[CnD] promised recipes part one

Nancy Martin nancyam1111 at att.net
Fri Feb 3 17:43:34 GMT 2012

Since many people asked for this, I decided to forward it to the list. If
anyone wishes me to do otherwise, write me. I’m going to copy and paste the
file after my signature.

Nancy Martin


Mac 'n beef:

Boil a box of short noodles. Brown some ground meat (a pound or so with
Italian seasoning and a chopped onion. Drain, then add a can of tomato soup
(2 if you prefer more sauce or are making a big batch), 1/4 cup of water
(per can), and a cup of corn. Add more Italian seasoning if you want it to
taste more seasony. Cook for five minutes, mix in the noodles and add 1/4
cup of parmesan cheese. 


Delicious burritos:

Slice an onion and sauté it in a pan with oil-- along with sweet peppers if
you like them. When the onions start looking caramelized, add frozen corn
and some thinly cut strips of meat of your choice. Chicken and pork work
best. When the meat is cooked through, you'll add a packet of taco or fajita
seasoning and water. Follow the package directions. Warm tortillas, fill
serve eat and enjoy!


Roasted red potato slices:

slice a bunch of small potatoes thinly (I use red, you could do blue, or
fingerlings. Preheat oven to 375 degrees. Take a baking pan, spray it with
olive oil spray and toss Italian seasonings onto the pan. Lay the potatoes
out on the pan, spray, salt, pepper, add more Italian seasonings, top with
parmesan cheese (or shredded cheese if you prefer) and then spray it again a
little. Stick it in the oven for about 30 minutes.


I make a corn soufflé with Jiffy that is like a spoon bread. Use 1 package
mix, 2 eggs, 1 can whole kernel corn, 1 can creamed corn, 1/2 c sour cream,
chopped green chilies, chopped red pepper, 2 tbsp. minced onions. Mix all
and pour into greased 9X13 casserole, bake at 350 or 375 for 45 minutes.


the simple version has just 1 pack of cornbread mix,2 lightly beaten eggs, 1
can each of corn and creamed corn, with the liquids (I tend to use frozen
corn and a can of evaporated milk instead), 1 c of sour cream, some melted
butter. No other seasonings. (I might put in a few drops of Tabasco). Mix
all of the above together in a large bowl and turn into a greased baking pan
, top with grated cheese and bake till puffy and lightly browned,- don’t let
it get too dry it should be soft in the middle.


Warm Apple-Corn Loaf, Friuli-Style


1 box of Jiffy Corn Muffin Mix

2 large eggs, beaten

1 4-ounce stick of unsalted butter, melted, plus a little extra

¼ cup milk

2 tablespoons sugar

½ teaspoon cinnamon

¼ teaspoon freshly grated nutmeg

1 lemon, zested and juiced

2 large Golden Delicious apples, peeled, cored, and cut into 1/8-inch slices


1. Pre-heat oven to 375°.

2. Place the muffin mix in a large mixing bowl. Working with a whisk, slowly
blend in the eggs, melted butter, milk, sugar, cinnamon, nutmeg, lemon zest
and lemon juice. Do not over-blend; it is OK if there are a few lumps. Stop
blending when the mixture is fairly smooth.

3. Butter the inside of a 5-inch x 9-inch by 2¾-inch loaf pan. Pour ¼ of the
prepared batter into the pan, then cover batter with ¼ of the sliced apples
in a thin layer. Repeat this step three more times, ending with a top layer
of apples.

4. Place the loaf in the oven and bake for 45 minutes. Remove from oven, let
cool for 20 minutes, turn loaf out of loaf pan and serve in slices.


For a festive holiday cornbread, particularly at Thanksgiving, I add half a
can of pumpkin to two packages of Jiffy corn muffin mix (as well as 2/3 cup
of milk and 2 eggs), spread batter in an 8x8 pan, bake for 40 minutes. The
pumpkin holds the moisture in the cornbread, helping it stay soft and moist
for up to three days. Also, most delicious when served with honey butter.
Melt a stick of sweet cream butter (I like salted) in a saucepan, add a few
dollops of honey, stir, refrigerate, and serve with the pumpkin cornbread. 


Here is a recipe from the Jiffy website for Creamy Corn Muffins:

(18 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 

3/4 cup shredded cheddar cheese 


Preheat oven to 375°, grease muffin pans or use paper liners.

Mix all ingredients together. Pour into prepared muffin pans, filling about
1/2 full. Bake 22-28 minutes. Let cool before removing from pan.


Jiffy Pineapple Upside Down Cornmeal Cake


1 batch of Jiffy Cornbread batter, made as per package instructions

1/4 cup granulated sugar

1/2 tsp cinnamon

1/8 cup brown sugar

2-3 tablespoons butter

5 rings of canned pineapple + 4 tbsp of pineapple juice

1/2 cup chopped nuts


Pre-heat oven to 400 degrees. Make the Jiffy Cornbread batter as per
instructions. Add in 1/4 cup granulated sugar, 2 tbsp of pineapple juice,
and 1/2 tsp cinnamon; mix thoroughly. In an 8" skillet over low heat, melt
the butter, allowing it to brown slightly. Add in the brown sugar and allow
to melt until caramelized. Remove from heat and add in the pineapple rings
and the remaining 2 tablespoons of pineapple juice. The recipe calls for 5;
I like to let them go up to the edge of the pan on the sides, adding a
decorative touch to the final product. Top with nuts, if so desired.
Finally, add in the Jiffy Cornbread batter. Bake for 20 minutes in a 400
degree oven. Allow to cool for 10 minutes, then flip out onto a serving
plate. Makes 4 generously-sized slices.


Broccoli Cornbread

(24 Servings)

2 pkgs."JIFFY" Corn Muffin Mix

2 Tbsp. margarine or butter

1 medium onion, chopped

4 eggs

2 cups chopped broccoli, fresh or frozen (thawed)

1 cup cottage cheese

1/4 cup milk


----Preheat oven to 350°.  Grease a 13"x 9" pan. 

Melt margarine or butter in skillet. Add onion; sauté until tender.  Do not
brown. In separate bowl, combine onions with remaining ingredients.  Blend
well.  Pour into prepared pan. Bake 40-45 minutes.


Chili Corn

(6-8 Servings)


Beef Mixture

1-1/2 lbs. ground beef

1 pkg. taco seasoning mix (reserve 1 tsp.)

1 can (10-3/4 oz.) condensed tomato soup

2 cans (16 oz.) chili beans


1 pkg."JIFFY" Corn Muffin Mix

1 cup cheddar cheese

1 egg

1/3 cup milk

1 tsp. reserved taco seasoning mix


---Preheat oven to 400º.  Grease a 3 quart casserole dish. 


In skillet, brown ground beef and drain. Add taco seasoning mix, soup and
chili beans. Let simmer while preparing topping. Combine topping
ingredients, blend well. Pour meat mixture into prepared dish and spoon
topping over meat mixture. Bake uncovered 15-25 minutes, or until lightly


Corny Bean Dogs

(6 Servings)

1 pkg."JIFFY" Corn Muffin Mix

1 pkg. (1 lb.) hotdogs

1 egg

1/3 cup milk

1 can (16 oz.) pork and beans

2 Tbsp. onion, chopped

2 Tbsp. green pepper, chopped

2 Tbsp. margarine or butter


Preheat oven to 425°.  Grease a 11"x7" pan.


Cut hotdogs lengthwise and place in prepared pan. In sauce pan melt
margarine or butter. Add onions and pepper sautéing until tender. Combine
with muffin mix, egg and milk. Spread mixture over hotdogs and bake 20
minutes or until golden brown. Cool slightly, cut and serve with hot pork
and beans.


Indian Pudding

(8-10 Servings)

1 pkg."JIFFY" Corn Muffin Mix

1 pkg. (3.4 oz.) instant pumpkin spice or butterscotch pudding mix

3 cups milk

3 eggs, slightly beaten

1/2 cup dark molasses

1 tsp. cinnamon

1/2 tsp. ginger


Preheat oven to 350°.  Grease a 3 quart casserole dish.


Combine corn muffin mix, pudding and milk.  Blend well and set aside.  In
separate bowl, combine remaining ingredients.  Stir into corn muffin
mixture.  Pour into prepared dish and bake 1-1/2 to 2 hours.  Top with
whipped cream or ice cream, optional.


Mexican Corn Bake

(9-12 Servings)

1 pkg."JIFFY" Corn Muffin Mix

1/4 cup flour

1 egg

1/4 cup milk

2 Tbsp. chili powder

1 tsp. parsley flakes

1 can (15 oz.) chili

2 cups shredded cheddar cheese


Preheat oven to 400°.  Grease a 13"x9" pan. 

Combine muffin mix, flour, egg, milk, chili powder and parsley flakes, blend
well. On floured surface, knead dough 10-15 times until dough becomes soft
and easy to handle. Press dough into bottom of prepared pan. Spread chili
over crust and sprinkle with cheddar cheese. Bake 15-20 minutes. Cut into
squares. Let sit 10 minutes and serve.


Mexican Cornbread

(9-12 Servings)

1 pkg."JIFFY" Corn Muffin Mix

1 lb. hamburger

1 cup onions, chopped

1/2 cup jalapeno peppers, chopped

2 eggs, beaten

2/3 cup milk

1 can (8.75 oz.) cream style corn

3/4 tsp. salt

2 tsp. chili powder

8 oz. cheddar cheese, grated


Preheat oven to 425°.  Grease a 9” skillet pan.

Brown hamburger on medium high and drain.  Sauté onions in meat; add peppers
and set aside.  Combine muffin mix, eggs, milk, corn, salt and chili powder.
Blend well.  Pour half of batter into prepared skillet.  Spread meat mixture
over batter.  Sprinkle with cheese.  Spread remaining batter over cheese.
Bake 30-45 minutes or until lightly browned.  Cool 5 to 10 minutes before


Sausage Casserole

(4-6 Servings)

1 pkg."JIFFY" Corn Muffin Mix

1 egg

1/3 cup milk

1 lb. sausage

1/2 cup chopped onion

1 can (14.5 oz.) tomatoes, chopped

1 can (10-3/4 oz.) tomato soup

1/2 can water

1/2 cup instant rice


Preheat oven to 400°.  Grease an 8" square pan.

Blend corn muffin mix, egg and milk until well mixed.  Pour into prepared
pan.   Bake 18-20 minutes and let cool completely.  Brown sausage and drain
off excess fat.  Brown onions until slightly brown; add tomatoes, soup,
water and rice, mixing well.  Add sausage.  Pour mixture into a greased
13"x9" baking pan.  Crumble cooled cornbread and sprinkle over mixture.
Bake at 350° for 35-40 minutes.


Spinach Casserole

(6-8 Servings)

1 pkg."JIFFY" Corn Muffin Mix

1 pkg. (10 oz.) frozen chopped spinach, thawed

2 cups chopped onion

2 Tbsp. margarine or butter

2 eggs, beaten

1 cup sour cream

1 can (10-3/4 oz.) cream soup (celery, mushroom or chicken)

1 tsp. herb seasoning

1/2 tsp. garlic salt

1/4 tsp. pepper

Swiss cheese, optional


Preheat oven to 350°.  Grease a 1-1/2 quart casserole dish. 

Cook and drain spinach. Set aside. Sauté onion in margarine or butter. Mix
spinach with onion and set aside. Combine eggs, sour cream, soup, seasonings
and muffin mix. Blend well and add spinach mixture. Pour into prepared
casserole dish and bake 40-45 minutes. Sprinkle cheese on top Return to oven
until cheese is melted.


Spoon Bread Casserole

(6-8 Servings)

1 pkg."JIFFY" Corn Muffin Mix

1/2 cup margarine or butter, melted

1 can (8 oz.) whole kernel corn, drained

1 can (8 oz.) cream style corn

1 cup sour cream

2 eggs


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


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


Peanut Butter Butterscotch Chippers


1 stick softened butter

1/2 Cup brown sugar

1/2 Cup granulated sugar

1 1/4 Cups smooth peanut butter

1 Cup melted butterscotch chips

1 egg

1 teaspoon vanilla

1 1/4 Cups all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 Cup butterscotch chips


1.  Preheat oven to 350 degrees F.  Cream butter and sugars until light and
fluffy.  Melt butterscotch chips over a double boiler until melted.  Add
melted butterscotch chips and peanut butter to beaten butter and sugars.
Beat in egg and vanilla.


2.  Place flour, baking soda and salt in bowl; mix to combine.  Add to wet
ingredients until just combined then pour in butterscotch chips.  Using a
cookie scoop, scoop dough, roll in sugar then place onto baking sheet.
Press tops with tines of a fork if desired.  Bake for 9-11 minutes or until
cookies are cooked through.  Remove and let cool for 5 minutes before
transferring to cooling rack.

4 dozen cookies


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