Noel Balls (a Christmas staple)

Cream:
1 cup butter
1/2 cup powdered sugar
1 t vanilla
1 T orange juice concentrate
zest of one orange

Mix In:
2 1/4 cup flour
1/2 cup finely chopped nuts, we prefer walnuts, some like pecans.
This took awhile to combine in the Bosch.  I had to scrape the butter off the bottom and sides a few times, but eventually it all combined and cleaned the sides...so be patient.
Form balls.
Place on baking sheet and chill.
Bake 325 degrees for 22 minutes.
Roll balls in powdered sugar while warm, and again when cool.

What to do with all these pheasants from the hunt

Ingredients:

• 2 pheasant
• 1/4 cup salt
• 1/2 cup water or broth
• barbecue sauce, optional
• Marinade:
• 1/3 cup soy sauce
• 3 tablespoons Worcestershire sauce
• 3 tablespoons dark brown sugar
• 2 tablespoons minced garlic, optional
• 1 tablespoon liquid smoke flavoring
• 1 tablespoon Tabasco sauce
• 3 tablespoons balsamic vinegar
• onion powder, to taste

Preparation:

Rinse pheasant. Place pheasant in a large bowl with salt; cover with water. Let pheasant soak for 1 hour; drain and rinse.
Combine marinade ingredients. Put pheasant and marinate in large non-reactive container and refrigerate for at least 2 hours. Stir occasionally to keep pheasant coated. Discard marinade and transfer pheasant to slow cooker; add 1/2 cup of water or chicken broth.
Cover and cook on low for 5 to 7 hours. About 30 minutes before done, coat pheasant with barbecue sauce, if desired.