Use up the Box to Make Some Donuts

Hey! I wanted to let my readers know about a recipe contest sponsored by Hungry Jack instant potatoes, buttermilk pancake mix and syrup. It's called Use up the Box, and that's literally all you have to do to enter. Create an original recipe that uses at least 1 cup of Hungry Jack's potatoes or pancake mix, or 1/4 cup of syrup. The lucky grand prize winner will receive a year's worth of groceries. I love that prize! Head over here and check it out. Then get out your whisks and start creating. Just a little food for thought: my favorite use for instant potatoes. Remember my maple glazed buttemilk donuts? Instant potato flakes are the secret to their tender texture. I guess the people over at HJ know it too, since I spotted this recipe for bacon-sugar donuts on their website that I can't wait to try. Count on bacon to show up everywhere, even on donuts. (Photo from Hungry Jack) Here's the recipe from Hungry Jack Chef Adam Gertler. If you try it before I do, let me know what you think.

Bacon Sugar Donuts

(My Estimated Cost: $4.00)

Ingredients:
DOUGHNUT BITES
2/3 cup water
2/3 cup Hungry Jack® Instant Mashed Potato Flakes
1 large egg yolk
1 tbsp. Crisco® Pure Vegetable Oil, plus additional for frying
1 tbsp. sugar
1/4 tsp. vanilla extract
1 1/2 cups plus 1 tablespoon Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
BACON SUGAR COATING
1/2 cup sugar
4 fully cooked bacon slices, heated until crisp
Preparation Directions:
COMBINE water and instant potato flakes in large bowl. Stir until moistened. Add egg yolk, 1 tablespoon oil, sugar and vanilla; mix well. Gradually stir in 1 1/2 cups pancake mix.
SPRINKLE work surface with remaining 1 tablespoon pancake mix. Turn dough out onto work surface. Knead dough until well blended, about 1 minute. Shape into a 4-inch disk. Wrap in plastic wrap and chill 1 hour or overnight.
For Bacon Sugar Coating: MINCE cooked bacon in food processor until very fine. Add sugar; pulse 2 to 3 seconds just until blended.
POUR oil into large heavy saucepan to 1-inch depth. Heat oil to 350ºF.
ROLL out dough to a 1/2-inch thickness on floured surface. Cut out small rounds using a 1-inch round pastry cutter or cut into 1-inch squares using a sharp knife. Working in batches, fry dough 30 to 60 seconds or until puffed and golden brown on all sides. Drain on paper towels. Roll in Bacon Sugar Coating. Serve warm.

I'd love it if one of my readers could take home the Grand Prize. Get crackin', everybody.

Be back soon with those buttery crescent rolls.

Coming Mid October: Cookie Bookie Week

PS If you like this post, send your friends over. There's always room for more at my table.