This it? Buttery Fingers Recipe courtesy Paula Deen 1 cup chopped pecans 2 1/2 cups all-purpose flour 3/4 cup granulated sugar 1/2 pound (2 sticks) butter 1 teaspoon vanilla extract 1(16-ounce) box powdered sugar Preheat oven to 325 degrees F. Combine all ingredients except for powdered sugar. Roll into small "fingers" or balls. Bake for 20 to 30 minutes. Roll immediately in powdered sugar. Here is a link that might be useful: Paula Deen

Here's a variation of the Texas & Chocolate sheet cakes: the cinnamon makes it "Mexican". I found this in the Houston Chronicle in the early '80s & have made it since, & always get raves for it (though some people think it is brownies because it's so thin.) Great for a crowd potluck. This recipe is so easy - I can make & frost it in 50 minutes. I don't even clean the saucepan from the cake melting - just leave it for the frosting. I have always used the unsweetened chocolate -haven't tried the cocoa. Notice that the cake ingredients don't need to be sifted. It's even better the second day - the flavors have time to mellow. MEXICAN CHOCOLATE CAKE 1 stick (1/2 c.) butter 1/2 c. vegetable oil 2 squares unsweetened chocolate OR 4 Tbsp. unsweetened cocoa 1 c. water 2 c. unsifted all-purpose flour 1 tsp. baking soda 1 3/4 c. sugar 1/2 c. sour milk (place 1/2 tsp. vinegar in 1/2 c. milk) 2 eggs, beaten 3/4 tsp. cinnamon 1 tsp. vanilla extract Preheat oven to 350 degrees. Combine butter, oil, chocolate and water in a saucepan and heat until chocolate is melted. Combine flour, baking soda, sugar, milk, eggs, cinnamon and vanilla in large bowl; then combine with first mixture. Pour into a greased 12x18-inch cake pan (I use a 12x15-inch cushionaire-type jelly roll pan). Bake 20 to 25 minutes or until cake tests done. Bake on middle rack. Five minutes before cake is done, prepare: MEXICAN CHOCOLATE ICING: 1 stick butter 2 squares unsweetened chocolate 6 Tbsp. milk 1 (1 lb.) pkg. confectioners' sugar, sifted 1 tsp. vanilla extract 1/2 c. chopped pecans Combine butter, chocolate and milk in a saucepan and heat until bubbles form around the edge. Remove from heat, add confectioners' sugar, vanilla and pecans; beat. Ice cake while still warm. Frosting is not stiff.

Manly Meatballs I love the name of this recipe! I found it at The Food Maven website and it reminded me of something my mom used to make years ago (she spread ground round on firm white bread and put it in the broiler--I was crazy about these flat burgers). This was written by Arthur Schwartz: Alan Richman's Manly Meatballs Makes about 36 Alan Richman is the esteemed and always witty food writer for Gentleman's Quarterly magazine, but I take the blame for calling these his "manly" meatballs. He made them for a birthday party of our mutual friend Alexis Bespaloff, the well-known wine writer. As he was passing them on a platter, taking full responsibility for their simplicity and strong flavor, he explained that he made them because when he heard the menu planned by Alex's wife he felt there might be too much "sissy food" -- you know, pasta and salads. They are not, of course, anything like any recipe you've ever seen for Swedish meatballs, but to my mind they make an even better stand-in. Baking them on bread slices -- which, by the way, do not burn or get too hard, even though it seems as if they would -- makes them perfect finger food. 1 pound ground chuck (not leaner beef) 3 scallions, finely minced (use most of the green) 4 tablespoons dark soy sauce (or regular soy sauce, if that's all you have) 1 firmly packed teaspoon brown sugar (a rounded teaspoon, if using regular soy sauce) 1 baguette or ficelle (a small diameter French bread), about 20 inches long, sliced about 1/2-inch thick (if the bread has a large diameter, cut the slices in half, just a bit bigger than the meatballs) In a medium bowl, combine all the ingredients, except bread. With your hands, mix and knead thoroughly until the meat is a fine paste. Make balls the size of smallish walnuts. Place baguette slices on a baking sheet and place one meatball on each. Bake for 7 to 9 minutes in a preheated 450-degree oven until done to taste (Richman says "until just cooked through." I like them still rare.). Serve hot. source: www.thefoodmaven.com

I've got a few family recipes. Of course, my family is Greek, so the flavors might be different from what you're used to. But, on the other hand, they might be an interesting change. Briami (Baked Summer Vegetables) A variety of summer vegetables, baked in olive oil. A simple, tasty, and nutritious casserole. Use as a main dish or a delicious vegetable side dish. Vary the vegetable depending on what is available. 1 pound summer squash (zucchini, crookneck, patty pan, etc.) 1 pound eggplant 1 pound potatoes 2 onions 1 - 1 pounds tomatoes (fresh or canned) ½ - 1 cup olive oil Salt and pepper to taste 1 cup chopped parsley ½ 1 cup water, hot 2 green peppers (optional) 2 cloves garlic, minced (optional) I cup buttered breadcrumbs (optional) ½ cup grated Parmesan cheese (optional) ÂScrub squash and cut off ends; cut in ¼ inch slices or in 1 inch chunks. ÂScrub eggplant and cut off ends; cut into ¼ inch slices. (Eggplant may be salted and set aside on paper towels to absorb moisture for at least 30 minutes. Rinse well before adding to casserole.) ÂWash and peel potatoes; cut in ¼ inch slices. ÂPeel onions; cut in ¼ inch slices. ÂWash, peel and cut tomatoes into slices (roughly slice or chop canned whole tomatoes). ÂIf using peppers, wash, remove seeds and cut into strips. ÂBeginning with sliced potatoes, layer all vegetables in a large casserole. ÂSalt and pepper each layer of vegetables lightly (If eggplant slices have been pre-salted, do not salt eggplant layer.) ÂAdd olive oil and hot water. ÂCover and bake at 350° for 60 minutes. ÂIf desired, sprinkle with buttered breadcrumbs and grated Parmesan cheese. ÂUncover and bake for an additional 30 minutes. ÂLet stand uncovered 10-15 minutes before serving. For a complete vegetarian meal, serve with hearty bread slices and a fresh salad. May be served hot, warm, room temperature, or even cold. Fasolakia (Greek Stewed String Beans) A flavorsome combination of green beans stewed in a tasty tomato sauce. Simple, healthful, and delicious. A wonderful holiday alternative to the usual cream soup based green bean casseroles. 2 pounds string beans, fresh or frozen 2 onions, chopped 2  4 cloves garlic, minced ½ cup olive oil 1 - 8 ounce can tomato sauce ¼ - ½ cup fresh parsley, chopped 1-2 teaspoons mint 2 potatoes, peeled and cut in 1-2 inch chunks 2 carrots, sliced 1 cup water or broth 2 teaspoons salt Pepper to taste ÂIn Dutch oven, sauté onion lightly in olive oil. ÂAdd tomato sauce, string beans, and remaining ingredients. ÂCover and simmer over medium heat for about 60 minutes or until all vegetable are tender. ÂCheck after 30 minutes; add more water or broth if necessary. ÂStir occasionally. Serve hot or room temperature. Patatosalata (Greek Potato Salad) Fresh, lively, and bursting with flavor. This salad brightens any meal and is a delicious alternative to the typical mayonnaise-laden versions. 2  2 ½ lbs. wax potatoes (white, Yukon Gold, or red) ½ cup extra virgin olive oil Juice of 1- 2 large lemons 1 red onion, finely diced 1 cup finely chopped fresh parsley 1 teaspoon dried Greek oregano (optional) Salt and Pepper to taste ÂFinely chop onion and parsley ÂIn a small bowl, combine olive oil, lemon juice, oregano (if used), parsley, 1 teaspoon salt and onion. Mix well and set aside. ÂWash potatoes well. ÂAdd potatoes to a large pot of boiling, lightly salted water. Cook potatoes at low boil for about 15 - 20 minutes, or until potatoes are just tender. Do not overcook. ÂDrain water and let potatoes cool slightly to touch. ÂWhen slightly cooled, peel and cut potatoes into slices or large dice (If desired, leave skin on red potatoes). ÂPlace potatoes in a large bowl; add dressing and season with additional salt and pepper to taste. Toss to coat. ÂCover bowl and refrigerate for several hours or overnight. Stir every once in a while to redistribute dressing. Macaronia me Voutyro (Pasta with Brown Butter Sauce) Simple yet delicious. Browned butter, tender pasta, and sharp, tangy cheese. A real treat for pasta lovers everywhere. 1 pound. spaghetti or other pasta ½ pound butter (1 cup/2 sticks)* ½ cup grated dry Mezithra** or Parmesan Salt and pepper to taste ÂFill a large deep pot 3/4 full with water. ÂAdd salt and bring to a rolling boil. ÂAdd pasta slowly, without breaking the boil. ÂCook until al dente, following package directions; stir frequently. ÂDrain well in a colander and return to pan in which it was cooked. ÂWhile pasta is cooking, melt butter and heat to a deep golden brown. ÂWatch it carefully; it burns quickly and suddenly. ÂPour browned butter over drained pasta in pot. ÂAdd half the grated cheese and toss well to coat. ÂAdd salt and pepper to taste. ÂSprinkle each serving with the extra grated cheese. ÂServe with additional grated cheese and freshly ground pepper. *If desired, substitute ½ cup very light olive oil for half of the butter. **If using Mezithra cheese, substitute ½ cup sweet, unsalted butter to cut down on salt content. Melintzanosalata (Roasted Eggplant Salad) Deliciously different! A perfect appetizer spread with crackers. 1 large eggplant 1 medium onion, finely chopped 2 garlic cloves, finely minced or crushed ¼ cup chopped parsley ¼ cup olive oil ¼ cup wine vinegar or lemon juice (juice of 1 lemon) Salt and pepper to taste ÂPlace whole, washed eggplant in greased baking pan. ÂBake at 350° oven 60 minutes, until soft. Allow skin to turn black so as to give a smoky flavor to the salad. ÂAllow eggplant to cool off a bit so you can handle it. ÂSlice the eggplant down the middle and scoop out the pulp. ÂPut the eggplant pulp on a cutting board and chop it up finely. ÂLightly sauté chopped onion and garlic in olive oil. ÂIn a bowl, combine the chopped eggplant, onion and garlic mixture with all the olive oil, and vinegar or lemon juice. ÂSalt and pepper to taste. ÂCover and refrigerate for at least 1 hour. ÂAdjust seasonings if necessary. Serve with pita bread, flat bread, or whole wheat/sesame crackers (like Ak Mak). Spanakorizo (Spinach and Rice) A peasant dish thatÂs perfect for vegetarians. Simple and tasty! ¼ cup olive oil ½ cup parsley, chopped fine 1 medium yellow onion, chopped fine 1 bunch green onions, chopped 2 - 4 cloves garlic, finely chopped 1-teaspoon mint 1-teaspoon dill weed 2 teaspoons oregano 1½ - 2 cups water 1 8-ounce can tomato sauce 1 teaspoon salt and pepper 2 bunches spinach, washed, dried, stems removed, chopped (or 2 packages fresh spinach [stems removed] or 2 packages frozen chopped spinach [thawed and squeezed dry]) 1 cup white rice ÂIn a large saucepan place the oil and heat it on medium high until it is hot. ÂAdd the parsley, onions, and garlic. ÂSauté the ingredients until the onions are soft and translucent. ÂAdd the rice and sauté for a few minutes, stirring constantly. ÂAdd the water, tomato sauce, salt and pepper; bring to a boil. ÂMix the ingredients together thoroughly so that everything is well combined. ÂCover and simmer the ingredients until the rice is almost tender, approximately 15 minutes. ÂAdd water as needed. ÂUncover and stir in the spinach. ÂCover the pan and continue cooking on very low heat, about 5-10 minutes, until the spinach has wilted and all the liquid has been absorbed and the spanakorizo is tender, not mushy. ÂAdjust seasonings. ÂCover and let stand for at least 10 minutes before serving. Serve Spanakorizo with grated Parmesan cheese and/or plain, unflavored yogurt. Variation: To make Prassorizo (Leek Rice), substitute 1 1/2 pounds sliced leeks (white and green portions) for the spinach and add with the liquid. Leeks need longer cooking time. Omit green onions. I know you said you eat a lot of beans already, but this is a classic Greek bean soup recipe. It just might be different enough to try: Fasolada (Greek Bean Soup) Comfort foodÂGreek style! Thick, hearty, and full of vegetables. Peasant food fit for a king! 1 pound dry beans (great northern, lima, garbanzo, black eye pea, lentil) 1 onion, chopped 2Â3 stalks celery, chopped 2-3 carrots, chopped 2 4 cloves garlic, minced 1 pound lean ground beef or lamb (optional) 1Â2 bay leaves 1 teaspoon oregano 1 8 ounce can tomato sauce ¼ cup olive oil Salt and pepper to taste 2  3 quarts water Dry Bean Preparation: Great Northern/Lima/Garbanzo: ÂRinse beans ÂSoak beans oOvernight Soak Method  In large pot soak 1 lb. beans overnight in at least 2 quarts water oQuick Soak Method  Combine 1 lb. beans & 2 quarts water in large pot. Heat beans & water to boiling. Boil 2 minutes. Remove from heat, & let stand for at least 1 hour. ÂDrain soaking water & rinse beans ÂAdd 2 quarts water ÂCover & bring to boil ÂReduce heat to simmer ÂCook for 45  60 (or longer) until beans are just tender (not mushy) Black Eye Pea/Lentil (no soaking necessary): ÂRinse beans ÂAdd 2 quarts water ÂCover & bring to boil ÂReduce heat to simmer ÂCook black eye peas for 45  60 minutes until just tender (not mushy); cook lentils for 30  40 minutes until tender. Canned Bean Preparation: ÂUse equivalent to four (4) 15 oz. cans of desired beans ÂDrain & rinse beans ÂAdd 1½ quarts water Soup Preparation: ÂLightly sauté chopped onion, celery, carrots, and minced garlic in olive oil. Cover and cook over medium heat until just tender (not mushy). Do not brown. Â(Optional: brown ground beef/lamb; drain well). ÂAdd vegetables (with oil) & meat (if used) to prepared beans (approximately 6  8 cups prepared beans). ÂAdd salt, pepper, bayleaves, and oregano (dry beans will require more salt than canned beans). ÂAdd tomato sauce. ÂAdd additional quart water, if desired. ÂCover & bring to boil ÂReduce heat to simmer ÂSimmer for 30  45 minutes. ÂTaste & adjust seasonings This soup tastes even better reheated the next day; it also freezes well.