Happy Thanksgiving!
I wish you all a day filled with family and friends, good food and memories that will last a lifetime.
This year, in the wake of Hurricane Sandy, I am reminded just how quickly life changes around us. So many of my fellow Long Islanders lost everything in a few short hours. I know I complained about being without electricity for 9 days and yes, I complained about standing in the cold with hubby to fill gas cans for our generator - but we were lucky, we HAVE a generator! This year as we sit around the table with our loved ones near and an abundance of food on our table, I know how lucky and blessed we are.
I wish you all those same blessings for this holiday and for the year ahead.
And if you want a little chocolate for your dessert table (and who doesn't?) Here's the Chocolate Pecan Pie I'll be serving up this year.
Chocolate Pecan Pie
1 1/2 cups pecans, chopped
1 cup chocolate chips
2 large eggs
1/2 cup light corn syrup
1/2 cup granulated sugar
1/4 cup butter or margarine, melted
Pie crust - either homemade or prepared
Heat oven to 350.
Bake pie crust 3 to 4 minutes.
Sprinkle pecans and chocolate chips over bottom of crust.
In a medium bowl, using a mixer at medium speed, beat eggs, corn syrup and sugar until smooth. Beat in the melted butter until blended. Pour the mixture into the crust.
Bake 60 minutes or until filling is firm. Cool on wire rack for at least 10 minutes before serving. Can also be served at room temperature.
Enjoy.
*Graphic by Little Birdie Blessings.
