Brown Sugar Glazed Carrots

Brings out the natural sweetness of the carrot, pairs well with roasts or simply serve over white rice as shown by Lacey Johnston.
Serves 2 - 4.

• 2 Large Carrots, peeled and cut crosswise and lengthwise
• 1 tbsp Butter
• 1 tbsp Brown Sugar
• Salt & Pepper to taste

1. In a medium saucepan, cook the carrots covered in a small amount of salted, boiling water for 8 - 10 minutes.
2. Drain and remove from pan, set aside.
3. In the same pan, combine butter, brown sugar and a dash of salt.  Cook and stir over medium heat until combined, about 1 minute.
4. Add carrots, cook uncovered for 2 minutes or until glazed, stirring frequently.
5. Season with freshly cracked black pepper.

Banana Muffins

Soft, warm banana muffins that are super easy to make.  You will never want the boxed version again! by Kathy Johnston.
Serves 6 - 8.

• 1 3/4 cups All-Purpose Flour
• 1/3 cup White Sugar
• 2 tsp Baking Powder
• 1/4 tsp Kosher Salt
• 1 Egg, beaten
• 1/2 cup Milk
• 1/4 cup Vegetable Oil
• 3/4 cup Mashed Banana
• 1/4 cup Applesauce (optional, makes muffins more moist)

1. Preheat oven to 400* degrees, grease 12, 2 1/2" muffin cups, set aside.
2. In a medium bowl, combine flour, sugar, baking powder and salt.  Make a well in the center of the mixture and set aside.
3. In another bowl, combine egg, milk, applesauce and oil, mix well with fork.
4. Add wet mixture and mashed banana all at once to flour mixture. Stir just until moistened with a wooden spoon (batter should be slightly lumpy).
5. Spoon batter into prepared muffin tins, filling each 2/3 full.
6. Bake for 18 - 20 minutes or until a toothpick comes out clean.
7. Cool in muffin tins on wire racks for 5 minutes.
8. Remove from tins and serve warm.

Macaroni Salad

A very cool, classic macaroni pasta salad.  Perfect for picnics by Lacey Johnston.
Serves 6.
Print Recipe

• 2 cups Elbow Macaroni Pasta
• 1/2 cup Celery, thinly sliced
• 1 Red Bell Pepper, finely chopped
• 2 tbsp Red Onion, finely chopped
• 1 clove Garlic, minced
• 3/4 cup Mayonnaise
• 1/4 cup Sweet Pickles, finely chopped
• 1 tbsp Milk
• 2 tbsp Dijon Mustard
• 1/4 tsp Kosher Salt
• 3/4 cup Sharp Cheddar Cheese, cut into small cubes
• 3 Hard Boiled Eggs, coarsley chopped
• 1/4 tsp Black Pepper

1. Cook pasta according to package directions, rinse with cold water till pasta is no longer warm.
2. In a large bowl, add pasta, red peppers, onion, garlic, sweet pickles, cheese and celery, mix well.
3. In a small bowl, combine mustard, pepper, salt, milk and mayo, mix well.
4. Pour dressing over pasta mix, toss well to coat.
5. Add eggs, toss to combine.
6. Chill 4 - 24 hours before serving, store leftovers in the refrigerator, covered.