Thursday, November 18- BBQ Pulled Pork sandwich, veggies, coleslawand dessert.
Friday, November 19- Thanksgiving Dinner with all the trimmings.
Monday, November 22- Pizza casserole and Snicker Salad.
Tuesday, November, 23- Cicken Fryied Steak, mashed potatoes, with gravy, corn on the cob, fruit, and Birthday cake.
Wednesday, November 24- Tomato soup, and Grilled Cheese Sandwiches.
Recipe of the week:
Mini Croissant Crust Pecan PiesIngredients
Pie Filling:
¼ cup unsalted butter
1 cup light brown sugar
1 cup light corn syrup
2 teaspoons kosher salt
1 teaspoon pure vanilla extract
2 tablespoons bourbon whiskey (Optional)
4 large eggs
3 cups pecan halves, coarsely chopped
Croissant Crust:
2 tablespoons unsalted butter, softened
6 large croissants
Directions
Combine butter, brown sugar, corn syrup, salt, vanilla, and bourbon whiskey in a saucepan over medium-high heat. Bring to a simmer, then whisk mixture and boil for 1 minute. Remove from the heat and let cool for 5 minutes.
Add eggs and whisk quickly to combine. Stir in pecans. Set aside until mixture thickens a bit and cools down, about 5 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Use the butter to generously grease a 12-cup muffin tin.
Cut each croissant in half, then turn the halves and slice open like you’re making a sandwich. Place each piece into a prepared muffin cup and press it down and into the sides to fit and line the cup. Remove any pieces that stick up over the edge of the muffin cup and patch those in where needed to cover the sides.
Spoon the pecan filling evenly into the muffin cups, stirring between each spoonful to ensure you get an even amount of nuts and sauce. Use your fingers to press pecans into the cups and even out the tops so they don’t burn. Clean up any syrup that dripped onto the pan.
Bake in the center of the preheated oven until golden brown, about 25 minutes, with a pan on the rack underneath to catch any drips.
Remove from the pan and let sit in the pan for 5 minutes. Turn each pie a bit, then lift out and place on a plate to continue cooling. Let cool completely before serving.
Chef’s Note:
In the video I only made 6 pies but this recipe will yield 12.
Nutrition Facts
547 calories; fat 34.1g; cholesterol 99.7mg; sodium 615.5mg; carbohydrates 58.3g; protein 7.4g. Full Nutrition
