A Thanksgiving Classic

This was Chase's favorite thing growing up! He called it "carrot stuff" and his stepmother made it every Thanksgiving. It is heavenly! And surely was THE hit this year at my house.

Carrot Souffle

2 cups cooked carrots (peeled, cut in slices and boiled until soft)

3 eggs

¼ tsp cinnamon

2 Tb spoons flour

½ cup sugar

1 cup milk

½ stick butter, softened

Preheat oven to 350 degrees, mix all ingredients in blender until smooth.

Pour into 8x8 square baking dish. Bake 35-40 min. (9x13 pan is good for a double recipe. With a double recipe you'll need to make each batch separately because both wont fit in at the same time).

*I use the mini pre-peeled carrots.

Cute Little Turtles :)

I don't like any baked good with nuts in it... except for these!! For my dad's 60th birthday and my grandpa's 87th I made these because they both LOVE nuts and chocolate.

Chocolate Pecan Turtles

makes about 30 bars

1 box Swiss or German chocolate cake mix

3/4 c. melted butter

1 can evaporated milk (1/3 c. and 1/3 c.)

1 c. finely chopped pecans

14 oz. of chewy candy caramels

12 oz. semi-sweet chocolate chips

Mix cake mix with butter, beat in 1/3 c. evaporated milk. Put half of the mixture in a 9X13 pan and bake at 350 degrees for 6 min.

Melt caramels over stove with 1/3 c. evaporated milk. Pour warmed caramel over the cooked mixture, then chocolate chips, and and then chopped pecans.

On wax paper spoon our remaining "cake" mixture, then roll out or pat out flat to be 9x13 in size. Once flat place on top of the chopped pecans, laying flat. Make sure no chocolate chips or pecans can be seen. Bake for about 18 minutes. Cool in fridge completely before cutting! Then gobble them up!