CHEX MIX SAVORY INGREDIENTS RECIPES

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SNACK MIX BROWNIES RECIPE - FOOD NETWORK



Snack Mix Brownies Recipe - Food Network image

Provided by Food Network

Categories     dessert

Total Time 50 minutes

Cook Time 10 minutes

Yield 16 servings

Number Of Ingredients 3

Nonstick cooking spray, for the pan and parchment
One 18-ounce box brownie mix, such as Duncan Hines (plus required ingredients) 
2 cups snack mix, such as Traditional Savory Chex Mix 

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray. Line the pan with parchment paper and spray again.
  • Prepare the brownie batter according to the package instructions. Gently fold in 1 cup of the snack mix. Pour the batter into the prepared pan and spread to the edges. Sprinkle the top of the batter with the remaining 1 cup snack mix.
  • Bake until the brownies are set, the surface is crackly and the snack mix is golden brown, 35 to 40 minutes. Let the brownies cool completely before slicing.

HOMEMADE PANCAKE MIX RECIPE - FOOD NETWORK



Homemade Pancake Mix Recipe - Food Network image

A stack of fluffy, homemade pancakes is only minutes away when you have this mix already in your pantry. The recipe yields 9 cups of pancake mix, enough to make 4 batches of the pancake recipe that follows.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 40 minutes

Cook Time 25 minutes

Yield enough mix for 4 pancake recipes (14 pancakes per recipe)

Number Of Ingredients 12

6 1/2 cups all-purpose flour (see Cook's Note)
1 cup cornstarch
1 cup confectioners' sugar
1/4 cup baking powder
1 teaspoon baking soda
2 teaspoons kosher salt
2 1/4 cups Pancake Mix
1 1/4 cups whole milk
3 tablespoons unsalted butter, melted, plus more for serving
1/2 teaspoon vanilla extract (optional; omit if making savory pancakes)
2 large eggs, lightly beaten
Maple syrup for serving

Steps:

  • For the pancake mix: Sift the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a medium bowl then whisk thoroughly to combine. Store pancake mix in an airtight container or resealable plastic bag in a cool, dry place for up to 3 months.
  • To make pancakes: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
  • Whisk the milk, butter, vanilla and eggs together in a large bowl. Add 2 1/4 cups pancake mix and whisk vigorously to form a thick batter (it's okay if there are some lumps). Let the batter rest for 5 minutes. 
  • Heat a large nonstick skillet over medium heat. (Alternatively, heat a nonstick electric griddle to medium.) Ladle about 1/4 cup of the batter onto the skillet, spreading it into a 4 1/2- to 5-inch round; repeat to make a second pancake. (If using a griddle, make as many pancakes as will fit on your griddle plate at one time.) Cook until the pancakes are golden on the bottom and bubbly on top, 45 to 60 seconds. Flip the pancakes and cook until the undersides are golden and the batter is cooked through, 45 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter to make more pancakes. Serve pancakes with butter and maple syrup.

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