Tostitos with a Hint of Lime: I could live on these. And pair them with a jar of salsa (dumped into a bowl) and there you have it. Easiest. H’our derve. Ever.

Everyone hearts pizza! So a simple phone call to your favorite pizza joint is not only going to be a crowd-pleaser, but probably the easiest party food you’ll ever serve.

All men love buffalo wings. It’s a biological fact.

Stock your fridge full of beer and you’ll have immediate happy guests.

Yes, my friends, THIS is a paper plate. Forget those flimsy ones that grease seeps right through; these are so cool, you’ll want to use them instead of your regular dishes.

These adorable wooden utensils are the cutest things ever and are more eco-friendly than plastic.

Baked cheese spread

2 cups mayonnaise
2 cups grated Colby cheese
2 cups chopped onion
Dash hot red pepper sauce
Dash Worcestershire sauce

Preheat oven to 350 degrees F. Mix all ingredients together and place in a pie plate or any baking dish. Bake until golden brown on top, approximately 30 minutes. Serve with Fritos Scoops or tortilla chips.

Guacamole!

4 ripe Hass avocados, peeled, pitted, and chopped
1/2 red onion, chopped
1 jalapeno pepper, minced
2 limes, juiced
Salt and pepper
Chopped fresh cilantro leaves, to taste

Combine all ingredients in a and mix to a chunky consistency. Season, to taste, with salt, pepper, and cilantro. Serve immediately with tortilla chips.

Individual Italian sub sandwiches

Loaf Italian bread
6 slices hard salami
6 slices prosciutto
6 slices mortadella
6 thin slices capicola or other cooked ham
4 thin slices provolone
3 bottled hot cherry peppers or pepperincini, to taste, sliced thinly
3 roasted peppers, sliced very thin
3/4 cup finely shredded lettuce
1/2 small onion, sliced very thin
1/4 cup red wine vinegar
Salt and pepper
3/4 olive oil
1/4 cup fresh herbs (parsley,

Halve the bread horizontally, leaving one edge uncut to form a hinge. On the bottom of the bread layer the salami, prosciutto, mortadella, capicola and then the provolone, peppers, lettuce, and onions. In a small bowl whisk the red wine vinegar, salt and pepper, and oil and stir in the fresh herbs. Season with additional salt and pepper, to taste, if needed. Drizzle the dressing over the fillings, and cover the fillings with the top half of the bread. Cut into individual sandwiches.

Margaritas

4 teaspoons grated lime zest
1/2 cup lime juice from 2 to 3 medium limes
4 teaspoons grated lemon zest
1/2 cup lemon juice from 2 to 3 medium lemons
1/4 cup superfine sugar
pinch table salt
2 cups crushed ice
1 cup 100 percent agave tequila
1 cup Triple Sec

Combine lime zest and juice, lemon zest and juice, sugar, and salt in large liquid measuring cup; cover with plastic wrap and refrigerate until flavors meld, 4 to 24 hours. Divide 1 cup crushed ice between 4 or 6 margarita or double old-fashioned glasses. Strain juice mixture into 1-quart pitcher or cocktail shaker. Add tequila, Triple Sec, and remaining crushed ice; stir or shake until thoroughly combined and chilled, 20 to 60 seconds. Strain into ice-filled glasses; serve immediately.

Bloody Marys

3 large stalks celery from the heart, including leaves, plus extra for serving
36 ounces tomato juice
2 teaspoons prepared horseradish
1 teaspoon grated yellow onion
1 lemon, juiced
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
1/4 teaspoon kosher salt
12 dashes hot sauce, or to taste
1 1/2 cups vodka

Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced. In a large pitcher, combine the rest of the ingredients except the vodka. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture. Add the vodka and chill. Serve in tall glasses over ice with a stick of celery.