Rather have a beer.Somebody call Jack N. Ape.My Right Boot is ready to punt fake Jacks.I'm here to defend this Jack's legal rights as a jack.Excuse me?As do I.Me too.Hungry Jack® agrees.So do I.
Beer is good. And good for us.
Time to crack a new keg!
I'm a chaotic optimist. If something chaotic is bound to happen, it will.
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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™!
...
...
{squints} You look just like a bird over by them Southern folk.
Hungry Jack® breakfast products – because breakfast is the most important meal of the morning.
Especially after staying up all night drinking! PARTY!
not much time to post lately.... too much beer to drink... too little time... hic!
Hungry Jack® breakfast products – because breakfast is the most important meal of the morning.Especially after staying up all night drinking! PARTY!
Or staying up all night doing... whatever...
*changes out of bloodstained shirt*
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Baked Apple Oatmeal Pancake
Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 2 large eggs
• 1/4 cup Hungry Jack® Original Syrup, plus additional for serving
• 3 tablespoons Crisco® Pure Canola Oil
• 1/2 cup quick rolled oats
• 1 (7 oz.) package Hungry Jack® Apple Cinnamon Wheat Pancake Mix
• 1 large apple, like Gala or Fuji, peeled and chopped, (1 1/2 cups)
• 1/4 cup raisins (optional)
• 1/2 cup chopped walnuts
• 1 (6 oz.) container vanilla yogurt
• Ground cinnamon
Preparation Directions:
1. HEAT oven to 350°F. Coat 9-inch pie plate with no-stick cooking spray.
2. WHISK eggs, syrup and oil in large bowl. Stir in oats until evenly moistened. Stir in pancake mix. Fold in apples and raisins. Spread evenly in prepared pan. Sprinkle with walnuts.
3. BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Serve with additional syrup, yogurt and a sprinkle of cinnamon.
Yield: 8 servings
Prep Time: 20 min
Cook Time: 30 min
Baked Apple Oatmeal Pancake
Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 2 large eggs
• 1/4 cup Hungry Jack® Original Syrup, plus additional for serving
• 3 tablespoons Crisco® Pure Canola Oil
• 1/2 cup quick rolled oats
• 1 (7 oz.) package Hungry Jack® Apple Cinnamon Wheat Pancake Mix
• 1 large apple, like Gala or Fuji, peeled and chopped, (1 1/2 cups)
• 1/4 cup raisins (optional)
• 1/2 cup chopped walnuts
• 1 (6 oz.) container vanilla yogurt
• Ground cinnamonPreparation Directions:
1. HEAT oven to 350°F. Coat 9-inch pie plate with no-stick cooking spray.
2. WHISK eggs, syrup and oil in large bowl. Stir in oats until evenly moistened. Stir in pancake mix. Fold in apples and raisins. Spread evenly in prepared pan. Sprinkle with walnuts.
3. BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Serve with additional syrup, yogurt and a sprinkle of cinnamon.Yield: 8 servings
Prep Time: 20 min
Cook Time: 30 min
Why is it when I read step 2 I read WHISKEY? Hehe
When there's a poodle flying in the sky...
Does Hungry Jack serve up any ethnic dishes, specially any Chinese or Japanese cuisine? Jedi Jack is tired of tacos and hamburgers.
Does Hungry Jack serve up any ethnic dishes, specially any Chinese or Japanese cuisine? Jedi Jack is tired of tacos and hamburgers.
At least he's not tired of nachos.
*pummels fake Jack*
Take off the stoopid Star Wars costume, you Jar Jar Binks lover!
Does Hungry Jack serve up any ethnic dishes, specially any Chinese or Japanese cuisine? Jedi Jack is tired of tacos and hamburgers.Don't make Hungry Jack® smack you.
Even if I have kegs of beer?
Uh, hello? I sure could go for some Hungry Jack products right about now.
Damn Jacks! Rust in Hell.
So what did you guys do with Mr. Fishy's stuff? You've made Mr. Fishy angry. He is so angry he is turning green. Or so I heard.
Damn Jacks! Rust in Hell.So what did you guys do with Mr. Fishy's stuff? You've made Mr. Fishy angry. He is so angry he is turning green. Or so I heard.
Mr. Fishy better watch his attitude or he might end up in one of Hungry Jack's recipes.
Now, to sit back and enjoy this new sofa and TV that I.......acquired.
I'm hungry.
IHOP?
If not, there's always Hungry Jack.
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Asian Steamed Pork Buns
Ingredients:
• 8 ounces ground pork
• 1/4 cup hoisin sauce
• 2 tablespoons oyster sauce
• 1 3/4 cups Hungry Jack® Original Pancake & Waffle Mix (Add Milk, Oil & Eggs)
• 5 tablespoons warm water
• 1 tablespoon Crisco® All-Vegetable Shortening
• 1/4 cup scallions, green part only, chopped
• Toasted sesame oil (optional)
• Toasted sesame seeds (optional)
• Cabbage leaves
Preparation Directions:
1. BROWN pork in medium skillet over medium heat. Stir in hoisin sauce and oyster sauce. Remove from heat to cool. Heat water in steamer to boiling.
2. COMBINE pancake mix, water, shortening and scallions to form a dough. Form 8 small balls, adding pancake mix or flour as needed if too sticky. Flatten into 4-inch rounds. Place 1 1/2 tablespoons cooled pork filling in center of round. Bring edges to center to cover filling. Pinch edge together to seal. Brush tops with sesame oil. Sprinkle with sesame seeds.
3. PLACE cabbage leaves on bottom of steamer basket. Place buns, sealed side down, on top of leaves. Leave space between buns as they will expand during cooking. Cover. Steam 15 minutes. Serve immediately.
TIP Cook in batches if necessary. Keep cooked buns in 200°F. oven on a covered oven-proof platter until all are done.
Yield: 8 appetizers
Prep Time: 40 min
Cook Time: 15 min
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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.
This place is dead.
Sorry, that's my fault. I'll try to scale it back a bit.
This place is dead.Sorry, that's my fault. I'll try to scale it back a bit.
As I've told you a million times, don't kill the peasants. We need them for the Jack-a-pult.
As I've told you a million times, don't kill the peasants. We need them for the Jack-a-pult.This place is dead.Sorry, that's my fault. I'll try to scale it back a bit.
One movie and its at Red Box, it's called Iron Clad. Has a great jack-a-pult scene. Seriously, check it out while you can.
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Cheesy Potato Pancakes with Sausage
Ingredients:
• 1 (12 oz.) package breakfast sausage 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 cooking 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 desired, in medium bowl. Add liquids to dry ingredients, stirring just until large lumps disappear. Blend in carrots, 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 an additional 2 to 3 minutes or until golden brown. Place 3 or 4 pancakes on dinner plate. Sprinkle with Cheddar cheese before serving.
Yield: 6 servings
Prep Time: 15 min
Cook Time: 6 min
Bump
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Apricot Pecan Layered Muffins
Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 3/4 cup Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
• 1/2 cup quick rolled oats
• 1/3 cup plus 1 tablespoons firmly packed brown sugar, divided
• 1/2 teaspoon ground cinnamon
• 1/3 cup milk
• 2 tablespoons Crisco® Pure Canola Oil
• 1 large egg
• 1/3 cup plus 1 tablespoons Smucker's® Low Sugar™ Reduced Sugar Apricot Preserves, divided
OR 1/3 cup plus 1 tablespoons Smucker's® Low Sugar™ Reduced Sugar Sweet Orange Marmalade
• 1/3 cup chopped pecans
Preparation Directions:
1. HEAT oven to 400°F. Coat 6 muffin cups with no-stick cooking spray.
2. STIR together pancake mix, oats, 1/3 cup brown sugar and cinnamon. Whisk milk, oil and egg until blended. Add to oats mixture. Stir until evenly moistened.
3. COMBINE 1/3 cup preserves, 1 tablespoon brown sugar and chopped pecans. Layer in each muffin cup: 2 tablespoons batter, 1 heaping tablespoon preserves mixture, 1 heaping tablespoon batter.
4. BAKE 13 to 15 minutes or until golden brown and toothpick inserted in center comes out clean. Spread tops with remaining preserves. Cool 5 minutes before removing from pan.
Yield: 6 muffins
Prep Time: 15 min
Cook Time: 15 min
You know just how to brighten up my day, Hungry Jack! =)
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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™!
Well, I'm ready for breakfast.
Well, I'm ready for breakfast.
*licks lips*
{wakes up briefly, finishes off beer, returns to sleep}
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BBQ Sausage Meatballs
Ingredients:
• 1 cup prepared barbecue sauce
• 1/2 cup Hungry Jack® Original Syrup
• 1 1/2 pounds ground pork sausage
• 1/2 cup plain bread crumbs
• 1/4 cup shredded Parmesan cheese
• 1/4 cup sweetened dried cranberries, chopped
• 1/4 cup peeled grated Granny Smith apple
• 1 tablespoon minced flat leaf parsley
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 large egg, beaten
Preparation Directions:
1. HEAT oven to 350°F. Combine barbecue sauce and syrup in small bowl, reserve.
2. MIX remaining ingredients in large bowl. Form mixture intoabout 40, 1/2-inch meatballs. Brown meatballs in large skillet over medium heat, 3 to 4 minutes per side. Transfer meatballs to 13x9-inch baking dish. Pour barbecue sauce mixture over meatballs. Bake 30 minutes. Serve immediately.
Yield: 40 meatballs
Prep Time: 15 min
Cook Time: 45 min
{stuffs an Ewok in a poodle costume and launches it from the Jackapult}
It's just not the same as a real poodle or a unicorn.