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Cindy's Tuna Burgers
2 lg cans tuna in water (drained)
Juice of 1 lemon
1-1/2 tsp dill weed
2 small eggs (or 1 X-LG)
3/4 cups plain bread crumbs (more or less, depending on how moist your mixture is)
Red pepper flakes to taste (I use about 1 tsp)
Salt & Pepper
Mix all ingredients together and form into 8 equal size patties.  Heat skillet with butter and olive oil. Cook 3-4 minutes on each side until nicely browned.  Serve plain or on a bun with your favorite toppings.  Enjoy!
Stuffed Peppers
I cooked 2 lbs of 90% hamburger.
Added 12 oz of light cream cheese
About a cup of parmesan cheese
A family size box of chicken Rice-O-Roni (prepared)
A packet of dry Hidden Valley Ranch dressing

I cleaned 6 peppers, removing all the seeds and 'stuff', then stuffed them with the filling.  I sprinkled them with cheddar/jack cheese and baked them at 350 for about an hour (I put a little bit of water in the bottom of a 9 x 13 pan and covered with foil ).  And....surprise!!!  Here's what I got!

Lasagna Roll Ups

Cook 1 lb of sausage until brown.
  • Add an 8 oz pkg of cream cheese
  • 1/2 cup sour cream
  • 1/4 cup parmesan cheese
  • 2 cups cheddar cheese
  • 5 slices (more or less, depending on taste) of jalapenos, finely chopped
  • 3/4 tsp garlic powder
  • A little salt and pepper to taste. 
Cook until cheese is melted and everything is blended together.  (it will be a little stringy from the cheese)  Take mixture and spread 3 - 4 tablespoons of the mixture onto the lasagna noodle.  Roll up and place into a greased 9 x 13 pan.


Saute an onion and 2 cloves of garlic in olive oil (okay...I'm married, so 2 cloves are OK for me, but for you single gals, you may only want to use one!  LOL).  Cook until onions are translucent.

When onions and garlic are done, add 1 large can of tomato puree, 1 tsp of sugar, 2 tsp basil, salt and pepper to taste.  Simmer about 5 to 10 minutes until flavors are well blended.


Pour over noodles.
Sprinkle with cheese (I used a 2-cup bag of shredded pizza cheese, because that's all I had left) and bake in a preheated 350 degree oven for 40 minutes.  Wa la!  Here's what you have:

Cindy's Tuna Casserole

Here it is!  My very first, original recipe.  I hope you all enjoy it as much as my family does!  This recipe makes quite a bit, because my family likes leftovers to take in their lunch.

1 can cream of chicken soup
1 can cheddar cheese soup
3/4 c sour cream
1 cup half & half
1 large can of tuna in water - drained
Juice of 1 lemon
1 1/2 tsp dill weed
1 TBS red pepper flakes (more or less depending on desired hotness)
1 1/2 c shredded cheddar cheese
1 lb egg noodles - cooked & drainedFresh mozzarella cheese
Keebler Club Crackers - I crush enough to cover the casserole. For this recipe it was just about 1 1/2 packages from 1 box
4 TBS melted butter
Salt & pepper to taste

Preheat oven to 350.  Mix first nine ingredients together then pour over noodles.  Once noodles and mixture are folded together, place into two casserole dishes.  Cover each dish with the fresh mozzarella then the crush Keebler crakers.  Drizzle with butter and bake for 45 - 55 minutes until golden brown and bubbly.

Here is the finished product!


I got this from The Pioneer Woman Tasty Kitchen.  If you haven't visited this site yet, I highly recommend it!

Breakfast Bites
  • 12 whole Eggs
  • ⅔ cups Milk
  • ¼ teaspoons Black Pepper
  • 4 Tablespoons Parmesan Cheese
  • 1 Tablespoon Parsley, Dried

Preparation Instructions

1. Preheat your oven to 400ºF.
2. Brown the bacon and crumble or chop it into smallish pieces.
3. Beat together the eggs, milk, pepper, Parmesan cheese, and parsley. Use a 4-cup measuring cup if you have one. This will make for easier pouring later.
4. Spray a 12-count muffin tin generously with vegetable oil spray.
5. Divide the egg mixture among the muffin tins.
6. Sprinkle the bacon on top.
7. Bake at 400ºF for 20-25 minutes.
8. Cool in the pan for about 5 minutes and then remove from the pan. I had to use a plastic knife to help the process along.
9. Enjoy hot from the oven, or let cool and store in the fridge.

Super Bowl Salsa

What you'll need:
- 2 lbs. of ripe tomatoes (diced - Roma tomatoes work well)(I like to use Roma tomatoes)
- 1-1/2 to 2 cups "Mexican Blend" cheese or shredded cheddar cheese
- 1 can black beans, drained (or 2 cans if you like)
- 2-3 green onions (chopped)
- 1 cup Italian dressing
- 2 to 3 tbsp. of chopped cilantro (optional) 
What to do:
Mix all ingredients together and refrigerate for at least 1 hour to allow the flavors to meld and then serve with your favorite chips. Garnish with additional cilantro. How easy is that?

I found this recipe here.  So check out the site to see if there's others you'd like to try!

Roasted Garlic Recipe


1 Preheat the oven to 400°F.
2 Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
roasted-garlic-1.jpg roasted-garlic-2.jpg
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3 Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

The recipe is: Glazed Salmon

Serves 4
Cook time: 20 minutes
½         cup Brown Sugar
¼         cup Dijon Mustard
2          teaspoons minced Garlic
4          each Salmon Filets
2          teaspoons All Purpose Seasoning, no salt

Preheat broiler. Mix the dijon, garlic, and brown sugar. Place salmon on a baking sheet and season with the seasoning and spread with the glaze. Broil for 10 minutes or until cooked through.
per serving: 334 calories; 36 gram protein; 12 grams total fat; 0 gram fiber; 3 gram saturated fat; 9.5 grams carbohydrates; 108 mgs cholesterol; 324 mgs sodium

Paula Deen's Jerk Wontons with Caribbean Salsa

So I've been trying to find recipes that use minimal amounts of processed foods, but are jam packed with flavor.  Well...I sure found that in this recipe!  I took it to work today, because I didn't think it would be one my family would embrace, if ya know what I mean.  lol

This recipe is really refreshing and would be perfect for a 90 degree day, drinking margarita's served by a nice, hot cabana boy. Come on....this is a Paula Deen recipe and you KNOW she would agree with this.

Here are the wontons.

Paula Deen's Jerk Wontons

And here is the salsa...D.E.L.I.S.H.!

Paula Deen's Caribbean Salsa

Of course, I had to do a yummy close up.

Paula Deen's Caribbean Salsa Close Up

3 cups diced fesh pineapple
2 jalapenos, seeded and minced
1 seedless cucumber, diced
1 red pepper, diced
1 yellow pepper, diced
1 bunch fresh cilantro, chopped (about 1/2 cup)
3 TBS frozen apple juice concentrate, thawed
1 TBS extra-virgin olive oil
3/4 tsp salt
2/3 tsp ground black pepper

In a large bowl combine everything except the oil, juice, S & P.  Mix together, then in a separate bowl, mic oil, juice S & P and add to the pineapple mixture, tossing gently to coat.  Cover and chill for 4 hours.  Serve with Jerk Wontons (recipe below)

Jerk Wontons
25 wonton wrappers, cut in half diagonally
1/3 c butter, melted
1 TBS Caribbean Jerk Seasoning, recipe follows

Caribbean Jerk Seasoning:
1 tablespoon kosher salt
1 teaspoon ground allspice
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried, crushed Scotch bonnet pepper (I didn't have this, so it was omitted)
1/2 teaspoon paprika
1/2 teaspoon dried chives
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon dried thyme

Caribbean Jerk Seasoning:
Combine all ingredients in a bowl until well-mixed. Store in an airtight container.

Jerk-Seasoned Wonton Chips:
Preheat the oven to 350 degrees F.
Place the wonton wrappers in a single layer on parchment-lined baking sheets. Brush with melted butter; sprinkle each evenly with jerk seasoning. Bake until lightly browned and crisp, 4 to 6 minutes. Cool completely on parchment paper. Serve immediately, or store chips in an airtight container up to 1 week.

You can also find this recipe on Paul Deen's website here

Picture of Sweet Potato Fries with Basil Salt and Garlic Mayonnaise Recipe

Sweet Potato Fries with Basil Salt and Garlic Mayonnaise


  • 5 sweet potatoes, cut into about 1 by 5-inch "fries"
  • 3 tablespoons olive oil
  • 2 tablespoons chopped fresh basil leaves
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup mayonnaise
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice


Preheat the oven to 400 degrees F.

Place the sweet potato "fries" on a foil-lined baking sheet and toss with the olive oil. Bake until golden, about 45 minutes.

Meanwhile combine the basil, salt, and pepper in a small bowl. In another small bowl combine the mayonnaise, garlic, and lemon juice, and stir to combine.

When the sweet potato fries come out of the oven, sprinkle with the basil salt. Serve with the garlic mayonnaise alongside for dipping.
 Naomi Judd's blueberry pancakes.

2 eggs, separated
1-1/2 c sifted flour
2-1/4 baking powder
3 T sugar
3/4 tsp salt
1 c buttermilk
3 T butter, melted
1 cup fresh, or frozen thawed blueberries

In a small bowl, beat egg whites until stiff; set aside.
In a separate bowl, sift together flour, baking powder,
sugar and salt.
Beat egg yolks in a medium bowl;
add buttermilk and melted butter.
Stir egg mixture into dry ingredients; mix until batter is smooth,
and stir in blueberries.  Fold in beaten egg whites.
Bake on a hot greased griddle.  
Makes 12 pancakes