Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
Return the pan to the oven and bake an additional 20 minutes.
Remove the pan and allow the bars to fully cool in the pan.
Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.
Mix the graham cracker crumbs, sugar and melted butter and pack mixture firmly into bottom and sides of 9-inch pie pan. Chill in the refrigerator while preparing the filling.
Mix cream cheese, sugar, sour cream, vanilla extract and lemon juice in a mixer. Add eggs one at a time to the mixture and thoroughly combine. Mix these ingredients together really well until the mixture is kind of thick and smooth (about 4-5 minutes.) Pour into pie crust.
Bake for about 65-70 minutes. Chill in the refrigerator a few hours before serving. Optional: top with cherry or strawberry pie filling or drizzle with caramel sauce.
If using turkey drippings, pour cooking liquids from your roasting pan through a strainer and into a container to cool. Note: if you don't have enough drippings to amount to 4 cups, add water or turkey stock. If you're not using turkey drippings, just use turkey stock.
Melt 1 stick butter in a medium pan over medium-low heat and season with salt and pepper.
Once melted, add in flour and whisk constantly so it toasts and combines with the butter
Continue whisking your roux until you've got a smooth, paste-like mixture.
Slowly pour in your turkey drippings or turkey stock, stirring all the while.
Cook gravy for another 10 minutes, or until thickened.
Taste and adjust seasoning, if necessary. Serve immediately or keep on very low heat until ready to serve.
Combine 2 tablespoons butter with bread crumbs and set aside.
Boil cauliflower in a large pot for 2 minutes. Add in broccoli and cook an additional 2 minutes or until tender crisp. Drain well.
In a saucepan, melt 2 tablespoons butter. Add in flour, stirring until smooth. Add milk whisking constantly over medium heat until thick and bubbly. Stir in salt, cream cheese, garlic powder, black pepper and mustard powder until smooth. Add in cheddar cheese. Toss with broccoli and cauliflower.
Top with breadcrumbs mixture and bake at 375 degrees for 20-25 minutes or until heated through.
You can never forget the gravy! It’s especially delicious when it’s made from the turkey drippings. If you’re into quick recipes I have Olive Garden recipes here. For more food inspiration take a look at my Pinterest here.