Southern Holiday Life 2020 | Page 45

Bacon Pops

1 24 oz package of thick cut bacon
1 tablespoon ground ancho pepper
1 cup clover honey 1 Tblsp prepared adobo sauce Sriracha seasoning 1 / 4 cup sliced green onions
Preheat oven to 325 degrees .
Keeping the bacon stacked together , remove the bacon from it ’ s package . Divide the stacked bacon in half . With it stacked , slice 1 ” wide blocks , then skewer them with a wooden skewer thats been soaked in water . Place on a sheet pan with a baking rack .
Roast the bacon pops for 30 minutes , or until the fat has rendered . While cooking the bacon , start heating the honey in a small sauce pan and stir in the adobo and ancho pepper . Heat on medium low , and hold at this temp for five minutes . Next give the bacon a generous coat of the adobo honey . Remove the bacon from the pan and place on a clean plate . Chill the bacon for 20 minutes in the refrigerator .
Finally , heat your outdoor grill to medium high and grill the bacon for 5-10 minutes or until peak crispiness is achieved . Baste the bacon with the adobo honey while on the grill . Remove the lollipops from the grill and finish them off with Sriracha seasoning and green onions .

French Dip Crescent Rolls

1 / 2 pound deli roast beef thinly sliced 4 slices Swiss or provolone cheese 1 8 ounce can refrigerated crescent rolls Garlic olive oil or plain olive oil and a little garlic powder 1 1 ounce packet Au Jus mix Saluted onions , optional
45 SOUTHERN HOLIDAY LIFE 2020
Preheat oven to 375 degrees .
Separate crescent rolls into 8 triangles . Brush with olive oil . Top each crescent with 1 slice roast beef and one half slice of cheese and saluted onions .
Roll up and place on baking sheet . Bake for 14-16 minutes , or until golden brown .
While crescents are baking , make Au Jus by mixing 1-1 / 2 cup water with gravy mix . Stir until the dry ingredients and water are mixed well .
Bring to a boil while stirring . Remove from heat and serve with warm French dip crescents .
Note : Mix 1 / 4 cup mayo and 1-2 tbsp horseradish and spread a small amount on the crescents after you brush them with the olive oil for added flavor .