Honey Glazed Carrots

See that towel. I got that just for Lindsey. When she is hungry, we call that version of Lindsey, “Wanda” and trust me, no body likes Wanda haha. Don’t worry mine hungry name is Cletus, don’t judge, we all have one.

Ingredients:

• 1 package of small baby carrots (1lb)
• 2 tbsp of honey
• 1 tsp of cinnamon
• 1 tsp of nutmeg
• chopped parlsey (for garnish)

Directions:

• Preheat oven to 400 degrees
• Line a baking sheet with tin foil and spray with cooking spray
• Mix all ingredients in a bowl then add carrots and mix together
• Pour mixture onto the baking sheet and spread evenly
• Roast for 15 minutes, or until you can see the carrots start to caramelize
• let sit for 2-3 minutes and add garnish

Change is good especially when it’s breaking free of the same old side dishes you eat with every meal. Break free and try these honey glazed carrots and don’t ever go back to those canned green beans that you add butter to and then microwave for 2 min, covered with a paper towel as not to splatter. I’m looking at you Mrs. Lyons…..jk. But really. If you give this recipe a try please comment below and let me know how they turned out or if you ever have a question feel free to leave those as well. Keep it messy friends.

Twice Baked Loaded Sweet Potatoes

More than any other holiday meal I love Thanksgiving, so trust me when I say that these sweet potatoes are magical. I would never steeryou wrong, definitelywhen it comes to Thanksgiving side dishes. And since they are individually done in their own skin, that saves you the added hassle of another casserole dish to clean afterward.

I think this will be a great addition to our Friendsgiving menu and I hope it makes it to your table at Thanksgiving as well. Thanks for stopping by and leave any questions you have in the comments! You may also enjoy these Maple Pecan Pie Bars!

A special thank you to HEB for partnering with us on this post!

Twice Baked Loaded Sweet Potatoes

2016-11-10 18:49:49

Fluffy twice baked sweet potatoes loaded with brown sugar, honey butter, cinnamon and topped with marshmallows.

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Prep Time

10 min

Cook Time

1 hr 15 min

Total Time

1 hr 25 min

Prep Time

10 min

Cook Time

1 hr 15 min

Total Time

1 hr 25 min

2254 calories

397 g

122 g

78 g

15 g

33 g

957 g

472 g

261 g

2 g

41 g

Nutrition Facts

Serving Size

957g

Amount Per Serving

Calories 2254

Calories from Fat 679

% Daily Value *

Total Fat 78g

120%

Saturated Fat 33g

164%

Trans Fat 2g

Polyunsaturated Fat 9g

Monounsaturated Fat 32g

Cholesterol 122mg

41%

Sodium 472mg

20%

Total Carbohydrates 397g

132%

Dietary Fiber 20g

79%

Sugars 261g

Protein 15g

Vitamin A

1504%

Vitamin C

22%

Calcium

27%

Iron

30%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. 4 sweet potatoes
2. 1tbsp olive oil
3. 1/4 cup brown sugar
4. 1/4 cup melted butter
5. 1 tsp cinnamon
6. pinch of nutmeg
7. 1/4 cup honey
8. 4 cups of mini marshmallows
9. ****Optional**** 1/4 cup of chopped pecans

Instructions

1. Preheat oven to 400.
2. Rub potatoes with olive oil and place on a foil lined cooking sheet.
3. Poke all the potatoes many times with a fork and then place the pan in the oven for 50 min., or until tender.
4. Remove from oven and let cool for 10 min.
5. Cut each potato in half and then scoop out the middle. Make sure to leave a small ring of potato around the edges so the skin keeps its shape.
6. Place what you scooped out into a bowl and put remaining halves back on the cooking sheet.
7. In the bowl add brown sugar, melted butter, cinnamon, honey and nutmeg. Mix all the ingredients until smooth.
8. Spoon the mixture back into the potato halves.
9. Place the potatoes back in the oven at 400 degrees for 10 min. then remove.
10. Set oven to broil.
11. Add mini marshmallows to the top of each potato.
12. Place potatoes back in the oven under the broiler for 1-2 minutes but carefully watch to make sure that the marshmallows don't burn. Remove once the marshmallows are melted and lightly brown.
13. Ready to serve.

Notes

1. If you do burn the marshmallows, don't worry, just pull the potatoes out and remove the marshmallows off the top with a spoon and try again.

By OMT John

beta

calories

2254

fat

78g

protein

15g

carbs

397g

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Our Messy Table http://www.ourmessytable.com/

Mom’s Green Bean Casserole

Basic Recipe:

• 8 cans of cut green beans
• 4 cans of Cream of Mushroom Soup
• 1 White Onion
• 3-5 cloves of garlic
• Velveeta Cheese – ½ a block
• Colby Jack Cheese – equal amount to velveeta Cheese
• 1 – 2 tablespoons black pepper
• 1 can of frenches fried Onions
• Dried stove top stuffing (you will want to mash these up in the bag to make them smaller)

Directions:

Preheat oven to 350 degrees

Open all of the cans of green beans and drain, then lay them out on a thick layer of paper towels on a baking sheet and then pour the green beans onto the paper towels for them to dry out. This is important because if you don’t allow them to dry then the casserole will be too soggy.

Chop your onions and garlic

(TIP: the easiest way to peel garlic is to place your cloves onto a microwave safe dish and heat for 8-9 seconds. The husks should slip right off.)

In a large skillet, sautee the chopped onion and garlic until onion is a nice golden brown color

Add all of your mushroom soup and stir frequently

While the soup is heating, chop up the veleeta and the Colby jack cheeses into smaller chunks. This will allow the cheese to melt easier.

Next slowly add in the cheese allowing it to melt in before adding more

Once melted and mixed, stir in the black pepper

Place your green beans into a casserole dish or aluminum tin.

Now pour the melted mixture over the top of the green beans. DO NOT STIR, just allow the mixture to settle into the beans.

Crush and sprinkle ½ a bag of stove top stuffing over the top of the casserole giving it an even coat.

Cover with tin foil and Bake for 45 minutes

After the 45 minutes remove from oven and remove the foil from the casserole dish.

Sprinkle top with fried onions and bake for an additional 5 minutes

I hope you enjoy the recipe and that it becomes a tradition in your home as well.And I wish you and yours a very Happy Thanksgiving.

Thanks for stopping by,

John