By Teri Cayton
The Parsons Advocate
I think I have seen it all now. I am aware of all the burger joints selling plant based sandwiches but now The Colonel has joined the bandwagon. Plant based chicken at KFC is just not right. We are not grazers we are meat eaters and I would like to know if these plant based items are cooked in the same oil or on the same grill. Where does the taste come from? How can all these additives be good for a person? Momma Said, “Why mess with something that has been going on for centuries? WE EAT MEAT, what is so wrong with that?”
Another question, if more and more meat products are going plant based, what are we going to do with all the animals that continue to reproduce, sooner or later we are going to be up to our butts with cows, chickens, pigs and every other animal that we used to consume. What happens when there is nothing for all those animals to eat? They get sick and die polluting the earth with carcasses that used to be consumed.
I can understand people wanting to go vegan or be vegetarians but I think all this is going too far. There has to be consequences from these products. It can’t be good for you because of all the additives that must go into it. Meat is meat and it is that simple, if producers would stop giving growth hormones and injecting steroids into meats and chicken and you eat a healthy diet what is the use for all this other stuff?
We as a species have eaten meat since the dawn of time. I just wish I had the place where I could raise my own animals for consumption. I harvested deer this fall and that is the best meat to eat anyway. No fat, nothing to cause your cholesterol to be messed up. I will continue to eat my meat and I will know what is going into my body. Momma Said, “Healthy body, healthy mind.”
Cinnamon Roll Casserole
This cinnamon roll casserole is made with refrigerated cinnamon rolls so you know it’s an easy breakfast casserole that everyone will love. Take it up one notch and add in nuts, chocolate chips, eggnog or even bacon! With a 10 minute prep time, you can make this cinnamon roll breakfast any day of the week!
- 2 cans (8 count 12.4 oz.) refrigerated cinnamon rolls with icing
- 5 large eggs
- 1 cup half and half (can substitute heavy cream or milk)
- 1 ½ tsp. cinnamon
- ¼ tsp. allspice
- ¼ cup honey (can substitute maple syrup)
- Preheat the oven to 350ºF. Spray a 9×13 inch pan with non-stick cooking spray.
- Cut each cinnamon roll into four pieces and place them in an even layer on the bottom of the baking dish. Save the frosting packets to use after baking the casserole.
- In a large bowl, whisk the eggs, half and half, cinnamon, and allspice together until well combined.
- Pour the egg mixture over the cinnamon rolls and then drizzle the honey over the entire dish.
- Bake in the oven for 25-30 minutes or until the cinnamon rolls turn golden brown on top.
- When the cinnamon roll casserole is done, take the icing packets and place in the microwave. Microwave the icing about 15 seconds or until icing thins. (If the rolls that you bought have an icing packet that is not microwavable, you will need to empty the icing into a bowl. Please read the instructions on the icing packet for your rolls). Drizzle icing over the entire cinnamon casserole and serve warm.
Cinnamon roll casserole variations
- Make it less sweet: omit the honey
- Nuts: sprinkle 3/4 cup chopped nuts over the pan before adding the honey
- Chocolate chips: sprinkle 3/4 cup semi-sweet chocolate chips over the pan before adding the honey
- Bacon: sprinkle 3/4 cup chopped cooked bacon over the pan before adding the honey
- Eggnog: replace the half and half with eggnog for a Christmas flavor