Thursday, December 31, 2009
Tuesday, December 29, 2009
Adam and I are so blessed to have so many wonderful friends and family. This month Heather and Danny hosted an amazing engagement party for Adam and I. It was truly amazing - she is so talented and made sure every detail was perfect from the menu to the wine tags (all guests were asked to bring Adam and I a bottle of wine for our collection). Thanks Heather & Danny!
Tuesday, December 8, 2009
- 2 pounds (to 3 Pounds) Carrots, Peeled And Cut Into Thick Circles
- 1 stick Butter
- ½ cups Jack Daniels Or Other Whiskey
- ¾ cups (to 1 Cup) Brown Sugar
- ½ teaspoons (to 1 Teaspoon) Salt
- Freshly Ground Pepper (to Taste)
Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches., cooking for 60-90 seconds each batch. Remove from skillet.
Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.
Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.
Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired.*recipe from Pioneer Woman's blog recipe post