Need a recipe for a potluck for work.....?

My husband is having a potluck at work. They are doing dishes around the world and he got Canada. Anyone have any quick..cool ideas..even something we can throw in a crockpot? Or even a dessert would be ok also.


Thanks!Need a recipe for a potluck for work.....?
I really like these and they are so easy to make and delicious!





http://allrecipes.com/Recipe/Grandma-Joh鈥?/a>


Grandma Johnson's Scones


1 cup sour cream


1 teaspoon baking soda


4 cups all-purpose flour


1 cup white sugar


2 teaspoons baking powder


1/4 teaspoon cream of tartar


1 teaspoon salt


1 cup butter


1 egg


1 cup raisins (optional)





In a small bowl, blend the sour cream and baking soda, and set aside.





Preheat oven to 350 degrees F (175 degrees C).





Lightly grease a large baking sheet.


In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.





Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.





Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.


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Here are some traditional French Canadian recipes:


http://www.providence.org/PHS/Archives/H鈥?/a>





http://www.afgs.org/recipes.html





http://www.recipesmaniac.com/cook_canadi鈥?/a>


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Nanaimo bar - A dessert made from three layers. At the bottom is a crumb layer (made from coconut, nuts and wafer crumbs), on top of this is a layer of vanilla custard, and this is topped by a layer of chocolate.





These are so yummy!


http://www.joyofbaking.com/NanaimoBars.h鈥?/a>





Nanaimo Bars


Bottom Layer:


1/2 cup (1 stick) (113 grams) unsalted butter, room temperature


1/4 cup (50 grams) granulated white sugar


1/3 cup (30 grams) unsweetened cocoa (I use Dutch-processed)


1 large egg, beaten


1 teaspoon pure vanilla extract


2 cups (200 grams) graham cracker crumbs


1 cup (65 grams) coconut (either sweetened or unsweetened)


1/2 cup (50 grams) walnuts or pecans, coarsely chopped





FILLING:


1/4 cup (56 grams) unsalted butter, room temperature


2 - 3 tablespoons milk or cream


2 tablespoons vanilla custard powder (Bird's) or vanilla pudding powder


1/2 teaspoon pure vanilla extract


2 cups (230 grams) powdered sugar (confectioners or icing) sugar





TOPPING:


4 ounces (115 grams) semisweet chocolate, chopped


1 tablespoon (14 grams) unsalted butter





Butter (or use a cooking spray) a 9 x 9 inch (23 x 23 cm) pan.





BOTTOM LAYER: In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly into the prepared pan. Cover and refrigerate until firm (about an hour).





FILLING: In your electric mixer cream the butter. Beat in the remaining ingredients. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).





TOP LAYER: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the filling and refrigerate.





TO SERVE: To prevent the chocolate from cracking, using a sharp knife, bring the squares to room temperature before cutting.





Yield: Makes about 25 squares


----Need a recipe for a potluck for work.....?
Leek and Canadian Bacon Quiche


you could use a premade pie crust if you want





Ingredients:





For the pastry:





1 1/2 cups all-purpose flour





1/2 tsp. salt





4 Tbs. (1/2 stick) chilled unsalted butter





1/4 cup vegetable shortening





3 to 4 Tbs. cold water





For the filling:





6 slices Canadian bacon, cut into strips 1 inch


long by 1/4 inch wide





1 Tbs. unsalted butter





1 leek, including tender green portions, carefully


washed and cut crosswise into slices 1/4 inch


thick





3 eggs





1 1/2 cups half-and-half





1/4 tsp. salt





1/4 tsp. freshly ground pepper





6 oz. Gruy猫re or Jarlsberg cheese, shredded





1 1/2 tsp. cornstarch


Directions:





To make the pastry, in a bowl, stir together the flour and salt. Add the butter and shortening and, using a pastry blender or 2 knives, cut in the butter and shortening until the mixture resembles coarse bread crumbs. Sprinkle in the water 1 Tbs. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.





Using floured hands, pat the dough into a smooth, round flattened disk. Use immediately or cover with plastic wrap and refrigerate for up to 2 days.





Preheat an oven to 425潞F.





On a lightly floured work surface, roll out the pastry dough into a 12-inch round. Drape the pastry over the rolling pin and carefully transfer to a 9-inch tart pan with a removable bottom. Gently ease the pastry into the pan. Trim the pastry even with the pan rim.





Prick the bottom and sides of the pastry shell with a fork. Form a double-thick 12-inch square of aluminum foil, poke a few holes in it, then press it into the pastry-lined pan. Bake the pastry for 8 minutes. Remove the foil and bake until the pastry looks dry but not brown, about 4 minutes more. Remove from the oven; reduce the temperature to 325潞F.





To make the filling, in a nonstick fry pan over medium heat, saut茅 the Canadian bacon until it begins to brown, 2 to 3 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off the fat, reduce the heat to medium-low and melt the butter in the pan. Add the leek and saut茅, stirring frequently, until tender, about 10 minutes. Set aside.





In a bowl, using a fork, beat the eggs until lightly frothy. Stir in the half-and-half, salt and pepper. In another bowl, toss the cheese with the cornstarch. Add the cheese, bacon and leek to the egg mixture and stir well. Pour into the pastry shell.





Bake until a knife inserted into the center comes out clean, 35 to 40 minutes. If the edges are browning too quickly, cover them with strips of aluminum foil.





Transfer the pan to a wire rack and let cool for 15 minutes. Remove the pan rim and place the quiche on a serving plate. Serve warm. Makes one 9-inch quiche; serves 4 to 6.
don't know how much you need to make but this is Canadian and the measurements are for one gallon:





sausage %26amp; cheese soup:





24oz beer or stout


1qt. heavy cream


1qt. chicken broth


3 carrots diced small (1/4 inch)


1 large onion diced small


3cups potatoes diced small


2tsp each thyme, minced garlic, black pepper


3cups kielbasa cooked and diced medium size (1/2 inch)


1 1/2 lb shredded sharp cheddar cheese





in a 4qt stock bring stout to a boil, then add cream and broth.


heat to simmer and add thyme, garlic, pepper.


Then slowly add shredded cheese stirring constantly with a whisk until cheese is melted and sauce is creamy and smooth. remove from heat and cover.





in a separate pan steam onion, carrot, and potato with water and a little salt until they are done but still firm drain and add to sauce.


in same pan warm sausage and add to soup. stir well.





if soup needs to be thickened place back on heat bring to high simmer and add corn starch to desired consistency. if thinned simply stir in warmed milk to desired consistency.





can be transferred to crock pot and warmed for party without fear of scorching.





add to presentation by slivering red, yellow, orange and green peppers and stirring them into the soup right before serving so they will remain crisp and distinctive in flavor.