Tuna Melt Sliders

When I was little, I remember celebrating Christmas Eve at my Aunt and Uncle’s house.  The food was always pitch-in style, with everyone bringing something.  One thing that showed up year after year was tuna melt sandwiches.

It seems like such a simple thing to have on Christmas Eve, but it fit in just fine with the hot sub sandwiches and other fun snack foods that were shared.  And the tuna melts became part of Christmas Eve for me, just because they showed up for several years in a row.  

Isn’t there a saying about how most of life is just showing up?  I guess it’s just as true for tuna melts as for people.

This is not the same recipe that my mom made when I was little.  I decided to use cheddar instead of Velveeta.  And I threw in some Kraft Mayonnaise instead of the butter that mom used.  

Mom always made them on hamburger buns.  I found some slider buns at the store.  They were the perfect size to serve with soup.

Right now, you can get some coupons to use on Kraft Mayonnaise and Kraft cheese.  You can save up to $20 and the coupons are only redeemable at Target stores.  Saving money makes these little tuna melts an even better deal!

Here’s what you’ll need to make them:

[Read more...]

Cheddar Chive Freezer Biscuits

Cheddar Chive Freezer Biscuits

Cheesy biscuits in the freezer, ready to bake for dinner?  Now, that’s a great short cut for cheaters!

These Cheddar Chive Freezer Biscuits are simple to make and freeze really well. I serve them with so many dishes: chili, soups, chicken pot pie, pork and ham. My family loves it when I bake up enough that I have leftovers the next day. I cut the leftover biscuits in half and use them for bread in ham sandwiches. Quite delicious!

To form the biscuits, I drop them on cookie sheets using a soup spoon out of my silverware set. Using this method, I tend to get 18 biscuits out of the recipe. I usually bake 9 right away, then freeze the other 9. I love it because I can serve hot biscuits for two different dinners but only have to wash the dishes once!

To freeze these biscuits, line a baking sheet with waxed paper. Then drop the biscuits onto the waxed paper. Freeze for one hour. Remove frozen biscuits from the baking sheet and store in a freezer bag, making sure to squeeze out as much air as possible.

Helpful hint: I always mark the bag with the temperature and the cooking time. That way, when I pull out the bag, I know I need to bake the biscuits at 425 for 15 – 18 minutes.

Cheddar Chive Freezer Biscuits

Yield: 18 biscuits

Cheddar Chive Freezer Biscuits

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup shredded sharp Cheddar
  • 2 tablespoons minced fresh chives
  • 2 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup butter, cold and cut into pieces
  • 1 cup buttermilk
  • 2 eggs, beaten

Instructions

  1. Preheat oven to 425.
  2. Whisk together flour, Cheddar, chives, salt, baking soda, and cayenne pepper in a medium bowl. Using a pastry blender or two knives, cut in the butter.
  3. In a small bowl, stir together the buttermilk and eggs. Stir until flour mixture just until all ingredients are wet.
  4. Drop dough by heaping tablespoonfuls onto a greased cookie sheet. Bake until golden, between 15 and 18 minutes.
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Hot cheddar chive biscuits are comfort food at its best! How will you serve them?

Andrea has been married to Peter for 20 years, and together they have two teenage daughters. Struggling with the reality that soon her girls will be on her own, she is leaving them vlogs at 101 Life Lessons. You can also find her at The Greenbacks Gal where she finds organic deals, green steals and cooks real food meals.

Loaded Cheesy Potato Casserole

The credit for this recipe goes entirely to my sister.  She knows how to kick things up a notch or three.

This variation on Hashbrown Casserole includes peppers, bacon, extra sour cream and french fried onions on top.  It may not win any nutrition awards, but I guarantee if you take it to a potluck your dish will come home empty.

Here’s what you’ll need (add a container of french fried onion topping that didn’t make it into the photo):   [Read more...]

Beef and Bean Topped Potatoes

This is a quick meal, except for the potato baking.  But even that can be done in the microwave if you’re really pressed for time.

And there are a couple things you can do to make it even faster.  Keep cooked ground beef in the freezer so it’s ready to go for recipes like this.  You can also keep cooked bacon and onion in the freezer.

Or you can slow it down by putting the topping in the slow cooker until you’re ready for dinner.

Another bonus, this recipe is versatile.  Vary the ingredients for what you have in your pantry.  I don’t think you can mess this one up.  Nearly anything goes.

Here’s what you’ll need: [Read more...]

Western Omelette Casserole

For Christmas morning, I wanted to make a different type of breakfast casserole than the egg/sausage one I usually make.  We have to have some kind of protein to counteract the cinnamon rolls, frozen fruit cups, and hot cocoa.

I set out on a search to find a recipe that suited me, but since I’m picky, I couldn’t find the perfect casserole.  So, I created one based on several recipes.  I knew I wanted ham, peppers and onions.  And it needed to be something I could make the day before and pop in the oven on Christmas morning to bake.

The result was exactly what I hoped for.  The green and red pepper made it look Christmasy, but it would be good for any brunch.  It would also make a good breakfast-for-dinner meal.  I didn’t get a photo of the ingredients, but here’s what you’ll need: [Read more...]

Ham, Broccoli and Cheddar Soup

Have I mentioned my freezer full of cubed ham?  We bought 1/2 a hog (my niece’s 4-H project).  The place my sister takes the pig to be processed gives us whatever they decide they’re in the mood to make.  Last year we had more Italian sausage than I’d ever seen.  This year it’s cubed ham.

So of course, when I decided to make a cheesy broccoli soup, I had to put some ham in it too.  It’s a combination that works well and makes for a filling soup.  I based the recipe on the Cream of Cauliflower Soup from More With Less Cookbook.

Here’s what you’ll need to make it: [Read more...]

Green Chili Chicken Enchiladas

green chili chicken enchiladas done

You may have noticed that I have a thing for enchiladas.

There’s something about warm tortillas stuffed with zingy filling and covered with melting cheese. Yum!

These were inspired by cans of green chili enchilada sauce I picked up at the grocery.  Simple and delicious.

[Read more...]

Smoky Chipotle Chicken Tacos in the Slow Cooker

smoky chipotle chicken tacos done

Oh yum!  We’ll be eating these frequently.  They have the ease of a slow cooker meal and the crowd-pleasing taste of Mexican food.  They are similar to Chicken Fiesta with Black Beans and Chicken Tacos and Salsa Verde Steak.

But they also have a bit more heat (not so much to make them too hot for the kids) and a delicious smoky flavor.

[Read more...]

Bean and Cheese Enchiladas

bean and cheese enchiladas done2

Please forgive my photo.  I didn’t take the time to plate this before taking the pictures, so you get to see the serving dish and even the cheesy spatula.

I made these for a quick and easy weeknight dinner after scrounging my pantry and fridge for ingredients to pull together a meal.  We all really liked them.

Here’s what you’ll need:

[Read more...]

Chicken Quesadillas

quesadillas done

Every once in a while I think I might be losing my mind.  Okay.  I think that more than just every once in a while.

Regardless, this recipe has made me question my cognitive bearings.  The other night I decided to whip up some quesadillas for dinner.  Not wanting to reinvent the recipe, I did a search on my blog to find out how I made it before.  I know I made them once before.  I’m sure I posted it here.  I remember some of the comments.

However, I couldn’t find the recipe on here anywhere.  I dug through my wordpress files.  I searched various titles, categories and tags.  Nothing.  Squat nada.

So, I started from scratch making up a new recipe.  It still bugs me that I don’t know what happened to the other one.  Maybe I never posted it.  Maybe I really am losing my mind.  Oh well.  Let’s have a quesadilla and it will all be okay.

[Read more...]

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