Honey & Cinnamon Glazed Carrots:

Ingredients:
4 cups of baby carrots (or fresh carrots, peeled and chopped in 2-inch chunks)
1/2 cup of orange juice
2 Tablespoons honey
1 Tablespoon butter
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

Directions:

Toss everything into the crockpot and stir.

Cook on high for 6 hours or 4 on low. Carrots are done when they reached the desired tenderness.





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Wow, holy long time no prompt, huh? This whole coronavirus thing has knocked me sideways. First my kids were sent home from college, then there was a lot of back and forth as to where they'd be staying and now that we've sorted all that out, I'm trying to get back to some sort of schedule. So...on to the prompt!

If you had been able to choose, would you rather have been an only child or part of a very large family?

This one is tough. My childhood was a bit wonky and though I'm the oldest of five, I'm not close to any of them and one of them I've never even met. I grew up in the same house with one sister and a brother lived nearby with my mother. So, I guess I was part of a middle sized family. If I had to choose...well...based on my family history, I think I'd go with only child. I felt so left out of things as a kid that I felt like I was alone a lot of the time anyway. Plus, let's face it...less kids means more tacos for me!






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Garlic Baked Potatoes:

Ingredients:
4 large baking potatoes
2 Tablespoons melted butter
2 Tablespoons olive oil
salt and pepper
8 garlic cloves

Directions: 

Peel the garlic and cut it into long slivers.

Wash your potatoes, and pat dry. Carefully cut slits into each potato every half inch almost to the base. The potato should start to separate a bit like an accordion.

Shove as many garlic slices as you can in each slit of each potato. Place the potatoes into your crockpot.

Liberally salt and pepper. Combine the melted butter with the olive oil and drizzle over the top of each potato, trying to get some in the garlic-filled slits, if you can.

Cover and cook on high for 2-4 hours or on low for about 6. They are done when the potatoes reach desired tenderness.

Top with sour cream.





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Corn Risotto:

Ingredients:
1.25 cups Arborio rice
1 Tablespoon olive oil
1 Tablespoon butter
1 teaspoon onion flakes
4 chopped cloves of garlic
4 cups chicken or vegetable broth
1 package of frozen corn (16 oz)
1 teaspoon salt
1/4 to 1/2 tsp cayenne pepper, depending on taste

to add later:
1/4 cup heavy cream
1/2 cup shredded parmesan cheese

Directions: 

Put the tablespoon of olive oil into the bottom of the crockpot, and swirl the rice and the onion flakes in it.

Chop the garlic and add, along with the salt and cayenne pepper. Add the frozen corn and the broth. Stir well. Drop in a pat of butter.

Cover and cook on high for about 2 hours, checking every 45 minutes or so. This is done when the liquid has absorbed and the rice is tender. Unplug, and add the cream and parmesan cheese. Cover for 5 minutes, or until cheese melts completely.





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Corn on the Cob:

Ingredients:
Fresh corn
Aluminum foil

Directions: 

Shuck the corn and wrap each ear in aluminum foil. Place the wrapped corn into your crockpot. There’s no need to add water.

Cover and cook on high for 2 hours. Corn is done when it reaches your preference for tenderness.






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Carrot Pudding:

Ingredients:
4 cups grated carrots
1 small onion, grated
1 cup heavy cream
1 egg, beaten
2 teaspoons kosher salt
1 teaspoon ground nutmeg
1 tablespoon white granulated sugar

Directions: 

Use a 4-quart slow cooker. Grate the carrots and onion. Add the grated veggies to your crockpot.

In a mixing bowl, combine the cream, egg, salt, nutmeg, and sugar. Pour this mixture into your slow cooker, and stir well.

Cover and cook on low for 4 to 5 hours, or on high for about 2 to 3. Your pudding is done when the carrots are tender. Using an immersion blender pulse a few times to create a pudding-like consistency. You can also transfer the carrot blend to a traditional blender to pulse a bit.





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