What do you suggest I should take to a potluck?!
I have no idea what to take to a potluck tomorrow!. Any good suggestions!? There will be about 10 or 15 people at this potluck!. Help! :-) Thank you!Www@FoodAQ@Com
Answers:
one of these would work well :)
Cheesy Ranch Potato Bake
12 servings
INGREDIENTS:
4 pounds russet potatoes, cut
into 1/4 inch cubes
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground black
pepper 6 tablespoons butter, cubed
1 (8 ounce) package shredded
colby-Monterey Jack cheese
blend
1 (8 ounce) bottle Ranch
dressing
DIRECTIONS:
1!. Preheat oven to 400 degrees F (200 degrees C)!. Lightly grease a 9x13 inch baking dish!.
2!. Place the potatoes in the baking dish!. Season with chili powder, salt, and pepper!. Evenly distribute the butter over the potatoes!.
3!. Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender!. Remove from oven, and mix in the cheese and Ranch dressing!. Continue cooking 10 minutes, or until cheese is melted and bubbly!.
BLT Pasta Salad
10 servings
INGREDIENTS:
1 (16 ounce) package medium
seashell pasta
1 pound sliced bacon
1 1/2 cups light Ranch-style salad dressing
1 small onion, chopped
2 tomatoes, chopped
DIRECTIONS:
1!. Bring a large pot of lightly salted water to a boil!. Add the pasta, and cook until tender, about 8 minutes!. Drain, and rinse under cold water to cool!.
2!. Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp!. Remove from the pan and drain on paper towels!.
3!. In a large bowl, stir together the Ranch dressing, onion, and tomatoes!. Mix in the cooled pasta!. The pasta will absorb some of the dressing, so don't worry if it seems like too much!. Refrigerate for several hours or overnight!. Crumble bacon over the top just before serving!.
Seafood Pasta Salad for a Crowd
16 servings
INGREDIENTS:
1 (32 ounce) package dried
small pasta shells
4 stalks celery, chopped
4 green onions, chopped
1/2 (16 ounce) bottle French
dressing
1/2 (16 ounce) bottle thousand island dressing
1/2 cup mayonnaise
2 (6 ounce) cans water packed
tuna, drained and flaked
2 (6 ounce) cans tiny shrimp,
drained
DIRECTIONS:
1!. Bring a large pot of lightly salted water to a boil!. Add pasta and cook for 8 to 10 minutes or until al dente; drain!.
2!. In a large bowl, toss together cooked pasta, celery and green onions!. Mix in French dressing, thousand island dressing and mayonnaise!. Fold in tuna and shrimp!. Cover and chill in the refrigerator at least 3 hours!.
Bacon Cheddar Deviled Eggs
12 servings
INGREDIENTS:
12 eggs
1/2 cup mayonnaise
4 slices bacon 2 tablespoons finely shredded
Cheddar cheese
1 tablespoon mustard
DIRECTIONS:
1!. Place eggs in a saucepan, and cover with cold water!. Bring water to a boil and immediately remove from heat!. Cover, and let eggs stand in hot water for 10 to 12 minutes!. Remove from hot water, and cool!. To cool more quickly, rinse eggs under cold running water!.
2!. Meanwhile, place bacon in a large, deep skillet!. Cook over medium-high heat until evenly brown!. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice!. Crumble and set aside!.
3!. Peel the hard-cooked eggs, and cut in half lengthwise!. Remove yolks to a small bowl!. Mash egg yolks with mayonnaise, crumbled bacon and cheese!. Stir in mustard!. Fill egg white halves with the yolk mixture and refrigerate until serving!.Www@FoodAQ@Com
Cheesy Ranch Potato Bake
12 servings
INGREDIENTS:
4 pounds russet potatoes, cut
into 1/4 inch cubes
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground black
pepper 6 tablespoons butter, cubed
1 (8 ounce) package shredded
colby-Monterey Jack cheese
blend
1 (8 ounce) bottle Ranch
dressing
DIRECTIONS:
1!. Preheat oven to 400 degrees F (200 degrees C)!. Lightly grease a 9x13 inch baking dish!.
2!. Place the potatoes in the baking dish!. Season with chili powder, salt, and pepper!. Evenly distribute the butter over the potatoes!.
3!. Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender!. Remove from oven, and mix in the cheese and Ranch dressing!. Continue cooking 10 minutes, or until cheese is melted and bubbly!.
BLT Pasta Salad
10 servings
INGREDIENTS:
1 (16 ounce) package medium
seashell pasta
1 pound sliced bacon
1 1/2 cups light Ranch-style salad dressing
1 small onion, chopped
2 tomatoes, chopped
DIRECTIONS:
1!. Bring a large pot of lightly salted water to a boil!. Add the pasta, and cook until tender, about 8 minutes!. Drain, and rinse under cold water to cool!.
2!. Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp!. Remove from the pan and drain on paper towels!.
3!. In a large bowl, stir together the Ranch dressing, onion, and tomatoes!. Mix in the cooled pasta!. The pasta will absorb some of the dressing, so don't worry if it seems like too much!. Refrigerate for several hours or overnight!. Crumble bacon over the top just before serving!.
Seafood Pasta Salad for a Crowd
16 servings
INGREDIENTS:
1 (32 ounce) package dried
small pasta shells
4 stalks celery, chopped
4 green onions, chopped
1/2 (16 ounce) bottle French
dressing
1/2 (16 ounce) bottle thousand island dressing
1/2 cup mayonnaise
2 (6 ounce) cans water packed
tuna, drained and flaked
2 (6 ounce) cans tiny shrimp,
drained
DIRECTIONS:
1!. Bring a large pot of lightly salted water to a boil!. Add pasta and cook for 8 to 10 minutes or until al dente; drain!.
2!. In a large bowl, toss together cooked pasta, celery and green onions!. Mix in French dressing, thousand island dressing and mayonnaise!. Fold in tuna and shrimp!. Cover and chill in the refrigerator at least 3 hours!.
Bacon Cheddar Deviled Eggs
12 servings
INGREDIENTS:
12 eggs
1/2 cup mayonnaise
4 slices bacon 2 tablespoons finely shredded
Cheddar cheese
1 tablespoon mustard
DIRECTIONS:
1!. Place eggs in a saucepan, and cover with cold water!. Bring water to a boil and immediately remove from heat!. Cover, and let eggs stand in hot water for 10 to 12 minutes!. Remove from hot water, and cool!. To cool more quickly, rinse eggs under cold running water!.
2!. Meanwhile, place bacon in a large, deep skillet!. Cook over medium-high heat until evenly brown!. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice!. Crumble and set aside!.
3!. Peel the hard-cooked eggs, and cut in half lengthwise!. Remove yolks to a small bowl!. Mash egg yolks with mayonnaise, crumbled bacon and cheese!. Stir in mustard!. Fill egg white halves with the yolk mixture and refrigerate until serving!.Www@FoodAQ@Com
CHOCOLATE OAT BARS
* 3/4 cup butter
* 3 cups quick oats
* 1 teaspoon vanilla
* 1/2 cup brown sugar
* 1 cup chocolate chips
* 1/2 cup creamy peanut butter
Grease 9" square baking pan!. Melt butter in large saucepan over medium heat!. Add sugar & vanilla and mix well!. Stir in oats!. Cook over low heat 2-3 minutes until well-blended!. Press 1/2 of mixture evenly into pan!. Melt chocolate chips over low heat!. Mix peanut butter with melted chocolate!. Spread PB/chocolate mixture evenly over oat mix in pan!. Crumble remaining oat mix over chocolate layer!. Press in gently!. Cover & refrigerate 2-3 hours or overnight!. Bring to room temperature before cutting into bars!.
MARSHMALLOW SALAD
* 16 ounces mini marshmallows
* 16 ounces sour cream (regular or light)
* 3 (11-15 ounce) cans mandarin oranges, drained
* 1 (20 ounce) can pineapple tidbits, drained
* 1 (10 ounce) jar maraschino cherries, drained and halved
* 2 bananas, sliced
Combine marshmallows and sour cream!. Gently fold in all fruit!. Chill several hours or overnight!.
Enjoy!Www@FoodAQ@Com
* 3/4 cup butter
* 3 cups quick oats
* 1 teaspoon vanilla
* 1/2 cup brown sugar
* 1 cup chocolate chips
* 1/2 cup creamy peanut butter
Grease 9" square baking pan!. Melt butter in large saucepan over medium heat!. Add sugar & vanilla and mix well!. Stir in oats!. Cook over low heat 2-3 minutes until well-blended!. Press 1/2 of mixture evenly into pan!. Melt chocolate chips over low heat!. Mix peanut butter with melted chocolate!. Spread PB/chocolate mixture evenly over oat mix in pan!. Crumble remaining oat mix over chocolate layer!. Press in gently!. Cover & refrigerate 2-3 hours or overnight!. Bring to room temperature before cutting into bars!.
MARSHMALLOW SALAD
* 16 ounces mini marshmallows
* 16 ounces sour cream (regular or light)
* 3 (11-15 ounce) cans mandarin oranges, drained
* 1 (20 ounce) can pineapple tidbits, drained
* 1 (10 ounce) jar maraschino cherries, drained and halved
* 2 bananas, sliced
Combine marshmallows and sour cream!. Gently fold in all fruit!. Chill several hours or overnight!.
Enjoy!Www@FoodAQ@Com
Pasta Salad
2 boxes of tri colored spiral pasta
2 cans drained pitted medium olives
2 or 3 cucumbers peeled and diced (fresh garden)
2 or 3 tomatoes diced (fresh garden)
1/2 Large bottle Kraft Zesty Italian Dressing
1/2 bottle McCormick's Salad Supreme (found on spice isle)
Cook spiral noodles as directed!. Remove and continuously run under cold water until completely cool!. Drain VERY good!. Add remaining items and toss!. Allow to marinate several hours in refrigerator!. This is better next day! Its a very beautiful colorful salad and a huge hit for a crowd!. Always use fresh produce when in season!.!.!.i usually hit one of those produce stand you see on the side of road!. Yummy enjoy!.!.!.!.i just took this to a get together last night!.!.!.!.as usual everyone loved it!Www@FoodAQ@Com
2 boxes of tri colored spiral pasta
2 cans drained pitted medium olives
2 or 3 cucumbers peeled and diced (fresh garden)
2 or 3 tomatoes diced (fresh garden)
1/2 Large bottle Kraft Zesty Italian Dressing
1/2 bottle McCormick's Salad Supreme (found on spice isle)
Cook spiral noodles as directed!. Remove and continuously run under cold water until completely cool!. Drain VERY good!. Add remaining items and toss!. Allow to marinate several hours in refrigerator!. This is better next day! Its a very beautiful colorful salad and a huge hit for a crowd!. Always use fresh produce when in season!.!.!.i usually hit one of those produce stand you see on the side of road!. Yummy enjoy!.!.!.!.i just took this to a get together last night!.!.!.!.as usual everyone loved it!Www@FoodAQ@Com
My aunt makes some really good and simple pasta salad!.!.!. it macaroni elbows, mayo, chopped ham, bacon bits, corn, and tiny pieces on jalapeno!.!.!. she makes it the night before so it gets a chance to sit and the flavors mix!.!.!. its soooo good!.
What I like to make is a fruit salad!. I put pineapple (from a can), tangerines (from a can) cottage cheese, ready whip, and a little bit of the juice from the tangerines and mix it all together!.!.!. i can eat it every day!Www@FoodAQ@Com
What I like to make is a fruit salad!. I put pineapple (from a can), tangerines (from a can) cottage cheese, ready whip, and a little bit of the juice from the tangerines and mix it all together!.!.!. i can eat it every day!Www@FoodAQ@Com
Got a crock pot!? Throw a roast in it, add some beef broth, carrots & potato!. Oh don't forget the garlic!. Let it cook over night and you don't have to do any thing to it!. Just get up and goWww@FoodAQ@Com
New England baked beans, Campbell's pork and beans, sliced bacon, brown sugar, Karo syrup, mustard, catsup, bake on low heat for a couple of hours!.Www@FoodAQ@Com
hot wing dip!!! and corn chips seriously that stuff is incredible and that could be like the appetizare!:)Www@FoodAQ@Com
sweet and sour meatballs!.
1 bag precooked meatballs
1 bottle chili sauce
1 small jar grape jelly
combine all in a sauce pan, heat through and transfer to a crockpot!.Www@FoodAQ@Com
1 bag precooked meatballs
1 bottle chili sauce
1 small jar grape jelly
combine all in a sauce pan, heat through and transfer to a crockpot!.Www@FoodAQ@Com
Potato Salad, Macaroni Salad, Garden Salad + assorted dressings!.!.!.!.!.!.!.!.!.might be best to make a quick phone call and ask what they need !Www@FoodAQ@Com
macaroni salad,macaroni spaghetti!.!.i love macaroni!Www@FoodAQ@Com
I always take baked beans to a pot luck!. They are not expensive, and most everyone loves them!.Www@FoodAQ@Com
Pasta Alfredo!Www@FoodAQ@Com