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Pecan Pie
  • Pie Crust
  • egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream
  • 2 and 1/2 cups (250g) shelled pecans (pecan halves)
  • 3 large eggs
  • 1 cup (240ml) dark corn syrup*
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/4 cup (60g) unsalted butter, melted and slightly cooled
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  1. Prepare pie crust
  2. Preheat oven to 350, adjust rack to third lowest
  3. Roll out crust to 12" diameter
  4. Brush the edges with egg wash
  5. Very roughly chop the pecans, spread evenly inside the crust
  6. Whisk eggs, corn syrup, brown sugar, vanilla, melted butter, salt and cinnamon together in a large bowl until combined, then pour over pecans
  7. Bake for 50-55 minutes or until top is lightly browned.
  8. After 20 minutes, put a crust shield
  9. Place on wire rack and until cooled
Roast Sweet Potatoes
  • 2 pounds (~3 large) sweet potatoes, peeled and cut into 1/2-inch pieces
  • 2 tablespoons olive oil
  • 3/4 teaspoon fine sea salt (kosher salt; use less if using table salt)
  • 1/4 teaspoon freshly cracked pepper
  • 1/2 teaspoon ground chili powder*
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  1. Preheat the oven to 425 degrees F.
  2. Peel and cube the sweet potatoes into 1/2 inch pieces.
  3. Add potato chunks to your largest sheet pan
  4. Add the olive oil, salt, pepper, chili powder, paprika, cumin, and garlic powder on top.
  5. Toss to coat all the sweet potatoes and then spread out to arrange in an even layer. You don't want any potatoes overlapping or you'll end up with steamed potatoes instead of roasted potatoes.
  6. Flip every 10-15 minutes cooking for a total of 27-35 minutes. (I flip every 10 minutes and bake around 30 minutes)
Nacho Cheese
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper
  • 8 oz block sharp cheddar cheese* grated
  1. Melt the butter in a medium size skillet over medium heat.
  2. Once the butter is melted add the flour.
  3. Whisk until it combines into a smooth blond paste and starts to bubble around the edges.
  4. Add the milk to the skillet and continue whisking.
  5. Once the milk is incorporated, raise the heat to high and bring to a boil.
  6. Once the milk has reached a boil, quickly lower the heat and reduce to a simmer. Allow the sauce to thicken slightly.
  7. Add the cayenne pepper and salt and whisk to combine.
  8. Turn off the heat, and remove the skillet from the stove**. Add the cheese and gently stir, allowing the cheese to melt.
  9. When the cheese is completely melted and the mixture smooth in consistency, the nacho cheese sauce is ready to serve. Enjoy immediately, as the sauce will get firm as it sits.
Pumpkin Pie
  • Single 9" pie crust
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/4 to 1 1/4 teaspoons Vietnamese cinnamon, to taste; use the larger amount if you're a cinnamon lover
  • pinch (1/16 teaspoon) to 1/8 teaspoon cloves
  • 1/8 teaspoon to 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger, optional
  • 1/2 teaspoon salt
  • 3/4 cup (159g) brown sugar, packed
  • 1 1/2 cups (340g) pumpkin purée
  • 2 tablespoons (39g) corn syrup, light or dark
  • 1 1/2 cups (340g) milk or a 12-ounce can evaporated milk
  • 2 large eggs, lightly beaten
  1. Mix the flour, spices, and salt in a medium-sized mixing bowl.
  2. Add the sugar and pumpkin, blending thoroughly.
  3. Stir in the syrup and milk. Allow the mixture to rest for 30 to 60 minutes at room temperature; or up to overnight in the refrigerator, if desired; this allows the flavors to meld, and will make the filling smoother.
  4. Add the beaten eggs, whisking till combined.
  5. Pour the filling into the prepared crust. Cover the edge of the crust with a crust shield, or aluminum foil.
  6. Preheat the oven to 450°F.
  7. Place the pie on the bottom rack of your oven, and bake it for 15 minutes.
  8. Reduce the oven temperature to 350°F, move the pie to the middle rack, and bake for an additional 35 to 40 minutes, or until the temperature at the center is at least 175°F, and a knife inserted 1" from the edge comes out moist, but clean.
  9. Remove the pie from the oven, and cool to room temperature (or chill) before serving. Serve with whipped cream, if desired.
Stuffed Peppers
  • 5 large bell peppers
  • 1 lb lean ground beef
  • 1 cup dry rice, cooked
  • 1/2 onion, diced
  • 1-3 cloves of garlic, or to taste
  • 1 15 oz can tomato sauce
  • 1 8 oz can tomato sauce
  • 1 tsp oregano
  • 1 1/2 tsp rosemary
  • 1/2 tsp basil
  • 1 tsp salt
  • 8-16 oz block mozzarella, cheddar, pepper jack, grated
  1. Cut hole around stem of each pepper & clean out inside.
  2. Place upright on cooking spray-coated baking dish.
  3. Cook ground beef with onion.
  4. Add garlic when beef is almost completely browned, cook until browned.
  5. Stir in all other ingredients into beef mixture, EXCEPT small can tomato sauce & small handful of cheese. Mix well & heat throughout.
  6. Fill each pepper but do not stuff too tight.
  7. If you want bell pepper to be more cooked, put remaining mixture in separate baking dish, otherwise, place rest of mixture around the peppers.
  8. Top with reserved tomato sauce & cheese.
  9. Bake @ 350° for ~45 min covered, then uncover and bake for a further 15 min.