The Edmond Sun

Features

March 18, 2013

Easy Easter brunch with a pantry punch

OKLA. CITY — The ingredients for an easy weekend breakfast or a special Easter brunch may be in your pantry right now. Holidays are the perfect time to sprinkle additional creativity or fresh new thinking into meals for family and friends and — by using staples like pancake mix, syrup and instant mashed potatoes in unexpected ways — you can craft new and delicious dishes sure to make everyone smile.

Try these recipes from Hungry Jack using simple pantry staples, and turn them into what will become new brunch favorites:

For more creative recipes and ideas, visit www.hungryjack.com.

Spicy Candied Bacon

Yield: 6 slices

Prep Time: 5 minutes

Cook Time: 25 minutes

Ingredients

1/2 pound extra-thick cut bacon, about 6 slices

1/4 cup Hungry Jack Original Syrup

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cinnamon

1/8 teaspoon cracked black pepper

Directions

Heat oven to 375° F. Line 15 x 10-inch baking pan with foil. Lay bacon slices on foil.

Bake 18 to 20 minutes or until bacon edges begin to curl. Remove from oven. Tilt pan to drain. Pat bacon with paper towel. Combine syrup, cayenne pepper, cinnamon and pepper in small bowl. Drizzle evenly over bacon slices.

Bake 5 minutes or until evenly browned. Remove to wire rack. Cool 5 minutes.

Serving suggestion: Candied Bacon Breakfast Sandwich: Layer fried egg on English muffin. Top with shredded cheese, Spicy Candied Bacon and a dash of hot sauce or ketchup. Top with other half of English muffin.

Pancake Breakfast Sandwich

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients

Pancakes:

Crisco Original No-Stick Cooking Spray

3/4 cup Hungry Jack Complete Buttermilk Pancake & Waffle Mix

1/3 cup water

1/4 cup Hungry Jack Original Syrup

1/2 cup shredded sharp cheddar cheese

1cup frozen shredded hash brown potatoes, thawed, chopped into bite-sized pieces

1/4 teaspoon salt

4 3-inch round sausage patties*

Eggs:

1tablespoon butter

1/3 cup diced red pepper

4 large eggs

1/8 teaspoon salt

Directions

For pancakes:

Coat griddle or skillet with no-stick cooking spray. Heat griddle or skillet on medium heat (350° F).

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.

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.

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.

Place one pancake on plate. Top with cooked sausage patty, egg 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.

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