Hot Rod's "Redskin" Potato Salad

5 lbs of redskin potatoes

1 8-oz container of sour cream

1 cup of mayonnaise or salad dressing

1/4 cup of Hot Rod's BBQ sauce

2 tbs. of dill pickle juice

1 cup of chopped celery

1/2 cup of dill pickle cubes

1 small red onion finely chopped

1/4 cup of fresh parsley finely chopped

1/4 tsp garlic powder

1/2 tsp sugar

Salt and pepper to taste

Wash and scrub the potatoes and boil until a knife goes in easily, but the potatoes are still a little firm. Drain and set aside to cool. Take 1 boiled medium size potato from the pan and microwave for 1 minute, set aside. Cut potatoes (with skin) into 1/2"cubes and put in bowl with celery, pickles, and onion. In separate bowl, combine and whisk all other ingredients, saving 1 tbs. of the chopped parsley as garnish. Take the microwaved potato, mash it with a fork and combine with wet ingredients. Pour the dressing over the potatoes and mix gently. Finish by garnishing the top with the remaining parsley. Refrigerate for at least 1 hour before serving.

Hot Rod's Crispy Oven-Baked

Chicken Breast

6 boneless, skinless chicken breasts

1/2 cup of Hot Rod's barbecue sauce

1 cup of any instant mashed potato flakes

1 tsp garlic powder

1/4 tsp ground ginger

paprika

Cooking spray

Put chicken breasts in zip loc bag and add barbecue sauce to coat all pieces. Carefully press out all air and zip the bag closed. Place in refrigerator for at least 1 hour turning after 30 minutes.

Preheat oven to 375⁰. Spray cooking spray on an aluminum foil lined pan at least 9 x 12" in size. In shallow dish, combine potato flakes, garlic powder and ginger. Open zip loc bag and remove each chicken breast and press into the potato flake mixture on both sides and place on pan. Lightly spray cooking spray on top of the chicken breasts and garnish with paprika. Cook for 40-45 minutes, or until done. Do not turn during cooking.

Karen's Hot Rod Spicy Meatballs

2 lbs ground beef (or turkey)

1 lb spicy breakfast sausage

1 egg

1 tbs. dried onion flakes (not fresh)

1/2 cup of plain breadcrumbs

1 tbs. Worcestershire sauce

1 bottle of Hot Rod's BBQ sauce

1 6-8 oz jar of grape or apple jelly

1 tbs. of chili sauce (optional)

Meatballs: Preheat oven to 375⁰. Spray cooking spray on rack of a large broiler pan. In large bowl, combine ground beef, sausage, egg, breadcrumbs, Worcestershire sauce, and 2 tbs. of Hot Rod's BBQ sauce. Roll meat mixture into ping-pong ball size balls and place on rack of broiler pan. Bake for 25 minutes. Drain thoroughly on paper towels.

Sauce: While meatballs are cooking, combine the jelly, chili sauce, and remaining bottle of barbecue sauce into a crock pot and turn on high until hot. Add meatballs and turn crock pot to medium and heat for one hour stirring every 15 minutes.

Karen's Hot Rod Chili

1.5 lbs ground beef

1 can Hanover kidney beans

1 can Hanover pinto beans

1 15 oz can of tomato sauce

1 can of tomato soup

1 cup Hot Rod's BBQ sauce

1/2 cup water

3 cloves of garlic

1 tbs. chili powder (or to taste)

1 tsp. onion powder

1 tsp. dry basil

1 tbs. brown sugar

1 bay leaf

1 tbs. vegetable oil

1/4 tsp cayenne pepper (optional)

Finely mince garlic cloves. In skillet, heat vegetable oil and saute garlic on medium heat for 3 minutes. Add hamburger and stir until all pink is gone. Drain excess fat. Add all other ingredients simmer for 35-45 minutes.

Hot Rod's Barbecue Thai Salad Dressing

1/2 cup Hot Rod's BBQ sauce

1/4 cup of vinegar

1/4 cup of water

1 tbs. peanut butter (crunchy is best)

1 tsp sugar

Mix in blender or whisk and pour over your favorite salad.

Hot Rod's BBQ Ranch Dip

1/4 cup Hot Rod's BBQ sauce

1/2 cup sour cream

1/2 cup mayonnaise

1 tsp of dry ranch dressing

Combine all ingredients to make a fabulous dip for vegetables, potato chips, baked potatoes or crackers.

Hot Rod's Cole Slaw

1 medium head of cabbage, grated

1 medium carrot, grated

1 tbs. onion, grated or finely chopped

1 cup of mayonnaise

1/4 cup of Hot Rod's barbecue sauce

2 tsp vinegar

1 tsp sugar

1/2 tsp of celery seed

Whisk together mayonnaise, barbecue sauce, vinegar, celery seed, and sugar. Pour over cabbage, carrot, and onions. Refrigerate half hour, stir well and serve

Other Suggestions:

Mix Hot Rod's BBQ sauce with sour cream and use as dip for quesadillas or nachos.

Add Hot Rod's BBQ sauce to your favorite meatloaf recipe and pour over the top 10 minutes before you take it out of the oven.

Add 1 tbs. of Hot Rod's BBQ sauce to your favorite soup; i.e. tomato, vegetable beef, and it's great in any bean soup!!

And of course, use Hot Rod's BBQ sauce to baste any grilling meat, veggies, or just brush on chicken wings and bake for wonderful wings.

Go for it! The choices are endless...