Christmas Pot Luck?

Question

My place of employment is having a catered dinner plus a pot Luck on December 21st.I usualy take in cheesecake as it is quick and easy but since it is close to the holidays,I would like to bring in something different.
Does anyone has any tasty recipies that is related to the holiday season?

Forgot to put this on..
I don't want to be spending the whole entire night baking or I want to bring in dip,chips or a vegetable platter..I've done that allready

Yes,it is a pot luck dessert..

Answer 1

Cheese Ball

INGREDIENTS
1 (8 ounce) package cream cheese, softened
3 ounces dried beef
2 green onions, chopped
1/4 teaspoon onion salt
1 1/4 teaspoons monosodium glutamate
1 tablespoon Worcestershire sauce

DIRECTIONS
In a medium-size mixing bowl, combine cream cheese, dried beef, green onions, onion salt, monosodium glutamate, and Worcestershire sauce. Form the mixture into a ball and refrigerate before serving.

No-Bake Chocolate Peanut Butter Bars

1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter, crunchy or smooth
1-1/2 cups semisweet chocolate chips
4 tablespoons peanut butter

In a medium mixing bowl, stir together butter or margarine, graham cracker crumbs, powdered sugar and 1 cup peanut butter until well blended. Press into the bottom of an ungreased 9 x 13″ baking pan.In the top of a double boiler over hot (not boiling) water, melt the chocolate chips with the 4 tablespoons peanut butter, stirring occasionally until smooth. Spread on top of the mixture in the baking pan.Refrigerate for about 1 hour before cutting into bars.

Pumpkin Pie Squares

1 cup sifted flour
1/2 cup quick oats
1/2 cup brown sugar, firmly packed
1/2 cup butter
1 can pumpkin (2 cups)
12 1/2 ounce can evaporated milk
2 eggs
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup pecans
1/2 cup brown sugar, firmly packed
2 tablespoons butter

Preheat oven to 350° F. Combine flour, rolled oats and ½ cup brown sugar with ½ cup butter. Put in mixing bowl and blend with electric mixer at low speed until crumbly. Press into the bottom of an ungreased 9 x 13-inch pan. Bake 15 to 20 minutes. Combine pumpkin, evaporated milk, eggs, sugar, salt and spices in mixing bowl, mix well. Pour over baked bottom and bake 20 minutes more. Combine pecans, brown sugar and 2 tablespoons butter. Sprinkle over pumpkin mixture. Put back in oven for 15 to 20 minutes or until set. Cool and cut into squares.

Cherry Nut Balls

1 cup butter, softened
1 cup powdered sugar
1 teaspoon vanilla
1/2 cup maraschino cherries (chopped and drained)
3/4 cup flaked sweetened coconut
2 cups quick cooking oats
Nuts ground fine to roll balls in

Beat sugar, butter, vanilla, cherries and coconut. Mix in rolled oats. Refrigerate for 3 hours. Shape the mixture into 1″ balls, then roll the balls in the chopped nuts. Store in an air tight container in the refrigerator.

Easy Nutty Chocolate Truffles

Ingredients:

1 pkg. 8oz Semi-Sweet Baking Chocolate
½ cup of chunky peanut butter
1 8oz tub of Cool Whip
1 large package of almond slivers

Directions:
Microwave 1 pkg. (8 oz.) of Semi-Sweet Baking Chocolate in large bowl on HIGH for 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Stir in 1/2 cup chunky peanut butter until well blended. Cool to room temperature. Gently stir in 1 tub (8 oz.) thawed Cool Whip Whipped Topping. Refrigerate for 1 hour.Scoop truffle mixture with a teaspoon, and then shape into 1 inch balls. Roll in almond slivers. Store in refrigerator. Makes approximately 3 dozen.

Easy Burbon Balls

INGREDIENTS:

1 cup fine vanilla wafer crumbs

1 cup finely chopped pecans

1 cup confectioners’ sugar

2 tablespoons unsweetened cocoa powder

1/4 cup bourbon1 tablespoons plus

1 1/2 teaspoons light corn syrupconfectioners’ sugar, sifted

DIRECTIONS: Thoroughly combine 1 crushed vanilla wafer crumbs, chopped pecans, 1 cup confectioners’ sugar, and the cocoa. In a separate bowl, blend the bourbon and corn syrup. Stir this bourbon mixture into the dry mixture; blend well.


Cover and chill for at least a few hours. Sift about 1/2 to 1 cup of confectioners’ sugar on a cookie sheet. Shape small bits of the dough into balls and roll them in the confectioners’. Store in refrigerator in tightly covered containers. Make these a few days in advance for best flavor, and roll in confectioners’ sugar again before serving, if desired.

Easy Cranberry Sauce

INGREDIENTS
1 cup white sugar
1 cup orange juice
1 (12 ounce) package fresh cranberries

DIRECTIONS
In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.

Answer 2

Bread Pudding

1 vanilla bean or 1 oz. vanilla extract
1 quart half and half.
1 cup sugar
6 whole eggs PLUS 6 egg yolks

Split the vanilla bean, scrape out the seeds and place the pod and the seeds in a saucepan with the half and half and sugar. (If you’re using vanilla extract add it at the very end). Bring the mixture to a boil. Meanwhile, whisk the eggs and egg yolks. When the half and half has boiled remove the vanilla pod. Allow it to cool just a little bit to ensure it’s below a boiling temperature. SLOWLY pour the half and half mixture into the eggs, in a thin stream, whisking CONSTANTLY. You can even pour it intermittently. If you pour it in too fast you will scramble the eggs. Strain it into a bowl and skim any foam off the surface. If you’d like, you can add some of your favorite liqueur to the custard now.

2 oz. raisins
6 oz. of French, Italian, or Brioche bread cut into half-inch cubes
3 oz melted butter
5 cups of the custard mixture

Preheat your oven to 300 degrees. Bring the raisins to a boil in water and then drain. Toss the bread cubes with the melted butter and then scatter them and the raisins in a 1½ - 2 quart baking dish. Pour the custard over the bread. Now place the baking dish into a larger pan, such as a roasting pan. Pour hot tap water in the larger pan until it comes at least halfway up the baking dish. Bake for 45 minutes to an hour or until the custard sets. The custard is set when it has a slight jiggle but is no longer fluid. The purpose of the water bath is to create gentle and uniform heating. High oven temperatures and/or lack of insulation from the water can cause the custard to curdle.

Chef Mark

Answer 3

How many people do you have to "feed"?

If you're near Costco, buy a pie from them... It's inexpensive and delicious... surprisingly delicious.

Better yet, their cake is around $20 and feeds an army. Again, it's pretty good for the price. I've bought a 1/4 sheet cake at the local supermarket for $16. I would have bought costco, but there were only 6 of us. We would have been eating cake all week. I think the costco must be a 1/2 sheet.

It comes down to how much work you want to do. Make something homemade or spend $20-$25 and just pick it up. No fuss and no mess.

If you decide to make something and keeping along the line of simple and delicious - how about a Jello Poke Cake:

JELL-O Poke Cake
1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Gelatin, any flavor
1/2 cup cold water
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

PREPARE and bake cake in 13x9-inch baking pan as directed on package. Remove from oven. Cool cake in pan 15 minutes. Pierce cake with large fork at 1/2-inch intervals. {I used a bamboo skewer, the type used for kabobs on the grill}

MEANWHILE, stir boiling water into dry gelatin mix in small bowl at least 2 minutes until completely dissolved. Stir in cold water; carefully pour over cake. Refrigerate 3 hours.

FROST with whipped topping. Refrigerate at least 1 hour or until ready to serve. Cut into 16 slices. Store leftover cake in the refrigerator.

Answer 4

In a rectangle serving dish, alternate graham craker biscuits, sliced mangoes/any fruit and a mixture of condensed milk & all-purpose cream. As a variation, you can dip the graham crakers first in coffee (brewed or instant coffee with water) for a bold flavor. Top this with chocolate syrup or sprinkle with cocoa / choco powder.

Answer 5

Libby's® Pumpkin Roll

Ingredients:

CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING
1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional)

Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.

Answer 6

They are catering it, but still want you to bring dishes to share? What kind of a low-down place is that?!?!?!?

Or maybe y'all are just pot-lucking desserts? If so, here's some good ones.

Bananas Foster Pound Cake

3 sticks butter
3 cups sugar
5 large, fresh eggs
3 overripe bananas (remove any bruises)
3 Tbsp. half & half
1½ tsp. good vanilla
3 cups flour
1 tsp. baking powder
½ tsp. salt

PREHEAT oven to 350ºF. Grease & flour your tube pan. Mash the bananas; add the vanilla and half & half to the banana, and mix well. In another bowl mix combine the flour, BP, and salt.

Cream the butter and sugar until light. Add the eggs one at a time, and beat well after each one. Add banana mixture, mix well. Then gently stir in flour mixture until well blended. Scrape down the sides of the bowl about half-way thru mixing.

Spoon the batter into the prepared pan, smoothing top. Tap pan on counter to remove air bubbles.

Bake in middle of the oven for 45 min. Turn pan around, and bake for approx. 20 minutes or until done. Do not overbake. Use toothpick test for doneness.

Allow cake to cool in pan for at least 15-20 minutes, then turn out onto a cooling rack. Top w/ warm glaze (below), and serve any leftover glaze on the side.

GLAZE:
1 stick butter
½ cup light brown sugar
1 Tbsp.. rum
3 Tbsp. Banana liquer

COMBINE the ingredients in a saucepan over medium heat, and bring to a boil, stirring constantly. Cook for about three minutes and then take off the stove.
____________________________

Coconut-Lime Pudding Cake

2 tablespoons unsalted butter, softened, plus a bit for the pan
3/4 cup granulated sugar
1/4 cup all-purpose flour
3 large eggs at room temperature, separated
1/2 cup limeade concentrate, thawed
3/4 cup canned unsweetened coconut milk
1/4 teaspoon fine salt
Toasted coconut, for garnish, optional

Start boiling the water when you turn the oven on so it's ready when the cake goes into the oven. Separate eggs while the lime concentrate thaws in the microwave.
Position a rack in the center of the oven and preheat to 325 degrees F. Lightly butter a 1-quart gratin dish or 8-inch round cake pan and set it in a roasting pan.
Beat the 2 tablespoons butter with 1/2 cup sugar in a large bowl until creamy, using a handheld electric mixer. Beat in the flour, then the egg yolks, limeade concentrate, coconut milk, and salt. (For the airiest egg whites, clean the beaters thoroughly so none of this mixture is left on them.) In another medium bowl whip the egg whites until they form soft peaks. While whipping, slowly pour in the remaining 1/4 cup granulated sugar and continue beating until the whites hold stiff, glossy peaks. Fold a quarter of the whites into the coconut-lime mixture, then fold in the remaining whites.
Pour the batter into the prepared baking dish and add enough boiling water to the roasting pan to come halfway up the side of the dish. Bake about 35 minutes or until the top of the pudding cake is slightly puffed and golden. Remove from the water bath and cool on a wire rack for 10 minutes; serve warm. Garnish each serving with toasted coconut, if desired.
Know-How: Baking the cake in a water bath ensures that it will bake evenly and retain its luscious, saucy bottom.
___________________________

Strawberry Dream Cake

Cake:
1 box of white cake mix (yellow OK)
1 small-sized box of strawberry Jell-O
1 cup mashed fresh ripe strawberries
1 cup Canola oil
1/2 cup whole milk
4 eggs
1 cup angel flake coconut
1/2 cup chopped pecans

Icing:
1 (8 ounce) package cream cheese
1/2 cup butter, room temperature
3 1/2 cups confectioners' sugar
3/4 cup fresh ripe strawberries
1/2 cup flaked coconut
1/2 cup chopped pecans, toasted

To make the cake layers: Preheat oven to 350ºF and grease and flour 3 (9 inch) layer pans. In a large bowl, stir together cake mix and Jell-O. Make a well in the center and pour in 1 cup mashed strawberries, oil, milk and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Fold in the coconut and pecans. Divide the batter among the prepared pans.

Bake 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To make the Strawberry Cream Cheese Icing: Mash the 3/4 cup strawberries to make 1/2 cup, then drain well; set aside. In a medium bowl, beat cream cheese and butter until smooth. Blend in the confectioners' sugar and drained strawberries. Beat on medium speed until the frosting lightens and is well combined. Fold in the coconut and pecans. Frost cake between layers, on top and sides. Chill uncovered 30 minutes or until frosting sets, then cover and chill 4 to 6 hours before serving.

--allrecipes

Answer 7

stew