Want to celebrate Easter with family meals from the fourth-hour ladies? Try these recipes for decadent pecan chocolate pie from Sami Kotb, Hoda's mom, and for savory pork loin with sauerkraut from Joan Epstein, Kathie Lee's mom.
- 2 cups pecan halves
- 3 eggs, beaten
- 3 table spoon of butter, melted
- 1 cup sugar
- 1/2 cup dark corn syrup
- 3 ounces semi sweet chocolate, chopped
- 1 (9-inch) pie shell, unbanked
Pre-heat oven at 350 degrees.Spread pecans at bottom of pie crust.Whisk eggs, melted butter. Add sugar, corn syrup and chopped chocolate. Mix all together.Pour mixture into pie shell over the pecans.Place on a cookie sheet.Bake for 50 to 60 minutes.Serve with whipped cream.
- 1 4-pound boneless pork loin roast
- 2 16 oz. cans or bags of sauerkraut
- 1 tbsp. olive oil
Rub a mixture of paprika and garlic salt all over roast.In the roasting pan that you will bake the roast in pour in 1 tablespoon of oil and brown the roast on all sides. Place roasting pan in a 325 degree oven. Cook uncovered for approx. 25 mins. per pound but use a thermometer. In the last hour, mix in the sauerkraut (do not drain sauerkraut juice) into the juices in the pan around the roast. Finish baking. Serve with mashed potatoes.