Virtual Christmas Cookie Exchange

Welcome to our Virtual Christmas Cookie Exchange - a collection of  favorite cookie recipes from friends and family in our community. There are simple recipes to make with your kids and more complex (but delicious!) favorites that have been passed down for generations. Some are classic Christmas cookies and others are just great recipes for any time of year.

Click on the links below for a full, printable version of each recipe with photos.   

Anise Knots Cookies (Mary Maffei)mnm cookir

Chocolate Gooey Butter Cookies (Courtney Gabriel)

Chocolate Cracker Cookies  (Liz Fritz)

Chocolate Kiss Peanut Butter Cookies  (Liz Whalen)

Classic Sugar Cookies  (Melissa Livezey)

Crispy Salted Oatmeal White Chocolate Cookies (Jennifer MacHenry)

Easy Betty Crocker Chocolate Chip Cookies  (Rosalie Gabriel)

Gingerbread Men  (Liz Whalen)

Mandel Bread (similar to Biscotti)  (Angel Marinucci)pecan tassies

Lemon Squares (Lyn  Cech)

Molasses Spice Kisses (Jennifer Lewis)

Mom Mom’s Swedish Butter Christmas Cookies  (for cookie press) (Sylvia Petrillo)

Mrs. Fields Blue Ribbon Chocolate Chip  (Rosalie Gabriel)

Nutella Cookies (Angel Marinucci)

OREO Truffles  (Jennifer MacHenry)

Peanut Butter Fingers  (Florence Stewart)

Peanut Butter M&M Cookies (Leanne Bauman)

Pecan Tassies (Marcella Miccolis)russian

Russian Tea Cakes  I (Theresa Weiss)

Russian Tea Cakes II (Karen Williams)

Snickerdoodles  (Marisa Miloszewski)

Spice Cookies (Marcella Miccolis)

Split Seconds  (Sue Miloszewski)

Surprise Cookies (Colleen Fossett)

Vanilla Cristies (Robin Scipione)

Creamy Pumpkin Dip and Cinnamon Crisps

Pumpkin Dip

This simple and delicious Pumpkin Dip is perfect for dipping cinnamon crisps, graham crackers or fruit and tastes just like Pumpkin Pie.

Creamy Pumpkin Dip

15 oz can of pumpkin
1 small pkg instant vanilla pudding mix
8 oz tube Cool Whip
1 tsp cinnamon
 

Mix pumpkin, pudding mix and cinnamon together.  Stir in Cool Whip.  Chill before serving.

 

Cinnamon Crisps

Flour tortillas
melted butter
cinnamon-sugar
 

Brush melted butter on both sides of tortilla and sprinkle both sides with cinnamon-sugar mixture.

Use knife or cookie cutters, cut into pieces or fun shapes.

Bake on ungreased cookie sheet at 350º for 10 minutes or until golden browing

 

Oatmeal Apple Crisp

It’s officially Apple Season!   This oatmeal apple crisp recipe is easy, mess-free, and made with just a few extra ingredients you probably have on-hand!

Apple Oatmeal Crisp

 

Ingredients

1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
1 stick butter, melted
3 cups apples – peeled, cored and chopped
1/2 cup sugar
2 tsp cinnamon

 

Directions

  • Preheat oven to 350°.  Lightly grease an 8-inch square pan.
  • In a large bowl, mix brown sugar, oats, flour and butter until crumbly.
  • Place half of crumb mixture in pan.
  • Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon.
  • Top with remaining crumb mixture.
  • Bake  40 to 45 minutes, or until golden brown.

 

 

 

Fresh Corn, Tomato and Mozzarella Salad

This summer salad makes perfect use of fresh Jersey Corn and Tomatoes!

Ingredients
4 ears fresh corn on the cob, cleaned and cookedCorn tomato
1 package grape tomatoes, halved OR 2 medium tomatoes, cut into chunks
8 oz fresh mozzarella, cut into bite-size pieces
10 leaves fresh basil, chiffonade (roll leaves and slice thinly)
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, coarsely ground

 

Directions

  • Cut corn off the cob, place into a medium mixing bowl.
  • Add tomatoes and mozzarella. Sprinkle with basil. Set aside.

  • Add fresh lemon juice, olive oil, garlic, salt and pepper to a pint size canning jar. Shake to combine. Pour dressing over salad. Toss to combine.

  • Serve and enjoy.

JELL-O Flag Cake

JELL-O Flag CakeHere’s a great classic dessert for your July 4th celebration – fun for the kids to help make and decorate!

Ingredients

 3 cups  boiling water, divided
2  pkg.   (4-serving size each) JELL-O Berry Blue Flavor Gelatin
2 cups  ice cubes, divided
2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup  sugar
1  tub   (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2  pkg.  (4-serving size each) JELL-O Strawberry Flavor Gelatin, or any red flavor
2 cups   halved strawberries
1/2 cup  blueberries

 

Directions

STIR 1-1/2 cups of the boiling water into dry blue gelatin in medium bowl at least 2 min. until completely dissolved.

Add 1 cup of the ice cubes; stir until ice is completely melted. Pour into 13×9-inch dish. Refrigerate 20 min. or until gelatin is set but not firm.

PLACE cream cheese, sugar and half of the whipped topping in large bowl; beat until well blended. Spoon over blue gelatin layer in dish; spread carefully to evenly cover gelatin layer.

Stir remaining 1-1/2 cups boiling water into strawberry gelatin in separate bowl at least 2 min. until completely dissolved. Add remaining 1 cup ice cubes; stir until ice is completely melted. Let stand at room temperature 5 min. or until slightly thickened.

Spoon over cream cheese layer in dish. Refrigerate 3 hours or until set.

Top with remaining whipped topping.  Arrange strawberries and blueberries in a flag pattern to decorate.

 

Strawberry Spinach Salad

We’re pretty spoiled here in Mullica Hill to have our pick of fresh Jersey strawberries Strawberriesfrom a variety of local farms.

The peak of the strawberry season is early June and if you haven’t tasted this year’s crop yet –  they are delicious!  Did you know strawberries are the first fruit to ripen in the spring and the only fruit with seeds on the outside?  The average strawberry has about 200 tiny seeds!

There are so many great ways to enjoy strawberries but we especially love this recipe for Strawberry-Spinach Salad

Ingredients

• 6 cups spinach (torn into bite sized pieces) • 1 cup sliced strawberries  
• 1/3  cup sliced green onions 
• 1 can (11 oz) mandarin orange segments (drained) 
• ¼ cup pine nuts (toasted)
• 1/8 cup orange juice
• 1/8 cup honey
• 1 Tbsp oil
• 1 tsp. Dijon mustard 
 
SpinachSalad

Directions

In large bowl, combine spinach, strawberries, onions, oranges and pine nuts.
Prepare honey-orange dressing:  Combine orange juice, honey, oil and mustard in tightly covered container and shake until well mixed.  Toss salad with dressing right before serving.

 

 

 

 

Oven French Toast

This overnight French Toast casserole is great for brunch, company or just a change of pace on the weekends.  Prep it the night before for a great start to your morning!

 Ingredients

french toast
1 loaf French bread cut into 1″ slices (or about 12 slices white sandwich bread)
6 large eggs
1 1/2 cups milk
1 1/2 cups half and half
1 tsp. vanilla
1/8 tsp. nutmeg
1/8 tsp. cinnamon
1 cup ground pecans (optional)
1 stick unsalted butter (at room temp.)
1 cup brown sugar
1 Tbsp corn syrup

 

Directions

1. Butter a 9″ x 11″ baking dish and fill it with bread slices so it is completely covered and filled to the top1.

1. Mix eggs, milk, half and half, vanilla, nutmeg and cinnamon.  Pour mixture over bread.  Cover and refrigerate overnight.

3. In the morning…mix butter, brown sugar, corn syrup and pecans (if desired) and spread evenly over bread.

4. Bake at 350 degrees until puffed and golden – about 40 minutes.

 

 

 

Crab Cake Bites

These crab cake bite appetizers are sure to be a hit at your next gathering.  They have all the great taste of regular crab cakes but are easy to pick up and easy to make – right in a mini muffin pan.  Your guests are sure to be impressed!

Ingredients

6 oz. lump crabmeat1480549629-crab-cake-bites-pinterest-2
6 oz. cream cheese, softened to room temp.
1 egg, lightly beaten
2/3 cup grated Parmesan cheese, divided
1 tsp sour cream
1 tsp Old Bay
1 tsp lemon juice
1 tsp lemon zest
pinch cayenne pepper
1 Tbsp chopped chives
kosher salt
black pepper
 
6 Tbsp melted butter
1 cup Panko bread crumbs
 
Directions

1. Preheat oven to 350 degrees F. Grease a 24-cup mini muffin pan with nonstick cooking spray.

2. Combine crab meat, cream cheese, egg, ⅓ c Parmesan,  sour cream, Old Bay, lemon juice, lemon zest, cayenne pepper and chives in a large bowl. Season with salt and pepper and stir until evenly combined.

3. In a separate bowl, combine remaining cheese, bread crumbs and melted butter. Divide mixture between muffin pan cups and press around the edges of cup to make a crust.

4. Spoon the crab mixture into each cup and bake for 20-25 minutes until the edges begin to turn golden brown.

Serve crab cake bites warm or at room temperature.

 Recipe from www.Delish.com

 

 

Red Velvet Brownies

Delicious red velvet heart shaped brownies for Valentine’s Day or any day!

Ingredients

1/2 Cup Unsweetened Cocoa
2/3 Cup All Purpose Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
1 Cup Sugar
1/2 Cup Butter – melted
2 Large Eggs
1 teaspoon White Vinegar
1 teaspoon Red Food Coloring

 

Directions

Preheat oven to 350°F

Line 8×8 baking dish with parchment paper and set aside.

Mix cocoa, flour, baking powder and salt in one bowl.

Using hand mixer; combine sugar and melted butter in another.

Add eggs, vinegar and food coloring. Mix.

Slowly mix in dry ingredients.

Pour the batter into the pan and smooth it out.

Bake for 30-35 minutes or until a toothpick an be inserted and removed clean.

Allow brownies to cool.

Remove brownies by lifting the parchment paper out of baking dish.  Cut brownies into heart shapes using cookie cutters.

Drizzle melted white chocolate over top and top with red sprinkles or other festive decorations.

 

S’mores for Indoors: Skillet S’mores Dip

S’mores by a campfire are one of the best summertime treats, but who says they can’t be enjoyed in winter too? Now you can have S’mores for Indoors with this Skillet S’mores Dip recipe.

 

smores dipIngredients

1 1/2 cups semi-sweet chocolate chips

1 Tbsp butter

12-15 regular size marshmallows

Graham crackers for dipping

 

Directions

  • Place an 8-inch cast iron skillet on middle rack of oven. Preheat oven to 450°F with skillet inside.
  • Once preheated, remove hot skillet from the oven and place on stovetop. (do not turn burner on)
  • Place 1 Tbsp of butter in the skillet and swirl to coat the bottom and sides. Layer chocolate chips evenly around the skillet.
  • Carefully arrange marshmallow on top of chocolate chips, covering the chocolate completely.
  • Bake for 5 to 7 minutes or until marshmallows are toasted to your preference (watch closely!).
  • Allow to cool for 5 minutes.
  • Serve immediately with graham cracker squares for dipping.

*Courtesy of www.fivehearthome.com