Cranberry Orange Cookies

Recipe by:
Sara Mellas @sara.mellas
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

Recipe by:
Sara Mellas @sara.mellas
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

Recipe by:
Sara Mellas @sara.mellas
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

Recipe by:
Sarah Mellas @sara.mellas
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

Recipe by:
Sara Mellas @sara.mellas
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

Red velvet christmas cookies
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

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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Eggnog Snickerdoodle Cookies

These Eggnog Snickerdoodle Cookies are soft, thick and full of cinnamon topped with a delicious Eggnog frosting. These cookies are the ultimate holiday cookie combining everyone’s favorite snickerdoodle cookie and the traditional Christmas favorite Eggnog drink into one amazingly delicious cookie!

PREP
10 mins
TOTAL TIME
25 mins
SERVINGS
24 Large Cookies
For Cookies:
2 Packages Krusteaz Snickerdoodle Cookie Mix
2 Large Eggs
1 Cup (2 Sticks) Butter, Softened
1 Tbsp Eggnog
2 Tsp Nutmeg
For Eggnog Frosting:
4 Cups Confectioners' Sugar
1 Cup Shortening
5 Tbsp Eggnog
1 Tsp Vanilla Extract
1 Tsp Nutmeg
Cinnamon Sugar, for Topping
STEP 1

Preheat oven to 375⁰F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

STEP 2

Stir together cookie mix eggs, butter, eggnog, nutmeg and until dough forms.

STEP 3

Scoop 2 tablespoons of dough and form into balls.

STEP 4

Roll cookie dough in cinnamon sugar topping (enclosed) and place 2 inches apart onto prepared cookie sheets.

STEP 5

Bake 12-15 minutes or until the edges are light golden brown. Cool 5 minutes and remove from cookie sheet onto a wire rack before adding the frosting.

STEP 6

Make the frosting: In a medium sized bowl, mix powdered sugar, shortening, eggnog, vanilla extract and nutmeg together until smooth

STEP 7

Frost top of cookies as desired. Sprinkle with additional cinnamon sugar.

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Peppermint Sugar Cookie Ice Cream Pie

This Peppermint Sugar Cookie Ice Cream Pie is an easy dessert that’s full of holiday flavors. A buttery sugar cookie crust envelopes creamy peppermint ice cream and is topped with crushed candy canes. It’s a simple dessert that is sure to impress everyone this holiday season

PREP
15 min
TOTAL TIME
2 hr 40 min
SERVINGS
8 slices
Crust:
1 Package Krusteaz Butter Vanilla Sugar Cookie Mix
1 Egg
1/2 Cup Unsalted butter, softened
Filling:
1 Gallon Peppermint ice cream softened slightly
1/2 Cup Crushed candy canes
Hot fudge and whipped cream for topping, if desired
STEP 1

Heat oven to 350F. Lightly grease a 9-inch pie pan with non-stick cooking spray. Set aside.

STEP 2

In a large bowl, combine cookie mix, egg, and butter. Stir thoroughly until mixture form into dough.

STEP 3

Spread dough onto prepared pan in an even layer, pressing up the sides of pan to form a crust. Bake 22-25 minutes, or until golden.

STEP 4

Remove from oven and immediately take the bottom of a glass or spoon and lightly press down on the cookie to form a flatter layer, (it will puff up during baking). Let cool completely.

STEP 5

Once cookie crust is cooled, scoop softened peppermint ice cream onto crust and spread with a spatula in an even layer. Top with crushed candy canes.

STEP 6

Freeze for at least 2 hours, or until firm.

STEP 7

When ready to serve, let soften for 10 minutes at room temperature, so pie is easier to slice. Garnish with hot fudge and whipped cream, if desired.

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