Italian Chicken over rice

My family loves this recipe

2-3 frozen chicken breasts
1pk dry Italian salad dressing
4oz cream cheese
2 c. water
1t Shirley J Chicken Bouillon
1/2c. Universal Sauce

Directions:
In slow cooker place frozen chicken breast and Italian dressing let cook for 5-6hrs.  In a saucepan combine water, bouillon, universal sauce bring to a boil and add cream cheese.  Mix together, shred chicken then pour mixture of chicken, keep in crock pot for 1/2 hour more. 
Serve over rice or spaghetti noodles. 

Corn Bread Squares

1-16oz package
or 3c.                 Shirley J Corn bread & muffin mix
1 1/2 c. water

Directions:
Prepare cornbread according to package directions.  Place batter in a 9x9 baking pan.  Bake at 375 for 20-25min. or until toothpick comes out clean.

Apple Cinnamon Bread

3c. Shirley J universal Muffin Mix
1 1/4c. water
1c. applie pie filling (cut apples into bite sized pieces)
1/2c. walnuts (optional)
1t. cinnamon

Topping
1/2c. oats
2T brown sugar
mix together by hand and set to the side.

Directions:
Combine muffin mix, cinnamon and water in a bowl and blend.  Add the apples and walnuts. Divide mixture evenly into two well greased 4x8 bread pans, sprinkle top with oatmeal topping and bake at 375 for 30-40min.  To check if the bread is cooked place a toothpick in the middle and remove.  If the toothpick is clean the bread is done. 

Cranberry BBQ Chicken Skewers

1 1/2lb chicken tenderloins or chicken breasts sliced
12 6-inch bamboo skewers
1 (16oz) can of jellied cranberries
1/4c. Shirley J BBQ Sauce Mix
1/2c. water

Sauce
combine the Shirley J BBQ Seasoning, water and cranberries and allow to sit for 5 min before serving.  Use as a dip and as a basting sauce.

Directions:
Place one skewer into each piece of chicken lengthwise.  Salt and pepper to taste, grill or sear in a pan or BBQ until the chicken is fully cooked.  Baste with sauce during cooking.

Broccoli Cheddar Soup

Even my kids will eat this!
 1c. Shirley J Universal Sauce (you can replace this with the white cheddar sauce so you don't have to add cheese.
4c. water
3c. broccoli crowns (blanched)
3c. cheddar cheese (shredded)

Directions:
Combine Shirley J Universal Sauce with water, bring to a slow boil over medium heat, reduce heat, add broccoli and cheese, stir and simmer for 10 minutes. 

Strawberry Shortcake

Short Cake
3c. Shirley J universal biscuit and baking mix
3/4c. water
3/4c. Granulated Sugar

Whipped Cream or store bought cool whip :)
3c. Whipping cream
1/2 c. powdered sugar

4c. sliced Strawberries

Directions:
Add Shirley J universal biscuit & Baking mix, sugar and water, mix together, do not over mix. Scoop the mix with a 1/3c. measuring cup onto a greased or parchment covered cookie sheet.  Bake 375 for 10-12min. 
Combine powder sugar, cream and whip with a wire whisk or an electric mixer until the mixture is stiff. 
When the short brad is cool cut each one in half.  Place one half down and cover with strawberries.  next place the other half of the shortbread on top and cover with strawberries and top with about 5T whipped cream.

Chip Dip

1c. sour cream
1T onion seasoning or Pizza Pasta seasoning

I took both of these dips to parties and booths.  They are very popular and easy to make.  Great with wheat thins or potato chips.

Creamy Chicken Noodle Soup

This makes a lot so depending on the size of family you might want to half the recipe.

8c. water
2 chicken breasts
2T Shirley J chicken bouillon
2c. chopped carrots
2c. chopped celery
1/2c. Universal Sauce (depending on how creamy you want it but I always start with 1/2c.)
1/4c. White cheddar  & soup base (optional)
1/2 c. chopped onion
2t. salt
1/2 pepper
3 cups of dry egg noodles

Directions:
Bring 6c. of water to boil in large pot.  Add chicken,  bouillon and stir until dissolved.  Cover and cook for 20-30 minutes until chicken is no longer pink in the center.  Remove chicken and cut into small pieces. Return to broth and add carrots, celery and onion.  Cover and cook until tender.  Add noodles and cook for 10 min. or until tender.  Whisk together 2c. water, 1/2 c. universal sauce, 1/4c. white Cheddar sauce, salt and pepper.  Slowly stir into broth mixture.  Bring to a boil...if you want it creamier then add more universal sauce or cheddar sauce.  (you can always add more..just bring it to a boil and stir it...it will not be lumpy)

Country Style Egg Noodles *this remind me of my moms homemade noodle soup*
Remember if you half the soup recipe you need to half the noodles.
3 eggs
4 T water
1tsp salt
3c. flour

Directions:
Combine in mixer eggs, water and salt.  Add flour a cup at a time, mixing until smooth after each addition.  Add enough flour until dough is smooth and not sticky.  Divide into two parts. roll out each half until paper think.  Cut into 1/4inch wide and 4inch length strips with pizza cutter.  I let mine sit on a cooling rack until I'm ready to use them and then I throw them in my soup. 

LOVE THIS RECIPE!

Chocolate Chip Cookies

3 1/2 c.  Shirley j Universal Cookie Mix
1/3c. cold water
1/3-1/2c. chocolate chips

Directions:
Preheat oven 375 pour water in mixing bowl add cookie mix, blend on low speed just long enough to form a dough.  Add chocolate chips, mix for an additional 30sec.  Place onto greased or parchment lined cookie sheet.  Bake 10-12min. 

Caramel Apple Brownies

3 1/2 c. Shirley J Fudge Brownie Mix
1/2c. apple cider (heated not boiling)
1c. apple pie filling
30 caramel candy pieces (unwrapped)

Directions:
Heat the pie filling and the caramels together until the caramel is dissolved.  Combine apple cider and Fudge brownie mix with an electric mixer for 90 seconds and pour into a well greased 9x9 pan.  Pour the caramel apple mixture on top and bake for 30min at 350, or until the brownies are cooked in the middle.

Chicken Parmesan

¼ c            oil

2c              unflavored bread crumbs

½ c            grated Parmesan cheese

2 ½ t          Shirley J Pizza & Pasta Seasoning

6                6oz boneless skinless chicken breasts

2t               flour

3                eggs

¼ c            milk

Sauce:

12oz           tomato sauce

1/2 c.         Shirley J Universal Sauce

2 c             water

1t               Shirley J Pizza/ Pasta Seasoning

2c              shredded mozzarella cheese

Directions:

Combine bread crumbs, Parmesan cheese, Shirley J Pizza/Pasta seasoning, and flour, in a bowl, mix together.  In a separate bowl, crack and whip eggs with milk.  Bread each chicken breast by submerging in the egg wash and removing to bread crumbs, pressing firmly, coating breasts with crumb mixture.

Sauce

Combine the water and Universal Sauce in saucepan, whisk and bring to a boil. Reduce heat and add Pizza & Pasta Seasoning and tomato sauce. Simmer for about 5 minutes.

Add oil to skillet, cook the breaded chicken breasts for about 3 minutes on each side or until browned.  Transfer to a casserole dish, and cover each piece with mozzarella cheese and bake for approx 8-10 minutes at 350, or until chicken is cooked through out.

After chicken is cooked thoroughly top with heated sauce and serve.

Spice it up!

Great on roasts!
Only $8.85

Simply just add water! 
$12.00



Perfect blend of spices and onion flakes that's more flavorful (with less sodium) than other brands.
$7.50 





 Mix this in breads, sauces, soups, pasta, dips and more.
$7.50

 

Bread Instructions

Who doesn't love the old-fashioned goodness of a homemade bread?  It's so simple to make just add water, active dry yeast and that's it!  Great to place in food storage.
There are 3 different bread mixes
Sourdough Bread Mix-$11.95 for 4lb bag or $5.95 for 12oz box
Honey White Bread Mix- $10.95 for 4lb bag or $5.95 for 12 oz box
Honey Wheat Bread Mix- $10.95 for 4lb bag or $5.95 for a 12oz box

Peanut Butter Cup Cookies

3 1/2c. Shirley J Universal Cookie mix
1/4c. cold water
1/2 c. peanut butter
24 chocolate peanut butter cups (unwrapped)

Directions:
Place Cookie mix in a mixing bowl with a paddle attachment, mix on low for 30 seconds.  Next add peanut butter.  Slowly add water until it is all incorporated into the mix.  When all the water is incorporated into the mix, remove and form into a 1 1/2'' diameter log.  Cut the long into 1/2'' pieces.  Place each piece in a greased mini muffin tin.  Bake at 350 degrees for 12-15 minutes.  Remove from the oven and instantly push a peanut butter cup into each one.  Allow it to completely cool in a freezer before removing from the tin.

Creamy Rosemary Mashed Potatoes

12c. russet potatoes (diced and boiled, keep hot)
1 3/4c. water
1/2c. Shirley J Universal Sauce
1 stick butter (4oz)
1/2t Shirley J chicken bouillon
1/2t black pepper
2 T fresh rosemary (minced)

Directions:
Combine water and Shirley J Universal sauce, bring to a simmer.  Add butter, Shirley J Chicken bouillon, pepper and rosemary.   Pour mixture over potatoes and whip until smooth with an electric mixer.  Do not over whip. 
YUMMY!

Bacon Chicken

This is a recipe that I have made without Shirley J but have made it into a Shirley J recipe :)
4 thawed chicken breasts
8 partially cooked bacon
1c. water
1/4 c. Shirley J Universal Sauce
1/2tsp Shirley J Chicken Bouillon
1c. sour cream

Directions:
In saucepan combined water, Universal Sauce and bouillon.  Whisk together on med heat until it boils, reduce heat and add sour cream.  Remove from heat.  Wrap partially cooked bacon around chicken breast (I cut my breast up into pieces) and place into pan.  Pour your Universal sauce and sour cream over chicken and bake at 350 for 1 hour.

Pizza

This is my husband favorite homemade pizza.
CRUST
4c. Shirley J Sourdough bread mix
1T active dry yeast
1 1/2c. warm water
SAUCE
1-8oz can of tomatoe sauce
1T Shirley J Pizza Pasta Seasoning

Directions:
Dissolve yeast in water.  Mix in bread mix.  Cover with a damp towel and let rise for 20min.  Roll out into one large Pizza.  Place in oven 400 degrees for 11minutes, pull out poke holes where it has bubbled up. Add sauce, cheese and toppings.  Cook and additional 8 min.

Cream of Chicken Soup

1c. water
1/4 c Shirley J Universal Sauce
1/2 tsp Shirley J Chicken Bouillon

Whisk together in saucepan over med heat. 
This is equivalent to a 10 3/4 ounce can.

Sesame-Seed dinner rolls

2c. Shirley J honey white bread mix
1T instant yeast
3/4 c. water
2 T sesame seeds
1 egg white, whipped

Directions:
Prepare Honey white bread mix as directed on package.  After rising, shape into balls and place next to each other on greased or parchment- lined baking pan.  Brush the top of each roll with whipped egg white and sprinkle with sesame seeds.  Rise and bake as directed on package.

French Dip Sandwiches

4lbs  beef roast
4c. water
1tsp. Shirley J Beef Bouillon
2T Shilrey J Onion Seasoning

Directions:
In a slow cooker, mix water with Beef Bouillon and Onion seasoning.  Trim excess fat form raost, and place in slow cooker.  Cook on low heat for 7 hours or high heat for 3 1/2 hours.  Slice the meat on the diagnoal, across the grain of the meat, and place beef slices on rolls. Serve the sauce for dipping. 

Layered Pasta Casserole with Red & White Sauces

This is one of my favorites!
1 lb penne past
2 c. mozzarella cheese, shredded
1c. Shirley J White Cheddar Soup & Sauce Base
3c. water
1-26oz can tomatoes, crushed or diced
3T Shirley J Pizza & Pasta Seasoning
3oz cream cheese

Directions: 
Preheat oven to 350 degrees.  Combine White Cheddar Sauce and water in saucepan, bring to boil, and reduce heat to simmer.  Add Cream cheese and mix thoroughly, remove from heat.  Mix tomatoes and Pizza Pasta seasoning in separate saucepan and heat.  Cook pasta as directed on package.  Rinse thoroughly.  Spread a thin layer of red sauce in a 9x13 baking dish.  Layer half the pasta, half the alfredo sauce, half the red sauce, and 11/2 cups of the cheese. Repeat the layers using remaining ingredients.  Cover with foil and bake about 30min, or until hot and bubbly. 
*you could always add shrimp or chicken in this as well.
I half this recipe for my family.