Delegate Solutions | News


23 Nov 2021,
Posted by Emily Morgan

Happy Thanksgiving!

Isn't Thanksgiving the richest holiday?  Whether you're on your way to your own Thanksgiving destination right now, or stuck in the office closing out the week, we invite you to connect with our team at our virtual Thanksgiving Table HERE! Get to know our vibrant group as they share what they are bringing to dinner along with photos of family this Thanksgiving!  We and our families are so grateful for YOU this holiday season.
Sending you warm wishes of gratitude on this wonderful holiday!





1 pint (2 cups) sour cream
1 can (10 3/4 oz) condensed cream of chicken soup
1/2 cup butter, melted 
1 tablespoon garlic salt
1 cup chopped onions 
1 bag (30 oz) frozen country-style shredded hash brown potatoes, partially thawed
2 cups shredded Cheddar cheese (8 oz)
- 350 DEGREES for 45 MINUTES

2 (14.5 ounce) cans green beans, drained

1 (10.75 ounce) can condensed cream of mushroom soup

1 (6 ounce) can French fried onions

1 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.

Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.



10-12 servings

1/2    cup butter or margarine   

2   boxes Jiffy corn muffin mix       

16   ounces sour cream    

2  cans creamed corn   

4   eggs

  • Preheat oven to 350 degrees F.
  • Melt the 1/2 cup of butter in a large casserole dish in the microwave.
  • Mix the remaining ingredients in a large bowl until moistened.
  • Pour into the casserole dish.
  • Bake for 45 minutes to an hour or until it is golden brown on top.
  • Bake a little longer for a more cake-like consistency or a little less if you want it more like a pudding.



  • 2 1/3 c crushed pretzels
  • 3/4 c butter or margarine
Mix together and line 9x13 pan
Bake at 400 for 8 min. Cool
  • 1c sugar
  • 8oz cream cheese
  • 1 med. size frozen whipped topping
Combine above ingredients until smooth and creamy
Spread over cooled pretzel carefully
  • 1 large box strawberry gelatin
  • 2c boiling water
  • 1 large or 2 small packages frozen strawberries
  • 1c crushed pineapple
Mix gelatin and hot water. Put in frozen strawberries and pineapple.
Chill until set up and spread over topping and pretzels. Refrigerate. 
1-pound loaf sourdough bread
8 tablespoons butter
10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions
Salt and freshly ground pepper
2 to 4 stalks celery with leaves, halved lengthwise and sliced
1 medium onion, chopped
About 10 sprigs fresh thyme, leaves stripped from the stems
10 to 12 fresh sage leaves, chopped
3 1/2 cup vegetable broth
3 tablespoons chopped Italian parsley leaves
  1. Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
  2. Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
  3. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add vegetable broth to skillet and stir to combine. Season with salt and pepper, to taste.
  4. Transfer toasted bread cubes to a large bowl. Pour the broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.
1 (18 1/4-ounce) package yellow cake mix 
1 egg 
8 tablespoons butter, melted 
1 (8-ounce) package cream cheese, softened 
1 (15-ounce) can pumpkin 
3 eggs 
1 teaspoon vanilla 
8 tablespoons butter, melted 
1 (16-ounce) box powdered sugar 
1 teaspoon cinnamon 
1 teaspoon nutmeg
 Directions: Preheat oven to 350 degrees F. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve topped with whipped cream.


1 baguette  cut into 1/2 inch slices

1 jar homemade apple butter

6 ounces brie

2 large apples

Squeeze of fresh lemon juice

1/2 cup candied pecans chopped

Honey for drizzling over crostini


  1. Preheat the oven to 375 degrees F. P

  2. Spread apple butter on one side of the baguette slices, about 1-2 teaspoons per slice. Place the baguette slices on a large baking sheet.

  3. Slice brie into thin slices and place on top of each crostini. Place baking sheet in the oven and bake for 5-7 minutes or until brie is melted.

  4. While the crostini is in the oven, cut the apples into thin slices, removing the core. Squeeze lemon juice over the apple slices to keep them from browning.

  5. Remove the crostini from the oven and top with apple slices. Sprinkle candied pecans evenly over the crostini and drizzle with honey. Serve immediately. 

  • 28 oz of Yams - either canned or fresh sweet potato. If fresh sweet potato, boil or cooked in the Instant Pot - remove the skins and mash
  • small can of crushed pineapple
  • jar or marshmallow fluff
  • sprinkle of cinnamon
Mash the yams until smooth. Add the entire can of crushed pineapple and about 1/4-1/2 cup of the marshmallow fluff. Mix all together. Add more marshmallow to taste and a sprinkle of cinnamon. Bake at 350 degrees for 25-30 minutes until warm.


Ingredients: (serves 8)

  • 2 tbsp. butter   cut into 1/2" pieces, plus more for baking dish
  • 8 slices bacon   crumbled and divided
  • 1 large onion   finely chopped
  • 4 celery stalks   finely chopped
  • kosher salt to taste
  • Freshly ground black pepper  to taste
  • 1⁄2 cup medium-bodied beer   such as IPA
  • 10 cup cubed French bread   dried overnight
  • 1 cup sharp white cheddar   grated and divided
  • 1 tbsp. fresh thyme leaves  
  • 2 cup low-sodium chicken broth  
  • 1 tsp. Worcestershire sauce  
  • 2 large eggs   beaten
  • Chopped fresh chives   for garnish

Preheat oven to 425° and butter a 3-quart baking dish.
In a large skillet over medium heat, cook bacon until crisp, 5 to 7 minutes (reserve fat). Transfer to a paper towel-lined plate. Let cool, then chop.
Add onion and celery to skillet and season with salt and pepper. Cook, stirring often, until vegetables are soft, 6 to 8 minutes. Add beer and simmer, scraping up any brown bits, until almost evaporated, about 2 minutes. Add bread, 2/3 cup cheddar, thyme,, and half the bacon and toss to combine.
Add broth, Worcestershire, and eggs and toss to combine.
Scatter with remaining che,ddar and bacon. Cover skillet with foil and bake until a knife inserted in the center of the stuffing comes out warm, 45 minutes.
Let rest 10 minutes and garnish with chives before serving.


8-10 Russet potatoes
one onion
1 tsp minced garlic
pinch of salt
8 oz cream cheese
8 oz sour cream
stick of butter

Boil 8-10 potatoes with an onion, garlic, and salt in the water, boil under soft.
Drain potatoes
Mash potatoes with 8 oz cream cheese, 8 oz sour cream, and a stick of butter.
Bake in oven at 350 for 30-40 minutes. If baking from cold, bake for an hour

Acorn Squash stuffed with veggie brats along with other delicious fall flavors.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4

  • 2 medium-large acorn squash, cut in half lengthwise and seeds removed
  • 1 – 2 Tbsp olive oil
  • Salt and pepper, to taste
  • 1 package veggie "brats" (4 sausages)
  • 2 yellow onions, cut in half and sliced
  • 3 Tbsp + 2 tsp olive oil
  • 2 cloves garlic, minced
  • 1 medium-large apple, cored and diced (I use Honeycrisp, but Granny Smith, etc is good too)
  • 2 cups fresh spinach, roughly chopped
  • 1 Tbsp fresh rosemary, chopped
  • 2 tsp fresh thyme, chopped
  • Preheat your oven to 400°F.
  • Rub the squash halves with olive oil and sprinkle with salt and pepper. Place the 4 squash halves cut-side down on a parchment-lined baking sheet and roast for 20 – 30 minutes, or until the top of the squash feels tender when gently pressed. 
  • While waiting for the squash to roast, start your filling. Start with caramelizing the onions. In a medium skillet, melt 3 Tbsp of the olive oil over med-low heat and add all the onions, stirring to coat. Sprinkle with salt and continue to cook, stirring every 5 minutes or so to prevent burning. The onions will take at least 25 minutes to become caramelized. Remove from heat and set aside.
  • While the squash roasts and the onions cook, melt the remaining 2 teaspoons of olive oil in a large skillet over med-low heat. Add the garlic and stir until browned. 
  • Carefully peel back the casings from the sausages and crumble it into the skillet with the garlic. Add the apples, spinach, and herbs and continue to cook, stirring occasionally, until the apples soften and the sausage has browned. Add salt and pepper to taste. 
  • Stir the caramelized onions into the sausage mixture. Next, fill all 4 halves of the squash with the onion and sausage mixture.
  • Preheat the broiler.
  • Place the squash halves on the baking sheet, stuffing side up. Once the broiler is preheated, put the squash under the broiler for 5 – 10 minutes or until the tops have browned (but frequently check to make sure they haven't burned). Allow to cool briefly and serve warm. Enjoy!

6 medium potatoes
2 cups shredded cheddar cheese
1/4 cup butter
2 cups sour cream
1/2 cup (~4) diced scallions
1 tsp. salt
1/4 tsp. pepper

Cook potatoes in skin; boil for 20 minutes and cool. When cool, peel skin off and shred potatoes through a shredder. Meanwhile, melt cutter and cheese over low heat, being careful not to scorch. When melted, remove from heat and stir in sour cream, salt, pepper, and scallions. Fold mixture into shredded potatoes and stir well. Turn into baking/casserole dish and heat at 350 degrees for approximately 30 minutes.

3 cinnamon sticks (plus more for garnish)
2 honeycrisp apples, chopped
1 orange, thinly sliced
1 (750 ml) bottle red wine (I suggest a light-bodied Spanish variety)
1 and 3/4 cups homemade apple cider or store-bought1
1/2 cup brandy
1/4 cup orange juice (or juice from 2 medium oranges)
juice from 1 lemon
club soda, to taste

Place the cinnamon sticks, apples, and orange slices in a large pitcher. Add wine, apple cider, brandy, orange juice, and lemon juice. Allow to sit in the refrigerator for 6 - 24 hours. Taste; if you'd like it to be sweeter, add 1-2 Tablespoons granulated sugar, honey, or agave.
If you'd like a cinnamon-sugar rim (highly recommended), simply moisten the rim of your glasses with water, turn the glass upside down and dip it into a mix of cinnamon and sugar. Pour in the sangria with fruit2 and add a splash of club soda (this unsweetened fizz is wonderful with the sangria!). Garnish with a cinnamon stick, if desired. Cheers!
Make ahead tip: Sangria is the perfect make-ahead cocktail since it must sit for at least 6 hours. You can also make it one day in advance.


-3 1/2 lbs Sweet potatoes
-1/4 cup Almond milk, unsweetened
-1/4 cup Maple syrup
-2 tbsp Vegan butter
Baking & Spices
-1/3 cup Ap flour
-11 tbsp Palm sugar
-1 Pinch Sea salt & cinnamon
-1 Pinch Sea salt cinnamon
-1 Topping
-1/2 tsp Vanilla
Oils & Vinegars
-4 1/2 tbsp Coconut oil
Nuts & Seeds
-1 cup Pecans

  1. Peel and chop your sweet potatoes into medium size chunks.
  2. Place in a large pot with water and a healthy pinch of sea salt.
  3. Bring pot to a boil then lower to medium/high and boil until sweet potatoes are fork tender (about 15 minutes).
  4. In the meantime prepare your crumble. Add all crumble ingredients to a food processor and pulse a until combined (or you can do by hand just make sure you use pecan pieces). It took me only 5 or 6 pulses. You still want chunks! Set aside.
  5. Preheat oven to 375 degrees.
  6. Once potatoes are done, drain and place in your kitchen-aide mixing bowl along with 2 Tbsp butter. Using your paddle attachment mix until smooth. Next add in the maple syrup, almond milk, coconut sugar, vanilla, sea salt & cinnamon. Mix until smooth & creamy. (alternatively you can mash/mix by hand or use a blender/food processor in batches). I recommend using a device if you can because it creates the extra creamy consistency.
  7. Place your sweet potato mixture into a casserole dish and smooth out. Add your crumble topping so it's evenly distributed. Optional-add a handful of extra chopped pecans on top.
  8. Place in the oven and bake for 30-35 minutes or until top is golden brown. Let cool for 5 minutes and serve!
* You can make this a day ahead of time. Keep sweet potato mixture and crumble separate. Heat up sweet potato mixture in the oven for 20 minutes or until heated through (since it will be cool from being in the fridge) and then add your crumble and cook until golden brown.
1 stick unsalted butter, plus more for the baking dish
8 ounces pancetta, diced
1 onion, finely chopped
5 stalks celery, finely chopped
1/2 cup chopped sun-dried tomatoes (not oil-packed)
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground pepper
4 cups low-sodium chicken or turkey broth
2 large eggs
1/2 cup chopped fresh parsley
6 cups 1/2 -inch stale rosemary focaccia cubes (about 10 ounces)
6 cups 1/2 -inch stale ciabatta bread cubes (about 10 ounces)
8 ounces fontina cheese, diced
2 tablespoons fat from the turkey drippings (or butter)
1/2 cup grated parmesan cheese (about 1 ounce)

  • Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the pancetta and cook, stirring, until browned, about 6 minutes. Remove with a slotted spoon and transfer to a plate.
  • Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sun-dried tomatoes, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
  • Whisk the eggs and parsley in a large bowl. Add the focaccia, ciabatta, pancetta, vegetable-broth mixture and fontina; stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the parmesan.
  • Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.



  • 1 lb of elbow macaroni, cooked
  • 1 lb or more of Colby cheese (good quality), thickly sliced
  • 1 sleeve (or more) of Ritz crackers, crumbled
  • 1/2 cup of milk

In 9x13 baking dish, crumble 5-10 crackers and spread them in the bottom of the pan. Then put a layer of cooked macaroni followed by a layer of Colby cheese. Repeat layers of crackers, noodles and cheese until all the ingredients are used. Finish with cracker crumbles on top. Slowly pour the milk over the top of the casserole, making sure to get it all over the top. Cover with foil and bake 30 minutes at 350 in the oven. Remove foil and bake an additional 10 minutes to let the top brown.

Note: Can be used as a main dish or as a side dish. Freezes well and is great leftovers. The more cheese the better in our house!



My family eats this every Christmas!

Ingredients for the bread:
4 1/2 teaspoons yeast, (2 packets)
1/4 cup warm water
1 cup unsalted butter, (2 sticks)
1/2 cup sugar
1 teaspoon salt
4 egg yolks, (save the egg whites for the filling)
1 cup sour cream
4 1/2 cups all-purpose flour, (plus more for rolling out as needed)

For the nut filling:
4 egg whites
1 1/2 cups sugar
1 lb ground walnuts
2 teaspoons vanilla extract
3 tablespoons milk

  1. In a small bowl, add the yeast and water and mix together to make a paste. Set aside.
  2. In a large mixing bowl, cream the butter and sugar together. Add salt, egg yolks, sour cream, and start adding the flour 1 cup at a time until combined.
  3. Add the proofed yeast (should be bubbly) to the flour mixture and combine. Dough will be sticky.
  4. Refrigerate 1 hour or overnight
  5. Remove dough from fridge and separate into 3-4 balls.
  6. Roll out each ball into rectangles (about 1/4 of an inch works well), adding more flour as needed to prevent sticking.
  7. Mix together all ingredients for nut filling and spread evenly over dough, leaving a little room near the edges so it doesn't overflow when rolled.
  8. Roll tightly.
  9. Preheat oven to 350°F.
  10. Let rise for 1 hour (will rise more in the oven if the dough has been refrigerated for a longer time)
  11. Bake at 350°F for 30 minutes or until browned.
  12. Glaze with powdered sugar icing.

Photo of Potica Bread 

3 pounds sweet potatoes (4 to 5 medium)
3 slices bacon, chopped
1 tablespoon bourbon or apple cider
1/2 cup heavy cream, warmed
6 tablespoons cold salted butter, cut into pieces
3 tablespoons maple syrup, plus more for drizzling
Kosher salt
1. Preheat the oven to 400 degrees F. Pierce the potatoes all over with a fork and place on a baking sheet. Bake until completely soft, about 45 minutes. Let cool slightly. Split the potatoes in half, scoop out the flesh into a medium bowl and set aside. Discard the skins.

2. Cook the bacon in a large saucepan over medium heat, stirring, until crisp, 8 to 9 minutes. Remove with a slotted spoon to a paper towel-lined plate. Add the bourbon or cider to the drippings in the saucepan and cook until mostly evaporated, about 30 seconds. Add the potatoes, heavy cream, butter, maple syrup and 1 1/2 teaspoons salt; mash with a potato masher until smooth and warmed through.

3. Transfer the potatoes to a bowl; top with the bacon and drizzle with more maple syrup before serving.
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
2 - 10 oz packages frozen chopped broccoli
1 Tbsp. Chopped onions
2 Eggs, slightly beaten
1 can Cream of Mushroom Soup
1 cup Mayonnaise
1 cup grated sharp cheese
Crushed cheese crackers

Preheat oven to 350 degrees.

Cook broccoli in salted water for 5 minutes, then drain. Mix all other ingredients except for crackers. Stir in broccoli.
Pour contents into a shallow casserole dish and cover top with cracker crumbs.
Bake for 40-50 minutes.

(I sub GF flour and dairy-free butter!)
2 cups all-purpose flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
¾ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1¼ cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) butterscotch chips
***(sometimes I even add white chocolate chips if I'm feeling crazy!)

  1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on the sides. In a medium bowl, whisk the first 4 ingredients together; set aside.
  2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (don't worry if it looks curdle-y). Reduce speed to low, and mix in dry ingredients until just combined. Fold in butterscotch chips. Save some for sprinkling!
  3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
  4. Lift bars from pan (using the foil to help). Peel off foil, and use a serrated knife to cut into 24 squares.
Dumpling Ingredients:
2 cups flour
1/2 tsp Baking Powder
1 cup chicken Broth

To Make Dumplings:
Mix flour and Baking Powder
Make a well in center
Pour broth into the well created
Stir to make a soft dough
Roll out to 1/4" thick
Cut into 2 inch squares

In a large pot add 32oz of chicken broth (can use bone broth) and 1lb cooked and shredded chicken breast
When ready to add dumplings, bring broth and chicken to a boil
Place your 2" square dumplings into boiling broth and once all are added, reduce to a simmer
Simmer for 20 minutes (Do not boil the dumplings this will make them tough)
Add 1/2-1cup milk and pepper to taste
4 ounces of Gouda
4 ounces of White Cheddar Cheese
8 Ounces of Gruyere
Cavatappi Pasta
Whole Milk

Preheat the oven to 375 degrees.
Start a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Then heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the cheese! 1 tablespoon salt, pepper, Garlic and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish. Bake for 35 minutes, you can top with more cheese and breadcrumbs if you want!
Prep Time: 15 minutes | Cook Time: 35-40 minutes | Total Time: 50-55 minutes
My family loves when I bring this side- even the kiddos! It’s super simple and a great way to add some excitement and flavor to the usual Thanksgiving spread.

·  2 lb. Butternut squash, peeled and cubed
·   2-3 sweet potatoes, peeled and cubed
·   3-4 tbsp olive oil
·  1 tsp dried thyme
·   1 tsp dried parsley
·   1 tsp dried rosemary
·   Salt and pepper to taste
·   ¼ cup shredded parmesan cheese (optional)
1.   Preheat oven to 425 degrees.
2.   Mix peeled/cubed squash and sweet potatoes in a bowl with olive oil, dried herbs, and salt/pepper so that everything is well coated.
3.  Transfer squash and sweet potatoes to casserole dish. Bake in oven for 20 minutes. Remove from oven, flip squash/potatoes (so everything cooks evenly) and put back in oven for another 15-20 minutes.
4.  After removing from oven, sprinkle with parmesan cheese (if desired) and serve warm.

As a side can serve about 10 people. Recipe can easily be doubled or tripled if desired!
1 Box of saltine crackers
3 Tablespoons of dry Ranch dressing (the envelope)
1 teaspoon cayenne pepper
1 1/2 teaspoon of garlic powder
1 cup canola oil

Container with sealable lid.

Place crackers in the sealable container. In a separate bowl, whisk together canola oil, ranch seasoning, cayenne pepper, and garlic powder. Drizzle mixture over crackers. Seal container and turn over and over until all crackers are coated. Crackers are much better if they are allowed to set for a day; this allows the crackers to absorb all of the oil and flavoring.
.        9” unbaked pie shell (or make your own pastry crust if you like)
.        3/4 stick unsalted butter
.        1 cup packed light brown sugar
.        3/4 cup light corn syrup
.        2 teaspoon pure vanilla extract
.        1/2 teaspoon grated orange zest
.        1/4 teaspoon salt
.        3 large eggs
.        2 cups pecan halves (about 1/2 pound)
.        Whipped cream or vanilla ice cream (for serving; optional)
.        Preheat oven to 350°F with a baking sheet on middle rack.
.        Melt butter in a small heavy saucepan over medium heat.
.        Add brown sugar, whisking until smooth.
.        Remove from heat and whisk in corn syrup, vanilla, zest, and salt.
.        Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
.        Put pecans in pie shell and pour corn syrup mixture evenly over them.
.        Place pie tin on a baking sheet and bake until filling is set, 50 minutes to 1 hour.
.        Cool completely, even overnight, to make it easier to slice.
2 pounds sweet potatoes
½ cup sugar
¼ cup butter, melted
¼ cup milk
2 eggs, lightly beaten
1 teaspoon vanilla
½ cup packed brown sugar
½ cup chopped pecans
¼ cup all-purpose flour
1 tablespoon butter, melted

Step 1
Wash and peel sweet potatoes. Cut off woody portions and ends. Cut into quarters. In a large saucepan, cook potatoes, covered, in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain.

Step 2
Preheat oven to 350 degrees F. Transfer potatoes to a large mixing bowl. Mash lightly. Stir in sugar, 1/4 cup melted butter, milk, eggs, and vanilla. Transfer sweet potato mixture to a 2-quart casserole dish.

Step 3
In a small mixing bowl, combine brown sugar, pecans, flour, and 1 tablespoon melted butter. Sprinkle over sweet potato mixture.

Step 4
Bake, uncovered, in preheated oven for 30 to 35 minutes or until hot and bubbly.
Makes 6 to 8 servings.
  • 4 ounces ginger beer
  • 4 ounces cranberry juice cocktail
  • 2 ounces dark rum or vodka
  • 1 lime, cut in half
  • crushed ice cubes
  • fresh or frozen cranberries

  • Place 1 cup crushed ice into a copper mug.
  • Add ginger beer, cranberry juice, rum, and the juice of a squeezed ½ lime in a cocktail shaker filled with ice.
  • Stir or very gently shake, then pour into the copper mug.
  • Top with cranberries and garnish with a lime wheel and serve.
Do not over-shake the mixture as there is ginger beer in the drink. Gently shake for a second or two or stir. You can also omit the ginger beer in step 2 and pour over just before serving. 
Enjoy and Be Thankful!







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