sifted cake flour
1 tsp. salt
2/3 c. shortening
1/3 c. cold water (approximately)

FILLING FOR ONE 9" UNCOOKED PIE SHELL:
2 tbsp. butter
1 c. sugar
3 eggs, separated
3 tbsp. flour
1/2 tsp. salt
Lemon juice & rind of 1 lemon
1-1/2 c. hot milk

Measure sifted flour, add salt and sift again. Cut in shortening using a pastry blender or two knifes. Sprinkle with water mixing lightly with fork. press into ball. Makes enough pastry for a 9 inch two crust pie or two shells. Cream butter; add sugar and egg yolks. Beat until light and fluffy. Stir in flour, salt, lemon juice, rind and hot milk. Fold in stiffly beaten egg whites. Bake in 400 degree oven for approximately 40 minutes.

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Wednesday, June 10, 2009

Peach Custard Pie

Today's recipe is...

Peach Custard Pie

1 c. sugar
2 eggs, well beaten (egg substitute may be used)
2 tbsp. flour
1 tbsp. butter
1/2 tsp. Cinnamon
Sliced fresh peaches (elderberries)
1 (9") unbaked pie crust

Add flour and sugar to well beaten eggs. Slice enough pared fresh peaches to fill the unbaked shell. Cover with the egg mixture. Sprinkle with cinnamon and dot with butter. Bake 15 minutes at 450 degrees and about 30-40 minutes at 350 degrees until custard is set and slightly brown.

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Tuesday, June 9, 2009

Italian Squares

Today's recipe is...

Italian Squares

1/2 c. cottage cheese (small curd)
1/4 c. grated Parmesan cheese
1 lb. ground beef, cooked and
drained
1 tsp. dried oregano
1/2 tsp. dried basil leaves
1 can (6 oz.) tomato paste
2 c. shredded Mozzarella cheese
1 c. milk
2 eggs
2/3 c. Bisquick
1 tsp. salt
1/4 tsp. pepper

Grease square baking dish, 8 x 8 x 2-inches. Layer cottage cheese and Parmesan cheese in dish. Mix beef, herbs, paste and half of the Mozzarella cheese. Spoon evenly over the top of cheeses. Beat milk, eggs, Bisquick, salt and pepper with wire whisk until smooth, 1 minute. Pour into dish. Bake at 400 degrees for 30 to 35 minutes, until knife inserted comes out clean. Sprinkle with remaining cheese. Serve. Makes 4 to 6 servings.

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Monday, June 8, 2009

Crockpot Pizza

Today's recipe is...

Crockpot Pizza

1 1/2 lbs. hamburger
2/3 box rigatoni noodles
2 lg. bags Mozzarella cheese
1 can mushrooms (optional)
1 onion
3 cans pizza sauce
Pepperoni

Cook rigatoni and dice onion. Alternate in 3 layers in crockpot. Cook 5 to 6 hours on medium.

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Saturday, June 6, 2009

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!

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:


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 Wendy


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 Felicia


Traditional Meatloaf

2 eggs, beaten
3/4 cups. milk
2/3 cup fine dry bread crumbs
2 tablespoon. fresh grated onion
1/2 teaspoon salt
1/2 teaspoon ground sage
1/2 pounds lean ground beef

Mix well in large bowl. Shape into a loaf. Pack it into the crock pot and push it to the sides.

Cover and cook on low 5-6 hours.

Top with glaze:
1/4 c. ketchup
2 T. brown sugar
1 t. dry mustard
1/4 t. freshly grated nutmeg


Combine and pour over meatloaf. Turn control to high and cook for 15 more minutes.

Photo submitted by Wendy


Apple Butter

2 qts. unsweetened applesauce
1 qt. sugar
1/4 c. vinegar
2 tbsp. cinnamon (more if desired)

Put above mixed ingredients in a crockpot. Cover with 3 paper towels (no lid), set on low and cook for 8 hours. Put in plastic containers and freeze until ready to use.

Photo submitted by Wendy


Basic Meat Loaf

1 slice bread, torn in sm. pieces
1/4 c. chopped celery
1 egg, slightly beaten
1 clove garlic, minced
1 sm. onion, chopped
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 lbs. lean ground beef
1/4 c. catsup

Mix bread, celery, egg, garlic, onion, salt and pepper. Crumble ground beef into mixture; blend thoroughly. Press into 9"x5" loaf pan (microwaveable). Microwave on high until internal temperature reaches 150 degrees, 13 to 15 minutes. If using oven other than carousel, rotate meat loaf once or twice during cooking. Spread with catsup. Microwave at medium until catsup is heated, 2 to 3 minutes. Let stand 3 to 5 minutes.

Photo submitted by Sue


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.

Photo submitted by Sharon


Lemonade Pie

1 sm. can frozen lemonade (pink or
plain) do not thaw
1 can Eagle Brand milk
9 oz. Cool Whip
1 crumb crust
Strawberries, optional
Coconut, optional

Mix or fold all ingredients. Pour into prepared pie crust. Chill at least 2 hours. Garnish with strawberries or coconut, if desired. Can add few drops of yellow food coloring, or pink coloring, if desired.

Photo submitted by Wendy


Whipped Potatoes

6 medium potatoes
1/4 cup warmed milk
3 tablespoons butter
1 teaspoon salt
1/8 teaspoon pepper

Peel potatoes and boil until a fork pierces them easily. Drain and place in large mixing bowl. Use a potato masher or fork to break up the boiled potatoes. Beat on low for two minutes, or until mashed.

Add remaining ingredients and beat on high for two minutes or until fluffy.

Try whipping other root vegetables in the same manner, such as turnips, squash and parsnips.

1st photo submitted by Wendy
2nd photo submitted by Theresa



Red Raspberry Cookie Bars

1 cup sugar
1 cup butter
1 cup flour
2 tsp baking powder
1 egg
2 tbsp milk
1 tsp vanilla
raspberry jam
Instructions
Cream sugar and butter. Add egg, milk and vanilla, mix well. Add dry ingredients and mix until well combined. Divide dough in half. Roll dough on foil or parchment paper to fit cookie sheet. Spread jam all over dough as filling. Cut one inch strips from remaining dough and lay criss cross over top of fruit filling. Bake at 350 for 20-30 minutes or until light brown. Cool and cut into bars.

Photo submitted by Theresa


Fresh Homemade Salsa

4 sm. tomatoes, peeled, chopped (1 lb.)
1/2 c. finely chopped onion
1 jalapeno chile, seeded, finely
chopped
2 tsp. olive oil
1 tsp. vinegar
1 tsp. lime juice
1/2 tsp. dried leaf oregano, crushed
1/2 tsp. salt

In a medium bowl combine tomatoes, onion and chile. Add olive oil, vinegar, lime juice, oregano and salt. Mix well. Let stand 2 hours to blend flavors. Serve at room temperature.

Photo submitted by Wendy


Cabbag Rolls

1 lg. head cabbage
1 lg. onion, chopped
2 lbs. hamburger
1 c. rice, instant
1/4 tsp. pepper
1 lg. can tomatoes
1 lg. can tomato juice
1/4 tsp. garlic salt
1 tbsp. salt
1 bay leaf
Toothpicks for securing cabbage rolls

Soak cabbage leaves in boiling hot water to wilt. In large bowl, mix together hamburger, salt, garlic salt, pepper, onion and rice. Form into balls, roll into cabbage leaves, hold together with toothpicks. Place in large kettle. Pour on tomatoes and the can of tomato juice; add bay leaf. Cook over medium heat until cabbage is tender.


Photo submitted by Theresa


Mandarin Lettuce Salad

1/4 c. sliced almonds
1 tbsp. and 1 tsp. sugar
1/2 bunch romaine
1/2 head lettuce
1 c. chopped celery
2 green onions with tops, chopped
11 oz. mandarin oranges, drained

SWEET AND SOUR DRESSING
1/4 c. vegetable oil
2 tbsp. sugar
2 tbsp. vinegar
1 tbsp. parsley
1/2 tsp. salt
Dash pepper
Dash Tabasco

Shake and refrigerate.

SALAD:
Cook almonds and sugar over low heat. Stir constantly until sugar is melted. Cool and break apart into small pieces. Store at room temperature. Tear up lettuce and romaine. Place in bowl and add rest of ingredients. Toss with dressing just before serving.

Photo submitted by Sharon


7 Up Strawberry Pie

1 cooked pie shell
3/4 c. sugar
1 c. 7-Up cola
4 tsp. cornstarch
3 tsp. strawberry Jello

Mix together while stirring over low heat. When mixture has turned clear, remove from heat and set aside to cool. Add 1 pint strawberries to the mixture and pour into cooled pie shell. Add topping.

Photo submitted by Theresa


Potatoes Anna

6 medium potatoes, pared and thinly sliced
1 1/2 tsp salt
1/4 tsp pepper
6 tbsp butter

Preheat oven to 425 F. Lightly grease a casserole dish (be sure it has a tight fitting lid). Gently toss the potatoes with salt and pepper. Layer a third of the potato slices in circular fashion around the bottom of the prepared casserole dish. Dot with 2 tablespoons of butter. Repeat two more layers.

Place cover on casserole and bake for 30 minutes. Remove cover and bake for 5 more minutes.

Invert on a platter to serve.

Photo submitted by Theresa


Beer-battered Chicken Strips

1 large egg
3/4 cup beer
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
ground black pepper
3 chicken breast halves; skinless, boneless
1 1/4 cups vegetable oil

Beat the egg lightly with a whisk. Beat in the beer, then the dry ingredients, whisking until smooth. Cover and let stand for 25 to 30 minutes before using. Cut chicken breasts in half lengthwise. Heat oil in 10-inch skillet over a medium-high heat until oil reaches desired temperature of 360 degrees (or use deep fryer). Using tongs to hold chicken strips, dip in batter; allow excess to drip off. Remove and carefully lower, one by one, into the hot oil. After about 1 minute, turn the strips. Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes. Transfer to to a paper towel lined tray. Pat more towels on top to absorb excess oil. Serve immediately with barbecue sauce or sweet and sour sauce.

Photo submitted by Wendy


Creamy Seasoned Noodles

1 (8 oz.) pkg. egg noodles
1/2 to 1 envelope Good Seasons Italian dressing mix
1/2 c. heavy cream or evaporated milk
1/4 c. butter
1/4 c. grated Parmesan cheese
1 tbsp. chopped parsley

Cook noodles, drain well. Add remaining ingredients and toss lightly to blend. Makes 4 cups or 8 servings. Can use spaghetti or 2 cups elbow macaroni.

Photo submitted by Wendy


Hobo Dinner

1 lb. hamburger
4 lg. potatoes, sliced thin
5 or 6 carrots
1 med. onion
1 c. frozen peas
2 stalks celery
Salt & pepper
1 can mushroom soup

Brown hamburger; drain grease. Place in baking dish. Add potatoes, carrots, onion and celery which have been sliced. Put peas on top. Thin soup to the consistency of gravy and put over all.

Bake in 350 degree oven for 1 hour, uncovering the last 1/2 hour.

Photo submitted by Theresa


Oatmeal Raisin Spice Cookie Mix

3/4 cup packed brown sugar
1/2 cup sugar
3/4 cup raisins
2 cups uncooked quick oats
1 cup flour mixed with 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1 tsp. baking soda and 1/2 tsp. salt

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.

Recipe to attach to jar:
Empty cookie mix in large mixing bowl and stir to combine. Add 3/4 cup softened butter, 2 eggs slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350º for 11 to 13 minutes until edges are lightly browned. Cool 5 minutes on cookie sheet; remove to wire racks to cool completely.

Makes: 3 dozen.

Photo submitted by Barb


Green Pea Salad

1 can (14-15 ounce) tiny English peas
1 can (14-15 ounce) French style green beans
1 cup celery, chopped
1 cup green peppers, chopped
1 small jar pimentos
3 sliced onions, like onion rings
1/2 cup sugar
1/2 cup vinegar
2 tablespoon water
1/4 cup cooking oil
Salt & pepper to taste

Mix all together in large bowl and let set in refrigerator overnight before serving.

Photo submitted by Sharon


Spaghetti Pie

8 oz. spaghetti (broken)
2 tbsp. butter
1/3 c. Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1 egg, beaten
1 1/2 lbs. hamburger, browned
1/2 c. onion, chopped
1/4 c. green pepper, chopped
2 tbsp. vegetable oil
15 1/2 oz. jar spaghetti sauce
1 tbsp. sugar
1/2 tsp. oregano
1/2 tsp. garlic salt
1 c. cottage cheese
4 oz. Mozzarella cheese

Cook spaghetti and drain. Stir in butter, Parmesan cheese, salt, pepper and egg until combined. Pour into a greased 9 x 13 inch pan. Spread cottage cheese over spaghetti. Brown hamburger, onion, green pepper in oil until meat is browned. Drain and stir in spaghetti sauce, sugar, oregano and garlic salt. Pour over spaghetti and cottage cheese layer.

Bake at 350 degrees for 30 minutes. Sprinkle Mozzarella cheese over meat and bake 10 minutes longer or until cheese is melted. Let stand a few minutes before cutting.

Photo submitted by Sandie


Amish Steak

1-1/2 lb. lean hamburger
1 tsp. salt
Pepper
1/4 tsp. garlic powder
1 c. bread crumbs, dry
2 eggs
1 sm. onion, chopped

Mix with hands.

2 cans mushroom soup
1 can mushrooms, drained
Milk

Grease a square baking dish, form meat mixture into baking dish. Cut into 9 pieces. In large skillet, fry all pieces together in some oil, keeping pieces intact. Drain on paper towels. Return fried pieces to baking dish. Mix mushroom soup with 1/2 can water and 1/2 can milk or evaporated milk. Pour soup over meat in baking dish. Add drained mushrooms, spread around. Bake, uncovered, in 350 degree oven for 30-40 minutes. Alternate cooking method: Make meat mixture into spoon size balls and fry. Remove grease. Put meat into baking dish, add soup and mushrooms. Bake 1/2 hour in 350 degree oven.

Photo submitted by Theresa


Macaroni And Cheese

2 tbsp. margarine
1/4 c. unsifted flour
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
2 1/2 c. milk
2 c. grated Cheddar cheese for sauce
Additional Cheddar cheese for macaroni

Mix flour, salt, dry mustard, pepper and milk. Microwave on High until, only until, it begins to thicken. Add margarine and 2 cups Cheddar cheese. Cook macaroni until done; drain. Turn crockpot on High. Butter sides and bottom. Place layer of macaroni and layer of extra cheese until you use all macaroni. Cook on High 30 minutes. Turn on Low 2 hours. Sprinkle top with paprika.

Photo submitted by Theresa


Taffy Apple Salad

4 Granny Smith apples (cubed)
1 lg. can crushed pineapple (in heavy syrup) drained and save juice
2 c. miniature marshmallows
1 1/2 c. cocktail peanuts
1 (8 oz.) Cool Whip
1/2 tbsp. vinegar
1/2 c. sugar
1 egg
1 tbsp. flour

Mix together juice, 1/2 tablespoon vinegar, 1/2 cup sugar, 1 egg, and 1 tablespoon flour. Cook until mixture comes to a boil and is syrupy. Then strain to remove any lumps, then cool. Mix all ingredients and refrigerate 2 hours before serving.

Photo submitted by Amanda


Sausage Gravy

1 pound bulk sausage
2 tablespoons onion, finely chopped
6 tablespoons Flour
4 cups milk
1/2 Teaspoon Poultry seasoning
1/2 Teaspoon Nutmeg, ground
1/4 Teaspoon Salt
Worcestershire, dash
Hot pepper sauce, dash
Hot baked biscuits

Crumble sausage into a large saucepan. Cook over medium-low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour; cook over medium-low heat about 6 minutes or until the mixture bubbles and turns golden. Stir in milk. Add seasonings; cook, stirring, until thickened. To serve, slice biscuits and spoon gravy over halves.

Photo submitted by Wendy


Never Fail Peanut Butter Fudge

2 c. sugar
1 c. milk
Pinch of salt
2 tbsp. butter
1 tsp. vanilla
3/4 c. crunchy peanut butter or
smooth peanut butter

Boil sugar, milk and salt for 10 minutes. Add butter. Continue boiling until mixture forms a soft ball in cold water. Remove from heat. Add vanilla and peanut butter. Beat until mixture starts to set. Pour quickly into buttered pan. Once it starts to set, it hardens fast.

Photo submitted by Minny


Crock Pot Onion Swiss Steak

2 to 2 1/2 lbs. round steak
1 pkg. onion soup mix
1/4 c. water
1 (10 oz.) can cream of mushroom soup

Cut steak into 5 to 6 serving size pieces. Place in crock pot. Add dry onion soup mix, water and soup. Cover and cook for 6 to 8 hours. Excellent with mashed potatoes. If you like lots of gravy use 2 packages soup mix and 2 cans of soup.

Photo submitted by Sharon


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

Friday, June 5, 2009

Cherry Crown Chocolate Cake

Today's recipe is...

Cherry Crown Chocolate Cake

Softened margarine
Sugar
1 (21 oz.) can cherry pie filling
1 (18 1/2 oz.) box devil's food chocolate cake mix
3 eggs
1/2 c. water
1/4 c. oil
2 tsp. almond extract

Generously butter a 12-cup microwavable fluted tube pan. Sprinkle about 2 tablespoons sugar to coat. Evenly spoon half the cherries into the bottom of pan. In large bowl, place remaining pie filling, cake mix, eggs, water, oil and almond extract. Beat at low speed until moist. Beat on medium for 3 minutes. Pour into tube pan. Microwave, uncovered at 50% power (350 watts) for 12 minutes, rotating 1/4 turn every 3 minutes. Microwave at 100% power (700 watts) for 7 to 8 minutes, or until top of cake springs back.

Remove from oven. Cover tightly with foil and let stand 10 minutes on heat-proof surface. Invert cake onto serving plate. Let stand 1 minute before lifting off tube pan. Cool completely.

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Thursday, June 4, 2009

Chicken In Orange Sauce

Today's recipe is...

Chicken In Orange Sauce

4 chicken breasts
3 tablespoons butter
1/2 tablespoon Dijon Mustard
1/2 cup orange juice
1/4 cup brown sugar
1 tablespoon cornstarch
1/4 cup water
1/8 cup Vodka

Cut chickens in half lengthwise. Blend butter and mustard together. Rub chicken inside and out with this mixture. Place chicken, skin side down, in baking dish with tight-fitting cover.

Preheat oven to 375. Combine orange juice and brown sugar, stirring until sugar is completely dissolved. Pour over and around chicken. Cover and bake for 30 minutes. Turn chicken over, baste with pan juices, and continue to bake, uncovered, for 20 minutes longer, basting occasionally.

Remove chicken to heated platter and keep warm. Mix cornstarch with water. Stir this into juices from pan. Cook over low heat, stirring constantly, until thickened. Remove from heat, stir in vodka, and pour sauce over chicken.

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Wednesday, June 3, 2009

Yellow Squash Casserole

Today's recipe is...

Yellow Squash Casserole

2 lbs. yellow squash (zucchini can be used), about 6 c. chopped
1/4 c. chopped onion
1 can cream of chicken soup (other types of soup can be used)
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb-seasoned stuffing mix
1/2 c. melted oleo

Sausage or hamburger may also be added after it has been cooked and drained

Cook squash and onion in boiling salted water for 5 minutes. Drain. Mix soup and sour cream. Stir in carrots, fold in squash and onion. Combine stuffing mix and oleo. Spread half of stuffing mixture in lightly buttered 7 1/2 x 12 inch baking dish; spoon mixture over stuffing. Sprinkle remaining stuffing mixture over vegetables. Bake in preheated oven 25-30 minutes or until heated thoroughly.

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Tuesday, June 2, 2009

Apple-glazed Roast Pork

Today's recipe is...

Apple-glazed Roast Pork

4 pounds pork loin roast6 apples1/4 cup apple juice
3 tablespoons brown sugar
1 teaspoon ginger, ground

Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat; drain well. Core and quarter apples. Place apple quarters in bottom of crockpot. Place roast on top of apples. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well. Cover and cook on Low 10-12 hours, until done.

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Monday, June 1, 2009

Bisquick Banana Bread

Today's recipe is...

Bisquick Banana Bread

3/4 cup sugar
1/2 cup milk
1 egg
3 cup Bisquick
1 cup bananas, mashed (2-3)

Heat oven to 350 degrees. Mix all ingredients together. Beat vigorously for 30 seconds. Batter may still be lumpy. Pour into well greased loaf pan (9x5x3 inches). Bake 45-50 minutes or until toothpick stuck into center comes out clean. Cool before slicing.

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