Breakfast

Fudgy Chocolate Syrup

~ lindy

Fudgy Chocolate Syrup

• 2 cups Sugar

• 1/4 cup Cocoa Powder, Dutch if possible

• 1/2 cup Butter

• 1 (12) ounce can Evaporated Milk

• 1 teaspoon Vanilla Extract

In a sauce pan on medium heat add the sugar, cocoa, butter and evaporated milk.

Bring the mixture to a “soft” rolling boil while stirring and boil for 2 minutes. Then remove from heat add vanilla and allow to cool or pour hot syrup over ice-cream as desired. Store any remaining syrup in the fridge.

Ideas: Pour over: Hot Fudge Brownies, ice-cream, cake, chocolate pancakes or waffles, hot fudge sundaes, Banana Splits etc…

Enjoy!

Lindy and Jessica “McArthur” Family Recipe

Peppered Bacon Deviled Eggs

~ lindy

Peppered Bacon Deviled Eggs

*6 to 8 pieces Bacon, cooked and cut into shards

*12 Eggs, cooked-boiled eggs

*1 cup Plain Greek Yogurt

*1/4 teaspoon Vanilla Extract

*1 tablespoon Sugar

*1 teaspoon Yellow Mustard or to taste

*1 teaspoon White Vinegar

*Sea Salt and Fresh Ground Black Pepper, to taste

*Favorite Hot Sauce, optional

After cooking/boiling eggs, drain water from eggs, peel and cut eggs in half and remove the yolks. Place egg yolks, yogurt, vanilla, sugar, mustard, and vinegar in a bowl of a stand mixer with whisk attachment, on medium-low speed and add yogurt, vanilla and mix for 1 minute, then turn up to medium speed and whisk until smooth 1 to 2 minutes.

Stir in hot sauce, salt and pepper, to taste. Then using a 1 tablespoon cookie scoop/disher, scoop the yellow egg mixture into egg white half, making a deviled egg. Repeat for each egg white half.

Top each deviled egg with a bacon shard. Chill in fridge until cold and serve.

For pressure cooking eggs See Ninja Pressure Cooking Hard Boiled Eggs

Enjoy!

Lindy