Easy Mexican Fried Ice Cream

Celebrate Cinco de Mayo with this fun and delicious dessert – just like the one served in your favorite Mexican restaurant.  This version is super easy to make because there’s no real “frying” involved!

Fried Ice CreamIngredients

3 large scoops of vanilla ice cream 
2 tablespoons white granulated sugar
1/2 teaspoon ground cinnamon

1 tablespoon butter
2 cups corn flakes (crushed)
1/2 teaspoon ground cinnamon

whipped cream
hot fudge sauce
cherries

Directions

Scoop the ice cream and shape into round balls. Place on a baking sheet and freeze for at least 3 hours.

Crush the corn flakes, sprinkle with cinnamon.

Heat the butter in a small skillet over medium heat, add corn flakes and saute until toasted (approx. 5 min)

In a small bowl combine the white sugar and remaining cinnamon.

Remove ice cream from freezer, roll in the cinnamon sugar mixture, then coat with the toasted corn flakes.

Top with hot fudge, whipped cream and cherry

Pineapple Stuffing

Try this unique Pineapple Stuffing recipe for the perfect complement to your Easter ham.

Ingredients:Pineapple Stuffing
 
 1/2 cup butter
3/4 cup sugar
4 eggs
1 can crushed pineapple
5 slices of bread, cubed

 

Directions:
 
Pre-heat oven to 350 degrees.
Blend butter and sugar.
Add eggs and beat well.
Sir in crushed pineapple and bread cubes
Bake in greased casserole dish for 45 min – 1 hour.
 

Print recipe here.

Broiled Tilapia Parmesan

This delicious and easy Tilapia recipe is perfect for meat-free Fridays during Lent.

Ingredients:tilapia

1 lb Tilapia filets

1/4 cup parmesan cheese

2 Tbsp softened butter

2 1/2 Tbsp mayonnaise

1 Tbsp lemon juice

1/8 tsp dried basil

1/8 tsp black pepper

1/8 tsp onion (or garlic) powder

1/8 tsp celery salt

 

Directions:

In a small bowl mix together Parmesan cheese, butter, mayonnaise, lemon juice and spices and set aside.

Arrange filets on a lightly greased broiling pan and broil a few inches from the heat for 3 minutes.

Flip the filets and broil on reverse side for 3 more minutes.

Remove from oven and cover (top side only) with the Parmesan mixture.

Broil 2-3 more minutes until topping is browned and fish flakes easily with a fork

Winter Pear and Walnut Salad

This Winter Pear and Walnut salad has fresh and inviting flavors and makes a great lunch for a winter day.

Ingredients

Large container of mixed greenspear salad
1 fresh ripe pear
1/3 cup chopped walnuts
1/3 cup Craisins
1/4 cup feta cheese
1/4 cup honey
1/4 cup orange juice
2 tsp Dijon mustard
2 Tbsp olive oil 

 

Directions

Rinse and dry mixed greens.

Chop pear into bit size chunks.

Add Craisins and walnuts and mix gently.

Top with feta cheese.

For dressing:

Combine honey, orange juice and mustard  in a carafe and shake well.

Add to salad just before serving.

 

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.