Easy Cheesy Bacon Biscuit Pull-Aparts

2 tablespoons melted butter
One roll refrigerated biscuit dough, 8 count
6 thin slices fresh mozzarella, 1/4-inch thick
1 cup Smithfield cooked, crumbled bacon
1 cup shredded cheddar cheese

Preheat oven to 350 degrees F. and brush a 9-inch cast iron skillet with melted butter.
Unroll biscuits from can and place into bottom of skillet. Top with slices of mozzarella cheese, bacon crumbles then shredded cheddar. Bake for 15 to 20 minutes, until cheese is melted and biscuits are cooked through. Serve warm.

8 servings

Lemon Orzo Salad with Asparagus and Tomatoes

12 oz. orzo
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape or cherry tomatoes, halved
1 lemon, zested and juiced
4 Tbs. extra virgin olive oil
1 clove garlic, minced
2 Tbs. fresh parsley, minced
Kosher salt
Fresh ground pepper
Grated Parmigiano Reggiano*

Bring 2 large pots of water to boil.  Add a big pinch of salt in each.

To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus.  Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.

To the second pot, add the orzo.  Cook per package instructions.  When tender, drain and place in a large bowl.  Add blanched asparagus and tomato halves.

Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl.  Stir into orzo and vegetables.  Stir in parsley and grated Parmigiano Reggiano.

This can be served warm, room temperature or cold.

*Note:  If you want to keep this salad vegan, leave out the Parmigiano Reggiano.

Cinnamon Pull-Apart Bread

what you need

3

cans  (7.5 oz. each) refrigerated buttermilk biscuits

3/4

cup  granulated sugar

1

Tbsp.  ground cinnamon

1/2

cup  butter or margarine, melted

4

oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1/2

cup  powdered sugar

1 to 2

Tbsp.  milk

make it

HEAT oven to 350°F.

step 1 CUT each biscuit into quarters.

step 2 MIX granulated sugar and cinnamon in medium bowl. Add biscuit pieces, in batches; toss to coat.

step 3 PLACE half the biscuit pieces in greased 12-cup fluted tube pan; drizzle with half the butter. Repeat. Sprinkle with any remaining cinnamon-sugar. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 5 min.; invert onto serving plate. Remove pan.

step 4 BEAT cream cheese and powdered sugar in small bowl with mixer until well blended. Add 1 Tbsp. milk; beat until well blended. Blend in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread.

Slow Cooker Turkey Breast Tenderloins

ingredients

• 3
  pounds turkey breast tenderloins
• 1/4
  teaspoon ground black pepper
• 1/8
  teaspoon cayenne pepper
• 1/4
  cup reduced-sodium chicken broth
• 1/4
  cup reduced-sodium soy sauce
• 4
  teaspoons grated fresh ginger
• 1
  tablespoon lemon juice
• 1
  tablespoon toasted sesame oil
• 2
  cloves garlic, minced
• 2
  tablespoons cornstarch
• 2
  tablespoons cold water
• 2
  tablespoons sliced green onion (1)
• 1
  tablespoon sesame seeds, toasted

directions

1.Place turkey in a 3 1/2- or 4-quart slow cooker. Sprinkle with black pepper and cayenne pepper. In a small bowl, combine broth, soy sauce, ginger, lemon juice, sesame oil, and garlic. Pour over turkey.

2.Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

3.Transfer turkey to a serving platter, reserving cooking liquid. Cover turkey and keep warm.

4.For sauce, strain cooking liquid into a small saucepan. In a small bowl, combine cornstarch and the water; stir into cooking liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.

5.If desired, slice turkey. Spoon sauce over turkey. Sprinkle with green onion and sesame seeds.

Sweet & Saucy Mandarin Turkey

• 3 cups thinly sliced red onion (1 large onion)
• 3/4 cup riesling or other slightly sweet white wine
• 2/3 cup fresh orange juice (2 large oranges) 
• 1/3 cup orange marmalade
• 2 teaspoons tamarind paste
• 1/2 teaspoon crushed red pepper
• 3 3/4 pounds bone-in turkey thighs, skinned
• 2 teaspoons five-spice powder
• 1 teaspoon salt 
• 1 tablespoon canola oil 
• 2 cups fresh Satsuma mandarin orange sections (about 7 oranges)
• 1 1/2 tablespoons cornstarch
• Sliced green onions (optional)

Preparation

1. 1. Combine first 6 ingredients in a 5-quart oval electric slow cooker.
2. 2. Rinse turkey with cold water; pat dry. Sprinkle turkey with five-spice powder and salt. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add turkey; cook 3 to 4 minutes on each side or until browned. Place turkey in a single layer over onion mixture in slow cooker, overlapping slightly. Add orange sections. Cover and cook on LOW for 4 hours.
3. 3. Remove turkey from slow cooker. Remove bones from turkey; discard bones. Place turkey on a platter. Pour cooking liquid and orange sections into a medium saucepan, reserving 1/4 cup cooking liquid. Combine reserved cooking liquid and cornstarch in a small bowl, stirring with a whisk until smooth. Stir cornstarch mixture into orange mixture in saucepan. Bring to a boil; cook, stirring constantly, 1 minute or until sauce thickens.
4. 4. Serve sauce over turkey. Sprinkle with green onions, if desired.

ROSIE'S "WOW" CASSEROLE

You have to make this unique casserole recipe of mine.....The combination of Pineapple, Rice and Cheese really makes it special......Everyone loves it!...It goes well with baked ham, chicken, turkey, pork, and even fish dishes........Something different and very enjoyable!!



ROSIE'S "WOW" CASSEROLE:



2 CUPS UNCOOKED INSTANT RICE

6 TABLESPOONS BUTTER

1 LARGE CAN OF CRUSHED OR TIBIT PINEAPPLE, UNDRAINED

5 TABLESPOONS BROWN SUGAR

1/2 TEASPOON SALT

8 - 12 OZ. PACKAGE OF SHREDDED CHEDDAR CHEESE



PREPARE INSTANT RICE IN MICROWAVE ACCORDING TO PACKAGE DIRECTIONS.

STIR BUTTER INTO HOT COOKED RICE....ADD THE PINEAPPLE UNDRAINED, BROWN SUGAR AND SALT....SPOON INTO A GREASED SHALLOW 2 QT. BAKING DISH.

SPRINKLE WITH CHEESE AND BAKE 375 DEGREES FOR APROX. 20 MINUTES UNTIL

HEATED THROUGH AND CHEESE IS MELTED..........REALLY GOOD...ENJOY!!!!

"WOW" Two-Ingredient Pizza Dough

"WOW" Two-Ingredient Pizza Dough

Ingredients:

• 1 cup self raising flour
• 1 cup of Greek or natural yoghurt
• Extra flour for dusting the board
• 
  

Method:

In a bowl, combine the flour and yoghurt and bring together to form a ball.

Turn out onto a floured board to knead and roll.

Knead for 5-8 minutes. Roll into a pizza shape and add toppings.

Notes

• This quantity is suitable for one pizza. This makes a great base that you can use for so many other things such as cheese and bacon scrolls and garlic bread.
• If the dough seems a little wet when you mix it, just add a sprinkling more flour. The more you knead it the better it comes together.
•  I thought in the beginning that there was no way this will work but as I kneaded it, the dough became pliable and stretchy