So simple, but so good!

1 gallon size tea bag
1 cup sugar

Bring 1 quart water to full boil. Pour over tea bag in a gallon-size container. Steep for 5 minutes; remove tea bag, squeezing gently. Add one cup sugar and stir until sugar is dissolved. Add cold water to make one gallon. Load up a jelly jar with ice; fill it to the top with Sweet Tea and add a wedge of lemon. Head for the porch.

8 oz cream cheese, softened
1/4 cup butter, softened
7 slices bacon, fried and crumbled
2 tsp fresh or frozen chives
5 oz jar sharp cheese spread
1/4 tsp liquid smoke

Combine cream cheese and butter. Beat until fluffy. Add bacon and chives. Shape into ball and refrigerate until firm. Combine cheese spread and liquid smoke until smooth. Frost cheese ball, covering completely. Garnish with fresh parsley and surround with crackers and fresh veggies.

1 package taco seasoning mix
1 16 oz. can refried beans
1 cup prepared guacamole
2 cups sour cream
1-2 cups salsa (drain some of the juice so it’s not runny)
1/2 cup sliced green onion (add some sliced jalapeños if you like heat)
1/2 cup sliced black olives
2 cups shredded cheese- Cheddar and Monterey jack

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Spread guacamole over the refried beans, then spread sour cream over guacamole. Add layer of salsa, then top with green onion and black olives. Cover with shredded cheddar and monterey jack cheeses. Serve with oven-warmed tortilla chips.