Lesley Ann Warren’s No-Bake Bourbon Balls

Are you done with your holiday baking?  I am still working on my holiday favorites.  The is one that I get asked for quiet often.  I think the original came out of Goodhouse Keeping.  This recipe must be close to 30 years old.  I don’t recommend it for children or someone avoiding alcohol.  There is not a lot, but it doesn’t get baked out like some recipes. I use rum in place of the bourbon, just prefer the taste.

Lesley Ann Warren's Bourbon Balls


1 c. finely crushed vanilla wafers

1 c. chopped pecans

1 c. confectioners’ sugar

2 tbsp. unsweetened cocoa

1/4 c. bourbon

1/2 tbsp. light corn syrup

About ½ cup confectioners’ sugar

In a large bowl combine vanilla wafer crumbs, nuts, sugar and cocoa.  In 1 cup measure combine bourbon and corn syrup; pour into dry ingredients.  Stir until moistened, and then roll into ¾ inch balls. (Moisten hands with bourbon when making balls) Roll in confectioners’ sugar (Best if allowed to age 2 or 3 days in tightly covered container in refrigerator.  May be stored up to 2 weeks.) Makes 4 dozen, about 45 calories each.


Un-Stuffed Cabbage

This is one of our favorites, and it is easy to make.  This is spicy.  If you like a milder taste change the Ro*tel tomatoes to a can of petite diced tomatoes and leave out the hot sauce.  This is a good comfort food.  Ro*tel tomatoes now comes in no salt added.


Un-Stuffed Cabbage


1 to 1 ½ pounds lean Ground Beef or Turkey (I like half turkey, half beef)

1 tablespoon Olive Oil

1 small Onion, chopped

1 clove Garlic, minced

2 Potatoes, diced (I like Yukon gold)

1 small Cabbage, chopped (about 1 ½ cups)

1 can Ro*tel Tomatoes

1 can (8 ounces) tomato sauce (no sodium or no salt added)

1/2 cup water

1 teaspoon ground black pepper

1/2 teaspoon sea salt

1 teaspoon spicy Mrs. Dash

Hot sauce to taste


In a large skillet, heat olive oil over medium heat. Add the meat and onion and cook, stirring, until meat  is no longer pink and onion is tender.

Add the garlic and spices continue cooking for 1 minute.

Add the potatoes, chopped cabbage, tomatoes, tomato sauce, pepper and salt, Mrs. Dash. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage and potatoes is tender.

Quick Chicken and Baby Broccolini with Spicy Peanut Sauce

OK I am one of those people who believes you can put peanut sauce on just about anything and it will taste good.  So when I found this slimmer version in the Parade section of our Sunday paper I knew I had a winner.  We grind our own peanut butter at the grocery store.  Most stores that have a health food section will have this service available.  You can peanut butter with no salt and no sugar. Broccoline is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks.

Quick Chicken and Baby Broccolini with Spicy Peanut Sauce

TOTAL TIME 20 min.
From “Sheet Pan Suppers” by Molly Gilbert (Workman Publishing)

  • 1 Tbsp dark brown sugar
  • ¼ cup plus 2 Tbsp creamy peanut butter
  • 1 Tbsp toasted sesame oil
  • ¼ cup low-sodium soy sauce
  • 1 Tbsp sriracha sauce
  • 1 Tbsp rice vinegar
  • ¼ cup warm water
  • 1 Tbsp freshly squeezed lime juice
  • 2 bunches broccolini (1 lb total)
  • 4 to 6 thin-cut boneless, skinless chicken breasts or cutlets (1 to 1½ lb total)


  1. Place a rack 4 inches from the heat source; preheat broiler. Line a sheet pan with foil.
  2. Whisk together brown sugar, peanut butter, sesame oil, soy sauce, sriracha, vinegar, water and lime juice in a medium bowl until smooth. Set aside ¼ cup of the peanut sauce for serving.
  3. Brush broccolini and chicken with remaining sauce to coat, and arrange in a single layer on prepared pan. Broil until the chicken is just cooked through, the broccolini is well charred, and the sauce is bubbly and deeply browned, 10 to 12 minutes. Watch closely to prevent burning and flip chicken halfway through.
  4. Serve the chicken and broccolini hot from the oven with the reserved dipping sauce alongside.