10 small sweet pickles, chopped
1/2 cup frozen peppers/onions, thawed/chopped
2 heaping TBs mayo
2 heaping TBs cream cheese
3 TBs pickle juice
12 oz tuna ( 9 oz in oil, 3 oz in water)
2 hardboiled eggs, chopped
1/3 cup pecans, chopped
1/3 cup Craisins
Stir together and refrigerate for one hour.
Sub dill pickles and leave out the Craisins if you dont want it sweet.
1 pkg Sweet Earth Mindful Chikn
1 pkg Innovasion Veg Fried Rice
Sweet Thai Chili Sauce (I used Kroger brand)
Fry the chikn pieces in small amount of oil until golden brown.
Stir in some chili sauce and leave in pan for a few minutes.
Microwave the rice.
Stir rice and chikn together.
Add honey and more chili sauce to taste.
Super quick and easy-tastes delicious!
10 oz packaged tuna
1 1/2 cups egg noodles, cooked and drained
1 can green peas, drained
1 small can mushrooms, drained
4 oz pimentos, drained
1 can mushroom soup
1 cup mozz/parm grated cheese
1/8 cup mayo
1/8 cup sour cream
Blend all ingredients.
Pour into 8 X 8 glass baking dish.
Cook at 350 for 30 minutes.
1 pkg cornbread mix
2/3 cups milk
1 4 oz can mild green chili peppers, drained
1 can Southwestern Corn, drained
2/3 cup Beyond Beef, cooked and browned
1 cup shredded mozzarella cheese
Mix well and pour into greased pie plate.
Bake at 350 for 45 minutes.
Turn off oven and leave inside while cooling down.
Top with sour cream or ketchup.
1/4 cup mayo
1/4 cup whipped cream cheese
1 cup frozen onions/peppers, thawed
3 small dill pickles, chopped coarse
6 small sweet pickles, chopped coarse
2 hard boiled eggs, chopped fine
6 oz package of tuna in oil
11 oz package of tuna in water
1 slice swiss cheese
2 slices honey wheat bread
Mix all ingredients well, except tuna and chopped egg.
Fold in tuna and chopped egg last.
Chill for at least an hour.
Microwave slice of swiss cheese on saucer for a few seconds until barely soft.
Spoon tuna salad onto browned honey wheat toast slice.
Top with melted cheese (use spatual to slide from saucer)
Top with hot slice of honey wheat toast to finish melting cheese.
8 oz whipped cream cheese
1/3 cup lemon juice
1 can Eagle Brand condensed milk
Blend until smooth with no lumps.
Pour into bowl and refrigerate for several hours.
Top with crushed graham crackers and/or whipped cream when serving.
12 oz cream cheese, softened
1 TB powdered Ranch dressing (1/2 small packet)
1/2 cup frozen onions/peppers, thawed and patted dry
1 small bell pepper, chopped
1 cup black olives, chopped
1/2 cup sweet jalapenos, chopped
Blend cream cheese and powdered dressing.
Stir in other ingredients.
Smooth on flour tortillas (fairly thick) and roll up.
Cover with plastic wrap and refrigerate until next day.
Makes 10 burrito size tortillas.
So easy to customize!
Frozen Stouffers Spinach Souffle, microwaved per instructions
1 roll of Crescent Rounds
Spicy Pimento Cheese from HEB Deli (couple of heaping spoonfulls)
Cream Cheese (heaping spoonfull)
Grated Cheese (your choice of flavors)
Bake bisuits until lightly brown in cupcake pan.
Remove from oven and use a spoon to press down the middle, making a cup shape.
Leave in cupcake pan at this point.
Return to oven to finish browning.
Turn off oven, remove pan and let cool.
Mix souffle, pimento cheese and cream cheese.
Add more cheeses to taste if needed.
Spoon into biscuit cups.
Top with grated cheese.
Return to oven until cheese melts.
4 cups chopped broccoli
1 cup Craisins
1 small red onion, chopped fine
3/4 cup Miracle Whip
1 TB vinegar
2 TB sugar
Put veggies in large bowl.
Blend sugar, vinegar and Miracle Whip.
Pour over veggies and stir well.
Allow to marinate for several hours
Delicious when served on top of cottage cheese.
Add cauliflower, fresh mushrooms, bell peppers, nuts etc.
Very easy to personalize!
1 can Cream of Onion Soup
1/2 soup can water
2 cups brown gravy
2 cups bell peppers and onions, chopped
4 small potatoes, chopped
1 large can mushrooms, drained
2 LB Eye Of Round roast
Mix soup, water and gravy untill smooth and thick.
Pour over roast in crock pot (fat side down)
Cook on low for 6-8 hours.
1 cup fresh mushrooms, minced
1 TB minced garlic
2 TB margarine
12 oz jar marinated artichoke hearts, drained and chopped
10 oz frozen spinach, thawed
1 1/2 cups mayo
1 12 oz package of Kraft Expertly Paired Mozzarella and Parmesan shredded cheese
12 oz whipped cream cheese
1 jar black olives, chopped
1 red bell pepper, chopped
1 cup Kraft mozzarella shredded cheese
Sautee mushrooms and garlic in margarine until fragrant and thickened.
Stir together remaining ingredients, except last cup of cheese.
Pour into 2 qt glass baking dish.
Top with last cup of cheese.
Bake at 350 until melted and bubbly- 20-30 mins.
Serve warm with crusty bread or crackers.
Or just eat it by the spoonful! 😛
1 cup butter, softened
8 oz cream cheese, softened
1 capfull real vanilla
4 cups confectioners sugar
1 cup toasted pecans
Cream butter and cream cheese together.
Add vanilla and blend well.
Add sugar a cup at a time and cream until soft and totally blended.
Blend in pecans.
Delicious with Butter Pecan Cake (I use a mix)