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It seems like we keep really busy late in the year attending events and activities that involve food. Whether it’s a company party or a family get together, a welcome addition to any gathering is an appetizer. The term “appetizer” usually refers to a small plate or single bite of food served before the meal to stimulate the appetite. The same food item might be served as an hors d’oeuvres at cocktail parties and receptions, where no dinner is served afterward. There are many recipes freely available, and here are a few of our own.

Texican Street Corn Scoops
Texican Street Corn ScoopsThis is a delicious treat that accents the freshness of corn on the cob with butter, cheese and homemade Emeril’s Essence! Texican Street Corn Scoops are a terrific way to deliver wonderful flavors in a bite size finger food. We cook the ears of corn in the microwave for our Texican Street Corn to retain all the flavor and sweetness which other methods often cook out, and we show you how to create this flavorful bite size version that will bring them back for more. Get the recipe here.

Twice Baked Potato Skins
Twice Baked Potato Skins Treat the family to an oven baked potato recipe dish that has the ideal texture and taste. Load these twice backed potatoes with butter, sour cream, cheese, chives, and top with crumbled bacon. They boast the ultimate level of silky creaminess, cheesiness, and buttery goodness . . . then top it with bacon! The perfect recipe for your memorable Christmas meal! Many folks also enjoy smaller versions as finger food, whether served hot or cold. Get the recipe here.

Shrimp Boats
Shrimp In A BoatThe original recipe for this appetizer was a shrimp salad that dates back to the early 1970s when our next door neighbor, Karen Flessner, introduced this. She served the salad in a large bowl with a dipping spoon and snack crackers on the side so we could fix our own. This deliciousness can also be elevated to bite-size morsels served in tortilla cups, as we show here, or on crackers, croutons, or any other vessel that is available. Get the recipe here.

Curried Carrot and Pear Bites
Curried Carrot and Pear Bites with RaisinsAdapted from our Carrot and Pear Salad, this tasty morsel on a stick is a party of flavors in an attractive burst of colors. Combining a zesty marinade with the pallet-pleasing tastes of fresh pears and raisins is counterbalanced by the earthy tones of the carrot ribbons. This eye catcher is a favorite, and they are easy to assemble, so be sure to make plenty. Get the recipe here.

Fingerling Hasselback Potato Bites
Roasted cheddar potato fanThe Hasselback potato is clearly the most eye-catching spud to ever call itself a side dish. Elevate the baked potato into an eye-catching side dish or appetizer with these potatoes roasted in a hot oven to produce a crispy skin and creamy interior. Adding seasoning and cheese, these appetizers will leap off the serving tray. These are called “Hasselback” potatoes, which refers to the luxurious Hasselbacken hotel and restaurant in Stockholm, which originated this technique. Get the recipe here.

Rye Bread with Dill Dip
Dill Dip in Rye Bread LoafLarry’s mother got this dill dip recipe from a St. Louis grocery store that made it fresh daily. We have served it many times over the years, and it eventually found its way into a hollowed out loaf of rye bread. Break the center of the loaf into pieces and place around the loaf. When the broken pieces are gone you break bread from the loaf itself. Enjoy! Get the recipe here.

Roasted Cheddar and Bacon Jalapeno Poppers
Cheddar and Bacon Jalapeno PopperStems sliced down the middle give these jalapeno poppers additional eye appeal. Poppers are fun to experiment with and we like making these a variety of ways. This recipe uses flavored thick cut bacon, and a little bread or cracker crumbs to add a tiny bit of texture to the filling, to complement the crunchiness of the exterior. Get the recipe here.

Easy to assemble appetizers and hors d’oeuvres are fun to make, and even more fun when they become the hit of the party. Try putting together one or more of these for your next get together, and let us know how it went. Have a favorite you’d like to tell us about? We always enjoy hearing from you!

With cold and flu season rapidly approaching, this is a good time to discover delicious recipes to help serve up the age-old cure to winter sniffles. We’re talking about soup. And, now with abundant winter vegetables that deliver or contribute to tasty soups, there are no excuses for winter doldrums. Squash is not only abundant in the fall, it is also cheap. Here are a few of our favorite soup recipes for chasing away those winter blues.

Chicken Lime Cilantro Soup
Chicken Lime Cilantro SoupThis is Lea’s version of a favorite chicken-lime-cilantro soup that she particularly enjoys at a Mexican restaurant we frequent. Combining lime and cilantro flavors with the hominy and chicken stock. It’s quick and easy to put together, and is an excellent dish to wisk you away from the everyday doldrums. Find the recipe here.

Carrot Soup
Carrot Soup, served hot or coldHere is an historic and flavorful recipe Lea acquired when we went to a hearthside dinner at Connor Prairie in Fishers, Indiana. You can just imagine yourself being in a simpler time when you sit down to bowl of this soup that can warm you up in winter, or cool you down in summer. It just doesn’t get any handier! The recipe is located here.

Spicy Sausage and Navy Bean Soup
Spicy Sausage and Navy Bean SoupThis is a perfect soup for those chilly days of fall and winter, with Hot Italian Sausage, Fire Roasted tomatoes, and fresh kale. This is a quick and easy recipe, but if you want to cook it longer to blend the flavors, leave the kale out until just before you are going to serve. The kale is best when it has just a little crunchy bite to it. The recipe is here.

Creamy Tomato Bisque
Creamy Tomato SoupLarry often made this soup for our church’s ill and shut-in members during our afternoon of cooking for weekly fellowship dinners and adult bible study. This soup looks quite tasty even when packaged in re-purposed plastic containers to be delivered to shut-ins’ homes. Celery, fire-roasted tomatoes, tomato paste, heavy cream and Parmesan cheese, combine to make this perfect tonic for those chilly, gray sky, days. The recipe is located here.

Egg Drop Soup
Egg Drop SoupThis is an excellent recipe we developed for our youngest grandson, who really likes a good bowl of egg drop soup. Our version is heartier than you get in most restaurants. The recipe is real easy to scale for the number of servings you need. To make a single serving cut the above amounts in half. I hope you enjoy it as much as we do! Here’s the recipe.

Cream of Celery Soup
Cream of Celery SoupCelery is an excellent source of antioxidants, beneficial enzymes, and vitamins, and can be used to help with weight loss. And, it also makes a delicious soup! This recipe turns up the heat on a cream of celery soup that is SO much more flavorful than the canned variety! This soup will keep in the fridge for at least 3-4 days, and is an excellent base for other soups, stews and casseroles. Get the recipe here.

Spoon Dumplings for Soup
Spoon Dumplings in StewTake any soup or stew to a whole other level by adding simple spoon dumplings just like great-grandma used to make. This recipe was handed down by Lea’s grandmother to her mother, and then to her, and has long been a family favorite. These dumplings are moist and silky, adding another layer of flavor and texture to elevate your dish. Get the recipe here.

To browse our collection of recipes, simply click on the category links at the top of the page. “Entree” means “main item,” (often meat), while Side means something to accompany the “main item,” such as a vegetable. If you’re fairly new to cooking you might enjoy browsing our page on spices. Wonder about what spice goes with what? Just click here for some helpful detail.

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