Candied Bacon Peanut Butter Donut
Easy MealsIngredients
| Peanut Butter Glaze | |
|---|---|
| ⅓ | cup SKIPPY® creamy peanut butter |
| ⅓ | cup whole milk |
| 2½ | cups powdered sugar |
| 1 | teaspoon vanilla extract |
| ⅛ | teaspoon kosher salt |
| Candied bacon | |
|---|---|
| ½ | cup firmly packed light brown sugar |
| ½ | teaspoon cinnamon |
| ½ | teaspoon ground red pepper |
| 1 | (12-ounce) package HORMEL® BLACK LABEL® thick-cut bacon |
| Donuts | |
|---|---|
| 12 | store-bought donuts |
Directions
For the Peanut Butter Glaze
In small bowl, whisk together peanut butter, whole milk, powdered sugar, vanilla extract and kosher salt until smooth.
For the Candied bacon
Heat oven to 350°F.
In shallow plate, stir together brown sugar, cinnamon and ground red pepper. Dredge bacon slices in sugar mixture, pressing to adhere. Place slices on lightly greased wire rack, side by side, over a jellyroll pan.
Bake 45 to 50 minutes or until crisp. Let cool completely and finely chop.
For the Donuts
Dip donuts in peanut butter glaze, sprinkle with candied bacon
Bacon-Wrapped Donuts
- 3 strips HORMEL® BLACK LABEL® Premium Brown Sugar Bacon per donut
- as desired cake donuts
Instructions
Freeze donuts.
Wrap 3 slices of bacon on each donut. Grill on medium heat until bacon is crisp.
Peanut Butter and Jelly Donuts
- 1 cup raspberry jam
- 12 donuts
- 2 1/2 cups powdered sugar
- 1/3 cup whole milk
Instructions
In small bowl, stir raspberry jam until smooth. Transfer to a pastry bag, fitted with tip or squeeze bottle with long tip. Create holes in both sides of each donut and fill with raspberry jam.
In medium bowl, stir together peanut butter, powdered sugar, and milk until smooth. Add additional milk by the tablespoonful to achieve desired consistency. Dip each donut in glaze shaking off excess.
Garnish with chopped chocolate, melted chocolate, warm peanut butter, chopped peanuts or candied sprinkles, if desired.
Ingredients
| 1 | (16.3-ounce) package refrigerated buttermilk biscuits |
| 1 | (8-ounce) package pasteurized prepared cheese product, cubed |
| ¼ | cup whole milk |
| 1 | (15-ounce) can HORMEL® Chili No Beans |
| 1 | Oil for frying |
| 1 | cup crushed corn chips |
Directions
Separate dough into 8 biscuits. With 1-inch round cutter, cut hole in center of each biscuit. Save those donut holes for later if you want a little snack on the side.
In small saucepan over low heat, combine cheese and milk. Cook 6 to 8 minutes stirring occasionally until melted. Remove from heat.
In blender cup, place chili. Blend until smooth. Transfer to small saucepan. Warm over medium-low heat until heated through.
In 2-quart saucepan heat oil to 350° F. Gently place 2 or 3 biscuits in hot oil. (Biscuit holes can also be fried.) Fry one side until golden brown. Turn over to brown other side. Remove to a cooling rack.
Dip doughnuts in chili. Return to cooling rack. Drizzle with cheese mixture. Sprinkle with crushed corn chips.