Anyone have any great ';tried and true'; potluck dinner recipes?

I am needing a dessert and casserole type dish for potluck this Sunday. Thanks in advance! :))Anyone have any great ';tried and true'; potluck dinner recipes?
BROCCOLI %26amp; TWO CHEESES CASSEROLE





This is the best broccoli casserole that I'v ever eaten. The two types of cheese really make it superb!





2 small bags or one family-size bag broccoli pieces


1 large onion, cut into big pieces


2 cans cream of mushroom soup


1 bag each, shredded mild cheddar and monterrey jack {size opt}


1 sleeve ritz crackers, crushed


1/2 cup melted butter





Boil broccoli and onions together until tender, Drain. In large bowl add broccoli and onions, both cans of soup and both bags of cheese. Mix well. Pour into large casserole dish. In separate bowl, combine crushed crackers and melted butter. Mix until cumbly. Spread over broccoli and bake at 350 until cracker crumbs are golden brown


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Conniosseur's Casserole





1 12 pz can white shoe peg corn drained


1 16 oz can French cut string beans drained


1/2 cup celery chopped


1/2 cup onion chopped


1 2 oz jar pimentos chopped


1/2 cup sour cream


1/2 cup sharp Cheddar cheese, grated


1 10 3/4 oz can cream of celery soup


1/2 tsp salt


1/2 tsp pepper





Topping:


1 cup Ritz cracker crumbs


1/2 stick butter, melted


1/2 cup slivered almonds





Mix all ingredients except topping. Place in 1 1/2 qt. casserole. Sprinkle topping over casserole.


Bake at 350 for 45 minutes. Serves 8.





(I have subbed water chestnuts chopped for the celery and it is very good.)


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Grown-Up Macaroni %26amp; Cheese





4 oz thick-sliced bacon


Vegetable oil


Kosher salt


2 cups elbow macaroni or cavatappi


1½ cups milk


2 Tbsp. unsalted butter


2 Tbsp. all-purpose flour


4 oz Gruyere cheese, grated


3 oz extra-sharp Cheddar, grated


2 oz blue cheese, such as Roquefort, crumbled


¼ tsp freshly ground black pepper


Pinch nutmeg


2 slices white sandwich bread, crusts removed


2 Tbsp. freshly chopped basil leaves





Preheat the oven to 400ºF. Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.


Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.


Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.


Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.





--Ina Garten


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Buttermilk Pound Cake





1 cup butter (no substitutes), softened


3 cups sugar


4 eggs


3 cups all-purpose flour


1/4 teaspoon baking soda


1 cup buttermilk


1 teaspoon vanilla extract


Confectioners' sugar, optional





In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add alternately with the buttermilk and beat well. Stir in vanilla. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1 hour and 10 minutes or until cake tests done. Cool in pan for 15 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners' sugar.


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Chocolate Pudding Cake





This makes a nice cake layer that magically floats atop a layer of warm, fudge pudding!





3/4 cup granulated sugar


1 cup plain flour


1/4 teaspoon salt


2 teaspoons of baking powder


2 Tablespoons cocoa


½ cup milk


1 teaspoon of vanilla


3 Tablespoons melted, cooled, margarine





Sift sugar, flour, salt, baking powder and cocoa together in pan. Stir in milk, margarine and vanilla. Batter will look like brownie batter. Spread batter into greased baking dish (Pyrex bowl or 9”x15” dish).





TOPPING:


½ cup of granulated sugar


½ cup brown sugar


1/4 cup cocoa





Mix topping sugars and cocoa together and sprinkle dry ingredients over batter. Pour 1 ½ cups of tap water over all. DO NOT STIR.





Place in oven and bake at 350ºF for 45 minutes or until topping is done. (In the baking process, ingredients will reverse themselves - finished product will look like a brownie on top and have chocolate pudding on bottom.)





Serve in bowls with spoons. Serves 6-8 people. Good with vanilla ice cream or cool whip.


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Blueberrry Delight





Crust:


2 cups flour


2 sticks butter,melted


1/2 cup chopped pecans





Mix together and press into a 9 x 13 cake pan. Bake at 350 for about 15 minutes until slightly brown. Let cool completely.





Filling:


1 8 oz. cream cheese,softened


1 8 oz. cool whip


1 box powdered sugar





Mix together and spread on top of crust. Top with 1 can of blueberry pie filling. (Can use any type of pie filling you like.)Anyone have any great ';tried and true'; potluck dinner recipes?
CORN CASSEROLE





1 can whole kernel corn, drained


1 can creamed corn


2 eggs, beaten


1 box Jiffy corn muffin mix


1 stick butter, melted (or 1/2 c. oil)


1 c. sour cream


1/4 - 1/2 tsp. garlic powder (opt.)


Shredded cheese (opt.)





Mix all ingredients except cheese. Sprinkle shredded cheese on top, if desired. Bake in casserole dish or 9';x13'; baking dish for 30 to 45 minutes or until fully cooked in center.





Chocolate Chip Treasure Cookies





1 1/2 cups graham cracker crumbs


1/2 cup all-purpose flour


2 teaspoons baking powder


1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)


1/2 cup butter or margarine, softened


1 1/3 cups flaked coconut


1 (12 ounce) package semi-sweet chocolate chips


1 cup chopped walnuts





Preheat oven to 375 degrees F. In small bowl, combine graham cracker crumbs, flour and baking powder. In large mixing bowl, beat EAGLE BRAND® and butter on low until smooth. Add crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 9 to 10 minutes or until lightly browned Store loosely covered at room temperature.
Enchilada Cassarole





For potluck dinner's I double the recipe





Brown together....


1 pound ground beef


1/2 cup chopped onion





Drain drippings...


Add


1 can each tomato soup and cream of chicken soup


1 can chopped chillies.


Reheat.





Place one layer of flour tortillas in the bottom of 9X13 casserole. Spoon half of beef mixture on top. Place another layer of flour tortillas, spoon remaining beef mixture on top.





Cover with 1/2 cup of grated cheddar cheese on top. Pour 1/4 cup milk over top (if cooking in an electric oven omit the milk).





Bake at 350 degrees until cheese melts.
This is always a big hit - It's Penne with 5 Cheeses





Kosher salt


2 cups heavy cream


1 cup crushed tomatoes in thick tomato puree


1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)


1/2 cup shredded imported Italian fontina (1 1/2 ounces)


1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)


2 tablespoons ricotta cheese


1/4 pound fresh mozzarella, sliced


6 fresh basil leaves, chopped


1 pound imported penne rigate pasta


4 tablespoons (1/2 stick) unsalted butter





Preheat the oven to 500 degrees F.





Bring 5 quarts of salted water to a boil in a stockpot.





Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.





Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.





Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.





And here's a super easy cobbler recipe - make it with the flavor of your choice!





1/2 cup butter or margarine, melted


1 cup sugar


3/4 cup flour


1/2 teaspoon salt


2 teaspoons baking powder


3/4 cup milk


1 (15 ounce) can pie filling





Melt butter or margarine in baking dish.


Mix sugar, flour, salt, and baking powder.


Add milk and mix well.


Pour batter into melted butter-- do not stir.


Pour pie filling into batter (I drop it by spoonful and put several spoons in the middle and then divide the rest into the corners and sides-- do not stir).


Bake@ 350° for 50 minutes to 1 hour or until golden brown.
Make a couple of these pies. The Lemon is my daughter's favorite, and you can make them the day ahead:





LEMONADE PIE


1 large container Cool Whip


1 (6oz) can frozen lemonade, thawed %26amp; undiluted


1 can Eagle Brand sweetened, condensed milk


1 9'; graham cracker crust (storebought is fine)


extra Cool Whip for the top


Mix Cool Whip, lemonade %26amp; milk together really well and pile into the crust. Dollop extra Cool WHip around the edges. Chill at least 4 hours.... (can also use pink lemonade or limeade - which tastes like Key Lime Pie)





Since it's a pot-luck, and assuming the main dish will be sitting out on a table, why not bring an ANTIPASTO SALAD?





1 small head cauliflower, separated


1 green bell pepper, cut into 1/4'; strips


1-3 large carrots, cut into 1/4'; strips


1 red onion, sliced into rings


4 stalks celery, cut into strips


5 oz. stuffed green olives


6 oz. pitted black olives


1/2 lb. fresh mushrooms, sliced


1/2 to 1 cucumber, sliced


Optional Ingredients: cherry tomatoes, radishes, Italian peppercinis, salami or pepperoni slices, cubes of mozzarella or provolone cheese





OREGANO DRESSING:


1-1/2 c. vinegar, slightly warmed


1 c. olive oil


4 TB. sugar


1 tsp. oregano


2 tsp salt - pepper to taste


Combine all ingredients and whisk until well blended


Place all salad ingredients into a large bowl with a lid (like Tupperware). Add dressing and toss well. Can be made well ahead and refrigerated; tossing occasionally. Drain before serving.... Serves 12 (or more, depending on how much of the optional things you add)
Jambalaya





8 oz Andouille sausage or Chorizo (about 2 sticks), diced


2 lb boneless chicken breast, diced


2 (14 1/2 ounce) can diced tomatoes


5 cups chicken broth


2 (8 ounce) package Zatarain's jambalaya mix





Directions





Add 2 tbs oil to a large pot, and over medium heat, brown the meats. Add canned tomatoes, Zatarain's and chicken broth in place of the water called for in the Jambalaya mix. Bring to a boil, cover and simmer for about 30 minutes.





*** If you want this to be LESS spicy: the spice mixture in the Zatarain's box is clumped together. You can ';catch'; it, and add half or two-thirds -- whatever you think you'd prefer. I use it full-strength for this, because I'm adding so much meat to the boxed mix.








Berry Cobbler:





1 cup all-purpose flour


2 teaspoons baking powder


1/2 teaspoon salt


1 cup milk


1/2 cup butter, melted


2 1/2 cups fresh (or frozen, thawed %26amp; drained) mixed berries


1 cup sugar


Cream, whipped cream or ice cream, if desired





1. Heat over to 375ºF.





2. Mix flour, baking powder, salt and milk in ungreased 8-inch square pan or skillet. Stir in butter until blended.





3. Mix berries and sugar; spoon over batter.


(If you'd prefer, mix berries and sugar; let stand about 20 minutes or until fruit syrup forms before spooning over batter.)





Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.
Everyone raves about this salad and even the kids love it.





Strawberry and Feta Salad





Original recipe yield: 10 servings


INGREDIENTS


1 cup slivered almonds


2 cloves garlic, minced


1 teaspoon honey


1 teaspoon Dijon mustard


1/4 cup raspberry vinegar


2 tablespoons balsamic vinegar


2 tablespoons brown sugar


1 cup vegetable oil


1 head romaine lettuce, torn


1 pint fresh strawberries, sliced


1 cup crumbled feta cheese








DIRECTIONS


In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.


In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.


In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
Classic, gooey homemade mac %26amp; cheese!





This is a really easy recipe, and you can change the cheese to whatever you want...I usually use half sharp cheddar and half fontina. If it's a large gathering, double the recipe. This is always popular...just make sure to not overcook the pasta!








3 tablespoons butter


3 tablespoons flour


1 1/2 cups whole or 2 percent milk


3 cups shredded white cheddar cheese


1/2 teaspoon dry mustard


1/4 teaspoon ground cayenne pepper, a couple pinches


Salt


1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it





Heat a medium, deep skillet over medium heat. Add butter. When butter melts, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded cheddar cheese a handful at a time. Season sauce with dry mustard and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top.
The easiest dessert I've ever made, and the one that always gets eaten is my Cherry/Chocolate Trifle.





All you need is a large can of cherry pie filling, a box of instant chocolate pudding, a tub (12 oz) of Cool Whip, and either brownies or a moist chocolate cake.





Make the pudding according to the directions and mix in half of the cool whip after the pudding sets. Next, cut up the brownies/cake into bite size pieces. In the trifle bowl, layer the cake, pudding, cherries until you get close to the top. You should end with a pretty layer of cherries. Put the rest of the cool whip in a zip bag, snip the corner, and pipe the cool whip on top of the cherries (circle the edge) then crumble a bit of the cake/brownie on top of the cherries like confetti.... it just adds to the presentation.





I have always taken home an empty trifle bowl. Other variations you could do:


strawberries, pound cake, and vanilla pudding


Heath Bar, chocolate cake, chocolate pudding


blueberries, yellow cake, lemon pudding


bananas, nilla wafers, banana and vanilla pudding





I don't have a casserole dish recipe, because everyone always wants me to do a trifle.... :)
Everyone makes heavy desserts, lots of chocolate. So go light! Serve a angel food cake plain. Place a bowl next it with fruit. Take frozen or fresh mixed berries, strawberries, blueberries, black %26amp; red raspberries in a bowl, sprinkle with a little sugar %26amp; they will make their own juice. Be sure to cut the strawberries in half. Per cut the cake into slices, easier. Then folks can spoon fruit on to the cake. Also have cool-whip on the side as well. Yum!


For meat, meatloaf, stuffed peppers or stuffed cabbage rolls.


Enjoy!
Jello ';Broken Glass Cake'; and Green Enchilada Casserole
sue how do you make broken glass cake? sounds intresting