recipe

Fall Harvest Chili

The pumpkin, butternut squash, and apple in this chili recipe give the perfect amount of fall flavors without too much sweetness.  This is a hearty, thick chili that is perfect for Halloween night and any fall potluck.  However, I’ll definitely be making this recipe through fall and winter.  It’s that good!

Heather shared this recipe a few years ago and it’s a new favorite.  This batch is bigger batch than the original recipe, so  I added a can of tomato sauce so it won’t get too dry.

Ingredients:

3 jars Trader Joe’s Fall Harvest Salsa

2.5 – 3 pounds of ground turkey

2 cups chopped white onion

8 ozs. tomato sauce

2 cans canellini beans, rinsed and drained

Brown the turkey and drain off the excess fat.  Put all of the ingredients in a crockpot on low for two to three hours.  Or you can simmer on the stove on low for 20 – 30 minutes.

Serve with a side of sour cream and corn scoops, tortilla chips, or cornbread.  I’ve tried it with all three!  Now you’re ready for potluck time!

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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

Easy Santa Maria Style Pinquito Beans

If you’ve ever been to the California Central Coast for barbecue, then you’re familiar with Santa Maria style beans.  Until a few weeks ago, I couldn’t find the pinquito beans in local stores (they’re native to and could only be found in the Santa Maria Valley).  I was at Vons and stumbled upon the S & W Pinquito Beans with Onion and Garlic in the canned beans section.  They were on sale and I bought a ton!  The beans, straight out of the can, are pre-seasoned and are actually really good (great for camping, etc.).  But, they do need some additions to taste like the real thing.  I scoured the internet for various recipes and each one was very different, so I took ingredients from several and made up my own.  I don’t ever recall bacon being in these beans, but added it anyway because…it’s bacon.  You can’t go wrong!

This recipe can easily be doubled or quadrupled for a larger crowd.

Ingredients:

2 cans of S & W Pinquito Beans with Onion and Garlic

2 strips of thick cut bacon, chopped

1/2 medium white onion, chopped

1 T. chili powder

1 small garlic clove, minced or crushed

1 T. tomato paste

salt, to taste

pepper, to taste

Cook the chopped bacon in a skillet on medium-low heat for 10 to 15 minutes or until crisp.  Add the chopped onion and chili powder and cook for another 10 minutes.  Add the garlic and cook for five minutes more until the onions are soft.

Combine the bacon-onion mixture with the canned beans in a pot.  Add tomato paste and salt and pepper, to taste.  Cook the beans on low for approximately 30 minutes (make sure you don’t overcook them as you don’t want the beans to get too mushy).  You can serve them immediately or transfer to a crockpot and keep on warm.

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.

 

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!!

Ingredients:

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!

 

 

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.