Homemade Doughnuts with Cinnamon Sugar and Cranberry Jam

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Enough with the grease comments already! Anyone who cooks knows that fat=flavor, it's a fact of life. You don't have to eat it, but stop obsessing over those who enjoy a full-flavor meal occasionally. Obviously, no one eats this way every day of their life, especially Alex. She'd weigh over 300 pounds! Give her a break already. I ate fried potatoes at least once a week as a child from a parent who was not overweight and neither were my brothers or myself. These potatoes (minus the cheese are exactly what I fix for my family on the weekends too. Stop taking everything so seriously and enjoy the process and time spent with family around a good meal, which gives memories that last a lifetime.

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This is the chef's "day off" folks; c'mon, breakfast for the family on your day off is the ultimate definition of comfort food time. It amazes me how critical some people can be.

My fried potato recipe is very similar to the chef's altho I Jullieanne them so the cook faster, and look forward to trying some variation of the cheese fondue topper. I look forward to trying the rub on the bacon.

As for cooking the eggs in the bacon grease, that's the way I was raised too. But I will say that I've never been pleased with the way fried eggs come out in the iron skillet. That crustiness isn't for me.

I look forward to trying the donut recipe, I'm sure it will be a hit.

Something to keep in mind people, I've always heard it said - if you're so into health consciousness or a diet, you don't want to eat chef food anyway! Someone walked into our BBQ Joint tonight and asked what we had for vegetarians! Sometimes you wonder about people and what they are thinking? BBQ tofu maybe? lol

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My girlfrieds and I were so ecstatic about your new show!!! Alex, we loved "The Cooking Loft" and you inspired us all to be better be cooks. We always looked forward to your new recipes and were in awe of how you would entrance us into your world. We savored watching YOU enjoy E V E R Y S I N G L E B I T E of whatever it was that you had prepared. We call it the "ALEX MOMENT"...needless to say...THANK YOU and CONGRATULATIONS on your new show! My friends and I look forward to having an experience with you (via smell-a-vision and your brand new recipes. You are truly a fantastic chef!!! FANTASTIC!!!!

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Surprised that an "expert" like Alex would not consider the timing of making these. If they were part of this grease floating on fat breakfast, they should have been started way before anything else. The timing of preparing a meal is part of learning to be a good cook.

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Don'y know yet about the do-nuts, but loved the show!! I love her aand she's such a pleasure to watch. Please put it in a later time slot for us west-coasters. Like, replace $10 Meals, which is such a loser of a show, with this. Sorry to Melissa, her show is sooo boring!! I'm sure what ever Alex makes will be terrific.

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The doughnets looked awesome. I can't wait to try my own. This may be the simplest recipe yet. THANKS

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As Desiree stated "WELCOME BACK". I am happy to see Alex cooking again with her warm, down to earth style. She is a pleasure to watch and THANK YOU FOOD NETWORK and BOBBY FLAY! Oh, the doughnuts look delicious and I cannot wait to try them!

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The potatoes lookes so gereasy and unhealthful without the grease being drained. You should of drained them before you added the cheese, I think the way you cooked the eggs in bacon grease looked so unhealthy and then to drink a screwdriver for breakfast? Along with a donut, these components do not seem like they go together and seems so unhealthy and I value your health.

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The cinnamon sugar and cranberry jam is off the charts, and doughnut completed the dessert/breakfast pastry!

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I'm just happy to see Alex on Food Network again, with her own show. WELCOME BACK!!!!!! (thanks, BF, producer, I do believe