Tag: Featured Recipes

Crazee Bread Sticks

Crazee Bread Sticks

(20 – 24 Sticks)

Ingredients:

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

Directions:

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

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

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Banana Split Pie

Banana Split Pie

(One 9″ Pie)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1 pkg. (3.4 oz.) instant vanilla pudding mix
  • 1-3/4 cup milk
  • 1/2 cup chocolate chips
  • 1 Tbsp. oil
  • 2 bananas
  • 1/2 lb. fresh strawberries, sliced
  • 1 can (8 oz.) crushed pineapple, drained (reserve juice)
  • 1 container (8 oz.) whipped topping, thawed
  • 1/4 cup nuts, chopped
  • 1 small jar Maraschino cherries (optional)
  • 1 small jar chocolate sauce (optional)
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Pie Crust Mix

Directions:

Preheat oven to 450°F.

Prepare pie crust mix as directed on package for a one crust pie. Prick bottom with a fork. Bake 10 – 13 minutes. Cool. Combine pudding mix and milk. Blend well and set aside. Melt chocolate chips. Stir in oil. Paint crust with chocolate mixture. Slice bananas into reserved pineapple juice; stir gently. Place half of bananas over chocolate. Spread half of pudding over bananas. Arrange strawberries, pineapple and remaining bananas over pudding. Spread remaining pudding over fruit. Cover with whipped topping, sprinkle with nuts and garnish with cherries (optional). Chill before serving. Drizzle with chocolate sauce after cutting (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.

Lemon Meringue Pie

Lemon Meringue Pie

(One 9″ Pie)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 4 – 6 Tbsp. cold water

Filling

  • 2 whole eggs
  • 4 egg yolks
  • 1-1/2 cups sugar
  • 1/4 cup conrstarch
  • 1/8 tsp. salt
  • 1 cup fresh lemon juice
  • 1/4 cup water
  • 2 Tbsp. butter

Meringue

  • 1/2 cup sugar
  • 1 Tbsp. plus 1 tsp. cornstarch
  • 1/2 cup cold water
  • 4 egg whites, room temperature
  • 1/8 tsp. salt
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Pie Crust Mix

Directions:

Preheat oven to 425°F.

Prepare pie crust as directed on package for a one crust pie. Bake 12 – 15 minutes. Let cool. For filling, whisk together eggs, egg yolks and sugar until light yellow. Add cornstarch and salt. Stir in lemon juice, water and butter. Transfer mixture to a non-aluminum saucepan. Stir constantly over medium until mixture is thick and starts to bubble. Boil for 1 minute. Spread evenly into pie crust. Cover with plastic wrap placed directly on top of filling. Refrigerate for 2 – 3 hours.

Preheat oven to 350°.

For meringue, whisk together sugar and cornstarch in a small saucepan. Add water and bring to a boil on high, whisking constantly. Boil 1 minute, whisking constantly. Transfer mixture to a small measuring cup. In a separate bowl, beat egg whites on high just until foamy. Add salt and beat until soft peaks form. With mixer running, pour in cornstarch mixture in a fine stream. Continue beating until stiff peaks form. Spread meringue over pie filling, making sure mixture touches edge of crust. Bake 13 – 15 minutes or until meringue is lightly browned. Cool completely.

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.

Cool Delight

Cool Delight

(9 – 16 Servings)

Ingredients:

Cake

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

Filling

  • 1 container (12 oz.) whipped topping, thawed (divided)
  • 1 can (15.75 oz.) lemon pie filling

Topping

  • whipped topping, (remaining)
  • 1 pgk. (3.4 oz.) instant lemon pudding mix
  • 1/4 cup milk
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease and flour two 9” cake pans.

Combine cake ingredients. Mix on medium for 4 minutes. Divide evenly and pour into pans. Bake 30 – 35 minutes or until tops spring back when lightly pressed. Cool in pan 5 minutes before removing. Cool completely. Cut cakes in half horizontally to make 4 layers. For filling, combine 1/4 cup whipped topping and pie filling. Divide and spread between the 3 layers. For topping, combine remaining whipped topping, pudding mix and milk until blended. Frost top and sides of cake. Chill and 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.

Hawaiian Dessert

Hawaiian Dessert

(12 – 15 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1 egg
  • 1/2 cup cold water
  • 1 pkg. (3.4 oz.) instant vanilla pudding mix
  • 1 cup milk
  • 4 oz. cream cheese, softened
  • 1 can (20 oz.) crushed pineapple, drained
  • 1 container (8 oz.) whipped topping, thawed
  • flaked coconut (optional)
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Golden Yellow Cake Mix

Directions:

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

Prepare cake mix as directed on package. Pour into pan. Bake 15 – 20 minutes. Set aside to cool. Combine pudding mix, milk and cream cheese. Blend well. Spread over cooled cake. Spread pineapple over pudding mixture. Smooth whipped topping over pineapple. Sprinkle with coconut (optional). Chill and 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.

Cinnamon Blondies

Cinnamon Blondies

(6 – 9 Servings)

Ingredients:

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

Directions:

Preheat oven to 350°F..

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

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Cashew Cherry Cookie

Cashew Cherry Cookies

(60 – 72 Cookies)

Ingredients:

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

Directions:

Preheat oven to 375°F.

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

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Buttermilk Chocolate Chip Cookies

Buttermilk Chocolate Chip Cookies

(30 – 36 Cookies)

Ingredients:

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

Directions:

Preheat oven to 350°F.

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

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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.

Raspberry Cheesecake Bars

Raspberry Cheesecake Bars

(24 – 30 Bars)

Ingredients:

Crust

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

Filling

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

Frosting

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

Directions:

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

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

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.

Red Velvet Cake

Red Velvet Cake

(9 – 12 Servings)

Ingredients:

Cake

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

Frosting

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

Directions:

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

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

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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Quick and Easy Chocolate Cookies

Quick and Easy Chocolate Cookies

(12 – 15 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Chocolate Muffin Mix
  • 2 Tbsp. instant chocolate pudding mix
  • 1/4 cup margarine or butter, softened
  • 2 Tbsp. peanut butter
  • 2 tsp. sugar
  • 1 egg
  • 1/2 cup chocolate chips
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Chocolate Muffin Mix

Directions:

Preheat oven to 375°F.

Combine muffin mix and pudding mix and set aside. Cream margarine or butter and peanut butter. Add sugar and egg. Stir in dry mixture. Add chocolate chips. Drop by tablespoon on ungreased baking sheet. Bake 12 – 14 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.

Corn Pancakes or Waffles

Corn Pancakes or Waffles

(6 – 8 Pancakes or Two 7" Waffles)

Ingredients:

  • 1 pkg “JIFFY” Corn Muffin Mix
  • 1 egg
  • 2 Tbsp. shortening, melted
  • 1/2 cup milk
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Corn Muffin Mix

Directions:

Preheat griddle or waffle iron to medium heat (350°F to 375°F) or as manufacturer directs.  Griddle/waffle iron is ready when a few drops of water sizzle and disappear.  Grease lightly. 

Combine ingredients until large lumps disappear. 

For pancakes, use 1/4 cup batter.  When pancakes bubble around edge, turn.  Pancake is done when bottom is lightly browned.  For waffles, use 3/4 cup batter.  Cook until steaming stops.

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.

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.

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Fudge Sundae Pie

Fudge Sundae Pie

(8 – 12 Servings)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1 Tbsp. peanut butter
  • 3-4 Tbsp. cold water
  • 1/4 cup chopped nuts, reserving 1 Tbsp. for topping (optional)

Filling

  • 1 jar (11.75 oz.) fudge topping
  • 1/4 cup peanut butter
  • 3 Tbsp. light corn syrup
  • 1 qt. ice cream, softened
  • 1 container (8 oz.) whipped topping, thawed
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Pie Crust Mix

Directions:

Preheat oven to 450°F.

Cream together pie crust mix and peanut butter. Add water and nuts (optional). Stir until dough holds together. Form into a ball. Roll out to fit an ungreased 9” pie pan. Prick well with fork and bake 10 minutes. Set aside to cool. For filling, mix together fudge topping, peanut butter and corn syrup. Blend well. Spread half of filling on top of crust. Spread ice cream over filling. Stir remaining fudge mixture briskly to thin out slightly. Spread over ice cream. Cover with whipped topping and reserved nuts (optional). Freeze. Remove from freezer 15 minutes before serving for easier cutting.

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Pizza Dippers

Pizza Dippers

(15 – 20 Pieces)

Ingredients:

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

Directions:

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

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

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.

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 Pie Bars

Lemon Pie Bars

(6 – 9 Servings)

Ingredients:

  • 1 pkg. “JIFFY” White Cake Mix
    or
    1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1/4 cup margarine or butter, softened
  • 1 pkg. (2.9 oz) cook & serve lemon pudding and pie filling mix
  • 3/4 cup sugar (divided)
  • 2-1/4 cups water, separated
  • 2 egg yolks
  • 2 egg whites
  • 1/4 tsp. cream of tartar
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White Cake Mix
Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F.

Combine cake mix and margarine or butter until crumbly. Press into bottom of an ungreased 8” square pan. Bake 8 – 10 minutes. Prepare pudding mix as directed on package for a pie. Spread pudding over cooled crust.  Increase baking temperature to 400°F.  Beat egg whites and cream of tartar until foamy. Gradually add remaining sugar, beating until soft peaks form. Spread over pudding. Bake 10 – 12 minutes or until lightly browned. Cool to room temperature, then refrigerate.

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Cherry Pie

Cherry Pie

(One 9" Pie)

Ingredients:

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

Directions:

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

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Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins

(6 – 8 Muffins)

Ingredients:

  • 1 pkg. “JIFFY” Banana Muffin Mix
  • 1 small banana, mashed
  • 1 Tbsp. quick oats
  • 1 egg
  • 1/4 cup milk
  • 1/3 cup mini chocolate chips
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Banana Muffin Mix

Directions:

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

Combine ingredients until blended. Fill muffin cups 2/3 full. Bake 12 – 14 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.

Fresh Blueberry Corn Muffins

Fresh Blueberry Corn Muffins

(15 – 18 Muffins)

Ingredients:

  • 2 pkgs. “JIFFY” Vegetarian Corn Muffin Mix or
    2 pkgs. “JIFFY” Corn Muffin Mix
  • 2 eggs
  • 3/4 cup sour cream
  • 1/4 cup milk
  • 1/4 cup sugar
  • 1-1/2 cups fresh blueberries
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

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

Combine muffin mixes, eggs, sour cream, milk and sugar until blended. Fold in blueberries. Fill muffin cups 2/3 full. Bake 18 – 23 minutes. Cool on wire rack for 10 minutes before removing muffins from pan.

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.

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.

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.

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.

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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Strawberry Cream Cheese Shortcake

Strawberry Cream Cheese Shortcake

(9 – 12 Servings)

Ingredients:

Crust

  • 1 cup “JIFFY” Baking Mix
  • 3 Tbsp. sugar
  • 1/4 cup margarine or butter, softened
  • 1/4 cup water

Glaze

  • 1/2 cup sugar
  • 1/2 cup water
  • 1 Tbsp. corn starch
  • 1/4 cup strawberry gelatin dessert mix

Filling

  • 4 oz. cream cheese, softened
  • 1/2 cup powdered sugar

Topping

  • 3 cups fresh strawberries, hulled and quartered
  • 1/2 pt. whipping cream
  • 3 Tbsp. powdered sugar

Directions:

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

For glaze, in sauce pan combine sugar and cornstarch; add water.  Over medium heat, bring to a boil for 1 minute stirring constantly.  Remove from heat.  Add gelatin mix and stir until smooth.  Cool to room temperature.  For crust, combine baking mix and sugar.  Add margarine or butter and water.  Mix until blended.  Spread in bottom of pan.  Bake 14 – 18 minutes or until lightly browned.  Cool.  For filling, cream powdered sugar and cream cheese.  Spread over crust.  For topping, beat whipping cream until stiff peaks form. Add powdered sugar.  Mix until combined.  Chill in refrigerator.  Place strawberries on top of filling.  Pour glaze mixture over strawberries.  Chill before serving.  Serve with whipped cream.

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Strawberry Cream Roll

Strawberry Cream Roll

(12 – 14 Servings)

Ingredients:

Cake

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1 Tbsp. margarine or butter, softened
  • 4 eggs, separated
  • 1/4 cup water
  • 1/4 cup powdered sugar

Filling

  • 1-1/2 pt. whipping cream
  • 1 tsp. vanilla extract
  • 3 Tbsp. powdered sugar
  • 1 qt. fresh strawberries, hulled and sliced
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease sides and bottom of a jelly roll pan. Line bottom with parchment paper.

Combine cake mix, butter, egg yolks and water. Blend until creamy. In separate bowl, beat egg white until stiff peaks form; fold into batter. Pour into pan. Bake 10 – 15 minutes or until top spring back when pressed gently. (Do not over bake.) Sprinkle powdered sugar on towel. Flip cake onto towel and peel off paper. Starting at narrow end, roll up cloth and cake. Cool on wire rack, seam side down. For filling, beat whipping cream. Fold in vanilla and powdered sugar. Unroll cake and spread half of filling over cake. Spread strawberries over filling. Roll up cake and spread remaining filling over cake. Chill 2 hours before serving. Sprinkle with powdered sugar and garnish with strawberries (optional).

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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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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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Chocolate Dessert Pizza

Chocolate Dessert Pizza

(8 – 10 Slices)

Ingredients:

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

Directions:

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

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

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

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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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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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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.

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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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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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Cake Pops

Cake Pops

(22 – 25 Pops)

Ingredients:

Cake

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

Coating

  • 2 cups white chocolate chips

Optional Decorations

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

Directions:

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

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

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Banana Bread

Banana Nut Bread

(1 Loaf)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 3/4 cup sugar
  • 1/4 cup shortening
  • 2 eggs
  • 1 cup ripe banana, mashed
  • 1/3 cup nuts, chopped

Directions:

Preheat oven to 350°F.

Grease a 9” x 5” loaf pan.  Cream sugar and shortening.  Add remaining ingredients.  Mix until blended.  Pour into pan.  Bake 50 – 55 minutes.  Cool slightly before removing from pan.

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Chewy Bars

Chewy Bars

(9 – 12 Bars)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1/4 cup brown sugar, firmly packed
  • 2 Tbsp. flour
  • 1 Tbsp. margarine or butter, softened
  • 1 Tbsp. corn syrup
  • 1 egg
  • 1 Tbsp. water
  • 1/4 cup chocolate chips
  • 1/2 cup walnuts, chopped
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Golden Yellow Cake Mix

Directions:

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

Combine all ingredients.  Blend well.  Spread into pan.  Bake 25 – 30 minutes.   Cool and cut.

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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.

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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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Tamale Meatballs

Tamale Meatballs

(40 – 45 Meatballs)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 2 eggs
  • 1/3 cup milk
  • 1 can (28 oz.) enchilada sauce (divided)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. minced dry onions
  • 1 tsp. garlic powder
  • 1-1/2 lbs. ground beef
  • 2-1/2 cups Monterey Jack cheese, shredded
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Corn Muffin Mix

Directions:

Preheat oven to 400ºF.  Grease an 8” square pan.

Blend corn muffin mix, 1 egg and milk thoroughly. Pour into pan. Bake 20 – 25 minutes.  Cool and crumble. Reduce oven to 350ºF. Combine cornbread, 1 egg, 1/2 cup enchilada sauce, salt, pepper, onions, garlic powder and beef.  Mix well. Shape into 1” balls and place in ungreased 13” x 9” pan. Bake uncovered 30 – 35 minutes. In a sauce pan, heat remaining enchilada sauce.   Pour over meatballs. Sprinkle with cheese. Return to oven until cheese melts.

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Sweet 'n Tart Rainbow Cupcakes

Sweet ‘n Tart Rainbow Cupcakes

(10 – 12 Cupcakes)

Ingredients:

Cake

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 2 Tbsp. margarine or butter, softened
  • 2 egg whites
  • 1/2 cup water
  • 3 – 5 pkgs. unsweetened soft drink mix, assorted flavors

Topping

  • 1 container (8 oz) whipped topping, thawed
  • 1/4 tsp. unsweetened soft drink mix (optional)
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Golden Yellow Cake Mix

Directions:

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

Combine cake mix, margarine or butter, egg whites and water.  Mix on medium for 3 – 5 minutes.  Divide batter evenly into separate bowls.  Stir in 1/4 teaspoon of drink mix to each bowl to make 3 – 5 different colors.  Pour batter into muffin cups, one color at a time, alternating with all colors into one, filling 3/4 full.  Bake 15 – 20 minutes.  Cool completely.  For topping, combine whipped topping and unsweetened soft drink mix (optional).  Spread onto cupcakes.

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Old Fashion Peanut Butter Cookies

Old Fashion Peanut Butter Cookies

(35 – 38 Cookies)

Ingredients:

  • 2 pkgs. “JIFFY” Pie Crust Mix
  • 3/4 cup brown sugar, firmly packed
  • 3/4 cup white sugar, reserve 1/4 cup
  • 1 cup peanut butter
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
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Pie Crust Mix

Directions:

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

Cream brown sugar, 1/2 cup white sugar and peanut butter. Add remaining ingredients. Blend well. Roll into balls the size of a walnut. Roll in reserved sugar and place on baking sheet. With a fork, flatten in a crisscross pattern. Bake 10 – 12 minutes.

Spider Cookies – In addition to the ingredients above, you will need:

  • 3 dozen chocolate truffle balls
  • 1/2 cup chocolate chips
  • candy eyes

Prepare cookies as directed on package, except do not flatten. Bake 12 – 14 minutes. After removing from oven, let cool 1 – 2 minutes. Press a round cavity in the center of each cookie. Remove from baking sheet to a wire rack. Cool completely. In a microwave bowl, melt chocolate chips for 30 seconds; stir. If chips are not melted, microwave for an additional 30 seconds. Transfer to piping bag. Put a small amount of chocolate in center of each cookie. Place 1 chocolate truffle ball onto chocolate. Attach eyes with a small dot of chocolate. Use remaining chocolate to pipe legs, 8 on each.

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"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.

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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.

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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 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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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.

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Savory Crackers

Savory Crackers

(45 – 50 Crackers)

Ingredients:

  • 2-1/2 cups “JIFFY” Baking Mix
  • 1 tsp. salt
  • 1 tsp sugar
  • 1/4 tsp. granulated garlic
  • 1/4 tsp. cayenne pepper
  • 2 Tbsp. olive oil
  • 1/2 cup water
  • 1 egg white
  • Parmesan cheese, shredded
  • sesame seeds
  • poppy seeds

Directions:

Preheat oven to 425°F. Cover baking sheet with parchment paper or sprinkle lightly with flour.

For crackers, combine baking mix, salt, sugar, garlic and cayenne pepper. Add oil and water. Stir with fork until a soft dough forms. (May be slightly sticky.) Divide dough in half. On floured surface, roll out each to a very thin rectangle. Place on baking sheet. Using a pizza cutter, cut into rectangles or desired shapes (optional). To prevent puffing, pierce each piece 2 – 3 times with fork. Brush with egg wash. Sprinkle with cheese, sesame seeds and poppy seeds. Bake 10 – 12 minutes.

 

Optional Toppings: Cracked black pepper, chili powder, dried herbs, fennel seeds, minced onion and assorted cheeses.

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