Pecan Pie

Ingredients:

1 3/4 cups white sugar 1/4 cup dark corn syrup 1/4 cup butter 1 tablespoon cold water 2 teaspoons cornstarch

3 eggs 1/4 teaspoon salt 1 teaspoon vanilla extract 1 1/4 cups chopped pecans 1 (9 inch) unbaked pie shell

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
3.	In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
4.	Bake in preheated oven for 45 to 50 minutes, or until filling is set.

Thanksgiving Day Menu

Cheeseball

Turkey
Mashed Potatoes
Gravy
Stuffing
Corn Pudding
Green Bean Casserole
Roasted Brussell Sprouts
Deviled Eggs
Cranberry Salad
Rolls

Pumpkin Roll
Pecan Pie

Roasted Brussell Sprouts

Ingredients:

 

1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed 3 tablespoons olive oil

1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper

 

Directions:

 

1.	Preheat oven to 400 degrees F (205 degrees C).
2.	Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
3.	Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

BEST DARN HAM SANDWICHES YOU'LL EVER EAT!

 2 -12 packages of sweet Hawaiian Dinner Rolls

 1 1/2 lbs of Virginia ham (NOT honey ham)

 12 slices Swiss cheese

1 stick of real butter

2 teaspoons Worcestershire sauce

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 teaspoon poppy seeds

Directions:

You will need two 9 x 13 pans.

Place the bottoms of 12 rolls in each pan.

Place ham (about 2 shaved slices or so) on the rolls.

Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich.

Put the dinner roll tops on.

In a sauce pan, mix butter, Worcestershire sauce, onion powder, garlic powder and poppy seeds.

Wait until all butter is melted and then brush the melted mixture over the ham sandwiches.

Cover with foil and let sit in fridge for 1 hour or over night.

(If you want to bake them right away, you can also.)

Preheat oven to 375 and bake for 15 minutes or until cheese is melted. Serve.

November Week 2

Chicken a la DH

Stuffed pork chops & Mashed Potatoes

Stuffed green peppers

Oven roasted chicken thighs & taters

Penne w/ spicy vodka tomato sauce & Garlic Bread

Zuppa Tuscana

November week 3

Black Bean Burritos

Meatloaf, Mashed Taters and Creamed Corn

Broccoli Cheddar soup and French Bread

Pepper Stuffed Chicken, Mac & Cheese and Green Beans

Penne with Ham, Mushrooms and Peas

Spaghetti and Garlic Bread

Grannys Salisbury Steak and Mashed taters

Penne with Ham, Mushrooms and Peas

Ingredients:

1 pound penne pasta 1 tablespoon olive oil 1 cup finely diced white onion or cooking onion 1 tablespoon minced garlic 1/2 teaspoon dried chili flakes 1 cup diced ham, 1/4-inch/0.5 cm 3 cups thinly sliced button mushrooms

2 cups 35% cream 2 cups peas, fresh or frozen 1 1/2 cups shredded smoked Canadian Cheddar cheese 3 tablespoons lemon juice 1/2 cup chopped fresh parsley Salt and black pepper

Directions:

1.	In a large pot of boiling, salted water, cook penne according to package directions until tender, but firm. Drain and set aside.
2.	Meanwhile, in another large pot, heat oil over medium heat. Add onions and cook, stirring for about 3 minutes or until tender and fragrant. Add garlic and chili flakes and cook, stirring for 30 seconds or until fragrant. Add ham and cook, stirring well, for 30 seconds. Add mushrooms and cook, stirring for 3 minutes or until water is starting to release from mushrooms. Increase heat to high and cook, stirring for about 5 minutes longer or until water is evaporated and mushrooms brown lightly.
3.	Pour in cream and bring to a simmer, stirring often (don't boil it). Reduce heat and simmer for 2 to 3 minutes or until slightly reduced. Stir in peas and heat through (if using fresh peas, simmer for 2 to 3 minutes or until tender).
4.	Add drained pasta and cheese to pot and stir to mix well. Stir in parsley and lemon juice. Taste and season with salt and pepper. Serve immediately.

Penne with Spicy Vodka Tomato Cream Sauce

Ingredients:

1 pound uncooked penne pasta 1/4 cup extra virgin olive oil 4 cloves garlic, minced 1/2 teaspoon crushed red pepper flakes 1 (28 ounce) can crushed tomatoes

3/4 teaspoon salt 2 tablespoons vodka 1/2 cup heavy whipping cream 1/4 cup chopped fresh parsley 2 (3.5 ounce) links sweet Italian sausage

Directions:

1.	Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.	In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
3.	Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
4.	Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

Stuffed Green Peppers

Ingredients:

1 cup water 1/2 cup uncooked Arborio rice 2 green bell peppers, halved and seeded 1 tablespoon olive oil 2 green onions, thinly sliced 1 teaspoon dried basil

1 teaspoon Italian seasoning 1 teaspoon salt 1 pinch ground black pepper 1 tomato, diced 1/2 cup crumbled feta cheese

Directions:

1.	Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2.	In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
3.	Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
4.	While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
5.	Return to the oven for 5 minutes. Serve immediately.