Tag: Appetizers and Snacks

Pizza Crust Mix Recipe

Crazee Bread Sticks

(20 – 24 Sticks)

Ingredients:

  • 3 pkgs. “JIFFY” Pizza Crust Mix
  • 1-1/2 cups warm water (80°F to 90°F)
  • 1/2 cup margarine or butter, melted
  • corn meal
  • Parmesan cheese, grated
  • garlic salt
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Pizza Crust Mix

Directions:

Preheat oven to 425°F. Grease baking sheet and sprinkle with cornmeal.

Combine pizza crust mix and warm water. Mix well. Set aside to rise in a warm place, approximately 5 minutes. On floured surface, knead 4 or 5 times, until dough becomes easy to handle. Divide dough into balls. Roll each ball into 4” sticks. Twist each stick and place about 1” apart on baking sheet. Bake 10 – 12 minutes. Brush with margarine or butter. Sprinkle with cheese and garlic salt.

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Baking Mix Recipe

Breakfast Biscuits

(24 – 28 Biscuits)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 1 lb. sausage (uncooked)
  • 2/3 cup milk
  • 1-1/2 cups cheddar cheese, shredded

Directions:

Preheat oven to 400°F.

Mix all ingredients thoroughly. Drop by tablespoon on ungreased baking sheet. Bake 15 – 20 minutes or until lightly browned. Remove from baking sheet and place on paper towel.

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Banana Muffin Mix Recipe

Banana Surprise Cookies

(15 – 18 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Banana Muffin Mix
  • 2 Tbsp. margarine or butter
  • 1 Tbsp. sugar
  • 1 Tbsp. instant vanilla pudding mix
  • 1 egg
  • 15-18 chocolate candy kisses
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Banana Muffin Mix

Directions:

Preheat oven to 350°F.

Combine muffin mix, margarine or butter, sugar, pudding mix and egg. Remove wrapper from chocolate pieces. Press 1 rounded teaspoon of mixture around each. Place on ungreased baking sheet. Bake 10 – 12 minutes or until lightly browned. Remove from baking sheet and cool.

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Raspberry Muffin Mix Recipe

Raspberry Cookies

(10 – 12 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Raspberry Muffin Mix
  • 1 Tbsp. instant vanilla pudding mix
  • 2 Tbsp. quick oats
  • 1 Tbsp. margarine or butter, softened
  • 1 egg
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Raspberry Muffin Mix

Directions:

Preheat oven to 375°F. Grease a baking sheet.

Combine muffin mix, pudding mix and oats. Cut in margarine or butter until mixture resembles fine crumbs. Mix in egg until well blended. Roll into 1” balls. Place on baking sheet and flatten slightly with fork. Bake 10 – 12 minutes or until lightly browned.

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Raspberry Muffin Mix Recipe

Cran-Raspberry Snack Cake

(12 – 15 Servings)

Ingredients:

Cake

  • 3 pkgs. “JIFFY” Raspberry Muffin Mix
  • 3 eggs
  • 3/4 cup milk
  • 1 pkg. (3.4 oz.) instant vanilla pudding mix
  • 1 can (12 oz.) CranFruit (cranberry and raspberry)
  • 3/4 cup pecans, chopped

Frosting

  • 3 cups powdered sugar
  • 1 pkg. (8 oz.) cream cheese, softened
  • 1 tsp. vanilla extract
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Raspberry Muffin Mix

Directions:

Preheat oven to 350°F. Grease and flour a 13” x 9” pan.

For cake, combine eggs and milk. Add muffin mix and pudding mix. Mix on low until blended. Stir in fruit and pecans. Spread into pan. Bake 45 – 50 minutes or until toothpick inserted into center comes out clean. Cool. For frosting, combine ingredients. Blend well. Spread on cake.

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Pizza Crust Mix Recipe

Chili Cheese Bread

(12 Slices)

Ingredients:

  • 2 pkgs. “JIFFY” Pizza Crust Mix
  • 1 Tbsp. chili powder
  • 1/2 cup warm tomato juice
  • 1/2 cup warm water, (80°F to 90°F)
  • 2 cups sharp cheddar cheese, finely shredded
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Pizza Crust Mix

Directions:

Preheat oven to 375°F. Grease a loaf pan.

Combine ingredients. Let stand for 10 minutes in warm place. On floured surface, knead three times. Form into a loaf and put into pan. Bake 30 – 35 minutes or until lightly browned.

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Golden Yellow Cake Mix Recipe

Crispy Peanut Butter Bars

(24 – 30 Bars)

Ingredients:

Cake

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 2 Tbsp. peanut butter
  • 1/2 cup margarine or butter
  • 2 cups mini marshmallows

Topping

  • 1/4 cup margarine or butter
  • 3/4 cup light corn syrup
  • 1 pkg. (10 oz.) peanut butter chips
  • 2 cups cocktail peanuts
  • 2 cups crispy rice cereal
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease a 13” x 9” pan.

For crust, combine cake mix, peanut butter and margarine or butter until crumbly. Press in bottom of pan. Bake 13 – 15 minutes or until lightly browned. Top with mini marshmallows and return to oven until marshmallows are lightly browned. Remove from oven; set aside to cool. For topping, melt margarine or butter, corn syrup and peanut butter chips over low heat until mixture comes to a slow boil. Stir in peanuts and cereal. Spread over marshmallows. Cool and cut.

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Golden Yellow Cake Mix Recipe

Cinnamon Chip Cookies

(30 – 32 Cookies)

Ingredients:

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 2 tsp. cinnamon
  • 1 pkg. (3.4 oz.) instant vanilla pudding mix
  • 1/2 cup margarine or butter, softened
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 cup cinnamon chips
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Lightly grease a baking sheet.

Combine cake mix, cinnamon and pudding mix. Cream in margarine or butter. Add eggs and vanilla. Blend well. Fold in cinnamon chips. Bake 12 – 14 minutes. Cool 1 – 2 minutes on baking sheet.

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Golden Yellow Cake Mix Recipe

Cinnamon Blondies

(6 – 9 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 3 Tbsp. sugar
  • 1 tsp. cinnamon
  • 1 dash of nutmeg
  • 1/8 tsp. cloves
  • 1 egg
  • 1/4 cup margarine or butter
  • 2 Tbsp. water
  • 1/3 cup nuts, chopped (optional)
  • 1/3 cinnamon chips (optional)
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F..

Combine dry ingredients. Add remaining ingredients. Stir by hand until well blended. Pour into an 8” square pan. Bake 20 – 25 minutes. Cool and cut.

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Fudge Brownie Mix Recipe

Brownie Treats

(12 – 16 Servings)

Ingredients:

  • 2 pkgs. “JIFFY” Fudge Brownie Mix
  • 2 Tbsp. water
  • 1/4 cup oil
  • 2 eggs
  • 20 mini peanut butter cups, unwrapped
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Fudge Brownie Mix

Directions:

Preheat oven to 350°F. Grease a 9” square pan.

Combine brownie mix, water, oil and eggs. Blend well. Pour into pan. Place peanut butter cups evenly on batter, pressing slightly. Bake 35 – 40 minutes. Cool and cut.

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Fudge Brownie Mix Recipe

German Chocolate Brownies

(36 – 48 Brownies)

Ingredients:

  • 4 pkgs. “JIFFY” Fudge Brownie Mix
  • 4 eggs
  • 2 Tbsp. oil
  • 1/2 cup sour cream
  • 1 can (15 oz.) coconut pecan frosting
  • 1 cup mini chocolate chips, divided
  • 1/2 cup pecans, chopped
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Fudge Brownie Mix

Directions:

Preheat oven to 350°F. Grease bottom of a half sheet pan.

Combine brownie mixes, eggs and oil until blended. Add sour cream and frosting. Blend well. Stir in 1/2 cup of chocolate chips. Pour into pan. Sprinkle pecans and remaining chocolate chips over top. Bake 30 – 35 minutes or until toothpick inserted in center comes out clean. Cool and cut.

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Chocolate Muffin Mix Recipe

Double Chocolate Cookies

(30 – 34 Cookies)

Ingredients:

  • 2 pkgs. “JIFFY” Chocolate Muffin Mix
  • 1/4 cup instant chocolate pudding mix
  • 1/3 cup margarine or butter, softened
  • 2 eggs
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Chocolate Muffin Mix

Directions:

Preheat oven to 350°F.

Combine all ingredients. Blend well. Drop by teaspoon on ungreased baking sheet. Bake 10 – 12 minutes. Allow cookies to cool slightly before removing from baking sheet.

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Chocolate Muffin Mix Recipe

German Chocolate Treats

(6 – 8 Muffins)

Ingredients:

Muffins

  • 1 pkg. “JIFFY” Chocolate Muffin Mix
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup chocolate chips

Topping

  • 1/4 cup margarine or butter, softened
  • 1/2 cup flaked coconut
  • 1/2 cup brown sugar, firmly packed
  • 2 Tbsp. milk
  • 1/3 cup pecans, chopped
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Chocolate Muffin Mix

Directions:

Preheat oven to 400°F. Grease a muffin pan or use paper baking cups.

Combine muffin ingredients. Blend well. Fill muffin cups 1/4 full and set aside. In saucepan, combine topping ingredients. Boil for 1 minute. Let cool. Drop 1 tablespoon on top of each muffin. Bake 12 – 14 minutes.

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Chocolate Muffin Mix Recipe

Chocolate Peanut Butter Muffins

(6 – 8 Muffins)

Ingredients:

  • 1 pkg. “JIFFY” Chocolate Muffin Mix
  • 3 Tbsp. instant chocolate pudding mix
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup chocolate chips
  • 1/2 cup peanut butter chips
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Chocolate Muffin Mix

Directions:

Preheat oven to 400°F. Grease muffin pan or use paper baking cups.

Combine muffin mix, pudding mix, egg and milk. Stir in chocolate chips and peanut butter chips. Fill muffin cups 1/2 full. Bake 14 – 16 minutes.

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Buttermilk Pancake and Waffle Mix Recipe

Fritter Bits

(32 – 36 Bits)

Ingredients:

Fritters

  • 2 cups “JIFFY” Buttermilk Pancake & Waffle Mix
  • 1/2 tsp. nutmeg
  • 1/3 cup sugar
  • 1/4 tsp. cinnamon
  • 1 cup rice, cooked
  • 1/3 cup water
  • 1 egg, slightly beaten
  • 1 tsp. vanilla extract

Coating

  • 1/2 cup sugar
  • 1 tsp. cinnamon
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Buttermilk Pancake & Waffle Mix

Directions:

Preheat oil in a deep fryer to 375°F.

For fritters, mix all dry ingredients with rice. Stir in water, egg and vanilla until moist. Batter will be thick. Drop batter by tablespoon into hot oil, about 2 minutes on each side. Remove from deep fryer and drain on paper towel. Combine ingredients for coating. Roll warm fritters in mixture. Serve warm.

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Buttermilk Pancake and Waffle Mix Recipe

Cashew Cherry Cookies

(60 – 72 Cookies)

Ingredients:

  • 2-3/4 cups “JIFFY” Buttermilk Pancake & Waffle Mix
  • 1 cup margarine or butter
  • 3/4 cup sugar
  • 3/4 cup brown sugar, firmly packed
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/2 cup flour
  • 1 pkg. (12 oz.) white chocolate chips
  • 1-1/2 cups dried cherries
  • 1 cup lightly salted cashews, chopped
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Buttermilk Pancake & Waffle Mix

Directions:

Preheat oven to 375°F.

Combine margarine or butter with sugars. Add eggs and vanilla. Mix until smooth. Stir in remaining ingredients. Drop by teaspoon on ungreased baking sheet. Bake 11 – 14 minutes or until lightly browned.

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Buttermilk Biscuit Mix Recipe

Oatmeal Raisin Cookies

(20 – 24 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Buttermilk Biscuit Mix
  • 1/2 cup margarine or butter, softened
  • 1/2 cup brown sugar, firmly packed
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1-1/4 cups quick oats
  • 1/4 tsp. cinnamon
  • 1 cup raisins
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Buttermilk Biscuit Mix

Directions:

Preheat oven to 350°F. Grease a baking sheet.

Cream margarine or butter, sugars, egg and vanilla. Slowly add biscuit mix, oats, cinnamon and raisins. Drop by tablespoon on baking sheet. Bake 10 – 12 minutes or until lightly browned.

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Buttermilk Biscuit Mix Recipe

Buttermilk Chocolate Chip Cookies

(30 – 36 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Buttermilk Biscuit Mix
  • 7 Tbsp. margarine or butter, softened
  • 1/3 cup sugar
  • 1/2 cup brown sugar, firmly packed
  • 1 egg
  • 1 tsp. vanilla extract
  • 3/4 cup quick oats
  • 1 cup chocolate chips
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Buttermilk Biscuit Mix

Directions:

Preheat oven to 350°F.

Cream margarine or butter, sugars, egg and vanilla. Slowly add biscuit mix and oats. Blend well. Stir in chocolate chips. Drop by tablespoon on ungreased baking sheet. Bake 10 – 12 minutes or until lightly browned.

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Banana Muffin Mix Recipe

Banana Muffin Mix Cookies

(12-18 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Banana Muffin Mix
  • 2 Tbsp. milk
  • 1 egg
  • 2 Tbsp. margarine or butter, softened
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Banana Muffin Mix

Directions:

Preheat oven to 350°.

Combine all ingredients and blend well. Drop by tablespoon on ungreased baking sheet. Bake 10-12 minutes. Remove from baking sheet while still warm.

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Baking Mix Recipe

Peanut Butter Drop Cookies

(30-36 Cookies)

Ingredients:

  • 2-1/2 cups “JIFFY” Baking Mix
  • 1 cup sugar
  • 1/2 cup peanut butter
  • 1/3 cup milk
  • 1 egg
  • 1 tsp. oil
  • 1 tsp. vanilla extract

Directions:

Preheat oven to 350°F.

Combine all ingredients. Stir until well blended. Drop by teaspoon on ungreased baking sheet. Sprinkle with sugar (optional). Bake 10-15 minutes.

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Baking Mix Recipe

Oatmeal Muffins

(12 – 15 Muffins)

Ingredients:

  • 1–1/2 cups “JIFFY” Baking Mix
  • 1/4 cup margarine or butter, softened
  • 1/2 cup brown sugar, firmly packed
  • 3 Tbsp. instant vanilla pudding mix
  • 1–1/3 cups quick oats
  • 1 cup milk
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 2 eggs

Directions:

Preheat oven to 400°F. Grease muffin pans or use paper baking cups.

Cream together margarine or butter and brown sugar. Add remaining ingredients. Blend well. Fill muffin cups 2/3 full. Bake 14 – 16 minutes.

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Baking Mix Recipe

Oatmeal Cookies

(36 – 42 Cookies)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 1 cup margarine or butter, softened
  • 1 cup brown sugar, firmly packed
  • 1 cup sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 2 tsp. cinnamon
  • 3 cups quick oats
  • 1 cup nuts, chopped (optional)
  • 1 cup raisins (optional)

Directions:

Preheat oven to 375°F. Grease a baking sheet.

Cream margarine or butter and sugars. Add eggs and vanilla. Beat well. Blend in baking mix, cinnamon and oats. Mix well. Add nuts and raisins (optional). Drop by tablespoon on baking sheet. Bake 10 – 12 minutes. Remove from baking sheet and place on cooling rack.

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Baking Mix Recipe

Oatmeal Chocolate Chip Cookies

(35-40 Cookies)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 1/2 cup margarine or butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar, firmly packed
  • 1 egg
  • 1 tsp. vanilla extract
  • 3/4 cup quick oats
  • 1 pkg. (12 oz.) chocolate chips

Directions:

Preheat oven to 350°F. Grease a baking sheet.

Cream margarine or butter, sugars, egg and vanilla. Slowly add baking mix and oats until blended. Stir in chocolate chips. Drop by tablespoon on prepared baking sheet. Bake 10 – 12 minutes or until lightly browned.

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Baking Mix Recipe

Monkey Muffins

(14 – 16 Muffins)

Ingredients:

  • 4 cups “JIFFY” Baking Mix
  • 2 tsp. cinnamon
  • 1 cup sugar
  • 1/2 cup brown sugar, firmly packed
  • 1 cup margarine or butter, melted
  • 1 tsp. vanilla extract
  • 1-1/3 cups milk
  • 1/2 cup pecans or walnuts, chopped

Directions:

Preheat oven to 425°F. Grease muffin pans or use paper baking cups.

Combine cinnamon and sugars and set aside. Combine margarine or butter and vanilla; set aside to thicken up slightly. Combine baking mix and milk. Blend to a soft dough. On floured surface, knead 8 – 10 times. Pull off small pieces and roll into balls the size of a walnut. Dip in margarine or butter. Roll in sugar mixture. Place 4 – 5 pieces in each muffin cup. Sprinkle pecans or walnuts on top. Bake 14 – 16 minutes. Re-melt leftover butter and brush on top of each muffin. Cool 2 minutes before removing from pan.

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Baking Mix Recipe

Impossible Pie

(One 9″ or 10″ Pie)

Ingredients:

  • 1/2 cup “JIFFY” Baking Mix
  • 1 cup sugar
  • 4 eggs
  • 1/4 cup margarine or butter
  • 2 cups milk
  • 1 tsp. vanilla extract
  • 1/2 tsp. nutmeg

Directions:

Preheat oven to 350°F.

Combine ingredients. Mix until smooth. Pour into ungreased pie pan. Bake 40 – 45 minutes or until knife inserted in center comes out clean.

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Baking Mix Recipe

Gingerbread

(9 – 12 Servings)

Ingredients:

  • 1-3/4 cup “JIFFY” Baking Mix
  • 3 Tbsp. instant vanilla pudding mix
  • 1/4 tsp. cloves
  • 1 tsp. ginger
  • 1 tsp. cinnamon
  • 1/2 cup brown sugar, firmly packed
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1/2 cup molasses
  • 1/4 cup shortening, melted

Directions:

Preheat oven to 350°F. Grease an 8″ square pan.

Combine baking mix, pudding mix, spices and brown sugar. Stir in eggs and milk. Add molasses and melted shortening; beat thoroughly. Pour into pan. Bake 45 – 50 minutes.

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Baking Mix Recipe

Chocolate Chip Cookies

(40-48 Cookies)

Ingredients:

  • 3 cups “JIFFY” Baking Mix
  • 1 cup margarine or butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar, firmly packed
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 pkg. (12 oz.) chocolate chips

Directions:

Preheat oven to 350°F.

Cream together margarine or butter and sugars. Add eggs and vanilla. Blend in baking mix just until combined. Add chocolate chips. Drop by spoonful on ungreased baking sheet. Bake 10 – 12 minutes or until lightly browned.

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Buttermilk Pancake and Waffle Mix Recipe

All Purpose Fry Batter

(1-1/4 Cups)

Ingredients:

  • 1 cup “JIFFY” Buttermilk Pancake & Waffle Mix
    or
    1 cup “JIFFY” Baking Mix
  • 2/3 cup water
  • 1/4 tsp. salt
  • 1 tsp. herb seasoning
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Buttermilk Pancake & Waffle Mix
Baking Mix

Directions:

Preheat oil in deep fryer to 375°F.

Combine ingredients. Blend thoroughly. Dip vegetables, meat, poultry or fish in batter, let excess drain. Drop carefully into oil and cook until golden brown. Remove and drain on paper towel. If batter becomes thick, add water, a little at a time.

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Apple Cinnamon Muffin Mix Recipe

Apple Cinnamon Cookies

(10 – 12 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Apple Cinnamon Muffin Mix
  • 2 Tbsp. milk
  • 1 egg
  • 1 Tbsp. margarine or butter, melted
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Apple Cinnamon Muffin Mix

Directions:

Preheat oven to 350°F. Grease a baking sheet.

Combine ingredients. Blend well. Drop by teaspoon on baking sheet. Bake 10 – 12 minutes. Remove from baking sheet while still warm.

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Apple Cinnamon Muffin Mix Recipe

Apple Cinnamon Chip Cookies

(18 – 20 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Apple Cinnamon Muffin Mix
  • 1 Tbsp. instant vanilla pudding mix
  • 2 Tbsp. quick oats
  • 1 Tbsp. margarine or butter, softened
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 1/3 cup cinnamon chips
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Apple Cinnamon Muffin Mix

Directions:

Preheat oven to 375°F. Lightly grease a baking sheet.

Combine muffin mix, pudding mix and oats. Blend in margarine or butter until crumbly. Add egg and vanilla. Blend well. Stir in cinnamon chips. Drop by teaspoon on baking sheet. Bake 10 – 12 minutes.

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Apple Cinnamon Muffin Mix Recipe

Apple Cinnamon Cheesecake Muffins

(16 – 18 Muffins)

Ingredients:

Muffins

  • 2 pkgs. “JIFFY” Apple Cinnamon Muffin Mix
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup applesauce
  • 1/2 cup nuts, chopped

Filling

  • 1/4 cup sugar
  • 1 pkg. (8 oz.) cream cheese
  • 1 egg
  • 1 tsp. vanilla extract
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Apple Cinnamon Muffin Mix

Directions:

Preheat oven to 400°F. Grease muffin pans or use paper baking cups.

For filling, cream sugar and cream cheese. Add egg and vanilla. Blend well and set aside. For muffins, combine eggs, milk and applesauce. Stir in muffin mix. Fill muffin cups 1/2 full. Add 1 tablespoon of filling. Cover with remaining batter. Top with nuts. Bake 15 – 18 minutes.

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Fudge Brownie Mix Recipe

"JIFFY" Pinwheel Cookies

(36 – 38 Cookies)

Ingredients:

White Batter

  • 2 pkgs. “JIFFY” Pie Crust Mix
  • 1 cup powdered sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 Tbsp. sour cream
  • 2 Tbsp. margarine or butter

Chocolate Batter

  • 1 pkg. “JIFFY” Fudge Brownie Mix
  • 1 tsp. baking powder
  • 1/2 cup flour
  • 1 egg
  • 1/4 cup margarine or butter, softened
  • 1/3 cup chocolate chips, melted
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Pie Crust Mix
Fudge Brownie Mix

Directions:

Preheat oven to 375°F.

Combine white batter ingredients. Chill for 1 hour. For chocolate batter, combine brownie mix, baking powder and flour. Add egg, margarine or butter and melted chocolate chips. Blend well. Chill for 1 hour. On floured surface, roll out white batter and chocolate batter, separately, to 11” x 9” rectangles. Place chocolate batter on white batter. Roll together half way. Slice off roll and wrap in plastic wrap. Roll together remaining batter and wrap in plastic wrap. Chill for 1 hour. Cut in 1/2” slices and place on ungreased baking sheet. Bake 12 – 14 minutes or until lightly browned.

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Pie Pops

Pie Pops

(8 – 10 Pops)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 4 – 5 Tbsp. cold water
  • Approx. 1/4 cup pie filling of your choice
  • 8 – 10 lollipop sticks
  • 1 egg
  • 3 Tbsp. sugar (optional)
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Pie Crust Mix

Directions:

Preheat oven to 425°F. Grease a baking sheet.

Prepare pie crust as directed on package. On floured surface, roll out to 1/8” thickness. Using a 3” circular cutter, cut out 16 – 20 pieces. Place half on baking sheet. Place 1 teaspoon of filling on each. Gently press one stick onto each, about 1/4 inch from the top. Using your finger, wet the edge with water. Place other half of dough piece over filling. With fork, gently press together around entire edge. In separate bowl, beat egg. Brush pies with egg and sprinkle with sugar (optional). Cut two slits in tops for venting. Bake 14 – 15 minutes.

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Red Velvet Cake

Red Velvet Cake

(9 – 12 Servings)

Ingredients:

Cake

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1 Tbsp. cocoa powder
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 tsp. vanilla extract
  • 1 Tbsp. red food coloring

Frosting

  • 4 oz. cream cheese, softened
  • 1/4 cup margarine or butter, softened
  • 1-1/2 cups powdered sugar
  • 1/2 tsp. vanilla extract
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease and flour an 8” or 9” round pan.

Combine cake mix and cocoa. Add egg, buttermilk, vanilla and food coloring. Mix on low for 30 seconds until combined. Mix an additional 3 minutes on medium. Pour into pan. Bake 28 – 30 minutes. Cool for 10 minutes before removing from pan. For frosting, cream margarine or butter and cream cheese until smooth. Add powdered sugar and vanilla. Mix on low for 1 minute. Mix an additional 3 – 4 minutes on medium until creamy. Cut cake in half horizontally. Place bottom layer on a serving plate and spread with a thin layer of frosting. Top with second half of cake. Use remainder of the frosting to frost top and sides of cake. Cover and refrigerate until ready to serve.

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Southwest Chip Dip

Southwest Chip Dip

(15 – 18 Servings)

Ingredients:

  • 3/4 cup “JIFFY” Corn Muffin Mix
  • 4 oz cream cheese, softened
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 cans (10 oz) chicken, drained
  • 1 can (11 oz) southwest style corn
  • 1 can (10 oz) diced tomatoes & green chilies
  • 1/2 cup sharp cheddar cheese, shredded
  • crackers or tortilla chips
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Corn Muffin Mix

Directions:

Preheat oven to 425°F. Grease a 13” x 9” pan.

Combine cream cheese, sour cream and mayonnaise.  Blend well.  Add muffin mix, chicken, corn, tomatoes and chilies. Blend well. Spread into pan. Bake 20 – 23 minutes. Sprinkle cheese on top and bake an additional 5 minutes or until cheese melts. Let rest for 5 minutes before serving with crackers or tortilla chips.

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Chocolate Dessert Pizza

Chocolate Dessert Pizza

(8 – 10 Slices)

Ingredients:

  • 1 pkg. “JIFFY” Pizza Crust Mix
  • 2 Tbsp. slivered almonds, toasted
  • 1 Tbsp. cocoa powder
  • 1/2 cup warm water (80°F to 90°F)
  • 2 Tbsp. margarine or butter, melted
  • 2 Tbsp. sugar
  • 1/4 cup chocolate hazelnut spread
  • 1/2 cup chocolate chips or chunks
  • 2 Tbsp. white chocolate chips
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Pizza Crust Mix

Directions:

Preheat oven to 425°F. Grease a 12″ or 14″ pizza pan.

Place almonds in frying pan and toast over medium until lightly browned. Combine pizza crust mix and cocoa. Add water. Blend well. Cover and let stand 5 minutes in a warm place. On floured surface, knead several times. Roll out to a 12″ circle. Place on pan and prick bottom with fork. Brush with margarine or butter and sprinkle with sugar. Bake 8 – 10 minutes. Spread hazelnut spread over crust. Sprinkle chocolate chips, white chocolate chips and almonds on top. Return to oven for an additional 5 minutes or until chocolate is melted. Cool before slicing.

Variation: Replace chocolate chips with colored chocolate candies or use peanut butter instead of hazelnut spread.

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Baking Mix Recipe

Sugar Cookies

(24 – 28 Cookies)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 2/3 cup sugar
  • 1/3 cup milk
  • 5 Tbsp. margarine or butter, softened
  • 1 egg
  • 1 tsp. vanilla extract

Directions:

Preheat oven to 350°F.

Grease a baking sheet.  Combine all ingredients until blended.  Drop by tablespoon on baking sheet.  Bake 8 – 10 minutes.  Remove from baking sheet.  Sprinkle with sugar (optional). 

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Coconut Brownies

Coconut Brownies

(9 – 12 Brownies)

Ingredients:

Brownies

  • 1 pkg. “JIFFY” Fudge Brownie Mix
  • 2 eggs
  • 1 Tbsp. water
  • 2 Tbsp. oil
  • 1 tsp. coconut extract
  • 1/2 tsp. rum extract (optional)

Frosting

  • 1 cup heavy whipping cream
  • 1/2 tsp. coconut extract
  • 1/2 cup flaked coconut
  • 2 Tbsp. powdered sugar

Topping

  • 1 pkg. (6 oz) chocolate chips
  • 1/4 cup heavy whipping cream
  • 2 Tbsp. butter
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Fudge Brownie Mix

Directions:

Preheat oven to 350°F.  Grease an 8” square pan.

For brownies, combine ingredients.  Bake 25 – 30 minutes.  Let cool.  For frosting, beat whipping cream until stiff peaks form.  Add remaining ingredients until combined.  Spread on brownies.  For topping, in sauce pan combine ingredients.  Stir on medium-low until melted.  Cool slightly and drizzle over frosting.

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Ice Cream and Chocolate Chip Cookies

Chocolate Chip Ice Cream Cookies

(17 – 20 Cookies)

Ingredients:

  • 3 cups “JIFFY” Baking Mix
  • 3/4 cups margarine or butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar, firmly packed
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 pkg. (12 oz.) mini chocolate chips
  • ice cream of your choice, slightly softened
  • assorted garnishments of your choice (optional)

Directions:

Preheat oven to 350°F.

Cream margarine or butter and sugars.  Add egg and vanilla.  Blend well.  Add baking mix; blend until combined.  Add chocolate chips.  Drop dough by spoonful on ungreased baking sheet.  Bake 10 – 12 minutes or until lightly browned.  Set aside to cool.

For ice cream sandwich, let ice cream soften slightly at room temperature.  Place a scoop of ice cream between two cookies.  Gently press together until ice cream spreads to edge of cookies.  Roll edges in sprinkles, mini chocolate chips and/or other desired toppings (optional).  Individually wrap sandwiches in plastic wrap and freeze for at least 2 hours.  Let stand at room temperature for 15 minutes before serving.

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Golden Yellow Cake Mix Recipe

Pound Cake

(12 – 15 Servings)

Ingredients:

Cake

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 1/2 cup margarine or butter, softened
  • 1/2 cup sugar
  • 4 eggs
  • 1 cup sour cream

Glaze

  • 1-1/2 cups powedered sugar
  • 4 oz. cream cheese, softened
  • 1 tsp. vanilla extract
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease a 10 cup Bundt pan.

For cake, combine margarine or butter and sugar. Blend well. Add eggs, cake mix and sour cream. Beat for 2 minutes on medium. Pour into pan. Bake 38 – 43 minutes or until toothpick inserted in center comes out clean. Cool completely. For glaze, combine ingredients. Blend well. Drizzle over cake.

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Pizza Crust Mix Recipe

Bacon and Cheese Roll-up

(6 – 8 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Pizza Crust Mix
  • 1 cup cheddar cheese, shredded
  • 1/2 cup warm water (80°F to 90°F)
  • 1 Tbsp. margarine or butter, melted
  • 4 slices of bacon, cooked crisp and crumbled
  • 2 Tbsp. cheddar cheese, shredded
  • paprika
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Pizza Crust Mix

Directions:

Preheat oven to 425°F. Grease and flour an 8″ x 4″ pan.

Combine pizza crust mix and 1 cup cheese. Add water and mix well. Cover and let rise in warm place for 5 minutes. On floured surface, knead 4 – 5 times. Roll out to a 12″ x 6″ rectangle. Brush with butter. Sprinkle bacon and remaining cheese on top. Roll up starting at shorter end. Pinch edges together to seal and place in pan, seam side down. Garnish with paprika. Bake 18 – 20 minutes.

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Pizza Dippers

Pizza Dippers

(15 – 20 Pieces)

Ingredients:

  • 1 pkg. “JIFFY” Pizza Crust Mix
  • 1/4 tsp. garlic powder
  • 1/2 cup warm water (80°F to 90°F)
  • 1 pkg. (7 oz.) pepperoni, sliced
  • assorted toppings of your choice (optional)
  • 1 pkg. (8 oz.) mozzarella cheese, shredded
  • 1 can (15 oz.) pizza sauce
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Pizza Crust Mix

Directions:

Preheat oven to 425°F. Grease a baking sheet.

Combine pizza crust mix and garlic powder. Add water and prepare as directed on package. On floured surface, knead several times. Roll out to a very thin rectangle, approximately 14″ x 10″. With pizza cutter, cut into squares and place on baking sheet. With a fork, pierce each piece several times. Add pepperoni and toppings (optional) on top and sprinkle with cheese. Bake 8 – 12 minutes or until lightly browned. Serve with pizza sauce for dipping.

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Chocolate Sandwich Cookies

Chocolate Sandwich Cookies

(10 – 12 Servings)

Ingredients:

Cookies

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1/4 cup butter, melted
  • 1/4 cup cocoa powder
  • 1/2 tsp. instant coffee or espresso
  • 2/3 cup powdered sugar
  • 1 egg
  • 2 tsp. vanilla extract
  • 2 Tbsp. sour cream

Simple Syrup

  • 1/4 cup water
  • 1/4 cup sugar

Filling

  • 1-1/2 cups marshmallow creme
  • 1-1/4 cups shortening
  • 1 cup powdered sugar
  • 1 Tbsp. vanilla extract
  • assorted sprinkles

Chocolate Glaze

  • 1 cup chocolate chips
  • 1/2 cup heavy cream
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Pie Crust Mix

Directions:

Preheat oven to 350°F.  Grease a baking sheet.

For cookies, combine butter, cocoa and coffee or espresso powder.  Stir well and set aside for 15 minutes.  In separate bowl, combine pie crust mix and powdered sugar.  Add cocoa mixture, egg, vanilla and sour cream.  Mix until dough forms.  On floured surface, roll out to 1/4” thickness.  Cut into desired shapes.  Bake 8 – 10 minutes.  Cool.  In saucepan, combine simple syrup ingredients.  Over medium heat, bring to a boil, stirring until sugar has dissolved.  Brush tops of cookies with syrup.  For filling, cream marshmallow crème and shortening.  Add powdered sugar and vanilla.  Mix well.  Spread on flat side of half of cookies.  Top with remaining cookies.  Dip edge in sprinkles (sprinkles will stick to filling).  For glaze, place chocolate chips in bowl.  Heat cream and pour over chocolate chips.  Let set for 1 minute to melt.  Using a whisk, stir well.  Drizzle over cookies.

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Cake Pops

Cake Pops

(22 – 25 Pops)

Ingredients:

Cake

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1 egg
  • 1/2 cup water
  • 3/4 cups powdered sugar
  • 2 oz. cream cheese, softened
  • 22 – 25 lollipop sticks

Coating

  • 2 cups white chocolate chips

Optional Decorations

  • assorted sprinkles
  • chopped nuts
  • flaked coconut
  • mini chocolate chips
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F.  Grease and flour an 8″ pan.

Prepare and bake cake mix as directed on package. Cool for 10 minutes. Invert on cooling rack and cool completely. Combine powdered sugar and cream cheese. Blend well and set aside. In separate bowl, using hands, crumble cake until no large chunks remain. Add frosting mixture. Stir with spatula until combined. Roll mixture into tightly packed walnut-sized balls. Place on baking sheet lined with parchment or wax paper. Freeze for 4 hours. For coating, place white chips in microwave safe bowl. Heat uncovered, on high, for 1 minute. If necessary, microwave an additional 30 seconds, stirring until chips have melted. Remove cake balls from freezer and insert lollipop sticks. Dip each ball into melted mixture, using spoon to help coat. If necessary, remove excess by gently tapping stick against side of bowl. Dip coated cake balls into your favorite toppings (optional). Let stand at room temperature for 15 minutes before serving.

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Chocolate Muffin Mix Recipe

Turtle Cookies

(12 – 15 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Chocolate Muffin Mix
  • 1/4 cup margarine or butter, softened
  • 1/3 cup instant chocolate pudding mix
  • 1 egg
  • 1 tsp. vanilla extract
  • 10 chocolate caramel candies, chopped
  • 1/2 cup pecans, chopped
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Chocolate Muffin Mix

Directions:

Preheat oven to 350°F.  Grease baking sheet.  Blend ingredients.  Drop by teaspoon on baking sheet.  Bake 12 – 14 minutes.  Remove from baking sheet and cool.

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Blueberry Muffin Mix Recipe

Blueberry French Toast Bread Pudding

(9 – 12 Servings)

Ingredients:

Muffins

  • 2 pkgs. “JIFFY” Blueberry Muffin Mix
  • 2 eggs
  • 1/2 cup milk

Custard

  • 3-1/2 cups half and half
  • 4 eggs
  • 3 egg yolks
  • 1/4 cup brown sugar, firmly packed
  • 1/2 cup maple syrup
  • 1/2 cup pecans, chopped and toasted
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Blueberry Muffin Mix

Directions:

Preheat oven to 400°F. Grease muffin pans or use paper baking cups.

Prepare muffins as directed on package.    Bake 13 – 15 minutes. Cool completely and cut each into 8 pieces. Reduce oven temperature to 325°F. Grease a 9” square pan. Place muffin pieces in bottom of pan and set aside. For custard, heat half and half in sauce pan, just until boiling. Remove from heat. In separate bowl, whisk eggs, egg yolks, brown sugar and syrup. Whisk into half and half until blended. Pour over muffin pieces, pressing down to submerge all pieces. Let stand for 15 minutes. Sprinkle pecans over top. Bake 45 – 50 minutes or until firm. Serve warm with maple syrup. Sprinkle bacon over top (optional).

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Pie Crust Mix Recipe

Cherry Pie

(One 9" Pie)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 4 – 5 Tbsp. cold water
  • 2 cans (14.5 oz) tart cherries, drained
  • 1-1/3 cups sugar
  • 3 Tbsp. quick-cooking tapioca
  • 1/4 tsp. almond extract
  • 1 Tbsp. margarine or butter, softened
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Pie Crust Mix

Directions:

Preheat oven to 425°F.  Combine cherries, sugar, tapioca and almond extract.  Let set for 15 minutes.  Prepare pie crust as directed on package for a two crust pie.  Dot filling with margarine or butter.  Cover with top crust, seal edges and slit top for venting.  Bake 15 minutes. Reduce heat to 375°F and bake an additional 35 minutes.

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Raspberry Muffin Mix Recipe

Raspberry Cheesecake Bars

(24 – 30 Bars)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Raspberry Muffin Mix
  • 1/4 cup margarine or butter, softened
  • 1 cup raspberry jam

Filling

  • 2 pkgs. (8 oz.) cream cheese, softened
  • 1 cup powdered sugar
  • 2 tsp. vanilla extract
  • 2 eggs

Frosting

  • 1/4 cup white chocolate
  • 1 tsp. oil
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Raspberry Muffin Mix

Directions:

Preheat oven to 350°F. Grease a 13” x 9” pan.

For crust, cut margarine or butter into muffin mix. Batter will be sticky. Using lightly floured spoon or fingers, press in bottom of pan. Spread jam over crust. For filling, combine ingredients. Blend well. Spread over crust. Bake 35 – 40 minutes until filling is set or until toothpick inserted in center comes out fairly clean. Cool. For frosting, melt white chocolate. Add oil and blend well. Drizzle over bars.

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Banana Muffin Mix Recipe

Banana Cream Squares

(9 – 12 Servings)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Banana Muffin Mix
  • 5 Tbsp. margarine or butter
  • 1/4 cup quick oats

Filling

  • 1 pkg. (8 oz.) cream cheese, softened
  • 1/2 cup sugar
  • 1 egg
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Banana Muffin Mix

Directions:

Preheat oven to 350°F.  Grease an 8” square pan.

Combine muffin mix and oats.  Cut in margarine or butter.  Reserve 1/2 cup.  Press remaining mixture into bottom of pan.  For filling, beat cream cheese and sugar.  Add egg and beat until smooth.  Pour over crust.  Sprinkle with reserved mixture.  Bake 35 – 38 minutes.  Cool before cutting.

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Bar-B-Q Chicken Pizza

Bar-B-Q Chicken Pizza

(One 12" Pizza)

Ingredients:

  • 1 pkg. “JIFFY” Pizza Crust Mix
  • 1/2 cup warm water (80°F to 90°F)
  • 1 small white onion, sliced
  • 1 red bell pepper, cored and sliced
  • 1-2 chicken breasts
  • 4 oz. smoked Gouda cheese, shredded
  • 4 oz. mozzarella or provolone cheese, shredded
  • 6 oz. BBQ sauce
  • 1 tsp. Mesquite seasoning
  • 2 Tbsp. vegetable or olive oil
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Pizza Crust Mix

Directions:

Preheat oven to 425°F. Grease a 12” pizza pan. Preheat 2 tablespoons of oil in a nonstick skillet over medium high.

Season the chicken with mesquite rub or quick marinade and set aside. Add onions and peppers to prepared skillet. Caramelize to a golden brown. Remove from skillet; set aside.  Place chicken in skillet and cook thoroughly. Prepare pizza crust as directed on package. Spread BBQ sauce over crust. Spread onions and peppers over sauce. Slice chicken and layer on pizza. Top with cheese. Bake for 18-20 minutes or until lightly browned.

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