Recipes Archives - Page 6 of 21 - The Sparrow's Home

Cheesy Potato Soup…Yes Please

March 5, 2018 by Susan 10 Comments

Making a big pot of this warm and comforting cheesy potato soup is easier than you might think.

I have been making this soup since 1991. (Not this exact pot of soup, that would be weird….and gross). When I moved to Atlanta to go to college, my mom send me with a stack of recipes. This creamy, cheesy, potato soup soon made its way to the top of the stack. And once I made it, it became a regular.

It’s so simple, and can be easily doubled for a crowd.

I made a big pot this week to take for lunch with some dear friends, and of course had to leave a bowl for Greg. It is rich and filling, but still made better with a dip of some fresh baked bread, if you ask me.

Easy Dulce de Leche Cookie Scoops

February 5, 2018 by Susan Leave a Comment

Have you ever had an ‘a-ha’ moment in the kitchen? I was talking to my dulce de leche loving niece recently about recipes using the sweet elixir of the gods when lightening struck.

One of the easiest cookie recipes I’ve made uses a can of sweetened condensed milk. Dulce de leche is sweetened condensed milk that has been caramelized. TA-DA!

Guess what I made the next day?

One Hour Bread: Fast & Easy Italian Bread Recipe

January 25, 2018 by Susan 152 Comments

This fast and easy Italian bread recipe is ready in less than an hour. It’s not about perfection. Simple and rustic and made with only four ingredients!

Do you bake homemade bread?

I go through phases where I do more often, and then times when I just don’t. I think I forget how quick it can be, because if I remembered, I think I’d make it a lot more often.

This fast bread recipe is just 4 ingredients and is ready to eat in under an hour…start to finish!

Retro Curry Shrimp Spread

January 18, 2018 by Susan Leave a Comment

This curry shrimp spread has just the right amount of spice. It’s an easy and impressive appetizer that only takes minutes to assemble. Served with crackers, it’s kind of addictive!

I call this retro because I’m pretty sure it’s a recipe that my mom got in the 1960s. That, and something about it just screams cocktail party. It was at every event my mom hosted…from bridge groups to neighborhood parties. And while I wouldn’t have dreamed of eating cold shrimp in any other setting, something about this creamy, flavorful dip hit all the right notes. Plus, it had a funny name: Shrimp Pu Pu.

We prefer to call it dip. Or spread. Or just yum!

It’s super simple.

Southern Red Beans & Rice

January 11, 2018 by Susan Leave a Comment

Making red beans & rice is easy, albeit a bit time consuming. But every bite is worth it. This simple recipe makes a big pot. Leftovers freeze beautifully!

What is your biggest cooking fail?

For me, red beans and rice holds that title. (The chocolate mousse that came out looking like poop is a close second).

Marrying a Southern-born man and living in the South for a number of years meant learning to cook things that I didn’t grow up on. Things like gumbo, jambalaya, king cake, and red beans & rice.

Moving back home to Minnesota, I was eager to share my new found food loves with my family and friends. One problem, while I’d eaten red beans & rice lots of times, I’d never made it before.

So maybe making it for a party wasn’t the best idea on my first try.

Super Fresh & Simple Orange Cranberries

December 21, 2017 by Susan 2 Comments

Super fresh and simple orange cranberries recipe. Only three ingredients and no cooking! The leftovers save exceptionally well, too.

It doesn’t get much easier than this recipe for fresh orange cranberry sauce. Some might call it relish, but to me relish is a condiment, something you put on a hot dog. This is meant to be eaten by the spoonful, like a more traditional cranberry sauce.

As long as I can remember, these were the cranberries that we had on our Thanksgiving table. The bright, jewel-like red color of the cranberries makes a perfect showing for Christmas dinner as well.

One of the best things is how well leftovers last. They are great for breakfast, or alongside a sandwich for lunch. I’ve also stirred in a little leftover whipped cream for a tasty treat.

My sister taught me something new just this year when she described how she puts some in the freezer, and then scrapes off the frozen icee mixture. (And yes, I do have some in my freezer now). Yum!!