Budget101 Discussion List Archives Budget101 Discussion List BBQ Bash- What’s your Favorite Recipe/Tip?

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    • #322162
      Avatar for LissLiss

      We’re Issuing a New Budget101 Challenge! We frequently get together with friends, potluck style, where each of us brings a dish to share with everyone else. What are some of your Favorite bbq bash potluck dishes to bring along on outings?

      how do you keep them warm (or cold) until serving time?

      share your favorite potluck recipe or money saving/ time saving tips for an automatic entry to win a bbq prize package from budget101.com!


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    • #443110

      This recipe is cold. The ingredients are:

      cherry tomatoes, halved
      mozzarella cheese, cubed
      colby cheese, cubed
      monterey jack cheese, cubed
      scallions, chopped
      Italian dressing

      Combine all ingredients into a large bowl, toss with the dressing and serve with toothpicks. If you really want to get “fancy” and get the kids out of your hair, hand the children some wooden skewers and have them premake the skewers. My mom makes this all the time and it is light and refreshing.

      A nice alternative to the heavy macaroni and potato salads.

    • #443111

      Dyed deviled eggs! They are so colorful and usually get lots of attention. after you have boiled, peeled, sliced and scooped out the yolk, you place the eggs in a food color bath for a few minutes till they are the desired darkness.

      It doesn’t change the taste but add “flair” to your eggs. Red, white , and blue are always a big hit at 4th of July or memorial day bashes. Pastel colors go over really well at Easter.

    • #443120

      Potatoe Salad is a must, baked beans, and a bag of BBQ flavored chips 🙂
      Keeping the potatoe salad cold just fill a lunch box or ice chest depending on the salad size and plunk the bowl down in. keeping beans hot just wrap the pan and lid tightly in a couple layers of bath towels.

    • #443123
      Avatar for LissWildpuppy57

      I recently made strawberries dipped in white chocolate (white almond bark) and then dipped them in green colored sugar to look like the Italian flag. It was for an anniversary celebration. They were a huge hit!

      You could do the same thing with blue colored sugar to make a USA flag for 4th of July or any patriotic holiday! An easy (a little time consuming, however), impressive, and yummy treat. Different from other desserts.

    • #443127

      Hot foods can be kept warm in a Crock Pot on warm, or if no electricity, then in a thermal product. (Even a cheap Styrofoam cooler works).
      Cold foods can be kept cool in a cooler or a thermal product with ice blocks, (blue ice products).

      Some of my favorite items to bring to a cook out:

      Baked beans-with or without meat
      bbq –yummy!
      grilled hamburgers, hot dogs, or chicken breasts
      slaw- mayo, mustard, or vinegar based
      deviled eggs
      potato or macaroni salad
      twice backed potatoes
      hm mac and cheese
      tomato, cucumber, onion slices
      carrot and zucchini sticks
      ranch dressing-to be used for dips or spreads
      sliced cheeses
      potato chips-flavored or plain
      and i always bring a pan of peanut butter fantasy fudge. ((so good!)) 😉
      brownies and cookies are always a good choice also!

      don’t forget the foil, napkins, paper plates, plastic utensils and cups, and trash bag. ((makes cleanup a breeze.))

    • #443133

      Black bean, barley and corn salad.
      This is served cold.
      Equal amounts of cooked black beans, barley and corn. Raw onion to taste. Olive oil and lime juice for dressing.

      Any other spices or herbs you might like to add like cilantro.

    • #443131

      My favorite dish for the family BBQ is Baked Beans- I start with a pan of VanCamps (2 large cans -regular pork-n-beans) add half a cup of Ketchup (I prefer Heinz but use what ever you have). Add a good squirt of mustard (enough for 3 hotdogs should do it), add 1/2 cup of brown sugar. Add some uncooked bacon pieces and mix well.

      This is great in a crockpot or bake in a 375 oven for 30-45 minutes.

      Keep warm on a warmer plate, or wrap in towels to hold heat until served.

      We also like to make macaroni salad, this is a kids favorite because it is a basic taste that kids with undeveloped taste buds love…all it requires is a bowl of cooked macaroni 6 hard boiled eggs cut in small pieces and a jar of Miracle Whip. Mix together, salt and pepper to taste and serve cold (use ice to keep it cold if outside); (Mom always made devil eggs to top it).

      When we are picnicking in the back yard we use large tubs of ice to keep the cold stuff cold, Hot stuff doesn’t leave the grill until ready to serve.

      At our holiday get together we use the Warming trays, oven and/or bring to temp using the microwave. Cold items stay refrigerated until serving.

    • #443140

      I seldom take the same thing twice, so I really do not have a favorite. I like to take a broccoli salad. Keep cold in a cooler with a frozen ice pack (heavy plastic bag filled with water and frozen.) I have a 9 X 12 dish with a cover and a thingy to heat in the microwave that keeps it warm.

    • #443145

      My favorite dish to bring is homemade bread with butter. Everyone seems to forget that you need something to scoop up the sauces from the meat and beans with something. I have a old Italian bread recipe from my Nana that works with every dish.

    • #443124

      I prefer to bring dessert to our gatherings, then I know everyone will want to eat it, lol

      I know of several Cool Whip “Dump” recipes for desserts:

      Pineapple Dream:
      throw a big package of dry vanilla pudding in with a can of drained chunk pineapple, undrained crushed pineapple and drained mandarin oranges, then mix in a tub of cool whip.

      Peanut Butter Pie
      1 cup peanut butter
      1 full size pkg cream cheese
      1 1/4 cup powder sugar
      1 container cool whip
      This takes just a min to mix together, then put in in a chocolate graham cracker crust .

      Fruit Lasagne
      13×9 dish. Box of graham crackers, can crushed pineapple , instant vanilla pudding ( large box ) , large container of cool whip.

      Line bottom of dish with graham crackers
      Make pudding using the pie instructions on the box (let set up)
      Mix Frozen cool whip and pudding together
      Put pudding mixture on top of graham crackers
      Top with another layer of graham crackers
      Top graham crackers with fully drained pineapple.
      Put in the refrig to set up. Serve in about an hour
      Top with sliced fruit or berries just prior to serving.

      Other quick Ideas and recipes I use:

      Crockpot Apple Cobbler
      Dump 2 cans of apple pie filling dumped in crock pot, top with one box yellow cake mix dry powder (sprinkle whole box over the top), melt 1/2 cup of butter and drizzle over the cake mix, cook on low for 3 hours, serve hot with whipped cream or ice cream.

      Punch bowl cake:
      Store bought pound cake sliced thin
      Cool whip
      Canned cherry pie filling
      Crushed pineapple with juice
      Layer like lasagna cake, whip, cherry, pineapple, coconut
      Care to show layers on outside of clear bowl.
      FAST, easy & never have had to bring any home.

      Chocolate Pudding Cake

      18 ounce package chocolate cake mix
      3.9 ounce package instant chocolate pudding mix
      2 cups (16oz.) sour cream
      4 eggs,
      1 cup water
      3/4 cup oil
      1 cup semisweet chocolate chips
      whipped cream, or ice cream, opt.—- Combine cake mix, pudding mix, sour cream, eggs, water, and oil in electric mixer bowl. Beat on medium speed for 2 minutes. Stir in chocolate chips.

      Pour into greased slow cooker. Cover and cook on low 6-7 hours, or on high 3-4 hours, or until toothpick inserted near center comes out with moist crumbs. Serve with whipped cream or ice cream.

      Simple Fruit Salad

      1 reg sized bag small marshmallows
      16 oz tub sour cream
      1 can crushed pineapple,drained
      1 can fruit cocktail, drained
      2 bananas sliced mix all ingredients together in bowl and chill for 2 hrs prior to serving

    • #443147

      I don’t know if I’m eligible to win this one (I won the last challenge!!!) but here’s my .02¢ worth, haha

      Buy two cans of crescent rolls a pack of cream cheese and a can of pie filling ( my fav is cherry) …. Layer the bottom of standard size cake pan with one container of crescent rolls and brown according to directions…. Blend together 1 package of cream cheese and 1 cup of sugar ….

      Spread evenly on baked crescent rolls … Top with pie filling… Roll 2nd package of crescent rolls over the top and bake until golden brown….

      Sprinkle powder sugar over top. Cut into bars and serve!

    • #443154

      I think a BBQ isn’t complete without a great pasta salad: I make it in a large bowl, keep it cool with a deep baking dish full of ice (although it doesn’t ever last long enough to go bad)
      I cook up different size, shape, color pasta (boil)
      You will need:
      cherry tomatoes
      green pepper
      shredded cheese of your choice
      (you can add or delete items based on your guests. other options are broccoli florets, purple onion, chopped chicken, avacado, etc.)
      Italian dressing
      I layer all ingrients in bowl, add about 1 tbsp of italian seasoning, and sprinkle with fresh ground pepper. I add the italian dressing once at the BBQ, when everyone is ready to eat.

      I then mix up the bowl of everything and presto, as quick as its together, its gone. This doesn’t cost a fortune since pasta can be hearty and feel lots of people, depending on your budget, tastes, and guests you can throw in what you like…the dressing also keeps it from spoiling like mayo would. I have used this recipe and paid no more then 10 dollars to make a minimum of 40 servings!
      I also enjoy Mac & Cheese, cucumber salad, cheese balls, grilled veggies of any kind, and jello with fruit is always great.

      Get your grill on! Blessings

    • #443164

      Yep I am the one who brings the fresh fruit salad & veggie tray. No need to heat/cool something that gets nibbled on all afternoon.

    • #443171

      It really depends on who is going to be at the event. My number one is Mac and Cheese. Use any pasta-I like using the small shells, any cheese you have especially a combination is great, I also add about a fourth a cup of cream cheese because it helps it to stay smoother and cheesier, some garlic and onions and a little cayenne pepper.

      This is great for the teenage boys in particular.

      Another go to is homemade vegetarian baked beans as well as an oatmeal brownie. A fruit watermelon basket (you know cut the watermelon in a cute design and scoop melons, grapes, blueberries, kiwi, strawberries into the center and enjoy.

    • #443179

      I like to make my own version of ’empanadas’, meat pastries. I don’t measure anything, but I’ll try giving you about how much I use of each item.

      1 Lb ground beef
      1 small onion – diced
      3 boiled eggs – diced
      8-10 green olives with pimento filling – diced
      1 box of raisins (1 1/2 oz pack)

      1 Pack won ton wrappers
      1 scrambled egg to seal edges of wraps.

      Brown ground beef. While browning, add onions to skillet, and season meat to taste (I add salt & pepper, Mrs. Dash, Adobo, diced garlic, and some dry herb mix (Italian mix most times). Drain meat, and place back into skillet. Mix in the diced boiled eggs, diced olives, and raisins and mix together. Spoon meat mixture (about 1T) onto a wrap, fold wrap over to create a triangle, use scramble egg to seal edges and use tines on fork to press down on seams to seal them. Repeat with other wraps. Deep fry ’empanada’ to a golden color. They cook fairly quick, only a few minutes and they will be done.

      I started making these one day when I wanted so empanadas but didn’t feel like going through the process of making the dough. This was so much simpler, and my husband and kids liked them just fine, so they’ve stuck around. Now when I make these, I have to make 2+ packs as they get eaten very quickly.

    • #443180

      Favorite BBQ potluck dish? Hmmm, I always like the desserts. I like to eat em, make em, and bring em! Yum. My favorite so far has been Texas Sheet Cake. My family’s recipe is like a brownie-like cake with a touch of cinnamon, and a fudgy frosting you cook in a pan. I like to put nuts in the frosting, but only on half for those who don’t like nuts.

    • #443185

      I’m usually the one that brings the bread. I know it sounds boring but I really don’t care for the garlic bread you get from the store. I like to make 3 different ones so there is always something for everyone’s taste. the first one is a whole loaf of crusty French bread sliced down the middle spread homemade garlic butter and lots of shredded. cheese on each half. the second loaf slice down the middle and one side I make olive spread (chopped black and green olives, mayo, butter,garlic and black pepper) the other half of the bread is for the people who like it plain. I just add some butter. I wrap each half in foil and throw them on the pit right before it is TIME TO eat.

    • #443183

      While this may seem strange the best thing i often take to aBbq or pot luck is any left over MRE that my Natioal Guard unit has after drill the kids are distracted by “Army food “
      And have a great time and any one who dosent like whats served has an oppertuity toreally go wild

    • #443191

      My favorite thing to bring is hashbrown casserole. Keep it warm by wrapping it in a foil and placing it in a insulated casserole carrier.

    • #443196

      Here is an oldie (I first made it over 30 years ago) but a goodie — Pretzel Jello Dessert (also known as Church Salad or Pretzel Salad) :

      Bottom Layer:
      2 cups crushed Pretzels (not pulverized)
      3/4 cup Butter, melted (My recipe card says Oleo, so I have changed it to Butter)
      3 Tablespoons Brown Sugar

      Preheat oven to 400 degrees F. Stir together the crust ingredients, mix well and press mixture into the bottom of a 9×13 inch baking dish. Bake 8 to 10 minutes, until set. Set aside to cool.

      Middle Layer:
      1 (8 ounce) package Cream Cheese, softened
      1 cup Sugar or Powdered Sugar (whichever you prefer — I usually use plain Sugar)
      1 (8 ounce) container Whipped Topping (or make your own) (thaw if frozen)

      In a large mixing bowl cream together cream cheese and sugar. Fold in whipped topping. Refrigerate for about an hour. Spread mixture onto cooled crust. Be sure to spread it to the edges to seal off the crust.

      Top Layer
      1 (6 oz) package or 2 (3 oz) packages flavored Gelatin
      2 cups boiling Water or Fruit Juice
      2 and 1/2 cups fresh, frozen or canned Fruit, drained (If canned I use the juice in place of the water when making the jello. measure the amount of juice you have and add enough water to make the 2 cups)

      In a bowl add boiling water or juice to the gelatin. Stir with a whisk until the gelatin is dissolved. If using frozen fruit, stir it in (still frozen) and then place in the refrigerator to cool. Once cool pour over the middle layer. If making with fresh fruit or canned and drained, don’t add the fruit to the jello until the jello is just starting to jell. Once you add the fruit, pour over top of the middle layer. Alternately, you can put the fruit on top of the middle layer and when the jello is cooled and about the consistency of egg whites, pour it over the fruit. Refrigerate 2 to 3 hours or even overnight.
      Cut into squares, garnish with dollops of whipped cream (optional) serve and enjoy!

      Different flavor combinations that I have used: strawberry gelatin with strawberries, strawberry gelatin using pineapple juice in place of water with strawberries, strawberry gelatin with bananas, strawberry gelatin with mixed fruit cocktail, cherry gelatin with cherries, cherry gelatin with mixed fruit cocktail, orange gelatin with mandarin oranges, raspberry gelatin with raspberries, peach gelatin with peaches, cranberry gelatin with cranberries and lime gelatin with pineapple.

      This was a must have in the mid to late 70’s and early 80’s for all gatherings. I believe that the strawberry gelatin/pineapple juice with fresh strawberries was the favorite. All were good.

      Thanks; Virginia

    • #443204
      Avatar for Lissbethaliz6894

      for our pitch-ins I like to lake macaroni salad or bring baked beans that I doctor up with cinnamon and molasses, I love to bring a pickle dip made with pickle juice, cream cheese and Worcestershire. then I started baking my own bread so now I try to bring homemade bread or I bake a cake. I try to make something different every time I go somewhere. I have a chicken dip that I would am taking on my next one. it has chicken, Worcestershire, garlic power, and then blend until smooth. I have an insulated casserole dish(thanks liss) that I use for all of my dishes, it holds the right amount for about 12 servings and keeps hot food hot and cold food cold.

    • #443212

      My family likes this potato salad. It is made with mashed potatoes. It is yummy! I am making it for our Labor Day BQ!


      3-5 pounds of Potatoes
      5 Boiled Eggs
      1 large Onion
      1 jar of Green Olives
      1 can Black Olives
      1/2 jar Light Miracle Whip
      Salt and Pepper
      Boil Potatoes and mash with masher and let cool
      Combine chopped onion, chopped boiled eggs, chopped green olives, chopped black olives in a bowl.
      Mix Miracle Whip and Mustard and salt and pepper (add mustard to taste) (My family likes it tangy)
      Mix the onion,eggs and olives into the cooled mashed potatoes
      Then mix the dressing, leave in the refrigerator until cold or overnight. Over night is the best as the flavors have a change to mingle. Yummy!
      Garnish the top with Black Olives and Wedges of Boiled Egg

    • #443218

      Our Family favorite BBQ take-along is “Crab Salad”!
      Imitation Crab meat, dry packaged ranch mix (dressing or dip, the flavor varies only a little), sour cream, diced tomato, diced celery, shredded carrot, diced/sliced cucumber, vegetable rotini….. best when prepared before hand and allowed to meld! I try for day before, but if too soon, someone gets into and you have to make a new batch!!!

    • #443231

      It’s something that everyone would miss if I didn’t bring it, and that is a large cheesecake!! Little do they know that I make it with no fat cream cheese and low fat sour cream. It tastes so much like the full fat version that no one can tell a difference!! Here’s the recipe (Paula Deans recipe with a few changes):


      Cooking spray
      1 3/4 cups fat-free vanilla wafer cookie crumbs, or any fat-free cookie crumbs of your choice
      1/4 cup unsalted butter, melted


      3 (8-ounce) packages fat-free cream cheese
      1 cup fat-free sour cream
      2 cups sugar or sugar substitute (recommended: Splenda)
      3 large eggs or 3/4 cup egg substitute
      2 teaspoons lemon zest
      2 tablespoons lemon juice
      1 Vanilla Bean, scraped

      Lemon Curd:

      1 1/2 teaspoons lemon zest
      6 tablespoons lemon juice
      1 large egg, plus 1 large egg yolk
      1/2 cup sugar substitute (recommended: Splenda)
      2 tablespoons unsalted butter, cut into bits, or any fat-free butter substitute


      Make crust: Preheat oven to 325 degrees F.

      Lightly spray a (9-inch) springform pan with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2 inches up side of pan. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack.

      Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in sugar or sugar substitute. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into crust.( I use a cake pan “sock” to keep the outer edge from baking to fast and drying out) Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools). Let cool completely.

      Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over gently simmering water. Whisk until hot and frothy, about 5 minutes. Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon. Remove from heat and cool for 30 minutes.

      Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Spread lemon curd over top. Let stand at room temperature for 30 minutes. Garnish with raspberries and zest, if desired. Cool cheesecake in refrigerator several hours or overnight before serving.

    • #443749

      Sometimes I make something called Carrot Hummus, it’s a dip for veggies and crackers that is made out of carrots and garbanzo beans. It’s really good, healthy and cheap to make.

      Easy Carrot Hummus Dip
      1 cup chopped carrots
      1 15 – ounce can garbanzo beans (chickpeas), rinsed and drained
      1/4 cup tahini (sesame seed paste)
      2 tablespoons lemon juice
      2 cloves garlic, quartered
      1/2 teaspoon ground cumin
      1/4 teaspoon salt
      2 tablespoons snipped fresh parsley

      Cook the carrots (boil them) then drain and combine all the ingredients (except parsley) in a blender or processor until smooth. Pour/spoon it into a serving bowl, sprinkle with parsley. Refrigerate a couple hours before serving for the flavors to mix well.

      Servings Per Recipe 16, cal. (kcal) 60, pro. (g) 2, sodium (mg) 124, Starch () 1, carb. (g) 8, chol. (mg) 0, Fat, total (g) 2, Carb Choice () 1, sat. fat (g) 0, Fat () 1, fiber (g) 2


      My husband makes a dish he calls,

      Schweddy Balls (Sorry! Not my idea!)
      1 big jar grape jelly
      2 small jars chinese chili sauce
      2-3 #’s of Frozen Meatballs (I make these all the time and freeze them in batches, but you could use a bag of frozen meatballs in a pinch).

      Combine everything in a crockpot and heat on high 3-4 hours, Or bring the sauce/jelly to a light boil over medium heat in a big saucepan, add the meatballs, heat through. Serve.


      When the garden is growing well I like to serve Cucumber Salad. :neener:

      Cucumbers (peeled & cut into slices , purple onions, tomatos, feta, and a bottle of Italian dressing.

      Well, those are my suggestions and ideas, thanks for reading this far!

    • #443261

      I like to bring banana pudding for “BBQ Potluck” or more for church potluck, if I need a quick and easy dessert. During the summer, I am loath to use the “cook & serve” pudding mixes so I just use the instant. I use one large box of vanilla pudding and 1 box of butterscotch pudding. That will use 5 cups of milk. Vanilla wafers and bananas. I mix the puddings and milk together, line a large bowl with some of the vanilla wafers and cut up bananas and start layering all three. Depending on how many wafers are left, I will either crush the wafers and sprinkle for the top or lay a few cookies on top for a “polka dot” design. Then cover. For keeping cool, ice chest, ice, large bath towel (more for insulation), and then it usually disappears. My husband has only two desserts that he likes. This banana pudding and pineapple upside-down cake. So, I alternate when I take these two desserts.

    • #443293
      Avatar for LissRondas

      I generally make up about a gallon of salsa and divided it in half , and then add jalapeno to one and habaneros to the other. The funny thing is the salsa with the habaneros it, is eaten first. I also bring a couple of bags of corn chips. I never have leftovers to bring home.

    • #443322

      I often fix Mustard Potato Salad because it is a favorite of our family’s. I usually make it the night before so all the ingredients have a chance to combine together so that it really does taste good the next day of our get together. I refrigerate it until it is time to go to whatever location we are meeting at. I have a larger bowl, that when we get there, I put ice in and then sit the bowl with the potato salad in it and it stays cold till everyone has had a chance to eat it. At the end of the meal the bowl is usually empty and all I have to do is clean the bowls and take them home.

    • #443329

      I love to bring watermelon cut in pieces like small triangles with the rind as the handle! I keep the pieces in a bowl in the refrigerator until its time to go. Then putting the bowl in an ice chest with ice will do the trick at the location. A juicy piece of watermelon is always refreshing!

    • #443356

      Amish cole slaw has no mayo and will ‘keep’ 6 weeks in the refrigerator.
      Is a pickled slaw recipe

    • #443366

      Pineapple Honey Fruit Toss is my go-to recipe for many potlucks and BBQs. It started as a dish for a church potluck when many of them were participating in a local Biggest Loser competition. I usually just keep it in the fridge until just before serving time.

      2 oranges
      2 apples
      3 bananas
      1 cup strawberries and/or blueberries
      1 small can of pineapple juice
      1 tbsp. honey (more or less depending on desired sweetness)
      1/2 cup chopped pecans or almonds (optional)

      In a large bowl, whisk together the juice and honey. Cut fruit into bite-size chunks. Add fruit and nuts to juice and toss to coat.

      Tips: Add apples to juice mixture immediately after cutting to avoid them turning brown. Use slightly under-ripe bananas so they won’t be mushy.
      It’s a very versatile mixture, and many other fruits (like kiwi and fresh pineapple) can be used along with or instead of those listed.

    • #443376

      Dump Cake
      I vary the ingredients depending on my mood. LOL

      2 cans crushed pineapple
      drained and reserve juice
      1 stick of butter or margarine
      1 yellow cake mix

      Use a 13X9 pan
      Spread the pineapple in the bottom of the pan
      Sprinkle the dry cake mix over the pineapple, spread evenly
      over the pineaple.
      Melt the butter and add reserve juice to it and stir, then pour
      over the dry cake mix.
      Bake for about 35 to 45 minutes at 325 degrees for glass pan.
      The cake should be done when the pineapple bubbles up through the top of mix.
      Serve with whip topping.
      Options: add walnuts, and/or substitute canned cherry pie filling instead of pineapple (you may have to add 1/4c liquid to your butter) or mix 1 can of cherries and 1 can of pineapple. You can also use peaches or blueberry pie filling.
      You could use chocolate cake with cherry pie filling for variation.
      YUM. What ever your mood, or season or whatever is popular with your family.

    • #443415

      I use foil sprayed with PAM on my grill for easy clean up.

    • #443484

      My favorite recipe in the summer to take to BBQ’s is the cheesecake stuffed strawberry dip : GroceryBudget101.com- – Strawberry or Cherry Cheesecake Dip | No Bake Cheesecake Bites

      I brought it with me to the last 2 outings and it was a HUGE hit. It’s really good with cantaloupe chunks and grapes on toothpicks too.

      Before I found that recipe, my favorite side dish recipe was this one:

      Bacon Potato Salad

      6 to 8 medium potatoes (about 3 pounds), peeled and diced
      1/2 pound bacon, cooked and crumbled
      6 green onions, chopped
      1 stalk celery, finely chopped
      2 tablespoons diced pimiento, drained
      3/4 teaspoon salt
      1/4 teaspoon pepper
      1/2 cup mayonnaise
      1/2 cup sour cream

      Cook the potatoes (steam or boil) until tender, Drain and cool.
      Place potatoes in a large bowl. Add bacon, chopped green onions, and next 4 ingredients. Stir together mayonnaise and sour cream until blended.

      Pour over potato mixture, tossing gently to coat. Cover and chill at least 1 hour. Garnish, if desired.

      It’s really simple, but has lots of flavor and who doesn’t LOVE bacon?

    • #443492

      I always bring candied jalapenos, they’re really delicious and easy to make.

      1 (12-oz.) jar pickled jalapeño pepper slices, drained
      4 red chile peppers, sliced
      3/4 cup sugar
      1 teaspoon loosely packed lime zest

      Add sugar, chili peppers and lime zest to the pickled jalapenos in the jar (make sure they’re drained first) Let stand 5 minutes, stirring occasionally. Cover with lid, and refrigerate 48 hours to 1 week, shaking jar several times a day to dissolve any sugar that settles. Delicious, easy.

      Great on burgers, cream cheese/crackers, etc

    • #443537

      Grilled vegetables – so many people bring baked beans, coleslaw, pasta salad to get togethers. I like bringing grilled vegetables – it’s something different and people love them!

    • #443625
      Avatar for LissHerbLady

      One of our favorites is Spaghetti Salad. It is a cold dish loaded with summer vegetables.

      1 box cooked spaghetti
      Italian Salad Dressing
      Green Peppers
      Red Peppers
      Red Onion
      Baby Spinach
      Banana Peppers
      Pepperoni (optional – cut into small pieces)
      Kalamata Olives
      Fresh ground black pepper

      Cook noodles al dente and run under cold water to cool immediately.

      While noodles are cooking begin dice vegetables.

      Mix vegetables with pasta. Add Italian Salad Dressing and black pepper to taste.

      To keep cold things cold we invested in an inflatable ice buffet. Everyone just plunks their bowl into the ice. It cost $11 on Amazon.

    • #443630

      Re: B101 Challenge bbq bash. great bbq ideas. i have one you all might like.

      get to the park early and get a box oven. solar. you can get them at honeyvlle farms. get your fab.

      favorite, rub on the day prior on them baby back ribs. whip up some homemade bbq sauce. tomato sauce rice wine vinegar, honey, garlic, dad of cayenne if like.

      cook ribs when you get to the park in solar oven the sun works while you can enjoy frisbee or whatever you want with friends. have friends bring their tabs as well. on the side cabbage shredded with red onions and jalepenos diced small.

      mix well make italian dressing add stir add italian parsley serve with ribs.

    • #443699

      I’m not sure if this is where you put you recipe but here goes. When I go to a BBQ I like to take my 4 Ingredient jello. You take a large box of jello I like raspberry or strawberry, 1 can crushed pineapple, 2cups buttermilk, and a small container of cool whip.

      do not add any water. you bring pineapple with juice to a boil and stir in jello mix. let stand till cool and add buttermilk.

      put in refrigerator till it starts to get firm and fold in the cool whip. put back in refrigerator and let firm up (it will be fluffy). i like to but a large cool whip and before serving top the jello with it.

      i keep it cool by placing my bowl in a bowl with ice. you can also decorate the sides of your bowl with fresh berries if you like or put some on top. (don’t tell anyone it has buttermilk in it till they try it.)they will not believe it has buttermilk in it.

      my nephew hates green beans and if he wants his favorite salad he has to eat them at my house. he is now 24 and still eats his beans for this salad.

    • #443703

      I like to make potato salad using potato cubes instead of mashed potatoes. I add green onions, pimentoes, pickle relish, boiled eggs, mustard, and a mixture of mayonnaise and sour cream to the potatoes. Paprika is added before covering with foil.

      I keep it cool by using frozen cold paks in a small ice chest. I also make a Picnic bean Casserole to which i add a little liquid smoke or smoked sausages. The recipe can be found on the Bush beans website. I take it in a crockpot, which helps to keep it warm.

    • #443704

      I like to bring fruit salad with oranges, apples, grapes, pineapple, and coconut. I keep it cold by placing all the ingredients in a temptations bowl,and placing the bowl in my 9 X 11 temptations pan that is filled with ice.

    • #443713

      Slice a loaf of french bread into 1 inch slices.
      Melt 1/4 C. butter.
      Mix 2 T. bbq sauce with butter.
      Brush on both sides of bread.
      Grill on high until toasted.
      Turn over and grill other side.
      Watch carefully as it will burn fast.
      Serve hot off the grill.

    • #443722

      We take potatoes and slice them pretty thin, place one layer of the potatoes in the bottom of a 13×9 pan, then add some chopped onions, bacon bits, shredded cheese and 6-8 tsp of butter scattered on top. Then repeat it all again. Salt and pepper to taste, I usually add a little garlic powder too.

      Cover pan with aluminum foil and cook at 350 degrees for about an hour. The thicker you slice your potatoes the longer it takes to cook. You can also add green chilies if you like.

      To keep everything hot I have a large thermal tote that does a very good job. I will also wrap the pan in a thick towel before putting it into the tote if it is going to be awhile before they are eaten.

    • #443734

      My favorite dish to bring during the summer and early fall is Tex Mex Casserole

      2 1/4 pound(s) summer squash, quartered lengthwise and thinly sliced crosswise
      2/3 cup(s) finely chopped yellow onion
      1 can(s) chopped green chiles
      1 can(s) chopped jalapeños (about 1/2 cup), drained
      1/2 teaspoon(s) salt, or to taste
      2 1/4 cup(s) grated extra-sharp Cheddar cheese (about 7 ounces), divided
      1/4 cup(s) all-purpose flour
      3/4 cup(s) mild salsa
      4 scallions, thinly sliced, for garnish
      1/4 cup(s) finely chopped red onion, for garnish


      Preheat oven to 400°F

      Spray a 9×13 dish with olive oil/pam

      Combine squash, onion, chiles, jalapeños, salt, and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
      Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes.

      Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes.

      Sprinkle the top with freshly chopped scallions and thin red onion slices.

      This is delicious, mostly healthy, and super easy to make. It’s always a big hit.

    • #443750

      I make a Berry Apple Slaw that really doesn’t need refrigeration and can set out a long time safely.

      1/3 cup sunflower oil, vegetable oil or olive oil
      3 tablespoons cider vinegar or white wine vinegar
      3 tablespoons orange juice
      1 tablespoon honey or sugar
      1 1/2 teaspoons Dijon-style mustard or coarse-ground mustard
      1/4 teaspoon salt
      Dash ground cinnamon or ground nutmeg (optional)
      4 cups shredded* red cabbage (about 1/2 of a medium head) or 1/2 of a 16-ounce package shredded cabbage with carrot (coleslaw mix)
      2 cups loosely packed fresh arugula and/or watercress (thick stems discarded), rinsed and dried, or desired greens, such as fresh baby spinach, mesclun or torn mixed salad greens
      1 medium Granny Smith or Macintosh apple, cored and sliced into thin strips or coarsely chopped
      1/2 cup dried cherries, dried cranberries, currants or raisins
      2 tablespoons thinly sliced green onion (1)
      1/4 cup dry-roasted sunflower kernels or 1/3 cup chopped pecans, hickory nuts or walnuts

      Make the Vinaigrette dressing first by combining oil, vinegar, orange juice, honey, mustard, salt, and, if you like, cinnamon. Cover and shake well; set aside.

      Combine the remaining ingredients, except the nuts and toss well to combine. Shake the dressing, apply over the top of the salad, sprinkle with nuts and serve immediately.

    • #443755

      I make my own copycat Suddenly Salad Bacon & Ranch flavor Pasta Salad. Just before serving I always add halved cherry tomatoes or grape tomatoes. This is usually a big hit and I never end up having any leftovers.

      2 cups Rotini pasta
      1 cup peas, frozen
      2/3 cup Mayonnaise (Hellmanns or similar)
      1 package ranch dip mix
      1/4 cup shredded carrot
      1/4 cup bacon — cooked crisp & crumbled (or bacon bits)
      1/2 teaspoon onion powder

      Bring water to a boil in a saucepan. Add pasta and carrot shreds, allow them to boil, uncovered, for 10 minutes. Drain into a strainer and rinse under cold water.

      In a medium sized bowl, mix together the peas, the entire packet of ranch dressing mix, bacon bits, onion powder, and mayonnaise. Add pasta and carrots. Stir together until everything is combined.

      Chill and serve.

      I serve it in an insulated casserole dish that holds the cold for awhile, because of the mayonnaise.

    • #443756
      Avatar for LissLiss

      Well, we didn’t quite make 50 entries this go round, but I’m a bit tired of this challenge so we’re retiring it early.

      Congratulations to our bbq bash potluck winner, dblaskis curious as to what the prize package contains?

      $50 worth of Various BBQ Goodies including a grill veggie basket, insulated food gloves, stainless steel shish kebab set, and a few surprise inclusions as well!

      Congratulations and thank you to everyone that participated! Good Luck on the Next Challenge!

      What are Budget101 Challenges? Read More Here
      how are challenge winners selected? Read More Here

    • #443763

      Congratulations, DBlaskis! Welcome to Budget 101! Thanks; Virginia

    • #444090

      A plastic kids wading pool filled with ice is good for drinks or cold dishes.

    • #444341

      Can I have Nana’s recipe, pretty please? That’s a great idea!

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Budget101 Discussion List Archives Budget101 Discussion List BBQ Bash- What’s your Favorite Recipe/Tip?