Cannoli Torte

Cake:
1 white cake mix
1 1/4 cup water
1/3 cup vegetable oil
2 teaspoons almond extract
4 egg whites,beaten

Frosting: 
15 oz. ricotta cheese
2 teaspoons vanilla
1 can vanilla frosting
1 cup heavy whipping cream, whipped

1/2 cup mini chocolate chips
1/2 cup maraschino cherries, chopped

Mix cake mix and water, oil and almond extract. Fold in beaten egg whites. Pour into two 8-inch round greased and floured pans. Bake at 350 degrees for 20-30 minutes.

To make frosting: combine ricotta cheese, vanilla and frosting. Fold whipped cream into frosting mixture.

Frost cake and sprinkle with chocolate chips and cherries.

Italian Sausage Tomato Alfredo Sauce

1 tablespoon olive oil
1 pound hot Italian sausage, casings removed
1 yellow onion, chopped
2 cloves garlic, minced
3 tablespoons flour
3 cups heavy cream
6 ounces tomato paste
salt and pepper
4 ounces fresh spinach, chopped
1/2 cup parmesan cheese

Heat olive oil in saucepan over medium heat. Add the sausage, onion and garlic and cook until the meat browns.  Drain the grease from the pan and then add the flour reducing the heat to low, stirring for 2 minutes. Stir in the cream and tomato paste. Increase the heat to medium high and bring to a simmer. Cook until thickened. Add the spinach and serve over pasta.

Zucchini Bread

2 cups sugar
3 beaten eggs
3 teaspoons vanilla
1 cup vegetable oil
3 cups grated zucchini
3 cups flour
1 teaspoon salt
3 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder

Mix sugar, eggs, vanilla and oil. Stir in zucchini. Add flour, salt, cinnamon, baking soda and baking powder. Grease 2 loaf pans and bake at 350 degrees for 1 hour.

Oreo Truffles

1 package Oreos
1 package white chocolate bark
1 package cream cheese, softened
8 ounces semi-sweet chocolate chips

Crush whole Oreos in blender or food processor until crushed to crumbs. Add cream cheese and mix until blended. Refrigerate 1-2 hours.

Melt white chocolate.

Use a melon baller to make balls of Oreo mixture. Roll balls in melted white chocolate until covered. Place on waxed paper until set.

Melt chocolate chips in a ziplock bag in the microwave. Drizzle over chocolate covered balls. Place in refrigerator until they are set.

Gingerbread Biscotti

1/4 cup butter
3/4 cup dark brown sugar
2 eggs
1/4 cups molasses
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1 cup slivered almonds
1/2 cup minced candied ginger
white chocolate coating

In large bowl, mix butter and sugar. Beat in the eggs. Then mix in molasses. Add the flour, baking powder, soda, salt, ginger, cinnamon, cloves and nutmeg until smooth. Fold in almonds and candied ginger.

Divide dough in half onto lightly greased baking sheet. Spray hands with non-stick spray and form each half into a log about 3-4 inches wide and 1 inch high. Place the 2 inches apart and bake for 35-40 minutes at 350 degrees.

Lower temp to 300 degrees. Cool logs for 10 minutes, then with serrated knife cut each log into 1/2 inch pieces. Place back on baking sheets, cut side down. Bake 10 minutes.

Flip pieces over and bake another 10 minutes. Remove from oven and let cool.

Melt white chocolate according to package directions. Drizzle or dip biscotti pieces with melted chocolate.

(I can't remember where I originally found this recipe, but I have been making it for several years and it has become one of my favorite holiday treats!)

Peanut Blossoms

1 3/4 cups flour
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon baking soda
1/2 cup shortening
1/2 teaspoon salt
1/2 cup peanut butter
2 Tablespoons milk
1 teaspoon vanilla
1 egg
sugar
48 milk chocolate kisses

Mix the flour, sugars, soda, salt, shortening, peanut butter, milk, vanilla and egg at low speed.
Shape into 1 inch balls, roll in sugar. Place on cookie sheet and bake at 375 degrees for 10-12 minutes. Immediately top each cookie with a candy kiss.

Toffee Supremes

1 cup butter
1 cup sugar
saltine crackers (about 1 1/2 sleeves)
bag of semi-sweet chocolate chips
bag of Heath toffee bits

Line cookie sheet with foil. In saucepan, melt the butter and sugar, bringing to a boil. Place Saltine crackers covering entire cookie sheet. Pour butter, sugar mixture over.

Bake at 400 degrees for 5 minutes. Sprinkle chocolate chips on top and spread out evenly. Sprinkle toffee bits over the chocolate (I usually don't use the entire bag.) Store in refrigerator.

Super easy and so good!