Maple glazed carrots

1 lb baby carrots
2 T. butter
2 T. maple syrup-try Dee's in-a-pinch maple syrup :)
1/4 cup golden raisins-optional

Boil carrots in salted water until tender; drain.
In lg skillet heat butter and syrup over med. heat.
Add carrots; cook 5 minutes, stirring frequently.
Add raisins, if desired.
Cook stirring frequently, 5 min. or until carrots are lightly browned and glazed.

p.s. that should earn an extra point for advertisement, Dee :)

Roasted Carrots with Cumin

I love me some cumin!

Ingredients

2 pounds fresh carrots, cut into 3-inch long sticks (don't cheat and buy the baby carrots, the fresh ones have WAY more flavor)

3 T. EVOO

3 t. cumin seed

1/2 t. salt

1/4 t. pepper

Heat the oven to 425*.

Put the carrots in a 15x10x1 inch pan. Drizzle with the olive oil; sprinkle with the cumin seed, salt and pepper;

Roast 25-35 minutes or until the carrots are tender and browning; Serve hot, warm or at room temperature.

Carrot Salad

You can make this sweet salad the night before you serve it. Love this salad at Easter as a side to that amazing Honey Ham!

Ingredients:

4 cups shredded carrots (about one pound)
1 (15 oz) can pineapple tidbits, drained (juice reserved)
1 cup of raisins ( I like golden)
¾ cu flaked coconut
1 cup real mayo
¾ cup cashew halves

In a medium bowl, combine the carrots, pineapple, raisins and coconut;

In a small bowl, blend together mayo and one tablespoon of the pineapple juice;

Pour the mixture over the carrots and stir together to coat the carrots. Cover and refrigerate for two hours or more;

Before serving, stir in most of the cashews, reserving a few to sprinkle on the salad.

Easy Tuna casserole

1 bag (24 oz.) Green Giant frozen pasta with carrots, broccoli, sweet snap peas & garlic sauce
2 cans (5 oz. ea.) Tuna- drained
1 can (10 3/4 oz.) cream of potato soup
1/4 cup milk

for topping:
1 cup soft bread crumbs-about 2 slices
2 T. butter- melted

Heat oven to 350*- spray 2 qt. casserole dish with cooking spray.
In a large microwavable dish, place pasta-veg. mixture. Cover with plastic wrap; microwave on high 5 min. then stir and microwave again for about 6 more minutes, until the sauce chips are melted and the veggies are cooked.
stir in tuna, soup and milk. Pour into casserole dish.
In a small bowl, toss topping ingredients then sprinkle over mixture.
Bake 25-30 minutes until hot and the topping is golden brown.

Carrot Souffle

This is "da bomb" as a side dish with Michelle Picnich's Pork & Apple recipe. My kids gobbled it up like it was candy! Seriously, Autumn said, "Mom this tastes like candy!" Ssssh don't tell them they ate veggies and nuts tonight. It's our secret!

Prep Time: 25 minutes
Cook time: 42-47 minutes

Carrot Souffle Ingredients:
1 (32 oz) ready-to-eat baby-cut carrots
1/2 cup of unsalted butter or margarine, melted
1 cup granulated sugar
1/4 cup all purpose flour
1 t. salt
4 eggs

Pecan Topping:
1 cup packed light brown sugar
1 cup chopped pecans, toasted
6 T. unsalted butter or margarine, softend.

1. Preheat oven 350*. Grease 11x7 inch (2 quart) glass baking dish with butter or cooking spray. I used my stoneware and it worked just fine.

2. In 3-quart saucepan, place carrots and enough water to cover. Heat to boiling, reduce heat to medium. Cover; Cook about 20 minutes or until soft. Drain; cool slightly.

3. While waiting for carrots to cook. Toast pecans. Spread pecans on ungreased shallow pan. Bake uncovered 6-10 kinutes, stirring occassionally, until light brown. DONT FORGET TO SET YOUR TIMER :0)

4. Premeasure all other ingredients while waiting.

5. Once carrots are slightly cooled, place in food processor, 1/2 cup of melted butter, the granulated sugar, 1/4 cup of flour, salt and eggs. Cover; process until PUREED. Spoon mixture into baking dish. It will seem soupie. Don't worry the flour won't let you down.

6. In a medium bowl, combine pecan ingredient list until crumbly. Sprinkle evenly over carrot mixture.

7. Bake uncovered 42-47 minutes or until center is set. I tested mine with a toothpick. If it comes out clean, you are ready to pull that beauty out of the oven and let it sit for five minutes.

Plate it up with your favorite meat and taste that life is SO GOOD!