dessert

Memorial Day Potluck Recipes!

  

   

I can’t believe that it’s time to kick off BBQ season again!  We have our top recipe picks for your Memorial Day weekend potlucks with everything from savory dips, healthy and not-so healthy salads, delicious sides, grilled dishes, and of course, desserts!:

APPETIZERS:

Bruschetta Lentil Dip

Buffalo Chicken Dip

Chili Cream Cheese Dip

Chili Sauce and Cream Cheese Appetizer

Feta-Stuffed Watermelon Blocks

Layer Bean Dip

Pizza Dip

Salsa Dip

Soy Chorizo Fundido

FROM THE GRILL:

Bacon Wrapped Cream Cheese Stuffed Peppers

Grilled Corn Salad

Mexican Hot Dogs

Portobello Burgers

Tom’s BBQ Tri Tip

DESSERTS:

Brownies with Peanut Butter Frosting and Salted Peanuts

Chocolate Caramel Cake

Classic Lemon Bars

Deep Dark Chocolate Cookies

Grandma’s Chocolate Eclair Cake

Ice Cream Cake

Ice Cream Sandwiches

Key Lime Pie

Lime Pecan Bars

Mini Lemon Tarts

Mint Chocolate Chip Ice Cream Cake

Ridiculously Easy Coconut Cream Bars

Strawberry Dream Cake

SALADS:

Beet Salad

Broccoli Salad 

Cilantro Corn Salad

Edamame Salad

Greek Pasta Salad

Hawaiian Plate Lunch Mac Salad

Jamie’s Famous Pasta Salad

Multi-Bean Salad

Pea Slaw

Refreshing Watermelon Salad

Simple, Fresh, and Sweet Salad

Spinach Cranberry Salad

Tarragon Potato Salad

Thai Peanut Slaw

Watermelon Cilantro Salad

SIDES:

Baked Beans with Bacon

Baked Corn Casserole

Cheesy Garlic Bread

Potato Casserole

Twice Baked Potatoes with Soy Chorizo

* Let us know what you think of this post by giving us a star rating below!

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Easter Egg Nest Brownies

Easter Egg Nest Brownies are fun and really easy to make!  You can also make the brownies ahead of time and then let everyone decorate them at the potluck.

The inspiration for these treats came from different Easter cupcake pics that I found online.  I used brownie mix, but chocolate or vanilla cake mix will work great, too.

Ingredients:

1 batch of brownie mix (I used a box to keep things simple.  1 box will yield 12 brownies.)

1 container of pre-made vanilla frosting

2 cups sweetened, shredded coconut

Green food coloring

Assorted Easter candy

Bake the brownie mix according to directions in a greased, regular-sized muffin pan.  Start checking them for doneness about 10 minutes earlier than the instructed time.  Let them cool completely (If you don’t, they fall apart).  Then, carefully remove them from the pan.

Mix the coconut and food coloring (start with 2 or 3 drops and add more, as needed) in a bowl until combined.

Frost the brownies.  Then dip them, face down, in the coconut.  Top with your favorite Easter candy and gently press it into the coconut and frosting.  For extra fun, you can add a Peep to the center.  Apply some frosting to the bottom of the peep and press it down on the cupcake.  It bonds perfectly!

Now, you’re ready for potluck time!

Memorial Day Potluck Recipes!

  

  
It’s time to kick off BBQ season!  We have our top recipe picks for your Memorial Day weekend potlucks with everything from savory dips, healthy and not-so healthy salads, delicious sides, grilled dishes, and easy desserts:

APPETIZERS:

Bruschetta Lentil Dip

Buffalo Chicken Dip

Chili Cream Cheese Dip

Chili Sauce and Cream Cheese Appetizer

Feta-Stuffed Watermelon Blocks

Pizza Dip

Salsa Dip

Soy Chorizo Fundido

FROM THE GRILL:

Bacon Wrapped Cream Cheese Stuffed Peppers

Grilled Corn Salad

Mexican Hot Dogs

Portobello Burgers

Tom’s BBQ Tri Tip

DESSERTS:

Brownies with Peanut Butter Frosting and Salted Peanuts

Chocolate Caramel Cake

Classic Lemon Bars

Deep Dark Chocolate Cookies

Grandma’s Chocolate Eclair Cake

Ice Cream Cake

Ice Cream Sandwiches

Key Lime Pie

Mini Lemon Tarts

Mint Chocolate Chip Ice Cream Cake

Ridiculously Easy Coconut Cream Bars

Strawberry Dream Cake

SALADS:

Beet Salad

Broccoli Salad 

Edamame Salad

Greek Pasta Salad

Hawaiian Plate Lunch Mac Salad

Jamie’s Famous Pasta Salad

Multi-Bean Salad

Pea Slaw

Refreshing Watermelon Salad

Simple, Fresh, and Sweet Salad

Spinach Cranberry Salad

Tarragon Potato Salad

Thai Peanut Slaw

SIDES:

Baked Beans with Bacon

Baked Corn Casserole

Cheesy Garlic Bread

Potato Casserole

Twice Baked Potatoes with Soy Chorizo

* Let us know what you think of this post by giving us a star rating below!

Classic Lemon Bars

Lemon Bars

This classic lemon bar recipe has been in my recipe book for years.  The combination of the fresh lemon juice and zest give the filling a luscious lemon taste along with a buttery shortbread crust.   This is great potluck dessert for any occasion and for any season!

Ingredients:

1 1/2 cup flour

1/2 cup powdered sugar plus a little extra for the top

3/4 c. butter, softened

4 eggs

1 1/2 cup white sugar

1/2 cup fresh lemon juice

2 T. flour

2 to 3 tsp. grated lemon peel

Preheat oven to 350 degrees.  Line a 13 x 9 inch pan with parchment paper, extending up the sides of pan.

Combine the 1 1/2 cup flour, powdered sugar, and butter with a mixer on low speed until crumbly.  Press the mixture evenly into the pan.  Bake for 20 minutes or until very light brown.

Using the same mixer and bowl (no need to wash or rinse them!), beat together the eggs, white sugar, 2 T. flour, and lemon peel until well blended.  Pour over the warm crust and return to the oven for another 15 to 20 minutes or until the filling is set and the bars are just beginning to brown around the edges.

Let the bars cool completely.  Lift the edges of the parchment and place on a cutting board.  Cut into bars.

Store in an airtight container (in the fridge if you’re making them the day or two before).  Dust them with sifted powdered sugar right before potluck time!

Ridiculously Easy Coconut Cream Bars

Ridiculously Easy Coconut Cream Bars

Four ingredients are all you need for these ridiculously easy and amazing Coconut Cream Bars!  Thank you to Ali for including these bars on her site Ali Does It Herself and for allowing me to share them here on Potluck Time!

Ingredients:

20 ozs. shredded coconut, plus extra for the tops

14 oz. can sweetened condensed milk

2 cups powdered sugar

24 ozs. chocolate (Make sure to have some extra on hand.  Depending on the size and number of bars that you cut, you may need extra.  I used a combination of semi-sweet chocolate chunks and chocolate chips.)

Spray a 9 x 13″ pan with non-stick cooking spray.

Combine the coconut, milk, and powdered sugar in a larger bowl and stir until combined well.  Put the coconut mixture into the pan and press down firmly and evenly.  At the end, I put wax paper over it and evened out the top with a rubber spatula.  Take the wax paper off and cover tightly with plastic wrap.  Place pan in the freezer for an hour.

Meanwhile, melt the chocolate over low heat in a sauce pan.  Take off the heat and let cool to room temperature.

Line a cookie sheet with wax paper.  Cut the coconut bars into squares.  Dip a square in chocolate, place on wax paper, top with a little coconut, and repeat until they’re all done.  Let them cool completely.  If needed, place in the fridge until they are completely set.

Store them in the fridge in an airtight container.  Take them out when you’re headed to the potluck.  By dessert time, they’ll be perfect and at room temperature.  However, if they do get devoured before dessert, not to worry.  They’re also delicious when chilled!

Margarita Sorbet

Margarita Sorbet

This Margarita Sorbet recipe is the perfect, luscious combination of drinks and dessert!  It’s ridiculously easy to make and, be warned, it’s very easy to eat lots of this sorbet!

Thank you, Marisa, for sharing this recipe!

Ingredients:

1/2 cup lime juice

3 oz. Triple Sec

2 oz. Tequila

1 1/4 cup powdered sugar

2 cups heavy cream

Mix together the lime juice, triple sec, and tequila.  Add in the powdered sugar and stir.  Whip in the heavy cream.  Freeze in an airtight container overnight.

You can grate some lime zest on top before serving, but this is optional as this sorbet is delicious either way!

* Contains alcohol.

Brandy’s Bible Study Banana Bread

Bible Study Banana Bread

The pecans and brown sugar make a delicious streusel on this banana bread.  This recipe can also be frozen, so you can just thaw it out on potluck day!  Thank you to Brandy G. for sharing this recipe!

Ingredients:

1/2 cup butter, melted

1 cup white sugar

2 eggs

1 tsp. vanilla

1 1/2 cup flour

1 tsp. baking soda

1/2 tsp. salt

1/2 cup sour cream

2 medium bananas

1/2 cup, plus extra for the top, pecans

Brown sugar

Mix butter and white sugar.  Add eggs and vanilla and stir.  Separately, combine flour, baking soda, and salt.  Add flour mixture to the batter and stir.  Mix in the sour cream, bananas, and 1/2 cup pecans.

Add batter to a greased loaf pan.  Sprinkle the top with brown sugar and pecans.

Bake at 350 degrees for 60 minutes.  Cool for 10 minutes.  Remove from pan.

This recipe also freezes well.  Cool completely, wrap, and freeze.  Thaw 3 hours before potluck time, slice, and serve.  It’s especially good served cold!

Key Lime Pie

Key Lime Pie3

Key Lime Pie is one of my favorite pies and this recipe does not disappoint!  The filling is perfectly creamy, smooth and not too heavy with a buttery, nutty, graham cracker crust.  And it’s very quick and easy to make.

Thank you to Jamie G. for sharing this recipe!

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.

Grandma’s Chocolate Eclair Cake

Thank you to Joyce for sharing her Grandma’s recipe!  It’s supposed to serve 20, but you’ll find that it’s a lot less as everyone takes really big portions of this delicious cake!

Ingredients:

1 lb. graham crackers

2 small packages vanilla instant pudding

3 cups milk

8 oz. carton of Cool Whip

2 envelopes of Nestle’s Choco Bake

2 tsp. white corn syrup

2 tsp. vanilla

2 T. butter, softened

1 1/2 cups powdered sugar, sifted

3 T. milk

Butter a 9 x 13″ pan.  Cover bottom with whole grahams.  Mix pudding with milk.  Fold in Cool Whip.  Place half of the pudding mix over the graham crackers.  Cover with another layer of whole crackers.  Add the rest of the pudding mix on top.  Place a final layer of crackers on top of the mix.

To make the frosting, mix the choco bake, corn syrup, vanilla, butter, powdered sugar, and milk together.  Frost the top layer of crackers.

Refrigerate for 24 hours.

Ice Cream Cake

Ice Cream Cake2

The first time I had this cake, my son and my friend made this for my birthday!  I couldn’t believe that it was made from ice cream sandwiches.   My friend, Brandy, got the recipe from Stacy, who got it from Shelley.  This is a crowd-pleaser, for sure!

Ingredients:

2 boxes (12 each) of ice cream sandwiches (I’ve only had it with Cookies and Cream ice cream sandwiches, but have future plans to try different flavored sandwiches and toppings)

2 small containers of plain Cool Whip (or 1 large container; you may not need it all but it’s better to have too much than not enough)

1 bag of snack size Heath Bars, unwrapped from individual wrappers and then crushed (this takes a while, but the smaller candies give a better chocolate to toffee ratio than the full size candy bars)

Unwrap the ice cream sandwiches.  Assemble one layer of sandwiches in the bottom of an ungreased 9 x 13″ glass pan.  Assemble a second layer of sandwiches on top of the first.  Spread Cool Whip on top of the sandwiches.  Sprinkle the crushed Heath Bar on top of the Cool Whip. Cover the cake with foil and gently press the Heath Bar into the Cool Whip.

Put the cake in the freezer until it’s time to serve.  It can be made a few hours before, but also keeps in the freezer for several days (and so do the leftovers if you’re lucky enough to have any!).