Mexican Cookware & New Recipes Added

This week we've added several new recipes for you to try. We love to hear how they've turned out, so please be sure to let us know. And if you have a photo, remember, you can upload those to our site!

Do you enjoy Mexican food? I know I do. Have you ever noticed how you can't quite duplicate that authentic taste that you get from a good Mexican restaurant? Well, the trick is in the tools, my friends! This week, Mommies Magazine shares with us some essential tools and cooking equipment used to make real Mexican food.  To read the article and find out what you need to get those great flavors, visit Mexican Cookware: Equipment Used in Mexican Cooking on Annie's.

Here are some new recipes for you to try!

Apple Filling Cake
Broccoli & Rice Casserole
Cream Cheese Brownies
Double Peanut Butter Cake
Peach and Brown Sugar Muffins
Sour Cream Blueberry Muffins
Southwest Georgia Pound Cake
Zucchini Cranberry Muffins

See you next week! Meanwhile, stop by our site and search or browse for your next meal.

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.