Fall Feast Extras: Bread and Veggies (or, where we cut corners)

Our Fall Feast needed a little rounding out. For instance, where is the vegetable? And how's about some bread? Here's where we cut a few corners for the sake of time and sanity...

For our vegetable dish, Chris made his famous "Sweet Carrots and Onions." In this "recipe," Chris cooked about a pound carrots cut into rounds and one large onion (chopped) in a saucepan with a few tablespoons of unsalted butter and a few tablespoons of granulated sugar. He covered the pan and cooked the vegetables over medium heat, stirring often, until the carrots begin to caramelize. This method makes carrots taste like candy. In fact, Amy's dad (who claims to hate carrots) had two helpings and pronounced them his favorite dish of the night!

A few weeks ago, Amy bought a cute pumpkin-and-maple-leaf silicone muffin pan at the Christmas Tree Shops for a mere $2.99. To make bread for the Fall Feast, she mixed up a batch of Jiffy Cornbread (yes, from a box!) and baked them in this pan. So cute!!!