Ham & Cheese Sliders

From: Just Cook Already

24 good white rolls
24 pieces good honey ham
24 small slices swiss cheese
1/3 C. Mayo
1/3 C. Miracle Whip

{Poppyseed Sauce}

1 1/2 T. poppyseeds
1 1/2 T. yellow mustard
1 stick butter, melted
1 T. minced Onion
1/2 tsp. Worchestershire Sauce

In a small bowl, mix together mayo & miracle whip. Spread into both sides of the center of the roll. Place a slice of ham & swiss inside each roll. Close the rolls and place into a large naking dish or heavy cookie sheet. Place them very close together.
In a medium bowl, whisk together all of the poppyseed sauce ingredients. Pour evenly over all the sandwiches. Let sit for 10 minutes, or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for an additional 2 minutes. Serve warm.

Cheeseballs

From: Mabel Dannels

2 pkg. 8 oz. Cream Cheese
1 C. Shredded Cheddar Cheese
1/4 C. chopped Bell Pepper
2 T. finely chopped green onions
1 small can crushed pineapple (very dry)
1 tsp. Seasoning Salt

Mix all ingredients together. Roll into a ball and then into chopped pecans. Chill. Serve with crackers.

*Makes 2 cheeseballs

Pumpkin Fluff Dip

From: Allrecipes.com

1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 1/4 teaspoon pumpkin pie spice (adjust this to how "pumpkiny" you want it.)

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving. Serve with ginger snaps, Nilla wafers, or cinnamon graham crackers.

Pico De Gallo

From: The Pioneer Woman

5 plum tomatoes
1/2 large or small onion
3 jalapenos
cilantro
lime juice
salt
Quantities are approximate

Chop jalapenos, onion, and tomatoes in a very small dice. Leave seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos for your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Disregard the long stems before chopping. Stir together. Add the juice of a half a lime and add salt to taste.

Salsa

Ingredients:
1 can diced tomatoes
1 small can tomato sauce
1/2 bushel cilantro
1 jalapeno (or more depending on how much heat you like!)
1/2 onion
1 tsp. minced garlic
"1 long squirt" of lime juice
salt
pepper

Directions:
Throw everything into a food processor or blender. Blend until desired consistency. Taste. Add more of something if needed!

Corn Salsa

From: Krista Tanner

1 Can Corn
1 Can Black Beans
1/2 Red Onion, small chop
1-2 Avocados
1 Bunch of Cherry Tomatoes (Use as much or as little as your family will like, I quarter them, so they are not over-whelming)
1/2 Bunch Scallions, chopped
2-3 Limes, juiced (Try one, and then add to taste, it always varies)
A Drizzle of Olive Oil
Salt
Pepper
Spike (sometimes if for whatever reason, if it is lacking that "Umph", I had a dash or two of Spike, which usually helps)

Buffalo Chicken Dip

From: thegirlwhoateeverything
1 (10 ounce) can chunk chicken, drained (I use one 12 oz can from Costco)
1 (8 ounce) package cream cheese, softened
1/2 cup Ranch dressing
1/2 cup Buffalo wing sauce (such as Frank's Red Hot, not to be confused with their pepper sauce. Start with less if you want and add more to your desired hotness.)
3/4 cup shredded Cheddar cheese
blue cheese crumbles (optional)

Heat chicken and Buffalo sauce in a skillet over medium heat, until heated through. Make sure to break up the chicken so there are no big chunks. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in shredded cheese. From here you are actually supposed to stick it in a 350 degree oven for 20 minutes. Since we are always in a hurry we just sprinkle more cheddar cheese and blue cheese crumbles and microwave it until the cheese melts. The blue cheese is a little much for some people so we usually only sprinkle it on half. Serve with chips.