Try this idea with your favorite nut butter!

Stuffed Protein Pancake

A stack of Stuffed Protein Pancakes topped with banana slices and chocolate shavings.

Elevate your pancake game with our Stuffed Protein Pancake recipe. These wholesome and fluffy pancakes are filled with a delightful surprise of your favorite nut butter such as almond or peanut butter adding a creamy and protein-rich center that complements the pancake’s light texture and boosts its nutritional value. Indulge in a stack of these delicious Stuffed Protein Pancakes for a satisfying and energizing breakfast that will keep you fueled throughout the day.

PREP
10 min
TOTAL TIME
20 min
SERVINGS
5-6 four inch pancakes
1/2 cup Peanut or Almond Butter
1 cup Krusteaz Protein Buttermilk Pancake Mix
2/3 cup Water
Topping Suggestions: Sliced banana, chocolate shavings, honey
STEP 1

Drop 2 teaspoons nut butter at a time on a parchment-lined baking sheet. Spread into disks with a spoon; freeze 1 hour.

STEP 2

Preheat greased griddle or pan to 375°F (medium-high).

STEP 3

Mix pancake mix and water. Let sit 2 minutes.

STEP 4

Pour about 2 tablespoons pancake batter on hot griddle for each pancake. Place nut butter disk on top of pancake mix and top with additional 2 tablespoons of mix, making sure nut butter is covered.

STEP 5

Cook pancakes 2 minutes per side, or until golden brown, turning only once.

STEP 6

Drizzle with toppings: honey, chocolate shavings, banana slices.

Spray your spoon or rubber spatula with cooking spray before using to spread nut butter.

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The Perfect Holiday Breakfast Doesn't Exi-

Gingerbread Waffles

Gingerbread Waffles laid out on a platter and topped with melted white chocolate and candied pecans and ginger.

This Gingerbread Waffles recipe creates a cozy breakfast or brunch treat perfect for the holiday season. Serve with whipped cream and honey for a deliciously festive meal.

PREP
5 Min
TOTAL TIME
20 Min
SERVINGS
6-8 Waffles
2 cups Krusteaz Buttermilk Pancake Mix
1 tsp Pumpkin Pie Spice (or ½ teaspoon ground cinnamon, ¼ teaspoon ginger, ¼ tsp nutmeg)
1 Egg
2 Tbsp Molasses
2 Tbsp Vegetable Oil
1 1/3 cup Cold Water
Toppings
Candied Pecans
Melted White Chocolate
Candied Ginger
STEP 1

Heat and lightly grease waffle iron with cooking spray.

STEP 2

Whisk pancake mix and spices together. Add egg, molasses and vegetable oil. Whisk until blended. Add water about 1/3 cup at a time. Mix until batter is lumpy and thick. Don’t over-mix. Let stand 2 minutes.

STEP 3

Pour about 2/3 cup batter onto waffle iron and cook until steaming stops, about 3-5 minutes.

STEP 4

Serve with desired toppings.

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A Holiday Classic Reimagined

Cranberry Orange Jelly Roll

A Cranberry Orange Jelly Roll garnished with sugared cranberries and rosemary.

Indulge in the delightful fusion of tart cranberries and zesty oranges with this mouthwatering Cranberry Orange Jelly Roll recipe. Soft spongey cake is rolled with a luscious cranberry and orange jelly filling creating a perfect balance of sweet and tangy flavors in every bite.

PREP
1 Hour
TOTAL TIME
3 Hours
SERVINGS
12
Cake:
2 Eggs, Whole
2 Egg Whites
1 box Krusteaz Cranberry Orange Muffin Mix
1/2 cup Water
1/2 cup Vegetable Oil
1/4 cup Powdered Sugar
Filling/Frosting:
8 oz Cream Cheese, Softened
4 oz Butter, Softened
1 lb Powdered Sugar
1 can Cranberries (Included in Muffin Mix Box
Garnish:
Sugar Coated Cranberries
Rosemary
STEP 1

Heat oven to 375°F (350°F for dark or nonstick pan). Line jelly roll pan (17x11-inch) with parchment paper and lightly spray with nonstick cooking spray.

STEP 2

Beat eggs and egg whites with electric mixer on high speed about 6 minutes or until thick and pale yellow. Add muffin mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute. Pour batter into pan and spread evenly.

STEP 3

Bake 16-18 minutes or until batter is set and springs back when lightly touched in center. Immediately turn cake upside down onto clean kitchen towel sprinkled with 1/4 cup powdered sugar; peel away parchment paper. While still hot, carefully roll up cake and towel from narrow end. Cool rolled-up cake 10 minutes at room temperature, and then about 1 hour in refrigerator.

STEP 4

While cake is baking, make filling. Place softened cream cheese and butter in mixer bowl. Mix with paddle until smooth and combined. Add powdered sugar, Mix until smooth and fluffy. Mix in cranberries. Refrigerate 2 hours.

STEP 5

Unroll cake carefully and remove towel. Allow the end to remain slightly curled. Spread half cranberry-cream cheese filling evenly over surface of cake. Re-roll filled cake, wrap in plastic wrap and refrigerate 30 minutes.

STEP 6

Remove cake from refrigerator, unwrap and frost top and sides with remaining cranberry-cream cheese filling. Transfer cake to serving platter. Store loosely covered in refrigerator.

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Cranberry Orange Cookies

A platter of Cranberry Orange Cookies drizzled with white chocolate.
Recipe by:
Sara Mellas @sara.mellas

These Cranberry Orange Cookies are irresistible. Each bite reveals a perfect balance of tangy cranberries citrusy zest and a soft chewy texture making these cookies a delectable treat for any occasion.

PREP
10 minutes
TOTAL TIME
25 minutes
SERVINGS
2 Dozen Cookies
1/2 Cup Salted butter, at room temperature
1 Cup Granulated sugar
1 Zest of 1 large orange
1 Tsp Vanilla extract
1 Large egg
2 2/3 Cups Krusteaz® Buttermilk Pancake Mix
3/4 Cup Dried cranberries
Optional: 2-Ounces white chocolate, finely chopped
STEP 1

Preheat the oven to 350° F. Line two baking sheets with parchment paper.

STEP 2

Place the butter, sugar, orange zest, and vanilla in a large mixing bowl. Beat with a hand mixer on medium-high speed for 1 to 2 minutes, until smooth and creamy. Add the egg and continue beating about 1 minute more, until the mixture is pale and light.

STEP 3

Add the pancake mix to the bowl and beat on medium speed, scraping down the sides of the bowl with a rubber spatula as needed, just until a smooth dough forms. Fold in the dried cranberries.

STEP 4

With clean, slightly dampened hands, roll the mixture into 24 ping pong-sized
balls, and arrange them 1 1/2-inches apart on the baking sheets. Transfer the
sheets to the middle rack of the oven.

STEP 5

Bake for 12 to 14 minutes, until the cookies are lightly golden brown. Remove
the baking sheets from the oven. Allow the cookies to sit 5 minutes, then
transfer them to wire racks to cool completely before serving.

STEP 6

Optional: Place the chopped white chocolate in a microwave-safe bowl.
Microwave on high in 20-second increments, stirring between each, until the chocolate is fully melted and smooth. Using a spoon, drizzle the melted
chocolate over the cookies. Refrigerate until set.

Add 1/2 cup finely chopped nuts to the batter along with the dried cranberries, if desired.

Leftover cookies may be stored in an airtight container at room temperature for up to 4 days, or kept in the freezer for 1 month.

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Breakfast Casserole

A slice of Breakfast Casserole on a plate with a fork.
Recipe by:
Sara Mellas @sara.mellas

This hearty Breakfast Casserole is perfect for a lazy weekend morning or a special holiday brunch. It can be prepared ahead of time and baked when you’re ready to eat.

PREP
10 minutes
TOTAL TIME
40 minutes
SERVINGS
6
1 Cup Krusteaz Buttermilk Pancake Mix
1/2 Cup Whole milk
1/4 Cup Salted butter, melted
5 Eggs divided
3/4 Tsp Salt divided
1 Red bell pepper, seeded and finely chopped
2 Green onions, finely chopped
4 Slices bacon, cooked and finely chopped
1/4 Tsp Black pepper
1 Cup Shredded cheddar cheese, divided
Optional: 1 Avocado, sliced, for serving
STEP 1

Preheat the oven to 350° F. Spray a 9-inch square casserole dish with nonstick
cooking spray.

STEP 2

Place the pancake mix, 1/2 cup of milk, butter, 1 egg, and 1/4 teaspoon of salt
in a large mixing bowl. Whisk until smooth and combined. Pour into the baking dish and smooth into an even layer. Sprinkle with 3/4 cup of shredded cheese.

STEP 3

In a separate bowl, whisk the remaining 4 eggs, 1/4 cup of milk, 1/2 of teaspoon
salt, and black pepper until smooth. Fold in the chopped bell pepper, green
onions, and bacon. Pour into the baking dish. Sprinkle with the remaining 1/4 cup of shredded cheese.

STEP 4

Transfer the dish to the middle rack of the oven. Bake for 25 to 30 minutes, until the top is set and lightly golden brown.

STEP 5

Remove the dish from the oven. Allow to cool for 15 minutes before slicing and serving. Serve garnished with avocado slices, if desired.

1/2 cup diced ham may be used instead of bacon. For a vegetarian casserole, simply omit the meat or use a plant-based meat substitute.

For 12 servings, double all ingredients and bake in a 9-by-13-inch (3-quart) casserole dish for 35 to 40 minutes.

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Gingerbread Pancakes

A stack of Gingerbread Pancakes topped with butter and chopped pecans.
Recipe by:
Sara Mellas @sara.mellas

These Gingerbread Pancakes are a delicious twist on a classic breakfast favorite. Made with warm spices like cinnamon ginger and nutmeg they are the perfect cozy treat on a chilly morning. Top them with whipped cream maple syrup or a sprinkle of powdered sugar for an extra indulgent touch.

PREP
5 minutes
TOTAL TIME
15 minutes
SERVINGS
10 to 12 4-inch pancakes
2 Cups Krusteaz® Buttermilk Pancake mix
1 1/3 Cups Cold water
3 Tbsp Molasses
2 Tsp Ground ginger
1 1/2 Tsp Ground cinnamon
1/8 Tsp Ground nutmeg
1/8 Tsp Ground cloves
Maple syrup and whipped cream, for serving (optional)
STEP 1

Heat pancake griddle to 375° F. Lightly grease griddle.

STEP 2

Place all ingredients in a large mixing bowl and whisk to combine. Do not overmix. Let batter stand for 2 minutes.

STEP 3

Pour slightly less than ¼ cups batter per pancake onto griddle.

STEP 4

Cook 1 to 1 ½ minutes per side. For light and fluffy pancakes, flip only once
when tops bubble and bottoms are golden brown.

STEP 5

Serve drizzled with maple syrup and topped with whipped cream, if desired.

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Sausage Balls

A Sausage Ball stuck with a toothpick being dipped in syrup.
Recipe by:
Sarah Mellas @sara.mellas

Experience a burst of savory delight with our irresistible Sausage Balls recipe. These delectable bites combine the richness of sausage the tanginess of cheddar cheese and fluffiness of our pancake mix forming a perfect harmony of flavors. Whether as a party appetizer or a hearty breakfast option these sausage balls are sure to satisfy your cravings.

PREP
15 minutes
TOTAL TIME
35 minutes
SERVINGS
32 Balls
1 Pound Mild Italian sausage, uncased
2 Cups (8-ounces) Shredded cheddar cheese
1 Cup Krusteaz® Buttermilk Pancake Mix
1/2 Cup Milk
1 Tbsp Finely chopped fresh parsley
1/2 Tsp Salt
1/4 Tsp Black pepper
STEP 1

Preheat the oven to 350° F. Line two baking sheets with parchment paper.

STEP 2

Place all ingredients in a large mixing bowl. Using either a large wooden spoon or clean hands, gently mix until thoroughly combined. The mixture should be slightly sticky, but not wet.

STEP 3

With clean, dampened hands, roll the mixture into 32 golf ball-sized balls and
arrange them roughly 1-inch apart on the baking sheets. Transfer the baking
sheets to the middle rack of the oven.

STEP 4

Bake for 20 minutes, until the balls are golden brown and cooked through.

STEP 5

Remove the baking sheet from the oven. Transfer the sausage balls to a dish
and serve immediately.

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Apple Cider Sugar Pancake Topping

A stack of buttermilk pancakes being sprinkled with an Apple Cider Sugar Pancake Topping.
Recipe by:
Sara Mellas @sara.mellas

This Apple Cider Sugar Pancake Topping is perfect for pancakes and waffles. It’s made with simple ingredients and has a delicious cozy flavor.

PREP
2 Minutes
TOTAL TIME
5 Minutes
SERVINGS
1 Cup
1 Cup Powdered sugar
1 (3/4 Oz) packet Instant apple cider powder
1 Tsp Ground cinnamon
STEP 1

Place all ingredients in a large bowl and mix with a fork until combined.

STEP 2

Sprinkle over Krusteaz pancakes and enjoy!

Leftover topping may be stored in an airtight container at room temperature for up to 2 months.

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Red Velvet Christmas Cookies

A plate of Red Velvet Christmas Cookies topped with a cream cheese frosting and festive sprinkles.

Experience the joy of the holiday season with our delectable Red Velvet Christmas Cookies recipe. These soft and velvety treats are infused with rich cocoa and a hint of vanilla then adorned with a cream cheese frosting and festive sprinkles to add a touch of Christmas magic. Perfectly paired with a glass of milk or a cup of hot cocoa these cookies are sure to spread holiday cheer to all who taste them.

PREP
10 minutes
TOTAL TIME
35 minutes
SERVINGS
24
Cookies:
1 package Krusteaz Butter Vanilla Sugar Cookie Mix
1 stick (1/2 cup) butter, softened
1 egg
1/3 cup cocoa powder
4 oz. cream cheese, softened
3 tsp red coloring
Cream Cheese Frosting:
4 oz. cream cheese, softened
2 tsp butter, softened
1 cup powdered sugar
2-3 Tbsp milk
1/2 tsp vanilla extract
STEP 1

Heat oven to 375°F. In medium bowl, stir together cookie mix, butter, egg, cream cheese and red coloring until well blended.

STEP 2

Place rounded tablespoons dough 2-inches apart onto parchment lined cookie sheet. Spray the bottom of a glass jar with non-stick spray. Press down each ball of cookie dough gently until a 2 1/2 inch diameter circle of dough forms.

STEP 3

Bake 9-10 minutes. Cool cookies completely. While cookies cool, make the cream cheese frosting.

STEP 4

With an electric mixer, beat cream cheese and butter until smooth.

STEP 5

Add in powdered sugar, milk and vanilla, mixing until smooth.

STEP 6

Spread on each cookie and top with holiday sprinkles.

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Gingerbread Snickerdoodles

A stack of Gingerbread Snickerdoodles on a decorative plate.

This recipe for Gingerbread Snickerdoodles combines the classic flavors of gingerbread with the irresistible texture of snickerdoodle cookies. These two doughs are perfectly balanced with a cinnamon-sugar coating making them a delicious treat for the holidays or any time of year.

PREP
20 mins
TOTAL TIME
37 mins
SERVINGS
36 Cookies
1 Package Krusteaz Gingerbread Cookie Mix
1 Package Krusteaz Snickerdoodle Cookie Mix
2 Eggs
2 Sticks Butter, Softened
STEP 1

Preheat oven to 350°F.

STEP 2

In one bowl, prepare the Krusteaz Gingerbread cookie mix dough according to the package. In a second bowl, prepare the Krusteaz Snickerdoodle cookie mix dough according to the package.

STEP 3

Pour the cinnamon sugar from the Krusteaz Snickerdoodle cookie mix into a third bowl.

STEP 4

Take one heaping teaspoon of each kind of dough and roll them together into a ball. Roll the dough in the cinnamon sugar and place on a parchment-lined baking sheet. Bake 10 minutes.

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