Craisin and Carrots

This was not as great as we thought it would be. We did a carrot dish a while back that I think we would rate as better in taste. The only thing we did not have was pure maple syrup but used pancake maple syrup as it was all we had on hand so maybe that is why it was not as good as the thought it should taste. If you out there in blog land make this and use real maple syrup let me know how it turns out.

2 lbs baby carrots

2 Tablespoons unsalted butter

1/2 cup craisins (this is dried cranberries)

2 Tablespoons pure maple syrup

1 teaspoon minced fresh ginge

1/2 teaspoon finely chopped fresh rosemary

salt and pepper

Cook carrots in saucepan with salted water covered. Bring to a boil.

Reduce to med heat and boil for 3 to 4 minutes till almost fork tender.

drain and set aside.

In a large skillet melt butter now add carrots and the caisins

Cook stirring frequently about 3 to 5 minutes till carrots begin to brown.

Now stir in maple syrup, and add ginger and rosemary, salt and pepper.

Cook until carrots are tender shiny and caramelized.

Corn Casserole

The computer has been a little on the fritz lately. Here is a new one that was very easy to fix, and has room to add and tweak. Again from Zaar and Dawn Allison. This was between a spoon and corn bread texture.

1 (8 1/2 oz box of Jiffy cornbread mix

1 (15 oz) can whole kernel corn drained

1 (15 oz) can creamed corn

1/2 cup melted butter

1/2 cup sour cream

1 egg beaten

cheese- you can choose we used Colby jack.

We also added about 1/4 cup onion (or more if you like onion)

dash of cayenne pepper

can of green chillies

Mix above ingredients in a casserole dish (we used an iron skillet)

and bake in a 350 oven for about 45 minutes or till set. Add cheese and cook till cheese meltes.