Honey Lime Fruit Salad

 

Source:  melskitchencafe

Serves: 4

Note: This fruit salad is best served right away (or at least within an hour of making) because the strawberries tend to stain the light colored fruit. It doesn’t affect the taste at all but is a slight bummer for presentation.

Ingredients

• 1 (20 oz.) can pineapple chunks, drained well
• 1 can mandarin oranges, drained well
• 2-3 ripe kiwi, peeled and sliced into thick half moons
• 1 cup green grapes, halved
• 1 cup strawberries, quartered
• Zest from one lime, about 1 tablespoon
• 2 tablespoons honey
• 1 teaspoon poppy seeds (optional)

Directions

1. Combine the fruit in a medium-large serving bowl. Add the lime zest and poppy seeds, if using, and gently toss.
2. Drizzle the honey over the fruit and again, gently mix until the fruit is evenly coated with the honey. Serve.

* I can make this up to 2 hours before serving without the strawberries staining the other fruit. 

French Dip Sandwiches

Source:  jamiecooksitup.net

 

 

French Dip Sandwiches in the Crock Pot

Time: 10 minutes prep + 6-9 hours in the crock

Yield: 8 servings

1  3-4 pound beef roast

1  T olive oil

salt and pepper

2  1 oz packages Lipton Onion Soup mix

4  C hot water

2 beef bullion cubes

8  rolls (something with a good sturdy crust on it)

Provolone, Swiss or Mozzarella Cheese Slices (optional)

softened butter

1. Heat up a large skillet. Add the olive oil to the pan.

2. Sprinkle your roast with salt and pepper and place it in the pan. Let it get nice and seared on each side.

3. Place the roast in your crock pot. Sprinkle the Onion Soup mix over the top. 

4. Let your bullion cubes dissolve in the hot water and then pour it over the roast.

5. Put the lid on your crock and cook on high for 6-8 hours. Take the roast out and shred it up with a fork about 1 hour before you are ready to serve. Put the shredded beef back in the crock and let it cook in all those yummy juices for the last hour.

6. Spread just a bit of softened butter on your rolls. Toast them on a griddle. Then add the meat and some cheese if you’d like.

7. Pour the hot juices left in the crock into small bowls for dipping.

 

*I only use one package of Onion Soup mix - we don't like strong onion. 

*I use Swiss cheese.

Papa John's Pizza

Source:  sixsistersstuff.com
Copycat Papa John's Pizza Recipe:

(Makes 3 pizzas)

Ingredients:

8 cups all-purpose flour

6 Tablespoons sugar

6 3/4 teaspoons fast rising yeast

1 1/2 teaspoons salt

3 cups very warm water (120 to 130 degrees F)

6 Tablespoons vegetable oil

Directions:

Preheat oven to 450 degrees.  In a large bowl, combine flour, sugar, undissolved yeast, and salt.  Gradually add water and oil to mixture.  Blend at low speed until moistened, then beat for 2 minutes at medium speed until dough pulls away from sides of the bowl.  On a lightly floured surface, knead until dough is smooth and elastic.  Cover loosely with plastic wrap and let rest in a warm place for 15 minutes.  Press out dough onto 3 pizza pans.  Poke the dough randomly with a fork.  Let rise again in a warm place for 10-15 minutes.  Brush crusts lightly with oil and bake them for 5 minutes.  Remove from oven and top as desired.  Bake for 4-5 more minutes or until the crust is golden brown.

Copycat Papa John's Pizza Sauce Recipe:

(Makes sauce for 3 pizzas)

Ingredients:

3 (10.34 ounce) cans tomato puree

3/4 cups water

3 teaspoons sugar

3 teaspoons olive oil

3/4 teaspoon lemon juice

3/4 teaspoon salt

3/4 teaspoon oregano

3/8 teaspoon basil

3/8 teaspoon thyme

3/8 teaspoon garlic powder

Directions:

Combine all ingredients in a large sauce pan over medium heat.  Bring to a boil.  Reduce heat to low and let simmer for 15-20 minutes.

Stuffed Pizza Rolls

Source:  sixsistersstuff.com

 

1 roll refrigerated pizza dough
2 Tbl. grated Parmesan cheese
1 Tbl. olive oil or melted butter
1/2 tsp. garlic powder
1 tsp. dried Italian seasoning

Mozzarella cheese, diced or grated
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.Marinara/pizza sauce for dippingPreheat oven to heat specified on pizza dough package (usually it's 400 degrees).

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square (Note that you're not putting the marinara sauce on the dough- it's for dipping after). You just need to be able to enclose the toppings in the dough so keep that in mind.When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).
Brush the tops of the dough balls with olive oil or melted butter (I've used both and there's not much difference in result) and then sprinkle with the garlic, Italian seasoning and Parmesan cheese (I mixed all of these together and then sprinkled on top).

Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.Serve warm with warmed marinara sauce on the side for dipping.