Hungry Jack's page

Everybody's happy when it's Hungry Jack.

With Hungry Jack® Mashed Potatoes you’ll get the taste and texture of homemade with the convenience active families demand. No wonder they're a family favorite!

Our complete line of 32 oz. Hungry Jack pancake & waffle mixes will please your whole family.

Whether you like the convenience of our Just Add Water products or prefer to add in your own milk, oil, and eggs. There's a Hungry Jack mix for you.

Time for some more Hungry Jack® FAQs:

Question: I'm used to finding my favorite Hungry Jack® Pancake Mix based on the color of the box. I've noticed the boxes are now all red. How can I find my favorite color?

Answer: We've updated our graphics to unify the look of our Hungry Jack® products. All Hungry Jack® products are now in a red box. The colors of the boxes that you are used to seeing are still there. They can now be found in the background color behind the flavor name.
Orange = Buttermilk Just Add Water
Yellow = Extra Light & Fluffy Just Add Water
Red = Buttermilk Add Milk, Oil & Eggs
Light Blue = Extra Light & Fluffy Add Milk, Oil & Eggs
Dark Blue = Original Add Milk, Oil & Eggs

Question: Has the product formula or quality changed since the packaging is different?

Answer: Hungry Jack® Pancake Mixes still have the same great taste and quality you've come to expect. Addtionally, Hungry Jack® Pancake Mixes are now fortified with Calcium & 6 vitamins plus iron.

Hearty Potato Soup with Caramelized Vegetables

Ingredients:
• 4 slices smoked bacon
• 2 tablespoons Crisco® Pure Vegetable Oil
• 1 cup chopped yellow onions
• 2 leeks, sliced (white and pale green parts only)
• 2 stalks celery, sliced
• 2 parsnips, cleaned and sliced
• 2 medium carrots, peeled and sliced
• 4 cloves garlic, minced
• 2 (14 1/2 oz.) cans chicken broth
• 3 cups light cream or milk
• 2 cups Hungry Jack® Mashed Potatoes, flakes
• 1/2 teaspoon ground thyme
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon chopped fresh parsley

Preparation Directions:
1. COOK bacon in a 4-quart Dutch oven over medium-high heat until crispy. Remove cooked bacon. Cool and crumble. Set aside.
2. ADD oil, onions, leeks, celery, parsnips and carrots to the bacon drippings in the pan. Reduce heat to medium, cooking slowly, about 25 minutes, or until vegetables begin to brown lightly. Add garlic. Cook 5 minutes more.
3. BLEND in chicken broth and bring to a boil. Reduce heat to medium. Stir in cream, potato flakes, thyme, salt, pepper, parsley and reserved bacon. Gently heat through and serve.

Yield: 8 Servings
Prep Time: 5 min
Cook Time: 40 min

When it comes to breakfast, lunch, or dinner, Hungry Jack™ is there for you. Try our many delicious products, and make every meal a Hungry Jack™ meal.

Maple Glazed Pork Tenderloin

Ingredients:
• 1 teaspoon dried thyme leaves, crushed
• 1 teaspoon dried marjoram leaves, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 pound pork tenderloin, cut into 1/2-inch slices
• 1 tablespoon butter or margarine
• 2 tablespoons Hungry Jack® Microwave Ready Regular Syrup

Preparation Directions:
1. COMBINE thyme, marjoram, salt, onion powder and garlic powder in large resealable food storage bag. Seal bag and shake well. Add pork slices. Seal bag. Shake to coat.
2. MELT butter in large nonstick skillet over medium-high heat. Add pork mixture. Cook and stir 8 to 10 minutes or until pork is browned and no longer pink in center. Add syrup. Cook and stir until pork is glazed.

Yield: 4 servings
Prep Time: 7 min
Cook Time: 12 min

Cabbage, Potato and Sausage Soup

Ingredients:
• 1 pound cooked kielbasa or Polish sausage, cut in half lengthwise, sliced
• 1 (16 oz.) package coleslaw blend
• 2 (14 1/2 oz.) cans chicken broth
• 3 cups water
• 1 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups Hungry Jack® Mashed Potatoes, flakes

Preparation Directions:
1. COMBINE all ingredients except potato flakes in large saucepan. Mix well. Bring to a boil over medium-high heat, stirring occasionally.
2. REDUCE heat to medium-low. Simmer 5 to 10 minutes or until cabbage is almost tender.
3. REMOVE saucepan from heat. Stir in mashed potato flakes. Let set 5 minutes. Stir and serve.

Yield: 6 servings
Prep Time: 7 min
Cook Time: 20 min

Hungry Jack® Microwavable Syrup comes in four delicious flavors to sweeten pancakes, waffles or delicious desserts. Warming syrup is made easy in our microwavable bottle with the stay-cool handle.

Try some today!

Hungry Jack Strawberry and Peach Oven Pancake

Ingredients:
PANCAKE
• 2 teaspoons butter or margarine
• 1 1/4 cups Hungry Jack® Original Pancake & Waffle Mix (Add Milk, Oil & Eggs)
• 2/3 cup milk
• 2 tablespoons sugar
• 2 tablespoons Crisco® Pure Vegetable Oil
• 2 large eggs
• 1 (15 1/4 oz.) can sliced peaches, well drained, coarsely chopped
•
TOPPING
• 1 cup sliced strawberries
• 2 (3.5 oz.) containers vanilla pudding

Preparation Directions:
1. HEAT oven to 375°F. Coat 9-inch pie pan with butter. Combine pancake mix, milk, sugar, oil and eggs in medium bowl. Beat with wire whisk until smooth. Fold in peaches. Pour batter into prepared pie pan.
2. BAKE 28 to 31 minutes or until golden brown.
3. To serve: RUN knife around edge of pancake to loosen. Top pancake with strawberries. Spoon pudding over fruit. Cut into wedges to serve.

Yield: 4 servings
Prep Time: 10 min
Cook Time: 30 min

Damn that zombie! He keeps snatching my cookbook when I'm not looking. Still, at least he hasn't substituted anything disgusting for delicious Hungry Jack® Products.

Everybody’s happy when it’s Hungry Jack®!

Premium Homestyle Easy Mash'd Potatoes

Ingredients
POTATOES (DRIED POTATOES; MALTODEXTRIN; SHORTENING POWDER [PARTIALLY HYDROGENATED SOYBEAN OIL, WHEY, SODIUM CASEINATE, DISODIUM PHOSPHATE]; PARTIALLY HYDROGENATED CANOLA AND COTTONSEED OIL; MONO- AND DIGLYCERIDES; ARTIFICIAL COLOR; ARTIFICIAL AND NATURAL FLAVOR; COLOR AND FLAVOR PROTECTED WITH SODIUM ACID PYROPHOSPHATE, SODIUM BISULFITE, CITRIC ACID, BHA, AND BHT), SALT, WHEY, CONTAINS 2% OR LESS OF: GRANULAR AND BLUE CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), ENZYME MODIFIED MILK, HYDROGENATED SOYBEAN OIL, PARTIALLY HYDROGENATED SOYBEAN OIL, LACTOSE, WHEY PROTEIN CONCENTRATE, MALTODEXTRIN, SUGAR, NATURAL AND ARTIFICIAL FLAVOR, SODIUM PHOSPHATE, CITRIC ACID, ARTIFICIAL COLOR INCLUDING YELLOW 5 AND YELLOW 6, SODIUM CASEINATE, LACTIC ACID, DEHYDRATED SWEET CREAM, DIPOTASSIUM PHOSPHATE, NONFAT MILK.CONTAINS MILK INGREDIENTS. MAY CONTAIN SOYBEAN AND WHEAT INGREDIENTS.

BAD ZOMBIE! Go attack a pub or something!

Sorry about that folks. Won't happen again.

Chocolate Chip Coffeecake

Ingredients:
BISCUITS
• Crisco® Original No-Stick Cooking Spray
• 2 1/2 cups Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
• 1/3 cup sugar
• 1/2 cup miniature semi-sweet chocolate chips
• 1/2 cup water
• 1/2 cup sour cream
• 1/2 teaspoon vanilla extract
•
TOPPING
• 1/4 cup sugar
• 1/4 cup walnuts, finely chopped
• 1/2 teaspoon ground cinnamon

Preparation Directions:
1. HEAT oven to 375°F. Spray an 8 or 9-inch square pan with no-stick cooking spray.
2. COMBINE pancake mix, 1/3 cup sugar and chocolate chips in medium bowl. Add water, sour cream and vanilla. Blend well. Using an ice cream scoop, shape dough into sixteen 2-inch dough balls. Place in 4 rows of 4 each in prepared pan.
3. COMBINE 1/4 cup sugar, walnuts and cinnamon in small bowl. Sprinkle over dough.
4. BAKE 24 to 26 minutes or until golden brown. Cool 10 minutes before serving. Serve warm.
TIP High Altitude: add 1/4 cup flour to dry pancake mix. Bake as directed above.

Prep Time: 12 min
Cook Time: 24 min

Everyone is happy when Hungry Jack® is on the table! Try our fantastic breakfast products.

Potato and Parmesan Crusted Halibut

Ingredients:
• 4 (6 to 8 oz.) pieces halibut
• Salt and pepper to taste
• 1/2 cup Hungry Jack® Mashed Potatoes
• 1/4 cup Pillsbury BEST® All Purpose Flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup milk
• 1/4 cup Crisco® Butter Shortening
OR 1/4 stick Crisco® Butter Shortening Sticks
• Lemon wedges

Preparation Directions:
1. SEASON both sides of fish with salt and pepper; set aside.
2. COMBINE potato flakes, flour, cheese, salt and pepper in shallow dish. Pour milk into separate shallow dish. Dip each piece of fish in milk, then press and roll in potato flake mixture to generously coat fish. Repeat with remaining fish.
3. HEAT shortening in large skillet over medium-high heat. Add fish; cook until golden brown and cooked through, about 4 minutes per side. Serve with lemon wedges.

Yield: 4 servings
Prep Time: 10 min
Cook Time: 8 min

Try Our Hungry Jack® 4-pouch Easy Packs® Pancake Mixes!

For rushed mornings, pancakes and waffles just got easier. Pour in a pouch of pre-measured pancake mix and just add water. Available in two delicious flavors—buttermilk and blueberry.

How about pizza? Can't go wrong with pizza.

Ask and ye shall receive (a recipe, at least).....

Italian Garden Pizza

Ingredients:
• 1 (4.9 oz.) package Hungry Jack® Sour Cream & Chives Potatoes
• 1 thin & crispy prepared pizza crust
• 5 tablespoons Crisco® Light Olive Oil, divided
• 1 (.5 ounce) package pesto sauce mix
• 2 ounces pepperoni slices, about 30 slices, if desired
• 2 cups (8 oz.) shredded mozzarella cheese, divided
• 1/2 cup chopped green peppers
• 1/2 cup sliced green onions
• 3 Roma tomatoes, sliced

Preparation Directions:
1. COOK potatoes according to package directions. Heat oven to 425°F. Coat pizza crust with 2 tablespoons olive oil. Combine pesto sauce mix with 3 tablespoons olive oil.
2. PLACE prepared crust on baking pan. Spread potatoes evenly over crust. Drizzle with pesto mixture. Top with pepperoni, if desired. Reserve 1/2 cup cheese. Sprinkle 1 1/4 cups cheese over pizza. Top with green peppers, green onions, tomatoes and remaining cheese. Bake 12 to 14 minutes or until cheese is bubbly and golden brown.

Yield: 8 servings
Prep Time: 23 min
Cook Time: 12 min

Everybody's Happy When it's Hungry Jack™ for Dinner!

There are countless ways for your family to enjoy Hungry Jack® for dinner.

Crispy Italian Baked Chicken
Our mashed potatoes are more than just a delicious side dish. They're an important ingredient to many unique and flavorful recipes such as this mouth-watering Italian-inspired chicken entrée.

Smokey Southwestern Shepherd's Pie
You don't have to live in the Southwest to round up this flavorful enchilada-style Shepherd's pie.

Ham and Fresh Pineapple Kabobs
This tangy dish is made even more flavorful with a glaze made with Hungry Jack®Syrup.

Hungry Jack® Mashed Potatoes

Made with 100% Real Russet Potatoes

With Hungry Jack® Mashed Potatoes you’ll get the taste and texture of homemade with the convenience active families demand. No wonder they're a family favorite!

Cheesy Kobold Potatoes

Ingredients:
• 1 (4.9 oz.) package Hungry Jack® Four Cheese Potatoes
• 2 cups boiling water
• 2 tablespoons butter or margarine
• 2/3 cup milk
• 2 cups cubed, cooked kobold
• 2 cups frozen broccoli florets, thawed
• 1/2 cup sour cream
• 1 cup (4 oz.) shredded Cheddar cheese

Preparation Directions:
1. HEAT oven to 425°F. Combine potato slices, sauce mix, boiling water and butter in ungreased 8 x 8-inch (2-quart) glass baking dish. Stir in milk. Bake 20 minutes.
2. REMOVE baking dish from oven. Stir in kobold, broccoli and sour cream. Sprinkle with cheese.
3. BAKE an additional 10 to 12 minutes or until potatoes are tender. Let stand about 5 minutes to thicken sauce.
TIP Serve this creamy one-dish meal with fresh fruit for dessert, if desired.

Yield: 5 servings
Prep Time: 15 min
Cook Time: 32 min

Hungry Jack® Casserole Potatoes

Hungry Jack casserole potatoes are great for potlucks. Bake ahead of time, cool and refrigerate. Reheat in the oven or microwave just before serving.

Top casserole potatoes with shredded cheese during the last two minutes of baking.

Serve pan-fried fish fillets on a bed of Hungry Jack casserole potatoes.

Creamy Potato and Vegetable Chowder

Ingredients:
• 1 tablespoon Crisco® Pure Olive Oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (16 oz.) bag frozen mixed vegetables for soup, thawed
• 2 (14 1/2 oz.) cans chicken broth
• 1 (12 oz.) can PET® Evaporated Milk
• 1 (3.75 oz.) package Hungry Jack Easy Mash'd Sour Cream and Chives Mashed Potatoes
• 1/2 teaspoon dried thyme leaves
• Salt and pepper

Preparation Directions:
1. HEAT olive oil in a Dutch oven over medium heat. Add onions, cooking and stirring until golden. Add garlic and vegetables, cooking 5 minutes more, stirring occasionally.
2. STIR in chicken broth; bring to a boil. Reduce to a simmer; blend in evaporated milk, potato flakes and thyme. Simmer, do not boil, 15 minutes more or until thickened, stirring occasionally. Season to taste with salt and pepper.

Yield: 6-8 Servings
Prep Time: 10 min
Cook Time: 25 min

Hungry Jack® Roasted Garlic Easy Mash'd Potatoes

Easy Mash'd Just Add Water Roasted Garlic 'n Skins Mashed Potatoes
Available Size(s): 3.5 oz

Nutrition Facts
1/3 cup dry mix (25g)
Calories 150

Amount/Serving %DV *
Total Fat 1.5g 2%
Sodium 430mg 18%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 6%
Sugars 1g
Protein 2g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 2%
*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Ingredients
POTATOES (DRIED POTATOES; MALTODEXTRIN; SHORTENING POWDER [PARTIALLY HYDROGENATED SOYBEAN OIL, WHEY, SODIUM CASEINATE, DISODIUM PHOSPHATE]; PARTIALLY HYDROGENATED CANOLA AND COTTONSEED OIL; MONO- AND DIGLYCERIDES; ARTIFICIAL COLOR; ARTIFICIAL AND NATURAL FLAVOR; COLOR AND FLAVOR PROTECTED WITH SODIUM ACID PYROPHOSPHATE, SODIUM BISULFITE, CITRIC ACID, BHA, AND BHT), SALT, WHEY, CONTAINS 2% OR LESS OF: GRANULAR AND BLUE CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), ENZYME MODIFIED MILK, HYDROGENATED SOYBEAN OIL, PARTIALLY HYDROGENATED SOYBEAN OIL, LACTOSE, WHEY PROTEIN CONCENTRATE, MALTODEXTRIN, SUGAR, NATURAL AND ARTIFICIAL FLAVOR, SODIUM PHOSPHATE, CITRIC ACID, ARTIFICIAL COLOR INCLUDING YELLOW 5 AND YELLOW 6, SODIUM CASEINATE, LACTIC ACID, DEHYDRATED SWEET CREAM, DIPOTASSIUM PHOSPHATE, NONFAT MILK.
CONTAINS MILK INGREDIENTS.
MAY CONTAIN SOYBEAN AND WHEAT INGREDIENTS.

FAQ

Question: How long should I heat Hungry Jack® syrup?

Answer: The heating time will vary, depending on the amount of Hungry Jack® syrup in the bottle. Heat time should never exceed 4 minutes. Recommended heating times on HIGH in the microwave are:

Full Bottle: 2 to 2 1/4 minutes
3/4 Bottle: 1 3/4 to 2 minutes
1/2 Bottle: 1 1/2 to 1 3/4 minutes
1/4 Bottle: 1 to 1 1/4 minutes

Did you know that Hungry Jack® products are perfect for making unbeatable desserts your family will love?

Everybody's Happy When it's Hungry Jack™ for Dessert!

Chocolate 'Tato Cake
Here's a moist, dense pound cake to be proud of, with a rich chocolate flavor and a shiny chocolate glaze. Decorate the top of the cake, if you wish, with pecan halves.

Ingredients:

CAKE
• Crisco® Original No-Stick Cooking Spray
• 4 oz. semi-sweet chocolate
• 1 cup Hungry Jack® Mashed Potatoes, flakes
• 1 cup boiling water
• 1 3/4 cups Pillsbury BEST® All Purpose Flour
• 1 1/4 cups sugar
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup butter or margarine, softened
OR 1/2 cup Crisco® Butter Shortening
• 1/2 cup sour cream
• 3 large eggs
• 1/2 cup chopped pecans (optional)

GLAZE
• 4 oz. semi-sweet chocolate
• 3 tablespoons water
• 1 tablespoon butter or margarine
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract

Preparation Directions:
1. HEAT oven to 350°F. Spray a 12-cup fluted tube pan or 10-inch tube pan with no-stick cooking spray.
2. BREAK 4 oz. chocolate into pieces. Place in large bowl. Add potato flakes. Pour boiling water over flakes and chocolate. Let stand 5 minutes or until potato flakes are softened and chocolate is melted. Stir to combine.
3. SPOON flour lightly into measuring cup. Level off. Add flour and all remaining cake ingredients, except pecans, to potato flake mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. Stir in pecans, if desired. Pour batter into prepared pan.
4. BAKE 45 to 60 minutes or until toothpick inserted near center comes out clean. Cool upright in pan for 30 minutes. Invert onto serving plate. Cool 1 hour or until completely cooled.
5. MELT 4 oz. chocolate with 3 tablespoons water and 1 tablespoon butter in small saucepan over low heat. Remove from heat. Add powdered sugar and 1/2 teaspoon vanilla. Beat until smooth. Stir in additional water, a few drops at a time if needed, for desired glaze consistency. Immediately spoon glaze over cooled cake, allowing some to run down sides.

TIP High Altitude: Decrease sugar to 1 cup. Bake as directed above.

Yield: 12 servings
Prep Time: 25 min
Cook Time: 1 hrs

Time again for Hungry Jack® FAQs

Question: What can I add to my potatoes to make them extra-special?

Answer: Create a quick and easy casserole using Hungry Jack Potatoes. Add one or more of the following ingredients:

Meat: Diced, cooked ham, chicken, or turkey.

Vegetables: Frozen or canned peas, green beans, broccoli, or corn.

Extras: Diced green or red bell pepper; chopped onion; 1/2 teaspoon dried basil, oregano, thyme or dill.

Topping: Shredded cheese for the last 2 minutes of baking .

Angel of Violence wrote:

Jackette wrote:

Not worried at all. I've hung around Paul Bunyan plenty of times out in the middle of the woods, I can handle a few angry Jacks.

Then you must know Hungery Jack.

Hm, pancakes DO sound good right now.

Hungry Jack® Pancake & Waffle Mix

Our complete line of 32 oz. Hungry Jack pancake & waffle mixes will please your whole family.

Whether you like the convenience of our Just Add Water products or prefer to add in your own milk, oil, and eggs. There's a Hungry Jack mix for you.

Why wait for breakfast? Hungry Jack pancake & waffle mixes are a favorite satisfying meal anytime!

Now a good source of calcium and 6 vitamins plus iron.

Maple Butter and Cinnamon Pork Stew

Ingredients:
• 2 tablespoons Crisco® Pure Canola Oil
OR Crisco® Original No-Stick Cooking Spray, if using slow cooker
• 2 pounds pork shoulder, trimmed and cut into 1-inch cubes
• 1 (14.5 oz.) can chicken broth
• 1 cup water
• 1 pound frozen white pearl onions or 3 cups coarsely chopped yellow onions
• 1/3 cup Pillsbury BEST® All Purpose Flour
• 1/2 teaspoon ground cinnamon
• 1 teaspoon curry powder
• 2/3 cup Hungry Jack® Microwave Ready Butter Flavored Syrup
• 1 (20 oz.) can pineapple tidbits, drained
• 1 (1 lb.) package frozen crinkle cut carrots
• Long grain and wild rice, prepared according to package directions (optional)

Preparation Directions:
STOVETOP METHOD
1. HEAT oil in Dutch oven over medium high heat. Season meat with salt and pepper. Brown meat in two batches, stirring to brown on all sides. Return all meat to Dutch oven.
2. ADD chicken broth, water, pearl onions, flour, cinnamon, curry and syrup to meat, stirring to combine. Bring stew to a boil, then reduce to a simmer.
3. COVER tightly and simmer 1 hour, stirring occasionally. Stir in pineapple tidbits and carrots. Bring to a boil. Reduce to a simmer, cooking until meat and vegetables are fork-tender. Stir to combine gravy. Serve over long grain and wild rice, if desired.
SLOW COOKER METHOD
1. OMIT oil. Instead, spray slow cooker with no-stick cooking spray.
2. SEASON meat cubes with salt and pepper. Place meat, broth, water, pearl onions, flour, cinnamon, curry and syrup in slow cooker. Stir to combine.
3. COVER and cook on LOW 6 to 8 hours or until meat is fork-tender. Stir to combine gravy. Serve over long grain and wild rice, if desired.

Prep Time: 10 min
Cook Time: 1 hrs 45 min

Hungry Jack® has been feeding families like yours for nearly 70 years. From the launch of Hungry Jack Mashed Potatoes in 1967 to the innovation of the reheatable microwavable Hungry Jack Syrup bottle in 1994, Hungry Jack has been gathering families around the table for good times, great food and that delicious Hungry Jack taste. That's why everybody’s happy when it's Hungry Jack™!

Hungry Jack Products Store Locator

Having trouble finding Hungry Jack® products? We can help you locate a store, stock your pantry or shop from home with ease.

Our convenient store locator makes it easy to find a Hungry Jack product at a store near you.

*Stealthily follows the seagulls back to their nests and waits for them to leave again. Once they leave JRHM picks up the eggs and heads back to the clubhouse.* Hey Hungry Jack, do you have a recipe for omelets? I'm starved.

No, but here is a recipe that calls for eggs....

Fantastic French Toast

Ingredients:
• 4 large eggs
• 1/4 cup milk
• 1 teaspoon vanilla extract
• Dash salt
• 1 tablespoon butter or margarine
• 8 slices of bread
• 3/4 cup Hungry Jack® Microwave Ready Regular Syrup
• 1/2 cup Jif® Creamy Peanut Butter
• 1/4 cup chopped peanuts

Preparation Directions:
1. BEAT eggs, milk, vanilla and salt in shallow bowl until well blended.
2. MELT butter on griddle or in large skillet. Dip bread into egg mixture, coating both sides. Fry bread until golden brown on each side.
3. HEAT syrup and peanut butter in small saucepan, stirring until blended. Serve french toast garnished with chopped peanuts and warm peanut butter syrup.

Yield: 4 servings
Prep Time: 10 min
Cook Time: 20 min

Roasted Garlic Easy Mash'd Potatoes

Easy Mash'd Just Add Water Roasted Garlic 'n Skins Mashed Potatoes
Available Size(s): 3.5 oz

Banana Nut Cupcakes With Maple Frosting

Ingredients:
CUPCAKES
• 1 (14 oz.) package Pillsbury Banana Quick Bread
• 1 cup buttermilk
• 1/4 cup Crisco® Pure Vegetable Oil
• 3 tablespoons Hungry Jack® Microwave Ready Regular Syrup
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup finely chopped walnuts
•
FROSTING
• 4 ounces cream cheese, softened
• 2 tablespoons butter or margarine, softened
• 3 tablespoons Hungry Jack® Microwave Ready Regular Syrup
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon imitation maple flavor
• 2 cups powdered sugar
• 1/4 cup finely chopped walnuts

Preparation Directions:
1. HEAT oven to 400°F. Line 16 muffin cups with foil or paper baking cups. Combine all cupcake ingredients except walnuts in large bowl; stir 50 to 75 strokes with spoon until mix is moistened. Stir in 1/2 cup walnuts. Spoon batter evenly into prepared muffin cups.
2. BAKE 16 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool 30 minutes or until completely cooled.
3. COMBINE all frosting ingredients except powdered sugar and walnuts in small bowl; beat at low speed until smooth. Gradually add powdered sugar, beating until mixture is of spreading consistency. Frost cooled cupcakes. Immediately sprinkle with 1/4 cup walnuts. Store in refrigerator.
TIP To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.
High Altitude (above 3500 ft.):
1. LINE 17 muffin cups with foil or paper baking cups. Add 2 tablespoons flour to dry bread mix. Bake as directed above.

Yield: 16 cupcakes
Prep Time: 20 min
Cook Time: 20 min

With Hungry Jack® Mashed Potatoes you’ll get the taste and texture of homemade with the convenience active families demand. No wonder they're a family favorite!

Cheesy Potato Pancakes with Sausage

Ingredients:
• 1 (12 oz.) package Johnsonville Original Breakfast Patties
• Crisco® Original No-Stick Cooking Spray
• 1 cup Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
• 1 1/2 cups Hungry Jack® Mashed Potatoes, Flakes
• 2 1/2 cups milk
• 2 large eggs
• 2 tablespoons Crisco® Pure Vegetable Oil
• 2 tablespoons Hungry Jack® Microwave Ready Regular Syrup (optional)
• 1/2 cup shredded carrots
• 1/4 cup sliced green onion
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded sharp Cheddar cheese

Preparation Directions:
1. COOK and crumble sausage patties in large skillet over medium heat until no longer pink. Drain, if necessary.
2. SPRAY skillet or griddle with no-stick spray. Heat skillet over medium-high heat or electric griddle to 375°F.
3. COMBINE pancake mix and potato flakes in large bowl. Whisk together milk, eggs, oil and syrup, if using. Add liquids to dry ingredients, stirring just until large lumps disappear. Blend in carrots, green onions, Parmesan cheese and cooked sausage.
4. POUR 1/4 cup batter for each pancake onto hot skillet or griddle. Cook for 3 minutes. Turn. Cook 2 to 3 minutes more or until golden brown. Place 3 or 4 pancakes on dinner plate. Sprinkle with Cheddar cheese and serve.

Yield: 4 to 5 servings
Prep Time: 15 min
Cook Time: 6 min

Stars-n-Stripes Breakfast Parfait

Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 cup Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
• 3/4 cup water
• 1 cup fresh blueberries
• 1 cup fresh strawberries, hulled and chopped
• 2 teaspoons Hungry Jack® Microwave Ready Regular Syrup
• 1 1/4 cups frozen whipped topping, thawed
• Dash ground cinnamon
• Flag and fireworks party picks
• 2 1/4-inch star aluminum cookie cutter (optional)
• 2-inch pieces red string licorce (optional)

Preparation Directions:
1. HEAT skillet over medium-high heat or electric griddle to 375°F. Spray with no-stick cooking spray.
2. COMBINE pancake mix and water in medium bowl, stirring just until large lumps disappear. Spoon 1 teaspoon batter onto hot griddle, cooking 1 minute on each side or until golden brown. Make 24 mini-pancakes. Spray inside of star cookie cutter with no-stick cooking spray. Place on hot skillet. Fill with 1 tablespoon batter, cooking for 2 1/2 minutes. Carefully remove cookie cutter (it will be hot). Turn star pancake. Cook until golden brown. Make 4 stars.
3. MIX blueberries with 1 teaspoon maple flavored syrup in a small bowl. Repeat with strawberries in a separate bowl. Whisk cinnamon into whipped topping. Place into corner of a resealable bag. Cut off small corner from bag. Place 3 mini-pancakes in base of each parfait glass; layer with 1/4 cup of a fruit and whipped cream. Repeat. Top with star pancake. Decorate each parfait as desired. Serve immediately.
4. FIRECRACKER PARFAIT: Top off parfait with whipped topping and place a 2-inch piece of red string licorice in center.

Prep Time: 35 min
Cook Time: 15 min

Magic Apple Pancake

Ingredients:
APPLE MIXTURE
• 1/4 cup butter or margarine
• 1 1/2 cups thinly sliced, peeled apples
• 1/2 cup firmly packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup currants or raisins (optional)
•
PANCAKE
• 1 cup Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup water
• 1 teaspoon vanilla extract

Preparation Directions:
1. HEAT butter in a 9-inch round microwave-safe pie pan on HIGH (100% power) 30 to 45 seconds or until melted. Stir in apples, brown sugar, cinnamon and nutmeg. Cover with plastic wrap; cook on HIGH 3 to 4 minutes or until apples are tender. Sprinkle currants over apples, if desired.
2. WHISK pancake mix, cinnamon, nutmeg, water and vanilla in a medium bowl; blend well. Pour batter evenly over cooked apples.
3. COOK pancake on HIGH for 4 to 6 minutes or until toothpick inserted 2 inches from edge comes out clean. Let pancake stand 5 minutes. Invert onto serving plate. Cut into wedges to serve. Serve warm with ice cream, if desired.

Yield: 6 Servings
Prep Time: 10 min
Cook Time: 8 min

Potato and Parmesan Crusted Halibut

Ingredients:
• 4 (6 to 8 oz.) pieces halibut
• Salt and pepper to taste
• 1/2 cup Hungry Jack® Mashed Potatoes
• 1/4 cup Pillsbury BEST® All Purpose Flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup milk
• 1/4 cup Crisco® Butter Shortening
OR 1/4 stick Crisco® Butter Shortening Sticks
• Lemon wedges

Preparation Directions:
1. SEASON both sides of fish with salt and pepper; set aside.
2. COMBINE potato flakes, flour, cheese, salt and pepper in shallow dish. Pour milk into separate shallow dish. Dip each piece of fish in milk, then press and roll in potato flake mixture to generously coat fish. Repeat with remaining fish.
3. HEAT shortening in large skillet over medium-high heat. Add fish; cook until golden brown and cooked through, about 4 minutes per side. Serve with lemon wedges.

Yield: 4 servings
Prep Time: 10 min
Cook Time: 8 min

Hearty Meat and Potato Burgers with Apple Butter Ketchup Glaze

Ingredients:
BURGER PATTIES
• 1 tablespoon Crisco® Pure Vegetable Oil
OR 1 tablespoon Crisco® Pure Canola Oil
• 1/3 cup minced onion
• 1 tablespoon minced garlic
• 1 1/4 pounds ground beef chuck
• 1/2 cup PET® Evaporated Milk
• 1/4 cup Hungry Jack® Mashed Potatoes, flakes
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1/8 teaspoon ground pepper
•
GLAZE
• 1/2 cup Smucker's® Cider Apple Butter
• 1/2 cup Dickinson's® Tomato Ketchup
•
• Crisco® Butter No-Stick Cooking Spray
• 1 french bread baguette, cut lengthwise, then cut into into 4 pieces crosswise

Preparation Directions:
1. HEAT oil in a small skillet over medium heat. Add the onions, cooking for 2 minutes. Add the garlic, cooking one minute more. Cool. Crumble ground chuck into medium bowl. Add onion and garlic mixture, milk, potato flakes, worcestershire sauce, salt and pepper. Gently combine the ingredients well. Shape meat into four oval patties. Refrigerate.
2. COMBINE apple butter and ketchup with a whisk until well blended. Cover and set aside.
3. COAT unheated grill grate with no-stick cooking spray. Heat grill to medium-high (350° to 400°F). Grill burgers 4 to 6 minutes per side or until juices run clear. Toast bread, if desired (see note). Brush burgers with glaze during last several minutes of cooking. Place a meat patty on each roll bottom, top with additional apple butter-ketchup glaze, if desired, and the roll top.
TIP To toast the bread: SPRAY the inside of bread with butter flavored no-stick cooking spray. Place the bread (cut side down) around the outer edges of the cooking grate. Grill until golden brown.

Prep Time: 30 min
Cook Time: 12 min

Everybody’s Happy When it’s Hungry Jack™ for Breakfast!

Start Your Family's Day With Hungry Jack!

Hungry Jack has everything you need to make breakfast the best part of your family's morning. Here you'll find great pancake, waffle and specialty breakfast recipes. Make breakfast time family time – with Hungry Jack!

Whether you like the convenience of our "Just Add Water" products or prefer to add in your own milk, oil, and eggs. There's a Hungry Jack mix for you.

FAQ time again:

Question: What is the best way to store leftover pancakes and waffles?

Answer: For best results, wrap cooled pancakes or waffles in plastic wrap and place in an airtight bag. Store in the freezer. It is easer to remove individual pancakes if you separate them with waxed paper or foil before freezing.

To reheat pancakes, stack two-to-three pancakes on a microwave-safe plate and microwave on HIGH for 60 to 90 seconds.

To reheat waffles, toast one cycle in a toaster on medium setting or microwave on high for 60-90 seconds.

Mini Potato Corn Cakes with Cheddar and Sour Cream

Ingredients:
• 2 cups Hungry Jack® Mashed Potatoes, flakes
• 1/3 cup Martha White® Yellow Corn Meal
• 1 tablespoon garlic salt
• 1/4 teaspoon cayenne or chipotle chile powder or to taste
• 1/2 cup very thinly sliced green onions
• 2 cups milk
• 1 cup shredded sharp or smoked Cheddar cheese
• 1 (12 oz.) bag frozen super sweet corn (2 1/4 cups), defrosted
• Crisco® Olive Oil No-Stick Cooking Spray
• 1/2 cup sour cream

Preparation Directions:
1. MIX potato flakes, corn meal, garlic salt and cayenne in medium bowl. Reserve 2 tablespoons green onion for garnish. Blend in remaining onions, milk, cheese and corn.
2. SCOOP into sixty 1-inch balls, gently flattening into 1 1/2-inch patties. Heat a large nonstick skillet over medium heat. Spray with no-stick cooking spray. Pan fry patties until golden brown on both sides.
3. SERVE warm with a tiny dollop of sour cream and a few slices of green onion on each, if desired.

Yield: 6 dozen appetizers
Prep Time: 25 min
Cook Time: 30 min

[Hungry Jack posts = pure win, smothered in cheese and gravy.

Hmmm....Cheese....and Gravy! How about something with each?

Bacon-Cheeseburger Potato Pie

Ingredients:
• 1 1/2 pounds extra­ lean ground beef
• 1/2 cup plain bread crumbs
• 1/4 cup finely chopped onion
• 1/4 cup Dickinson's® Tomato Ketchup
• 2 teaspoons prepared mustard
• 1/2 teaspoon salt
• 3 slices bacon
• 1 1/4 cups water
• 3 tablespoons butter or margarine
• 1/4 teaspoon garlic salt
• 3/4 cup milk
• 2 cups Hungry Jack® Mashed Potatoes, flakes
• 1 cup (4 oz.) shredded Cheddar cheese
• 1 medium tomato, chopped
• Chopped green onions

Preparation Directions:
1. HEAT oven to 375°F. Combine ground beef, bread crumbs, onion, ketchup, mustard and salt in medium bowl. Mix well. Press mixture in bottom and up sides of ungreased 9-inch pie pan. Bake 15 minutes.
2. COOK bacon until crisp. Drain on paper towel. Cool and crumble.
3. COMBINE water, butter and garlic salt in medium saucepan. Bring to a boil. Remove from heat. Add milk. With fork, stir in potato flakes. Stir in 1/2 cup cheese.
4. REMOVE partially baked beef crust from oven. Pour off any drippings. Spoon potato mixture evenly into crust. Return to oven. Bake an additional 10 to 15 minutes or until beef is thoroughly cooked and potatoes are heated.
5. REMOVE pie from oven. Top with tomato, remaining 1/2 cup cheese and crumbled bacon. Return to oven. Bake an additional 5 minutes or until cheese is melted. Remove from oven. Top with green onions. Let stand 10 minutes. Cut into wedges to serve.

Yield: 6 servings
Prep Time: 15 min
Cook Time: 35 min

Biscuits with Old-Fashioned Sausage Gravy

Ingredients:
• 1/4 pound bulk pork sausage
• 3/4 cup water
• 1/2 cup half-and-half or milk
• 1 (.81 oz.) packet Pillsbury Homestyle Gravy Mix
• 4 to 6 Hungry Jack® Buttermilk Frozen Biscuits, or Southern Style Biscuits

Preparation Directions:
1. BROWN sausage. Drain fat and crumble.
2. COMBINE water, half-and-half or milk, gravy mix and sausage in a 2-quart saucepan. Cook until thickened.
3. SERVE sausage gravy over split hot biscuits.

Yield: 4-6 Servings
Prep Time: 5 min
Cook Time: 5 min

Losers.

Don't be angry Sebastian. Have some Hungry Jack® Mashed Potatoes, or maybe pancakes. Hungry Jack® Products are always crowd pleasers!

Pancakes that turn out fluffy and golden-brown every time, mashed potatoes that will always be creamy and delicious. Great food, great times, that’s what Hungry Jack delivers.

Everybody's happy when it's Hungry Jack®!

Been awhile, I'm sure you folks are hungry....

Cheesy Supreme Potato Souffle

Ingredients:
• Crisco® Butter No-Stick Cooking Spray
• 2 (3.75 oz.) packages Hungry Jack® Easy Mash'd Cheesy Supreme Mashed Potatoes
• 1/4 cup Pillsbury BEST® All Purpose Flour
• 2 teaspoons baking powder
• 2 large eggs, slightly beaten
• 2 cups water
• 2 teaspoons chicken flavor instant bouillon granules
• 1-1/4 cups sour cream, plus additional for garnish
• 3 green onions, chopped (1/3 cup), plus additional for garnish
• 1/2 cup finely shredded Cheddar cheese

Preparation Directions:
1. HEAT oven to 425° F. Line a 9-inch pie plate with foil. Spray generously with cooking spray.
2. COMBINE potato flakes, flour and baking powder in medium bowl. Blend eggs, water and chicken boullion; blend in sour cream and green onions. Stir liquids into potato flakes, mixing just until combined.
3. SPREAD evenly into prepared pie plate. Bake about 30 minutes or until puffy and golden. Remove from oven and let rest 5 minutes in pan. Run blunt knife around perimeter of pie plate and then invert pie plate onto serving platter. Sprinkle with cheese. Cut into 8-10 wedges. Serve each slice with a dollop of sour cream and additional chopped green onions, if desired.

Yield: 8-10
Prep Time: 10 min
Cook Time: 30 min

.....and enjoying Hungry Jack's cooking?

Ask and you shall receive:

Cheesy Potato Pancakes with Sausage

Ingredients:
• 1 (12 oz.) package Johnsonville Original Breakfast Patties
• Crisco® Original No-Stick Cooking Spray
• 1 cup Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
• 1 1/2 cups Hungry Jack® Mashed Potatoes, Flakes
• 2 1/2 cups milk
• 2 large eggs
• 2 tablespoons Crisco® Pure Vegetable Oil
• 2 tablespoons Hungry Jack® Microwave Ready Regular Syrup (optional)
• 1/2 cup shredded carrots
• 1/4 cup sliced green onion
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded sharp Cheddar cheese

Preparation Directions:
1. COOK and crumble sausage patties in large skillet over medium heat until no longer pink. Drain, if necessary.
2. SPRAY skillet or griddle with no-stick spray. Heat skillet over medium-high heat or electric griddle to 375°F.
3. COMBINE pancake mix and potato flakes in large bowl. Whisk together milk, eggs, oil and syrup, if using. Add liquids to dry ingredients, stirring just until large lumps disappear. Blend in carrots, green onions, Parmesan cheese and cooked sausage.
4. POUR 1/4 cup batter for each pancake onto hot skillet or griddle. Cook for 3 minutes. Turn. Cook 2 to 3 minutes more or until golden brown. Place 3 or 4 pancakes on dinner plate. Sprinkle with Cheddar cheese and serve.

Yield: 4 to 5 servings
Prep Time: 15 min
Cook Time: 6 min

Lazy Maple Crescent Pull-Aparts

Ingredients:
• 1/4 cup butter or margarine
• 1/4 cup firmly packed brown sugar
• 2 tablespoons Hungry Jack® Microwave Ready Regular Syrup
• 1/4 cup chopped pecans or walnuts
• 1 (8 oz.) can refrigerated crescent dinner rolls
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon

Preparation Directions:
1. HEAT oven to 375°F. In 8 or 9-inch ungreased round cake pan, combine butter, brown sugar and syrup. Place in oven for 2 to 4 minutes or until butter melts. Blend well. Sprinkle with pecans.
2. REMOVE dough from can in 2 rolled sections. DO NOT UNROLL DOUGH. Cut each roll of dough into 6 slices. Combine sugar and cinnamon in small bowl. Dip both sides of each slice in sugar mixture. Arrange slices over butter mixture in pan. Sprinkle with any remaining sugar mixture.
3. BAKE 17 to 23 minutes or until golden brown. Cool 1 minute. Invert onto serving plate. Serve warm.

Yield: 6 servings (12 rolls)
Prep Time: 10 min
Cook Time: 20 min

Pancake Decorating Ideas

Football Field Waffles

Delight the football fan in your home by starting their game day with a plate of eye-opening gridiron waffles.

Ingredients:

Hungry Jack® Just Add Water Extra Light & Fluffy Pancake Mix
Crisco® No-Stick Cooking Spray
Blueberries
Raspberries
Green Food Coloring
White Icing
Toothpicks
Hungry Jack Syrup
Waffle Iron

Directions:

1. Pre-heat waffle iron.

2. Prepare waffle mix per directions on package.

3. Stir in 4 to 5 drops of food coloring to pancake mixture. Add more drops as needed to achieve green grass color.

4. Add batter to waffle iron and cook thoroughly.

5. Stack two pairs of waffles to create the football field platform.

6. Draw yardage lines across waffles with the white icing.

7. Line up blueberries on one side and raspberries on the other side of the football field.

8. To make the goal posts, use a knife to carefully create a small sliver on four base toothpicks to hold the cross-bar toothpicks.

9. Top with Hungry Jack syrup and serve immediately.

Each Football Field Waffle makes 1 to 2 servings.

Jack's cult overemphasizes breakfast foods. I cannot agree to abide by such a limited focus. Sometimes my new identity will demand lunch, of this I am certain.

Here's a nice lunch recipe:

Cheddar and Bacon Hamburger Scallop

Ingredients:
• 1 (4.9 oz.) package Hungry Jack® Cheddar & Bacon Potatoes
• 2 cups water
• 2/3 cup milk
• 1 pound lean ground beef
• 1/4 cup chopped red or green pepper
• 1/4 cup sliced green onions
• 1 teaspoon garlic salt
• 1/4 teaspoon black pepper

Preparation Directions:
1. COMBINE potatoes, sauce mix, water and milk in 3-quart saucepan. Heat just to boiling, stirring occasionally. Reduce heat to low and cover. Simmer 10 minutes, stirring occasionally.
2. COOK ground beef in large skillet over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain if necessary.
3. ADD cooked ground beef, green pepper, onions, garlic salt and pepper to potatoes and continue to cook 4 to 6 minutes or until mixture is thoroughly heated, potatoes are tender and sauce has thickened. Serve immediately.

Yield: 4 servings
Prep Time: 10 min
Cook Time: 30 min

Time, once again, for Hungry Jack's FAQs:

Question: Can I bake my potatoes in the oven at the same time my meat is roasting?

Answer: Yes! You simply adjust the baking time for your potatoes according to the temperature required to roast your meat. On the back of each box of Hungry Jack Casserole Potatoes, you'll find a handy time and temperature chart:

325° F., bake potatoes for 55 minutes
350° F., bake potatoes for 50 minutes
375° F., bake potatoes for 45 minutes

Crescent Potato Puffs

Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 2 large eggs
• 1/2 cup finely shredded carrot
• 1 teaspoon chicken flavor instant bouillon
• 2 tablespoons chopped chives
• 1/2 teaspoon salt (optional)
• 1 cup water
• 1/2 cup milk
• 2 cups Hungry Jack® Mashed Potatoes, flakes
• 1 (8 oz.) can refrigerated crescent dinner rolls
• 1 cup (4 oz.) shredded Cheddar cheese

Preparation Directions:
1. HEAT oven to 375°F. Spray a 13x9-inch pan with no-stick cooking spray.
2. BEAT eggs in large microwave-safe bowl. Reserve about 2 tablespoons beaten egg. Add carrot, bouillon, chives, salt, water and milk to eggs in bowl. Mix well. Microwave on HIGH for 2 1/2 minutes or just until hot. Mix in potato flakes.
3. SPRAY a flat surface with no-stick cooking spray. Unroll dough into 2 long rectangles. Overlap long sides to form large rectangle. Firmly press perforations and edges to seal. Press or roll to form 14x10-inch rectangle. Spread potato mixture over dough. Sprinkle with cheese. Roll up dough starting with long side. Seal long edge. Cut crosswise into 8 slices. Place cut side down in prepared pan. Press to flatten slightly. Brush with reserved beaten egg.
4. BAKE 25 to 30 minutes or until golden brown. Cool in pan 3 minutes. Remove from pan. Serve warm.
TIP To make ahead, prepare recipe as directed through Step 3. Cover and refrigerate for up to 2 hours before baking.

Yield: 8 servings
Prep Time: 40 min
Cook Time: 30 min

Time for a Hungry Jack® FAQ!

Question: How can I prepare mashed potatoes for my toddler?

Answer: Bring 3 tablespoons milk and 2 tablespoons water just to a boil. Remove from heat. Stir in 3 tablespoons potato flakes. Let stand 30 seconds or until liquid is absorbed. Whip with fork until potatoes are desired consistency. Cool slightly.