AWARD WINNING

HOLIDAY RECIPES

AWARD WINNING RECIPES

Peanut Butter Cup Icebox Pie

2013

GRAND PRIZE

WINNER

INGREDIENTS

2 (7.4 oz.) packages Martha White

Chocolate Chocolate Chip Flavored Muffin Mix
1/2 cup butter, melted
1 (3.4 oz.) package instant vanilla pudding mix
2 cups whole milk
1 cup Jif Creamy Peanut Butter

1 (8 oz.) container of whipped topping

1 cup semisweet chocolate chips
2 tablespoons light corn syrup
1/2 cup heavy cream
8 chocolate peanut butter cups, crushed

DIRECTIONS

1. HEAT oven to 350F. In a large bowl, combine muffin mixes and butter until well
combined. Press evenly into the bottom and up the sides of a 9-inch pie plate.
2. BAKE 10-12 minutes or until set. Cool completely.
3. In a large bowl, WHISK pudding mix with milk according to package directions until
set.
4. BEAT in peanut butter with an electric mixer on medium speed until well combined.
Add whipped topping and fold in with a spatula until well combined.
5. POUR over cookie crust. Cover and freeze one hour.
6. In a medium bowl, add chocolate chips and corn syrup. In a small microwave-safe
bowl, microwave heavy cream two minutes or until just boiling.
7. POUR over chocolate chips and let stand two minutes. Whisk slowly until fully
combined and thickened, and drizzle evenly over top of pie.
Garnish with crushed peanut butter cups.
8. COVER and refrigerate 30 minutes and up to overnight.

Makes 8 servings

Jif is a trademark of The J.M. Smucker Company.

AWARD WINNING RECIPES

Dulce de Leche Swirl Cheesecake

2013

CATEGORY

WINNER

INGREDIENTS

2 (7 oz.) packages Martha White Cinnamon Sugar

Flavored Muffin Mix
1/2 cup butter, softened
3 (8 oz.) packages Neufchatel cream cheese, softened
1/2 cup sugar
3 eggs
2/3 cup Smuckers Caramel Flavored Topping

DIRECTIONS

1. HEAT oven to 325F. Spray bottom of 9-inch springform pan with no-stick
cooking spray.
2. In a large bowl, mix muffin mix and butter until a dough forms.
Press mixture into the bottom of the prepared pan.
3. In a small bowl, beat cream cheese and sugar on low for about one minute.
Add the eggs and mix until well-combined.
4. POUR cream cheese mixture over crust and spread evenly.
Pour caramel topping into cheesecake layer and cut through mixture
with knife several times for a marbled design.
5. BAKE for 45-55 minutes or until center is set and edges are light brown.
Cool for 45 minutes at room temperature. Chill overnight or at least 3 hours
before serving.
Makes 12 servings

AWARD WINNING RECIPES

Very Blueberry Cheese-Filled Crumb Cake

2012

RUNNER-UP

WINNER

INGREDIENTS

Crumb Topping

Cake

Crisco Original No-Stick Cooking Spray

1 (7 oz.) package Martha White Cinnamon
Sugar Flavored Muffin Mix
2 tablespoons firmly packed light brown sugar
3 tablespoons butter, melted

1 (7 oz.) package Martha White Blueberry

Flavored Muffin Mix
1 large egg
1/3 cup sour cream
1/4 cup milk
3 tablespoons butter, melted
3/4 cup fresh blueberries

Filling

1 (8 oz.) package cream cheese, softened

1 large egg
2 tablespoons granulated sugar
1 teaspoon vanilla extract

Note: Martha White Apple Cinnamon Flavored

Muffin Mix may be substituted for Martha White
Cinnamon Sugar Flavored Muffin Mix.

DIRECTIONS

1. HEAT oven to 350F. Spray 9-inch springform pan with no-stick cooking spray. Stir
together cinnamon sugar flavored muffin mix and brown sugar. Stir in 3 tablespoons
melted butter until combined. Set aside.
2. BEAT cream cheese, 1 egg, granulated sugar and vanilla in medium bowl with electric
mixer at medium-high speed until blended. Set aside.
3. STIR together blueberry flavored muffin mix, 1 egg, sour cream and milk. Stir in 3
tablespoons melted butter. Spread into prepared pan. Spread cream cheese mixture over
batter. Sprinkle with blueberries. Press crumb mixture with fingers to form large crumbs.
Sprinkle over filling and blueberries.
4. BAKE 35 to 40 minutes or until cake barely jiggles in the center and crumbs are golden
brown. Cool in pan at least 1 hour. Remove sides of pan. Chill 1 to 2 hours before
serving. Dust with powdered sugar just before serving. Store in refrigerator.
Makes 10 servings

Crisco is a trademark of The J.M. Smucker Company.

AWARD WINNING RECIPES

Triple-Layer Bavarian Apple Torte

2012

GRAND PRIZE

WINNER

INGREDIENTS

Crust

Filling

1/2 cup butter, softened

1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1 (7 oz.) package Martha White Apple
Cinnamon Flavored Muffin Mix
1 tablespoon Martha White All-Purpose Flour

1 (8 oz.) package cream cheese, softened

1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
Topping

1/3 cup granulated sugar

1/2 teaspoon ground cinnamon
1/4 cup walnuts, chopped
4 cups peeled and thinly sliced golden
delicious apples

DIRECTIONS

1. HEAT oven to 450F. Beat butter, 1/3 cup sugar and 1/2 teaspoon vanilla in medium bowl with
electric mixer at medium-high speed until blended. Beat in muffin mix and flour until blended.
Spread dough with back of medium-size metal spoon into bottom and 2 inches up the sides
of a 9-inch springform pan.
2. BEAT cream cheese and 1/4 cup sugar in medium bowl at medium speed until smooth.
Beat in egg and 1/2 teaspoon vanilla until blended. Pour over crust.
3. STIR together 1/3 cup sugar, cinnamon and nuts in large bowl. Add apples and toss to coat.
Spoon over cream cheese layer. Place on rimmed baking pan.
4. BAKE 10 minutes. Reduce heat to 400F. Bake an additional 25 to 30 minutes or until brown.
Cool before removing from pan.
Makes 8 to 10 servings

AWARD WINNING RECIPES

Triple Chocolate Peppermint Pie

2012

RUNNER-UP

WINNER

INGREDIENTS

Crisco Original No-Stick Cooking Spray

Filling

Crust

3 cups peppermint ice cream, slightly softened

1 cup Smuckers Special Recipe
Hot Fudge Topping
1 cup heavy cream
3 tablespoons crushed red striped peppermint
hard candies
Crushed red striped peppermint hard candies
for garnish

1 (7.4 oz.) package Martha White Chocolate

Chocolate Chip Flavored Muffin Mix
1/4 cup butter, softened
1/3 cup roasted salted almonds, chopped

DIRECTIONS

1. HEAT oven to 350F. Spray 9-inch pie plate with no-stick cooking spray.
Blend muffin mix, butter and almonds in medium bowl with fork just until crumbly.
Press evenly onto bottom and up sides of prepared pie plate.
2. BAKE 12 to 15 minutes or until beginning to look dry. If crust is slightly puffy, press
down gently with back of a wooden spoon. Cool completely.
3. SPOON ice cream into pie crust and spread evenly. Place pie in freezer for 1 hour
or until firmly frozen.
4. SPREAD fudge topping evenly over pie. Freeze until set, about 30 minutes. Whip cream
in medium bowl with electric mixer at medium-high speed until stiff. Fold in 3 tablespoons
peppermint candies. Spread whipped cream over pie. Freeze at least 4 hours or until firm.
Garnish with additional crushed peppermint candies just before serving.
Makes 8 servings
Note: Mint chocolate chip ice cream may be substituted for peppermint.

Crisco, Smuckers and Special Recipe are trademarks of The J.M. Smucker Company.

AWARD WINNING RECIPES

Baked Candied Sweet Potato Pancake

2012

GRAND PRIZE

WINNER

INGREDIENTS

1/4 cup butter

1/4 cup firmly packed light brown sugar
1/3 cup chopped pecans
1 1/2 to 2 cups cooked sweet potatoes, peeled
and thinly sliced crosswise into rounds
1 (7 oz.) package Martha White Cinnamon
Sugar Flavored Muffin Mix

1 large egg, lightly beaten

2/3 cup milk
2 tablespoons Crisco Pure Vegetable Oil
Maple syrup and/or whipped cream, if desired

DIRECTIONS

1. HEAT oven to 375F. Melt butter and brown sugar in 9-inch skillet with oven-safe
handle over medium-low heat stirring constantly. Remove from heat. Sprinkle with pecans.
Arrange sweet potato slices over pecans, overlapping slices slightly.
2. STIR together muffin mix, egg, milk and oil until well blended.
Pour evenly over potato slices.
3. BAKE 20 to 25 minutes or until golden brown. Carefully invert pancake onto serving
platter. Serve warm with maple syrup and/or whipped cream, if desired.
Makes 6 servings
Note: Canned sweet potatoes may be used in this recipe. Martha White Apple Cinnamon
Flavored Muffin Mix may be substituted for Martha White Cinnamon Sugar Flavored
Muffin Mix.

Crisco is a trademark of The J.M. Smucker Company.

AWARD WINNING RECIPES

Sakes Alive Chocolate Fudge Bars

2009

GRAND PRIZE

WINNER

INGREDIENTS

Crumb Topping

Crisco Original No-Stick Cooking Spray

2 cups firmly packed brown sugar
1 cup butter, softened
1 teaspoon vanilla extract
1 large egg
2 (7.4 oz.) packages Martha White
Chocolate Chip Muffin Mix
1 1/2 cups quick cooking oats

1 (14 oz.) can Eagle Brand Sweetened

Condensed Milk
1 (12 oz.) package semi-sweet chocolate chips
(2 cups)
3/4 cup chopped walnuts

DIRECTIONS

1. HEAT oven to 350F. Coat a 13 x 9-inch pan with no-stick cooking spray. Beat brown
sugar and butter in large bowl with electric mixer at medium high speed until light and
fluffy. Beat in vanilla and egg.
2. STIR in muffin mix. Stir in oats until well blended. Reserve one cup of mixture.
Set aside. Pat remaining mixture into prepared pan with oiled hands.
3. COMBINE sweetened condensed milk and chocolate chips in medium saucepan.
Cook over low heat until chocolate is melted, stirring constantly. Remove from heat.
Stir in walnuts. Quickly spread evenly over muffin mixture covering completely to edge
of pan. Drop reserved oat mixture by teaspoonfuls over chocolate mixture. Spread slightly.
4. BAKE 35 to 40 minutes or until golden brown. Cool completely on wire rack.
Cut into bars.
Makes 32 bars

Crisco and Eagle Brand are a trademarks of The J.M. Smucker Company.