Cranberry relish

1 lb fresh cranberries (4 cups)
2 oranges, quartered (with peels on)
2 raw apples, cored and quartered
1 1/2 cup sugar
1 15-oz can crushed pineapple

Process oranges, apples, and cranberries in food processor. Pour into bowl, stir in sugar and pineapple. Freezes well.

(Recipe courtesy of Vicky Armstrong)

Baked shells

1 box large baking shells
1 large container ricotta cheese
1 egg
Large handful chopped parsley
Large handful chopped basil
1 tsp salt
1/2 cup grated Parmesan cheese
1 large container pasta sauce (Ragu®)
Grated melting cheese (white cheddar, provolone)

Cook baking shells in salted, boiling water. Make sure to stir them often or they're stick to the bottom.

Mix the ricotta, egg, herbs, salt, and parmesan cheese.

In a large baking dish, spread the bottom with a layer of sauce.

Fill the shells with the cheese filling and place seam down in the baking dish. Top shells with more sauce and sprinkle with grated cheese.

Bake at 450* until top cheese is melted and ricotta filling is hot.

Candied pecans

1 lb pecans
1 egg white, stiffly beaten
1 tablespoon water
1 cup sugar
1 1/2 teaspoon salt
1 teaspoon cinnamon

Add the water to the stiffly beaten egg white. Mix in pecans, making sure they are coated.

In a separate bowl, mix the sugar, salt, and cinnamon. Sprinkle over pecans and mix.

Spread out on a baking sheet covered in foil or parchment paper (the sugar will caramelize and make a mess). Bake at 300* for 30 minutes, stirring halfway through.

(Recipe courtesy of Louis's mom)