Bacon Potato Salad

Ingredients:
· 6 to 8 medium potatoes, about 3 pounds, peeled and cut into 1-inch cubes
· 2 eggs
· ½ pound bacon, cooked and crumbled
· ½ cup dill salad cubes, drained
· ½ cup mayonnaise
· ½ cup sour cream
· ¼ cup prepared mustard
· 3 green onions, chopped
· ¼ cup fresh dill
· Salt and pepper, to taste

Directions:
1. Cook potatoes and eggs in boiling water to cover in a Dutch oven over medium heat for 15-20 minutes or until tender. Drain and let cool slightly. Remove eggs, peel and chop.
2. Place potatoes and eggs in a large bowl. Add bacon, salad cubes, mayonnaise, sour cream, mustard, onions, dill, salt and pepper. Toss gently to coat. Cover and chill at least an hour.

To make ahead: peel and cut potatoes the night before; put in a large bowl; cover with water and put in refrigerator.

BBQ Chicken Pizza

Ingredients:
· 1 pizza crust
· 2 tablespoons olive oil
· 1 ½ cups BBQ sauce
· 3 cups cooked chicken
· Optional additions: onions, mushrooms, sliced jalapenos, tomatoes
· 2 cups shredded Monterey jack cheese

Directions:
1. Prepare crust and cook according to package directions. Brush with olive oil before baking.
2. Spread 1 cup BBQ sauce on baked crust. Mix remaining sauce with chicken. Spread on crust. Add additional toppings if using and sprinkle with cheese.
3. Bake at 350 degrees for 10 to 12 minutes or until cheese is melted and bubbly.

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.