Potluck Dishes/Recipes?

[SweetErika]

I have a bunch of potlucks coming up, like many of you, I suspect.

So, what are your favorite potluck dishes or dishes to share? I'd prefer somewhat healthy crowd-pleasers, rather than like casseroles laden with cream-of-soups and other canned ingredients.

This weekend, I'm planning on bringing cornbread (in muffin form) and cookies to a potluck where the main dish will be chili. Does anyone have great recipes for either of those? Obviously, I'm familiar with regular cornbread and Toll House Chocolate Chip cookies, but some variations/options would be cool! There will be babies, toddlers and adults with a variety of tastes at this dinner, so a spicy cornbread or cookies with nuts or pumpkin aren't options.

 

[LaChica]

Wait, cornbread and cookies with chilli? Thats new

Would it be too much for a flavored cornbread to dip into chilli?

 

[LucyH]

I have a reasonably idiot proof lasagna recipe that uses a mixture of cottage cheese and eggs instead of ricotta cheese. I did the math at some point, and it turned out to be much higher in protein and lower in fat than I expected. Anyway, it's what I make when I have a bunch of people to feed and I don't want to experiment with recipes that might not turn out well.

 

[SweetErika]

Wait, cornbread and cookies with chilli? Thats new

Would it be too much for a flavored cornbread to dip into chilli?

That's what I'm asking for - a flavored cornbread that will still appeal to a bunch of people. I know jalapeno is a popular flavor, but anything spicy like that won't work for this particular group, so I'm not really sure what else to go with.

Cookies, well, I have the ingredients, and I'll already have the oven on for the cornbread and they're not a messy food.

I have a reasonably idiot proof lasagna recipe that uses a mixture of cottage cheese and eggs instead of ricotta cheese. I did the math at some point, and it turned out to be much higher in protein and lower in fat than I expected. Anyway, it's what I make when I have a bunch of people to feed and I don't want to experiment with recipes that might not turn out well.

Actually, I've always made lasagna that way, and friends who have had it at our house often request it.

 

[LaChica]

Hmm I can't help you on flavored cornbread. But if the main is chilli, I suggest the traditional style of dip and eat would be best. As for what goes well with chilli, I like to go with the contradiction of using Tomato based foods.

Not sure but maybe you can be innovative with the cookies. Cookies need not be chocolate based right. They can essentially be filled with heavier flavors like cheese and tomato (like a mini pizza at your fingertips)

 

[SweetErika]

Hmm I can't help you on flavored cornbread. But if the main is chilli, I suggest the traditional style of dip and eat would be best. As for what goes well with chilli, I like to go with the contradiction of using Tomato based foods.

Not sure but maybe you can be innovative with the cookies. Cookies need not be chocolate based right. They can essentially be filled with heavier flavors like cheese and tomato (like a mini pizza at your fingertips)

I volunteered to bring some kind of bread to go with the chili (hence the cornbread); maybe I'll see if I have some mild chillies on hand and add some cheese and/or just go with plain, as well as a dessert, so I'm definitely not looking for savory cookies (it's a good idea for the future, though)

Unless I come up with a better idea, maybe I'll go with chocolate chip and then also see if I have the time and ingredients for some type of spice cookie, since this is sort of a Thanksgiving thing. I'd be all over some sort of pumpkin dessert, but we've discovered my munchkin is highly allergic to pumpkin (and likely every other winter squash)...so sad! I've also been dying to make a Hobnobs knock-off, but I suspect that's going to be way too time-intensive for tomorrow.

 

[sereneone4u]

This is the cornbread recipe I have been using for a while...it is lighter and not dry like some cornbreads can be and I like a lighter cornbread with chili being that chili is such a dense meal.

http://allrecipes.com/recipe/west-tennessee-corn-bread/detail.aspx


I sometimes double it and add cream of corn like other reviewers recommended.

 

[sereneone4u]

A dessert I make for a lot of potlucks because it is inexpensive and easy...and well, yummy, is a devil food's cake, made from scratch if I have the time, if not a box mix will do, I like Duncan Hines the best. When the cake is out of the oven, poke holes in it and pour melted caramel topping over the top, filling the holes and barely covering the top of the cake. Let the cake completely cool and when at the potluck, either make homemade whipped topping or just use Cool Whip and spread it over the top. Then place sliced strawberries over that.

Everyone always wants the recipe.

Or brownies....?

 

[NordicOz]

What I've found works really well with bread is making a spice paste (not unlike a pesto) and spreading it over the dough in a thin layer before packing it together in a random folding/squeezing/kneading manner. This gives the bread almost swirls or lines of flavour through it.

When choosing your spices, chose ones that will compliment the dish in question, so for a chilli, I would recommend a Cumin, Pimento, Oregano style paste, which you then combine with an oil of your choice to make a paste.

Or on a totally different idea, make a cous cous with various vegetables and raisins in it. It's still a carbohydrate and would be an interesting twist when eaten with chilli. Again, with the cous cous, try to make the vegetable compliment the chilli so corn, capsicum, zucchini would go well, but just don't forget the raisins (just use them VERY sparingly).

 

[sereneone4u]

What I've found works really well with bread is making a spice paste (not unlike a pesto) and spreading it over the dough in a thin layer before packing it together in a random folding/squeezing/kneading manner. This gives the bread almost swirls or lines of flavour through it.

When choosing your spices, chose ones that will compliment the dish in question, so for a chilli, I would recommend a Cumin, Pimento, Oregano style paste, which you then combine with an oil of your choice to make a paste.

Or on a totally different idea, make a cous cous with various vegetables and raisins in it. It's still a carbohydrate and would be an interesting twist when eaten with chilli. Again, with the cous cous, try to make the vegetable compliment the chilli so corn, capsicum, zucchini would go well, but just don't forget the raisins (just use them VERY sparingly).

That sounds SO good, Nordic.

 

[NordicOz]

That sounds SO good, Nordic.

Why thank you very much, Your welcome.

 

[Eilan]

Bacon Cheesecake Brownies.

 

[LucyH]

Actually, I've always made lasagna that way, and friends who have had it at our house often request it.

Well then. Preaching to the choir. I've never seen it like that in a cookbook, though - a friend taught me how to make it.

 

[wicked woman]

It's been a long time since my sons were kids, but I remember more than once making Rice Krispie squares (you know the ones with marshmallows) for a pot luck dessert where there were going to be lots of kids and they were always a hit. On one occassion they were gone before dinner started! Quick and easy.

 

[SweetErika]

Well then. Preaching to the choir. I've never seen it like that in a cookbook, though - a friend taught me how to make it.

It must have been in some book or article at some point, because my mom always made it with cottage cheese. Back then, we ate red meat, so that was the only variation, but now I do lots of veggies (and occasionally chicken sausage or something) in the sauce part and then I mix chopped spinach, mushrooms and spices into the cottage cheese along with some eggs to firm it up and add protein.

It's been a long time since my sons were kids, but I remember more than once making Rice Krispie squares (you know the ones with marshmallows) for a pot luck dessert where there were going to be lots of kids and they were always a hit. On one occassion they were gone before dinner started! Quick and easy.

Yep, those are a definite favorite here, too! I started making them for playgroup functions because so many kids had different allergies (like to eggs). Most often, I make them with Cheerios instead of Rice Krispies so there's some nutritional value, and I figured out I can do a breakfast-type bar my husband will actually eat if I do Cheerios, sesame seeds, maybe some flax seeds or nuts and dried fruit (so, basically, there's a lot of healthier stuff in there and just enough marshmallow to hold it together). Another variation is adding some chocolate chips.

For our Fall party last year, I made a super easy caramel dip with sliced apples and pretzels. That was a huge hit, too.

 

[sunandshadow]

Rutabagas are cheap, tasty, vegetarian, and pretty easy to prepare, and many people have never tasted them before so it might be an interesting experience. They're not super healthy because you cook them in salt water and serve them with margerine, but they're no worse than an average potato or cabbage dish.

 

[_Virginia_]

Well, this is not a very healthy dish but it gets devoured every time I bring it to a potluck event. Plus, it is SO easy - monkey bread! The link to the recipe is here:

http://www.pillsbury.com/recipes/grands-monkey-bread/7a1e41b1-4708-4028-8ce6-fcb5baebbc19/

 

[Loreleis]

Choc chip cookies

I add vanilla instant pudding to my choc chip cookies. It makes them bake up light and fluffy. Keeps them moist.

 

[sunandshadow]

If you want fluffy moist chocolate chip cookies the trick is to use a ratio of 1 stick of butter to 1 tablespoon of margarine. Also ghiradeli's bittersweet chocolate chips and the key ingredient to wonderful chocolate chip cookies.

 

[NippleMuncher]

One of our favorites that's pretty much applicable all year round is a cucumber salad.

Equal parts cucumber (1 medium to large ) and tomato (2 - 3)
Fresh mozzarella cheese (approx 16 oz ) - cubed
1 Avocado
1 - 2 cloves garlic - minced
12 large basil leaves
Equal parts balsamic vinegar and olive oil.

The better quality the ingredients, the better the salad will be. This is most important with the balsamic vinegar and the olive oil.

Another big hit item is stuffed mushrooms. It's an easy recipe, it just takes a little prep and time to put together. When I take them to parties I prep and stuff them at home and put them into a baking dish. The mushrooms are baked at the party so that they're hot and fresh at time of consumption. If you're interested in this recipe I'll post it up for you.

 

[SweetErika]

One of our favorites that's pretty much applicable all year round is a cucumber salad.

Equal parts cucumber (1 medium to large ) and tomato (2 - 3)
Fresh mozzarella cheese (approx 16 oz ) - cubed
1 Avocado
1 - 2 cloves garlic - minced
12 large basil leaves
Equal parts balsamic vinegar and olive oil.

The better quality the ingredients, the better the salad will be. This is most important with the balsamic vinegar and the olive oil.

Another big hit item is stuffed mushrooms. It's an easy recipe, it just takes a little prep and time to put together. When I take them to parties I prep and stuff them at home and put them into a baking dish. The mushrooms are baked at the party so that they're hot and fresh at time of consumption. If you're interested in this recipe I'll post it up for you.

Oh, that salad sounds really good! Do you like chickpeas, sundried tomatoes, dried apricots and kalamata olives? If so, I have a great salad w/ balsamic that uses those things and would be great with cucumber and other veggies, too.

OK, the last of the cookies just came out of the oven (I tried a new CCC recipe and made a few variations of my own, and I think they'll be a hit), so now I just have to do the cornbread muffins tomorrow. We usually just do the basic recipe, but I think I'll try one that's supposed to be moister, like with lowfat sour cream, honey, and maybe a different cornmeal:flour ratio so they hold up better when they're cooled and don't require condiments.

 

[NippleMuncher]

Oh, that salad sounds really good! Do you like chickpeas, sundried tomatoes, dried apricots and kalamata olives? If so, I have a great salad w/ balsamic that uses those things and would be great with cucumber and other veggies, too.

Send me the recipe, I'll check it out. The cuke salad is one of our favorites and it's a summer staple when garden fresh produce is available.

 

[Vixandra]

This is the best brownie recipe I have ever used. Its easy to make it Dairy free and gluten free (have a batch that's both in the freezer waiting for Thanksgiving.)

Brownies:
Yield: 1 half sheet pan Half batch-
Bittersweet chocolate 375g
Butter 277g
Eggs 277g
Sugar 648g
Salt 3g
Vanilla 13g
Pastry Flour 375g

Place the chopped chocolate and butter in a bowl and melt over a double boiler. Make sure that no water touches the bowl or the sugar in the chocolate will harden and burn.
Let the mixture cool to 75F.
Whip the eggs with the sugar, salt, and vanilla until thick and pale. It should hit the ribbon stage.
Sift the flour and fold into the eggs.
Fold in the melted chocolate and butter until smooth.
Spread the batter on to a half sheet pan that is lined with paper and greased.
Bake at 325F for 35+ minutes.
When cool remove from the pan and cut into 3” x 4” bars.
Place on a pan and wrap well.
May be stored in the freezer with a 2 week shelf life.
To serve, remove from freezer and defrost at room temperature.
Cover with stencil and dust with powdered sugar.
Shelf life of two days in a refrigerated case.


If you're using a standard kitchen aid- the half batch is all that fits. I'm lazy and use the mixer to blend everything together instead of folding it in. These truly are best the second day. I like adding toasted pecans on top. The half batch makes a very full 13x9 pan, or you could make 3 8x8 pans of thinner brownies. It takes what feels like "forever" to bake and needs to be pulled when its just barely cooked in the middle.


Instead of cornbread you could make a sourdough bread for the chili.

 

[SweetErika]

Send me the recipe, I'll check it out. The cuke salad is one of our favorites and it's a summer staple when garden fresh produce is available.

It appears I've misplaced the actual recipe (which was for an industrial-sized batch, anyway), but if you have any sense of what tastes good, you really don't need a recipe, and you can add/subtract to taste.

In a large bowl, combine:
*Like 4-6 Cans of chickpeas, drained and rinsed (I assume a generous portion is 1/2 can per serving, so adjust accordingly)
*Chopped/sliced dried apricots (unsulfured,if you can afford them) - I cut several into strips with good kitchen shears in one go, or sometimes cut them up while I'm watching TV
*Roughly chopped/sliced kalamata olives
*Roughly chopped/sliced sun-dried tomatoes (I use some of the oil for the dressing)
*Chopped artichoke hearts (I use water-packed)
*Any other veggies that marinate/keep well in dressing for many days (the salad keeps for a good 5 days at least and just gets better with time, like colored bell peppers; for cukes and tomatoes, I'd add them to the salad daily, as needed
*You could add things like Feta or mozzarella and greens with individual servings

Dressing:
*Balsamic vinegar (I use a higher proportion of this, and less oil)
*E.V. Olive Oil, oils from your ingredients, or whatever you like
*Dried oregano
*Smoked Paprika
*Salt to taste (I use sea salt or seasoned salt)
*Pepper to taste
*Any other herbs/spices you think would work

Whisk up your dressing (keep tasting as you add ingredients to see if you need more of this or that) and pour it over your big bowl of goodness, then fold to combine everything. Stick it in the fridge within a couple of hours. Mix it periodically so everything marinates evenly. It'll be yummy after hours, but way better the following days.

Costco is a great source for many of the ingredients, like the olives, balsamic, spices, sundried tomatoes and artichoke hearts.

In the summer, I make a big batch and pretty much eat it for lunch and dinner for nearly a week because it's healthy (especially w/ even more veggies), filling, great for hot weather and goes well with a bunch of other stuff.

 

[Elaya]

I like to take deviled eggs, only mine have mustard in the mix as well as light mayo, as well as crumbled bacon. They're usually pretty popular.

There's a nother recipie I know if when you need something sweet and uh.. not overly healthy. It's moderately expensive though, depending on the shops around you. I have no idea what it's properly called, so.. I'm randomly naming it:

Kid's Delight:
1. Layer the bottom a large , flattish bowl/plate with cream cheese, fairly thin, 1/4 inch or less.
2. Spread/cover or tightly criss cross with a thin caramel ice cream topping
3. Generously sprinkle skor bits on top, and perhaps, mini chocolate chips
4. Line outer edge of plate with green apple wedges, use as scoops for the dip

5. Resist eating the whole thing before you get to the potluck.

Stupid freaken slow internet/PC!!! This went as a "report" by accident! Sorry!