• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Directions

1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
4. Bake at 250 degrees F for 1 hour. Stir every 15 minutes.

Mix wet ingredients then add dry ingredients. The dough is a little sticky so I chill it.

Roll in balls and coat with sugar. Flatten slightly on the baking sheet. Bake at 350 for 8-10 minutes.

• 1/4 cup fresh Rosemary
• 2 Tbsp Thyme
• 1 Tbsp Smoked Paprika
• 1 Tsp Cayenne Pepper
• 1 medium onion, roughly chopped
• 1-2 celery stalks chopped
• 1 can/box of Beef Broth
• 1 standing rib roast (prime rib), ~7 pounds
• Freshly ground pepper
• As much coarse salt that will stick to the meat

Pre-season meat 24 hours in advance. Place on a baking sheet and let sit uncovered overnight in the fridge. Then, 30 minutes to 1.5 hours before you are ready to cook, let it sit out on the counter and get to room temperature.

Preheat oven to lowest possible temperature setting, 150°F or higher if necessary. (Some ovens cannot hold a temperature below 250°F) Place roast, with fat cap up, on a V-rack set in a large roasting pan. Add onions and celery to the bottom of the roasting pan, and enough beef broth to cover the bottom of the pan. While it cooks baste with the pan juices every half hour or so. 

Cook until center of roast registers 120-125°F for rare, 130°F for medium-rare, or 135°F for medium to medium-well. Remove roast from oven and tent loosely with aluminum foil and allow to rest for at least 30 minutes. The temperature will rise by about 5°F while resting.  (At 250°F, our 7lbs roast took ~3 hours. We took it out of the oven at 129°F and after resting it had reached 134.5°F which was perfect.)

Take pan juices and transfer to a small pot and simmer until it reduces slightly. The Au Jus should be runny, so it does not have to reduce by much. Taste and add seasonings as necessary. Strain out onions, celery, and skim some fat from the top before transferring to a gravy boat for serving.

• 3 cups peeled, cooked, and mashed sweet potatoes
• 1 cup sugar
• 1/3 cup butter, melted
• 2 eggs
• 1tsp vanilla
• 1 tsp cinnamon
• 1/4tsp nutmeg
• 1/4 cup heavy cream, half-and-half, or whole milk

Preheat oven to 325 degrees. Mix all ingredients together except for cream. Beat with electric mixer until smooth. Add cream; mix well. Pour into greased casserole dish. Add toppping . Bake for 25-30 min.

Topping:

• 1 cup brown sugar
• 1 cut walnuts or pecans
• 1/3 cup all-purpose flour
• 3Tbsp butter; melted

Mix together with fork; sprinkle over top of casserole.

Basically you do 3 bags of popped popcorn to 1 pound of the white peppermint chocolate (Wilton Candy Melts – link below).

So you melt chocolate in a double boiler (or the microwave, just make sure to stir every 20 sec.). Meanwhile cook your popcorn. Then pour chocolate over the popcorn that is in a large bowl. You can add crushed up candy cane or red/green peppermint bits but those might be seasonal. Once the popcorn is coated lay it all out flat on wax paper for it to dry. and that’s it!

This is they type of chocolate that we have used in the past but I don’t see peppermint, it may be seasonal. You may have to look around. http://www.wilton.com/store/site/product.cfm?sku=pg_candymelts