3 c. diagonally sliced carrots
1 tbsp. butter
1 tbsp. brown sugar
1 tbsp. honey
3 tbsp. Kahlua or other coffee-flavored liqueur, divided
1 tsp. cornstarch
1/2 tsp. salt
3 slices bacon, cooked and crumbled
1 tbsp. chopped parsley

Cook or steam carrots until just tender. Melt butter in large skillet over medium heat. Stir in brown sugar, honey, 2 tablespoons Kahlua and cook over medium heat until bubbly. Combine remaining 1 tablespoon Kahlua and cornstarch. Stir well and add to brown sugar mixture. Stir in salt. Continue cooking until thick and bubbly. Stir in carrots, tossing gently to coat. Cook until carrots are heated through out. Spoon into serving dish and top with bacon and parsley. Serves about 6 (1/2 cup servings).