Looking for easy quick recipe for potluck?

Here are several that people have loved when I have brought them to potlucks at work.





MANGO SALSA





12 roma tomatoes, seeded, diced


1 red onion, diced


5 jalapenos, diced(add 1/4 habenero pepper for extreme heat)


2 mangos, diced


1 cup finely chopped cilantro


1 tsp salt


1 tsp ground cumin


1 tsp chilli powder


1/2 cup olive oil


1/2 cup freshly squeezed lime juice


1 tbsp tobasco or other pepper sauce





MIx all of the ingredients together. Refridgerate for 1 hour and then serve. Keep in mind that the salt will draw out the juices from the ingredients and so the mixture may have to be drained from time to time. Save the juice for Bloody Mary's or Caesar.





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PAPAYA SALSA





4 c. peeled, diced papaya (or mangoes)


1/2 c. finely diced Bermuda onions


1 jalapeno pepper, seeded %26amp; chopped


1/4 c. coarsely chopped fresh coriander


1 tbsp. Kosher salt


1/4 c. fresh lime juice





Combine all ingredients in glass bowl. Let sit in refrigerator at least 2 hours.





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PEACH SALSA





3 firm peaches (about 1 lb.) - 1 pound of canned peaches can be substituted


1 tbsp. lemon juice


2 ripe tomatoes (about 1/2 lb.)


6 large green onions


1 tbsp. canned jalapeno peppers, chopped


1 tbsp. cilantro, coarsely chopped (fresh coriander) - (optional)


12 tbsp. good quality olive oil


6 tbsp. sherry vinegar


2 tbsp. honey





Dip peaches into boiling water and then peel the skins. Cut peaches into thin strips, discarding pits. Toss with lemon juice. Dip tomatoes into boiling water, then peel and seed them. Cut into medium julienne strips. Combine peaches and tomatoes. Add onions, peppers and cilantro, if using. Mix. Whisk together oil, vinegar and honey. Pour over other ingredients. If using within several hours, no need to refrigerate; otherwise cover and refrigerate.





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SALSA GUACAMOLE





Guests will rave about this combination of fire roasted salsa and guacamole -- you'll make it again and again!





Salsa:





1 can (14.5 oz) Muir Glen® organic fire roasted or plain diced tomatoes, well drained


1/4 cup chopped onion


2 tablespoons chopped fresh cilantro


1/4 teaspoon coarse salt (kosher or sea salt)


1 clove garlic, finely chopped


1 small fresh jalapeño chile, seeded, finely chopped





Guacamole:





3 ripe large avocados (about 1 1/2 lb) pitted, peeled


2 tablespoons fresh lime juice


1/2 teaspoon coarse salt (kosher or sea salt)


1/2 teaspoon red pepper sauce


1 clove garlic, finely chopped





In medium bowl, stir together salsa ingredients.


In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients. Spoon guacamole into shallow serving bowl; top with salsa.





Serve with tortilla chips as desired.





Makes 12 servings (1/4 cup each).





Tip: Look for avocados that are firm, but yield to gentle pressure. If they are not quite ripe, place avocados in a paper bag, and let ripen at room temperature.





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GUACAMOLE





1 ripe tomato, peeled


2 avocados


1/2 onion, minced


1 tablespoon vinegar


1 chopped green chile, or to taste


salt and pepper to taste





Mash together the tomato and avocados. Stir in remaining ingredients.


Serve with warm tortillas.





Optional: Mix in pomegranate seeds for added color and a unique but authentic variation.





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Beef and Olive Empanaditas Prep: 1 hour


Bake: 15 minutes


Ingredients


6 ounces lean ground beef


1/3 cup finely chopped onion


1 clove garlic, minced


1/2 teaspoon ground cumin


1/8 teaspoon ground red pepper


1/2 cup chopped pimiento-stuffed green olives


1/4 cup tomato sauce


2 tablespoons golden raisins


1 recipe Empanadita Pastry


1 egg


1 tablespoon water





Directions


1. For filling, in a large skillet, cook beef, onion, and garlic until beef is brown. Drain off fat. Stir in cumin and red pepper. Cook and stir for 1 minute. Stir in olives, tomato sauce, and raisins. Set aside.





2. Place 1 rounded teaspoon of the filling in the center of each dough round. Moisten edge with water; fold in half, sealing edge with tines of a fork. Prick dough several times. Place on ungreased baking sheet.





3. Stir together the egg and water; brush onto empanaditas. Bake in a 425F oven for 15 to 18 minutes or until golden. Makes 36 empanaditas.





4. Empanadita Pastry: For pastry, in a large bowl, stir together 3 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 3/4 cup shortening until mixture resembles cornmeal. Add 1/2 cup milk and 1 beaten egg; stir until mixed.





Turn dough out onto a lightly floured surface; knead for 10 to 12 strokes. Divide dough in half. Roll one portion of the dough to 1/8-inch thickness. Cut into 3-inch rounds; re-roll scraps and cut enough additional rounds to make 18 total. Repeat with the remaining dough portion.








5. Make-Ahead: Prepare as directed except do not bake. Place empanaditas in a single layer on a baking sheet; freeze until firm. Transfer to a freezer container. Seal, label, and freeze for up to 2 months. To serve, line a baking sheet with foil; coat with nonstick cooking spray. Place frozen empanaditas on prepared baking sheet. Bake, uncovered, in a 350F oven about 30 minutes or until golden.





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Sweet and Sassy Meatballs 64 meatballs Start to Finish: 30 minutes


Ingredients


1 16-ounce can jellied cranberry sauce


1 18-ounce bottle barbecue sauce


2 1-pound packages frozen cooked meatballs, thawed (32 per pound)





Directions


1. For sauce, in a large skillet stir together cranberry sauce and barbecue sauce. Cook over medium heat until cranberry sauce is melted, stirring occasionally.





2. Add meatballs to sauce. Cook, uncovered, for about 10 minutes or until meatballs are heated through, stirring occasionally. Serve immediately or keep meatballs warm in a slow cooker on low setting to serve. Makes 16 servings.





3. Make-ahead directions: Prepare as directed in Step 1. Stir in frozen or thawed meatballs. Place in an airtight container. Cover and chill for up to 24 hours. To serve, heat meatballs and sauce in a large skillet over medium heat until heated through, stirring occasionally.





4. Chipotle-Sauced Meatballs: Prepare as above, except substitute one 12-ounce bottle chili sauce for the barbecue sauce and stir in 3 to 4 tablespoons finely chopped canned chipotle pepper in adobo sauce.





5. Hawaiian-Sauced Meatballs: Prepare sauce as above, except substitute one 8-ounce can crushed pineapple, undrained, for the cranberry sauce.Looking for easy quick recipe for potluck?
I Fall to Peaches Cobbler... easy and tasty take along





1/2 C. butter


1 C. flour


1 tsp baking powder


1 tsp baking soda


1 C sugar


1/2 tsp salt


1 C. whole milk


1 can ( 21 oz) peach pie filling





Place butter in 13 x 9 pan . Bake at 350 until melted.


Combine flour and next four ingredients. Stir in milk. Pour batter over butter. Spoon pie filling over batter. Do not stir!





Bake at 350 ... 30 - 35 minutes or until golden brown.Looking for easy quick recipe for potluck?
Theres a lot of tried and tested delicious recipes here to try





http://www.mycookery.com/blog
Earthquake Cake





1 C. rough chopped pecans (says to toast but I don't)


1 C. coconut


1 box German or Regular Chocolate cake mix


1 8 oz. cream cheese softened


1 box powdered sugar


1 stick softened butter





At the bottom of a greased 9X13 pan, spread pecans, then coconut. Mix the cake mix per package instructions and pour over the nuts and coconut. Blend softened cream cheese, powdered sugar and butter and dab onto top of batter.





Bake 50-55 Minutes. Cake cracks down the middle like an earthquake.





Top with ice cream or whipped cream...it is delicious just plain too.


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HOT CHICKEN SALAD





Mix well:


1 can cream of chicken soup


1 Cup Sour Cream


1 Cup Mayonnaise





Add:


1/2 Cup chopped almonds


1/2 Cup chopped Scallions


2 Cups diced celery


2-3 Cups of pre-cooked chicken, coarsely chopped


2 Tbsp. chopped pimentos


2 tsp. of lemon juice





Mix well and spoon into a buttered 9X13” baking dish





Topping:


2Tbsp. melted butter


½ cup of either crushed corn flakes, potato chips, Ritz crackers, or chow mein noodles....mixed with melted butter





Bake 30 minutes at 350ºF...then add topping and bake 15 minutes more.


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Lynn's Broccoli Rice Casserole





½ cup chopped onion


½ cup chopped celery (*I will often leave out if I have none)


4 T. margarine


2 cups cooked rice


1 (10½ oz) can cream of mushroom soup


2 (10-oz) pkg. frozen chopped broccoli, barely cooked and drained


1 (8 oz) jar Cheese Whiz (*I will often use a chub of Kraft Garlic Cheese or Tostitoes Nacho Cheese, whatever I have around)


1 4-oz) can water chestnuts, diced





Saute’ onions and celery in margarine. Mix all ingredients. Put into a greased 2-qt. baking dish. Bake at 350ºF for 25 minutes or until bubbly. Serves 8. Enjoy!!





--River Road Recipes II


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Conniosseur's Casserole





1 12 pz can white shoe peg corn drained


1 16 oz can French cut string beans drained


1/2 cup celery chopped


1/2 cup onion chopped


1 2 oz jar pimentos chopped


1/2 cup sour cream


1/2 cup sharp Cheddar cheese, grated


1 10 3/4 oz can cream of celery soup


1/2 tsp salt


1/2 tsp pepper





Topping:


1 cup Ritz cracker crumbs


1/2 stick butter, melted


1/2 cup slivered almonds





Mix all ingredients except topping. Place in 1 1/2 qt. casserole. Sprinkle topping over casserole.


Bake at 350 for 45 minutes. Serves 8.





(I have subbed water chestnuts chopped for the celery and it is very good.)





--Tea Time At the Master’s cookbook
Pasta salad-everyone likes pasta salad. Or they should.





1 tablespoon olive oil


2 tablespoons salt


1 pound pasta, small tubes or shells


3/4 cup extra virgin olive oil


1 cup cubed Mozzarella cheese


3/4 cup black olives


2 medium tomatoes, peeled, seeded, and diced


1 large red onion, diced


3 pickling cucumbers or kirbies, peeled and diced


2 bunches fresh oregano, leaves only, chopped


1/3 cup red wine vinegar


3 dashes hot sauce


Salt and freshly ground black pepper to taste





Bring 1 gallon salted water to a rolling boil in a large stockpot. Add 1 tablespoon olive oil, and pasta, and cook until al dente, about 6 to 8 minutes. Drain in a colander, shaking vigorously, and immediately transfer to an oiled cookie sheet or clean countertop to cool. When cool, transfer to a bowl, and toss with 1/4 cup extra virgin olive oil.


Mix all remaining ingredients in a bowl. Toss with pasta, adjust seasonings, and Enjoy!!!!
Tamale Pie





Depending on how many people will be eating, this will serve 6


bake a pan of corn bread let cool and crumble in a bowl, cook 2 lbs of ground beef or ground turkey on stove top till done, I usually add some diced onions and bell pepper to mine. Drain then add 2 packs of taco seasoning to it and one can of diced tomatoes drained(I use Mexican blend) one can of whole Cornell corn drained, 1/2 cup mild cheddar cheese, 1/4 cup crumbled corn bread. mix together. in a separate glass baking dish take 1/2 of the corn bread and put it in the bottom of the dish and mash down as to make a bottom crust, pour meat mixture into dish and top with the rest of the corn bread, sprinkle top with cheddar cheese and bake in 350 oven for 30minutes enjoy.
Cherry-Chocolate Scones


1 large egg


3 cups flour


1/4 cup sugar or Splenda Sugar Blend for Baking


1 tablespoon baking powder


1/2 teaspoon salt


1/2 cup cold butter (1/4 pound)


3/4 cup half-and-half cream (light cream)


4 ounces milk chocolate chips, about 1/2 cup


1/2 cup pecans, chopped


1/2 cup dried cherries





# In a bowl or food processor, mix flour, sugar, baking powder, and salt.





# Cut butter into chunks and add to flour mixture, cut in with pastry blender or pulse until mixture resembles coarse crumbs.





# In a small bowl, whisk together half %26amp; half and eggg; RESERVE 2 tablespoons half %26amp; half mixture; Add remaining to flour mixture along with chocolate, nuts and cherries;Stir with a fork just until evenly moistened.





# Scrap dough onto a floured surface and, with lightly floured hands, Squeese dough together into a ball.





# Pat dough into a 7-inch round about 1 3/4 inch thick; cut into 8 equal wedges.





# Place wedges 2-inches apart on a buttered or cooking parchment-lined 12-by 15-inch baking sheet.





# Brush tops of wedges lightly with RESERVED half %26amp; half mixture( discard ant remaining).





# Bake scones in a 350 degree oven(regular or convection) until tops are browned, about 25 minutes; Let cool about 10 minutes on baking sheet serve warm or cool completely, enjoy.


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Out of This World Caesar Pasta Salad


16 ounces tri-colored rotini pasta


20 medium olives, sliced


2 green onions, sliced


8 ounces shredded Parmesan cheese


1/4 cup extra-virgin olive oil


2 cups of your favorite Caesar salad dressing





1. Cook pasta according to package directions.





2. Drain and rinse pasta under cold water until cold throughout. Toss pasta with





3. olive oil making sure to coat well. Believe it or not it prevents the pasta from





4. absorbing all of the dressing, thus becoming dry.





5. Add the rest of the ingredients and toss wih dressing.





6. I like to garnish the top with more sliced green onions.





7. Add grilled chicken breast and this salad goes from a side dish to an entree.