We are continuing our “What’s in Your Pantry?” series with fun summer treats. If you love the feeling of being ready to bake up a quick snack for your family or unexpected guests, look below for the perfect recipes. Keeping an assortment of Martha White® Muffin Mixes on hand guarantees you can make a quick treat anytime with the addition of a few ingredients.
Start with the basics like butter, milk, eggs and sugars and add these ingredients to make some fun peanut butter and jelly treats.
Martha White Strawberry Flavored Muffin Mix
Jif®Creamy Peanut Butter
Peanut Butter Morsels
Smucker’s® Strawberry Jam or Jelly
With these ingredients, you’ll be able to make Quick and Easy PB&J Muffins – the kids will enjoy helping with this one. Add peanut butter morsels to the muffin mix batter, fill the muffin cups about half full, add a spoonful of jam or jelly and top with additional batter. Bake, cool and spread with peanut butter.
You can take the same ingredients and make a delectable PB&J Cheesecake. The crust is made with peanut butter morsel studded muffin mix. Bake, cool and spread with jam. Lastly, pour a peanut butter flavored cheesecake filling over the crust and bake. Everyone will be so impressed!
Jif and Smucker’s are trademarks of The J. M. Smucker Company.
If you are eating gluten free, your friends at Martha White® have introduced three new gluten free muffin mixes!
Martha White Gluten Free Blueberry Flavored Muffin Mix
Martha White Gluten Free Chocolate Chocolate Chip Flavored Muffin Mix
Martha White Gluten Free Sweet Yellow Cornbread and Muffin Mix.
Martha White offers the convenience of a pouch mix by requiring two or less additional ingredients. The muffin mixes bake up in 12 to 13 minutes and the cornbread mix bakes up in 17 to 22 minutes.
The Gluten Free Blueberry Flavored Muffin Mix and the Gluten Free Chocolate Chocolate Chip Flavored Muffin Mix are just right for a quick snack at breakfast or any time of the day. The Gluten Free Sweet Yellow Cornbread & Muffin Mix will be a blessing to go with those fresh summer vegetables. We have developed a variety of easy recipes from family-friendly treats to decadent desserts.
*Ensure all recipes ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.
If you’re a gardener, then you’re no stranger to the fact that quick growing, high yield zucchini plants can produce more squash than most people can possibly use. On the other hand, this overflow of squash can be a blessing for your gardenless friends.
Zucchini can be prepared by a multitude of methods – roasted, fried, grilled, or stuffed. You can use it in soups, casseroles, lasagna and salads. Zucchini bread is one of the most recognized outcomes from this vegetable. Its mild flavor makes it easy to incorporate into baked goods and produces a very moist finished product.
Biscuits and cornbread have entered into the zucchini realm. Martha White®Zucchini Cheese Drop Biscuits are an easy and delicious stir and drop recipe. This recipe calls for all-purpose flour, but you can substitute self-rising flour by eliminating the baking powder and salt.
The Parmesan and Cheddar Zucchini Cornbread recipe is made with Martha White Sweet Yellow Cornbread & Muffin Mix, shredded zucchini, flavorful cheeses and a dash of cayenne pepper. This recipe is quick & easy and would be a nice accompaniment to a salad or cool summer soup.
Many people I know look forward to the peaches of summer. On occasion my father would stop along the roadside so my mother could buy big baskets of local peaches to eat fresh, use for cobblers and pies, or preserve for winter. In a matter of minutes the entire car would fill with the aroma of fresh peaches.
In addition to pies or cobblers, fresh peaches make wonderful shortcake. Shortcake is another Southern tradition that varies throughout the region and even among families. My mother grew up eating biscuit style shortcake, but later began making shortcake with cake – either a yellow cake or pound cake.
I soon discovered shortcake made like a sweet, rich biscuit and adopted this style as my favorite. The Martha White®Butter Pecan Drop Shortcake with Fresh Peaches recipe is made with a drop biscuit and enhanced with brown sugar and toasted pecans. It’s easy to make and the flavors are the perfect complement to peaches.
Have you ever had to make a special trip to the grocery store to feed unexpected guests, supply food for a school event or merely satisfy the hunger of a child who just can’t wait? These reasons are exactly why we started the “What’s in Your Pantry” series. The goal is to show everyone how keeping a few key ingredients on hand enables you to make something delicious in a pinch.
In addition to everyday baking staples, you’ll be able to make the chocolate chip treats below with the addition of a few ingredients.
All of the recipes below are made with Martha White® Chocolate Chip Flavored Muffin Mix and various baking staples to consist of six ingredients or less.
Kids will love helping an adult create fun-filled waffles, the snack loaf is perfect for adding your own touch of nuts or dried fruit and the cookies taste like they were made from scratch!
With all the wonderful varieties of squash available, I still prefer the charming little crookneck summer squash. It was often a part of my family’s summer vegetable dinners with its mild flavor melding so well with the other summer vegetables.
My mother always cooked several fresh vegetables for dinner along with a skillet of crisp cornbread. Her squash was sliced, cooked with a little water, salt and butter. When tender, she mashed it until slightly chunky and let it cook down until the whole pot was creamy and delicious.
There are many ways to prepare this summer vegetable. The shape and vibrant color of yellow crookneck squash makes it the perfect choice for stuffing, roasting and grilling. Its flavor blends well with herbs and cheeses in casseroles, salads, frittatas and soup.
The Martha White® Summer Squash and Cornbread Pie recipe is a version of my mother’s recipe. We added onion to the squash, topped it with cheesy cornbread and baked until golden brown – Delicious! If you like all-vegetable meals in the summer, this recipe served with fresh green beans and sliced tomatoes is a celebration of the season. For a little heartier menu, add grilled chicken or pork.
When I think of summer, potluck picnics, family reunions, cook-outs and homecoming celebrations come to mind. In the South, these events are usually accompanied by a communal outdoor meal. The prevailing wisdom is that everyone brings their signature dish. This approach seems to work well and the host/hostess ends up with a wide variety of dishes from meats, fresh vegetables, casseroles and desserts.
One of the best cornbreads to take to an event like this is one of the Tex-Mex style varieties. This type of recipe features ingredients like cheese, corn, sour cream, green chilies and/or jalapeno peppers that help keep the cornbread moist. This variety of cornbread is great served hot or cold and always a favorite.
The tried and true is a recipe like our Martha White®Classic Tex-Mex Cornbread Supreme made with Self-Rising Enriched White Corn Meal Mix, full of a variety of moisture lending ingredients and spiced up with peppers. The Martha White®Green Chile Corn Muffins recipe has fewer ingredients and made with an unsweet cornbread mix. If you prefer a slightly sweeter cornbread, you might want to give the Martha White®Cheesy Chile Corn Muffins recipe a try.
Whatever you decide to take, I’m sure everyone will love to see you coming!