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(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 Tbsp. reserved)

1/2 tsp. cinnamon

1/4 tsp. nutmeg

2/3 cup milk

2 eggs

Preheat oven to 375°.

In a greased 9"x9" pan, arrange apple slices in pan (overlapping if necessary).

Mix brown sugar, 2 Tbsp. butterscotch instant dry pudding mix, cinnamon and nutmeg; sprinkle over apple slices.

Combine Apple-Cinnamon Muffin Mix and remaining package of pudding mix; blend together until well mixed.

Add milk and eggs until well blended. Pour over apple slices.

Bake for 40-45 minutes or until wooden pick inserted in center comes out clean.

Cool for five minutes before turning upside down onto serving plate.



(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 ingredients in a bowl.
Add eggs, sour cream and apple juice. Mix until dry ingredients have become moist. Stir in blueberries.
Spoon batter into prepared cups, filling each 3/4 full.
Bake 20-25 minutes. Cool in pan on a wire rack 10 minutes before removing from pan.


(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 one (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 1/4 tsp. salt on high speed until frothy. Slowly add 6 Tbsp. sugar and beat until thick and the sugar is dissolved.
Spread over filling. Bake for 6 – 8 minutes, until light golden brown.


(Yield: 24 Servings)


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


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 and chicken broth and simmer 20 minutes. In 9"x13" pan or 3 quart casserole, mix soup, sour cream, chicken cubes, mushrooms, salt and pepper. Add simmered vegetables to mixture, mixing well.
For topping, mix pancake mix, eggs, milk, green and red peppers, mixing well. Add 1 cup sharp cheddar cheese, mixing until well blended. Drop by tablespoons on top of vegetables.
Bake for 40-45 minutes. Sprinkle on top remaining cheese and return to oven until melted.


(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 minutes, or until lightly browned.
Serve warm or cold.
Variation: Sprinkle 3/4 cup chopped nuts over top.


(Yield: 12-15 Servings)


3 pkgs. "JIFFY" Fudge Brownie Mix

1/4 cup oil

3 Tbsp. water

3 eggs


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 9" x 13" 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.


(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 ingredients together, blending well.
Pour into prepared muffin pan, filling about 1/2 full.
Bake for 22-28 minutes.
Let cool before removing from pan.


(Yield: 12-15 Servings)


2 pkgs. "JIFFY" Yellow Cake Mix

2 cups sour cream

2 eggs

1 cup coconut


1 (8 oz.) pkg. cream cheese, softened

1/4 cup sugar

2 eggs

1 (8 oz.) can crushed pineapple, well drained


1 pkg. "JIFFY" White Frosting Mix

4 to 6 oz. cream cheese, softened

Preheat oven to 350°. Lightly grease a 9" x 13" pan.

Mix cake ingredients until well blended, then mix 2 minutes with mixer at medium speed.

Blend cream cheese with ¼ cup sugar until well mixed. Add eggs and 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 to 40 minutes. Cool.

Mix frosting ingredients until blended, then beat on high for 2 minutes. Frost cake with thin layer of frosting and sprinkle with coconut, if desired.

Variation: 32 to 36 cupcakes may be made. Line muffin tin with paper cups. Fill muffin cup ¼ full with cake batter, then add 1 tablespoon of filling, then add 1 tablespoon of cake batter. Bake 20-25 minutes. Frost as above.


(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


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 refrigerate. Slice and serve.


(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 ingredients and place in the refrigerator 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 ingredients well and cut butter into mix. Add egg and melted chocolate chips and mix well.

Chill 1 hour.

Roll white batter on floured board into an 8" x 10" rectangle.

Roll chocolate batter out into 8" x 10" 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 minutes.


(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 three 5½"x3" 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 minutes. For large loaf pan, bake 60-65 minutes. For muffins, bake 20-25 minutes.


(Yield: 4 to 5 servings)


3/4 cup "JIFFY" Baking Mix

1/4 cup butter or margarine

3/4 cup water

3 eggs


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 to 1½ cups shredded mozzarella cheese

Preheat oven to 425° . Grease 10" round baking dish.
Brown ground beef, drain. Sauté mushrooms and onions in 2 Tbsp. of margarine, cooking until tender. Add garlic and pepper. Set aside.
For crust, bring butter and water to a boil. Add Baking Mix all at once and remove from heat. Beat with wooden spoon until mixture is smooth and forms a ball.
Add eggs one at a time, beating well after each addition.
Spread dough onto bottom and up sides of a greased 10" round baking dish. Fill with beef mixture.
Bake 25 minutes until golden brown and puffy. Sprinkle with cheese and bake an additional 5 minutes more. Serve hot.


(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 and milk in large sauce pan.
Heat over medium heat until mixture comes to a boil. Boil for 2 minutes.
Remove from heat and stir in vanilla, oats, peanut butter and optional ingredients. Mix well.
Drop quickly by rounded tablespoons onto wax paper, chill.


(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 tablespoons, about 2 inches apart, onto un-greased cookie sheet.
Bake for 8-10 minutes. Centers will be soft.


(Yield: 12-15 Servings)


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


1 (8 oz.) pkg. cream cheese, softened

1 egg

1 pkg. "JIFFY" White Frosting Mix, dry


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 ingredients together in large bowl.
In separate bowl, beat eggs, pumpkin, water and oil until well blended and add to dry mixture. Beat 4 minutes at medium 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.


(Yield: 35-40 Bite Size Servings)


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


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 9"x13" pan.
Mix together flour, graham cracker crumbs, 1/3 cup of dry White Frosting Mix, nuts and melted butter, until dough is crumbly. Press into prepared pan.
In mixing bowl mix remaining White Frosting Mix, coconut and milk. Mix well. Spread over crust.
Sprinkle with chocolate chips and the remaining 2 Tbsp. of almonds.
Bake for 20-23 minutes or until edges start to get light brown. Cool completely before cutting.


(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 and water; blend to make dough.
On a lightly floured surface, roll out dough to an 8"x10" rectangle and brush with melted butter.
Mix together cheese and oregano and sprinkle over the butter.
Cut dough into 2"x3" rectangles and place sausage in the middle of dough.
Wrap sausage piece, place on greased cookie sheet and bake for 10-12 minutes.
After baking, cut each wrap into 3 servings for appetizers.


(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° and grease an 8" x 8" square pan.

In a large bowl, combine all ingredients and mix well.

Pour batter into prepared pan. Bake for about 30-35 minutes or until toothpick inserted in center comes out clean.

Cool slightly and cut into squares. Serve warm or cooled.


(Yield: 24 sticks)


2 pkgs. "JIFFY" Pizza Crust Mix

1 tsp. cinnamon

2 Tbsp. brown sugar

1/2 cup warm tap water

1/2 cup sour cream


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 mixing bowl, blend Pizza Crust Mix, cinnamon and brown sugar. Stir in water and sour cream.
Place in a greased bowl, cover and let rise for about one hour or until doubled.
Knead dough on floured surface. Roll into a 24"x6" rectangle.
Spread melted butter or margarine onto dough.
Mix brown sugar and cinnamon together and sprinkle mixture on top of melted butter. Let stand for five minutes.
Cut into 1" wide strips (1"x6" strips). Fold strips in half and twist.
Bake for 12-15 minutes.
Whip sauce ingredients together and serve with sticks.


(Yield: 12-15 servings)


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 (optional)


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 and flour a 9"x13" pan.
Blend dry White Cake Mixes and package of dry pudding mix. Mix together egg whites, sour cream and water; add to cake mixture and beat for three minutes on medium speed with mixer.
By hand, blend in 3 white chocolate baking bars (finely chopped) and pecans.
Pour batter into pan. Bake 45-50 minutes or until wooden pick comes out clean. Let cool completely.
For topping, mix together pudding mix, powdered sugar and milk on low speed, until mixture becomes thick.
By hand, gradually add container of whipped topping. Frost cooled cake and top with 2 grated white chocolate baking bars.