Potluck Recipe Ideas for Your Dish to Be the Talk of the Town

Potluck Recipe Ideas
Potluck meals, whether lunches or dinners are a lot of fun, especially because the workload is taken off the host. Not just that, there is always a wide variety of foods to choose from, and one is always likely to discover new foods and flavors.
As a host, you want to ensure that an equal distribution of food comes in for all the guests. So, assign people to bring hors d'oeuvres, salads, main course dishes, side dishes, bread, or rolls, and dessert. If possible, find out who is bringing what so that none of the food items overlap. As a host, you may choose to provide the alcoholic and non-alcoholic drinks.

Potato Salad
Ingredients
  • 4 pounds, small red potatoes (quartered)
  • 1/3 cup, white balsamic vinegar
  • 10 bacon strips (chopped)
  • 1 cup, water
  • 1 large onion, chopped
  • 1/2 teaspoon, pepper
  • 3 tablespoons, chopped celery
  • 1 teaspoon, salt
  • 2 tablespoons, green pepper (chopped)
  • 1 tablespoon, sugar
  • 1 tablespoon, all-purpose flour
Directions

Boil the potatoes until tender. Cook the bacon in a skillet over medium heat until crisp. Use paper towels to soak up the excess oil. Add the onions, celery, and green pepper to the skillet and stir fry them until tender.

Add in the sugar, pepper, flour, and salt, and once it is well blended, pour in a mixture of the water and vinegar. Once the liquids start bubbling, cook for about 2 minutes. Place the potatoes and bacon together in large bowl, cover with dressing and toss.

Zucchini Rice Casserole
Ingredients
  • 1½ cups, long-grain brown rice
  • 1/4 cup, chopped pickled jalapenos
  • 3 cups, reduced-sodium chicken broth
  • 4 ounces, reduced-fat cream cheese
  • 4 cups, diced zucchini
  • 8 ounces, turkey sausage, casings removed
  • 2 red or green bell peppers (chopped)
  • 2 teaspoons, extra-virgin olive oil
  • 1 large onion (diced)
  • 1 cup, fresh or frozen (thawed) corn kernels
  • 3/4 teaspoon, salt
  • 2 cups, shredded pepper Jack cheese (divided)
  • 1½ cups, low-fat milk
  • 3 tablespoons, all-purpose flour
Directions

Preheat the oven to 375 °F. Put the rice into a baking dish of size 9x13-inch. Bring the broth to a boil in a small saucepan, lower the heat, and then add it to the rice along with zucchini, onion, bell peppers, and salt. Cover the baking dish with foil and bake for 45 minutes. Take off the foil and continue baking for another 35-40 minutes, until the rice is cooked and most of the liquid is gone.

While the rice is cooking, combine milk and flour, and cook in a small saucepan over medium heat for 3-4 minutes, until bubbling and thickened. Lower heat an pour in 1½ cups Jack cheese and corn and cook until the cheese is melted. Cook sausage in a hot skillet and break with spoon into small pieces. Cook for about 4 minutes until lightly browned. Add sausage and cheese sauce to cooked rice, drizzle with 1/2 cup Jack cheese and cover with cream cheese. Garnish with jalapeños. Bake the prepared casserole for about 10 minutes. Serve hot.

Bread Pudding
Ingredients
  • 3 cups, cubed Italian bread, left out overnight
  • 2 cups, granulated sugar
  • 1 cup, chopped pecans
  • 5 large beaten eggs
  • 1/4 cup, butter, softened
  • 2 cups, milk
  • 1 cup, packed light brown sugar
  • 2 teaspoons, pure vanilla extract
For the sauce:
  • 1/4 cup, brandy
  • 1 cup, granulated sugar
  • 1 egg, beaten
  • 1/2 cup, butter (melted)
  • 2 teaspoons, pure vanilla extract
Directions

Preheat the oven to 350 °F. Coat a 13x9x2-inch pan with butter and dust with flour. Whisk the eggs, sugar and milk in a bowl, and then add the vanilla. Pour over bread and allow to soak for 10 minutes. Combine brown sugar, butter, and pecans in another bowl. Transfer the bread to the pan and drizzle with brown sugar mixture. Bake for 35-45 minutes.

While the bread is baking, prepare the sauce by mixing together the butter, granulated sugar, egg, and vanilla in a saucepan over medium heat. Once the sugar is melted, add in the brandy. Pour over bread pudding and serve.
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