DRIED BEEF AND CHEESE DIP

{makes one 9-inch pie dish or an 8×8 square baker}

8 oz. cream cheese, softened

4 oz. sour cream

2 cups shredded cheddar

1 tsp Worcestershire

1 jar dried beef, chopped

2-3 green onions, chopped

1/2 -1 cup of chopped pecans, optional

Mix cream cheese, sour cream, cheddar, Worcestershire, chopped onions, and dried beef together and spoon into a greased dish or into the middle of a hollowed sourdough round. Spread top with chopped pecans, and bake for 35 minutes at 325 degrees.

Serve with Wheat Thins or crackers of your choice.

SOUTHERN SWEET TEA

4 cups boiling water

1 ¾ cups sugar

4 Lipton® Family Size Tea Bags

1 gallon pitcher

Ice

Boil 4 cups of water. In a plastic gallon pitcher, stir together the boiling water and sugar until dissolved. Steep tea bags in sugary water for 10 minutes. Remove tea bags from water, but do not squeeze them or the tea will be bitter. Fill the remaining space of the pitcher with ice to fill it up! Stir well before serving.

PIG SKIN ROUNDS WITH SPICY HONEY MUSTARD

Smoked sausage or kielbasa (can use turkey sausage)

1 can crescent roll sheets

coarse black pepper

1/8 cup honey

1/8 cup spicy brown mustard

1/8 teaspoon red pepper flakes

Roll sausage links in crescent roll dough. Refrigerate the rolled links for 10 minutes to firm up. Slice them into ½” thick rounds, sprinkle with course black pepper, and bake them on a cookie sheet at 375 degrees for 10-12 minutes.

Meanwhile, whisk together 1/8 cup honey, 1/8 cup spicy brown mustard, and 1/8 teaspoon red pepper flakes to make a honey mustard with heat.

Find out more about Euna Mae’s and Amy Hannon.