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

Holiday Potluck Recipes




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


Crumb Cake

Sour Cream Coffee Cake

Spinach Cheese Strata

Tater Tot Breakfast Strata


Cranberry and Pumpkin Seed Bark

Peppermint Bark

Quick and Easy Chocolate Oreo Truffles

Sweet and Saltines

Sweet and Saltines – Holiday Version


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


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


Baked Beans with Bacon

Broccoli Quinoa Casserole

Brussels Sprouts Bon Vivant

Cabbage Casserole

Make Ahead Mashed Potatoes

Potato Casserole

Lime Pecan Bars


Neighbors gave us some key limes from their tree, so I made these Lime Pecan Bars for the Super Bowl party yesterday!  I love the pecan shortbread crust and the filling is a sort of lime curd that is especially good with the key limes, but will work great with regular limes, too (either way, just make sure that you use fresh lime juice).

The party was hosted by a gluten-free household this year, so I made them with Red Mill Gluten-Free 1 to 1 Baking Flour  and they were a big hit.  Accidentally doubled the recipe below (that means I quadrupled the original – long story!), so I also took a batch into work today.  There were zero leftovers, so I think that means everyone liked them as much as I did.

This recipe is from my Moosewood Restaurant Book of Desserts.  The ingredients are doubled from the original, and use a larger pan, because when you’re making it for a potluck,  the regular version just isn’t enough!



1 cup pecans

1/2 cup butter, melted

1 1/2 cup flour

2/3 cup brown sugar, packed


6 eggs

2 cups sugar

1 cup fresh lime or key lime juice

2/3 cup flour

Grated lime peel, optional

To make the crust, chop the pecans in a food processor until fine.  Add in the butter, flour, and brown sugar and pulse until it forms a crumbly mixture.  Press the mixture into a buttered 9 x 13 pan and bake at 325 degrees for 25 to 30 minutes or until golden brown along the edges.

Meanwhile, make the filling by whisking together the eggs and sugar.   Using a hand mixer, add in the lime juice and flour and mix until combined.

When the crust comes out of the oven, immediately pour the filling over the crust.  Cook the bars for another 20 minutes until the top is firm to the touch.

Let cool for one hour and cut into bars.  You can also top them with the optional grated lime peel (makes them look prettier).

If you’re going to the potluck that same day, you can leave them out at room temperature.  Otherwise, store in the fridge in an airtight container.  Then, take them out of the fridge an hour or two before potluck time!

Key Limes

My neighbor gave me a bunch of key limes from his tree (I really do have the BEST neighbors!).  I’m planning to turn them into a Super Bowl potluck dessert for the party that I’m attending today.  I’ve found recipes for lime bars, lime honey truffles, and lime cupcakes.

Any other ideas?  I’m sure to need them since I have a lot of limes and will want to use them up.  Might be a key lime Margarita or two on the list this week.  Key lime recipes coming soon…

Brownies with Peanut Butter Frosting and Salted Peanuts

Brownies with Pbutter frosting lighter version2

This easy dessert recipe tastes so decadent and it’s always a big hit!  It’s my go to when I’m short on time.

Make a batch of brownies using a box mix (see box for instructions and ingredients that you need to add).  Let the brownies cool completely.

Make this peanut butter frosting (from the Joy of Cooking cookbook).

Frosting ingredients:

1/2 cup smooth peanut butter

3 ozs. cold cream cheese

1 1/2 T. unsalted butter, softened

1 tsp. vanilla

3 T cream or milk

2 2/3 cup confectioners sugar, sifted

Beat peanut butter, cream cheese, butter, vanilla, and milk in a medium bowl just until blended.  Add 1/3 of the confectioners sugar at a time and beat just until smooth and the desired consistency is reached.  If the frosting is too stiff, add, but do not overbeat anotherr 1 to 2 T. cream or milk.

Frost the brownies.  Chop salted peanuts and sprinkle them on top of the frosting.  Cover and keep the brownies in the fridge until potluck time!