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!

Caramel Puffcorn

1 bag (9 ounces) Old Dutch Puffcorn
1 cup butter
1 1/4 cup brown sugar
2/3 cup light corn syrup
1 teaspoon baking soda

 Combine the butter, brown sugar and corn syrup in 2 quart saucepan over medium heat. Add the baking soda. Pour Puffcorn into a large roaster pan, pour caramel sauce over, stirring until mixed. Bake 45 minutes at 250 degrees, stirring every 15 minutes.

Spritz Cookies

1 1/2 cups butter
1 cup sugar
1 egg
2 Tablespoons milk
1 teaspoon vanilla
1/2 teaspoon almond extract
3 1/2 cups flour
1 teaspoon baking powder

Cream butter and sugar. Add the egg, milk, vanilla and almond extract. Mix well. Add the flour and baking powder gradually. Do not chill the dough. Place the dough in cookie press.

 Bake at 375 degrees for 10-12 minutes.