Category Archives: But They’re Good for You!

Maple-Butter Glazed Carrots

Posted on by

“Candied” carrots were always one of my favorite veggies. Unfortunately their yummy sweetness still has yet to tempt my kiddos. :(

  • 1 cup water
  • 1 teaspoon salt
  • 2 pounds carrots, peeled and thickly sliced
  • 1/4 cup maple syrup (the real stuff, not the imitation crap)
  • 1/4 cup unsalted butter
  • 1 teaspoon leaf marjoram, crumbled
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Bring water and 1 teaspoon salt to boiling in a medium-sized, heavy saucepan. Add carrots; return to boiling and cover. Reduce heat and simmer for 15 minutes or until carrots are just tender. Drain throughly.

Cook maple syrup, butter, marjoram, salt and pepper in a large skillet over low heat for 2 to 3 minutes or until bubbly and caramel-like in consistency.

Add carrots. Toss gently to coat in the maple butter. Cook over high heat, tossing gently, until carrots are glazed and liquid is absorbed.

Whipped Potato Casserole

Posted on by

A recipe I stole (and rewrote) from the November 29, 2010 issue of Family Circle. Since I don’t like nuts on my mashed potatoes, and the Teen doesn’t like them at all, I omitted them from the recipe.

  • 5 pounds all-purpose potatoes, peeled and quartered
  • 1/2 cup butter, softened
  • 1-1/4 cups half-and-half
  • 8 ounces cream cheese with chives
  • 1 teaspoon garlic salt
  • 1/4 tsp nutmeg

Place potatoes in a large pot. Add enough water to cover. Lightly salt and bring to a boil. Lower heat; simmer for 15 to 20 minutes or until fork-tender. Drain.

Preheat over to 350° F. Coat a 2 quart baking dish with non-stick cooking spray or shortening.

In a large bowl, mash potatoes with a hand mixer. Add butter, half-and-half, cream cheese, garlic salt and nutmeg. Beat potatoes on medium-high speed until very smooth. Spoon into prepared dish.

Bake for 45 minutes, until lightly browned. Let stand 15 minutes before serving.

Makes 12 servings