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• 1 1/2 pounds baby carrots, peeled & trimmed
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 tablespoons honey
• 2 teaspoons lemon juice
• 1 tablespoon freshlly chopped mint leaves
• 1/2 cup butter, melted
• 1 cup green seedless grapes  (if not in season, substitute 1/2 cup golden raisins)

Boil carrots in water with salt & sugar until tender.  Drain.

In a sauce pan, melt butter.  Mix in honey, lemon juice and mint leaves.  Add carrots and grapes, stirring until well coated.  Serve hot.

Cakes Angel Food Cake Apple Cake Applesauce Cake Applesauce Gems Easy Apple Coffee Cake Butter Eggnog Cake Chocolate Bourbon Bundt Cake Chocolate Pound Cake Coffe Cup Chocolate Cake Caramel Pecan Cheesecake Fruit Cocktail Cake Fluffy Banana Cake with Ice Cream Icing Hungarian Chocolate Cake Jam Cake (aka Kentucky Jam Cake) Pineapple Upside-Down Cake Pumpkin Spice Cake South St. Louis Butter Cake Vanilla Pound Cake

Brownies, Cookies & Squares Brownies S'mores-style Chocolate Chip Cookie Sandwiches Chocolate Marble Cheesecake Squares Double Chocolate Brownies Cranberry-Raisin Bars Ginger Snaps Lemon Squares Molasses Cookies Oatmeal Raisin Cookies Peanut Butter Bars Peanut Butter Swirl Brownies Pineapple Cookies Peanut Brittle Peanut Butter Swirl Brownies Raisin-Cinnamon Bars Red Velvet Cookies Snickerdoodle Cookies Toffee Nut Bars

Pies, Cobblers & Crisps Apple-Blackberry Crisp Easy Peach Cobbler Traditional Apple Pie Buttermilk Pie Key Lime Pie Pumpkin Pie Chocolate Praline Pie Breads Banana Toffee Rum Bread Orange Nut Bread

Puddings Rum Raisin Bread Pudding No-Bake / Freezer No-Bake Banana Split Cheesecake Chocolate Mousse Pie Double Chocolate Ice Cream Mud Pie Frozen Lemonade Pie Cherry Cheese Pie Strawberry Crunch Strawberry & Lemon Trifle Oreo Cookies & Cream Freeze

• 2 boneless pork tenderloins (1 1/2 lbs)
• 1 cup extra virgin olive oil
• 2/3 cup fresh lemon juice
• 1/2 cup fresh lime juice
• 1/4 cup fresh basil leaves
• 1/4 cup fresh cilantro
• 1 head garlic, peeled and lightly crushed
• 3/4 cup orange juice
• 1/4 cup fresh thyme sprigs

Combine marinade ingredients in a 1 1/2 quart dish.  Add pork -- covering completely.  Cover dish and marinate in the refrigerator for 24 hours.  Drain.

Grill pork over coals, turning, 20-25 minutes or until inner temperature reaches 155°F.  Transfer to cutting board and let stand 5 minutes.  Cut diagonally.

Sherry Cream Sauce:

• 3/4 cup dry Fino sherry
• 1/1/2 cup chicken broth
• 1 tablespoon shallot, chopped
• 1/2 cup heavy cream

In a sauce pan, combine sherry and shallots.  Bring to a boil and reduce by half.  Add broth and continue to reduce to about 1/2 cup.  Reduce heat to simmer.  Add cream, continue to simmer -- stirring well. Strain and pour over pork.

• 2 tablespoons butter
• 1 cup sliced mushrooms
• 1/4 teaspoon pepper
• 1 8oz. package cream cheese, softened to room temperature
• 1/4 cup sour cream
• 1/4 cup green onions, sliced
• 8 oz. spaghetti (cooked & drained)
• 1/2 cup chopped onion
• 1 teaspoon salt
• 1 15oz. can tomato sauce
• 1 cup cottage cheese
• 1/4 cup chopped green peppers
• 1/4 cup fresh Parmesan cheese, grated

Preheat oven to 325°F.

Saute onion and mushrooms in melted butter until tender.  Add salt, pepper and tomato sauce.  Simmer for about 10 minutes and remove from heat.

In a mixing bowl, beat together cream cheese, cottage cheese and sour cream.  Add peppers, green onions and spaghetti.  Spread pasta mixture in the bottom of a greased 3 quart casserole dish.  Pour tomato & mushroom sauce over the top.  Sprinkle with Parmesan cheese.

Bake for 30 minutes.  Serve.

• 4 boneless, skinless chicken breast halves
• 1 can whole berry cranberry sauce
• 1 cup French or Catalina salad dressing
• 1 package onion soup mix

First make the marinade:  mix cranberry sauce, salad dressing and soup mix.  Marinate chicken breasts in about 3/4 of the marinade for 2-3 hours, reserving the rest of the marinade.

Preheat oven to 350°F.

Arrange chicken breasts in the bottom of a lightly greased casserole dish.  Top with remaining marinade.  Bake for 1 hour.

Serve with wild rice.