[week 19]

It's thanksgiving break for us... yes, we still have to work but we have this week off from school which is amazing. Lots of cleaning, raking, relaxing, and eating this week. It will be fantastic. Matt and I are doing an abbreviated thanksgiving meal on wednesday (we both work thursday) so that should be fun and easy. To make things even simpler, our turkey will be cooked in the crock-pot this year. I don't know if it will turn out the same, but it's worth a shot. Then I am making these little tasties... pecan pie bars! I am hoping they will taste like my dad's pecan pie, but without the extra work and calories (calories, who am I kidding?! I get to eat for two, right?!).

Here is the recipe from allrecipes.com (no not pinterest, crazy right?!) Oh and it serves 48, so be careful! I will be bringing most to my work potluck...well if they make it out of the house.

Ingredients

• 3 cups all-purpose flour
• 1/2 cup white sugar
• 1/2 teaspoon salt
• 1 cup butter
• 4 eggs
• 1 1/2 cups light corn syrup
• 1 1/2 cups brown sugar
• 3 tablespoons butter, melted
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jellyroll pan.
2. In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of butter until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
3. Bake for 20 minutes in the preheated oven.
4. While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons butter, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
5. Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.