Can you say Labor day and Tropical Potato Salad !!!!!!!!!! You are going to love this one!!

Smokey Tropical Potato Salad 1 ½ pound petite red potatoes ½ cup celery chopped 1/3 cup red onion chopped fine ½ cup sweet red pepper chopped 1/3 cup Italian parsley chopped fine 1 mango peeled and diced 1 tablespoon lemon juice ½ teaspoon sea salt ½ teaspoons cracked black pepper 2 chipotle peppers in adobo sauce chopped fine ½ cup light ranch dressing On stove top in a pot of salted water boiled potatoes skin on until fork tender. Drain and set aside to cool. In a large mixing bowl toss mango with lemon juice and add celery, onion, red pepper and parsley. Diced potatoes in ½ inch cubes and add to vegetables season with sea salt & pepper. In a small mixing bowl mix chipotle peppers with ranch dressing add to the potatoes and vegetables. Mix until all is well incorporated and coated with dressing.

Strawberry Filled Poppers with Chocolate Sauce

8 oz. Pillsbury crescent rounds 4 teaspoons Smucker’s strawberry jam 2 cups Crisco Pure Canola oil 1/3 cup sugar ½ cup Jiff chocolate flavored hazelnut spread On a cookie sheet lined with parchment paper press each rounds into a 3 inch circle. Spoon 1/2 teaspoon of jam in the center of each circle. Wrap and pinch dough around the filling and seal good while forming a popper. Repeat for all and place in freezer for ten minutes. Place seam side down on cookie sheet and place in freezer for 10 minutes. Add oil to a deep frying pan at least 1 ½ inch high and bring to a 350 degrees. Take poppers out of the freezer and fry for 1 to 2 minutes or until nice and golden turn and brown the other side. Remove poppers and place on paper towel to drain excess oil. In a shallow bowl add sugar and gently roll hot poppers to coat well. In a microwave safe bowl on high microwave hazelnut spread for 25 to 30 seconds. Dip warm popper is chocolate sauce.