Here's my recipe. Most pecan pie recipes are too sweet and goopy for me, but I love this one. It always gets rave reviews and I crack up every time I make it, thinking about how I got the recipe. I was standing in front of the pecans at Costco a number of years ago when a woman appeared next to me and said that she had the BEST pecan pie recipe and would be happy to share. She was so excited about it that I figured, why not, and she reached into her purse and pulled out an index card. She traveled with extra copies of it in her purse!! Cracks me up to this day. Anyway, here it is. It's very, very simple. 1/4 cup sugar 1 cup corn syrup 1/4 tsp salt 1 Tbs flour 2 eggs 1 tsp vanilla 1 Tbs butter, melted 1 1/4 cups pecans (I use way more) 9" pie shell (I like to use a deep dish), 350 deg, 1 hr. That's it. And, if anyone out there recognizes themselves as the mystery pecan pie lady, thanks for the recipe! Sharon S.

These are some of my family's favorites. Ann Key Lime Pie 1 (9") crust (ready to serve) (Keebler shortbread crust is my favorite :) Filling: 3 egg yolks 1/2 tsp lime zest (grated fine) 1 (14 oz) can sweetened condensed milk 1/2 cup freshly squeezed lime juice Topping: 1/2 pint heavy whipping cream, chilled 1/2 tsp vanilla extract or vanilla sugar 1 Tbsp confectioners' sugar (or more, to taste) In electric mixer with whisk attached, beat the egg yolks and lime zest at a high speed until fluffy, about 5 minutes. Gradually add condensed milk and continue to beat until thick, 3-4 minutes. Lower speed and slowly add the lime juice, mixing just until combined, no longer. Pour mixture into the pie crust. Bake for 10 minutes or until the filling has set. Cool on a wire rack, then refrigerate. Topping: Whip the cream, vanilla extract or vanilla sugar, and the confectioners' sugar until nearly stiff. Spread over pie. Serve. Easy Cheesy Chili Chicken 2 T extra virgin olive oil 2 T chopped fresh cilantro, plus a few whole leaves for garnish 1 T chili powder 1 T ground cumin 1/2 tsp kosher salt 1 garlic clove, chopped Adobo seasoning-few shakes ½ tsp freshly ground black pepper 1/16 tsp cayenne pepper A few squirts of fresh lemon juice 2 lbs boneless skinless chicken breasts (I cut into thirds) ¼ cup julienned green or red bell pepper 2 T diced red onion 1 to 2 medium plum tomatoes, cored & diced 4 oz (or more) shredded Mexican blend cheeses in bag Lime Wedges Preheat oven to 400. Line sheet pan with aluminum foil. Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, adobo seasoning, pepper, cayenne, & lemon juice in a bowl; add the chicken and toss to coat. (at this point you can place in zip-lock bag and refrigerate overnight) Transfer the chicken to the foil-lined baking sheet & arrange the green &/or red pepper, onion and tomatoes over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 F, about 20 minutes. Remove chicken from the oven and immediately top with the cheese. Transfer the chicken to a platter & garnish with fresh cilantro leaves & lime wedges. Serve as the cheese melts. Can use a little less or low fat cheese but GS states it needs the cheese. Yield: 4 servings 8oz each: 455 calories; 20 g total fat; 8 g sat fat; 5 g carbs This recipe is adapted from a George Stella recipe (I just made a few changes like adding the fresh lemon juice and adobo seasoning which I think makes it taste better). Ann This recipe makes the most wonderful sauce for a ham. Adjust ingredients for a smaller ham. So easy but sooo delicious! Montes Ham 1 (15 lb) smoked ham, on the bone 1-1/2 cups orange marmalade 1 cup Dijon mustard 1-1/2 cups firmly packed brown sugar 1 rounded tablespoon whole cloves Heat oven to 300 degrees. Cut off the ham's tough outer skin and excess fat and discard. Put ham in a large roasting pan. With a long, sharp knife score it, making crosshatch incisions all over the ham about ½" deep and 1 inch apart. Roast the ham on the lower middle level of the oven for two hours. Remove it from oven, increase heat to 350 degrees and make the glaze. For the glaze, stir together the orange marmalade, mustard and brown sugar in a medium-size bowl. Stud ham with cloves, inserting one at the intersection of each crosshatch. Brush entire surface of ham generously with glaze (reserving some glaze) and return ham to the oven. Cook ham 1-1/2 hours more, brushing with glaze at least 3 times. Transfer ham to a cutting board or platter & allow it to rest for about 30 minutes. Carve and serve warm or at room temp. Source: Saveur Cooks Authentic American. A friend gave me this recipe years ago and I eventually added the marshmallows which we love. Sweet Potato Casserole 4 large sweet potatoes ½ cup granulated sugar ½ stick butter 1 Tbsp Half & Half (or more if it needs thinning) 1 tsp. Vanilla extract Walnut or pecan halves ½ cup Brown sugar 1/3 bag Miniature Marshmallows Boil, peel & mash sweet potatoes. Add butter, granulated sugar, Half & Half. Then add vanilla. Whip potato mixture in electric mixer until smooth. Pour into casserole dish; swirl in brown sugar and about 1/3 bag of miniature marshmallows. Top with walnut or pecan halves. Bake at 350 degrees for 25 minutes. (Recipe can be made ahead and refrigerated. Bring to room temperature before baking.) Note: I have also added the miniature marshmallows towards the end of the baking time so that theyre partially intact/melted. This is delicious!

Colleen, thanks for that reminder. I have squash in the fridge that I need to use up and I'm thinking maybe a custard type dessert, minus the crust. Grandma used to bake pumpkin pie in custard cups because I never wanted the crust, so I'm thinking that might be the way to use up that leftover squash. I used to use the Libby's recipe, but I've found a 4 egg pumpkin pie from Genius Kitchen and that's become the family favorite. I've also found that squash or sweet potatoes make a reasonable substitute, and so I quit growing pumpkins and use that space for something else, like butternut squash. I can purchase the "sugar pie" pumpkins at my local farmer's market, if I decide that's what I want. Since the "great pumpkin shortage" a couple of years ago, I quit using canned pumpkin at all. Annie

I used to make Martha Stewart’s pumpkin cheesecake because my oldest son loves it. I made my own pumpkin purée from a pie pumpkin, but haven’t made it lately because it’s lots of work. I saw this recipe recently in my NYT recipes email, and thought it sounded good and a little different. I’m not making it for Thanksgiving but might try it at Christmas when I have more time. https://www.richmond.com/food-drink/recipes/pumpkin-pie-reaches-its-gingery-peak-spiced-pumpkin-pie/article_31c71217-886c-59ed-a8ef-b6565350295b.html