Cake Bites, Fish Tacos & Meatballs Recipes

By Kelsey Nixon

Chef Kelsey Nixon, star of Cooking Channel’s “Kelsey’s Essentials,” has used Hungry Jack staples to create the following delicious dishes:

HJ Peanut Butter Chocolate Cake BitesPeanut Butter Chocolate Cake Bites Recipe


  • Crisco® Original No-Stick Cooking Spray
  • 1 cup Jif® Extra Crunchy Peanut Butter, divided
  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 3/4 cup milk
  • 1 1/2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
  • 1 cup Pillsbury® Creamy Supreme® Vanilla Flavor Frosting
  • 2 (12 oz.) bags semisweet chocolate chips
  • 2 tbsps. Crisco® All-Vegetable Shortening
  • 1/2 cup roasted peanuts, chopped


  1. HEAT oven to 350°F. Coat 8-inch square baking pan with no-stick cooking spray.
  2. BEAT 1/2 cup peanut butter, butter and sugar in large bowl with electric mixer until creamy. Add eggs and vanilla. Beat until blended. Add milk and pancake mix alternately, beating after each addition until just combined. Pour into prepared pan.
  3. BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then turn cake into a large bowl and set aside. Beat 1/2 cup peanut butter and frosting until smooth. Line two large baking sheets with wax paper.
  4. CRUMBLE cake into fine crumbs with fork in bowl. Add frosting mixture. Mix thoroughly with spatula. Cover with plastic wrap and freeze 30 minutes. Roll mixture into 1 1/2-inch balls using small cookie scoop (one tablespoon cake mixture). Place balls on one prepared baking sheet. Cover with plastic wrap and freeze 1 hour.
  5. PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on HIGH 2 minutes. Stir. Microwave in additional 10 second intervals until completely melted and smooth when stirred.
  6. REMOVE ten cake bites from freezer at a time, keeping the remaining ones frozen. Drop one cake bite at a time into melted chocolate. Spoon chocolate over each bite until coated. Lift cake bite out of chocolate with a fork, allowing the excess chocolate to drip into bowl. Using toothpick, gently push bite off fork onto other prepared baking sheet. Top each with chopped peanuts immediately. Repeat to coat remaining bites. Chill 5 minutes or until chocolate is set. Allow to come to room temperature before serving.

TIP: If chocolate becomes stiff while dipping bites, heat in microwave for 10 second intervals, stirring until smooth.

HJ Flaky Fried Fish TacosFlaky Fried Fish Tacos Recipe


3 cups Crisco® Pure Vegetable Oil, for frying to 1-inch deep


  • 3/4 cup mayonnaise
  • 1 small lime, grated peel and juice
  • 2 tbsps. chopped cilantro
  • 1/4 tsp. salt
  • 1/8 tsp. pepper


  • 1 cup Pillsbury BEST® All Purpose Flour
  • 1 tsp. ground cumin, divided
  • 1/2 tsp. ground red pepper, divided
  • 3 tsps. salt, divided
  • 1 lb. tilapia fillets (or other white fish), cut into 12 narrow strips
  • 2 large eggs
  • 1 tbsp. water
  • 1 1/2 cups Hungry Jack® Instant Mashed Potato Flakes
  • 12 corn tortillas, warmed
  • Shredded red cabbage and diced mango
  • Lime wedges and cilantro, for garnish


  1. HEAT 1-inch oil in deep large skillet to 350°F. Combine mayonnaise, lime peel, lime juice, cilantro, salt and pepper in small bowl.
  2. COMBINE flour, 1/2 teaspoon cumin, 1/4 teaspoon red pepper and 1 1/2 teaspoons salt in large resealable plastic bag. Add fish. Shake until fish is coated.
  3. BEAT eggs and water in shallow baking dish. Combine potato flakes, 1/2 teaspoon cumin, 1/4 teaspoon red pepper and 1 1/2 teaspoons salt in another shallow baking dish. Remove fish from plastic bag. Shake off excess flour. Dip into egg, then coat with potato flakes.
  4. FRY fish in several batches for 2 to 3 minutes, turning once, until golden brown. Drain on paper towel lined plate. Repeat with remaining fish. Place 1 or 2 fish strips in tortillas. Top with Cilantro Lime Mayonnaise, cabbage and mango. Fold in half. Garnish with lime wedges and cilantro.

HJ Sweet and Sour MeatballsBarbecued Meatballs Recipe



  • Crisco® Original No-Stick Cooking Spray
  • 1 1/2 lbs. lean ground beef
  • 1 cup Hungry Jack® Instant Mashed Potato Flakes
  • 2 large eggs, beaten
  • 1/3 cup milk
  • 1/2 cup finely chopped onion
  • 4 cloves garlic, minced
  • 1 tbsp. chili powder
  • 2 tsps. salt
  • 2 tsps. ground pepper

BBQ GLAZE                                                                 

  • 1 cup ketchup
  • 1/2 cup firmly packed brown sugar
  • 2 cloves garlic, minced
  • 1/2 cup finely chopped onion
  • 2 tbsps. apple cider vinegar
  • 1 tbsp. Worcestershire sauce

Shredded lettuce (optional)

Prepared mashed potatoes, rice or egg noodles (optional)


HEAT oven to 400°F. Line large baking sheet with foil or parchment paper. Coat with no-stick cooking spray.

COMBINE ground beef, potato flakes, eggs, milk, onion, garlic, chili powder, salt and pepper in large bowl. Form meatballs about 1 1/2 inches in diameter, using small cookie scoop or 2 tablespoons meat mixture. Place on prepared baking sheet.

BAKE 20 to 30 minutes or until golden brown. Drain on paper towel lined plate, if necessary.

For BBQ Glaze: COMBINE ketchup, brown sugar, garlic, onion, vinegar and Worcestershire sauce in small saucepan. Heat over medium-high heat until comes to a boil. Simmer 5 minutes, stirring occasionally. Toss cooked meatballs in glaze.

*Additional Glaze Option:


  • 1 cup ketchup
  • 1/2 cup honey
  • 1 (6 oz.) can pineapple juice
  • 2 cloves garlic, minced
  • 1/2 cup finely chopped onion
  • 2 tbsps. apple cider vinegar
  • 2 tbsps. soy sauce


  1. COMBINE ketchup, honey, pineapple juice, garlic, onion, vinegar and soy sauce in small saucepan.
  2. HEAT over medium-high heat until comes to a boil. Simmer 5 minutes, stirring occasionally.
  3. TOSS cooked meatballs in glaze.

Serving Suggestions

  1. PLACE 3 to 4 meatballs over shredded lettuce if desired, in hoagie roll to make meatball subs. Sandwich individual meatballs between two halves of small potato rolls to make sliders.
  2. PLACE meatballs in slow cooker to keep warm. Serve with toothpicks as appetizers.
  3. SERVE over prepared Hungry Jack® Mashed Potatoes, rice or egg noodles.

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