Blueberry Carrot Muffins

1 C flour
1 C wheat flour
1/2 C brown sugar
1/2 C sugar
2 t. baking soda
2 t. baking powder
2 t. cinnamon
1/2 t. salt
2C grated carrots
3 eggs
3/4 C oil
1/4 C water
2 t. vanilla
1 C blueberries (optional, but really delicious)

Combine all dry ingredients then mix in the carrots. In a separate bowl beat eggs, oil, water and vanilla and add to dry mixture. Fold in blueberries and bake for 20 minutes at 350.

Shannon's Signature Salad

Candied Pecans
1 C pecans
3 T butter
1/2 C sugar
1 T pepper

8 oz mixed baby greens
3/4 craisins
1/2 lb. feta cheese

Dressing
2 t. sugar
4 cloves of garlic
1 t. dried oregano
1/2 red onion cut up
1/4 t. each salt and pepper
1/2 C red wine vinegar
1 C parsley (1/2 bunch)
3/4 vegetable oil

Melt the butter in a pan. Add pecans and sautee over medium heat for about five minutes, being very careful not to let them burn. Meanwhile, mix the sugar and pepper in a bowl. Add pecans when they are done. Put all dressing ingredients in a blender and whirl until all are well integrated. Mix all salad ingredients and toss well with dressing.

Serves 8 as a side salad.