ixture in greased casserole pan, bake at 350 degrees F for
o use parchment paper.
Bake for 12-17 minutes or
into the prepared pan.
Bake it for 20 minutes.
Rinse wings, place in pot of water and bring to a boil.
Simmer for 1 1/2 to 2 hours.
Remove skin and debone turkey.
Combine stuffing crumbs and 1 stick of melted butter.
Saute mushrooms, onion and celery in 1 stick of melted butter.
Combine soup and sour cream.
In a greased 2 quart baking dish, layer in the following order:
1/2 the crumbs, turkey, mushroom mix, soup and sour cream mix, cheese and top with remaining crumbs.
Bake at 350\u00b0 for 30 minutes or until bubbly.
Serves 4 to 6.
part (they do spread).
Bake the cookies for 15 minutes
Spread dough on greased cookie sheet.
Lay pepperoni on dough. Sprinkle cheese over pepperoni.
Roll up like a loaf.
Seal ends and bake at 350\u00b0 until brown, approximately 20 minutes.
mooth the batter evenly.
Bake for 30 minutes. DO NOT
he prepared muffin cups.
Bake until a wooden pick comes
nto shrimp to secure.
BAKE 10 to 12 minute or
Preheat oven to 400 degrees. Mix BBQ sauce and mustard in pie plate or shallow dish; set aside. Combine coating mix and garlic powder in separate pie plate or shallow dish.
Dip chicken in BBQ sauce mixture, then in coating mixture, turning over to evenly coat both sides. Place in single layer in foil-lined 15x10x1-inch baking pan. Discard any remaining coating mixture.
Bake 20 minutes or until chicken is cooked through.
Dip potatoes in milk and coat with Shake 'n Bake mix.
Salt to taste.
Bake on cookie sheet that has 1/8-inch cooking oil.
Bake at 400\u00b0 for 30 minutes.
Turn 2 or 3 times.
Serve with sour cream or favorite dipping sauce.
Bake chicken in oven according to directions on Shake 'n Bake package.
Remove chicken from bones in small pieces.
Cook broccoli in boiling water until color changes.
Drain and rinse with cold water.
Line bottom of baking pan with layers of broccoli, chicken, cream of chicken soup (straight from can) and bread crumbs.
Bake at 425\u00b0 for 20 minutes.
Preheat oven to 375 degrees.
Spray baking sheets lightly with Pam (or use baking parchment paper to avoid any need to prepare pans); set aside.
In mixing bowl, beat together sugars, Lighter Bake, egg and vanilla.
In another bowl, combine flour, baking soda, cinnamon, baking powder and salt.
Stir into Lighter Bake mixture.
Stir in oats and raisins.
Drop by rounded spoonfuls onto prepared baking sheets.
Bake 10 minutes or until edges begin to brown.
Cool on racks.
Enjoy GUILT FREE!
Place all vegetables in casserole.
Add water.
Top with chops, sprinkling on rest of envelope of Shake 'n Bake.
Bake at 400\u00b0 for 1 hour.
Quarter potatoes.
Coat potatoes and chicken with Shake 'n Bake.
Dot with margarine.
Bake at 350\u00b0 for 45 minutes or until chicken is tender.
Cut potatoes into 3/4-inch wedges; dip in butter and coat with Shake 'n Bake.
Place in buttered casserole dish.
Cover with foil and bake at 375\u00b0 until tender.
oat with the Shake and Bake coating mix.
Place on
Mix cheesecake crumbs, sugar and margarine. Press onto bottoms of each 12 Reynolds paper bake cups with a spoon or glass.
Beat milk and filling mix on low until blended.
Beat on medium for 3 minutes, filling will be thick.
Spoon over crumb mixture in bake cups.
Refrigerate.
Garnish with fruit, nuts or chocolate.
Makes 12 servings.
Bread scallops in Shake 'N Bake.
Lay on cookie sheet.
Bake according to directions on package (about 20 minutes).
ny remaining coating mixture.
Bake 15 minutes. Meanwhile, heat tomato