Alfredo Sauce

INGREDIENTS:

• 1 c. Shirley J Whisk Bliss Original (can substitute Shirley J Whisk Bliss Gluten-Free)
• 4 c. Water
• 1/2 c. Parmesan Cheese, Grated

DIRECTIONS:

In a medium saucepan over medium heat, combine water and Shirley J Whisk Bliss. Bring to a slow boil, add cheese, and remove from heat.

Broccoli Cheese Soup

INGREDIENTS:

• 1 1/2 c. Shirley J Whisk Bliss Original (or Shirley J Whisk Bliss Gluten-Free)
• 1 lbs Fresh Broccoli Cut Into Bite-Size Pieces
• 6 c. Water
• 3 c. Cheddar Cheese, Grated

DIRECTIONS:

In large stock pot combine broccoli and 3 cups of the water, bring to a boil and cook for 5 minutes. Add remaining water and Whisk Bliss Original and stir well. Bring mixture back to a boil and add cheese, simmer for 3-5 minutes. Serve. Garnish individual bowls of soup with shredded cheese, if desired.

Corn Pancakes

INGREDIENTS:

• 2 c. Shirley J Corn Bread & Muffin Mix
• 1 1/2 c. Milk
• for cooking Oil (or butter)

DIRECTIONS:

Combine Shirley J Corn Muffin and Bread Mix with milk in a bowl. In a non-stick pan or on a griddle at medium to low heat, place a small amount of oil and about ¼ cup of batter. Cook pancake for about 60 seconds on each side, or until pancake is cooked through. If the pancake is burning adjust the temperature lower and cook longer.

Cranberry Almond Breakfast Cookies

INGREDIENTS:

• 1/4 c. Applesauce, Unsweetened
• 1/4 c. Honey
• 1 1/2 c. Shirley J Timeless Grains Cranberry Almond Cereal Mix (shake bag before measuring)
• 1 ea. Large Banana, Ripe (mashed)
• 1/3 c. Peanut Butter, Natural And Unsweetened
• 1 tsp Baking Soda
• 1/2 c. Whole Wheat Pastry Flour (or whole wheat flour)

DIRECTIONS:

Preheat the oven to 350 degrees. Mix applesauce and honey with Timeless Grains and let sit while you prepare the other ingredients. Mash the banana and mix with peanut butter. 

Measure out whole wheat flour and baking soda.  Mix in the banana and peanut butter into the oats, then add in the flour and baking soda.  Stir well to combine.  Let the dough rest for 10 minutes.

Using a scoop, drop the dough onto a prepared cookie sheet or parchment (the cookie size should be 2-3 tablespoons). Flatten the balls slightly with the back of a spoon, then bake for 20-25 minutes or until golden brown and preferred doneness (20 for softer cookies and 25 for crisp cookies).  Remove from oven and let rest on cookie sheet for another 5 minutes before transferring to a cooling rack.

When cookies are completely cool you may store them in a covered container. 

Creamy Minestrone Soup

INGREDIENTS:

• 1 c. Shirley J Whisk Bliss Original
• 1 tsp Shirley J Beef Bouillon
• 2 Tbs Shirley J Pizza And Pasta Seasoning
• 1 28 oz can Tomatoes Diced
• 1 1/2 qt Water
• 2 ea Large Carrots Peeled And Diced
• 2 8 oz cans Tomato Sauce
• 1/4 tsp Black Pepper
• 1/2 tsp Garlic Salt
• 1 15 oz can Garbanzo Beans
• 1 15 oz can Cut Green Beans
• 1 15 oz can Kidney Beans, Rinsed And Drained
• 1 1/4 c. Small Penne Pasta
• 1 lbs Ground Beef
• 1 ea Onion, Chopped
• to taste Salt And Pepper
• for garnish Parmesan Cheese

DIRECTIONS:

Brown ground beef with onion, drain. Add tomatoes, Whisk Bliss Original, water, carrots, tomato sauce and dry seasonings and spices; stir well to combine, bring to a boil, cover, simmer over low heat for 20 minutes add beans, boil, add pasta, cook for additional 15-20 minutes until pasta is tender. Garnish with cheese.

Minestrone Soup

INGREDIENTS:

• 1 tsp Shirley J Beef Bouillon
• 2 Tbs Shirley J Pizza And Pasta Seasoning
• 1 28 oz can Tomato, Diced
• 1 1/2 qt Water
• 2 ea Large Carrots Peeled And Diced
• 2 8 oz can Tomato Sauce
• 1/4 tsp Black Pepper
• 1/2 tsp Garlic Salt
• 1 15 oz can Garbanzo Beans
• 1 15 oz can Cut Green Beans
• 1 15 oz can Kidney Beans, Rinsed And Drained
• 1 1/4 c. Small Penne Pasta
• 1 lbs Ground Beef
• 1 ea Onion, Chopped
• to taste Salt And Pepper
• for garnish Parmesan Cheese
• 
  

DIRECTIONS:

Brown ground beef with onion, drain. Add tomatoes, water, carrots, tomato sauce and dry seasonings and spices; bring to a boil, cover, simmer over low heat for 20 minutes add beans, boil, add pasta, cook for additional 15-20 minutes until pasta is tender. Garnish with cheese.

Corn Pudding

INGREDIENTS:

• 3 c. Shirley J Corn Bread & Muffin Mix
• 2 12.75 Oz Can Creamed Corn
• 16 oz Cream Cheese
• 4 Eggs

DIRECTIONS:

Preheat oven to 350 degrees. Cream together cream cheese, corn, and eggs. Add Cornbread Mix and stir to make a smooth batter. Pour into a greased 2.5 quart casserole, or a 9x13 baking dish. Bake for 45 minutes, or until golden brown and set.

Alfredo Chicken Pizza

INGREDIENTS:

• 2 c. Shirley J Sourdough Bread Mix
• 1 c. Shirley J White Cheddar Sauce
• 3/4 c. Water (for bread mix)
• 1 Tbs Instant Yeast (for bread mix)
• 6 oz Chicken Breast (pan seared and chopped into 1/4" strips)
• 1 c. Spinach Leaves, Chopped
• 2 c. Water
• 1/4 tsp Garlic Powder
• 1 c. Mozzarella Cheese
• 1 c. Grape Or Cherry Tomatoes, Cut In Half

DIRECTIONS:

Preheat oven to 400 degrees. In a saucepan on medium heat, combine water, White Cheddar Sauce, and garlic. Bring to a simmer, whisk until smooth, and set aside. Prepare pizza crust by following the directions on the package of Bread Mix. After the dough has risen the first time, roll into a circle about 14 inches wide. Brush the oil evenly on top of the dough and place it on a greased sheet pan or pizza stone. Cover the pizza with sauce, then layer with spinach, cheese, tomatoes, and chicken. Bake pizza for 10 minutes, or until the cheese is melted and the crust starts to brown.

Pizza Crust

INGREDIENTS:

• 1 Tbs Instant Yeast
• 2 c. Shirley J Sourdough Bread Mix
• 3/4 c. Warm Water
• 
  

DIRECTIONS:

Preheat oven to 400 degrees. Combine mix, yeast and water in mixing bowl. Mix on low speed for 1 minute then on medium speed for 15 minutes (optionally knead by hand for 15 minutes on floured surface).

Place dough in oiled bowl, cover and let rise for 15 minutes. Remove dough from bowl and divide into 2 portions (thin crust) or 1 portion (thick crust). Roll or spread pizza crust into approx 16 inch circle(s).

Lay crust on parchment lined baking sheet, or pizza stone (hint sprinkle a small amount of cornmeal on baking surface before placing dough, to prevent burning).

Place pizza toppings on top of uncooked dough as desired, bake for approx 20 minutes or until hot and bubbly and crust is cooked throughout.

Yields: 1-2 pizza crusts, depending on desired thickness.

Rocky Road Brownies

INGREDIENTS:

• Frosting
• 1/2 c. Butter
• 4 Tbs Cocoa Powder
• 1/3 c. Milk
• 2 c. Marshmallows
• 3 c. Powdered Sugar
• 1 c. Walnuts, Chopped
• Brownies
• 3 1/2 c. Shirley J Fudge Brownie Mix
• 2/3 c. Hot Water

DIRECTIONS:

Prepare brownies according to package directions. Frost after brownies have cooled completely.

Frosting:
Cover top of brownies with marshmallows and walnuts. In a medium saucepan, bring butter, cocoa, and milk to a boil. Remove from heat and beat in the powdered sugar until smooth. Spread cocoa mixture over the marshmallows and walnuts.

Biscuits

INGREDIENTS:

• 3 c. Shirley J Universal Biscuit And Baking Mix (or 1-12 oz package)
• 3/4 c. Water
• to taste Butter, Melted

DIRECTIONS:

Mix biscuits according to directions on package. Roll dough on floured surface to approximately ½ inch thick. Using a 3-inch circle biscuit or cookie cutter, cut dough rounds from rolled dough and place on greased or parchment paper lined baking sheet. Bake according to package directions. Once baked, brush tops with melted butter.

Strawberry Shortcake

INGREDIENTS:

• 3 c. Shirley J Universal Biscuit And Baking Mix
• 2 c. Fresh Strawberries
• 2 c. Sweetened Whipped Cream
• 2-3 Tbs Granulated Sugar

DIRECTIONS:

Slice strawberries and combine in bowl with granulated sugar. Stir and set aside. Mix Biscuit and Baking Mix as directed on package. On floured surface, roll dough to ¾-inch thick. Using a biscuit cutter or drinking glass, cut out biscuits in approximately 3½-inch wide circles. Bake as directed on package. Split biscuits open and place a portion of strawberries on top of biscuit bottom. Replace biscuit top, and garnish with additional strawberries and whipped cream.

Strawberry Shortcake Squares

INGREDIENTS:

• Cake
• 3 c. Shirley J Universal Biscuit And Baking Mix
• 1 c. Granulated Sugar
• 1/4 c. Butter, Softened
• 1 c. Milk
• 2 tsp Vanilla
• 2 Eggs
• Topping
• 1 c. Whipping Cream
• 1- 8 oz. package Cream Cheese, Softened
• 1/3 c. Powdered Sugar
• 1 tsp Vanilla
• 6 c. Fresh Strawberries (sliced)

DIRECTIONS:

Pre- heat oven to 350 degrees. Grease bottom and sides of 13x9 inch pan, lightly flour or spray pan with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl often. Pour into pan. Bake 27 to 30 minutes or until toothpick inserted in center comes clean. Cool completely, about 1 hour. In chilled small bowl, beat whipping cream on high speed until soft peaks form; set aside. In medium bowl, beat cream cheese, powdered sugar and vanilla on medium speed until well blended. Fold in whipping cream. Frost top of cooled cake with whipped cream mixture. If desired, frosted cake can be refrigerated up to 6 hours. To serve, cut frosted cake into squares, top with strawberries and serve immediately.

Homestyle Fried Chicken

INGREDIENTS:

• 3 c. Shirley J Universal Biscuit And Baking Mix
• 1 tsp Paprika
• 1/4 tsp Black Pepper
• 1 Chicken (cut up)
• 1 qt Buttermilk
• 1 1/2 c. Shortening Or Oil

DIRECTIONS:

Soak chicken in buttermilk, covered in refrigerator, for at least 4-6 hours. Preheat oven to 350 degrees. Heat oil in heavy skillet, approximately ¼ inch deep, over medium heat (no hotter than 325 degrees). Combine biscuit mix, paprika, and black pepper in large bowl or plastic bag. Remove chicken from buttermilk one piece at a time and place in coating mixture; dredge thoroughly to ensure even coating. Place chicken pieces in skillet with hot oil. Cook chicken for approximately 3-4 minutes per side, rotating to evenly brown all sides. Remove chicken to an oven proof baking dish and bake, loosely covered, for 20-25 minutes, or until chicken reaches an internal temperature of 180 degrees.

French Dip Sandwiches

INGREDIENTS:

• 1 tsp Shirley J Beef Bouillon
• 2 Tbs Shirley J Onion Seasoning
• 4 lbs Beef Roast
• 4 c. Water

DIRECTIONS:

In a slow cooker, mix water with Shirley J Beef Bouillon and Shirley J Onion Seasoning. Trim excess fat from roast, and place in slow cooker. Cook on low heat for 7 hours or high heat for 3 1/2 hours. Slice the meat on the diagonal, across the grain of the meat, and place beef slices on Shirley J sesame seed rolls, or sandwich rolls. Serve the sauce for dipping.