Peek A Boo Carrots Casserole Recipes

MOM'S CARROT CASSEROLE

Steps:

• Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, about 10 minutes. Drain; place in a greased 1-1/2-qt. baking dish. In a small saucepan, melt 1/4 cup butter and cheese, stirring often. Stir in dill. Pour over the carrots. Toss the saltines and remaining butter; sprinkle over carrots. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned and bubbly.

PEEK-A-BOO CAKES

Steps:

• Cakes:.
• Preheat oven to 350 degrees F.
• Heavily grease 12 muffin cups with soft butter.
• Put 3-5 walnut halves in each cup.
• Combine melted butter, brown sugar and 1 tablespoon water in saucepan.
• Cook 1 minute over low heat.
• Place tablespoonful into each muffin cup.
• In bowl, combine flour, baking soda, salt and cocoa, then set aside.
• In small bowl, cream butter.
• Gradually add sugar; cream at high speed until light and fluffy.
• At medium speed blend in egg and vanilla.
• At low speed add dry ingredients alternately with 1/2 cup water (begin and end with dry ingredients)- mix well after each addition.
• Fill muffin cups half full.
• Bake at 350 for 20-25 minutes (until tops spring back when touched in center).
• Invert immediately onto rack.
• Frost sides.
• Icing:.
• While cupcakes are baking, combine condensed milk and chocolate chips in top of double boiler.
• Cook over boiling water until spreading consistency (about 10 minutes).
• Blend in butter.
• Keep icing hot while frosting cupcakes.