APPETIZERS / SANDWICHES

Bacon Ranch Jalapeno Cheese Ball
Ingredients 2 blocks (8 ounces each) cream cheese, softened 2 cups (226 g) Monterey Jack cheese, shredded 2 green onions, diced 3 medium jalapeno peppers, seeded and diced 1 package (1 ounce / 2 tablespoons) dry ranch seasoning 10 slices bacon, cooked, crumbled, and divided Instructions In a large bowl, use a hand mixer to beat the cream cheese until smooth. Add the cheese, onions, jalapenos, and ranch seasoning. Stir to combine. Fold in half of the crumbled bacon. Scrape the sides of the bowl with a spatula, bringing all of the mixture into the center, forming a ball. Set out a 10x10-inch piece of plastic wrap. Grease your hands with butter or oil to prevent sticking and pick up the cheese mixture. Form it into a ball with your greased hands. Place the cheese ball onto the sheet of plastic wrap. Bring together the edges of the plastic wrap to seal the cheese ball. Allow to chill in the refrigerator for an hour, or until firm. Remove the cheese ball from the refrigerator, remove the plastic wrap, and roll it into the remaining crumbled bacon. Serve with crackers or pretzels.
Dill Pickle Cheese Ball
Ingredients Cheese Ball 2 blocks (8 ounces each) cream cheese, room temperature 1 cup (143 g) dill pickles, finely diced 1 cup (135 g) deli ham, finely diced ⅓ cup (64 g) dry ranch seasoning mix Topping ½ cup (71 g) dill pickles, minced ⅓ cup (16 g) chives, minced ⅓ cup (36 g) pecans, finely chopped Instructions Cheese Ball In a medium bowl using a hand mixer, beat together the cream cheese, pickles, ham, and ranch seasoning until combined. Set out a 10×10-inch piece of plastic wrap. Using a spatula, form the cream cheese mixture into a ball. Grease your hands with butter or oil to prevent sticking (or use plastic wrap) and pick up the cream cheese mixture. Place the cheeseball onto the sheet of plastic wrap. Bring together the edges of the plastic wrap to seal the cheeseball. This should form a ball. Smooth out bumps as needed. Place cheeseball still wrapped in plastic into a bowl and refrigerate for 1 hour, or up to overnight. Topping On a plate or shallow bowl, combine dill pickles, chives, and pecans. Remove the chilled cheese ball from the plastic wrap and roll the cheese ball in the pecan mixture until evenly coated on all sides. Serve with crackers or pretzels. Notes This recipe is 16 servings, or enough to feed 8 adults. You can easily halve this recipe if you want to make less.
Muffuletta Pinwheels
Ingredients ⅓ cup finely chopped pimento-stuffed green olives ⅓ cup finely chopped black olives ½ teaspoon dried oregano 1 tablespoon extra-virgin olive oil, or to taste 2 (8 ounce) packages cream cheese, softened 1 pinch dried oregano 1 pinch garlic powder 5 (10 inch) flour tortillas ¼ pound thinly sliced ham ¼ pound thinly sliced provolone cheese ¼ pound thinly sliced salami ¼ pound thinly sliced mozzarella cheese Directions Mix green olives, black olives, 1/2 teaspoon oregano, and oil together in a small bowl. Combine cream cheese with 1 pinch each of oregano and garlic salt in a medium bowl; beat with an electric mixer until smooth. Spread cream cheese mixture onto each tortilla, then spread olive mixture over the top. Layer each tortilla with ham, provolone, salami, and mozzarella slices. Roll tortillas up and wrap in aluminum foil. Chill for at least 2 hours. When ready to serve, remove the foil and slice each roll at a 45-degree angle into ten 1-inch pieces.
Pizza Sliders
Ingredients 1 package (12-count) King's Hawaiian rolls ¼ cup (½ stick, 57g) unsalted butter, melted ¼ teaspoon garlic salt ¼ teaspoon Italian seasoning 2 tablespoons Parmesan cheese, finely grated 12 slices mozzarella cheese, divided 48 slices pepperonis ¾ cup (193g) pizza sauce Instructions Preheat the oven to 350°F. Spray a 7×11-inch baking dish with nonstick cooking spray. In a small bowl, mix together the melted butter, garlic salt, Italian seasoning, and Parmesan cheese. Set aside. Split your rolls in half horizontally and place the bottom halves in the baking dish. Top the bottom halves of the buns with 6 of the mozzarella cheese slices. Follow with a layer of the pepperoni slices, pizza sauce, and the remaining mozzarella cheese slices. Place the top halves of the buns on top and brush the top of the rolls with the melted butter mixture. Cover the dish with aluminum foil and bake for 15 minutes, or until the cheese is hot and bubbly. Remove foil and bake for an additional 5 minutes (or until the tops of the sliders turn a golden brown). Remove from oven, slice, and serve!
"Cheesed" Dill Pickles
Killer Bean Dip
Ingredients: 1 lb ground beef 1 (1-oz) package taco seasoning 1½ cups salsa 1 (16-oz) package Velveeta cheese, cubed 1 (28-oz) can refried beans Instructions: In a skillet over medium-high heat, cook beef; drain. In a large pot, combine cooked beef, taco seasoning, salsa, Velveeta and refried beans. Cook on low for about 10 minutes, stirring frequently, until cheese is melted and dip is warm. Notes: Slow Cooker directions: Place cooked beef, taco seasoning, salsa, Velveeta, and refried beans in the slow cooker. Cook on LOW for 4 hours, stirring occasionally. Microwave directions: Place cooked beef, taco seasoning, salsa, Velveeta, and refried beans in a microwave-safe dish. Cook on HIGH power until melted, stirring after every minute. You can substitute ground turkey for ground beef.