Southern-Style Tuna Salad

7 oz pouch of Light Tuna in Water (drained)

1/4 cup of Miracle Whip

3 tbsp of Sweet Relish (+ 1 tbsp sweet relish juice)

1/2 of a small sweet onion - about 3 tbsp(chopped fine or minced)

2 hard boiled eggs (peeled, rinsed, and diced)

S & P to taste

2 small dashes of Garlic Powder

 

Mix thoroughly and enjoy! Refrigerate left overs.  Usually better if it sits over night or for a few hours for the flavors to "marry" before consumption!

 

Egg Salad

4 hard boiled eggs (peeled and chopped)

3 tbsp of miracle whip

1-2 tbsp minced fresh onion (sweet, yellow or red)

2 tbsp of sweet relish

(3 tbsp of relish juice) **secret weapon**

2 cripsy bacon slices (crumbled) **optional**

Salt & Pepper to taste

Dash of Garlic Powder

 

Mix all and enjoy as a sandwich or on crackers or crispy toast or bread~ ! :)

 

 

 

 

 

Jen's Banana Pudding (Sugar Free)

2 pkg regular sized Sugar Free Instant Vanilla Pudding Mix (dry powder)
1 pkg regular sized Sugar Free Instant Banana Cream Pudding Mix (dry powder)
4 cups of milk
2 tub of Sugar Free Cool Whip
4 Bananas (ripe - bright yellow -- not black, but not green) (sliced into 1/8-1/4'' slices)
1 box of Sugar Free Vanilla Wafers (Nilla)
1 tsp of vanilla


Mix together the dry pudding mixs and the milk until smooth. Whip in 1 tub of Sugar Free Cool Whip.

Take out a handful of the wafers and reserve. Split the remaining box of wafers into two parts.

In a 9 x 13 pan (I use a Pyrex glass dish), layer 1/2 of the wafers, 1/2 the bananas, and then 1/2 the pudding mixture (in that order). Put on second layer of wafers, the rest of the bananas, and then the rest of the pudding mixture. In the Cool Whip tub, mix in 1 tsp of vanilla. Once well incorporated, smooth on as the very top layer. Crush the reserved handful of Vanilla Wafers and sprinkle them on top for garnish.

Enjoy~!

Chicken Salad

Chicken Salad:

3 leg quarters (Baked plain - with no seasonings; Skin removed)
1/4 cup miracle whip or mayo
1/4 cup chicken broth or stock from chicken noodle soup
1/2 tsp Mrs. Dash (original blend)
1/4 tsp Lemon Pepper
Salt & Pepper to taste
1/4 cup Vidalia Onion minced
1 celery stalk, minced
4 boiled eggs (peeled)

In a mixing bowl, mix together the miracle whip or mayo with the chicken broth, seasonings, onion, and celery. Chop the chicken into bite size pieces and fold into the dressing. Rough chop the boiled eggs and fold them in as well.

Enjoy on saltine crackers, Ritz crackers, or as a sandwich!~

Woody's Coconut Cream Pie

Woody's Coconut Cream Pie

Ingredients

1 Prepared Graham Cracker Crust

1 (8-ounce) package cream cheese, softened
1/2 of 16 oz can of cream of coconut (its between 3/4 and 1 cup, depending on brand)
1 (3.4-ounce) package Jell-O Coconut Cream Pie instant pudding mix (just the dry powder - not prepared pudding)
1 (8-ounce) container frozen whipped topping, thawed (Sugar free coolwhip is what I used)

Garnish/Topping:

4 oz of whipped topping, thawed (Sugar free coolwhip is what I used)

1/4 cup of toasted flaked coconut

Preparation

Beat cream cheese until smooth. Blend in cream of coconut at medium speed with an electric mixer until smooth. Add pudding mix, beating until blended. Add whipped topping until well-incoorporated. Spread cheese mixture evenly into prepared crust. Top with 4 oz of thawed topping (I used sugar free cool whip). In a dry skillet over medium heat, lightly toast some shredded coconut until golden brown. Sprinkle toasted coconut over the pie and chill for 2 hours.

Yields: 1 pie