The Everything Potluck Cookbook
Page 5
Garlic Crackers
These crackers are saturated with garlic flavor, yet they’re still crisp. They’re a perfect complement to any soup.
EASILY DOUBLES
INGREDIENTS | YIELDS 35 CRACKERS
1 (4.3-ounce) package water crackers
1/3 cup butter
5 cloves garlic, minced
4 tablespoons Roasted Garlic Spread (page 30)
1 teaspoon dried basil leaves
1. Preheat oven to 350°F. Arrange crackers in single layer on large baking sheet.
2. Melt butter in small saucepan over low heat; add minced garlic and cook until garlic is fragrant, about 2–3 minutes.
3. Brush the butter mixture on the crackers. Mix Garlic Spread with basil leaves, then spread each cracker with ½ teaspoon of this mixture.
4. Bake for 4–6 minutes or until crackers are lightly browned. Immediately remove from baking sheet and let cool on wire racks.
Layered Taco Dip
This gorgeous dip has the best combination of flavors and textures. You can also add shredded lettuce, sliced olives, and salsa.
EASILY DOUBLES
INGREDIENTS | SERVES 10–12
1 (15-ounce) can refried beans
2 chipotle peppers in adobo sauce, minced
2 tablespoons adobo sauce
1 (12-ounce) container prepared guacamole
2 avocados, minced
1 tablespoon lemon juice
1 (8-ounce) package cream cheese, softened
2 cups sour cream
1 (15-ounce) can black beans
2 cups chopped tomatoes
2 cups shredded pepper jack cheese
1. In medium bowl, combine refried beans with chipotle peppers and adobo sauce. Spread in a 13″ × 9″ glass baking dish.
2. In medium bowl, combine guacamole with avocados and lemon juice. Spread over beans in dish.
3. Beat cream cheese until fluffy; gradually add sour cream. Spread over guacamole. Drain and rinse black beans and sprinkle over sour cream mixture.
4. Add tomatoes and cheese; cover and refrigerate for 6–8 hours before serving with lots of taco chips.
Potluck Pita Pizzas
You can top these little pizzas any way you’d like. Try refried beans, taco sauce, and shredded chicken, or basil pesto, smoked turkey, and Havarti cheese.
LAST MINUTE
INGREDIENTS | SERVES 6
6 (4-inch) pita breads
1 tablespoon olive oil
2 tablespoons sun-dried tomato pesto
2 tablespoons tomato paste
1/3 cup pizza sauce
1 cup shredded part-skim mozzarella cheese
½ cup shredded sharp Cheddar cheese
1. Preheat oven to 400°F. Brush pita breads with olive oil and place on cookie sheet. Bake for 2 minutes, then remove and turn over.
2. In small bowl, combine pesto, tomato paste, and pizza sauce and mix well. Spread over pitas. Top with cheeses.
3. Bake pizzas for 5–8 minutes or until pitas are crisp and cheese is melted and beginning to brown. Let cool for 5 minutes and then serve.
Mom’s Deviled Eggs
Deviled eggs are an old-fashioned favorite that everyone loves. This one is a bit special, with toasted garlic and horseradish.
INEXPENSIVE
INGREDIENTS | SERVES 16
8 eggs
1 tablespoon butter
2 cloves garlic
5 tablespoons sour cream
2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
½ teaspoon paprika
Party Fun
Pipe the egg yolk mixture into the whites for a fancy look. Just place a star tip in a cake bag and add filling, then pipe into the egg whites. You can also cut the eggs in half horizontally instead of lengthwise for a different look. Garnish the eggs with fresh herbs. Use a deviled-egg platter if you have one.
1. Place eggs in large saucepan and cover with cold water. Bring to a hard rolling boil over high heat. Cover and immediately remove from heat. Let stand for 12 minutes, then place pan in sink.
2. Run cold water into pan until eggs are cold. Then crack eggs gently against the sides of the pan under the water; let stand for 3 minutes. Peel eggs and refrigerate.
3. Melt butter in small saucepan. Toast garlic in butter for 4–5 minutes until golden. Remove and cool, then mash garlic into a paste.
4. Cut eggs in half and carefully remove yolks; place in small bowl. Add garlic, sour cream, mustard, horseradish, and paprika and beat for 4–5 minutes until very smooth. Stuff egg whites, then chill, covered, for 4–6 hours.
Bacon-Stuffed Tomatoes
Place curly endive, curly parsley, or cilantro on the serving plate to hold the little stuffed tomatoes upright.
EASILY DOUBLES
INGREDIENTS | YIELDS 32 APPETIZERS
32 cherry tomatoes
8 slices bacon
1 onion, finely chopped
3 cloves garlic, minced
1 (3-ounce) package cream cheese, softened
1/3 cup mayonnaise
1/3 cup grated Romano cheese
½ cup shredded Havarti cheese
Keep It Healthy
You can substitute turkey bacon for the plain bacon, low-fat cream cheese and mayonnaise for the full-fat versions. But don’t use low-fat cheeses, because they don’t have as much flavor. For even less fat, use a fat-free version of the cream cheese or the mayonnaise; the combination of nonfat and low fat works well.
1. Cut tops off cherry tomatoes, remove seeds and jelly, and turn upside down on paper towel-lined cookie sheet.
2. Cook bacon in large skillet until crisp; remove, drain, and crumble. Drain skillet; do not wipe out. Add onion and garlic; cook and stir until onion starts to brown, about 12 minutes. Remove to food processor and let cool.
3. Add cream cheese and mayonnaise to food processor and process until smooth. Stir in bacon and cheeses.
4. Stuff cherry tomatoes with this mixture, then cover and refrigerate for 4–6 hours before serving.
Sausage Rolls
The spicier the sausage, the more flavorful these rolls will be. They’re perfect for a special occasion.
MAKE AHEAD
INGREDIENTS | SERVES 12–14
1 pound ground pork sausage
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 (8-ounce) package cream cheese, softened
½ cup low-fat sour cream
1 teaspoon dried thyme leaves
24 (9″ × 15″) sheets frozen phyllo dough, thawed
¼ cup butter, melted
1. In large pan, cook sausage, onion, and garlic until sausage is browned, stirring to break up meat. Add bell pepper; cook and stir for 3 minutes longer. Drain well and set aside to cool for 30 minutes.
2. In large bowl, beat cream cheese until fluffy; gradually beat in sour cream. Stir in sausage mixture and thyme.
3. Place one sheet phyllo on work surface; brush with butter. Layer another sheet of phyllo on top. Repeat, making a stack of six sheets. Place ¼ of sausage mixture on long side of stack. Roll up, then brush with butter. Place on cookie sheet.
4. Repeat with remaining phyllo, butter, and sausage mixture. At this point you can refrigerate the rolls for 18–24 hours.
5. Preheat oven to 375°F. Bake the rolls for 12–18 minutes or until browned and crisp. Remove from oven, let stand for 5 minutes, then cut into 1-inch rolls.
Swiss Fondue
Fondue is the perfect potluck appetizer. The slow cooker will keep it at the perfect temperature without burning.
LAST MINUTE
INGREDIENTS | SERVES 8–10
2 cups shredded Gruyere cheese
2 cups shredded Havarti cheese
1 cup shredded baby Swiss cheese
2 tablespoons flour
2 tablespoons Roasted Garlic Spread (page 30)
2 cups dry white wine
1/3 teaspoon white pepper
6 cups bread chunks
24 breadsticks
2 apples, sliced
24 cooked meatballs
Keep It Healthy
You can’t substitute chicken broth or any other nonacidic liquid for the wine in this recipe; the cheese won’t melt properly and you’ll end up with a chunk of melted cheese in the broth. If you don’t want to serve alcohol at your party, you’ll need to make Updated Fondue (page 45).
1. In large bowl, toss cheeses with flour and set aside.
2. In large saucepan over low heat, combine Spread with 2 tablespoons wine; mix until combined. Add another ½ cup wine and stir until smooth. Add remaining wine and lemon juice and heat over low heat until bubbles start to rise.
3. Start adding the cheese/flour mixture, a handful at a time, stirring constantly. Continue until cheese melts and mixture is smooth. Stir in pepper and pour into 3-quart slow cooker, turned to “keep warm.”
4. Serve immediately with chunks of bread, breadsticks, apple slices, and meatballs.
Salmon-Stuffed Mushrooms
Yes, even with the butter this is a healthy appetizer. Mushrooms have lots of vitamins and fiber, and salmon has healthy omega-3 fatty acids. Eat up!
HEALTHY
INGREDIENTS | SERVES 12
1/3 cup butter
4 cloves garlic, minced
½ pound salmon fillet
½ teaspoon salt
1/8 teaspoon white pepper
18 large mushrooms
1 cup shredded Havarti cheese
½ cup chopped parsley
1. Preheat oven to 325°F. In large saucepan, melt butter; add garlic and cook and stir for 2–3 minutes until fragrant.
2. Sprinkle salmon with salt and pepper and add to skillet. Cook, turning once, just until salmon flakes. Remove pan from heat and remove fish from pan.
3. Remove stems from mushrooms and save for another use. Drizzle the mushrooms with the garlic butter in the pan. Break salmon into small pieces and stuff into the mushroom caps.
4. Sprinkle each mushroom with some of the cheese. Bake for 11–16 minutes or until caps are tender and cheese melts. Sprinkle with parsley and serve immediately.
Ginger Turkey Meatballs
Fresh ginger root and ground ginger combine for some spicy heat in these easy meatballs.
HEALTHY
INGREDIENTS | SERVES 8–10
1 tablespoon olive oil
½ cup chopped onion
2 cloves garlic, minced
½ teaspoon salt
1/8 teaspoon pepper
½ teaspoon ground ginger
1 tablespoon grated ginger root
1/3 cup dry bread crumbs
1 egg
1 pound ground turkey
2 tablespoons olive oil
1 tablespoon butter
½ cup chicken broth
1 jar mango chutney
Make Ahead
You can make and form the meatballs ahead of time, cover, and store in the refrigerator for up to 24 hours. Cook the meatballs just before serving, then proceed with the recipe. You can also freeze the meatballs before cooking. Let them stand in the refrigerator overnight, then cook as directed.
1. In large saucepan, heat 1 tablespoon olive oil over medium heat. Add onion and garlic; cook and stir for 5 minutes. Remove from heat and place onion mixture in large bowl.
2. Add salt, pepper, ginger, ginger root, bread crumbs, and eggs and mix well. Add turkey and mix gently until combined.
3. Roll into 1½-inch balls, cover, and chill for 2–3 hours. When ready to eat, combine 2 tablespoons olive oil and butter in large saucepan. Cook meatballs, turning occasionally, until tender and golden brown, about 10–12 minutes.
4. Add broth and chutney to skillet and bring to a simmer. Place meatballs and sauce in chafing dish or slow cooker on warm.
Mini Mexican Pizzas
These little pizzas are packed full of flavor. You could add cooked chorizo, chopped chicken, or ground beef to the bean mixture if you’d like.
LAST MINUTE
INGREDIENTS | YIELDS 24
1 tablespoon olive oil
1 onion, chopped
2 jalapeño peppers, minced
1 (15-ounce) can refried beans
½ cup chunky salsa
2 teaspoons chili powder
6 (10-inch) corn tortillas
1 cup shredded sharp Cheddar cheese
½ cup shredded pepper jack cheese
¼ cup grated Cotija cheese
½ cup chopped cilantro leaves
1. In large saucepan, heat olive oil over medium heat. Add onion; cook and stir for 5 minutes. Add jalapeño peppers; cook and stir for 2–3 minutes longer.
2. Remove from heat and stir in refried beans, salsa, and chili powder; mix well.
3. Preheat oven to 400°F. Place tortillas on two cookie sheets. Spread with the refried bean mixture and sprinkle with all of the cheeses.
4. Bake for 9–12 minutes or until tortillas are crisp and cheeses are melted and beginning to brown. Sprinkle with cilantro, then cut each pizza into four wedges and serve immediately.
Party Fun
Make these little pizzas using different flavors and colors of corn or flour tortillas. Red tortillas are flavored with red or cayenne pepper, while blue corn tortillas are really made from blue corn. Green tortillas are usually colored with spinach. This will give a festive and fun air to your party!
Bacon Potato Skins
This gorgeous and filling appetizer could be served as an accompaniment to a green or pasta salad as the whole meal!
EASILY DOUBLES
INGREDIENTS | SERVES 8
4 russet potatoes, baked
6 tablespoons Roasted Garlic Spread (page 30)
6 slices bacon
1 onion, chopped
½ teaspoon paprika
¼ teaspoon pepper
1½ cups shredded Colby cheese
¼ cup grated Romano cheese
1 cup sour cream
¼ cup chopped flat-leaf parsley
1. Cut potatoes in half lengthwise, then in half again to make four strips each. Scoop out the pulp, and freeze it for later use, or use it in other recipes, like Potato Puffs (page 32). Make sure to leave about ¼-inch of the pulp on the skin. Spread each strip with some Roasted Garlic Spread.
2. Place the strips, skin side down, on cookie sheet. In large skillet, cook bacon until crisp; remove, drain, and crumble. Pour off drippings, but don’t wipe out skillet. Add onion; cook and stir until tender.
3. Preheat oven to 450°F. Place onion in medium bowl and let cool for 15 minutes, then stir in paprika, pepper, and cheeses.
4. Bake the potato strips for 5 minutes, then remove from oven. Top with cheese mixture and return to oven; bake for 5–7 minutes longer or until cheeses melt and start to brown.
5. In small bowl, combine sour cream and parsley; serve with potato skins.
Make-Ahead Hints
You can bake the potatoes ahead of time, scoop out the pulp, and spread with the Garlic Spread. Cook the bacon and onion, and combine the onion with seasonings and cheeses; refrigerate. Then bake the potato strips for 8–9 minutes, top with the cheese mixture and bake for 6–7 minutes longer, then serve.
Updated Fondue
This dip can be served to everyone, including kids. You can leave out the bacon if you’d like; add more shredded cheese.
EASILY DOUBLES
INGREDIENTS | SERVES 16
1 large round loaf sourdough bread
2 tablespoons butter
1 onion, minced
2 cloves garlic, minced
1 (8-ounce) package cream cheese, softened
½ cup sour cream
½ cup mayonnaise
1 cup shredded Cheddar cheese
1 cup shredded Gouda cheese
1 cup chopped Canadian bacon
18 soft breadsticks
2 cu
ps baby carrots
3 apples, sliced
1. Cut off top from the bread and set aside. Using a sharp knife, hollow out the bread, leaving a ¾-inch shell. Reserve bread for another use.
2. In small saucepan, melt 2 tablespoons butter over medium heat; add onion and garlic. Cook and stir until tender, about 6–7 minutes.
3. In large bowl, beat cream cheese until fluffy. Add sour cream and mayonnaise and beat until smooth. Stir in onion mixture, cheeses, and bacon. Spoon into bread shell.
4. Replace the top of the loaf, then wrap in heavy-duty foil. Place on cookie sheet. Bake in preheated 375°F oven for 55–65 minutes until the cheese mixture has melted and starts to bubble. Remove top and serve with breadsticks, carrot sticks, and apple slices.