Hungry Jack asked chef Adam Gertler to come up with some recipes using the Hungry Jack brand. Here's what he cooked up:
1. Breakfast Sausage Pizza
2. Chocolate Banana Cupcakes with Peanut Butter Frosting
3. Turkey Burger Sliders
4. Potato Parmesan Gnocchi with Browned Sage Butter
5. Two Cheese Potato Gratin
(via Brandfreak)
We're posting the cupcake recipe below. Oh, and there's a contest! (Deadline: November 20, 2009)
There are endless recipe possibilities in every box! We are showing 20 of our favorites, think you can come up with one?
You could win a year's worth of groceries! Just create an original recipe for one of these 3 categories: Hungry Jack Instant Mashed Potatoes; Hungry Jack Pancake Mix; or Hungry Jack Syrup and tell us how you created the recipes (200 hundred words or less in English).
You must use at least 1 cup of our Hungry Jack Instant Mashed Potatoes, 1 cup of our Hungry Jack Pancake Mix, or a 1/4 cup of our Hungry Jack Syrup in your recipe. You can submit 1 recipe for each category.
Prizes
* 3 Grand Prizes: One year's worth of groceries awarded as a $6,000 check!
* 6 Runner-Up Prizes: A $100 Hungry Jack Gift Basket.
Go to Hungry Jack to enter.
Chocolate Banana Cupcakes with Peanut Butter Frosting
Yield: 24 cupcakes
Prep Time: 15 min | Cook Time: 20 min
Ingredients:
CHOCOLATE BANANA CUPCAKES
* 2 large eggs, at room temperature
* 1 cup mashed bananas (about 2 large bananas)
* 1/3 cup Crisco® Pure Vegetable Oil
* 2/3 cup water
* 1 1/2 tsps. vanilla extract
* 2 cups Hungry Jack® Original Pancake & Waffle Mix (Add Milk, Oil & Eggs)
* 1/4 cup unsweetened cocoa powder
* 1 cup sugar
* 1/4 tsp. salt
PEANUT BUTTER FROSTING
* 3/4 cup Pillsbury® Vanilla Frosting, (about 1/2 can)
* 1/3 cup Jif® Creamy Peanut Butter
* 1 tbsp. milk
Preparation Directions:
1. HEAT oven to 325°F. Place 24 paper baking cups in muffin pans.
2. BEAT eggs, bananas, oil, water and vanilla in large bowl with electric mixer until blended. Add pancake mix, cocoa, sugar and salt. Beat until smooth. Fill baking cups one-half full.
3. BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan. Place on rack to cool completely.
4. BEAT frosting, peanut butter and milk in medium bowl with electric mixer until blended. Spread on cooled cupcakes.
1. Breakfast Sausage Pizza
2. Chocolate Banana Cupcakes with Peanut Butter Frosting
3. Turkey Burger Sliders
4. Potato Parmesan Gnocchi with Browned Sage Butter
5. Two Cheese Potato Gratin
(via Brandfreak)
We're posting the cupcake recipe below. Oh, and there's a contest! (Deadline: November 20, 2009)
There are endless recipe possibilities in every box! We are showing 20 of our favorites, think you can come up with one?
You could win a year's worth of groceries! Just create an original recipe for one of these 3 categories: Hungry Jack Instant Mashed Potatoes; Hungry Jack Pancake Mix; or Hungry Jack Syrup and tell us how you created the recipes (200 hundred words or less in English).
You must use at least 1 cup of our Hungry Jack Instant Mashed Potatoes, 1 cup of our Hungry Jack Pancake Mix, or a 1/4 cup of our Hungry Jack Syrup in your recipe. You can submit 1 recipe for each category.
Prizes
* 3 Grand Prizes: One year's worth of groceries awarded as a $6,000 check!
* 6 Runner-Up Prizes: A $100 Hungry Jack Gift Basket.
Go to Hungry Jack to enter.
Chocolate Banana Cupcakes with Peanut Butter Frosting
Yield: 24 cupcakes
Prep Time: 15 min | Cook Time: 20 min
Ingredients:
CHOCOLATE BANANA CUPCAKES
* 2 large eggs, at room temperature
* 1 cup mashed bananas (about 2 large bananas)
* 1/3 cup Crisco® Pure Vegetable Oil
* 2/3 cup water
* 1 1/2 tsps. vanilla extract
* 2 cups Hungry Jack® Original Pancake & Waffle Mix (Add Milk, Oil & Eggs)
* 1/4 cup unsweetened cocoa powder
* 1 cup sugar
* 1/4 tsp. salt
PEANUT BUTTER FROSTING
* 3/4 cup Pillsbury® Vanilla Frosting, (about 1/2 can)
* 1/3 cup Jif® Creamy Peanut Butter
* 1 tbsp. milk
Preparation Directions:
1. HEAT oven to 325°F. Place 24 paper baking cups in muffin pans.
2. BEAT eggs, bananas, oil, water and vanilla in large bowl with electric mixer until blended. Add pancake mix, cocoa, sugar and salt. Beat until smooth. Fill baking cups one-half full.
3. BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan. Place on rack to cool completely.
4. BEAT frosting, peanut butter and milk in medium bowl with electric mixer until blended. Spread on cooled cupcakes.
Comments