Tag: Dinner

Pizza Crust Mix Recipe

Breakfast Pizza

(8 – 10 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Pizza Crust Mix
  • 1 lb. sausage
    1/2 cup warm water (80°F to 90°F)
  • 1 cup frozen hash brown potatoes, thawed
  • 1 cup cheddar cheese, shredded
  • 4 eggs
  • 3 Tbsp. milk
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 2 Tbsp. Parmesan cheese, grated
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Pizza Crust Mix

Directions:

Preheat oven to 425°F. Grease a 12” pizza pan.

Brown sausage. Drain and set aside to cool. Prepare and bake crust as directed on package. Spoon sausage over crust. Sprinkle with potatoes and cheddar cheese. Beat eggs, milk, salt and pepper thoroughly. Pour over potatoes and cheese. Sprinkle with Parmesan cheese. Bake at 375°F for 30 – 35 minutes.

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Pizza Crust Mix Recipe

Chicken Pizza

(8 – 10 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Pizza Crust Mix
  • 1/2 cup warm water, (80°F to 90°F)
  • 1/4 cup olive oil
  • 1 large red onion, chopped
  • 1 large yellow or orange pepper, sliced into thin rings
  • 1/2 lb. fresh mushrooms, sliced
  • salt and pepper
  • 1/2 cup black olives, sliced
  • 1-1/2 cups chicken, cooked and cubed
  • 1 can (8 oz.) pizza sauce
  • 1 tsp. fresh garlic, minced or garlic salt
  • 1 tsp. oregano
  • 1/4 cup Parmesan cheese
  • 2 cups shredded mozzarella cheese
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Pizza Crust Mix

Directions:

Preheat oven to 425°F.

Prepare and bake pizza crust mix as directed on package. Heat oil in large skillet on medium-high. Add onions, peppers, mushrooms, salt and pepper. Cook 4 – 6 minutes or until onions are tender. Add olives and chicken. Spread pizza sauce over dough. Spoon chicken mixture over sauce and sprinkle with garlic, oregano and Parmesan cheese. Top with mozzarella cheese and bake 18 – 22 minutes or until crust is lightly browned.

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Pie Crust Mix Recipe

Spinach Pie

(One 9″ Pie)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1 pkg. (10 oz.) frozen spinach, thawed and chopped
  • 1/2 lb. Italian sausage, chopped
  • 4 eggs
  • 1 pkg. (8 oz.) mozzarella, shredded
  • 4 oz. ricotta
  • 1/4 tsp. salt
  • pinch of pepper
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Pie Crust Mix

Directions:

Preheat oven to 375°F.

Drain any access water from spinach and set aside. Sauté sausage over medium until browned. Drain off access fat. Prepare pie crust mix as directed on package for a double crust pie. In separate bowl, combine remaining ingredients. Blend well. Stir in sausage. Spread mixture over bottom crust. Cover with top crust, seal edges and slit top for venting. Bake 70 – 75 minutes.

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Corn Muffin Mix Recipe

Tamale Pie

(6 – 9 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 1/3 cup milk
  • 1 egg
  • 1 pkg. taco seasoning mix (divided)
  • 1/4 tsp. pepper
  • 1 can (14-3/4 oz.) cream style corn
  • 1 can (4 oz.) green chilies, drained
  • 1 can (10 oz.) enchilada sauce
  • 2 cups chicken or pork, cooked and shredded
  • 1 cup sharp cheddar cheese, shredded
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Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease an 11” x 7” pan.

Combine muffin mix, milk, egg, 1-1/2 tablespoons of taco seasoning, pepper, corn and green chilies. Pour into pan. Bake 30 – 35 minutes. Cool for 10 minutes. Combine chicken or pork and remaining taco seasoning. Pierce top of cornbread with fork several times. Spread chicken or pork mixture on top. Spread enchilada sauce over meat. Sprinkle with cheese. Bake an additional 20 – 25 minutes.

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Corn Muffin Mix Recipe

Corny Bean Dog Casserole

(4 – 6 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 8 hotdogs, sliced
  • 1 can (16 oz.) pork and beans
  • 2 Tbsp. margarine or butter
  • 2 Tbsp. onion, chopped
  • 1 egg
  • 1/3 cup milk
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Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease an 11” x 7” pan.

Combine hot dogs and beans. In skillet, melt margarine or butter. Add onions; sauté until tender. Add to bean mixture. Pour into pan. Combine muffin mix, egg and milk. Spread over beans. Bake 20 – 25 minutes.

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Buttermilk Biscuit Mix Recipe

Country Biscuits

(12 – 14 Biscuits)

Ingredients:

  • 2 pkgs. “JIFFY” Buttermilk Biscuit Mix
  • 2/3 cup wheat germ
  • 1 Tbsp. flour
  • 1 can (12 oz.) low fat evaporated milk
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Buttermilk Biscuit Mix

Directions:

Preheat oven to 450°F.

Combine biscuit mix, wheat germ and flour. Stir in milk to make a soft dough. On floured surface, knead about 10 times. Roll out to 1/2” thick. Using a 2-1/2” cutter, cut biscuits and place on ungreased baking sheet. Bake 8 – 10 minutes.

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Pizza Crust Mix Recipe

Asparagus Pizza

(8-10 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Pizza Crust Mix
  • 1 pkg. “JIFFY” Buttermilk Biscuit Mix
  • 2 Tbsp. Italian seasoning
  • 1 tsp. garlic powder
  • 1 cup warm water (80°F to 90°F)
  • 2 lbs. fresh asparagus, cut into 2″ pieces
  • 1 cup shredded Swiss cheese
  • 2 cups cooked chicken, cut into bite size pieces
  • 1/2 cup mayonnaise
  • 3 Tbsp. Parmesan cheese
  • 1/4 tsp. ground mustard
  • 3 egg whites
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Pizza Crust Mix
Buttermilk Biscuit Mix

Directions:

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

Combine pizza crust and buttermilk biscuit mix. Add seasoning, garlic powder and water. Blend well. Grease fingers and press dough on bottom of pan. Bake 15 – 18 minutes and set aside. Heat oven to 450°F. Cook asparagus until crisp and tender. Drain on paper towels. Sprinkle Swiss cheese on top of baked crust. Arrange asparagus and chicken over cheese. Combine mayonnaise, Parmesan cheese and mustard. In separate bowl, beat egg whites until stiff peaks form. Fold into mayonnaise mixture and spread over asparagus. Bake 12 – 18 minutes.

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Baking Mix Recipe

Mozzarella & Beef Puff

(4 – 5 Servings)

Ingredients:

Crust

  • 3/4 cup “JIFFY” Baking Mix
  • 1/2 cup margarine or butter
  • 3/4 cup water
  • 3 eggs

Filling

  • 1 lb. lean ground beef
  • 1 can (8 oz.) mushrooms, sliced
  • 3/4 cup onion, chopped
  • 1 tsp. garlic powder
  • 1 can (10-3/4 oz.) cream of mushroom soup
  • 1 to 1-1/2 cups mozzarella cheese, shredded

Directions:

Preheat oven to 425°F. Grease a 10″ round baking dish.

For filling, brown ground beef, mushrooms and onions; drain. Add garlic powder and soup. Set aside. For crust, bring margarine or butter and water to a boil. Add baking mix. Beat with spoon until smooth and forms a ball. Remove from heat. Add eggs, one at a time, beat well after each addition. Spread on bottom and up sides of baking dish. Fill with beef mixture. Bake 20 – 25 minutes or until lightly browned and puffy. Sprinkle with cheese. Bake an additional 5 minutes. Serve hot.

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Baking Mix Recipe

Cajun Batter Mix

(2 cups)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 2 Tbsp. seasoned salt
  • 1 Tbsp. Cajun powder
  • 1 tsp. pepper
  • 2 cups milk (for fish)

Directions:

Preheat oil in deep fryer to 375°F.

Combine ingredients in plastic bag. Place vegetables, meat, poultry or fish in bag and shake to coat thoroughly. (For fish, soak in milk, as long as possible, before coating.) Drop carefully into oil. Remove and drain on paper towel.

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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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Vegetarian Corn Muffin Mix Recipe

Corny Bread

(6 – 9 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
  • 1 can (8-3/4 oz.) whole kernel corn, drained
  • 1 Tbsp. pimiento, chopped
  • 1 Tbsp. hot peppers, chopped
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

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

Combine ingredients.  Blend well.  Pour into pan.  Bake 20 – 25 minutes.

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Baking Mix Recipe

Cloverleaf Rolls

(12 – 14 Medium Size Rolls)

Ingredients:

Rolls

  • 3 cups “JIFFY” Baking Mix
  • 1 pkg. active dry yeast
  • 3 Tbsp. warm water (95°F to 115°F)
  • 3 Tbsp. sugar (divided)
  • 6 Tbsp. margarine or butter, melted
  • 3/4 cup milk
  • 1/2 cup flour

Egg Wash

  • 1 egg
  • 2 tsp. water

Directions:

Preheat oven to 400°F. Grease muffin pans with butter.

For rolls, combine yeast and water; stir to dissolve yeast. Add 1 tablespoon of sugar. Mix well and set aside. Melt margarine or butter over medium heat. Add milk; heat until warm. Add yeast mixture and remaining 2 tablespoons of sugar. In separate bowl, combine baking mix and flour. Stir in yeast mixture. Cover and let rise in warm place for 1 hour. On floured surface, knead several times until dough is soft and no longer sticky. Shape rolls by cutting off small pieces of dough and roll into balls the size of a walnut. Place 3 balls in each muffin cup. Cover with cloth and let rise in warm place until double in size. For egg wash, combine ingredients. Lightly beat with fork and brush tops. Bake 15 – 17 minutes.

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Corn Muffin Mix Recipe

Corny Dogs

(10 – 12 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 2/3 cup flour
  • 1 egg
  • 1 cup milk
  • 1 tsp. dry mustard
  • 1/2 tsp. paprika
  • 1/4 tsp. cayenne pepper
  • 1 to 1-1/2 lbs hot dogs
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Corn Muffin Mix

Directions:

Preheat oil in a deep fryer to 375°F.

Set hot dogs aside.  Combine remaining ingredients thoroughly.  Pour into large drinking glass.  Dip hot dogs in batter one at a time.  Carefully place in deep fryer.  Fry for 3 minutes or until golden brown.  Remove and drain on paper towel.

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Cheesy Crab Cakes

Cheesy Crab Cakes

(16 – 18 Crab Cakes)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 2 Tbsp. oil
  • 1 cup Panko bread crumbs
  • 1 cup cheddar cheese, shredded
  • 4 oz cream cheese, softened
  • 1 egg
  • 1/4 cup milk
  • 2 scallions, sliced
  • 1 tsp. seafood seasoning
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 3 cans (6 oz) crab meat
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Corn Muffin Mix

Directions:

Preheat oil in frying pan.

Combine muffin mix, bread crumbs, cheddar cheese, cream cheese, egg, milk, scallions, seasoning, salt and pepper.  Stir in crab meat until combined.  Form into 2” balls, then flatten into a disk.  Place in frying pan, a few at a time, and sauté until golden brown, turning once during cooking.  Serve on a bed of lettuce. 

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Vegetarian Corn Muffin Mix Recipe

“JIFFY” Corn Fritters

(18 – 20 Pieces)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 2 eggs
  • 1 can (8-3/4 oz.) whole kernel corn, drained
  • 1/4 cup sour cream
  • 1/4 tsp. pepper
  • 1/8 tsp. salt
  • oil for frying
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat 1” of oil in deep fryer or skillet to 350°F.

Beat eggs. Add remaining ingredients. Stir until blended. Drop by tablespoon into deep fryer or skillet. Cook 1 – 2 minutes on both sides. Drain on paper towel.

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Easy Rolls

Easy Rolls

(15 – 18 Rolls)

Ingredients:

Rolls

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1 pkg. dry yeast
  • 1/2 tsp. salt
  • 1-1/4 cups warm water (95°F to 115°F)
  • 2-1/2 to 3 cups flour
  • 1/4 cup margarine or butter, melted

Egg Wash (Cloverleaf Rolls)

  • 1 egg
  • 2 tsp. water
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Golden Yellow Cake Mix

Directions:

Preheat oven to 400°F. Grease a baking sheet. Combine cake mix and yeast. Add salt and warm water. Gradually beat in flour. Cover and let rise in a warm place for 1 hour. Punch down dough and make into dinner or cloverleaf rolls*. Place on baking sheet. Brush with margarine or butter. Cover and let rise 1 hour or until double in size. Bake 18 – 20 minutes or until lightly browned. 

*For Cloverleaf Rolls: Grease muffin pans with butter. Shape rolls by cutting off small pieces of dough and roll into balls the size of a walnut. Place 3 balls in each muffin cup. Cover with cloth and let rise in warm place until double in size. For egg wash, combine ingredients. Lightly beat with fork and brush tops of rolls. Bake 15 – 17 minutes.

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Buttermilk Biscuit Mix Recipe

Easy Asparagus Chicken Bake

(6 – 8 Servings)

Ingredients:

  • 1/2 cup “JIFFY” Buttermilk Biscuit Mix
  • 1 cup milk
  • 2 eggs
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. garlic and herb seasoning blend
  • 1 lb. asparagus, fresh, blanched and drained
  • 1-1/2 cups Swiss cheese
  • 1 cup chicken, cooked and cubed
  • 1/2 cup onions, chopped
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Buttermilk Biscuit Mix

Directions:

Preheat oven to 400°F. Grease a 9” pie pan.

Combine biscuit mix, milk, eggs, salt, pepper and seasoning. Blend well and set aside. Evenly spread asparagus, cheese, chicken and onions in pan. Pour biscuit mixture over top. Bake 30 – 35 minutes or until toothpick inserted in center comes out clean.

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Pizza Crust Mix Recipe

Strombolis

(Two 9" Strombolis)

Ingredients:

  • 2 pkgs. “JIFFY” Pizza Crust Mix
  • 1/2 cup onions, chopped
  • 1/2 cup green pepper, chopped
  • 1 Tbsp. margarine or butter
  • 1 pkg. sizzle steaks, chopped
  • salt and pepper
  • 1 cup warm water (80°F to 90°F)
  • 1 cup pizza sauce
  • 1 cup Mozzarella cheese, shredded
  • 1 egg
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Pizza Crust Mix

Directions:

Preheat oven to 400°F. Line baking sheet with parchment paper.

In saucepan, combine onions, green pepper, margarine or butter and sizzle steaks. Salt and pepper to taste. Cook until browned; drain. Prepare pizza crust mix as directed on package. On floured surface, knead dough 5 – 6 times. Divide in half and roll each out to 13” x 9” rectangles. Spread sauce over each section of dough, to within 1” of edge. Place steak mixture over sauce and sprinkle with cheese. Beat egg lightly. Brush edges of dough with egg wash.   Roll up and pinch ends to seal. Place in pan, seam side down. Slit tops several times for venting and brush with egg wash. Bake 15 – 20 minutes.

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Southwest Stew with Corn Dumplings

Southwest Stew with Corn Dumplings

(6 Servings)

Ingredients:

Stew

  • 1-1/2 lbs. ground beef
  • 1 medium onion, chopped
  • 1/2 cup green peppers, chopped
  • 1 can (28 oz.) diced tomatoes
  • 1 can (6 oz.) tomato paste
  • 1 can (15.2 oz.) whole kernel corn, drained
  • 2 tsp. chili powder
  • 2 Tbsp. sugar
  • 1 tsp. salt
  • 1/8 tsp. pepper

Dumplings

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 1 Tbsp. instant onions
  • 1 egg
  • 2 Tbsp. milk
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Corn Muffin Mix

Directions:

For stew, brown ground beef and onion; drain.  Stir in green pepper, tomatoes, tomato paste, corn, chili powder, sugar, salt and pepper; simmer for 5 – 10 minutes.  For dumplings, combine muffin mix and instant onions.  Stir in egg and milk until blended.  Drop by tablespoon on bubbling stew.  Cover and simmer 15 – 20 minutes.

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Baking Mix Recipe

Pizza Crust

(One 12″ or 14″ Crust)

Ingredients:

  • 1-1/2 cups “JIFFY” Baking Mix or
    1 pkg. “JIFFY” Buttermilk Biscuit Mix
  • 1/2 cup warm water (95°F to 115°F)
  • 1 pkg. active dry yeast
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Baking Mix
Buttermilk Biscuit Mix

Directions:

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

Combine baking mix or buttermilk biscuit mix and yeast. Add water and blend to a soft dough. Cover and let stand for 5 minutes in a warm place. On floured surface, knead several times. Grease fingers and press dough on bottom and sides of pan. Dough may be shaped into a 14″ x 10″ rectangle on a greased baking sheet. Pre-bake crust for 2 – 3 minutes before adding your favorite toppings. (Drain meat and other toppings before putting on crust.) Bake 18 – 20 minutes or until crust is lightly browned.

Suggested Sauce: Add 1/2 teaspoon oregano and 1/2 teaspoon garlic powder to an 8 oz can of tomato sauce. Mix well. Spread on pre-baked crust before adding toppings.

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Baking Mix Recipe

Fry Batter

(1-1/4 Cups)

Ingredients:

  • 1 cup “JIFFY” Baking Mix
  • 1 egg
  • 1/4 cup plus 1 Tbsp. milk

Directions:

Preheat oil in a deep fryer to 375°F.

Combine all ingredients. Beat until smooth. 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 milk, a little at a time.

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Pizza Crust Mix Recipe

Mediterranean Pizza

(8 – 10 Servings)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Pizza Crust Mix
  • 1/2 cup warm water (80°F to 90°F)
  • flour for dusting

Topping

  • 1-1/2 cups Mozzarella cheese, shredded
  • 1 jar (6.5 oz.) marinated artichoke hearts, drained
  • 10-12 kalamata olives, pitted
  • 6 sundried tomatoes, thinly sliced

Sauce

  • 1/2 pkg. (2.5 oz.) baby arugula
  • 1 oz. pine nuts, toasted
  • 2 oz. Parmesan cheese, grated
  • 1-1/2 tsp. garlic, chopped
  • 1/8 cup olive oil
  • salt and pepper to taste
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Pizza Crust Mix

Directions:

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

Prepare crust as directed on package. Cover and let stand for 5 minutes. On floured surface, knead until easy to handle. Press or roll out dough and place on pan. Bake for 4 – 5 minutes. Combine sauce ingredients in food processor (blender). Pulse until fully combined. Salt and pepper to taste and spread on pizza. Spread topping ingredients over sauce. Bake an additional 18 – 20 minutes or until lightly browned.

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Bacon Asparagus Pizza

Bacon Asparagus Pizza

(One 12" or 14" Pizza)

Ingredients:

  • 1 pkg. “JIFFY” Pizza Crust Mix
  • 1 Tbsp. margarine or butter
  • 1 medium onion, thinly sliced
  • 1/4 tsp. pepper
  • 1 cup fresh asparagus, cut into 1″ pieces
  • 1 cup mozzarella cheese, shredded
  • 1 container (4 oz) feta cheese, divided
  • 1 pkg. (2.8 oz) bacon bits
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Pizza Crust Mix

Directions:

Melt margarine or butter in pan over medium heat. Add onion and sprinkle with pepper.  Sauté until golden.  Blanch asparagus and set aside.  Preheat oven to 425°F. Prepare pizza crust as directed on package. Bake 7 – 8 minutes. Increase oven to 450°F. Sprinkle mozzarella cheese and half of feta cheese on crust.  Top with onions, asparagus, bacon bits and remaining feta cheese.  Bake an additional 7 – 10 minutes or until crust is lightly browned.

Variation:  Lightly drizzle balsamic dressing or olive oil over pizza after baking

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Baking Mix Recipe

Impossible Taco Bake

(9 – 12 Servings)

Ingredients:

Casserole

  • 1/2 cup “JIFFY” Baking Mix
  • 1 lb. ground beef
  • 1/2 cup onion, chopped
  • 1 pkg. taco seasoning mix
  • 1 can (4.5 oz.) chopped green chilies, drained
  • 2 eggs
  • 1 cup milk

Topping Suggestions

  • cheddar cheese
  • tomatoes
  • sour cream
  • lettuce
  • black olives

Directions:

Preheat oven to 400°F. Grease a 9” pan.

Brown ground beef and onion; drain. Add taco seasoning and mix well. Spread mixture evenly in pan. Sprinkle chilies over mixture. In separate bowl, combine baking mix, eggs and milk. Mix until smooth. Pour over chilies. Bake 25 – 30 minutes. Cool before toppings are added.

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"JIFFY" Corn Muffin Coating

Corn Muffin Coating

(6 – 8 Pieces)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 1/2 cup oil
  • 2 lbs. boneless, skinless chicken breasts
  • 1 Tbsp. garlic herb seasoning
  • 1 tsp. granulated garlic
  • salt (optional)
  • pepper (optional)
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Corn Muffin Mix

Directions:

Preheat oil in frying pan.

Wash chicken; sprinkle with salt and pepper (optional).  Combine muffin mix, seasoning and garlic.  Place chicken in mix and coat thoroughly.  Carefully place chicken in oil.  Fry until chicken reaches 165°F or until juices run clear.

Variation:  For a spicier coating, add 1 teaspoon of cayenne pepper.

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Buttermilk Pancake and Waffle Mix Recipe

Chicken Bake

(9 – 12 Servings)

Ingredients:

Casserole

  • 1 cup carrots, diced
  • 3/4 cup onions, chopped
  • 1/4 cup chicken broth or water
  • 3 cups cooked chicken, cubed
  • 1 can (10-3/4 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 can (4 oz) mushrooms, sliced and drained
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Topping

  • 1 cup “JIFFY” Buttermilk Pancake & Waffle Mix
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1/4 cup green pepper, chopped
  • 1/4 cup red pepper, chopped
  • 2 cups sharp cheddar cheese, shredded (divided)
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Buttermilk Pancake & Waffle Mix

Directions:

Preheat oven to 350°F. Grease a 13” x 9” pan. In saucepan, combine first four casserole ingredients. Simmer 20 minutes.  Combine cooked vegetables with remaining casserole ingredients.  Mix well.  Pour into pan.  For topping, combine first five ingredients. Add 1 cup of cheese. Blend well. Drop by tablespoon on vegetables. Bake 40 – 45 minutes.  Sprinkle remaining cheese on top. Return to oven until melted.

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Buttermilk Biscuit Mix Recipe

Chicken and Biscuit

(4 – 6 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Buttermilk Biscuit Mix
  • 1 can (10-3/4 oz.) cream of mushroom soup
  • 1/3 cup milk
  • 2 Tbsp. flour
  • 2 Tbsp. margarine or butter
  • 2 cups frozen mixed vegetables, thawed
  • 1/2 cup onions, chopped
  • 1 tsp. garlic and herb seasoning blend
  • 1/2 tsp. garlic powder
  • 1-1/2 cups chicken, cooked and diced
  • 1/2 cup milk
  • 1 egg, lightly beaten
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Buttermilk Biscuit Mix

Directions:

Preheat oven to 400°F. Grease an 8” square pan.

Combine soup and 1/3 cup milk. Slowly add in flour. Blend well and set aside. In skillet, melt margarine or butter. Add vegetables and onions. Sauté for 5 – 7 minutes. Add soup mixture, seasoning, garlic powder, and chicken. Blend well. Pour into pan. In separate bowl, combine biscuit mix, 1/2 cup milk and egg. Spread over vegetable mixture. Bake 25 – 30 minutes.

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Spoon Bread Casserole

Spoon Bread Casserole

(6 – 8 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1/2 cup margarine or butter, melted
  • 1 can (8-3/4 oz.) whole kernel corn, drained
  • 1 can (8-1/4 oz.) cream style corn
  • 1 cup sour cream
  • 2 eggs
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 375°F. Grease a 1-1/2 quart casserole dish.

Pour margarine or butter and corn into dish. Blend in sour cream. In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly. Bake 35 – 40 minutes or until center is firm.

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Baking Mix Recipe

Dumplings

(10 – 12 Dumplings)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 2/3 cup milk

Directions:

Combine ingredients until blended; spoon dough onto boiling stew. Cover tightly; reduce heat and simmer 12 – 15 minutes.

 

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Vegetarian Corn Muffin Mix Recipe

Spinach Casserole

(6 – 8 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed
  • 2 cups onion, chopped
  • 2 Tbsp. margarine or butter
  • 2 eggs, beaten
  • 1 cup sour cream
  • 1 can (10-3/4 oz.) cream soup (celery, mushroom or chicken)
  • 1 tsp. herb seasoning
  • 1/2 tsp. garlic salt
  • 1/4 tsp. pepper
  • Swiss cheese (optional)
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 350°F. Grease a 1-1/2 quart casserole dish. 

Drain any access water from spinach and set aside.  Sauté onion in margarine or butter.  Add spinach and set aside.  Combine eggs, sour cream, soup, seasonings and muffin mix.  Blend well.  Stir into spinach mixture.  Pour into casserole dish.  Bake 40 – 45 minutes.  Sprinkle cheese on top (optional).  Return to oven until melted.

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"JIFFY" Corn Dog Muffins

"JIFFY" Corn Dog Muffins

(12 Muffins)

Ingredients:

  • 2 pkgs. “JIFFY” Corn Muffin Mix
  • 2 eggs
  • 2/3 cup milk
  • 4 hot dogs
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Corn Muffin Mix

Directions:

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

Prepare muffin mix as directed on package. Cut each hot dog into three equal pieces. Fill muffin cups 1/2 full. Place one section of hot dog, standing upright, in the center of each muffin cup. Gently pour equal amounts of remaining batter into each muffin cup. Bake 13 – 15 minutes or until golden brown.

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Pizza Crust Mix Recipe

Pizza Crust PKG

(One 12" or 14" Crust)

Ingredients:

  • 1 pkg. “JIFFY” Pizza Crust Mix
  • 1/2 cup warm water (80°F to 90°F)
  • Assorted toppings (prepare and set aside)
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Pizza Crust Mix

Directions:

Preheat oven to 425°F.

BLEND pizza crust mix and water to a soft dough.

COVER and let stand for 5 minutes in a warm place.

KNEAD several times on a floured surface.

GREASE 12″ or 14″ pan. Grease fingers and press dough on bottom and sides of pan. Dough may be shaped into a 14″ x 10″ rectangle on greased baking sheet.

PRE-BAKE crust for 2 – 3 minutes before adding your favorite toppings. Drain meat and other toppings before putting on crust.

BAKE 18 – 20 minutes or until crust is lightly browned.

Suggested Sauce: Add 1/2 teaspoon oregano and 1/2 teaspoon garlic powder to an 8 oz can of tomato sauce. Mix well. Spread on pre-baked crust before adding toppings.

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Fajita Pizza

Fajita Pizza

(8 – 10 Servings)

Ingredients:

Crust

  • 1 cup “JIFFY” Baking Mix
  • 1/3 cup water

Topping

  • 1/2 lb. chicken breast (boneless and skinless)
  • 2 Tbsp. oil
  • 1/2 cup green pepper, thinly sliced
  • 1 small onion, sliced
  • 1 cup salsa
  • 1 cup cheese, shredded

Directions:

Preheat oven to 400°F.  Grease a 12” pizza pan. 

Cut chicken into strips.  Heat skillet and add oil.  Sauté chicken for 5 minutes.  Add green peppers and onions.  Cook until tender.  Remove from heat and add salsa.  Blend well and set aside.  Combine crust ingredients.  On floured surface, knead several times until soft dough forms and is no longer sticky.  Grease fingers and press dough on bottom of pan.  Sprinkle 1/2 cup of cheese on crust.  Spread chicken mixture over cheese.  Sprinkle remaining cheese on top.   Bake 15 – 20 minutes.

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Corn Muffin Mix Recipe

Spicy Black-Eyed Pea Cornbread

(12 – 15 Servings)

Ingredients:

  • 2 pkgs. “JIFFY” Corn Muffin Mix
  • 1 lb spicy pork sausage meat
  • 1 medium yellow onion, peeled and chopped
  • 2 eggs
  • 1 cup buttermilk
  • 1/3 cup oil
  • 1 pkg. (8 oz) cheddar cheese, shredded
  • 1 can (15 oz) black-eyed peas, drained
  • 3/4 cup cream style corn
  • 1/2 cup canned green chilies, chopped
  • 1/2 cup canned pickled jalapeños, chopped and drained
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Corn Muffin Mix

Directions:

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

Break sausage into chunks and brown over medium heat. Add onions; break up sausage until meat is lightly browned and cooked thoroughly, about 10 minutes. Drain on a paper towel. In separate bowl, beat eggs, buttermilk and oil. Add muffin mix, stirring until mixture is just moistened. Batter will be lumpy. Stir in meat mixture, cheese, peas, corn, chilies and jalapeños. Pour batter into pan. Bake 50 – 60 minutes or until lightly browned. Cool 10 minutes.

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Bacon Skillet Cornbread

Bacon Skillet Cornbread

(10 – 12 Servings)

Ingredients:

  • 2 pkgs. “JIFFY” Corn Muffin Mix
  • 1 lb bacon
  • 2 eggs
  • 1 cup sour cream
  • 1 can (14.5 oz) cream corn
  • 1 can (4 oz) chopped green chilies
  • 2 cups Mexican Style cheese, shredded and divided
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Corn Muffin Mix

Directions:

Preheat oven to 375°F.

Fry bacon until browned and crisp.  Remove and drain on paper towels.  Allow grease to cool slightly; reserve 1/2 cup and discard remaining grease.  When bacon is cool to the touch, crumble and sprinkle in a 12” cast iron skillet along with reserved grease.  In bowl, combine muffin mix, eggs, sour cream, corn, chilies and 1 cup cheese.  Pour over bacon.  Do not stir.  Top with remaining cheese.  Bake 38 – 42 minutes or until edges are crispy and middle is firm.  Cool for 10 minutes.  Serve in skillet.

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Mexican Corn Bake

Mexican Corn Bake

(8 – 10 Servings)

Ingredients:

  • 2 pkgs. “JIFFY” Corn Muffin Mix
  • 1 lb. hamburger
  • 1 cup onion, chopped
  • 1/2 cup jarred jalapeño peppers, chopped
  • 1 Tbsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 2 eggs, beaten
  • 2/3 cup milk
  • 1 can (8-1/4 oz.) cream style corn
  • 8 oz. cheddar cheese, grated
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Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease a 2-1/2 quart casserole dish.

Brown hamburger on medium high; drain. Sauté onions in meat. Add peppers and spices. In separate bowl, combine muffin mix, eggs, milk and corn. Blend well. Pour half of batter into dish. Spread meat mixture over batter. Sprinkle with cheese. Spread remaining batter over cheese. Bake 40 – 45 minutes or until lightly browned. Cool 5 – 10 minutes before cutting.

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Savory Tomato Pie

Savory Tomato Pie

(4 – 6 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 3 medium to large tomatoes (any color combination), sliced
  • 8 oz. mozzarella, sliced
  • 1/4 tsp. red pepper flakes
  • salt and pepper
  • olive oil
  • 1/4 cup basil leaves, sliced
  • 1 egg
  • 1 Tbsp. water
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Pie Crust Mix

Directions:

Preheat oven to 425°F.  Lightly grease a 12” pizza pan or line with wax paper.

Prepare pie crust mix as directed on package (do not divide).  On floured surface, roll out to a 10” circle.  Place on pan.  Layer tomatoes and cheese in center, leaving a 3” border.  Sprinkle with salt, pepper and pepper flakes.  Fold edge of dough inward, slightly over toppings.  Drizzle oil over top of pie.  Combine egg and water.  Mix well with fork.  Brush on edge of pie.  Bake 33 – 37 minutes.  Scatter basil leaves on top. 

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BBQ Chicken Skillet Cornbread

BBQ Chicken Skillet Cornbread

(10 – 12 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 1 egg
  • 1/2 cup sour cream
  • 2 Tbsp. margarine or butter, melted
  • 1 can (8.25 oz) cream style corn
  • 1 cup onion, chopped
  • dash salt
  • dash pepper
  • 2 cans (12.5 oz) premium chicken breast
  • 1 cup BBQ sauce
  • 2 cups Cheddar Pepper Jack cheese, shredded
  • 1/4 cup scallions
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Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease a large cast iron skillet.

Combine muffin mix, egg, sour cream, margarine or butter and corn.  Pour into skillet.  Bake 15 – 17 minutes or until golden brown.  Sauté onion; season with salt and pepper.  Add chicken.  Stir until combined.  Add BBQ sauce and cook until warmed through.  Pour over cornbread and top with cheese.  Cover with aluminum foil (do not let foil touch cheese).  Bake 14 – 15 minutes or until cheese is melted.  Remove foil and bake an additional 5 minutes. Top with scallions.  Cool for 5 minutes before serving.

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Baking Mix Recipe

Meat Roll

(6 – 8 servings)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 1-1/2 lbs. hamburger
  • 1 medium onion, thinly sliced
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup milk

Directions:

Preheat oven to 400°F.  Grease a baking sheet.

In a large skillet, brown hamburger; add onion, salt and pepper.  Cook until onion is tender; drain any excess fat.  Blend baking mix and milk to form a soft dough.  On floured surface, roll out to a 12” x 9” rectangle.  Spread meat mixture on dough.  Roll up and place on baking sheet, seam side down.  Slit top several times for venting.  Bake 20 – 25 minutes.  Serve with gravy, tomato or mushroom sauce.

Variation:  Use one can of condensed cream of mushroom soup in the meat mixture for a creamy filling.

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Breakfast Quiche

Breakfast Quiche

(6 – 8 Servings)

Ingredients:

  • 1/2 cup “JIFFY” Buttermilk Biscuit Mix or
    1/2 cup “JIFFY” Baking Mix
  • 1 cup cooked ham, diced or bacon, crumbled
  • 1 cup cheese, shredded
  • 1 Tbsp. onion flakes
  • 2 cups milk
  • 1/4 tsp. pepper
  • 4 eggs
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Buttermilk Biscuit Mix
Baking Mix

Directions:

Preheat oven to 350°F. Grease a 9″ pan.

Mix together ham or bacon, cheese and onion. Spread in pan. Blend baking mix, milk, pepper and eggs. Pour over meat mixture. Bake 45 – 50 minutes or until knife inserted in center comes out clean.

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Corn Muffin Mix Recipe

Chili Corn Bake

(8 – 10 Servings)

Ingredients:

Chili

  • 1-1/2 lbs ground beef
  • 1 pkg. taco seasoning mix (reserve 1 tsp.)
  • 1 can (10-3/4 oz) condensed tomato soup
  • 2 cans (16 oz) chili beans

Topping

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 1 cup cheddar cheese, shredded
  • 1 egg
  • 1/3 cup milk
  • 1 tsp. reserved taco seasoning mix
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Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease a 3 quart casserole dish.

In skillet, brown ground beef; drain. Add taco seasoning mix, soup and beans; simmer. For topping, combine ingredients. Blend well. Pour chili mixture into dish. Spoon topping over chili. Bake uncovered 20 – 25 minutes or until lightly browned.

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Corn Muffin Mix Recipe

"JIFFY" Joes

(6 – 9 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 1 lb. ground beef
  • 1 can (16 oz.) Sloppy Joe sauce
  • 1 egg
  • 1/2 cup milk
  • 8 oz. cheese, shredded
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Corn Muffin Mix

Directions:

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

Brown ground beef; drain and add sauce.  Cook an additional 5 minutes on low.  Combine muffin mix, egg, milk and cheese.  Blend well.  Pour sauce into prepared pan.  Top with corn muffin mixture.  Bake 35 – 40 minutes. 

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Barbeque Cups

Barbeque Cups

(16 – 18 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Buttermilk Biscuit Mix
  • 1 pkg. “JIFFY” Pizza Crust Mix
  • 1-1/2 lbs. ground beef
  • 1 Tbsp. dried minced onion
  • 1 cup barbeque sauce
  • 1 cup warm water (80°F to 90°F)
  • 1 cup cheddar cheese, shredded
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Buttermilk Biscuit Mix
Pizza Crust Mix

Directions:

Preheat oven to 375°F. Grease muffin pans.

Brown ground beef with onion; drain. Stir in barbeque sauce and remove from heat. In separate bowl, combine biscuit mix, pizza crust mix and water. On floured surface, knead to a soft dough. Roll out to 1/4″ thickness. Using a 2-1/2″ cutter, cut dough and place in muffin pans. Mold dough to fit bottom and slightly up sides. Fill with beef mixture. Bake 15 – 20 minutes. Sprinkle cheese on tops and bake an additional 3 minutes.

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Buttermilk Biscuit Mix Recipe

Sausage Wraps

(20 Wraps)

Ingredients:

  • 1 pkg. “JIFFY” Buttermilk Biscuit Mix
  • 1/2 cup water
  • 6 Tbsp. margarine or butter, melted
  • 1/4 cup Parmesan cheese, grated
  • 2 tsp. dried oregano
  • 2 pkgs. (8 oz) precooked sausage links
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Buttermilk Biscuit Mix

Directions:

Preheat oven to 375°F.

Combine biscuit mix and water.  Blend to a soft dough and cut in half.  On floured surface, roll out to a 10” x 8” rectangle.  Spread 3 tablespoons of margarine or butter on dough.  Combine cheese and oregano; sprinkle over margarine or butter.  Cut in half lengthwise.  Cut each strip into five 4” x 2” rectangles.  Place sausage on top.  Roll up firmly and place on baking sheet, seam side down. Repeat with other half of dough.  Bake 10 – 12 minutes.

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Baking Mix Recipe

Impossible Vegetable Quiche

(8 – 10 Servings)

Ingredients:

  • 1/2 cup “JIFFY” Baking Mix
  • 1/2 cup onion, chopped
  • 1/2 cup mozzarella cheese, shredded
  • 2 eggs
  • 1/2 cup cottage cheese
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 2 Tbsp. margarine or butter, melted
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1-1/2 cups broccoli, fresh or frozen, chopped
  • 1 tomato, peeled and thinly sliced
  • 1/4 cup Parmesan cheese, grated

Directions:

Preheat oven to 450°F. Grease a 10” round pan. 

Sprinkle onion on bottom of pan. Sprinkle mozzarella cheese on top. In separate bowl, beat eggs well.  Add cottage cheese, milk, sour cream, baking mix, margarine or butter, salt and pepper.  Blend well. Fold in broccoli.  Pour into pan. Lay tomatoes on top and sprinkle with Parmesan cheese.  Bake 35 – 40 minutes.

Variation: Substitute other vegetables in place of broccoli.

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Baking Mix Belgian Waffles

Baking Mix Belgian Waffles

(Four 7" Waffles)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 1-1/3 cups milk
  • 1 egg
  • 2 Tbsp. oil
  • 1 Tbsp. vanilla extract

Directions:

Preheat waffle iron.

Combine ingredients, stir until blended.  Pour 1 cup of batter into waffle iron and cook according to manufacturer’s directions.  Repeat with remaining batter.

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Taco Pie

Taco Pie

(Two 9" pies)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 1 cup flour
  • 1/2 cup shortening
  • 4 – 5 Tbsp. cold water

Filling

  • 2 lbs. ground beef
  • 1 cup onions, chopped
  • 2 pkgs. (1.25 oz) taco seasoning
  • 1 cup salsa
  • 4 cups cheddar cheese, shredded
  • 1 can (16 oz) refried beans
  • lettuce, shredded
  • tomatoes, chopped
  • sour cream, (optional)
  • salsa, (optional)
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Corn Muffin Mix

Directions:

Preheat oven to 400°F.

For crust, combine muffin mix and flour.  Cut in shortening until mixture resembles small peas.  Add water one tablespoon at a time.  Stir with fork until moist and dough holds together.  Divide dough in half and form into two balls.  On floured surface, roll out making about 1” larger than inverted pie pan.  Place crusts in ungreased pans; prick bottoms and sides with fork.  Trim and shape edges.  Bake 10 – 12 minutes.  For filling, brown ground beef and onions.  Add taco seasoning and salsa.  Blend well.  Sprinkle 1 cup of cheese over each crust.  Spoon half of meat mixture over cheese.  Spread half of beans over meat.  Top each with remaining cheese.  Bake for an additional 5 – 8 minutes or until cheese melts.   Top with lettuce and tomatoes.  Serve with sour cream and salsa (optional).

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Cheese Biscuits

Cheese Biscuits

(18 – 20 Biscuits)

Ingredients:

Dough

  • 2 cups “JIFFY” Baking Mix
  • 2/3 cup milk
  • 2/3 cup cheddar cheese, shredded

Coating

  • 1/4 cup margarine or butter, melted
  • 1 tsp. garlic powder or fresh garlic, crushed

Directions:

Preheat oven to 450°F.  Lightly grease a baking sheet.

Combine coating ingredients.  Set aside.  In separate bowl, combine dough ingredients.  Blend well.  Drop by heaping tablespoon baking sheet.  Bake 8 – 10 minutes.  Brush with coating.

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"JIFFY" Tortillas

"JIFFY" Tortillas

(15 – 18 Tortillas)

Ingredients:

  • 3 cups “JIFFY” Baking Mix
  • 1/2 cup flour
  • 1 Tbsp. vegetable shortening
  • 1-1/4 cups warm water

Directions:

Preheat griddle to 450°F or skillet to medium, medium high heat or when water dropped on skillet sizzles.

Combine baking mix, flour and vegetable shortening.  Mix with fork until blended.  Add water and mix quickly until dough forms.  On floured surface, knead several times until soft dough forms and is no longer sticky.  Cover with plastic wrap and let rest for 5 – 10 minutes.  Pinch off 15 – 18, 1” balls of dough.  Knead each into a tight ball by folding them over with your fingers, turning and repeating, then shape into a flat disk. Cover and let rest for an additional 5 – 10 minutes.  On lightly floured surface, roll each disk out to form an 8” circle, about 1/8” thick.  Place on griddle and cook 1 minute on each side.  Place on baking sheet lined with parchment or paper towel.  Store leftovers in plastic storage bag in refrigerator.

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Quesadillas

Quesadillas

(7 – 9 Quesadillas)

Ingredients:

  • 3 cups “JIFFY” Baking Mix
  • 1/2 cup flour
  • 1 Tbsp. vegetable shortening
  • 1-1/4 cups warm water
  • 1 Tbsp. oil
  • 1/2 cup onions or scallions, chopped
  • 1/2 cup chilies, chopped (optional)

Directions:

Preheat griddle to 450°F or skillet to medium, medium high heat or when water dropped on skillet sizzles.

For tortillas, combine baking mix, flour and vegetable shortening.  Mix with fork until blended.  Add water and mix quickly until dough forms.  On floured surface, knead several times until soft dough forms and is no longer sticky.  Cover with plastic wrap and let rest for 5 – 10 minutes.  Pinch off 15 – 18, 1” balls of dough.  Knead each into a tight ball by folding them over with your fingers, turning and repeating, then shape into a flat disk. Cover and let rest for an additional 5 – 10 minutes.  On lightly floured surface, roll each disk out to form an 8” circle, about 1/8” thick.  Place on griddle and cook 1 minute on each side.  Place on baking sheet lined with parchment or paper towel.

For quesadillas, heat oil in skillet. Sprinkle 2 – 3 tablespoons of cheese on top of half of the tortillas.  Spread onions or scallions and chilies (optional) over cheese.  Place second tortilla on top of each.  Transfer, one at a time, into skillet.  Cook 2 – 3 minutes, then flip and cook an additional 2 – 3 minutes or until browned and cheese is melted.  Slice into quarters and serve warm.

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