Three 10 ounce boxes frozen peas
½ cup water
¾ teaspoon salt
¼ cup honey
¼ teaspoon cinnamon

For the muffins:

2 boxes corn muffin mix
2 eggs
2/3 cup milk
2 carrots, grated
1 large carrot, peeled into ribbons

For the icing:

3 cups confectioners’ sugar
1 cup maple syrup

1. Preheat oven to 350F.
2. In mixing bowl, combine Jiffy mix, eggs, and milk. Then, add grated carrots and bake. Place in muffin tin and bake according to directions on package (about 10-15 minutes).
3. For the icing, mix the confectioners sugar with the maple syrup and drizzle over muffins.
4. While the muffins are baking, roll up strips into curls place in ice water (secure with toothpicks if necessary). 5. Remove corn muffins from oven, allow to cool. Ice with maple frosting and top with carrot curls.

1. Place frozen peas, water and salt in a medium saucepan over high heat. Cook until peas are thawed, about 5 minutes. Drain and place in a bowl.
2. Mix in some salt, honey, and cinnamon and stir to combine.

Serves 8

2 Onions chopped
2 Garlic cloves, minced
6 Grated carrots
4 Tablespoons oil
2 pounds lean ground beef
2 cups ketchup
4 tablespoons molasses
1 tablespoon Chili Powder
1 tablespoon Worcestershire sauce
2 tablespoons butter, melted
salt and pepper to taste
4 cups cheddar cheese, grated
1 package Pre-made dinner roll dough
Sesame seeds

1. Preheat oven to 375F. In a large skillet, heat oil and sauté onions, garlic and carrots until soft.
2. Add ground beef and cook until browned. Stir in ketchup, molasses, chili powder, Worcestershire sauce. Season with salt and pepper.
3. Gently simmer for 15 minutes. Transfer to a 3 quart casserole dish and sprinkle with cheese.
4. Place dinner rolls on top of cheese to cover casserole. Brush rolls with some melted butter and sprinkle with sesame seeds. Bake uncovered until rolls are golden brown, about 25 minutes.