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 Bake on Cake in Shelf Position # 4 for 30 minutes, checking for doneness with a toothpick inserted and withdrawn clean from the center.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
18-ounce jar Old English cheddar Cheese® spread, softened 1-1/2 teaspoons mayonnaise
1/2 teaspoon garlic salt 1/2 teaspoon seasoned salt
26-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
19.
