Author: potlucktam

Squirrel Bars

Squirrel Bars

Squirrel Bars are chewy peanut butter cookie bars with swirled chocolate chips.  When I needed to whip up something sweet for a potluck, I found this recipe in my “Just A Matter of Thyme” cookbook (Every recipe I have ever tried in this cookbook is fantastic!  It is a staple in my potluck recipe collection.)

Ingredients:

1/2 cup peanut butter

1/3 cup butter

3/4 cup brown sugar

3/4 cup sugar

2 eggs, beaten

2 tsp. vanilla

1 cup flour

1 tsp. baking powder

1 cup chocolate chips

Mix together the butters and sugars.  Mix in the eggs and vanilla.  Stir in the flour and baking powder.

Spread the dough in a greased 9″ x 13″ baking pan.  Sprinkle the chocolate chips on top.

Bake at 350 degrees (325 if you’re using a dark nonstick pan) for 3 minutes.  Take the pan out of the oven.  Use a knife to swirl the chocolate throughout the bars.

Return to the oven and bake another 18 – 20 minutes.

Let cool completely.  Cut into bars and store in an airtight container until potluck time!

 

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Chilaquiles

Chilaquiles

This Chilaquiles recipe uses tortilla chips, instead of the stale tortillas, which made it cook faster and you use less oil.  Buy the pre-cooked meat from your taqueria for a quicker and much easier recipe. Our friend, Tenaiya, made these for us recently and they were ono!

Ingredients:

1 bag of tortilla chips

Canola oil for frying

Salsa verde

Eggs, beaten

Grated mexican blend cheese

1 pound of pre-cooked pastor, carne asada, carnitas, etc. or omit the meat for a vegetarian option

White onion, chopped

Cilantro, chopped

Sour cream, optional

Cook the tortilla chips in oil over medium high heat until browned and crisp. Add the salsa verde and cook for a few minutes more.  Add the beaten eggs and stir occasionally until cooked completely.

Top with cheddar and pastor.  Once the cheese is melted, remove from heat, and top with cilantro and onions.

Serve with a side of sour cream and you’re ready for potluck time!

Brownie Rubble

It’s National “Have a Brownie” Day!

Already had all of the ingredients for this Brownie Rubble recipe in the cupboard.  I made two exceptions to the original recipe.  First, I used boxed brownie mix, instead of making them from scratch.  I used to be an adamant “from-scratch” brownie maker, but the box versions are so good and they are just too inexpensive and convenient to not use.  I always buy them on sale and keep a stash on hand for last minute potluck needs.  Second exception is that I used salted, instead of unsalted, roasted peanuts.

Found this recipe on Food Network’s “The Kitchen” (I seriously LOVE that show!).

Ingredients:

1 box brownie mix (make sure you have the oil, eggs, and any other added ingredients as stated on the box)

1 cup mini marshmallows

1 cup chocolate chips

3/4 cup salted roasted peanuts

Make the brownie mix according to the package directions.  Bake until almost done.  When you insert a toothpick, there should be a few crumbs.  Top the brownies with marshmallows, chocolate chips, and peanuts.  Bake for another 5 minutes or until the marshmallows are golden and toasty.

Let cool completely and cut into squares.  Store in an airtight container until potluck time!

Instant Pot Mac and Cheese

Got an Instant Pot pressure cooker for Christmas and this is one of my new favorite potluck go-to recipes!  Six ingredients and it’s ridiculously quick and easy.  I still need to try doubling the recipe and will post the results, and any variations to the recipe, once I do.

Ingredients:

16 oz. elbow macaroni

4 cups water

1 tsp. kosher salt

3 cups shredded cheddar

3 T. Butter

12 oz. can of evaporated milk

Combine the macaroni, water, and salt.  Cook on high pressure according to your pressure cooker’s directions.  For pasta, my pressure cookers says to cook for half the time minus one minute.  The package on my pasta says six minutes, so I cook on high for two minutes.

Then, do a quick release.  When it’s safe to open, stir the pasta.  Switch to the low saute’ setting, add the cheese, butter, and milk.  Stir until the cheese is nice and melted.

Then, you’re ready for potluck time!

Holiday Potluck Recipes

  

  

Appetizers

Apricot Walnut Bites

Bacon Wrapped Dates

Cheese Ball

Chili Sauce and Cream Cheese Appetizer

Lasagna Cupcakes

Little Smokies in Crescent Rolls

Meatball Appetizers

Mochi Chicken Nuggets

Sausage Cheddar Balls

Stuffed Mushrooms

Breakfast

Crumb Cake

Sour Cream Coffee Cake

Spinach Cheese Strata

Tater Tot Breakfast Strata

Candy

Cranberry and Pumpkin Seed Bark

Peppermint Bark

Quick and Easy Chocolate Oreo Truffles

Sweet and Saltines

Sweet and Saltines – Holiday Version

Cookies

6 Layer Bars

Chocolate Chip Peanut Butter Cookies

Chocolate Cookies with Peanut Butter Chips

Classic Lemon Bars

Cowboy Cookies

Deep Dark Chocolate Cookies

Dressed To Im-Pretzel Cookies

Honey Cookies

Peanut Butter and Jelly Gems

Peanut Butter Bars

Salads

Beet Salad

Greek Orzo Salad

Hawaiian Plate Lunch Mac Salad

Mandarin Pasta Spinach Salad with Teriyaki Dressing

Simple, Fresh, and Sweet Salad

Spinach Cranberry Salad

Spinach Strawberry Salad

Sides

Baked Beans with Bacon

Broccoli Quinoa Casserole

Brussels Sprouts Bon Vivant

Cabbage Casserole

Make Ahead Mashed Potatoes

Potato Casserole

Thanksgiving Potluck Recipes!

  

   

Thanksgiving Day is almost here and it’s time to bust out our best appetizer, casserole, and pumpkin recipes.  We also have a few breakfast strata recipes that you can make the day before, pop in the oven, relax and watch the parade while breakfast cooks!:

Apricot Walnut Bites

Bacon Wrapped Cream Cheese Stuffed Peppers

Broccoli Quinoa Casserole

Brussels Sprouts Bon Vivant

Cheese Ball

Cranberry and Pumpkin Seed Bark

Creamed Corn

Make Ahead Mashed Potatoes

Pumpkin Bars

Pumpkin Bread

Pumpkin Chocolate Chip Bars

Pumpkin Soup

Spinach Cheese Strata

Stuffed Mushrooms

Tater Tot Breakfast Strata

Make Ahead Mashed Potatoes

make-ahead-mashed-potatoes

There is so much cooking to do on Thanksgiving Day which is why I like to do as much prep as possible the day before.  This way, I can enjoy the day and just pop things into the oven.  Peeling, boiling, and mashing potatoes, while trying to time all of the other dishes, is one of the most frustrating parts of preparing the Thanksgiving feast.  So, a few years ago, I started making these mashed potatoes and I haven’t looked back.

They are just as creamy and luscious as any potatoes I’ve ever made on the day and the cheesy parmesan crust makes these Make Ahead Mashed Potatoes even better than the standard version of mashed potatoes!

This recipe was inspired by Ina Garten’s Goat Cheese Mashed Potatoes Recipe.

Ingredients:

Approximately 8 large russet potatoes, peeled and cut into quarters

Milk, to taste

1 bar cream cheese

1 stick of butter

Salt, to taste

Pepper, to taste

Grated parmesan cheese

Boil the potatoes in a large pot until soft all the way through.  Drain the potatoes in a colander and remove all of excess water.  Immediately put the potatoes back into the pot, add the cube of butter and bar of cream cheese.  Put the lid back on the pot and let sit for five to ten minutes, so the butter can melt and the cream cheese can soften.

Using a hand mixer, blend the potatoes until they are broken apart and well blended with the butter and cream cheese.  Add the milk in small parts and continue mixing until they are smooth and have very few lumps.  Make sure the potatoes are a little runnier than you like, as they will lose some moisture in the fridge overnight.  This way, they will be the perfect consistency when you serve them.  Also, the cream cheese helps prevent the potatoes from drying out.

Add salt and pepper, to taste.

Put the potatoes in a buttered 9 x 13 inch casserole dish.  Let cool completely, cover, and store in the refrigerator.  Take the casserole out of the fridge approximately one hour before baking time so they are at room temperature when you put them in the oven.

Sprinkle them generously with the parmesan cheese.  Bake uncovered in a 350 degree oven for approximately 30 minutes or until the cheese is browned on top and the potatoes are heated through.  A good way to test this is to insert a knife in the center.  If a good amount of steam comes out, then they’re ready!

National Pumpkin Day!

It’s National Pumpkin Day!  Get in the fall spirit by making one of our pumpkin recipes:

Pumpkin Soup

Pumpkin Bars

Cranberry and Pumpkin Seed Bark

Pumpkin Bread

Pumpkin Chocolate Chip Bars

Mandarin Pasta Spinach Salad with Teriyaki Dressing

Mandarin Pasta Spinach Salad with mandarin oranges, dried cranberries, pine nuts, cilantro and a light teriyaki dressing.  It’s a truly unique combination of ingredients that absolutely works to make a healthy and light, yet filling pasta salad.  It’s quick and easy and the only chopping required is for the cilantro.

Thank you, Carolyn M., for sharing this recipe!

Salad Ingredients:

8 ozs bow tie pasta

4 cups spinach leaves

1/2 cup dried cranberries

1/3 cup pine nuts

1 small can mandarin oranges, drained

1/4 cup roughly chopped cilantro

Dressing Ingredients:

1/3 cup teriyaki sauce (use the thinner version that resembles the consistency of soy sauce)

1/3 cup rice vinegar

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. salt

1/4 tsp. black pepper

1 T. sugar

1/2 cup canola or olive oil

Cook pasta according to package instructions, rinse, and let cool completely.

Mix all of the dressing ingredients in a jar.  Cover and shake well.  Chill in the refrigerator.

Combine all of the salad ingredients in a large, covered bowl and store in the refrigerator.

When it’s potluck time, toss the salad with the dressing and serve!

 

 

 

National Key Lime Pie Day!

Key Lime Pie3

What?!?!  It’s National Key Lime Pie Day!  Celebrate the day by making this fantastic Key Lime Pie recipe, courtesy of Jamie G.

Ingredients:

2/3 cups slivered almonds, sliced

1 cup graham cracker crumbs

1/4 cup white sugar

1 pinch of salt

1/4 cup butter, melted

4 egg yolks

14 oz. can sweetened condensed milk

1/2 cup key lime or regular lime juice

3/4 cup heavy cream

1/2 tsp. grated lime zest

Preheat oven to 350 degrees.  Pulse almonds in a food processor until finely ground.  Combine the almonds with the graham cracker crumbs, sugar, and salt.  Pour in the melted butter and mix until evenly moistened.  Press into a 9 inch pie plate.

Bake crust in oven until golden brown, approximately 10 to 13 minutes.

While the crust is baking, beat the egg yolks in a bowl with the condensed milk, cream, and lime zest.  Whisk in the lime juice a little at a time to thicken the custard.  When the crust is finished baking, pour the custard into the pie crust and return to the oven.  Bake for 15 minutes to help the custard begin to set.

Cool to room temperature on a wire rack before covering loosely with plastic wrap and refrigerate overnight.