Tag: Featured Recipes

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).

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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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"JIFFY" Cornbread Stuffing

"JIFFY" Cornbread Stuffing

(9 – 12 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 3 eggs
  • 1/3 cup milk
  • 5 strips bacon
  • 8 oz. breakfast sausage
  • 1/4 cup margarine or butter
  • 3/4 cup celery, chopped
  • 3/4 cup onion, chopped
  • 2 cups fresh mushrooms, chopped
  • 1 can (14.5 oz.) chicken broth
  • 1-1/2 tsp. sage
  • 1 tsp. garlic powder
  • 1 tsp. thyme
  • 1 tsp. pepper
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Corn Muffin Mix

Directions:

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

Combine muffin mix, 1 egg and milk. Bake as directed on package. Reduce heat to 350°F. Crumble cornbread on baking sheet and bake for an additional 5 minutes or let set out to dry. Cook bacon; let cool. Brown sausage. In separate pan, melt margarine or butter. Add celery, onions and mushrooms; sauté. In separate bowl, combine 2 eggs, broth, sage, garlic powder, thyme and pepper. Blend well. Stir in bacon, sausage and vegetable mixture. Fold in cornbread. Spread in a greased 8” square pan and cover with foil. Bake 25 – 30 minutes. Remove foil covering and bake an additional 10 minutes.

 Variation: For a dryer stuffing use only 1 cup of chicken broth.

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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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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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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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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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Spoon Bread Casserole

Spoon Bread Casserole

(6 – 8 Servings)

Ingredients:

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

Directions:

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

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

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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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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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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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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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"JIFFY" Corn Dog Muffins

"JIFFY" Corn Dog Muffins

(12 Muffins)

Ingredients:

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

Directions:

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

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

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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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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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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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Cinnamon Donut Holes

Cinnamon Donut Holes

(30 – 36 Donuts)

Ingredients:

Donuts

  • 1-3/4 cups “JIFFY” Buttermilk Pancake & Waffle Mix
  • 2 Tbsp. sugar
  • 1/3 cup water
  • 1 egg

Coating

  • 3/4 cup sugar
  • 1-1/2 tsp. cinnamon
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Buttermilk Pancake & Waffle Mix

Directions:

Heat 1” of oil in an electric fry pan or skillet to 375°F.

Combine donut ingredients. Stir until moistened. Carefully drop by teaspoon into hot oil. Brown on both sides and drain on paper towel. For coating, combine ingredients in a plastic or paper bag. Add a few warm donuts at a time and shake to coat.

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Southwest Chip Dip

Southwest Chip Dip

(15 – 18 Servings)

Ingredients:

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

Directions:

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

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

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Apple Streussel Coffee Cake

Apple Streusel Coffee Cake

(9 – 12 Servings)

Ingredients:

Coffee Cake

  • 1 pkg. “JIFFY” Apple Cinnamon Muffin Mix
  • 1/4 cup milk
  • 1 egg
  • 2 Tbsp. oil or shortening, melted

Topping

  • 1/2 cup brown sugar, firmly packed
  • 1 tsp. cinnamon
  • 2 Tbsp. flour
  • 3 Tbsp. margarine or butter, cold
  • 1/2 cup nuts, chopped
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Apple Cinnamon Muffin Mix

Directions:

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

Combine coffee cake ingredients.  Spread into pan.  For topping, combine sugar, cinnamon and flour.  Cut in margarine or butter until crumbly.  Stir in nuts.  Sprinkle half over batter.  Bake 15 minutes.  Remove from oven and sprinkle remaining topping mixture on top.  Bake 5 – 10 minutes or until toothpick inserted in center comes out clean.

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Bacon Skillet Cornbread

Bacon Skillet Cornbread

(10 – 12 Servings)

Ingredients:

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

Directions:

Preheat oven to 375°F.

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

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Mexican Corn Bake

Mexican Corn Bake

(8 – 10 Servings)

Ingredients:

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

Directions:

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

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

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Crepes

Basic Crepes

(Twelve 8” Crepes)

Ingredients:

Crepes

  • 2 cups “JIFFY” Baking Mix
  • 1-2/3 cups water
  • 2 eggs

Filling

  • 1 pkg. (8 oz) cream cheese, softened
  • 1/4 cup powdered sugar

Orange Sauce

  • 1/4 cup margarine or butter
  • 1/3 cup orange juice
  • 1/4 cup sugar
  • 1/2 tsp. vanilla extract
  • 1 tsp. orange zest

Directions:

Preheat pan or electric griddle to 375°F.  Grease well.

For crepes, place baking mix in bowl creating a well in center. Add egg and water in well. With wire whisk or fork, blend until just combined. Pour 1/3 cup onto pan or griddle. Cook until bubbles appear. Flip and cook an additional 30 – 45 seconds. For filling, combine ingredients. Blend until creamy. Spoon down center of crepe; roll up. For sauce, combine ingredients in saucepan. Whisk together over medium heat. Bring to a boil. Reduce heat and simmer 15 – 20 minutes. Drizzle over crepes.

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Banana Cream Dessert

Banana Cream Dessert

(8 – 10 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Banana Muffin Mix
  • 1 egg
  • 1/3 cup milk
  • 2 pkgs. (3.4 oz.) instant vanilla pudding mix
  • 4 cups milk
  • 4 bananas, sliced
  • 1 container (8 oz.) whipped topping, thawed
  • 1/4 cup nuts, chopped (optional)
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Banana Muffin Mix

Directions:

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

Combine muffin mix, egg and 1/3 cup milk.  Pour into pan.  Bake 13 – 15 minutes.  Cool and crumble.  Prepare pudding mix as directed on package.  In separate bowl, spread a third of muffin crumbs on bottom.  Spread half of pudding over crumbs.  Layer half of bananas over pudding.  Spread half of whipped topping over bananas.  Repeat layers ending with crumbs and nuts (optional).  Chill and serve.

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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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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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Savory Tomato Pie

Savory Tomato Pie

(4 – 6 Servings)

Ingredients:

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

Directions:

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

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

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Blueberry Lemon Biscotti

Blueberry Lemon Biscotti

(32 – 34 Pieces)

Ingredients:

  • 2 pkgs. “JIFFY” Blueberry Muffin Mix
  • 1/4 cup instant lemon puddng mix
  • 1/4 cup flour
  • 1/4 cup margarine or butter, softened
  • 2 eggs
  • white chocolate (optional)
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Blueberry Muffin Mix

Directions:

Preheat oven to 375°F. Line baking sheet with parchment paper.

Combine muffin mixes, pudding mix, flour and margarine or butter. Add eggs and stir until blended. Divide in half and form each into 12” long by 2” wide strip. Place on baking sheet. Bake 20 – 25 minutes. Cool completely. On cutting board, cut diagonally into 3/4” thick strips. Place on sides on a parchment lined baking sheet. Bake an additional 7 – 10 minutes. Cool. Melt white chocolate and spread on tops (optional).

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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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Blueberry Lemon Poppy Seed Muffin

Blueberry Lemon Poppy Seed Muffins

(12 – 14 Muffins)

Ingredients:

Muffins

  • 2 pkgs. “JIFFY” Blueberry Muffin Mix
  • 1/4 cup instant lemon pudding mix
  • 1 Tbsp. poppy seeds
  • 1/2 cup milk
  • 1/2 tsp. lemon extract
  • 2 eggs

Glaze

  • 1/2 cup powdered sugar
  • 4 – 5 tsp. boiling water
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Blueberry Muffin Mix

Directions:

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

Combine muffin mixes and pudding mix.  Stir in remaining ingredients.  Fill muffin cups 2/3 full.  Bake 14 – 15 minutes.  Cool.  For glaze, combine ingredients.  Blend well.  Dip tops of muffins.

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Breakfast Quiche

Breakfast Quiche

(6 – 8 Servings)

Ingredients:

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

Directions:

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

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

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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.

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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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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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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.

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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.

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Pepper Jack Bacon Corn Muffin

Pepper Jack Bacon Corn Muffin

(7 – 9 Muffins)

Ingredients:

  • 1 pkg “JIFFY” Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
  • 6 stripos bacon, cooked and chopped into 1/4″ pieces
  • 1/4 cup green onion, chopped
  • 3/4 cup Pepper Jack cheese, shredded
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Corn Muffin Mix

Directions:

Preheat oven to 375°F. Grease muffin pan or use paper baking cups. Prepare muffin mix as directed on package.  Add bacon, onion and cheese.  Stir to combine.  Bake 15 – 20 minutes.

Optional:  Reserve some bacon and onion to garnish muffin tops before baking.

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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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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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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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White Chocolate Raspberry Cookies

White Chocolate Raspberry Cookies

(34 – 36 Cookies)

Ingredients:

  • 2 pkgs “JIFFY” Raspberry Muffin Mix
  • 4 oz cream cheese, softened
  • 1/2 cup margarine or butter, softened
  • 2 Tbsp. shortening
  • 1/2 cup brown sugar, firmly packed
  • 2 eggs
  • 1 cup flour
  • 1 pkg. (11 oz) white chocolate chips
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Raspberry Muffin Mix

Directions:

Preheat oven to 350°F.

Beat cream cheese, margarine or butter, shortening and brown sugar. Add eggs one at a time, beating after each addition until well combined.  Add muffin mix and flour. Beat until just combined.  Stir in white chocolate chips.  Drop by teaspoon on ungreased baking sheet.  Bake 10 – 12 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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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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Coconut Brownies

Coconut Brownies

(9 – 12 Brownies)

Ingredients:

Brownies

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

Frosting

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

Topping

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

Directions:

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

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

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Red Velvet Cake

Red Velvet Cake

(9 – 12 Servings)

Ingredients:

Cake

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

Frosting

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

Directions:

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

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

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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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Taco Pie

Taco Pie

(Two 9" pies)

Ingredients:

Crust

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

Filling

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

Directions:

Preheat oven to 400°F.

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

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"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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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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