French Dip Sandwiches

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)

2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more...6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices.

Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.

Ladle juices into small cups for dipping and enjoy!

This recipe is from http://www.ourbestbites.com/. They have lots of yummy things, you should check it out. I can't believe I didn't find out about it sooner. These are seriously THE best french dip sandwiches I have ever had. And my husband LOVED them.

Honey Lime Enchiladas

1- 1 1/2 lbs cooked chicken (I used 2 large chicken breast)

Sauce:

1/4 cup honey

1/4 cup lime juice

1 Tablespoon chili powder (I thought this would be too much, but it's not!)

1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

1 cup colby jack cheese, shredded

1 cup montery jack cheese, shredded

6-8 flour tortillas (8 in)

Mix the sauce ingredients together and add the chicken. Allow to marinate for at least 30 minutes.

Spray pan with cooking spray. I used a 9x7 in pan. (I know it's a weird size, but works great for our small family). Pour enchilada sauce in pan to coat the bottom. Fill tortillas with meat and desired amount of cheese. Roll tightly and line in pan. Top with the rest of the enchilada sauce (I used 1 1/2 cans instead of the full 2 cans) and more cheese.

Bake uncovered at 350 degrees for 30 minutes.

This is so different for enchiladas, my husband loved it. I made Cafe Rio black beans with it and it was a good combo.

Recipe from: http://sisterscafe.blogspot.com/search/label/mexican

Key Lime Fudge

Ingredients

3 cups white baking pieces

1 14 oz can sweetened condensed milk

2 teaspsoonsn finely shredded lime peel

2 tablespoons key lime or regular lime juice

1/2 to 1 cup chopped macadamia nuts

Directions

1. Line an 8x8x2- or 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set aside.

2. In a heavy large saucepan stir baking pieces and sweetened condensed milk over low heat just until pieces are melted and mixture is smooth. Remove from heat. Stir in lime peel and lime juice. Stir in macadamia nuts.

3. Spread mixture evenly into the prepared pan. If desired, sprinkle a few additional coarsely chopped macadamia nuts over the top. Cover and chill for 2 hours or until firm.

4. Lift fudge from pan using edges of foil. Peel off foil. Use a knife to cut into pieces. Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months. Makes 2-1/2 pounds fudge.

Harvest Salad

Cut romaine lettuce
Pomegranate seeds
Diced pear
Cashew pieces
Shredded mozzarella cheese

I learned a new trick recently from my mom about de-seeding a pomegranate. Fill the sink with cold water and pull the seeds out under the water. It's easier to do and creates less mess since the juice isn't flying all over the kitchen.

Toss ingredients.
Top with vinaigrette dressing. My fav is Brianna's Blush Wine.
Delish.

Turducken

Seriously, this is so strange. It's a turkey stuffed with a duck stuffed with a chicken. Check out this page to see a picture. So weird! I don't think I'd ever try it because I don't like stuffing birds, but it's an interesting idea.

Pumpkin soup

Does anyone have a good recipe for a creamy pumpkin soup? I had some at Au Bon Pain a while ago and loved it. I made some for dinner tonight and it was just okay. I used a recipe off the Libby website and it needed more spice to it I think. If you have a good recipe, please share!

Pumpkin Chocolate Chip Cookies

1/2 cup shortening

1 1/2 cups sugar

1 egg

1 15 ounce can pumpkin

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

2 1/2 cups all-purpose flour

10 ounce bag of chocolate chips

1. Preheat over to 350 degrees.

2. Cream together shortening, sugar, egg, and canned pumpkin.

3. Add baking powder, baking soda, cinnamon, salt, and flour. Mix well. Add chocolate chips. Mix again.

4. Drop dough into 2 Tablespoon sized drops onto an ungreased baking sheet, allowing room to spread. Bake about 15-17 minutes and transfer to racks to cool.

Yields: 2 - 3 dozen