COOKBOOK 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.