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Everybody's happy when Hungry Jack® helps out in the kitchen!

Ask and ye shall receive.....

Banana Flapjacks with Maple-Cinnamon Syrup

Ingredients:
BANANA FLAPJACKS
• 1 cup mashed bananas (about 2 medium)
• 2 cups Hungry Jack Complete Wheat Blends Pancake & Waffle Mix
• 1/3 cup Hungry Jack® Microwave Ready Butter Flavored Syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 1/2 cups water
• Crisco® Original No-Stick Cooking Spray
MAPLE-CINNAMON SYRUP
• 1 cup Hungry Jack® Microwave Ready Butter Flavored Syrup
• 1/2 teaspoon cinnamon
• 1 can refrigerated whipped cream

Preparation Directions:
1. COMBINE mashed bananas, pancake mix, 1/3 cup syrup, vanilla, cinnamon and water in bowl. Stir just until blended. Heat skillet over medium-high heat or electric griddle to 350°F.
2. SPRAY cooking surface and pancake turner with no-stick cooking spray. Pour 1/4 cup batter for each pancake onto hot griddle. Cook about 1 1/2 minutes per side or until golden brown. Repeat process until all batter is used.
3. COMBINE 1 cup syrup and cinnamon in a microwave-safe container. Microwave on HIGH 1 to 2 minutes or until heated through. Stack 3 pancakes in the center of a plate, drizzle with syrup and top with whipped cream. Serve immediately.

Prep Time: 15 min
Cook Time: 15 min

Whether it’s breakfast, lunch, dinner, or something in between – you can’t go wrong with Hungry Jack®.

Random recipe involving a Hungry Jack® product.

Hungry Jack® - Providing meals that even a halfling would love! Try some of our delicious products today.

Waffle Sundaes

Ingredients:
• 5 cups sliced fresh fruit, peeled if desired, (such as nectarines, plums or apricots)
• 1/3 cup orange juice
• 2 tablespoons sugar
• 2 cups Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
• 1 1/4 cups water
• 1/4 cup Crisco® Pure Vegetable Oil
• 1 teaspoon almond extract
• 1 large egg, beaten
• Crisco® Original No-Stick Cooking Spray
• 2 pints dulce de leche or vanilla ice cream (4 cups)

Preparation Directions:
1. COMBINE sliced fruit, orange juice and sugar in medium nonmetal bowl. Toss gently. Let stand at room temperature for at least 1 hour before serving to marinate.
2. HEAT waffle iron. Combine pancake mix, water, oil, almond extract and egg in medium bowl. Stir just until large lumps disappear. Spray waffle iron with no-stick cooking spray. Spoon half of batter into waffle iron. Bake until steaming stops and waffle is golden brown. Repeat with remaining half of batter.
3. DIVIDE each waffle into 4 pieces. Place on individual dessert plates. Top each with 1/2 cup ice cream and 1/2 cup fruit mixture with juices.

Yield: 8 servings
Prep Time: 1 hrs
Cook Time: 10 min

Hungry Jack® is your friend at the dinner table!

Magic Apple Pancake

Ingredients:
APPLE MIXTURE
• 1/4 cup butter
• 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

Peach Melba Crepe Cake

Ingredients:
CREPES
• 2 large eggs
• 1 cup water
• 2 tablespoons Crisco® Pure Vegetable Oil
• 1 cup Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
• Crisco® Original No-Stick Cooking Spray
FILLING
• 1 (8 oz.) package cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon almond extract
TOPPING
• 1/2 cup Smucker's® Seedless Red Raspberry Jam
• 1 (15 oz.) can sliced peaches in heavy syrup, drained
• Whipped cream (optional)

Preparation Directions:
1. PLACE eggs, water and oil into blender container. Cover and process by pulsing several times. Add pancake mix. Process until smooth.
2. SPRAY a 10-inch nonstick skillet with no-stick cooking spray. Heat pan over medium-high heat. Remove pan from heat and pour 3 to 4 tablespoons batter into center of pan. Quickly rotate pan, tilting to coat the surface. Cook until center and edges appear dry and lightly browned. Turn to brown second side. Turn out crepe onto a plate. Repeat with remaining batter to make eight (8-inch) crepes.
3. BEAT cream cheese with electric mixer until smooth. Add powdered sugar and almond extract. Mix until combined. Place a crepe on serving plate. Spread with 2 tablespoons filling mixture. Repeat with 6 crepes. Top off crepe cake with the last remaining crepe. Cover and refrigerate 2 hours. Bring to room temperature just before serving.
4. PLACE raspberry jam in a small microwave-safe bowl. Microwave on HIGH (100% power) 30 to 45 seconds or until melted. Stir until smooth. Drizzle jam over crepes. Arrange peaches in a spoke-like fashion in the center. Cut into 6 or 8 wedges. Serve with whipped cream.

Yield: 6-8 servings
Prep Time: 10 min
Cook Time: 20 min

Whether it’s breakfast, lunch, dinner, or something in between – you can’t go wrong with Hungry Jack®.

Not sure what to serve for dinner tonight? Family in an uproar over the same old meals? Hungry Jack® can help. Our dinner and breakfast products have been making families happy for over 40 years. Try some Hungry Jack® meals today!

How about.....

Potato and Smoked Sausage Casserole

Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 (4.9 oz.) package Hungry Jack® Four Cheese Potatoes
• 2 cups boiling water
• 2 teaspoons dry mustard
• 6 large eggs
• 3/4 cup milk
• 1 package Johnsonville Beddar with Cheddar Smoked Sausage, cut into 1/2-inch slices
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup chopped red pepper
•
• 1 1/4 cups Hungry Jack® Mashed Potatoes, Flakes
TOPPING
• 5 tablespoons butter, melted
• 2 tablespoons chopped parsley, or 2 tsps. dried parsley

Preparation Directions:
1. HEAT oven to 400°F. Coat 13x9-inch baking dish with no-stick cooking spray.
2. PLACE sliced potatoes and sauce mix in large bowl. Stir in boiling water and dry mustard. Whisk eggs and milk in medium bowl. Add to potatoes. Stir in sausage, onion, red and green peppers. Pour into prepared pan.
3. COMBINE potato flakes and butter with a fork until evenly moistened. Stir in parsley. Sprinkle on top of potatoes.
4. BAKE for 25 to 30 minutes or until potatoes are tender and top is golden brown. Let stand 10 minutes before serving.

TIP To prepare the day ahead, follow directions until potatoes are in prepared pan. Cover and refrigerate overnight. Heat oven to 375°F. Stir together topping ingredients, then sprinkle over top of potatoes. Bake for 35 to 40 minutes or until potatoes are tender and top is golden brown. Let stand 10 minutes before serving.

Yield: 12 servings
Prep Time: 15 min
Cook Time: 30 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™!

Hot German Potatoes

Ingredients:
• 1/2 pound bacon, cut into 1 inch pieces
• 1 (4.9 oz.) package Hungry Jack® Cheesy Scalloped Potatoes
• 1 cup sauerkraut, rinsed and drained
• 1 (2 oz.) jar diced pimientos, drained
• 2 cups water
• 2/3 cup milk
• 1 tablespoon vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon sugar
• 1/2 teaspoon celery seed
• 1/4 to 1/2 teaspoons pepper

Preparation Directions:
1. HEAT oven to 425°F. Cook bacon in medium skillet over medium heat until crisp. Drain. Reserve 2 tablespoons bacon drippings.
2. PLACE potato slices, cooked bacon, sauerkraut and pimientos in ungreased 2 to 2 1/2-quart casserole dish.
3. COMBINE sauce mix, water, milk, vinegar, Worcestershire sauce, sugar, celery seed, pepper and reserved bacon drippings in 2-quart saucepan. Bring just to a boil, stirring occasionally. Remove from heat and pour sauce over potato mixture in casserole dish. Stir gently to blend ingredients.
4. BAKE 25 to 30 minutes or until potatoes are tender. Let stand 5 minutes to thicken sauce. Stir before serving.

Yield: 6 Servings
Prep Time: 20 min
Cook Time: 35 min

Hungry Jack wrote:

I'm sorry, my upbringing taught me that dogs shouldn't be given people food.

But not to worry!!!!! Even as I type, Hungry Jack® scientists are sequestered in a secret laboratory, hard at work on our very own Hungry Jack® Brand Dog Food.

Of course, it might take a while to bring our product to market...we seem to keep running out of taste test volunteers. I don't suppose any of you poodles would care to give us a hand......

*wags tail excitedly* We'll help! We'll help! YAP!

Fine, that's great! Just come this way to our tasting facility. Please ignore those graves off to the side. Those poor dogs...um...got out into traffic! Yeah! That's it, traffic.....

I'm sorry, my upbringing taught me that dogs shouldn't be given people food.

But not to worry!!!!! Even as I type, Hungry Jack® scientists are sequestered in a secret laboratory, hard at work on our very own Hungry Jack® Brand Dog Food.

Of course, it might take a while to bring our product to market...we seem to keep running out of taste test volunteers. I don't suppose any of you poodles would care to give us a hand......

Parsley-Potato Topped Oven Swiss Steak

Ingredients:
SWISS STEAK
• 1 1/2 pounds boneless beef round steak, (1/2-inch thick), cut into 6 pieces
• 2 carrots, sliced (1 cup)
• 1 large onion, halved, thinly sliced
• 1 (12 oz.) jar home-style beef gravy
• 1 (14.5 oz.) can diced tomatoes, undrained
• 1/4 teaspoon dried thyme leaves
• 1/8 teaspoon pepper
•
TOPPING
• 1 1/2 cups water
• 3 tablespoons butter
• 2 1/4 cups Hungry Jack® Mashed Potatoes, flakes
• 3/4 cup milk
• 3 tablespoons finely chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme leaves
• 1 large egg, beaten
• Paprika

Preparation Directions:
1. HEAT oven to 325°F. Arrange beef in ungreased 12x8-inch (2-quart) baking dish. Top with carrots and onion.
2. COMBINE gravy, tomatoes, 1/4 teaspoon thyme and pepper in medium bowl. Mix well. Spoon over beef and vegetables. Cover with foil. Bake 2 hours.
3. BRING water and butter to a boil in medium saucepan. Remove from heat. Stir in potato flakes, milk, parsley, salt and 1/4 teaspoon thyme. Add egg. Mix well.
4. UNCOVER baking dish. Spoon or pipe potato mixture over hot steak mixture. Sprinkle with paprika. Bake uncovered 30 to 35 minutes more or until potatoes are set and light golden brown.

Yield: 6 servings
Prep Time: 15 min
Cook Time: 2 hrs 30 min

Hungry Jack Strawberry and Peach Oven Pancake

Ingredients:
PANCAKE
• 2 teaspoons butter
• 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

Everybody’s happy when it's Hungry Jack™! Show you family some love, and make tonight's meal a Hungry Jack meal.

Adj. Reginald, aide-de-camp wrote:

sniff, sniff

Sirs, am I the only one who smells zombie in the house?

Ack! Zombie in the kitchen! Check your food for stray fingertips!

Nothing to see here folks. Just a temporary hiccup in food services.

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™!

Potato 'n Pesto Soup

Ingredients:
• 2 tablespoons butter
• 1/4 teaspoon garlic powder
• 1/8 teaspoon white pepper
• 3 cups chicken broth
• 3 cups milk
• 1 3/4 cups Hungry Jack® Mashed Potatoes, flakes
• 1/2 cup prepared pesto

Preparation Directions:
1. COMBINE butter, garlic powder, white pepper and broth in large saucepan. Bring to a boil over medium heat.
2. STIR in milk and potato flakes. Return to a boil. Reduce heat. Simmer 5 minutes, stirring constantly.
3. TOP each serving with scant tablespoon pesto. Swirl decoratively. Serve immediately.

Yield: 6 Servings
Prep Time: 5 min
Cook Time: 10 min

H is for Hungry Jack®.

Skillet Canadian Bacon and Potatoes

Ingredients:
• 1 (4.9 oz.) package Hungry Jack® Creamy Scalloped Potatoes
• 2 cups water
• 2/3 cup milk
• 2 teaspoons butter
• 1/2 pound Canadian bacon or cooked ham slices, cut into strips
• 1 (9 oz.) package frozen sugar snap peas in a pouch, thawed, drained, or 1/2 lb. trimmed fresh sugar snap peas

Preparation Directions:
1. COMBINE potatoes, sauce mix, water, milk and butter in 3-quart saucepan. Heat just to boiling, stirring occasionally. Reduce heat and cover. Simmer 10 minutes, stirring occasionally.
2. STIR in Canadian bacon and peas. Simmer 5 to 10 minutes or until mixture is thoroughly heated, potatoes are tender and sauce has slightly thickened. Add pepper to taste, if desired,

Yield: 4 Servings
Prep Time: 5 min
Cook Time: 20 min

White Lily Pecan Sticky Buns

Ingredients:
• Crisco® Butter No-Stick Cooking Spray
• 1/2 cup Hungry Jack® Microwave Ready Butter Flavored Syrup
• 1/2 cup melted butter
• 1/2 cup firmly packed brown sugar
• 1 1/2 cups coarsely chopped pecans
• 1 teaspoon cinnamon
• 1 package White Lily® Buttermilk Frozen Biscuit
• 1/4 cup melted butter
• 1/3 cup Pillsbury Cream Cheese Frosting

Preparation Directions:
1. Heat oven to 375º F. Lightly spray a 13x9x2 inch baking pan with no-stick spray
2. Combine syrup, 1/2 cup melted butter, brown sugar, pecans and cinnamon in a medium bowl. Pour into prepared baking pan, spreading to cover bottom of pan.
3. Place frozen biscuits, flat side up on top of syrup mixture, leaving a small amount of space between each biscuit. Brush biscuits with 1/4 cup of melted butter.
4. Bake uncovered 35 to 38 minutes, or until golden brown. Cool 2 minutes. Invert onto a serving platter. Cool for 10 more minutes. Microwave cream cheese frosting for 10 seconds in a small, shallow, microwave safe bowl. Drizzle sticky buns with the cream cheese frosting. Serve warm.

Yield: 12 sticky buns
Prep Time: 10 min
Cook Time: 37 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™!

Pumpkin Streusel Dessert

Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 (15 oz.) can solid pack pumpkin
• 1/3 cup Hungry Jack® Microwave Ready Regular Syrup
• 1 (12 fl. oz.) can PET® Evaporated Milk
• 1 large egg
• 1 1/4 cups Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
OR 1 1/4 cups Hungry Jack® Complete Wheat Blends Pancake & Waffle Mix
• 1/2 cup brown sugar
• 1 tablespoon ground cinnamon, or pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
•
TOPPING
• 3/4 cup Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
OR 3/4 cup Hungry Jack® Complete Wheat Blends Pancake & Waffle Mix
• 2/3 cup brown sugar
• 1 teaspoon ground cinnamon, or pumpkin pie spice
• 1/3 cup butter, softened
• 1/2 cup chopped pecans or walnuts
• Whipped cream, for garnish

Preparation Directions:
1. HEAT oven to 350°F. Spray a 13x9-inch pan with no-stick cooking spray.
2. WHISK pumpkin, syrup, evaporated milk and egg until blended. Stir in pancake mix, brown sugar, cinnamon, vanilla and salt until mixed. Pour into prepared pan. For topping, combine 3/4 cup pancake mix, 2/3 cup brown sugar and 1 teaspoon cinnamon in small bowl. Cut in butter until crumbs form. Stir in nuts. Sprinkle topping over top of batter in pan.
3. BAKE 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool. Serve warm with whipped cream. Store covered in refrigerator.

Prep Time: 15 min
Cook Time: 50 min

Hungry Jack® isn't just for breakfast or dinner anymore! Try some of our great party ideas! You can't go wrong with a Hungry Jack® party!

Show your family the love they deserve! Make tonight's meal a Hungry Jack® meal.

Try some of our wonderful Hungry Jack® products today! Breakfast, lunch, dinner, or somewhere in between - You can't go wrong with Hungry Jack®!

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 Hungry Jack® meals are on the table.

Apple Fritters with Spiced Syrup

Ingredients:
• Crisco® Pure Canola Oil, for deep frying
•
BATTER
• 1 large egg, lightly beaten
• 1/2 cup milk
• 1 medium apple, peeled, cored and chopped to make 1 cup
• 1 tablespoon Crisco® Pure Canola Oil
• 1 cup Pillsbury BEST® All Purpose Flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
•
CINNAMON SUGAR
• 1/2 cup sugar
• 3/4 teaspoon ground cinnamon
•
SPICED SYRUP
• 1/2 cup Hungry Jack® Microwave Ready Regular Syrup
• 1/4 teaspoon ground cinnamon

Preparation Directions:
1. HEAT 2 to 3 inches of oil to 365°F in deep fryer or deep saucepan.
2. COMBINE egg and milk in a large bowl. Stir in apple and 1 tablespoon oil. Combine flour, 1 tablespoon sugar, baking powder, 1/4 teaspoon cinnamon and salt in another bowl. Add to egg mixture. Stir until just mixed.
3. DROP by tablespoonfuls, a few at a time, into hot oil. Fry about 4 minutes or until golden brown. Turn as needed for even browning. Remove with slotted spoon. Drain on paper towels.
4. COMBINE 1/2 cup sugar and 3/4 teaspoon cinnamon in a re-sealable food storage bag. Gently shake fritters in cinnamon-sugar mixture.
5. MIX syrup and 1/4 teaspoon cinnamon in a microwave-safe bowl. Microwave 30 seconds or until warm.
6. PLACE fritters in a shallow serving bowl. Drizzle with warm syrup. Serve warm.

Prep Time: 15 min
Cook Time: 4 min

I promised I'd come up with a tribble recipe...

Cheesy Tribbleburger Pie

Ingredients:
MEAT LAYER
• Crisco® Original No-Stick Cooking Spray
• 1 pound lean tribble meat
• 1/4 cup Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
• 1/4 cup onion, chopped
• 1/4 cup Dickinson's® Tomato Ketchup
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 large egg, slightly beaten
•
TOPPING
• 1 1/4 cups (5 oz.) shredded Cheddar or American cheese
• 1 cup Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
• 2/3 cup milk
• 1 tablespoon Crisco® Pure Vegetable Oil
OR Crisco® Pure Canola Oil
• 1 large egg, slightly beaten
• Dill pickle slices (optional)

Preparation Directions:
1. HEAT oven to 375°F. Spray a 9-inch pie pan with no-stick cooking spray. Combine tribble meat, 1/4 cup pancake mix, onion, ketchup, salt, pepper and egg in a medium bowl. Mix well. Press into prepared pie pan.
2. SPRINKLE 1 cup cheese over tribble meat. Combine 1 cup pancake mix, milk, oil, and egg in a small bowl. Stir until batter is smooth. Pour mixture over tribble meat and cheese. Sprinkle with remaining 1/4 cup cheese.
3. BAKE 35 to 40 minutes or until topping is golden brown and tribble meat mixture is thoroughly cooked. Let stand 5 minutes before serving. Serve with additional ketchup and dill pickle slices, if desired.

Yield: 6 servings
Prep Time: 14 min
Cook Time: 35 min

I'll have to think of a good recipe for them....

Maple Smoked Sausage Supper in a Packet

Ingredients:
• 1 pound kielbasa or smoked link sausage, cut into 1­-inch pieces
• 1 small butternut squash, peeled, cut into 1-­inch chunks
• 1 red bell pepper, cut into strips
• 2 green onions, sliced into 1/2-inch pieces
• 1/3 cup Hungry Jack® Microwave Ready Regular Syrup
• 1/4 cup orange juice
• 1/4 teaspoon salt

Preparation Directions:
1. HEAT grill. Cut four 18x12-inch pieces of heavy-duty foil. Place pieces of sausage, squash and bell pepper on each piece of foil, dividing evenly. Sprinkle each with onions.
2. COMBINE syrup, orange juice and salt in small bowl. Mix well. Pour syrup mixture over sausage mixture on foil sheets. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
3. PLACE packets on grill, seam side up, over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 35 to 40 minutes or until sausage is thoroughly heated and squash is tender.
4. OPEN each packet carefully to allow steam to escape.
TIP OVEN DIRECTIONS: Heat oven to 400°F. Prepare packets as directed above. Place on baking sheet. Bake 20 minutes or until squash is fork tender.

Yield: 4 servings
Prep Time: 20 min
Cook Time: 35 min

Italian Garden Pizza

Try this zesty pizza made with Hungry Jack Creamy Onion With Chive Potatoes, topped with peppers, scallions, and fresh Roma tomatoes for an authentic taste of old-world flavor.

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

Pecan Sticky Buns

Ingredients:
• Crisco® Butter No-Stick Cooking Spray
• 1/2 cup Hungry Jack® Microwave Ready Butter Flavored Syrup
• 3/4 cup butter, divided
• 1/2 cup firmly packed brown sugar
• 1 1/2 cups coarsely chopped pecans
• 1 teaspoon cinnamon
• 1 package Hungry Jack® Buttermilk Frozen Biscuits
• 1/3 cup Pillsbury Cream Cheese Frosting

Preparation Directions:
1. HEAT oven to 375°F. Lightly coat a 13 x 9 x 2-inch baking pan with no-stick spray.
2. COMBINE syrup, 1/2 cup melted butter, brown sugar, pecans and cinnamon in a medium bowl. Pour into prepared baking pan, spreading to cover bottom of pan.
3. PLACE frozen biscuits, flat side up, on top of syrup mixture, allowing a small amount of space between each biscuit. Brush biscuits with remaining 1/4 cup melted butter, coating completely.
4. BAKE uncovered 35 to 38 minutes, or until golden brown. Cool 2 minutes. Invert onto a serving platter. Cool an additional 10 minutes. Drizzle with cream cheese frosting. Serve warm.

Yield: 12 Biscuits
Prep Time: 10 min
Cook Time: 35 min

Hey you, where's my toast?

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

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

Baked Pork Chops with Yams and Apples

Ingredients:
• 1/2 cup Hungry Jack® Microwave Ready Regular Syrup
• 1 teaspoon minced garlic
OR or 1 small garlic clove, peeled and minced
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 tablespoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon
• 1 cup chicken stock or broth
• 2 tablespoons Crisco® Pure Vegetable Oil
• 4 boneless loin pork chops, 1 1/2 inches thick
• 3 medium yams or sweet potatoes, peeled and cut into 1-inch cubes
• 2 Granny Smith apples, cored, quartered and cut into 1-inch slices
• Parsley for garnish (optional)

Preparation Directions:
1. HEAT oven to 375°F. Combine maple syrup, garlic, ginger, salt, pepper, cinnamon and chicken stock; mix well. Line a roasting pan with aluminum foil.
2. HEAT oil in large skillet over medium-high heat. Brown pork chops on both sides. Remove from pan. Place chops in roasting pan.
3. ADD yams and apples. Pour maple syrup mixture over ingredients in pan.
4. BAKE, uncovered, 25 minutes. Remove pan from oven. Turn chops, yams and apples gently with spatula. Return to oven.
5. BAKE an additional 10 minutes or until apples and potatoes are soft and pork is no longer pink in center. Serve immediately.

Yield: 4 servings
Prep Time: 25 min
Cook Time: 35 min

Blueberry Peach Crisp

Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 (21 oz.) can peach pie filling
• 1/2 cup butter or margarine, melted
• 1 cup Hungry Jack Complete Blueberry Wheat Pancake & Waffle Mix
• 1 cup quick rolled oats
• 1/3 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup chopped pecans
• Whipped cream (optional)

Preparation Directions:
1. HEAT oven to 350°F. Coat a 9x9-inch baking pan lightly with no-stick cooking spray. Spread peach pie filling in prepared pan.
2. STIR together melted butter and pancake mix in medium bowl until blended. Stir in oats, brown sugar and cinnamon until evenly moistened and crumbs form. Layer over peach filling. Sprinkle pecans on top.
3. BAKE 30 to 35 minutes or until top is golden brown. Cool at least 10 minutes before serving. Serve with whipped cream, if desired.

Yield: 9 Servings
Prep Time: 20 min
Cook Time: 35 min

Creamy Confetti Mashed Potatoes

Ingredients:
• 1-3/4 cups water
• 1 (3.75 oz.) package Hungry Jack Easy Mash'd Sour Cream and Chives Mashed Potatoes
• 1 (11 oz.) can corn with red and green peppers, undrained
• 1-2 tablespoons shredded Parmesan cheese

Preparation Directions:
1. COMBINE water, contents of pouch and corn in a microwave-safe bowl. Microwave on HIGH for 3 to 4 minutes or until heated thoroughly.
2. STIR until potatoes are of desired consistency. Sprinkle with cheese, cover and let stand 5 minutes to thicken.

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

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.

Cheesy Chicken 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 chicken
• 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 chicken, 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

Hey Hungry Jack, got any buffalo wing recipes laying around? I'm hungry.

Ask and ye shall receive.....

Crispy Buffalo Wings

Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 stick butter, melted
• 1 (5 oz.) jar cayenne pepper sauce
• 1 teaspoon celery seed (optional)
• 1 1/2 cups [/b]Hungry Jack®[/b] Mashed Potatoes, flakes
• 2 pounds chicken wings, rinsed and dried

Preparation Directions:
1. HEAT oven to 425°F. Line a sheet pan with foil. Spray with no-stick cooking spray.
2. COMBINE butter, cayenne sauce and celery seed, if desired, in a shallow microwave-safe dish. Microwave on HIGH (100% power) 45 to 60 seconds or until butter is melted. Blend ingredients well with fork. Reserve 1/2 cup of sauce.
3. PLACE flakes in another shallow bowl. Dip chicken into cayenne sauce. Roll in potato flakes. Gently pat potato flakes onto chicken. Place wings on prepared pan.*
4. DRIZZLE wings just before baking with remaining cayenne sauce.
5. BAKE wings uncovered 40 to 45 minutes or until juices run clear when meat is pierced with a fork.
TIP *At this time, wings can be covered and held for several hours in the refrigerator.

Yield: 3 Dozen
Prep Time: 30 min
Cook Time: 45 min

Bacon and Cheese Appetizer Bites

Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1/2 cup sour cream
• 1 tablespoon water
• 1 cup Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
• 1/2 cup (2 oz.) shredded Cheddar cheese
• 1/4 cup bacon, cooked and crumbled
• 2 tablespoons butter or margarine, melted
• Paprika

Preparation Directions:
1. HEAT oven to 400°F. Spray cookie sheet with no-stick cooking spray.
2. MIX sour cream and water in medium bowl until well combined. Add pancake mix, cheese and bacon pieces. Stir just until dry ingredients are moistened. Drop by rounded teaspoons onto prepared cookie sheet.
3. BAKE 10 to 12 minutes or until lightly browned. Brush with melted butter and sprinkle with paprika. Serve warm.

Yield: 24 appetizers
Prep Time: 5 min
Cook Time: 10 min

Chocolate 'Tato Cake

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

I didn't know the peasant's name was Chuck. Chuck tastes good!

Everything tastes better when you use Hungry Jack® products!

Speaking of tender....

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