Teresa's Mexican Layer Dip

1 can Frito bean dip
1 container guacamole (by sour cream)
jar of thick salsa
package of taco seasoning
16 oz. sour cream
Mexican shredded cheese
Tostito rounds

Mix sour cream with taco seasoning.

Layer into 9x13 pan as follows...
bean dip
guacamole
salsa
sour cream/ taco seasoning mix
shredded cheese

Refrigerate until ready to serve.  Serve with tortilla chips.

(To make it heartier, you can brown a pound of ground beef with taco seasoning, and add that as an additional layer.)

Party Sandwiches

This is a fun recipe that I like to take to parties, or make at home to serve with soup.

16-24 Rolls (Sour Dough or King Hawaiian are both good with this, but you can really use any kind.)
1/2 stick Melted Butter
2 Tbsp. Poppy Seeds
4 Tbsp. Worcestershire Sauce
4 Tbsp. Mustard (Regular or Dijon)
Swiss Cheese Slices
Deli Sliced Ham

Melt the butter, then combine with the poppy seeds, Worcestershire sauce, and mustard.  Stir well.

Cut each roll in half, and spread sauce on both halves.  Put a slice of ham and a slice of cheese in each roll.  Close rolls.

Bake at 350 until cheese is starts to melt and bread is golden and crispy.  About 15-20 minutes.

Serve Warm.

Janie's Ham Rolls

I got this little recipe from my cousin Janie. She made these for a family reunion, and everyone loved them. Simple but delicious! :)

package of frozen parker house style rolls
butter
brown sugar
deli sliced ham

Thaw rolls and then separate tops from bottoms. Melt some butter and brown sugar together in the microwave just enough to create a golden brown color. Spoon some of the butter and brown sugar into the bottom part of each roll. Top with a small piece of deli ham. Put tops of rolls back on, and bake as instructed on package.

Fire Crackers

My mom gave me this recipe a long time ago. They have become kind of a family tradition. These crackers are so good! I once saw them for sale at a fancy little grocery store...$10 for a tiny sleeve of them...no thank you...I think I'll make my own! :)

4 sleeves of saltines...the good kind so they won't fall apart
1 1/2 C Smart Balance oil
1 tsp. red pepper...or more for spicier
1 Tbsp. pizza and pasta seasoning
2 pkgs. dry ranch seasoning
*Plastic container with lid, large enough to hold all 4 sleeves of crackers.
Mine is probably about 10x10, and about 5 inches deep.

Mix oil, pepper, and seasonings in a bowl.

Place a single layer of crackers into a plastic, lidded container large enough to hold all 4 sleeves.

Drizzle this layer with a bit of the mix (I use about a tablespoon or slightly more)...enough to get a little bit on each cracker, but not enough to soak the crackers. The mix should be rationed out to cover all 4 sleeves.

Add another layer of crackers, and drizzle this layer.

Repeat until all of the crackers are in the container, and the mix has been used.

Place the lid on the container, and turn over, allowing the oil to drizzle down onto the opposite side of the crackers.

Turn box every 30 minutes or so...about 4 turns.

Great served with squares of colby jack cheese!