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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