Caramel Sauce

You can use this sauce for so many things--drizzle on pancakes or waffles or use as a dipping sauce for apples or other fruit. Try it in these AMAZING cooking bars from Taylor Made It Paleo - Triple Layer Cookie Bars with Chocolate Caramel Topping - or drizzle over popcorn for an easy and quick snack.

Pumpkin Cornbread (with GF variation)

It seems like we all have pumpkin fever around this time of year and are looking for places to include pumpkin in our recipes. I came across this recipe by The Comfort of Cooking, which is a perfect combination. Man, is this stuff good! I modified it slightly from the original version, which you can find at the link above, and also include a Gluten-Free variation that is equally good for those who are interested.

Applesauce Bars with Raisins and Frosting

Ahhh.... you saw that title and thought I lost my mind, didn't you? Frosting? I mean seriously, how the heck can I post a recipe with frosting?? Hm...... Well, you'll just have to read on to see.......

I adapted this recipe from Semi Homemade Mom's Raisin Applesauce Bars and Caramel Frosting. I hope you'll go check out her blog - lots of great recipes!

 

Buttered Carrots AKA "Kettle" Carrots

I have never been a fan of cooked carrots and then my aunt made carrots with tarragon for Thanksgiving one year and everything changed. I mean, these are great carrots, and my sister and I started making them every year for our holiday dinners when I was growing up. I still wasn't a fan of plain, cooked carrots but cover them in tarragon, garlic, and butter, and you had a convert!

I was so excited to share these carrots with my husband and the little one and was absolutely crushed when neither liked them. "Ew.. what's that funny seasoning? You know I don't like cilantro..." and me defending them, "it's not cilantro, it's tarragon!" ha! all for naught. They would not eat them. So, this recipe came out of a desire to make carrots we all liked. I couldn't eat them with simply butter and they couldn't eat them with garlic and tarrgon and so, why not try something sweet and salty.... like kettle corn....

Ingredients:
5 or 6 carrots, peeled and sliced (about two cups)
About 2 tbsp organic butter from grass-fed cows or ghee
Sea salt and pepper to taste
A pinch of coconut sugar or maple sugar, seriously, just a pinch (less than 1/4 tsp)

How To:
1. Add carrots to a small saucepan and cover with water. Salt water and bring to a boil.

2. Boil about 10 minutes until done. Drain and return to saucepan.

3. Season with butter, salt, pepper, and sprinkling of sugar. Stir to mix and serve warm.

Comments: I am not a big cooked carrots fan, but these are delicious.