Stuffed Carrots     

My mother invented these because none of her children would eat veggies, but we ate anything with cheese on it.

Peel carrots and cut off the stem ends.
Cook whole carrots until just tender, not mushy.
Cut in half lengthwise, scoop out the middle (making sort of a boat).

Combine the scooped out carrot with crumbled saltine crackers, grated cheddar cheese, salt, pepper, butter, and enough milk to make the filling hold together. Pile this mixture back into the carrot halves, and place a sliver of cheese on top.

Bake at 350F until the cheese is bubbly.

Source of recipe: MadMom/Sharon