Hey boss!
... and bleedy-eye guy.
....
You gotta win the kegging before you can even challenge the Boss for the top spot. You... you ain't got the chassis for it, pal. Heeheeheeheehee!
*ZIP!*
Fast as fast can be, you'll never catch me! Heeheehee!!
You would look good buried in my basement.
Hey, a pirate, did you bring the grog?
Roar, I'm hungry. I need a bowl of milk and 25 pounds of red meat.
It's true. I do.
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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.
Long time no see, fellahs!
sup
*comes back to the clubhouse*
*puts away his shovel and a stash of huge plastic bags*
Long day...
Jumps on Frat Jack
Welcome back!
*belch* More pleez.
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.Does this cover illegitimate children too?
Lille' shiny Bastard Jacks!
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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.
Pile it my kitty dish, with a second helpings!
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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.
Jack the Stripper does not recommend storing any leftover victims. Jack the Stripper recommends you use up the victims and eat them right away. If you can't eat them, find someone who will.
I hope those pancakes don't have high-fructose corn syrup!
*whistles* Dinner is served, Spike!
Feed me. I'm hungry.
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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.
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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.
ohai.
Looks like it's been over a year....
S'mores Pancake Stack
Can I replace the marshmallow creme with human corpses?
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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.
Human entrails are kind of like applesauce, so I will take that as a yes.
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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™!
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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%.
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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
Not that the food ain't great but this place just ain't the same without the Boss.
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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
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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
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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