Arizona Cheese Squares

Make 4 to 6 servings
Prep Time: 5 min | Baking Time: 15 min

Ingredients:
1 loaf day-old sourdough bread, crust trimmed
1/4 pound butter, melted
1/4 pound Jalapeno Monterey Jack and Cheddar Cheese, grated

Directions:
Preheat oven to 300 degrees F.
1) Cut bread in 2-inch strips and then cut each strip into 4 cubes.
2) Dip the cubes in melted butter, roll in grated cheese.
3) Bake 10 to 15 minutes or until golden brown.
4) Allow cooling 10 minutes before serving.

Alan's Kitchen Tip:
This is a recipe you might want to do just before heading out for the picnic or tailgate party.  After you have finished baking, place in plastic container.  Just carry in your picnic basket and serve when you reach your spot.

Hawaiian Cream Cupcakes

Makes 32 to 36 servings
Prep Time: 15 min.
Baking Time: 20 to 25 min.

Ingredients:
Cake
2 packages JIFFY Golden Yellow Cake Mix
2 cups sour cream
2 eggs
1 cup flaked coconut
Filling
1 package (8 oz.) cream cheese, softened
1/4 cup sugar
2 eggs
1 can (8 oz.) crushed pineapple, drained
Frosting
2 packages JIFFY White Frosting Mix
1 package (8 oz.) cream cheese, softened
flaked coconut (optional)

Cupcake Recipe Direction:
Preheat oven 350-degrees F. and Line muffin tins with paper liners.
1) In a mixing bowl, mix cake mix, sour cream, eggs, and coconut on medium speed for 2 minutes.
2) To make filling, in separate bowl, blend 1 package of cream cheese with sugar. Mix well.
3) Add eggs and beat until well blended; fold in pineapple.
4) Fill 1/4 full with cake batter, add 1 Tablespoon of filling and 1 Tablespoon of cake batter.
6) Place muffin tins in oven and bake for 20 to 25 minutes and cool.
7) Combine frosting ingredients until blended; beat on high for 2 minutes.
8) Frost cupcakes and sprinkle with coconut (optional).

Hawaiian Cream Cake

Makes 12 to 15 servings
Prep Time: 15 min.
Baking Time: 38 to 40 min.

Ingredients:
Cake
2 packages JIFFY Golden Yellow Cake Mix
2 cups sour cream
2 eggs
1 cup flaked coconut
Filling
1 package (8 oz.) cream cheese, softened
1/4 cup sugar
2 eggs
1 can (8 oz.) crushed pineapple, drained
Frosting
2 packages JIFFY White Frosting Mix
1 package (8 oz.) cream cheese, softened
flaked coconut (optional)

Cake Recipe Direction:
Preheat oven 350-degrees F. and grease a 13"x9" baking pan.
1) In a mixing bowl, mix cake mix, sour cream, eggs, and coconut on medium speed for 2 minutes.
2) To make filling, in separate bowl, blend 1 package of cream cheese with sugar. Mix well.
3) Add eggs and beat until well blended; fold in pineapple.
4) Pour half of cake batter into prepared pan.
5) Spread filling over batter and pour remainder of batter over filling.
6) Place baking pan in oven and bake for 38 to 40 minutes and cool.
7) Combine frosting ingredients until blended; beat on high for 2 minutes.
8) Frost cake and sprinkle with coconut (optional).

Snacking Cake

Makes 9 to 12 servings
Prep Time: 15 min.
Baking Time: 30 to 35 min.

Ingredients:
1 package JIFFY Devil's Food Cake Mix
1 package (3.9 oz.) instant chocolate pudding mix
1 egg
3/4 cup water
2 Tablespoon oil
1/2 cup chocolate chips

Cake Recipe Directions:
Preheat oven to 350-degrees F. and grease an 8-inch square pan.
1) In a mixing bowl, combine cake mi, pudding mix, egg, water, oil, and chocolate chips and mix well.
2) Pour batter into prepared pan and bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.
3) Cool and cut.

Cherry Chip Cake

Makes 40 to 48 servings
Prep Time: 15 min.
Baking Time: 25 to 30 min.
Ingredients:
Cake
2 packages JIFFY Devil's Food Cake Mix
1 can (21-ounce) cherry pie filling
6 ounce chocolate chips
2 eggs
1 teaspoon almond extract
Glaze
2 Tablespoons butter or margarine
6 ounces chocolate chips
1 package JIFFY Fudge Frosting Mix
2 Tablespoons water

Cake Recipe Directions:
Preheat oven to 350-degrees F. and grease and flour half sheet pan.
1) In a mixing bowl, combine cake mix, cherry pie filling, 6-ounces chocolate chips, eggs and almond extract and beat on low speed until blended.
2) Beat an additional 1 minute on medium speed.
3) Pour batter into prepared pan and bake 25 to 30 minutes, until top springs back when lightly pressed. Let cool slightly while preparing glaze.
4) For glaze, melt butter or margarine and chocolate chips over medium heat.
5) Add frosting mix and water, stirring until smooth.
6) Frost top of warm cake.

Extra Moist Carrot Cake

Makes 6 to 9 servings
Prep Time: 15 min.
Baking Time: 25 to 30 min.

Ingredients:
1 package JIFFY Golden Yellow Cake Mix
3 Tablespoons instant vanilla pudding mix
1/2 teaspoon nutmeg
1 teaspoon cinnamon
2 eggs
1/4 cup oil
1/4 cup water
1/2 cup crushed pineapple, drained
3/4 cup carrots, grated
1/2 cup chopped pecans
1/2 cup flaked coconut

Cake Recipe Directions:
Preheat oven to 350-degrees F. and grease a 9-inch baking pan.
1) In a mixing bowl, combine cake mix, pudding, nutmeg and cinnamon.
2) Add eggs, oil and water. Mix on medium speed for 1 minute.
3) Add pineapple, carrots, pecans and coconut to mixture. Blend well.
4) Pour into prepared pan and bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool and serve.

Carrot Cake

Makes 6 to 9 servings
Prep Time: 15 min.
Baking Time: 25 to 30 min.

Ingredients:
1 package JIFFY Golden Yellow Cake Mix
3/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/8 teaspoon cloves
dash nutmeg
1/4 cup chopped pecans
1/2 cup shredded carrots
1 egg
2 Tablespoon oil
1/2 cup water

Cake Recipe Directions:
Preheat oven to 350-degrees F. Grease and flour an 8-inch square pan.
1) In a large mixing bowl, combine cake mix, baking powder, cinnamon, cloves and nutmeg.
2) Stir in pecans and carrots. Blend well.
3) Add egg, oil and 1/4 cup of water. Beat 2 minutes on medium speed.
4) Add remaining water and beat an additional 2 minutes. Pour batter into prepared pan.
5) Place baking pan in oven and bake for 25 to 30 minutes or until top springs back when lightly pressed.