RECIPE IDEAS
“Ooh yuck,” is something you probably hear enough already. That’s why we’ve made our mixes with only basic ingredients allowing you the freedom to tailor them to your own family’s taste.
Though we suggest you add the recommended wet ingredients, we do encourage you to be creative with any extras. Below are some suggestions your clan may enjoy. If you have any other tried and true ideas send them our way. We’d love to post them here for others to try.
Using Flip Flop Pancake Mix:
PANCAKE FACE: Slice fresh strawberries, bananas, kiwi, oranges or any other type of fresh fruit. Arrange on pancake to make a silly pancake face.
BANANA PANCAKES: Add 1/3 cup mashed bananas to batter, mix and cook as directed.
BERRY PANCAKES: Add 1/3 cup fresh berries (such as blueberries, blackberries or raspberries) to batter, gently mix and cook as directed.
CHOCOLATE CHIP PANCAKES: Add ¼ cup mini chocolate chips to batter, mix and cook as directed.
Using Slam Dunker Chocolate Chocolate Chip Cookie Mix:
ICE CREAM SANDWICH: add a small scoop of low-fat vanilla ice cream or frozen yogurt between two cookies. Wrap in plastic wrap and chill in freezer.
PEANUT BUTTER CHOCOLATE SANDWICHES: Spread peanut butter between two chocolate cookies.
NUTTY CHOCOLATE CHIP COOKIES: Add 1/3 cup chopped nuts (like walnuts, almonds or peanuts) to dough, mix and bake as directed.
CHOCOLATE PEANUT BUTTER BUDDIES: Add 1/3 cup peanut butter to cookie dough, mix and bake as directed. Or, add ½ cup peanut butter baking chips to cookie dough, mix and bake as directed.
Using Homerun Oatmeal Raisin Cookie Mix:
OATMEAL RAISIN CINNAMON COOKIES : Add ½ tsp ground cinnamon to cookie dough, mix and bake as directed.
CHUNKY OATMEAL RAISIN COOKIES: Add 1/3 cup chopped walnuts to cookie dough, mix and bake as directed.
OATMEAL COOKIE SANDWICH: Spread low-fat cream cheese between two oatmeal cookies.
OATMEAL COOKIE ICE CREAM SANDWICH: add a small scoop of low-fat vanilla ice cream or frozen yogurt between two cookies. Wrap in plastic wrap and chill in freezer.
Using Swinging Monkey Banana Bread:
MONKEY MUFFINS: Pour batter into lightly greased muffin tins and bake 20-25 minutes (toothpick inserted in middle should come out clean).
BERRY MONKEY MUFFINS: Add 1/3 cup blueberries to batter, pour batter into lightly greased muffin tins and bake 20-25 minutes (toothpick inserted in middle should come out clean).
NUTTY MONKEY BANANA BREAD: Add 1/3 cup chopped walnuts to batter and bake as directed.
SPUNKY MONKEY BANANA NUT BREAD: Add ¼ cups dried cherries, cranberries and/or raisins and ¼ cup chopped walnuts. Mix and bake as directed.
Using Propeller Chocolate Chip Energy Bar Mix:
TURBO PROPELLER BAR: Add ½ cup of peanut butter to batter and bake as directed.
CHUNKY ENERGY BAR: Add ¼ cup chopped walnuts and ¼ cup dried fruit (like blueberries, cherries, cranberries or raisins) and bake as directed.
Using Mudslinger Chocolate Brownie Mix:
ROCKY ROAD BROWNIES: Add 1/3 cup mini marshmallow and ¼ cup chopped walnuts to batter and bake as directed.
PEANUTTY CHOCOLATE BROWNIES: Add 1/3
cup peanut butter to batter and bake as directed.
Using Snow Angel Sugar Cookies
ROYAL ICING: This pure white icing dries to a smooth, hard, matte finish and is often used by professional cookie decorators.
What you’ll need (makes about 3 cups of icing):
4 cups confectioners (powdered sugar)
3 tablespoons meringue powder
½ teaspoon extract (vanilla, lemon, almond)
½ to ¾ cup warm water
Using an electric mixer, beat confectioners sugar and meringue powder until blended. Add water and beat on medium speed until glossy and stiff peaks form (about 5 minutes). Icing should be spreadable but not too thin. When not using, keep in airtight container as icing will dry quickly when left out. Immediately after spreading cookie with icing, add sprinkles (if desired) before icing has a chance to harden.