Pizza Potstickers

You can make these Pizza Potstickers with only four ingredients and be done in less than 15 minutes!   This is definitely my newest, favorite potluck recipe.  They’re yummy and they look good, too!

I found this ingenious idea in the back of my latest issue of Food Network Magazine. Love it!!


2 T. vegetable oil

1 package frozen pork dumplings

1 jar pizza sauce

Grated mozzarella cheese

Chopped basil, optional

Preheat your oven broiler.

Heat the oil in a nonstick pan over medium high heat.  Put all of the potstickers flat side down and cook for three minutes.  Add 1/4 cup water, cover, and cook for another three to five minutes or until the bottoms are brown and crispy.

Transfer the potstickers to a foil-lined baking sheet.  Top with pizza sauce and mozzarella.  Broil until the cheese is bubbling.

Top with chopped basil (optional), transfer to a serving dish, and you’re ready for potluck time!



Layer Bean Dip


I love this dip because it’s so easy to make, it’s yummy, and I typically have all of the ingredients on hand anyway!  Made it for a potluck last Friday night.  Ran by the store on the way home to grab tortilla chips and whipped it up in five minutes.


2 cans of refried beans

Taco seasoning or taco sauce

16 ozs. sour cream

Guacamole (optional)

1 jar of salsa

Shredded mexican blend cheese

1 jar of sliced black olives

Four green onions, sliced

Tortilla chips

Heat the beans in a pan and add taco seasoning or taco sauce (I had some leftover Del Taco sauce packets which worked great).  Let cool and spread in a square pan.  Add a layer of sour cream, a layer of guacamole (optional), and a layer of salsa.  Top with cheese, then black olives and green onions.

You can make ahead.  Store in the refrigerator until potluck time.  Serve with tortilla chips!

Corn Dog Cupcakes

Corn Dog Cupcakes5


Corn Dog Cupcakes are ingenious!  So simple to make and a total crowd pleaser.  Only two ingredients plus condiments are needed.

This recipe was shared by Brandy who sent me a photo of the recipe.  It wasn’t until after I made the recipe that I realized it originates from The Healthy Gluten-Free Life cookbook.  Suffice to say, this recipe can easily be made with or without gluten*.  Either way, you’ll be popular at the potluck!


1 batch of cornbread batter

1 pkg of good, uncured hot dogs (I used Hebrew National)



Line a 12-cupcake baking pan with paper baking cups.  Spray them lightly with non-stick spray.  Fill each cup 2/3 of the way with cornbread batter.  Slice the hot dogs into bite-sized pieces.  Press eight to ten hot dog slices into each cupcake.

Bake at 350 degrees for 20 to 30 minutes, or until a toothpick inserted in the center comes out clean.  Serve warm or at room temperature with sides of mustard and ketchup.

* Note: make sure to double check all ingredients if you’re going to make these gluten-free!

Sausage Cheddar Balls

Sausage Cheddar Balls


These savory Sausage Cheddar Balls only use three ingredients and they are ridiculously easy to make!  I made them for a potluck at work today and they were a hit.  I especially love this recipe because you can make them the day before, as they reheat really well in the microwave.

I saw this recipe on Trisha Yearwood’s Southern Kitchen show on the Food Network a few weeks ago and knew I had to make them for my next potluck!


1 lb. ground sausage (regular or spicy)

1 1/2 cups grated cheddar cheese

3 cups Bisquick

Pinch of salt

Sprinkle of black pepper

Mix all of the ingredients in a large bowl until well combined.   Shape the mix into 1 inch balls and place on a baking sheet that is lined with parchment paper.  Bake at 375 degrees for 16 to 20 minutes.  Don’t overbake them as they can get a little dried out.  Serve warm or at room temperature.

If you’re making the day before, let the balls cool completely.  Store in a ziploc bag in the refrigerator.  Reheat in the microwave for approximately 3 to 4 minutes.  When reheating, keep the balls in the slightly opened ziploc bag.  The steam from the bag will make them extra moist and yummy.

Mochi Chicken Nuggets

Mochi Chicken Nuggets

These Mochi Chicken Nuggets are crispy, slightly sweet from the Mochi flour, and have a hint of kick from the Chinese 5 Spice!  They’re a delightful step up from chicken nuggets or fried chicken and are perfect for any potluck.  And you can easily make them gluten-free by using a GF soy sauce*.

This plate of nuggets got devoured so quickly, that I was barely able to take this picture before they were all gone!  Thank you, Brandy, for sharing your Mochi Chicken Nugget recipe!


2 lbs. boneless, skinless chicken breast

1/2 cup Mochiko Sweet Rice Flour (found in the Asian section of the supermarket)

1/2 cup cornstarch or tapioca starch

1/2 cup sugar

1/2 cup soy sauce

1 tsp. salt

4 eggs, beaten

1 stalk green onion, chopped fine

4 garlic cloves, minced

Chinese 5 Spice

Cut the chicken breast into bite-sized pieces and set aside.

In a large bowl, combine all of the remaining ingredients, except the Chinese 5 Spice, and mix well.  Add the chicken chunks and marinate in the refrigerator overnight.

Deep fry at 350 degrees until brown and crispy.  Drain off excess oil on paper towels.  Dust them with Chinese 5 Spice and keep in a warm oven until it’s potluck time.  If you’re traveling to the potluck, don’t worry.  They’re great when served at room temperature, too!

* Note:  Typically, all of the other ingredients in this recipe are gluten-free, but make sure to double check all of your labels, to be safe!

Bruschetta Lentil Dip

Bruschetta Lentil Dip

Bruschetta Lentil Dip with feta cheese is yummy, healthy, and super easy to make!  When I first tried this dip, Cynthia made it for a Groundhog Day party.  Recently, I also tried it at the Trader Joe’s sample station.  It is a perfect potluck dip, so I had to make it!

It makes a big batch, which is great for a larger crowd.


1 container of your favorite bruschetta

1 lb. of steamed lentils (Trader Joe’s has them ready to go in their deli/salad section)

8 ozs feta cheese, cut into cubes

Crackers or tortilla chips

In a large bowl, mix the bruschetta and lentils.  Gently toss in the feta cubes.  They will fall apart slightly, but that’s okay.  Serve with crackers or tortilla chips.  Done!  You’re ready for potluck time!


Little Smokies in Crescent Rolls

Little Smokies in Crescent Rolls

Little Smokies in Crescent Rolls are a classic potluck crowd-pleaser that often get overlooked.  They are so simple to make.  Loved by kids and adults alike, you can never go wrong if you bring these to your next potluck!


Crescent rolls (use one tube for every 16 Little Smokies)

Little Smokies sausages (I prefer the all beef)

Your favorite sauces for dipping (honey mustard, bbq sauce, ketchup, etc.)

Preheat the oven to 375 degrees.  Line a baking sheet with parchment paper.  Unroll the crescent rolls onto the parchment paper.

Each tube comes  with 8 crescent rolls.  Cut each one lengthwise to make 16 total crescent rolls.  Place the sausage on the widest end of the crescent roll and roll it up.  Repeat until they are all rolled up.

Bake at 375 degrees for 11 to 12 minutes or until golden brown.  You may need to make several batches depending on the number of sausages and the size of your baking sheet.  When they’re all cooked, put them in a regular or foil square baking pan and keep in the oven on warm until right before potluck time.  Serve with dipping sauce!

Lasagna Cupcakes

Lasagna Cupcakes

Lasagna Cupcakes are ingenious!  Wonton wrappers replace the lasagna noodles making them extremely easing to prepare.  These are a perfect appetizer or main potluck dish.

This recipe was inspired by Aarti Sequeria from the Food Network.  Her Lasagna Cupcakes have an Indian flair with mango chutney in the cheese mixture and the sauce is flavored with cinnamon and cloves.  They are also divine and you can click here to get her original recipe.


96 wonton wrappers (I prefer the square ones)

1 jar of your favorite marinara

1 lb. of Italian sausage (pork, chicken, or vegetarian)

1 cup ricotta cheese

1 cup shredded mozzarella cheese, plus extra for the tops

1 cup grated parmesan cheese plus, extra for the tops

Basil, to taste

Oregano, to taste

Crushed garlic, to taste.

Brown your sausage and drain off excess fat.  Add the jar of marinara, oregano, basil, and garlic and cook on medium low heat for 15 minutes.  Set aside and cool for 15 minutes.

In a separate bowl, combine the ricotta, mozzarella, and parmesan cheeses.

Grease the muffin tins or spray them with non-stick cooking oil.  Place one wonton wrapper in each tin and press down gently.  Spoon one teaspoon of meat sauce and cheese mixture onto each wonton wrapper.  Repeat this two more times.  Be sure to alternate the direction of the wonton wrappers so they aren’t directly stacked on top of each other (see picture above).  Place a fourth and final won ton wrapper on each one.  Top with a spoonful of marinara, some mozzarella, and a pinch of parmesan.

Bake at 375 degrees for 20 minutes.  Let cool for 10 minutes.  Makes approximately 24 cupcakes.  These are best when made right before the potluck.  You can warm them in the microwave for approximately 30 seconds, if needed.

Feta-Stuffed Watermelon Blocks


Feta-Sutffed Watermelon Blocks 2

These bite-sized watermelon blocks are easy, light, and refreshing!  They are perfect for any spring or summer potluck.  This recipe originates from Self Magazine.


3 1/4 lb. watermelon, rind removed, cut into 1 1/2 inch blocks

3 oz. crumbled feta

2 large fresh basil leaves, very thinly sliced

Using a melon baller, scoop out the top of each watermelon block.  Divide feta among melon hollows.  Top each block with basil.

Soy Chorizo Fundido

Three ingredients, super easy, and so good!  Liz brought Soy Chorizo Fundido to our 4th of July potluck last year and I’ve been hounding here for the recipe ever since.  I can’t believe how ridiculously easy it is!


Trader Joe’s Soy Chorizo

Trader Joe’s Pub Cheese

Fritos or Trader Joe’s Corn Chips

Cook the soy chorizo and pub cheese in a pan until the cheese is completely melted.  Put it in a serving dish.  Grab the chips and eat!