Gluten Free Macadamia Fudge ( from Roy's)

Ingredients

1 can sweetened condensed milk (size?)
12 oz chocolate, broken up
6 oz macadamia nuts, chopped

Directions

1) Heat condensed milk
2) mix in chocolate until combined
3) mix in nuts
4) pour in pan and let set

Spinach Ricotta Stuffed Shells

Ingredients
20 DaVinci Jumbo shells, cooked as directed
1 lb fresh (I use frozen, chopped) spinach
1 T chopped onion
1 T olive oil
1 beaten egg
2/3 cup Ricotta cheese
1/2 cup grated Parmesan cheese
1/8 tsp ground nutmeg
1 recipe tomato sauce (DaVinci)

Directions
Cook spinach drain well, and squeeze to remove excess water.

In a skillet, cook onion in olive oil until tender but not brown. Add spinach, heat through. Combine egg, cheeses, nutmeg and spinach mixture. Pour half the sauce in a baking dish.

Stuff cooked shells with filling, arrange in dish and top with remaining sauce.

Bake in a 350 degree oven for 30 minutes.

(from DaVinci Jumbo Shells box)

Tomato Sauce (DaVinci)

Ingredients

2 T olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1 28oz. can crushed tomatoes
1/2 (6oz) can tomato paste
1 cup water
1/2 tsp basil
1/2 tsp parsley
1/2 tsp oregano
salt and pepper to taste

Saute onion and garlic in olive oil. Add remaining ingredients. Simmer 30 minutes.

* copied from the Italian Style DaVinci Jumbo Shells box, great basic sauce

Candy Cane Cookies

Servings: 4 to 8 dozen, depending on size

Ingredients:
1 cup sugar
1 cup butter, softened
½ cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract (or almond)
1 egg
3½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
red food coloring
crushed candy canes



Directions:
Mix sugar, margarine, milk, vanilla, almond extract and egg. Stir in flour, baking powder and salt. Cover and refrigerate at least 4 hours.

Heat oven to 375°F.


Peppermint Candy Canes: Substitute 1 teaspoon peppermint extract for the almond extract. Divide dough into halves. Add ½ teaspoon red food color to one half. For each candy cane, shape 1 teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and 1 white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane. Bake as directed above. Mix 2 tablespoons finely crushed peppermint candy and 2 tablespoons sugar. Immediately sprinkle over baked cookies. About 4 dozen cookies.

Grinch Cookies

Mint Chocolate Chip Cookies Recipe

INGREDIENTS:
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks
DIRECTIONS:
1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature

Ted our Magic Elf

Russian Teacakes

Russian Teacakes - Mexican Wedding Cakes - Swedish Tea Cake

Yields: 4 dozen
Prep time: 20 min
Cook time: 12 min

Ingredients:

1 cup butter, room temperature
1/2 cup sifted powdered (confectioners') sugar
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour*
1/4 teaspoon salt
3/4 cup finely-chopped toasted nuts (nuts of your choice)**
Powdered (confectioner's) sugar

* To ensure recipe success, do not use self-rising flour.

** How to toast nuts - Spread nuts in a single layer on a baking pan (one with walls is best) for toasting in the oven. Cook at 400 degrees F for 7 to 10 minutes or until the nuts start to turn golden. Shake the pan halfway through toasting.


Preparation:

In a large bowl of your electric mixer, cream butter, powdered sugar, and vanilla extract until light and fluffy.

Sift in flour and salt; stir until well mixed. Mix in nuts. Cover bowl with plastic wrap and refrigerate 1 hour or overnight.

Preheat oven to 400 degrees F. Roll dough into 1-inch balls. Tip: A small ice cream scoop is ideal for making uniform-sized cookies.

Place dough balls onto ungreased cookie sheets with about 1-inch of space between them. Bake 10 to 12 minutes or until set but not brown. Remove from oven and cool slightly on wire cooling racks.

While cookies are baking, place the powdered sugar in a shallow dish. While still warm, roll cookies in powdered sugar until completely coated. When cookies have cooled, roll them again in the confectioners sugar to give them a nice even coating of sugar. The first rolling allows the sugar to melt into the cookies - the second rolling gives the finished snowy-white topping.

Store in an airtight container. Variation: Substitute 1 cup miniature semisweet chocolate chips for the nuts.

Yields 3 1/2 to 4 dozen cookies.