Butter Pecan Cookies

1 8 oz pkg. cream cheese

1 cup butter flavored Crisco

2 cups sugar

2 cups all purpose flour

3 tsp baking powder

1 tsp salt

1 tsp vanilla

1½ cup chopped pecans

Cream together cream cheese, Crisco and shortening until fluffy; add vanilla.  Combine flour, salt and baking powder together and add to creamed mixture.  Fold in nuts.  Drop by spoonfuls on baking sheet and cook 350º for 15 minutes or until edges start to brown.  Let cool on cookie sheet one minute then transfer to wire racks to cool completely.

© Crackerberries 2011

Falafel Wraps

Canned chick peas can be used, but homemade is so much more flavorful.  Plan ahead and cook your chick peas in the crock pot the day before.

1 cup dry chick peas

3½-4 cups water

¼ tsp each of cumin, chili powder,celery seed, nutmeg, mace and fresh ground pepper, cayenne pepper

½ tsp garlic powder

1 Bay leaf

2 cloves garlic

Combine all ingredients together in crock pot and cook on low for 8 hours.  Cool, drain.

1½ cup chick peas, drained

1 onion, chopped

2 cloves garlic, minced

1 tsp coriander seed

1 tsp fresh ground pepper

½ tsp sea salt

1 tsp ground cumin

¼ cup all purpose flour

Canola oil

Combine all ingredients except the oil and roll into small balls, or use a small ice cream scoop.  Slightly flatten the balls and cook in hot oil for about 3 minutes per side until golden brown.  Cool on paper towels.

Lettuce

Tomato

Onion

Flour tortilla wraps

Tomato chutney, Thousand Island dressing, ranch dressing

Prepare as you would a taco, with lettuce, tomato, slice onion, dressing of your choice, roll/wrap and enjoy.

© Crackerberries 2011