He did. Sometimes I was able to get him to eat some of my honey carrots, but he wasn’t really enjoying them. I was in a bind. I found an awesome deal on baby carrots a few weeks back and needed to find some uses for them.

Ty will eat a bag of baby carrots by himself every day. The kid loves them, and strangely enough, those were what I craved when I was pregnant with him. Weird, huh?

Still, with the amount of carrots I bought, Ty and myself couldn’t consume them all. I froze some, but still, what was I to do?

Then I found a recipe that I thought might change hubby’s mind and boy! was I right. He loved it! I am going to be making this again for Thanksgiving dinner:

Carrot Souffle

• 1 3/4 pound of carrots, chopped and if needed peeled
• 3 eggs beaten
• 1/2 cup of butter or margarine
• 1 tablespoons of all-purpose flour
• 1 1/2 teaspoons of vanilla extract
• 1 1/2 teaspoons of baking powder
• 1 cup of sugar
• 2 teaspoons of confectioners sugar

Preheat oven to 350 degrees. Boil carrots until they are very tender. Drain and put into a mixing bowl. While carrots are still hot, mix in flour, eggs, and margarine, getting big lumps out and making a smooth consistency. Place mixture into a 2 quart baking dish. Bake 1 hour or until top is a golden brown. Sprinkle lightly with the confectioner’s sugar before serving.

Yes, this is a very sweet dish, but perfect for a semi-healthy dessert or for special occasions like Thanksgiving.

What’s some of your favorite Thanksgiving recipes?

I am thankful for…

The opportunity my children have to participate in Tae Kwon Do. It is such a great experience for them, I just can’t say enough good things about it. The Masters are wonderful, along with all the lessons my kids have learned. It has affected them positively in so many ways. Last night Toby started his first class and he was so excited and cute. I am thrilled that he can now take part in this with his siblings.

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