Happy Thanksgiving!

OUR BLESSINGS ARE OVERFLOWING

I'm posting this a day early because this afternoon we really are going over the river and through the woods to no internet, and no cell phone coverage; no tv and no double oven; no Thermador cooktop, and no huge Samsung frig with ice and water dispenser.

But we will have two wood stoves, and a whole house full of people who are very thankful for each other (and that includes those we're carrying in our hearts!).

My Daddy's best saying: it's not what's on the table, but who's around it (again, including 'in heart'). So Happy Thanksgiving to All, and know that if I'm not looking at you, you're still with

me.

LOVE

Chocolate Pecan Tart

Your favorite double pie crust

3 eggs, beaten

1 cup light corn syrup

1 teaspoon vanilla

three-fourths cup brown sugar, packed

1 cup chopped pecans

One-third cup butter

1 cup semi-sweet chocolate pieces

1 egg, beaten, to brush top crust and sugar to sprinkle over crust

Place pie crust on floured surface and roll to 12 inch circle. Place pie crust in buttered 10 inch spring form pan (should have about 1 inch edge on sides). Spread chocolate pieces evenly over crust.

Add pecans to small nonstick skillet over medium heat. Stir for 3-4 minutes, then add butter and continue stirring until melted and bubbling. Remove from heat and cool.

Combine remaining ingredients and beat until well mixed. Add cooled pecans and butter and stir to combine. Pour into crust. Roll out second crust and cut decorative leaves and lattice. Place on top of pie. Brush with a beaten egg and sprinkle with sugar.

Bake at 350º for 45-50 minutes.