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JIFFY MIX RECIPES

Last post Sep 13, 2009 12:24 PM by Appy_Girl . 88 replies.


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  • JIFFY MIX RECIPES
    PLEASE wait until I get them all posted befor you reply that will make them easyer for you all to copy and paste.

    JIFFY MIX RECIPES
    INDEX
    1. APPLE-CINNAMON UPSIDE-DOWN CAKE
    2. BLUEBERRY CORN MUFFINS
    3. BUTTERSCOTCH PIE
    4. CHICKEN BAKE
    5. COCONUT CHERRY SQUARES
    6. COCONUT MACAROON BROWNIES
    7. CREAMY CORN MUFFINS
    8. HAWAIIAN CREAM CAKE
    9. JELLY ROLL IN A JIFFY
    10. "JIFFY" PINWHEEL COOKIES
    11. MACADAMIA BANANA BREAD
    12. MUSHROOM & BEEF PUFF
    13. NO BAKE OAT DROPS
    14. PEANUT BUTTER CHIP COOKIES
    15. PECAN PUMPKIN CAKE
    16. RICH COCONUT DELIGHTS
    17. SAUSAGE WRAPS
    18. SNACKING CAKE
    19. TWISTED CINNAMON STICKS
    20. WHITE CHOCOLATE CAKE
    21. APPLE-CINNAMON MUFFIN MIX APPLESCOTCH COOKIES
    22. APPLE CHEESE MUFFINS
    23. CRUNCHY BANANA BARS
    24. QUICK PEANUT CAKE
    25. DROP PINEAPPLE COOKIES
    26. WHEAT GERM CHEDDAR BREAKFAST MUFFINS
    False
  • RE: JIFFY MIX RECIPES
    27. POTATO PANCAKES
    28. CINNAMON DROP DOUGHNUTS
    29. CHOCOLATE ALMOND DELIGHT
    30. CHEESY CHOCOLATE DELIGHTS
    31. CHERRY CHIP BARS
    32. QUICK COCO COOKIES
    33. "JIFFY" FUDGE SAUCE
    34. EASY COCONUT COOKIES
    35. PEANUT BUTTER CUPS
    36. RASPBERRY BARS
    37. QUICK CUSTARD COCONUT PIE
    38. MACAROONS
    39. SWEET PEACHY RING
    40. L & J BUTTERMILK CAKE
    41. CHILI CHEESE BREAD
    42. EXTRA MOIST CARROT CAKE
    43. LEMON FILLED BUNDT CAKE
    44. CREAMY BROWNIE
    45. DESSERT LAYERS
    46. FROZEN TOFFEE CREAM PIE
    47. GERMAN CHOCOLATE BROWNIES
    48. MEXICAN CORN PIZZA
    49. BROCCOLI CORNBREAD
    50. QUICK PUDDING CAKE
    51. COUNTRY BISCUITS
    52. YUMMY BLUEBERRY MUFFINS
    53. ORANGE POPPY SEED MUFFINS
    54. BUTTERMILK CRUMB CAKE
    False
  • RE: JIFFY MIX RECIPES

    1. APPLE-CINNAMON UPSIDE-DOWN CAKE

    (Yield: 9-12 servings)
    2 pkgs. "JIFFY" Apple-Cinnamon Muffin Mix
    1 large peeled apple, sliced thin
    1/3 cup firmly packed brown sugar
    1 (3.4 oz.) pkg. butterscotch instant pudding (2 T. reserved)
    1/2 tsp. cinnamon
    1/4 tsp. nutmeg
    2/3 cup milk
    2 eggs
    Preheat oven to 375°.
    In a greased 9x9" pan, arrange apple slices in pan (overlapping if necessary). Mix brown sugar, 2T. butterscotch instant dry pudding mix, cinnamon & nutmeg; sprinkle over apple slices. Combine Apple-Cinnamon Muffin Mix & remaining package of pudding mix; blend together until well mixed. Add milk & eggs until well blended. Pour over apple slices. Bake for 40-45 min. or until wooden pick inserted in center comes out clean. Cool for 5 min. before turning upside down onto serving plate.

    2. BLUEBERRY CORN MUFFINS

    (Yield: 15 Muffins)
    1 pkg. "JIFFY" Blueberry Muffin Mix
    1 pkg. "JIFFY" Corn Muffin Mix
    2 eggs
    1 cup sour cream
    1/2 cup frozen unsweetened apple juice concentrate, thawed
    1½ cup fresh or frozen blueberries
    Preheat oven to 400°. Grease 15 muffin cups. Combine dry ingred. in a bowl. Add eggs, sour cream & apple juice. Mix until dry ingred. have become moist. Stir in blueberries. Spoon batter into prepared cups, filling each ¾ full. Bake 20-25 min. Cool in pan on a wire rack 10 min. before removing from pan.
    False
  • RE: JIFFY MIX RECIPES
    3. BUTTERSCOTCH PIE

    (Yield: 12 Servings)
    1 pkg. "JIFFY" Pie Crust Mix
    3/4 cup brown sugar
    1/3 cup flour
    1/4 tsp. salt
    2 cups milk
    3 eggs, separated (set aside whites at room temp.)
    3 Tbsp. butter or margarine
    1 tsp. vanilla
    Prepare and bake Pie Crust Mix according to package directions for 1 crust pie. In medium saucepan, stir together brown sugar, flour and salt; stir in the milk until smooth. Cook over medium heat, stirring constantly until mixture is thickened and boils; remove from heat. In a cup beat egg yolks with a fork. Into egg yolks, stir in a small amount of the hot mixture prepared in #2 above, stirring rapidly to prevent lumping. Return to heat and cook, stirring until thickened, do not boil. Stir in butter and vanilla and pour into crust. Preheat oven to 400º. Beat the egg whites with ¼t. salt on high speed until frothy. Slowly add 6T. sugar and beat until thick and the sugar is dissolved. Spread over filling. Bake for 6-8 min, until light golden brown.
    False
  • RE: JIFFY MIX RECIPES
    4. CHICKEN BAKE

    (Yield: 24 Servings)
    Casserole
    3 cups cooked cubed chicken
    1 cup diced carrots
    3/4 cup chopped onions
    1/2 cup diced celery
    1/4 cup chicken broth
    1 can cream of chicken soup
    1 cup sour cream
    1 can sliced mushrooms
    salt and pepper to taste
    Topping
    1 cup "JIFFY" Buttermilk Complete pancake and waffle mix
    2 eggs, slightly beaten
    1/2 cup milk
    1/4 cup chopped green pepper
    1/4 cup chopped red pepper
    2 cups sharp cheddar cheese, shredded
    Preheat oven to 350° .
    In saucepan, combine carrots, onion, celery & chicken broth & simmer 20 min. In 9"x13" pan or 3qt casserole, mix soup, sour cream, chicken cubes, mushrooms, salt & pepper. Add simmered vegetables to mixture, mixing well. For topping, mix pancake mix, eggs, milk, green & red peppers, mixing well. Add 1c. sharp cheddar cheese, mixing until well blended. Drop by tbls. on top of vegetables. Bake for 40-45 min. Sprinkle on top remaining cheese & return to oven until melted.
    False
  • RE: JIFFY MIX RECIPES
    5. COCONUT CHERRY SQUARES

    (Yield: 15 squares)
    2 pkgs. "JIFFY" Bran w/Dates Muffin Mix
    1/3 cup margarine or butter, softened
    1 egg
    1 (21 oz.) can cherry pie filling
    1 (14 oz.) can sweetened condensed milk
    1½ cups coconut
    Preheat oven to 350° . Grease a 9" x 13" pan.
    Combine Bran w/Dates Muffin Mix, margarine, and egg; stirring until crumbly. Press into greased pan.
    Bake for 10 minutes.
    Gently spoon cherry pie filling over partially baked crust and spread evenly. Pour sweetened condensed milk evenly over fruit filling; sprinkle with coconut. Bake at 350º for 30-40 min, or until lightly browned. Serve warm or cold.
    Variation: Sprinkle 3/4 cup chopped nuts over top.
    False
  • RE: JIFFY MIX RECIPES
    6. COCONUT MACAROON BROWNIES

    (Yield: 12-15 Servings)
    ---Brownies---
    3 pkgs. "JIFFY" Fudge Brownie Mix
    1/4 cup oil
    3 Tbsp. water
    3 eggs
    ---Topping---
    1(8 oz.) pkg. cream cheese, softened
    2/3 cup sugar
    2 Tbsp. all-purpose flour
    2 eggs
    2 cups coconut
    1 cup almonds, chopped
    ---Glaze and Garnish---
    1 cup semi-sweet chocolate chips
    2 tsp. oil
    Preheat oven to 350°. Grease a 9x13" baking pan. In a large bowl, combine all brownie ingredients and mix until well blended. Spread in greased pan. In medium bowl, combine cream cheese, sugar, flour and eggs. Beat until smooth. Stir in coconut and chopped almonds. Drop spoonfuls of cream cheese mixture over brownie batter; spread evenly. Bake at 350º for 45-48 minutes, or until light golden brown and center is firm to the touch. Let cool while preparing glaze and garnish.
    Microwave on high for approximately 1 minute, stirring every 20-30 seconds. Drizzle over brownies, slice and serve.
    False
  • RE: JIFFY MIX RECIPES
    7. CREAMY CORN MUFFINS

    (Yield: 18 large muffins)
    2 pkgs. "JIFFY" Corn Muffin Mix
    2 eggs
    1 can (12 oz.) cream style corn
    1/4 cup vegetable oil
    1/2 tsp. lemon juice
    1/2 tsp. ground nutmeg
    3/4 cup shredded cheddar cheese
    Preheat oven to 375°. Grease one large muffin pan well, or use paper liners. Mix all ingred. together, blending well. Pour into prepared muffin pan, filling about 1/2 full. Bake for 22-28 minutes. Let cool before removing from pan.

    8. HAWAIIAN CREAM CAKE

    (Yield: 12-15 Servings)
    Cake
    2 pkgs. "JIFFY" Yellow Cake Mix
    2 cups sour cream
    2 eggs
    1 cup coconut
    Filling
    1 (8 oz.) pkg. cream cheese, softened
    1/4 cup sugar
    2 eggs
    1 (8 oz.) can crushed pineapple, well drained
    Frosting
    1 pkg. "JIFFY" White Frosting Mix
    4 to 6 oz. cream cheese, softened
    Preheat oven to 350°. Lightly grease a 9x13" pan. Mix cake ingredients until well blended, then mix 2 min. with mixer at med-speed. Blend cream cheese with ¼c. sugar until well mixed. Add eggs & beat until well blended, then fold in drained pineapple. Put half of cake batter in pan. Pour filling over batter in pan, then add remainder of batter over filling. Bake cake for 38-40 min. Cool. Mix frosting ingred. until blended, then beat on high for 2 min. Frost cake with thin layer of frosting and sprinkle with coconut, if desired.
    Variation: 32-36 cupcakes may be made. Line muffin tin with paper cups. Fill muffin cup ¼ full with cake batter, then add
    1T. of filling, then add 1T. of cake batter. Bake 20-25 min. Frost as above.
    False
  • RE: JIFFY MIX RECIPES
    9. JELLY ROLL IN A JIFFY

    (Yield: 16-18 pieces)
    ---Jelly Roll---
    1 pkg. "JIFFY" Raspberry Muffin Mix
    5 eggs
    1 tsp. vanilla
    1 pkg. (3 oz.) vanilla instant pudding
    1 Tbsp. milk
    3/4 cup sugar
    1/4 tsp. salt
    1/2 tsp. baking powder
    3/4 cup flour
    ---Filling---
    4 oz. cream cheese
    4 oz. whipped topping
    1 cup raspberry jelly
    Preheat oven to 400° Line a jellyroll pan with wax paper. Mix jellyroll ingredients together and pour batter on prepared pan. Bake for 10 minutes. Sprinkle a towel with 1/2 cup powdered sugar. Flip cake onto towel and peel off wax paper. Roll up in a jellyroll fashion and cool. After cake has cooled unroll to add filling. For filling, beat cream cheese, whipped topping and raspberry jelly together until creamy and spread mixture on jellyroll. Roll the jellyroll up and refrig. Slice and serve.

    10. "JIFFY" PINWHEEL COOKIES

    (Yield: 18-24 Cookies)
    White Batter
    1 pkg. "JIFFY" Pie Crust Mix
    1/2 cup powdered sugar
    1 egg
    1 tsp. vanilla
    1/2 tsp. almond extract
    Blend all above ingred. & place in the refrig. while preparing chocolate batter. Chill for 1 hour.
    ---Chocolate Batter---
    1 pkg. "JIFFY" Brownie Mix
    1 tsp. baking powder
    1/2 cup flour
    1/4 cup butter or margarine, softened
    1 egg
    1/3 cup melted chocolate chips
    Mix dry ingred. well & cut butter into mix. Add egg & melted chocolate chips & mix well. Chill 1 hour. Roll white batter on floured board into an 8x10" rectangle. Roll chocolate batter out into 8x10" rectangle. Place chocolate batter over the top evenly; roll up jellyroll style. Slice in 1/2 inch slices and place on ungreased cookie sheet and bake at 350º for 12-15 min.
    False
  • RE: JIFFY MIX RECIPES
    11. MACADAMIA BANANA BREAD

    (Yield: 3 small loafs, 1 large loaf or 12 muffins)
    2 pkgs. "JIFFY" Banana Nut Muffin Mix
    2 eggs
    1 Tbsp. grated orange peel
    1 tsp. vanilla
    1 cup (2 medium) banana, mashed
    1/4 cup orange juice
    1 cup coconut flakes
    1 jar (3½ oz.) chopped macadamia nuts
    4 oz. cream cheese
    3 Tbsp. vanilla instant pudding
    Preheat oven to 350°. Grease 3 5½x3" loaf pans or a 9"x5" loaf pan or 12 muffin cups. Mix cream cheese; add eggs, bananas, orange juice and vanilla. In medium size mixing bowl, mix Banana Nut Muffin Mixes, vanilla instant pudding and coconut. Add cream cheese mixture and blend well. Fold in macadamia nuts. For small loaf pan, bake 35-40 min. For large loaf pan, bake 60-65 min. For muffins, bake 20-25 min.

    12. MUSHROOM & BEEF PUFF

    (Yield: 4 to 5 servings)
    Crust
    3/4 cup "JIFFY" Baking Mix
    1/4 cup butter or margarine
    3/4 cup water
    3 eggs
    Filling
    1/2 lb. lean ground round
    1/2 cup fresh mushrooms or 1 (7 oz.) can
    1 small onion (chopped)
    1 tsp. garlic powder or 2 cloves (minced)
    1-1½c. shredded mozzarella cheese
    Preheat oven to 425°. Grease 10" round baking dish. Brown ground beef, drain. Sauté mushrooms & onions in 2T. of marg, cooking until tender. Add garlic & pepper. Set aside. For crust, bring butter & water to a boil. Add Baking Mix all at once & remove from heat. Beat with wooden spoon until mixture is smooth & forms a ball. Add eggs 1 at a time, beating well after each addition. Spread dough onto bottom & up sides of a greased 10" round baking dish. Fill with beef mixture. Bake 25 min. until golden brown & puffy. Sprinkle with cheese & bake an additional 5 min. more. Serve hot.
    False
  • RE: JIFFY MIX RECIPES
    13. NO BAKE OAT DROPS

    (Yield: 24 to 30)
    1 pkg. "JIFFY" Fudge Frosting Mix
    2 cups sugar
    5 Tbsp. butter or margarine
    pinch of salt
    1/2 cup milk
    2 tsp. vanilla
    2-2/3 cups quick oats
    1/2 cup smooth or crunchy peanut butter
    1/2 cup coconut or nuts (optional)
    Blend frosting mix, butter, salt, sugar & milk in large sauce pan. Heat over med-heat until mixture comes to a boil. Boil for 2 min. Remove from heat & stir in vanilla, oats, peanut butter & opt. ingred. Mix well. Drop quickly by rounded tbls. onto wax paper, chill.

    14. PEANUT BUTTER CHIP COOKIES

    (Yield: 50-60 Cookies)
    2 pkgs. "JIFFY" White Cake Mix
    4 Tbsp. vanilla instant pudding, dry
    1/4 cup water
    1/3 cup butter, softened
    3/4 cup peanut butter
    2 eggs
    1(12 oz.) pkg. milk chocolate chips
    Preheat oven to 375° .
    In a large bowl, blend 1 package White Cake Mix and instant pudding. Add water, butter, peanut butter and eggs. Mix with electric mixer or by hand until smooth. Stir in second package White Cake Mix and chocolate chips. Mix until well blended.
    Drop by rounded tbls, about 2" apart, onto un-greased cookie sheet. Bake for 8-10 min. Centers will be soft.
    False
  • RE: JIFFY MIX RECIPES
    15. PECAN PUMPKIN CAKE

    (Yield: 12-15 Servings)
    Cake
    2 pkgs. "JIFFY" Golden Yellow Cake Mix
    1 pkg. (3.4 oz.) butterscotch instant pudding mix
    4 eggs
    1/4 cup water
    1/4 cup oil
    1 can (15 oz.) pumpkin
    2 tsp. pumpkin pie spice
    Filling
    1 (8 oz.) pkg. cream cheese, softened
    1 egg
    1 pkg. "JIFFY" White Frosting Mix, dry
    Topping
    2 Tbsp. "JIFFY" Baking Mix
    1/2 cup brown sugar
    2 tsp. cinnamon
    4 Tbsp. butter or margarine, softened
    1 cup chopped pecans
    Mix all dry cake ingred. together in large bowl. In separate bowl, beat eggs, pumpkin, water and oil until well blended and add to dry mixture. Beat 4 min. at med-speed with electric mixer. Beat cream cheese, 1 egg and White Frosting in smaller bowl. Pour one half of cake mixture in bottom of 9" x 13" pan; pour cream cheese filling over the top of cake mixture and then pour remainder of cake mixture over the cream cheese filling.
    Blend topping ingredients together until mixture is crumbly, then sprinkle over the top of the cake batter. Bake at 350º for 45-50 minutes or until toothpick inserted in the center comes out clean. Serve warm or cold; refrigerate leftovers.
    False
  • RE: JIFFY MIX RECIPES
    16. RICH COCONUT DELIGHTS

    (Yield: 35-40 Bite Size Servings)
    Crust
    2 pkgs. "JIFFY" White Frosting Mix (divided)
    1½ cups flour
    1/2 cup graham cracker crumbs
    1/3 cup chopped almonds (set aside 2 Tbsp.)
    1/2 cup (one stick) butter, melted
    Filling
    1 pkg. (12 oz.) milk chocolate chips
    1 (14 oz.) can sweetened condensed milk
    1 pkg. (7 oz.) coconut
    remaining "JIFFY" White Frosting Mix
    Preheat oven to 350°. Lightly grease a 9x13" pan. Mix together flour, graham cracker crumbs, 1/3c. of dry White Frosting Mix, nuts & melted butter, until dough is crumbly. Press into prepared pan. In mix-bowl mix remaining White Frosting Mix, coconut & milk. Mix well. Spread over crust. Sprinkle with chocolate chips & the remaining 2T. of almonds. Bake for 20-23 min. or until edges start to get light brown. Cool completely before cutting.

    17. SAUSAGE WRAPS

    (Yield: 30 appetizers)
    1 pkg. "JIFFY" Buttermilk Biscuit Mix
    1/2 cup water
    1 Tbsp. margarine or butter, melted
    4 Tbsp. Parmesan cheese, grated
    1 tsp. dried oregano
    1 (8 oz.) pkg. brown and serve sausage links
    Preheat oven to 375°. In bowl, mix Buttermilk Biscuit Mix & water; blend to make dough. On a lightly floured surface, roll out dough to an 8x10" rectangle & brush with melted butter. Mix together cheese and oregano & sprinkle over the butter. Cut dough into 2x3" rectangles & place sausage in the middle of dough. Wrap sausage piece, place on greased cookie sheet & bake for 10-12 min. After baking, cut each wrap into 3 servings for appetizers.
    False
  • RE: JIFFY MIX RECIPES
    18. SNACKING CAKE

    (Yield: 12-14 Servings)
    1 pkg. "JIFFY" Devil’s Food Cake Mix
    1 pkg. chocolate instant pudding mix, drY
    1 egg
    3/4 cup water
    2 Tbsp. oil
    1/2 cup chocolate chips
    Preheat oven to 350° & grease an 8x8" square pan. In a lg-bowl, combine all ingred. & mix well. Pour batter into prepared pan. Bake for about 30-35 min. or until toothpick inserted in center comes out clean. Cool slightly & cut into squares. Serve warm or cooled.

    19. TWISTED CINNAMON STICKS

    (Yield: 24 sticks)
    Crust
    2 pkgs. "JIFFY" Pizza Crust Mix
    1 tsp. cinnamon
    2 Tbsp. brown sugar
    1/2 cup warm tap water
    1/2 cup sour cream
    Filling
    1/4 cup butter or margarine, melted
    1/2 cup packed brown sugar
    4 tsp. cinnamon
    Dipping Sauce
    1 cup confectioner’s sugar
    4 tsp. light corn syrup
    4 Tbsp. milk
    Preheat oven to 350°.Lightly grease a cookie sheet.In mix-bowl, blend Pizza Crust Mix, cinnamon & brown sugar. Stir in water & sour cream. Place in a greased bowl, cover & let rise for about 1 hour or until doubled. Knead dough on floured surface. Roll into a 24"x6" rectangle. Spread melted butter/marg. onto dough. Mix brown sugar & cinnamon together and sprinkle mixture on top of melted butter. Let stand for 5 min. Cut into 1" wide strips (1"x6" strips). Fold strips in half and twist. Bake for 12-15 min. Whip sauce ingredients together and serve with sticks.
    False
  • RE: JIFFY MIX RECIPES
    20. WHITE CHOCOLATE CAKE

    (Yield: 12-15 servings)
    Cake
    2 pkgs. "JIFFY" White Cake Mix
    1(3.3 oz.) pkg. white chocolate instant pudding mix, dry
    3 egg whites
    1/2 cup sour cream
    3/4 cup water
    3 white chocolate baking bars
    1 cup chopped pecans (opt)
    ---Topping---
    1(3.3 oz.) pkg. white chocolate instant pudding mix, dry
    1/4 cup powdered sugar
    1 cup milk
    1(8 oz.) container whipped topping
    2 white chocolate baking bars, grated
    Preheat oven to 350°. Grease & flour a 9x13" pan. Blend dry White Cake Mixes & package of dry pudding mix. Mix together egg whites, sour cream & water; add to cake mixture & beat for 3 min. on med-speed with mixer. By hand, blend in 3 white chocolate baking bars (finely chopped) & pecans. Pour batter into pan. Bake 45-50 min. or until wooden pick comes out clean. Let cool completely. For topping, mix together pudding mix, powdered sugar & milk on low speed,until mixture becomes thick. By hand, gradually add container of whipped topping. Frost cooled cake & top with 2 grated white chocolate baking bars.

    21. APPLE-CINNAMON MUFFIN MIX APPLESCOTCH COOKIES

    (Yield: 10-14 Muffins)
    1 pkg. "JIFFY" Apple-Cinnamon Muffin Mix
    1 Tbsp. butterscotch instant pudding (dry)
    1/4 tsp. nutmeg
    2 Tbsp. rolled oats (quick oats)
    1 Tbsp. softened butter or margarine
    1 egg
    1/3 cup butterscotch pieces
    Preheat oven to 375°. Lightly grease a cookie sheet. Blend muffin mix, instant pudding, & nutmeg in a sm-bowl. Cut in softened butter/marg. until mixture resembles fine crumbs. Mix in egg until well blended. Mix in butterscotch pieces. Roll into ¾-1" balls & place on cookie sheet. Bake 10-12 min.
    False