Going to a block party, what can I bring?

Question

Don't want to bring alcohol and I would like to whip something up quick; any ideas? Dessert or food is fine. Thank you!!

Answer 1

you should make an easy pasta salald recipe. You can make it a day- 2 before, and forget it about it in the fridge, until its time to bring it. Tastes fine in sun, no mayo.

I looove pasta salad! Easy, And convient.!
hope i helped!

Answer 2

Will there be somewhere to set things down? You might want to find some kind of card table with maybe a plastic table clothe unless this has been taken care of (which I doubt)

Chips and dip are always a winner. What about a seafood dip?
Plastic bowls or wooden - unbreakable - or disposable tins like you bake in.

If you are old enough, and responsible enough, and it is legal in your area - what about a few sparkers? Not to many!

Take a camera with a flash.

Cut up a watermelon or take a cooler full of popcycles

Answer 3

All-American Strawberry Pie

INGREDIENTS
1-2/3 cups sugar
1 cup and 2 tablespoons all-purpose flour
1/2 teaspoon salt
6-3/4 cups milk
6-3/4 egg yolks, lightly beaten
1/4 cup and 2 teaspoons butter or margarine
1 tablespoon and 1/4 teaspoon vanilla extract
2-1/4 cups heavy cream
3 tablespoons and 1 teaspoon confectioners' sugar
2-1/4 (9 inch) pie shell, baked
4-1/2 cups fresh strawberries, halved
2-1/4 cups fresh or frozen blueberries
DIRECTIONS
In a 3-qt. saucepan, combine sugar, flour and salt. Add milk, stirring until smooth. Cook and stir over medium heat until thickened. Stir in small amount of milk mixture into yolks, then return all to saucepan. Cook, stirring for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool 20 minutes. Pour into pie shell; chill 2 hours . Whip cream and sugar; spread half over pie filling. Arrange berries on cream. Dollop or pipe remaining cream around edge of pie.

Answer 4

Pasta Salad is good for the summer since it doesn't have mayo in it and can be left out a bit. Pasta salad is simply pasta and vegetables mixed with a dressing. Or a fruit salad or fruit bowl is always nice too. I wouldn't add the bananas during the summer tho.. strawberries, watermelon, peaches, cantaloupe, honey dew, raspberries, whatever you want really..

Pasta Salad Ingredients:
2 cups cooked pasta (tubes, macaroni, small shells, or twists)
Half a red bell pepper, minced (cut in tiny pieces)
1 scallion, minced (cut in tiny pieces)
2 tablespoons chopped black olives
1/2 -1 cup of Italian salad dressing
Salt and pepper in shakers
You can add whatever else you want to it too.. pepperoni, diced ham, cheese, cucumbers, broccoli..

You have the cooked pasta already in the bowl.
Add the bell pepper, scallion, and olives. Mix them in with the pasta, gently with a wooden spoon.
Shake the jar of Apple Juice Vinaigrette. Open it and measure out 6 tablespoons, one at a time, pouring each into the pasta.
Stir again with a wooden spoon.
Add a few shakes of salt and pepper, stir again, and serve warm or cool.

Answer 5

Bring brownies. Everyone likes them. If you want them to really be special, take a knife and trim all around the edge of the pan (so there are no hard edges on any!). Cut into squares and sprinkle with powdered sugar.

Answer 6

How about a big slab pie. I made one for a party of about 25 (with other desserts) and everyone was very happy with the result. Takes about 21/2 hours (1/2 hr prep-1 hr cooking-1 hr cooling) if you make the dough ahead of time (night before is best... let thaw while your mixing berries together and then roll out and fill) 3 if done on same day (you can reduce refrigeration for dough by 1/2 hr.)

Makes one 15-by-10-inch pie
All-purpose flour, for dusting
Slab Pie Dough
2 1/2 pounds (about 6 Cups) fresh or frozen mixed berries, such as blackberries, blueberries, and raspberries
1 1/4 cups granulated sugar
1/4 cup cornstarch
Juice of 1/2 lemon and 1 tsp of lemon rind
1/4 teaspoon salt
2 tablespoons heavy cream (optional)
1/4 cup sanding sugar (optional)
Preheat oven to 375 degrees. On a lightly floured surface, roll out larger piece of dough to an 18-by-13-inch rectangle. Fit into a 15-by-10-inch rimmed baking sheet, pressing into corners (pastry will hang over sides). Chill while assembling filling. In a large bowl, stir together berries, granulated sugar, cornstarch, lemon juice, lemon rind and salt. Spread mixture over chilled pie shell. On a lightly floured surface, roll out remaining piece of dough to a 16-by-11-inch rectangle; drape over filling. Fold edge of bottom dough over top dough. Pinch edges to seal. Prick top dough all over with a fork. (Optional) Brush entire surface of pie with cream, and sprinkle with sanding sugar.
Bake until crust is golden brown and filling is bubbling, 40 to 55 minutes. Transfer to a wire rack, and let pie cool until it is just warm to the touch, about 45 minutes. Serve warm or at room temperature, cut into 12 pieces or more. Slab pie is best eaten the same day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
Dough:
Makes one 12-by-16-inch rectangle
2 1/2 cups all-purpose flour
1 1/2 teaspoons coarse salt
1 teaspoon sugar
2 sticks (8 ounces) cold unsalted butter, cut into small pieces
6 to 8 tablespoons ice water
Process flour, salt, and sugar in a food processor or by hand until combined. Add butter. Process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream just until dough comes together. (Do not process more than 30 seconds.) Turn dough out onto a piece of plastic wrap. Flatten dough, and shape into a rectangle. Wrap in plastic. Refrigerate at least 1 hour (or overnight), or freeze up to 1 month.

Answer 7

o my goodness bk why not write a book

why not take something fun like lawn jarts or bubbles for the kids

some type of outdoor game

Answer 8

You could bring an assortment of cookies or dough nuts.

Answer 9

French Coconut Pie Recipe courtesy Paula Deen
Show: Paula's Home Cooking

4 tablespoons (1/2 stick) butter, melted
2 eggs, beaten
1 tablespoon all-purpose flour
3/4 cup sugar
1 (3 1/2–ounce) can shredded sweetened coconut (about 1 cup)
1 cup milk
1 (9-inch) unbaked pie shell

Preheat oven to 350 degrees F. In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk. Pour into pie shell. Bake until firm, about 45 to 60 minutes.


Pecan-Stuffed Dates Recipe courtesy Paula Deen
Show: Paula's Home Cooking

1 (8-ounce) box pitted dates
30 pecan halves
10 to 12 slices bacon

Preheat oven to 400 degrees F.
Stuff each date with a pecan half. Cut each slice of bacon into 3 pieces. Wrap 1 piece around each stuffed date and secure with a toothpick. Bake until bacon is crisp, 12 to 15 minutes. Drain and serve.




Steak Bites with Bloody Mary Dipping Sauce Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Halloween


1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
1/2 cup vodka
2 tablespoons Worcestershire sauce
2 teaspoons hot pepper sauce
1 cup tomato sauce
1 rounded tablespoon prepared horseradish
Salt and pepper
1 1/3 pounds beef sirloin cut into large bite-sized pieces, 1 by 2 inches
Steak seasoning blend or coarse salt and black pepper
6 to 8 inch bamboo skewers

Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes. Add vodka and reduce by 1/2. Add Worcestershire, hot sauce, tomato sauce and horseradish. Stir to combine the dipping sauce and return the sauce to a bubble. Add salt and pepper and adjust seasonings.
Heat nonstick skillet over high heat. Coat meat bites lightly in oil. Season with steak seasoning blend or salt and pepper, to taste. Cook the meat until caramelized all over, about 2 minutes on each side. Transfer dipping sauce to a small dish and place at the center of a serving platter. Surround the dip with meat bites and set several bamboo "stakes" or skewers along side meat.


Fresh Fruit Tart Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Crust:
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract


Topping:
Fresh strawberries, kiwi slices, blueberries, raspberries

Glaze:
1 (6-ounce) can frozen limeade concentrate, thawed
1 tablespoon cornstarch
1 tablespoon fresh lime juice
1/4 cup granulated sugar

Whipped cream, for garnish


Preheat the oven to 350 degrees F.
For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.

For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.

Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.


Herbed Cheese-and-Cracker Bits Recipe courtesy Paula Deen
Show: Paula's Home Cooking
2( 10 1/2-ounce) boxes cheese crackers (recommended: Ritz Cheese Bits, not peanut butter flavor)
1/2 cup vegetable oil
1 (1-ounce) package salad dressing mix (recommended: Hidden Valley Original Ranch)
1 heaping tablespoon dried dill
1 teaspoon garlic powder
1 teaspoon celery salt

Place the crackers in a large sealable freezer container. In a bowl, mix the oil, salad dressing mix, dill, garlic powder, and celery salt. Pour this mixture over the crackers, cover the container, and invert it to coat the crackers with seasoning. Refrigerate for at least 24 hours, turning the container every so often to keep the crackers coated. Let the mixture come to room temperature before serving. Store in the covered container in refrigerator.

Answer 10

hotdogs, cookies, brownies, soda.......