+1 801 225-5073

FREE SHIPPING ON ALL ORDERS OVER $50 CHOOSE FREE SHIPPING AT CHECKOUT   
Login / Register   
Annette’s Green Chilies Chicken Enchiladas
Ingredients:
  • 4 chicken breasts (boneless, skinless)
  • 8 c water
  • 2 c Shirley J Universal Cream Soup & Sauce Mix
  • 1 tsp Shirley J Chicken Bouillon
  • 2-4 oz cans diced green chilies
  • 1-16 oz carton sour cream
  • 18-24 6” corn tortillas
  • oil for frying tortillas
Directions:

Combine 4 cups water, Shirley J Chicken Bouillon, and chicken breasts in stock pot, boil until chicken is completely cooked; reserve liquid. Pull or cut chicken into small pieces, set aside. Add remaining 4 cups of water to reserved chicken broth and add Shirley J Universal Cream Soup & Sauce Mix, stir to combine. Bring sauce to a slow boil, simmer for 5 minutes, and remove from heat. Add chicken, chilies, sour cream stir to combine, set aside.

In large heavy fry pan add oil to cover the bottom ½ inch, heat oil to approx 350 degrees F. (not smoking). Fry tortillas in oil, one at a time for 5 seconds on each side, layer with paper towel or napkin and continue process until all are fried.

In bottom of a 9”x13” baking dish, spoon small amount of sauce mixture (approx. ½ inch deep), followed by a layer of 6 tortillas, sprinkle with cheese. Repeat this process until baking dish is within approx ½ inch of top or until all ingredients are used, finishing with sauce and cheese.

Bake at 350 degrees for approx. 30 minutes or until mixture is hot and bubbly.

Note:
Alfredo Chicken Pizza
Ingredients:
  • 1 ea prepared pizza crust, large uncooked
  • 1-6 oz chicken breast ea (cooked and chopped into small strips)
  • 1 c Shirley J White Cheddar Cream Soup & Sauce Mix
  • 2 c water
  • ¼ t garlic powder
  • 1 c mozzarella cheese
  • 1 c grape or cherry tomatoes, cut in half
Directions:

Preheat oven to 400 degrees. In a saucepan on medium heat, combine water, Shirley J White Cheddar Sauce Mix, and garlic. Bring to a simmer, whisk until smooth, and set aside to cool. Place crust on a lined sheet pan or pizza stone. Cover the pizza with sauce, then layer with spinach, cheese, tomatoes, and chicken. Bake pizza for 10 minutes, or until the cheese is melted and the crust is brown.

Note:
Asparagus Tortellini
Ingredients:
  • 4 c frozen cheese tortellini (cooked)
  • 4 c water
  • 1 c Shirley J Universal Cream Soup & Sauce Mix
  • ¼ c fresh lemon juice
  • 2 Tbsp mint, chopped
  • 1 tsp Shirley J Chicken Bouillon
  • 2 c fresh asparagus (uncooked and chopped into 1 inch lengths)
Directions:

In a saucepan, combine water, Shirley J Universal Cream Soup & Sauce Mix, Shirley J Chicken Bouillon, lemon juice, and mint. Bring to a boil, add asparagus, simmer for 5 minutes. Serve over cooked tortellini.

Note:
BBQ Grilled Burgers
Ingredients:
  • 2 lb Ground chuck or Ground beef
  • 4 Tbsp Shirley J Onion Seasoning
  • 2 Tbsp Worcestershire sauce
Directions:

Mix all ingredients in large mixing bowl. Portion mixture into 8, 4-ounce patties, pressing firmly into shape. Place on grill and cook to desired doneness.

Note:
Baked Macaroni and Cheese Casserole
Ingredients:
  • 8 oz elbow macaroni
  • 3 c water
  • ¾ c Shirley J Universal Cream Soup & Sauce Mix
  • 12 oz shredded cheddar cheese
  • 1 c bread crumbs (dry)
  • ¼ c melted butter
Directions:

In large pot, cook elbow macaroni according to package directions. While pasta is cooking, combine water and Shirley J Universal Cream Soup & Sauce Mix in separate, medium saucepan; bring mixture to a slow boil, after mixture boils remove from heat and place cheese directly into sauce. Stir to incorporate. After macaroni is cooked, drain well and return pasta to its original pan, add sauce and stir well (cheese does not have to be melted completely). Place into oven proof casserole dish. Meanwhile combine butter and bread crumbs, mix thoroughly to coat breadcrumbs; coat top of casserole with buttered breadcrumb mixture. Bake at 350 degrees F. for 30 minutes or until casserole is hot and bubbly.

Black and White Chili
Ingredients:
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp cumin
  • 6 c water
  • 2 tsp Shirley J Chicken Bouillon
  • 1½ c Shirley J Universal Cream Soup & Sauce Mix
  • 2-15 oz cans of cannellini beans ( or other white beans)
  • 1-15 oz cans of black beans drained and rinsed
  • 2-12 oz cans of cooked chicken or other cooked chicken cut into small pieces
  • 1-6 oz can of diced green chilies
Directions:

In a medium pot, on medium heat, combine water, Shirley J Chicken Bouillon, onion powder, garlic, cumin, and Shirley J Universal Cream Soup & Sauce Mix; bring to a boil and simmer for about 5 minutes. Add the remaining ingredients and simmer for an additional 10 minutes.

Note:

This recipe can be made gluten-free by using Shirley J Gluten-Free Cream Soup & Sauce Mix

Black Forest Muffins
Ingredients:
  • 1-28 oz bag or 4 c of Shirley J Crazy Good Chocolate Muffin Mix
  • 5 eggs
  • 1¼ c salad oil
  • ¾ c water
  • 2 c dried cherries, chopped
Directions:

Prepare Shirley J Crazy Good Chocolate Muffin Mix according to instructions. After mixing, add dried cherries. Mix for 30 seconds. Portion and bake according to directions on package. Note yield will increase by approx 2-3 muffins.

Braised Sirloin Tips
Ingredients:
  • 3 Tbsp butter
  • 1 tsp Shirley J Onion Seasoning
  • 6 Tbsp flour
  • 1 tsp Shirley J Beef Bouillon
  • 3 c water
  • 4 ounce can sliced mushrooms, undrained
  • 2 lbs stew meat or diced beef
  • 10 oz package medium wide egg noodles
Directions:

In a large skillet, brown the stew meat and Shirley J Onion Seasoning in butter. Stir flour into mixture. Separetely, mix Shirley J Beef Bouillon with water, according to package directions, and add to beef mixture. Add mushrooms. Simmer while covered on low heat, for 1½-2 hours, or until tender. Boil noodles as directed on package. Serve tips over cooked noodles.

Broccoli and Chicken over Pasta
Ingredients:
  • 1 c Shirley J Universal Cream Soup & Sauce Mix
  • 4 c water
  • ½ tsp Shirley J Chicken Bouillon
  • 2 c grated cheese (whatever kind of cheese you like, cheddar and swiss work well)
  • 2 c broccoli crowns (frozen or fresh)
  • 3 c chicken breast (cooked and chopped into bite sized pieces)
  • 5 c cooked pasta
Directions:

In a saucepan on medium heat, add water, Shirley J Universal Cream Soup & Sauce Mix and Shirley J Chicken Bouillon. Allow it to simmer and thicken. Remove from heat and add the cheeses. Whisk until the cheese is completely melted. Next add the broccoli and the chicken and serve over the pasta.

Broccoli Cheese Soup
Ingredients:
  • 2 c fresh broccoli cut into small pieces, blanched (frozen broccoli may be substituted)
  • 4 c water
  • 1 c Shirley J Universal Cream Soup & Sauce Mix or White Cheddar
  • 2 c grated cheddar cheese
Directions:

Combine water and Shirley J Universal Cream Soup & Sauce Mix, stir well. Bring mixture to a boil, and add cheese, stir, add broccoli. Simmer for 3-5 minutes. Garnish individual bowls of soup with shredded cheese, if desired.

Note:

This recipe can be made gluten-free by using Shirley J Gluten-Free Cream Soup & Sauce Mix

Brownie Muffins
Ingredients:
  • 1-28 oz bag or 4 c of Shirley J Crazy Good Chocolate Muffin Mix
  • 5 eggs
  • 1¼ c salad oil
  • ¾ c water
  • 2 c semi –sweet chocolate chips
  • 1 c chopped walnuts
Directions:

Prepare Shirley J Crazy Good Chocolate Muffin Mix according to instructions on bag. After mixing, add chocolate chips and nuts. Mix for 30 seconds. Portion and bake according to directions on package. Note yield will increase by approx 3-4 muffins.

Butternut Squash and Pumpkin Soup
Ingredients:
  • 1 c Shirley J Universal Cream Soup & Sauce Mix
  • water
  • 1 tsp salt
  • 4 c butternut squash, peeled and cubed
  • 2 c canned pumpkin
  • ¼ tsp nutmeg
  • ¼ tsp cinnamon
  • 1 tsp Shirley J Chicken Bouillon
  • ½ c sugar
Directions:

In large sauce pan add squash, salt, and enough water to cover, bring to boil, reduce heat and simmer for approx 25 minutes or until well cooked and soft, reserve cooking water in separate container. Thoroughly blend squash to form a puree (may use a food processor, blender or a hand held potato masher). Return squash puree to saucepan. In separate container add cooking water and sufficient additional water to make a total of 4 cups liquid, combine with Shirley J Universal Cream Soup & Sauce Mix, blend thoroughly, stir and bring to a boil, reduce heat to simmer and add squash and remaining ingredients, simmer 5 minutes.

Note:

This recipe can be made gluten-free by using Shirley J Gluten-Free Cream Soup & Sauce Mix

Caesar Dressing
Ingredients:
  • 4 c mayonnaise
  • 2 t Shirley J Pizza & Pasta Seasoning
  • ¼ c fresh squeezed lemon juice
  • ⅓ c red wine vinegar
  • 1 Tbsp Worcestershire
  • ⅔ c parmesan (powdered)
Directions:

Place all the ingredients into a blender and puree until smooth.

Cheddar Cheese Sauce
Ingredients:
  • 1 c Shirley J Universal Cream Soup & Sauce Mix
  • 4 c water
  • ½ tsp Shirley J Chicken Bouillon
  • 2 c cheddar cheese (grated)
Directions:

In a saucepan on medium heat, add water, Shirley J Universal Cream Soup & Sauce Mix, and Shirley J Chicken Bouillon. Allow mixture to simmer and thicken. Remove from heat and add cheese. Whisk until the cheese is completely melted.

Use:

Use this sauce over vegetables, potatoes, fish etc. Also makes a great soup, soup base, sauce for nachos, etc.

Cheesy Asparagus and Rice
Ingredients:
  • 2 c long grain rice
  • 3½ c water (to cook rice)
  • 1 Tbsp butter
  • 4 c water
  • 1 c Shirley J Universal Cream Soup & Sauce Mix
  • 1 c fresh asparagus, chopped
  • 16 oz processed American cheese
Directions:

In a stockpot, combine rice, water, and butter and bring to a boil. Turn heat to low and cover for about 15 minutes. While rice is cooking, combine, water and Shirley J Universal Cream Soup & Sauce Mix in a saucepan, stir. Bring to a slow boil, add asparagus and simmer for 3-4 minutes then add cheese. Stir until cheese is melted, remove from heat. Combine rice and asparagus mixture to fully cooked rice. Cover and let stand for five minutes. Stir gently and serve.

Note:

This recipe can be made gluten-free by using Shirley J Gluten-Free Cream Soup & Sauce Mix

Cheesy Potato Casserole (Funeral Potatoes)
Ingredients:
  • 12 c potatoes, boiled, peeled and grated (approximately 12 potatoes)
  • 4 c water
  • 2 c Shirley J Universal Cream Soup & Sauce Mix
  • 4 c cheddar cheese, grated
  • 1 tsp Shirley J Chicken Bouillon
  • 1 pint sour cream
  • ¾ c dried breadcrumbs
Directions:

Preheat oven to 350 degrees. In a saucepan, over medium heat, mix water, Shirley J Universal Cream Soup & Sauce Mix, and Shirley J Chicken Bouillon. Bring to a boil to thicken. Remove sauce from heat and add sour cream and three cups of cheese, stirring well. Combine sauce with potatoes and mix together. Spray a 9x13 baking dish with cooking spray. Spread the potato mixture in the pan and top with remaining cheese. Sprinkle dried, crushed breadcrumbs on top. Bake for 30 minutes, or until hot and bubbly.

Chicken Gravy
Ingredients:
  • 4 c water
  • 2 tsp Shirley J Chicken Bouillon
  • 1 c Shirley J Universal Cream Soup & Sauce Mix
Directions:

Whisk Shirley J Chicken Bouillon and Shirley J Universal Cream Soup & Sauce Mix into water, bring to a boil. For a richer color add a few drops of Kitchen Bouquet.

Chicken Tortilla Soup
Ingredients:
  • 4 c water
  • 1 c Shirley J Universal Cream Soup & Sauce Mix
  • 8 oz diced chicken, cooked
  • ½ tsp Shirley J Chicken Bouillon
  • 1 Tbsp masa powder
  • 2 tsp diced jalapenos, seeds removed
  • 1 c whole kernel corn
  • 1 c canned pinto beans, rinsed & drained
  • 1 c canned kidney beans, rinsed & drained
  • 1 tsp chili powder
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ c chopped fresh cilantro
Directions:

In a saucepan over medium heat, combine water, Shirley J Universal Cream Soup & Sauce Mix and Shirley J Chicken Bouillon. Bring to a boil, reduce heat and add the remaining ingredients. Simmer for 5-10 minutes.

Chicken Parmesan
Ingredients:
  • ¼ c oil
  • 2 c unflavored bread crumbs
  • ½ c grated parmesan cheese
  • 2½ tsp Shirley J Pizza & Pasta Seasoning
  • 6 6 oz boneless skinless chicken breasts
  • 2 tsp flour
  • 3 eggs
  • ¼ c milk
Sauce Ingredients:
  • 12 oz tomato sauce
  • 2½ tsp Shirley J Pizza & Pasta Seasoning
  • 2 c mozzarella
Directions:

Combine breadcrumbs, parmesan cheese, Shirley J Pizza & Pasta Seasoning, and flour in a bowl, mix together. In a separate bowl, whip eggs with milk. Bread each chicken breast by submerging in the egg wash and removing to the breadcrumbs, pressing firmly, coating breasts with crumb mixture.

In hot, oiled skillet cook the chicken breasts for 3-4 minutes on each side. Transfer into a casserole dish, and bake for about 8-10 minutes at 350 degrees, until chicken is cooked throughout. Top with cheese.

Sauce Directions:

Combine the tomato sauce with 1 tsp. Shirley J Pizza & Pasta Seasoning and heat on low for about 5 minutes. Serve sauce over chicken breasts

Chicken and Penne with Sun Dried Tomato Sauce
Ingredients:
  • 6-6 oz chicken breasts (seasoned on both sides with salt and pepper)
  • 3 strips of bacon cut into ¼” pieces
  • 4 cloves of chopped garlic
  • 1 c yellow onions chopped small
  • 3 c water
  • 1 c Shirley J Universal Cream Soup & Sauce Mix
  • ½ tsp Shirley J Chicken Bouillon
  • ¼ tsp cayenne
  • ½ tsp black pepper
  • ¼ c sun dried tomatoes
  • ½ c grated parmesan
  • 12 oz bag of Penne pasta, cooked according to package directions
Directions:

Grill chicken until cooked throughout, and slice it into ½” strips, set aside. In a medium saucepan, on medium heat cook the bacon until crisp. Next add garlic, and onions. Cook for 5 min or until onions start to brown. Add water, Shirley J Chicken Bouillon and Shirley J Universal Cream Soup & Sauce Mix, mix thoroughly and bring to a boil. Reduce heat; add cayenne, black pepper, and tomatoes. Simmer for 10 minutes. Add chicken.

Serve over cooked pasta, garnish with cheese.

Chile con Queso
Ingredients:
  • 4 c water
  • 1½ c Shirley J Universal Cream Soup & Sauce Mix
  • 4 oz cream cheese
  • 12 oz Velveeta cheese
  • 2-19 oz cans black beans, drained
  • 2-7 oz cans diced green chilies
  • ½ tsp red chili flakes
  • 2-4 oz cans diced or sliced olives
  • 4-6 fresh tomatoes, diced
  • 1 bunch green onions sliced (using much of the green stem)
Directions:

In stock pot combine water and Shirley J Universal Cream Soup & Sauce Mix, 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.

Chocolate Peanut Butter Muffins
Ingredients:
  • 1-28 oz bag or 4 c of Shirley J Crazy Good Chocolate Muffin Mix
  • 5 eggs
  • 1¼ c salad oil
  • ¾ c water
  • 2 c peanut butter chips
Directions:

Prepare Shirley J Crazy Good Chocolate Muffin Mix according to instructions. Add peanut butter chips. Mix for additional 30 seconds. Portion and bake according to directions on package. Note yield will increase by approx 2-3 muffins.

Coconut Curry with Shrimp
Ingredients:
  • 1 Tbsp butter
  • 1 lb shrimp (peeled and deveined)
  • ½ c coconut milk
  • ½ c water
  • ⅓ c Shirley J Universal Cream Soup & Sauce Mix
  • 1 Tbsp green curry paste
  • 2 Tbsp chopped green onion
  • 4 c cooked long grain rice
  • chopped cilantro for garnish
Directions:

In a sauté pan on medium heat, combine butter, shrimp and green onions. Sauté until the shrimp is cooked (completely pink and curled slightly) add the coconut milk, water, curry paste and the Shirley J Universal Cream Soup & Sauce Mix. Stir to combine and cook until mixture bubbles and thickens, stirring occasionally. Serve over rice. Garnish with chopped cilantro.

Coconutty Pie Crust
Ingredients:
  • 1-26 oz package Shirley J Coconutty Macaroon Cookie Mix
  • ¾ c boiling water
Directions:

Preheat oven to 375 degrees. Combine water and Shirley J Coconutty Macaroon Cookie Mix in bowl, stir to combine. Let mix stand for 5 minutes. Spray 3-9” pie tins with nonstick spray. Using fingers portion 1/3 of the dough into each pie shell. Dipping fingers in flour to keep them from sticking, pat out the dough into the bottom and sides of the pie shell, keeping a consistent thickness. Bake pie shell in oven for 20-25 minutes or until golden brown. Allow pie shell to cool completely before filling.

Country Sausage Gravy and Biscuits
Ingredients:
  • 1 lb country style pork sausage (not links)
  • 3½ c water
  • 1 c Shirley J Universal Cream Soup & Sauce Mix
  • ½ tsp black pepper (optional, to taste)
  • 10-12 baking powder biscuits
Directions:

In large skillet or saucepan brown sausage; remove drippings. To the browned meat in the skillet, add water and Shirley J Universal Cream Soup & Sauce Mix. Stir mixture completely, bring to a slow boil and simmer for 3-5 minutes. Serve over split biscuits.

Cream Cheese Sauce
Ingredients:
  • 1 c Shirley J Universal Cream Soup & Sauce Mix
  • 4 c water
  • 1-8 oz package cream cheese
  • ½ tsp garlic powder
Directions:

Prepare sauce by combining water and Shirley J Universal Cream Soup & Sauce Mix in a saucepan, stirring well and bringing to a boil. Reduce heat and add cream cheese and garlic, stir until cream cheese melts and blends into the sauce.

Use this sauce in numerous ways: as a baking sauce for chicken, pork chops or fish; sauce for vegetables, potatoes, casseroles, pasta, etc.

Cream of Tomato Soup
Ingredients:
  • 1 tsp Shirley J Chicken Bouillon
  • 2-3 fresh tomatoes, diced
  • 5 fresh basil leaves, thinly sliced
  • 3 c water
  • 1 c Shirley J Universal Cream Soup & Sauce Mix
  • 1 bay leaf
  • salt and pepper to taste
Directions:

In a large stockpot, combine water and Shirley J Universal Cream Soup & Sauce Mix, blending well. Over medium heat bring mixture to a slow boil, reduce heat to simmer, and add tomatoes. Using an immersion blender, blend soup until tomatoes are creamed into the soup. If an immersion blender is not available, use food processor or blender. After blending, add bay leaf and basil. Salt and pepper to taste. Simmer for 10-15 minutes

Note:

This recipe can be made gluten-free by using Shirley J Gluten-Free Cream Soup & Sauce Mix

Creamy Chicken and Waffles
Ingredients:
  • 24 oz cooked chicken meat
  • 2½ c water
  • 1 tsp Shirley J Chicken Bouillon
  • ¾ c Shirley J Original Universal Sauce
  • onion, minced
  • carrot, peeled and diced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • ½ tsp dried tarragon
  • ½ c frozen peas
  • 1 Tbsp fresh parsley, chopped
Directions:

Put 2 Tbsp of water in large pan and sauté carrots and onions until clear, add garlic and cook for 30 seconds more. Add water, Shirley J Chicken Bouillon and Shirley J Original Universal Sauce, mix until thick, add all the spices and chicken, cook for 10 minutes. Right before serving add the peas and stir, top with parsley.

Serve over waffles.

Creamy Garden Vegetable Soup
Ingredients:
  • ½ c yellow Onions (diced)
  • ½ c celery (cut into ¼ inch pieces)
  • 1 c corn (canned or frozen)
  • ½ c carrots (diced)
  • 1 c potatoes (diced and cooked)
  • ½ tsp thyme
  • ¼ tsp black pepper
  • 1 c Shirley J Universal Cream Soup & Sauce Mix
  • 6 c water
  • ½ tsp Shirley J Chicken Bouillon
Directions:

In a pot with 2 cups of the water, boil the onions, celery, potatoes and carrots until the potatoes and carrots are tender; then add the rest of the water, Shirley J Universal Cream Soup & Sauce Mix and Shirley J Chicken Bouillon, stir until powder has dissolved and mixture starts to thicken. Cook for about 3 minutes on medium heat. Reduce heat to simmer, add corn, thyme and pepper. Simmer for 5-10 minutes.

Creamy Italian Dressing
Ingredients:
  • 2 c mayonnaise
  • 1 tsp Shirley J Pizza & Pasta Seasoning
  • ¼ c rice vinegar
  • ½ c parmesan cheese
Directions:

Place all the ingredients into a blender and puree until smooth.

Garlic Asparagus Pasta with Lemon Cream
Ingredients:
  • 8 oz dried rotini pasta
  • 1 Tbsp butter
  • 2 c fresh asparagus, chopped
  • 1 c yellow summer squash, chopped in 1” pieces
  • 1 clove fresh garlic, minced
  • ½ c Shirley J Cream Soup and Sauce Mix
  • 2 c water
  • 2 Tbsp lemon zest
Directions:

Cook pasta according to package directions, drain. While pasta is cooking, combine water, lemon zest, and sauce mix in a medium saucepan. Whisk until smooth, bring to a slow boil, and simmer for five minutes. Melt butter in large skillet, and add asparagus, squash, and garlic; sauté until vegetables are tender, but firm. Combine pasta and veggies (toss to combine). Place pasta mixture on large serving dish, pour hot lemon sauce on top, and stir gently to combine.

Green Bean and Sausage Casserole
Ingredients:
  • 2-16 oz packages cut green beans, frozen
  • 16 oz country style pork sausage
  • 3 c water
  • 1 c Shirley J Universal Cream Soup & Sauce Mix
  • 1 clove fresh garlic, minced
  • 1 Tbsp soy sauce
  • 1-3 oz can French fried onions
Directions:

Preheat oven to 350 degrees. Spray 9x13 casserole dish with non-stick cooking spray and set aside. In a large stockpot over medium heat, brown and crumble sausage, drain. Add water and Shirley J Universal Cream Soup & Sauce Mix, whisking until smooth. Mix well, and simmer for 10 minutes. Add garlic, soy sauce, green beans, and browned sausage. Pour mixture into casserole dish. Top with onions, and bake for 5-10 minutes.

Kansas City BBQ
Ingredients:
  • 1 c apple cider vinegar
  • 1 c honey or molasses
  • ½ c water
  • ¾ c Shirley J BBQ Sauce Mix
Directions:

In a saucepan, combine all of the ingredients together and simmer for 10-15 minutes. Use hot or cold.

Lemon Poppy Seed Bread
Ingredients:
  • 3 c Shirley J Universal Muffin Mix
  • 1⅓ c water
  • 2 Tbsp lemon zest (the zest from 2 lemons)
  • ⅓ c juice from 2 lemons (about 1/3 cup)
  • 1 tsp lemon extract
  • 1 Tbsp poppy seeds
Directions:

Preheat oven to 375 degrees. Combine Shirley J Universal Muffin Mix, lemon extract, lemon juice, and water in a bowl and blend with an electric mixer for 30 seconds on low speed, scrape the sides of the bowl add the lemon zest and poppy seeds and blend for another 30 seconds on medium speed, do not over mix. Divide mixture evenly into 2 well greased 4x8 bread pans, and bake for about 25-30 minutes. To check if the bread is cooked place a toothpick in the middle and remove, if batter is not sticking, the bread is done.

Mike’s Favorite Baby Back Ribs
Ingredients:
  • 1 full rack or as desired baby back pork ribs
  • ½ c (variable) Shirley J BBQ Sauce Mix
Sauce Ingredients:
  • 3 c root beer (diet works fine as well)
  • 1 c Shirley J BBQ Sauce Mix
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 Shirley J 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 it 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.

Mike’s Pulled Pork
Ingredients:
  • 1 5-7 lb pork roast (Boston Butt is best) with a good layer of fat
  • ½ c Shirley J BBQ Sauce Mix
  • ½ c Kosher salt
  • 2 quarts cold water
  • 2 bay leaves
Sauce Ingredients:
  • 2-12 oz cans root beer
  • 1 c Shirley J BBQ Sauce Mix
Directions:

Preheat oven to 225 degrees, place pork in roasting pan at least 3” deep. Massage ½ c of Shirley J BBQ Sauce Mix into the roast. Be sure to rub vigorously to incorporate spices well into the meat. Make certain that the fat layer is facing up in the pan. Place the pan, uncovered in the oven. Roast should cook for 1.5-2 hours per pound of meat, but the meat should cook to an internal temperature of 200 degrees. For a 7# roast the time should be approximately 12 hours. When the internal temperature reaches 200 degrees turn off the oven and place an aluminum foil cover tightly over the roasting pan. Leave roast in oven for approximately 2 additional hours. Remove roast from oven and place on a cutting board. Remove the thickest fat layer and using 2 forks shred or pull the meat apart into stringy chunks. If serving immediately place meat in serving dish and ladle some of the cooking juice over the meat. Serve with root beer sauce.

Sauce Directions:

Combine root beer and Shirley J BBQ Sauce Mix in a sauce pan. Stir and bring mixture to a boil. Set sauce aside for 10-15 minutes. Serve hot or cold.

Minestrone Soup
Ingredients:
  • 1-28 oz can diced tomatoes
  • 1½ quart water
  • 2 large carrots peeled and diced
  • 2-8 oz tomato sauce
  • 1 tsp Shirley J Beef Bouillon
  • 2 Tbsp Shirley J Pizza & Pasta Mix
  • ¼ tsp black pepper
  • ½ tsp garlic salt
  • 1-15 oz can garbanzo beans
  • 1-15 oz can cut green beans
  • 1-15 oz can kidney beans (rinsed and drained)
  • 1¼ c small Penne pasta
  • 1 lb ground beef
  • 1 onion (chopped)
  • To taste salt and pepper
  • For garnish Parmesan cheese
Directions:

Brown ground beef with onion, drain. Add tomatoes, water, carrots, tomato sauce and dry seasonings and spices; bring to a boil, cover, simmer over low heat for 20 minutes add beans, boil, add pasta, cook for additional 15-20 minutes until pasta is tender. Garnish with cheese.

Mint Brownies
Brownie Ingredients:
  • 1-22 oz package Shirley J Fudge Brownie Mix
  • ⅔ c hot water
Mint Frosting Ingredients:
  • 3 Tbsp butter
  • 1½ c powdered sugar
  • 1-2 Tbsp milk
  • ¾ tsp mint extract
  • 1 drop green food coloring (optional)
Chocolate Glaze Ingredients:
  • 6 oz semi-sweet chocolate chips
  • 6½ Tbsp butter
Brownie Directions:

Mix brownies according to package directions. Bake in a preheated oven for 25-35 minutes. Cool completely.

Mint Frosting Directions:

Mix powdered sugar, mint extract, butter, milk, and green food coloring. Beat until smooth. Spread over the top of cooled brownies.

Chocolate Glaze Directions:

Melt butter and chocolate chips in a glass bowl in the microwave, stirring gently after 30 seconds. Cook for another 30 seconds and stir until smooth. Spread immediately over frosted brownies. Tap pan lightly to spread and smooth glaze. Refrigerate to set glaze.

Old World Spaghetti and Meatballs
Meatball Ingredients:
  • 2 c breadcrumbs
  • 1½ c milk
  • 3 eggs
  • 2 lb ground beef
  • 1 lb ground pork
  • 1½ c parmesan cheese
  • ¼ c fresh parsley, chopped
  • 1 Tbsp Shirley J Onion Seasoning
  • 1 tsp Shirley J Chicken Bouillon
  • salt and pepper to taste
  • 3 lb spaghetti noodles
Sauce Ingredients:
  • 2 Tbsp olive oil
  • large onion, peeled and grated
  • 4 c tomato juice
  • 28 oz cans crushed tomatoes
  • ½ c Shirley J Pizza & Pasta Seasoning
  • 4 c water
  • 1 c Shirley J Universal Cream Soup & Sauce Mix
  • parmesan cheese for garnish
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, Shirley J Universal Cream Soup & Sauce Mix, and Shirley J Pizza & 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.

Orange Marmalade Sweet Rolls
Ingredients:
  • 6 c Shirley J Universal Sweet Roll Mix
  • 2 Tbsp instant yeast
  • 1½ c warm water (110 degrees F)
  • 1 jar (small) orange marmalade
Directions:

Combine Shirley J Universal Sweet Roll Mix and instant yeast into mixer, blend for 15 seconds. Add 1 ½ cups warm water and mix for 1 min. on low speed. Increase speed to medium and mix for approx. 10 to 12 minutes, or until dough is smooth, dry, and extensible. Place mixed dough into sprayed bowl and cover. Let rest for 15 to 20 minutes in warm area of kitchen. Turn out dough on floured surface. Divide dough in half and set one piece aside. With rolling pin, roll out dough to form a rectangle about 8” x 16”Spread a thin layer of marmalade jam over entire surface leaving about ½” along bottom edge. Brush a small amount of water along this edge. Starting from the top, gently roll the dough towards the bottom, forming a log. Pinch the wetted bottom edge to seal. With a knife or bakers scraper, divide this log into 12 equal pieces. Place rolls onto one-half of a parchment papered 18x13 baking pan. Make up the other piece of dough, in the same manner and place on pan. You should end up with 24 rolls on pan, 4 x 6 pattern. Place pan in warm area of kitchen and cover. Let rest approx. 45 minutes. Place proofed rolls in preheated 370° oven and bake for 12 to 15 minutes or until rolls are lightly browned. Carefully remove rolls from oven and let cool for a few minutes. Add your favorite icing* and serve.

Pizza Sauce
Ingredients:
  • 2 Tbsp Shirley J Pizza Pasta Seasoning (variable)
  • 1-14.5 oz can crushed tomatoes
Directions:

Combine ingredients. Let rest for 20-30 minutes.

Yields enough sauce for 2 large pizzas

Pork Chili Verde
Ingredients:
  • 2 c water
  • 2 Tbsp Shirley J Dutch Oven & Slow Cooker Seasoning for Pork
  • 1 tsp cumin
  • 2-6 oz cans of diced Green Chilies
  • 4 lbs pork butt
  • jalapeno cut in half lengthwise (Optional)
Directions:

In slow cooker, combine water, seasoning, cumin, and green chilies. Stir until spices are dissolved. Add jalapeno and pork roast; cover and cook on high setting for approximately 4 hours. Shred pork before serving.

Raspberry Vinaigrette
Ingredients:
  • 3 Tbsp Shirley J Pizza & Pasta Seasoning
  • ¼ c water
  • ¼ c red wine vinegar
  • ¼ c salad oil
  • ¼ c honey
  • 1 c raspberries
Directions:

Combine all ingredients in a blender and blend until smooth.

School Days Lasagna Casserole
Ingredients:
  • 1 lb ground beef
  • ½ c onions, diced
  • ½ t garlic powder
  • 2 ½ Tbsp Shirley J Pizza and Pasta Seasoning Mix
  • ½ c Shirley J Original Cream Soup and Sauce Mix
  • 2 c water
  • 1-6 oz can mushrooms pieces and stems, drained
  • 1-14.5 oz can crushed tomatoes in puree (crushed tomatoes or tomato puree are fine as well)
  • 1 lb (dry) medium wide egg noodles
  • 3 c cottage cheese, drained
  • 8 oz mozzarella cheese, grated
  • 3 Tbsp parmesan cheese, grated
  • Salt and pepper to taste
Directions:

Cook noodles to al dente state, careful not to overcook. Rinse noodles thoroughly in cold water, drain well, and set aside to continue draining while preparing meat mixture. In a large stock pot, brown and crumble ground beef, drain. Add salt and pepper, onions, garlic powder, and Shirley J Pizza and Pasta Seasoning Mix to ground beef. Cook on medium heat until onions are soft and translucent. Add water combined with Shirley J Original Cream Soup and Sauce Mix, stir well with wire whisk, and cook until mixture boils. Reduce heat to simmer, add tomatoes and mushrooms, and simmer for 10-15 minutes. Carefully blend cooked noodles with meat mixture. Stir just until blended. Pour mixture into casserole dish. Place cottage cheese evenly over noodle mixture, and smooth. Place grated Mozzarella cheese on top of cottage cheese; top with Parmesan cheese. Bake in 350-degree oven for 30-45 minutes, or until hot and bubbly. Let casserole rest for 15 minutes before serving.

Note:

This casserole works very well when prepared in advance, refrigerated and cooked before serving

.
Sour Cream Mushroom Chicken
Ingredients:
  • 6 lb boneless, skinless chicken breast halves, browned
  • 2 c water
  • ⅔ c Shirley J White Cheddar Sauce Mix
  • ½ tsp Shirley J Chicken Bouillon
  • 2 c sour cream
  • ½ onion, chopped
  • 1 13 oz can mushrooms, sliced
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • 1 c Swiss cheese
Directions:

Preheat oven to 350 degrees. In a 9x13 baking dish combine water, Shirley J White Cheddar Sauce Mix, Shirley J Chicken Bouillon, onions, mushrooms, garlic powder, salt, and pepper. Stir well. Add sour cream to sauce mixture and stir to combine. Arrange browned chicken breasts on top of mixture. Bake uncovered for 45 minutes, or until chicken is tender and juices run clear. Sprinkle with grated swiss cheese and cook for another 10 minutes, or until cheese is melted.

Spaghetti with Italian Meat Sauce
Ingredients:
  • 1 lb ground beef
  • ½ c onion, diced
  • 2 ½ Tbsp Shirley J Pizza Pasta Seasoning Mix
  • ½ c Shirley J Cream Soup and Sauce Mix
  • 2 c water
  • 1-6oz can mushrooms, pieces and stems
  • 1-14.5 oz can crushed tomatoes or tomato pureed
  • Salt and pepper to taste
Directions:

In large stock pot, brown ground beef and drain. Add onions salt and pepper, Shirley J Pizza Pasta Seasoning Mix, and garlic. Cook until onions are soft and translucent. Add water combined with sauce mix; stir well using a wire whisk to dissolve. Bring mixture to a boil, reduce heat to a simmer. Add mushrooms and tomatoes, simmer 15 minutes. Serve over cooked spaghetti noodles.

Taco Soup
Ingredients:
  • 1 c Shirley J Original Cream Soup and Sauce Mix
  • 1 tsp Shirley J Chicken Bouillon
  • 3 c water
  • ½ lb ground beef
  • 1-28 oz can tomatoes, diced
  • 1-15 oz can whole kernel corn, drained
  • 1-1oz packet taco seasoning
  • 1-15 oz can pinto beans, drained
  • 1-15 oz can white beans, drained
  • 1 c cheddar cheese, grated
  • Corn chips, for garnish
Directions:

Combine water and Shirley J Original Cream Soup and Sauce Mix in stock pot over medium heat. Whisk to combine, and bring mixture to a boil. Add remaining ingredients, except for cheese. Bring mixture back to a boil, reduce heat, and simmer for 10 minutes. Serve in bowls, topping each with 1 oz shredded cheese. Garnish with corn chips

Tater Tot Casserole
Ingredients:
  • ½ c Shirley J Original Cream Soup and Sauce Mix
  • 1 tsp Shirley J Beef Bouillon
  • 1½ lb ground beef
  • 2 c water
  • 1-14.5 oz can green beans
  • 2 lb bag tater tots, frozen
  • 1 c cheese, grated
  • Salt and pepper to taste
Directions:

Brown hamburger in a skillet over medium heat. Drain excess drippings from cooked meat and discard. Add onion, Beef Bouillon, salt, and pepper to hamburger. In a separate bowl, whisk together sauce mix and water, and pour into skillet with hamburger. Add green beans and mix together well. Simmer mixture for five minutes. Pour into 9x13 pan and cover with frozen tater tots. Bake at 350 degrees for 30 minutes. Remove from oven and sprinkle with cheese.

Vegetable Lasagna
Ingredients:
  • 3 Tbsp butter
  • 6 button mushrooms, sliced
  • 1 c onion, sliced
  • 2 cloves of garlic, chopped
  • 1 green bell pepper, sliced
  • 1 medium zucchini, sliced in circles
  • 1 box uncooked lasagna noodles
  • 6 oz bag spinach
  • 1 tsp Shirley J Chicken Bouillion
  • 1 tsp black pepper
  • ½ t red pepper flakes
  • 4 c sauce (see below)
  • 4 c mozzarella cheese
Sauce:
  • 1 c Shirley J Cream Soup and Sauce Mix
  • 4 c water
  • 1 c parmesan cheese, grated
Directions:

Preheat oven to 375 degrees. Over medium heat, briefly sauté mushrooms, onion, garlic, green bell pepper, and zucchini with Shirley J Chicken Bouillon, pepper, red pepper flakes, and butter. Do not overcook. Set aside. In a 9×13 pan, layer uncooked pasta noodles, prepared sauce (just enough to cover noodles), followed by all of the vegetable mixture. Add second layer of noodles, sauce to cover, and spinach. Finally, add the third layer of noodles, remaining sauce, mozzarella cheese. Cover and bake for one hour. Remove cover last five minutes and sprinkle with parmesan cheese. Remove from oven and let stand for 15 minutes before serving.

Sauce Directions:

In a medium saucepan, whisk together Shirley J Original Cream Soup and Sauce Mix and water; bring to a boil. Reduce heat to simmer, stir in parmesan cheese, and simmer for 5 minutes. Remove from heat and set aside.

Substitute for Canned Condensed Soups
Ingredients:
  • ½ c Shirley J Cream Soup and Sauce Mix
  • 1 c water
Directions:

Whisk together both ingredients until smooth. Mixture will be runny. This makes about the same amount and consistency as one 10¾ oz. can of undiluted condensed soup.

Use in any recipe (casseroles, etc.) where condensed soups are called for.