Sticky Bacon CinnaRolls

 Sticky Bacon CinnaRolls !!!!!

CALLING ALL BACON FANITICS!!!

2 Favorite breakfast items rolled into one, serve with a fried egg on top & enjoy one hella good breakfast !

Ingredients:

1 container of cinnamon rolls
8 slices of maple bacon (regular bacon is fine as well)
1 stick of melted butter
1 teaspoon vanilla
1teaspoon ground cinnamon
1/3 cup of packed brown sugar
8 inch cake pan

Directions:

Preheat oven to 400 degrees F

In a cast iron skillet cook bacon slices until golden brown and crispy. Let drain on paper towel. In a small bowl mix melted butter, brown sugar, vanilla, and cinnamon until smooth. Crumble bacon in the bottom of cake pan. Pour butter mixture over bacon and completely all of bacon. Place cinnamon rolls in pan (ok if touching). Bake for 15-20 minutes or until golden brown.

Let it cool for 2 minutes then flip it over on to a plate and enjoy!

The makings of a great drink

ok as promised the keys to making great kool-aid and or refreshments.
There is really only 2 yes TWO things that go into making it taste great!

So the first thing: Make a simple syrup.  Basic chemistry here, sugars dissolve completely in high temps. So if your trying to make a nice pitcher of chilled ice tea plan ahead and make the simple syrup the day before. If your anything like me you will love this stuff and always have some handy.

Second thing: The colder the better. Now this needs no explaining, let the drink hang out in the fridge or even freezer for awhile before pouring a glass

Simple Syrup

you can do this on the stove or in the microwave (I prefer the stove)

items needed;
1 small or medium or sauce pot
Sugar ( I use 3 cups, add as much or little)
1 1/2 cups water


Directions:
Turn stove on to medium to high heat.

Bring water to a brisk boil, turn heat to low.

Add sugar, stir constantly and let dissolve

Once the sugar has completely dissolved let cool and prepare to make said drink.

Chicken & Shrimp Pot Pie ... Yum

CHICKEN AND SHRIMP POT PIE

Looking for a warm hearty meal? Well here you go, this succulent dish will having your family begging for more.

Ingredients:

1 medium onion, chopped
2 tablespoon butter
5 cups chicken stock 
2 Chicken bullion cubes
1 teaspoon minced garlic 
1 teaspoon thyme
1 lbs chicken your choice of white or dark
1 lbs of cooked shrimp ( peeled, deveined, tail off)
2 cups cooked rice (your choice of wild, brown, or white, slightly under cooked)
1 lb  mixed frozen vegetables 
1/2 cup flour
1/4 cup of heavy cream
4 sheets of pie crust
eggs wash

Directions:

Preheat the oven to 350 degrees F

Place the chicken in a roasting pan on the rack. Sprinkle generously with salt and pepper. Roast for 35 to 45 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add salt, pepper, garlic, and heavy cream. Add the cubed chicken, rice, shrimp, and mix veggies. Mix well.

Preheat the oven to 400 degrees F

Divide the filling equally among 6 ovenproof bowls. Roll the pie crust into a circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 30 minutes, or until the top is golden brown and the filling is bubbling hot.

Wishing you and yours a hearty enjoyable meal!

*** All ovens cook differently, the times given are a good rule of thumb but make sure you check periodically while baking to see what time frame works in your oven***