My sister-in-law made a Carrot dish , a casserole, for our Easter meal last night. I loved it. It was the best thing that I tasted in a day full of Shawna’s culinary delights. (Okay, that sounds silly, but that girl can cook!) I think that this is the recipe she used. Try it, you will not be sorry.

Here’s another version that I found at BnBFinder.com. It’s a specialty of the 1880 Cliff Cottage Inn, in Eureka Springs, Arkansas.
Cointreau Carrot Soufflee
Ingredients:
1 pound carrots, peeled and chopped
3 large eggs, lightly beaten
1/2 cup sugar
1/2 cup butter or margarine, melted
1/8 cup Cointreau
3 tablespoons …read more

The older my cats get the less they care for the hard, small cat treats (or the soft treats that eventually become hard!). I found this recipe for a small batch of treats that they actually seem to like.
It doesn’t make a traditional cat treat that you shape and bake, rather it’s more like a small meal that you portion out in a “snack size” and store the rest in the fridge.
Soft Treat for Older Cats
1/2 teaspoon vegetable oil
2 teaspoon bell pepper, chopped
2/3 cup extra-lean ground chicken or turkey
1 baby carrot, cooked and mashed
1 teaspoon grated cheese
Heat the oil …read more