These are the PERFECT potluck dish to bring to any dinner or BBQ! 

 10 jalapenos
 1 package of cream cheese (8 oz)
 1 c. shredded cheese
 1/2 tsp. Cajun seasoning
 1 lb. bacon (uncooked) or crumbled bacon

Cut the jalapenos in half and remove all the seeds.  (TIP – Be sure not to touch or rub eyes while working and wash hands well when done.)

Once the seeds are removed, fill jalapeno halves with cream cheese mixture.

CREAM CHEESE MIXTURE – Mix cream cheese, shredded cheese and Cajun seasoning in a bowl.  If you’re using crumbled bacon, just throw it in with the mixture and proceed to cook them.

Top with bacon and bake at 350 for 15-20 minutes.  (Makes 20 stuffed jalapenos)

MMMmmmm…. I wish you could smell this!

 2 cans (16 oz. each) baked beans (I use Bush’s ORIGINAL Baked Beans)
 1/2 medium onion, chopped
 8-10 pieces of crumbled bacon
 1/2 cup ketchup
 1/2 cup mustard
 1/2 cup BBQ sauce
 1/2 cup brown sugar, packed
 1/4 cup Worchestire sauce

Mix all ingredients in crock-pot. Cover and cook on low setting.  My crockpot only takes a few hours before it is done.  Make sure to stir it every now and then.

 1 pkg. (1 lb.) miniature smoked sausages
 3/4 lb. fully cooked bratwurst
 3/4 lb. smoked kielbasa or Polish sausage
 1 bottle (18 oz.) barbecue sauce
 2/3 C. orange marmalade
 1/2 tsp. ground mustard
 1/8 tsp. ground allspice
 1 can (20 oz.) pineapple chunks, drained

In a 3 qt. slow cooker, combine the sausages. In a small bowl, whisk the BBQ sauce, marmalade, mustard and allspice. Pour over sausages and stir to coat. Cover and cook on high for 2 1/2 to 3 hours or until heated through. Stir in pineapple a few minutes before serving. (Yield 12-14 servings)

Recipe by: Heather D. White