Grand Prize Winner Announced In The Martha White® Holiday Muffin Mix Challenge(TM)

Peanut Butter Cup Icebox Pie Wins $5,000 Award; Category and Runner-Up Winners Also Unveiled

The holidays are here and the Martha White® Holiday Muffin Mix Challenge has announced its award-winning recipes just in time to help make special holiday meals memorable in minutes. Bakers from across the nation were challenged to show off their creativity by submitting original recipes suitable for entertaining and using at least one pouch of Martha White Muffin Mix.

After initial judging and a nationwide online vote, Joanna C. of Whiteville, Tenn., was named Grand Prize Winner and the Crowd Pleasers Category Winner for her Peanut Butter Cup Icebox Pie. The recipe combines peanut butter, vanilla pudding and whipped cream to deliciously complement a crisp, chocolate crust made with Martha White Chocolate Chocolate Chip Flavored Muffin Mix. The pie is accented with chocolate drizzle and crushed peanut butter cups to create a decadent, holiday dessert. As Grand Prize Winner, Joanna will receive $5,000 and an additional $1,000 as the Crowd Pleasers Category Winner. The Simply 6 Category Winner will receive $1,000 and Runner-Up Winners will receive a Martha White gift basket.

ADDITIONAL WINNING RECIPES INCLUDE:

SIMPLY 6 CATEGORY WINNER

Allison B. of Olive Branch, Miss., for her Dulce de Leche Swirl Cheesecake

SIMPLY 6 RUNNER-UP WINNER

Cynthia W. of Charlotte, N.C., for her Unbelievably Easy Bars

SIMPLY 6 RUNNER-UP WINNER

Jackie H. of Knoxville, Tenn., for her Blueberry Cheesecake Pie

CROWD PLEASERS RUNNER-UP WINNER

Dawn M. of Warren, Pa., for her White Chocolate Pumpkin Pecan Babycakes

CROWD PLEASERS RUNNER-UP WINNER

Kim C. of Knoxville, Tenn., for her Lemon Poppy Seed Crepes

“The holidays are reminiscent of wonderful times with family and friends sharing memorable and delicious holiday meals,” said Linda Carman, Martha White baking expert. “We hope this year’s winning recipes are perfect additions to upcoming holiday celebrations and gatherings.”

Peanut Butter Cup Icebox Pie

• 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

Preparation:

1. HEAT oven to 350°F. 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.

Runner-up Winner: Dawn M. of Warren, PA (Made using Martha White Cinnamon Sugar Muffin Mix)

White Chocolate Pumpkin Pecan Babycakes

White Chocolate Pumpkin Pecan Babycakes

• 1 (7 oz.) package Martha White® Cinnamon Sugar Flavored Muffin Mix
• 5 tablespoons  butter, melted
• 1/2 cup pecans finely chopped, divided
• 1 (12 oz.) package cream cheese, softened
• 1/2 cup canned pumpkin
• 1 teaspoon pure vanilla extract
• 1/2 cup granulated sugar
• 1/2 teaspoon cinnamon
• 2 eggs
• 1/2 cup whipping cream
• 1 cup white chocolate chips

PREPARATION

• PREHEAT oven to 325°F. Line a 12-cup muffin tin with 12 paper baking cups.

• In a bowl, combine muffin mix, butter and 1/4 cup pecans. Stir until combined. Place a small scoop of mixture in each of the 12 muffin cups. Pat down to form a crust.

• In a bowl, beat cream cheese & pumpkin until fluffy. Add vanilla, sugar & cinnamon. Beat until smooth. Add eggs & beat well. Distrubute the cream cheese mixture among the cups.

• BAKE for 45 minutes. Remove from oven & transfer to a cooling rack for 20 minutes. Refrigerate 2-3 hours then remove paper wrappers and place cheesecakes on a large serving tray or individual plates. Prepare the white chocolate ganache.

• In a small saucepan, bring the whipping cream to a simmer over medium heat. Remove from heat and stir in white chocolate  chips. Whisk until smooth. Cool for 5-10 minutes. Spoon ganache over cheescakes. Rim the edges with the remaining ¼ cup chopped pecans.

• Return cheesecakes to refrigerator and chill until ganache is firm, 15-20 minutes.

Makes 12 servings

Runner-up Winner: Kim C. of Knoxville, TN (Made using Martha White Lemon Poppy Seed Muffin Mix)

Lemon Poppy Seed Crepes

Lemon Poppy Seed Crepes

• 1 (7.6 oz.) package Martha White® Lemon Poppy Seed Flavored Muffin Mix
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 2 tablespoons melted butter plus extra for cooking
• 1 (8 oz.) package cream cheese, softened
• 3/4 cup sugar
• 1 cup fresh or frozen raspberries, blackberries or blueberries

PREPARATION:

• MIX muffin mix, eggs, milk, water and 2 tablespoons butter with a whisk till blended. Mixture will look lumpy.

• HEAT in a 8-inch nonstick skillet over medium-high heat. Butter pan lightly, and pour a small amount of crepe mixture, about 1/4 cup, into skillet and turn to coat bottom of the pan.

• COOK until lightly browned, then turn to cook other side. Turn out on warm plate and continue, each time adding butter between crepes.  Each crepe takes 2-3 minutes.

• For filling, mix cream cheese and 1/4 cup of the sugar. Spread cream cheese mixture down the center of each crepe and roll up.

• For topping, place berry of choice in microwavable bowl with 1/2 cup sugar. Cook on high for 2 minutes. Readymade pie filling may be used. Spoon over crepes and enjoy!

Makes 10 servings

SIMPLY 6 Category Winner: Allison B. of Olive Branch, MS (Made using Martha White Cinnamon Sugar Muffin Mix)

Dulce de Leche Swirl Cheesecake

Dulce de Leche Swirl Cheesecake

• 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 Smucker’s® Caramel Flavored Topping

PREPARATION:

• HEAT oven to 325°F degrees F. Spray bottom of  9-inch springform pan with no-stick cooking spray.

• In a large bowl, mix muffin mix and butter until a dough forms. Press mixture into the bottom of the prepared pan.

• In a small bowl, beat cream cheese and sugar on low for about one minute. Add the eggs and mix until well-combined.

• 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.

• 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

Runner-up Winner: Jackie H. of Knoxville, TN (Made using Martha White Blueberry Cheesecake Muffin Mix)

Blueberry Cheesecake Pie

Blueberry Cheesecake Pie

• 1 (7 oz.) package Martha White® Blueberry Cheesecake Flavored Muffin Mix
• 1 9-inch graham cracker pie crust
• 2 cups fresh or frozen blueberries
• 1 (8 oz.) package cream cheese, softened
• 4 tablespoons sugar
• 1 stick butter, melted

PREPARATION:

• PREHEAT oven to 350°F. Beat cream cheese with 2 tablespoons sugar. Set aside.

• COMBINE muffin mix with melted butter to make the topping. Toss blueberries with remaining 2 tablespoons of sugar. Spread sweetened cream cheese onto the bottom of pie crust.

• POUR blueberries over cream cheese. Top blueberries with the blueberry cheesecake topping, spreading to the edge of the crust.

• BAKE in 350°F for 45 minutes or until the topping is light brown and set. Remove and allow to cool completely before serving.

Makes 6 servings

Runner-up Winner: Cynthia W. of Whiteville, TN (Made using Martha White Chocolate Chip Muffin Mix)

Unbelievably Easy Bars

Unbelievably Easy Bars

• 1 (7.4 oz) Martha White® Chocolate Chip Flavored Muffin Mix
• 1/2 & 1/4 cups chopped toasted pecans (about 3 oz.)
• 4 tablespoons cold unsalted butter cut into ½ inch cubes
• 1 (15 oz.) can Pillsbury® Coconut Pecan Frosting
• 1/2 cup and 2 tablespoons chocolate chips
• 3/4 cup butterscotch chips

PREPARATION

• PREHEAT oven to 350°F. Using a 12×14 piece of foil line an 11×7 pan having ends extend to use when removing bars after baking. Grease sides. Set Aside.

• PLACE ¼ cup pecans in food processor grind/pulse about 20 seconds until finely ground. Add muffin mix and pulse about 3 times to mix.

• With motor running on low, add butter cubes one at a time through food processor chute. Pulse until mixture is consistency of wet sand.

• POUR mixture into foil-lined pan. Press evenly over pan. Try not to have mixture creep up sides of pan.

• Open frosting, place in medium microwave-safe bowl. Microwave for 10 seconds. Stir. Add  1/2 cup chocolate chips, 3/4 cup butterscotch chips and 1/2 cup pecans and stir. Pour into crust.

• BAKE 25-30 minutes until mixture is very bubbly. Remove from oven. Melt 2 tablespoons chocolate chips and drizzle decoratively over bars. Cool completely.

• Using foil overhangs remove from pan to cutting board and cut into 24 pieces.

Makes 24 servings

For additional Martha White recipes, visit www.marthawhite.com. Look for the free downloadable cookbook featuring winning recipes. Join the Martha White community at www.Facebook.com/MarthaWhiteBaking and www.Pinterest.com/BakeMarthaWhite.