February is National Snack Food Month

National Snack Food Month was started in 1989 by the Snack Food Association and the National Potato Promotion Board. It was a way to generate more snack food sales during a time that snack consumption was low.

Now I'm not trying to undermine their efforts, but things have changed a lot since 1989. People tend to be more health conscious these days and while they may not buy as many bags of greasy potato chips as they used to, they still buy snacks. The industry of course has responded to this by lowering their fat and saturated fat levels and provided better choices in the snack arena.

So to be fair to the Snack Food Association, I'm going to offer up some dips and spreads that you can enjoy with their chips. ;)

Try some of these great recipes:

Bean Dip
[printable version available here]

1-16 oz can refried beans
1 cup picante sauce
1 cup shredded Monterey Jack cheese
3/4 cup sour cream
1-3 oz pkg cream cheese, softened
1 tbsp chili powder
1/4 tsp ground cumin

Combine all ingredients in bowl. Transfer to crockpot. Cover and cook on High for 2-3 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa.


Nacho Cheese Dip
Taco Dip
Taffy Apple Dip
Tomatillo Salsa


Tuna and Curry Dip
[printable version available here]

1 (7 ounce) can tuna in water, drained
1 (8 ounce) can water chestnuts, chopped
1 tablespoon minced onion
1 teaspoon lemon juice
1 teaspoon soy sauce
1/2 teaspoon curry powder
1/2 cup mayonnaise

Combine all ingredients and mix well. It is best if chilled.
Makes 2 cups.

See our dips here and our salsas here

We've added some new recipes too! Be sure to check those out here.

Chocolate Cake Recipes & Tips

January 27th is Chocolate Cake Day! I couldn't find an origin for this tasty day or an official website, but with a name like "Chocolate Cake Day" who cares! it's just a great excuse to make a decadent chocolate cake.

So in honor of Chocolate Cake Day, I've put together some recipes and tips for you. The recipes below include chocolate cakes from scratch as well as those using cake mix. Enjoy!

Try some of these chocolatey recipes:

Chocolate Cakes From Scratch

Chocolate Potato Cake Recipe
Chocolate Microwave Cake
Mayonnaise Chocolate Cake


Chocolate Cakes Using Cake Mix

Cherry Crown Chocolate Cake
Crock Pot Peanut Butter Cake
Swiss Cakes (uses yellow cake mix)



Tips for Great Cakes
by Amanda Formaro

Whether you make cake from scratch or using a box cake mix, nothing spoils your fun like a dry cake that requires something to drink just to get it down your throat. There are a few things you can do to be sure that your cakes always turn out great.

Room Temperature Ingredients
When a recipe calls for butter or eggs to be at room temperature, a common misconception is to leave the ingredients out long enough that you no longer feel a chill on them when touched, usually a couple of hours. This is incorrect. Room temperature ingredients are things that have been allowed to sit at room temperature for about 20-25 minutes. If butter is too warm, air molecules will escape and it will no longer be able to build structure, causing your cake to be flat due to the fat liquifying. For butter, your best bet is to remove the butter from the refrigerator, slice it into thin pieces and let sit at room temperature for no longer than 5 minutes.

The Right Flour
Most cake recipes call for all purpose flour. Unbleached and bleached all purpose flours are fine to use interchangeably, however do not substitute other types of flour such as wheat or bread flour. Cake flour is made from a softer wheat than all purpose flour and therefore has a lower gluten content and more starch. To substitute cake flour in a recipe that calls for all purpose, use the following equation:

1 cup cake flour = 1 cup all purpose flour MINUS 2 tablespoons
1 cup all purpose flour = 1 cup cake flour PLUS 1 tablespoon


Want to read the rest of this article?
Visit Tips for Baking Great Cakes on Annie's Recipes to read the rest!

See you next week!

~ Amanda

National Cheese Lover's Day & Cheese Tips

January 20th is National Cheese Lover's Day! Says who? Honestly, I'm not sure. I couldn't find anything specific, nor could I find an origin of it or an official website. I found several different sites, but none of them of any official importance or significance, but really, who cares? Sometimes I think the internet just "makes up" days of celebration, so why not! It's a harmless "National Whatever" holiday don't you think?

So in honor of National Cheese Lover's Day, or National Cheese Appreciation Day, I've put together some recipes and tips for you:

Try some of these tasty recipes:

Recipes Using Cheddar
Cheesy French Fries
Chili Pepper Casserole
Shoepeg Corn Salad

Recipes Using Parmesan
Baked Ziti
Stuffed Manicotti
Amish Chicken Casserole

Recipes Using Ricotta
Lasagna Roll Ups
Ricotta Cheese Apple Pie
Spinach Lasagna

Recipes Using American Cheese
Scalloped Potatoes
Tuna Melt
Wild Rice Cheese Soup

To search for a recipe using a specific type of cheese, enter that cheese as your keyword in our search box at the top of our website.

Cheese Tips

by Amanda Formaro

There are literally hundreds of different types of cheese coming from many different countries across the globe. From Italy's Parmigiano-Reggiano cheese to Colby from the United States, there are numerous flavors and varieties to complement just about every dish imaginable. You can purchase soft, semi-hard, hard, and fresh, as well as spiced and flavored cheeses. No matter what type of cheese you buy, it's important to store and handle them properly.

Storing Cheese

Too much air is the enemy, however cheeses do need a little room to breathe. When exposed to air for too long, mold can form and ruin a perfectly good block of cheese. Don't keep cheese wrapped as you get it from the grocer's deli (cheese you have sliced for you). Remove the cheese from the zipper bag and wrap it in waxed paper, this will protect the cheese, but still allow it a little room to breathe. Return the wrapped cheese to the zipper bag, squeeze out as much air as possible and store it in the refrigerator.

Freezing Cheese
If you decide to freeze your cheese, wrap tightly in waxed paper, then in plastic wrap. Wrapping directly in plastic wrap can transfer a plastic taste to the cut edges of your cheese. Place wrapped cheese is a freezer bag and be sure to mark it with what type of cheese and the date. You can freeze cheese for up to 3 months, but be sure to thaw it in the refrigerator, not at room temperature. Freezing can change the texture of some cheeses, making them a little more crumbly and more difficult to slice.

What to Do About Mold
For many years it was thought that surface mold on a cheese could be harmlessly cut off and the rest of the cheese salvaged. While it's true that most molds are harmless in this regard, it's been discovered that some types of mold can produce a toxin that can seep into the cheese. The best solution is to cut off the mold 1/2" below its deepest penetration. Discard the moldy pieces. Mold forms when cheese is exposed to warm or moist conditions for too long and not being wrapped properly.


Want to read the rest of this article?
Visit Cheese Tips on Annie's Recipes to read the rest!

See you next week!

~ Amanda

Corrected links

My apologies, the recipe links in the last mailing were incorrect. I have corrected them all and they are listed below :)

Try some of these tasty appetizers, dips, spreads and party foods:

Potato Skin Nachos

Crunchy Zucchini Sticks
Chicken Nuggets

Bisquick Corn Dogs

Cocktail Meatballs

Coney Island Hot Dog Sauce

Nacho Rounds

Southwest Nachos

Veggie Bites

Texas Cheese Dip

Hot Salsa

Chili Cheese Dip

Creamy Crab Dip

Egg Salad Cheese Spread

Texas Ribs

Three Alarm Chicken Wings

Oriental Chicken Wings

Crock Pot Chili

Crockpot Jambalaya

Corn Bread Pizza

Almond Cake Bars

Baby Ruth Candy Brownies

Butterscotch Chocolate Chip Squares

Chocolate Marshmallow Squares

Peanut Butter Bars

Red Raspberry Cookie Bars

Appetizers, Snacks and Dips

In less than a month, millions of people will sit down in front of their television sets to watch the Super Bowl. The Super Bowl is synonymous with appetizers, finger foods, snacks and desserts. We've put together a sampling of recipes available from our site to help you get your party planning started!

Try some of these tasty appetizers, dips, spreads and party foods:

Potato Skin Nachos
Crunchy Zucchini Sticks
Chicken Nuggets
Bisquick Corn Dogs
Cocktail Meatballs
Coney Island Hot Dog Sauce
Nacho Rounds
Southwest Nachos
Veggie Bites

Texas Cheese Dip
Hot Salsa
Chili Cheese Dip
Creamy Crab Dip
Egg Salad Cheese Spread

Texas Ribs
Three Alarm Chicken Wings
Oriental Chicken Wings
Crock Pot Chili
Crockpot Jambalaya
Corn Bread Pizza

Almond Cake Bars
Baby Ruth Candy Brownies
Butterscotch Chocolate Chip Squares
Chocolate Marshmallow Squares
Peanut Butter Bars
Red Raspberry Cookie Bars

Appetizer Tips
by Amanda Formaro

Planning appetizers doesn't have to be hard. A little forethought can go a long way and help make party day a breeze. Keep these tips in mind when put your appetizer plans into action.

Dips and Spreads
Dips that contain sour cream and cream cheese can be made 2-3 days ahead of time. This is beneficial, as it allows the flavors to mingle while in the refrigerator. Stir once or twice a day to distribute the flavors and keep in a covered container.

Chop Chop
Vegetables such as celery, carrots, radishes, and zucchini can be chopped or sliced several days ahead of time and kept in sealed plastic bags or covered containers. If fresh herbs are called for, these can also be chopped, snipped or minced and kept in sealed plastic bags. Hard cheeses, such as cheddar, and semi-soft cheeses, like Gouda or Havarti, can be sliced the day before and stored in plastic bags or covered containers.


Want to read the rest of this article?
Visit Appetizer Tips on Annie's Recipes to read the rest!

See you next week!

~ Amanda

January is National Soup Month

January is National Soup Month! Seems fitting doesn't it? Soup warms you up, so it's great for cold weather. Clear soups are ideal when you are sick, which seems to come along with that cold weather! Soup is also a comfort food, can be prepared ahead of time and frozen, or cooked conveniently in the crock pot so that you come home to a warm meal.

To celebrate National Soup Month, be sure to add some of these wonderful recipes to your menu plans this month. Just click the recipe name to access a printable version!

Amish Chicken Corn Soup
Chicken and Rice Soup
Chili Soup
Cream of Broccoli Soup
Lentil Soup
Old Fashioned Bean Soup
Wild Rice Cheese Soup
Vegetable Beef Soup



Soup Tips
by Amanda Formaro

Soup is comfort food, but it's also a hearty and inexpensive meal that can be prepared ahead of time and frozen, or cooked conveniently in the crock pot so that you come home to a warm meal. Here are some great tips for your next pot of delicious soup.

Too Much Salt
If you've accidentally become too overzealous with the salt shaker, all is not lost. Simply place a raw potato into the pan and simmer it in the soup for about 15 minutes. The potato will absorb the extra salt.

Thicken It Up
If you would like to thicken your soup, add a bit of instant mashed potato flakes to the simmering soup. Mix thoroughly. Another great option is to add pureed cooked vegetables, such as carrots or peas.


Flavoring Stock
Ever wondered about those inexpensive packages in the meat department? Pork neck bones, beef bones and ham hocks are ideal for flavoring stocks and soups. Pork neck bones are idea for hearty bean soup, as are ham hocks. ham hocks are also available smoked, adding a deeper element of flavor. Skim the foam after bringing liquid and bones to a boil, remove the bones, strain the sock into a separate container, then refrigerate for several hours. After refrigeration, remove the fat layer from the top and use the remaining stock in your soup.


Want to read the rest of this article?
Visit Soup Tips on Annie's Recipes to read the rest!  



Need a salad to go with that soup? We've added these new recipes:


Sunday Supper Salad
Swiss Cheese Salad

More Salad Recipes
More Soup Recipes


See you next week!

~ Amanda

Holiday Recipes

Good morning everyone and Happy Holidays from all of us here at Annie's Recipes! To our Jewish friends, here's hoping your Hanukkah was a fabulous one. And for those of you that celebrate Kwanzaa on the 26th, we wish you a Happy Kwanzaa celebration. For those that celebrate Christmas, a Merry Christmas to all!

Below we've put together a sampling of recipes from several different categories. We hope you enjoy them and have a very happy holiday!


BREAKFAST

Apple Crunch Muffins
[printable version]

1-1/2 c. flour
1/2 c. sugar
1 T. baking powder
1 t. cinnamon
1/2 t. salt
1 egg
1/2 c. dry milk
1/4 c. oil
1 c. coarsely shredded unpeeled apple 1/3 c. packed brown sugar
1/2 c. chopped walnuts

Mix flour, sugar (granulated) with 1/2 t. cinnamon and salt. Stir in egg, milk, oil, and apple until just moistened. Bake at 400 degrees for 25 minutes or test with pick. Makes 12 muffins per recipe.


More Breakfast Ideas
Amish Apple Pancakes
Baked French Toast with Pecan Topping
Cheesy Egg Bake
Overnight Breakfast Sausage Casserole
Sticky Carmel Pecan Rolls


BISCUITS & BREAD

Angel Cream Biscuits

[printable recipe]

1 package quick active dry yeast
1/4 cup warm water (105F to 115F)
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 425° F. Bake 6 to 8 minutes or until golden brown. Serve warm. High Altitude (3500-6500 ft): Heat oven to 450° F. Bake 7-9 min.

More Biscuits and Bread
Amish Yeast Rolls
Apple Corn Bread
Chocolate-Cinnamon Rolls
Corn Sticks


VEGGIES & SIDES

Cheddar Baked Potato Slices

[printable recipe]

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.
6 servings.

More Veggie Ideas
Carrot Salad
Vegetable Pie
Crockpot Corn Chowder


MAIN DISH

Amish Pot Roast

[printable recipe]

3-4 lb. beef roast (sirloin tip, rump, English cut)
1 tbsp. oil
1/4 c. soy sauce
1 c. coffee
2 bay leaves
1 garlic clove, minced
1/2 tsp. oregano
2 onions, sliced

Sear roast in 1 tablespoon oil on all sides in heavy Dutch oven. Pour sauce over meat. Put half of onions on meat, the other half in sauce. Cover and roast 4-5 hours at 325 degrees.


More Main Dishes
Holiday Stuffed Turkey
Roast Wild Goose
Apricot Glazed Chicken


DESSERTS

Amish Shoo Fly Pies

[printable recipe]

CRUMB MIXTURE
2 c. flour
3/4 c. brown sugar
1/3 c. margarine
1/2 tsp. nutmeg
1 tsp. cinnamon

SYRUP MIXTURE
1 c. molasses
1/2 c. brown sugar
2 eggs
1 c. hot water
1 tsp. baking soda, dissolved in the hot water
2 unbaked 8" pie crusts

Mix crumb ingredients together until crumbs are formed. In separate bowl, mix syrup ingredients together. Pour 1/2 of syrup into each pie shell, then top each with crumbs, using 1/2 on each. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 50 more minutes. Cool completely before cutting.

More Dessert Recipes
Christmas Strawberry Cake
White Chocolate Fudge Candy
Toasted Coconut Pie
Peanut Brittle Cookies
Almond Brickle Candy

Be sure to use our handy search feature by going to www.anniesrecipes.com and type in a keyword directly below our logo. Happy Holidays to all!