Happy Thanksgiving and Merry Christmas? Hopefully our will be just that! This WAS going to be a post on our favorite dessert for the holidays, but due to a technical glitch {I’m not able to load additional photos at the moment} I decided to focus on a few things to keep in mind during the holidays to make them a little merrier.

• LET GO of perfection! This is what I’m doing right now. I could spend all morning trying to figure out this picture thing but I’m going to postpone until I can get some technical help.
• Be open to change if things do not {and, chances are, they probably will not} go exactly as planned. Roll with – and enjoy – it.
• Use extreme focus when possible. Whether you’re getting your thoughts together before shopping or packing for a trip, it’s so important to find some uninterrupted time to FOCUS. You’ll get it done much quicker and results will be better.
• Know what your holiday priorities are and literally schedule these things into your calendar. {Even if it’s just to sit in front of your *s*p*a*r*k*l*i*n*g* Christmas tree and enjoy the peace.  This is one of mine.}
• If you’re feeling like you just can’t fit it all in, figure out how / what you can reduce, minimize, delete.  For instance, do you really have to make that homemade pecan pie?  If so, check out my easy recipe below – without the pics. If not, just buy one. My mom will purchase her stuffing – my husband is just beside himself when this happens… but the rest of us are just fine with it : )

Now for the recipes {Since I can’t get pics on blog at the moment, I’ll just post them on my Facebook Page:  Angela Harris Design – check them out!}:

These are two variations of a favorite dessert our family has each Thanksgiving – and sometimes Christmas: Pecan Pie + Chocolate Chip Bourbon Pecan Pie. {The latter one is my favorite!}

Ingredients for 2 {large} pies {will make 3 small ones – using the kind of frozen, store brand crust I did}

• pie crusts {2}
• 1 3/4 c white sugar
• 1 c brown sugar *
• 1 stick butter {softened}
• 5 eggs
• 1 c. Karo syrup
• 2 tsp vanilla
• 2 c pecans {I prefer chopped}

optional add-ins:

• 12 oz chocolate chips {or 6 oz if you do one of each version}
• Tbsp bourbon
• ice cream or whipped cream {on side}

Directions:

• Prepare pie crust. {I slightly thaw the frozen ones I use, prick with a fork on sides and bottom and bake at 400 degrees for 8-10 minutes. Most recipes I’ve seen don’t pre-bake crust. To me, this extra step is worth it.}
• Mix sugar and butter. Add eggs, Karo syrup, vanilla.
• Stir in pecans {AND bourbon and chocolate chips, if desired}.
• Pour into prepared pie crusts {being careful not to make it go all the way to top}.
• Cut a few strips of tin foil and carefully wrap around crust so it won’t get too toasted.
• Bake at 350 degrees for approximately 40 – 50 minutes, or until firm. {You can insert a knife in center and if it comes out clean, it’s ready.}
• Cool on wire wrap.  Cover and chill to store.

Serving suggestion:  We like to serve warm with whipped cream or ice cream!

Check out some of my other recipes great for the holidays:

Marinated Cheese Appetizer {this one is beautiful – very holiday looking! – and has to made ahead of time – also beautiful!}

Party Pizzas {you can prepare and freeze these – when wanting to serve, just pop them in over for a bit}