Anyone have a yummy and unique recipe to take for a potluck?

Answer 1

**Sugar Pie's Pineapple Caserole**

3/4 cup sugar
1/3 cup flour
2 cups grated sharp cheddar cheese
1 (20-oz) can juice-packed pineapple chunks or tidbits, drained, reserve juice
1 (20-oz) can juice-packed crushed pineapple, drained
1 cup crushed Ritz crackers (about 1 stack)
½ stick butter, melted
1/3 cup reserved pineapple juice

Preheat the oven to 350ºF. Spray a medium-size casserole dish with cooking spray.

In a large bowl, whisk together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple and stir until ingredients are combined. Pour into the prepared casserole dish and spread out evenly in pan.

Sprinkle cracker crumbss on top of pineapple. Drizzle butter evenly over crackers, then repeat with P/A juice. Bake for 25 to 30 minutes, or until golden brown. Serve warm with baked ham, turkey, chicken or pork. Reheats well.
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Blueberry Salsa

Prep: 15 min.
This fruity salsa is a refreshing side to grilled pork, chicken, and fish.


2 cups chopped fresh blueberries
1 cup whole fresh blueberries
1/4 cup fresh lemon juice
3 Tbsp. chopped fresh cilantro
2 seeded and minced jalapeño peppers
1/3 cup diced red bell pepper
1/4 cup chopped onion
1/2 tsp kosher salt

Coarsely chop 2 cups fresh blueberries. Stir together chopped fresh blueberries, 1 cup whole blueberries, 1/4 cup fresh lemon juice, 3 tablespoons chopped fresh cilantro, 2 seeded and minced jalapeño peppers, 1/3 cup diced red bell pepper, 1/4 cup chopped onion, and 1/2 teaspoon kosher salt in a large bowl. Cover and chill until ready to serve.

Yield: Makes about 3 cups

--Southern Living, JULY 2005
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Cabbage Casserole

1 small cabbage or 1/2 large
1 med. Vidalia onion
1/2 stick margarine
salt and pepper
1/4 cup mayo.
1 can Cream of Mushroom soup

Topping:
1 stick (1/2 cup) margarine
1 cup grated sharp Cheddar Cheese
1 stack round butter crackers, crushed

Preheat oven to 350ºF.
Coarsely chop cabbage and place in 2 to 3 qt. casserole dish. Chop onion and place on top of cabbage. Melt 1/2 stick marg. and pour over cabbage. Sprinkle with salt and pepper to taste. In small bowl, mix soup and mayo together. Spread over top of cabbage mixture.

To make topping: Melt remaining stick of margarine. In small bowl, mix melted marg., grated cheese, and crushed crackers. Sprinkle cracker cheese mixture over top of casserole. Cover w/ foil and bake for 30 minutes. Remove foil and bake another 15 minutes until top is brown and inside is bubbly.
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Green Beans with Bacon-Balsamic Vinaigrette

2 pounds green beans
2 bacon slices
1/4 cup minced shallots
3 Tbsp. coarsely chopped almonds
2 Tbsp. brown sugar
1/4 cup white balsamic vinegar

Cook green beans in boiling water for 2 minutes. Drain and rinse under cold water. Drain well; set aside.
Cook bacon in a small skillet over medium-high heat until crisp. Remove bacon from skillet. Crumble; set aside. Add shallots to bacon fat in skillet; sauté 1 minute. Add almonds; sauté 1 minute. Remove and let cool. Add sugar and vinegar; stir until sugar dissolves. Add crumbled bacon.
Pour vinaigrette over beans, tossing gently to coat.

Yield: 8 servings (serving size: 3/4 cup)

CALORIES 75(31% from fat); FAT 2.6g (sat 0.5g,mono 1.4g,poly 0.5g); PROTEIN 3.4g; CHOLESTEROL 0.0mg; CALCIUM 54mg; SODIUM 50mg; FIBER 2.8g; IRON 1.4mg; CARBOHYDRATE 11.8g

--Cooking Light Complete Cookbook

Answer 2

For a side dish: Cheesy Rice and Broccoli
For a dessert: Snickers Salad

Cheesy Rice and Broccoli

3 cups cooked minute rice
2 cans cream of mushroom soup
1 jar cheese whiz
2 small or 1 large package frozen CHOPPED broccoli
1 med onion chopped
1/2-1 cup (depends on your preference) mushrooms chopped

Sauté all veggies in 1/4 butter (or use butter flavored Pam, I do and it's fine) until tender. Mix rice, cheese, soup and veggies together, place in casarole dish (be sure to spray or grease it first!) for at least 30 minutes or until cheese is slightly brown. Can be place in crock-pot on the "keep warm" setting once baked.

Snickers Salad

1-12 oz container Cool Whip
1-small package vanilla pudding
3 medium sized apples chopped
2 packages of Snickers poppables or 3 king sized bars chopped in bite size pieces
Chopped peanuts and caramel for topping.

Mix together cool whip and pudding. Add apples and candy. Place in decorative dish (preferably one that is more flat that high sided so everyone gets garish) Drizzle with caramel topping and nuts.

Answer 3

Strawberry Brownie Trifle

Brownies
Hard Margine (or Butter)1/2 Cup
Unsweetened Chocolate Baking squares 2
(1oz, 28 g each chopped

br sugar, packed 1 1/2 Cups
large eggs 2
Almond flavoring 1 tsp

All purpose flour 1 cup
Chopped Walnuts 3/4 Cup

Almond flavored liqueur(such as 2 tbsp
amoretto),optional

Milk 3 cups
Boxes instant vanilla pudding 2
4 seving size, each

sliced strawberries 6cups
Frozen whipped topping, thawed 2 cups

Cocoa, sifted it if Lumpy (optional) 1/2 tsp
Whole fresh strawberries halved 6
for garnish

Brownies Heat margine and chocolate in heavy sauce pan.on lowest heat, stirring often until chocolate is almost melted. Do not overheat. Remove from heat. Stir until smooth

Add brown sugar, eggs and flavoring. stir well
Add flour and walnuts. Stir untiljust moistened. Spread evenly in greased 9x9 inch pan. Bake in 350 oven for 25 to 30 min untilwooden pick inserted in centre comes out clean. remove from oven .

Immediatly brush liqueur on brownies. Cool Cut into 1 inch squares.Makes 81 Brownies.
Beat milk and pudding powder in med bowl on low for about 2 min untill thickened
layer ingredientsin large glass serving bowl in the folling order:
1 cup strawberry slices
1/2 of brownies
1/2 of pudding spread evenly
2 1/2 cups strawberry slices
Remaining Brownies
Enough of remaining strawberry slices to press against inside edge of bowl to decorate ;remainer scattered over brownies
Remaining Pudding spread evenly ovetr top
Pipe or dollop whipped topping in decoritive pattern on top of pudding .
Sprinkle with coca garnish with strawberry halves

Serves 16

Answer 4

White chicken chili
1 lb. dried Great Northern white beans, rinsed, picked over
2 lbs. boneless chicken breast
1 tbsp. olive oil
2 med. onions, chopped
4 garlic cloves, minced
2 (4 oz.) cans chopped mild green chilies
2 tsp. ground cumin
1 1/2 tsp. dried oregano, crumbled
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper
6 c. chicken stock or canned broth
3 c. grated Monterey Jack cheese (about 12 oz.)
Sour cream
Salsa
Chopped fresh cilantro

Place beans in heavy large pot. Add enough cold water to cover by at least 3 inches and soak overnight.
Place chicken in large heavy saucepan. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin. Cut chicken into cubes.

Drain beans. Heat oil in same pot over medium high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, cloves and cayenne and saute 2 minutes. Add beans and stock and bring to boil. Reduce heat and simmer until beans are very tender, stirring occasionally about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Add chicken and 1 cup cheese to chili and stir until cheese melts. Season to taste with salt and pepper. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro.

Answer 5

You didn't specify whether you prefer a meat, dessert, vegetable dish. It is expensive - but goes over really well - salad with all the fixings and dressings!@