Buttery Cooked Carrots

Boy 1 and the girl LOVE these cooked carrots. They are really easy and quite good.

Buttery Cooked Carrots
by Beckie (Allrecipes.com)

1 Pound baby carrots
1/4 Cup margarine (softened)
1/3 Cup brown sugar

Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. (Some reviews say this isn't necessary, but it really is! Not a lot of water, but just enough to help dissolve the sugar better.) Set the carrots aside.

Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

Simply Marinated Mushrooms

These are oh so GOOD! They are also highly addictive. It's really easy to eat half of them before they even make it to the fridge to marinate. The kids can't stand mushrooms so they don't eat them, but that's okay. It just means all the more for me! And of course my husband.

Simply Marinated Mushrooms
by Sal (Allrecipes.com)

1 Cup water
1 1/2 Pounds fresh mushrooms, stems removed (I don't remove the stems)
1/4 Cup olive oil
1 teaspoon dried thyme
1 teaspoon salt
3 tablespoons fresh lemon juice
3 teaspoons minced garlic
1/2 teaspoon ground black pepper
3 Tablespoons dried parsley
1/8 teaspoon onion powder

In a large pot, bring water to a boil. Add mushrooms and simmer for 10 minutes. Remove from heat and drain.

In a large bowl, whisk together the olive oil, thyme, salt, lemon juice, garlic, pepper, parsley and onion powder. Add mushrooms and toss until coated. Chill in marinade overnight, and reheat to serve.

(These are also good cold from the fridge, but I prefer them warmed. So, I usually saute them in a pan to warm them up before we eat them.)