I was checking out some blogs yesterday and saw Honey Roasted Carrots over at Sarah’s place, they looked amazing and I knew I wanted to make them right away!

I have roasted about every vegetable, but for some reason I have never roasted carrots. These were caramelized and tasted amazing! I finished with Grey Sea Salt which added a nice contrast.

Seriously, I could of eaten them ALL, but I shared with my husband because I would of felt guilty otherwise!

Carrots (I used 3)

1 tbl honey

1 tbl olive oil

Sea Salt or Grey Salt or even Kosher salt for finishing

Preheat oven to 425 degrees

Peel your carrots and cut into 3-4 inch lengths

Cut each length in half, cut the half into half again

Place your carrots on a non stick baking sheet

Mix the oil and honey with the carrots

Bake for 20 minutes

Remove pan from the oven, and flip them around

Bake for an additional 10 to 20 minutes or until they are tender and browned (as you can see we like them well caramelized)

Place on serving dish and drizzle a bit more honey on top and finish with your salt. A bit of Modena Balsamic Vinegar would be good as well!

And last, but not least, my most favorite wife of a Firefighter, and humorist in her own right, Donna at My Tasty Treasures gave me an award. Thank you so much! You need to check out her blog, she is funny and an amazing cook!

I hereby present it to YOU, YOU and yes YOU!

Welcome to Tips from a Frugal Housewife.

Today’s tip is a common sense one which I am sure you are all aware of.

Brown bag your lunch, and you could save up to $1200 per year, and that is if you only spend $5.00 per day (and really who can eat out on $5.00.)

Think of all the money you could save! You could take a trip, or buy something neat!

When making dinner, work on the next days lunch and package up any leftovers for lunches later in the week.

I have been thinking about making Chicken Cordon Bleu for quite some time, my husband has made it many times but I had not. I realized yesterday I had everything I needed to make it and decided to give it a try.

This is not the traditional way of making it, more of a cheater Cordon Bleu, but it tasted fantastic and exactly like any other I had tried!

Making Chicken Cordon Bleu sounds complex but this recipe is a very easy one, try it! You will impress your guests!

3-4 chicken breasts, rinsed and patted dry

6-8 slices of Swiss Cheese (cut into 2 inch lengths)

Deli Ham slices or Canadian Bacon (cut into 2 inch lengths)

Sage (you could use fresh sage leaves as well)

salt and pepper to taste

1 box Shake and Bake for Chicken

Carefully slice your chicken breasts in half, leaving one side attached, so it opens like a book.

Shake your ground Sage onto the open chicken breast

Place your cheese slices on the chicken breast off to one side or the other (you will eventually fold it over)

Place your ham slices on top of the cheese

Salt and pepper, fold your chicken breast over and secure with toothpicks or a skewer (to keep the filling inside)

Spray each breast with pan spray

Assemble your bag of Shake and Bake and coat the breasts evenly

Bake on a sheet pan using a cookie cooling rack or some type of rack to keep it from lying directly on the baking sheet (this will help it crisp up)

Bake at 350 for 25 to 30 minutes

Those two tiny little teeth kill me, seriously, it is too cute for words!

When those are flashing anything and everything is forgiven.

This soup/stew was a two day labor of love. My husband is a bean fiend, and I have tried to make beans so many times and they never come out exactly right.

I am glad to say that he deemed these perfect in every way! I used my leftover ham bone from Thanksgiving!

I served it with Jalapeno Cornbread and Honey Butter.

1 large ham bone
water
2 onions, 1 reserved and one chopped into large chunks
3 large carrots, 1 reserved, peeled, chopped large
1 Jalapeno pepper, seeded and chopped fine
1 bay leaf
Ham, diced
Pinto Beans, small sack
Red Kidney Beans, small sack
Franks Red Hot
Cayenne pepper

The first thing you must do is create the Ham stock.

Place your Ham Bone, water, a roughly chopped onion, several roughly chopped carrots, 1 bay leaf and some salt and pepper into a large soup pot and simmer for 12-15 hours. As it reduces you can add more water.

Your stock should have reduced and be a beautiful brown color.

Drain the contents of the soup pot thru a mesh strainer into a large bowl.

Refrigerate the stock overnight, the next day scrape off the layer of fat which formed at the top of your stock.

Add your beans, the additional onion which you will dice into small pieces, and the additional carrot which you will chop into small pieces. Add your diced ham, jalapeno, and some Franks Red Hot and Cayenne.

Let simmer on low heat for about 3-6 hours, testing periodically and adjusting seasonings. We like it spicy so I added quite a lot of Franks Read Hot.

When the beans are at the level of tenderness you like, serve with Cornbread!

If you have been around here awhile, you have probably realized we love breakfast in this household! I realized yesterday we had never done a blog post on our favorite pancakes, Blueberry!

Blueberries were on sale and I knew I needed some Blueberry Buttermilk Pancakes! My husband was happy to oblige!

Here they are baking on the griddle, YUM!

As we have mentioned before, we use Krusteaz Buttermilk Pancake Mix for almost all the pancakes we make. You simply add a pint of buttermilk and mix in dry Krusteaz Pancake Mix to reach your desired consistency.

We prefer our pancakes on the thin side. By using buttermilk instead of water (what the dry mix actually calls for) you get a fluffier and VERY tender cake. This is one of the very few items we prefer to use a mix for.

• 1/4 cup water
• 1/3 cup blueberries
• pint buttermilk
• 1/2 cup additional blueberries
• Krusteaz Buttermilk Pancake Mix

Mix your Buttermilk with your Pancake mix until you get your desired consistency.

Add the 1/2 cup blueberries to the 1/4 cup water and microwave on high until it starts to boil, drain the water and add the blueberries to your pancake batter, mix well

Add in your remaining 1/2 cup of blueberries and make pancakes as you would normally. Serve with additional berries, butter and syrup!

Welcome to today’s “Tips From a Frugal Housewife”

I read about this tip quite some time ago, and totally forgot about it until I pulled out my head of Cauliflower (for the Cauliflower Planks), and it had some of those yucky brown spots!

Instead of throwing it away and/or cutting away some good stuff along with the bad I remembered to use my micro plane grater on the dark spots.

It worked like a freaking charm! It took the yuckies right off and I did not waste a bit of cauliflower!

Disclaimer: I am not a finance professional nor do I purport to be one, I am just an observant and frugal housewife sharing things I have learned over my lifetime.

Welcome to Tuesdays with Martha Anne. We appreciate you stopping by!

Today brings us a video clip of the girl trying to catch snowflakes! Be glad there is no audio, as she is very loud!