Preheat oven to 400\u00b0.
grease 12\" pizza pan.
Cut chicken into strips.
Heat skillet and add oil.
Saute chicken for 5 minutes.
Add green pepper and onion.
Continue cooking until tender.
Remove from heat and add salsa.
Set aside.
For crust, blend baking mix with water.
Turn dough on surface dusted with baking mix or flour.
Knead until dough is not sticky.
Press on prepared pan.
Spread 1/2 cup cheese on crust and top with chicken mixture.
Sprinkle remaining cheese on top.
Bake 15-20 minutes.
Preheat oven to 425.
Beat eggs. Blend in milk and sour cream. Add cornbread mix and corn.
Bake in greased 9x9x2 dish or in muffin tins for 25 minutes.
**This recipe is very versatile, so you can add in just about any ingredient that you like, such as green onions, cheddar cheese, or jalapenos.
Combine Jiffy mix and vegetable.
Saute onion and salt in 3/4 stick butter.
Mix all together.
Pour mixture in a greased 9 inch pie plate.
Bake at 400\u00b0 for 25 to 30 minutes or bake at 350\u00b0 even longer.
Crumble cornbread and white bread; mix together.
Add chopped celery and onions.
Add salt, pepper and sage.
Wet with hot chicken broth.
Stir well; let sit to blend flavors.
Stir.
Add chicken broth to keep wet.
Let stand for at least 2 hours, mixing and tasting for seasoning.
Add eggs.
Bake at 350\u00b0 until done.
Mix egg, broccoli, cottage cheese and milk in an 8 x 8-inch pan.
Put Jiffy mix on top and bake at 375\u00b0 to 400\u00b0, until done.
Mix all ingredients.
Add Jiffy mix last.
Bake in a greased 9 x 13-inch pan at 400\u00b0 for 25 to 30 minutes.
Combine butter, sugar and salt with boiling water.
Stir well
Mix all together and bake at 350\u00b0 for 35 to 40 minutes.
Don't overbake.
Mix all ingredients except Jiffy mix.
Mix well, then add dry corn bread mix.
Stir.
Pour into buttered casserole dish. Bake at 350\u00b0 for 50 minutes.
Turn oven to 350\u00b0 to 375\u00b0 (bake).
Put roast in large baking dish; add onion, carrots and potatoes.
Mix gravy mix with water. Mix beef stew mix with water.
Pour over roast.
Cover and cook 1 1/2 to 2 hours.
Place roast in heavy-duty aluminum foil lined baking dish. Sprinkle with soup mix.
Pour cola over this and seal tightly with aluminum foil.
Bake at 300\u00b0 to 325\u00b0 until tender.
Allow 30 to 45 minutes per pound roasting time.
nother bowl, whisk the eggs with the broth, then pour over
Prepare muffin mix according to package instructions. Transfer
b>recipes of cornbread according to the mix directions (amounts listed are for 2 recipes
Chop cabbage and put into a 13 x 9 x 2-inch baking dish.
Slice onions over this and sprinkle with minced onion, salt and pepper. Add corned beef and spread over cabbage and onions.
Mix soups and water together and pour over the cabbage, corned beef and onions. Sprinkle with grated cheese, if desired.
Make a making of cornbread (1 or 2 boxes of Jiffy mix cornbread), depending on the thickness you desire.
Pour prepared cornbread mix over other ingredients.
Bake about 45 minutes at 400\u00b0.
Brown and drain hamburger.
Add taco seasoning and set aside. Combine Jiffy mix, eggs, oil and corn.
In lightly greased 9 x 13-inch pan, put half of the cornbread mixture.
Cover this with the hamburger.
Sprinkle tomatoes and cheese over the hamburger. Top with remaining cornbread.
Bake at 350\u00b0 for 40 to 45 minutes.
Preheat oven to 400\u00b0F Mix Jiffy, milk, and egg in a
Preheat oven to 425\u00b0.
Saute onion in butter, set aside.
Mix Jiffy according to package directions. Stir in creamed corn. Pour into greased 11x13 casserole dish.
Combine sour cream and shredded cheese. Add sauteed onions and stir. Drop by spoonful across cornbread mixture. Sprinkle with Parmesan.
Bake for 25-30 minutes until light brown.
combine dressing mix with sourcream and set aside.
cook jiffy mix according to package directions.
crumble cooled cornbread into the bottom of a 9x13 casserole dish.
layer pinto beans,corn,cheese,tomato,bellpepper and bacon on top of the cornbread.
spread the dressing mixture over the top.
cover and chill for an hour.
Sprinkle 1 tablespoon of cornmeal in bottom of well-greased 10-inch skillet (iron skillet works best).
Cook beef first in another pan and drain.
Combine Jiffy mix with milk, corn and eggs and mix well.
Pour 1/2 batter into skillet.
Sprinkle other ingredients on batter.
Top with remaining batter.
Bake at 350\u00b0 for 50 to 55 minutes.