Pecan Pie

**I am a Thanksgiving traditionalist, but Carolyn's pecan pie made me question my allegiance to the great pumpkin**

Ingredients

• 9-inch pie shell, unbaked, brushed with eggwhite.
• 1 1/2 cups white Caro syrup
• 3/4 cup sugar
• 1/3 cup butter
• 4 eggs
• 1 cup chopped pecans
• 2 tsp vanilla extract
• 1/2 tsp salt
• (a bit of cinnamon and/or nutmeg if you want it)

Directions
Bring syrup, sugar and butter just to a boil, then turn off stove. Whip 4 eggs and add the hot syrup mixture slowly while whisking, don't scramble the eggs! Add the chopped pecans, vanilla, salt and any pinches of spices you want. Pour into pie shell. Bake for 10 minutes at 400C, then turn down to 325C and bake for another 30 minutes or so. Test centre with a knife to make sure it is not still liquid!

Courtesy of Carolyn Horst

Hot Spinach Artichoke Dip

Ingredients
* 1 (10-ounce) package frozen chopped spinach
* 2 (13 3/4-ounce) cans artichoke hearts
* 1/2 cup mayonnaise
* 1/2 cup sour cream
* 1 cup freshly grated Parmesan
* 1 cup grated pepper jack or gouda cheese

Directions
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.

Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.

Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame.

Courtesy of Paula Deen

Juicy Hanger Steak

I used the leftover BBQ sauce (see previous recipe) to marinate a beautiful cut of hanger steak from the Ginger Pig. To prepare:

• Preheat the oven to 250 F (Gas mark 1-2)
• Coat a grill pan with a bit of olive oil and heat to a very VERY high, smoking heat
• Sear each side of the steak for 1 minute - 90 seconds
• Place the steak in the oven for 10 minutes
• Let the steak sit for 3-5 minutes - then Enjoy!

Barbecue Sauce

Ingredients
1/4 cup vegetable oil
1 small onion, diced (1 cup)
3 cloves garlic, minced
1.5 teaspoons Raul's rub
1 teaspoon sazon completa
1 teaspoon lime zest
1 tablespoon finely grated ginger
1/3 cup cider vinegar
1/2 cup tomato paste
1/2 cup honey
2 tablespoons Dijon mustard
1/3 cup soy sauce
1/4 cup fresh orange juice

Directions
Heat the vegetable oil in a large saucepan over medium-low heat, and saute the onions and garlic for 5 to 7 minutes, until the onions are translucent but not browned. Add the spices and continue cooking for 1 minute. Add the zest and ginger and cook for an additional minute. Add the vinegar, tomato paste, honey, mustard, soy sauce and orange juice and simmer uncovered on low heat for 15 minutes, until thick.

Courtesy of the Barefoot Contessa

Spiral Mac and Cheese

Ingredients
2 tbsps unsalted butter, plus 1 1/2 tsps
2 tbsps olive oil
1 large garlic clove, finely chopped
1/2 cup coarse breadcrumbs
1/4 cup all-purpose flour
1 1/2 cup whole milk
1 cup heavy cream
1 tsp dijon mustard
1 lb cheese of your choice (I usually mix Cheddar and Gruyere)
1 lb spiral pasta

Directions
1. Preheat oven to 350 F (gas mark 4) and grease a casserole dish with butter
2. Heat 1 1/2 tsps butter and 1 1/2 tsps olive oil in a skillet over moderate heat until foam subsides; then cook garlic and breadcrumbs, stirring until crumbs are golden. Transfer to paper towels to drain and season with salt.
3. Cook macaroni in a large pot of salted water until tender. Drain and transfer to a large bowl. Toss with 1 Tbl. olive oil.
4. Melt 2 Tbsps butter in a medium size saucepan over medium heat; then add flour and cook, whisking, 2 minutes, allowing the mixture to foam. Slowly whisk in milk, cream, and mustard. Simmer, whisking occasionally, 3 minutes. Add cheeses to the sauce and remove from heat. Add salt to taste.
5. Add macaroni and sauce to the casserole dish, mixing well. Sprinkle with breadcrumbs. Bake casserole on centre rack for 20 minutes or until bubbly.

Courtesy of The Nest

Apple and pear crisp

Ingredients

* 2 pounds ripe Bosc pears (4 pears)
* 2 pounds firm Macoun apples (6 apples)
* 1 teaspoon grated orange zest
* 1 teaspoon grated lemon zest
* 2 tablespoons freshly squeezed orange juice
* 2 tablespoons freshly squeezed lemon juice
* 1/2 cup granulated sugar
* 1/4 cup all-purpose flour
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg

For the topping:

* 1 1/2 cups all-purpose flour
* 3/4 cup granulated sugar
* 3/4 cup light brown sugar, lightly packed
* 1/2 teaspoon kosher salt
* 1 cup old-fashioned oatmeal
* 1/2 pound (2 sticks) cold unsalted butter, diced

Directions

Preheat the oven to 350 degrees F.

Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping:

Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Courtesy of the Barefoot Contessa

White bean dip

**This is such a quick starter to make and serve before a dinner party**

Ingredients

* 1 (15-ounce) can cannellini beans, drained and rinsed
* 2 cloves garlic
* 2 tablespoons fresh lemon juice
* 1/3 cup olive oil, plus 4 tablespoons
* 1/4 cup (loosely packed) fresh Italian parsley leaves
* Salt
* Freshly ground black pepper

Directions

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Courtesy of Giada De Laurentiis