Potluck Recupes

[Paymaster]

Please feel free to share your potluck recipes!

[Paymaster]

1 can Ortega chopped chili

1 onion, chopped

2 chicken breast, cooked

1 can cream of mushroom soup

1 9 oz tortilla chips

1 large sour cream

1 pound cheddar cheese, grated

Boil chicken until done and set aside until cool. Take cooled chicken and shred. Place shredded chicken in large bowl, add all other ingredients. Mix well. Pour mixture into large, greased baking dish. Bake at 350 for 35 minutes.

[JudyM]

Peanut Butter Truffle Cookies

 

2 cups (measure not weight) peanut butter, crunchy (natural type, such as Adams 100% Natural Crunchy, drain most of the oil off the top)

2 cup light brown sugar, packed

2 eggs

1 tsp baking soda

1 tsp baking powder

2 cups dark chocolate chips

 

Mix all together. Bake at 350° for 9 minutes, until golden brown. Do not over bake. Cool on the cookie sheet for 2 minutes then transfer to a cooling rack.

[nvmomma]

Thank you ladies, gonna try both of them! :)

[LindaKo]

Autumn Salad with Red Wine Vinaigrette

Yield: 12 servings (serving size: about 1 cup salad and 1 teaspoon cheese)

Ingredients

• 2  tablespoons  extravirgin olive oil
• 2  tablespoons  red wine vinegar
• 1/2  teaspoon  sugar
• 1/2  teaspoon  minced garlic
• 1/4  teaspoon  paprika
• 1/4  teaspoon  dry mustard
• 1/8  teaspoon  salt
• Pinch of dried basil
• Pinch of ground red pepper
• 5  cups  mixed salad greens
• 4  cups  torn romaine lettuce
• 2 1/2  cups  cubed Asian pear (about 1 large)
• 2  cups  chopped Granny Smith apple (about 1 large)
• 1/2  cup  thinly sliced red onion
• 1/4  cup  (1 ounce) crumbled goat cheese

Preparation

Combine first 9 ingredients in a bowl, stirring with a whisk.

Combine salad greens, romaine lettuce, Asian pear, apple, and red onion in a large bowl. Drizzle with vinaigrette, and toss well to coat. Sprinkle with crumbled goat cheese.   If you can make the dressing ahead of time, the flavor is more intense.   Your can also had Walnuts. 

 

[Vickyrun]

Vienna bars

1 cup lightly salted butter or margarine

1/2 cup sugar

2 large egg yolks

2 1/2 cups flour

10-ounce jar of red currant jelly

1 cup chocolate chips

Topping;

4 large egg whites

2 cups finely chopped walnuts

1 cup sugar

 

In a large bowl combine butter and sugar at room temperature, working with a wooden spoon until creamy and well mixed.

beat in egg yolks, Add flour abd start mixing when mixture becomes hard to work, knead with fingers of one hand to  make smooth dough, Pat dough evenly into bottom of a greased 12 by 17 inch jelly roll pan or baking sheet.

Bake 15 to 20 mintues in a preheated 350 degree oven. Remove from oven and spread with jelly and chocolate chips.

In a deep bowl beat the egg whites with a electric mixer at high speed untill peaks hold when beater is lifted. Using a metal spoon fold in wlanuts and sugar. Gently spread mixture over jelly.

Bake for about 25 mintues at 350 degrees intill browned. Remove from oven and cool on rack for 15 mintues. Cut into bars.

[LindaKo]

Chocolate Cheesecake Squares

 

Prep: 15 minutes Total: 2 hours 30 minutes 

 

Nonstick cooking spray

8     chocolate wafer cookies

1     bar (8oz) reduced-fat cream cheese

1     cup reduced-fat sour cream

1/3  cup unsweetened cocoa powder

2 T  cornstarch

3/4  cup sugar

1     large whole egg plus 1 large egg white

1/3  cup semisweet chocolate chips

 

1.  Preheat oven to 325 degrees.  Coat an 8-inch square baking pan with cooking spray. Line with two crisscrossed pieces of parchment or wax paper, spraying between sheets. Spray lined pan; set aside.

 

2. Process cookies in a food processor until finely ground. Gently press crumbs into bottom of prepared pan (do not rinse processor bowl.)

 

3. Blend cream cheese and sour cream in food processor until smooth, scraping down sides of bowl as needed. Add cocoa, cornstarch, sugar egg, and egg white; process until smooth. Pour into pan; sprinkle with chocolate chips.

 

4. Bake until just set, 35 to 40 minutes; cool completely in pan. Refrigerate at least 1 hour. Invert onto a tray; peel off paper, and reinvert crust side down. Cut into 9 squares.

 

[Paymaster]

Tortellino Soup

1 teaspoon olive oil

1 small onion, chopped

1 teaspoon minced garlic

1 pound ground beef

1 package fresh mushrooms, sliced or canned

3 cans beef consumme soup

1 can beef broth

1 can tomato sauce

1 can 14 ounces seasoned diced tomatoes

2 teaspoon Italian seasoning

1 bag frozen or dried tortellini

Parmesan to taste

Heat oil in large pot. Add onion, beef and garlic. simmer until meet is brown. Add mushrooms and simmer 2 minutes longer. Add all liquid and seasoning ingredients. Bring to boil, add tortellini, boil until noodles are soft. Serve warm and top with cheese.

[LindaKo]

Lemon Bars

1     cup unsalted butter, melted

1/2  cup powered sugar

2     cups unbleached all-purpose flour

Lemon Filling:

2     cups sugar

4     tbs unbleached all-purpose flour

1/2  tsp baking power

4     eggs

6     tbs fresh lemon juice  (I used 8 tbs fill free to add more to taste)

1/2  teaspoon fresh lemon rind  (I didn't but you could add more rind)

Directions:

Preheat oven to 350 degrees. Mix together butter, powdered sugar and flour until well blended.  Press mixture into the

bottom of a 9x13 inch glass baking dish.  Bake for 20 minutes.

Sift together sugar, flour and baking powder into a mixing bowl.  Add eggs, lemon juice and lemon rind.  Beat by hand or with an electric mixer until well blended.  Pour mixture over crust and bake for 25 minutes.

Allow bars to cool, then dust with powdered sugar and cut into squares.  

[Navy Mom x3]

STRAWBERRY PIZZA

 

about 12 servings

2 cups all-purpose flour
1 cup butter, softened
1 1/2 cups confectioners' sugar, divided
1 package (8 ounces) cream cheese, softened
1 teaspoon vanilla extract
1 container (8 ounces) frozen whipped topping, thawed
1 pint fresh strawberries, cleaned, and hulled, and sliced ( I use 4 baskets of strawberries)

Preheat the oven to 350 degrees. In a medium-sized bowl, make a soft dough by mixing together the flour, butter, and 1/2 cup confectioners' sugar. Spread the dough onto a greased 12-inch pizza pan and bake for 20 to 25 minutes, or until golden; let cool. Meanwhile, in a large bowl, combine the remaining 1 cup confectioners' sugar, the cream cheese, and vanilla. Mix well, then fold in the whipped topping. Spread the mixture over the cooled crust, then top with sliced strawberries. Refrigerate for 2 hours before serving.

NOTE: You can use blueberries, peaches, nectarines, or almost any in-season fruit by itself or combine with others. This will keep for several days in the refrigerator.

OOH IT'S SO GOOD!!