July is an insane month of anniversaries and birthdays. Nary a day goes by without some brother/in law, sister/in law, niece, nephew, son, husband’s name on the date’s block on my large kitchen calendar. July 3(x 2!), 4, 9, 11, 14, 22(x 2!), 23, 25, 26, 27 and 29 all are celebrating days for one reason or another.

This year was one of those significant birthdays that end in an “0″ for the hubby so the kids and I threw him a big surprise birthday party, too! I am exhausted and the month isn’t even done yet…

Since it’s the summer, many of the above-mentioned celebrations involved cook-outs or BBQs and I have a few tried-and-true recipes that I make to take and enjoy at those get-togethers. So, I thought I’d share one of my favorite ones with you in case you’re looking for a new dish to make and take. It’s called Hoagie Dip and it’s everything you would put on a hoagie but it’s a dip. It can be served by itself, on slices of Italian bread, or (my favorite) stuffed in a pita! And, the best part? It is SOOOOO easy to make. Oh, and it’s good!

Hoagie Dip

Ingredients:

½ pound of 3-5 lunchmeats and 1 cheese – sliced ‘regular’ thickness and diced into little pieces — you can try these combinations or try your own:

American Mix: Ham, Hamocola, Beef Bologna, Cooked Salami, Turkey Breast, American Cheese
Italian Mix: Ham, Capocola, Bologna, Genoa Salami, Provolone Cheese
Other: Roast Beef, Turkey Breast, Swiss Cheese

1 8-16 oz. bottled Italian Salad Dressing or Hoagie Dressing

Tomatoes, Lettuce, Onions (optional, of course!) – shredded or chopped finely

Directions: Mix chopped meats and cheeses in large bowl and add salad dressing until moistened and bring along a bit more dressing to add if needed. Just before serving, add chopped veggies and mix together. Serve on slices of Italian bread or in pita halves or by itself!

***This can be made ‘healthy’ by using low-fat/salt luncheon meats and low-fat or fat-free dressing – that’s what I do. I switched to fat-free Kraft Zesty Italian dressing or Aunt Fanny’s Light dressing and my family never noticed! I do use low salt/fat luncheon meats whenever I can, too. This recipe can be increased or decreased depending on how much you need – the amounts above serve a whole bunch of people!

The other favorite recipe is for an adult beverage called a “French Martini” – fancy name when it’s really a lovely mixed drink that includes vodka, Chambord raspberry liqueur and pineapple juice. It’s refreshing and dangerous at the same time…here’s my recipe with my preferred brands:

French Martinis
Ingredients:
One shot or one ounce or one measure of Chambord Raspberry Liqueur
Slightly less than one shot or ounce or measure of Vodka – Ciroc if you can – mmmmmmm!
Two shots or ounces or measures of pineapple juice
Directions:
Mix ingredients together and shake (or stir) with ice. Strain into glasses and add any fruit garnish you like – pineapple wedge or lemon/lime/orange peel, etc. Most times I just use the pineapple juice cans as my measure…two little cans of juice, one can of Chambord, a little less than one can of vodka makes a nice little pitcher of martinis!

With those two recipes, you can have lots of fun….and I hope you do! I didn’t mention the big thing that I’m celebrating this month – hubby and I just had our 35th wedding anniversary! It’s hard to believe that 35 years have passed us by but they have….we did the dinner out thing with our family but our real celebration will be in the Fall when we go to Hawaii!

So, how about you? Are you celebrating anything this month? Terri will pick a couple of commentors to receive a signed book she collects at the upcoming RWA conference…..

     Terri is at the RWA Conference this week and then going head-down on another writing deadline…. She’s thrilled that her next Harlequin UNDONE is coming out in weeks and her next Harlequin Historical will follow in late August!! 

    Please stop by Table 603 at the Literacy Signing at RWA if you’re attending and say hello! Visit her website for more info about everything!

 

PS — thanks to Cheryl St. John for letting me share this blog on her month-long 40th anniversary celebration blog – visit her here.