Sweet Treats from Breakfast to Dinner!

by | Apr 10, 2012

Unfortunately sweets are the last thing I should be focusing on but these all sound so good today and these donut holes are the easiest thing ever!  It is a bit overcast and cool today so maybe that is where the desire is coming from – well at least that sounds like a good excuse!  🙂

Donut Holes made out of Pillsbury Pizza Dough


4 cups vegetable or canola oil
1 can Pillsbury® refrigerated classic pizza crust
1/4 cup sugar
1 teaspoon ground cinnamon


1) In deep heavy 3-quart saucepan, heat oil to 350°F.
2) Meanwhile, remove dough from can; do not unroll. Cut dough into 12 (1-inch) slices. Cut each slice in half crosswise to make 24 pieces. Roll each piece into ball; set aside.
3) In small brown paper bag (lunch bag), mix sugar and cinnamon.
4) Carefully place dough balls into hot oil; cook about 30 seconds or until light golden brown. Using wire skimmer or metal slotted spoon, transfer doughnuts to paper bag with sugar-cinnamon. Fold top of bag over; shake until doughnuts are coated. Serve warm.
You can use a deep fryer instead of a saucepan.
Use a candy/deep fry thermometer to be sure your oil is at the correct temperature.
Peanut Butter Cookie Bars


  • 2/3 cup butter, softened
  • 2/3 cup peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 package (11-1/2 ounces) milk chocolate chips


  • In a large bowl, cream the butter, peanut butter, sugar and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips.
  • Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 2 dozen.
And now something light and tasty for after Dinner:
Mango Bars


  • 1/2 cup macadamia nuts
  • 2-1/4 cups all-purpose flour, divided
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon salt
  • 1 cup cold butter, cubed
  • 1 medium mango, peeled and chopped
  • 1/2 cup orange marmalade
  • 1/2 cup sugar
  • 4 eggs
  • 1 teaspoon grated lemon peel
  • 1 cup flaked coconut


  • Place nuts in a food processor; cover and process until finely chopped. Add 2 cups flour, confectioners’ sugar and salt; cover and process until blended. Add butter; pulse just until mixture is crumbly. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes or until lightly browned.
  • In a clean food processor, combine mango and orange marmalade; cover and process until smooth. Add sugar and remaining flour; process until combined. Add eggs and lemon peel; process just until combined. Pour over crust. Sprinkle with coconut.
  • Bake for 23-28 minutes or until golden brown around the edges. Cool on a wire rack. Cut into bars. Refrigerate leftovers. Yield: 3 dozen.
I hope you enjoy these and we will all begin a new workout program in the morning!
God Bless,
Janet Scott