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Most of you know that I came from a big family ~ 7 kids! No, we are not Catholic. Yes, we had the same parents. (Those are usually the two questions people ask when they hear "7 kids?".) Most of you also know that my mom was sick for years. I am the second oldest, so I did a lot of the care-taking of the younger kids. I learned to cook when I was 10. I remember the first thing I cooked with my dad was Tacos. I loved cooking. Then, there was the baking. I made all the desserts and the b-day cakes for everyone's b-day, including mine. And I loved it! Another thing I remember is my grandmother making the biggest dessert spreads ever at the holidays. She made sure that every person there (we are talking, like, 30+ people) had their favorite dessert. I remember visiting her when I was 20. We cooked & baked all week. I never felt as close to her until then. We had this bond now - baking! I learned so much from her. I think it fueled my love of baking ~ and cooking! Now, at the Holidays, I make sure to prepare everyone's favorite dessert, no matter how many attend. It just wouldn't be the Holiday's if you didn't have your favorite pie, cake, cookie or candies!!

Monday, December 19, 2011

Roasted Carrots

I LOVE carrots.  Cooked just about any way - but don't give them to me raw unless they are shredded in a salad or on a veggie burger.  For this recipe, I left them to "roast" a little too long for their size. :(  However, it only affected the picture - it tasted AMAZING!! (Again - I made a small batch since it just me eating.  For a family of four, you should double this!)


Ingredients:
  • 1/2 pound of carrots
  • 1/8 cup of water
  • about a tbls of minced garlic (about 1 to 2 cloves)
  • 1 1/2 tsp olive oil
  • 1 1/2 tsp butter
  • S&P to taste
Step 2

Directions:
  1. Preheat oven to 400*.
  2. In a medium baking dish, combine the carrots, water, garlic, oil and butter, then season with S&P.
  3. Cover with aluminum foil and roast for 30 minutes.
  4. Remove foil and roast for 30 minutes more until the water has evaporated and the carrots are slightly browned in spots.
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