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Potluck Recipes

 

               Oriental Cole Slaw (aka Ramen Noodle Salad)
 
Recipe By     : Laurie Campbell
Serving Size  : 20    Preparation Time :0:00
Categories    : Laurie's Favorites
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2           packages  coleslaw
  2            bunches  green onions -- chopped
  1                cup  slivered almonds
  1                cup  sunflower seeds
  2           packages  ramen noodles
  1                cup  oil
     1/2           cup  Sugar or splenda (I use Splenda)
     1/3           cup  vinegar
  2                     flavor packets from Ramen Noodles
 
Combine onions, slaw, nuts, and seeds in a large bowl.  Crush the dry
noodles; they will be added later.  Combine oil , sugar or splenda, vinegar, and
flavor packets from noodles and whisk together until combined.
Refrigerate.  Just before serving, pour dressing over slaw mixture and mix
in crushed noodles.
 
NOTES : This is a double batch for potlucks and large gatherings.
        Reduce everything by 1/2 to make less.
 
                     
 
 
                         Crock Pot Mexican Fiesta
 
Recipe By     :Laurie Campbell
Serving Size  : 8     Preparation Time :0:00
Categories    : Crockpot                        Ground Beef
                Laurie's Favorites              Mexican
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                bag  white corn tortilla chips
  1              pound  lean ground beef
  1                can  ranch style beans
  3               cups  cheddar cheese -- grated
  1                can  cream of mushroom soup
  1                can  cream of chicken soup
  1                can  Mild rotel tomatoes and chiles
  2          teaspoons  chili powder
     1/2           cup  onion -- chopped
 
Spray crock pot with non-stick spray and cover the bottom with slightly
crushed chips.  Combine soups, rotel, chili powder, and onion in a
separate
bowl and blend well with a whisk.  Brown ground beef in a skillet, drain
fat,  and add ranch style beans to it and mix together. (Do not drain the
beans).  Layer half of the beef mixture over the chips, then half of the
soup mixture over the beef, ending with half the cheese over the beef.
Repeat these layers once more beginning with chips and ending with cheese.
Cook on high in crock pot for three hours.  Enjoy!
 
 
                     
 
                           Hash Brown Casserole
 
Recipe By     :Mops Cookbook
Serving Size  : 1     Preparation Time :0:00
Categories    : Laurie's Favorites
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                lbs  frozen hash browns -- thawed
  8             ounces  sour cream
     1/3           cup  onion -- chopped
                        salt -- to taste
  1                can  cream of mushroom soup
  1 1/2           cups  cheddar cheese -- shredded
     1/2           cup  butter -- melted
     1/2           cup  cornflake crumbs -- optional
     1/4           cup  butter -- melted (optional)
 
Mix all ingredients except cornflake crumbs and pour into buttered 9 X 13
inch casserole.  Can be topped with cornflake crumbs and 1/4 cup melted
butter, if desired.
 
 
                     
 
 
                  Homemade Reese's Peanut Butter Squares
 
Recipe By     :Laurie Campbell
Serving Size  : 15    Preparation Time :0:00
Categories    : Laurie's Favorites
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  powdered sugar
  1 3/4           cups  graham cracker crumbs
  1                cup  creamy peanut butter
  1              stick  butter
  12            ounces  milk chocolate chips
 
Melt margarine, add graham cracker crumbs, powdered sugar, and peanut
butter.  Pat into a 9 X 13 inch pan.  Melt chocolate chips and spread on
top.  Refrigerate until firm.  Cut into squares.  Store in airtight
container in refrigerator.
 
NOTES : Hint:  To make cutting easier, first let sit at room
        temperature for 15 minutes before cutting into squares.
  

                                   

TRIPLE CHOCOLATE MESS

CROCK POT CAKE

 

1 pkg. chocolate cake mix

1 pkg.(4 serving size)  chocolate pudding mix      (regular or sugar-free)

1 pkg. (6 oz) chocolate chips

1 carton (16oz) sour cream

1 cup water

¾ cup oil

4 eggs

 

Stir all ingredients together. SPRAY 4 qt. crock pot & pour in batter. Cook on LOW 4-6 hrs. May serve with ice cream & chocolate syrup or whipped cream.

 

 

                           Cinnamon Ice Cream

 
Recipe By     :  Laurie Campbell
Categories    : Desserts
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cups  sugar
  6               cups  half and half
  8                     eggs -- beaten
  4               cups  heavy cream
  4          teaspoons  vanilla
  8          teaspoons  ground cinnamon
 
In a saucepan over medium-low heat, stir together the sugar and
half-and-half.  When the mixture begins to simmer, remove from heat and
whisk half of the mixture into the eggs.  Whisk quickly so that the eggs
do not scramble.  Pour the egg mixture back into the saucepan, and stir in
the heavy cream.  Continue cooking over medium-low heat, stirring
constantly, until the mixture is thick enough to coat the back of a metal
spoon.  Remove from heat and whisk in vanilla and cinnamon.  Set aside to
cool.  Pour cooled mixture into an ice cream maker and freeze according to
the manufacturer's instructions.
 
Yield:
  "1 gallon"
 

Melton's Peanut Butter Ice Cream

5 eggs
1 1/2 cups sugar
1 1/2 cups peanut butter
4 cups heavy whipping cream
4 1/2 cups milk

Whisk together eggs and sugar until blended and fluffy.
Add peanut butter and whisk until blended.
Add cream and milk and blend.
Pour into ice cream maker and process according to the maker's instructions.
(NOTE: I used natural peanut butter - the kind that separates and is stronger flavored) (Another note: Our machine took 20 minutes of processing while we layered 2 inches of ice and 1/2 cup rock salt. After it processed, we drained the water off, removed the dasher and resealed the lid. We left the container in ice to cure for 1 hour then put the container in our freezer overnight.
The metal container seemed to help freeze the ice cream more solid.)

 

Patty Ewald's Strawberry Cream Cheese Ice Cream

Makes 3 quarts
4 eggs slightly beaten
2 c. sugar
2 c. half and half or light cream
2 8-ounce packages cream cheese, softened
2 Tbsp lemon juice
2 Tbsp vanilla
4 c. whipping cream
1 10 to 12 ounce jar strawberry topping (about 1 cup)
 

 

 

John Sillavan's Crock Pot Sweet Potatoes

 

4 (29 ounce) cans sweet potatoes, drained and mashed

2/3 cup butter, melted

4 tablespoons white sugar 

4 tablespoons brown sugar 

2 tablespoons orange juice 

4 eggs, beaten 

1 cup milk 

2/3 cup chopped pecans 

2/3 cup brown sugar 

4 tablespoons all-purpose flour 

4 teaspoons butter, melted

 

1.       Lightly grease a slow cooker.

2.       In a large bowl, blend sweet potatoes, 2/3 cup butter, white sugar and 4 tablespoons brown sugar.

3.       Beat in orange juice, eggs and milk.

4.       Transfer this mixture to the prepared slow cooker.

5.       In a small bowl, combine pecans, 2/3 cup brown sugar, flour and 4 tablespoons butter.

6.       Spread the mixture over the sweet potatoes.

7.       Cover the slow cooker and cook on HIGH for 3 to 4 hours.

 

Huber's BAKED BEANS

1 lb. ground beef
1 med. chopped onion
4 slices diced bacon
1 can kidney beans - drained
1 can butter beans - drained
2 cans pork & beans - UNdrained
1/2 cup white sugar
1/4 cup brown sugar
1 tablesp vinegar
1 teasp dry mustard
1 cup catsup

Fry beef, bacon & onion until done. Drain....Add beans....
Mix sugars, vinegar, dry mustard & catsup...
Mix with meats & beans....
Bake in oven at 350 for 45 minutes......
................................................................
We cooked on stove top in stew pot - did just as well....

 

Lori Hose's Pumpkin Pie Pudding

2 cans (15 oz) solid pack pumpkin
2 cans (12 oz) evaporated milk
1 ½ c. sugar
1 c. biscuit/baking mix
4 eggs, beaten
4 T butter, melted
2 T Pumpkin Pie Spice
4 tsp Vanilla
Whipped topping, optional
In large bowl, combine the first eight ingredients.  Transfer to a slow cooker coated with nonstick cooking spray. Cover and cook on low for 6-7 hours or on high for 3-4 hours or until a thermometer reads 160o. Serve in bowls with whipped topping if desired. Yields 12-16 servings - recipe can be cut in half for smaller servings.

 

APPLESAUCE CAKE
from: Judy Bomgren

3 cups all-purpose flour (spooned & leveled)
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 cup (2 sticks) unsalted butter (room temp.)
2 cups packed brown sugar
1/4 cup honey
2 large eggs
2 cups chunky applesause (1jar)
non stick cooking spray
powdered sugar

1) preheat oven to 350.
In large bowl whisk together flour, baking soda, salt, cinnamon & nutmeg - set aside.
2) in another bowl with electric mixer beat butter, brown sugar and honey until fluffy. Add eggs one at a time. With mixer on low gradually add flour mixture beat just until confimed. Beat in applesauce.
3) generously coat a non stick 9 inch tibe pan with cooking spray.
Spoon batter into pan.
4. Bake until toothpick inserted in middle comes out clean (but slightly wet) 50-60 minutes.
5. cool on wire rack 10 minutes. Turn out and cool coompletely. Dust with conf. powdered sugar.

 

Sopapilla Cheesecake (Chuck & Terry Menke)
2 cans crescent rolls
3 - 8oz. cream cheese
2 cups sugar
1 stick of real butter
1 1/2 t. vanilla
1 t cinnamon
Spread one can of crescent rolls in bottom of 9x13 inch pan. This will be the bottom crust. Mix together cream cheese, 1 1/2 cup sugar, and vanilla. Spread this mixture on the crescent roll layer. Now spread 2nd can of crescent rolls on top - as top crust. Pour 1 stick of melted butter evenly over the top. Mix the remaining 1/2 cup sugar and 1 t. cinnamon and sprinkle it evenly over the top.

Bake 350 for 45 minutes. Cut into 2 inch squares.

 

Doug & Sandi Hutchins Chocolate Cake to Die For:
1 pkg. plain devil's food cake mix
or dark chocolate fudge cake mix
1 (3.9 oz.) Pkg. chocolate instant Pudding

4 large eggs

1 c. sour cream
1 c. chocolate milk
1 c. semi-sweet chocolate chips
1 Tbsp. cinnamon
½ stick butter

Icing:

1 (14 oz.) can Eagle Brand condensed milk
1 c. semi-sweet chocolate chips
1 stick butter
1 tsp. cinnamon
1 c. chopped pecans


Preheat a 12-inch Dutch oven with 8 coals on the bottom and 16 on top. Put the ½ stick of butter in now.

In a 1-gallon zipper baggie, mix all the stuff listed under the cake.
When the butter is melted, cut
a corner off the baggie and squeeze the contents into the Dutch oven.
In a small Dutch oven or pot on top of the 12-inch, put in the pecans. When they start smelling real good, add the rest of the things listed under the icing. All you want to do is get the butter melted and everything mixed together.

Bake the cake for the length of time indicated on the cake mix package. When the cake is done, remove from heat and let it cool a bit or you can turn it out on a rack of board to cool. Pour over the icing. Let it set a few minutes and serve. I guarantee this will disappear in 5 minutes.

Line the Dutch oven with parchment paper for easy removal.

 

Greg's Meat Loaf "Big Hit!!"

2.5 to 3.5 lbs. Ground beef I use Lean =less mess in the oven
1 can of hunts Tomato sauce
2 eggs large
1 pack of Ritz Round crackers smashed sometimes it uses more may add
1/2 pack more with larger loaf
1 pack of Lipton Onion Soup mix
Sliced Mushrooms optional I do this myself some don't like Mix all together and top with sauce

Sauce
1 can of hunts Tomato Sauce
1/3 cup of Brown Sugar or until slightly thick
1 tablespoon white vinegar I use a splash

Bake 1-1/2 hours @350 until done

I do not measure anything I just go by the look of it I also use less heat in the Camper oven to keep from burning like 300 to 325 and add more time to cook I Doubled the mix last week and used the large cans of Tomato Sauce

 

ZIPLOC OMELET
(This works great !!!  The best part is that no one has to wait for their special omelet !!!) Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.
Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.
Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.

Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 13 minutes, you got a nice omlette for a quick breakfast!!!

I think my kids are going to like this!

I used tomatoes, ham, green onions, cheddar cheese and mushrooms in this one! MMMMMMMM . . .MMMMMMM good!!!  

 

Carol's Chicken Wraps
 
dressing:
 (note: all measurements are approximate)
 
1 cup canola mayo (the "good" fat; miracle whip or reg. mayo will have a slightly different taste)
1 tablespoons lime juice
2 teaspoons sugar
1 tablespoon lite soy sauce
1/4 cup creamy peanut butter
2 teaspoons red pepper flakes (add a little at a time to control the heat, I used the kind that comes with the pizza delivery)
1 tablespoon dried chives (fresh is better but dried is what I had, use at least double for fresh)
1 tablespoon dried cilantro (again, fresh is better)
 
1 bag shredded cabbage mix
4 chicken breasts or 1 pound sirloin steak, cooked and sliced in thin strips
1 package large tortillas (8 ct)
spinach leaves
 
 
Mix dressing and set aside to let the flavors come together while you cook and slice the chicken.  Once the chicken is ready, mix the dressing with the coleslaw mix and the chicken.
 
For each wrap, spread a thin layer of mayo on the tortilla (acts like glue) and place a layer of spinach leaves on the bottom 3/4 of the tortilla.  Divide the chicken mixture into 8 servings and place one serving on top of the spinach.  Roll up the wrap tightly and cover with plastic wrap so they won't dry out.  I suggest putting these together 4-6 hours before serving for the best flavor.
 




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