| 2-3/4 cups pancake mix |
| 2/3 cup very hot water |
| 1 package (8 ounces) cream cheese, softened |
| 1 container (6 ounces) non-fat Greek plain yogurt |
| 1/2 envelope (1.125 ounces) ranch salad dressing mix |
| carrots, cucumber, red bell pepper, broccoli, tomatoes, and/or green onions, sliced or diced |
| 1 can (2.25 ounces) sliced black olives, drained |
| 1/2 cup grated sharp cheddar cheese |
Preheat oven to 350 degrees.
In a 2-quart bowl, combine pancake mix and water until dough forms. Use hands to work pancake mix completely into the dough. Spread dough into a 9 x 13-inch pan prepared with nonstick cooking spray. Bake for 15 minutes. Allow crust to completely cool.
In a 2-quart bowl, mix together cream cheese and yogurt until smooth. Stir in dressing mix. Spread cream cheese mixture evenly over cooled crust. Top with desired amount of vegetables. Evenly distribute olives and cheese over pizza. Refrigerate until ready to serve. Makes 15 servings.
| 2 cups pancake mix |
| 1-1/4 cups water |
| 1/2 cup ranch salad dressing |
| 1 can (4 ounces) diced jalapeno peppers, drained |
| 2 cups grated mozzarella cheese |
| salsa |
| ranch salad dressing |
Heat an electric griddle to 350 degrees and prepare with nonstick cooking spray.
In a 2-quart bowl, combine pancake mix, water, and ranch dressing. Stir in jalapenos and cheese. Using a 2 tablespoon-size cookie scoop, drop batter evenly spaced over top of griddle. Cook for 2 to 3 minutes and flip to cook on the other side. Cook until second side is golden brown. Serve each pancake bite warm with a spoonful of salsa and a drizzle of dressing over the top. Makes 30 bites.
| 3 cups pancake mix |
| 1 pound ground sausage |
| 4 cups grated mozzarella cheese |
| 1/2 cup grated Parmesan cheese |
| 1/2 cup milk |
| 2 teaspoons Italian seasoning |
| barbecue sauce or honey mustard |
Preheat oven to 350 degrees.
In a 2-quart bowl, combine pancake mix, raw sausage, cheeses, milk, and seasoning. Knead the dough with your hands until all the pancake mix is worked in. Prepare 2 baking sheets with nonstick cooking spray. Use a 1 tablespoon-size cookie scoop to drop small balls of dough onto the baking sheet. Bake for 17 to 23 minutes. Dip baked mini rolls in barbecue sauce or honey mustard. Makes 38 to 40 appetizers.
| 1 can (16 ounces) black bean refried beans |
| 1-1/3 cups salsa, divided |
| 1 can (4 ounces) chopped green chiles, with liquid |
| 1 cup pancake mix |
| 3/4 cup grated cheddar cheese |
| 1 cup shredded lettuce |
| 1/4 cup chopped onion |
| 1 tomato, seeded and diced |
| 1/2 container (6 ounces) plain yogurt |
| tortilla chips |
Preheat oven to 375 degrees.
In a 2-quart bowl, combine refried beans, 1/3 cup salsa, chiles, and pancake mix. Spread mixture into an 8 x 8-inch pan prepared with nonstick cooking spray. Spoon remaining salsa over bean layer. Sprinkle cheese over top. Bake for 30 minutes. Remove from oven and allow to cool for 5 minutes. Layer lettuce, onion, tomato, and yogurt over hot bean dip. Serve immediately with tortilla chips. Makes 8 to 10 servings.
| vegetable or canola oil |
| 1 box (8.5 ounces) corn muffin mix |
| 1 cup pancake mix |
| 1 can (14.75 ounces) cream-style corn |
| 3 tablespoons chopped green onion |
Heat oil in deep fryer or 4-quart saucepan to 375 degrees.
In a 2-quart bowl, combine muffin mix, pancake mix, and corn. Stir in onion. Drop tablespoons of dough into hot oil. Fry for 2 to 4 minutes until golden brown. Place cooked hush puppies on plate covered with paper towels to drain. Makes 36 to 38 hushpuppies.
| 1/2 cup butter or margarine, melted |
| 2 cups pancake mix |
| 1 egg |
| 1/2 cup cooked and crumbled bacon |
| 1/4 cup chopped green onions |
| 1/2 cup grated Swiss cheese |
| 2 eggs |
| 3/4 cup evaporated milk |
| 1/4 teaspoon pepper |
Preheat oven to 325 degrees.
To make the crust; combine butter, pancake mix, and egg in a 2-quart bowl until dough is formed. Prepare a 12-cup muffin pan with nonstick cooking spray. Using a 2 tablespoon-size cookie scoop, drop balls of dough into each muffin cup. Divide any remaining dough between the 12 cups. Press the dough along the bottom and up the sides of each muffin cup. Spoon 2 teaspoons bacon into each cup and then sprinkle in 1 teaspoon onion followed by 2 teaspoons cheese.
In a 1-quart bowl, whisk together eggs, milk, and pepper until well blended. Spoon 2 tablespoons egg mixture into each cup. Divide any remaining egg mixture evenly between the 12 cups. Bake for 22 to 28 minutes until eggs are set. Allow quiches to cool in the pan for 5 minutes. Run a sharp knife around the edge of quiches. Remove and set the quiches on a serving platter. Makes 12 quiches.
| vegetable or canola oil |
| 1 extra large white onion |
| 2 cups pancake mix |
| 1-1/2 cups water |
| 1/2 teaspoon salt |
Heat oil in deep fryer or 4-quart saucepan to 375 degrees.
Remove the end of the onion and outer layer. Slice the onion crosswise and separate into rings. In a large shallow bowl, beat pancake mix, water, and salt together. Batter will be slightly lumpy. Dip onion rings into the batter, coating as much as possible, and drop in the hot oil and fry until golden brown. Place onion rings on a plate covered with paper towels to drain. Serve with dipping sauce of your choice. Makes 3 to 4 servings.
| vegetable or canola oil |
| 2 eggs, slightly beaten |
| 1/3 cup milk |
| 2 tablespoons pickle juice |
| 3/4 cup pancake mix |
| 1 teaspoon lemon pepper |
| 1 jar (16 ounces) Vlasic Stackers pickles |
| ranch dressing |
Heat oil in deep fryer or 4-quart saucepan to 375 degrees.
In a 2-quart bowl, combine eggs, milk, and pickle juice. Whisk in pancake mix and lemon pepper until smooth. Pat dry pickle slices with a paper towel and then dip into batter. Fry slices in hot oil until golden brown. Place fried pickles on a plate covered with paper towels to drain. Serve hot as an appetizer or snack with ranch dressing. Makes 14 fried pickles.
| 1/2 cup butter or margarine, softened |
| 1-1/3 cups sugar, divided |
| 2 eggs |
| 2 teaspoons vanilla, divided |
| 2-1/2 cups pancake mix |
| 1/2 package (8 ounces) cream cheese, softened |
| 1 carton (half-pint) chilled whipping cream |
| 1 can (8 ounces) pineapple tidbits, drained |
| 1 can (11 ounces) mandarin oranges, drained |
| 1/2 cup blueberries |
| 1 nectarine or peach, peeled and diced |
| 1 cup sliced strawberries |
| 1/2 cup toasted coconut, optional |
Preheat oven to 350 degrees.
To make the crust; cream together butter and 1 cup sugar in a 2-quart bowl until smooth. Mix in eggs, one at a time, and stir in 1 teaspoon vanilla. Stir in pancake mix until dough forms. Dough will be sticky. Spoon dough into a 9 x 13-inch pan prepared with nonstick cooking spray. Spray your hands with nonstick cooking spray and spread dough evenly over the bottom of the pan. Bake for 15 to 18 minutes until golden brown around edges. Using a metal serving spatula, pat the hot cookie crust flat. Allow crust to cool completely.
For the topping; using a 2-quart bowl, beat together cream cheese, remaining sugar, and remaining vanilla until smooth. Add whipping cream and beat until stiff peaks form. Spread evenly over cooled crust. Top with fruit. Sprinkle toasted coconut over the top, if desired. Refrigerate until ready to serve. Makes 15 servings.
| vegetable or canola oil |
| 1 cup pancake mix |
| 3/4 cup water |
| 3 bananas, cut into chunks |
| 1-1/2 teaspoons cinnamon |
| 1/2 cup sugar |
Heat oil in deep fryer or 4-quart saucepan to 340 to 350 degrees.
In a 1-quart bowl, whisk together pancake mix and water. Batter will be slightly lumpy. Coat banana chunks with pancake batter and fry in hot oil for 1 to 2 minutes on each side until golden brown. Combine cinnamon and sugar in a small bowl. Roll fried bananas in cinnamon-sugar mixture. Makes 3 to 4 servings.
| vegetable or canola oil |
| 4 red or golden delicious apples |
| 2 teaspoons lemon juice |
| 2 cups pancake mix |
| 1-1/2 cups water |
| 1 teaspoon cinnamon |
| 1/2 teaspoon nutmeg |
| 1/2 cup powdered sugar |
Heat oil in deep fryer or 4-quart saucepan to 340 to 350 degrees.
Peel, core, and slice apples into 1/4-inch apple rings. Place apple rings in a shallow bowl. Sprinkle lemon juice evenly over apples.
In a 2-quart bowl, whisk together pancake mix, water, cinnamon, and nutmeg. Batter will be slightly lumpy. Coat apple slices in batter and fry in hot oil for 1 to 2 minutes on each side until golden brown. Place cooked fritters on a plate covered in paper towels. Sprinkle powdered sugar over fritters. Makes 20 to 24 apple fritters.
| vegetable or canola oil |
| 2-2/3 cups pancake mix |
| 3/4 cup sugar, divided |
| 1 cup water |
| 1 egg |
| 1-1/2 teaspoons cinnamon |
Heat oil in deep fryer or 4-quart saucepan to 350 to 375 degrees.
In a 2-quart bowl, combine pancake mix and 1/4 cup of sugar. Add water and egg and stir until dough has formed. In a small bowl, combine remaining sugar and cinnamon.
Using a 1 tablespoon-size cookie scoop, drop balls of dough into hot oil. Fry for 1 to 2 minutes on each side until golden brown. Place cooked donut holes on a plate covered in paper towels. Roll donuts holes in cinnamon-sugar mixture before serving. Makes 35 to 40 donut holes.