heat oven to 350\u00b0F
Grease and flour a 10 cup bundt pan.
For filling: combine cream cheese, sugar and lemon juice.
Beat till smooth and stir in coconut blend well.
Set aside.
With mixer, beat all cake ingredients together on medium for 4 minutes.
Pour cake batter into pan.
Spoon filling on top, be careful not to touch sides of pan with the filling.
Bake 50-55 minutes, till top springs back when touched.
Cool till just warm. remove from pan and cool completely.
Glaze: blend all ingredients well, spoon over ...
Make Jiffy cake mix according to instructions and bake in oblong baking dish.
This will make a very thin layer of cake in bottom of pan.
Cool.
Mix instant pudding according to directions.
Add 8 ounce package cream cheese; beat until smooth. Pour over cake, arrange sliced peaches on top of pudding.
Cover peaches with Cool Whip and refrigerate.
It is usually best if made a day ahead of time and allowed to cool overnight.
Peaches can be substituted with pineapple, strawberries, etc.
ven to 400\u00b0F (for Jiffy) for the cornbread.
Place
Grease sheet cake pan.
Beat eggs.
Add corn, sour cream and Jiffy muffin mix, stirring in between each.
Pour into baking pan. Pour melted butter or margarine over top.
Bake at 350\u00b0 until lightly brown, 20 to 40 minutes.
Good warmed over.
Also freezes well.
Blend frosting mix, butter, salt, sugar and milk in large sauce pan.
Heat over medium heat until mixture comes to a boil.
Boil for 2 minutes.
Remove from heat and stir in vanilla, oats, peanut butter and optional ingredients.
Mix well.
Drop quickly by rounded tablespoons onto wax paper, chill.
Preheat oven to 375 degrees, grease one baking sheet.
Mix pizza crust mix, garlic powder, pepperoni and mozzarella cheese.
Add hot water and mix well.
Spread Parmesan cheese onto greased baking sheet.
Drop dough onto parmesan cheese and knead dough into cheese to reduce stickiness.
Roll dough out on same pan, to 1/2 inch thickness.
Using a pizza slicer, cut dough into 1 inch strips , but don't separate.
Bake 15-18 minutes and remove from oven.
Mix topping ingredients and spread over hot breadsticks.
n large bowl, combine Eagle Brand, milk and vanilla. Add gelatin
Preheat oven to 350 degrees. Prepare a 9x13 glass baking dish by spraying it with cooking spray.
Pour the Jiffy mix into a mixing bowl.
In another bowl, whisk the sour cream until soft. Mix in the butter, corn, and buttermilk.
Add the wet ingredients to the Jiffy mix and stir until just blended.
Pour the mix into the baking dish and bake at 350 degrees for 50 minutes, until it's just starting to brown on top.
Make Jiffy cake mix and bake 15 minutes in 9 x 13-inch pan. Cool.
Mix vanilla pudding and fold into cream cheese.
Add pineapple and spread on cake.
Top with Cool Whip and sprinkle with nuts.
Mix corn,
sugar
and
melted butter in 2 quart greased casserole.
Add Jiffy mix;
stir thoroughly.
Bake at 350\u00b0 for 40 minutes or until brown.
Note:
Be sure to use Jiffy cake mix, since a regular cake mix is too much cake and will not turn out as well.
Combine onion and rice and cook as package directs.
Blend in sour cream and Jiffy Jack.
Place in 1-quart casserole.
Bake, uncovered, at 350\u00b0 for 25 minutes.
Serves 4 to 5.
In a
small
pan, about 8 x 8-inches, put 1/2 box Jiffy cake mix
in
the
bottom.
Pour
pie
filling over the bottom layer. Over
this
layer put the rest of the cake mix.
Place butter on top
and
bake
at 350\u00b0 until brown.
For a crunchy crust, mix cake with butter and add 1/4 cup pecans or walnuts for flavor.
Mix Jiffy cake mix according to directions, using 1/2 cup pineapple juice instead of liquid.
Bake as directed and cool completely.
Mix pudding, cream cheese and milk and layer on cooled cake.
Layer crushed pineapple on cake next.
Cover with Cool Whip.
Refrigerate.
Preheat oven to 400\u00b0.
Mix corn muffin mix as directed on Jiffy box, adding pepper, onions and corn.
Pour into an oiled pan and bake for about 30 minutes or until golden brown.
Bake Jiffy cake as directed in a 9 x 13-inch pan for 10 minutes at 350\u00b0.
Bake Jiffy cake mix in 9 x 12-inch loaf pan as directed on package.
Cool.
Beat cream cheese with milk until smooth.
Then add pudding (mix as you would to make pudding).
Pour over cooled cake.
Let set up.
Then put on a layer of fruit (strawberries or blueberries or whatever).
Then cover with Cool Whip. Refrigerate.
Heat fruit in a 2-quart saucepan until hot.
Mix sugar and cornstarch together and add to fruit.
Cook until thickened, stirring constantly.
Remove from heat.
Mix Jiffy cake mix according to package directions.
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.
Mix together all ingredients except cake mix and margarine. Pour into 9 x 13-inch pan.
Mix 1/2 stick margarine and Jiffy cake mix together.
Crumble together on top of pumpkin.
Bake at 350\u00b0 for 1 hour.