Chip & Dip Platter

BBQ sauce
1 cup tomato sauce
1/2 cup apple cider vinegar
1/3 cup honey
1/4 cup tomato paste
1/4 cup molasses
3 tablespoons Worcestershire
2 teaspoons liquid smoke
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon fine sea salt

Combine ingredients.  Whisk all ingredients together in a medium saucepan.
Simmer. Cook over medium-high heat until the sauce reaches a simmer. Reduce heat to medium-low and simmer (uncovered) for 10-15 minutes, or until the sauce has slightly thickened.

Pineapple Siracha Mayo
1 Cup Mayonnaise
1/4 Cup Siracha
1/4 Cup pineapple pieces

Mix the ingredients in blender till smooth.

Potato and Cheese Balls 
4 cups  mashed potato,
½ cup  green onion, sliced (50 g)
¾ cup  cooked bacon, chopped (170 g)
1 teaspoon  garlic powder
½ teaspoon  black pepper
2 eggs
cheddar cheese, block - cut into small cubes
1 cup  flour (125 g)
1 cup  bread crumbs (115 g)
oil, for frying
salt, to taste

Cut cheddar cheese block into small cubes.
Place cold mashed potatoes into a large mixing bowl. Add green onion, chopped bacon, garlic powder, black pepper, and 1 egg - mix well.
With lightly floured hands - pick up a tablespoon sized ball of potato mixture and flatten into a small pancake. Place a cube of cheddar in the center and wrap the potato mixture around the cheese. Repeat.

In three separate bowls, add flour, remaining egg (whisked) and breadcrumbs. Coat the potato ball in flour, then egg, then breadcrumbs. Coat once more with egg and once more with bread crumbs. Set aside - store in fridge while you wait to fry.
In a medium pan heat oil over medium/high heat. Fry the potatoes in batches until browned on all sides.
Transfer fried potato balls to paper towels to drain excess oil. Sprinkle with salt.