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One of my favorite things about living in Georgia this time of year is the abundance of fresh pecans. I love cooking with them, and I love eating them raw…fresh-cracked, of course! A favorite childhood memory is us kids spending Saturday afternoons picking up pecans at the neighbor’s pecan orchard and getting paid a nickel a pound for all we picked up! We didn’t have any of those fancy gizmos that you see today for picking up the nuts either…we had to stoop over and pick up every single nut by hand! We didn’t know it was work, though…we were happy to be outside with our friends and earning a little spending money!

At our house, pecan pie is a must for the Thanksgiving (and Christmas!) dinner table. Over the years, I’ve perfected my pecan pie recipe and it is always the first dessert to disappear! I always make extra pies so the kids can each take one home to enjoy later. We like our pecan pie plain…just the ooey-gooey filling and crunchy nuts! But a little whipped cream or vanilla ice cream is good, too, especially if the pie is warm out of the oven!

Here’s my recipe…if you make it, drop me a note and let me know how you like it!

PECAN PIE

7 whole eggs
3 cups pecans (I use whole halves, but you could coarsely chop the nuts, too)
2 cups light Karo syrup
1 1/2 cups granulated sugar
1 stick melted butter (the real stuff, NOT margarine)
3 teaspoons vanilla extract (again, real vanilla extract, not imitation)
3 deep-dish frozen pie crusts (I use the frozen pie crusts because I’m usually making many pies and time is a factor for me; feel free to use your favorite homemade pie crust if you’re so inclined!)

Preheat oven to 350 degrees. Combine all ingredients (except pie crusts!) and mix well; divide filling evenly and pour into pie crusts. Bake for 5 minutes at 350 degrees, then lower temperature to 300 degrees and continue baking for one hour or until firm. (Note: I usually add one tablespoon of cornstarch to the mixture before baking for a firmer filling.) Allow pie to cool at least one hour before cutting. This pie freezes well; allow 30 minutes to thaw before serving.

Do you have a favorite dessert that always makes an appearance on your holiday table? Share the recipe…I’m always looking for new recipes to try!

Happy Thanksgiving!

Melisa

When I learned that today’s Mistletoe Make & Bake Blog Hop theme was to share a not-to-be-missed holiday tradition, I knew immediately what I’d share…my aversion to tacky outdoor Christmas decor and the fun we have with it every season.

When it comes to outdoor Christmas decorations, a wreath on the door and maybe a single candle in each window is my preference. I enjoy looking at outdoor decorations that are tastefully put together…lots of white lights and greenery, etc. It is those that go overboard with no conceivable theme other than every imaginable color of lights and all sorts of inflatable ‘things’ that just set my teeth on edge.

When my kids were small we made it a tradition to drive around on Christmas Eve to see the Christmas lights and decorations. The boys got a big kick out of spotting the tackiest decor we could find just so they could see mom shudder! As they got older they would scout out the tackiest outdoor displays they could find in the weeks leading up to Christmas Eve, and each  would secretly choose their own favorite “tackiest” to see if they could pick the one Mom would hate the most. It became a competition between the boys and their excitement in directing our Christmas Eve drives to specific destinations would be palpable all day long.

My boys are all grown with families of their own now, but they have all continued this tradition. Mike and I still drive around and look at the Christmas decorations on Christmas Eve, but somehow, it just isn’t the same.

Another must-do every Christmas are my mother’s Date Wraparounds. I think these might be my favorite cookie of all time, and I only make them at Christmas time…it keeps them special!

To download and print the pdf version of the recipe card click here!

I can’t wait to see what fun project Roseann has created for you over at Rosebud’s Cottage, and Brenda at Little Acorns is sure to have something just as enticing. Pick up your cookie recipe from everyone else, and don’t forget to leave a comment!

Tomorrow is the last day (boo hoo!) of the blog hop, and it is my feature day. I’ve cooked up a cute little project for you and will share a great cookie recipe that will be perfect for your holiday cookie swaps!

Melisa