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!

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.

Guacamole That Rocks

 

INGREDIENTS

• 3 ripe avocados, pitted, peeled and mashed
• 1 can (10 oz) Ro*Tel Original Diced Tomatoes & Green Chilies, drained
• 3/4 cup chopped onion
• 1 teaspoon lemon or lime juice
• 1/2 teaspoon salt
• Ground black pepper 

DIRECTIONS

Mix avocados, drained tomatoes, onion, lemon juice and salt in medium bowl until well blended. Season with pepper to taste.

{Recipe is found on the Ro*Tel website}

7 Layer Salad

4 cups shredded lettuce
sliced cucumbers
1 red onion, sliced
hard boiled eggs, sliced
tomatoes, sliced
frozen peas
2 cups grated cheddar cheese, divided
2 cups mayo
2 Tablespoons sugar
4-8 slices crisply cooked bacon, crumbled

Layer first 6 ingredients in a large glass bowl.

Mix together mayo and sugar and pour on top of salad mixture. (Do not mix, just allow to set on top of the salad.)

Sprinkle with a handful of cheese and the bacon crumbles.

Cover with plastic wrap and chill overnight.

{This photo is before I added the dressing and the bacon crumbles.}

Pannekoeken

2 Tablespoons butter, melted
2 large eggs
1/2 cup flour
1/2 cup milk
1/4 teaspoon salt
2 Tablespoons brown sugar
1/4 teaspoon cinnamon
1 cup peeled apple, thinly sliced

Heat oven to 400 degrees. Brush melted butter in a 9 inch pie plate. Sprinkle brown sugar and cinnamon evenly over melted butter in pie plate. Arrange 1 cup of thinly sliced apple over brown sugar.

Beat eggs slightly in medium bowl with a wire whisk. Mix in flour, milk and salt just until mixed (do not over mix). Pour batter over apple slices.

Bake 30-35 minutes. Immediately loosen edge of pancake and turn onto serving plate.

{I make 2 of these for our family.}

Fish Tacos

Ingredients:

1 pound tilapia or mahi mahi

For the marinade:
1/4 cup olive oil
2 Tablespoons white vinegar
2 teaspoons lime zest
2 teaspoons honey
2 cloves garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon Old Bay Seasoning
1/2 teaspoon pepper
1 teaspoon hot pepper sauce

For the chipotle lime dressing:
8 ounces sour cream (I used light sour cream)
1 Tablespoon adobe sauce from chipotle peppers
2 Tablespoons lime juice
2 teaspoons lime zest
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon Old Bay
salt and pepper

The toppings:
tortillas
tomatoes
cilantro
package of cabbage for coleslaw (no dressing on it)
lime wedges
avocados

Directions:
Whisk together all of the marinade ingredients. Place the fish in a dish and pour marinade over. Cover and refrigerate for 20-30 minutes.
Mix together all of the dressing ingredients. Cover and refrigerate.
Heat grill and lightly oil grate. Remove fish from marinade. Grill fish until pieces flake - about 8-10 minutes. Remove fish and heat tortillas on grill.
Assemble tacos with fish pieces, desired toppings, and drizzle with the chipotle lime dressing.

So good!!

Applesauce

zest and juice of 1oranges
zest and juice of 1 lemon
3 pounds of apples (6-8 apples)
1/4 cup brown sugar
1/4 cup butter
1 teaspoon cinnamon
1/4 teaspoon allspice

Peel, quarter and core the apples and put them in a dutch oven pot. Put juice and zest over apples. Add the brown sugar, butter, cinnamon and allspice and cover the pot. Cook on stove medium low to medium for 1 1/2 hours or until all the apples are soft. Mix with a whisk until smooth.

Makes about 1 quart.

Pork Chops with Stuffing

Recipe from my Aunt Jeannie

4 pork chops (about 1 pound)
3 cups soft bread cubes
2 Tablespoons chopped onion
1/4 cup melted butter
1/4 cup water
1/4 teaspoon poultry season
1 can cream of mushroom soup
1/3 cup water

Brown chops on both sides. Place in shallow baking dish.

Lightly mix together bread cubes, onion, butter, 1/4 cup watter, and poultry seasoning. Place a mound of stuffing on each chop.

Mix soup and 1/3 cup water and pour over the chops and stuffing.

Bake at 350 degrees for about an hour.

Serves 2
(I doubled this recipe for our family.)

Pumpkin Bars

Crust:
! package yellow cake mix
1 egg
1/2 cup butter, melted

Filling:
1 can pumpkin
2 1/2 teaspoons pumpkin spice
1/2 cup brown sugar
2/3 cup evaporated milk

Topping:
1 cup reserved cake mix
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup butter, melted

Combine crust mixture and press into greased 13x9 pan. Combine filling and pour over crust. Combine topping until crumbly and sprinkle over filling. Bake at 350 degrees for 50-60 minutes. Cool completely before serving.

{This is a favorite dessert that my mom made when I was growing up and is now a favorite of my boys!}

Beef Stew

4 potatoes, peeled and chopped into 1 inch pieces
1 bag of mini carrots
1 onion, cut in chunks
2 pounds beef stew meat, cut in chunks
1 package of Lipton Onion Soup Mix
1 can cream of celery soup
1/2 cup water
1/2 cup red wine (or cooking red wine)

Mix meat and vegetables in crock pot or large casserole dish. Mix remaining ingredients and pour over top. Cook in crockpot on high for 7 hours or longer or bake covered in casserole dish for 5 hours at 275 degrees.

{This recipe is from my mother-in law, Barb Anderson.}

Chili

This is our family's very favorite chili! I usually triple or quadruple this recipe so that we have enough for leftovers for another day or two.

1 pound ground beef
1 large onion, chopped
2 cloves garlic, crushed
1 Tablespoon chili powder
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon cocoa powder
1/2 teaspoon red pepper sauce
16 ounce can whole tomatoes, undrained
16 ounce can kidney beans

Brown beef, onion and garlic. Stir in remaining ingredients except for the beans. Heat to boiling  and then reduce heat. Cover and simmer for 1 hour. Stir in beans and simmer uncovered for 20 minutes or until heated through.

Serve with all your favorite fixings: cheese, Frito's, chopped onion, sour cream, oyster crackers... and enjoy!

Blueberry Muffins

12 Tablespoons butter, at room temperature
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla
8 oz (1 cup) sour cream
1/4 cup milk
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 pint blueberries

Mix butter and sugar until light and fluffy. Mix in on low speed, eggs, vanilla, sour cream, and milk. Then still on low speed, mix in dry ingredients and beat until just mixed. Fold in blueberries.

Scoop batter into muffin tins that have been lined with paper liners.

Bake at 350 degrees for 25-30 minutes, until lightly browned and center is done.

Blueberry Pie

5 cups blueberries
1/2 cup sugar
1/3 cup flour
1/8 teaspoon salt
1 teaspoon cinnamon
1 Tablespoon lemon juice
2 Tablespoons butter

favorite pie crust recipe

Prepare pastry for 9 inch pie. Mix sugar, flour, salt and cinnamon and stir in blueberries. Pour into pastry lined pie plate. Sprinkle with lemon juice and dot with butter. Cover with pastry and cut slits into it. Brush with milk and sprinkle with sugar. Bake at 45o degrees for 10 minutes and then reduce temperature to 350 degrees for an additional 50 minutes.