Pumpkin Roll

---

Cook Time: 15 minutes

Servings: 8-10

Ingredients

• 1/4 cup powdered sugar (plus extra to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar, sifted.
• 6 tablespoons butter or margarine, softened.
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar (optional)
• Gluten-Free: substitute Gluten-Free all-purpose flour

Directions

• Preheat oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
• Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.
• Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
• Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
• Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth.
• Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
• Sprinkle with powdered sugar before serving, if desired.

Prep Time: 20 minutes

Servings: 20

Ingredients

• 1/4 cup olive oil
• 8 oz. mozzarella balls
• 1/2 tsp. Italian seasoning
• 1/4 tsp. red pepper flakes
• 4 oz. sliced salami
• 1/4 lb. roasted red peppers, chopped into bite-sized pieces
• 1 bunch fresh basil
• 14 oz. artichoke hearts, drained and chopped into bite-sized pieces
• 1/4 lb. kalamata olives

You can use any of your favorite antipasto salad ingredients, make it your own.

Directions

• In a small bowl, add mozzarella balls, Italian seasoning, red pepper flakes, and remaining 1/4 cup olive oil. Mix to combine and set aside.
• Assemble skewers by layering one piece each mozzarella, salami, roasted red pepper, basil, artichoke heart, and kalamata olives.

 Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 6

Ingredients 

• 1-pound lean ground beef
• 2 large bell peppers (seeded and diced)
• 1 onion (peeled and diced)
• 1 1/2 cups beef stock
• 15 ounces diced fire roasted tomatoes
• 1 cup long grain white rice (uncooked)
• 2 cups shredded mozzarella cheese (you can substitute any melty cheese)
• 3 tablespoons Worcestershire sauce
• 3 cloves garlic (minced)
• 1 1/2 teaspoons Montreal Grill Seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon smoked paprika

Directions 

• Preheat the oven to 375 degrees. Spray the 9x13 casserole dish with nonstick cooking spray, set aside.
• Using a large, deep pan over medium heat. Brown ground meat.
• Dice the bell peppers and onions. Add to the meat as it cooks, along with the diced onions.
• Mince the garlic and add to the pan. Next add Worcestershire, salt, pepper, paprika and grill seasoning. Mix to combine.
• Add the remaining ingredients, reserving 1/2 cup shredded cheese - stir until well combined.
• Pour the entire mixture into the baking dish. Top with remaining cheese, cover with aluminum foil and bake until all the liquid is absorbed, the cheese melts and the casserole is hot and bubbly. About 45 minutes.
• If desired remove the foil, set under the broiler to brown the cheese. This only takes 3-5 minutes.
• Allow the Stuffed Pepper Casserole to sit 10 minutes before serving.

Ingredients

•  12 ounces spaghetti
• 2 ripe avocados, halved, seeded and peeled
• 1/2 cup fresh basil leaves
• 2 cloves garlic
• 2 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup olive oil
• 1 cup diced tomatoes (you can substitute cherry tomatoes, halved)
• 1/2 cup canned corn kernels, drained and rinsed
• 1 cup cooked chicken (I used rotisserie chicken)
• Parmesan heese and chopped parsley or basil as garnish

Directions 

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
• In a large bowl, combine pasta, avocado sauce, tomatoes, chicken and corn.
• Garnish with grated parmesan cheese and parsley or basil, serve.

Ingredients  

• 4 English-cut bone-in short ribs (about 3 by 3 1/2 inches and 2 1/2 pounds)
• Kosher salt and freshly cracked black pepper
• 2 tablespoons vegetable oil
• 3 carrots, peeled and chopped
• 2 stalks celery, chopped
• 2 cloves garlic, smashed
• 2 yellow onions, roughly chopped
• 1 tablespoon tomato paste
• 2 cups dry red wine
• 3 sprigs fresh thyme
• 1 bay leaf
• Creamy mashed potatoes, for serving

Directions 

• Preheat the oven to 300 degrees F. Heat a large Dutch oven over medium-high heat and add the oil. 
• Liberally sprinkle all sides of the short ribs with salt and pepper.  
• Sear the short ribs on all sides until browned, 3 to 4 minutes per side, working in batches if necessary. Set aside on a plate.
• Add the carrots, celery, garlic and onions to the pot with the and sprinkle with some salt and pepper. Cook the vegetables until they turn golden brown, 10 to 12 minutes.
• Add in the tomato paste and cook for 1 minute more. Add the wine and deglaze the pot, scraping up any brown bits from the bottom.
• Bring the wine to a simmer and add some salt and pepper. Add the thyme, bay leaf and short ribs.
• Cover the pot, transfer to the oven and cook, turning the short ribs once after about 1 hour of cooking, until the meat is fork-tender, 2 to 2 1/2 hours.
• Remove the short ribs from the braising liquid and set aside to cool slightly.
• Skim the fat off the top of the braising liquid. Strain the liquid and bring it to a simmer until reduced by half, about 8 minutes. Season with salt and pepper.
• Serve the ribs and sauce over creamy mashed potatoes.

Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: 4

Ingredients   

• 16 Boston Bibb or butter lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup hoisin sauce
• 2 teaspoons minced pickled ginger (or can sub 1/8 tsp dried ginger w/1 tsp rice vinegar)
• 1 tablespoon rice wine vinegar
• Asian chile pepper sauce (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons Asian (dark) sesame oil
• Garnish: matchstick carrots, bean sprouts and green onions. As always, you can add whatever you prefer and make it your own.

Directions 

• Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
• In a medium skillet over medium high heat, brown the ground beef in 1 tablespoon of oil, stirring often. Drain, and set aside to cool.
• Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
• Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!
• Garnish with carrots, bean sprouts and green onions, or whatever you prefer. As I always say, make it your own.

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 1 pie

Ingredients    

• 1 9" pie crust
• 3 large eggs (beaten)
• 1 cup light corn syrup
• 1 cup light brown sugar (firmly packed)
• 2 tablespoons butter (melted)
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 1/4 cups pecan halves
• Optional: vanilla ice cream or whipped cream (for serving)

Directions 

• Preheat the oven to 400 F.
• In a mixing bowl, combine the beaten eggs, corn syrup, brown sugar, melted butter, vanilla, and salt. Stir to blend well. Stir in the pecans.
• Pour into the unbaked pie shell. Bake 15 minutes, then reduce the heat to 350 F and bake 25 to 30 minutes longer. If at any point the crust edge is browning too much, cover with a pie ring or foil ring.
• When it's done, the outer edge of the pecan pie filling should be slightly puffed and set, and the middle will have just a slight jiggle.
• Let the pecan pie cool completely on a rack (this will take between 2 hours and several hours, depending on your kitchen temperature).
• Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
• Tips:
• Don't overbake pecan pie or it can become hard. The filling should still have a slight jiggle in the center when it's done.
• To store leftover pecan pie, wrap it tightly in plastic wrap. There's no need to refrigerate pecan pie. Because of its high sugar content, it will keep for at least four days.

Prep Time: 5 minutes

Cook Time: 12-15 minutes

Servings: 4

Ingredients     

• Store bought pizza crust or flatbread (you can, of course, use your favorite pizza crust recipe)
• 6 ounces whipped cream cheese
• 1 teaspoon ranch seasoning mix
• 1 cup chopped (cooked chicken)
• 1/2 cup buffalo sauce
• 2 tablespoons of melted butter
• 8 ounces mozzarella (shredded)
• 1/4 cup crumbled gorgonzola cheese
• 1 tablespoon chopped green onions
• ranch dressing or blue cheese (for serving)

Directions 

• Stir the ranch seasoning into the cream cheese to combine.
• Spread the cream cheese mixture over the crust evenly.
• Sprinkle all but 1/4 cup of the mozzarella cheese over the crust.
• Toss the chicken with the hot sauce and melted butter to coat and spread the chicken evenly over the cheese.
• Top with the remaining cheeses.
• Bake for 12-15 minutes or until the dough is golden and the cheese has melted.
• Sprinkle with green onions and drizzle ranch or blue cheese dressing over the pizza before serving, if desired.

 Prep Time: 5 minutes

Cook Time: 1 hour and 45 minutes

Servings: 10-12

Ingredients      

• 3 lbs ground chuck
• 1 onion, diced
• 3 teaspoons salt (I always use rule of thumb, 1 teaspoon per pound of protein) or to taste
• 1 teaspoon ground black pepper, or to taste
• 1 teaspoon granulated garlic powder
• 3 teaspoons chili powder (more or less depending on how spicy you like your chili)
• 1 1/2 teaspoons cayenne pepper (more or less depending on how spicy you like your chili)
• pinch of red pepper flakes (I add chili flakes to almost everything I make, Grandude loves spicy!)
• 1 14.5 oz can of fire roasted tomatoes
• 1 15 oz can of tomato sauce
• 1 to 2 cups beef broth (add as much or as little as you like your chili)
• Top with ideas: cheese, sour cream, red onion, jalapeno, tortilla strips, cilantro...however, as I always say, make every recipe your own!

Directions 

• Heat dutch oven over medium high heat. Add ground beef and onion and cook until been is browned. Drain any excess fat. (I like to keep a little for flavor)
• Add spices and cook for 1 minute to bloom spices.
• Add tomatoes, tomato sauce and beef broth.
• Bring to a boil, cover and reduce to simmer. Simmer for 1 1/2 hours.
• Serve with your favorite toppings.

 Prep Time: 15 Minutes

Cook Time: 40 minutes

Servings: 8

Ingredients

• 2 12 oz Beer (use your favorite beer, I used Modelo)
• 8 qts Water
• 5 Bay leaves
• 1 cup Old Bay Seasoning
• 2 tbsps Smoked paprika
• 2 tbsp Cayenne pepper (less or more as desired)
• 1 tbsp Black pepper
• 2 tbsp Dried thyme
• 2 Lemons (sliced)
• 10 Garlic cloves (peeled and smashed)
• 2 Large onions (peeled and sliced)
• 2 tbsp Salt
• 3 lbs Red potatoes (halved)
• 6 ears Corn (shucked and cut into thirds)
• 1 lb Andouille sausage
• 2 lbs Snow crab clusters/legs
• 1 lb Lobster tails
• 1 lb Mussels (optional)
• 1 lb Clams (optional)
• 2 lbs Jumbo shrimp 

Cajun Butter Sauce:

• 2 cups Butter (4 sticks)
• 8 Garlic cloves (diced finely)
• 1/4 cup Cajun seasoning
• 2 tbsp Old bay seasoning
• 1 tbsp Red Pepper Flakes (optional)
• 1 tbsp onion powder
• 1/2 tbsp brown sugar
• Salt (to taste, I used 1 tsp)
• 2-3 cups Reserved broth (from above)
• Fresh parsley (garnish)
• 1/2 cup Hot sauce (for serving)
• You can use any seafood that your family likes. As I always say, make every recipe your own. 

Directions 

• Add beer, and water to a large stock pot. Bring to a boil and then add bay leaves, Old Bay seasoning, smoked paprika, cayenne pepper, black pepper, thyme, salt, lemons, garlic, and onions. Stir together and boil for 5 minutes to allow flavors to come together.
• Add halved red potatoes to the pot and allow them to cook until the potatoes are tender but not mushy (about 10-15 minutes). Add sausage, lobster tail and corn and allow them to cook for another 5 minutes.
• Add crab legs, mussels and clams. Cover the pot with a lid and allow everything to boil together for 5 minutes. Add shrimp and cook 2-3 minutes (the mussels and clams will pop open once they are finished and the shrimp will be pink). Stir together, save 3 cups of the broth, then drain.
• Roll out newspaper or a large serving tray and place seafood on top. 

Cajun Butter Sauce

• Make the sauce. Melt butter over medium low heat in a large sauce pan, then add garlic and cook until fragrant, about 3 minutes. Then add cajun seasoning, old bay seasoning, red pepper flakes, onion powder, brown sugar, and salt. Add 2 cups of the reserved broth and simmer on low for 3-5 minutes, until sauce thickens. (For a thinner sauce, add 3 cups) Add freshly chopped parsley and remove from the heat.
• Pour sauce over the seafood and enjoy! Use any leftover sauce as a dip for the seafood. Serve with hot sauce (optional)
• Storing and Reheating Leftovers
• Some say that this seafood boil is even better the next day! Store any leftovers in an airtight container for up to 3 days. When you are ready to reheat, simply add some water to a pot with the leftover seafood boil (avoid using the microwave).
• Cook it over low heat until it is evenly warmed.
• The garlic butter sauce can be stored and frozen for up to 2 months. Simply scoop and microwave when you want to use it.

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4

Ingredients 

• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms (I like baby bella, but use your favorite)
• 1/2 cup Marsala wine
• 1/4 cup cooking sherry

Directions 

• In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
• In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown.
• Turn over chicken pieces, and add mushrooms. Pour in wine and sherry.
• Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Prep Time: 10 minutes

Cook Time: 50 minutes

Servings: 6-8

Ingredients  

• 1 green bell pepper, diced
• 5 cloves garlic, minced
• 1 to 1.5 lbs boneless skinless chicken breasts, chopped
• 1 teaspoon chili powder
• 1 cup white rice
• 1 cup frozen, fresh, or canned corn
• 1 ¼ cups salsa verde (homemade or jarred)
• 1 ½ cups chicken broth
• 1 tsp sea salt, to taste
• 2 cups shredded Colby Jack cheese, divided

Directions 

• Preheat the oven to 375 degrees Fahrenheit.
• Add the bell peppers, garlic, chopped chicken, chili powder, white rice, and corn to a large (13” x 9”) casserole dish or baking dish.
• Stir in the salsa verde, chicken broth, and sea salt and stir well.
• Similarly, stir in half (1 cup) of the grated cheese.
• Cover the casserole dish with foil and bake for 45 minutes. Remove the foil, give everything a stir, then sprinkle with the remaining (1 cup) of grated cheese.
• Turn your oven on the high broil setting and broil for 5 to 8 minutes, or until the cheese is golden-brown.
• Serve the salsa verde chicken and rice bake with any additional toppings, such as cherry tomatoes, avocado, lime wedges, cilantro, sour cream, etc.

Prep Time: 15 minutes

Cook Time: 8-10 minutes

Servings: approx 4 dozen

Ingredients 

• 5-1/3 cups sweetened coconut flakes
• 1/2 cup cocoa powder
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 2 tsps vanilla extract
• About 24 green and/or red candied cherries, halved

Directions 

• Preheat oven to 350F.
• Stir together cocoa and coconut in large bowl; stir in sweetened condensed milk and vanilla until well blended. Drop by rounded teaspoons onto prepared cookie sheet. Press cherry half into center of each cookie.
• Bake 8 to 10 minutes or until almost set immediately remove from cookie sheet to wire rack. Cool completely. Store loosely covered at room temperature. About 4 dozen.

Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: 20 egg rolls

Ingredients  

• Egg Rolls
• 2 tablespoons peanut or vegetable oil
• 1 lb ground lean pork
• 1 garlic cloves, minced
• 1/2 cup onion, minced
• 1 pound shrimp roughly chopped
• 3-5 cups cabbage coleslaw blend
• 4 ounces mushrooms, chopped
• 1/2 teaspoon powdered ginger
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry
• 1/2 teaspoon sugar
• 1 egg, lightly beaten
• salt
• 1 package egg roll wrappers
• Sweet and Sour Sauce
• 2/3 cup sugar
• 3/4 cup water
• 1 tablespoon white vinegar
• 1 tablespoon ketchup
• 2-3 dashes of soy sauce
• 1/2 teaspoon red chili flakes (optional)

Directions 

• Egg Rolls
• Heat oil in skillet.
• Add pork, garlic and onions cook 5 minutes. Remove to strainer.
• Add shrimp, cook 3-4 minutes; remove to strainer.
• Add coleslaw blend and stir-fry on high heat about 5 minutes.
• Add remaining ingredients (except wrappers), mix well. Drain well in strainer. Transfer to large bowl to cool slightly.
• To assemble, place 2 tbs filling near corner towards you. Then fold over left and right sides. Dampen edges of the corner that is away from you, and finish rolling.
• Heat 1 inch oil in large fry pan over medium-high heat. Fry egg rolls in batches, about 1 minute per side. Drain on plate lined with paper towels.
• Baking Option
• Heat oven to 425 degrees F. Place rolls on a baking sheet coated with nonstick cooking spray. Spray the tops with cooking spray and bake until golden brown, about 12-15 minutes turning half way.
• Sweet and Sour Sauce
• Put sauce ingredients in small pot and bring to boil. Remove from heat.

Prep Time: 5 minutes

Cook Time:15 minutes

Servings: 3

Ingredients 

• 6 slices bread
• 2 eggs
• 2/3 cup milk
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg (optional)
• salt to taste

Directions 

• Beat together egg, milk, desired spices and vanilla.
• Heat a lightly oiled griddle or skillet over medium-high heat.
• Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.

TIP: This recipe is easily doubled or more for family get togethers or for freezing. To freeze, place parchment paper between each slice and place in freezer bags. To reheat, just pop in the toaster. 

Pep Time: 10 minutes

Cook Time: 0 minutes

Servings: 15

Ingredients  

• 1 (29 ounce) can peach slices, undrained
• 1 (20 ounce) can pineapple chunks, undrained
• 1 (3 1/8 ounce) box dry vanilla instant pudding mix
• 1 lb strawberry, stemmed and quartered
• 1 banana, sliced
• 1/2 pint blueberries
• 1 bunch grapes (I use the red ones)

You can use any fresh fruit that your family likes. As I always say, make every recipe your own. 

Directions 

• In a large bowl, combine peaches, pineapples, and vanilla pudding mix. This includes the juices from the cans.
• Mix well until pudding is dissolved.
• Stir in strawberries, banana, blueberries and grapes.
• Chill.

Prep Time: 10 minutes

Cook Time: 55 minutes

Servings: 8

Ingredients   

• 1 1/2 cup mashed overripe bananas, from 3-4 bananas
• 1/3 cup salted butter, melted
• 3/4 cup granulated sugar (can substitute brown sugar)
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free all purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• Cinnamon and brown sugar to top bread.

Directions 

• Preheat oven to 350°F.
• Prepare the loaf pan: Grease an 8x4-inch loaf pan generously with cooking spray.
• In a large mixing bowl, add mashed bananas and stir in melted butter, sugar, egg, and vanilla.
• In a smaller bowl, sift together flour, baking soda and baking powder.
• Add the flour mixture to the larger bowl with the wet ingredients and stir until fully combined. (Note that it will be slightly lumpy because of the pieces of mashed banana.)
• Pour batter into the prepared loaf pan, scraping the bowl to assist.
• Sprinkle cinnamon and brown sugar over the top of the batter.
• Bake for 50 minutes to 1 hour, or until a tester comes out clean.
• Cool on a rack at least 15 minutes before removing the loaf from the pan. Cool completely before slicing and serving.

Prep Time: 20 minutes

Cook Time: 20-25 minutes

Servings: 8

Ingredients    

• 2 cups mixed vegetables, canned or frozen, thawed
• 1 cup diced cooked chicken
• 1 can diced potatoes
• 1 cans (10 3/4 oz) condensed cream of chicken soup
• 2 cans (16.3 oz) Flaky Layers refrigerated biscuits
• 1/4 cup melted salted butter
• chopped parsley for garnish

You can use any vegetables that your family likes. As I always say, make every recipe your own. 

Directions 

• Heat oven to 375°F. In medium bowl, combine vegetables, potatoes, chicken and soup; mix well.
• Press 8 biscuits into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Lay the other 8 biscuits on top of each filled muffin and brush with melted butter.
• Bake at 375°F 20 to 25 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan. Garnish with chopped parsley.

Prep Time: 10 minutes

Cook Time: 12 minutes

Servings: 36 cookies

Ingredients 

• 1 (18 ounce) box lemon cake mix (not with pudding in the mix) *
• 1 egg
• 4 ounces whipped topping (Cool Whip or others will do, about 2 cups)
• 1/2 cup powdered sugar

You can change flavors just by using different cake mixes. 

Directions 

• Mix cake mix, egg and whipped topping.
• Roll into balls
• Dip in powdered sugar and place on greased baking sheet.
• Bake at 350 for 10-12 minutes.
• You may also try other flavors-- orange or even white cake mix are very good.

Prep Time: 10 minutes

Cook Time: 14-15 minutes

Servings: 4 dozen

Ingredients 

• 1 cup (2 sticks) butter, softened
• 1 cup powdered sugar, divided
• 2 tsp. vanilla
• 2 cups flour
• 1 cup finely pecans
• 1/8 tsp salt

Directions 

• Gradually add flour and pecans, beating on low speed after each addition until well blended. If dough is not firm, cover in plastic wrap and refrigerate for an hour.
• Shape dough into 1-inch balls. Place, 1-1/2 inches apart, on ungreased baking sheets.
• Bake 14 to 15 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets.
• Roll warm cookies in remaining 1/2 cup powdered sugar until evenly coated; place on wire racks. Cool completely. Store in tightly covered container at room temperature.