Join our Potluck Party!

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    • #343474
      Melissa Burnell

      We’re holding a Potluck Party! Share your favorite potluck recipe to bring to gatherings, reunions, parties, etc. . .

      When you’re invited somewhere what is your signature dish that everyone begs you to make?

      Wondering How to Enter?
      Just Hit the reply button and share your recipe & you’ll be automatically entered into the random drawing for 3 lucky winners who will Each receive a Set of 3 Thermo Dish Hot or Cold Casserole Serving Bowls with Lids; and as for the rest of us, well, we’ll just enjoy these amazing mouthwatering recipes!

      By the way, These casserole dishes maintain the temperature of the food (either hot OR Cold) for 4-6 hours, keeping your favorite potluck dishes at the right temp to enjoy at gatherings, bbq’s, parties and more!

      © Can Stock Photo Inc. / lenm

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    • #454795
      CathyCBrown

      My go to recipe is always Easy Spinach Dip

      1 box frozen spinach, thawed and drained
      1 cup sour cream
      1/2 cup mayonnaise
      1 packet onion soup mix
      pepper to taste
      Preparation:

      Mix together all ingredients thoroughly. Chill for at least an hour before serving to allow flavors to mingle. That’s it!

    • #454796
      bitingback

      Devilled eggs are always a favorite, but if I’m in a hurry, I’ll make a cuppa-cuppa cobbler.

      1 cup self-rising flour
      1 cup buttermilk
      1 cup sugar
      1 can fruit (usually peaches)
      1 stick butter (cut up – some in there, some for on top after)
      Now, if I haven’t got buttermilk, I’ll use sweet milk, but cut the sugar to 1/2 cup, to keep it from being a sugar fest.

      Mix the first three ingredients and pour them into a greased 9×9 dish. Carefully pour the fruit AND the juice into the dish on top – being certain to get fruit into the corners too. Add most of the butter in blobs all over the pan so that the good stuff will bubble up and spread it everywhere.

      Bake at 350f for 40-45 minutes – until the top is golden brown and the edges have pulled away from the dish. Remove from heat and put the reserved butter on top. Spread it around lightly, then sprinkle a tablespoon or so of sugar on top again to give it a little crusting.

      Serve still hot.

      It makes its own crust, and how thick/goopy the center will be depends entirely on how much juice you’ve got with your fruit. For fresh fruit, I add the sugar to the fruit and let it sit for a bit to juice itself up before adding it in there. Some fruit I’ll add spices – apples are a treat with cinnamon, clove, etc.

      So there’s my favorite quick fix treat for a shared meal.

    • #454797
      mlissj1971

      I love potlucks and I love to bring Linguine salad when I go to them!
      Very easy to make and it’s always a hit.

      Ingredients
      1 package of linguine noodles (prepared as per package)
      1 2.62 oz container of McCormick Perfect Pinch Salad Supreme Seasoning
      Cherry tomatoes
      1 cucumber
      1 16 oz bottle of Zesty Italian salad dressing.

      Cook the noodles. As they are cooking cut the cucumber in bite sized pieces. I usually cut it lengthwise and then slice it.

      Cut the cherry tomatoes in half. If you don’t want to use cherry tomatoes, you can use a regular tomato and dice it.

      Drain the noodles and run cold water over the noodles to rinse them well and to stop cooking. Place the noodles in a large bowl. I use at least a one gallon bowl.

      Use the entire container of Salad Supreme and the entire bottle of Italian dressing and mix all ingredients well. Cover the bowl and place in the fridge. If you get the chance to make this one day ahead of time, that will allow the flavors to intensify.

      It is good right after making but better if it is allowed to set.

      Enjoy!

    • #454798
      cuzpaulasaysso

      I am always asked for deviled eggs too, but cucumber mix is the other big favorite.
      Peel and slice 2 cucumbers
      Chop 1-2 green onions, tops and whites
      Chop 1-2 ripe tomatoes
      mix all vegetables together
      add salt and pepper to taste
      Add Zesty Italian dressing to taste
      It is so simple, but very refreshing and oh-so-tasty!

    • #454799
      sqrlgrl

      Yogurt Pie, it’s simple and delicious

      1 9 inch graham cracker crust
      1 regular container cool whip
      2 any flavor yogurt

      mix yogurt and cool whip together and spread in pie crust. Refrigerate until set

    • #454801
      AndreaGwyn

      Krab Salad (spelled with a K due to use of imitation crab)

      1 12 ounce package of pasta, I prefer the small sea shells, cook drained and cooled.
      1-2 lbs Krab (imitation crab, but you can use real just too expensive in this area for me to use real.) Cut into bite sized pieces.
      1 bunch radish sliced thin
      1 bunch green onion sliced (I use kitchen scissors cuts the pretty greens with out smashing them)
      1 medium to large sweet onion (yes I like onion) diced
      1 bunch of celery chopped finely
      1-2 cucumbers washed (peeled if you like) and cut up, I cut it in half length wise then in half a gain then slice it up.
      Black Olives (I use a large can sliced)
      1 bottle Zesty Italian dressing
      Miracle Whip or mayonnaise (i prefer miracle whip) i do not measure this i put in just enough to make sure everything is moist.

      i mix all of these up adding my favorite spices including garlic (not salt just powder) pepper, anything goes.

      you can add tomatoes take out veggies you don’t like add ones you do. to me what makes this so good is the mixture of the zesty italian and the miracle whip (generics work fine) that makes the dish.

    • #454802
      Demonicdiva

      A fairly new favorite that everyone loves and keeps asking after is potato salad with bacon.

      5 lbs mini potatoes (red or white)
      1 lb bacon cut into 1/4 inch pieces
      10 eggs
      1 1/2 cups of mayonnaise
      1/2 cup of sour cream
      1/2 cup of dill weed
      2 top onion powder
      Salt and pepper to taste

      1. Cut potatoes in half and steam or boil. When done i spread them on paper towels to cool as it goes much quicker.

      I love the taste and texture of steamed.
      2. While those are steaming cook the bacon to desired doneness. I like to slow cook the bacon at medium heat so they’re well cooked and not hard.
      3.

      Hard boil eggs. Once done and cooled cut in half and remove yolks and set aside. Cut whites into bite size pieces.
      4.

      Place egg yolks, dill weed, mayonnaise, sour cream and onion powder in a bowl and combine with a hand mixer.
      5. Add potatoes, egg whites and bacon and mix gently until potatoes are covered well.

      Best potato salad I’ve ever had and great for those who can’t eat onions!

      Sorry I can’t make the emoticon go away!! ->>>��

    • #454803
      Beachgma

      This is one of my favorites:

      Crock Pot Mac & Cheese

      Ingredients:
      8 oz. Macaroni, cooked and drained
      1 large can evaporated milk
      1 tsp. salt
      ¼ cup butter, melted
      12 oz.

      sharp cheddar – ½ will go on top
      1 egg

      Directions:
      1. Butter the crock pot.
      2. Mix above ingredients – only ½ of cheese.
      3. Pour into pot and top with remaining ½ of cheese.
      4. Sprinkle with paprika.
      5. Cook 3 ¼ hours on low.

    • #454804
      Kathy42

      Corn casserole
      2 cans of whole corn
      1 pkg of cream cheese
      1 can of mild peppers
      1 table spoon of butter
      Drain corn then mix all together and bake at 350. Bake till all creamed together and bubbly. .good hot or cold

    • #454805
      akcstahl

      taco salad
      1 1/2 # ground beef
      2 pkts taco season dry
      1 Large purple onion, cut in 1/2
      salt & pepper
      1 large head of lettuce
      1 # grape tomatoes, or any meaty tomatoe of your choice
      1 bottle 1000 Island dressing
      8 oz. Taco cheese
      1 lg bag taco or nacho doritoes chips
      Cut/tear lettuce into bite size pieces, put into large bowl. Take 1/2 of purple onion slice thin, add to salad.

      Let flavor together overnight. Day of potluck fry grnd. beef with rest of onion chopped, till no longer pink.

      Drain, add taco season pkts, mix well let cool. clean tomatoes cut in half or small bite size pieces if you wish, add to salad. Just before serving add beef/taco season mixture to lettuce, toss in cheese, break up chips a bit, add to salad, and pour on enough 1000 Island dressing to cover salad thouroughly.

      Stir & Enjoy!!

    • #454806
      DLB6318

      When I’m in a hurry, my “go-to” recipe is a wonderful light salad. Our family has been making this for at least 30 years….

      Beadles’ Family Pea Salad

      2 cans (15 ¼ oz.) Sweet Peas
      2 cups shredded Mexican Mix Cheese
      ½ large Onion, chopped
      1 cup coarsely chopped Celery
      2 small jars of pimientos
      2 boiled eggs, chopped
      2 boiled eggs, sliced into rings

      1 cup Miracle Whip Salad Dressing
      4 teaspoons Sugar
      4 teaspoons Whole Milk
      ½ teaspoon Salt
      ¼ teaspoon Pepper

      In a large bowl, place the peas, cheese, onion, celery, pimientos, & chopped eggs, set aside.
      In a medium bowl,
      Mix salad dressing, sugar, milk, salt and pepper, stir together.
      Pour the dressing mixture over the pea mixture; stir to combine.
      Place “Egg Rings” on top.

    • #454807
      Classy1too

      Loaded Cauliflower Casserole

      Ingredients

      2 lbs cauliflower florets
      8 oz shredded sharp cheddar cheese, divided
      8 oz shredded Monterey Jack cheese, divided
      8 oz block cream cheese, softened
      4 tablespoons heavy cream
      2 bunches green onions, sliced
      (1½ cups)
      6 sliced bacon, cooked and crumbled
      1 clove garlic, grated
      Salt & pepper to taste

      Instructions

      Preheat oven to 350 degrees.
      Steam cauliflower florets until tender.

      While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream.

      Stir in sliced green onions, chopped bacon, and garlic. Set aside.

      Drain any liquid from steamed cauliflower and add to cheese mixture.

      Stir cauliflower and cheese mixture together.
      Taste for seasoning, and add as necessary.

      For a finer texture, give a few mashes with the potato masher.

      Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese.

      Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.

    • #454808
      ArcticGypsy

      Oh So Easy Pork Chops

      Pork chops (a lot or a little)
      Mrs. Dash (generous amounts)

      Layer pork chops/Mrs. Dash in crock pot
      Repeat as needed
      Cook on low 6 to 8 hours
      Try to share

    • #454809
      Claurivera

      Chicken chipotle

      Boil chicken and shred
      Cut onions in circles
      Sautee onion and chicken

      In a blender put tomato and chipotle peppers add garlic and blend really good add sauce to the chicken and bring to boil add salt
      Serve with chips

      Preparation amount depends on amount of people being served

    • #454810
      hulahips71

      For potlucks my go to dish is Pineapple Chicken

      3 lb boneless skinless chicken cut in cubes
      1 c soy sauce
      2 c water
      1/2 c dark brown sugar
      1 can pineapple chunks
      green onions chopped

      Mix soy sauce, water and sugar…..taste to make sure it’s not to salty…add water if necessary.
      put all ingredients in a large pot let cook on med heat til chicken is cooked.

    • #454811
      MehganLimb2004

      Spoon pork chops!

      4-6 pork chops depending on size of feeding
      Black pepper
      2 cans of cream of mushroom soup
      1 pkg of cream cheese of brand is fine
      12 cup milk doesn’t matter what kind
      Mushroom if you like more
      Green pepper diced
      Rice depending on size feeding

      Heat frying pan, add 2 tbls of oil. Add pork chops. All you are doing is browning pork chops not cooking them all the way through.
      While those are cooking add other ingredients to your crockpot.

      Once pork chops are browned, place in crockpot into your sauce mixture. Cook on low for 5-6 hrs.
      Remove pork chops carefully from sauce. I like to add more milk to thin sauce.

      Once rice cooked. Place on a plate with sauce on top, and pork chop on top of them. Literally take a spoon and enjoy.

      Yum

    • #454812
      suechamblee

      Stuffed Peppers
      12 jalapeno’s
      8oz. cream cheese
      1 C. shredder cheddar cheese
      microwave cream cheese in a medium bowl for 25 seconds .

      add cheddar cheese to the cream cheese and mix .wash and cut the peppers in half . take the membrane and most of the seeds out.leave a few seeds in for heat. stuff the peppers with the cheese mix.put in a 9×13 pan cook in a 350° oven about 20 min.

      or till the cheese starts to brown. these are good warm or cold.

    • #454813
      GloriousCheese

      Cookie Dough Dip
      1 8oz package of cream cheese, softened
      1/2 cup butter, softened
      3/4 cup powdered sugar
      2 tablespoons brown sugar
      2 teaspoons vanilla extract
      1/2 package of mini chocolate chips
      1/2 package of heath toffee pieces

      Beat cream cheese, butter, powdered sugar, brown sugar and vanilla extract.

      Stir in chocolate chips and toffee bits.

      Refrigerate until ready to serve.

      Serve with chocolate graham crackers.

    • #454815
      momma3

      Fruit Dip

      Super easy and there is never any left over!

      1 container marshmallow creme
      1 8oz pkg cream cheese

      Whip the cream cheese with a fork until soft. Mix in the marshmallow creme. That’s it!

      Serve with sliced apples and/or strawberries, blueberries, pineapple etc

    • #454816
      didikins

      Oreo Pudding

      Make a box of vanilla pudding following the directions on the box. You can substitute buttermilk for the milk that was called for. This gives it a different taste.

      Once the pudding has set fold in a tub of cool-whip. Crush some oreos and add them to the pudding. You can use as little or as many oreos as you want.

      This dessert tastes good when you use sugar-free pudding, and low-fat oreos and cool-whip. Keep refrigerated until ready to eat.

    • #454818
      KittyMom

      Easy “Enchiladas”

      Rice (I use left over rice as we usually have plenty). Enough to cover the bottom of a 9 x 13 baking dish

      1-2 large cans of enchilada sauce, depends on just how ‘saucy’ you would like them to be. Use either red or green sauce, your preference.

      Frozen burritos – enough to cover the rice. I usually use 10-12.

      Grated cheese. We usually use a mixture of whatever we have on hand (cheddar, Mexican blend, queso fresco, etc.)

      Cover bottom of baking dish with rice. We usually like to have at least an inch of rice. Place burritos on top of rice.

      Cover with sauce then top with cheese. My family likes lots of cheese on theirs.
      Cover with foil and put into a 350° preheated oven for about 30 minutes. Remove foil and continue to bake for about another 1 5 minutes, or until cheese has melted.

      Serve with sour cream and guacamole

    • #454819
      lovey2u2

      Fried Won Tons

      1/2 pound ground beef
      1/2 pound ground pork
      1 tsp salt
      1/2 tsp pepper
      1 Tblsp garlic powder or 2 Tblsp of chopped garlic (fresh)
      1 Tblsp ginger powder or 2 Tblsp of grated ginder (fresh)
      1 Tblsp of sesame oil
      3 stalks of green onions chopped
      1 package of won ton skins
      Oil for frying

      Just mix all of the above ingredients together, add a spoonful to each wonton skin seal the edges with a little water and fry at about 350 (oil temp) until a nice golden brown.

      You can also, use ground chicken or turkey with this recipe, it’s all good.

    • #454820
      LunaBruja88

      More so around the holidays, but they ask me to bring my Fruit Ambrosia Salad.

      1 15 oz can fruit cocktail
      1 11 oz can mandarin oranges
      2 small boxes instant vanilla pudding
      1 cup shredded coconut
      1 cup flavored mini marshmallows
      1 cup sour cream
      1 cup cool whip

      Separate the juice from the fruit in the can. Mix the fruit juices with the vanilla pudding until well blended. Stir in the fruit, then the coconut and marshmallows.

      Fold in the sour cream and cool whip. Refrigerate overnight.

    • #454821
      Tammylr

      Green chile

      2 lbs. Cubed pork or hamburger
      1/2 to 3/4 c. Diced up green chile
      1/2 c.

      Flour
      2 to 3 c. Water
      1/4 to 1/2 t. Garlic powder
      1/4 c.

      Onion
      Salt to taste
      1/4 to 1/2 c. Diced canned tomatoes (optional).
      Fry up meat in skillet. Once fried add flour and brown till flour turns dark brown.

      ( if there’s not enough dippings from meat add a little oil to help brown flour). Then add part of the water whisk over heat till starts to bubble. If its to thick add more water a little at a time till the consistency you like.

      Then add chile, onion, tomato, garlic powder, salt to taste. You can fry the onion with the meat. I like to use pureed tomatoes instead of diced.

      Cook over medium heat for a few more minutes. Ready to serve. This is a thicker green chile.

    • #454824
      Deniserw


      sounds great! i nay try this one this weekend while i’m on vacation.

    • #454826
      JustinZak

      Sweet and spicy sausage
      Ingredients:
      2 pounds kielbasa sausage, cut into 1
      inch pieces
      2 tablespoons Worcestershire sauce
      1 tablespoon fresh lemon juice
      1 small onion, chopped
      1/2 cup brown sugar
      1 teaspoon (or more) hot pepper sauce to taste
      1/3 cup water
      Directions:
      1. Place sausage in a large saucepan. Add water to cover and simmer over low heat for 1 hour. Drain, remove sausage and set aside.
      2. Preheat oven to 350 degrees F
      3. In the same saucepan combine the Worcestershire sauce, lemon juice, onion, sugar, hot pepper sauce, and water.

      Simmer, stirring often. Place reserved sausage in a 9×13-inch baking dish and cover it with the sauce mixture.
      4. Bake at 350 degrees F for 1 hour.
      Serve with rice or quinoa and stir fried vegetables.

    • #454830
      StaceyJ1974

      I am always asked to make my
      Creamy Pasta Salad

      1 package rotelli spiral pasta (multi colored or regular)
      cherry tomatoes
      cucumber
      broccoli
      Garlic
      salt
      pepper
      parmesean cheese
      1 bottle ranch dressing
      couple dashes balsalmic vinegar

      Boil and drain noodles and place in fridge to cool for about an hour. Add tomatoes, broccoli and cuxumbers. Mix in ranch and parm cheese then mix well.

      Season to taste with spices and add a couple splashes of balsalmic vinegar. Mix well and refridgerate. You can also add shredded chicken or prawns to it to turn it from a side dish to a main dish or add any veggies you have such as bell peppers or carrots, its a very versitile diah.

    • #454831
      Katbilu

      Hi there, when attending pot lucks, I’m always asked to bring my famous chicken enchilada casserole.

      Ingredients
      1 whole chicken (cooked and shredded)
      1 large onion (chopped)
      I large can enchilada sauce
      1 pkg corn tortillas
      I can sliced black olives
      1 LB cheddar cheese (shredded)

      Directions
      Preheat oven to 325 degrees
      Prepare ingredients and line them up in separate bowls for quick assembly and layering.
      The casserole will consist of three layers of ingredients, starting with sauce, tortillas dipped in sauce, meat, onion, olive, and cheese. Make sure to top off the casserole with a layer of cheese

      Chicken can be substituted with other meats or eliminated all together.

      Cover casserole with tin foil.

      Place in oven and bake for 25 minutes.
      Remove foil and bake another 25 minutes.

      Remove from oven and cool for 10 minutes.

      Individual servings can be stored in freezer and reheated in microwave.

      Very Delish and a crowd pleaser. I usually bring two casseroles, one with meat and one without meat.

      Enjoy

    • #454832
      PJHarrison

      Mine is a Riff on the Horseradish Grill Utlimate Macaroni and Cheese. Everyone always demands this. My niece took it to her office party.

      She was going to use leftovers for supper since she made a lot more than she thought she would need. She ended up with steak for supper. There was no Mac and Cheese left.

      1 3/4 cup Elbow Macaroni — Small
      5 ounces Mexican Mix shredded cheese.
      1 2/3 tablespoon flour
      1 1/2 teaspoon salt
      1 1/2 teaspoon Coleman’s dry mustard
      1/4 teaspoon Smoked ground black pepper
      1/8 teaspoon cayenne pepper [optional]
      1/8 teaspoon ground nutmeg
      1 1/3 cup half and half
      1 1/3 cup whipping cream
      2/3 cup sour cream
      2 large eggs
      3/4 teaspoon Worcestershire sauce
      5 ounces Extra Sharp Cheese – Grated
      Cheese slices [American or other cheese], Optional

      preparation

      PREPARATION:
      Preheat oven to 350. Lightly butter 9x13x2-inch glass baking dish. Cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite.

      Drain pasta. Transfer to prepared dish. Mix in Mexican Mix cheese.

      Whisk flour, salt, mustard, black pepper, cayenne pepper and nutmeg in medium bowl until no lumps remain. Gradually whisk in half and half, then whipping cream and sour cream. Add eggs and Worcestershire sauce; whisk to blend.

      Pour over macaroni mixture; stir to blend. Sprinkle grated cheese over.

      Bake macaroni and cheese until just set around edges but sauce is still liquid in center, about 25 mins. JUST before removing, Place the cheese slices on the top and let brown and bubble. Remove from oven; let stand 10 mins to thicken slightly (sauce will be creamy).

    • #454833
      mrobinson

      My goto Potluck dish is
      Shepherd’s Pie

      2-3 lb of Hamburger
      1 cup bread crumbs
      1 large egg
      1 can cream of mushroom soup
      2 packs of instant Idaho garlic mashed potatoes
      2 cups of shredded cheddar cheese
      Bacon bits

      Preheat oven to 350 degrees

      In a large mixing bowl, mix hamburger, bread crumbs, egg and 1/2 can of cream mushroom soup. Mix like you would as if you are making a meatloaf, you may need to add a little more bread crumbs.
      In a 2 quart casserole dish spread meatloaf mixture on bottom, spread evenly in dish, bake meatloaf at 350 degrees for 25-30 minutes.
      While the meatloaf is baking, In a sause pan follow directions on instant mash potatoes, when meatloaf is done spread the rest of cream of mushroom soup on top of meatloaf and then layer mashed potatoes on top of meatloaf in casserole dish, layer shredded cheddar cheese on top of mashed potatoes and put it in 350 degree oven till the cheese has melted (7-10 min) when done top with bacon bits.

      Enjoy! <3

    • #454841
      lhavener

      First of all I LOVE the prize!!
      When I make my Baked Beans for parties, everyone loves them and asks me for the recipe! I hope you like it too.
      Serves 8-12
      3 large cans of Baked Beans
      1 large chopped onion
      5 rashers/pieces of bacon
      1 cup of brown sugar
      1 tsp dry Colemans mustard (optional)

      1/ Pour beans into a large pot, slice and chop onions, cut bacon into small pieces to fry. Fry onion with bacon and drain on paper towels. Add to baked beans.

      2/ Add remaining ingredients and stir well. Simmer on low for about 2 hours, stirring often. You can double the recipe for a larger crowd.

      Note: This recipe can also be made in a slow cooker, cooked on high for 2 hours.

    • #454843
      devy62

      I like to bring Rocky Road Brownies: 2 Giradelli boxes (the one with chocolate chips) add white chocolate, butterscotch, marshmallows & pecans. Bake according to pkg direction. Top w/ marshmallow fluff and toasted coconut!

      My grandchildren love it

    • #454847
      my4fireflies

      Stir-FRESH
      bok choy-1 head chopped
      1 c peas
      1-2 red peppers-diced
      3 carrots-sliced
      1/2 mushrooms-sliced
      1 package baby corn-cut each one into 3 pieces (you can substitute frozen corn)
      scallions or red onion

      Chop and mix all vegetables. My measurements are approximate and you can vary with selection depending on what is on sale or what you already have in the fridge.

      Dressing:
      I have never measured the ingredients so I will just list it and you can make it to taste:
      olive oil
      brown sugar
      powdered ginger
      garlic powder
      soy sauce/tamari/bragg (I use Bragg)
      a little sesame oil
      (water if you want to thin it out)

      Pour the dressing over and toss
      Garnish with toasted sesames and 2 handfuls of mung sprouts. I brought this to a sports team bbq and the most stanch “meat and potatoes” guys ate more of this than the free burgers, wings, and dogs! Even the coach called and requested i make it for our next gathering.

      lol!

    • #454849
      crobbins

      Baked Tomatoes

      Fresh grown summer tomatoes lined in a baking dish 9×12
      Fresh garlic cloves about 6 or more if you like
      Sea Salt
      If you like Fresh Basil add it in

      Bake 350 degrees for about 1/2 hour

      Serve with fresh italian bread or italian bread made into garlic toast

      Everyone Dip!

    • #454850
      MisfitMartha

      I am in nursing school and we are always having potlucks…if i am in a hurry i will make my daughters bean salad recipe or if i have time then chicken enchilada casserole.
      Bean Salad:
      Can Black Beans
      Can Pinto Beans
      Can Kidney Beans
      Can Corn
      Can Diced Tomatoes
      Can Olives (Sliced)
      (Rinse All Off And Put In Bowl)
      Dice some green onions, bell pepper (i prefer yellow/red) and some avocado and put in bowl with others.
      Drizzle with olive oil and vinegar then mix.

      Enchilada Casserole:
      Boil chicken breast in salt water then shred when cooked.
      In glass baking dish put some green sauce on the bottom.
      Green Sauce: 8-10 tomatillo, 2 chiles (boil until soft) mix in blender with some of the water and onion and garlic (salt to taste)
      Then layer corn tortillas, chicken, sauce, then cheese over and over until out of ingredients with cheese ending up on top.
      Bake at 350 for 30-40 minutes.

    • #454854
      Macomom

      I always bring this apple caramel dip because it is so easy to make. People always really enjoy it.
      1 brick of cream cheese
      1 small container of caramel, in Canada it is found in the fresh product section
      1 200g bag of Skor toffee chips
      8-10 apples in multiple colours

      In a bowl, mash the cream cheese until it is no longer lumpy and the texture is smooth. Spread this out on the bottom of a platter or pie plate. Spread the caramel over the cream cheese and sprinkle the Skor pieces over both layers.

      Cut the apples into slices and serve on the outside of the platter or in a bowl beside the dip.

    • #454856
      MGALLINARI1

      I will bring one of 3 Quick Chili dip, black forest cake, chicken and rice.
      Take your chili or from a can mine pack of chili sauce crushed tomatoes beef ground and fried over low heat with chopped onion green bell peppers, and hot chilies, then add a package of cream cheese melt until smooth and dippable serve with your favorite chips: corn fretos
      , scoops, or pita.
      Black forest devil’s chocolate cake bake in round pans place in glass container 1 cake layer with cool whip and cheery pie filling with another layer of cool whip, add 2nd
      cake covered with thin layer of cool whip a layer of cherry pie filling top with dollops of cool whip and cherries.chill for 2 hours and serve .
      Children and rice 1 pound of chicken boneless and cubed browned and cooked over low heat with diced onions, colored peppers, celery, basil, parsley, garlic,and rosemary. Add rice of choice we like brown, yellow or white simmer in pot with 2 and 3/4 cups of water add chicken and vegetable herb mix when rice begins to boil to keep flavor throughout dish, also to prevent sticky rice add a tablespoon of olive oil or butter your preferencecook until rice is tender 20 mins let stand 2 to 3 mins and serve makes 4 to 6 large bowls.

    • #454853
      edskat

      I get requests for this just about anytime we have a dinner at church. I do not have an exact recipe, so season to personal tastes and you can vary ingredients as desired such as just putting green beans or corn rather than mixed vegetables. It is delicious!

      Shepherd’s Pie
      Brown 1-2 lbs ground beef with diced onion, 1tsp garlic powder, 1tsp salt, 1/2 tsp pepper.( I just use Garlic Pepper Seasoning) Place in bottom of casserole. Mix a can of cream of mushroom soup and a a can of cream of celery soup with about 1/4 can milk (or 2 mushroom if you prefer) and pour over meat. Drain one can of mixed vegetables (or cook a bag of frozen) and put on top of meat and soups.

      Sprinkle with salt, pepper and garlic powder to taste. Top with about 2 cups mashed potatoes (use boxed following recipe or make homemade mashed potatoes). Sprinkle 1-2 cups shredded cheese on top of potatoes.

      Make 1 box Jiffy cornbread mix according to box directions and pour over top of all. Bake at 375 about 20 minutes or until cornbread is done.

    • #454852
      Peaceqt

      This recipe is for a sweet plantain lazagña which is usually made in the oven but for every party I go to people ask me to take this dish.

      Recipe: Pastelon

      Ingredients:
      1 lb Ground beef
      9 yellow plantains (maduros)
      4 cups of shredded mozzarella cheese
      1/2 cup Of butter
      3 eggs

      Bring water to a boil
      Peel plantains and cut into 2″ pieces
      Lightly salt the water
      Put 8 plantains to cook until soft and color has slightly darkened
      Save 1 for the top layer without cooking.

      While plantains are boiling
      Season ground beef with sofrito & whatever other spices you’d like.
      Brown and cook in pan until done

      Remove plantains and drain
      Mash with potato masher and add butter until smooth
      Take baking pan and spread 1/2″ of Spread plantains to bottom of pan
      Spread ground beef on top
      Sprinkle shredded cheese
      Repeat spread, spread, sprinkle
      (Only 2 layers)

      Cut last plantain into thin slices, fry in pan until browned then layer all plantains on top later of cheese

      Beat 2-3 eggs and spread in top layer for bonding.
      Put in high until cheese melts & leave on warm.

    • #454848
      aakers01

      Oldie But Goodie……. Seven Layer Salad

      1 pound bacon – cooked and crumbled
      1 large head of iceburg lettuce – washed, dried and chopped
      1 red onion – chopped (sometimes I only use half – depends on size)
      1 package frozen green peas – thawed
      10 oz. shredded cheddar cheese
      1 cup chopped cauliflower (sometimes I do cauliflower and broccoli if I have that bag from grocery store)
      1 & 1/4 c. Mayo
      2 T White Sugar
      2/3 c.

      grated Parmesan Cheese (Stuff in green can works fine)
      Salt and Pepper to taste

      Layer as follows: Lettuce, onion, peas, cheese, cauliflower. Make dressing by whisking mayo, sugar, Parm cheese, salt and pepper. Spread over top layer of salad.

      Cover and leave in fridge at least 4 hours or overnight. Sprinkle with Crumbled Bacon just before serving.

    • #454858
      kimjb19

      My go to is Crab Dip.
      Imitation Crab – 1pkg
      Celery – 3 Tbsp
      Onion – 3 tsp
      Real Mayo – 1/2 sm. jar
      Colby Cheese – 1/4 C
      Chop up.
      Mix together.
      Chill.

    • #454862
      WifeMomMe

      Banana Banoffee

      2 cans sweetened condenced milk (converting to toffee)
      6 bananas
      2 packets of graham crackers
      1 large tub of cool whip

      Fill a large pan with water and place 2 UNOPENED cans of sweetened condenced milk in water. They must remain completely submerged in water. Cover pan and boil for 3 hours…yes, you need to boil 2 unopened cans over medium low temperature for 3 hours.

      Make sure that the pan does not boil dry. Cans need to be submerged for the 3 hours. I usually do this up to a week before making.

      After boiling, this will be a thick brown toffee.

      Directions:

      1. Crumble 1 package of graham crackers into bottom of serving bowl
      2. Slice 3 bananas and layer over the crumbled graham crackers
      3.

      Open toffee (the boiled sweeten condenced milk) and empty into microwavable bowl and microwave for about 15 seconds and stir until smoth.
      4. Pour toffee evenly over layer of bananas
      5. Layer half of the tub of cool whip over toffee, making sure that coolwhip completly covers so that it helps keep bananas from browning.
      6.

      Repeat layering, ending with cool whip. Refrigerate overnight to allow ingrediants to mingle.

    • #454865
      ctorres1234

      crazy good chicken-bacon casserole

      ingredients:
      6 strips of quality bacon, chopped into bite-size pieces

      4-5 boneless, skinless chicken breasts, chopped into bite-size pieces

      1 tablespoon garlic powder

      Salt and pepper, to taste

      1 box (16 ounces) dried spiral pasta

      2 cans cream of chicken soup

      2 cups shredded Monterey jack cheese, divided use

      Directions:
      Cook the bacon, then set aside on a plate lined with paper towels to drain. In the same pan, cook chicken in bacon drippings. Add garlic powder, salt and pepper.

      While chicken is cooking, prepare pasta according to package directions. Spray a 9- by 13-inch baking pan with non-stick cooking spray. Preheat oven to 400 degrees.

      Drain pasta, return to pot. Add chicken, including juices from cooking, cream of chicken soup and 1 cup cheese; stir to mix well. Pour into prepared baking dish.

      Top with bacon and remaining cheese.

      Bake for about 20 minutes, just until cheese is melted and beginning to brown on top.

      Hit the reply button and share your recipe, 3 random lucky winners will receive a Set of 3 Thermo Dish Hot or Cold Casserole Serving Bowls with Lids; and the rest of us, well, we’ll just enjoy these amazing mouthwatering recipes!

      by the way, these casserole dishes maintain the temperature of the food (either hot or cold) for 4-6 hours, keeping your favorite potluck dishes at the right temp to enjoy at gatherings, bbq’s, parties and more!

      © Can Stock Photo Inc. / lenm

      Attachments:
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    • #454869
      ajrmajm

      fruit salad

      1 large container frozen strawberries, thawed and drained
      1 large can pineapple chunks, drained
      4 bananas, sliced
      8 oz sour cream
      1 cup sugar
      1 can eagle brand milk
      1 large container cool whip

      mix sugar and sour cream until blended then stir in eagle brand milk and stir. add fruits and cool whip. stirring to mix well.

      place in refrigerator until time to serve and then enjoy!

    • #454870
      landm

      I am excited about joining this group. Thanks for the invite

    • #454872
      pinkngreengrl

      These are my favorite cookies!!

      Chocolate Chip Oatmeal Cookies
      Cream together 2 cups of butter, 2 cups of sugar, 2 cups of brown sugar
      Add 4 eggs w/ 2tsp of vanilla
      In a separate bowl – mix 4 cups of flour and 5 cups of oatmeal (powdered – I just throw the oatmeal into my blender and blend until it turns into a powder), 1 tsp salt, 2 tsp of baking powder, 2 tsp of baking soda
      Then mix both mixtures together
      Then put in chocolate chips (as many or as little as you’d like!)
      I use a small spoon and scoop out the dough. Roll the dough into balls and then stick on baking sheet (a couple of inches apart)
      Bake at 375 for 7-9 min **Do not grease your baking sheet! There is so much butter in these that you don’t need to grease the sheet!**
      Take the cookies out of the oven and allow to sit on the baking sheet for 2 minutes.
      Then move cookies to a cooling rack to cool off.

      Enjoy!!

      This makes a ton of cookies, so it’s perfect for a potluck or even for a large family! My husband and I will usually 1/4 the recipe just because there are only 2 of us, but when it comes to big things, make the full recipe!

      This will make TONS of cookies

    • #454874
      kacee

      For a healthy treat:
      Fresh Fruit Salad with Honey Yogurt Dressing
      2/3 cup flaked coconut
      1/4 cup honey
      2 cups plain yogurt
      3/4 tsp ground ginger
      Bake coconut 10 min or until lightly browned, stirring occasionally.
      In small bowl, mix coconut, yogurt, honey and ginger. Cover and refrigerate.
      Serve over fresh fruit salad.

    • #454876
      kacee

      For a healthy treat:
      Fresh Fruit Salad with Honey Yogurt Dressing
      2/3 cup flaked coconut
      1/4 cup honey
      2 cups plain yogurt
      3/4 tsp ground ginger
      Bake coconut 10 min or until lightly browned, stirring occasionally.
      In small bowl, mix coconut, honey, yogurt and ginger. Cover and refrigerate.
      Serve over fresh fruit salad.

      In case I do not win, I would love to know where I can purchase these insulated bowls!

    • #454877
      kathryndf

      My friends request my pimento cheese spread which is a no brainer.
      8 0z grated sharp cheese, (you have to grate it yourself )
      1 small jar of diced pimentos
      2 tablespoons blue plate mayo
      mix well and enjoy as a sandwich spread, dip or cracker topping

    • #454882
      rclafever

      My favority go to dish is:

      Spaghetti Salad

      1lb spaghetti (cooked, drained and rinsed in cold water, drain again)
      1 bottle of Balsamic Vinaigrette
      2 or more cooked chicken breast, cubed
      1 container of small cherry tomatoes
      1 cucumber,diced
      1 small onion, chopped
      1 package of radishes sliced or cubed
      1 bottle of McCormick Salad Supreme

      Combine spaghetti with dressing, add the next five ingredients. Mix well, pour Salad Supreme over all; mix well. Refrigerate.

      Note: I’ve also used Penne instead of spaghetti and shrimp in the place of chicken. Vegetables can be chosen based on your preferences. Italian Dressing can also be used.

    • #454885
      Redhead

      copper carrots

      from: the chalk family cookbook 2011
      Shirley C Montgomery- Contributor

      Large bag of frozen carrots, thawed…

      in a sauce pan: please combine…
      1 diced onion (your choice, as to size)
      1 chopped-green pepper (again, you choose how much)
      1 can tomato soup
      1/2cup vegetable oil
      3/4 cup white vinegar
      1 cup sugar
      1 tsp. salt
      1 tsp. pepper

      Bring to a boil, stirring often, to melt the sugar and “blend” the other
      ingredients 🙂

      Pour over thawed carrots, and mix well…
      refrigerate, until serving time!

      fyi: if you plan on taking this dish to a function, (potluck) please insulate !

    • #454888
      krazyabm

      Cowboy Cornbread

      1lb. of hamburger meat cooked and drained
      1 small can of italian diced tomatos (mix in with hamburger meat after cooked)
      1 can of corn
      1 box of cornbread mix
      1 can of refried beans
      1 packages of shredded cheese (any type)

      1. spread the refried beans on the bottom of the casserole dish
      2.

      sprinkle a layer of cheese on top of beans
      3.cook the hamburger meat
      4.add in the italian diced tomatos and put in dish
      5. sprinkle another layer of cheese
      6. mix up the cornbread mix as said on box, mix corn in the cornbread mix
      put that on the top of the cheese
      bake at 350 for about 30 minutes or till cornbread is done

      then top with sour cream, salsa, guacamole, chives, or more cheese, or all 3

    • #454894
      shariwcooper

      Here’s one that most people haven’t seen but always love:

      Cornbread Salad

      1 batch of cornbread, crumbled. Boxed, premade or your own recipe
      1 can of whole kernel corn, drained
      1 green bell pepper, diced
      1 seeded jalapeno pepper, optional
      I sweet onion, diced
      2 tomatoes, diced
      12 oz. bacon, cooked and crumbled
      8 oz.

      shredded cheddar cheese
      16 oz. ranch dressing, light is ok. I prefer homemade, but if you have a coupon on a sale day go for it.

      Use a clear dish, at least 2 quarts.
      2 layers in this order:

      1. Cornbread, use 1/2 per layer
      2. Corn, onion, pepper, use 1/2 per layer
      3.

      Ranch dressing, use 1/3 to save some for the top
      4. Bacon & tomatoes, 1/3 of each to save some for the top
      5. Cheese, 1/3 to save some for the top

      To finish, arrange the remaining 1/3 of dressing, bacon, tomatoes and cheese in an appetizing way.
      Refrigerate 2 hours to overnight.

    • #454895
      Noos2mee2

      Savory Glazed Meatballs

      1 pound ground beef
      1/2 cup fine dry bread crumbs
      1/2 cup minced onion
      1/4 cup milk
      2 eggs, beaten
      1 teaspoon salt

      1/2 teaspoon Worcestershire sauce
      1/4 teaspoon pepper
      1/4 cup CRISCO® Vegetable Oil
      1 (12 ounce) jar SMUCKER’S® Concord
      Grape Jelly
      1 (12 ounce) bottle chili sauce
      directions:
      1. Combine first eight ingredients, mixing well; shape into 36 one-inch meatballs. 2.

      Cook in oil over medium heat for 10 to 15 minutes or until browned. Drain on paper towels. 3.

      Combine grape jelly and chili sauce in a large skillet. Cook over medium heat, stirring until well combined, about 3 minutes. 4.

      Place cooked or thawed meatballs in a single layer in skillet coating each meatball evenly with sauce. Cover; simmer 10 minutes stirring occasionally, until sauce is bubbly and meatballs are heated through. 5.

      Transfer glazed meatballs to a chafing dish or slow cooker. Serve with frilly toothpicks.

    • #454899
      Joyce37151

      Shrimp did – easy and yummy

    • #454900
      amkeene

      BBQ Meatballs – 1 bag of frozen meatballs, 1 Jar of grape jelly, & 1 jar of chili sauce. Put everything in a crock pot and stir occasionally till heated.

    • #454902
      MaryellenH

      my to go recipe is a pasta salad

      1 box pasta (any kind but my family prefers bow ties)
      1 chunk Ham
      1 chunk Salami
      1 chunk Extra sharp cheddar cheese
      1 chunk Swiss cheese
      1-2 bottles of Italian salad dressing
      optional cherry tomatoes cucumbers olives

      make pasta according to box chop meat and cheese into small chunks add 1 bottle salad dressing mix add extra salad dressing as needed

    • #454903
      deeann1954

      Carmel Drizzled Butterscotch Toffee Crunch Pie

      1/2 Cup Caramel Ice Cream Topping
      3 (1 1/2 Ounce) Chocolate-Covered English Toffee Bars, Crushed & divided in Half
      1 Graham Cracker Crust (9 Ounce)
      4 oz. Cream Cheese (room temp)
      2 Tablespoons Sugar
      1 Tablespoon Milk
      1 (8 oz) Cool Whip, thawed and divided in half
      2 cups Cold Milk
      2 (7 oz) Butterscotch Pudding (instant)
      In large bowl, beat cream cheese, sugar and 1 Tablespoon Milk together.

      Gently stir in half of the Cool Whip and spread evenly over the pir crust.

      Sprinkle 1/2 of the crushed toffee bar over cream cheese mixture.

      Pour 2 cups of milk in large bowl, add pudding mix, beat with Wire Whisk until smooth(mixture will be thick)

      Pour over crushed toffee bits, then sprinkle remaining toffee bits evenly over the pudding..
      (I put mine in the refrigerator for a couple of hours)

      Spread remaining whipped topping on top, then drizzle Caramel Ice Cream topping over the pie

      If desired, you can add more crushed toffee bars on top of the caramel topping.

      Refrigerator for a couple of more hours before serving.

    • #454905
      lizschurg

      Hi! My name is Liz and I am a newbie. I read about the contest and wanted to enter.
      I have a very easy recipe that people like me to bring to gatherings.

      It is so very simple but very yummy!

      Black Bean and Corn Salsa

      Ingredients:
      1 can (any brand) black beans
      1 can Rotel mild or medium tomatoes
      1 can (any brand) corn
      1 medium red onion, diced
      ranch dressing

      open can of beans and pour into colander. rinse thoroughly with cold water.
      open both the corn and rotel tomatoes. pour into same colander but do not rinse!
      place ingredients into bowl.
      add the diced red onion.

      pour enough of your favorite ranch dressing to moisten everything.

      place in refrigerator for about 4 hours, until nicely chilled.

      Serve with your favorite tortilla chips.

      NOTE: This is so good that the grand kids will get a spoon and eat it after the chips are gone!

    • #454911
      KarriS

      If my friend that makes this doesn’t come to the Pot Luck I like this easy Frito Dip

      2 c sour cream
      2 c shredded cheddar cheese
      1 pkg dry ranch dip
      1/2 or 3/4 bottle of bacon bits

      put in a bowl and mix together and you are done! Serve with Frito dips. Its so easy and its always a big hit!

    • #454912
      AngelaLynn08

      What I bring is fresh pulled beef sandwiches. All you do is go to the grocery store or farmers market. Buy any beef (or pork).

      go to a local bakery for the rolls. They are super cheap. Then whatever bbq sauce you have at home or want to buy is good.

      Depending on if it’s at night party or a day party will depend when you cook it. You’ll want to put the beef ribs in the crock pot with bbq sauce fully submerging the ribs. Add water to the sauce to your liking.

      Cook for 8 hours or until meat is falling off the bone. Take bones out. Pull off all meat.

      Throw the bones out and put the meat back in and cook for a little longer to thicken up the sauce. They serve. We do it especially on football nights.

    • #454916
      tsparks

      No Bake Strawberry Shortcake
      1 -family size frozen loaf pound cake
      1 -12 oz cool whip
      1- 8oz creme cheese
      24 oz frozen cut strawberries in syrup (or fresh that has been refrigerated with sugar)
      1 -can condensed milk
      fresh strawberies for topping

      Mix Cool Whip, creme cheese and condensed milk together until smooth. Cut your pound cake in small slices and layer the bottom of your pan. Add a layer of the strawberries (defosted) then a layer of your white creme.

      this will make two layers of dessert. Top with fresh strawberries or fruit of your choice. I add blueberries and strawberries to the top for a fourth of July dessert.

      Tanya Sparks

    • #454924
      bel007

      This recipe works for breakfast, brunch, lunch, dinner or midnight snacks! I normally quadruple the recipe and freeze. Great for camping trips and any other get-togethers.

      Breakfast Casserole

      1 pound sliced bacon, diced
      1 medium sweet onion, chopped
      6 eggs, lightly beaten
      4 cups frozen shredded hash brown potatoes, thawed
      2 cups shredded Cheddar cheese
      1 1/2 cups small curd cottage cheese
      1 1/4 cups shredded Swiss cheese

      In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in.

      x 9-in. x 2-in. baking dish.

      Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

      Note: When increasing the recipe, you might want to cook the onions separately, but definitely cook in the bacon “juice” (sounds way better than “grease”!). I use different sized containers for freezing so I can use for 2 or 10!

      Enjoy 🙂

    • #454923
      misslynn14

      Brownies

      Grab your favorite box of brownies. Prepare according to directions on box.
      Then the magic happens. After the brownies are bakes, cooled, and taken out of the pan I make different toppings with different icings.
      Peanut butter icing with peanut butter cups chopped and placed on top, chocolate icing with coconut topping, white icing with M&M’s on top, I think you get the picture 🙂 I also chop up snicker bars, and put them on top.

      My hubs favorite is cream cheese icing. You can make a few batches of brownies come alive with little effort with multiple topping! Enjoy 🙂

    • #454927
      lala72

      Hi. I like to make desserts and this one is a big favorite.

      Chocolate Two to the Rescue

      1 package Oreo (Walmart brands for me) cookies
      1 package regular fudge brownie mix
      Chocolate syrup to cover
      3 packages instant chocolate pudding
      1 large container Cool Whip

      Place Oreos in a plastic bag and crush with a rolling pin. Set aside.
      Make the brownies according to the box directions and cool. Make holes all over the top of the brownies with a fork and pour chocolate syrup to cover.

      Set aside and let the syrup soak in.
      Make the pudding according to the box directions.
      In a large glass bowl make layers as follows:
      One third brownies (crumbled), one third chocolate pudding, one third Oreos and one third Cool, Whip. Repeat the layers twice me.
      Cover with plastic wrap and refrigerate for 2 to 3 days. eat-1  smilie

    • #454929
      brendal326

      Texas Caviar

      3/4 cup vinegar
      1 tablespoon water
      1/2 cup oil
      1 cup sugar
      1 teaspoon salt

      1-15oz can pinto beans (drained)
      1-15oz can garbanzo beans (drained)
      1-15oz can black beans (drained)
      1-15oz can black eyed peas (drained)
      2-11oz cans white shoe peg corn(drained)
      2-4oz cans chopped green chiles (drained)
      1-2oz jar chopped pimentos (drained)
      2 cups finely chopped green peppers
      1 cup finely chopped celery
      1 small onion finely chopped

      Combine vinegar, water, oil, sugar, salt, pepper in pan.Bring to boil stirring occasionally. Cool to room temperature. Combine all other ingredients, add vinegar marinade.

      Chill 1-2 hours. Serve with Tostito’s Scoops.

    • #454930
      Rater80

      This zesty chicken casserole makes a lot and my family loves it.

      4 to 5 cups chicken, cooked and chopped (I bake a chicken and chop for this recipe)

      1 cup green onion, chopped (can use regular onion)

      1 cup green pepper, chopped

      2 tablespoons oil

      1 (14.5 ounce) can diced tomatoes, undrained

      1 (10.5 ounce) can cream of celery soup

      1 (10.5 ounce)can cream of chicken soup

      1 (4 ounce) can green chilis, drained

      1/2 teaspoon chili powder

      1/2 teaspoon garlic powder

      1/2 teaspoon black pepper

      1/2 teaspoon salt

      1/2 teaspoon cumin

      3 to 4 cups crushed tortilla chips

      2 cups shredded Mexican style cheese or cheese of your choice

      You will need a large skillet. Cook the green pepper and onion in the oil. Add the tomatoes, celery soup, chicken soup, green chilis, chili powder, garlic powder, pepper, salt and cumin to the skillet.

      Mix well with a spoon and simmer about 10 minutes. Add a layer of crushed tortilla chips to a 9 x 13 baking dish. Next, add a layer of chicken and cover with half the soup mixture from your skillet.

      Sprinkle on 1 cup of the shredded cheese.

      Add another layer of chips, chicken, and the rest of the soup mixtures. Bake in a preheated 350 degree oven for 20 to 25 minutes. Remove and add remaining cup of cheese.

      Return to oven for about 5 minutes or long enough to melt the cheese on top of the casserole dish. Makes 10 to 12 servings. Enjoy!

      Note: You can add some cayenne or hot sauce to this casserole if you like hot food. Can serve with a dollop of sour cream on top, chopped tomatoes, olives, etc. This makes a great dish for company and you can use your imagination and add other ingredients, too.

    • #454921
      Rosellemichelle

      broccoli salad3 heads fresh broccoli, chopped into small pieces
      1 small red onion, chopped finely
      1 cup Raisins or Craisins
      1 cup sunflower seeds
      1 package apple smoked bacon (I used Hormel bacon in a glass jar
      1 cup Miracle Whip
      1/4 c sugar
      4 T red wine vinegar
      ***********************
      If making bacon, cook until crispy. Set aside to cool. In a large bowl, mix broccoli, onion, raisins (or Craisins), and sunflower seeds.

      Stir together the Miracle Whip, sugar, and vinegar. Stir dressing into broccoli mixture. Cover bowl and refrigerate for 4-6 hours (or over night).

      ENJOY!!

    • #454948
      dahero

      Sour Cherry Pudding Cake

      2 cans drained Sour Cherries
      2 Tbsp. melted Butter
      1 C. Flour
      1 tsp.

      Cinnamon
      1 large egg, beaten
      1/2 C. Pecan pieces
      1 1/2 C. Sugar
      1 tsp.

      Baking Soda

      Sauce:
      1 C. Cherry Juice
      1/4 tsp. Salt
      1 Tbsp.

      Cornstarch
      1/2 C. Sugar
      2 Tbsp. Butter

      For pudding: combine dry ingredients with melted butter. Add eggs and cherries. Place in 13 by 9 inch baking dish.

      Sprinkle nuts on top. Bake 45 minutes at 350 degrees.
      For sauce: wisk ingredients until clear and add 2 tbsp. Butter when almost done.

      Pour sauce over cake.

    • #454949
      Shannonrenee71

      Texas Style Potatoes
      1 pkg (2 lbs) frozen country chunks hash brown potatoes, thawed
      1/2 c. melted butter
      1 tsp. salt
      1/4 tsp.

      pepper
      1/2 c. chopped onion
      1 c. cream of chicken soup
      1 carton (2 c.) sour cream
      1 1/2 cups Velveeta cheese
      mix all other ingredients with potatoes.

      Put in 9×13 pan and top with buttered corn flakes (2-3 cups). Bake at 350 degrees for 45 minutes

    • #454951
      Momtosara

      My family and co-workers (when I was working), beg me to bring my chicken salad. I serve it with mini-croissants that I purchase at the grocery store or Wal-Mart.

      4 cooked boneless chicken breasts (I like to grill them on my grill pan on my gas cooktop)
      1 cup diced celery
      1 cup Craisons (dried cranberries)
      1 cup chopped walnuts
      Kraft mayo to personal consistency
      Salt and pepper to taste

      Chop chicken into bite size pieces. Combine with all other ingredients. Enjoy!

      It’s so easy and tastes delicious.

    • #454955
      SusieQ13

      Potato Salad

      Potatoes
      Eggs
      Pickle Relish
      Onions
      Miracle Whip
      Celery
      Celery Seeds
      Paprika
      Salt

      In a large pot add peeled, diced potatoes that have been rinsed with water, add water to cover, salt then boil until tender but not overcooked – approx. 20 minutes. Drain water, cool potatoes in refrigerator in a shallow layer.

      Hard boil 6 -8 eggs. Place diced potatoes in large mixing bowl, then add diced hard boiled eggs, diced onions, celery, celery seeds (lightly sprinkle), pickle relish and miracle whip that has been cooled in refrigerator – do not skimp on the miracle whip, eggs and pickle relish. Fold all ingredients together and pour into shallow pan to cool quickly to 41 degrees F.

      When ready to go to your Pot Luck Dinner pour into food container and sprinkle with paprika. Even better the next day!!

    • #454960
      kelli52

      I love potluck gatherings! My favorite contribution is Cauliflower Salad it’s so easy to make and is great for a get together.

      Head of Cauliflower
      Bag or Box of Frozen Peas
      Green Onions
      Mayonnaise (I use light but you can use your favorite.)
      Radishes
      Sweetener or Sugar
      White Vinegar

      1. Wash vegetables then cut the florets off the head of cauliflower and place in a large bowl.
      2. Cut radishes and green onions and also place in the bowl.
      3.

      Break up the frozen peas and place in the bowl.
      4. In separate small bowl put in the Mayonnaise, sweetener or sugar and the vinegar. Taste to make sure it’s to your liking.

      If not add more of what you think it needs. Wisk until well blended.
      5. Pour over vegetables and stir then place in refrigerator overnight and it will be the hit of the potluck.

      Enjoy

    • #454986
      shilodawn

      Dawn’s Friendship Curry ~

      This recipe can be used with rabbit, chicken, pork or steak/ your choice. Approximating 1 whole chicken in meat volume.

      ¼ cup oil 1 large onion, chop’d 1 can 19 oz diced tomatoes

      Spices needed:

      1 tsp. red pepper flakes

      ½ tsp. ground coriander

      2 tsp. turmeric

      1 tsp. garlic powder

      ½ tsp. ground ginger ½ tsp. salt ½ tsp blk.

      Pepper

      -Fry onion in oil til transparent and browned edges.

      -Add the whole can of diced tomatoes and spices. Cook 15 minutes then add your meat.

      -At this point after you add your meat Cook 10 minutes .

      *Then I add my choice of :

      White rice, Brown rice, “Canoe brand” of Whiten ‘Wild Rice veggie pilaf, pot barley, or even pasta.

      *This is to some what soak up the juices in your mixture. Depending on the amount of liquid in your mix, add aprox amount of rice, barley, or pasta.

      *If using pasta add 10 minutes before meat is done. Rice is generally 20 minutes, so I add rice 10 min. After adding my chicken.

      * I usually use chicken thighs cut down both sides of the boned thigh, and also add the bone with little meat left on- OR put in freezer bag and save for soup later.

      This is an easy, aromatic curry which isn’t overpowering.

      Serve with fresh buns (for dunking in juices) & veggie of choice , or a salad. Bon Appétit!

    • #455009
      IrisMom

      my signature pot luck dish is Mediterranean Bean Salad.

      1 can dark red kidney beans, drained and rinsed
      1 can no salt cut green beans, drained
      1 can garbanzo beans, drained and rinsed
      1 small yellow onion,thinly sliced into rings
      12-15 green olives, pitted and sliced
      10-14 black olives sliced
      3/4 cup Zesty Italian Dressing.
      2 TBS lemon juice
      2 TBS crumbled feta cheese

      Toss the beans, onions and olives with the dressing and lemon juice.
      Sprinkle feta cheese across the top and serve.

      Excellent the same day, even better next day and later as everything marinates.

    • #455068
      RicePicker

      Here is the easiest Spinach salad recipe you could ever hope for

      4 slices bacon, or more to taste. cooked and crumbed
      1 (16 ounce) bag fresh spinach, stems removed
      2 hard-cooked eggs, chopped
      1 small red onion, finely chopped

      Dressing:
      1/2 cup white sugar
      1/3 cup ketchup
      1/4 cup vegetable oil
      1/4 cup vinegar
      2 teaspoons Worcestershire sauce

      Combine all the salad ingredients in a big bowl. Mix all the dressing ingredient together and pour over the salad. Toss and serve.

      (That’s it!)

    • #455099
      joesgirl0910

      Kathy’s Easy But Tastes Like The Old Fashioned Banana Pudding::::

      This is the recipe that my BFF developed and I’ve quirked a little…..Everywhere I take it, there is never any left and people are begging for more…..it tastes just like or better than the one made in a double boiler on the stove top….So prepare this and watch people devour it!!!

      4-5 ripe medium size bananas, sliced into 1/4″ disks
      2 large pkg. vanilla pudding
      2 cans sweetened condensed milk
      4 cups whole milk
      1 box Nilla wafers
      1 large container Cool Whip

      Reserve about 10-12 Nilla wafers and set aside. Prepare both boxes of vanilla pudding with whole milk and sweetened condensed milk. Stir well and allow to thickened.

      In a large bowl, spoon small amount of pudding to just cover bottom of bowl. Then place 1/2 box of Nilla wafers equally over pudding. Then place 1/2 of sliced bananas over wafers.

      Then spoon 1/2 of pudding over bananas and distribute evenly. Repeat players using rest of wafers, bananas, and pudding. Cover top with thick layer of Cool Whip.

      Take reserved wafers and place in zip loc bag. Beat with large spoon or mallet until they are fine crumbs. Dust evenly over top of Cool Whip as garnish.

      Cover and best if refrigerated at least 4 hours before serving. Serves 8-10.

      If I fix this for a large crowds, I double or triple the recipe and prepare it in a large aluminum baking pan.

    • #455102
      clzblack

      Broccoli-Bacon Salad
      Broccoli-Bacon Salad Recipe | Eating Well
      From EatingWell: May/June 2009
      A picnic favorite, this salad combines broccoli, water chestnuts, cranberries and just a little bacon for delicious results. Our version has plenty of creaminess without all the fat.

      Make it once and it will become a regular on your backyard barbecue menu.
      6 servings, 1 scant cup each | Active Time: 20 minutes | Total Time: 20 minutes
      Ingredients
      • 1 clove garlic, minced
      • 1/4 cup low-fat mayonnaise
      • 1/4 cup reduced-fat sour cream
      • 2 teaspoons cider vinegar
      • 1 teaspoon sugar
      • 4 cups finely chopped broccoli crowns , (see Tip)
      • 1 8-ounce can sliced water chestnuts, rinsed and chopped
      • 3 slices cooked bacon, crumbled
      • 3 tablespoons dried cranberries
      • Freshly ground pepper , to taste
      Preparation
      1. Whisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl.

      Add broccoli, water chestnuts, bacon, cranberries and pepper; stir to coat with the dressing.
      NutritionPer serving : 89 Calories; 4 g Fat; 1 g Sat; 1 g Mono; 8 mg Cholesterol; 12 g Carbohydrates; 4 g Protein; 3 g Fiber; 200 mg Sodium; 193 mg Potassium
      1 Carbohydrate Serving
      Exchanges: 2 vegetable, 1 fat
      Tips & Notes
      • Make Ahead Tip: Cover and refrigerate for up to 1 day.

    • #455132
      patisuki

      Hi I’m Patty n I love to cook but mostly to live to bake. My specialty is my death by chocolate fudge brownies. ..

    • #455137
      anderblou

      One of our favorites – Mike’s dip
      2 pkgs cream cheese
      2 pkgs Buddig Beef Lunch meat chopped
      1 pkg ranch dip
      1 bunch green onions chopped

      Soften cream cheese and mix all together. Serve with your favorite crackers, pretzels or veggies.

    • #455138
      sstiens123

      This stuff is awesome! Make it whenever I can….but also take
      deviled eggs….

      2 cups crushed pretzels
      3/4 cup butter, melted
      3 tablespoons white sugar

      1 (8 ounce) package cream cheese, softened
      1 cup white sugar
      1 (8 ounce) container frozen whipped topping, thawed
      2 (3 ounce) packages strawberry flavored Jell-O®
      2 cups boiling water
      2 (10 ounce) packages frozen strawberries

      Preheat oven to 400 degrees F (200 degrees C).
      Stir together crushed pretzels, melted butter and 3 tablespoons sugar; 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.
      In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping.

      Spread mixture onto cooled crust.
      Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer.

      Refrigerate or keep cool until serving.

    • #455141
      hpuffe86

      Deluxe Cabbage Salad

      1 Head of cabbage, shredded
      2 Shredded carrots
      1 Chopped Onion
      1 Head chopped broccoli
      1 Head chopped cauliflower
      1 Chopped green pepper
      2 Pkgs “Real Bacon Bits”
      8 oz Shredded cheese
      Tomato wedges for garnish

      Dressing:
      2 c Salad dressing
      1 c Sugar
      2 Tbs Vinegar
      1 tsp Celery Seed
      1/4 tsp Salt
      1 tsp Chives

      In large bowl mix together all the first list of ingredients except the tomatoes.

      In smaller bowl, mix together the Dressing ingredients, pour over cabbage mixture and blend till coated.

      Top with tomatoes for garnish. Keep cool.

      Makes a large quantity.

    • #455143
      Sher911

      BLT Dip

      1/2 lb bacon
      1 cup mayo
      1 cup sour cream
      1 head of lettuce
      1 large tomato

      Cook, cool and crumble bacon. I’ve used turkey bacon and nobody has ever complained. I freeze the bacon and cut into thin pieces.

      Mix mayo and sour cream. I use low fat or fat free for both. Stir in the bacon.

      Chop tomato and lettuce into small pieces and fold into mixture. Serve with chips or crackers. I prefer Scoops.

      This is one of the simplest recipes I’ve ever made. I’ve never had leftovers to bring home and I usually make a double batch when I’m taking somewhere to share. Enjoy!

    • #455144
      patisuki

      Everyone loves my fudge brownies.

      Heat on low in small pan 8 oz unsweetened baking chocolate and 2 sticks butter and let cool. 6 large eggs and 1 1/2 cups white sugar beaten until light in color. add 1 tbsp pure vanilla extract, chocolate/butter mixture, mix in 1 1/2 cup flour until just mixed and 1 tsp salt.

      pour into 11×13 pan and bake for 30 min in 350 oven. while they cool heat 1/2 heavy whipping cream and pour over a pack of good milk chocolate chips and mix until smooth. pour this over brownies when cool.

      I add 1 1/2 cups toasted walnuts to mix before baking but these can be omitted.

      @Liss 509918 wrote:

      we’re holding a potluck party! share your favorite potluck recipe to bring to gatherings, reunions, parties, etc. .

      .

      when you’re invited somewhere what is your signature dish that everyone begs you to make?

      Hit the reply button and share your recipe, 3 random lucky winners will receive a Set of 3 Thermo Dish Hot or Cold Casserole Serving Bowls with Lids; and the rest of us, well, we’ll just enjoy these amazing mouthwatering recipes!

      by the way, these casserole dishes maintain the temperature of the food (either hot or cold) for 4-6 hours, keeping your favorite potluck dishes at the right temp to enjoy at gatherings, bbq’s, parties and more!

      © Can Stock Photo Inc. / lenm

      Attachments:
      You must be logged in to view attached files.
    • #455145
      MelodyBeyer

      This is a very delicious quick salad that is always a request from family and friends.
      Grape Salad

      2-8 oz. cream cheese
      2-8 oz. sour cream
      2 c.

      Sugar
      2 tsp. vanilla
      Red or green seedless grapes
      1 c. Brown sugar
      1 c.

      Toasted pecans

      In a 9 x 13 pan or casserole dish slice grapes to make a crust. Beat together cream cheese, sour cream, sugar, and vanilla. Spread this over grapes. Toast pecans add to brown sugar while still hot to melt the sugar somewhat.

      Spoon on top and add more grapes to the top. Refrigerate.

    • #455146
      cretia46

      heavenly delight
      large tub of cool whip
      can of sweeten condensed milk
      can of strawberry or blueberry pie filling
      chopped walnunts or pecans (optional)

      mix all ingredients together in
      a large bowl, chill and serve
      can also add soften cream cheese
      to mixture and place in a graham cracker
      pie crust making an awesome pie

    • #455131
      Sbnemismommy

      Here it is!! The easiest and most tasteful recipe that my children beg for!!

      Italian Chicken

      *take one pound of chicken meat (preferably breast) and put into casserole dish
      *take one 16 oz. bottle of Italian dressing and pour over chicken
      *cook for 45 minutes at 375 degrees
      VIOLA!!! Beautifully seasoned chicken that will make you the hit of the gathering!

      You can also cook in your crockpot, however be sure to cook three hours on high then three hours on medium to prevent drying out the chicken.

    • #455149
      kittybunny

      Ingredients:

      2x cans tuna (small)
      1x can refried beans
      1x package tortilla shells
      1x can enchilada sauce
      1x 10oz shredded cheese (I use mexican blend)

      Preheat oven to 350 degrees

      In a 8×8 pan, use 2 tortillas to cover the bottom of the pan.
      On top of that layer 1/3 can of refried beans, then 2/3 can of tuna, top with cheese and 1/3 can enchilada sauce.
      Repeat these steps using remaining ingredients.

      Cover with foil and cook 15-20 minutes or until hot and bubbly through the center.

      *Everything is precooked so there is no need to reach a certain temp*

      Cut into squares and serve hot.

    • #455150
      kittybunny

      Easy “danish” to share!

      1x package puff pastry
      2x block cream cheese, cubed
      1x large can cherry pie filling (or your choice)

      Lay puff pasty out on a sheet pan or bottom of a loaf pan (if using the latter the dough will probably be over the edges when flat. Add all of the cream cheese cubes to center of pastry, then top with pie filling. Fold the edges so that it the pastry is closed at all ends.

      Bake according to puff pastry directions until golden brown.

    • #455151
      Eriu76

      People usually ask for my Spinach Potatoes. They are very simple but full of flavor.

      Mashed potatoes seasoned to your preference
      1-2 pounds frozen spinach, thawed & drained
      2 cups shredded pepper jack cheese, or other preferred type

      Mix all ingredients well & place into 13×9 inch baking dish. Bake in a 350° heated oven for 20-30 minutes, or until heated through & top is nicely browned.

    • #455152
      mcfritzky

      Slow cooker BBQ:
      Any size pork or beef meat
      Place in crockpot with cut up onion and 1-2 bottles of apple beer. Cook on low for 6-8 hours. Take meat out and shred.

      Pour remainder liquid out of pot and place shredded meat into pot. Mix BBQ sauce (we use sweet baby rays) then cover and leave on warm.

    • #455153
      charger

      Artichoke Bread

      1 loaf of french bread
      1 can of artichoke hearts (chopped)
      1/2 onion (diced)
      5 cloves of garlic (pressed or chopped)
      8 oz sour cream
      1 block cream cheese
      8 oz monterey jack
      4 oz cheddar
      1 tbs butter

      Cut french bread in half and bowl out. Save the bread that was taken out for use later. You can also use individual rolls (dozen) and do the same.

      Saute the onion and garlic until transparent, turn flame down and add sour cream when hot add the cream cheese. I usually cut it up in smaller pieces so it melts faster. Once melted then add the monterey jack.

      Once melted add the artichoke hearts and broken up bread. The mixture should be thick by now, spoon it into the loaf that you bowled out. Top with the cheddar cheese and back in a 350 degree oven until the bread is a little crispy.

      about 15 minutes. Slice and serve!

      I am always asked to ring this to parties and there is never any left. I usually make the individuals, serves better. I also make a double batch and freeze them beeter going into the oven andd works out great!

      Enjoy!!!

    • #455154
      SShimmel

      We have breakfast potlucks at my office a lot! My favorite dish to bring is french toast casserole!! It has a delicious sweet crumble topping and its perfect!

      For the casserole:
      1 loaf crusty bread, ripped into roughly 1″ chunks
      8 whole eggs
      2 cups whole milk
      1/2 cup heavy cream
      3/4 cup sugar
      2 tablespoons vanilla extract

      You want to make the casserole the night before. Grease a 9×13 baking dish liberally with butter. Combine the milk, cream, eggs, sugar, and vanilla.

      Mix well and pour over bread. Cover with plastic wrap and leave overnight in the fridge. I have made this the night before and I’ve made it 10 minutes before I threw it in the oven.

      It’s amazing either way. I have also omitted the heavy cream and used 2 1/2 cups whole milk when I didn’t have cream and it works just fine.

      Preheat an oven to 350. While it’s heating, make the crumble topping.

      For the topping:
      1 stick cold butter, cut into pieces
      1/2 cup flour
      1/2 cup packed brown sugar
      2 teaspoons pumpkin pie spice

      Cut all ingredients together with a fork until the mixture resembles a course crumble. Before putting the casserole into the oven, sprinkle over the top.

      Bake for about 45-50 minutes if you like a custardy texture (it’s how I prefer it) or closer to an hour if you like things more… done.

    • #455156
      cem251

      Lime Jello Salad
      1 pkg lime jello
      1 container cottage cheese
      1 container cool whip
      1 can crushed pineapple-well drained

      mix together and let set in refrigerator an hour and will not be as runny

    • #455159
      quinn123

      Cream Cheese Pinwheels

      Ingredients

      1/4 cup chives chopped
      2 tsps fresh dill (to taste)
      1/2 cup Spinach -fully drained or fresh, chopped
      1 envelope of Powder Ranch Dip Dressing
      Garlic powder to taste
      16 oz package of Cream Cheese softened at room temperature. Do not microwave to soften it.

      1 package of Large Flour tortillas or Tortilla Wraps

      Warm up lightly the tortillas or wrap on the stove so that they are softened and slightly cooked so that they will not break apart when rolling them. Let fully cool down.

      Mix all ingredients (except tortillas) and spread a thin layer onto
      Cooled tortillas. Careful to put spread only up to 1 inch away from the borders to avoid oozing. If spread is melting, tortilla or spread is too warm and needs to chill.

      Now slowly and carefully roll up the tortilla into a Burrito. Chill in Fridge for one hour to solidify the spread inside the rolled up burrito. Once chilled, cut up into 1 inch sections into wheels.

      Enjoy

      Fresh Dill really makes a difference.

    • #455166
      sharnrocks

      I always bring potato salad and everyone loves it. It is very simple but I have no real measurements!

      1 5 lb bag of red or yellow potatoes
      1 dozen eggs
      3 -5 tablespoons Mayo
      2 – 4 teaspoons Mustard
      Dash of Milk
      Dash of sugar

      Cut and boil the potatoes about 20 mins on medium heat. Boil the eggs for 15 mins on med-low heat. Remove shells from the eggs once they are done and chop into small pieces.

      Set yolks aside and smash up. Add mustard and mayo to taste. I usually do about 3 tablespoons mayo and a few teaspoons of mustard then check the flavor.

      I adjust from there if needed. Add the splash of milk and sugar to balance out the mayo and mustard. Add chopped eggs to the potatoes and add yolk mixture then mix up.

      It is just enough to balance the flavors without it being too mustard or mayo tasting. Chill for an hour or so then serve. I add paprika to it sometimes just because.

    • #455168
      PamHunt

      One of my faves and quick is candied meatballs
      2 bags of frozen meatballs
      1 bottle Chili sauce
      1 small jar grape jelly (12-16 oz)
      1 crockpot

      Put meatballs in crockpot, pour chili sauce over them and jar of grape jelly, put on low if not eating for awhile on high if eating sooner.. So so yummy even though the mixture doesnt sound like it. My friend only puts in a few tablespoons of rape jelly but mine are way more moist and coated than hers.

      Crockpot foods always good for a potluck showered with love

    • #455169
      rosesralwaysrd

      My favorite potluck was focused on one goal…a
      mexican (Americanized version). Each participant brought an item or items from a list of foods…taco shells, lettuce, tomato, onion, guacamole, etc. You get the idea.

      Basically, this made it “budget friendly” for everyone. Two people would chip in for each meat selection.. ground beef, chicken, and steak.

      Essentially, what we ended up having was a huge variety. Tacos, fajitas, taco salads, nachos, and more. One of the nice things about this potluck was that it was able to satisfy both vegetarians and meat eaters.

      The food ended up serving over 30 people at work, and we still had leftovers. Everyone said it was the best potluck they had ever participated in. Now…

      I’ve been”elected” to be planner of any other upcoming parties.

    • #455170
      ChefBarb

      One super easy favorite that always creates a conversation…

      Irish Potato Candy

      1 Medium Potato pealed and boiled
      3 – 5 pounds powdered sugar
      1 cup creamy peanut butter

      1. Boil the potato until soft.
      2. Drain all excess liquid.
      3.

      Mash potato with a fork in a sided baking pan.
      4. Slowly Start adding powdered sugar.
      The potato will become very liquid. Continue to add powdered sugar pressing into potato mix with fork.

      Add enough powdered sugar until you have a pie pastry consistency.
      5. Powder a clean surface with powdered sugar and roll out like a pie crust to 1/4″ thickness. *I usually try to keep the width of my dough 12″ – 18″
      It will be fairly large depending on the size of your potato and the amount of sugar you had to use.
      The amount of powdered sugar is based on how much it takes to get the pastry dough consistency.
      6.

      After rolling dough out spread peanut butter on potato “crust” all the way to edge of dough.
      7. Roll into a pinwheel. If you prefer smaller pinwheels, roll the width of the dough rather than the length and cut into 8″ logs.
      8.

      Cover and let set overnight (May be refrigerated but doesn’t need to be)
      9. Cut into pinwheels and serve.

      This makes a lot of potato candy. When we make a batch, we give some of it away to friends and family.

      One potato can easily make 4 – 6 rolls. It is sweet and gets better with age. The candy lasts a long time.
      Slowly begin to roll the dough into a pinwheel.

    • #455172
      msippigirl

      This is an easy, favorite Eclair Icebox Cake.. layers of whole graham crackers, vanilla pudding, and topped off with chocolate frosting.

      2-3 blocks of whole graham crackers
      2 small boxes instant vanilla pudding mix
      3 cups cold whole milk
      1 (8 oz) Cool Whip (or prepared whipped cream)
      1 (16 oz) container chocolate frosting (or homemade recipe)

      Line the bottom of a 7×11 or 9×13-inch pan with graham crackers.

      Whisk the pudding mixes and milk together for a couple of minutes until thickened. Gently fold in the Cool Whip.

      Spread half the pudding mixture over the graham cracker layer. Top with another layer of graham crackers, then the remaining half of the pudding. End with a final layer of graham crackers.

      Microwave frosting for a few seconds if needed to thin, then spread over the top layer of graham crackers. Refrigerate several hours before serving.

      ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

      Another quick and easy favorite.. Black Forest Trifle.

      It’s just baked brownies (boxed mix or scratch recipe), canned “premium” cherry pie filling, and Cool Whip (or prepared whipped cream) layered several times in a Trifle bowl. Can be doubled or tripled to serve a crowd.

    • #455158
      nettieB

      Texas cheese dip

      1 lb jimmy dean breakfast sasuage (you can use any kind I use sage)
      1 brick of velveta cheese cut up into chunks
      1 can of cream of mushroom soup
      1 cup of milk
      1 jar of salsa
      2 bags of tortilla chips

      Cook sausage and then drain. Add all above ingredients into crockpot and cook on high until all cheese is melted. if to thick can add more milk then turn on warm..can serve over top of chips or in a bowl to dip chips in…

    • #455175
      pamberlee

      Oh Boy! Casserole
      ° 1 lb ground beef ° T soy sauce
      ° onion, diced ° 2 cups cooked rice
      ° 1 can cream of celery soup ° 3 oz chow mein noodles
      ° 1 can cream of chicken soup

      Preheat oven to 350°. Brown hamburger.

      Add the onion & cook until tender. Place in casserole dish. Add the soups, soy sauce & rice.

      Cook for 10minutes. Top with the chow mein noodles. Cook for additional 10minutes.

    • #455185
      shaylynn

      Pork steaks, rice and veggies – one pan meal
      1 Pork Butt Roast, have butcher cut into steaks
      1 box microwavable, instant brown rice 4 cups uncooked rice, use white if you prefer
      3 1/2 cups chicken broth or water and 2 bullion cubes
      Salt
      Pepper
      Granulated garlic
      1/2 sweet onion diced
      Choice of frozen veggies. I use at least 2 – 12 oz. packages
      If you like more spicy food can add cayenne pepper to the steaks before searing

      Season the pork steaks liberally with salt, pepper and garlic. Sear both sides of each steak, remove to a plate while searing the rest of them. Add the broth or bullion water to the pan to deglaze.

      Add the steaks back to the pan along with any juices on the plate. turn pan down to medium low and cook for 20 minutes to cook pork thru. Remove steaks remeasure liquid to make sure you haven’t lost much to steam evaporation if so add back to make 3 1/2 cups, add onions, frozen vegetables and bring to a boil.

      If you like more spicy at this stage add cumin, cayenne pepper or other spices of your choice. Add rice, place steaks in the top of the pan over the rice, cover and remove from heat. Wait 5 minutes for rice to absorb liquid.

      Plate the steaks, stir the vegetables and rice then serve.

    • #455190
      GigiR

      Shrimp Salsa

      2 cans (28 oz each) petite diced tomatoes
      1 can Spicy V8 juice (11.5 oz)
      2 Serrano chili peppers (minced)
      2 lbs bay or salad shrimp (rinsed & drained)
      2 bunches of cilantro (rinsed & chopped)
      1 bunch of green onions (rinsed & diced)
      ¼ cup white onion (minced or diced)
      Juice of 1 lemon
      1 teaspoon minced garlic (jarred or fresh)
      ½ tsp – 1 tsp salt (salt to taste)
      2 Haas avocados (diced)

      Stir all ingredients together & serve with tortilla chips. I use Tostitos Scoops because they hold the dip better than flat chips.
      Beware… if you take this to a potluck, you will be asked to make it over and over again!

    • #455194
      lucygoose

      Baked potato salad is our family favorite
      5 lb potatoes, cooked whole, then peeled and cut in chunks
      1 lb bacon, cooked crisp and crumbled
      1 bunch green onions, chopped
      1 cup each sour cream & ranch dressing, mixed together
      8-12 Oz grated cheddar cheese
      Mix together in the order given, top with more potatoes toppings if desired

      @Liss 509918 wrote:

      We’re holding a Potluck Party! Share your favorite potluck recipe to bring to gatherings, reunions, parties, etc. . .

      When you’re invited somewhere what is your signature dish that everyone begs you to make?

      Wondering How to Enter?
      Just Hit the reply button and share your recipe & you’ll be automatically entered into the random drawing for 3 lucky winners who will Each receive a Set of 3 Thermo Dish Hot or Cold Casserole Serving Bowls with Lids; and as for the rest of us, well, we’ll just enjoy these amazing mouthwatering recipes!

      By the way, These casserole dishes maintain the temperature of the food (either hot OR Cold) for 4-6 hours, keeping your favorite potluck dishes at the right temp to enjoy at gatherings, bbq’s, parties and more!

      © Can Stock Photo Inc. / lenm

      Attachments:
      You must be logged in to view attached files.
    • #455202
      timeisshort

      One of my favorite potluck dish is dessert!
      Cherry Cobbler
      2 cans cherry pie filling
      1 large can crushed pineapple, drained
      1 yellow cake mix
      1 stick butter, melted
      ½ Cup chopped nuts

      In a 9 X 13 pan, spread the pie filling in the bottom. Evenly spread the crushed pineapple on top of the pie filling. Spread the cake mix on top of pineapple, then the chopped nuts on top. Drizzle the melted butter over everything. Bake at 350º for 30 minutes, or until bubbling and golden.

    • #455203
      Melena

      Italian Beef

      1 rump roast
      2 packages of Food Seasonings Italian dressing
      2 packages of Au Ju gravy mix
      1 jar of pepperocini peppers

      Dump italian dressing, gravy mix, and peppers (juice and all) into crock pot. Stir and set roast on top. Turn over to coat roast. Cook on low 8-10 hours or on high 4-6 hours. Shred or slice. Serve on hoagie roll with or without provolone cheese and a side of the juice to dip your sandwich in and garnish with peppers. You can also toast your sandwiches in the oven if you like. If you dont like spicy things only add half the peppers and juice. This is really a no fail recipe. But do not add water. That is a big mistake people sometimes make. It looks like it has no water but the roast will make its own juice. Enjoy!

    • #455204
      Nat1172

      Buffalo Chicken Dip
      Can of chicken
      Hot sauce 1/2 cup
      Ranch dressing as much as you want
      Cheddar cheese shredded
      About 1/2 cup
      Mix all together and either microwave for 2 mins or in a 15 mins in a 350 degree oven
      Enjoy!

    • #455207
      MADmom0525

      Sweet and Sour Meatballs.

      My cheating potluck recipe was from my mother. Everyone loves mom’s S&S Meatballs and I had one of my first work potlucks. So I called mom and asked her for the recipe… I share my family secret now, forever hold my peace.

      Frozen precooked meatballs (I’ve come to like Costco’s big and juicy italian meatballs)
      Fill crock pot about 2/3 of the way with meatballs.
      Go to the store and find CONTADINA SWEET AND SOUR SAUCE.
      Put two cans in, mix and put on low for a few hours.

      Done…. everyone eats them up… I have made a meal of them with rice.

      Enjoy

    • #455147
      Pbishop71

      I love a potluck! So many new things to try… here’s mine. Simple and easy to throw together last minute but perfect for things like this!

      Slice ripe beefsteak tomatoes about half an inch thick, lay in layers in a dish with a lid. Pour Italian dressing over top… just enough to cover. Pepper lightly and top with Parmesan cheese.
      Let chill for at least 2 hours before serving.
      Great on sandwiches as well! 🙂

    • #455213
      bkirby58

      I love the apple caramel salad for potlucks. It is low calorie but oh so tasty!

      3-4 cups of cored, unpeeled apples–I use a variety such as gala and granny smith
      1 box of butterscotch instant pudding
      1 large can of pineapple bits in juice–don’t drain
      1 container of cool whip – fat free for lower calorie

      Cut apples into small pieces. Then mix with the rest of ingredients. Chill for an hour.

      Very good!

    • #455219
      jeanbchyrel

      This is good for potluck, game day or easy supper!
      FRENCH LOAF SANDWICHES

      ingredients:
      loaf French bread
      ground hamburger (or your preference of ground meat)
      1 small can chopped olives
      1 can mushroom pieces and stems
      chopped onion
      chopped bell pepper
      Italian seasoning
      shredded Colby and
      cheddar cheese
      American cheese slices

      crumble ground meat in skillet and fry. add mushrooms, olives, onions, bell pepper and Italian seasoning. fry till meat is done. slice bread loaf in half lengthwise. pull out bread in the middle to make a trench/dip. do this to both pieces of the bread loaf. drain excess grease from meat mixture. spoon meat mixture into the trench/dip of the bottom half of bread loaf. top with shredded cheese and cheese slices. place the top half of bread loaf on top of cheese. wrap the whole sandwich in foil and place on baking sheet. place in 350 oven long enough for cheese to melt. take out of oven and slice into individual sandwiches!

    • #455225
      4onthefloor

      Enchilada Pie

      2 lbs of hamburger meat
      1 medium onion
      2 cans Rotel (however hot you like it you have many options)
      2 cans of cream of mushroom soup
      12 flour tortillas
      3-4 cups of mild cheddar cheese or mexican blend cheese

      Brown your meat and onion. Mix in your cream of mushroom and Rotel. Once this mixture is bubbly put just a bit on the bottom of a 13×9 baking pan. Put one layer of tortillas covering the bottom (I usually put two across the bottom and then tear another to cover the gaps. Then I put 1/3 to half of the mixture on top of that. Then put 1/3 of the cheese. Another row of tortillas. More meat mixture, more cheese, last of the tortillas, rest of the meat (if there is any) and the last of the cheese. Pop it in a preheated oven at 350 degrees for 20-30 minutes. Reheats well.

    • #455259
      joesgirl0910

      PIMENTO CHEESE SANDWICH SPREAD

      3/4 lb. Sharp Cheddar cheese, finely grated
      1/2 lb. Colby Jack cheese, finely grated
      4 oz. Cream cheese, softened
      1 large jar diced pimento
      1 – 2 cups Dukes Mayonnaise
      1/4 cup hot tap water
      Salt and Pepper to taste

      Grate cheese into large mixing bowl. (You can buy the already grated cheese but it just doesn’t seem to have the same great cheesy taste that the block cheese does.) Run tap water until hot and pour 1/4 cup over cheese….stir gently….Pour pimentos with juice onto plate and mash the pimentos with a fork until smaller pieces….pour into cheese….add cream cheese and mix with spoon….salt and pepper to taste….then add mayonnaise and stir…I add mayo in about 1/2 cup increments until it is very creamy….if you don’t add enough Mayo it will be dry….Serve on bread for sandwiches, with crackers, vegetables, or my personal favorite….potato chips….
      Will last in refrigerator for about 2 weeks or a little longer….this makes a large amount so you may want to reduce it for smaller servings!!

      When you remove it from the refrigerator each time, stir it before serving….you may have to add a little more mayo to get it to that creamy consistency…..ENJOY!!!!

    • #455318
      willowwend

      I have one friend that always begs me to make Rainbow Salad – I think she’s addicted to it. worthy  smilie

      The recipe is really easy, fresh, and feeds a crowd.

      You can read the full article on the dish here: Budget101.com – – Rainbow Salad | Big Family Recipes

      OR

      Here are the basics to it:

      Ingredients
      1 c. Baby Carrots – cut into small bite-sized pieces
      1 can Black Beans – rinsed and well drained
      1 crown Broccoli – cut into small bite-sized pieces
      1 crown Cauliflower – cut into small bite-sized pieces
      3 stalks Celery – cut into small bite-sized pieces
      2 Cucumbers – peeled, cut into small chunks
      1/2 c. Frozen Corn – thawed and well drained
      1/2 c. Frozen Green Peas – thawed and well drained
      1 can Garbanzo Beans – rinsed and well drained
      1 pint Grape Tomatoes – cut into halves (OR 3-4 fleshy tomatoes, like Romas, seeded and chopped)
      3-5 Green Onions – cut into small chunky sections
      1 can Kidney Beans – (white, light, or dark) rinsed and well drained
      6 Radishes – cut into small bite-sized pieces
      1 Red Onion – medium chopped
      1 each Sweet Pepper (green, orange, red, and yellow) – cut into small bite-sized pieces
      1 to 4 batches Copycat KFC Cole Slaw Dressing – depending on size of salad (OR 1 – 3 bottles store bought Cole slaw dressing)

      Directions
      Mix all ingredients in a large bowl. Stir gently to blend well. Cover tightly and keep refrigerated.

    • #455255
      willowwend

      My friends who are diabetic always beg me for my Chocolate Banana Cheesecake.

      This recipe makes a lot.

      1 Angel Food Cake, cut into 1″ cubes
      1 (8 oz.) pkg. Cream Cheese, room temp.
      4 (4-serving) boxes Sugar Free Vanilla Pudding
      5 3/4 c. Milk
      1 1/2 lg. Tubs Sugar Free Whipped Topping
      Sugar Free Chocolate Syrup (Hershey makes this. Ask your local grocery store manager to order it for you if you cannot find it on the shelf.)
      6 Bananas, sliced into 1/4″ rounds

      In a large bowl, combine pudding with the milk. Mix well. Add the cream cheese to the mixture; mix well. Let stand 5 minutes.

      In a large, deep container, layer 1/3 cake cubes on the bottom.
      Spoon 1/3 of the pudding mixture over the cake and spread evenly.
      Top with 1/3 of the banana rounds.
      Drizzle chocolate over bananas.
      Spread 1/2 tub of whipped topping over chocolate.
      Repeat with remaining ingredients until you have a total of 3 layers of each.
      Refrigerate at least 1 hour, but as we say ’round here, “the longer it sits – the better it gits!”

    • #455216
      LouiseMarie

      i use this same recipe, but i also add sliced red onion. Then, instead of straight Italian dressing, i mix 1/2 dressing and 1/2 water. Oh man, is it ever good.

    • #455217
      Teris0277

      Just found this site and while I’m not real good on websites, I think I might get some use of this one. I’m supposed to give a recipe to enter so here goes: Waldorf Salad
      Ingredients: 3 Red delicious apples & 2 golden delicious apples, chopped, 1/2 cup chopped celery, 1/2 cup chopped walnuts, 1/2 cup raisins, mix together in bowl. You can increase quantities of your favorite items if you wish. In a separate small bowl mix 1/2 cup mayonaise and the juice of a fresh lemon, amount of Mayo can be increased if you like a stronger mayo taste. Pour over chopped fruits and nuts & mix well. Refrigerate over night and pack in cooler bowl & enjoy at your next picnic! MMMMM I’m Teri and that sounds so good, I think I’ll whip some up tonight!

    • #455322
      CharlieBrown68

      Sharlas’ Gluten Free Meatballs Mix the following all together in large bowl: 2 lbs. lean hamburger, 3/4 C. ground Gluten Free (GF) oats, 3 eggs, 1/2 C. GF ketchup, 1 Tbsp. GF soy sauce, 1/4 C. sour cream. 1/2 C. finely chopped onion, 1 tsp ginger, 1tsp garlic powder, 2tsp seasoning salt, 2tsp. white pepper, 2tsp. parsley flakes. roll into 1 inch balls, place on large baking sheet lined with parchment paper. Bake for 20min on 425. Mix the following in a large crock pot: 2 C. GF ketchup, 1/2 C. brown sugar, 1 can chunk pineapple and juice, 1 large green pepper chopped, 1 small onion chopped, 1tsp. to 1tbsp. crushed red pepper (to your own taste). Mix well. put baked meatballs in crock pot and stir in real well. Cook on low for at least 4 hours. mmmmmmm my kids love these!!!

    • #455465
      KimCM

      Always asked to bring my Party Rye Pizza in the Crock Pot. You just don’t toast the party rye and pizza mix in the oven. I mix any variation that you can order on a pizza in a crock pot and just have the party rye there on side.

      Believe me, there is never any left, people really do not care if they are toasted or not.
      Our favorite is 1 lb ground beef,1 lb pork sausage-cooked and drained,well. Cook 1/2 lb. of bacon,drain and crumble.

      Melt enough processed cheese (I use off brand of velveeta and dress it up with some Provolone or Italian 4 cheese to taste) so all the meat is mixed together. You can add Ro-tel, mushrooms, onions, etc. to taste.

      Basically, same as if you were going to top the party rye and put in the oven I just leave it thicker.
      Just put in the crock pot and let people make their own little party rye. It’s just not toasted
      and goes fast. I never have any to bring home.

    • #455741
      Donnie

      This will be dessert at our next backyard cook-out.

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