I need recipes (3) for a great food to take to a work potluck...?

Here is the catch...I need recipes that are not like the plain everyday potluck food. No boring meatballs, lil smokies, chex mix, etc! I need something easy with littel ingredients but that is a little different that the ordinary. Maybe a recipe yo uhave made up and is not posted all over allrecipe.com!! haha





Any ideas?I need recipes (3) for a great food to take to a work potluck...?
Our recent favorite and a few more coming.





Buffalo Chicken Dip





4 boneless skinless chicken breast halves,


boiled, drained and shredded with 2 forks


1 (12 ounce) bottle Frank's Hot Sauce


16 ounces cream cheese


1 (16 ounce) bottle Ranch dressing


1/2 cup minced celery


8 ounces shredded Monterey jack or sharp Cheddar cheese





Heat oven to 350 degrees F.





In a 13 x 9 x 2-inch baking pan, combine the shredded chicken meat


with entire bottle of Frank's hot sauce, spreading to form an even


layer.





In a large saucepan over medium heat, combine the cream cheese with entire bottle of Ranch dressing, stirring until smooth and hot. Pour evenly over the chicken mixture. Sprinkle celery over top. Bake uncovered for 20 minutes, then sprinkle cheese over top and bake uncovered for another 15 or 20 minutes until just hot and bubbly. Let stand 10 minutes before serving with celery sticks or any sturdydipping chip.





Hot Rueben Dip





1/2 lb corned beef shredded


1 can sauerkraut


4 ounces shredded Swiss cheese


4 ounces shredded cheddar cheese


1 cup mayonnaise





Mix above ingredients put in casserole dish. Bake at


350 degrees for


30 minutes or until cheese is melted. Serve with rye


cocktail bread.





Party Pepperoni Dip





1 package (8 ounces) cream cheese, softened


1/2 cup pizza sauce


1/2 package (3.5 ounces) sliced pepperoni (about 25 slices)


1/3 cup diced Italian plum tomatoes (about 2)


1 cup shredded mozzarella cheese


1/4 cup chopped fresh basil


Italian bread slices or crackers, for dipping





1. Preheat oven to 400F. Whisk cream cheese and pizza sauce in a large


bowl until smooth. Spread on bottom of a 9-inch pie plate.





2. Cut pepperoni slices into quarters. Sprinkle pepperoni and tomatoes


over cream cheese mixture. Top with mozzarella.





3. Bake dip until cheese is melted, 6-8 minutes. Sprinkle chopped basil


over dip. Serve warm with Italian bread slices or crackers.





Sun-Dried Tomato Pizza Fondue


2 T. extra-virgin olive oil


1 medium onion, chopped


1/2 cup finely chopped sun-dried tomatoes (not packed in oil) or sun-dried tomato salad bits


1 garlic clove, minced


1/2 t. dried basil


1/2 t. dried oregano


1/4 t. crushed hot red pepper flakes


1 C. dry white wine


8 oz. shredded mozzarella cheese


4 oz. sharp Provolone cheese, shredded


2 oz. freshly grated Parmigiano Reggiano cheese


1 T. cornstarch





Crusty French or Italian bread, cut into bite-size cubes





Salami cubes





Pepperoni wedges





Baby artichoke hearts





Raw red bell pepper slices





Raw zucchini wedges





In a medium, heavy-bottomed saucepan, heat oil over medium heat. Add onion and cook, stirring often, until translucent, about 4 minutes. Add sun-dried tomatoes, garlic, basil, oregano and hot-pepper flakes. Stir until garlic is fragrant, about 1 minute. Add wine and bring to a simmer. In a medium bowl, toss mozzarella, Provolone and Parmigiano Reggiano cheeses with cornstarch.





Add cheese, a handful at a time, into saucepan, stirring until first addition is melted before adding another. Let fondue come to a bare simmer; do not boil. Transfer cheese to a fondue pot, keep warm over a fondue burner. Serve immediately with dipping ingredients of your choice.





Makes 6 to 8 servings.I need recipes (3) for a great food to take to a work potluck...?
Welcome Sweetie, merry christmas. Report Abuse

You'll never have enough! Trust me.








Parmesan Chicken Wings





1 cup freshly grated Parmesan cheese


1 tablespoon chopped fresh flat-leaf parsley


1 teaspoon dried basil leaves


1 teaspoon salt


Freshly ground pepper to taste


2 pounds chicken wings, cut up


1/2 cup melted butter


Preheat oven to 375*F (190*C).


Combine Parmesan, parsley, basil, salt and pepper together and place in shallow bowl.


Dip each piece of chicken into the melted butter, then roll in the cheese mixture, coating well. Place on a greased baking sheet and bake for 45 minutes, turning about halfway when browned.


Serves 4 to 6.
little bagels with pizza sauce, cheese, and pepperoni on them





and





Shrimp wrapped in bacon with hot sauce on top broiled!
cut cucumbers, cherry tomatoes, parsley in Italian dressing...


cooked black beans,pea pods, mushrooms, baby corn [sauteed].........sliced ham and horse radish [rolled up]
No


wrong thinking


Go to the deli select from their salads and other prepared dishes and don't forget their platters,%26gt;%26gt;%26gt; meat - cheese -veg..


it doesn't cost much more than your scracth and you have NO hours of prep, cooking, cleanup or left overs to toss..


any one get sick it is the deli...
These are my favorite, and no store bought kind could ever compare!


Poppers:


1 (8)oz. pkg cream cheese (softened) (Lite works fine.)


1 cup cheddar cheese - shredded


1 cup jack cheese - shredded


6 bacon strips or Bacos


1/4 teas. salt


1/4 teas. chili powder (can go heavier)


1/4 teas. garlic powder or granulated garlic (can go


heavier)


Mix all these into thick paste.


About 12 jalapeno peppers - halve and take seeds out (use latex gloves so you don't burn yourself with the oils)


Fill with cheese mixture


Sprinkle with fine bread crumbs


Put into greased pan.


Bake at 300 degrees for 20 min. (hot), 30 min (medium), 40 min (mild)





Whenever I bring these somewhere, they are gone immediately!
This one is really good- I’ve made it a bunch- tastes wonderful and the roast comes out super tender.





Teriyaki Pork Roast





INGREDIENTS


1 boneless pork shoulder roast (3 to 4 pounds), trimmed


1 cup packed brown sugar


1/3 cup unsweetened apple juice


1/3 cup soy sauce


1/2 teaspoon salt


1/4 teaspoon pepper


2 tablespoons cornstarch


3 tablespoons cold water





SERVINGS 6-8





DIRECTIONS


Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker. Pour apple juice and soy sauce over roast. Sprinkle with salt and pepper. (Most of the roast will not be in liquid and that’s fine) Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.





Remove roast; cover and let stand for 15 minutes. Meanwhile, strain cooking juices and return to slow cooker. Combine cornstarch and cold water until smooth; gradually stir into juices. Cover and cook on high for 15 minutes or until thickened. Slice pork; serve with gravy. Yield: 6-8 servings.
Taco Pinwheels





4 ounces cream cheese, softened


3/4 cup Seasoned Taco Meat


1/4 cup finely shredded cheddar cheese


1/4 cup salsa


2 tablespoons mayonnaise


2 tablespoons chopped ripe black olives


2 tablespoons finely chopped onion


5 flour tortillas (8 inches)


1/2 cup shredded lettuce


Additional salsa





In a small mixing bowl, beat the cream cheese. Stir in the taco


meat, cheese, salsa, mayonnaise, olives and onion. Spread over tortillas. Sprinkle with lettuce; roll up tightly. Wrap in plastic wrap and refrigerate for at least 1 hour.





Unwrap and cut into 1-in. pieces. Serve with additional salsa.





Yield: about 3 dozen appetizers.








Cranberry Party Meatballs





2 (1-pound) bags frozen cocktail-size meatballs (about 64 meatballs)





1 (16-ounce) can Ocean Spray Jellied Cranberry Sauce





1 (12-ounce) bottle chili sauce





1 teaspoon ground cumin





1/4 teaspoon cayenne





Combine cranberry sauce, chili sauce, cumin and cayenne in a large saucepan. Cook over medium heat, whisking occasionally, until the cranberry sauce is melted and smooth.





Add meatballs; stir gently to coat. Cook over medium-low heat, stirring occasionally, 12 to 15 minutes or until meatballs are heated through. Place in chafing dish or slow cooker to keep warm.





Makes 30 servings.
Hope this helps you out. Enjoy! And Happy Holidays!





FRUITED PUMPKIN BREAD





2 large eggs


2/3 cup water


½ cup apricot nectar


3 tbs. cooking oil


1 14-o. package pumpkin quick bread mix


½ cup apricots, cut into small pieces


½ cup dried cranberries


½ cup coarsely-chopped walnuts





Apricot Icing:





¾ cup powdered sugar


3 to 4 tsp. apricot nectar





Preheat oven to 350 degrees F. Grease bottom %26amp; half up the sides of 8” loaf pan. In large bowl, beat eggs with whisk; whisk in water, nectar %26amp; oil. Using wooden spoon, stir pumpkin quick bread mix into egg mixture until combined. Stir in apricots, cranberries %26amp; nuts. Turn into prepared pan %26amp; bake for 55 to 65 minutes, or until done. Cool in pan for 10 minutes; transfer to wire rack %26amp; cool completely (about 2 hours). In small bowl, combine powdered sugar %26amp; enough apricot nectar to reach drizzle consistency.. Drizzle icing over bread.





Yield: 1 Loaf





STRAWBERRY NUT BREAD





1 16-oz. bag frozen strawberries, thawed %26amp; drained


2 cups granulated sugar


1-¼ cups oil


2 large eggs


3 cups flour


3 tsp. ground cinnamon


1 tsp. baking soda


1 tsp. salt


1 cup coarsely-chopped walnuts





Preheat oven to 350 degrees F. Grease bottoms only of two 9” loaf pans %26amp; set pans aside. Slightly mash berries; set aside. In large bowl, mix sugar %26amp; oil. Stir in berries until well mixed. Stir in eggs until well blended. Stir in remaining ingredients, except walnuts., just until moistened. Gently stir in walnuts. Turn into prepared pans %26amp; bake for 60 to 70 minutes, or until done. Cool for 10 minutes in pans. Transfer to wire racks %26amp; cool completely. Wrap tightly in plastic wrap. Store at room temperature for up to four days or refrigerate for up to 10 days





Yield: 2 Loaves





COCONUT MACAROONS





2 egg whites (from large eggs)


½ tsp. vanilla


1 ash salt


2/3 cup granulated sugar


1 3-½-oz. can (1-1/3 cups) flaked coconut


Red and green candied cherries, cut in quarters





Preheat oven to 325 degrees F. Lightly grease cookie sheet %26amp; set aside. Beat egg whites, vanilla extract %26amp; salt until soft peaks form. Fold in coconut. Garnish the top of each macaroon with ¼ of a glazed cherry. Drop from a teaspoon onto prepared cookie sheet, 1-½” apart. Bake about 20 minutes. Cool completely on wire rack.





Yield: 2 Dozen Macaroons





ANISE DROP COOKIES





6 large eggs, separated


1 cup powdered sugar


1 cup flour


3 tsp. anise seed





Lightly grease cookie sheets %26amp; set aside. Beat yolks until thick %26amp; lemon-colored. Beat whites until stiff %26amp; combine the two mixtures. Gradually beat in sugar; mix lightly. Sift flour %26amp; add to mixture. Stir in anise seed. Drop from the tip of a spoon, about 1” apart, on prepared cookie sheets. Refrigerate overnight. Preheat oven to 300 degrees F. Bake for 12 minutes. Cool on wire racks.





Yield: 3 or 4 Dozen





CANDIED WALNUTS





½ cup butter


1 cup packed brown sugar


1 tsp. cinnamon


4 cups walnut halves





Place butter in microwave-safe 1-½ quart casserole dish %26amp; cook 1 minute on High. Pour brown sugar %26amp; cinnamon into butter. Microwave on High 2 minutes; stir. Add walnuts, stirring ell. Microwave 3 to 5 minutes on high. Spread onto waxed paper; cool.





Yield: 4 Cups





MINTED NUTS





1 cup granulated sugar


½ cup water


2 tbs. light corn syrup


1/8 tsp. salt


½ tsp. peppermint extract


6 large marshmallows


3 cups walnut halves





In heavy saucepan, combine sugar, water, corn syrup %26amp; salt. Cook over high heat until mixture reaches 230 degrees F on a candy thermometer. Remove from heat; stir in peppermint extract %26amp; marshmallows, until melted. Stir in walnuts until coated. Turn onto waxed paper %26amp; separate into pieces when cool enough to handle.





Yield: 3 Cups