I enjoy participating in pot lucks and when I really like something, I am not shy about asking for the recipe! Here is a list of recipes I’ve collected over the years and have made over and over because they’ve been “a big hit.” I’ve published them here, including the names of the contributors, so my fans can enjoy.
ALMOND BARK COOKIES – Barb Lutes
These are more like treats than “cookies.” I consider this a decadent treat!
1 1/2 lb almond bark, white (usually come in 20 oz, so I make up difference with white chocolate chips
3/4 c chunky peanut butter
1 1/2 cups roasted peanuts
1 1/2 cups mini marshmallows
2 1/4 cups Rice Krispies
Melt almond bark according to package directions.
Stir in peanut butter.
Pour over other 3 ingredients.
Drop by spoonful on waxed paper.
FRUIT SALAD – Susan Casey
Wonderful, sweet, creamy fruit salad! Serves 6
1 medium red apple
1 medium green apple
1 cup green grapes (original recipe calls for both green and red)
1 small can of pineapple bits
1 6 or 8 oz can of mandarin oranges
1 – 3 oz package of cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup sugar
Blend above ingredients and pour over fruit.
Pour enough to coat, which isn’t all of it.
You decide how “juicy” you like it.
Best if you refrigerate for an hour or so to blend in the flavors of the sauce.
BEST CARROT BARS / CAKE EVER – Tammy Purvines
Incredibly delicious and fattening!
2 cups sugar
1-1/2 cups Crisco Oil
5 Junior jars Strained (Baby Food) Carrots
1-1/2 cups nuts (walnuts or pecans, your preference)
3 Tsp Baking Soda
1 tsp. Salt
2-1/2 cups Flour
Combine in order given, bake at 350 degrees until done (about 25 minutes) in greased and floured 13 X 18 X 2 inch pan (2 regular 13 X 9 X 2 cake pans can be used instead)
3-1/2 cups Powdered Sugar (1 box)
1 or 2 8oz pkgs of Philadelphia Cream Cheese (2 is better)
1 small can of Crushed Pineapple, well drained
1/2 cup Butter
1/2 tsp. Vanilla extract
SWEET POTATO CASSEROLE – Wes Wakefield
One of the best sweet potato casseroles I’ve ever tasted!
First, preheat oven to 350 degrees if planning to cook as soon as you make it. Can be made before and refrigerated until you decide to bake it.
2 Cans of Trappey’s Yams drain ’em (1 lbs. 7 oz.) The Trappey’s Yams brand matters — Don’t use anything else!
1/2 cup sugar
1/2 cup butter
2 eggs, beaten
1 teaspoon vanilla
Mash potatoes with fork, potato masher or mixer. Mix in rest of ingredients. Put in a 9 x 13 inch baking dish.
Mix in small bowl (texture should be crumbly)
1/3 cup melted butter
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans
Melt butter in small bowl and add remaining ingredients.
Sprinkle on top of potato mixture.
Bake 30 minutes in 350 degree oven
WOWZA CHILI – Rob Purvines
I guarantee … you will love this chili!
2 16 oz cans of chili beans (rinse beans in colander)
1 16 oz can of Tomato Sauce
1 16 oz can of stewed or diced Tomatoes
2 small cans of diced chilis (mild version) OR diced jalapenos (hotter version)
1 large onion
1 pound ground beef (or turkey)
Spices: Mr. Purvine’s was not specific here – use your judgement:
Worcestershire (4-5 shakes)
Chop onion and brown it with the meat. Drain grease before adding to crockpot; a 5-quart crock-pot holds everything.
Put all ingredients into a crock-pot and add one can of water depending on how thick you want it to be.
Season to taste. Rob usuallys “dusts” the top with each one.
For more “heat” add extra amounts of Cayenne and Chili Powder.
Cook until it gets hot. Usually the longer it simmers, the better it is.
GERMAN CHOCOLATE DUMP CAKE – Dana Pentzer
At work we coined this BTBTS Cake (Better than ‘Better Than Sex’ cake)!
Preheat oven to 350 degrees
10 x 13 pan (spray with Pam or grease with butter or Crisco)
1 German Chocolate Cake Mix
1 pkg coconut
2 cups chopped pecans or how ever much it takes to cover pan area
1 8oz package of cream cheese
1 stick butter
1 16oz box powdered sugar
1 Tblsp vanilla extract
Layer bottom of pan with coconut, cover completely.
Distribute chopped pecans over coconut.
Mix cake mix according to directions on the box and pour over pecans.
In separate bowl, mix cream cheese, butter, powdered sugar & vanilla with mixer.
Pour by drops over uncooked cake just prepared and then swirl “in” with a knife.
Cook for 40 to 50 minutes, using toothpick in center to test for doneness.
** It is best to prepare this recipe hours ahead or day ahead, especially if you plan to carry it somewhere. **
SPINACH OR BROCCOLI QUICHE – Wendy
EVERYBODY likes this quiche!
Preheat oven to 350 degrees. Preheat pizza tin or cookie sheet as bottom crust on pie shell will brown better.
1 8″ frozen pie shell (thawed–no need to prick)
1 – 10 oz pkg Frozen Spinach or Broccoli (thawed/drained)
8 oz. creamed Cottage Cheese
4 oz. grated Cheddar Cheese
1 Tablespoon flour
A pinch each of salt and pepper
1 small jar of mushrooms (drained)
Mix all ingredients in a bowl and pour into pie shell.
Sprinkle additional cheddar cheese and, if desired, bacon bits, on top for garnish.
Bake at 350 for 50 minutes and let sit a few minutes before serving.