Tag: Featured Recipes

White Cake Mix Recipe

Fruity Cake

(9 – 12 Servings)

Ingredients:

  • 1 pkg. “JIFFY” White Cake Mix
  • 3 Tbsp. gelatin dessert (any flavor)
  • 2 Tbsp. margarine or butter, softened
  • 2 egg whites
  • 1/2 cup water
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White Cake Mix

Directions:

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

Combine cake mix and gelatin. Add margarine and water; mix well. Blend in egg whites and margarine or butter. Beat on medium for 3 minutes. Pour into pan. Bake 27 – 30 minutes. Remove from pan and place on wire rack. Cool completely. Frost with desired topping.

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Banana Muffin Mix Recipe

Crunchy Banana Bars

(9 – 12 Bars)

Ingredients:

  • 1 pkg. “JIFFY” Banana Muffin Mix
  • 1 cup natural wheat & barley cereal
  • 1/4 cup brown sugar, firmly packed
  • 1/4 cup margarine or butter, melted
  • 1/4 cup honey
  • 1 egg
  • 1 tsp. cinnamon
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Banana Muffin Mix

Directions:

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

Combine muffin mix, cereal and sugar. Add remaining ingredients. Blend well. Spread into pan. Bake 25 – 30 minutes.

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Banana Muffin Mix Recipe

Berry Tarts

(18 Mini Tarts)

Ingredients:

  • 1 pkg. “JIFFY” Banana Muffin Mix
  • 3 Tbsp. oil
  • 2 Tbsp. water
  • 1 jar (10 oz.) fruit preserves, any flavor
  • 1 container (8 oz.) whipped topping, thawed
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Banana Muffin Mix

Directions:

Preheat oven to 350°F. Grease a mini-muffin pan.

Blend together muffin mix, oil and water. On lightly floured surface, roll out dough. Cut into 2-1/2” rounds. Press each round into mini-muffin cups. Bake 12 – 15 minutes. Cool. Fill with preserves. Top with whipped topping.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Banana Muffin Mix Recipe

Banana Muffin Bread

(1 Loaf)

Ingredients:

  • 1 pkg. “JIFFY” Banana Muffin Mix
  • 2 Tbsp. instant vanilla pudding mix
  • 2 Tbsp. margarine or butter, softened
  • 1 egg
  • 1/3 cup milk
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Banana Muffin Mix

Directions:

Preheat oven to 350°F. Grease a 7-1/2” x 3-1/2” loaf pan.

Combine muffin mix, pudding mix and margarine or butter. Stir with fork until crumbly. Add egg and milk; stir until just combined. Bake 30 – 35 minutes. Remove from pan and cool.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Blueberry Buckle

Blueberry Buckle

(9 – 12 servings)

Ingredients:

Cake

  • 2 cups “JIFFY” Baking Mix
  • 1-3/4 cups fresh or frozen blueberries
  • 1 can (14 oz.) sweetened condensed milk
  • 1 tsp. lemon zest
  • 3/4 cup margarine or butter

Topping

  • 1/2 cup “JIFFY” Baking Mix
  • 1/2 cup brown sugar, firmly packed
  • 2 Tbsp. margarine or butter
  • 1/2 cup nuts, chopped

Directions:

Preheat oven to 325°F. Grease a 9” pan.

For cake, combine blueberries, milk and lemon zest. In separate bowl, cut margarine or butter into baking mix until crumbly. Stir in blueberry mixture. Spread into pan. For topping, combine baking mix and brown sugar. Cut in margarine or butter until crumbly. Add nuts. Sprinkle over blueberry mixture. Bake 65 – 70 minutes or until lightly browned. Serve warm with whipped cream or ice cream (optional).

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Peach Crisp

Peach Crisp

(12 – 15 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 2 cans (21 oz.) peach pie filling
  • 1 cup brown sugar, firmly packed
  • 6-1/2 Tbsp. margarine or butter, softened
  • 1 cup quick oats
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease a 13” x 9” pan.

Pour pie filling into pan. In separate bowl, cream together brown sugar and margarine or butter. Add corn muffin mix and oats until crumbly. Sprinkle over filling. Bake 30 – 35 minutes.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

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. 

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Peanut Butter Cheesecake Squares

Peanut Butter Cheesecake Squares

(12 – 15 Servings)

Ingredients:

Crust

  • 2 pkgs. “JIFFY” Chocolate Muffin Mix
  • 6 Tbsp. margarine or butter, melted

Filling

  • 2 pkgs. (8 oz.) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 tsp. vanilla extract
  • 2 eggs
  • 1/2 cup peanut butter
  • 1 cup mini chocolate chips
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Chocolate Muffin Mix

Directions:

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

Combine muffin mix and margarine or butter. Press into bottom of pan. Bake 8 – 10 minutes. Beat cream cheese, sugar and vanilla. Add eggs, one at a time. Mix in peanut butter. Spread mixture over crust. Sprinkle chocolate chips over cream cheese mixture (optional). Bake 25 – 30 minutes. Cool completely. Refrigerate 3 hours.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Lemon Blueberry Muffin Bread

Lemon Blueberry Muffin Bread

(1 Loaf)

Ingredients:

Bread

  • 2 pkgs. “JIFFY” Blueberry Muffin Mix
  • 1/2 cup flour
  • 1 tsp. lemon zest
  • 3 eggs
  • 1/2 cup heavy whipping cream
  • 1 tsp. vanilla extract
  • 1/4 cup margarine or butter, melted

Glaze

  • 1 cup powdered sugar
  • 2 Tbsp. margarine or butter, melted
  • 1 Tbsp. lemon juice
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Blueberry Muffin Mix

Directions:

Preheat oven to 325°F. Grease a 9” x 5” loaf pan.

For bread, combine muffin mixes, flour and lemon zest. In separate bowl, whisk eggs, cream, vanilla and margarine or butter. Add to muffin mixture until combined. Pour into pan. Bake 48 – 52 minutes or until toothpick inserted in center comes out clean. Cool in pan for 2 – 3 minutes. Remove bread from pan and place on wire rack. For glaze, combine ingredients until smooth. Drizzle over bread.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

White Cake Mix Recipe

White Chocolate Cake

(12 – 15 Servings)

Ingredients:

Cake

  • 2 pkgs. “JIFFY” White Cake Mix
  • 1 pkg. (3.4 oz.) instant white chocolate pudding mix
  • 3 egg whites
  • 1/2 cup sour cream
  • 3/4 cup water
  • 3 white chocolate baking squares, finely chopped
  • 1 cup pecan, chopped (optional)

Topping

  • 1 pkg. (3.4 oz.) instant white chocolate pudding mix
  • 1/4 cup powdered sugar
  • 1 cup milk
  • 1 container (8 oz.) whipped topping, thawed
  • 2 white chocolate baking squares, grated
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White Cake Mix

Directions:

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

For cake, combine cake mixes and pudding mix. In separate bowl, combine egg whites, sour cream and water. Add to cake mixture and beat 3 minutes on medium speed. Fold in white chocolate and pecans. Pour into pan. Bake 45 – 50 minutes or until toothpick inserted in center comes out clean. Cool completely. For topping, mix pudding mix, powdered sugar and milk on low speed until thickened. Gently fold in whipped topping. Frost cake and sprinkle top with white chocolate. Keep cool and refrigerate any leftover.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

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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Brownies Gone Bananas

Brownies Gone Bananas

(9 – 12 Brownies)

Ingredients:

  • 2 pkgs. “JIFFY” Fudge Brownie Mix
  • 2 eggs
  • 2 Tbsp. water
  • 1/4 cup oil
  • 1 cup bananas, chopped
  • 1 cup nuts, chopped (divided)
  • 1 cup mini chocolate chips (divided)
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Fudge Brownie Mix

Directions:

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

Combine brownie mix, eggs, water and oil.  Blend well.  Fold in bananas, 1/2 cup nuts and 1/2 cup chocolate chips.  Spread into pan.  Top with remaining nuts and remaining chocolate chips.   Bake 40 – 45 minutes.  Cool thoroughly before cutting and removing from pan.

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Pasties

Pasties

(6 Pasties)

Ingredients:

  • 3 pkgs. “JIFFY” Pie Crust Mix
  • 1 cup warm water (80°F to 90°F)
  • 1 beef bouillon cube
  • 1/2 tsp. smoke flavor
  • 1 lb. ground beef
  • 2 cups potatoes, peeled and diced
  • 1 cup rutabaga, peeled and diced
  • 1/2 cup carrots, peeled and minced
  • 1/2 cup onion, diced
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 cup margarine or butter, divided
  • 1 egg
  • 1 Tbsp. water
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Pie Crust Mix

Directions:

Preheat oven to 425°F. Lightly grease a baking sheet or line with parchment paper.

Combine warm water, bouillon cube and smoke flavor; set aside. Combine ground beef, potatoes, rutabaga, carrots, onion, salt, pepper and 6 tablespoons of the bouillon mixture. Prepare one package of pie crust mix as directed on package. Divide dough in half and shape into balls. On lightly floured surface, roll each out to 8″ circles. Place 3/4 cup of meat mixture onto one side of each. Dot each with butter. Lightly moisten edges with water. Fold dough over filling and press edges together to seal. Fold edges under; crimp with fork. Slit tops or poke with fork for venting. In separate bowl, beat egg and 1 tablespoon of water together. Brush over tops of dough. Bake 15 minutes. Reduce heat to 375°F and bake an additional 20 – 25 minutes or until crust is golden. Repeat with the remaining two packages of mix.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Blueberry White Chocolate Macadamia Muffins

Blueberry White Chocolate
Macadamia Muffins

(6 – 8 Muffins)

Ingredients:

Muffins

  • 1 pkg. “JIFFY” Blueberry Muffin Mix
  • 3 Tbsp. instant vanilla pudding mix
  • 1/4 cup white chocolate chips
  • 1/3 cup macadamia nuts, chopped
  • 1 egg
  • 1/4 cup milk

Frosting

  • 1/4 cup white chocolate chips
  • 1 tsp. milk
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Blueberry Muffin Mix

Directions:

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

For muffins, combine muffin mix, pudding mix, white chocolate chips and nuts. Add egg and milk. Stir until combined. Fill muffin cups 2/3 full. Bake 13 – 15 minutes. Remove from pan and cool slightly. For frosting, combine ingredients and microwave for 30 seconds; stir. Microwave for an additional 15 seconds. Stir until smooth. Drizzle over muffins.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Caramel Apple Muffins

Caramel Apple Muffins

(14 – 16 Muffins)

Ingredients:

Muffins

  • 2 pkgs. “JIFFY” Apple Cinnamon Muffin Mix
  • 1 pkg. (3.4 oz) instant vanilla puddig mix
  • 2 eggs
  • 1/2 cup milk
  • 1 cup apple, peeled and grated

Topping

  • 1 Tbsp. margarine or butter, cold
  • 1/3 cup brown sugar, firmly packed
  • 1/2 tsp. cinnamon
  • 1/2 cup walnuts, chopped

Icing

  • 2 Tbsp. margarine or butter
  • 1/4 cup brown sugar, firmly packed
  • 2 Tbsp. milk
  • 1 tsp. vanilla extract
  • 1 cup powdered sugar
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Apple Cinnamon Muffin Mix

Directions:

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

Combine muffin mix and pudding mix.  Add eggs, milk and apple.  Blend well.  Fill muffin cups 2/3 full.  For topping, combine ingredients until crumbly; sprinkle over batter. Bake 14 – 16 minutes.  Cool.  For icing, in saucepan combine butter, sugar and milk.  Heat over medium until melted stirring constantly.  Remove from heat.  Add vanilla and powdered sugar.  Stir until creamy.  Drizzle over muffins.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

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.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

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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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.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Ham and Cheese Tarts

Ham and Cheese Tarts

(24 Tarts)

Ingredients:

Crust

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

Filling

  • 6 oz. cream cheese, softened
  • 1 Tbsp. milk
  • 1/4 tsp. dry mustard
  • 3 Tbsp. chives
  • 1/4 tsp. seasoned salt
  • 1/4 tsp. garlic powder
  • 1/2 cup ham, finely chopped
  • 1/2 cup sour cream

Directions:

Preheat oven to 350°F.  Grease mini muffin pans.

Combine crust ingredients to form a soft dough.  Knead several times on floured surface.  Roll out to 1/8” thickness.  Using a 2-1/2” cutter, cut out 24 biscuits and place in pans.  Mold dough to fit bottom and slightly up sides.  Set aside.  For filling, combine cream cheese, milk, mustard, 1 tablespoon of chives, seasoned salt and garlic powder.  Blend well.  Fold in ham and sour cream.  Spoon mixture into shells.  Sprinkle reserved chives on top.  Bake 20 – 25 minutes.

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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.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

"JIFFY" Strawberry Tart

"JIFFY" Strawberry Tart

(10 – 12 Servings)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 3 Tbsp. powdered sugar
  • 1 egg yolk
  • 3 to 4 Tbsp. water

Filling

  • 2 pkgs. (8 oz) cream cheese, softened
  • 1-1/2 cups powdered sugar

Topping

  • 1 can (21 oz) strawberry pie filling
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Pie Crust Mix

Directions:

Preheat oven to 450°F. Grease and flour an 11” tart or quiche pan.

Combine pie crust mix and powdered sugar.  Blend in egg yolk and water until soft dough forms.  On floured surface, roll out to a 12” circle.  Place in pan and prick with fork.  Bake 8 – 10 minutes or until lightly browned.  Set aside to cool.  For filling, beat cream cheese on high until creamy.  Add powdered sugar.  Blend well.  Spread over crust.  Refrigerate for 1 hour.  Top with pie filling.  Refrigerate until ready to serve.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Pumpkin Cheesecake

Pumpkin Cheesecake

(9 – 12 Servings)

Ingredients:

Crust

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 1 tsp. pumpkin pie spice
  • 1/2 cup margarine or butter, melted

Filling

  • 3 pkgs. (8 oz.) cream cheese, softened
  • 1 can (14 oz.) sweetened condensed milk
  • 1 can (15 oz.) pumpkin
  • 4 eggs
  • 2 tsp. pumpkin pie spice
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F.

Combine crust ingredients. Press into bottom and slightly up sides of ungreased 10″ springform pan. For filling, blend cream cheese. Add sweetened condensed milk and beat on medium for 2 minutes. Add remaining ingredients, beating on medium for 1 minute. Pour filling into crust. Bake 60 – 70 minutes or until center becomes firm. Remove from oven and cool. Refrigerate 2 hours.  Loosen and remove sides of pan. 

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Hush Puppies

Hush Puppies

(24 – 28 Small Hush Puppies)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
  • 1/4 cup flour
  • 1/2 cup onion, finely chopped
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oil in deep fryer to 375°F.

Combine muffin mix, egg, milk, flour and onion.  Mix well.  Drop by teaspoon into oil.  Fry 4 minutes (2 minutes on each side) or until golden brown.  Drain and serve.

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Boston Cream Pie

Boston Cream Pie

(8 – 12 Servings)

Ingredients:

Cake

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 2 egg yolks
  • 1/2 cup water
  • 1/2 tsp. vanilla extract

Filling

  • 1 pkg. (3.4 oz.) instant vanilla pudding mix
  • 2 cups milk

Glaze

  • 1 cup semi sweet chocolate chips
  • 1/4 cup heavy cream or half and half
  • 1 Tbsp. margarine or butter
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Golden Yellow Cake Mix

Directions:

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

Blend cake ingredients together. Mix on low for 30 seconds, until batter is wet. Mix an additional 3 minutes on medium. Pour into pan. Bake 25 – 30 minutes. Set aside to cool. Combine filling ingredients and mix for 2 minutes. Remove cake from pan. Cut in half horizontally. Place bottom layer on a serving plate and spread with filling. Top with second cake layer. For glaze, place chocolate chips in a bowl. Combine cream or half and half and margarine or butter in sauce pan. Slowly bring to a boil. Pour mixture over chocolate chips; let rest 1 minute. Slowly whisk together until smooth. Pour mixture over top of cake (some will drizzle down sides). Store in refrigerator.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Lemon Bundt Cake

Lemon Bundt Cake

(12 – 15 Servings)

Ingredients:

Cake

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 1 pkg. (3.4 oz) instant lemon pudding mix
  • 1/2 cup margarine or butter, softened
  • 4 eggs
  • 1 cup water

Coconut Mixture

  • 1 pkg. (8 oz) cream cheese, softened
  • 1/2 cup sugar
  • 2 tsp. lemon extract
  • 1 egg
  • 1 cup flaked coconut

Glaze

  • 1-1/2 cups powdered sugar
  • 3 – 4 Tbsp. hot water
  • 1 tsp. lemon extract
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F.  Grease and flour a 10” Bundt pan.

For coconut mixture, combine cream cheese, sugar, lemon extract and egg.  Beat until smooth.  Add coconut and stir until well blended.  Set aside.  Combine cake ingredients.  Mix on medium for 4 minutes.  Pour into pan.  Spoon coconut mixture on top of batter.  Do not touch sides of pan with filling.    Bake 50 – 55 minutes or until top springs back when lightly pressed.  Cool until just warm and remove from pan.  Combine glaze ingredients.  Blend well.  Drizzle over completely cooled cake. 

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

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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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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Tiramisu Cake

Tiramisu Cake

(20 – 24 Servings)

Ingredients:

Cake

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 1 cup cold water
  • 2 eggs

Filling

  • 6 large egg yolks
  • 3/4 cup sugar
  • 2/3 cup milk
  • 1 lb. mascarpone cheese or
  • 2 pkgs. (8 oz.) cream cheese, softened
  • 1-1/4 cup heavy whipping cream
  • 1/2 tsp. vanilla extract

Coffee

  • 1/2 cup plus 2 Tbsp. hot water
  • 2 Tbsp. instant coffee
  • 1/4 tsp. rum extract

Garnish

  • 1-1/2 tsp. cocoa powder
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Golden Yellow Cake Mix

Directions:

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

Combine cake ingredients. Blend for 30 seconds and scrape bowl. Mix an additional 3 – 4 minutes on medium. Pour into pan and bake 25 – 30 minutes. Cool 10 minutes then remove from pan. Set aside to cool completely. For filling, in 2 quart sauce pan whisk together egg yolks and sugar. Blend well. Gently fold in milk. Bring to boil over medium heat, stirring constantly. Reduce heat to low and stir for 1 minute. Remove from heat and transfer to a bowl. Cover with plastic wrap, place directly on mixture and refrigerate for at least 1 hour. Combine coffee ingredients; set aside. Combine filling mixture with the mascarpone cheese or cream cheese. Mix on low until combined. In a chilled bowl, combine whipping cream and vanilla, whipping until soft peaks form. Fold into filling mixture. Slice off top of cake and set aside. Place bottom half in a 13″ x 9″ pan. Gently brush with half of coffee mixture. Spread half of filling onto cake. Place top layer of cake over filling, crumb side up. Gently brush with remaining coffee mixture. Spread remaining filling onto cake. Sprinkle with cocoa powder. Refrigerate for at least 4 hours before slicing.

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German Chocolate Cake

German Chocolate Cake

(9 – 12 Servings)

Ingredients:

Cake

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 3 Tbsp. cocoa powder
  • 5 Tbsp. instant chocolate pudding mix
  • 2 eggs
  • 1/4 cup margarine or butter, softened
  • 1/2 cup water

Coconut Pecan Frosting

  • 1 can (12 oz) evaporated milk
  • 1 cup sugar
  • 3 egg yolks
  • 1/2 cup margarine or butter
  • 1 tsp. vanilla extract
  • 1-1/2 cups flaked coconut
  • 1 cup pecans, chopped
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Golden Yellow Cake Mix

Directions:

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

Combine cake ingredients. Beat on medium for 3 minutes. Pour into pan. Bake 35 – 40 minutes. Cool. Remove from pan, wrap in plastic wrap and refrigerate for at least 1 hour. For frosting, combine milk, sugar, egg yolks, margarine or butter and vanilla. Cook over medium heat, stirring constantly until thickened, about 12 – 15 minutes. Add coconut and pecans. Cut cake in half horizontally. Place bottom layer on serving plate. Spread 1/3 of frosting on top.   Place second layer on top of frosting. Spread remaining frosting on top and sides of cake.

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Brownie Peanut Butter Swirl

Brownie Peanut Butter Swirl

(24 – 30 Brownies)

Ingredients:

Brownie

  • 3 pkgs. “JIFFY” Fudge Brownie Mix
  • 3 eggs
  • 1/3 cup oil
  • 3 Tbsp. water
  • 3/4 cup chocolate chips

Filling

  • 3/4 cup peanut butter
  • 1/3 cup margarine or butter
  • 1/3 cup sugar
  • 2 Tbsp. flour
  • 1/2 tsp. vanilla extract
  • 2 eggs
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Fudge Brownie Mix

Directions:

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

For brownie, combine brownie mix, eggs, oil and water.  Stir in chocolate chips.  Spread half of batter into pan.  In separate bowl, beat peanut butter, margarine or butter and sugar until creamy.  Add flour, vanilla and eggs.  Beat until smooth.  Spread mixture on top of batter in pan.  Top with remaining batter.  Using a knife, cut through mixture several times for a marbled design.  Bake for 40 – 45 minutes.  Cool and cut.

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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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"JIFFY" Cherry Cheesecake Pie

Cherry Cheesecake Pie

(9 – 12 Servings)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1 egg white, room temperature

Filling

  • 1/2 cup sugar
  • 1 Tbsp. cornstarch
  • 2 pkgs. (8 oz) cream cheese, softened
  • 1 egg
  • 1/2 tsp. almond extract
  • 1 can (21 oz) cherry pie filling
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Pie Crust Mix

Directions:

Preheat oven to 350°F.

Prepare pie crust as directed on package for a two crust pie.  Place bottom crust in 9” pie pan and refrigerate.  Roll out remaining dough onto plastic cutting board and cut into half inch wide strips. Cover with plastic wrap and refrigerate.  For filling, combine sugar and cornstarch.  Add cream cheese and mix on medium until smooth.  Add egg and almond extract. Mix on low until combined.  Spread filling into pie shell.  Spread cherry filling on top.  Beat egg white with a whisk until foamy.  Brush onto strips.  Arrange about eight strips evenly across pie filling.  Place eight more strips diagonally over the first strips to form a lattice top.  Trim and press ends to bottom crust.  Brush rim with remaining egg white.  Bake 50 – 60 minutes or until crust is lightly browned and filling is bubbling.  Cool and refrigerate before serving.

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Original Cinnamon Rolls

Original Cinnamon Rolls

(12 – 15 Rolls)

Ingredients:

Rolls

  • 2 cups “JIFFY” Baking Mix
  • 2/3 cup milk
  • 1/4 cup margarine or butter, softened
  • 3 Tbsp. sugar
  • 2 tsp. cinnamon

Frosting

  • 1-1/2 cups powdered sugar
  • 4 oz cream cheese, softened
  • 1 tsp. vanilla extract

Directions:

Preheat oven to 425°F. Grease an 8″ square pan.

Combine baking mix and milk. Blend well. On floured surface, knead approximately 10 times or until dough is no longer sticky to the touch.  Roll out to a 15″ x 8″ rectangle. Spread with margarine or butter. Sprinkle cinnamon and sugar on top. Roll up and slice into 1″ wide pieces. Place in pan. Bake 15 – 20 minutes. For frosting, combine ingredients. Mix well. Frost rolls while still warm.

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Bacon Maple Cupcakes

Bacon Maple Cupcakes

(12 Cupcakes)

Ingredients:

Cupcakes

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 2 Tbsp. instant vanilla pudding mix
  • 1/4 tsp. cinnamon
  • 1 egg
  • 1/2 cup water
  • 2 Tbsp. maple syrup
  • 1/2 cup bacon, cooked and crumbled

Frosting

  • 1/4 cup butter
  • 2 cups powdered sugar
  • 1 Tbsp. milk
  • 2 Tbsp. maple syrup
  • 1/2 cup bacon, cooked and crumbled
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Line muffin pan with paper baking cups.

For cupcakes, combine cake mix, pudding mix and cinnamon. Add egg, water and syrup. Mix on medium for 30 seconds. Scrape bowl and beat an additional 3 – 4 minutes on medium. Fold in bacon. Fill muffin cups 1/2 full. Bake 18 – 22 minutes. Cool. For frosting, beat butter on medium until smooth. Add powdered sugar, milk and syrup. Beat until combined. Frost cupcakes and garnish with bacon.

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Reuben Roll

Reuben Roll

(12 – 14 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Pizza Crust Mix
  • 1/2 cup warm water (80°F to 90°F)
  • 1 tsp. garlic powder
  • 1/2 cup Thousand Island salad dressing
  • 1/2 tsp. caraway seeds
  • 2 pkgs. (2 oz.) corned beef, sliced and finely chopped
  • 1 cup Swiss cheese, shredded
  • 1 cup sauerkraut, rinsed and drained (pat dry with paper towel
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Pizza Crust Mix

Directions:

Preheat oven to 425°F. Grease baking sheet.

Combine pizza crust mix, water and garlic powder. Stir until moistened. Cover and let stand 5 minutes in a warm place. In separate bowl, combine salad dressing and caraway seeds. Add corned beef, cheese and sauerkraut. Blend well and set aside. On floured surface, knead dough until stiff. Roll out to a 14″ x 10″ rectangle. Spread corned beef mixture over dough, within 1″ from edge. Roll up jelly-roll style and pinch edges to seal. Place on baking sheet seam-side down. Bake 15 – 20 minutes or until lightly browned. Let stand 10 minutes before cutting into 1″ slices.

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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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Cream Cheese Swirled Brownies

Cream Cheese Swirled Brownies

(24 – 30 Brownies)

Ingredients:

Brownie

  • 3 pkgs. “JIFFY” Fudge Brownie Mix
  • 3 eggs
  • 3 Tbsp. water
  • 1/4 cup oil
  • 1 cup chocolate chips

Filling

  • 1 pkg. (8 oz.) cream cheese
  • 1/3 cup sugar
  • 2 eggs
  • 1/2 tsp. vanilla extract
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Fudge Brownie Mix

Directions:

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

For filling, blend cream cheese and sugar. Mix until smooth. Add eggs and vanilla. Mix well and set aside. For brownies, combine brownie mixes, eggs, water and oil. Stir until moist (do not beat). Spread 3/4 of batter into pan. Spread filling mixture over brownie mixture. Spoon remaining brownie mixture over filling. Using a knife, cut through mixture several times for a marbled design. Sprinkle chocolate chips on top. Bake 40 – 45 minutes.

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Pie Crust

Pie Crust

(One 9" Crust)

Ingredients:

  • 1-1/4 cups “JIFFY” Baking Mix
  • 1/4 cup margarine or butter, cold
  • 2 – 3 Tbsp. cold water

Directions:

Preheat oven to 425°F.

Cut margarine or butter into baking mix until crumbly.  Add water, one tablespoon at a time, until dough holds together.  Form into a ball.  On floured surface, roll out to 1” larger than inverted pie pan.  Place into pan; prick bottom and sides with fork.  Trim and flute edges.  Bake 10 – 12 minutes.

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Calzone

Calzone

(4 – 6 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Pizza Crust Mix
  • 1/2 cup warm water (80°F to 90°F)
  • 1 cup pizza sauce
  • 1 pkg. (8 oz.) mozzarella cheese
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup pepperoni, sliced
  • 1 jar (4.5 oz.) mushrooms, sliced and drained
  • 1 can (2-1/4 oz.) olives, sliced and drained
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Pizza Crust Mix

Directions:

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

Prepare pizza crust as directed on package. On floured surface, roll out to a 10″ circle. Spread pizza sauce over half. Sprinkle cheese over sauce. Top with pepperoni, mushrooms and olives. Fold in half and secure edge by pinching together. Bake 10-12 minutes.

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Holiday Sugar Cookies

Holiday Sugar Cookies

(12 – 24 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1/2 cup powdered sugar
  • 1 egg
  • 2 tsp. sour cream
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
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Pie Crust Mix

Directions:

Preheat oven to 350°F.  Combine all ingredients.  Blend well.  Chill 1 hour.  On floured surface, roll out to 1/8” thickness.  Cut in desired shapes and place on ungreased baking sheet.  Bake 8 – 10 minutes or until lightly browned.  Cool and frost (optional).

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Vegetarian Corn Muffin Mix Recipe

Cherry Apricot Cobbler

(8 – 10 Servings)

Ingredients:

Fruit Mixture

  • 1 can (15.25 oz.) apricots, drained
  • 2 cans (14-1/2 oz.) cherries, drained
  • 1/2 cup sugar
  • 2 Tbsp. tapioca

Crumb Mixture

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1/2 tsp. orange peel
  • 4 Tbsp. margarine or butter, softened
  • 1/2 cup milk
  • 3 Tbsp. sugar
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 375°F. Grease a 9″ baking pan.

Combine fruit mixture ingredients and set aside. For crumb mixture, combine muffin mix, orange peel and margarine or butter with fork until crumbly. Stir in milk just until moistened. Pour fruit mixture into pan. Sprinkle crumb mixture over fruit. Sprinkle remaining sugar over top. Bake 35 – 40 minutes.

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Raspberry Almond Muffins

Raspberry Almond Muffins

(5 – 8 Muffins)

Ingredients:

Muffins

  • 1 pkg. “JIFFY” Raspberry Muffin Mix
  • 1/4 cup milk
  • 1 egg
  • 1/2 tsp. almond extract
  • 1/4 cup almonds, sliced

Glaze

  • 1/4 cup powdered sugar
  • 1 tsp. milk
  • 3 Tbsp. almonds, sliced
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Raspberry Muffin Mix

Directions:

Preheat oven to 400°F.  Line muffin pan with paper baking cups.

For muffins, combine ingredients.  Fill muffin cups 2/3 full.  Bake 13 – 15 minutes or until lightly browned.  Cool slightly.  For glaze, combine powdered sugar and milk.  Drizzle over or coat muffins.  Sprinkle almonds on top.

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White Cake Mix Recipe

Chewy Toffee Squares

(9 – 12 Servings)

Ingredients:

  • 1 pkg. “JIFFY” White Cake Mix
  • 2 Tbsp. margarine or butter, melted
  • 2 Tbsp. milk
  • 1/2 cup pecans, chopped
  • 1/2 cup chocolate chips
  • 1/2 cup toffee bits
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White Cake Mix

Directions:

Preheat oven to 350°F.

Mix all ingredients together.  Press into an ungreased 8” square pan.  Bake 20 – 25 minutes.  Cool before cutting.

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"JIFFY" Chocolate Sandwich Pies

"JIFFY" Chocolate Sandwich Pies

(12 – 18 Cookies)

Ingredients:

Cookies

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 6 Tbsp. instant chocolate pudding mix
  • 1/2 cup cocoa powder
  • 3 eggs
  • 1/4 cup milk
  • 1/4 cup oil

Filling

  • 1-1/2 cups marshmallow cream
  • 1-1/4 cups shortening
  • 1 cup powdered sugar
  • 1 Tbsp. vanilla extract
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Golden Yellow Cake Mix

Directions:

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

For batter, combine cake mix, pudding mix and cocoa until most lumps are gone. Add eggs, milk and oil. Mix on low for 30 seconds. Scrape bowl and mix an additional 1 minute on medium. Drop 2 tablespoons of batter on baking sheet about 2″ apart. Bake 13 – 16 minutes. Cool 2 minutes before removing from baking sheet. Place on cooling racks and cool completely. For filling, combine ingredients. Beat until combined. Spread evenly on flat side of half of pies. Top with remaining pies.

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Skillet Cornbread

Skillet Cornbread

(8 – 10 Servings)

Ingredients:

  • 2 pkgs. “JIFFY” Vegetarian Corn Muffin Mix or
    2 pkgs. “JIFFY” Corn Muffin Mix
  • 2/3 cup milk
  • 2 eggs
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F.  Preheat a 10” cast iron skillet in the oven.

Combine ingredients.  Batter will be slightly lumpy.  Grease skillet.  Pour batter into skillet.  Bake 18 – 23 minutes.  Cool 10 minutes.  Invert on serving plate.

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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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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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Fresh Cornbread Salad

Fresh Cornbread Salad

(10-12 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 1 small head of lettuce, chopped
  • 1 cup carrots, shredded
  • 1 large tomato, diced
  • 1 small onion, diced
  • 1 red pepper, diced
  • 1 lb. bacon, cooked and crumbled
  • 1 cup frozen peas, thawed
  • 1 cup cheddar cheese, shredded
  • 1 cup mayonnaise
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Corn Muffin Mix

Directions:

Preheat oven to 400°F.

Prepare and bake cornbread as directed on package. Set aside to cool completely. In a large bowl, combine lettuce, carrots, tomatoes, onions, red peppers, bacon, peas and cheese; toss lightly. Stir in mayonnaise. Crumble cornbread and fold into salad. Mix well. Chill before serving.

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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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Pastry Baked Brie

Pastry Baked Brie

(6 – 8 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1 pkg. (3 oz.) cream cheese, softened
  • 1 pkg. (8 oz.) Brie cheese, round (4-1/4″)
  • 1 egg
  • 1 tsp. water
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Pie Crust Mix

Directions:

Preheat oven to 400°F.

Mix pie crust mix with cream cheese.  Blend well making a soft dough.  Wrap in plastic wrap and refrigerate for 30 minutes.  Remove and divide in half.  On floured surface, roll out each half to 1/8” thick.  Cut a 7” pastry circle from each.  Place one on ungreased baking sheet.  Place Brie in center of pastry.  Lightly moisten edges.  Place other pastry circle on top.  Pinch edges together lightly to seal.  In separate bowl, beat egg and water together.  Brush mixture over top and sides of pastry.  Bake 15-20 minutes or until lightly browned.  Remove from baking sheet immediately.  Let rest 15 minutes to allow cheese to set.  Serve warm with apples or crackers.

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