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MAPLE PANCETTA PARMESAN BRUSSELS SPROUTS

INGREDIENTS

4 tablespoons butter
8 thin slices pancetta
20 fresh Brussels sprouts
2/3 cup Hungry Jack® Original Syrup
1/3 cup freshly grated Parmigiano-Reggiano cheese

PREPARATION INSTRUCTIONS

1. MELT 2 tablespoons butter in large covered skillet over medium heat. Add pancetta slices to skillet and cook until browned. Remove pancetta from pan, cool and chop into small pieces.

2. MELT remaining butter in skillet over medium heat with pancetta drippings. Add Brussels sprouts flat-side down, cook 8 to 10 minutes or until caramelized. Turn Brussels sprouts, push to center of skillet and cook another 8 minutes. Drizzle syrup over Brussels sprouts, sprinkle with cheese and pancetta, cover skillet and cook over low heat for 2 to 3 minutes or until cheese is melted.

Very cheesy. I hear it goes great with wine.

badump tish

Pumpkin Top Cookies

Ingredients
1/2 cup All-Vegetable Shortening
1/4 cup milk
2 teaspoons vanilla extract
3 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
1 cup powdered sugar
1/2 teaspoon pumpkin pie spice
48 whole roasted almonds

Preparation Instructions
BEAT shortening in large bowl with electric mixer on medium speed until fluffy. Beat in milk and vanilla until smooth. Blend in pancake mix, powdered sugar and pumpkin pie spice until combined. Roll into 1-inch balls. Chill 1 hour.

HEAT oven to 350°F. Cut small vertical lines coming together at the top center of each ball using a small paring knife.

BAKE 7 to 9 minutes until edges are lightly brown and cookie is set. Insert 1 almond in center of each cookie. Cool 2 minutes. Remove cookies to wire rack to cool completely.

HUEVOS RANCHEROS WAFFLES

INGREDIENTS

No-Stick Cooking Spray
2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
1/2 cup Martha White® Plain Enriched Yellow Corn Meal
1 3/4 cups water
1 (15 oz.) can seasoned black beans
6 large eggs, fried
Salsa or pico de gallo
Queso fresco
1 ripe avocado, peeled and sliced

PREPARATION INSTRUCTIONS

COAT Belgian waffle iron with no-stick cooking spray. Heat according to manufacturer’s instructions. Combine pancake mix, corn meal and water in large bowl. Stir until large lumps disappear.
BAKE in waffle iron according to manufacturer’s instructions or until steaming stops and waffle is golden brown. Repeat to bake a total of 12 (4-inch) square waffles.
TOP waffles with black beans, eggs, salsa, queso fresco and avocado. Serve immediately.

QUICK & EASY BBQ SAUCE

INGREDIENTS

1 1/2 cups ketchup
1 cup Hungry Jack® Original Syrup
1/2 cup water
2 tablespoons apple cider vinegar
2 tablespoons prepared mustard
1 to 2 tablespoons hot pepper or sriracha sauce
2 teaspoons garlic powder
1 teaspoon liquid smoke flavor

PREPARATION INSTRUCTIONS

STIR ketchup, syrup, water, vinegar, mustard, hot pepper sauce, garlic powder and liquid smoke, if desired, in medium saucepan.
BRING to a boil over medium heat, stirring constantly. Reduce heat to low. Simmer 5 to 10 minutes or until desired thickness.

We encourage any creative and successful method for cooking delicious Hungry Jack® Pancakes. As long as it’s legal.

FUNFETTI® PANCAKE POPPERS

INGREDIENTS
Pure Vegetable Oil
1 (7 oz.) package Hungry Jack® Easy Pack™ Funfetti® Buttermilk Pancake Mix
1 1/2 cups Hungry Jack® Complete Funfetti® Buttermilk Pancake & Waffle Mix
1 (6 oz.) container lemon yogurt
1 tablespoon water
Hungry Jack® Original Syrup
Powdered sugar

PREPARATION INSTRUCTIONS
HEAT 1-inch of oil in large saucepan over medium-high heat to 330°F. Reduce heat to maintain oil temperature between 330-340°F.
COMBINE pancake mix, yogurt and water in small bowl. Drop 4 or 5 small scoops (about 1 teaspoon) of batter into hot oil. Cook 1 minute, turning several times, or until poppers are golden brown. Remove with slotted spoon. Drain on tray lined with paper towels. Repeat with remaining batter.
SERVE with syrup or sprinkle with powdered sugar.

BACON PANCAKE STICKS

INGREDIENTS

No-Stick Cooking Spray
2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
1 1/3 cups water
12 strips cooked bacon, cut in half
Hungry Jack® Original Syrup

PREPARATION INSTRUCTIONS

COAT griddle or large skillet with no-stick cooking spray. Heat over medium heat (375°F). Whisk pancake mix and water in large bowl until smooth. Let stand 3 minutes.

PLACE batter in liquid measuring cup. Pour batter into a 4-inch oval shape a little longer and wider than bacon slice. Press slice of bacon in the center.

COOK until edges are dry, about 1 to 1 1/2 minutes. Turn; cook an additional 1 minute or until golden brown. Repeat to make remaining sticks. Serve with syrup.

Hungry Jack® Frozen Pancakes provide a delicious and hearty flavor for a tasty yet fast breakfast treat. Simply heat your pancakes up to bring out the soft edges and fluffy center, just like they’re hot off the griddle!.

All hail the griddlemaster. Hungry Jack® mixes and syrups are redefining the rules of breakfast. This is Saturday morning the way you want it - with a hearty meal that satisfies, topped with the only syrup in a microwaveable bottle* with an easy-pour cap that lets the sweetness flow.

PULLED PORK AND MAPLE CORNBREAD WAFFLE SANDWICHES

INGREDIENTS

No-Stick Cooking Spray
2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
2 tablespoons Martha White® Plain Enriched Yellow Corn Meal
1 cup water
1/4 cup Pure Vegetable Oil
1/4 cup Hungry Jack® Honey Maple Flavored Syrup
1 (16 oz.) package prepared barbecued hickory smoked pulled pork
1/2 cup shredded sharp cheddar cheese
1/2 cup frozen sweet corn, cooked according to package directions
1/4 cup thinly sliced green onions

PREPARATION INSTRUCTIONS

1. COAT waffle iron with no-stick spray. Heat according to manufacturer’s instructions. Combine pancake mix, corn meal, water, oil and syrup in large bow until smooth.

2. BAKE in waffle iron according to manufacturer’s instructions or until steaming stops and waffle is golden brown. Repeat to bake total of 4 (7-inch) round waffles.

3. HEAT pork according to package directions. Cut waffle in half. Place on one half of each waffle: 1/2 cup shredded pork, 2 tablespoons cheese, 2 tablespoons corn and 1 tablespoon green onions. Top with other half of waffle. Cut each sandwich in half.

MAPLE PECAN BACON CARAMEL CORN

INGREDIENTS

12 slices thick-cut bacon, diced
1 cup turbinado sugar
1 cup Hungry Jack® Original Syrup
2 tablespoons unsalted butter
1 (3.5) ounce package plain (not buttered) microwave popcorn, popped (10 cups)
1 cup chopped pecans
Non-stick spray

PREPARATION INSTRUCTIONS

Heat oven to 250°F.
Line two sheet pans with foil and spray with non-stick spray.
In skillet over medium-high heat, fry bacon until crispy. Drain on paper towel-lined plates.
In saucepan, combine turbinado sugar, syrup, and butter.
Cook over medium heat, stirring constantly, until mixture begins to boil.
Remove from heat.
Place popcorn, cooked bacon and pecans in large bowl.
Carefully pour syrup over popcorn mixture.
Stir with large spoon until popcorn is evenly coated.
Spoon popcorn mixture onto sheet pans in an even layer.
Bake for 10 – 15 minutes, stirring halfway through.
Remove from oven and allow caramel corn to cool completely.
Break into bite-sized pieces and serve.

BACON PANCAKE STICKS

INGREDIENTS

No-Stick Cooking Spray
2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
1 1/3 cups water
12 strips cooked bacon, cut in half
Hungry Jack® Original Syrup

PREPARATION INSTRUCTIONS

COAT griddle or large skillet with no-stick cooking spray. Heat over medium heat (375°F). Whisk pancake mix and water in large bowl until smooth. Let stand 3 minutes.
PLACE batter in liquid measuring cup. Pour batter into a 4-inch oval shape a little longer and wider than bacon slice. Press slice of bacon in the center.
COOK until edges are dry, about 1 to 1 1/2 minutes. Turn; cook an additional 1 minute or until golden brown. Repeat to make remaining sticks. Serve with syrup.

Great for your Fourth of July Celebrations!!!

Old Fashioned Baked Beans

Ingredients
3 tablespoons Crisco® Pure Vegetable Oil
1/2 cup chopped onion
2 cans (15.75 oz.) pork and beans, drained
1/2 cup Hungry Jack® Original Syrup
1/4 cup ketchup
2 teaspoons prepared mustard

Preparation Instructions
1. HEAT oil in medium saucepan. Add onion. Cook and stir 3 to 4 minutes or until tender.

2. STIR in beans, syrup, ketchup and mustard. Bring to boiling. Simmer for 10 minutes or until heated through, stirring occasionally.

Chocolate Chip Funnel Cakes with Strawberry Dipping Sauce

Ingredients
3 1/2 to 4 cups Crisco® Pure Vegetable Oil
1 (7 oz.) package Hungry Jack® Easy Pack™ Chocolate Chip Pancake Mix
1 1/2 cups Hungry Jack® Complete Chocolate Chip Pancake & Waffle Mix
1 large egg
1/2 cup milk
1/2 cup Smucker's® Strawberry Flavored Topping
1/2 cup Smucker's® Strawberry Syrup
Powdered sugar

Preparation Instructions
HEAT 1-inch of oil in large skillet with straight sides over medium-high heat to 330°F. Reduce heat to maintain oil temperature between 330-340°F.

COMBINE pancake mix, egg and milk in small bowl until blended. Place batter in 1-quart resealable plastic freezer bag. Cut about 3/8-inch corner off of bag. Squeeze batter in a spiral pattern, in oil, about 5 inches in diameter for each funnel cake.

COOK 30 seconds per side or until golden brown. Remove with slotted spoon. Drain on paper towels. Repeat with remaining batter to make 5 more funnel cakes. Place on serving plate. Drizzle with topping and sprinkle with powdered sugar.

Garlic Cheddar Drop Biscuits

Ingredients
4 tablespoons butter, melted, divided
1 teaspoon garlic powder, divided
1/8 teaspoon salt
Crisco® Original No-Stick Cooking Spray
2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
1 teaspoon parsley flakes
1/4 teaspoon onion powder
3/4 cup shredded sharp cheddar cheese, chopped
1/3 cup water
1 large egg

Preparation Instructions
STIR 2 tablespoon melted butter, 1/2 teaspoon garlic powder and salt in small bowl.
HEAT oven to 400°F. Coat baking sheet with no-stick cooking spray.
STIR pancake mix, parsley flakes, onion powder and remaining 1/2 teaspoon garlic powder in medium bowl. Add cheese, water, egg and remaining 2 tablespoons melted butter; stir just until moistened. Drop by heaping tablespoonfuls onto prepared baking sheet making 12 biscuits. Brush with garlic butter.
BAKE 11 to 13 minutes or until golden brown. Serve warm.

In the highly unlikely event of leftover pancake batter, cook it up and freeze the pancakes in a sealed container for up to one week.

Pancakes, waffles, muffins, cobblers, cakes—our Hungry Jack® mixes are what breakfast time and more are made of. Hope you came hungry, because we’ve got a recipe idea for every time of day.

Cheesecake Dessert Roll-Ups

Ingredients

CREPES
2 large eggs
2 tablespoons Crisco® Pure Vegetable Oil
1 cup water
1 cup Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
Crisco® Original No-Stick Cooking Spray

FILLING
8 ounces cream cheese, softened
1/2 cup heavy cream
1/2 cup powdered sugar
2 cups sliced strawberries
2/3 cup Smucker's® Strawberry Flavored Topping, divided

Preparation Instructions

PLACE eggs, oil and water into blender container. Cover and process by pulsing several times. Add pancake mix. Process until smooth.
COAT 10-inch nonstick skillet with no-stick cooking spray. Heat pan over medium-low heat. Remove pan fron heat and pour 3 to 4 tablespoons batter into center of pan. Quickly rotate pan, tilting to coat surface. Cook until center and edges appear dry and lightly browned. Turn to cook second side. Turn crepe out onto a plate. Repeat with remaining batter to make 8 (8-inch) crepes.

BEAT cream cheese in large bowl with electric mixer on medium speed until smooth. Add cream and powdered sugar. Beat on high speed until stiff. Stir strawberries with 3 tablespoons topping in medium bowl until berries are coated.

PLACE a crepe on a serving plate. Spread with about 1/4 cup cream mixture down center of crepe. Top with 1/4 cup strawberry mixture. Fold up edges of crepe. Spoon 1 tablespoon topping over top. Sprinkle with cinnamon-sugar mixture. Repeat with remaining crepes.

Apologies. Hungry Jack® was delayed in getting here and contracted delivery of the advertisement to the walking corpse. He smells, but he's reliable.

Cheesecake Dessert Roll-Ups

Ingredients

CREPES
• 2 large eggs
• 2 tablespoons Crisco® Pure Vegetable Oil
• 1 cup water
• 1 cup Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
• Crisco® Original No-Stick Cooking Spray

FILLING
• 8 ounces cream cheese, softened
• 1/2 cup heavy cream
• 1/2 cup powdered sugar
• 2 cups sliced strawberries
• 2/3 cup Smucker's® Strawberry Flavored Topping, divided

Preparation Instructions
1.PLACE eggs, oil and water into blender container. Cover and process by pulsing several times. Add pancake mix. Process until smooth.
2.COAT 10-inch nonstick skillet with no-stick cooking spray. Heat pan over medium-low heat. Remove pan fron heat and pour 3 to 4 tablespoons batter into center of pan. Quickly rotate pan, tilting to coat surface. Cook until center and edges appear dry and lightly browned. Turn to cook second side. Turn crepe out onto a plate. Repeat with remaining batter to make 8 (8-inch) crepes.
3.BEAT cream cheese in large bowl with electric mixer on medium speed until smooth. Add cream and powdered sugar. Beat on high speed until stiff. Stir strawberries with 3 tablespoons topping in medium bowl until berries are coated.
4.PLACE a crepe on a serving plate. Spread with about 1/4 cup cream mixture down center of crepe. Top with 1/4 cup strawberry mixture. Fold up edges of crepe. Spoon 1 tablespoon topping over top. Sprinkle with cinnamon-sugar mixture. Repeat with remaining crepes.

Korean Style Baby Back Ribs

Ingredients
• 4 teaspoons cornstarch
• 1/2 cup water
• 1/4 cup sesame oil
• 6 green onions, chopped
• 4 teaspoons minced garlic
• 1 tablespoon minced fresh ginger
• 1/4 cup chili sauce
• 1 1/2 cups firmly packed brown sugar
• 1/4 cup Hungry Jack® Original Syrup
• 1/2 cup sodium-reduced soy sauce
• 2 tablespoons rice vinegar
• 2 racks baby back ribs, (about 3 pounds each)
• Salt and pepper

Preparation Instructions
1.HEAT oven to 325°F. Line two 17 x 11-inch baking pans with enough 18-inch wide heavy-duty foil to fold over ribs, approximately twice the size of the pan. Dissolve cornstarch in water.

2.HEAT sesame oil in 3-quart saucepan over medium-high heat. Add green onion, garlic and ginger. Cook and stir 1 minute until light golden brown. Whisk in chili sauce, brown sugar, syrup, soy sauce, vinegar and cornstarch mixture. Bring to a boil, whisking constantly. Cook 4 to 5 minutes or until slightly thickened.

3.PLACE one rack of ribs, meat side up, on each prepared pan. Season with salt and pepper. Baste each with 1/4 cup sauce. Turn racks over. Repeat seasoning and basting. Fold foil tightly around racks, meat side down, to make a sealed packet.

4.ROAST 2 hours or until ribs are tender and internal temperature reaches 160°F. Reheat sauce. Brush ribs with sauce. Serve remaining sauce with ribs.

Is there a complaint box for this thread?

Well, aren't you just a handsome devil! Hungry Jack swears it's like looking in a mirror.

Strawberry Shortcakes
Ingredients:

• 5 cups sliced fresh strawberries
• 2/3 cup sugar, divided
• Crisco® Original No-Stick Cooking Spray
• 2 1/4 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
• 2 tablespoons cold butter, cut up
• 2 tablespoons Crisco® Butter Flavor All-Vegetable Shortening
• 1/2 cup half-and-half cream or milk
• 1 teaspoon vanilla extract
• Whipped cream

Preparation Directions:

1. COMBINE strawberries and 1/3 cup sugar in medium bowl. Allow to stand so that juice develops.
2. HEAT oven to 400°F. Coat 8-inch round baking pan with no-stick cooking spray.
3. COMBINE pancake mix and remaining 1/3 cup sugar. Cut in butter and shortening until thoroughly blended. Stir in cream and vanilla just until blended. Batter will be very stiff. Spread in prepared pan.
4. BAKE 22 to 25 minutes or until golden brown. Cool 15 minutes. Cut into 6 wedges. Split in half horizontally. Fill with strawberries and desired amount of whipped cream. Garnish with additional whipped cream.

Yield: 6 servings

Prep Time: 15 min

Cook Time: 25 min

Beef Stew with Herbed Potato Dumplings

Ingredients:

STEW
• 7 tablespoons Pillsbury BEST™ All Purpose Flour, divided
• 1/2 teaspoon seasoned salt
• 1 1/2 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons Crisco® Pure Vegetable Oil
• 2 (14 oz.) cans reduced sodium beef broth, divided
• 1 teaspoon minced garlic
• 1 bay leaf
• 1 (16 oz.) package frozen vegetables for stew
DUMPLINGS
• 2 large eggs
• 1/2 cup water
• 1 cup Hungry Jack® Instant Mashed Potato Flakes
• 1/2 cup Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
• 1 tablespoon minced green onion
• 1 tablespoon minced fresh parsley
• 1/4 teaspoon garlic salt

Preparation Directions:

1. COMBINE 3 tablespoons flour and seasoned salt in large resealable plastic bag. Add beef cubes. Seal and toss to coat.
2. HEAT oil in 6-quart Dutch oven on medium-high heat. Add beef cubes and cook until well browned on all sides. Add 2 1/2 cups beef broth, garlic and bay leaf. Bring to a boil over high heat. Cover; reduce heat to low and simmer 1 hour.
3. STIR in frozen vegetables. Bring to a boil over high heat. Cover; reduce heat and simmer 20 minutes. Remove bay leaf. Whisk together remaining beef broth and remaining flour in small bowl. Add to stew, stirring until gravy thickens.
4. To prepare dumpling batter: WHISK eggs and water in medium bowl. Stir in potato flakes until moistened. Add pancake mix, green onion, parsley and garlic salt; mix well.
5. DROP batter by tablespoonfuls onto simmering stew. Cover and simmer over low heat 13 to 16 minutes or until dumplings are cooked through.

Yield: 8 servings

Prep Time: 30 min

Cook Time: 2 hrs

It's not a donut, officer, but....

Cinnamon Streusel Coffee Loaf

Ingredients:

• Crisco® Original No-Stick Cooking Spray
• 1 (7 oz.) package Hungry Jack® Easy Pack™ Buttermilk Pancake Mix , divided
• 1/4 cup firmly packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup sour cream
• 2 tablespoons Crisco® Pure Canola Oil
• 1 large egg
• 1/4 cup toffee baking bits
TOPPING
• 1/4 cup reserved pancake mix
• 2 tablespoons firmly packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon butter, melted
•
•
• 1 tablespoon toffee baking bits
• 1/4 cup Pillsbury™ Creamy Supreme® Vanilla Flavored Frosting

Preparation Directions:

1. HEAT oven to 375°F. Line 9 x 5-inch loaf pan with foil. Coat with no-stick cooking spray. Reserve 1/4 cup pancake mix for topping.
2. COMBINE remaining pancake mix, brown sugar and cinnamon in large bowl. Beat sour cream, oil and egg with a fork. Stir into dry mixture until evenly moistened. Stir in toffee bits. Spread half the batter in bottom of prepared pan.
3. For Topping: STIR reserved 1/4 cup pancake mix, brown sugar, cinnamon and melted butter in small bowl with a fork until crumbs form. Sprinkle batter with 3 tablespoons topping. Spread remaining half of batter on top. Sprinkle with remaining topping and toffee bits.
4. BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Lift loaf with edges of foil to remove from pan. Place frosting into corner of resealable plastic bag. Microwave on HIGH 5 seconds or just until slightly warm. Cut small corner off bag. Drizzle over top of loaf.

Yield: 8 to 10 servings

Prep Time: 15 min

Cook Time: 35 min

Hungry Jack® - YUM!

Curry Pork and Vegetable Stew

Ingredients:

• 2 tablespoons Crisco® Pure Canola Oil
OR Crisco® Original No-Stick Cooking Spray, for 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 cupscoarsely chopped onions
• 1/3 cup Pillsbury BEST™ All Purpose Flour
• 1/2 teaspoon ground cinnamon
• 1 teaspoon curry powder
• 2/3 cup Hungry Jack® 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, onions, flour, cinnamon, curry and syrup to meat. Stir to combine. Bring to a boil, then reduce heat.
3. COVER tightly and simmer 1 hour, stirring occasionally. Stir in pineapple tidbits and carrots. Bring to a boil. Reduce heat to simmer, cooking until meat and vegetables are fork-tender. Stir before serving. Serve over long grain and wild rice, if desired.
SLOW COOKER METHOD
1. COAT slow cooker with no-stick cooking spray.
2. SEASON meat with salt and pepper. Place meat, broth, water, onions, flour, cinnamon, curry, syrup, pineapple and carrots in slow cooker. Stir to combine.
3. COVER and cook on LOW 6 to 8 hours or until meat is fork-tender. Stir before serving. Serve over long grain and wild rice, if desired.

Prep Time: 10 min

Cook Time: 1 hrs 45 min

Double Cheese Spinach Potato Pie

Ingredients:
1 carton (4.2 oz.) Hungry Jack® Cheesy Hashbrown Potatoes
16 ounces frozen chopped spinach, thawed and squeezed dry*
3/4 cup Hungry Jack® Mashed Potato Flakes
3/4 cup milk
2 eggs
1/2 cup grated Parmesan cheese
1/2 teaspoon ground black pepper
1/4 teaspoon salt
2 tablespoons vegetable or olive oil

*To thaw spinach: Microwave in a large bowl on HIGH for 4-5 minutes. Place in a colander and press firmly with a spoon or spatula to drain liquid.

Preparation Directions:
1.Refresh hashbrown potatoes according to package directions. After 12 minutes, drain and squeeze out any excess liquid from carton.
2.Heat oven to 425°F. Coat a 9-inch pie dish with cooking spray.
3.While hashbrowns are standing, combine potato flakes, milk, eggs, Parmesan, pepper and salt in a large bowl. Mix in spinach.
4.Add oil to refreshed hashbrowns in carton and mix well.
5.Spread 3/4 of the hashbrowns firmly onto bottom and sides of prepared pie dish. Spoon spinach mixture lightly into dish. Top evenly with remaining hashbrowns, fluffing the hashbrowns with a fork.
6. Bake until hashbrowns are well-browned and center is set, 30-35 minutes. Let pie stand 10 minutes before slicing into wedges.

Yields: 6 servings | Prep time: 15 min. | Bake time: 30 min.

Hungry Jack®....YUM!

Candied Bacon Pancakes with Cinnamon Brown Sugar Syrup

Ingredients:

• Crisco® Original No-Stick Cooking Spray
• 3 tablespoons Hungry Jack® Cinnamon & Brown Sugar Flavored Syrup, plus more for serving
• 1/3 cup firmly packed brown sugar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/16 teaspoons cayenne pepper
• 1 pound thick cut bacon
• 3 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
• 2 cups water

Preparation Directions:

1. HEAT oven to 375°F. Cover 15 x 10 x 1-inch baking pan with foil. Top with wire rack. Coat rack with no-stick cooking spray.
2. COMBINE syrup, brown sugar, mustard, salt and cayenne pepper in medium mixing bowl. Add bacon to bowl coating all sides evenly. Place in single layer on rack. Bake 35 to 40 minutes or until beginning to brown and crisp. Remove from oven. Cool 2 minutes on rack. Remove to waxed or parchment paper. Reserve 6 strips of bacon. Crumble or chop remaining bacon.
3. COMBINE pancake mix and water in medium bowl until smooth. Stir in crumbled bacon. Let mixture stand 3 minutes. Coat griddle or large skillet with no-stick cooking spray. Heat over medium-high heat (375°F). Make 18 (4-inch) pancakes, in batches, by pouring 1/4 cup batter for each pancake onto hot griddle. Cook until bubbles appear and edges are dry, about 1 to 1 1/2 minutes. Turn and cook an additional 1 minute or until golden brown. Layer 3 pancakes on each plate. Cut reserved strips of bacon in half. Top each pancake stack with 2 pieces of bacon. Serve with additional syrup.

Yield: 6 servings

Prep Time: 32 min

Cook Time: 8 min

Pumpkin Fritters with Smoky Bacon Glaze

Ingredients:

• 6 slices uncooked bacon, cut crosswise into 1/2-inch pieces
• 3/4 cup Hungry Jack® Original Syrup
• Crisco® Pure Vegetable Oil
• 1/2 cup canned pure pumpkin
• 1/3 cup sugar
• 1 large egg
• 1 cup Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
• 3/4 teaspoon pumpkin pie spice
• Powdered sugar

Preparation Directions:

1. COOK bacon in large skillet over medium-high heat until crisp. Drain pan drippings, leaving bacon in skillet. Add syrup to bacon. Cook over medium heat 1 minute or until hot, scraping any browned bits from bottom of skillet. Remove from heat.
2. HEAT 1 1/2 inches oil in heavy medium saucepan over medium heat to 325°F. Whisk pumpkin, sugar and egg in medium bowl until blended. Stir in pancake mix and pumpkin pie spice just until blended. Let stand 3 minutes. Drop into hot oil by rounded teaspoonfuls, a few at a time. Cook 2 1/2 to 3 minutes or until golden brown and done in center, turning halfway through cooking time. Remove with slotted spoon. Drain on paper towels.
3. ARRANGE fritters in small individual serving bowls. Sprinkle with powdered sugar. Spoon warm glaze over fritters. Serve immediately.

Yield: 3 dozen fritters

Prep Time: 20 min

Cook Time: 20 min

HAPPY HALLOWEEN TO ONE AND ALL!!!

Chocolate Halloween Pancakes

Ingredients:

• Crisco® Original No-Stick Cooking Spray
• 1 (7 oz.) packet Hungry Jack® Easy Pack™ Funfetti® Halloween Buttermilk Pancake Mix
• 3/4 cup water, divided
• 4 drops red food color
• 5 drops yellow food color
• 1/4 cup Smucker's® Sundae Syrup™ Chocolate Flavored Syrup
• Hungry Jack® Original Syrup

Preparation Directions:

1. HEAT griddle or large skillet to medium heat (325°F.). Coat with no-stick cooking spray.
2. MEASURE 1 cup pancake mix in medium bowl. Stir in 1/2 cup water. Add red and yellow food color to make an orange color.
3. COMBINE 1/4 cup water and chocolate syrup in small bowl. Add remaining pancake mix. Stir until a chocolate color.
4. PLACE the two colored pancake batters into two separate resealable plastic bags. Cut about 1/4-inch off corner.
5. MAKE an outline of a pumpkin with one color on hot griddle. Immediately, make the eyes, mouth and stem with the other color. Fill in space between with the first color. Bake for 90 seconds. Turn. Bake an additional 30 seconds for a total of 2 minutes. Repeat with remaining batter. Make one pumpkin at a time, working quickly so that all parts are done at the same time.
6. SERVE with syrup.
TIP Recipe will make eight 3-inch pancakes or six 5-inch pancakes.

Yield: 6 to 8 pancakes

Prep Time: 10 min

Cook Time: 20 min

With warm berry topping!!

Hungry Jack® suggests a slight modification to the recipe. Everyone loves pancakes.

Wheat Waffles with Warm Berry Topping

Ingredients:

WAFFLES
• 2 cups Hungry Jack® Complete Wheat Blends Pancake Mix
• 1/3 cup toasted wheat germ
• 2 teaspoons ground cinnamon
• 1 1/4 cups water
• 1/4 cup Crisco® Pure Vegetable Oil
• 1 large egg
• Crisco® Original No-Stick Cooking Spray
WARM BERRY TOPPING
• 3/4 cup water
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1 (16 oz.) package frozen mixed berries
• Whipped topping for garnish
• Ground cinnamon for garnish

Preparation Directions:

1. HEAT waffle iron. Combine pancake mix, wheat germ and cinnamon in medium bowl. Whisk together water, oil and egg in small bowl. Add to dry mixture. Stir until large lumps disappear.
2. COAT waffle iron with no-stick cooking spray. Pour 2/3 cup batter for each waffle on hot waffle iron. Cook 2 to 3 minutes or until golden brown. Remove and keep warm. Continue with remaining batter.
3. STIR water, sugar and cornstarch in medium saucepan until blended. Add frozen fruit. Cook over medium heat 4 to 5 minutes, stirring occasionally, until sauce thickens. Serve 1/2 cup warm topping with each waffle. Garnish with a dollop of whipped topping and a dash of cinnamon.

Yield: 5 (7-inch) waffles

Prep Time: 10 min

Cook Time: 25 min

Hungry Jack® agrees. Don't we have a Jack Signal, or something?

Chili Cheeseburger Pie

Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 pound lean ground beef
• 1 (10 oz.) can diced tomatoes and green chilies, drained
• 1 (16 oz.) can chili beans, drained
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin (optional)
• 1 cup shredded sharp Cheddar cheese, divided
• 1 1/4 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
• 3/4 cup milk
• Green and red bell pepper strips

Preparation Directions:
1. HEAT oven to 400°F. Coat 9-inch pie plate with no-stick cooking spray.
2. BROWN ground beef. Drain. Add tomatoes, beans, chili powder, garlic powder and cumin. Heat through. Spoon into prepared pie plate. Layer with 3/4 cup cheese. Whisk pancake mix and milk in small bowl until smooth. Spread evenly over cheese. Sprinkle with remaining 1/4 cup cheese. Alternate green and red pepper strips on top in a spoke design.
3. BAKE 18 to 20 minutes or until golden brown. Allow to cool 10 to 15 minutes before serving.

Yield: 6 servings
Prep Time: 25 min
Cook Time: 20 min

Apple Cheddar Sausage Wafflewiches

Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
• 1 1/2 cups water
• 1 tablespoon snipped fresh chives or freeze-dried chives
• 6 (3 1/2-inch ) sausage sandwich patties
• 1 cup Smucker's® Spiced Apple Butter
• 6 slices deli-style cheddar cheese
• 1 Red Delicious apple, cored and very thinly sliced
• Powdered sugar (optional)
• Hungry Jack® Original Syrup, warmed

Preparation Directions:
1. COAT waffle iron with no-stick cooking spray. Heat according to manufacturer's instructions. Combine pancake mix, water and chives in large bowl. Stir until large lumps disappear.
2. BAKE in waffle iron according to manufacturer's instructions or until steaming stops and waffle is golden brown. Repeat to bake a total of 12 (4-inch) square waffles.
3. COOK sausage patties until browned and no longer pink in center. Spread apple butter generously on one side of all 12 waffles. Place cheese on top of apple butter on 6 waffles. Top with sausage patties. Arrange apple slices on top of sausage. Top with remaining waffles, apple butter side down, to form sandwiches. Sprinkle with powdered sugar. if desired. Serve with syrup.

Yield: 6 sandwiches
Prep Time: 30 min
Cook Time: 10 min

Nutritional Information Per Serving:
Serving Size (1/6 of recipe), Calories 710 (Calories from Fat 180), Total Fat 20g (Saturated Fat 9g, Trans Fat 0g), Cholesterol 45mg, Sodium 1150mg, Total Carbohydrate 120g (Dietary Fiber 2g, Sugars 68g), Protein 13g; Percent Daily Value*: Vitamin A 6%, Vitamin C 2%, Calcium 30%, Iron 10%.

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™!

Time for a question:

Max from New York asks...
Can I add any additional ingredients to my pancake batter?

You certainly can! Hungry Jack encourage you to add any of the ingredients listed below to your pancake batter:
- Fresh or frozen blueberries, chopped apples, diced peaches, nuts, applesauce, or chocolate chips. Use about 1/4 cup for every 1 cup of pancake mix.
- 1 teaspoon of grated orange peel
- Oatmeal, wheat germ or flaxseed.

Looks like it's been over a year....

S'mores Pancake Stack

Ingredients:

• 3 cups Hungry Jack® Complete Chocolate Chip Pancake & Waffle Mix
• 2 1/4 cups water
• Crisco® Original No-Stick Cooking Spray
• 4 (1.55 oz.) packages milk chocolate candy bars
• 2 cups marshmallow creme
• 2 tablespoons coarsely crushed graham cracker crumbs

Preparation Directions:

1. COMBINE pancake mix and water in medium bowl until smooth. Let mixture stand 3 minutes.
2. HEAT oven to 200°F. Coat griddle or large skillet with no-stick cooking spray. Heat over medium-high heat (375°F). Make 9 pancakes, in batches, by pouring 1/2 cup batter for each pancake, quickly spreading onto hot griddle to form 6 1/2-inch circle. Cook until bubbles appear and edges are dry, about 1 to 1 1/2 minutes. Turn and cook an additional 1 minute or until golden brown. Keep pancakes warm on baking pan in oven.
3. BREAK chocolate bars into single and double blocks. Reserve several blocks for garnish. Place 1 pancake on serving plate. Spread 1/4 cup marshmallow creme on one half of pancake and 4 or 5 blocks of chocolate on other half. Repeat with remaining pancakes, alternating placement of marshmallow creme and chocolate as you build stack. Top with dollop of marshmallow creme and reserved chocolate. Sprinkle with graham crackers. Cut into wedges.

Prep Time: 15 min

Cook Time: 30 min

Nutritional Information Per Serving:

Serving Size (1/10 of recipe), Calories 240 (Calories from Fat 70), Total Fat 8g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 5mg, Sodium 370mg, Total Carbohydrate 40g (Dietary Fiber 1g, Sugars 10g), Protein 4g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 10%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.

We'll need a lot more pancakes....

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™!

Creamy Strawberry Crepes

Ingredients:
CREPES
• 1 cup Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
• 2 tablespoons sugar
• 1 cup water
• 2 large eggs
• Crisco® Original No-Stick Cooking Spray
FILLING AND SAUCE
• 2 cups low fat vanilla yogurt
• 1/4 teaspoon ground cinnamon
• 1 (12 oz.) jar Smucker's® Strawberry Preserves
• 1/4 cup chopped pecans (optional)

Preparation Directions:
1. For Crepes: WHISK pancake mix, sugar, water and eggs in medium bowl until smooth.
2. HEAT 8-inch skillet or crepe pan over medium heat. Coat with no-stick cooking spray between each crepe. Pour 2 tablespoons batter into skillet, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. Turn to cook second side.
3. For Filling and Sauce: BLEND yogurt, cinnamon and 1/4 cup preserves in small bowl. Place remaining preserves in microwave-safe bowl. Microwave on HIGH for 45 seconds. Stir until melted and smooth.
4. SPREAD yogurt mixture down the center of each crepe, dividing evenly. Fold or roll crepe over yogurt mixture. Arrange 3 crepes on each serving plate. Top with melted preserves and chopped pecans.
TIP Crepe batter can be made ahead of time. Prepare crepes as directed. Layer between sheets of wax paper and place in resealable plastic bag. Refrigerate up to 3 days or freeze up to 3 months. Keep in plastic bag to bring to room temperature.

Yield: 16 6-inch crepes
Prep Time: 5 min
Cook Time: 35 min

Nutritional Information Per Serving:
Serving Size (1 crepe of 16), Calories 100 (Calories from Fat 10), Total Fat 1g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 25mg, Sodium 115mg, Total Carbohydrate 21g (Dietary Fiber 0g, Sugars 15g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 4%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.

FAQ Time!

Steve from Ann Arbor writes:

Dear Hungry Jack,

What is the best way to store my leftover batter?

Hungry Jack® does not recommend storing any leftover batter. Hungry Jack® recommends you use up the batter and eat the delicious pancakes right away. If you can't eat them, find someone who will.

Your family is the most important thing to our family. So make tonight’s meal special – make it a Hungry Jack® night! Your family will thank you for it, and so will ours.

Apple Cinnamon Streusel Coffee Loaf

Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 (7 oz.) package Hungry Jack® Easy Pack™ Apple Cinnamon Wheat Pancake Mix, divided
• 1/4 cup firmly packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup sour cream
• 2 tablespoons Crisco® Pure Canola Oil
• 1 large egg
• 1/4 cup toffee baking bits

TOPPING
• 1/4 cup reserved pancake mix
• 2 tablespoons firmly packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon butter, melted
• 1 tablespoon toffee baking bits
• 1/4 cup Pillsbury Creamy Supreme® Vanilla Flavored Frosting

Preparation Directions:
1. HEAT oven to 375°F. Line 9 x 5-inch loaf pan with foil. Coat with no-stick cooking spray. Reserve 1/4 cup pancake mix for topping.

2. COMBINE remaining pancake mix, brown sugar and cinnamon in large bowl. Beat sour cream, oil and egg with a fork. Stir into dry mixture until evenly moistened. Stir in toffee bits. Spread half the batter in bottom of prepared pan.

3. For Topping: STIR reserved 1/4 cup pancake mix, brown sugar, cinnamon and melted butter in small bowl with a fork until crumbs form. Sprinkle batter with 3 tablespoons topping. Spread remaining half of batter on top. Sprinkle with remaining topping and toffee bits.

4. BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Lift loaf with edges of foil to remove from pan. Place frosting into corner of resealable plastic bag. Microwave on HIGH 5 seconds or just until slightly warm. Cut small corner off bag. Drizzle over top of loaf.

Yield: 8 to 10 servings
Prep Time: 15 min
Cook Time: 35 min

Nutritional Information Per Serving:
Serving Size (1/8 of recipe), Calories 310 (Calories from Fat 130), Total Fat 15g (Saturated Fat 6g, Trans Fat 0.5g), Cholesterol 40mg, Sodium 320mg, Total Carbohydrate 40g (Dietary Fiber 1g, Sugars 22g), Protein 4g; Percent Daily Value*: Vitamin A 4%, Vitamin C 0%, Calcium 8%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.

Hungry Jack® breakfast products – because breakfast is the most important meal of the morning.

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®!

Apple Cinnamon Streusel Coffee Loaf

Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 (7 oz.) package Hungry Jack® Easy Pack™ Apple Cinnamon Wheat Pancake Mix, divided
• 1/4 cup firmly packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup sour cream
• 2 tablespoons Crisco® Pure Canola Oil
• 1 large egg
• 1/4 cup toffee baking bits

TOPPING
• 1/4 cup reserved pancake mix
• 2 tablespoons firmly packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon butter, melted
• 1 tablespoon toffee baking bits
• 1/4 cup Pillsbury Creamy Supreme® Vanilla Flavored Frosting

Preparation Directions:
1. HEAT oven to 375°F. Line 9 x 5-inch loaf pan with foil. Coat with no-stick cooking spray. Reserve 1/4 cup pancake mix for topping.
2. COMBINE remaining pancake mix, brown sugar and cinnamon in large bowl. Beat sour cream, oil and egg with a fork. Stir into dry mixture until evenly moistened. Stir in toffee bits. Spread half the batter in bottom of prepared pan.
3. For Topping: STIR reserved 1/4 cup pancake mix, brown sugar, cinnamon and melted butter in small bowl with a fork until crumbs form. Sprinkle batter with 3 tablespoons topping. Spread remaining half of batter on top. Sprinkle with remaining topping and toffee bits.
4. BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Lift loaf with edges of foil to remove from pan. Place frosting into corner of resealable plastic bag. Microwave on HIGH 5 seconds or just until slightly warm. Cut small corner off bag. Drizzle over top of loaf.

Yield: 8 to 10 servings
Prep Time: 15 min
Cook Time: 35 min