Whiskey Balls - Recipe from my Grandma

I had never made these before, but thought it would be fun to give it a try.  As I was making these, I imagined my Grandma rolling these between her own fingers days before Christmas preparing yummy treats for everyone.  I hear she was a great cook, however, I didn't get to know that side of her very much since we rarely saw them, and she died during my first year of college.  However, she did leave a whole bunch of really yummy recipes!  Here's one of them by request...

Whiskey Balls
2 boxes powdered sugar
1 quart chopped pecans (finely chopped)
1 can sweetened condensed milk
3 Tablespoons Whiskey / Bourbon (I used Southern Comfort)

1/2 brick parafin wax
2 bags semi sweet morsels

Directions:
Mix first 4 ingredients with electric mixer and refrigerate for 2 - 24 hrs.
Roll into 1 inch balls and refrigerate again till hardened again.
In a double broiler, melt chocolate chips and wax (being very careful not to get any water in the chocolate...if you do the chocolate will be no good...it will harden and you will have to throw it out)
Then with tongs, or a fork, dip balls in chocolate and cool on wax paper.  To speed up the cooling, you can put them in the refrigerator.
Makes about 4-5 cookie sheets jam packed full.
Enjoy!!

PS...I actually halved the recipe and it was plenty!

Christmas Rum Cake Recipe

OK, so it's Christmas, and I only make this once a year because it's SO rich and yummy and loaded with sugar and calories...but it's OK to splurge every now and then right?  This is what's left of the Rum Cake...I forgot to take a picture when it was fresh out of the oven, but you get the idea...so moist and yummy!

Here's the recipe:

Rum Cake

(from Pat Rogers & Annette Hazuka - altered a bit by me as follows)

CAKE

1 cup chopped pecans

1 yellow cake mix

4 eggs

1 1/2 cups water

1 - 4oz pkg vanilla instant pudding mix

1/2 cup veg. oil

GLAZE

2 cups powdered sugar

1/2 cup dark rum (to taste)

1 stick of real butter (unsalted)

1/2 cup Dark Rum (I used Myers or Captain Morgan)

Directions for cake:

Sprinkle chopped pecans all over bottom of bundt cake pan.

Beat cake mix, eggs, water, pudding mix, veg oil and a splash of rum (about 1/4 cup) for 2 min.

Bake in a 325 degree oven for 1 hr. (should take exactly 1 hr, but ovens vary, so check it for doneness esp if you have a convection oven, which I do not.)

Directions for glaze:

Boil ingredients about 5 min stirring constantly

Pour on cake while hot in pan.  Cool completely and invert on plate.

OR you can invert the cake and drizzle the glaze on top...either way is good.

The one in the picture was drizzled on top.

Enjoy!!!

Here's some more pics....