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:

Crockpot Pizza
Italian Squares
Peach Custard Pie
Amish Lemon Sponge Dessert
Carrot Salad

New Images Submitted This Week:

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

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!

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