Meaty Cheese Toasts
1 lb ground beef
1 lb bulk sausage roll
1 lb processed cheese
Set oven to 350. Toast slices of cocktail bread in oven for about 5 minutes.
Brown ground beef and sausage together. Drain off grease and add cubed processed cheese (I used Pepper Jack Velveeta). When cheese is melted and meats and cheese are mixed place a heaping tablespoon on each slice of bread. Return to oven 5-10 minutes to fully toast bread. Let cool and serve.
1 (32-oz.) jar Italian olive salad
12 small deli rolls, cut in half
12 thin Swiss cheese slices
12 thin deli ham slices
12 thin provolone cheese slices
12 Genoa salami slices
Spread 1 Tbsp. olive salad evenly over each cut side of roll bottoms. Top each with 1 Swiss cheese slice, 1 ham slice, 1 Tbsp. olive salad, 1 provolone cheese slice, 1 salami slice, and 1 Tbsp. olive salad. Cover with roll tops, and wrap sandwiches together in a large piece of aluminum foil. Place on a baking sheet. Bake at 350° for 14 to 16 minutes or until cheeses are melted.
Pimento Cheese sandwiches
2 cups extra sharp cheddar
2 cups sharp cheddar
4 oz jar of pimentos, drained and chopped
Mix it all together and enjoy on a sandwich or a dip for veggies!
Sam’s Mom’s potato salad
5 lbs of new potatoes, boiled with skins left on
8 eggs, boiled and diced
1 small jar of dill relish
3/4 jar of mayo (use as much as you need to make it moist)
1 jar of Oscar Mayer bacon bits
1/2 lb of ham chopped up
salt and pepper to taste
Boiled 5 lbs of potatoes. Once they’re cooked and cooled cut them into bite size pieces. Boil 8 eggs and once they’re cooked and cooled dice them up. Mix together potatoes, eggs, relish (all of jar, even the juices), mayo, bacon bits and ham. Then salt and pepper to taste. You want the potato salad to be “wet”. You can also add some mustard if you like, but Mrs. Judy North doesn’t.
Murph-a-ritas – Murphy’s hand made margaritas (courtesy of Murphy’s friend Randy)
1/2 capful Cointreau
1 oz Tequila (mid priced, avoid the cheapo stuff)
Juice of 1 lime
Simple sugar mixture
Simple sugar mixture:
in a 12 oz cup (or larger) fill 1/3 of cup with sugar, rest with water. Taste should be sweet.
In highball glass rub the squeezed lime peel on rim. Salt the rim. Mix Cointreau, tequila and lime juice. Fill highball with ice and top with simple sugar mixture.
These can be made without alcohol. Just use a splash of OJ and no alcohol (clearly…).
Also, just make 1 margarita at a time to keep the quality of the margarita awesome!
Spinach and Artichoke dip
8 slices bacon
1 (10 oz) package frozen chopped spinach, thawed and drained
1 (14oz) can quartered marinated artichoke hearts, drained
1 (5 oz) container garlic-herb flavored cheese spread
1 cup grated Parmesan cheese
1 (8 oz) container sour cream
1/2 cup mayonnaise
Preheat oven to 400 degrees. Place bacon in skillet and cook until evenly brown. Drain and crumble into a medium bowl. Place spinach and artichoke hearts in food processor and pulse a few times. Mix spinach, artichoke hearts, garli-herb cheese spread, Parmesan cheese, sour cream and mayonnaise into bowl with bacon. Scoop mixture into baking dish and cook for 20 minutes or until bubbly and lightly browned.
-you should add more Parmesan cheese on the top of the dip if you like.