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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.
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SPANISH-STYLE POTATO CROQUETTES WITH SMOKED PAPRIKA AIOLI
INGREDIENTS
1 cup water
3/4 cup milk
3 tablespoons butter
3/4 teaspoon garlic salt
1/4 teaspoon pepper
2 cups Hungry Jack® Instant Mashed Potato Flakes
3 large eggs
1 cup plus 2 tablespoons plain dried bread crumbs
1 cup shredded Manchego or Asiago cheese
2 ounces very thinly sliced Serrano ham or prosciutto, chopped
1/3 cup chopped green onion
1/2 cup Pillsbury BEST™ All Purpose Flour
Pure Canola Oil
SMOKED PAPRIKA AIOLI
1 cup mayonnaise
1 to 2 teaspoons smoked paprika
1/2 teaspoon minced garlic
1/2 teaspoon lemon juice
PREPARATION INSTRUCTIONS
COMBINE water, milk, butter, garlic salt and pepper in medium microwave-safe bowl. Stir in potato flakes. Cover. Microwave on HIGH 4 minutes. Let stand 5 minutes. Whisk 1 egg in large bowl. Stir in 2 tablespoons bread crumbs until blended. Stir in cheese, ham and green onion. Stir in potato mixture until evenly blended.
BEAT remaining 2 eggs in shallow bowl. Place flour in separate shallow bowl. Place bread crumbs in another shallow bowl. Scoop about 2 tablespoons potato mixture into flour; coat completely. Shape into an oval croquette. Dip in beaten egg, then roll in bread crumbs, coating completely. Repeat to make additional croquettes. Cook immediately or cover and chill.
HEAT 2 inch deep oil in deep fryer or large heavy saucepan to 350°F. Cook croquettes in hot oil, a few at a time, about 1 1/2 minutes or until golden brown. Remove with slotted spoon. Drain on paper towels.
For Smoked Paprika Aioli, COMBINE mayonnaise, smoked paprika, garlic and lemon juice in small serving bowl, stirring until blended. Serve with croquettes.