I'm joining Lysa Terkeurst today as we hunt for something for supper.  When the sisters have hungry families, we have to act fast!

Wednesday night our gals started a new study, and to celebrate reading The Potluck Club, we had a potluck supper!  I made a new recipe that I found in Country Woman Magazine for Lemon Angel Cake Roll and my friend brought Chicken Wing Dip that was to die for!

Norma Jean's Chicken Wing Dip

1-2 chicken breasts (depending on size)
(2) 8 oz cream cheese
1 sm bottle Blue Cheese salad dressing
1/2 sm bottle Ranch salad dressing
1/2 cup hot sauce (more or less to taste)
6-8 oz MontereyJack/Cheddar Cheese-shredded

Boil the chicken and shred.  Microwave the cream cheese a few seconds to soften.  Add chicken, cream cheese, dressings and hot sauce together.  Put in a casserole dish and top with cheese.  Bake at 350 degrees until bubbly.  Enjoy with an assortment of chips!

Lemon Angel Cake Roll

9 egg whites
1 1/2 teaspoons vanilla extract
3/4 teaspoon cream of tartar
1 cup plus 2 tablespoons sugar
3/4 cup cake flour (I used all-purpose)
1 tablespoon confectioners' sugar (we call it powdered sugar at my house      ) 

Filling:

1 cup sugar
3 tablespoons cornstarch
1 cup water
1 egg, lightly beaten
1/4 cup lemon juice
1/2 to 1 tablespoon grated lemon peel
yellow food coloring, opt.
additional confectioners' sugar

1.  Place the egg whites in a lg mixing bowl; let stand at room temp. for 30 minutes.  Meanwhile, line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; lightly coat paper with cooking spray and set aside.
2.  Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form.  Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.  Fold in flour, about 1/4 cup at a time.  (I was in a hurry and tried the dump method...I don't recommend it.     ) 
3.  Carefully spread batter into prepared pan.  Bake at 350 degrees for 15-20 minutes or until cake springs back when lightly touched.  Cool for 5 minutes. 
4.  Turn cake onto a kitchen towel dusted with 1 tablespoon confectioners' sugar.  Gently peel off waxed paper.  Roll up cake in the towel jelly-roll style, starting with a short side.  Cool completely on a wire rack.  (Well, I almost let it sit that long.     ) 
5.  In a lg saucepan, combine sugar and cornstarch; stir in water until smooth.  Cook and stir over medium-high heat until thickened and bubbly.  Reduce heat; cook and stir 2 minutes longer.  Remove from the heat.  Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly.  Bring to a gentle boil; cook and stir 2 minutes longer.
6.  Remove from heat.  Gently stir in lemon juice, peel and food coloring, if desirred.  Cool to room temperature without stirring.
7.  Unroll cake; spread filling to within 1/2 in. of edges.  Roll up again.  Place seam side down on a serving plate (here, I had to holler for hubby to slide the plate under it.    ) ; sprinkle with additional confectioners' sugar. 
Yield:  10 servings (or just eat the whole thing yourself and don't tell anybody    ) 

Really, this wasn't as hard as it sounds!  A gal's just got to meet a challenge once in awhile, right?!