Monday, February 10, 2014

Celebrate National Hot Breakfast month with three tempting recipes from Hungry Jack

February is National Hot Breakfast month, and in honor of this delicious occasion, Hungry Jack has shared several tempting (and hot) recipes with me to pass along to my readers. For more great recipes, be sure to visit Hungry Jack's website!

  • 1 tablespoon butter
  • 1/3 cup diced red pepper
  • 4 large eggs
  • 1/8 teaspoon salt 
1. For Pancakes: HEAT griddle or skillet on medium heat (350°F.)
2. WHISK pancake mix, water and syrup in medium bowl. Stir in cheese, potatoes and 1/4 teaspoon salt. Cook sausage patties as directed on package.
3. COAT griddle or skillet with no-stick cooking spray. Pour 2 tablespoons batter on griddle, spreading batter to make a 3-inch circle or by using 3-inch pancake molds, coated with no-stick cooking spray. Repeat to make 7 more pancakes. Cook 2 minutes or until golden brown. Turn. Cook second side 2 minutes.
4. For Eggs: MELT butter in large skillet. Add red pepper. Cook and stir about 1 minute. Whisk eggs and salt in small bowl. Pour into skillet with peppers. Cook slightly, then shape into four 3-inch circles about the same size as the pancakes and 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.
Yield: 4 servings Prep Time: 15 min Cook Time: 15 min


1. HEAT oven to 350°F. Line baking sheet with parchment paper. Insert 1-inch tip of craft sticks horizontally into each sausage pattie.
2. COMBINE pancake mix, water and sugar in small bowl, whisking until smooth. Dip 1 sausage pop into batter, spreading batter with back of spoon to completely coat sausage pattie. Place on prepared baking sheet. Repeat with remaining sausage pops. Sprinkle tops lightly with cinnamon, if desired.
3. BAKE 11 to 14 minutes or until golden brown. Cool 5 minutes. Serve with syrup for dipping.
Yield: 8 pops Prep Time: 10 min Cook Time: 12 min




  • 1 (15 oz.) container whole milk ricotta cheese, drained 
  • 1/3 cup powdered sugar 
  • 1/4 cup Smucker's® Sweet Orange Marmalade
  • 1 teaspoon vanilla extract, divided
  • 1/3 cup mini chocolate chips
  • Cocoa, for garnish
  • 8 maraschino cherries with stems, well-drained 

1. COAT Belgian waffle iron with no-stick cooking spray. Set to medium-high heat.
2. COMBINE waffle mix and orange juice in a medium bowl. Pour a scant 1 cup batter onto waffle iron. Cook 1 1/2 to 2 minutes or until edges are crisp. Remove from waffle iron. Repeat baking remaining waffle. 3. CUT waffles into quarters, place on wire rack. Place in freezer for 15 minutes. Shake Magic Shell well according to label instructions. Pour half of container into small bowl. Dip top and sides of each waffle into chocolate fudge to coat evenly. Return waffle, chocolate side up, to wire rack. Chill until ready to use.
4. BLEND ricotta cheese, powdered sugar, marmalade, vanilla and chocolate chips in medium bowl.
5. FILL pastry bag fitted with a large decorative tip (6B) or resealable plastic bag (cut off corner of resealable bag) with cannoli cream. Pipe 1/8 of filling onto each waffle. Sprinkle with cocoa and top with cherry. Serve immediately.
Yield: 8 servings Prep Time: 50 min Cook Time: 3 min

1 comment:

Anonymous said...

wow the creativity... love the pancake sausage pops. Great for kids

Elise visiting from taste query