Potluck recipe on a budget?

I'm going to a potluck party this Sunday afternoon and need ideas for what to bring. It's going to be a group of 15-20 at most, and the hostess is going to be making grilled cream cheese-stuffed peppers. I'm a college student (as most of the guests will be, though of varying ages), so my funds are rather limited, but we are a fairly health-conscious group and so would like to bring something that's tasty and non-junk food. I'm leaning a bit toward handling the dessert end of things, but not sure what would work well for that?


Anyone got any ideas?


Thanks!Potluck recipe on a budget?
slice some fruits and put them on a platter, in the middle of the platter place a little bowl %26amp; mix some vanilla yogurt with a little bit of cinnamon. Potluck recipe on a budget?
Hollow out half of a watermelon ... then refill with the cubed melon, strawberries %26amp; blueberries, pineapple chunks (even the canned ones in water are fine, if drained), maybe some cantaloupe chunks, grapes... garnish with a sliced starfruit and fresh mint sprigs





Buy or make an Angel Food cake; bring some Cool Whip and sliced strawberries to put on top. Very low fat, and relatively low in sugar, carbs %26amp; calories.....
A spinach, cranberry, mushroom, walnut, onion salad with a vinaigrette is always great. The flavors are perfectly matched with a raspberry vinaigrette.
Make a large bowl of fruit salad. Or bring a veggie plattter and veggie or spinach dip. Make a large pan of macaroni/tuna salad or potato salad.
Goggle budget meals. Lots of ideas.
Fruit Trifle





1-1/2 cups fat free milk


1 pkg of instant sugar free pudding (vanilla or white chocolate)


(Fold first 2 ingredients together)





1 cup fat free vanilla yogurt


6 oz fat free cream cheese


1/2 cup fat free sour cream


2 tsp vanilla extract


1 cup of fat free cool whip


(using a mixer beat these 5 ingredients together)





1 angel food cake


1 pint fruit (blueberry, strawberry, raspberry or blackberry)


1 carton fat free cool whip





Cut angel food cake into squares, using a trifle dish or deep bowl, place a layer of angel food on the bottom. Layer mix that was folded together, a layer of cool whip, then fruit. Cont to layer, fruit being last layer at the top.


People will not ever guess this is a low fat dessert, its yummy!!!!!!!!!!!!!!!!!! Looks pretty too








Chinese Chicken Salad


Dressing:


3 1/2 Tbsp. Soy Sauce


2 Tbsp. Vinegar


1 Tbsp. Veg Oil


1 Tbs. Sugar


1/2 Tsp. Garlic Powder


1/2 Tsp. Pepper





Salad:


2 c. torn lettuce


1 1/2 c. chopped cooked chiken


8 oz can sliced water chestnuts (drained)


1/2 c. julienne carrots


1/4 c. diagonally sliced green onions


1/4 c. chopped red cabbage


5 oz. chow mein noodles





In small bowl, whisk together dressing ingredients; set aside. In a large bowl, combine remaining salad ingredients, except chow mein noddles. Just before serving, toss salad w/dressing %26amp; top w/noodles.
I would gently suggest that you think of something other than dessert. My reason is simple, you'll find that at the great majority of these events, that's what most people bring. There will be a great selection of desserts!





My suggestion would be something along the salad line, since it is easy to make %26amp; transport and you don't have to keep it warm to too cold, etc. A couple of recipes are shown below %26amp; if you go to the websites, you can see pictures of them too. Very pretty!





Suggestion #1: From Uncle Ben's %26amp; I bet there won't be another one of these there! It is yummy!





Best Ever Wild Rice Picnic Salad





1 Package Uncle Ben鈥檚 long grain %26amp; wild rice (cooked, as directed on package %26amp; then chilled)


录 cup vegetable oil


2 tablespoons cider vinegar


录 cup onion, finely chopped


1 cup celery, sliced


5 radishes, sliced


1 cup cucumber, diced





Combine oil %26amp; vinegar, stir into chilled rice. Add onion %26amp; celery; mix well. Chill. Stir in radishes %26amp; cucumber before serving.





Serves about 6





Suggestion #2: If you have a large clear bowl, this would look great in that. Otherwise, pickup one of the Rubbermaid clear storage containers at the market. The 14 cup size should work well %26amp; can be used in future too! I would skip the bacon bits, as not needed.





Layered Summer Salad from Kraftfoods.com


Prep Time:


30 min


Total Time:


5 hr 30 min


Makes:


12 servings, 1 cup each


4 cups torn spinach


1-1/2 cups KRAFT Shredded Mild Cheddar Cheese, divided


2 cups sliced fresh mushrooms


1 small red onion, sliced, separated into rings


2 tomatoes, chopped


1 pkg. (10 oz.) frozen green peas, thawed, drained


1/2 cup KRAFT Mayonnaise


1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream


1/4 cup chopped fresh basil


4 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled


LAYER spinach, 1 cup of the cheese, the mushrooms, onions, tomatoes and peas in 3-qt. serving bowl.


MIX mayo, sour cream and basil. Spread over salad, completely covering top of salad. Cover. Refrigerate at least 5 hours.


SPRINKLE with remaining 1/2 cup cheese and the bacon just before serving.





Be sure to bring something to serve your dish as well! It is a very helpful idea for the busy hostess, so she doesn't have to worry about that!






These are really easy to make and so good. They have no crust so they are a lot healthier and pretty inexpensive to make. But the generic cream cheese and preserves or store brand. You don't have to use pineapple, you can use any flavor. The pineapple is usually found as an ice cream topping








Miniature Cheesecakes








1 1/2 packages (8 oz size) cream cheese


1/2 cup sugar


2 eggs


3/4 tsp vanilla








Topping:


1 cup sour cream


1/4 cup sugar


1/2 tsp vanilla


strawberry or pineapple preserves





Let cream cheese soften in a medium size bowl; add 1/2 cup sugar, and cream together thoroughly.





Add eggs, on at a time, beating well after each addition.





Add 3/4 tsp vanilla and beat until smooth and creamy.





Place paper cupcake (foil if you have them) in a muffin tin and using a teaspoon, fill each one 2/3 full. Bake in a preheated 300 F oven 20 to 25 minutes. Cool 10 minutes (cakes will cave in slightly in center).





Make topping: In a small bowl, thoroughly mix sour cream, sugar and vanilla. Using a teaspoon top each with a small amount, enough to cover the top. Top with small amount of preserves in center of each cake. Return pan to oven and bake an additional 10 minutes. Makes about 2-3 dozen.