Pecan Balls

1/2 lb. butter
2 cups sifted all-purpose flour
7 Tbls. sugar
2 cups Pecans, finely chopped
2 tsp. vanilla

Mix butter and flour together till it's like pie dough. Add sugar, pecans and vanilla. Roll into balls the size of walnuts. Bake for 20 minutes at 350 degrees. Cool slightly then roll in granulated sugar. After cooling completely roll in powdered sugar. Enjoy!

*Thank you Gloria for sharing your mother's recipe for Pecan Balls with me. This recipe entry is dedicated to Lucille aka Loose Wheels.
:-)

Turkey Wraps

4 10-inch flour tortillas
8 to 12 trimmed leaves of green leaf lettuce, washed & dried
12 oz. thick sliced deli smoked turkey breast
12 slices bacon, cooked
1 large tomato, cored and thinly sliced
1 ripe avocado, peeled & thinly sliced
2 tsp. lime juice
1 small red onion, thinly sliced
salt and pepper
1 cup arugula (it's a type of lettuce green - okay to omit if you don't have any), washed and dried
3/4 cup Ranch dressing


Toss avocados with 2 tsp. lime juice. Wrap tortillas in barely damp, doubled layers of paper towels and microwave on high for 45 to 60 seconds. Or, heat the tortillas individually in an un-greased large skillet over medium heat. Lay the tortillas on a cutting board and start to layer the ingredients. Fan the leaf lettuce on the top three-quarters of each tortilla then lay the turkey slices on top, followed by the bacon, tomato, avocado and red onion. Season with salt and pepper to taste. Top with the arugula and some of the dressing. Fold up the bottom quarter of the tortilla and then start to roll each sandwich into a cone shape. Secure the tortilla with a toothpick. Serve immediately. Enjoy!

Russian Tea Cakes

1 cup butter, softened
1/2 cup powdered sugar
1 tsp. vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped nuts (pecans & macadamia are perfect for this)
1/4 tsp. salt
powdered sugar

Heat oven to 400 degrees. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack. Roll warm cookies in powdered sugar, cool on wire rack. Roll in powdered sugar again. Cool completely. Enjoy!

Reuben Dip

8 oz. cream cheese
1 1/2 cups sour cream
8 oz. corned beef, chopped
1 (5 oz.) can sauerkraut, drained
12 oz. shredded Swiss cheese

Mix all ingredients together and warm on medium power in the microwave till cheese melts or on medium on the stove top stirring constantly. Serve with rye crackers or pumpernickel bread. Yum. Enjoy!

Oatmeal Scotchies

1 1/4 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp. vanilla or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cup (11 oz. pkg.) butterscotch chips

Preheat oven to 375 degrees. Combine flour, baking soda, salt and cinnamon in a small bowl. Beat butter, sugar, brown sugar, eggs and vanilla or orange peel in a large mixer bowl. Gradually beat in flour mixture. Stir in oats and chips. Drop by rounded Tablespoons onto ungreased baking sheet. Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes and then remove to wire racks to cool completely. Enjoy!

Carrot Cake Cookies

1 pkg. (about 18 oz.) spice cake mix
1/2 cup all-purpose flour
1/2 cup vegetable oil
1/4 cup water
1 egg, slightly beaten
1/2 cup shredded carrots (about 2 medium)
1/2 cup walnuts, coarsely chopped
1/2 cup raisins
Cream cheese frosting (you can buy it at the store where the cake mixes are, or you can make your own - see my 06/12/07 carrot cake recipe)

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Combine cake mix, flour, oil, water and egg in large bowl. Stir in carrots, walnuts and raisins until well blended. Drop dough by rounded Tablespoonfuls about 2 inches apart on prepared cookie sheets. Bake 12 to 15 minutes or until bottoms are golden brown. Cool 1 minute on cookie sheets. Remove cookies to wire rack and cool completely.  Spread cookies with frosting before serving. Enjoy!