Carrot Pancakes Ingredients 1 3/4 cups milk 2 eggs 1/4 cup butter 4 medium carrots, chopped 2 cups flour 2 tablespoons baking powder 1 teaspoon salt 4 tablespoons sugar 2 dashes nutmeg 2 dashes cinnamon ( For cinnamon & nutmeg, I'm very generous with both, but be careful not to add too much) Directions First you will need to get your blender out! Pour Milk into blender; add eggs and butter. Mix briefly to put egg and butter through milk. Add carrots and blend well (until carrots are completely mixed through; no chunks left!!) Add flour, baking powder, salt, and sugar; mix in blender until all ingredients are mixed through. Then add nutmeg and cinnamon and mix for about 1 minute. Check thickness; if you feel it is too thin, add a little more flour (Tbs or 2) Spray frying pan with cooking spray. Heat to medium heat, and cook pancakes. Make them whatever size you wish! Cook until golden brown. They will be a beautiful golden color! Enjoy them with a small amount of pure maple syrup! Sue

Here's a meatloaf recipe using chipotle ketchup for a bit of kick. It makes a lot, so I'm going to cut it in half. Adelle's Meatloaf with Chipotle Ketchup 2 slices applewood smoked bacon, diced 1 small yellow onion, finely chopped 1 carrot, diced 1 celery stalk, diced 1 cup shiitake mushrooms, julienned 1/4 cup red pepper, diced 2 cloves garlic, minced 1 tablespoon fresh basil, chopped 1 tablespoon fresh thyme, chopped 1 1/2 pounds ground veal 1 1/2 pounds ground pork 1 1/2 pounds ground beef 2 eggs 2 tablespoons Worcestershire sauce 6 tablespoons plain ketchup 1 tablespoon Dijon mustard Salt and pepper to taste Chipotle ketchup 4 cups tomatoes, chopped 3/4 cup tomato paste 2 cups onion, chopped 1 green pepper, chopped in 1-inch pieces Canned chipotle peppers to taste 1 bay leaf 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/4 teaspoon black pepper, ground 1/4 teaspoon cinnamon 1/4 teaspoon dry mustard 1 teaspoon garlic, minced 1/4 cup malt vinegar 1/4 cup brown sugar For the meatloaf: Heat oven to 350 degrees. Cook bacon in skillet just until fat melts; drain and cool. In separate pan sweat the onions, carrots, celery, mushrooms, red pepper and garlic until soft. Remove from heat; add fresh basil and thyme; cool. In large bowl combine veal, pork, beef, eggs, Worcestershire, plain ketchup, mustard, salt and pepper. Add bacon and vegetables and combine well. Divide mixture among two large loaf pans, cover with foil and bake 45 minutes. Remove foil and bake 15 minutes more. While the meatloaf bakes, prepare chipotle ketchup. For the ketchup: Combine tomatoes, tomato paste, onion, green pepper and chipotle pepper in saucepan. Bring to boil and simmer for about 30 minutes. Add bay leaf, cloves, allspice, pepper, cinnamon, dry mustard, garlic, vinegar and brown sugar. Bring to boil and simmer, stirring often, for 10 minutes. Serve over meatloaf.

I like molasses as part of the glaze or sauce, so this recipe looks good to me. Molasses Chicken Breasts with Swiss Chard (Real Simple) 4 6-ounce boneless, skinless chicken-breast halves 1/2 cup ketchup 2 tablespoons molasses 4 tablespoons olive oil 1 teaspoon dry jerk seasoning (found in the spice aisle) kosher salt and pepper 1 baguette, sliced in half lengthwise 2 cloves garlic, finely chopped 2 shallots, thinly sliced 1 large bunch Swiss chard (stems trimmed), roughly chopped Heat broiler. Pat the chicken dry with paper towels, pound to an even thickness, and place on a broiler pan. In a small bowl, combine the ketchup, molasses, 1 tablespoon of the oil, the jerk seasoning, 1/4 teaspoon salt, and 3 tablespoons water. Brush the chicken with the glaze. Broil, brushing occasionally, for 4 to 6 minutes. Turn, brush, and broil for 4 to 6 minutes more, until cooked through. Brush the bread with 1 tablespoon of the oil and sprinkle with the garlic. Broil until crisp, 1 1/2 minutes. Slice the bread crosswise. Meanwhile, heat the remaining oil in a skillet over medium heat. Add the shallots and cook, stirring, for 4 minutes. Add the chard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until wilted and tender, about 5 minutes. Divide the chicken, chard, and bread among individual plates.

this is the recipe I have used for many many years for our New Years Hoppin John Hoppin' John 4 (or more- I prefer more) slices of bacon 1 large onion, chopped 1 large green bell pepper, chopped 1 stalk celery, chopped 2 Tbsp. chopped fresh garlic 2 cans chicken broth 1 lb. smoked sausage, chopped in 1' chucks 1 pound dry black-eyed peas (soaked overnight and drained) 2 Bay leaves 1 tsp. dried thyme 1 14 oz can of tomatoes, undrained Rice, cooked Green onions, chopped for garnish. Brown the bacon in a Dutch oven. Remove the bacon and eat it. Saute the chopped onion, bell pepper and celery in bacon grease until onions are clear. Add garlic and cook for another minute or so. Be careful not too burn the garlic. Add broth, sausage, peas and seasonings. Cover and let simmer on low heat for about 2 hours- check to make sure it's not stickin'. Check to make sure the peas are done before proceeding. Add tomatoes and cooked rice (about 3 cups, give or take, depending on how thick you like it) and cook uncovered on low heat, stirring often. Sprinkle chopped green onions on top just prior to serving. Cornbread and coleslaw make fine accompaniments to this and ham may be substituted for sausage. You can use rotel as part of the tomato for more kick, and I always add some Tony's seasoning to the batch.