Makes 12 large bars or 20 smaller bars

These bars are guaranteed to be a hit! Starting with classic pecan pie flavors, the addition of dark chocolate takes these bars to a new level. The nutty pecans, dark chocolate, and a final sprinkle of flake salt balance out the sweetness usually characteristic of a pecan pie. Easy to assemble, these bars are perfect for sharing during the holiday season.

For Greasing the Pan:
1 tablespoon butter
1 tablespoon cocoa powder

Crust Ingredients:
1-1/2 cups all-purpose flour 
1/4 cup brown sugar
1/2 cup butter, softened 
1-1/2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt

Filling Ingredients:
2 cups pecan halves or pieces 
3 large eggs, lightly beaten 
3/4 cup packed brown sugar 
3/4 cup light corn syrup 
1/4 cup butter, melted 
1 teaspoon vanilla extract
1-1/2 cup dark chocolate chips
1 cup sweetened, flaked coconut
1/2 teaspoon flake salt, for garnish

Directions: 
1. Preheat the oven to 350 degrees F. Prepare a 9x13-inch baking pan by greasing it with 1 tablespoon of butter. Then, sprinkle 1 tablespoon of cocoa powder in the pan, tap so that all the buttered surfaces are dusted with the cocoa. Shake out any excess cocoa powder.

2. Prepare the crust. In a large bowl, whisk together the flour and sugar, and set aside. In a stand mixer, starting on low speed, beat together the butter, cocoa powder, salt, then add the sugar and flour mixture until well combined into a coarse crumb texture. Scrape the sides and base of the mixing bowl halfway through to ensure that all of the butter is evenly incorporated. Press the crust into the prepared baking pan and bake for 12 to 15 minutes, or until lightly browned.

3. Prepare the filling. In a large bowl, beat the eggs. Add the corn syrup, brown sugar, butter, vanilla and whisk together. Fold in the pecans, chocolate chips, and coconut.

4. Pour the filling into the baked crust.

5. Bake for an additional 20-25 minutes, or until the bars are set. Sprinkle the baked bars with the flake salt for a nice garnish.

6. Place the pan on a wire rack to cool completely. When ready, cut into bars.

Makes 1 Bundt cake; serves 12-16

A classic combination - orange and cranberry make a delightful and festive Bundt cake for the season ahead. The sweetness of the orange glaze and tartness of the cranberries balance each other perfectly in every bite of this vanilla-forward, extra moist Bundt cake.

For Greasing the Pan:
Nonstick Baking Spray with Flour

Cake Ingredients:
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons fresh orange zest
2 sticks unsalted butter, softened
2 cups sugar
4 large eggs at room temperature
2 teaspoons vanilla extract
1 cup sour cream
12 ounces fresh cranberries
1 tablespoon all-purpose flour for tossing with the berries

Glaze:
1/2 cup powdered sugar
4-5 teaspoons of fresh orange juice, or more, as needed to reach desired consistency
2 tablespoons sugar, for dusting on the finished cake

Directions: 
1. Preheat the oven to 350 degrees F.

2. Prepare a 9” bundt pan by spraying all interior edges with nonstick baking spray with flour.

3. Mix together the dry ingredients by whisking together in a large bowl the flour, baking powder, baking soda, kosher salt, and orange zest.

4. Using a stand mixer, beat together the butter and sugar until fluffy, about 3-4 minutes. Mix in the vanilla extract. Add the eggs, one at a time, and continue mixing.

5. Add the dry ingredients mixture in 3 sections, alternating with portions of sour cream. While mixing, be sure to stop and scrape down the sides and bottom of the bowl to ensure an even mix of the ingredients.

6. Prepare the cranberries by washing and sorting out any squished berries. Flour the washed berries with 1 tablespoon of flour. This helps prevent the berries from falling to the bottom of the cake.

7. Mix the floured cranberries into the batter by gently folding.

8. Pour the batter into the prepared Bundt pan.

9. Bake for 45 to 50 minutes, or until the cake has browned and a toothpick inserted into the center comes out cleanly.

10. Cool the cake on a wire rack for 15 minutes, then invert the cake and continue cooling. Carefully, remove the pan.

11. Prepare the glaze. In a small bowl, slowly add the orange juice to the powdered sugar while whisking until the proper texture is formed.

12. Once the cake has cooled, drizzle with the glaze, then sprinkle with granulated sugar to add a little sparkle.

Pear Almond Cake
Makes 1 (9-inch) cake

Each bite of this cake is punctuated with distinct flavors of almond, juicy pear, and a delicate, moist cake crumb. Not overly sweet, this cake is delicious with morning coffee, or as an after dinner treat.

For Greasing the Pan:
1-2 tablespoons butter
1 tablespoon flour

Cake Ingredients:
3 ripe pears peeled, cored, and sliced into 1/4” slices
1 tablespoon fresh lemon juice
1 cup almond flour
1/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup (two sticks) butter, softened
1 cup sugar
1/2 teaspoon almond extract
3 large eggs
1/2 cup sliced almonds
1 tablespoon powdered sugar, for dusting the baked cake

Directions: 
1. Preheat the oven to 350 degrees F.

2. Prepare a 9-inch springform pan by greasing the pan with butter. Dust the pan with one tablespoon of flour. Tap and rotate so that the flour coats all of the buttered surfaces. Shake off any excess flour.

3. Prepare the pears by peeling, coring, and slicing into slices. Coat the pear slices immediately with the lemon juice to prevent browning.

4. Mix together the dry ingredients by whisking together in a large bowl, the almond flour, flour, salt, and baking powder until evenly combined.

5. Using a stand mixer, cream the butter and sugar together until fluffy, about 4 minutes.

6. Add the almond extract. Add the eggs one at a time, mixing after each egg.

7. Add the dry ingredients to the wet ingredients in 3 portions, mixing after each addition. While mixing, be sure to stop periodically to scrape down the sides and bottom of the bowl to ensure an even mix of all of the ingredients.

8. Spoon the batter into the prepared pan.

9. Top with a layer of the sliced pears. Place a baking sheet lined with foil under the cake to avoid any oven spills. Bake for about 35 minutes.

10. Remove the cake from the oven and sprinkle with the sliced almonds. Return to the oven and continue baking for 8-10 minutes or until a toothpick placed in the center of the cake comes out clean. The almonds should be lightly toasted at the end of baking.

11. Cool the cake on a wire rack. Run a knife along the side of the cake pan, then carefully remove the ring.

12. Dust the cake with powdered sugar and serve.

Serves about 8

Thanksgiving turkey has a reputation for being a big deal to make. It is big, but it couldn't be easier to roast a fabulous, juicy bird. This recipe builds flavor in layers with a pre-salting process, an herbed butter under the skin, and a stuffing of aromatics. The result is a moist, golden bird with plenty of fall flavors infused throughout.

Ingredients:
1 (12-13 lb) fresh turkey
3 tablespoons Kosher salt
1 stick (1/2 cup) salted butter
1 teaspoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 lemon, juiced
1 red apple, sliced
1 onion, quartered
1 cup water
5 sprigs fresh thyme
5 sprigs fresh sage
1 sprig fresh rosemary
1 head garlic, halved
2 tablespoons freshly ground black pepper

Turkey Gravy Ingredients:
4 cups pan drippings (fat removed) plus additional chicken stock, as needed
6 tablespoons butter, softened
6 tablespoons flour 
Salt and pepper, to taste

Turkey Directions: 
1. Pre-salt the turkey with a “dry-brine method” 24 hours in advance by removing the turkey giblets, washing the turkey inside and out, and salting the exterior of the turkey with 3 tablespoons of kosher salt. Refrigerate the turkey uncovered, breast side up on a wire rack over a cookie sheet. This will air-out the turkey, and allow the skin to crisp into a perfect golden brown.

2. Once the 24 hours of pre-salting is over, preheat the oven to 350° F.

3. In a bowl, mix the softened butter with the chopped thyme and rosemary. Set aside. 

4. In a small microwavable safe dish, microwave the apple, and onion in the water for 5 minutes, then discard the water. 

5. Prepare the turkey. Place the turkey in a large roasting dish. Using your fingers, carefully rub the butter and herb mixture underneath the turkey skin directly on the breast. Be sure to not pierce the skin, but try to get the breasts fully coated with the butter mixture. Apply any excess butter on the outside of the turkey legs and wings. 

6. Stuff the turkey cavity with the heated apple slices and onion, along with the sprigs of thyme and sage, and the garlic clove halves. Drizzle the lemon juice on top of the turkey.

7. Tie the turkey legs together with string and tuck the wing tips underneath the body of the turkey. Pepper the turkey all over.

8. Cover the turkey loosely with tinfoil. Roast the turkey 2 hours. After 2 hours, increase the heat to 450°F for 15-20 more minutes in order to get the skin crispy. 

9. With a meat thermometer, check to ensure the thickest part of the turkey is 160°F. 

10. Remove the turkey from the oven and let it rest, covered with foil, for about 20 minutes. 

11. Carve the turkey and serve.

Turkey Gravy Directions: 
1. Prepare the gravy. Use a gravy separator to remove the excess fat from the pan drippings. Add additional chicken stock (to make a total of 4 cups of liquid).

2. Meanwhile, in a large skillet or saucepan, make a roux with the flour and butter. Melt the butter and stir in the flour. Whisk together for 2 minutes, to remove the raw flour flavor.

3. Add one cup of the broth, and whisk to combine. Bring to a simmer, and then slowly add the remaining broth while whisking.

4. Stir continuously until the gravy thickens. Season with salt and pepper to taste. Serve on the side of the turkey and mashed potatoes.

Serves about 8

Get ready for the best garlic mashed potatoes ever! A potato ricer creates the perfect texture for mashed potatoes - after ricing, simply stir in the garlic-infused cream and butter for a creamy, dreamy, buttery experience.

Ingredients:
4 lb Yukon gold potatoes, peeled and cut into 1” cubes
4 tablespoons butter
6 garlic cloves, peeled and smashed
3/4 cup whole milk
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
2 tablespoons chives, sliced

Directions: 
1. Add the cubed potatoes to a large pot, and fill with cold water. Sprinkle with a bit of salt and then bring the potatoes to a boil. Reduce the heat to medium, and simmer the potatoes for roughly 20 minutes, or until fork tender. 

2. Drain the potatoes in a colander and use a potato ricer to gradually press the potatoes into a large bowl.

3. Meanwhile, heat the butter, garlic, and milk in a small saucepan over medium heat, stirring occasionally for 4-5 minutes until the garlic has infused into the milk and the butter has melted. Strain out the garlic and discard.

4. Add the garlic-milk mixture to the potatoes and stir to blend. Season with salt and pepper. Serve with a garnish of chives.

Serves 6-8

This cranberry sauce gets flavor from red wine, orange zest, and the warm spices of nutmeg and cinnamon. Plenty sweet and a bit tart, this sauce has the thicker texture of a jam. Delicious as a side dish to turkey - it would also be great as an appetizer (crostini with a smear of brie) or even as a dessert (a topping for vanilla ice cream). 

Ingredients:
1 cup sugar
1 cup red wine
12 oz (1 bag) fresh cranberries
3 tablespoons maple syrup
1 teaspoon fresh orange zest
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

Directions: 
1. Combine all of the ingredients in a saucepan and bring to a boil over medium-high heat. 

2. Continue to heat until the cranberries start to pop, roughly 5 minutes, stirring occasionally.

3. Press the berries against the side of the pan to help break them down and continue cooking for another 5-10 minutes until the sauce becomes jammy. 

4. Remove the cranberry sauce from the heat and let it cool and thicken for about 30 minutes before enjoying.

Makes 8 wedges

This savory cornbread is packed with flavor! Add-ins of cheddar cheese, shallot, corn, and jalapeño peppers turn this not-so-average side dish into a feature dish. We recommend enjoying this extra-moist cornbread warm with a dab of butter and a drizzle of honey.

Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup corn kernels
2 tablespoons minced shallot
1 cup extra sharp cheddar cheese, coarsely grated 
1 jalapeño, one half sliced crosswise, one half diced
1 cup buttermilk
1/3 cup melted butter, plus 1 tablespoon, divided
1/2 cup plain unflavored Greek yogurt
1 large egg beaten

Directions: 
1. Preheat the oven to 375°F and place a 10-inch cast iron skillet inside to preheat.

2. In a large mixing bowl, combine the dry ingredients, the cornmeal, flour, baking powder, salt, and pepper and whisk together until evenly combined. Fold in the corn kernels, shallot, grated cheese, and diced jalapeño (save a handful of the cheese and the jalapeño slices for a top garnish on the batter) into the flour mixture. 

3. In a separate bowl, mix the wet ingredients together. Whisk the buttermilk, melted butter, yogurt, and egg together. Pour the mixture over the dry ingredients and stir with a spoon until just combined. 

4. Use hot pads to remove the preheated cast iron skillet from the oven and melt the remaining 1 tablespoon of butter inside. Immediately pour the cornbread batter into the prepared pan and sprinkle with reserved jalapeño slices and grated cheese.

5. Bake the cornbread for 20-25 minutes or until the top is golden. Serve warm, with butter and honey.