Melissa’s Pumpkin Roll

Ingredients for Cake Roll:
3 eggs, beaten
1 cup sugar
¾ cup plain flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2/3 cup canned pumpkin

Ingredients for Filling:
8 ounces cream cheese
1 tsp. vanilla
2 tablespoons butter, softened
1 cup powdered sugar

Directions:
Preheat oven to 375 degrees.
Put eggs in a medium bowl. Add sugar slowly and mix well.
Add flour, salt, baking soda, cinnamon and pumpkin and mix thoroughly.
Line a 9x13 pan with wax paper; making sure the wax paper goes up the sides of the pan. Grease the wax paper generously with butter.
Pour batter into the pan and cook for 15 minutes.
Immediately, turn the cake out on a kitchen towel, peel off paper, roll up gently beginning with short end and let cool.
In the meantime, prepare the filling by mixing together the cream cheese, vanilla, butter and powdered sugar.
Carefully unroll the pumpkin cake and spread filling evenly over the cake. Roll up again.
Cover and chill until serving.

Mummified BBQ (or Pulled Chicken Crescents)

Ingredients:
1 8-ounce can refrigerated crescent rolls
1 cup shredded cooked chicken or pork
¼ cup BBQ sauce
1/3 cup shredded cheese and additional if desired, for topping
1 egg beaten

Directions:
Preheat oven to 375 degrees.
Separate dough into 8 triangles.
In a bowl, mix chicken and BBQ sauce. Spoon chicken mixture onto crescent roll and sprinkle with cheese.
Roll up loosely and place on ungreased cookie sheet.
Cook 12-15 minutes or until golden brown.
Brush with egg and sprinkle with additional cheese while warm.

Squirmy Wormy Sandwiches (or Sloppy Dogs)

Ingredients:
1 package (16 ounces) beef hot dogs
1 tablespoon vegetable oil
½ cup ketchup
1 tablespoon brown sugar
2 Tablespoons BBQ sauce
1 teaspoon spicy brown mustard
6 hamburger buns

Directions:
Cut each hot dog into eight strips. In a large skillet, sauté hot dogs in oil until golden brown.
Stir in ketchup, brown sugar, BBQ sauce and mustard.
Serve on toasted buns.

Chocolate Oatmeal No Bake Cookies

Ingredients:
2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal

Directions:
In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal.
On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Salt and Pepper Fries

Ingredients:
1 (26-oz.) package frozen extra-crispy French fried potatoes
3/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt

Directions:
Preheat oven to 425°. Arrange potatoes in a single layer on 2 lightly greased 15- x 10-inch jelly-roll pans.
Bake 15 minutes, placing 1 pan on middle oven rack and other on lower oven rack.
Switch pans, and bake 12 to 15 more minutes or until lightly browned.
Sprinkle with pepper and salt, tossing lightly. Serve immediately.

Recipe tested with Ore-Ida Extra Crispy Fast Food Fries.

Variations:
**Italian Oven Fries: Prepare recipe as directed. Sprinkle potatoes with 2/3 cup grated Parmesan cheese and 1/2 tsp. garlic powder, tossing lightly. Serve with warm marinara sauce.
**Barbecue Oven Fries: Omit salt and pepper. Sprinkle baked fries with 1 Tbsp. barbecue seasoning and desired amount of salt, tossing lightly. Serve with a spicy mustard-barbecue sauce.
**Jerk Oven Fries: Omit salt and pepper. Sprinkle baked fries with 1 Tbsp. jerk seasoning, tossing lightly. Serve with a sweet and sour sauce
**Southwest Oven Fries: Omit salt and pepper. Stir together 1 tsp. chili powder, 1/2 tsp. ground black pepper, 1/4 tsp. salt, and 1/4 tsp. ground red pepper. Sprinkle baked fries with chili powder mixture, tossing lightly. Serve with chipotle ranch dressing.