1 Egg
1/4 Cup Vegetable Oil
1 1/2 Cups Milk
1 3/4 Cups of Chris Cakes Mix

In mixing bowl, beat egg, vegetable oil and milk. Add Chris Cakes mix and blend thoroughly. Be sure batter is slightly thick. Let the batter sit for 10 min. Line a rimmed sheet pan with parchment paper. Spread the batter clear across the pan and smooth it out. Bake at 425 for 15 minutes or until top is starting to brown.

Get Creative! You can add your favorite toppings before baking.

Our favorites include: chocolate chips, sliced bananas or crumbled bacon and cheddar cheese.

Enjoy!

1 Egg
1/4 Cup Vegetable Oil
1 1/2 Cups Milk (or Chocolate Milk)
1 3/4 Cups Chris Cakes Mix
1 Tbsp Cocoa Powder
2 Tbsp Sugar

In mixing bowl, beat the egg, vegetable oil and milk together. Add the sugar, cocoa powder and Chris Cake mix, blend thoroughly. Bake on hot griddle until brown or in hot waffle iron.

Note: Adjust liquids as needed, pancakes can be thinner and thicker for waffles.

Toppings, If Desired:
Chocolate-flavor syrup, warmed
Whipped Cream
Miniature marshmallows
Chocolate candy sprinkles
Peanut butter
Powdered Sugar

Enjoy!

1 1/2 Cup Pancake Mix
2/3 Cup Milk
1/2 Cup Syrup
1 Egg

Mix all ingredients well, pour in cupcake papers. Bake at 350 for 12-14 minutes.

Optional adds: sausage, bacon, chocolate chips, or fruit (your choice).

Enjoy!

2 Cups Pancake Mix
1/2 Cup Sugar
1/2 Cup Vegetable Oil
2 Eggs
1 Can Apple Pie Filling

In mixing bowl, blend all ingredients together. Spoon into paper baking cups or greased muffin tins, nearly full. Bake 20 minutes at 400, or until browned. Makes about 1 dozen.

2 Cups Pancake Mix
1 1/2 Cup Water
2/3 Cup Pumpkin (canned)
1 Egg
1/2 Cup Sugar
1/2 tsp Pumpkin Pie Spice
1/8 tsp Nutmeg
1/4 tsp Cinnamon

Mix all ingredients well, pour in cupcake paper liners. Sprinkle cinnamon and sugar on top. Bake at 350 for 12-14 minutes.

Enjoy!

1 Cup Sugar
2 Eggs
1 1/2 Cup Semi-Sweet Chocolate Chips
1 1/4 Cup Pancake Mix
3/4 Cup Chopped Nuts (optional)
1/2 Cup Margarine
2 Tbsp Water

In sauce pan combine sugar, margarine and water, bringing this only to a boil. Remove from heat and add chocolate chips. Stir until mixture is smooth. To this mixture, add 2 eggs and beat well. Then stir in pancake mix, and nuts if desired. Spread into 9”x9” pan and bake in 350 degree oven for 30 minutes or just until center is set.

4 Eggs
1 2/3 Cup Sugar
1 Cup Oil
1 16 oz. Can Pumpkin Puree
2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ginger
2/3 Cup Chopped Nuts (optional)
2 Cups Chris Cakes Mix

Beat eggs, sugar, oil and pumpkin together. Stir in spices, nuts and pancake mix. Mix thoroughly and bake in dusted 9”x13” cake pan for 35-45 minutes at 350 degrees. Let cool completely and top with Cream Cheese Icing.

Cream Cheese Icing:
2 Cups Powdered Sugar
1/2 Cup Margarine
1 3 oz. Cream cheese (softened)
1 tsp Vanilla
1/2 Cup Chopped Nuts (for garnish)

Combine all ingredients (except for nuts) and cream together until smooth.

Enjoy!

1 3/4 Cup Pancake Mix
2 Eggs
1 Cup Milk
1 tsp Cinnamon

In small bowl, beat eggs and milk, then add cinnamon and pancake mix, and blend thoroughly. Let stand 5 – 10 minutes. Dribble batter, from ¼ Cup measuring cup, into 1 inch hot oil, making circular motions. Turn, with tongs, after first side is browned. After both sides are browned, remove from oil, let drain on paper towels. Top with powdered sugar, maple syrup or other favorite toppings.

Enjoy!

2 Cups of Chris Cakes Mix
1 Tbsp Seasoned Salt
1 Tbsp Black Pepper
1/2 tsp Garlic Powder

Breading Method: Blend all ingredients well and use to coat moistened fish or chicken fillets.

Fry in hot vegetable oil (about 375), until browned or proper internal temperature is met.

Batter Method: Blend equal parts pancake mix & liquid. Dip meats or vegetables in batter and then coat with dry Breading mixture you created. Fry until done.

Extra Crispy Crust Method: After you coat the moistened meats once, re-dip them in the liquid you are using and then re-coat them in the dry mix. Fry in hot oil until brown or until done.

Enjoy!

4 Eggs
1/2 Cup Milk
1/4 Cup Pancake Mix
12 oz. Shredded Monterrey Jack or Cheddar Cheese
1 Small Can Diced Green Chiles

Optional: 1/2 lb. ground beef or shredded chicken seasoned with Taco seasoning or Chorizo.

Beat eggs and milk together, stir in Chris Cakes mix until well blended. Add chiles, cheese and optional meet. Pour into greased 8×8 baking dish.
Bake 20 minutes at 350. Cool slightly and serve with salsa & sour cream.

Enjoy!

1 1/4 Cup Sugar
1 1/2 Cup Oil
3 Eggs
1 tsp Vanilla
1 tsp Salt
1 Cup Coconut
2 Cups Shredded Carrots
1 Cup Chopped Nuts
3 tsp Cinnamon
1 Small Can Crushed Pineapple
2 1/2 Cup Pancake Mix

Mix all ingredients until well blended. Bake in dusted 9”x13” pan, bake 50 minutes to 1 hour at 350 degrees. Top with Cream Cheese Icing.

Cream Cheese Icing:
2 Cups Powdered Sugar
1/2 Cup Margarine
1 3 oz. Cream cheese (softened)
1 tsp Vanilla
1/2 Cup Chopped Nuts (for garnish)

Combine all ingredients (except for nuts) and cream together until smooth.

Enjoy!

Pie Crust
1 Cup Finely Crushed Graham Cracker Crumbs
1/2 Cup Pancake mix
1/4 Cup Sugar
6 Tbsp Melted Margarine

Mix all together, and press firmly into a 9” pie shell. Bake at 375 degrees for 8 minutes. Let cool completely before adding pie filling.

Pie Filling
Spoon in any flavor of softened ice cream. This will take almost ½ gallon. Smooth the top off and decorate. You can use chocolate chips or nuts, whipped cream or frostings. Let your imagination rule! Ice cream flavors can be mixed or separated. Refreeze for at least 2 hours before serving.

Enjoy!