Sweetie Sweets

I am just like everyone else - I love me some donuts! I am not usually impressed with homemade donuts - they just don't compare to the Krispy Kreme Hot Nows. However, this recipe is pretty dang good, y'all. And after we devoured the plate, we started coming up with other combinations - chocolate frosting with strawberry filling, lemon frosting with lemon curd, well, you get the idea!

Homemade Frosted & Jelly-Filled Donuts

canned home-style biscuits

jelly or preserve of your choice

vanilla frosting

sprinkles

vegetable oil, for frying

Pour about 1 inch of vegetable oil into a frying pan. Heat oil until it is at a good, medium heat. Carefully drop biscuit into hot oil. When the edges get a golden color, turn biscuit. If the biscuit is becoming too brown too quickly, turn the heat down some. Drain on paper towels and let cool - enough to handle donut without burning your fingers.

Put jelly into a decorating bag (or make your own using a zip baggie with a small hole snipped off one of the corners). Gently insert tip of the bag into the donut and squeeze the jelly into the center. Do this for each donut.

Place the canned vanilla frosting into a bowl and microwave for 30-40 seconds. Drop food coloring of your choice into the frosting and stir well. Take each donut and spread a generous amount of frosting over each. Quickly shake sprinkles on each iced donut.

Get a glass of milk and kick back and enjoy!

Chef Mr. Mom

Since my husband has been home for the past couple months, he has really honed his home keeping skills! I have gotten spoiled with all the laundry caught up, clean dishes, vacuumed carpets, and yard work done that I almost dread him going back to work!
I am especially proud of his culinary efforts! Sure, he can grill a mean steak, and no one (including myself) cooks toll house cookies like he does, but that was about as adventurous as he was willing to get. Until...he got bored - cooking hamburgers, spaghetti, french fries...
He has since decided to actually READ and create dinner from a recipe! I have to tell you, this is no small feat. He is learning what all those cool terms mean - al dente, whisk briskly, separate the eggs, etc. And guess what? He is really cooking! I am so proud!
This is a recipe I picked up over at The Southern Plate blog. I printed it out, and voila! Mr. Hutson made this wonderful dish yesterday with a salad and rolls. It was sincerely one of the best pasta dishes we have made at our house!

Garlic Chicken Farfalle

16 oz. Farfalle pasta

1 c. heavy whipping cream

3-4 chicken breasts (boneless, skinless)

2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)

1 Tbsp. pepper*

1/2 c. butter

1 lb. bacon, crumpled**

1/2 c. shredded Parmesan cheese

1 (12 oz) Lawry’s mesquite marinade with lime juice

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred. Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

Now, we made the entire recipe and it will feed a crowd! I am pretty sure you could easily half the recipe, or just share it in it's entirety with another family. So good!