Wednesday, November 18, 2009

Potluck Dishes

This week, there won’t be many “What’s for Dinner” posts because the cook has been feeling a bit under the weather.  So, in an effort to still blog about something tasty, I’ve decided to share a few potluck dishes I made this past weekend for our Thanksgiving Dinner at church.  


This time of year, I always find myself preparing a potluck dish for work, church or some other event, so hopefully these can give you some ideas! 


All four recipes were “first-timers” for me, but they turned out really yummy.  (I like using the congregation as my guinea pig because then I don’t have the dish staring at me and Nathan all week in the fridge.)   


Three out of four of the recipes came from an Alabama church cookbook.  In my opinion, these kinds of cookbooks hold some of the best and most frustrating recipes.  I say frustrating, because I found instructions in each of my recipes that looked like this: 

  • A dash of salt
  • A little sour cream
  • A block of cream cheese
  • Garlic, Salt, Pepper, Cheese; To Taste
  • Corn, optional 

Could you be so kind as to tell me what size block of cream cheese, how much salt and sour cream, and if the dish tastes better with or without corn?   


Needless to say, I put my taste testing skills to use and there were no major disasters. 


Here are the dishes I decided to take: 


Loaded Creamed Potatoes





Here's what you'll need:

  • 6 to 8 potatoes, cubed and boiled
  • 1 "block" of cream cheese (after doing the recipe with a 3 oz. block, I realized it probably is calling for an 8 oz. block--they were a wee bit dry)
  • 8 oz. sour cream
  • 8 oz. cheddar cheese, shredded
  • butter (I used 1/2 stick)
  • Salt and Pepper "to taste"
  • Garlic Powder--about 1 TSP
Here's how to make it:
  1. Boil potatoes.
  2. Mix all ingredients together with a mixer.
  3. Pour into baking dish and refrigerate overnight.
  4. Bake at 350 degrees for about 45 minutes.
  5. Sprinkle extra cheese on top and bake until melted.


Vegetable Casserole 
(Don't have a picture of this one for some reason)


Here's what you'll need:

  • 2 cans Veg-All, drained
  • 1 can whole kernel corn, drained
  • 1 can cream of chicken soup
  • 1 stick of butter, melted
  • 1 c. cheddar cheese, shredded
  • 1 can cream of celery soup
  • 3/4 c. mayo
  • 1 TBSP sour cream
  • Roasted Vegetable Ritz Crackers
Here's how to make it:
  1. Crumble one tube of crackers and spread on bottom of casserole dish.
  2. Pour 1/2 stick of the melted butter over crackers.
  3. Mix all other ingredients minus butter, and spoon over crackers.
  4. Crumble another tube of crackers and spread on top.
  5. Pour remaining stick of butter on top of crackers.
  6. Bake at 325 degrees for 30 minutes.

Broccoli, Cheese and Rice





Here's what you'll need:

  • 1 box chopped broccoli, cooked (next time, I'll use a little more--I really like broccoli)
  • 1 c. rice, cooked (again, next time I'll use a little more)
  • 1 can mushroom soup
  • 1 can cream of chicken soup
  • 1 can cheddar cheese soup
Here's how to make it:

  1. Mix all ingredients and bake at 350 degrees until bubbly. 

Red Velvet Cupcakes w/ Cream Cheese Icing 
Recipe from: The All-New Ultimate Southern Living Cookbook






Here's what you'll need: (this makes about 18 cupcakes)

  • 1/2 c. shortening
  • 4 TBSP butter, softened
  • 1 1/2 c. sugar
  • 3 large eggs
  • 1 TSP vanilla
  • 1 bottle red food coloring
  • 1 1/2 c. all-purpose flour
  • 1 TBSP unsweetened cocoa
  • 1/2 TSP salt
  • 1/2 c. milk
Here's how to make it:

  1. Beat first 3 ingredients at med speed with mixer until fluffy.  Add eggs, 1 at at time, beating just until yellow disappears.
  2. Stir in vanilla and food coloring until blended
  3. Combine, in a separate bowl, flour, cocoa and salt.  Add to shortening mixture alternately with milk (beginning and ending with flour mixture).
  4. Spoon batter into muffin pans.
  5. Bake at 325 degrees for 30 minutes or until done.  Cool completely
Cream Cheese Icing


Here's what you'll need:
  • 4 oz. cream cheese, softened
  • 4 TBSP butter, softened
  • 3 c. powdered sugar
Here's how to make it:
  1. Beat cream cheese and butter at med speed with mixer until smooth.  Add powdered sugar, beating until blended.

2 comments:

  1. those red velvet cupcakes would be a huge hit in our life group -- our friends love red velvet cake :)

    the other dishes look like delicious pot-luck meals too :)

    ReplyDelete
  2. Well, then they'll love these! They were super-easy to make and tasted delicious. :)

    ReplyDelete

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Rachel