A friend of mine gave me this ultra-easy pumpkin dip recipe last year and it became an instant hit around my household.

2 cups of powdered sugar
1 8oz package of cream cheese
1 15oz can pumpkin pie filling (not puree pumpkin)
1/2 tsp of Pumpkin Pie Spice
1 tsp cinnamon

Mix until smooth and serve with ginger snaps.

Grilled Bacon Wrapped Onions

2    large sweet onions
12  slices bacon
1/2 cup packed brown sugar
1/2 cup balsamic vinegar salad dressing
2    TBSP bbq rub
2    TBSP bbq sauce

Cut each onion into 12 wedges. Cut bacon strips in half width wise; wrap a piece of bacon around each onion wedge and secure with toothpicks. Place in a 13×9 pan (large enough to not stack onion wraps).

In a small bowl, combine the brown sugar, dressing, rub, and sauce.  Pour half a cup over onions (enough to marinade). Cover and refrigerate for 1 hour, turning once. refrigerate remaining reserved marinade in a closed container for basting.

Drain and discard marinade used for wrapped onions. Grill onions over medium heat for 15 – 20 minutes (until bacon is cooked and crisping), turning and basting frequently with reserved marinade.

Yield: 2 dozen

Added Note:  To offset the sweet, add a little heat with a slivered fresh jalapeno.  Just add with the onion before wrapping in bacon.

Jalapeno Chicken Wraps

1 pound boneless skinless chicken breasts
2 TBSP of your favorite BBQ Rub
1 small onion, cut into strips
15 jalapeno peppers, halved and seeded*
1 pound sliced bacon, halved widthwise
Blue cheese or Ranch salad dressing

Cut chicken into 2-inch by 1½-inch strips. In a large resealable plastic bag, combine chicken and rub, shake to coat. Place a chicken and onion strip in each jalapeno half. Wrap each with a piece of bacon and secure with toothpicks.

Grill, uncovered, over indirect medium heat for 18–20 minutes or until chicken juices run clear and bacon is crisp, turning once. Serve with dressing.

Yield: 2½ dozen.

*Caution Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Start Time: 08:30
Date: 2011-12-03
End Time: 17:30

This recipe is from my good friend Bill Cannon with TexasBBQRub.com.  It is one of the greatest potato recipes you will ever find and it goes great with most anything you would serve as a main dish.  This recipe is based on a large serving service for between 50 to 60 people.  You can divide for a smaller service, divide by 2 for a half size Aluminum Serving Pan, divide by 4 for a traditional casserole size.  Feel free to substitute ingredients to your taste.

1- Full Size Aluminum Serving Pan

10- pounds of whole potatoes

1- family size can (27oz) of cream of mushroom soup

1- family size can (27oz) of cream of chicken soup

2- cups of sour cream

½- cup of Texas BBQ Rub (or BBQ Rub)

¼ -cup of paprika

3 -cups of shredded cheese (use cheddar or a blend of Monterey jack and cheddar)

¼ -cup of granulated garlic (use this to your flavor liking)

Alt. Ingredient – your choice of chopped meat (brisket, butt, sausage)

First cube the potatoes (this will speed up the cooking time) and I leave the skin on the potatoes.

In a large pot, boil the potatoes. Cooking time on the potatoes is about 20 to 35 minutes. When the potatoes are done (fork tender), drain off the water and pour them into the serving pan.

While the potatoes are still hot, crumble the potatoes into pieces. Add both cans of soup, the sour cream, BBQ Rub, and the granulated garlic and mix into the potatoes. Now add about ½ of the cheese and mix that into the potato mix. Spread this out in the pan and top with a large portion of cheese and then sprinkle with the paprika.

Cover with aluminum foil and you can heat this in the oven at 225 degrees for about 1 to 1 1/2 hours (till all the cheese melts) or for a smokier flavor finish on your pit and melt the cheese.