Recipes

An old fashioned recipe that has been tweaked over the last decade and a personal favorite. I started baking these for people who were allergic to chocolate and nuts. These...

This is a favorite dish my daughter and I brought back from Thailand. We were there on a food/cooking tour in March, 2006. They eat forms of sticky rice for...

Nothing goes better with corned beef and green beer (on St. Paddy's day) than this classic bread.

I've used this recipe for several Spice House functions, and we always get requests for the recipe. The secret is the layering of different ginger flavors. They're spicy, but so...

This is the most unlikely comfort food I have ever eaten, and by far my favorite. It's known for its calming, soothing taste served at room temperature. The ingredients may...

This recipe was submitted by an anonymous customer from Alabama. He said he'd originally gotten this recipe from a neighbor who is half Mexican and half Apache. His family ate...

As you may know, "Burrito" means "Little Donkey". Since these are very small, or tiny burritos, I named them "Burriquitas". They are perfect for parties, watching the big game on...

This recipe is so simple and tasty, you'll make it all the time! I do. It's much healthier than potato chips or tortilla chips, and it goes great with any...

Quick and Delicious Appetizer. Great for that last minute dish to take to a party, or when guests pop by. My first sampling of Spice House spices was eating this...

This cold pickle recipe is a family recipe, compliments of my grandmother, Jeanette Kesselring, from Arnold, Missouri. These are delicious eaten straight from the jar (although we use them as...

Also known as Byzantine Dolmathes or Dolmadakia Yialantzi. The original recipe I had was in the 1980 National Lamb Promotion Cookbook and was written by Dolores Atiyeh (Mrs. Vic), wife...

When our children were small, we ended up with a lot of bananas that were too ripe. So, I experimented and created my own recipe for banana nut bread. The...

These cookies have gone through several incarnations. Cindy Wallner sent us the recipe that her mother adapted from Bon Appétit, March 2000. She says "These are the best, snappiest ginger...