Shirley J- Green Bean and Sausage Casserole Recipe

Uses Shirley J Whisk Bliss Original

Ingredients:
1 c. Shirley J Whisk Bliss Original
2 16 Oz Packages Cut Green Beans, Frozen
16 oz Country Style Pork Sausage
3 c. Water
1 clove Fresh Garlic, Minced
1 Tbs Soy Sauce
3 oz French Fried Onions

Directions:
Preheat oven to 350 degrees. Spray 9x13 casserole dish with non-stick cooking spray and set aside. In a large skillet over medium heat, brown and crumble sausage, drain grease, and set meat aside. In a large saucepan, combine water and Whisk Bliss, whisking until smooth. Add garlic, soy sauce, green beans, and browned sausage. Mix well, and simmer for 10 minutes. Pour mixture into casserole dish. Bake for 15 minutes, top with the onions, and bake an additional 5-10 minutes.

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Shirley J- Slow Cooker Roast with Garden Vegetables Recipe

Uses Shirley J Beef Slow Cooker/ Dutch Oven Seasoning

Ingredients:
1/3 c. Shirley J Dutch Oven Beef Slow Cooker Seasoning
2 1/2 lbs Tri-Tip, Or Other Beef Roast
2 c. Water
1 Onion, Cut In Quarters
8-10 Red Potatoes, Cut In Quarters
5 Large Carrots, Cut Lengthwise And Then Into Chunks

Directions:
In a hot skillet, brown roast on each side. Place the roast in a large slow cooker with onions on top. Mix Slow Cooker Seasoning with water, following package directions. Pour over the top of the roast, and turn crock pot on low. Cook for two hours. Add carrots and potatoes to the slow cooker, mixing lightly to coat with sauce. Cook on low for four more hours. The sauce will make a nice, flavorful gravy in the bottom of the pan. Serve roast, potatoes, and carrots with gravy over the top.

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Shirley J- Cheddar and Roasted Garlic Biscuits Recipe

Uses Shirley J Universal Biscuit & Baking Mix & Shirley J Chicken Bouillon

Ingredients:
3 c. Shirley J Universal Biscuit And Baking Mix
1 tsp Shirley J Chicken Bouillon
1 c. Water
1 tsp Garlic Powder
1 c. Cheddar Cheese, Shredded

Directions:
Preheat oven to 450 degrees. Mix water, Chicken Bouillon, and garlic powder. Add remaining ingredients. Drop, by tablespoons, onto ungreased baking sheet (or roll and cut biscuits according to package directions). Bake for 10 minutes.

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Shirley J- Chocolate Chip Fudge Cookies Recipe

Uses Shirley J Universal Cookie Mix and Brownie Mix

Ingredients:
2 c. Shirley J Universal Cookie Mix
2 c. Shirley J Fudge Brownie Mix
1/2 c. Water
1/2 c. Semi-Sweet Chocolate Chips
1/2 c. Diced Walnuts

Directions:
Preheat oven to 375 degrees. Using an electric mixer, blend cookie and brownie mix together for 15 seconds. Add water and blend on low speed for about two minutes. Add nuts and chocolate chips, mix on low until fully incorporated. Using a small ice cream scoop or moistened spoon, form dough into small balls about the size of a walnut. Drop on sprayed or parchment lined cookie sheet about 2” apart. Bake for about 15 minutes. Serve just as they are or drizzle with chocolate icing or dust with powdered sugar.

TO ORDER the Shirley J Universal Cookie Mix or Fudge Brownie Mix:

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Shirley J- Butternut Squash and Pumpkin Soup Recipe

Uses Shirley J Whisk Bliss Original, Shirley J Chicken Bouillon

Ingredients:
1 c. Shirley J Whisk Bliss Original
1 tsp Shirley J Chicken Bouillon
see directions Water
1 tsp Salt
4 c. Butternut Squash, Peeled And Cubed
2 c. Canned Pumpkin
1/4 tsp Nutmeg
1/4 tsp Cinnamon
1/2 c. Sugar

Directions:
Combine 3 cups water, salt and butternut squash in large sauce pan, 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 sauce pan. In separate container add squash cooking water and sufficient additional water to make a total of 4 cups liquid, combine with Shirley J Whisk Bliss Original, blend thoroughly. Add mixture to squash and bring to a boil, reduce heat to simmer and add remaining ingredients, simmer 5 minutes.

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Shirley J- Cheesy Potato Casserole Recipe

Uses Shirley J Whisk Bliss Original, Shirley J Chicken Bouillon

Ingredients:

2 c. Shirley J Whisk Bliss Original

1 tsp Shirley J Chicken Bouillon

12 c. Potatoes, Boiled, Peeled And Grated(approximately 12 potatoes)

4 c. Water

2 c. Cheddar Cheese, Grated

1 pt Sour Cream

3/4 c. Dry Breadcrumbs

Directions:

Preheat oven to 350 degrees. In a saucepan over medium heat, mix water, Whisk Bliss Original, and Chicken Bouillon. Bring to a boil to thicken. Remove sauce from heat and add sour cream and one and a half 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.

TO ORDER the Shirley J Whisk Bliss Original or Chicken Bouillon:

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Shirley J- Broccoli Cheese Soup Recipe

Uses the Shirley J Whisk Bliss Original

Ingredients:
1 1/2 c. Shirley J Whisk Bliss Original
1 lbs Fresh Broccoli Cut Into Bite-Size Pieces
6 c. Water
3 c. Cheddar Cheese, Grated

Directions:
In large stock pot combine broccoli and 3 cups of the water, bring to a boil and cook for 5 minutes. Add remaining water and Whisk Bliss Original and stir well. Bring mixture back to a boil and add cheese, simmer for 3-5 minutes. Serve. Garnish individual bowls of soup with shredded cheese, if desired.

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Shirley J- Pumpkin Chocolate Chip Muffins Recipe

Uses the Shirley J Universal Muffin and Cake Mix

Ingredients:
(1) 21oz pkg. or 3c. Shirley J Universal Muffin and Cake Mix
1 1/2 c. water
1 1/2 c. canned pumpkin
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. cloves
1/8 t. ginger
1 c. chocolate chips

Directions:
Add all ingredients, except for chocolate chips, into an electric mixing bowl with a paddle.  Mix for 30 seconds on low, then one minute on medium speed.  Mix chocolate chips into batter on low speed.  Grease muffin tins and fill with batter 3/4 full.  Bakr at 400 degrees for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.

TO ORDER the Shirley J Muffin and Cake Mix:

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Each card has an unrevealed value of $5, $10, $25, $50 or $100, available for redemption with a future Shirley J purchase. The value of each card is revealed at checkout only--either via Shirley J store, catalog or online.

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Shirley J- Alfredo Sauce Recipe

Uses the Shirley J Whisk Bliss Original- Universal Sauce

Ingredients:

• 1 c. Shirley J Whisk Bliss- Universal Sauce
• 4 c. Water
• 1/2 c. Parmesan Cheese, Grated

Directions:

In a medium saucepan over medium heat, combine water and Shirley J Universal Sauce. Bring to a slow boil, add cheese, and remove from heat.

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Shirley J- Mac N' Cheese Recipe

Uses Shirley J White Cheddar Sauce

(just like the Shirley J Universal Sauce, but with added cheddar)

Ingredients:

• 1 1/2 c. Shirley J White Cheddar Sauce
• 1 c. Elbow Macaroni
• 5 c. Water
• 1 1/2 c. Cheddar Cheese, Shredded
• 1/4 c. Parmesan Cheese, Grated

Directions:

Cook macaroni according to package directions, drain and set aside. In large stockpot place water and White Cheddar Sauce Mix, stir. Bring mixture to a boil. Add cheeses and cooked macaroni, simmer for 2 minutes. Serve immediately. If reheating, thinning with water or milk may be necessary.

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Shirley J- Chicken Enchiladas Recipe

Uses the Shirley J Whisk Bliss-Universal Sauce & Shirley J Chicken Bouillon

Ingredients:

• 1 c. Shirley J Whisk Bliss- Universal Sauce
• 1 tsp Shirley J Chicken Bouillon
• 4 6 Oz Chicken Breasts(boneless, skinless)
• 4 c. Water
• 8 oz Can Diced Green Chilies
• 16 oz Sour Cream
• 18 6" Corn Tortillas
• 4 c. Cheddar Cheese, Shredded
• Oil

Directions:

Combine water, Chicken Bouillon, and chicken breasts in covered stockpot. Boil until chicken is completely cooked (20 minutes after boiling), reserve liquid. Pull or cut chicken into small pieces and set aside. Measure 3 cups of the reserved chicken broth and combine with Universal Sauce, stirring to combine. Bring sauce to a slow boil, simmer for 5 minutes, and remove from heat. Add chicken, chilies, and sour cream. Stir to combine and set aside.

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

In bottom of a 9x13 baking dish, spoon a small amount of sauce mixture (approximately ½ inch deep), followed by a layer of 6 tortillas, sprinkle with cheese. Repeat this process finishing with sauce and cheese layer. Leave a 1” space on top of casserole dish.

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

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