Sweet and Spicy Carrots
1 pound baby carrots, scraped
2 Tbsp. butter
1 Tbsp. Dijon mustard
1 Tbsp. honey
1/4 tsp. ground allspice
1/4 tsp. ground mustard
Place carrots in a medium saucepan and cover with water. Bring to a boil and cook until crisp tender. About 12 minutes. Drain and keep warm. Combine rest of ingredients and stir well. Pour over carrots and toss gently to coat.
Serves 4.
Berry Breakfast Bake
1 cup cottage cheese
1 cup rolled oats
1 cup blueberries, strawberries or blackberries
2 large eggs
1/4 cup honey or maple syrup
1 tsp. cinnamon
1 tsp. vanilla
1 cup walnuts or pecans (optional).
Preheat oven to 350 degrees. Grease a 9×13 baking dish or a 9×9 baking dish for a softer bake. In a large bowl, beat 2 eggs. Add all other ingredients and mix well. Pour into desired pan. Bake 30-35 minutes or until top is browned and center is set. Let cool 5 minutes before serving. Note: If using strawberries, you may want to cut or slice before adding.
