Bake in oven for 8 to 10 minutes (ovens may vary). Repeat with any remaining tortilla wedges, and allow to cool for approxiamately 15 minutes. Serve with any flavor ice cream you want.

Or alternatively, you can serve it with fruit and spice mixture called Fruit Salsa/Dip. In a large bowl, mix:

2 kiwis (peeled and dried), 2 apples (peeled, cored, and dried), 1 (8 ounce) package of raspberries, 1 pound of strawberries, 2 tablespoons of white sugar, 1 tablespoon of brown sugar, 3 tablespoons of fruit preserves (any flavor)

and cover and chill in refrigerator for 15 minutes.

Here's a great tip I got from one of my YJD subscribers: if you don't want to use sugar, or you want to cut down on calories, you can substitute Splenda (or your other favorite sugar substitute) instead. This can work for can apply to other dessert recipes containing sugar as well.

Steam or boil carrots until they're extra soft. Drain well and put into large mixing bowl.

While carrots are still warm, add: sugar, baking powder, and vanilla. Beat with mixer until smooth.

Add flour and mix well. Add whipped eggs and mix well. Add butter and mix well.

Pour mixture into baking dish. Bake at 350 degrees Fahrenheit for about 1 hour or until top is light golden brown. Sprinkle lightly with powdered sugar over top before serving.

After I tried this recipe first time, I realize I needed to let carrots boil a bit longer so they'd come out mushy. The souffle ended up with little carrot chunks and not completely smooth and creamy like it should.

But it does taste a lot like Picadilly's so I know I'm on right track. I just need to keep practicing on getting texture right.