The first time I ever had this amazing appetizer was a family friend’s home; and these pickles quickly became a standard at every party. No one can resist the combination of thin sliced beef, cream cheese and Kosher dills.

This appetizer does take patience to make…but worth every minute of detail.

Ingredients:

1 8oz. block of cream cheese

2 packages of Buddig Beef

1 jar of Kosher dill pickles

The most important step in making these delicious pickles is to remove the 8oz. block of cream cheese from the refrigerator and let stand until at room temperature….the cream cheese needs to spread very easily. Then open the jar of dills and packages of Buddig Beef.

Take a single slice of beef and spread cream cheese on one side. Then wrap a dill pickle with the cream cheese-covered beef slice. Continue until all pickles are wrapped. Then place pickles in refrigerator. Before serving, cut eat pickle into small rounds and serve.

Enjoy each bite!

My husband and I are huge fans of buffalo chicken dip! So we thought, why not fill wontons with the dip and then deep fry them? 

The outcome is pure awesomeness!

To make this amazing snack, appetizer or main course…first make my buffalo chicken dip. Recipe found on http://www.modhousewife.com/2011/08/cheesy-buffalo-chicken-dip/.

Then fill wonton wrappers with the dip. I like the Nasoya Wonton Wrappers found in your grocer’s refrigerated section (by the tofu). Follow the directions on the wonton wrappers to fill and fold. When filled and formed, freeze the wontons in a container (wax paper in between layers of wontons).

A few hours before frying, remove the wontons from freezer. Then deep fry about 3 to 4 wontons for 3 minutes or until golden brown. We used a Fry Daddy which was great for a mess-free frying and clean up.

Remove wontons from oil and place on paper towels to drain excess grease. Then either eat plain or dip in hot sauce! Enjoy!

Have leftover roast beef? Create another meal by making crock pot BBQ beef sandwiches. This is so easy to make; and easy on the budget. Plus, it’s absolutely delicious!

Just put your leftover roast beef, 1 to 2 cups of water, one bottle of BBQ sauce (I prefer Sweet Baby Ray’s Original), salt, pepper, onion powder and garlic powder into a greased crock pot. Place on low to medium heat for 4 to 5 hours. The beef is ready when easily shreds. Then place a nice helping on a hamburger bun, add some sides..and easy, dinner is done!

Enjoy!

For a Sunday dinner, this can’t be beat. A bottom round roast served with mashed potatoes, gravy and green beans warms the heart and soul. Plus, it’s easy…do not fear cooking a roast!

Take a 3 1/2 lb. bottom round roast and place fat up in a greased dutch oven. Season on top with salt, pepper, onion powder and garlic powder. Then add 1/2 cup of water and place in a 325º for 2 1/2 hours. Remove from oven and let set for 10 minutes before carving!

Simple and delicious!

Need an easy and delicious side dish, try Baked Italian Potatoes. They have great flavor; and it’s hard to just have one helping.

Ingredients: 4 to 5 medium sized potatoes, extra virgin olive oil, salt, pepper, Italian seasoning and grated Parmesan cheese

Clean and slice potatoes thin. Place slices on a greased cookie sheet with sides. Drizzle olive oil over the potatoes and makes sure each slice is coated well. Then sprinkle salt, pepper, Italian seasoning and Parmesan over potatoes. Cover with foil and place in a 450° oven for 40 minutes. Remove potatoes from oven and add more Parmesan. Place back in oven for 5 minutes uncovered. Remove from oven and enjoy!