Practice News!
Congrats, Matt!
Congratulations to Matt for being chosen by AY magazine as a 2019 Best Healthcare Professional in Central Arkansas.
Happy Anniversary, Becky!
Becky’s fifth work anniversary is November 17th!
MEDICARE OPEN ENROLLMENT THROUGH DECEMBER 7TH! Do you have a Medicare Advantage Plan and are stuck with high co-pays and limited coverage? Call Mrs. Becky today at 501-676-5540 to discuss other options.
Happy Birthday, Courtney!
Courtney’s birthday is November 19th!
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Matt’s Pecan Pie
INGREDIENTS
• 4 eggs, beaten • ½ cup sugar • ½ cup light brown sugar
• 1 cup granulated sugar • ¼ cup water • 1 cup heavy cream • 1 ½ cups pecan • 1 cup semisweet chocolate chips • 1 unbaked 9-inch pie shell
• ½ cup corn syrup • ½ teaspoon vanilla • pinch salt
INSTRUCTIONS Caramel Sauce: In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and as the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to the high heat, and boil the sauce until it regains the consistency of thick syrup, about 2 minutes. Cool.
Pie: Preheat oven to 375 degrees. Spread pecan pieces and the chocolate chips evenly on the bottom of the pie shell. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans and chocolate chips. Bake for about 1 hour or until the filling sets. Cool for 30 minutes. Cut into individual servings and serve with a drizzle of caramel sauce and powdered sugar.
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