Loving Mikayla Grace

Glazed Baby Carrots

Points value: 1

Servings:8

I used a large bag of baby carrots with this recipe and just doubled it.

Ingredients:

1 Tbsp. honey

2 tsp. unsalted butter

1/4 tsp. table salt

1/4 tsp. cardamom (this spice is EXPENSIVE! I paid $10 for it!)

1/8 white pepper

Instructions:

In a large skillet, bring 3/4 cup water to a boil. Add carrots. Reduce heat and simmer, covered, until softened, about 10 minutes. Pour off liquid (I steamed the baby carrots. It took about 20 minutes.)

Stir in honey, butter, salt, cardamom and pepper. Stir and enjoy.

The whole family liked these. The hubby, mom, bro, sis in-law, and even the 1 1/2 year old nephew.

Lemon Bars - OH SO YUMMY!

Points value: 3

Servings: 24

Ingredients:

1 1/3 cup all-purpose flour

5 Tbsp. packed light brown sugar

8 Tbsp. unsalted butter, cold, cut into 1/2 inch pieces

4 large eggs

1/2 tsp. vanilla extract

1 1/2 cup powdered sugar, divided

3/4 cup fresh lemon juice

2 tsp. lemon zest

Instructions:

Preheat oven to 350 degrees F

To make crust, mix flour and light brown sugar using food processor until fully incorporated. Toss butter into flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea-sized pieces dough appears lumpy. Sprinkle crust mixture onto an ungreased 13X9X2-inch baking pan as evenly as possible; press down with a spatula to create a packed surface. Place crust in middle of oven and bake until golden, about 20 minutes.

Meanwhile, to make lemon topping, beat eggs in a medium bowl with an electric mixer until well blended. Add vanilla extract and 3/4 cup of powdered sugar; mix well. Add lemon juice and remaining 3/4 cup of powdered sugar; mix until powdered sugar is completely dissolved and then add zest.

As soon as crust is finished, remove from oven and reduce oven temperature to 300 degrees F. Immediately pour lemon mixture over hot crust. Bake completely for about 30 minutes, cool, and cut into 24 bars. Yields 1 bar per serving. ENJOY!