Put in large bowl.Add wet ingredients to dry and mix thoroughly.This will keep up to 6 weeks in refrigerator in a covered bowl.Fill muffin tins 2/3 full and bake at 400\u00b0 for 15 to 20 minutes. ...
Combine the first 5 ingredients and pour in greased miniature tins, filling cups 2/3 full.Bake in a 350\u00b0 oven for 10 minutes. ...
Heat the soup to boiling.Remove from heat. Add mashed cream cheese and beat well with mixer until well blended. ...
Brown sausage with chopped green pepper and onion.Drain grease.Add olives, chopped tomato and mushrooms.Keep warm. Place opened muffins on cookie sheet under broiler until crisp. Spoon mix onto muff ...
Cream sugar and margarine. Sift soda, flour and salt. Pour boiling water over crushed wheat and let cool. Cream sugar and margarine. Add eggs, buttermilk and cooled wheat. Sift dry ingredients and a ...
Mash cream cheese with fork.Add mayonnaise; blend well. Stir in pecans, salad olives, olive juice and pepper. ...
Mix all ingredients in a large mixing bowl.Add Miracle Whip, more or less to taste.Refrigerate immediately. ...
Combine gelatin with boiling water in large bowl, stirring until gelatin is dissolved.Fold in strawberries with juice.Add drained pineapple, mashed bananas and nuts (chopped).Turn 1/2 of mixture int ...
Cream together sugar and margarine.Add eggs.Add alternately flour and applesauce.Stir in salt, baking soda, baking powder, cinnamon and cloves. ...
Beat eggs.Add rest of ingredients.Pour into unbaked pie shell. Bake at 450\u00b0 for 10 minutes.Reduce oven temperature to 300\u00b0 and bake 45 to 50 minutes (until pie is set). ...