Need potluck recipes...that are either served cold or done in crock pot.?

They will be sitting for a few hours before we eat so I need something that can easily stay in the cooler or made in the crock pot so it stays warm. I don't want to reheat. Any ideas? Looking for dessert and a main dish.Need potluck recipes...that are either served cold or done in crock pot.?
ITALIAN POTATO SALAD


SERVES 4-6





This is good, healthy and very easy to make. It is best to prepared several hours ahead so the flavors have time to soak into the potatoes. The ingredients listed are approximate because it depends on the absorbency of the potatoes. I would start with the lesser amount, taste after it sets for awhile and add more as needed.





INGREDIENTS





2 pounds white potatoes, scrubbed (about 6 medium)


1 large onion, quartered and sliced


Salt and pepper to taste


1 to 2 tablespoons dried oregano leaves (use fresh if available)


3 to 4 tablespoons red wine vinegar


3 to 4 tablespoons olive oil


Cook potatoes in lightly salted water until just tender when stabbed with a fork, about 20 minutes depending on size. Drain immediately and allow to cool slightly. Peel if desired and cut into 1/4-inch slices. Place in shallow serving dish in layers, adding onion slices, seasoning, vinegar and oil to each layer. Cover and let stand at room temperature for several hours, tasting after about 1 hour for additional seasoning. Stir gently so as not to break the slices.





Easy Variation: Cut potatoes into cubes before cooking. Drain when tender and place in large bowl. Mix in onion, seasonings, vinegar and oil. Let stand, as above, but stir occasionally to ensure that all is well-combined.





Notes: It is important with this salad, as with most potato salads, that the potatoes not be overcooked or they will mash when stirred. On the other hand, I accidentally undercooked the potatoes one time and that was a disaster. Salad is very good leftover and can be refrigerated for several days. Bring to room temperature before serving.





BAKED ZITI


(Submitted by Sue Cabral)





SERVES 15 to 20 ON A BUFFET





Sue writes: ';I always look forward to potluck dinners. I guess this would be considered a main dish, one of my favorites. It makes enough to feed about 15-20 people on a buffet line. This dish stays fairly warm for a long period of time because of it's size. ';





INGREDIENTS





1 pound hamburger


1 pound ground pork or sausage


2 onions, roughly chopped (I like using the sweet ones.)


2 bell peppers, roughly chopped (Use any color you like.)


2 cans (28 ounces each) of chopped tomatoes or tomato puree (Depending on whether you like chunks of tomato or not.)


8 cloves or to taste of crushed garlic


Basil, oregano, parsley (I recommend fresh) or dried to taste


Salt and pepper to taste


Red wine


2 boxes (16 ounces each) of Ziti, with or without ridges, your preference


Olive oil


3 cups of shredded cheese, either Mozzarella or a combination of Italian cheeses


Preheat over to 350掳 F. In a large bowl combine the first 8 ingredients until just mixed. Transfer to a large skillet and cook until meat is cooked well through. Add red wine if mixture seems a little dry or even just to flavor.





While this is cooking, cook the two boxes of Ziti according to directions on the package and drain; do not rinse. In a large bowl (big enough to accommodate the macaroni as well as the sauce you're making) toss macaroni with about 2 tablespoons of olive oil. When sauce is done add to bowl with macaroni and toss to coat evenly. Place in pan (see note) and sprinkle on all the cheese. Bake, covered with foil, for 1/2 hour if warm, an hour if previously prepared and refrigerated. Uncover and bake for an additional 15 minutes.





Note: I use one of those disposable aluminum turkey pans for this. They're cheap and you don't have to worry about retrieving a dish from a host's house (or washing it) later on.Need potluck recipes...that are either served cold or done in crock pot.?
Strawberry Delight Pie


INGREDIENTS


1 1/2 cups graham cracker crumbs


1/4 cup white sugar


1/3 cup butter, melted


1 (8 ounce) package cream cheese


1/4 cup white sugar


2 tablespoons milk


3 1/2 cups frozen whipped topping, thawed


2 pints fresh strawberries, sliced


2 (3.4 ounce) packages instant vanilla pudding mix


3 1/2 cups milk


DIRECTIONS


In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar and melted butter until well blended . Press mixture into the bottom of a 9x13 inch pan. Chill in freezer while you make the filling.


In a large bowl, beat the cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in 1/2 of the whipped topping.. Spread filling over crust. Place the strawberries in an even layer over filling. Prepare instant pudding as directed on package, but using only 3 1/2 cups milk. Spread prepared pudding over strawberries. Chill 4 hours or overnight.


Before serving, spread remaining whipped topping over pudding.








As far as the main dish, using a crock pot you can make almost anything.


chilli, meatballs, roast w/ veggies, pork bbq


here is a link to some crock pot recipes:


http://allrecipes.com/Search/Recipes.asp鈥?/a>





Good Luck!
Here is a recipe for Cheesy Tortillini.
Place a good size roast in the crockpot....pour 1 jar of pepperocini sliced peppers over the top and cook on low setting for 8 hours or on high setting for 4 hours.





Shred the meat and peppers with a fork when it's time to eat and serve on buns with your favorite barbeque sauce.
Make a fat free and sugar free dessert.Easy.1-carton fat free cottage cheese,1-carton non-dairy cool whip,1-large can pineapple chunks(rinsed and drained)1-small box sugar free pudding or jello(any flavor)Mix all well and put in fridge to gel the longer the better..hope this helps,it is good.....
Hi there! If you go to www.recipezaar.com you can narrow down recipes there to main dish and dessert with a crockpot! It's an awesome site. Especially if you do it by how many ';ratings'; a recipe has. People leave feedback as to what they liked, didn't like and sometimes what they added to make it the best =0)
Check out the Betty Crocker cookbook. It's the food Bible if you ask me. dishes are tabbed by type and listed by low fat, quick prep and family favorites.
My Famous Lil Smokies





1 Container of yellow mustard such as French's


1 Jar currant Jelly


2 Packages of Lil Smokies





Combine all ingredients in a Crockpot and allow to heat through on high...then turn down to low. A guarranteed hit!
Spicy Shredded Chicken





3lbs of chicken breast


1 stick of butter


1 large bottle of Frank's Hot Sauce





Put the butter and hot sauce in a 5 quart crock pot and turn on high. Once the mixture begins to simmer give it a quick stir and add the chicken. Try to make sure the chicken is mostly covered by the mixture. Cover and cook for at least 3 to 4 hours. Use a spoon and mash the chicken until it is shredded. From this point you can turn the crock pot to it lowest setting and eat whenever. I found that even after the crock pot is shut off it will stay warm for quite a while. Accompany with buns or tortillas and blue cheese dressing. If you like buffalo wings you love this stuff. When its hot and fresh it at its spiciest but will mellow as it cools. If you want something mild spicy put the shredded chicken in the fridge overnight. Strain off the extra juices and mix the chicken with a little sour cream or blue cheese dressing. Spread the mixture onto a tortilla. Roll up the tortilla and slice it into even parts leaving little round hot chicken tortilla swirls. Try to keep these cool until ready to serve.
Smoky Cheese Ball








Ingredients





* 2 8-ounce packages cream cheese


* 2 cups shredded smoked cheese (cheddar, Swiss, or Gouda)


* 1/2 cup margarine or butter


* 2 tablespoons milk


* 2 teaspoons steak sauce


* 1 cup finely chopped pecans or walnuts, toasted


* Assorted crackers





Directions





1. Combine cheeses and margarine or butter in a medium mixing bowl; bring to room temperature. Add milk and steak sauce; beat until fluffy. Cover and chill for 4 to 24 hours.





Shape mixture into a ball. Roll in nuts. To travel to a picnic or pot-luck, cover and transport in an insulated cooler with ice packs. Serve with crackers. Makes 3-1/2 cups (56, 1-tablespoon servings).