Sweet Tuna Salad

 

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.

Easy Chicken Fried Rice

1 pkg Sweet Earth Mindful Chikn
1 pkg Innovasion Veg Fried Rice
Honey
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!

Tamale Pie

IMG_0195

 

1 pkg cornbread mix

2/3 cups milk

1 egg

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.

 

My Best Tuna Melt Sandwich

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.

 

Best Rollups Ever!

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!

Cheesy Spinach Biscuit Cups

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.

My Broccoli Salad

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!

Hot Cheesy Artichoke and Spinach Dip

 

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! 😛

Pecan Cream Cheese Icing

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)