instructions needed for Betty Crocker Corn Muffin Mix and Betty Crocker Cookie Mix Chocolate Chip . Urgent!!?

Question

What are the instructions of Betty Crocker Cookie Mix Chocolate Chip and Betty Crocker Corn Muffin Mix?

Answer 1

http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=32406
Buttermilk Corn Muffins

1 3/4 cups cornmeal
1 cup Original Bisquick® mix
1/3 cup sugar
1/2 cup butter or margarine, melted
1 cup buttermilk
1 teaspoon baking soda
2 eggs, slightly beaten


1. Heat oven to 400°F. Line 12 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening.
2. In large bowl, stir all ingredients until blended. Divide batter evenly among muffin cups.
3. Bake muffins 14 to 17 minutes or until golden brown. Remove from pan to wire rack.
High Altitude (3500-6500 ft): Heat oven to 425°F. Use 1 1/4 cups buttermilk.

Mix Easy Chocolate Chip Cookies
Got a cake mix in your cupboard? Mix up great tasting cookies in minutes!


Prep Time:25 min
Start to Finish:25 min
Makes:3 1/2 dozen cookies


http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=4829
Mix Easy Chocolate Chip Cookies

1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
1/2 cup chopped nuts
1 cup semisweet chocolate chips


1. Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, butter, vanilla and eggs with electric mixer on medium speed until smooth, or mix with spoon. Stir in nuts and chocolate chips.
2. Onto ungreased cookie sheet, drop dough by slightly less than tablespoonfuls 2 inches apart.
3. Bake cookies 10 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack.



here is the cookie mix from http://www.recipezaar.com/79917

Betty Crocker Double Chocolate Chip Cookies

17 min 5 min prep
Change to: cookies US Metric
1 (18 1/2 ounce) box betty crocker supermoist devil's food cake mix
1/2 cup butter or margarine, softened
1 teaspoon vanilla
2 large eggs
1/2 cup chopped nuts (optional)
1 cup semi-sweet chocolate chips

Preheat oven to 350°.
Beat half the dry cake mix, the butter, vanilla, and eggs in a large bowl on medium speed until smooth, or mix with a spoon.
Stir in remaining cake mix, the nuts (if used), and chocolate chips.
Drop dough by rounded tsps about 2-inches apart onto the ungreased cookie sheet.
Bake 10-12 minutes or until edges are set (the centers will be soft).
Cool 1 minute, remove from cookie sheet to wire rack.

Answer 2

You'll find the muffins below, under Variations...

"Corn Bread" - 9 to 12 servings

1 cup yellow cornmeal
1 cup all-purposed flour
2 tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/4 cup shortening
1 egg

Heat oven to 425*. Grease square pan , 8x8x2" or 9x9x2". Blend all ingredients about 20 seconds. Beat vigorously 1 minute; pour into pan. Bake 20-25 minutes or until golden brown.
VARIATIONS: Corn Muffins: Fill 12 greased medium muffin cups (2 3/4" in diameter) 2/3 full. Bake 15 minutes. 12 muffins.


"Chocolate Chip Cookies" - 7 dozen cookies

2/3 cup shortening
2/3 cup butter or margarine; softened
1 cup granulated sugar
1 cup brown sugar (packed)
2 eggs
2 tsp. vanilla
3 cups all-purpose flour
1 tsp. soda
1 tsp. salt
1 cup chopped nuts
2 (6 oz.) pkgs. semisweet chocolate pieces

Heat oven to 375*. Mix thoroughly shortening, butter, sugars, eggs and vanilla; stir in remaining ingredients. (For a softer, rounder cookie, add 1/2 cup flour.)
Drop dough by rounded teaspoonsful 2" apart onto ungreased baking sheet. Bake 8-10 minutes or until light brown. Cool slightly before removing from baking sheet.
(NOTE: If using self-rising flour, omit soda and salt.)