Tuna Melt Sliders
These delicious sliders are small enough to be an appetizer, and can be large enough for a small meal. I love making sliders of all kinds. Change out the tuna salad for chicken salad and use whatever cheese you like. Yummy!!!
- 1 package Kings Hawaiian Rolls (my pkg. had 16 rolls)
- 2 (5-oz.) cans tuna, drained (I used albacore)
- 1/2 cup mayonnaise
- 1 teaspoon celery salt
- 2 tablespoons shallot, finely diced
- 1 tablespoon dill pickle, finely diced
- 2 teaspoons lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 slices Havarti cheese (enough to cover all the sliders)
- 1 tablespoon butter, melted
- 1/4 – 1/2 teaspoon celery seed
Preheat oven to 350 degrees.
In a medium bowl combine tuna, mayonnaise, celery salt, shallot, pickle, lemon juice, garlic, salt and pepper.
Split your rolls in half, place one half in the bottom of a 9 x 13 baking dish.
Top the buns with the tuna mixture and the slices of Havarti cheese.
Place the top half of the rolls on top of the tuna and brush the rolls with the melted butter. Sprinkle with celery seed.
Cover the dish with foil and bake for 10 – 15 minutes.
Remove foil and bake for an additional 5 minutes or until the cheese is hot and bubble.
Makes 12 to 15 sliders.
“Our greatest comfort in sorrow is to know that God is in control.”
This is a very hearty soup. Comfort food at its best. It is delicious!!
- 1 tablespoon oil
- 1 large yellow onion, diced
- 1 tablespoon chopped garlic
- 2 lbs. lean ground beef
- 1 tablespoon Italian seasoning
- 1 – 2 teaspoons pepper
- 2 teaspoons salt
- 1 (24-oz.) jar pasta sauce
- 4 cups beef broth (add up to 4 cups more for runnier soup)
- 1 (28-oz.) can crushed tomatoes
- 12 oz. Mafalda noodles, or use lasagna noodles, broken (I used bow-ties)
- 1/2 cup heavy cream
- 1 cup (4 oz.) shredded mozzarella cheese
- 1 cup (4 oz.) shredded jack cheese blend
- Parsley for garnish (if desired)
Heat dutch oven over medium-high heat.
Add oil and then chopped onion. Cook for 3-4 minutes or until partly translucent. Add in garlic and cook for 1 minute.
Add in ground beef and sprinkle with Italian seasoning, salt and pepper. Cook until browned, stirring occasionally. Drain, if necessary.
Pour in pasta sauce, 4 cups beef broth, crushed tomatoes, and stir to continue.
Add in noodles and allow soup to simmer for 8 minutes, or until noodles are al dente.
Add in heavy cream and cheeses, stir until combined. Ready to serve.
Add a little sprinkling of cheese on top of bowl and serve.
Makes 12 servings. (2 cups = 441 calories)
“God’s forgiveness defies our labels of failure or pride.”
I use my MIL’s chocolate icing for just about everything because it is so good, One-Minute Chocolate Icing, but for a change I tried this recipe. It is more of a frosting and not an icing. It is very, very good and very easy to make.
- 1/2 cup butter, softened
- 2 2/3 cups sifted confectioners sugar
- 1/3 cup half and half, whole milk or heavy cream
- 1 1/2 teaspoons vanilla
Choose one of the following:
- 1/3 cup sifted unsweetened cocoa powder (for light)
- 1/2 cup sifted unsweetened cocoa powder (for medium)
- 3/4 cup sifted unsweetened cocoa powder (for dark rich)
Cream butter in a small bowl. Add cocoa powder, vanilla, confectioners sugar alternately with cream.
Beat with electric mixer until desired texture is achieved. More cream may be needed depending on the amount of cocoa powder you choose to use.
** If you would like ultra fluffy chocolate frosting, add in 1 to 1 1/2 cups Cool Whip at the end of mixing on low speed.
Makes: 2 cups (May be frozen.)
“There is a longing in every heart that only Jesus can satisfy.”