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!

PANCAKE BREAKFAST SANDWICHES 

PANCAKE INGREDIENTS 

• 3/4 cup Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
• 1/3 cup water
• 1/4 cup Hungry Jack® Original Syrup
• 1/2 cup shredded sharp cheddar cheese
• 1 cup frozen shredded hash brown potatoes, thawed, chopped into bite-sized pieces 
• 1/4 teaspoon salt
• 4 (3-inch round) sausage patties
• Crisco® Original No-Stick Cooking Spray 

EGG INGREDIENTS

• 1 tablespoon butter
• 1/3 cup diced red pepper
• 4 large eggs
• 1/8 teaspoon salt 

DIRECTIONS
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

PANCAKE SAUSAGE POPS 

INGREDIENTS

• 1 (8 oz.) package fully cooked pork sausage patties (8 patties)
• 1 cup Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
• 1/2 cup water 
• 1 tablespoon sugar
• 8 wooden craft sticks or lollipop sticks
• Ground cinnamon (optional) 
• Hungry Jack® Original Syrup 

DIRECTIONS
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

ORANGE SCENTED WAFFLES W/CANNOLI CREAM 

WAFFLE INGREDIENTS

• Crisco® Original No-Stick Cooking Spray 
• 1 1/3 cups Hungry Jack® Complete Belgian Waffle Mix 
• 3/4 cup orange juice
• 1 (7.25 oz.) Smucker's® Magic Shell® Chocolate Fudge Flavored Topping 

CANNOLI CREAM INGREDIENTS

• 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 

DIRECTIONS
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

Slow cooker French toast recipe

 (Photo credit: Wikipedia)

If you are looking for a new-and easier-way to make French toast, try out this fun recipe for the Slow Cooker ! Not only is it delicious, you won't have to keep a vigil in front of your stove while it cooks! It won't be served in nice, neat slices, but who cares when it tastes this yummy?

SLOW COOKER FRENCH TOAST
Ingredients 

• 1 loaf of stale French or sourdough bread, cut into cubes
• 6 eggs 
• 2 cups whole milk or half and half
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon 

Topping 

• 1/4 cup softened butter
• 1/2 cup firmly packed brown sugar 
• 1 teaspoon cinnamon 
• 1/2 cup chopped pecans 
• Dash of nutmeg 

Instructions 
Whisk together eggs, milk, vanilla and cinnamon in a large bowl. Add the cubed bread to the bowl, cover and refrigerate overnight. When you are ready to make the French toast, spray the inside of your slow cooker liberally with non-stick cooking spray. Pour in the bread mixture. In a small bowl, combine all of the ingredients for the topping. Sprinkle on top of the bread mixture. Cover and cook on low for four hours. It can also be cooked on high for two if you are in a rush. When ready to serve, turn off the slow cooker and remove the lid. Allow to sit for 10-15 minutes before serving. Top with butter, syrup, fresh fruit, etc as desired and enjoy!

Baked strawberry oatmeal recipe from Driscoll's Berries

Tired of traditional oatmeal? Try this fun and tasty baked strawberry oatmeal. For an added "Wow" delight

your kids by cutting the finished product into whimsical shapes using cookie cutters. Mom Blogger, Kristy Bernardo, created this recipe. It is a year round favorite she makes for her family.

INGREDIENTS

•  2 cups oats (quick-cooking)
• 1/2 cup brown sugar
• 1 1/2 cup milk
• 1 teaspoon baking powder
• 1 large egg, beaten
• 7 whole Driscoll's strawberries, hulled
• Driscoll's Blueberries, Strawberries and/or Raspberries (optional for topping)

Directions
In a large bowl, mix together oats, brown sugar, milk, baking powder and a beaten egg. In a separate bowl puree strawberries with an immersion blender or use a a blender or food processor to puree the strawberries. Mix pureed strawberries into oat mixture. Pour oat mixture into 13x9 greased baking dish. Bake for 15-20 minutes at 375 degrees until mixture is thick and slightly firm. Remove from oven, let sit five minutes then cut into squares and serve. Optional: For added fun use favorite cookie cutters to cut out shapes from oatmeal. Place shapes on plates and create designs on top with fresh Driscoll's berries. Optional toppings: Before baking sprinkle brown sugar (about 1/4 cup) on top of the oatmeal.

Crock pot blueberry French toast recipe

Photo credit: Wikipedia

If you're looking for something new to try for breakfast, this recipe is almost a guaranteed winner! This would make a great holiday brunch.

CROCK POT BLUEBERRY FRENCH TOAST

• 5 eggs
• 1 1/2 cups whole milk or heavy cream
• 1 teaspoon vanilla
• 1 cup lightly packed brown sugar 
• 1 teaspoon cinnamon 
• 1/4 teaspoon nutmeg
• 1/4 cup melted butter 
• 12 slices stale sourdough or challah bread
• 2 cups blueberries 

Directions

In a large bowl, whisk together eggs, milk and vanilla. Set aside. Combine brown sugar, cinnamon and butter in a bowl, making sure to combine well. Sprinkle 1/3 of the mixture in the bottom of a well greased 5 quart crock pot. Place six slices of bread on top of the mixture and top with another third of the sugar mixture and half of the berries. Repeat the layers a second time. Pour egg mixture over the contents of the crock pot, cover and refrigerate overnight. When ready to cook, place the crock in the slow cooker and cook on low for three to four hours, until the eggs have set and turned golden. Serve with your choice of whipped cream, fruit topping, syrup or powdered sugar. 

Fluffer nutter breakfast shake recipe

Photo credit: Ibán

If you have never heard of Fluffer Nutter, or you have but aren't sure just what exactly it is, read on... Fluffer Nutter is a decidedly American treat made with peanut butter and marshmallow creme and served on white bread. This breakfast treat combines those yummy flavors and transforms a sandwich into a delightful way to start your day.

FLUFFER NUTTER BREAKFAST SHAKE

• 2 ripe small bananas cut into chunks
• 1/2 milk
• 1/3 cup creamy peanut butter 
• 1/2 teaspoon vanilla
• 1/2 cup mini-marshmallows 

Directions
Add all ingredients except the marshmallows in a blender and blend until smooth. Add marshmallows and pulse until they are just incorporated into the shake. If desired, garnish with a couple extra marshmallows.

Cook's Notes-If your shake is a little thicker than you would prefer, add a bit more milk until the shake reaches the desired consistency.

Easy drop biscuits recipe

I must admit, I have been a very bad cook. For the last several years I have been snubbing homemade biscuits in lieu of the convenience of refrigerated ones. Shame on me! It has become entirely too easy to buy those tightly wound cardboard rolls of mass produced dough instead of making the real deal. Well, last night I was craving biscuits and gravy. Lo and behold! I was out of Pillsbury refrigerated biscuits. After looking in the cupboard and finding a can of shortening, I proceeded to leaf through my recipe collection until I found one for biscuits. Never again will I use refrigerated dough in place of made from scratch biscuits. What is in the can shouldn't even be allowed to call itself a biscuit. For those of you who may be intimidated by the mere thought of making homemade biscuits-you shouldn't be. These are quite easy to make. Just be sure to use baking powder, not baking soda!

EASY DROP BISCUITS

• 2 cups all purpose flour
• 4 teaspoons baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 egg
• 2/3 cup milk

Directions

Preheat oven to 450 degrees F. Combine flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Beat in egg and milk, stir until just combined. Flour your hands well and knead dough by hand 15-20 times. Drop by generous tablespoonfuls onto baking sheet. Bake 8-10 minutes, until golden brown.

Cook's Notes-if you prefer the tidy look of cut biscuits, turn this dough out onto a well floured surface and roll 3/4 inches thick. Cut with a floured 2 1/2 inch round cutter. Bake the same amount of time.

If you have never cut shortening or butter into flour, here is a great tutorial that I found on YouTube.

Peanut butter cup pancakes recipe

I love trying new recipes out on my kids. They are still young enough to be brutally honest, which is what a good cook truly needs in a critic. One morning, they were all clamoring for pancakes, but I was tired of serving them the same old regular pancakes. When I opened my cupboard and saw the container of cocoa powder, inspiration struck! My youngest told me these were better than bacon. I disagreed, but appreciated his enthusiasm all the same.

PEANUT BUTTER CUP PANCAKES

• 1 1/4 cups flour
• 1 teaspoon baking powder
• 1/4 cup unsweetened cocoa powder
• 4 tablespoons sugar
• 1/4 teaspoon salt
• 2 eggs
• 1 1/4 cups milk
• 1/2 teaspoon vanilla
• 2 tablespoons melted butter
• peanut butter to taste
• chocolate syrup or melted chocolate to taste

Directions
Sift together all dry ingredients in a large bowl. In another bowl, whisk together all of the wet ingredients. Pour the wet ingredients into the dry and stir until just combined. Heat a lightly oiled griddle to medium heat and cook the pancakes to the desired doneness. Top each pancake with a generous dollop of peanut butter and a drizzle of chocolate.

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Cinnamon roll waffle recipe

waffles (Photo credit: chanyinkeen)

I am a waffle making, waffle eating fanatic. In fact, waffles are my favorite part of a homemade breakfast, next to bacon. Nothing-and I mean NOTHING-tops bacon! I enjoy experimenting with different flavors when making waffles and have crafted some delicious recipes along the way. These cinnamon roll inspired waffles will leave your taste buds screaming for more even when your belly is about to burst.

CINNAMON ROLL WAFFLES

2 eggs

1 teaspoon vanilla

1 3/4 cups whole milk

2 cups flour

3/4 cup melted butter

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup softened cream cheese

1/4 cup packed brown sugar

1 tablespoon cinnamon

dash nutmeg

Directions
Spray your waffle iron with non-stick spray and preheat to medium. In a medium size bowl, whisk together eggs, vanilla and milk. Blend in flour, 1/2 cup of the melted butter, 1 tablespoon of the sugar, baking powder and salt. Stir until well blended. Cook waffles until they reach the desired doneness. While the waffles are cooking, cream together in a small bowl the cream cheese and remaining sugar. In another small bowl, combine remaining butter, brown sugar, cinnamon and nutmeg. Top waffles with both toppings and serve immediately.

Spinach cheddar muffins recipe

Monday Muffin (Photo credit: Wikipedia)

When most people hear the word muffin, they envision blueberries and bananas and walnuts. Fruit and nuts are the most popular muffin add-ins, but there is a whole different realm of muffins that often go unnoticed. Savory muffins are made with cheeses, meats, vegetables and are simply delicious. Serve with salad, soup or at brunch.

SPINACH CHEDDAR MUFFINS

• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon garlic salt
• 1/4 teaspoon cayenne pepper
• 8 tablespoons butter, melted
• 1 egg
• 1 cup milk
• 1/2 cup frozen chopped spinach - thawed, drained and squeezed dry
• 1 cup shredded sharp cheddar cheese

Directions
Preheat oven to 350 degrees F. Line a muffin tin with paper liners or spray with non-stick spray.  Mix the flour, baking powder, baking soda, salt, garlic salt and cayenne together in a mixing bowl. Stir the melted butter, egg, milk, spinach, and cheese together in a large mixing bowl. Add the flour mixture to form a batter. Spoon 2 generous tablespoons into each muffin cup. Bake 25-35 minutes.

Basic vegan muffin recipe

MUFFINS (Photo credit: Shht!)

Once upon a time, people with special dietary restrictions were faced with dull, bland, lifeless foods, especially baked goods. Thank heaven those days are long gone!

BASIC VEGAN MUFFINS

• 1/4 cup margarine
• 1/2 cup unsweetened applesauce
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/2 cup packed light brown sugar
• 2 cups whole wheat flour
• 1 tablespoon baking powder
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/2 cup soymilk

Directions

Preheat oven to 350 degrees F. Mix all ingredients together until just moistened. Fill muffin cups 3/4 full. Bake 35 minutes.

Quick and easy cinnamon roll recipe

Glazed cinnamon roll. (Photo credit: Wikipedia)

There is no better way to welcome a leisurely weekend than with homemade cinnamon rolls. The only problem is that they can be quite time consuming to make, which ruins the whole point of leisure. These rolls can be made in less than an hour thanks to the pairing of white cake mix and quick rise yeast.

QUICK and EASY CINNAMON ROLLS

• 4-5 cups flour 
• 1 white cake mix 
• 2 packages quick rise yeast (1/2 ounce) 
• 1 teaspoon salt 
• 1 cup warm water (120-130 degrees F) 
• 2 tablespoons melted butter 
• 1/2 cup sugar 
• 3 teaspoon cinnamon 

Directions 
Preheat oven to 350 degrees F. In a large bowl, combine 3 cups of the flour, cake mix, yeast, salt and warm water. Beat until smooth. Add enough of the remaining flour to create a soft dough. Turn onto a lightly floured surface-knead until smooth and elastic. Roll dough into a 9X18 rectangle. Spread with butter then sprinkle with cinnamon and sugar. Roll, jelly roll style, starting with the long end. Slice into 1 inch pieces and place on greased baking sheets. Cover and let rise in a warm place until doubled in size, approximately 15 minutes. Bake for 15-18 minutes. Frost if desired.

Country fried potatoes recipe

Growing up, fried potatoes were a breakfast staple in my home. I still enjoy making these crispy, flavorful potatoes for my own family, and we often have "brinner" so we can indulge in our favorite breakfast foods. 


COUNTRY FRIED POTATOES
Ingredients

• 2 tablepoons olive oil
• 6 large potatoes, cubed
• 1 onion, thinly sliced
• 6 slices bacon, chopped
• salt and pepper to taste

Directions
Preheat oil in an electric skillet until hot. Add all ingredients and cook until potatoes are browned and crispy around the edges. Serve hot.

Gingerbread biscotti recipe

It wouldn't be the holiday season without the sweet and zesty taste of gingerbread in some shape or form. For many of us, gingerbread means gingerbread men decorated with royal icing and gumdrops. For others, it means gingerbread houses decorated top to bottom with all kinds of sweet treats. For coffee lovers, it means gingerbread biscotti. This was the first biscotti recipe I ever tried and the one I keep returning to whenever I want a special treat to pair with my coffee. My kids also enjoy dunking these crunchy cookies in their milk.

GINGERBREAD BISCOTTI
Ingredients

• 1/3 cup vegetable oil
• 1/2 cup sugar
• 1/2 cup brown sugar, firmly packed
• 3 eggs
• 1/4 cup molasses
• 2 1/4 cups flour
• 1 cup wheat flour
• 1 tablespoon baking powder
• 1 1/2 tablespoons ground ginger
• 3/4 tablespoon ground cinnamon
• 1/2 tablespoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 cup melted white chocolate

Directions
Preheat oven to 375 degrees. In a large bowl, mix together oil, sugars, eggs and molasses. When well combined, mix in flours, baking powder and spices to make a stiff dough. Gather the dough into a ball and divide into two equal pieces. On a floured surface, shape dough into large rectangle that are 1/2 inch thick. They should be as wide as you want your finished biscotti to be. Bake for 20-25 minutes. Remove from oven and allow to cool slightly before cutting into individual cookies that are 1/2 inch thick. Place cookies cut side down on the baking sheet and return to the oven. Bake on each side for 7-10 minutes on each side, until cookies are crunchy. Melt white chocolate and drizzle on top of the biscotti.

Strawberry pecan bread recipe

I was recently asked if there was such a thing as a strawberry sweet bread, my reply was "Yes, but a good recipe is hard to come by". Adding fresh fruit to bread recipes can be problematic, especially fruits as juicy as strawberries. I have researched and tested and tweaked until I came up with a recipe that I feel is just right. I would have provided pictures, but it didn't last long enough with my hungry tribe.

STRAWBERRY PECAN BREAD
Ingredients

• 3 cups strawberries
  
• 3 1/4 cups flour
• 1/2 cup sugar
• 1 cup packed brown sugar
  
•  1/2 tablespoon cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon vanilla
  
• 3/4 cup oil
• 4 eggs, lightly beaten
• 1 1/4 cups chopped pecans

Directions

Preheat oven to 350 degrees F. Generously butter and flour two 9 x 5 inch loaf pans. Slice strawberries and sprinkle with sugar. Set aside. In a large bowl, mix together flour, sugars, cinnamon, salt & baking soda. Add vanilla, oil, eggs, berries and pecans. Stir until just moistened. Divide between pans and bake 45-50 minutes. Cool on wire rack for 10 minutes, then turn out of pans to cool completely.

Cook's Notes-frozen berries work well in this recipe, too. Add chocolate chips for a delicious flavor twist.

Photo Credit MVI

Vegan Lemon Poppy Seed Scones

INGREDIENTS

• 2 cups all-purpose flour
• 3/4 cup white sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup margarine
• 1 lemon, zested and juiced
• 2 tablespoons poppy seeds
• 1/2 cup soy milk
• 1/2 cup water

DIRECTIONS

1. Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. Sift the flour, sugar, baking powder and salt into a large bowl. Cut in margarine until the mixture is the consistency of large grains of sand. I like to use my hands to rub the margarine into the flour. Stir in poppy seeds, lemon zest and lemon juice. Combine the soy milk and water, and gradually stir into the dry ingredients until the batter is moistened, but still thick like biscuit dough. You may not need all of the liquid.
3. Spoon 1/4 cup sized plops of batter onto the greased baking sheet so they are about 3 inches apart.
4. Bake for 10 to 15 minutes the preheated oven, until golden.

Chocolate waffles recipe

Waffles are yummy, add chocolate to them and they become downright irresistible.

CHOCOLATE WAFFLES

1 1/2 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup sugar

3 tablespoons unsweetened cocoa powder

1 cup milk

2 eggs

4 tablespoons butter, melted

1/4 teaspoon vanilla

Directions
Preheat waffle iron. While iron is heating, combine flour, baking powder, salt, sugar and cocoa in a large bowl. Whisk to combine then stir in milk, eggs, butter and vanilla. Stir until mixture is smooth. Spray heated waffle iron with non-stick spray. Pour mix onto the heated iron and cook until golden.