3,551 mixa mix recipes

Perfect for Halloween, chocolate cake decorated like black widow spiders.

Savory-sweet waffles with ground ham, applesauce, cinnamon, and brown sugar folded into a light batter with whipped egg whites. A hearty brunch waffle with built-in protein.

Ground beef, corn, Mexican stewed tomatoes, and black olives baked under a golden cornbread crust. A weeknight casserole the whole family will dig into.

Rich chicken and linguica gumbo built on a nut-brown roux with the holy trinity, fried chicken, and smoky sausage simmered in chicken stock. Ladle over rice for a Cajun feast.

French-style yogurt salad dressing with double mustard, olive oil, lemon, and mixed herbs. Thick like ranch but tangy and light. A versatile everyday dressing ready in 5 minutes.

A traditional Irish fruit bread, Barmbrack is packed with dried fruits soaked in tea, offering a sweet, spiced flavor. Perfect for slicing, buttering, and enjoying with a cup of tea.

Hot fudge pudding cake that makes its own chocolate sauce as it bakes. Bisquick, cocoa, sugar, and hot water create a cakey top over a pool of gooey fudge. No eggs, no butter needed.

Sweet and spicy dill pickles made by slicing store-bought dills and repickling them in a hot sugar-vinegar brine with mixed spice and onion. Ready in 24 hours.

Classic chicken pot pie with fluffy biscuit topping instead of pastry. Creamy mushroom gravy, tender chicken, and peas and carrots under a golden biscuit crown. Simple comfort food done right.

A marbled bundt cake made with yellow cake mix, pistachio pudding, orange juice, and chocolate syrup, topped with a cocoa glaze. Semi-homemade and gorgeous with minimal effort.

Venison barley stew with cubed deer meat, potatoes, carrots, and pearl barley simmered in a savory brown gravy broth. A hunting-camp classic for using wild game from the freezer.

Sourdough bread made from starter batter mixed with flour, shortening, and baking soda. A quick-rise loaf brushed with milk for a golden crust, ready in under an hour.

My husband and I have made this recipe at Christmas, and in the summer for years. It is very light and delicious and always a big hit. It is time consuming to make, but well worth the work.

Traditional Welsh cakes cooked on a hot bakestone, made with half butter and half lard for the proper crumbly texture. Lightly spiced, studded with raisins, and eaten warm off the griddle.

Easy lemon pound cake that doctors a yellow cake mix with lemon pie filling for a moist, bright-flavored loaf. Five ingredients, one bowl, the kind of shortcut bake that fools every guest.

I saw this recipe in the coupon section of a Sunday Oregonian, and put it aside as I read the rest of the paper. This recipe is easy and oh so yummy. They don’t last long!