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Memorial Day Potluck Recipes!

 

     

Memorial Day is the unofficial kickoff for BBQ season!  Dips, salads, delicious sides, anything grilled, and easy desserts are perfect for the occasion.

Here are our top recipe picks for your Memorial Day potluck!:

Bacon Wrapped Cream Cheese Stuffed Peppers

Baked Beans with Bacon

Broccoli Salad

Brownies with Peanut Butter Frosting and Salted Peanuts

Buffalo Chicken Dip

Chili Cream Cheese Dip

Chocolate Caramel Cake

Easy Santa Maria Style Pinquito Beans

Edamame Salad

Feta-Stuffed Watermelon Blocks

Greek Pasta Salad

Grilled Corn Salad

Hawaiian Plate Lunch Mac Salad

Ice Cream Cake

Jamie’s Famous Pasta Salad

Mandarin Pasta Spinach Salad with Teriyaki Dressing

Mint Chocolate Chip Ice Cream Cake

Multi-Bean Salad

Pea Slaw

Pineapple Upside Down Cupcakes

Portobello Burgers

Refreshing Watermelon Salad

Strawberry Dream Cake

Tarragon Potato Salad

Thai Peanut Slaw

Tom’s BBQ Tri Tip

Tuna Macaroni Salad

Twice Baked Potatoes with Soy Chorizo

Watermelon Cilantro Salad

White Sangria

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Cinco de Mayo Potluck Recipes!

  

  

I can’t believe that Cinco de Mayo is less than two weeks away!  This is one of my favorite potlucks because it’s a chance to make some of my favorite recipes.

Make sure you check out the Baked Corn Casserole, Quick and Easy Refried Beans, and the Salsa Dip, as these are especially easy to make!

Baked Corn Casserole

Cannellini Bean Chili

Chicken Tortilla Dish

Chilaquiles

Cilantro Corn Salad

Grilled Corn Salad

Layer Bean Dip

Lime Pecan Bars

Margarita Sorbet

Mexican Hot Dogs

Mexican Hot Fudge Sundaes

Quick and Easy Refried Beans

Salsa Dip

Soy Chorizo Fundido

Taco Salad

Twice Baked Potatoes with Soy Chorizo

Vegetarian Tamale Casserole

Watermelon Cilantro Salad

National Pineapple Upside Down Cake Day!

It’s National Pineapple Upside Down Cake Day and I’ve been waiting for any excuse to make these again!  The brown sugar butter glaze caramelizes the top perfectly to make these sweet and luscious Pineapple Upside Down Cupcakes.

Ingredients:

1 box yellow cake mix (I used Betty Crocker’s Extra Moist Yellow Cake and highly recommend it!)

1/2 cup vegetable oil

3 eggs

20 oz. can of sliced pineapple, drained and reserve the juice

1/3 cup butter, melted

2/3 cup packed brown sugar

12 maraschino cherries, cut in half

24 baking cups

Spray the baking cups really well with non-stick cooking spray.

Drain the pineapple slices and set the juice aside.  Cut the pineapple rings into four pieces each.  Cut the maraschino cherries in half.

On low speed for 30 seconds, mix the cake mix, oil, eggs, and pineapple juice.  Continue mixing on medium speed for two minutes.

In a separate bowl, combine the butter and brown sugar.  Put 1 1/2 tsp. of butter mixture into each baking cup.  Add a maraschino cherry in the center (round side down) and then add two pineapple slices on top of the cherry.  Lastly, add 1/4 cup of batter on top of everything.

Bake the cupcakes in the oven at 350 degrees for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.  Let cool for 5 minutes.  Flip the cupcakes upside down on a cookie sheet lined with parchment paper.  Carefully remove the baking cup liners

Serve warm or at room temperature.  You’re ready for potluck time!

National Cheese Ball Day!

Cheese Ball2

It’s National Cheese Ball Day and this one just never gets old!  It is one of my most-requested dishes and everyone seriously goes crazy for it.

The cream cheese, pineapple, green bell pepper, and walnuts make an absolutely addicting combination.  One batch can make three small or two large balls.  However, I highly recommend that you bring two large cheese balls to your potluck.  I recently only brought one to a party and it got ugly.

Lesson learned!  This cheese ball is so good that people will fight over it!

Ingredients:

2 – 8 oz. packages of cream cheese, softened

1 – 8 oz. can crushed pineapple, drained

1/4 cup finely chopped green bell pepper

2 T. finely minced white onion (sweet onion is my first choice)

1 tsp. seasoned salt

2 cups chopped walnuts (use 1/2 in recipe and 1/2 for rolling the cheeseballs)

Crackers (Ritz are my favorite with this!)

Combine the cream cheese, pineapple, bell pepper, onion, salt, and 1 cup of the chopped walnuts.  Refrigerate until firm.  Form cheese balls and roll in remaining walnuts.  You can serve right away or put in an airtight container and refrigerator until serving time (keeps for about 3 days).  Then serve with crackers.  Ritz crackers are especially good with this recipe.

National Coffee Cake Day!

Crumb Cake3

It’s National Coffee Cake Day!  Try out our Crumb Cake recipe!

Ingredients for batter:

1 1/2 cups all purpose flour

1/2 cup white sugar

2 1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. ground cardamom

1 egg

1/2 cup milk

2 T. vegetable or canola oil

2 tsp. vanilla

Ingredients for topping:

2 1/2 cups all purpose flour

1/2 cup chopped walnuts, pecans, or shredded coconut

1 cup packed light brown sugar

1 tsp. ground cinnamon

1 cup butter, melted

To make the batter:

In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cardamom.  In a separate bowl, whisk together the egg, milk, oil, and vanilla. Fold the dry ingredients into the liquid ingredients until well combined.

Grease and flour a 9 x 13″ pan.  Drop the batter in dollops into the pan.  Smooth the top and set aside.

To make the topping:

Mix all of the ingredients in a bowl until combined.  Add the melted butter and toss until large crumbs form.

Sprinkle the crumbs over the batter.  Bake at 325 degrees for 30 minutes or until a toothpick inserted in the middle comes out clean.  Let cool completely on a wire rack.  Cover with foil or plastic wrap until potluck time.  Can be made a day ahead.

 

St. Patrick’s Day Potluck Recipes

Corned Beef and Cabbage Pasta Mint Chocolate Chip Ice Cream Cake Broccoli Salad

 Broccoli Quinoa Casserole 

St. Patrick’s Day is almost here again and Potluck Time has your Irish and green recipes!  All of these recipes are fabulous, but you must make sure to check out our personal favorites this year:  Corned Beef and Cabbage Pasta, Guinness Cupcakes, and Irish Soda Bread!:

 

Broccoli Quinoa Casserole

Broccoli Salad

Cabbage Casserole

Corned Beef and Cabbage Pasta

Edamame Salad

Guinness Chocolate Cupcakes with Vanilla Frosting

Irish Oatmeal Cake

Irish Soda Bread

Key Lime Pie

Mint Chocolate Chip Ice Cream Cake

Pea Slaw

Potato Casserole

Spinach Cranberry Salad

Spinach Strawberry Salad

National Chili Day

It’s Friday! It’s cold outside. It’s National Chili Day. Make some chili!

Check out our Soups/Stews/Chilis section for recipes.

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!

 

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!

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