Debbie's Famous Rum Balls

My mom, Debbie, has been famous for her rum balls since I can remember. Every Christmas, we would make dozens of batches for friends and family. It was a group effort. My mom and dad would perfect the combination ingredients, usually adding too much rum and having to make it less soupy by adding more graham crackers or nuts. I would help roll them into balls and dress them in powder sugar. My grandma lives for these rum balls! Even lately when she doesn't seem to be eating as much as she used to, she still loves to eat the rum balls!

So when my husband asked me to make a batch for his work friends, I thought it would be a great idea and something I could start doing for our new little family's holiday traditions. Maybe when Jay gets older, he can help me roll them, too.

Debbie's Famous Rum Balls

• 2 cups graham crackers, finely ground
• 2 cups nuts, finely ground (she uses walnuts but any nuts can work. I used pecans and they were great!)
• 1 container chocolate cake frosting
• A couple shots 151 rum, to taste
• 1 cup powdered sugar in a medium sized bowl

Take the ground graham crackers, nuts, frosting and rum and mix thoroughly in a bowl. It will be thick. I got in there with my hands and mixed it like I was kneading bread which worked well. Or you can be civilized and use a spoon but be ready for an upper body workout! Once mixed well, sample the mixture. If it's too dry, not rummy enough, etc, add more rum. If it's too soupy or just too strong, add more of the dry ingredients. You get the picture. You want a soft mixture but one the will roll and hold its shape as a ball well.

When you're happy with your ratio, roll up your sleeves, it's time to get messy! Take a small amount of the mixture, roll it into your hand to form a ball and roll the ball into the powdered sugar. The ball size is your call but I think they're best when they're quite small, maybe 1/2 tablespoon of mixture or less.

Anyway, so you're made your first rum ball! Now proceed with the rest of the mixture until it's finished. Of course, you have to sample throughout the process to make sure they're still tasty! Have fun!

Butternut Squash Tortellini

This is a quick but tasty fall-type meal. Squash is one of my favorite foods this time of year. I bought the smallest squash I could find at Krogers but it was still much too large for 2 cups worth so I'm going to make Butternut Squash Soup from the remainder (and I'll throw in the extra fresh sage!) Maybe I'll even post about it if I remember! (Remember, I do have a newborn!)

• 2 tablespoons extra virgin olive oil
• 1 1/2 –2 cups (1 small) butternut squash, cut into 1-inch cubes
• 1 yellow onion, diced
• 8 to 10 fresh sage leaves
• Salt and pepper to taste
• 1 package frozen cheese tortellini or ravioli
• 2 tablespoons butter
• 1 cup vegetable broth
• 1/4 cup shredded parmesan cheese

Preheat oven to 400°F. Toss squash, onion and 2 chopped sage leaves in oil, salt and pepper. Transfer to a roasting pan and roast 20 minutes, turning once or twice, until tender. Cook tortellini according to package instructions. Melt butter in a large skillet over medium heat. Fry sage leaves in one layer for 1 minute. Flip and fry until crisp, about 1 minute more. Remove from skillet to drain. Reduce heat to low, add broth and bring to simmer. Add drained pasta and butternut squash/onion mixture. Adjust seasoning, garnish with fried sage and sprinkle with cheese.

Gingerbread Scones

I think I've mentioned this before: I love fall foods! Give me anything spiced with some cinnamon, ginger, cardamom, etc and I'm a happy, happy girl (hence why I love Indian food so much). I made these scones for a 2 year old's pajama party brunch that got cancelled due to the birthday boy getting sick (poor kid!). Whatever shall I do except... eat them all myself! (My husband is helping, too). Most scones seem to be dry and hard but these are rich and moist, like a gingerbread cookie almost, but a cookie you can eat for breakfast! They're great room temperature or nuked up in the microwave with a hot cup of coffee or chai!

• 2 cups all-purpose flour


• 3 tablespoons brown sugar


• 2 teaspoons baking powder


• 1 teaspoon ground ginger


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 1/2 teaspoon ground cinnamon


• 1/4 teaspoon ground cardamom


• 1/4 cup cold butter or margarine


• 1/3 cup molasses


• 1/4 cup milk


• 1 egg, separated


• sugar for sprinkling

In a large bowl, combine flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine the molasses, milk and egg yolk until smooth; stir into the flour mixture just until moistened. Turn out onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle; cut into 12 wedges and place 1 in. apart on a greased baking sheet. Beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake at 400 degrees F for 12-15 minutes or until golden brown.