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.

Island Treat

Indonesian Chicken
Serves 6-8

1 cup honey
3/4 cup soy sauce (low sodium)
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root

6-8 boneless, skinless chicken breasts

1. Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted.

2. Pour liquid into a 9x13 ceramic or glass baking pan. Place chicken breasts in pan and make sure all parts of the chicken have sauce on it. Cover with tinfoil. Marinate overnight in the refrigerator (or at least for a few hours).

3. Preheat the oven to 350 degrees. Cook for 25 minutes covered. Then check to see if it's cooked all the way through, by cutting into one of the breasts.

*The extra chicken, chopped up, is great to top a pizza with when making one!

Summertime

This is a wonderful dish for the months of summer...

Summer Garden Pasta

serves 4

8 oz. corkscrew pasta

1/3 cup olive oil

3 medium zucchini, thinly sliced

1 cup red onion, chopped

1/4 cup parmesan cheese, grated

1/4 cup fresh basil, chopped

1/4 cup fresh chives, chopped

1/4 cup fresh parsley, chopped

2 medium tomatoes, cut into bite size pieces

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons lemon juice

Cook pasta and drain. Meanwhile, in a large skillet over medium heat, heat oil. Add onion, then zucchini and cook 5 minutes, until zucchini is crisp-tender and onion is translucent, stirring occasionally. Add remaining ingredients, adding tomatoes last (save a little cheese for later). Cook until tomatoes are heated through. Add in pasta, stir together, and serve!

It can be served hot or cold. If serving hot.. plate it, then sprinkle remaining cheese on top. I like it better cold. If you want it cold.. Cool it in the fridge for a few hours. After it is chilled, stir in remaining cheese and sprinkle some on top. It is fabulous!

This recipe I've been making since high school. It's from home ec. class. haha. :) And I am craving some right now!

Mother's Day

Pasta for my mama...

My mom LOVES lemon (she will eat a wedge completely plain!) so I made this for her on Mother's Day.

Shrimp Asparagus Pasta

Serves 4

2 tablespoons veggie oil

3 garlic cloves, minced

1/2 pound fresh asparagus, cut in 1" pieces

1 lb. cooked shrimp, cleaned and deveined

Juice and zest of 1 lemon

1 cup chicken broth

1 1/2 tsp. ground ginger

1 tsp. cornstarch

8 oz. cooked spaghetti

In a large skillet heat oil over medium heat. Add garlic and asparagus, saute for 2 minutes. Add shrimp and saute 2 minutes.

In a small bowl combine chicken broth, lemon juice and zest, ginger, and cornstarch. Add to skillet. Bring to boil over medium heat, stirring constantly. Boil 1 minute. Toss with spaghetti.

*Lemon slices to garnish.

Southern Comfort

Chicken Crescent Almondine

4 chicken breasts, cooked & cubed

1 can cream of chicken soup

1 8 oz. can drained water chestnuts

3/4 cup light mayonnaise

1/2 cup chopped celery

1/2 cup light sour cream

1 pkg. reduced fat crescent rolls

1/2 cup sliced almonds

3/4 cup shredded mild cheddar cheese

Combine first 6 ingredients and cook over stove until hot and bubbly.

Put in 9x13 glass baking dish then place rolls on top.

Sprinkle with almonds & then cheese. Cover with tinfoil.

Bake at 350 degrees for 15 minutes, uncover, bake for about 10 more minutes. Make sure rolls are done.