FINGER FOOD FEAST

When planning my last menu, I thought it would be fun to have a "finger food feast" for one of our dinners. While it was a fun idea, I spent entirely too much time in the kitchen today. Oh well. We finished up school, the stuff that got ditched because I was prepping dinner, in the evening. That actually worked out nicely, as Tim was able to hang with Naomi.

Anyway, back to the food. I served a variety of raw veggies, three new dips, deviled eggs, a new bread recipe, a new dip for the bread, and a cookie/candy recipe I haven't made since middle or high school. The dip and bread recipes came from magazines I had. The cookie/candy recipe came from my paternal grandma (not the one whose pictures you see here occasionally). She always made them at Christmas. They're kinda funky, but it was fun to have them after so many years.

Without further ado, and with apologies for the horrible lighting for pictures in our dining room that makes everything look yellow-ish and a guarantee that the dips looked better in real life, here's what we ate. Recipes are linked in green, in case they intrigue you.
.

Carrots & celery

Cukes & bell peppers

.

.

Carrot Ginger Dip

.

Dilly Cucumber Dip


Rosemary White Bean Dip

.

Scallion Pancakes

Soy Ginger Dipping Sauce

Deviled Eggs

Granny's Kisses

The whole spread.

While we used veggies for dippers, all the dips, except the soy ginger one, would also be good with crackers, pitas, etc. If you use them for something other than veggies, please leave a comment on the recipe blog telling how you used it. I'm tempted to make a dip, lettuce and tomato sandwich on toasted bread out of the bean dip. The texture is similar to hummus and I like hummus sandwiches.