Cheesy Potato Pancakes with Sausage

Cheesy Potato Pancakes with Sausage 


  • 1 (12 oz.) package breakfast sausage patties
  •  Crisco® Original No-Stick Cooking Spray
  • 1 cup Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
  • 1 1/2 cups Hungry Jack® Instant Mashed Potato Flakes
  • 2 1/2 cups milk
  • 2 large eggs
  • 2 tablespoons Crisco® Pure Vegetable Oil
  • 2 tablespoons Hungry Jack® Original Syrup (optional)
  • 1/2 cup shredded carrots
  • 1/4 cup sliced green onion
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded sharp Cheddar cheese

Preparation how to make Cheesy Potato Pancakes with Sausage

1.COOK and crumble sausage patties in large skillet over medium heat until no longer pink. Drain, if necessary.

2.SPRAY skillet or griddle with no-stick cooking spray. Heat skillet over medium-high heat or electric griddle to 375°F.

3.COMBINE pancake mix and potato flakes in large bowl. Whisk together milk, eggs, oil and syrup, if desired, in medium bowl. Add liquids to dry ingredients, stirring just until large lumps disappear. Blend in carrots, onions, Parmesan cheese and cooked sausage.

4.POUR 1/4 cup batter for each pancake onto hot skillet or griddle. Cook for 3 minutes. Turn. Cook an additional 2 to 3 minutes or until golden brown. Place 3 or 4 pancakes on dinner plate. Sprinkle with Cheddar cheese before serving.


Serving Size (1/6 of recipe), Calories 430 (Calories from Fat 210), Total Fat 24g (Saturated Fat 9g, Trans Fat 0g), Cholesterol 105mg, Sodium 720mg, Total Carbohydrate 38g (Dietary Fiber 2g, Sugars 9g), Protein 17g; Percent Daily Value*: Vitamin A 40%, Vitamin C 2%, Calcium 30%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.

Peanut Butter Rice Krispie Treats

Peanut Butter Rice Krispie Treats This "recipe" couldn't be easier, faster or tastier. In this batch, I added 3/4 cup of miniature chocolate chips to the final mix stage, but the straight peanut butter squares are to-die-for delicious!! They are excellent for snacking, for bake sales, for lunch boxes and especially for "whenever"!!

1 cup sugar
1 cup corn syrup
1 cup peanut butter

Mix the above ingredients in a sauce pan that has a nice heavy bottom. Heat (on medium) until you JUST START to see bubbles around the edge of the pan (watch and stir,  because this mixture wants to scorch if you heat it too fast).

As soon as you see the little bubbles around the edges of the pan, remove from heat and stir in 1 teaspoon of vanilla; mix well.

Pour over 6 cups of Rice Krispie cereal and mix well. If you are going to add the miniature chocolate chips; add them after the peanut butter mixture has coated the cereal; the heat of the mixture will melt them just a little, so don't add the chocolate too early.

Pour into a lightly buttered 11" x 7" dish. Pat down with slightly dampened hands. Allow to cool completely and cut into squares.

NOTE: I don't butter my dish, I spray it with vegetable spray and then use a paper towel to wipe out the excess, that way the squares don't have a "greasy" side and the squares DO NOT STICK to the pan.

NOTE: If you have any treats left, after your family descends upon these, store them in an airtight container, or cover tightly with plastic wrap.

Fruit Crumb Bars Recipe

Fruit Crumb Bars Recipe - This is one of those wonderfully versatile recipes that is just as good with apple filling, as it is with cherry filling, or blueberry; whatever your family likes the best.

The crumb crust/topping goes together in just a couple minutes with the food processor and if you can wait long enough for the bars to cool down to room temperature, they cut beautifully. We (obviously) couldn't wait that long (in the photo below).

Fruit Crumb Bars Recipe

3 cups all purpose flour
1 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup COLD butter (cubed)
1 egg, beaten

Put the flour, sugar, baking powder salt and cubed butter into the food processor and pulse until well mixed.  If you don't have a food processor, do it with a pastry cutter and work it until the butter is well mixed. Add egg and mix well (it will look like coarse sand).

Press HALF of this mixture into a greased 9" x 13" baking dish.  Top with fruit filling and top with the other half of the crumb mixture.

Bake at 375° if you are using a metal baking pan or 350° if you are using glass, for 40 minutes or until top crumbs are light golden.

If you cool the bars completely before you cut them,
they will cut very neatly (it is not necessary, but it
makes for a prettier presentation.
CHERRY FRUIT FILLING (or use your favorite filling)
(2) 14 ounce cans tart pie cherries packed in water
1 1/2 cups sugar 
4 tablespoons + 2 teaspoon cornstarch
pinch of salt
1/2 teaspoon almond extract (do not leave out)

Drain the cherries, but save the juice.  Put one cup of the juice in a saucepan and add HALF of the sugar, the cornstarch and salt. Bring to a boil and cook until nice and thick.

Remove from heat and stir in the OTHER HALF of the sugar, the cherries and the almond extract. 

Glaze   (optional)
2 tablespoon butter melted
2 cups powdered sugar
3-4 tablespoons milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract (do not leave out)

While bars are still a little warm, mix 2 tablespoons melted butter with 2 cups powdered sugar, about 3 or 4 tablespoons of milk and 1/2 teaspoon vanilla extract and 1/2 teaspoon almond extract. Whisk until smooth and drizzle over fruit bars.

Baked Brie with Cranberries and Pears

Baked Brie with Cranberries and Pears


  • 2 cups fresh cranberries, or frozen cranberries, thawed and drained
  • 2 cups peeled, chopped fresh pears
  • 1 cup sugar
  • 1 1/2 cups quick cooking oatmeal
  • 1/2 cup packed brown sugar
  • 1/3 cup Pillsbury BEST® All Purpose Flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 cup chopped pecans (optional)
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening, melted
  • OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening, melted


  1. HEAT oven to 325ºF. Combine cranberries, pears and granulated sugar in 2-quart baking dish. Mix remaining ingredients in medium bowl; spread over cranberry-pear mixture.
  2. BAKE about 1 hour until lightly browned and bubbly. Serve warm or at room temperature.


Serving Size (1/8 of recipe), Calories 420 (Calories from Fat 160), Total Fat 18g (Saturated Fat 3.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 4mg, Total Carbohydrate 64g (Dietary Fiber 4g, Sugars 44g), Protein 4g; Percent Daily Value*: Vitamin A 4%, Vitamin C 8%, Calcium 4%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.

Ambrosia Fruit Salad ,Ingredients and Nutrition Information

Ambrosia Fruit Salad 


  • 3/4 cup frozen orange juice concentrate, thawed
  • 1/3 cup Crisco® Pure Canola Oil
  • OR 1/3 cup Crisco® Puritan® Canola Oil with Omega-3 DHA
  • 1/2 cup honey
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 12 cups chopped fresh fruit, any combination
  • 1 cup flaked coconut, toasted
  • 1/2 cup chopped pecans
  • 1 (6 oz.) jar maraschino cherries, drained and cut in half
  •  Fresh mint sprigs (optional)


COMBINE orange juice concentrate, oil, honey, vinegar and ginger in blender or food processor. Process until thick and creamy.

2.TOSS fruit with dressing to taste in large serving bowl. Garnish with toasted coconut, pecans, cherries and mint sprigs. Serve immediately or cover and refrigerate until serving time.


Serving Size (1/12 of recipe), Calories 300 (Calories from Fat 130), Total Fat 14g (Saturated Fat 4.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 10mg, Total Carbohydrate 46g (Dietary Fiber 4g, Sugars 38g), Protein 2g; Percent Daily Value*: Vitamin A 25%, Vitamin C 100%, Calcium 4%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.


MUSHROOM  CHEESE STUFFED HAMBURGERS with HOMEMADE BUNS Spring is here (even here in Alaska) and thoughts turn to outdoor barbeque's and camping. I’m always on the lookout for easy recipes that will “hold up” well in the cooler and Mushroom Stuffed Hamburgers is a good one. You can make the patties ahead of time and freeze them solid (which will help insure food safety while you travel.) Just throw these frozen patties on the grill and pair them with homemade hamburger buns (recipe follows) and you have a delicious cookout!

MUSHROOM  CHEESE STUFFED HAMBURGERS with HOMEMADE BUNSCan you tell that someone in my house loves mayo? LOL
(makes 4 hamburgers)
  • 1 pound of lean ground beef
  • 1 egg
  • 2 tablespoons finely chopped onion
  • ¼ cup dry bread crumbs
  • 2 tablespoons ketchup
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon black pepper
  • 8 ounces of fresh mushrooms (sautéed)
favorite cheese
Each of these hamburgers is made out of two thin patties with mushrooms and cheese sandwiched in between. So mix everything (except the mushrooms & cheese) and make 8 thin patties. Top four of the patties with sautéed mushrooms and your favorite cheese and then a 2nd thin patty, pressing to seal the edges well. Repeat for the other three hamburgers.

If you are going to freeze these, wrap each one individually in plastic wrap and lay them flat on a cookie sheet to freeze. When they are frozen, you can stack them in a freezer Ziploc bag. Whether you are taking these on a camping trip or just leaving them in the freezer for a quick weeknight meal, they taste great.


This recipe will make at least 2 dozen hamburger buns. Once baked, they freeze extremely well. I find myself using them for everything from breakfast sandwiches to peanut butter sandwiches.

  • 5 cups of all purpose flour
  • 2 packets of dry active yeast (I use 2 tablespoons)
  • 3 tablespoons sugar
  • 3 tablespoons vegetable oil
  • 1 tablespoon salt
  • 2 ½ cups very warm water

In an electric stand mixer, place 2 cups of flour, yeast, sugar, oil and salt (stir to combine dry ingredients) Add 2 ½ cups of very warm water (see note). Stir quickly while you add the water. Let this mixture sit for about 10 minutes.

Add the rest of the flour, about ½ cup at a time, scraping the sides of your bowl and dough hook each time. Every time you stop your mixer, turn all of the dough mass over. Let your machine knead this dough until it CLEANLY comes away from the side of your mixer. If you have added all 5 cups of flour and it has not come cleanly away from your bowl, you need to add just a little more flour.

Once the dough comes cleanly away from the sides of your bowl, let the machine knead it for about five more minutes. Remove the dough and grease the bowl. Return the bread to the greased bowl and grease the top of the dough. Cover the dough with plastic wrap and let it rise for an hour (it will more than double in volume).

Punch the air out of your dough and let it rest (covered) for 15-20 minutes. This step is important because your dough will “behave” much better while you form it, if you follow this step. Pinch off pieces of dough about the size of a tangerine. Make each ball as round as you can. Roll each ball into a 5” circle. Resist the temptation to add more dough to make a thicker bun. At this stage, your buns need to be a lot thinner than you think. (about ½” thick). If you add more dough, you are going to end up with a burger bun the size of your face!

Place the formed buns on a greased baking sheet and spritz the top of the dough with just a little cooking spray. Cover with plastic wrap and let rise for about 45 minutes. Bake at 400° for 15-16 minutes.

If you are going to freeze these buns, let them cool completely first and freeze as soon as possible. About 4 to 5 minutes in a 350° oven will heat a frozen burger bun and make it taste like it was just baked.

This recipe also makes excellent sandwich bread

Apple Cheesecake Pie Recipe

Apple Cheesecake Pie Recipe

Apple Cheesecake Pie Recipe


Double Crust Classic Crisco Pie Crust
1 (8 oz.) package cream cheese, softened
1/3 cup sugar
1 large egg
1 tablespoon apple juice
1/2 teaspoon vanilla extract
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 cups peeled, cored, sliced Jonathon or Granny Smith apples (about 2 lbs. or 4 large)
2 tablespoons butter, softened


1.PREPARE recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 375°F.

2.COMBINE cream cheese, 1/3 cup sugar, egg, apple juice and vanilla in small bowl. Beat with electric mixer on medium speed until creamy. Spread evenly in unbaked pie crust.

3.COMBINE 1/2 cup sugar, cornstarch, cinnamon and salt in small bowl. Place apple slices in large bowl. Sprinkle with sugar mixture and toss to coat. Spoon over cheesecake filling in pie crust. Dot evenly with butter. Moisten pastry edge with water.

4.ROLL out dough for top crust. Place over filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Flutes edges. Cut slits in top crust or prick with fork to allow steam to escape.

5.BAKE 60 to 65 minutes or until apples are tender and crust is golden brown. Cool completely on wire rack before serving. Store in refrigerator.

Serving Size (1 slice, 1/8 of pie), Calories 420 (Calories from Fat 190), Total Fat 21g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 10mg, Sodium 460mg, Total Carbohydrate 54g (Dietary Fiber 2g, Sugars 21g), Protein 4g; Percent Daily Value*: Vitamin A 2%, Vitamin C 6%, Calcium 2%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.