just sharing some recipes I've had -

Cranberry Tangerine and Nut Bread

Wet Ingredients:

    1 large egg well beaten
    3/4 cup freshly squeezed tangerine juice (about 3 medium)
    1 tsp vanilla extract 


Dry Ingredients:

    2 cups white whole wheat flour MINUS 2 TBSP *
    2 TBSP wheat germ * 


*IF YOU DON'T WANT TO USE THE WHEAT GERM REPLACE WITH 2 TBSP FLOUR

    1 cup granulated white sugar or sugar substitute (or 1/2 sugar & 1/2 sugar substitute)
    1 1/2 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1 TBSP tangerine zest (about 1 medium )
    4 TBSP cold unsalted butter - cut into cubes 


Additional Ingredients:

    1/2 cup pecans - coarsely chopped
    1 cup fresh or frozen cranberries - coarsely chopped
    3 TBSP slivered almonds - coarsely chopped if desired 


Preheat oven to 350°F.
Spray a 9x5x3 inch loaf pan with Baker's Joy vegetable oil & flour cooking spray.

Combine egg (or sour cream), tangerine juice and vanilla extract in small bowl and set aside.

In a large bowl combine flour, wheat germ (if used), sugar, baking powder, baking soda, salt, and orange zest.
Cut the butter in with a pastry blender till it looks like coarse crumbs.

Add the wet ingredients to the dry ingredients and mix well.
Mix in the chopped cranberries, almonds and pecans.

Pour into the prepared pan and bake for 50 - 60 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove from oven and let cool on a wire rack for about 10 minutes.
Remove loaf from pan and let cool completely before slicing

(May double recipe and divide into 2 loaf pans)

Shrimp Boats

3 large green peppers
3 cans (4 1/2 oz each) shrimp, chilled
1 cup chopped celery
1/4 cup mayonnaise or salad dressing
2 tbsp. sweet pickle relish, drained
1 tsp. onion flakes
Salt and pepper

Cut green peppers crosswise in half; remove seeds and membranes. Wash insides and outsides; pat dry. Drain shrimp, rinse with cold water and drain again. Mix with remaining ingredients. Spoon salad into pepper shells.

6 servings

Crusty Onion Muffins

3 cups Bisquick baking mix
1 tsp onion salt
3/4 cup shredded cheddar cheese
1 can (3 1/2 oz) french fried onion rings, crumbled
1 cup milk
1 egg

Heat oven to 400f. Grease 16 medium muffin cups. Mix all ingredients; beat vigorously 1/2 minute. Fill muffin cups 2/3 full. Bake 15 minutes.

16 muffins

Little Cheese Loaves

Heat oven to 400F. Grease bottoms of 6 miniature loaf pans, 4 1/2 x 2 3/4 x 1 1/2". Prepare 1 pkg Betty Crocker corn muffin mix as directed except stir in 1/2 tsp seasoned salt, 2 tsp. caraway seed and 1 cup shredded sharp Cheddar cheese. Fill pans 1/2 full. Bake about 20 minutes. Serve on individual bread boards.

6 loaves

Chive Dinner Muffins

Heat oven to 400F. Grease 12 medium muffin cups. With fork, mix 2 cups Bisquick baking mix, 2 tbsp. shortening, 1 egg, 2/3 cup milk or water, and 1/4 cup snipped chives. Beat vigorously 1/2 minute. Fill muffin cups 2/3 full. Bake 15 minutes.

12 muffins

Cube Steak Haystacks

Prepare as directed on package... 1 pkg Betty Crocker hash brown potatoes with onions
Set hash browns aside.
Melt in another large skillet... 2 tbsp. shortening
Place in skillet... 6 cubed beef steaks.

Cook steaks over medium heat 3 to 5 minutes on each side until brown. Take skillet from heat.

Season steaks with... 1/2 tsp. salt
Spread each steak with 2 tsp. ketchup
Top each steak with 1/2 cup of the cooked hash browns, and 1 to 2 tbsp. shredded cheddar cheese.

Return to skillet to heat. Cover and cook over low heat 2 to 3 minutes or until cheese is melted.

6 servings

Cranberry Pancakes

Make Cranberry Syrup (below).
Beat with rotary beater in medium bowl until smooth... 2 cups Bisquick baking mix, 1 egg, 1 cup milk.
Fold in... 1/2 cup jellied cranberry sauce, cut up.*
Pour batter by 1/4 cupfuls onto hot griddle. Turn when bubbles appear. Bake other side until golden brown. Serve with Cranberry Syrup.

About 18 x 4" pancakes.


Cranberry Syrup:
Heat in saucepan... 1 1/2 cups jellied cranberry sauce*, 2 tbsp. light corn syrup


* For pancakes and syrup use a total of 1 can (16 oz) jellied cranberry sauce.


Freckle Face Pancakes:
Drizzle a small amount of batter from teaspoon onto hot griddle to make funny eyes, nose and mouth. When they puff up, pour about 1/4 cup batter over them. Turn when bubbles appear. Bake other side until golden brown.

French Chocolate

1/3 cup semisweet chocolate pieces
1/4 cup light corn syrup
3 tbsp. water
1/2 tsp. vanilla
1 cup chilled whipping cream
4 cups milk

Heat chocolate pieces, corn syrup and water over low heat stirring until chocolate is melted and mixture is smooth. Stir in vanilla; chill.

In chilled bowl, beat cream until stiff, adding chocolate gradually; beat until mixture mounds when dropped from spoon. Heat milk (do not boil). Fill cups 1/2 full with cream mixture; fill cups with warm milk and mix.

8 servings

Bacon Muffins

2 cups Bisquick baking mix
2 tbsp. sugar
1 egg
2/3 cup cold water or milk
6 slices bacon, crisply fried and crumbled (1/4 cup)

Heat oven to 400F. Grease 12 medium muffin cups or use paper baking cups. Mix baking mix, sugar, egg and water with fork; beat vigorously 1/2 minute. Stir in bacon. Fill muffin cups 2/3 full. Bake 15 minutes. Serve warm.

12 muffins

Blueberry Kuchen

1 pkg. Betty Crocker wild blueberry muffin mix
2 tsp grated lemon peel
1/2 cup chilled whipping cream
1 cup blueberry preserves
2 tbsp. lemon juice

Heat oven to 400F. Grease baking pan, 8x8x2". Prepare muffin mix as directed except - stir lemon peel into batter. Pour into pan. Bake 20 to 22 minutes. Cut into squares. In chilled bowl, beat cream until stiff. Mix preserves and lemon juice. Top each square with a dab of whipped cream and preserves.

6 to 8 servings

Peanut Butter And Jelly Coffee Cake

2 cups Bisquick baking mix
2 tbsp. sugar
1/4 cup creamy peanut butter
2/3 cup milk
1 egg
1/2 cup jelly or jam

Heat oven to 400F. Grease layer pan, 9 x 1 1/2". Mix baking mix and sugar; cut in peanut butter. Mix in milk and egg; beat vigorously 1/2 minute. Spread in pan. Spoon jelly onto batter and spread thinly. Bake 25 to 30 minutes or until light brown. Serve warm.

8 servings

Cereal Coffee Cake

1 3/4 cups Gold Medal flour (If using self-rising flour, omit baking powder and salt.)
1 cup sugar
3 tsp. baking powder
1 tsp. salt
1/3 cup butter, softened
1 egg
1 cup milk
1 1/2 cups Wheaties or Total cereal
Crunchy Topping (below)

Heat oven to 350F. Grease baking pan, 9x9x2". Mix all ingredients except cereal and topping; beat 2 minutes. Fold in cereal. Spread in pan. Sprinkle topping over batter. Bake 35 to 40 minutes. Serve warm.

9 to 12 servings

Blueberry Bundt Cake

2 pkg Betty Crocker wild blueberry muffin mix
1/2 cup brown sugar (packed)
1/2 cup chopped nuts
1 tsp. cinnamon
2 eggs
1 cup sour cream
1/4 cup water
1/2 cup confectioners' sugar
2 tbsp. milk

Heat oven to 350F. Grease 12-cup bundt pan. Drain and rinse blueberries; set aside. Mix brown sugar, nuts and cinnamon. In large bowl, blend eggs, sour cream and water. Blend in muffin mix with fork.

Spread 1/3 of the batter in pan; top with half the sugar mixture and half the blueberries. Repeat, ending with muffin batter. Bake 50 minutes. Mix confectioners' sugar and milk until smooth. Drizzle on warm cake.

Mushroom Corn Soup

2 slices bacon
1 medium onion, chopped (about 1/2 cup)
1 can (8 oz) cream-style corn
1 can (10 1/2 oz) condensed cream of mushroom soup
1 soup can milk

In medium saucepan, fry bacon until crisp. Drain bacon. Cook and stir onion in bacon drippings until tender. Stir in corn, soup and milk; heat through, stirring occasionally. Crumble bacon; sprinkle over soup.

Three 1-cup servings

Vegetable Frank Soup

2 cans (10 1/2 oz each) beef broth (bouillon)
1 can (28 oz) tomatoes
2 cloves garlic, minced
2 tbsp. butter or margarine
1 1/2 tsp. basil leaves
1 tsp. salt
1/8 tsp. pepper
3 carrots, cut into thin strips
2 small onions, thinly sliced
6 frankfurters, sliced
1 lb zucchini, sliced

In large saucepan, mix all ingredients except frankfurters and zucchini. Cover and simmer 20 minutes. Stir in frankfurters and zucchini; heat to boiling. Reduce heat; cover and simmer 10 minutes.

6 servings

Pork Potato Apple Bake

2 cans (12 oz each) pork luncheon meat
1 can (17 oz) vacuum-pack sweet potatoes, drained
1/2 cup dark corn syrup
1/2 cup crunchy peanut butter
1/4 cup orange juice
1 tbsp. butter or margarine, melted
1 jar (28 oz) spiced crab apples, drained

Heat oven to 375F. Cut each loaf luncheon meat into 4 slices; place slices in ungreased baking dish, 9x9x2", or 2-qt casserole. Arrange potatoes on top. Mix corn syrup and peanut butter; stir in orange juice and butter. Pour over meat and potatoes. Top with crab apples. Bake 25 to 30 minutes.

4 servings

Meal In A Muffin Pan

1 can (15 1/2 oz) corned beef hash
6 eggs
Salt and pepper
1/2 pkg. Betty Crocker corn muffin mix

Heat oven to 400F. Generously grease 12 muffin cups. Press about 2 tbsp. hash in each of 6 muffin cups, making deep indentation in center of hash. Break an egg into each hash cup; season with salt and pepper.

Prepare half package muffin mix as directed; fill remaining muffin cups 1/2 full. Bake 15 to 20 minutes or until muffins are golden brown and eggs are desired doneness.

4 to 6 servings 

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Mocha Brownie Cake

1 pkg (22.5 oz) Betty Crocker fudge brownie mix
2/3 cup water
2 eggs
1/4 cup instant coffee

Heat oven to 350F. Grease baking pan, 13x9x2". Combine brownie mix, 1/3 cup of the water, the eggs and coffee. Beat 1 minute at medium speed, scraping side and bottom of bowl frequently. Add remaining water; beat 1 minute. Pour batter into pan. Bake about 30 minutes. While warm, frost with Betty Crocker ready to spread frosting.

Grasshopper Angel

24 large marshmallows
3/4 cup milk
2 tbsp. each green creme de menthe and white creme de cacao
1/4 tsp. salt
Few drops green food color
1 pt. whipping cream, whipped
1 angel food cake
Toasted slivered almonds

In saucepan over low heat, melt marshmallows in milk, stirring constantly. Remove from heat; cool. Mix in liqueurs, salt and food color; chill. Fold in whipped cream.

Split cake to make 3 layers. Fill and frost cake with 1 cup filling for each layer. Garnish top with almonds.

Pineapple Upside-Down Ring

In 6 1/2 cup ring mold, melt 2 tbsp butter. Arrange maraschino cherry halves cut sides up in butter; sprinkle with 1/3 cup of the Topping Mix from 1 pkg Betty Crocker pineapple upside down cake mix and top with 1/2 the pineapple.

Prepare Cake Mix as directed except - pour batter into mold. Bake 25 to 30 minutes. In chilled bowl, beat 1/2 cup chilled whipping cream and the remaining Topping Mix until stiff. Fold in remaining pineapple. Serve over warm cake.

9 servings