Dill Carrots

I found this sweet recipe on all recipes. This is a great side dish to any meal and it's super easy and fast!

What you need:

3 cups peeled and sliced carrots

2 tbs. butter

2 tbs. brown sugar

1 1/2 tbs. chopped fresh dill (or dried worked fine as well)

1/2 tsp. salt

1/2 tsp. ground black pepper

Place carrots in a skillet or small soup pan and pour in just enough water to cover. Bring to a boil over medium heat and let cook for about 10-15 minutes or until carrots are slightly tender but still a little crisp. Drain water. Stir in butter, brown sugar, dill, salt and pepper. Adjust to your liking such as if you want sweeter carrots add about a tablespoon more of brown sugar.

Potato Soup

My mom makes the best potato soup! This however is not entirely hers. She uses a different base than I did for this soup, but my husband gave it an 8 out of 10 so I thought I would share it with you! My mom deserves a lot of the credit though because besides the base of the soup everything else is how she makes hers!

What you need:

2 cups milk

4 cups chicken broth

2-3 Bay Leaves

1/4 cup Flour

4 Tablespoons Butter

1 1/2 cups carrots

1 1/2 cups celery

3-4 Russet Potatoes

1 1/2 cups sausage

Salt

Pepper

Fresh Chives

In a pot boil milk and chicken broth. In a sauce pan stir butter and flour to make a roux. Once roux is made add it slowly, while stirring constantly to the chicken broth and milk. Add bay leaves. Shred (cuisinart food processor works great for shredding) or cube potatoes and add them. While that cooks on medium heat, cook sausage and then add to the soup. Chop carrots and celery and add. Add salt and pepper to taste. Cut chives and add. Let cook for about 15-20 minutes and serve with rolls or cheesy bread or anything you like!