The blueberry dessert is Blueberry Betty. Linda guessed right! I'm always happy to share recipes, it's a good thing to do! I have many from this site that have become favorites over the years. The rolls are really tasty, try them, they are easy. Here's a couple of things I've learned. Be sure you grease your baking sheet, they will stick to parchment paper. I like a nice deep color and find this is one thing to bake using a convection setting, if you have that option. Watch that 30 min rise that is just before the boiling water step. I had some get over proofed and they turned out flat. Boil no longer than 15 seconds per side. Set your timer! Morton course Kosher salt is probably the best to use if you can't get pretzel salt. I ordered my pretzel salt online. KA hasn't had it recently so I had to look elsewhere. I'll leave a linky. Here are the recipes: This is the original recipe LindaC linked to. Bretzel Rolls (Bavarian Pretzel Sandwich Rolls) By NcMysteryShopper on May 25, 2006 Prep Time: 35 mins Total Time: 1 hrs 54 mins Serves: 12, Yield: 1 dozen bretzel rolls Ingredients Dough 1 1/3 cups warm water------- my tweak--- 1 cup milk and 1/2 cup water 2 tablespoons warm milk 2 1/2 teaspoons active dry yeast 1/3 cup light brown sugar 2 tablespoons butter, melted 4 cups all-purpose flour--- I use 3 cups unbleaced AP flour and 1 cup unbleached bread flour kosher salt or pretzel salt Parboiling Liquid 2 quarts cold water baking soda ( 1/2 cup)---add the soda gradually so it up and over the side of your pan Directions In a small bowl if using a bread machine, or in the bowl of a standing electric mixer fitted with a dough hook, mix a 1/3 cup of the warm water (105-115 degrees) with the yeast and let stand until foamy. Add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar. (If using a bread machine add mixture to bread machine at this point and continue). Add flour and mix on dough cycle or med-low speed. Remove dough from bread machine once it forms a nice a firm, pliable dough ball. Add more flour if necessary. Turn dough out onto a lightly floured table and knead for 2 minutes. Roll into a 2 foot long log and cut into 12 even pieces. Cover dough with plastic and a damp cloth and let sit for 10 minutes. Pat dough into rolls or form knots and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap. Let the pretzels rest for an additional 30 minutes. Preheat the oven to 425 degrees. Lightly oil 2 baking sheets. In a large stockpot, bring the cold water to a rolling boil and add baking soda. Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once. Carefully remove with tongs or slotted spoon and hold above pot and let drain. Sprinkle lightly with salt. Repeat with the remaining rolls. Arrange rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes, or until browned all over; shift pans from top to bottom and back to front halfway through, for even baking. Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature. BLUEBERRY BETTY 4 C bread cubes (1/2") 3/4 C melted butter 1/4 C sugar 1 tsp. cinnamon 2 C fresh or frozen blueberries 2 tbsp lemon juice 1/2 C brown sugar Toss bread cubes with butter, sugar and cinnamon Sprinkle berries with lemon juice and brown sugar. Alternate layers of bread cubes with fruit mixture, spreading evenly in a 7" X 12" baking dish. Bake in at 350F 20 to 30 min. until bubbly. Makes 6 servings. Nancy

Dear Gary... I read your request a few years ago, and was wondering if you ever found the original Stickney's BBQ sauce recipe? Stickney's was a staple in my family's life, all the way through the early 80's until they shut down San Jose's Stickney's on Steven's Creek...I always ordered the hot pork sammies and dipped the fries in that OMG sauce! lol..The Chicken Noodle Soup and mile high strawberry pies were off the charts too..The closest I've come to getting that original taste, is Heinz 57 BBQ sauce with honey...I miss my childhood haunts...Santa's Village & Frontier Village as well! XO, Julie

I love, love this one for chicken. For pork, I use Sue's Roadhouse ribs recipe. __________________ Easy After Work BBQ Chicken Recipe courtesy of Paula Deen Ingredients 1 (3 1/2-pound) chicken, cut into 8 pieces Salt and freshly ground black pepper Easy BBQ Sauce: 3/4 cup ketchup 1/4 cup plus 2 tablespoons packed dark brown sugar 3 tablespoons white wine vinegar 2 tablespoons minced onion 2 tablespoons Dijon mustard 1/4 to 1 teaspoon hot sauce, (recommended: Tabasco) 1/4 teaspoon freshly ground black pepper 3 tablespoons chopped scallions (white and light green parts) 1 1/2 teaspoons freshly grated lime zest 1 1/2 teaspoons freshly squeezed lime juice Lime wedges, for serving Directions Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil. Season the chicken with salt and pepper, to taste. Put the chicken on the grill or, if broiling, put it on the prepared baking sheet. Grill or broil, 4 inches from the heat, turning once, for 10 minutes per side. Put 1/2 of the BBQ sauce in a small bowl, for drizzling and serving. Reserve. Baste the chicken with the remaining sauce and grill or broil for 5 minutes more. Transfer the chicken to a serving platter, drizzle with some of the reserved sauce, and serve with lime wedges and the remaining reserved sauce. Easy BBQ Sauce: In a small bowl, whisk together the ketchup, brown sugar, vinegar, onion, mustard, hot sauce, and black pepper. Stir in the scallions, lime zest, and lime juice. Can be covered and refrigerated for up to 1 week.

These are a couple recipes I really like. Nothing new and different...just favorites for blueberry muffins and crisp. Blueberry Muffins (from America's Test Kitchen) Makes 12 muffins When making the batter, be sure to whisk vigorously in step 2, then fold carefully in step 3. There should not be large pockets of flour in the finished batter, but small occasional sprays may remain. 2 cups (10 ounces) unbleached all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 large egg 1 cup (7 ounces) sugar 4 tablespoons unsalted butter, melted and cooled slightly 1 1/4 cups (10 ounces) sour cream 1 1/2 cups frozen blueberries, preferably wild 1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray (or use paper liners). 2. Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine. 3. Add frozen berries to dry ingredients and gently toss just to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds. (Small spots of flour may remain and batter will be thick. Do not overmix.) 4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes. Serve as is or use one of the toppings below. Blueberry Crisp 5-6 cups blueberries (fresh or frozen) 1/4 cup sugar 1 T. cornstarch 1 T. lemon juice 2/3 cup flour 3/4 cup brown sugar (packed) 1/2 cup rolled oats 1/2 tsp. salt 1 tsp cinnamon 1/4 tsp. nutmeg 6 T. cold butter, diced Optional - 1/2 cup chopped pecans or walnuts Preheat oven to 375. Butter a 9-inch square baking pan. Toss berries gently with sugar, cornstarch and lemon juice. Place in prepared baking pan. Combine flour, brown sugar, oats, salt, cinnamon and nutmeg. Cut in butter blending until mixture resembles coarse meal. If using, mix in nuts. Spread topping evenly over berries. Bake 40-45 minutes or until top is golden and fruit is bubbling.