Recipes Archive - Shirley J

• 4 c water
• 1 c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
• 1/2 t granulated garlic
• 1/2 c grated Parmesean
• 1 Tbsp Shirley J Pizza and Pasta Seasoning mix (optional)

In a medium saucepan add all ingredients except for cheese. Mix thoroughly and bring to slow boil. Add parmesan, stir.

4 1/2 cups

• 3 c water
• 1 c Shirley J White Cheddar Sauce
• 1/2 t powdered garlic
• 1/2 t black pepper
• 1 Tbsp Shirley J Pizza and Pasta Seasoning mix (optional)

In a medium saucepan add all ingredients, mixing well. Bring to slow boil, reduce heat, and simmer for 5 minutes.

3 cups

• 4 chicken breasts (boneless, skinless)
• 8 c water
• 2 c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
• 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

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 and Sauce Mix (Whisk Bliss), 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.

• 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

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.

• 4 c frozen cheese tortellini (cooked)
• 4 c water
• 1 c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
• 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)

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

• 2 lb Ground chuck or Ground beef
• 4 Tbsp Shirley J Onion Seasoning
• 2 Tbsp Worcestershire sauce

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.

• 8 oz elbow macaroni
• 3 c water
• ¾ c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
• 12 oz shredded cheddar cheese
• 1 c bread crumbs (dry)
• ¼ c melted butter

In large pot, cook elbow macaroni according to package directions. While pasta is cooking, combine water and Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss) 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.

• 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 and Sauce Mix (Whisk Bliss)
• 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

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

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

• 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

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.

• 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

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.

• 1 c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
• 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

In a saucepan on medium heat, add water, Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss) 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.

• 2 c fresh broccoli cut into small pieces, blanched (frozen broccoli may be substituted)
• 4 c water
• 1 c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss) or White Cheddar
• 2 c grated cheddar cheese

Combine water and Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss), 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.

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

• 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

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.

• 1 c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
• 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

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 and Sauce Mix (Whisk Bliss), blend thoroughly, stir and bring to a boil, reduce heat to simmer and add squash and remaining ingredients, simmer 5 minutes.

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

• 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)

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

• 1 c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
• 4 c water
• ½ tsp Shirley J Chicken Bouillon
• 2 c cheddar cheese (grated)

In a saucepan on medium heat, add water, Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss), 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 this sauce over vegetables, potatoes, fish etc. Also makes a great soup, soup base, sauce for nachos, etc.

• 2 c long grain rice
• 3½ c water (to cook rice)
• 1 Tbsp butter
• 4 c water
• 1 c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
• 1 c fresh asparagus, chopped
• 16 oz processed American cheese

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 and Sauce Mix (Whisk Bliss) 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.

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

• 12 c potatoes, boiled, peeled and grated (approximately 12 potatoes)
• 4 c water
• 2 c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
• 4 c cheddar cheese, grated
• 1 tsp Shirley J Chicken Bouillon
• 1 pint sour cream
• ¾ c dried breadcrumbs

Preheat oven to 350 degrees. In a saucepan, over medium heat, mix water, Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss), 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 9×13 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.

• 4 c water
• 2 tsp Shirley J Chicken Bouillon
• 1 c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)

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

• 4 c water
• 1 c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
• 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

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

• 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

• 12 oz tomato sauce
• 2½ tsp Shirley J Pizza & Pasta Seasoning
• 2 c mozzarella

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.

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

• 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 and Sauce Mix (Whisk Bliss)
• 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

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 and Sauce Mix (Whisk Bliss), 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.

• 4 c water
• 1½ c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
• 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)

In stock pot combine water and Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss), 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.

• 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

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.

• 1 Tbsp butter
• 1 lb shrimp (peeled and deveined)
• ½ c coconut milk
• ½ c water
• ⅓ c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
• 1 Tbsp green curry paste
• 2 Tbsp chopped green onion
• 4 c cooked long grain rice
• chopped cilantro for garnish

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 and Sauce Mix (Whisk Bliss). Stir to combine and cook until mixture bubbles and thickens, stirring occasionally. Serve over rice. Garnish with chopped cilantro.

• 1-26 oz package Shirley J Coconutty Macaroon Cookie Mix
• ¾ c boiling water

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.

• 1 lb country style pork sausage (not links)
• 3½ c water
• 1 c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
• ½ tsp black pepper (optional, to taste)
• 10-12 baking powder biscuits

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

• 1 c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
• 4 c water
• 1-8 oz package cream cheese
• ½ tsp garlic powder

Prepare sauce by combining water and Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss) 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.

• 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 and Sauce Mix (Whisk Bliss)
• 1 bay leaf
• salt and pepper to taste

In a large stockpot, combine water and Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss), 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

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

• 24 oz cooked chicken meat
• 2½ c water
• 1 tsp Shirley J Chicken Bouillon
• ¾ c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
• 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

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 Universal Cream Soup and Sauce Mix (Whisk Bliss), 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.

• 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 and Sauce Mix (Whisk Bliss)
• 6 c water
• ½ tsp Shirley J Chicken Bouillon

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 and Sauce Mix (Whisk Bliss) 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.

• 2 c mayonnaise
• 1 tsp Shirley J Pizza & Pasta Seasoning
• ¼ c rice vinegar
• ½ c parmesan cheese

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

• 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 Universal Cream Soup and Sauce Mix (Whisk Bliss)
• 2 c water
• 2 Tbsp lemon zest

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.

• 2-16 oz packages cut green beans, frozen
• 16 oz country style pork sausage
• 3 c water
• 1 c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
• 1 clove fresh garlic, minced
• 1 Tbsp soy sauce
• 1-3 oz can French fried onions

Preheat oven to 350 degrees. Spray 9×13 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 and Sauce Mix (Whisk Bliss), 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.

• 1 c apple cider vinegar
• 1 c honey or molasses
• ½ c water
• ¾ c Shirley J BBQ Sauce Mix

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

• 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

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 4×8 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.

• 1 full rack or as desired baby back pork ribs
• ½ c (variable) Shirley J BBQ Sauce Mix

• 3 c root beer (diet works fine as well)
• 1 c Shirley J BBQ Sauce Mix

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.

• 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

• 2-12 oz cans root beer
• 1 c Shirley J BBQ Sauce Mix

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.

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.

• 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

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.

• 1-22 oz package Shirley J Fudge Brownie Mix
• ⅔ c hot water

• 3 Tbsp butter
• 1½ c powdered sugar
• 1-2 Tbsp milk
• ¾ tsp mint extract
• 1 drop green food coloring (optional)

• 6 oz semi-sweet chocolate chips
• 6½ Tbsp butter

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

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

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.

• 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

• 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 and Sauce Mix (Whisk Bliss)
• parmesan cheese for garnish

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 and Sauce Mix (Whisk Bliss), 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.

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

Combine ingredients. Let rest for 20-30 minutes.

Yields enough sauce for 2 large pizzas

• 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

Combine all ingredients in a blender and blend until smooth.

• 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

Preheat oven to 350 degrees. In a 9×13 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.

• 1 lb ground beef
• ½ c onion, diced
• 2 ½ Tbsp Shirley J Pizza Pasta Seasoning Mix
• ½ c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
• 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

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.

• 1 c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
• 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

Combine water and Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss) 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

• 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

• 1 c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
• 4 c water
• 1 c parmesan cheese, grated

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.

In a medium saucepan, whisk together Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss) 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.

• ½ c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
• 1 c water

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.

• ½ c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
• 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

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 9×13 pan and cover with frozen tater tots. Bake at 350 degrees for 30 minutes. Remove from oven and sprinkle with cheese.

• 1 T oil
• 1/2 c yellow onions, diced small
• 4 cloves garlic, chopped
• 1/4 tsp red pepper flakes
• 1/4 c dried basil (variable)
• 3 tsp Shirley J Chicken Bouillion
• 2-28 oz cans crushed tomatoes
• 4 c water
• 1 c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
• 1 c fresh grated parmesan cheese
• 8 oz croutons
• black pepper to taste

In a small pot over medium heat, combine oil, onions, garlic, and red pepper flakes. Cook for 5 minutes (do not burn). Add basil, bouillon, pepper and tomatoes, continue cooking. Seperately, combine water and Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss), then stir into the tomato mixture. Contunue cooking and stirring until the soup comes to a boil, reduce heat and simmer for 10 minutes. Garnish with parmesan cheese and croutons.