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TOFFEE BARS
Layer 1:
1 8-ounce package Jiffy® yellow cake mix
1 egg
3 tablespoons butter, melted
Layer 2:
1 cup evaporated milk
1 egg
1 teaspoon vanilla extract
Layer 3:
1/2 cup nuts (optional)
5 ounces toffee chips
Spray an 8x8-inch baking pan with non-stick spray. Beat cake mix, egg and butter with an electric mixer
for 2 minutes. Spread into prepared pan. Mix together milk, egg and vanilla, pour over first layer. Mix
together nuts and toffee chips and sprinkle over top. Bake on Cake in Shelf Position #4 for 30 minutes,
checking for doneness with a toothpick inserted and withdrawn clean from the center.
Yield 9 Servings
CRAB AND CHEESE MUFFINS
1/2 cup butter, softened
1 8-ounce jar Old English cheddar Cheese® spread, softened
1-1/2 teaspoons mayonnaise
1/2 teaspoon garlic salt
1/2 teaspoon seasoned salt
2 6-ounce cans crab meat, drained and rinsed
6 English muffins, split to make 12 halves
With and electric mixer, cream together butter and cheese spread, Mix in mayonnaise and salts, stir in
crab, Spread on muffins. Place in the Bake/Broil Pan and Broil in Shelf Position #2 for 3-10 minutes or
until hot and bubbly.
Yield 12 Servings
BRIE KISSES
1 pound Brie cheese
1 can Hungry Jack Flaky Layer Biscuits
hot pepper jelly
Cut Brie into 1/2 inch squares (leave the rind on if you like). Spray a mini-muffin pan with non-stick
spray. Separate each biscuit into 3-4 layers pressing each layer into one section of a mini-muffin pan.
Place a dab of pepper jelly in each cup, then top with a chunk of cheese. Bake on Casserole in Shelf
Position #4 for 3-5 minutes or until cheese is melted and crust golden in color.
Yield 25-30 Servings
Recipes
CRAB AND SHRIMP MEDLEY
1 cup bay or salad shrimp 1/2 cup sour cream
1 cup flaked crab meat 3/4 cup fresh bread crumbs
1/2 cup chopped red pepper 2 tablespoons Worcestershire sauce
1/2 cup chopped celery 1 tablespoon white pepper
1/3 cup chopped green onions & tops 1/8 teaspoon Cayenne pepper (optional)
1/2 cup mayonnaise 1/2 teaspoon salt
6 tablespoons Parmesan cheese, freshly grated
Combine all ingredients except 1/4 cup of bread crumbs and 2 tablespoons of the Parmesan cheese. Mix
well. Place crab and shrimp mixture in a 8x8-inch baking dish. Mix together the remaining bread crumbs
and Parmesan cheese and sprinkle evenly over the seafood mixture. Bake on Casserole in Shelf Position
#3 for 40 minutes or until the mixture is bubbling along the sides and the top is golden brown. Serve on
crackers or as a dip.
Yield 15 Servings
BROILED SHRIMP SKEWERS
24 large shrimp, peeled and de-veined
4 tablespoons olive oil
3 tablespoons chopped fresh parsley
3 medium garlic cloves, minced salt and freshly ground black pepper
lemon wedges to serve
Rinse the shrimp in cold water and pat dry with paper towels. In a bowl, combine the olive oil, parsley,
garlic, salt and pepper to season. Toss the shrimp in the mixture to coat thoroughly. Cover and marinate
for 1 hour in the refrigerator. Thread 6 of the shrimps onto each of the four wood or metal skewers,
through the shrimp tails front to back, so that the tails are curled and firmly held in place. Place the
skewers on the Bake/Broil Pan assembly. Broil in Shelf Position #2 for 3-10 minutes on each side or
until the shrimp become pink. Serve with lemon wedges.
Yield 4 Servings
HERB CRUSTED CHICKEN BREASTS
4 chicken breast halves, boneless-skinless 2 tablespoons chopped fresh parsley
3 tablespoons butter, melted 2 medium garlic cloves, minced
1 cup fresh bread crumbs 1/4 teaspoon Italian seasoning
1/4 cup freshly grated Parmesan cheese salt and fresh ground pepper
Grease a 7x11-inch baking pan. Brush both sides of the chicken breasts with melted butter. Season with
salt and freshly ground black pepper. In a small mixing bowl, combine the bread crumbs, Parmesan
cheese, parsley, garlic and Italian seasoning until well blended. Coat each chicken breast thoroughly in
the bread crumb mixture. Arrange in baking pan. Bake on Poultry in Shelf Position #4 for 35-45 minutes
or until the juices run clear, and the crust is a light golden brown.
Yield 4 Servings
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