Hungry Jack® Pancake Mix, Syrup and Potatoes Offer a World of New, Inspiring Meal Possibilities Sure to Bring Smiles to the Whole Family

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Hungry Jack® pancake mix, syrup and potatoes offer a world of new, inspiring meal possibilities sure to bring smiles to the whole family. ©/TM/® The J. M. Smucker Company. M. Smucker J. ©/TM/® The Recipe Category: Appetizers – 2013 Contest Finalist Yield: 6 servings Prep Time: 15 minutes Cook Time: 30 minutes

Bacon and Potato Fritters with Spiced Honey Crème Fraîche Sauce INGREDIENTS 3. Combine prepared potatoes with the chopped bacon, sour cream, cheddar cheese and egg until 1 1/4 cups of water thoroughly incorporated. 2 tbsp. butter 4. Add salt and pepper to taste. 2/3 cup Hungry Jack® Instant Redskin & Yukon Gold 5. Pour the additional dried potato flakes into a Mashed Potato Flakes shallow dish. 2/3 cup of milk 6. With a teaspoon, add spoonfuls of the potato 1/2 tsp. salt mixture onto the potato flakes. Roll in the potato 1/4 lb crisp cooked bacon, chopped flakes so each mashed potato ball gets thoroughly 1/4 cup sour cream coated (approximately 1 inch in diameter). 1/2 cup grated sharp cheddar cheese 7. Set the coated potato balls aside on a plate and 1 egg repeat with the rest of the potato mixture. Salt and freshly ground black pepper 8. In a medium pot over medium-high heat, add 1 cup Instant Redskin & Yukon Gold Hungry Jack approximately 2 inches of canola oil. Heat oil to Mashed Potato Flakes 375 degrees. Canola oil, for frying 9. Fry the potato fritters a few at a time. 1/2 cup crème fraîche 10. Once they are golden brown on all sides, remove 1/4 cup honey with a slotted spoon and place them on a paper 1/2 tsp. cayenne pepper towel-lined plate to drain excess oil. 11. Repeat until all the fritters are fried. Directions 12. Place all completed fritters in a 400 degree oven, uncovered, for about 5 minutes, until they are 1. Heat water, butter, and salt to boiling in sauce- heated through and crisp. pan. 13. Mix crème fraîche, honey and cayenne together. 2. Remove from heat. Stir in milk and potato flakes 14. Serve on a platter with dipping sauce in the center. with fork until potatoes are well combined. ©/TM/® The J. M. Smucker Company. M. Smucker J. ©/TM/® The Recipe Category: Appetizers – 2013 Contest Finalist Yield: 8 servings Prep Time: 10 minutes Cook Time: 10 minutes

Crispy Chipotle Cheddar Corn Cakes with Smoky Aioli INGREDIENTS Directions AIOLI 1. For the Aioli: In a small bowl, combine all ingredi- 1/2 cup mayonnaise ents and chill until needed. 1 garlic clove, mashed into a paste 2. In a large bowl, combine egg, milk, sour cream 1 tsp. adobo sauce from can of chipotle chilies and pancake mix; whisk until combined. 1 tsp. fresh lime juice 3. Stir in cheese, corn, onions and adobo sauce. 4. Add 1/4 cup oil to a 10-inch cast iron skillet or nonstick skillet; heat to medium-high. CORN CAKES 5. Spoon batter into oil by scant 1/4 cup cupfuls. 1 egg 6. Cook until golden brown and crispy; turn and 1 cup milk brown on other side. 1 tbsp. sour cream 7. Cook corn cakes in batches adding more oil as ® 1 1/2 cup Hungry Jack Complete Buttermilk needed. Pancake & Waffle Mix 8. Drain on paper towels. 1 1/2 cups shredded cheddar cheese 9. Serve corn cakes topped with a dollop of aioli. 1 cup corn kernels cut from cob 10. Garnish as desired. 1/ 3 cup sliced green onions 1 tsp. adobo sauce from can of chipotle chilies 1/2 cup canola oil, divided ©/TM/® The J. M. Smucker Company. M. Smucker J. ©/TM/® The Recipe Category: Appetizers – 2013 Contest Finalist Yield: 8 servings Prep Time: 10 minutes Cook Time: 10 minutes

Loaded Waffle Hashbrowns with Spicy BBQ Ranch INGREDIENTS Directions WAFFLE HASHBROWNS 1. Prepare hashbrowns according to steps 1 and 2 2 (4.2 oz.) packages Hungry Jack® Premium on package directions. Hashbrown Potatoes 2. Drain well and pat hashbrowns with paper towel 5 slices bacon, cooked and crumbled to remove excess water. 1/3 cup crumbled blue cheese 3. In a large bowl, combine hashbrowns, bacon, blue 1/4 cup green onions, finely chopped cheese, green onions, egg white and salt. 1 large egg white 4. Coat with cooking spray, then heat waffle iron. 1/4 tsp. salt Layer half of the hashbrown mixture into the hot Crisco® Original No-Stick Cooking Spray waffle iron. 5. Cook 8 to 10 minutes or until crispy and browned. Repeat with remaining mixture. SPICY BBQ RANCH SAUCE 6. For Sauce: Mix ranch dressing, barbecue sauce 1/2 cup ranch dressing and hot sauce in a bowl. 1/2 cup honey barbeque sauce 2 tsp. hot sauce ©/TM/® The J. M. Smucker Company. M. Smucker J. ©/TM/® The Recipe Category: Breakfast for dinner – 2013 Contest Finalist Yield: 8 servings Prep Time: 10 minutes Cook Time: 10 minutes Carrot Cake Waffles INGREDIENTS Directions WAFFLES 1. In large bowl combine dry ingredients: Waffle 2 cups Hungry Jack® Complete Extra Light & Fluffy mix, ginger, cinnamon, nutmeg and sugar. Set Pancake & Waffle Mix (Extra Light & Fluffy) aside. 1 tsp. ground cinnamon 2. In small bowl beat egg lightly then add remaining 3/4 tsp. ground ginger wet ingredients: water, oil and vanilla. 1/4 tsp. grated whole nutmeg 3. Pour wet ingredients into the dry ingredients. 1 tbsp. sugar 4. Mix by hand only until combined. Do not over mix. 1 egg (lightly beaten) 5. Fold in pecans and carrots. Do not over mix. 1 cup water 6. Bake in hot waffle iron until waffle is lightly 1/4 cup Crisco® Light Tasting Olive Oil or brown. Crisco Pure Vegetable Oil 7. For the icing: in small bowl combine butter, sugar 2 tsp. vanilla extract and vanilla. 1/4 cup grated carrots 8. Stir by hand until well combined. 1 cup chopped pecans 9. Put in your desired serving bowl and place in refrigerator until ready to serve. 10. When waffles are ready and hot serve with a ICING scoop of icing on top of each waffle. 1/2 cup whipped butter 11. For the Syrup: warm syrup and stir in pecans. 2 tbsp. powdered sugar 12. Pour warm syrup over hot waffles. 1 tsp. vanilla extract 1 cup Hungry Jack Original Syrup 1/4 cup pecans ©/TM/® The J. M. Smucker Company. M. Smucker J. ©/TM/® The Recipe Category: Breakfast for dinner – 2013 Contest Finalist Yield: 8 servings Prep Time: 10 minutes Cook Time: 10 minutes Cajun Shrimp INGREDIENTS Directions SHRIMP 1. Preheat deep fryer with canola oil to 375 degrees. Crisco® Pure Canola Oil, for frying 2. Whisk together buttermilk, egg, mustard and hot 2 cups buttermilk sauce in a large casserole dish. 2 eggs, lightly beaten 3. In another large casserole dish, whisk together 2 tbsp. creole mustard pancake mix, instant potatoes, paprika, salt, 2 tbsp. Sriracha hot sauce cayenne, and garlic powder. 1 cup Hungry Jack® Complete Buttermilk 4. Dredge shrimp in the dry mixture then into the Pancake & Waffle Mix wet then back into the dry. 1 cup Hungry Jack Instant Mashed Potato Flakes 5. Add shrimp in batches to the deep fryer and fry 1 tbsp. paprika until golden, about 2 minutes per batch. Kosher salt 6. For the sauce: add the shallot, parsley, cayenne 2 tsp. cayenne pepper, mayonnaise, syrup, mustard, hot sauce, 2 tsp. garlic powder and lemon juice to a large bowl. 3 lbs. shrimp, peeled and deveined 7. Stir to combine. Chill until ready to serve.

SPICY REMOULADE SAUCE 2 shallots, finely chopped 1 tbsp. fresh parsley, finely chopped 1 tsp. cayenne pepper 1 1/2 cups prepared mayonnaise 1 cup Hungry Jack Original Syrup 4 tbsp. creole mustard 2 tbsp. Sriracha hot sauce Juice of 1 lemon ©/TM/® The J. M. Smucker Company. M. Smucker J. ©/TM/® The Recipe Category: Breakfast for dinner – 2013 Contest Finalist Yield: 6 servings Prep Time: 10 minutes Cook Time: 6 minutes Fiesta Potato Fritters INGREDIENTS Directions FRITTERS 1. Combine the potato flakes and next 8 ingredients 1 cup Hungry Jack® Instant Mashed Potato Flakes in a large bowl. 2 tbsp. cornmeal 2. In a medium bowl whisk together the buttermilk, 1/2 cup shredded Pepper Jack cheese egg, chipotle and butter till well mixed; add to the 1/4 cup bacon bits dry mixture till well combined. 1/4 tsp. chili powder 3. Let stand until the liquid is absorbed, about 1/4 tsp. ground cumin 5 minutes. 1 tbsp. minced green onion 4. Heat the oil in a large nonstick skillet. 1 tbsp. minced red bell pepper 5. Form 3 inch patties and add to the pan. 1 tbsp. snipped parsley 6. Cook until browned on each side, about 6 1 cup buttermilk minutes total. 1 large egg 7. Serve the fritters on a lettuce leaf lined platter 1 tsp. chopped chipotle pepper in adobo sauce with bowls of salsa and sour cream for topping 1 tbsp. melted butter the fritters. 1/4 cup Crisco® Pure Vegetable Oil

GARNISH Lettuce leaves Salsa Sour cream ©/TM/® The J. M. Smucker Company. M. Smucker J. ©/TM/® The Recipe Category: Sweet Treats – 2013 Contest Finalist Yield: 8 servings Prep Time: 20 minutes Cook Time: 30 minutes

Maple Bacon Kissed Double Chocolate Biscotti INGREDIENTS Directions 8 tbsp. (1 stick) unsalted butter, at room temperature 1. Preheat oven to 350 degrees. 1/4 cup granulated sugar 2. Lightly grease large baking sheet. 1/3 cup packed brown sugar 3. In a large bowl, using an electric mixer beat the 2 cups Hungry Jack® Complete Buttermilk Pancake butter and sugars until combined. & Waffle Mix 4. Reduce the speed to low and add the Pancake Mix, 1/2 cup panko breadcrumbs Panko, cocoa powder and coffee and mix just until 1/4 cup Dutch Process unsweetened cocoa powder all ingredients are incorporated. Stir in the 1/4 cup brewed coffee chocolate chips until evenly distributed. (water can be substituted for coffee) 5. Turn the dough out onto a baking sheet and 1/2 cup semi sweet chocolate chips divide in half. Shape dough into rectangles 1/4 cup plus 1 tbsp. Hungry Jack Original Syrup 8-inches long by 4-inches wide by 1/2-thick, 1 tsp. vanilla extract leaving at least 4 inches between each. 1 cup confectioner’s sugar 6. Bake until the edges are golden, 20 to 22 2 bacon strips, browned, crumbled minutes. Let cool for 8 minutes. 7. Using a serrated knife, cut into slices 4-inches long by 1/2 inch wide. 8. Carefully turn the slices on their sides and return them to the oven. 9. Bake until the edges are golden, about 8 minutes more. 10. Let the biscotti cool completely before glazing with Maple Bacon Glaze. 11. Prepare glaze by stirring together maple syrup, vanilla and confectioner’s sugar until smooth. 12. Drizzle biscotti with glaze and sprinkle with bacon. ©/TM/® The J. M. Smucker Company. M. Smucker J. ©/TM/® The Recipe Category: Sweet Treats – 2013 Contest Finalist Yield: 6 servings Prep Time: 15 minutes Cook Time: 20 minutes

Maple Pecan Bacon Caramel Corn INGREDIENTS Directions Crisco® Non-Stick Spray 1. Preheat oven to 250 degrees. 12 slices thick-cut bacon, diced 2. Line two sheet pans with foil and spray with non- 1 cup turbinado sugar stick spray. 1 cup Hungry Jack® Original Syrup 3. In a skillet over medium-high heat, fry the bacon 2 tbsp. unsalted butter until crispy. 1 (3.5 oz.) package plain (not buttered) microwave 4. Drain on paper towel-lined plates. popcorn, popped (10 cups) 5. In a saucepan, combine the turbinado sugar, 1 cup chopped pecans syrup, and butter. 6. Cook over medium heat, stirring constantly, until the mixture begins to boil. 7. Remove from heat. 8. Place the popcorn, cooked bacon, and pecans in a large bowl. 9. Carefully pour the syrup over the popcorn mixture. 10. Stir with a large spoon until the popcorn is evenly coated. 11. Spoon the popcorn mixture onto the sheet pans in an even layer. 12. Bake for 10 - 15 minutes, stirring halfway through. 13. Remove from oven and allow the caramel corn to cool completely. 14. Break into bite-sized pieces and serve. ©/TM/® The J. M. Smucker Company. M. Smucker J. ©/TM/® The Recipe Category: Sweet Treats – 2013 Contest Finalist Yield: 30 servings Prep Time: 20 minutes Cook Time: 30 minutes

County Fair Chocolate Malt Cake Doughnuts with White Chocolate Drizzle INGREDIENTS Directions 2 eggs 1. In a large electric mixer bowl, beat the eggs for 1 1/2 cups sugar two minutes. 1 cup prepared and chilled Hungry Jack® Instant 2. Add sugar, potatoes, butter and vanilla. Whip Mashed Potatoes ingredients together until creamy. 1/4 cup melted butter 3. Combine the flour, baking powder, salt, cocoa 2 tsp. vanilla extract and malt in a medium bowl. Add flour mixture 3 cups Pillsbury® BEST® All Purpose Flour alternately with the milk to the egg mixture in 2 tsp. baking powder the large mixing bowl. Combine well. 1 tsp. salt 4. Chill in refrigerator for 2 hours. 1/2 cup unsweetened cocoa 5. Heat oil in deep fryer to 375 degrees. 1 tbsp. powdered malt 6. Roll the dough on a floured work surface to 1/2 1/2 cup milk oil for frying inch thick and cut with doughnut cutter. 8 ounces white chocolate 7. Place a few doughnuts at a time into the hot oil with a metal spatula. 8. Fry doughnuts for about 1 1/2 minutes on each side, remove with metal tongs and drain on paper towels. 9. Melt white chocolate chips on top of double boiler. 10. Use a spoon to drizzle the melted white chocolate over the doughnuts. Company. M. Smucker J. ©/TM/® The of trademarks are Pillsbury and BEST under license. used LLC Pillsbury Company, The Recipe Category: Breakfast for Dinner/Brunch Yield: 5 servings Prep Time: 10 minutes Cook Time: 15 minutes

Chocolate Waffles with Caramel Syrup and Bacon INGREDIENTS Directions WAFFLES 1. For Waffles: HEAT waffle iron according to 3/4 cup water manufacturer’s directions. 1/4 cup Crisco® Pure Vegetable Oil 2. WHISK water, oil, egg and vanilla in large bowl. 1 large egg Stir in pancake mix, cocoa and sugar until evenly 1 teaspoon vanilla extract moistened. Allow to stand 1 minute. 1 packet (7 ounces) Hungry Jack® Easy Pack™ 3. COAT waffle iron with no-stick cooking spray. Chocolate Chip Pancake Mix or 1 packet (7 ounces) Pour 1/4 cup batter for each waffle into waffle Hungry Jack Easy Pack Pillsbury® Funfetti® iron. Bake 4 to 5 minutes or until done. Repeat to Buttermilk Pancake Mix make a total of 10 4-inch waffles. 1/4 cup unsweetened cocoa powder 4. For Caramel Syrup: WHISK together original syrup 3 tablespoons sugar and caramel flavored syrup in small bowl. Drizzle 1 Crisco Original No-Stick Cooking Spray tablespoon on serving plates. Cut 2 waffles in half diagonally to make 4 triangles. Arrange on top of syrup. Top with additional caramel syrup, whipped CARAMEL SYRUP cream, a sprinkle of cinnamon and bacon pieces. 1/4 cup Hungry Jack Original Syrup Repeat to make additional servings. 3/4 cup Smucker’s® Sundae Syrup™ Caramel Flavored Syrup Whipped cream CARAMEL DE LECHE CHOCOLATE WAFFLES Ground cinnamon to taste 1. TOP waffles with a scoop of caramel de leche ice 1/4 cup diced cooked bacon cream. Omit bacon. Company. M. Smucker J. ©/TM/® The The of trademarks are Pillsbury and Funfetti under license. used LLC Pillsbury Company, Recipe Category: Breakfast for Dinner/Brunch Yield: 4 servings Prep Time: 15 minutes Cook Time: 20 minutes

Roasted Pear Salad with Maple Vinaigrette INGREDIENTS Directions 1/2 cup Hungry Jack® Lite Syrup, divided 1. WHISK together 1/4 cup syrup, vinegar, salt, garlic 3 tbsps. cider vinegar and pepper in a medium bowl until well blended. 1/4 tsp. minced garlic, minced Gradually whisk in oil, stirring until thickened. Let 1/2 tsp. salt stand at room temperature. 1/4 tsp. pepper 2. HEAT broiler on high. Line 13 x 9-inch baking pan 1/3 cup with foil. Coat generously with no-stick cooking Crisco® 100% Extra Virgin Olive Oil spray. Arrange pears in pan in single layer. Brush Crisco Butter Flavor No-Stick Cooking Spray with some of the remaining 1/4 cup syrup. Sprinkle 2 medium firm ripe pears, peeled, cored and each generously with cinnamon. Broil 7 to 10 minutes, sliced lengthwise into 8 wedges about 4 inches from heat, or until edges begin to Ground cinnamon brown. Turn pear slices. Brush with syrup; sprinkle 1 (5 oz.) bag fresh spring mix salad greens with cinnamon. Broil an additional 7 minutes or 2 thin slices red onion, separated into rings until fork tender. Let cool 10 minutes. 1/4 cup salted cashew halves, coarsely chopped 3. ARRANGE salad greens on 4 serving plates. 1/4 cup crumbled blue cheese Top with red onion, warm pears, cashews and blue cheese. Drizzle with desired amount of vinaigrette. Serve immediately. ©/TM/® The J. M. Smucker Company. M. Smucker J. ©/TM/® The Recipe Category: Sweet Treats Yield: 3 dozen Prep Time: 20 min Cook Time: 10 min Bite-Sized Doughnuts with Bacon Sugar INGREDIENTS Directions DOUGHNUT BITES 1. COMBINE water and instant potato flakes in large bowl. Stir until moistened. Add egg yolk, 2/3 cup water 1 tablespoon oil, sugar and vanilla; mix well. ® 2/3 cup Hungry Jack Instant Mashed Potato Flakes Gradually stir in 1 1/2 cups pancake mix. 1 large egg yolk 2. SPRINKLE work surface with remaining 1 table- 1 tbsp. Crisco® Pure Vegetable Oil, plus spoon pancake mix. Turn dough out onto work additional for frying surface. Knead dough until well blended, about 1 1 tbsp. sugar minute. Shape into a 4-inch disk. Wrap in plastic 1/4 tsp. vanilla extract wrap and chill 1 hour or overnight. 1 1/2 cups plus 1 tablespoon Hungry Jack 3. For Bacon Sugar Coating: MINCE cooked bacon in Buttermilk Complete Pancake & Waffle Mix food processor until very fine. Add sugar; pulse 2 to 3 seconds just until blended. (Just Add Water) 4. For Optional Chocolate Glaze: PLACE syrup and chocolate in small microwave-safe bowl. Micro- BACON SUGAR COATING wave on HIGH 30 to 45 seconds. Stir until mixture 1/2 cup sugar is smooth. Stir in powdered sugar. Gradually blend 4 fully cooked bacon slices, heated until crisp in coffee until desired consistency. 5. POUR oil into large heavy saucepan to 1-inch depth. Heat oil to 350ºF. CHOCOLATE GLAZE (Optional) 6. ROLL out dough to a 1/2-inch thickness on floured 1/4 cup Hungry Jack Original Syrup surface. Cut out small rounds using a 1 1/2-inch 1 oz. unsweetened baking chocolate, coarsely round pastry cutter or cut into 1 1/2-inch squares chopped using a sharp knife. Working in batches, fry dough 1/2 cup powdered sugar 30 to 60 seconds or until puffed and golden brown on all sides. Drain on paper towels. Roll in Bacon ® ® 1 to 2 tsps. Folgers Classic Roast Brewed Coffee Sugar Coating or dip one side in Chocolate Glaze and then in Bacon Sugar Coating. 7. Serve warm. ©/TM/® The J. M. Smucker Company. M. Smucker J. ©/TM/® The Recipe Category: Appetizers Yield: 4 servings Prep Time: 20 minutes Cook Time: 35 minutes

Chicken Wings with Sweet Chili Glaze INGREDIENTS Directions Crisco® Butter Flavor No-Stick Cooking Spray 1. HEAT oven to 400ºF. Coat a 9-inch square baking 16 fresh or frozen chicken wing segments, thawed dish with no-stick cooking spray. (about 1 1/4 pounds) 2. RINSE chicken and pat dry with paper towels. 1/2 tsp. seasoned salt Arrange in a single layer in prepared baking dish. 1/4 cup Hungry Jack® Original Syrup Bake 15 minutes. 2 tbsps. Smucker’s® Sweet Orange Marmalade 3. STIR together syrup, marmalade, red curry paste 1 tbsp. Asian-style red curry paste and garlic in medium bowl. Remove wings from 1 large clove garlic, minced oven. Add wings to sauce mixture and stir to Diagonally sliced green onions and chopped peanuts coat. Return wings and sauce to baking dish. (optional) Bake an additional 20 to 25 minutes, turning occasionally, or until chicken is done and sauce thickened. Remove from oven and let stand 5 minutes. Garnish with green onion and peanuts, if desired. ©/TM/® The J. M. Smucker Company. M. Smucker J. ©/TM/® The Recipe Category: Sweet Treats Yield: 12 servings Prep Time: 15 min Cook Time: 22 min Chocolate-Banana Cupcakes with Peanut Butter Frosting INGREDIENTS Directions CHOCOLATE BANANA CUPCAKES 1. HEAT oven to 325°F. Place 24 paper baking cups 2 large eggs, at room temperature in muffin pans. 1 cup mashed bananas (about 2 large bananas) 2. BEAT eggs, bananas, oil, water and vanilla in large 1/3 cup Crisco® Pure Vegetable Oil bowl with electric mixer until blended. Add 2/3 cup water pancake mix, cocoa, sugar and salt. Beat until 1 1/2 tsps. vanilla extract smooth. Fill baking cups one-half full. 2 cups Hungry Jack® Original Pancake & Waffle Mix 3. BAKE 18 to 20 minutes or until toothpick inserted (Add Milk, Oil & Eggs) or 2 cups Hungry Jack in center comes out clean. Remove from pan. Buttermilk Pancake & Waffle Mix Place on rack to cool completely. (Add Milk, Oil & Eggs) 4. BEAT frosting, peanut butter and milk in medium 1/4 cup unsweetened cocoa powder bowl with electric mixer until blended. Spread on 1 cup sugar cooled cupcakes. 1/4 tsp. salt

PEANUT BUTTER FROSTING 3/4 cup Pillsbury® Creamy Supreme® Vanilla Flavored Frosting, (about 1/2 can) 1/3 cup Jif® Creamy Peanut Butter 1 tbsp. milk ©/TM/® The J. M. Smucker Company. M. Smucker J. ©/TM/® The Pillsbury The of Pillsbury is a trademarks under license. used LLC Company, Recipe Category: Breakfast for Dinner/Brunch Yield: 4-6 servings Prep Time: 5 minutes Cook Time: 17 minutes

Breakfast Sausage Pizza INGREDIENTS Directions Crisco® Olive Oil No-Stick Cooking Spray 1. HEAT oven to 450°F. Coat 12-inch pizza pan with 1 cup Hungry Jack® Original Pancake & Waffle Mix no-stick cooking spray. (Add Milk, Oil & Eggs) 2. STIR pancake mix, olive oil and water until a soft 1 tbsp. Crisco 100% Extra Virgin Olive Oil dough forms. With fingers coated with additional 1/3 cup warm water pancake mix, press evenly into prepared pan. 1/3 cup prepared marinara sauce Combine marinara sauce and syrup. Spread on 3 tbsps. Hungry Jack Original Syrup crust. 4 large eggs 3. WHISK eggs, milk, Parmesan cheese, salt and 2 tbsps. milk pepper in medium bowl. Heat large skillet on 2 tbsps. shredded Parmesan cheese medium-high heat. Pour egg mixture into 1/2 tsp. salt skillet. Cook and scramble eggs 1 to 2 minutes Fresh ground pepper or until eggs are thickened and no visible liquid 1 cup shredded Monterey Jack or mozzarella cheese egg remains. Spoon evenly over sauce. Top with 3 links breakfast sausage, sliced into 1/4-inch Monterey Jack cheese and raw sliced sausage. thick rounds 4. BAKE 16 to 18 minutes or until lightly browned. 2 scallions, thinly sliced Garnish with scallions and additional Parmesan Additional shredded Parmesan cheese for garnish cheese. ©/TM/® The J. M. Smucker Company. M. Smucker J. ©/TM/® The Recipe Category: Comfort Food Yield: 4 servings Prep Time: 40 min Cook Time: 20 min Potato Parmesan Gnocchi with Browned Sage Butter INGREDIENTS Directions GNOCCHI 1. FILL large pasta pot half full of water. Heat to boiling. 2 cups Hungry Jack Redskin and Yukon Gold Mashed 2. COMBINE potato flakes, flour, Parmesan cheese, Potato Flakes parsley, salt, garlic powder and nutmeg in food 1 cup Pillsbury BEST® All Purpose Flour, plus processor. Pulse to mix. Add egg. Process, adding additional for rolling out dough just enough water through food processor lid until 1/4 cup grated or shredded Parmesan cheese, plus dough comes together into a soft ball. Divide into additional for garnish three equal parts. 1 tbsp. dried parsley 3. ROLL one part of dough at a time on well-floured 1/2 tsp. salt surface into a rope about 15-inches long. Cut into 1/8 tsp. garlic powder 1-inch pieces. Placing tines of a floured fork at the 1/8 tsp. nutmeg top of each piece, pressing fork down and towards 1 large egg you with gentle pressure, rolling dough until it 1/2 to 3/4 cups water curls down onto itself. Repeat with remaining dough. Drop into boiling salted water. Cook 3 to 5 minutes or until gnocchi float. Remove from water BROWNED BUTTER SAUCE with slotted spoon. Place in colander to drain until 1/4 cup butter all are cooked. 2 to 3 fresh sage or basil leaves, or 1 teaspoon 4. For Sauce: HEAT butter in skillet until lightly dried sage or basil browned. Add sage or basil. Add drained gnocchi. Salt and pepper to taste Heat until warmed through. (Remove leaves, if using fresh herbs.) Transfer to serving platter. Season with salt and pepper. Sprinkle with Parmesan cheese. Serve immediately. Company. M. Smucker J. ©/TM/® The of trademarks are Pillsbury and BEST under license. used LLC Pillsbury Company, The Recipe Category: Sweet Treats Yield: 50 cake bites Prep Time: 25 min Cook Time: 35 min Peanut Butter Chocolate Cake Bites INGREDIENTS 3. BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then Crisco® Original No-Stick Cooking Spray turn cake into a large bowl and set aside. Beat 1/2 1 cup Jif® Extra Crunchy Peanut Butter, divided cup peanut butter and frosting until smooth. Line 1/4 cup butter, softened two large baking sheets with wax paper. 1/2 cup sugar 4. CRUMBLE cake into fine crumbs with fork in bowl. 2 large eggs Add frosting mixture. Mix thoroughly with spatula. 1 tsp. vanilla extract Cover with plastic wrap and freeze 30 minutes. 3/4 cup milk Roll mixture into 1 1/2-inch balls using small cookie 1 1/2 cups Hungry Jack® Complete Buttermilk scoop (one tablespoon cake mixture). Place balls on one prepared baking sheet. Cover with plastic Pancake & Waffle Mix (Just Add Water) wrap and freeze 1 hour. ® ® 1 cup Pillsbury Creamy Supreme Vanilla 5. PLACE chocolate chips and shortening in micro- Flavor Frosting wave-safe bowl. Microwave on HIGH 2 minutes. 2 (12 oz.) bags semisweet chocolate chips Stir. Microwave in additional 10 second intervals 2 tbsps. Crisco All-Vegetable Shortening until completely melted and smooth when stirred. 1/2 cup roasted peanuts, chopped 6. REMOVE ten cake bites from freezer at a time, keeping the remaining ones frozen. Drop one cake bite at a time into melted chocolate. Spoon chocolate over each bite until coated. Lift cake bite out of chocolate with a fork, allowing the excess Directions chocolate to drip into bowl. Using toothpick, 1. HEAT oven to 350°F. Coat 8-inch square baking gently push bite off fork onto other prepared pan with no-stick cooking spray. baking sheet. Top each with chopped peanuts 2. BEAT 1/2 cup peanut butter, butter and sugar in immediately. Repeat to coat remaining bites. Chill large bowl with electric mixer until creamy. Add 5 minutes or until chocolate is set. Allow to come eggs and vanilla. Beat until blended. Add milk and to room temperature before serving. pancake mix alternately, beating after each addi- TIP: If chocolate becomes stiff while dipping bites, tion until just combined. Pour into prepared pan. heat in microwave for 10 second intervals, stirring until smooth. Company. M. Smucker J. ©/TM/® The Pillsbury The of Pillsburyis a trademarks under license. used LLC Company, Recipe Category: Comfort Food Yield: 6 servings Prep Time: 20 min Cook Time: 10 min Flaky Fried Fish Tacos INGREDIENTS Directions 3 cups Crisco® Pure Vegetable Oil, for frying to 1. HEAT 1-inch oil in deep large skillet to 350°F. 1-inch deep Combine mayonnaise, lime peel, lime juice, cilantro, salt and pepper in small bowl. CILANTRO LIME MAYONNAISE 2. COMBINE flour, 1/2 teaspoon cumin, 1/4 teaspoon 3/4 cup mayonnaise red pepper and 1 1/2 teaspoons salt in large 1 small lime, grated peel and juice resealable plastic bag. Add fish. Shake until fish 2 tbsps. chopped cilantro is coated. 1/4 tsp. salt 3. BEAT eggs and water in shallow baking dish. 1/8 tsp. pepper Combine potato flakes, 1/2 teaspoon cumin, 1/4 teaspoon red pepper and 1 1/2 teaspoons salt in another shallow baking dish. Remove fish from TACOS plastic bag. Shake off excess flour. Dip into egg, 1 cup Pillsbury® BEST® All Purpose Flour then coat with potato flakes. 1 tsp. ground cumin, divided 4. FRY fish in several batches for 2 to 3 minutes, 1/2 tsp. ground red pepper, divided turning once, until golden brown. Drain on paper 3 tsps. salt, divided towel lined plate. Repeat with remaining fish. 1 lb. tilapia fillets (or other white fish), cut into 12 Place 1 or 2 fish strips in tortillas. Top with narrow strips Cilantro Lime Mayonnaise, cabbage and mango. 2 large eggs Fold in half. Garnish with lime wedges and cilantro. 1 tbsp. water 1 1/2 cups Hungry Jack® Instant Mashed Potato Flakes 12 corn tortillas, warmed Shredded red cabbage and diced mango Lime wedges and cilantro, for garnish Company. M. Smucker J. ©/TM/® The of trademarks are Pillsbury and BEST under license. used LLC Pillsbury Company, The Recipe Category: Breakfast for Dinner/Brunch Yield: 4 servings Prep Time: 15 min Cook Time: 15 min Pancake Breakfast Sandwich INGREDIENTS Directions PANCAKES 1. For Pancakes: HEAT griddle or skillet on medium 3/4 cup Hungry Jack® Complete Buttermilk Pancake heat (350°F.) & Waffle Mix (Just Add Water) 2. WHISK pancake mix, water and syrup in medium 1/3 cup water bowl. Stir in cheese, potatoes and 1/4 teaspoon 1/4 cup Hungry Jack Original Syrup salt. Cook sausage patties as directed on package. 1/2 cup shredded sharp cheddar cheese 3. COAT griddle or skillet with no-stick cooking 1 cup frozen shredded hash brown potatoes, thawed, spray. Pour 2 tablespoons batter on griddle, chopped into bite-sized pieces spreading batter to make a 3-inch circle or by 1/4 tsp. salt using 3-inch pancake molds, coated with no-stick 4 (3-inch round) sausage patties* cooking spray. Repeat to make 7 more pancakes. Crisco® Original No-Stick Cooking Spray Cook 2 minutes or until golden brown. Turn. Cook second side 2 minutes. 4. For Eggs: MELT butter in large skillet. Add red EGGS pepper. Cook and stir about 1 minute. Whisk eggs 1 tbsp. butter and salt in small bowl. Pour into skillet with 1/3 cup diced red pepper peppers. Cook slightly, then shape into four 3-inch 4 large eggs circles about the same size as the pancakes and 1/8 tsp. salt sausage. 5. PLACE one pancake on plate. Top with egg, cooked sausage patty and another pancake to make breakfast sandwich. Repeat with remaining ingredients to make 3 more sandwiches. TIP: If using pre-made sausage patties, flatten slightly into 3-inch rounds, if necessary ©/TM/® The J. M. Smucker Company. M. Smucker J. ©/TM/® The Recipe Category: Sweet Treats Yield: 12 servings Prep Time: 20 minutes Cook Time: 8 hours

Toffee Icebox Cake INGREDIENTS Directions 2 cups heavy cream, chilled 1. BEAT heavy cream in large bowl with electric 1/4 cup powdered sugar mixer until soft peaks form. Add powdered sugar 3/4 cup Hungry Jack® Original Syrup, divided and 3 tablespoons syrup, beating until stiff peaks 1 (11 oz.) box vanilla wafers form. 1 cup toffee baking bits 2. ARRANGE a layer of 19 to 20 wafers in bottom of an 8-inch springform pan. Drizzle with 2 tablespoons syrup. Spread with 1 1/4 cups whipped cream mixture, making sure all cookies are covered. Top with 1/4 cup toffee bits. Repeat with remaining wafers, syrup, whipped cream and toffee bits to make 3 more layers, ending with toffee bits. 3. COVER with plastic wrap. Chill overnight. Remove side of pan. Drizzle cake with 2 tablespoons syrup just before serving. ©/TM/® The J. M. Smucker Company. M. Smucker J. ©/TM/® The Recipe Category: Comfort Food Yield: 8 servings Prep Time: 25 minutes Cook Time: 2 hours, 30 minutes

Korean Style Baby Back Ribs INGREDIENTS Directions 4 tsps. cornstarch 1. HEAT oven to 325°F. Line two 17 x 11-inch baking 1/2 cup water pans with enough 18-inch wide heavy-duty foil to 1/4 cup sesame oil fold over ribs, approximately twice the size of the 6 green onions, chopped pan. Dissolve cornstarch in water. 4 tsps. minced garlic 2. HEAT sesame oil in 3-quart saucepan over 1 tbsp. minced fresh ginger medium-high heat. Add green onion, garlic and 1/4 cup chili sauce ginger. Cook and stir 1 minute until light golden 1 1/2 cups firmly packed brown sugar brown. Whisk in chili sauce, brown sugar, syrup, 1/4 cup Hungry Jack® Original Syrup soy sauce, vinegar and cornstarch mixture. Bring 1/2 cup low-sodium soy sauce to a boil, whisking constantly. Cook 4 to 5 2 tbsps. rice vinegar minutes or until slightly thickened. 2 racks baby back ribs, (about 3 pounds each) 3. PLACE one rack of ribs, meat side up, on each Salt and pepper prepared pan. Season with salt and pepper. Baste each with 1/4 cup sauce. Turn racks over. Repeat seasoning and basting. Fold foil tightly around racks, meat side down, to make a sealed packet. 4. ROAST 2 hours or until ribs are tender and internal temperature reaches 160°F. Reheat sauce. Brush ribs with sauce. Serve remaining sauce with ribs. ©/TM/® The J. M. Smucker Company. M. Smucker J. ©/TM/® The Recipe Category: Breakfast for Dinner/Brunch Yield: 6 servings Prep Time: 15 min Cook Time: 15 min Grilled Chicken and Pear Salad with Bacon-Walnut Vinaigrette INGREDIENTS Directions DRESSING 1. HEAT 2 tablespoons olive oil in medium skillet on 1/2 cup plus 2 tablespoons Crisco® 100% Extra Virgin medium heat. Cook shallots in oil 3 to 4 minutes or Olive Oil until golden brown and softened. Add walnuts and 1/4 cup finely chopped shallots cook 1 minute. Add syrup, vinegar and salt. Whisk in 1/4 cup chopped walnuts 1/2 cup olive oil. Cool at room temperature. 1/4 cup Hungry Jack® Original Syrup 2. HEAT oven to 350°F. Arrange bacon slices in foil 1/4 cup cider vinegar lined 15 x 10-inch jelly roll pan. Combine brown 1/4 tsp. salt sugar and cayenne pepper. Sprinkle over bacon. Bake until crisp, 5 to 6 minutes. 3. SPRINKLE chicken with salt and pepper. Heat SALAD 2 tablespoons oil in large nonstick skillet. Cook 6 slices uncooked thick-cut bacon, halved chicken until juices run clear, 2 to 3 minutes per 1 tbsp. brown sugar side. Remove and keep warm. Add pears to skillet, 1/4 tsp. cayenne pepper, or to taste cooking until slightly tender, 1 to 2 minutes. 1 lb. chicken breast tenders 4. TOSS arugula with enough vinaigrette to coat and 1/2 tsp. salt divide between 6 serving plates. Top with chicken, 1/2 tsp. pepper pears and bacon. Sprinkle with gorgonzola cheese. 2 tbsps. Crisco Pure Olive Oil, divided Pass any remaining dressing separately. 2 firm ripe pears, unpeeled, cored & thinly sliced 8 cups baby arugula 1/2 cup crumbled gorgonzola cheese ©/TM/® The J. M. Smucker Company. M. Smucker J. ©/TM/® The Recipe Category: Sweet Treats Yield: 12 servings Prep Time: 20 min Cook Time: 20 min Great Pumpkin Layer Cake INGREDIENTS Directions CAKE BATTER 1. For Cake: HEAT oven to 350°F. Coat three 9-inch Crisco® Baking Spray with Flour round cake pans with no-stick baking spray. Mix 3 cups Hungry Jack® Complete Buttermilk Pancake pancake mix, pudding mix, pumpkin pie spice and & Waffle Mix (Just Add Water) sugar in large bowl. Add water, pumpkin, eggs and 1 (3.4 oz.) pkg. instant vanilla pudding mix oil. Mix well. Divided mixture evenly into prepared 1 tsp. pumpkin pie spice pans, spread evenly. 3/4 cup packed brown sugar 2. BAKE 20 minutes or until toothpick inserted in 3/4 cup water center comes out clean. Cool completely in pan on 1 (15 oz.) can 100% pure pumpkin wire rack. 3 large eggs 3. For Frosting: BEAT cream cheese and powdered 1/4 cup Crisco Pure Vegetable Oil sugar in large microwave-safe bowl with electric mixer on medium speed until smooth. Microwave on HIGH 25 seconds. Stir. FROSTING 4. PLACE one cake layer on plate, top side down. 8 oz. cream cheese, softened Spread 1/3 frosting on top of cake. Sprinkle with 1 lb. powdered sugar 1/3 nuts. Repeat with second cake layer, frosting 1 cup chopped pecans and nuts. Place third layer top side up. Repeat with remaining frosting and nuts, leaving sides uncovered. Store on covered cake plate. Company. M. Smucker J. ©/TM/® The Pillsbury The of Pillsburyis a trademarks under license. used LLC Company, Recipe Category: Comfort Food Yield: 14 servings Prep Time: 15 minutes Cook Time: 10 minutes

Sausage Corn Dogs INGREDIENTS Directions 1 (12 oz.) pkg. maple pork sausage links (14 links) 1. COOK sausages in large skillet as directed on 14 5-inch wooden skewers* package. Drain on paper towels. Cool. Insert 1 (32 fl.oz.) bottle Crisco® Pure Canola Oil skewer into each sausage from one end. Heat oil 1 1/4 cups Hungry Jack® Complete Buttermilk in 4-quart saucepan over medium-high heat to Pancake & Waffle Mix (Just Add Water) or 1 1/4 cups 350°F. Hungry Jack Complete Extra Light & Fluffy 2. WHISK pancake mix, corn meal mix and salt in Pancake & Waffle Mix (Just Add Water) large bowl. Add egg and milk. Whisk until smooth. 1/3 cup Martha White® Self-Rising Enriched Yellow 3. DIP each sausage in batter until fully coated. Corn Meal Mix Cook 3 at a time in hot oil, 50 to 60 seconds or 1/2 tsp. salt until golden brown, turning constantly. Drain on 1 large egg, beaten paper towels. Repeat with remaining sausages. 3/4 cup milk Serve immediately with syrup as a dipping sauce. or 3/4 cup buttermilk Hungry Jack Original Syrup ©/TM/® The J. M. Smucker Company. M. Smucker J. ©/TM/® The Recipe Category: Appetizers Yield: 12 servings Prep Time: 20 min Cook Time: 20 min Loaded Potato Triangles with Chive Ranch Cream INGREDIENTS Directions CHIVE RANCH CREAM 1. For cream: WHISK together sour cream, ranch 2/3 cup sour cream dressing and chives in small bowl. Refrigerate until 1/3 cup ranch salad dressing ready to use. 3 tbsps. chopped chives 2. For triangles: MIX prepared potatoes, cheese and bacon thoroughly in medium bowl. Spoon one tablespoon potato mixture into center of LOADED POTATO TRIANGLES each wonton wrapper. Fold into a triangle using ® 1 cup prepared Hungry Jack Instant Mashed water on edges of wrapper to seal. Repeat with Potato Flakes remaining wonton wrappers. 1/2 cup shredded cheddar cheese 3. HEAT oil, 3 inches deep, in a 4 quart saucepan or 3 slices bacon, cooked crisp and crumbled deep fryer (350° F). Fry six triangles at a time for 24 wonton wrappers 45 seconds, flip triangles and fry for an ® Crisco Pure Vegetable Oil, for frying additional 45 seconds or until golden brown. Remove with tongs to paper towels to drain. Repeat with remaining triangles. Serve with chive ranch cream for dipping. ©/TM/® The J. M. Smucker Company. M. Smucker J. ©/TM/® The Recipe Category: Breakfast for Dinner/Brunch Yield: 20 beignets Prep Time: 20 min Cook Time: 10 min Mini Maple Bacon Beignets INGREDIENTS Directions Hungry Jack® Pure Vegetable Oil, for frying 1. HEAT 2-inches oil to 360°F in 4-quart saucepan over 3/4 cup powdered sugar medium-high heat. Mix sugar, syrup, lemon juice and 1/4 cup Hungry Jack Syrup salt, if desired, in small bowl until smooth. 1/2 tsp. lemon juice 2. PLACE 1 teaspoon bacon on biscuit. Fold biscuit Pinch of salt (optional) in half, sealing bacon inside. Cut in half crosswise. 5 slices applewood or hickory smoked bacon, Press edges of dough tightly to seal. Repeat with cooked crisp, finely chopped remaining biscuits. 1 (7.5 oz.) can refrigerated buttermilk biscuits 3. FRY 1 to 2 minutes each or until golden brown, (10 count) turning once. Repeat with remaining dough. Drain on wire rack. Dip in maple glaze. Return to wire rack until set. ©/TM/® The J. M. Smucker Company. M. Smucker J. ©/TM/® The Recipe Category: Comfort Food Yield: 6 servings Prep Time: 15 min Cook Time: 15 min Crispy Chicken with Maple-Dijon Dipping Sauce INGREDIENTS Directions CRISPY CHICKEN 1. HEAT 2-inches oil to 330°F in 6-quart saucepan Crisco® Pure Peanut Oil, for frying over medium-high heat. Combine pancake mix and 1 cup Hungry Jack® Complete Buttermilk Pancake & seasoned salt in medium bowl. Stir in chicken stock. Waffle Mix (Just Add Water) Place chicken pieces in pancake mixture. Let 1 1/2 tbsps. seasoned salt marinate 5 minutes. Spread potato flakes on large 2/3 cup chicken stock plate. Dip chicken into potato flakes to coat. 1 1/4 – 1 1/2 lbs. chicken breast tenders 2. FRY a few pieces of chicken at a time, 2 to 3 (approximately 12 pieces) minutes, until deep golden brown and internal 1 cups Hungry Jack Instant Mashed Potato Flakes temperature reads 170°F. Repeat with remaining chicken pieces. Drain on paper towels. 3. MIX syrup, honey and mustard in small bowl until MAPLE-DIJON DIPPING SAUCE well combined. Serve chicken warm with dipping 1/4 cup Hungry Jack Original Maple Syrup sauce. 1/4 cup honey 2 tbsps. Dijon mustard ©/TM/® The J. M. Smucker Company. M. Smucker J. ©/TM/® The Recipe Category: Sweet Treats Yield: 12 cupcakes Prep Time: 35 min Cook Time: 25 min Browned-Butter Mini Pecan Cakes with Bananas Foster Ice Cream INGREDIENTS Directions ICE CREAM 1. For Ice Cream: SCOOP ice cream into medium bowl 1 pint good-quality vanilla ice cream and let stand at room temperature until softened. 1/4 cup butter, divided 2. MELT 1/4 cup butter in medium skillet over 2 tbsp. light brown sugar medium-high heat. Add brown sugar and pecans 1/2 cup chopped pecans, divided cooking and stirring until sugar is melted. Remove 1/2 cup finely chopped ripe banana (about 1 medium) from heat. Stir in bananas. Cool banana mixture to room temperature. Blend into softened ice cream. Place in freezer stirring once, every 30 minutes MINI CAKES for one hour. Crisco® Original No-Stick Cooking Spray 3. For Mini Cakes: HEAT oven to 350°F. Coat 12 2 tbsp. butter muffin cups with no-stick cooking spray. Brown 1/3 cup brown sugar butter slowly in small saucepan, over medium 1 large egg heat to a nutty brown color, about 5 to 7 minutes. 2/3 cup water Allow butter to cool. Beat browned butter, sugar 1 tsp. vanilla extract and eggs in a large bowl with an electric mixer 1 tsp. cinnamon on medium speed until foamy. Add water, vanilla, 1/2 cups Hungry Jack® Complete Extra Light & cinnamon and pancake mix. Mix on medium speed Fluffy Pancake & Waffle Mix (Just Add Water) until smooth. Allow mixture to rest for 3 minutes. 1/2 cup chopped pecans Fold pecans into batter. Divide batter evenly into Smucker’s® Sundae Syrup™ Caramel Flavored Syrup prepared baking cups. Whipped topping 4. BAKE 13 to 15 minutes or until toothpick inserted in center comes out clean. Serve mini cakes warm with scoop of ice cream drizzled with caramel syrup and whipped topping. ©/TM/® The J. M. Smucker Company. M. Smucker J. ©/TM/® The Recipe Category: Breakfast for Dinner/Brunch Yield: 8 cups Prep Time: 20 min Cook Time: 55 min Roasted Sweet Potato Soup with Bacon INGREDIENTS Directions Crisco® Original No-Stick Cooking Spray 1. HEAT oven to 425°F. Coat 15 x 10-inch baking pan 4 medium sweet potatoes (about 2 pounds) with no-stick cooking spray. Peel sweet potatoes. 1 tbsp. Crisco Pure Olive Oil Cut into 3/4-inch cubes. Place on prepared pan. Coat 1 large onion, chopped (about 1 cup) with additional cooking spray. Bake 20 minutes or 1/2 cup chopped celery until fork tender and lightly browned. 2 (14.5 oz.) cans chicken broth (about 3 1/2 cups) 2. HEAT oil in Dutch oven or large saucepan over 2 1/2 cups water medium heat. Add onion and celery. Saute 15 1 tsp. salt minutes or until tender. Add broth, water, salt, 1/4 tsp. white pepper pepper, thyme and roasted sweet potatoes. Bring 1/8 tsp. thyme leaves to a boil over high heat. Reduce heat to low; 1/2 cup Hungry Jack® Original Syrup simmer 10 minutes. 6 slices hickory smoked bacon, sliced crosswise 3. COOK bacon in large skillet over medium heat into 1/2-inch pieces until crisp. Remove with slotted spoon; drain on 3/4 cup heavy cream, divided (optional) paper towels. 4. PUREE soup mixture, in small batches, in blender or food processor until smooth. Return to Dutch oven. Stir in syrup until blended. Stir in 1/2 cup cream, if desired. Drizzle individual servings with remaining 1/4 cup cream, if desired. Garnish with bacon. ©/TM/® The J. M. Smucker Company. M. Smucker J. ©/TM/® The