Anonymous wrote:I grew up on Chef Boyardee canned ravioli. Yes, good ravioli is good, but love the canned stuff. We get it by the case at Sam's Club and my wife and kids now eat it, too, when you need a fast lunch.

I make Lipton Onion soup mix for virtually every party. Serve with both Ruffles and with crudites.

I make pigs in blankets with Hillshire Farms L'il Smokies and Pillsbury croissants, but just about any will do. And my kids scarf them up all the time. I often make a double batch and have one for parties and one for my kids to have the next day.

Anonymous wrote:Lipton french onion dip and ruffles!

Also saltines with pb and j with soup or paired with chili.

Anonymous wrote:McRib is Back!!!!!!!

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Anonymous wrote:Canned green beans, served warm. yum yum yum! I also adore canned beets and three bean salad.

Same. There is something about the saltiness of canned green beans. I made a delicious bean salad that has also types of canned beans. So good. So much sodium. But so good.

I also love that snack made with saltines, butter, and chocolate all melted together in the oven. My friend calls is "trashy toffee" but I know there is another name for it (in jest, she makes it for several different get togethers a year).

Lipton onion soup dip is a staple in our house. I make it for pretty much every gathering and it gets eaten right up. But it has to be served with Cape Cod chips or similar kettle chips.

Pigs in a blanket. I don't care how low class or trashy some may see these but people from kids to grandparents seem to love them and I don't think I've ever seen any left over. I'm not making them this year and I'm having second thoughts.

I make the ones with crescent rolls and cocktail weenies, but my favorite kinds are with biscuits and vienna sausage links

Sorry to yuck your yum, but you are the only person I’ve ever heard of who genuinely likes Vienna sausages. Do you put mustard or something else on these — or just eat them straight?

I don’t eat them any other time. You roll them in biscuit dough and bake. Dip in lots of yellow mustard. I love them!!

Anonymous wrote:

Anonymous wrote:I love ruffles and Lipton onion dip. I once tried making a “fancy” version with caramelized onion, and it wasn’t as good.

Deviled eggs, too. And pigs in a blanket.

Whenever my husband goes away for work i get ruffles and lipton onion dip (and wine). if I am feeling fake healthy- i get veggie chips.

Anonymous wrote:I love ruffles and Lipton onion dip. I once tried making a “fancy” version with caramelized onion, and it wasn’t as good.

Deviled eggs, too. And pigs in a blanket.

Anonymous wrote:Black licorice

Anonymous wrote:Actual Stove Top Stuffing, instead of potatoes. There. I said it. No, I don't like your grandmother's recipe. I like the boxed $hit.

Anonymous wrote:Actual Stove Top Stuffing, instead of potatoes. There. I said it. No, I don't like your grandmother's recipe. I like the boxed $hit.

Anonymous wrote:

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Anonymous wrote:Canned green beans, served warm. yum yum yum! I also adore canned beets and three bean salad.

Same. There is something about the saltiness of canned green beans. I made a delicious bean salad that has also types of canned beans. So good. So much sodium. But so good.

I also love that snack made with saltines, butter, and chocolate all melted together in the oven. My friend calls is "trashy toffee" but I know there is another name for it (in jest, she makes it for several different get togethers a year).

Lipton onion soup dip is a staple in our house. I make it for pretty much every gathering and it gets eaten right up. But it has to be served with Cape Cod chips or similar kettle chips.

Pigs in a blanket. I don't care how low class or trashy some may see these but people from kids to grandparents seem to love them and I don't think I've ever seen any left over. I'm not making them this year and I'm having second thoughts.

I make the ones with crescent rolls and cocktail weenies, but my favorite kinds are with biscuits and vienna sausage links

Sorry to yuck your yum, but you are the only person I’ve ever heard of who genuinely likes Vienna sausages. Do you put mustard or something else on these — or just eat them straight?