Hungry Jack's page

Since it is now October.....

Hungry Jack O' Lantern Pancakes

Ingredients:
• 2 cups Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1/3 cup Hungry Jack® Microwave Ready Butter Flavored Syrup
• 1 (12 oz.) can PET® Evaporated Milk
• 1/2 cup solid pack canned pumpkin
• Food coloring (2 drops red, 3 drops yellow)
• 1/4 cup water
• Crisco® Original No-Stick Cooking Spray
• 1 (20 oz.) bottle Smucker's® Chocolate Sundae Syrups Ice Cream Topping

Preparation Directions:
1. HEAT skillet over medium heat or electric griddle to 325°F. Combine pancake mix, pumpkin pie spice and salt in a medium bowl. Stir to distribute spices. Add syrup, evaporated milk, pumpkin, food coloring and water. Stir just until large lumps disappear. Spray skillet or griddle with no-stick cooking spray. Pour slightly less than 1/4 cup batter for each pancake onto hot pan or griddle. Cook 1 to 1 1/2 minutes per side or until light golden brown.
2. MAKE two eyes and a nose by squeezing 3 marble-sized amounts of chocolate topping onto each pancake. Using a toothpick, pull the topping into upside-down triangles for eyes and a right-side up triangle for the nose. Using the topping, draw on a mouth and stem.

TIP To make pumpkin shaped pancakes, spray inside of pumpkin shaped cookie cutter with no-stick cooking spray. Place on hot skillet. Fill with 1/4 cup batter, cooking for 2 1/2 minutes. Carefully remove cookie cutter (it will be hot). Flip pancake to cook other side.

Yield: 10-12 pancakes
Prep Time: 15 min
Cook Time: 15 min

Hey Hungry Jack, do you have a recipe for frog legs?

Sorry, no frog leg recipes. How about a nice burrito instead....

Mexican Potato Burrito

Ingredients:
• 2 cups water
• 3 tablespoons butter or margarine
• 1/4 cup milk
• 2 cups Hungry Jack® Mashed Potatoes, flakes
• 2 teaspoons butter or margarine
• 1/2 cup chopped onion
• 2 cups cubed cooked chicken, turkey or beef
• 1 (1.25 oz.) package taco seasoning mix
• 1/2 cup chunky ­style salsa
• 1/2 cup (2 oz.) shredded Cheddar cheese
• 8 (8-inch) flour tortillas, heated
• Shredded lettuce (optional)
• Additional chunky style salsa (optional)

Preparation Directions:
1. BRING water and 3 tablespoons butter to a rolling boil in medium saucepan. Remove from heat. Stir in milk and potato flakes with fork until well blended. Set aside.
2. MELT 2 teaspoons butter in medium skillet over medium heat. Add onion. Cook and stir until tender. Stir in chicken, taco seasoning mix and 1/2 cup salsa. Bring to a boil. Cook 2 minutes, stirring occasionally. Stir in cheese and prepared potatoes.
3. SPOON about 1/2 cup potato mixture down center of each warm tortilla. Roll up. Top with lettuce and additional salsa, if desired.

Yield: 8 burritos
Prep Time: 15 min
Cook Time: 16 min

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

Hmm .. give him to Hungry Jack and he might be able to make something useful from his carcass.

Ham and Fresh Pineapple Kabobs

Ingredients:
• 12 (10-inch) wooden skewers
• 1/2 cup Hungry Jack® Microwave Ready Regular Syrup
• 1 fresh jalapeño chile, seeded, chopped
• 1 medium jicama
• 2 1/4 pounds boneless cooked ham, cut into 60 (3/4-inch) cubes
• 48 (3/4-inch) chunks fresh pineapple, (about 1/2 medium), peeled

Preparation Directions:
1. PLACE wooden skewers in shallow dish. Cover with water. Soak at least 30 minutes.
2. HEAT grill. In small saucepan, heat syrup and chile over medium heat until mixture comes to a boil, stirring occasionally. Set aside.
3. CUT jicama into 1/4-inch thick slices. Cut into 3/4-inch pieces. Alternately thread ham, jicama and pineapple on wooden skewers, using about 5 ham and 4 pineapple chunks on each skewer and ending with ham cube.
4. When ready to grill: PLACE skewers on gas grill over medium heat or on charcoal grill, 4 to 6 inches from medium coals. Cook 5 to 7 minutes or until heated, turning twice and brushing lightly with syrup mixture.

Yield: 12 kabobs
Prep Time: 30 min
Cook Time: 8 min

Now you're a chef and a party planner? Bet we're the only cult that has that.

That's right. Martha Stewart's got nothing on me.

Table Setting Tips for Football Season

Football is in the air this season. Bring the fun of the sport to your dinner table – it’s sure to be a touchdown with your Hungry Jack® Family!

What you’ll need:

A Green Table Cloth
Two Small Pom-Poms
A Football
White Crepe Paper
Confetti
Brown Plates
White Tableware
Brown Construction Paper
A Marker
Scissors

Directions:

1. Place the green table cloth on the table. Place the White Crepe paper along the table to create lines on your “field”.

2. Place the pom-poms and football in the center of the table for a centerpiece.

3. Cut footballs out of paper to create name cards. Set the table depending on the amount of guests that will be at dinner.

4. Spread the confetti around the table for extra decoration. You may also find other football-themed products for your table such as football cups, plates or bowls.

Hungry Jack wrote:

Sweet and Spicy Grilled Corn

That sounds good, but I don't know about putting syrup on corn.

Not just any syrup - Hungry Jack® Microwave Ready Regular Syrup

Sweet and Spicy Grilled Corn

Ingredients:
• 1/2 cup Hungry Jack® Microwave Ready Regular Syrup
• 1/4 cup (1/2 stick) butter
• 2 cloves garlic, minced
• 2 teaspoons hot pepper sauce, or to taste
• 1/4 teaspoon salt
• 6 ears fresh corn, husked, or frozen corn on the cob
• Crisco® Original No-Stick Cooking Spray, if using stovetop grill

Preparation Directions:
1. COMBINE syrup, butter, garlic, hot pepper sauce and salt in a small heavy saucepan to make glaze. Cook and stir over medium heat until butter has melted. Reduce heat to low. Simmer, stirring occasionally, about 10 minutes.
2. HEAT grill. Brush corn with some glaze. Grill until lightly charred in spots, turning frequently, about 8 minutes. Transfer corn to platter. Brush corn with remaining glaze. Sprinkle generously with salt and serve.
STOVETOP PREPARATION
1. SPRAY bottom of grill pan generously with no-stick spray. Proceed with grilling instructions above.
TIP Glaze may also be used with ham, chicken, pork or other grilled vegetables.

Yield: 6 servings
Prep Time: 5 min
Cook Time: 20 min

Hungry Jack wrote:

How about some nice, fresh pancakes?

Pour lots of hot salsa on top of that and that'll do...

*The only thread with its own chef!*

Salsa? SALSA!?! WTF? Do not sully my fine efforts at breakfast cuisine with such deplorable toppings. Powdered sugar or Hungry Jack® Microwavable Syrup (in Regular, Lite, Butter, or Butter Lite) are the only acceptable additions to my delectible concoctions.

How about some nice, fresh pancakes?

Got any fried chicken recipe?

I give a nice recipe for Crispy Italian Baked Chicken on page two of this thread.

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

Autumn Apple Salad with Creamy Maple Dressing

Ingredients:
DRESSING
• 1/4 cup Hungry Jack® Microwave Ready Regular Syrup
• 1/4 cup mayonnaise
• 3 tablespoons white wine vinegar
• 2 teaspoons sugar
• 1/2 cup Crisco® Pure Vegetable Oil
• Salt and pepper, to taste
•
SALAD
• 1 (5 oz.) bag mixed baby greens
• 2 Gala or Red Delicious apples, cored and chopped
• 1/2 cup dried cherries
• 1/2 cup chopped walnuts, toasted*

Preparation Directions:
1. WHISK together syrup, mayonnaise, vinegar and sugar in medium bowl. Whisk oil in gradually until mixture thickens slightly. Season to taste with salt and pepper.
2. TOSS together greens, apples, cherries and half the walnuts in a large bowl. Toss with enough dressing to coat.
3. DIVIDE salad equally among plates. Sprinkle with remaining walnuts. Serve.
TIP *To toast walnuts: place nuts in dry nonstick skillet over medium heat for 3 to 5 minutes, stirring occasionally. Cool before adding to salad.

Prep Time: 25 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

Nacho Potato Casserole

Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 pound lean ground beef
• 1 (16 oz.) jar mild salsa (1 3/4 cups)
• 1 (4.9 oz.) package Hungry Jack® Jalapeño Potatoes
• 2 tablespoons butter or margarine
• 2 cups boiling water
• 2/3 cup milk
• 1/2 cup sour cream
• 3 cups broken nacho flavored tortilla chips, divided
• 1 cup Colby & Monterey Jack cheese blend
• Garnishes: Shredded lettuce, chopped tomatoes, black olives, chopped green onion, sour cream

Preparation Directions:
1. HEAT oven to 425°F. Coat a 13 x 9-inch baking dish with no-stick cooking spray.
2. BROWN beef in large skillet over medium-high heat until cooked, stirring frequently. Drain. Stir in salsa.
3. COMBINE potato slices, sauce packet, butter and boiling water in medium bowl. Stir in milk and sour cream. Sprinkle 2 cups tortilla chip pieces in prepared dish. Pour in potato mixture. Spoon beef mixture on top. Cover with foil.
4. BAKE 30 to 35 minutes or until potatoes are fork tender. Remove foil. Combine 1 cup tortilla chips and cheese. Sprinkle over top. Bake 10 minutes uncovered to melt cheese. Let stand 5 minutes. Garnish as desired.

Yield: 4-5 servings
Prep Time: 15 min
Cook Time: 40 min

Crispy Italian Baked Chicken

Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 2/3 cup Hungry Jack® Mashed Potatoes, flakes
• 1/3 cup grated Parmesan cheese
• 2 teaspoons parsley flakes (optional)
• 1 teaspoon garlic salt
• 3 pounds meaty chicken pieces
• 1/3 cup Italian dressing

Preparation Directions:
1. HEAT oven to 400°F. Spray a shallow rimmed baking sheet with no-stick cooking spray.
2. COMBINE potato flakes, Parmesan cheese, parsley flakes, if desired, and garlic salt in a shallow bowl. Stir until well mixed. Dip chicken pieces in Italian dressing. Roll in potato flake mixture to coat. Place in prepared pan.
3. BAKE 45 to 50 minutes or until chicken is fork-tender and juices run clear.

Yield: 4 servings
Prep Time: 10 min
Cook Time: 45 min

Hungry Jack® Potato Pancake Mix makes quick and easy potato pancakes that your family will love.

Made with 100% Real Russet Potatoes!

Hungry Jack® 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.

Delicious Casserole Potatoes in Just 20 Minutes
Hungry Jack® Casserole Potatoes make it easy to serve a fast and delicious, hearty side dish.

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.

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

Mmmmm....mashed potatoes.

Mmmm......pancakes.