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Roaring Recipes Holiday Cookbook Sale!

Roaring Recipes Cookbook Holiday Sale

$20 Now $15 for a limited time!

A collection of recipes, special moments, and historical archives featuring faculty, staff, students, alumni, and retirees, from 1912-present. Enjoy this limited holiday sale of $15. Proceeds from the cookbook support first-year student scholarships.

The cookbook is available at the Penn State Lehigh Valley and Penn State Berks bookstores.

You can also order it online. Order by Monday, December 17, to ensure delivery by Christmas! Click here to order from our estore. (Select 'Lehigh Valley Womens Commission' from the list!)

If you have any questions, call 610-285-5223.

 
Merry Berry Cheese Bars

Deliciously Sweet and Cheery!

Merry Berry Cheese Bars

Cranberry sauce, cream cheese and an oat crumble combine to create a festive treat that is as delicious after-dinner as it is with your morning coffee. Submitted by Donna Hahn, Administrative Support Assistant/University Relations.

Ingredients:

2 cups flour

(8 oz.) pkg. cream cheese
1 ½ cups oats

¼ cup lemon juice
¾ cup + 1 tbsp. packed brown sugar divided

16 oz. can cranberry sauce
1 cup butter

2 tbsp. cornstarch
(14 oz.) Eagle Brand sweetened condensed milk

Directions:

Preheat oven to 350°. Mix flour, oats, brown sugar, and butter until crumbly. Set aside 1 ½ cups crumbs. Press remaining crumbs in greased 13"x9" pan. Bake 15 minutes or until golden brown. Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice . Spread over baked crust. Combine cranberry sauce, cornstarch, and 1 tbsp. brown sugar. Spoon over cheese layer. Top with reserved crumbs. Bake 45 minutes or until golden brown. Cool, then cut into bars.

 
 
Macaroon Kiss Cookie

Cookie Exchange? You need these!

Macaroon Kiss Cookies

Make these delightful treats for your next holiday cookie swap. Submitted by Barb Schueck, Business/Finance/HR Assistant

Ingredients:

1/3 cup butter, softened

(3 oz.) pkg. cream cheese, softened                                                              

1 ¼ cups flour    

2 tsp. baking powder

1 egg yolk

2 tsp. orange juice    

¾ cup sugar                                                                                

¼ tsp. salt

2 tsp. almond extract  

5 cups sweetened coconut flakes, divided

(8 oz.) bag Hershey's Chocolate Kisses

Directions:

Beat butter, cream cheese and sugar in large bowl until well blended. Add egg yolk, almond extract and orange juice; beat well. Stir together flour, baking powder and salt; gradually add in butter mixture, beating until well blended. Stir in 3 cups coconut. Cover and refrigerate 1 hr. or until firm enough to handle. Remove wrappers from kisses. Heat oven to 350°. Shape dough into 1" balls; roll balls in remaining 2 cups coconut. Place on ungreased cookie sheet. Bake 10-12 minutes or until lightly browned. Remove from oven; immediately press kiss on top of each cookie. Cool 1 minute; carefully remove from cookie sheet to wire rack. Cool completely. Yield: approximately 4 dozen.                                       

 

 
 
Crock Pot Beef Stew

Cozy Comfort Food

Crock Pot Beef Stew

Prep this cold weather comfort food in the morning and it will be ready to warm you up when you get home from a long day of holiday shopping. Submitted by current Student Government Association President, Phil Szymanowski.

Ingredients

2lbs. beef stew meat, cut into 1" cubes                                   

1 bay leaf

¼ cup flour                                                                                  

1 tsp. paprika

½ tsp. salt                                                                                    

4 carrots, diced

½ tsp. pepper                                                                            

3 potatoes, diced

1 ½ cups beef broth                                                              

1 onion, chopped

1 tsp. Worcestershire sauce                                         

1 stalk celery, diced

1 garlic clove, minced

Directions:

Put meat in crock pot. Mix flour, salt, pepper and pour over meat. Stir to coat meat with flour mixture. Add remaining ingredients and stir to mix well. Cover. Cook on low 10-12 hours, or high 4-6 hours. Stir thoroughly before serving.                                            

 
 
Roaring Recipes Holiday Punch

Drink up!

Holiday Punch

Submitted by Lehigh Valley campus CEO Emeritus, Jack Cooney, who notes that "this holiday punch was served for over 20 years at the staff Christmas luncheon."

Ingredients

1 pkg. frozen strawberries or raspberries

1 qt. of lemon, orange, or rainbow sherbet

1 can of frozen orange juice concentrate

1 liter 7-UP

Light rum (optional)

Directions:

Place frozen berries in blender and add enough water to blend berries into a smoothie consistency. Add orange juice concentrate to smoothie and blend (may need to add more water). Place the sherbet in a punch bowl and pour the mixture over the sherbet. Add 7-UP and taste. More water or 7-UP may be added to suit taste. *Add light rum just before serving if desired.

 
Hot Sausage Dip

Dip into the Holidays!

Hot Sausage Dip

Submitted by Library Assistant Kathy Romig

1lb. ground pork sausage

10 oz. can diced tomato and green chilies

8 oz. package cream cheese, softened

¾ cup shredded sharp cheddar cheese

Corn chips

Directions:

Cook sausage in a large skillet, stirring until meat crumbles and is no longer pink; drain well.

Drain diced tomato and green chilies, reserving ¼ cup liquid. Stir together sausage, diced tomato and green chilies, reserved liquid, and cream cheese.

Spoon into a lightly greased 1-quart baking dish; sprinkle with cheddar cheese.

Bake at 350° for 20-25 minutes or until bubbly.

Serve with corn chips.

 
Mexican Tortilla Roll-Ups Tailgate Recipe

Tailgate Idea!

Mexican Tortilla Roll-Ups

Enjoy this "favorite recipe that is a hit at our tailgates on the hot September games and the blustery November ones, too," according to Mike Halwick '85, Jason Halwick '10 '12, and Ryan Halwick '14.

Ingredients:

4-5 large flour tortillas
2 (8 oz.) pkgs. cream cheese, softened
1 small can black olives, sliced & drained
1 small can green chilies, drained and dried on paper towels (optional – You can omit if you want; they add a little heat)*
1 small jar roasted red peppers/pimentos, chopped, drained & dried
1 bunch scallions, sliced
1 pkg. taco seasoning

Directions:

Mix cream cheese and taco seasoning until well blended. Stir in the rest of the ingredients. Spread evenly over tortillas. Roll up as tight as you can. Refrigerate for at least 6 hours to firm up. (I usually make them the day before.)* Cover them with plastic wrap. (I usually put paper towels down on plate, tortilla rolls, then paper towels on top before covering with the plastic wrap to keep any moisture from making them soggy.)* Cut into small slices with a serrated knife. This recipe makes several dozen roll-ups.

*Recipe author's note.