**Appetizers:**.
**1. Easy Guacamole with Chips**.
– Ingredients:.
– 3 ripe avocados.
– 1/2 onion, chopped.
– 1 jalapeño, seeded and minced.
– 1/4 cup cilantro, chopped.
– 1/4 cup lime juice.
– Salt and pepper to taste.
– Tortilla chips for serving.
– Instructions:.
1. Mash the avocados in a large bowl until smooth..
2. Add the onion, jalapeño, cilantro, lime juice, salt, and pepper. Mix well..
3. Serve with tortilla chips..
**2. 7-Layer Dip**.
– Ingredients:.
– 1 can (15 ounces) black beans, rinsed and drained.
– 1 can (15 ounces) corn, drained.
– 1 can (15 ounces) pinto beans, rinsed and drained.
– 1 can (10 ounces) diced tomatoes with green chilies, undrained.
– 1 cup shredded cheddar cheese.
– 1 cup shredded Monterey Jack cheese.
– 1/2 cup sour cream.
– 1/4 cup guacamole.
– 1/4 cup salsa.
– Instructions:.
1. In a large bowl, layer the ingredients in the following order: black beans, corn, pinto beans, tomatoes, cheddar cheese, Monterey Jack cheese, sour cream, guacamole, and salsa..
2. Serve with tortilla chips..
**3. Mini Cheeseball Bites**.
– Ingredients:.
– 8 ounces cream cheese, softened.
– 1/2 cup shredded cheddar cheese.
– 1/4 cup finely chopped pecans.
– 1/4 cup finely chopped dried cranberries.
– 1/4 teaspoon ground cinnamon.
– Instructions:.
1. In a medium bowl, combine the cream cheese, cheddar cheese, pecans, cranberries, and cinnamon. Mix well..
2. Roll the mixture into 1-inch balls..
3. Refrigerate for at least 30 minutes before serving..
**Main Courses:**.
**1. Slow Cooker Pulled Pork**.
– Ingredients:.
– 1 (4- to 5-pound) pork shoulder.
– 1 bottle (12 ounces) barbecue sauce.
– 1/2 onion, chopped.
– 6 cloves garlic, minced.
– Salt and pepper to taste.
– Hamburger buns for serving.
– Instructions:.
1. Place the pork shoulder in a slow cooker..
2. In a small bowl, combine the barbecue sauce, onion, garlic, salt, and pepper. Pour the sauce over the pork..
3. Cook on low for 8-10 hours, or until the pork is tender and falls apart easily..
4. Serve on hamburger buns with your favorite toppings..
**2. Grilled Chicken Wings with Homemade Ranch Dip**.
– Ingredients:.
**For the Chicken Wings:**.
– 1 (3-pound) package chicken wings.
– 1/4 cup olive oil.
– 2 tablespoons your favorite grilling seasoning.
**For the Ranch Dip:**.
– 1 cup sour cream.
– 1/2 cup mayonnaise.
– 1/4 cup buttermilk.
– 1/4 cup chopped fresh parsley.
– 1/4 cup chopped fresh dill.
– 1/4 teaspoon garlic powder.
– 1/4 teaspoon onion powder.
– Salt and pepper to taste.
– Instructions:.
**For the Chicken Wings:**.
1. Preheat your grill to medium heat..
2. In a large bowl, combine the chicken wings, olive oil, and grilling seasoning. Toss to coat..
3. Grill the chicken wings for 10-15 minutes per side, or until cooked through..
**For the Ranch Dip:**.
1. In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, parsley, dill, garlic powder, onion powder, salt, and pepper..
2. Serve the chicken wings with the ranch dip..
**3. Easy Taco Bar**.
– Ingredients:.
– 1 pound ground beef.
– 1 packet taco seasoning.
– 1/2 cup chopped onion.
– 1/2 cup chopped green bell pepper.
– 1/2 cup chopped red bell pepper.
– 12 ounces taco shells.
– Your favorite taco toppings (such as shredded lettuce, tomatoes, cheese, sour cream, and salsa).
– Instructions:.
1. In a large skillet, brown the ground beef. Drain off any excess fat..
2. Add the taco seasoning and water to the skillet. Bring to a simmer and cook for 5 minutes, or until the meat is cooked through..
3. Fill the taco shells with the ground beef and your favorite toppings..
**Sides:**.
**1. Creamy Potato Salad**.
– Ingredients:.
– 5 pounds potatoes, peeled and cubed.
– 1/2 cup mayonnaise.
– 1/4 cup sour cream.
– 1/4 cup chopped celery.
– 1/4 cup chopped red onion.
– 1/4 cup chopped dill pickles.
– 1/4 teaspoon salt.
– 1/4 teaspoon black pepper.
– Instructions:.
1. In a large pot, boil the potatoes until tender. Drain and let cool..
2. In a large bowl, combine the potatoes, mayonnaise, sour cream, celery, onion, pickles, salt, and pepper. Mix well..
3. Refrigerate for at least 4 hours before serving..
**2. Corn on the Cob**.
– Ingredients:.
– 6 ears of corn.
– 1 cup water.
– 1 tablespoon butter.
– 1 teaspoon salt.
– Instructions:.
1. Remove the husks and silk from the corn..
2. In a large pot, bring the water to a boil. Add the corn and cook for 5-7 minutes, or until cooked through..
3. Drain the corn and let cool slightly..
4. Spread the butter on the corn and sprinkle with salt..
**3. Watermelon Salad with Feta and Mint**.
– Ingredients:.
– 1/2 seedless watermelon, cubed.
– 1/2 cup crumbled feta cheese.
– 1/4 cup chopped mint.
– 1 tablespoon olive oil.
– 1 tablespoon lemon juice.
– 1/4 teaspoon salt.
– 1/4 teaspoon black pepper.
– Instructions:.
1. In a large bowl, combine the watermelon, feta cheese, mint, olive oil, lemon juice, salt, and pepper. Mix well..
2. Serve immediately or refrigerate for later..
