(Credit goes to Basics with Babish)
Cut your onions into halves, then thinly slice with a mandolin. Soak onion strings in the buttermilk for ~15 minutes. Drain and coat in your flour mixture. Once the excess flour has been shaken off, fry in 300*F vegetable oil until golden brown (about 7-9 minutes). Once they have slightly cooled, season with a pinch of your salt!
Stem, crush, & chop all of your cremini mushrooms. Sautée in a sauce pan with the butter. Add in your flour to create a roux. Add in your crushed garlic, and simmer for another minute or so. ADDITIONAL STEP: Add your cognac to deglaze your pan (it should be said here that when I attempted this step, I about flambéed my eyebrows off). Pour in your chicken stock, heavy cream, and dash of soy sauce. Simmer until rich & thick.
Once you have your green beans trimmed of the ends, cut into 1" pieces. Par-boil the green beans and then chill in an ice bath; this will help them keep their structure and not go mushy once in the oven. Once you have strained your beans, add in your Cream of Mushroom Soup and about half of your french fried onions. Mix well and pour into a generously greased pan. Bake in the oven at 350* for 15-20 minutes, then, uncover and add the remaining onions. Bake for another 5 minutes to get the top layer nice and crisp.
Spray a 9 by 13 inch baking dish with cooking spray and set aside. Preheat your oven to 375 degrees. Melt the butter in a large frying pan. Add the onions, celery, and apples to the butter and season with salt and pepper. Sauté until the celery and onion are translucent, about five minutes. Mix in sage and thyme. Remove from the heat.
In a large bowl, coat the bread with the eggs. Mix in the veggie/butter mixture. Then mix in the parmesan cheese.
Pour the stuffing mixture into the greased pan, pouring the chicken stock over it. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 25-30 minutes longer.
Preheat oven to 375°F. Grease a 2 or 2 1/2 quart casserole dish and set aside. Place the peeled & chopped sweet potatoes in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain and return to the pot. Add butter, milk, cinnamon, brown sugar and salt to the potatoes and mash until smooth. Use a hand mixer, if desired, to make them extra smooth. Taste the potatoes and add additional seasonings, if desired.
Transfer the mashed potatoes to the prepared casserole dish. Place in the oven until heated through (if they're warm it will only take a few minutes).
While the sweet potatoes are heating, prepare the topping. In a medium bowl, combine butter, brown sugar, flour, cinnamon, salt, and pecans. Stir until thoroughly combined.
Remove the sweet potatoes from the oven. Top with half the marshmallows, then sprinkle half the streusel over the marshmallows. Alternate with the remaining marshmallows and streusel. Place back into the oven for 8-15 minutes, until the topping is bubbly and brown (keep an eye on it so the marshmallows don't burn).
(Credit goes to Karo Syrup)
Add Karo syrup, sugar, butter, and vanilla extract together. Mix on medium speed until combined. Add in one egg at a time until completely mixed together. Slowly start to add your pecans in a little at a time. Tip: add a pinch of nutmeg for a touch of warm spice!
Roll out your pie crust (at room temperature) into a 9" round pie pan. Crimp edges into a decorative pattern. Add your pecan mixture into the pie dish and place in 350* oven for 55-70 minutes. Center of pie should reach 200*F, or when touched spring back to hold its shape.