Cucumber Sandwiches

I was recently asked to make some cucumber sandwiches for a fall tea/luncheon. I was a little nervous because I had never made them before, and I was a little skeptical about how just how tasty cucumbers and bread could actually be! I found a great recipe online, and made a few dozen little sandwiches. Not only were they really easy to make, they were delicious, and quite addicting! They are the perfect appetizer for showers, hostess parties, luncheons, teas, anytime you need a snack that's light and refreshing. Cucumber sandwiches are considered very manly, so I wouldn't recommend them for your Super Bowl party! I got a few requests for the recipe, so here it is:

Ingredients:

1 (8 oz) package of cream cheese, softened
1 packet of dry Italian dressing mix (I use Good Seasons)
1/2 cup mayo
2 tbl. sour cream
2-3 medium cucumbers, thinly sliced and placed on towel or paper towel to drain
Loaf of sandwich-style french bread

Mix all ingredients except cucumbers. Spread mixture on two slices of bread. Add slices of cucumber. With a bread knife, trim crusts off of sandwich, and cut into two or four squares. Makes up to 2 dozen little finger sandwiches.

For best results, try to assemble the sandwiches just before serving.

Super Yummy Party Meatballs

This appetizer is always a huge hit at get-togethers, and I get a lot of requests for the recipe. The ingredients are a little unconventional, but they are super yummy, and even the kids love them! They're also really simple to make. This recipe is for a large batch. Because I use the entire bag of meatballs, I have to cook these in my large electric roasting pan or large pot.

Ingredients:

1 large bag of frozen meatballs (I prefer the brand sold at Costco).
1 large jar of Welch's grape jelly
1 12 oz. jar of Heinz chili sauce

In a large saucepan or crock pot, heat the chili sauce and jelly until it melts together. Add the meatballs (you may have to transfer to a larger pot, then add the meatballs). Simmer for about 2 hours, then keep warm in a roaster or crock pot.

Variations:

Add 2-3 tbps. dijon mustard for extra tang
Substitute grape jelly with cranberry or apricot preserves
Add pineapple juice/chunks
Add more/less jelly, more/less chili sauce