Cookie Exchange & Embarrasingly Easy Finger Foods

It was an extremely busy weekend in our house, from my company party to a friend's 30th Birthday to a cookie exchange I hosted Sunday afternoon.

A group of friends & acquaintances got together for an afternoon of "Treats, Tots and Toddies". Each person brought sweet treats to share and take as well as a gift to be given to our local Toys For Tots drive. Around 30 women attended, and each of them brought cookies to share as well as 2-3 extras for everyone to take home. So that means there were a couple hundred cookies in our house! The dining table, built-in buffet, and kitchen counters were covered in cookies and candies. It was a successful event...everyone took home enough sweet treats to make it until Christmas, and there are tons of toys under the tree that I need to drop off tomorrow. There are going to be some happy kids on Christmas morning, and I am so thankful for the generosity of everyone involved.

A friend and I made savory treats to counteract some of the sugar we all consumed. I also served pitchers of Naughty (apple martini) and Nice (Holiday Punch) drinks. I'll be posting recipes for the drinks and savory treats over the next few days. All of the items are great tasting and pretty to serve...and super simple to make. I had four hours to prepare for the party, which included going to Starbucks for a pick-me-up, grocery shopping, an emergency trip to Target for more utensils, cooking, cleaning, and getting myself showered and ready for company.

The Mazzio Cones below were a big success! I am not sure what they were originally called, but after I made them for a neighborhood event, one neighbor kept saying they tasted just like Mazzio's pizza that they got renamed. I typically do include the olives, but I forgot to buy them and did not have time
Mazzio Cones


1 pound regular breakfast sausage

1 pound spicy breakfast sausage

1 onion, chopped finely

4 cloves garlic, chopped finely

1 red bell pepper, chopped finely

2 bags (2-3 cups each) Cheddar-Monterey cheese mix

1 16 oz. bottle Ranch dressing

1 - 2 small cans chopped black olives (optional)

1 package wonton or egg roll wrappers


Cook sausages, onion, garlic and red bell pepper in a large skillet. Drain and then transfer to a large bowl and cool to room temperature.

Preheat oven to 450.
Mix cooked sausage mixture with cheese and dressing.
Depending on the size of your egg roll or wonton wrappers, you may choose to do cups in a muffin tin, rolls, or something different. I usually use the muffin tin cups, but this time I cut large egg roll wrappers in half diagonally and put a spoonful of filling in each and folded over to make a hand sized cone. It doesn't really matter, they all turn out well. Make sure to seal any seams " with a little water.

Cook for 10-20 minutes, until wrappers are slightly brown and filling is bubbling. Serve warm!