Carrot Souffle and Apple Pecan Salad

2 cans carrots, drained
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
6 tbsp flour
6 eggs
2 tsp vanilla
dash of cinnamon

Heat butter and carrots in the microwave until butter is melted.

Puree in food processor until smooth.

Add remaining ingredients and puree until smooth.

Pour into well greased 9 x 13 casserole dish and bake at 350 for approximately 60 minutes.

I doubled the original recipe for this in order to feed 7 people. It was A's request for her birthday dinner and we had it along with:

1 bag mixed greens salad
1 apple, chopped
1 tsp butter
3/4 cup pecans, chopped
3 Tbsp feta cheese

Dry roast pecans in a pan over medium high heat.

Melt butter and lightly saute apples.

Toss all together with feta and salad greens.

We had these two side dishes with the sweet and sour pork from yesterday's post and chocolate chip pound cake. (Recipe to follow later.)