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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.
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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
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Green Chile Waffle Taco
Ingredients
No-Stick Cooking Spray
2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
1 cup water
1 (4 oz.) can fire roasted diced green chiles
1/4 cup Pure Vegetable Oil
1 large egg
1/2 teaspoon chili powder
1 pound lean ground beef
1 (1 oz.) package taco seasoning mix
2/3 cup water
2/3 cup shredded lettuce, divided
2/3 cup shredded sharp cheddar cheese, divided
1 ripe avocado, chopped, divided
2/3 cup chopped ripe tomatoes, divided
1/3 cup sliced green onion, divided
Fresh salsa
1/3 cup sour cream
Preparation Instructions
1. BROWN beef in large skillet over medium, cooking until no longer pink. Drain fat, if necessary. Add seasoning mix and water. Cook and stir until mixture thickens.
2. COAT round waffle iron with no-stick cooking spray. Heat according to manufacturer’s instructions. Combine pancake mix, water, chiles, oil, egg and chili powder in large bowl until smooth. Bake in round waffle iron according to manufacturer’s instructions or until steaming stops and waffle is golden brown. Repeat to bake total of 5 (7-inch) round waffles.
3. FOLD each waffle in half to resemble taco. Fill each taco with heaping 1/3 cup meat, and garnish with lettuce, cheese, avocado, tomato and onion. Serve with salsa and sour cream.