Of the majority of the morning meal treats on the planet, Mr. Mountain dweller's top picks are doughnuts. He generally recounts such adoring tales about getting down to business with his father on warm summer mornings as a child. They would dependably stop and get this scrumptious treat to eat at the particular employment site or in the vehicle. In any event on the off chance that they stalled out in rush hour gridlock they were readied!
Since dating me, doughnuts have been spared just for unique events. They're the leave-at an early stage excursion minute or Christmas-Eve-morning-and-I'm-not-cooking time. Along these lines, his first Father's Day appeared the ideal opportunity to serve this yummy treat.
In spite of the fact that Mr. Mountain climber's most loved sort of doughnut is the Boston Creme, I needed to put a little curve on his doughnut breakfast. Being that mid year has arrived, I chose to make some doughnut kabobs. This straightforward and scrumptious treat hit a grand slam. With the strawberries including a trace of "soundness", these doughnut kabobs are ideal for a mid year early lunch or doughnut propelled festivity.
Also Try Our Recipe : CHICKEN POT PIE SOUP
Ingredients :
- 1 pack of donut holes (about 25) – glazed or chocolate glazed
- 1 pint of strawberries
- 5 skewers
Instructions :
- Prepare the strawberries by washing and hulling them. If your strawberries are extra large, feel free to cut them in half before you put them on the skewer.
- To create the kabob, slide one donut hole onto the skewer. Then, slide on a strawberry.
- Continue in this pattern until you have four donut holes and three strawberries.
- Serve the finished kabobs with a glass of milk or a cup of coffee. They are the perfect treat for the kids to get involved in making too. Just set out the ingredients and let them create. A weekend family breakfast can become hands on!
For more detail : bit.ly/2wuVQtl
Read More Our Recipe : Baked Thin Pork Chops and Veggies Sheet Pan Dinner
0 Comments