Dark Chocolate Pecan Bars

Great for Thanksgiving! Ooey-gooey.

Ingredients:

- 1 tablespoon butter
- 1 tablespoon cocoa powder

- 1/2 cup butter, softened
- 1 1/2 tablespoons cocoa powder
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1/4 cup packed brown sugar

- 3 large eggs, lightly beaten
- 3/4 cup light corn syrup
- 3/4 cup packed brown sugar
- 1/4 cup butter, melted
- 1 teaspoon vanilla

- 2 cups pecan halves or pieces
- 1 1/2 cups dark chocolate chips
- 1 cup sweetened flaked coconut

Directions:

Preheat oven to 350F. Grease a 13x9" glass baking pan with 1 tablespoon butter. Sprinkle 1 tablespoon cocoa powder in the pan, tapping the pan so that all buttered surfaces are coated with the cocoa, then shake out any excess cocoa powder.

Use a hand mixer on low speed to beat together the 1/2 cup softened butter, 1 1/2 tablespoons cocoa powder, and 1/2 teaspoon salt. Then gradually add the 1 1/2 cups flour and 1/4 cup brown sugar, until well combined into a coarse crumb texture.

Press the crust into the prepared 13x9" pan. Bake for 12-15 minutes, or until lightly browned.

Meanwhile, beat the eggs in a large bowl. Add the corn syrup, 3/4 cup brown sugar, melted butter, and vanilla to the eggs; whisk together. Fold in the pecans, chocolate chips, and coconut.

Pour the filling into the baked crust. Bake for an additional 22-27 minutes, or until the bars are set. If desired, sprinkle the baked bars with flake salt for a garnish. Place the pan on a wire rack to cool completely, then cut into bars.

Aunt Nancy's Cranberry Orange Relish

Great at Thanksgiving!

Ingredients:
- 1 bag (12oz) whole fresh cranberries, well washed and patted dry
- 1 thin skinned, seedless orange, well washed and dried
- 1 cup sugar

Directions:

Make sure there are no seeds in the orange. Cut the orange into quarters, then chop roughly.

Place the orange pieces and cranberries in a food processor and chop them up.

Transfer to a glass or ceramic serving bowl and add the sugar. Cover with plastic; let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks.

Cauliflower Gratin

Ingredients:

1 large head cauliflower
1 c heavy cream
1/2 c milk
2 cloves garlic, minced
3 T. butter
1/2 t. black pepper
1/2 t. salt
1/8 t. nutmeg
1 c. cheddar cheese
2 t. fresh thyme (or equivalent dried)

1 T olive oil
1/4 c. Italian-style bread crumbs
1/2 c. parmesan

Directions:

1. Preheat oven to 400 degrees.

2. Prepare and boil cauliflower florets in pot of salted water for 2-3 minutes, then drain. Do not overcook (cauliflower will cook in oven later).

3. Combine cream, milk, and garlic in a saucepan over low heat. Simmer for 3 minutes.

4. Combine cauliflower, cream mixture, melted butter, pepper, salt, nutmeg, and cheddar (if using dried thyme, add it here or wait until the very end for fresh thyme). Transfer to baking dish and cover with foil. Bake for 30 minutes.

5. Combine olive oil, bread crumbs, and parmesan in small bowl. Remove foil, add bread crumb mixture, and bake another 10-20 minutes.