Best Ever Country Fried Steak with Country Gravy

INGREDIENTS:

• 1 tsp Shirley J Onion Seasoning
• 4 ea 6 Oz. Beef Cubed Steaks
• 2 c. Flour
• 1 tsp Black Pepper
• 3/4 tsp Salt
• 1 1/2 c. Buttermilk
• 1 Eggs
• 1 Tbs Hot Pepper Sauce
• 1/2 tsp Garlic Powder
• for frying Vegetable Oil
• Gravy
• 1 c. Shirley J Whisk Bliss Original
• 4 c. Water
• 1/2 tsp Cracked Black Pepper

DIRECTIONS:

Pound the steaks to about ¼-inch thickness. Place flour in a shallow bowl. In a separate shallow bowl combine the pepper, salt, garlic, buttermilk, egg, and Tabasco Sauce. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown (3-5 minutes per side). Place fried steaks on a plate with paper towels to drain.

Meanwhile, in medium saucepan combine water and Whisk Bliss Original, whisking until blended. Heat to slow boil, reduce heat, and simmer for 5 minutes. Add desired amount of pepper. Serve over steaks and whipped potatoes.

Spaghetti Meatballs and Sauce

INGREDIENTS:

• Sauce
• 1/2 c. Shirley J Pizza And Pasta Seasoning
• 1 c. Shirley J Whisk Bliss 
• 2 Tbs Olive Oil
• 1 Large Onion, Peeled And Grated
• 4 c. Tomato Juice
• 2 28 Oz Cans Crushed Tomatoes
• 4 c. Water
• for garnish Parmesan Cheese
• Meatballs
• 1 Tbs Shirley J Onion Seasoning
• 1 tsp Shirley J Chicken Bouillon
• 2 c. Bread Crumbs
• 1 1/2 c. Milk
• 3 Eggs
• 2 lbs Ground Beef
• 1 lbs Ground Pork
• 1 1/2 c. Parmesan Cheese
• 1/4 c. Fresh Parsley (chopped)
• to taste Salt And Pepper
• 3 lbs Spaghetti Noodles

DIRECTIONS:

Combine all meatball ingredients into a large mixing bowl. Use hands to mix thoroughly. Make meatballs by hand forming into 2-inch balls (approximately ¼ cup each). Bake on sheet tray at 450 degrees until just browned (approximately 30 minutes). Prepare sauce by sautéing onions in olive oil until translucent. Add tomato juice, crushed tomatoes, water, Universal Sauce, and Pizza and Pasta seasoning to the pan with onions. Stir well, bringing mixture to a boil. Combine meatballs and sauce in a large ovenproof dish, and place in oven (reducing heat to 300 degrees) to finish cooking (approximately 15 minutes). Meanwhile cook pasta according to package directions. Serve meatballs and sauce over cooked pasta, garnish with parmesan cheese.

4th of July Grilled Burgers

INGREDIENTS:

• 4 Tbs Shirley J Onion Seasoning
• 1/2 tsp Shirley J Bbq Sauce Mix
• 2 lbs Ground Beef
• 2 Tbs Worcestershire

DIRECTIONS:

Mix all ingredients in large mixing bowl. Portion meat into 4-ounce patties, pressing firmly into shape. Place on grill and cook to desired doneness.

Sour Cream Chocolate Cake with Fudge Frosting

INGREDIENTS:

• Cake
• 3 1/2 c. Shirley J Universal Muffin & Cake Mix
• 1/2 c. Cocoa Powder
• 3 Eggs, Well Beaten
• 1/2 c. Sour Cream
• 1 c. Water
• Frosting
• 1 c. Semi-Sweet Chocolate Chips
• 1/4 c. Butter
• 1/2 c. Sour Cream
• 2 1/2 c. Powdered Sugar (sifted)

DIRECTIONS:

Cake:
Preheat oven to 375 degrees. Place well beaten eggs in mixing bowl and add Muffin Mix, cocoa, sour cream, and water. Mix for two minutes on medium speed, or until well blended. Spread evenly into greased 9x13 cake pan and bake for 20 minutes, or until cake tests done with toothpick.

Frosting:
Melt chocolate chips and butter in saucepan over low heat, stirring constantly until melted. Cool for five minutes. Add sour cream and mix thoroughly. Using a mixer, gradually mix in powdered sugar until frosting is of spreading consistency (may require a little more powdered sugar; add 1 tablespoon at a time until desired consistency). Spread on well-cooled cake, and keep refrigerated.

Zucchini Bread

INGREDIENTS:

• 4 c. Shirley J Universal Muffin & Cake Mix
• 1/2 c. Water
• 2 c. Zucchini (shredded)
• 3 Eggs
• 1 1/2 tsp Vanilla
• 1 1/2 tsp Ground Cinnamon

DIRECTIONS:

Grease and flour two 8X4 inch pans. Preheat oven to 350 degrees. Beat eggs in mixing bowl for 30 seconds and then add remaining ingredients to mixing bowl. Mix on low speed for 30 seconds. Scrape sides of bowl and mix on medium speed for 90 seconds. Bake for 30 to 35 minutes, or until tester comes out clean. Cool for 10 minutes and then remove bread from pan, and completely cool.

Company Cheesecake

INGREDIENTS:

• Cake
• 3 1/2 c. Shirley J Universal Muffin & Cake Mix (or 1-21 oz package)
• 1 1/2 c. Water
• 3 Egg Whites
• Topping
• 8 oz Cream Cheese (room temperature)
• 2 c. Powdered Sugar
• 1/2 pint Whipping Cream (whipped)
• 16 oz can Pie Filling (any flavor-cherry works great!)

DIRECTIONS:

Preheat oven to 375 degrees. Grease a 9x13 baking dish and set aside. Pour water into mixing bowl and add muffin mix. Add egg whites. Blend on low speed for 30 seconds. Scrape sides of bowl and mix for 90 seconds on medium speed. Pour batter into baking dish and bake for 25-35 minutes. Let cool.

Topping:
Whip cream cheese and powdered sugar until fluffy. Add whipped cream and mix until smooth. Spread over top of cooled cake. Spread pie filling over the top of the cream cheese layer. Refrigerate until ready to serve.

Chili Con Queso

INGREDIENTS:

• 19 oz Black Beans, Drained
• 4 oz Cream Cheese
• 4 ea. Fresh Tomatoes, Diced
• 7 oz Green Chilies, Diced
• 1 bunch Green Onions Sliced (Using Much Of The Green Stem)
• 4 oz Olives, Diced Or Sliced
• 1/2 tsp Red Chili Flakes
• 1 1/2 c. Shirley J Whisk Bliss Original (or Gluten-Free)
• 12 oz Velveeta Cheese
• 4 c. Water

DIRECTIONS:

In stock pot combine water and Whisk Bliss Original, stir well. Bring mixture to a boil, reduce heat to simmer add remaining ingredients except for onions and tomatoes. Simmer until cheese has melted. Remove from heat, stir in tomatoes and onions.

Pork Chili Verde

INGREDIENTS:

• 2 4 Oz. Cans Of Diced Green Chilies
• 1 tsp Cumin
• 4 lbs Pork Loin
• 1 tsp Red Pepper Flakes
• 1 tsp Shirley J Chicken Bouillon
• 1 c. Shirley J Whisk Bliss Original (or Gluten Free)
• 2 c. Water

DIRECTIONS:

 In slow cooker, combine water, Original Whisk Bliss,  Chicken Bouillon, pepper flakes, cumin and green chilies. Stir until blended.

Place pork in sauce mixture; cover and cook on high setting for approx. 5 hours. Remove pork from slow cooker, shred and return to sauce, if desired, for serving.

Madagascar Vanilla

Vanilla is one of the most important flavors in baking and we've sourced our favorite Pure Bourbon. Our vanilla is truly pure and the beans come only from Bourbon Isle of Madagascar. 4 oz.

Use in any recipe requesting vanilla.

Wilted Spinach Salad

INGREDIENTS:

• 2 Tbs Shirley J Pizza And Pasta Seasoning
• 8 strips Bacon
• 12 oz Bag Baby Spinach (washed)
• 1/3 c. Dried Cranberries
• 1/3 c. Red Onion, Diced
• 1/4 c. Balsamic Vinegar
• 1 Tbs Water
• 1 tsp Brown Sugar
• 1 Apple, Seeded And Diced
• 3 oz Feta Cheese Crumbles

DIRECTIONS:

Cook the bacon to crisp stage, reserving the drippings. When the bacon is cool, crumble into a bowl along with the spinach, cranberries, and apple. In a small saucepan, combine the bacon drippings, onions, vinegar, water, sugar, and Pizza and Pasta Seasoning. Cook on low heat for about 4-5 minutes. Just prior to serving, toss the warm dressing in the salad and portion on plate. Garnish with cheese.

Mike's Favorite Baby Back Ribs

INGREDIENTS:

• 1/2 c. Shirley J Bbq Sauce Mix (more or less to preference)
• 1 full rack Baby Back Pork Ribs (or as desired)
• Sauce
• 1 c. Shirley J Bbq Sauce Mix
• 3 c. Root Beer Soda (diet works fine as well)

DIRECTIONS:

The night before – prepare ribs by washing thoroughly and patting dry with a paper towel. Remove any tough membrane that may be on the back of the rack, (note: most rib racks have already had this removed).  Lay ribs on a baking sheet and sprinkle with a generous amount of powdered BBQ Sauce Mix. Rub seasoning into the ribs and flip rack over, repeat for other side. Carefully wrap ribs in plastic wrap and place in cooler for a minimum of 4 hours (preferably overnight).  Prepare sauce by combining root beer and sauce mix in saucepan, stir well to combine. Bring mixture to a boil, reduce heat and simmer for 10 minutes. Pour sauce into covered container and place in refrigerator.

 Remove ribs from cooler and remove plastic wrap. Place rack, bone side down on a baking sheet, cover loosely with foil and bake in a 280 degree oven for 3-3 ½ hours. Remove ribs from oven, remove foil and allow to cool for 1 hour, minimum. Ribs can be refrigerated for several days before grilling or frozen for up to 6 months.

Finishing the ribs – to finish the ribs, after they have cooled, carefully place each rack on a medium hot BBQ grill, bone side down, close lid and allow to cook for 2-3 minutes, flip rack over and grill, on the meaty side. Allow meat to cook for additional 2-3 minutes. Flip rack back over and mop with BBQ sauce, allowing to cook for 2-3 minutes again repeat for other side. BBQ sauce should caramelize on the meat as it cooks. When meat is hot remove ribs and serve. Serve extra sauce at the table.

Honey BBQ Wings

INGREDIENTS:

• 1/2 c. Shirley J Bbq Sauce Mix
• 1 c. Water
• 1/4 c. Honey
• 1 c. Sugar
• 1 tsp Red Pepper Flakes (optional)
• 24 Chicken Wing Sections
• 1 1/2 c. Flour
• 6 Eggs, Beaten
• for frying: Oil

DIRECTIONS:

In a sauce pan combine the Shirley J BBQ Seasoning Mix, water, honey, sugar and red pepper flakes. Heat on medium for about 4 minutes, remove from heat and set aside.

Coat each wing with flour, shake off the excess and submerge into the egg wash. Coat a second time with flour. When all wings are coated, place into hot oil (350 degrees) in heavy skillet and fry until the breading is golden brown. When all chicken is cooked, place on sheet tray coat each piece in sauce mixture and. Bake in 350 degree oven for about 15 minutes remove and serve. May serve hot or cold.

Kansas City BBQ Sauce

INGREDIENTS:

• 3/4 c. Shirley J Bbq Sauce Mix
• 1 c. Apple Cider Vinegar
• 1 c. Honey
• 1/2 c. Water

DIRECTIONS:

In a sauce pan, combine all of the ingredients together and simmer for 5 minutes.

Try it Today!

It's been a while since I've posted. Life is super busy! But Shirley J's simple meals have kept me sane. I want to invite you to try some of these yummy mixes. See what's new and let me know what you think! http://shirleyj.com/en/store/products/try-it-bundle/#

Easy Chicken Pot Pie Recipe

To find out more about the yummy Shirley J ingredients listed in the following recipe, please keep reading!

Easy Chicken Pot Pie:

Ingredients:

2 large chicken breasts, cooked and cut into cubes

3 cups water or chicken broth (if using broth, omit chicken bouillon)

1 cup Shirley J Signature Whisk Bliss

2 stalk celery, diced

1 medium onion, diced

1 cup diced carrots

3 cups potatoes, cooked, peeled, cubed

1 cup frozen peas

1 teaspoon Shirley J chicken bouillon

Pie crust to top a 9x13 pan

Directions:

Preheat oven to 400º. Whisk together water and Shirley J Whisk Bliss. Add all ingredients together and bring to a boil, simmer until flavors are blended (8-10 minutes). Put in 9 x 13” pan. Put crust on top. Bake 40 minutes or until brown.

Simple and delicious! The best part about this recipe is that you can make it the way you want it! That's the joy of eating meals at home!