HI Kim-
Happy Thanksgiving. Need advice. Bethesda Mom and I are making Xgiving together - how many pies for 12 and what size turkey (free-range), we don’t entirely agree on these matters but want turkey leftovers and harmony. We defer to your expertise. Have a great Xgiving! Can’t do this real time today.

Hi Kim! Can you please post the pecan bar recipe sent by Margaret? I’m looking forward to trying it!

Pecan Bars
from Margaret in Wisconsin

First - make shortbread base

1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt

Preheat oven to 350 degrees.

Cut butter into 1/2-inch pieces. In a food processor, process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.

8 ounces pecans (about 2 cups)
1 stick (1/2 cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream

In a food processor coarsely chop pecans (or, here’s a helpful hint, buy already chopped). In a heavy saucepan melt butter and stir in brown sugar, honey, and cream. Simmer mixture, stirring occasionally, 1 minute and stir in pecans. Pour pecan mixture over hot shortbread and spread evenly. Bake in middle of oven until bubbling, about 20 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.

Cook’s Note: Important! Don’t over-simmer pecan mixture. You are, in essence, making candy. If it gets too hot it will reach the hard crack stage and you will have pecan brittle on top of shortbread.

Sorry I couldn’t participate in the live chat. Here’s how I do brussels sprouts (adapted from sprouts I had years ago at Rose Pistola Restaurant in San Francisco): cut sprouts in half. toss with olive oil, chopped pancetta, and lemon (unpeeled) cut in quarters and thinly sliced. Add salt and freshly ground pepper. Roast until tender. Temperature really doesn’t matter, but I ususally do 350-375 for maybe 30 min. Delicious! My husband, who has always hated brussels sprouts, loves them as does everyone else I’ve served them to.