So, this is a tweaked version of Pilsbury’s Bacon-Cheese Pull-Aparts
Here’s what mine involved:
6 Tablespoons milk
1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
1 (2.1-oz.) pkg. precooked bacon, cut into 1/2-inch pieces
6 or 7 brown & serve sausages, cut into pieces
1 cup shredded Cheddar cheese
- Heat oven to 350°F. Spray 13x9-inch (2-quart) glass baking dish with cooking spray.
- In large bowl, beat egg and milk with wire whisk until smooth.
- Separate dough into 8 biscuits; cut each into 6 pieces.
- Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and sausage.
- Spoon mixture into sprayed dish; arrange biscuit pieces in single layer.
- Bake at 350°F. for 25 to 30 minutes or until golden brown.
This will definitely be happening again. Might make a nice dinner option, too.
Orange Pork Tenderloin with Butternut Squash
3 pounds butternut squash, peeled and cut into 2-inch pieces (6 cups)
1 pork tenderloin (2 pounds)
2 cloves garlic, finely chopped
- Arrange squash around edge in 3- to 4-quart slow cooker. Sprinkle with salt. Place pork in slow cooker (it will overlap squash slightly). Mix marmalade and garlic; spread evenly over pork.
- Cover and cook on low heat setting 7 to 8 hours.
- Remove pork from cooker; place on cutting board. Cut pork into slices; serve with squash.
recipe from Pillsbury.com
Chicken Crock-pot-pie with stuffing
- 8 boneless, skinless chicken thighs
- 6 slices precooked bacon, crumbled
- 1/2 of 1# bag baby carrots, cut in 1/3rds lengthwise
- 2 medium red potatoes, cubed
- 1/2 t poultry seasoning
- 1 jar [12 oz] chicken gravy
- 1/2 bag [12 oz] microwave-steamable frozen green beans, thawed
- 1 C corn
- 6 T butter, melted
- 1/2 of 14 oz bag herb-seasoned stuffing cubes
- Spray slow cooker with cooking spray or line with bag. Place chicken in the bottom, top with bacon, carrots, potatoes, seasoning, and gravy.
- Cover and cook on low 8 hours.
- Carefully stir in green beans and corn. In medium bowl, combine melted butter with stuffing cubes; spread over chicken mixture. Cover, increase heat setting to high, and cook an additional 15 minutes.
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Apple Pie Bars
Apple Pie Bars
6 apples diced apples (5 cups)
1 T sugar
1 t Cinnamon
1/4 t Nutmeg
1/2 C Coconut Oil
1 large egg
1 C Flour
1 C sugar
1/2 C Walnut Pieces
- Pre-heat oven to 350°.
- Peel and dice apples to fill a 9x13” baking dish.
- Stir together 1 tablespoon sugar, cinnamon and nutmeg.
- Sprinkle over apples.
- Combine coconut oil and egg.
- Mix flour with remaining sugar then combine with the coconut oil and egg mixture.
- Fold in walnuts.
- Drop batter by spoonfuls and spread evenly over top of the apples.
- Bake until golden brown (50-60 minutes)
Apricot Beef Ragoût
Apricot Beef Ragoût
1 pound boneless beef, cut into bite-sized pieces
2/3 C apricot nectar
1 C medium “thick and chunky” salsa
1 t pumpkin pie spice
1/4 t salt
1/2 C chopped dried apricots
1/2 C sliced green onions
3 T water
2 T flour
Place first five ingredients into slow cooker. Cover, and cook on low for 9 to 10 hours.
Turn slow cooker to high.
Add apricots and green onions. Cover, and cook on high for 10 minutes.
Stir water and flour in small bowl until smooth.
Add to slow cooker and stir well to combine. Cover, and cook on high for 15 minutes or until thickened.Serve over rice.
Be forewarned that, during the first half of the cooking time, this smells rather foul and will have you wondering where you’re going to end up getting take-out. The end result, however, is delicious.
Extra Crispy Ginger Chicken
4-6 pieces of chicken
1 C Panko [Japanese bread crumbs]
1/4 C Victoria Taylor’s Toasted Sesame Ginger Seasoning
1/4 t seasoned salt
- Preheat oven to 400F.
- Mix Panko, Sesame Ginger Seasoning, and salt in a large shallow bowl or plate.
- Rinse chicken with water, shake off excess, and roll in crumb mixture, coating both sides.
- Place on a shallow baking pan, skin side up. If there’s skin on it. Otherwise, you’re on your own.
- Bake - 20 minutes for boneless, 45 for bone-in.