I need a some good yummy recipes for pot luck

Question

we have a pot luck once a month at church and want to bring some good ones.. thanks

Answer 1

Paula Deen Taco Salad

Difficulty: Easy

Prep Time: 10 minutes

Yield: 6 to 8 servings

2 ripe tomatoes, diced

1/2 pound sharp Cheddar, diced (shredded)

1 large onion, diced

1 head iceberg lettuce, washed, drained and shredded

1 pound lean ground beef, browned, crumbled and drained

1 cup salad dressing (recommended: Catalina)

1 (7-ounce) bag taco flavored chips, crushed

1 cup salsa (taco sauce)

Tortilla chips, to serve

Combine the tomatoes, cheese, onion, lettuce, and ground beef in a large bowl. Add the salad dressing and mix well. Just before serving, add the taco chips, tossing to combine with other ingredients. Top each serving with salsa. Serve with tortilla chips.

Serve within a few hours adding the tortilla chips only at the last minute. Any longer and the lettuce gets soggy lettuce.

These are a heart attack waiting to happen, but they sure are good!! They can be served at room temp.

Crescent Layered Calzones

1/4 lb. sliced Salami

1/4 lb. sliced Pepperoni (large)

1/4 lb. sliced Swiss Cheese

1/4 lb. sliced Provolone Cheese

2 Crescent roll packages

2 Jars of roasted red peppers (Drained).

Place one package of crescent rolls on bottom of greased 9 x 13 pan. Next, place layer of each, Provolone, Pepperoni, Swiss and Salami. Add a layer of red peppers then another set of cheese and meat layers. Pour 3 beaten eggs over the mixture. Place the other package of crescent rolls over the mixture.

Bake covered at 350 for 30 minutes. Uncover and bake an additional 15 minutes.

Bacon Wrapped Chicken with Cream Sauce

6 boned, skinless chicken b*****s, quartered (4 pieces per full breast)

1/8 lb dried beef

12 whole strips of bacon, cut in half or 24 whole slices

1 can cream of chicken soup

½ - ¾ cup sour cream

Spray cake pan or baking dish with non-stick spray

Mix sour cream and soup in medium bowl. Spoon a small amount in the bottom of the dish.

Wrap each piece of chicken first in bacon and then in a piece of beef (the amount of bacon you use depends on your preference.). Arrange in baking dish.

Spoon remaining soup mixture over chicken.

Bake at 350 degrees for 2-1/2 to 3 hours (1 hour covered and the remaining time uncovered).

Ground Beef & Rice Casserole

1 lb. ground beef

1 med. onion, chopped

4 ribs celery, chopped

1 1/2 c. water

1 c. uncooked rice (not instant)

1 can cream of mushroom soup

1 can cream of chicken soup

Brown meat; set aside. Saute onions. Add celery and water and simmer 5 minutes. Add rest of ingredients. Mix well and place in casserole. Bake 1 1/2 hours at 350 degrees.

Chile ‘N Cheese Spirals Appetizer

(There are lots of versions of this recipe out there. This is how I make them.)

• 2 – 8 oz packages cream cheese, softened

• 1/2 – 3/4 cup sour cream

• 1 cup shredded cheddar cheese

• ½ cup (4 oz can) diced green chilies

• ½ cup sliced green onions or chopped green pepper

• ½ cup chopped red bell pepper

• ½ cup (2-1/2 oz can chopped or sliced) black olives, chopped fine

• 4-5 – 8-inch soft flour tortillas

1. Beat cream cheese until relatively smooth with mixer or fork.

2. Stir in sour cream, cheese, chilies, onions, peppers and olives.

3. Spread approximately ¼ mixture onto each of the tortillas.

4. Roll up and wrap in plastic wrap or store in an airtight container in the refrigerator for at least 1 hour or overnight.

5. Slice into 1 inch pieces and serve with salsa, if desired.

Cheesy Potatoes

1 large package frozen shredded hash browns, thawed

16 oz sour cream

1 can cream of mushroom soup

1 can cream of chicken soup

2 cups shredded cheddar cheese

½ can milk

1 medium finely chopped onion

 Mix all ingredients thoroughly and bake at 350 degrees for 1 hour. You can probably cook these in a crock pot for several hours and then you have a way to keep them warm.

Scalloped Potatoes and Ham

1 stick butter

½ cup flour

2 t. salt

½ t. pepper

3 cups milk

3 cups cooked ham, cubed

1 large green pepper, finely chopped

1 large onion, finely chopped

½ cup shredded cheddar cheese

5 cups potatoes, pared and sliced (with or without skins)

 Melt butter in large saucepan over low heat. Blend in flour, salt and pepper. Cook, stirring constantly, for about 1 minute.

 Remove from heat and gradually stir in milk. Return to heat and cook until thick and bubbly.

 Fold in ham, onion, green pepper and cheese.

 Pour over potatoes in a large bowl. Stir gently then move to a buttered baking dish.

 Cover with foil and bake at 350 degrees for 30 minutes. Uncover and continue to bake for 1 hour. Let stand for 10 minutes before serving.

BLT Pasta Salad

1/2 cup mayonnaise

3 T chili sauce (NOT hot sauce)

2 T lemon juice

1 t sugar

3 cups cooked elbow macaroni (or, as we have determined, any pasta with a hole or indentation to hold the sauce)

1/2 cup seeded and diced tomato (or cherry/grape tomato halves)

2 T chopped green onions

3 cups shredded lettuce (I think can easily be omitted)

4 (or more) bacon strips, cooked and crumpled

In a large bowl, combine first four ingredients and mix well. Add macaroni, onion and tomato. Toss to coat. Cover and refrigerate.

Just before serving, add lettuce (if used) and bacon. Toss to coat. 6 servings.

Calico Beans

½ - 1 pound bacon

1/2 small onion

* 1 - 16 oz can baked beans

2 cans pork and beans

1 can white beans

1 can other bean (pinto, kidney…)

1/4 cup molasses

3/4 cup brown sugar

1/4 cup ketchup

2 tsp mustard

Drain the juice in the baked beans and reserve to use as needed throughout cooking.

Put all ingredients in slow cooker. Cook on high. Once hot, turn slow cooker down to low and cook a minimum of 3 hours.

Strawberry Pretzel Jello

2 cups finely crushed pretzels, ¾ cup melted butter, 3 T. sugar

8 oz (plus 2 oz leftover from tassies) cream cheese, ½ - ¾ cup sugar, 1 cup – 1 8oz cool whip

2 cups boiling water, 2 packages strawberry jello, fruit (1 can crushed, 2 cans mandarin), ice

Preheat oven to 350, mix crust ingredients, pat in 9x13 and bake 10 mins. Cool completely.

Spread cream cheese layer over completely cooled crust.

Let jello for that layer chill until it starts to set then spoon over chilled cream cheese layer.

Chill 3 hours minimum.

Answer 2

BUTTER PECAN CAKE

1 pkg. Butter Pecan Cake Mix

1 can coconut pecan frosting

5 eggs

3/4 cup water

1/2 cup oil

1/2 cup chopped pecans (divide in 2 portions)

Preheat oven to 350ºF. Mix cake mix, can of frosting, eggs, water, and 1/4 cup chopped pecans. Grease and flour bundt or pound cake pan. Sprinkle remaining 1/4 cup pecans in bottom of pan. Pour cake mixture over pecans and bake for 55-60 minutes. Let cool almost completely in pan. Turn over onto a serving plate.

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Conniosseur's Casserole

1 12 pz can white shoe peg corn drained

1 16 oz can French cut string beans drained

1/2 cup celery chopped

1/2 cup onion chopped

1 2 oz jar pimentos chopped

1/2 cup sour cream

1/2 cup sharp Cheddar cheese, grated

1 10 3/4 oz can cream of celery soup

1/2 tsp salt

1/2 tsp pepper

Topping:

1 cup Ritz cracker crumbs

1/2 stick butter, melted

1/2 cup slivered almonds

Mix all ingredients except topping. Place in 1 1/2 qt. casserole. Sprinkle topping over casserole.

Bake at 350 for 45 minutes. Serves 8.

(I have subbed water chestnuts chopped for the celery and it is very good.)

--“Tea Time At the Master’s cookbook”  

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LEMON-BUTTERED NEW POTATOES

-- Southern Living® 30 Years of Our Best Recipes, p. 375.

8 to 12 small new potatoes (about 1½ pounds)

1/3 cup butter or margarine

2 Tbsp. chopped fresh parsley

1 tsp. grated lemon rind

3 Tbsp. fresh lemon juice

1/2 tsp. salt

1/4 tsp. pepper

1/8 tsp. ground nutmeg

Peel a narrow strip around center of each potato.

Cook potatoes in boiling salted water to cover 15 minutes or until tender; drain and keep warm.

Melt butter in a medium saucepan over medium heat; add parsley and next 5 ingredients, and cook, stirring often, until thoroughly heated. Drizzle over potatoes, and serve immediately.

Yield: 4 servings

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Macaroni & Cheese with or without Ham

Serves 6

If you like, use just one type of cheese, or mix with other melting cheeses, such as pepper jack, Muenster, Swiss, or Gruyere.

Coarse salt and ground pepper

1 lb. elbow macaroni, cooked and drained

4 Tbsp. butter

1 small onion, chopped

¼ cup A/P flour

4 cups milk

1/8 tsp. cayenned (red) pepper, optional

1¼ cups (5 oz.) shredded yellow cheddar cheese

1¼ cups (5 oz.) shredded white cheddar cheese

8 oz. ham, diced in ½” pieces

2 slices white sandwich bread

Preheat oven to 375ºF.  In a 5 quart heavy pot, melt butter over med. heat.  Add onion; cook, storring occasionally, until softened, 3-5 minutes.  Whisk in flour to coat onion.  In a slow, steady stream, whisk milk in until there are no lumps of flour.  

Cook, whisking often, until mixture is thick and bubbly and coats the back of a spoon, 6-8 min.  Stir in cayenne pepper and 1 cup each yellow and white cheeses.  Season with 1 tsp.salt and ¼ tsp. pepper.

Toss pasta w/ cheese sauce; fold in ham.  Transfer to a greased 9x13” baking pan or individual ramekins.  Set aside.

In a food processor, pulse bread until large crumbs form.  Toss together with remaining cheddar cheeses and ¼ tsp. salt.  Top pasta with breadcrumb mixture.  Bake until top is golden, about 30 minutes.

--Everyday FOOD

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Green Bean Bundles

2 (16 oz) cans whole green beans

8 slices of bacon, cut into halves I use the Center cut bacon

1 tsp. garlic powder, or to taste

1/4 cup melted butter

1/2 cup packed brown sugar

Preheat oven to 325 degrees.

Drain beans and arrange into bundles of 5 beans. Wrap each bundle with 1/2 slice bacon. Arrange seam side down in baking dish with sides not touching.

Sprinkle with garlic powder. Drizzle with mixture of butter and brown sugar.

Bake for 30 minutes or until bacon is cooked through.

Yield: 16 servings

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Zucchini Custard Bake

4 tablespoons (1/2 stick) butter, melted

2 pounds zucchini, cut into small pieces

3 eggs

1/2 cup undiluted evaporated milk or light cream

2 tablespoons fine dry bread crumbs

1/2 cup onion, diced

1 teaspoon Worcestershire sauce

Dash hot pepper sauce

1 teaspoon salt

1/8 teaspoon pepper

1/4 cup grated Parmesan

Preheat oven to 350 degrees F.

In a large saucepan with a tight-fitting lid, combine melted butter and zucchini. Cover and cook over low heat, stirring occasionally, until tender, about 5 to 7 minutes. Remove from heat, set aside and let zucchini cool before adding eggs to avoid them becoming scrambled.

Beat eggs with milk; add bread crumbs, onion, Worcestershire sauce, hot pepper sauce, salt, pepper, and 2 tablespoons of the Parmesan. Mix well. Combine mixture with cooled zucchini, stirring until blended. Turn into a buttered 1 1/2 quart casserole. Sprinkle top with remaining Parmesan. Bake uncovered for 35 to 40 minutes. If the dish has been refrigerated, allow about 10 minutes longer baking time.

--Paula Dean

Answer 3

Twice Baked Mashed Potatoes

5 lb. russet potatoes

1 package Philladelphia cream cheese( cut into smallish pieces)

1/4 cup sour cream

garlic powder, to taste; i like it mild, so i use a teaspoon

salt and pepper (could use white pepper if you didn't want the "specks")

2 cups shredded cheddar cheese

5 slices of bacon, cooked and crumbled

Peel and cook the potoes. Drain and mash with the cream cheese, sour cream, garlic powder, salt and pepper, to taste.  Put into a 13x9 baking dish. Top with cheese and crumbled bacon. Bake at 350 for 30 mins or until cheese is bubbly in center.

Answer 4

Here are some I've had good luck with:

1.  Banana Nut Cake with Cream Cheese Glaze:

To a yellow cake mix, add 3 ripened bananas and 1/2 cup chopped candied walnuts.  Bake in bundt cake pan.  Create glaze by mixing 3 T cream cheese, 1 T butter, with 1 1/2 cups powdered sugar, 1 tsp vanilla, and 3 T milk.  Add more milk to thin if necessary.  Spoon on cooled cake and top with candied walnuts.

2.  Lasagne Ala Velveeta:

16 lasagne noodles, cooked and slightly cooled; 2 lbs spicy Turkey Italian sausage; 1/2 cup chopped onion; 1 28 oz can tomato sauce; 3 T dried Italian herbs; 1/3 cup good olive oil; 1 15 oz can diced tomatos; 1 T brown sugar; 1/2 cup good red wine; 1 tsp fresh ground pepper; 1/2 cup grated parmesan; 1 16 oz package Velveeta cheese; 4 cups shredded Italian blend cheese.  Saute turkey sausage (casings removed) with onion until just cooked thru.  Drain if necessary.  Add tomato sauce, herbs, pepper, olive oil, diced tomatos , brown sugar, red wine and parmesan.  Bring to a boil and reduce heat.  Simmer 20 minutes.  Slice velveeta into 1/4 inch slices.  Layer noodles, 1/4th of the sauce, 1/4th of the velveeta, and 1/4th of the shredded cheese.  Repeat layers, ending with sauce and cheese.  Sprinkle with grated parmesan, cover and bake for 45 minutes at 350 degrees.

3.  Spinach Salad:

1 large bag baby spinach, stems removed; 6 oz crumbled gorgonzola cheese; 2 large, ripe pears, sliced thin; 1 cup chopped candied walnuts; 1/2 - 3/4 cup Champagne Vinagrette.  Mix all ingrediants except salad dressing.  When ready to serve, toss with salad dressing and serve immediately.

Answer 5

Here are a great summertime side dish and dessert. Both are easy and delicious and make plenty for a potluck.

Ginger Peach Blueberry Cobbler

3 pounds peaches peeled, sliced thick

1 cup blueberries (optional)

3/4 cup sugar divided

3 tablespoons quick-cooking tapioca

1 teaspoon grated lemon rind

1 tablespoon lemon juice

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground ginger

1/2 cup butter

2 tablespoons minced crystalized ginger

1/2 cup whipping cream

In a large bowl, mix together peaches, blueberries, 1/2 cup sugar, tapioca, lemon peel, lemon juice, and vanilla. Let stand at least 15 minutes or up to 1 hour to soften tapioca, stirring several times.

Combine flour with remaining 1/4 cup sugar, baking powder and ground ginger. With pastry blender or fingers, incorporate butter into flour mixture until very crumbly and no large pieces remain. Stir in crystalized ginger. Add cream and stir just until dough holds together.

In a buttered 2 to 2 1/2 quart shallow casserole, spread fruit level. With hands, crumble dough onto fruit. Bake in a 350 degree oven until fruit mixture bubbles in center and topping is golden brown, 40 to 45 minutes. Serve with vanilla ice cream.

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HOT AND SMOKY BAKED BEANS

Serve these hot or at room temperature.

Servings: Serves 8 to 10.

6 bacon slices

1 1/2 cups chopped onion

1 1/4 cups purchased barbecue sauce

3/4 cup dark beer

1/4 cup mild-flavored (light) molasses

3 tablespoons Dijon mustard

3 tablespoons (packed) dark brown sugar

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

4 to 6 teaspoons minced canned chipotle chilies

6 15- to 16-ounce cans Great Northern beans, drained

Preheat oven to 350°F. Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels and drain. Transfer 2 1/2 tablespoons bacon drippings from skillet to large bowl. Finely chop bacon; add to bowl. Add onion and next 7 ingredients to bowl and whisk to blend. Whisk in 4 to 6 teaspoons chipotle chilies, depending on spiciness desired. Stir in beans. Transfer bean mixture to 13 x 9 x 2-inch glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes.

Answer 6

I make this at all my potlucks are people really love it...SO Good

Spiced Sweet Potato Casserole

Ingredients

3 lbs sweet potatoes

1/3 cup packed brown sugar

2 tablespoons butter

2 tablespoons orange juice concentrate

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

2 large eggs

1/4 cup chopped pecan

Directions

1Preheat oven to 350 degrees.

2Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven.

3Microwave at high 16 minutes or until tender, rearranging potatoes after 8 minutes.

4Let stand 5 minutes.

5Cut each potato in half lengthwise; scoop out pulp into a large bowl.

6Discard skins.

7Add sugar and next 5 ingredients (sugar through nutmeg), and beat with a mixer at low speed until combined.

8Add eggs; beat until smooth.

9Spoon mixture into a 1 1/2-quart baking dish; sprinkle with pecans.

10Bake at 350 degrees for 45 minutes or until thoroughly heated.