Category: Food Recipes

Brunch Berry Pizza

• 1 cup flour
• 1/4 cup confectioners’ sugar
• 1/2 cup cold butter
• 1/2 cup chopped pecans
• 1 (8-ounce) package cream cheese, softened
• 1 egg
• 1/3 cup sugar

In a bowl, combine flour and confectioners’ sugar. Cut in butter until crumbly. Stir in pecans. Press into ungreased 12-inch pizza pan. Bake at 350 F for 12-14 minutes or until crust is set and edges are lightly browned. Meanwhile, in a mixing bowl, beat cream cheese, egg and sugar until smooth. Spread over crust. Bake 8-10 minutes longer or until set. Cool to room temperature.

• 1-3/4 cups frozen mixed berries, thawed
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/4 cup water
• 2-1/2 cups fresh strawberries, sliced
• 2 cups fresh blackberries
• 2 cups fresh raspberries
• 1 cup fresh blueberries

For topping, process mixed berries and sugar in a blender or food processor until blended. In a saucepan, combine cornstarch and water until smooth. Add mixed berry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Set saucepan in ice water for 15 minutes, stirring several times.

Spread berry mixture over cream cheese layer. Arrange fresh fruit on top. Refrigerate for at least 2 hours before slicing.

Recipe by Emma Martin, Shippensburg, Pennsylvania

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Tangy Fruit Punch

• 1 (46-ounce) can pineapple juice
• 1 (12-ounce) can frozen orange juice concentrate, thawed
• 3/4 cup lemonade concentrate
• 1 cup water, divided
• 1/2 cup sugar
• 2 large ripe bananas
• 1 (20-ounce) package frozen unsweetened whole strawberries, thawed
• 2 liters ginger ale, chilled

In a punch bowl or large container, combine pineapple juice, orange juice concentrate, lemonade concentrate, 1/2 cup water and sugar. Place bananas, strawberries and remaining water in a blender; cover and process until smooth. Stir into juice mixture. Cover and refrigerate. Just before serving, stir in ginger ale.

Recipe by Emma Martin, Shippensburg, Pennsylvania

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Sweetheart Scones

• 4 cups flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup cold butter
• 1-1/2 cups buttermilk
• Red-colored sugar, optional
• Cherry, raspberry or strawberry jam

In a large bowl, combine dry ingredients; cut in butter until crumbly. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 10 to 12 times. Roll to 2/3-inch thickness. Cut with a 3-1/2-inch heart-shaped cookie cutter. Place on a lightly greased baking sheet. Sprinkle with sugar if desired. Bake at 425 F for 15-18 minutes or until lightly browned. Remove to a wire rack. Split scones in half. Spread bottom halves with jam; replace tops. Serve warm.

Recipe by Emma Martin, Shippensburg, Pennsylvania

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Sour Cream Cake

• 1 cup sugar
• 1 cup sour cream
• 1 cup butter
• 3 eggs
• 2-1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt

For filling, use fruit jam/jelly, icing or fresh fruit (strawberries, blueberries or raspberries).

Beat sugar, butter and sour cream together until light and fluffy. Add eggs. Add remaining dry ingredients and mix thoroughly. Divide batter in half and place in 2 greased 8-inch round or heart-shaped pans. Bake for 30 to 35 minutes at 350 F.

Let cake cool. To assemble, place one cake top side down on a plate. Top cake with a layer of vanilla frosting or jam. If desired, add fresh fruit. Place remaining layer on the cake with the top side up. Spread icing on entire cake. Top with fresh fruit if desired.

It’s hard to believe that it’s already February, but here we are! On Feb. 14, it’s Valentine’s Day — a day to spend time with our loved ones.

While many people think of gifting chocolates, I like to make this two-layer sour cream cake. It’s a recipe passed down from my great-grandma Foster that is a family tradition and is enjoyed by all. The two-layer cake can be filled with icing, your favorite jam or jelly, or fresh fruit. Best of all, this cake includes dairy products, which are packed full of 13 essential nutrients to keep you feeling your best!

Recipe by Chelsea Empet, Susquehanna County Dairy Ambassador

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Cupid’s Kabobs

• 1-1/2 cups cold milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 cup cherry vanilla yogurt
• 1 (8-ounce) carton frozen whipped topping, thawed
• Assorted fruit
• Fresh mint sprigs

In a bowl, combine milk and pudding mix; mix well. Let stand 2-3 minutes. Add yogurt; mix well. Fold in whipped topping. Refrigerate. Thread fruit onto bamboo skewers; add a mint sprig on the end of each to resemble feathers on an arrow. Serve with dip.

Recipe by Emma Martin, Shippensburg, Pennsylvania

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Cherry Cream Pie

• 1 cup flour
• 1 cup finely chopped walnuts
• 1/2 cup butter, softened
• 1/4 cup packed brown sugar

In a small bowl, combine flour, walnuts, butter and brown sugar. Transfer to 13x9x2-inch baking pan. Bake at 375 F for 15 minutes, stirring once. Set aside 1 cup of crumbs. While warm, press remaining crumbs into a greased 9-inch pie plate, firmly pressing onto bottom and up sides. Chill 30 minutes.

• 1 (8-ounce) package cream cheese
• 1 cup confectioners’ sugar
• 1/4 teaspoon almond extract
• 1/2 cup heavy whipped cream, whipped
• 1 (21-ounce) can cherry pie filling

In a small bowl, beat cream cheese, confectioners’ sugar and almond extract until smooth; spread over bottom of crust. Gently fold whipped cream into pie filling. Spread over cream cheese layer. Sprinkle with reserved crumbs. Chill for at least 4 hours before serving.

Recipe by Emma Martin, Shippensburg, Pennsylvania

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Cherry Chip Muffins

• 1-1/2 cups flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 (10-ounce) jar red maraschino cherries
• 3/4 cup miniature semisweet chocolate chips
• 1/2 cup chopped pecans
• 1 cup confectioners’ sugar
• Softened cream cheese, optional

In a bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and oil; stir into dry ingredients just until moistened. Drain cherries, reserving 2 tablespoons of juice for glaze (discard remaining juice or save for another use). Chop cherries; fold into batter with chocolate chips and pecans. Spoon batter by tablespoonful into greased or paper-lined heart-shaped or miniature muffin cups. Bake at 375 F for 10-13 minutes or until muffins test done. Cool for 10 minutes; remove from pans to wire racks. Combine confectioners’ sugar and reserved cherry juice to make a thin glaze; drizzle over muffins. Serve with cream cheese if desired.

Recipe by Emma Martin, Shippensburg, Pennsylvania

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Sweetheart Fudge Pie

• 1/2 cup butter
• 3/4 cup brown sugar
• 3 large eggs
• 2 cups semi-sweet chocolate chips
• 2 teaspoons instant coffee
• 1/2 cup flour
• 1 cup nuts
• 1 unbaked pie crust

Beat butter at medium speed until creamy. Gradually add brown sugar, beating well. Add eggs one at a time, beating after each addition. Melt chocolate chips. Stir into mixture along with coffee. Stir in flour and nuts. Pour mixture into pie crust. Bake at 375 F for 25-28 minutes. Cool completely. Serve with whipped cream of ice cream.

I have made this delicious pie a few times for Valentine’s Day and I decided I’d share it with you.

Recipe by Karen Snyder, Little Falls, New York

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Chilled Strawberry Soup

• 1 cup apple juice
• 1 cup water, divided
• 2/3 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 2 cups fresh strawberries
• 2 cartons (8 ounces each) strawberry yogurt
• 2 drops red food coloring, optional
• Additional strawberry halves, optional

In a saucepan, combine apple juice, 3/4 cup water, sugar, cinnamon and cloves; bring to a boil over medium heat. Remove from heat; cool. Place strawberries and remaining water in a blender or food processor; cover and process it until smooth. Pour into a large bowl.

Add apple juice mixture, yogurt and food coloring if desired. Cover and refrigerate until well chilled. Garnish with additional strawberries if desired.

Recipe by Emma Martin, Shippensburg, Pennsylvania

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Cranberry Parfaits

• 1 (16-ounce) can whole-berry cranberry sauce
• 1 cup reduced-calorie cranberry juice
• 1/2 teaspoon grated orange peel
• 1 package (0.3 ounces) sugar-free raspberry gelatin
• 1 (12-ounce) can reduced-fat evaporated milk, chilled
• 1 teaspoon vanilla extract
• Whole cranberries for garnish

In a saucepan, bring cranberry sauce, cranberry juice and orange peel to a boil; cook and stir until cranberry sauce is melted. Stir in gelatin until dissolved. Refrigerate until mixture is the consistency of egg whites, stirring occasionally.

Place in a mixing bowl with mixer beaters in the freezer. Chill until very cold. Add milk and vanilla to bowl; beat until soft peaks form. Fold into gelatin mixture. Spoon into parfait glasses. Chill 1-2 hours or until set. Garnish if desired.

Recipe by Emma Martin, Shippensburg, Pennsylvania

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Strawberry Pear Gelatin

• 1 (29-ounce) can pears
• 1 (6-ounce) package strawberry gelatin
• 1 (8-ounce) package cream cheese, cubed
• 1 (8-ounce) carton frozen whipped topping, thawed
• Mandarin, optional

Drain pears, reserving juice. Chop pears and set aside. Add water to juice to measure 3 cups. Place in a saucepan. Bring to a boil. Transfer to a large bowl. Add gelatin and stir until dissolved. Whisk in cream cheese until smooth. Refrigerate until slightly thickened. Whisk in whipped topping until smooth. Add chopped pears. Transfer to a 13x9x2-inch dish. Cover and refrigerate until firm. Cut into squares. Garnish with mandarin oranges, if desired.

Recipe by Emma Martin, Shippensburg, Pennsylvania

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Heart’s Desire Pizza

• 1 (17.3-ounce) tube large refrigerated biscuits
• 1 (14-ounce) jar pizza sauce
• 1-1/2 to 2 cups toppings, including sliced ripe olives, sliced and quartered pepperoni, chopped fresh mushrooms, chopped green and/or sweet peppers
• 1-1/2 cups shredded Mozzarella cheese
• 1-1/2 cups shredded Cheddar cheese

Cut eight 6-inch-square pieces of aluminum foil; place on baking sheets. Lightly coat foil with nonstick cooking spray; set aside. On a lightly floured surface, roll each biscuit to a 5-inch square. Cut a 1-inch triangle from center top and place on center bottom, forming a heart. Press edges to seal. Transfer to foil squares. Spoon pizza sauce over dough to with 1/4 inch of edges. Sprinkle with desired toppings and cheeses. Bake at 425 F fo 10-15 minutes or until golden brown.

Recipe by Emma Martin, Shippensburg, Pennsylvania

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Strawberry Banana Dessert

• 3 medium firm bananas, sliced
• 1 prepared angel food cake, cut into 1-inch cubes
• 1 pint fresh strawberries, halved
• 1 package sugar-free strawberry gelatin
• 2 cups boiling water
• 1-1/2 cups cold water
• 1 (8-ounce) carton reduced-fat whipped topping, thawed

Layer banana slices and cake cubes in a 13x9x2-inch dish coated with nonstick cooking spray. Place strawberries over cake and press down gently. In a bowl, dissolve gelatin in boiling water; stir in cold water. Pour over strawberries. Refrigerate for 3 hours or until set. Frost with whipped topping.

Recipe by Emma Martin, Shippensburg, Pennsylvania

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Hugs ‘N’ Kisses Cookies

• 1 (18-ounce) package refrigerated sugar cookie dough
• Red colored sugar, optional

Cut cookie dough into 1/4-inch slices. On floured surface, roll each slice into a 6-inch rope. Cut half of the ropes in half widthwise. Form into X’s on ungreased baking sheets; seal edges and flatten slightly. Shape remaining ropes into O’s on ungreased baking sheets; seal edges and flatten slightly. Sprinkle with sugar, if desired. Bake at 350 F for 8-10 minutes or until edges are slightly browned. Cool for 3 minutes; remove from pans to wire racks to cool completely.

Recipe by Emma Martin, Shippensburg, Pennsylvania