This is a sponsored post written by me on behalf of DOLE Canned Fruit, however, all opinions are 100% mine.
I use DOLE Canned Fruit in so many recipes and I thought it would be helpful to share a couple of them with you. I’ve been trying to incorporate DOLE Tropical Fruit as well as DOLE crushed pineapple, in more recipes, every which way I can, as these are the most used DOLE products in my home. I always pick up several cans of DOLE canned fruit when I shop.
The first recipe was created by accident a couple of years ago and has remained a family favorite since. I was in a rush trying to get some sammy’s together for lunch as well as my ingredients to start a roast for supper, and Abby being mischievous (and thinking she was being helpful), added my drained crushed pineapple to a bowl that I had grated my Monterey Jack cheese in to make pimento cheese. I didn’t have time nor did I have another block of the cheese to redo my dish and the kids were getting hungry and cranky. So, I added the rest of my ingredients and pretended it was suppose to be made that way and that’s how my DOLE Crushed Pineapple in 100% Pineapple Juice Monterey Jack pimento cheese came to be. I then went on to try DOLE Tropical Fruit the next time I made it and it was just as delicious, if not more so, with bursts of tropical fruit in each bite as well as the spicy bits of Monterey Jack cheese. I keep saying I’m going to use DOLE Mandarin Oranges in my pimento cheese recipe and one day I will.
DOLE Tropical Fruit or DOLE Crushed Pineapple Monterey Jack pimento cheese recipe:
1/2 can DOLE Tropical Fruit in light syrup OR DOLE Crushed Pineapple in 100% Pineapple Juice, drained
1 block of Monterey Jack cheese shredded
4 ounces of sour cream
1 jar of pimentos drained
1/4 teaspoon salt
I fix the sandwiches one of three ways. I serve as is on white or wheat bread, grill with a lightly buttered Kitchen Aid dutch oven lid which is also a grill or I grill them in a frying pan with good ole butter.
The next recipe I’m going to share is one I created years ago, sometime before our pimento cheese oppsie. It had a similar tragedy happen although it was my fault this time. We’ll call this recipe DOLE Crushed Pineapple beef or pork pot roast. Remember the roast I was trying to start when our oopsie daisy pineapple pimento cheese recipe came to be? Well, that’s what I was draining the 1/2 can of DOLE Crushed Pineapple for. I don’t really remember the incident surrounding the roast blooper, what I do recall was that I was bouncing a fussy Abby on one hip while trying to cook, and I was draining pineapple for a fruit salad and somehow, I added the pineapple to the roast. That’s the short version. You can use any DOLE fruit product in this recipe so don’t limit it to pineapple. DOLE Tropical Fruit is even better than the pineapple.
DOLE Crushed Pineapple or DOLE Tropical Fruit beef or pork pot roast recipe:
Preheat oven to 400.
1 beef or pork roast
2 Bay leaves
1/2 can or small can of DOLE Tropical Fruit OR DOLE Crushed Pineapple
1 chunky cut yellow onion
Clean scrubbed Idaho potatoes, one for each person
Bacon strips, cut in half, to cover
Salt & pepper to flavor
Sorry for no step by step photos but they got deleted by………. guess who.
Wash your roast really well and add to your favorite dutch oven or crock pot. Add 2 cups of water. Then 2 Bay leaves. Cut one large onion into chunky dices. Add 1/2 cup DOLE fruit of your choice. I drain for crock pot but not for dutch oven. Scrub and cut Idaho potatoes long way. Add bacon strips to top. Salt and pepper to taste and add Parsley. Cover and cook for 1 1/2 hours at 400 degrees.
I have one more recipe I’d like to share and it’s a delicious dessert using DOLE Tropical Fruit. DOLE Canned fruit can be used so many ways, not just in snacks or main meals. They are a great addition to salads and desserts such as the one I’m sharing now. The kids love their own little individual pies and I have a lot of fun creating new recipes to surprise them with. For this recipe you only need a couple of ingredients besides your pie crust which I make from scratch. It’s such a simple recipe but one I’m sure will become a family favorite.
DOLE Tropical Fruit & strawberry glaze pies recipe:
Simply Recipe has one of the best and easiest pie crust recipe I’ve ever made. It turns out perfect every time and makes enough for 1 muffin pan of individual pies.
1 can drained DOLE Tropical Fruit
Strawberry Glaze – sugar free (you can purchase at Walmart or wherever you shop)
Combine ingredients and fill pies. Cover with pie crust, add a slit to the top of the crust and bake at 350 for approximately 35 minutes or until brown.
As you can see, there are many uses for DOLE Canned Fruit. One of the reasons I choose DOLE is because their canned fruit is fat free as well as cholesterol free. I’m incorporating Vitamins A & C in our diet and the kids don’t even realize that it’s good for them. All they know and need to know is that it’s good no matter which way I serve it. Later, when they understand what I’m telling them, I’ll share with them all of the other important information including the fact that it’s naturally fat free and can be used in just about any recipe imagined. It’s great to eat alone or to compliment our favorite foods. I always try to pack cottage cheese with DOLE canned fruit on top for all of our outings and picnics because it’s a family favorite.
Do you have a favorite DOLE dessert recipe using DOLE Canned Mandarin Oranges, Mangoes, Tropical Fruit or Pineapple that you’d like to share, or, a favorite way your family likes to eat DOLE canned fruit? What are your favorite ingredients used in your DOLE Canned Fruit Smoothies? If you are looking for some new DOLE Canned Fruit recipes, visit dole.com.
This is a sponsored post written by me on behalf of DOLE Canned Fruit.