Tuna Melt Deluxe

This is a twist on traditional tuna melts.  The added chopped jalapeno doesn't add spice but really enhances the flavor.  Everything is wonderful about this tuna...it would be great on a regular sandwich too.  I adapted this recipe is from thepioneerwoman.com.   -Kristin

 2 cans of tuna, drained
1/4 c. finely chopped red onion
1/4 c. finely chopped red bell pepper
1 whole jalapeno, seeded and finely chopped
2 whole hard boiled eggs, chopped
6 whole sweet Gherkins, diced
1/3 c. mayonnaise 
2 T. Dijon mustard 
Splash of pickle juice 
Salt And Pepper, to taste
  
6 whole English Muffins Split 
12 slices cheese (Provolone, American, Muenster)

• Preheat oven to 375.
• Combine all ingredients in first row.
• Place English muffins halves on a large cookie sheet.
• Divide tuna mixture up between the muffins.
• Top with cheese.
• Bake for 5 minutes.  Then turn on broiler and keep in them in there till the tops are lightly browned.  Keep a close eye on them so the tops don't burn!

Mini Corndog Muffins

This is a fun lunch idea for the kids! The kids love to dip them in ketchup and mustard. They would be great as an appetizer too. -Sarah

1 cup cornmeal
1 cup flour
1/2 cup sugar
1 t. salt
3 1/2 t. baking powder
1 cup milk
1 egg
1/3 cup oil
hot dogs (I used 8 bun length hot dogs cut into 6 pieces each)

• Mix dry ingredients, add wet and mix until combined.
• Fill greased mini muffin pans two thirds full and place hot dog pieces in the center.
• Bake at 400 degrees about 10 minutes.
• Makes 48 muffins.

Warm Ham and Swiss Wraps

I can't remember where I got this recipe, but it's one that my family has enjoyed for years. Perfect for a warm night.-Sarah

6 tortillas
1# sliced ham
2 cups shredded Swiss cheese
3 cups chopped lettuce
1 med. tomato, seeded and diced
1/2 cup diced cucumber
2 green onions, sliced

Dressing
3/4 cup mayo
3 T. milk
2 t. sugar
1 t. mustard
1/2 t. celery seed

• On each tortilla layer ham and cheese. Place on cookie sheets and cover lightly with foil. Bake at 350 degrees about 15 minutes until cheese is melted.
• Combine lettuce and veggies.
• Combine dressing ingredients.
• Serve each tortilla with salad and dressing.

Homemade SpaghettiO's

This recipe is hardly even a recipe! I have always loved pasta in my tomato soup, and I love spaghettiO's, but can't eat them because of the MSG. So, one day I made my own! My whole family loves these and it's super easy and yummy.

1 can tomato soup
1 can water
1 can full of Ditalini pasta

• Mix all together in a small saucepan. Simmer until pasta is cooked.
• If I just want pasta in my tomato soup I add 1/2 a can full of Ditalini.

Franks and Cornbread

This is so yummy! It's a great dish for kids. And adults love it too! -Sarah

28 oz. can baked beans
12 oz. hot dogs, sliced
2 T. brown sugar
1 T. worcestershire sauce
1 T. mustard
8 1/2 oz. box cornbread (Jiffy mix)
1 cup shredded cheddar

• Combine hot dog slices with beans and seasonings. Place in a casserole dish.
• Prepare cornbread according to package directions and stir in cheddar.
• 
  
  Spread over bean mixture. Bake uncovered, at 350 degrees 40-45 minutes.

Ravioli Casserole

I think this is a great recipe to take to a potluck, kids gobble it up! -Sarah

28 oz. spaghetti sauce
25 oz. frozen ravioli, any flavor, cooked and drained
2 cups cottage cheese
4 cups shredded mozzarella cheese
1/4 cup Parmesan

• Spread 1/2 cup spaghetti sauce in 9x13 pan and layer as follows:
• Half of cooked ravioli
• 1 1/4 cups spaghetti sauce
• 1 cup cottage cheese
• 2 cups shredded mozzarella
• Repeat layers, topping with Parmesan cheese
• Bake uncovered at 350 degrees for 30-40 minutes.

Red Beans with Rice

This is another recipe from a friend (Shannon), I think it's the best beans and rice recipe that I've ever tried. It makes a lot, and it freezes well. Tasty and cheap, my kind of meal! -Sarah

3 cups dried small red beans

6 cups water

• Rinse and pick through beans. Soak over night, in 8 cups water.
• Drain and place in large crock pot with following ingredients:

3 garlic cloves, minced

1 large onion, chopped

8 cups fresh water

1-2 ham hocks

• Cover and cook on high 10-12 hours,in a large crock pot, until ham hocks are tender.
• Remove meat from ham hocks and add to beans with remaining ingredients:

3/4 cup ketchup

2 t. salt

pinch pepper

2 t. cumin

1 T. parsley

2 bay leaves

• Cook on high 2-3 more hours, leaving the lid off toward the end if it's too soupy, the mixture will thicken up a bit as it cools.
• Serve over cooked rice.

*I always keep the bone from the butt hams that I cook, just freeze them in a Ziploc bag and throw them in the beans when it's time (thawed). I try to leave some meat on the bone.