BLT Summer Rolls

BLT Summer Rolls are a cool take on the traditional BLT sandwich that are great for summer days. There is crispy bacon, fresh lettuce, and juicy cherry tomatoes inside these rice paper rolls. They are wrapped up and served with a tangy honey mustard dipping sauce.

Ingredients:

• 4 rice paper wrappers
• 8 strips of cooked bacon
• 1 cup lettuce leaves
• 1 cup cherry tomatoes, halved
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

The rice paper wrappers should be soaked in warm water for about 15 to 20 seconds, or until they become soft

Place a wet kitchen towel on a flat surface and put a wet rice paper plan on top of it

In the middle of the wrapper, put two strips of cooked bacon

Put some lettuce leaves on top of the bacon

Put halves of cherry tomatoes on top of the lettuce

Add honey, salt, pepper, and Dijon mustard to a small bowl

Mix them together to make a dipping sauce

Put some of the sauce on top of the fillings

Like a burrito, fold the sides of the rice paper wrapper over the fillings and then roll it up tight

Do the same thing with the rest of the wrappers and fillings

Cut the BLT summer rolls in half diagonally and serve them with the extra dipping sauce

Slow Cooker Artisan Bread

With this easy slow cooker artisan bread recipe, you can fill your home with the smell of freshly baked bread. No need for an ovenit only takes 7 minutes to get ready to bake a tasty loaf at home.

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoons salt
• teaspoon active dry yeast
• 1 cups warm water

Instructions:

In a large bowl, mix together flour, salt, and yeast

Add warm water and stir until a shaggy dough forms

Cover the bowl with plastic wrap and let it sit at room temperature for 6 hours or overnight, until doubled in size

Place a sheet of parchment paper in the slow cooker

Transfer the dough onto the parchment paper and shape it into a round loaf

Cover the slow cooker with a clean kitchen towel and place the lid on top

Cook on high for 2 hours or until the bread is golden brown and crusty

Carefully remove the bread from the slow cooker using the parchment paper as handles

Let the bread cool completely before slicing