I have a potluck later on today and I dont know what to take. Any suggestions?

Question

The potluck is later on today at my workplace. We are doing a gift exchange and we have to bring something. It doesn't have to be anything complicated. I heard one guy said he was going to take a bucket of KFC chicken. My job is at a "bakery/grill", but if i don't take something my boss will tell me something.

Answer 1

Since you are pressed for time I would go with something simple. You could buy an already made dip and various vegetables or chips to go with it.
Or buy tortilla chips and a jar of cheese salsa.
Hope this helps spark some ideas.
Debbie
http://www.kids-cooking-activities.com

Answer 2

If you have a Whole Foods or upscale grocer near you, got buy a big baguette or 2, fresh parm cheese grated, and some basil infused dipping oil. Pour a pool of oil on a plate, sprinkle cheese and mix, add pepper and shred baguette for bread dipping. You can always place the items in a nice basket for the host with a red bow on it, easy and filling.

Answer 3

hmm its actually at a food place. make sure that you dont take something that someone else is bringing. make toquitoes, everyone likes those. all you need is some corn tortillias, ground beef cheddar cheese and vegi oil

Of course brown the ground beef,
heat the oil to about 350-400Degrees in a fry pan or deep fryer(cooks quick so pay attention)
Put a small amount of beef and cheese in the corn tortillia roll up pretty small use a toothpics to hold in place (slide 2 of them in at an angle in each one it holds better)
Then fry until golden brown.
Take them out and put them on a plate with some paper towels on them to suck up the grease.
Dont forget to take the tooth pics out talk about a bad day at the office.
whala toquitoes.

Answer 4

Corn Casserole.
Fast, easy and delicious.


BEST EVER CORN CASSEROLE
1 can whole kernel corn
1 can cream style corn
1 pkg. Jiffy corn muffin mix
Salt and pepper to taste
8 oz. sour cream
1 egg
1 sm. onion
Mix altogether and bake in a greased 8x8 casserole. Bake at 350 degrees for 45 minutes or until golden brown.

Answer 5

Really delicious bread with some butter or anything else the bakery offers. Dessert maybe?

Answer 6

If your not into much work bring rolls.
If you want to spend more money and still not put out much effort bring a meat and cheese platter.
If you want to put out a little effort bring one of the old stand-bys, potato salad, coleslaw, pork and beans, mixed veggies and dip.

Answer 7

How about some french fries

Answer 8

how about a simple type of muffin, or cookie.

Answer 9

I dont know what your looking for... here are a few ideas

Calypso Club Sandwich Ring
Ingredients:
2 packages (11 ounces each) refrigerated French bread dough
1 egg white, lightly beaten
1/2 teaspoon sesame seeds
1/3 cup reduced-fat mayonnaise
1 tablespoon Dijon mustard
2 teaspoons honey
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 small red onion, thinly sliced
2 cups thinly sliced iceberg lettuce
2 cans (8 ounces each) pineapple slices in juice, drained
6 ounces thinly sliced 96% fat-free deli smoked ham
4 ounces thinly sliced reduced-fat Swiss cheese


Directions:
1. Preheat oven to 350°F. Place bread dough, seam side down, on Large Round Stone. Join ends of dough together to form one large ring. Using Serrated Bread Knife, make eight diagonal cuts, 1/2 inch deep, on top of dough.
2. Brush egg white over dough using Pastry Brush; sprinkle with sesame seeds. Bake 26-30 minutes or until deep golden brown. Immediately remove bread to Stackable Cooling Rack; cool completely. (when I make this eat it warm, we LOVE it)
3. Combine mayonnaise, mustard and honey in Small Batter Bowl; mix until well blended. Using Ultimate Slice & Grate fitted with v-shaped blade, slice bell peppers and onion. Thinly slice lettuce using Chef's Knife.
4. To assemble sandwich, cut bread in half horizontally using Serrated Bread Knife. Place bottom half of bread on large serving platter. Spread half of the mayonnaise mixture over cut side of bottom half of bread; top with pineapple slices. Arrange ham and cheese evenly over pineapple; layer with half of the bell pepper slices. Top with lettuce, remaining bell pepper slices and onion slices. Spread remaining mayonnaise mixture over cut side of bread top; place over bottom half. Cut into wedges.


All Occasion Cookies
1 pound (4 sticks) butter or margarine, divided (do not use vegetable oil spreads)
2 3/4 Cups (11 oz.) Flour
1 pkg. White Cake Mix

1. Preheat oven to 350º degrees. In small batter bowl, microwave 2 sticks of the butter on HIGH 1 minute or until melted. Using Paring Knife, slice remaining butter into 1/2-inch pieces; add to melted butter, tossing to coat using Classic Scraper. Allow butter to stand 3-5 minutes or until softened.
2. Meanwhile, accurately measure flour into large Colander Bowl by lightly spooning flour into Adjustable Scoop. Level off surface by scraping off additional flour using Handy Scraper. (For most consistent results, use Kitchen Scale to weigh flour.) Add cake mix to flour; blend well using Stainless Steel Whisk to break up any large lumps. Using stainless Steel Whisk, whisk butter until smooth and free of lumps. If necessary, return butter to microwave for 10-20 seconds or until creamy and pourable. Do NOT melt completely. Pour butter, all at once, into dry ingredients; thoroughly scrape butter from Batter Bowl using Classic Scraper. Using Bamboo Spoon, mix until dry ingredients are incorporated and dough is smooth. (If dough is too stiff to stir, knead until smooth by hand on Cutting Board.) Shape dough, bake and decorate as desired.

Flavor Variations:
• Chocolate: Substitute one package devil's food cake mix for the white
cake mix. Add flour and butter as recipe directs.
• Spice: Substitute one package yellow cake mix for white cake mix. Add 1
Tablespoon Pantry Cinnamon Plus Spice Blend. Add flour and butter as
recipe directs.
• Peanut Butter: Substitute one package yellow cake mix for the white
cake mix. Add flour as directed. Whisk 2/3 Cup Peanut Butter into softened butter until smooth; add to dry ingredients as recipe directs.

This dough is versatile, can spread cream cheese on top, and add pie filling.
You can use this for drop cookies, cookie press cookies or my favorite roll out, cut into flowers. On half of them use a small circle and cut out the center. After cooled, spread full cookie with jelly of your choice and top with one with a hole. Then you put powdered sugar on it and it’s like a linzer tart. You can add nuts, chips, candy bars cut up… it’s really versatile.

Cool Veggie Christmas Tree

2 packages crescent rolls (not unrolled)
2 tablespoons mayonnaise
8 oz pkg cream cheese, softened
1 clove of garlic, pressed
1 tsp Pantry All-Purpose Dill Mix
1 large crown of Broccoli, chopped fine
2 tsp Parmesan cheese, grated
1 carrot scored and sliced
1 yellow bell pepper, sliced
About 10 cherry tomatoes, smaller
2 green onions
Sliced black olives

Take crescents from package and separate into 4 rolls. Each of the 4 rolls needs to be sliced into 8 circles so you’ll have what looks like 32 mini cinnamon rolls. Start about an inch from the top (in the center) of your Stoneware Bar Pan, Rectangle Stone or large Round Stone, with your first crescent circle, then place two below it, then three, etc until you have 7 circles across. Then you place 2 centered beneath the 7 and 2 more beneath that. This is your tree trunk. Roll with your Baker’s Roller to smooth it out and press them together.

Bake at 350 oven for 10-12 min until browned. Let cool. Mix mayonnaise, cream cheese, garlic and dill mix, then spread on cooled tree. Top with chopped broccoli to make it green. Then add your yellow pepper as garland. Add your ornaments (carrots, green onion, and tomatoes). Next add your snow, the parmesan cheese. Then you can take a large piece of cut carrot and put it at the top of your tree or you can get a small star cookie cutter and cut out a piece of your yellow pepper.
Parmesan-Herb Butter

1/2 cup (2 ounces) grated fresh Parmesan cheese
1 tablespoon snipped fresh parsley
1/2 cup butter, softened
1 small garlic clove, pressed
1/2 teaspoon ground black pepper
Homemade Flatbread (optional)

Finely grate cheese using Deluxe Cheese Grater. Snip parsley using Kitchen Shears. In Classic Batter Bowl, combine cheese, parsley, butter, garlic pressed with Garlic Press and black pepper; mix well. Serve with Homemade Flatbread, if desired.

Yield: 12 servings

Nutrients per serving: (1 tablespoon): Calories 90, Total Fat 9 g, Saturated Fat 6 g, Cholesterol 25 mg, Carbohydrate 0 g, Protein 2 g, Sodium 125 mg, Fiber 0 g

Kalamata Olive and Red Pepper Spread

6 pitted kalamata olives
2 tablespoons finely diced red bell pepper
4 ounces cream cheese, softened
1 small garlic clove, pressed
1 tablespoon snipped fresh parsley
Homemade Flatbread (optional)

Finely chop olives using Food Chopper. Finely dice bell pepper using Chef’s Knife. In Classic Batter Bowl, combine olives, bell pepper, cream cheese, garlic pressed with Garlic Press and parsley; mix well. Serve with Homemade Flatbread, if desired.

Yield: 12 servings

Nutrients per serving: (1 tablespoon): Calories 40, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohydrate 1 g, Protein 1 g, Sodium 60 mg, Fiber 0 g

Artichoke & Sun-Dried Tomato Tapenade

1 jar (6 ounces) marinated artichoke hearts
6 sun-dried tomatoes packed in oil
1 small garlic clove, pressed
1 tablespoon toasted pine nuts
1 tablespoon snipped fresh parsley
1/8 teaspoon salt
Homemade Flatbread (optional)

Drain artichoke hearts and sun-dried tomatoes using small Colander. Place artichokes, tomatoes, garlic pressed with Garlic Press, pine nuts, parsley and salt on Cutting Board; finely chop together using Food Chopper. Serve with Homemade Flatbread, if desired.