Potluck Zucchini Mozzarella Quiche Recipe

1/2 stick (1/4 cup) butter
4 cups diced zucchini (wash, do not peel)
1 cup diced onion
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp garlic powder
1/2 lb spicy sausage, chopped small
2 large eggs
2 cups shredded Mozzarella cheese
1 package (8 count) crescent rolls

In a large skillet, melt the butter over medium heat, then add the next 8 ingredients and cook until zucchini is just starting to get tender and sausage is fully cooked.

In a separate bowl, add the eggs, beat with a fork, then add the Mozzarella cheese and the zucchini mixture from skillet; stir to combine; set aside.

Preheat oven to 375 degrees and lightly butter or spray cooking oil into a 9x13 glass baking pan.

Roll out the crescent rolls, pinching the perforations closed, then lay into the baking pan, pressing to cover the bottom and slightly up the sides.

Pour the zucchini mixture evenly over the crescent rolls in the baking pan.

Bake, uncovered, in preheated oven at 375 degrees for 20 to 25 minutes or until bubbling hot and rolls are browned.

Remove and let sit for 10 minutes before cutting into squares to serve.

Will make 8 to 12 potluck size servings.

Zesty Marinaded Garden Salad Potluck Recipe

8 cups diced cucumbers
4 cups halved grape tomatoes
1 cup finely diced sweet red bell pepper
1 cup finely diced sweet onion
1 Tbsp fresh basil
2 to 3 cups Zesty Italian dressing

Put all the vegetables and the basil in a big bowl.

Pour the Italian dressing over and toss combine.

Let sit out for 20 minutes before serving at room temperature.

Will serve 8 at a potluck and is easily doubled or tripled for larger gatherings.

Potluck Cannellini Bean And Pea Salad Recipe

1/3 cup olive oil
1 small orange, zested and juiced
1 large lemon, zested and juiced
1 Tbsp Dijon mustard
4 cups canned or cooked cannellini beans, well drained
1 cup frozen peas, thawed (not cooked)
1 cup chopped walnuts, toasted
4 cups torn mixed green lettuce

In a large bowl, whisk together the olive oil, orange zest and juice, lemon zest and juice, lemon juice, and Dijon mustard.

Add the beans and peas to the bowl and toss to coat well; set aside.

Put walnuts in dry (unoiled) skillet over medium-low heat and shake gently until warm and fragrant; pour into beans/peas mixture in bowl and toss to combine.

Add the torn mixed green lettuce to the bowl and toss.

Serve at room temperature.

Will make 8 potluck size servings and may easily be doubled or tripled to serve more.

Walnut Apple Potluck Salad Recipe

1/2 cup light mayonnaise
1/2 cup plain yogurt
2 Tbsp honey
3 to 4 tart apples, washed, cored, diced
2 small celery stalk, finely chopped
2 cups seedless sweet red grapes, halved
6 to 8 cups chopped romaine lettuce or other mixed greens blend
1 cup chopped walnuts

In a large serving bowl, whisk together the mayonnaise, yogurt, and honey until creamy.

Add the apples, celery, and grapes and stir gently until ingredients are well coated with dressing.

Cover and chill until ready to serve, then add lettuce to bowl, toss to coat, then add walnuts on top.

Will make 8 to 10 servings at a potluck.

Tex-Mex Style Cole Slaw Potluck Recipe

1 cup prepared Ranch style dressing
1 Tbsp fresh lime juice
1 tsp ground cumin
8 cups shredded cabbage or coleslaw mix
1/4 cup finely diced red onion
2 Tbsp finely chopped fresh cilantro
1 Tbsp finely chopped jalepano pepper
1 can (11 oz) Mexican style whole kernel corn, drained very well
1 cup finely shredded Pepper Jack cheese

In large serving bowl, whisk together the first 3 ingredients.

Add the remaining ingredients to the bowl and toss to combine well.

Refrigerate if not serving immediately.

Will make 8 potluck size servings.

Spicy Sweet Potato Strata Potluck Recipe

4 cups finely diced sweet potatoes
2 Tbsp olive oil
1 Tbsp Sriracha hot chili sauce
8 large eggs
1-1/4 cups milk
1/2 tsp kosher salt
1 lb bacon, diced and fried crisp
1 cup finely shredded Cheddar cheese
1 canister (16 oz size) Large flaky refrigerator biscuits

Preheat oven to 350 degrees. Coat a 9x13 glass baking dish with cooking oil.

Prepare sweet potatoes: Cover a baking sheet with aluminum foil. Put sweet potatoes in a large bowl and drizzle in the olive oil and Sriracha sauce, tossing the sweet potatoes until they are coated well. Turn sweet potatoes out onto baking sheet and bake in preheated oven for 20 to 30 minutes until they are just fork tender; remove and let stand at room temperature until cooled.

In a large bowl, whisk the eggs, milk, and salt until well blended. To the bowl, add the cooked/cooled sweet potatoes, the bacon, and 1/2 cup cheese, stirring to combine.

In the prepared 9x13 baking dish, arrange the 8 biscuits evenly spacing them. Pour the sweet potato mixture evenly over the biscuits.

Bake (uncovered) in preheated oven for 25 to 30 minutes or until the biscuits are golden brown.

Cover the baking dish with aluminum foil and return to oven to bake 10 minutes longer.

Remove foil, sprinkle with remaining 1/2 cup cheese and let stand at room temperature for 5 to 10 minutes before cutting to serve.

Will make 8 to 10 potluck size servings.

Savory Potluck Strata Recipe

3 large fresh eggs
3 cups milk
1 cup heavy cream (or half-n-half if you prefer)
2 Tbsp Dijon mustard
kosher salt and black pepper to taste
4 cups day old bread, cut or torn into 1 inch pieces
2 Tbsp finely chopped onion
2 cups finely chopped fresh vegetables (your choice). Choose what is in season at the market. - asparagus, peas, green beans, squash, etc.
2 cups shredded Cheddar cheese (or other kind you like).

Preheat oven to 425 degrees. Spray a 9x13 baking dish with cooking spray, or butter the dish.
Whisk the eggs, milk, cream, Dijon, and salt and pepper together in a bowl.

Add the bread pieces and mix gently until the bread is soaked, then add the onion and vegetables and stir to combine.

Spoon half the mixture into the dish, then sprinkle half the cheese on top, then spread the remaining bread on and finish with the remaining cheese.

Cover with aluminum foil and bake in preheated oven for 20 minutes.

Remove foil and continue baking for 10 minutes or until the cheese is golden brown.

Remove and let sit before serving. May be served hot or at room temperature.

Will serve 8 to 10 at a potluck, but recipe may be doubled or tripled for large crowds.

Ritz Cracker Green Bean Casserole Recipe

8 cups fresh green beans, trimmed, washed, cut in half
1 Tbsp salt
8 pieces bacon, diced
1 small onion, finely diced
1/2 cup sliced almonds
1/4 cup real mayonnaise
1 container (8 oz) sour cream
1/2 cup shredded Cheddar cheese
1 small can sliced water chestnuts
kosher salt and black pepper to taste
1/4 cup butter
1/4 tsp garlic powder
1 "tube" of Ritz crackers, crushed

Fill a large saucepan with cold water and 1 Tbsp of salt and bring to a boil. Add the beans and let them come back up to a boil, then boil for 3 minutes. Meanwhile, fill a large bowl with ice and water. When beans are done boiling, drain through a colander, then dump the beans in the ice water and cool for 1 minute.

Remove to a paper towel covered surface to dry.

Preheat oven to 350 degrees and butter a large casserole dish.

Get out a large skillet and put over medium-high heat. Add the bacon pieces and fry, stirring, until crisp. Add the onion to the skillet and fry just until transparent.

Add the beans to the skillet and continue cooking, stirring steadily, just until beans are heated through and they start to develop some color; remove skillet from heat.

Stir into the beans the mayonnaise, sour cream, Cheddar cheese, and chestnuts, then taste and add salt and pepper as needed. Turn bean mixture out into the prepared casserole dish.

In a separate small saucepan, melt the butter and garlic powder together, then stir in the crushed Ritz crackers until well coated.

Sprinkle the cracker crumbs evenly over the bean mixture in casserole dish.

Bake, uncovered, in the preheated oven at 350 degrees for 45 to 55 minutes or until bubbling hot.

Will serve 8 to 10 at a potluck setting.

Potluck Reuben Roll Ups

1 canister (8 count) crescent rolls
1/4 lb corned beef, thin sliced
1/2 cup Swiss cheese, grated very fine
1/2 cup good sauerkraut, drained well
1/2 cup traditional 1000 Island dressing
1 Tbsp milk

Preheat the oven to 375 degrees.

Unroll the crescent rolls out onto a work surface, pinching the perforations closed.

Evenly distribute the corned beef over the dough, then sprinkle evenly with the cheese, then the sauerkraut.
Starting at the long end, tightly roll the dough over the filling, forming a log.

Place on ungreased baking sheet with the seam facing down.

Bake in preheated oven at 375 degrees for 12 to 15 minutes or until roll is deep golden brown.

Remove and let cool, then slice into 1 inch thick circles and arrange on a platter to serve.

In a bowl, mix together the 1000 Island dressing and milk until smooth and serve alongside the Reuben Rolls as a topping.

Will make 24 bite size potluck appetizers.

Quinoa Mixed 4 Bean Salad Recipe

1 garlic clove, grated
1/2 cup apple cider vinegar
1/2 cup olive oil
1 tsp kosher salt
black pepper to taste
1 can (15 oz) kidney beans
1 can (15 oz) black beans
1 can (15 oz) cannellini beans
1 can (15 oz) garbanzo beans
1 small sweet red bell pepper, diced
1 small sweet red onion, diced
1 stalk celery, diced
1/4 cup chopped flat leaf parsley
6 cups cooked quinoa

In a large serving bowl, whisk together the garlic, vinegar, olive oil, salt, and black pepper until frothy.

Drain and rinse all the beans well, then add to the bowl with the dressing; stir gently to combine.

Add the remaining ingredients and stir gently until well blended.

Serve chilled or at room temperature.

Will serve 8 to 10 at a potluck setting.

Potluck Pizza Pasta Salad Recipe

16 oz combination wagonwheel and corkscrew pasta
4 oz olive oil
4 oz red wine vinegar
1 garlic clove, minced
1/2 Tbsp oregano leaves
1/2 tsp Dijon mustard
16 oz diced fresh mozzarella
8 oz fresh sliced mushrooms
4 oz pepperoni, cut in small strips
4 oz diced green bell pepper
6 Roma tomatoes, diced
1 small sweet onion, diced

Cook pasta according to directions on box, making sure they are al dente. Drain well and let sit out to cool.
In a large bowl, whisk together the next 5 ingredients.

Add the drained pasta to the bowl, stirring to combine, then add the remaining ingredients and toss gently to combine.

Taste and add seasoning as needed.

Serve at room temperature.

Will serve 8 to 10 at a potluck.

Potluck Party Cheese Ball Recipe

8 oz finely shredded medium or sharp Cheddar cheese
1/4 cup finely minced onion
8 oz cream cheese, softened to room temperature
2 Tbsp real mayonnaise
2 Tbsp chopped chives
1 cup finely chopped nuts

Put all the ingredients (EXCEPT chopped nuts) in a large bowl and mix together well. Put the chopped nuts in a bowl.

Form a ball with your hands, then roll the cheese ball around in the chopped nuts, pressing the nuts onto the cheese ball until it is well coated.

Cover with plastic food wrap and chill until ready to serve.

Serve with a small cheese knife alongside a bowl of sturdy crackers.

Will make enough for a small to medium potluck gathering - about 10 to 12 snack size servings.

Potluck Peanut Butter Krispy Bars Recipe

1 cup creamy peanut butter
3 Tbsp butter, softened
1 cup powdered sugar
3 Tbsp milk
3 cups rice krispy cereal
1/4 cup semi-sweet chocolate bits, melted

In a large mixing bowl, add the peanut butter and butter, then with electric mixer on medium speed, beat until well combined.

Then add the powdered sugar and milk and beat on medium speed until light and fluffy.

Add the cereal and use a rubber spatula to fold in until combined.

Press this mixture into a 9 inch square baking pan lined with parchment paper if you wish for easier removal.
Put in refrigerator to get firm.

Melt the chocolate bits over warm water in a double boiler, then drizzle over the top of the bars. Once the chocolate hardents, cut into squares and serve.

Will make about 16 to 24 small snacks for a potluck setting.

Mushroom Strata Potluck Recipe

1 tsp butter
1 tsp cooking oil
1 lb white button mushrooms, cleaned and coarse chopped
1/2 cup finely chopped Italian sausage
2 small onions, finely diced
3 garlic cloves, grated
4 large eggs
1 cup milk
1/2 cup sour cream
kosher salt and black pepper to taste
pinch red pepper flakes
4 cups cubed day-old bread
1/2 cup shredded cheese, any you like.

In a large skillet over medium heat, add the butter, oil, and mushrooms and cook, stirring, until the mushrooms soften. Add the sausage and cook thoroughly, then add the onions and cook until onions become slightly translucent, then add the garlic and cook for 1 minute longer; remove from heat and set aside.

Preheat oven to 400 degrees.

In a bowl, mix together the eggs, milk, sour cream, and add salt, pepper, and red pepper flakes as needed; set aside.

Arrange the cubed bread in a baking dish.

Spoon the mushroom mixture from the skillet evenly over the bread, mixing slightly to distribute the ingredients.

Pour over the top the egg/milk mixture, stirring gently just enough to make sure it covers all the ingredients well.

Evenly sprinkle the cheese on top, cover the dish with aluminum foil, and bake in preheated oven for 40 minutes, then uncover the dish and bake an additional 15 minutes or until the casserole is golden brown.

Let rest for 5 to 10 minutes before serving.

Will make 8 to 10 potluck size servings.

Molasses Dressed Hoppin John Salad Recipe

1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/4 cup apple cider vinegar
1/4 cup light molasses
1/4 cup olive oil
2 garlic cloves, grated
2 bags (10 oz ea) frozen black eyed peas, thawed and drained well
3 stalks celery, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
1 small sweet red onion, diced
1/4 cup finely chopped flat leaf parsley
4 slices bacon, diced and fried crispy

In a large serving bowl, whisk together the first 7 ingredients.

Add the remaining ingredients (EXCEPT bacon) to the bowl and toss gently to combine.

Cover bowl and refrigerate for 1 hour; stir several times during hour.

When ready to serve, remove from refrigerator and toss gently again.

Serve with bacon crumbles on top. May be served cold or room temperature.

Will make 10 to 12 servings for a potluck.

Minty Citrus Fruit Salad Recipe

1/4 cup finely chopped fresh mint
1/4 cup fresh squeezed lime juice
1/4 cup fresh squeezed orange juice
1/4 cup natural honey
1 can (15 oz) pineapple chunks (or fresh)
1 large cantaloupe, cut bite sized pieces
3 cups berries (any in season)
2 cups seedless grapes, halved
1 tart apple, washed, cored, diced
1 cup chopped pecans or other nuts

In a large serving bowl, put the mint, lime juice, orange juice, and honey, and whisk until well blended and slightly frothy.

Add to the bowl the everything EXCEPT the nuts, and stir gently to combine.

Cover bowl and refrigerate for at least 1 hour.

Stir again gently before serving, then top with nuts and serve.

Will serve 8 small portions at a potluck, but can easily be doubled or tripled for larger crowds.

Mexican Cornbread Wedges Recipe

1 Tbsp cooking oil
1/2 cup diced onion
1 lb ground beef
kosher salt and black pepper to taste
1 tsp garlic powder
1 pkg (1.5 oz) taco seasoning powder mix
1/2 cup diced green bell pepper
1/2 cup diced yellow, orange, or red bell pepper
2 cups Mexican style cornbread mix
3 Tbsp oil
1 egg, beaten
1 jar (16 oz) favorite chunky salsa
1 cup shredded Cheddar cheese
1-1/4 cups milk

Preheat oven to 425 degrees and get out a 10 inch oven-proof skillet. Put skillet over medium heat and add oil, onion, ground beef, salt, and pepper. Cook until beef is no longer pink.

To the beef in skillet add the garlic powder, taco seasoning mix, and 3/4 cup water, and stir to combine. Dump the beef mixture out of the skillet into a bowl; set aside.

Remove skillet from heat, then lightly spray the skillet with cooking oil.

Evenly spread the diced pepper into the skillet and spoon the beef mixture on top, spreading evenly.

In a separate bowl, stir together the final 6 ingredients until a semi-smooth batter forms. Pour this batter evenly over the beef in skillet.

Bake in preheated oven at 425 degrees for 45 to 50 minutes or until the cornbread is cooked thoroughly and is golden brown around the edges.

Remove and allow to cool for 5 minutes, then place a serving plate over the skillet and flip over to remove the cornbread onto the plate.

Cut into small wedges to serve.

Will make 8 to 12 potluck size servings.

Mexican Mixed Bean Salad Recipe

1 cup white wine vinegar
1/4 cup olive oil
1 Tbsp brown sugar
1/2 tsp kosher salt
1/2 tsp black pepper
dash chili powder (to taste)
2 cans (15 oz ea) garbanzo beans, drained and rinsed
2 cans (15 oz ea) cannelini beans, drained and rinsed
2 pkgs (10 oz ea) frozen baby lima beans, thawed and drained
3 regular size carrots, finely diced
1/2 cup chopped sweet onion
1/4 cup chopped fresh cilantro
1 or 2 jalepenos, finely diced
Optional: mixed greens for serving

Put the first 6 ingredients in a large serving bowl and whisk vigorously until frothy.

Add the remaining ingredients and stir together gently until well coated.

Cover bowl and refrigerate for 1 hour, stirring several times during the hour, then stir again just before serving.

Will serve 10 to 12 at a potluck.

May be served over mixed greens if you like.

Italian Vegetable Penne Salad Recipe

16 oz penne
1 bag (16 oz) frozen Italian vegetables, thawed
1/2 cup red wine vinegar
1/2 cup good olive oil
2 cloves garlic, grated
1/2 tsp kosher salt
1/4 tsp black pepper
1 cup diced sweet red bell pepper
1/4 cup diced green onions
1/4 cup shredded fresh basil
1/4 cup diced ripe olives

Bring a large pot of salted, cold water to a boil, then add the pasta and cook according to directions on box, except 2 minutes before the pasta is cooked, add the thawed vegetables and cook for 2 more minutes.

Drain pasta and veggies into a colander and let sit.

Put the next 5 ingredients in a large bowl and whisk until frothy.

To the frothy dressing, add the cooled penne and the remaining ingredients and toss well to make sure the penne is coated with dressing.

Taste and season as needed. May be served room temperature or cooled.

Will serve 10 to 12 at a potluck.

Italian Meatball Casserole Recipe

1 pkg (18 oz size) frozen fully-cooked Italian style meatballs, THAWED
1 pkg (16 oz size) large refrigerated buttermilk biscuits
1 jar (14 oz size) any good prepared marinara or spaghetti sauce
6 oz finely shredded Mozzarella cheese

Lightly coat a glass 9x13 inch baking dish with cooking spray.

Preheat oven to 375 degrees.

Open biscuits and separate into 8 biscuits, then cut each biscuit into 8 pieces (a scissors works well for this).

Put cut up biscuits and thawed meatballs in a large bowl, add the red sauce, and toss gently to coat well.

Dump the mixture into the prepared baking dish.

Bake in preheated oven at 375 for 30 to 35 minutes or until the edges are rich golden brown.

Sprinkle the shredded cheese evenly over the top and return the baking dish to the oven and continue baking for about 3 to 4 minutes or until the cheese melts and begins to get light golden brown on top.

Remove and let stand for 7 to 10 minutes before cutting to serve.

Will make 8 to 10 potluck size servings.