Recipes

CMC First Birthday Potluck Recipes November 10, 2024

Zesty Italian Pasta Salad by Peg Pickens
from Little Spice Jar®
Salad:
1 (16-oz) pkg dry tri-colored rotini pasta, cooked al dente 1 (15-oz) can garbanzo beans, drained and rinsed

1 c cherry tomatoes, cut in half 1 c sliced black olives
1 c diced green bell peppers 1/2 c sliced red onions

1/2 c Pepperoncini peppers, thinly sliced
8 oz pearl mozzarella (or small mozzarella balls cut in half)
1/4 c each: grated Parmesan cheese, chopped parsley
Italian Dressing:
1/2 c extra virgin olive oil
1/4 c white wine vinegar
2 tbsp grated Pecorino Romano or Parmesan cheese
2 tbsp mayonnaise
1 1/2 tbsp sugar
2 tsp lemon juice
1 tsp Dijon mustard
1/2 tsp each: Italian seasoning, dried oregano, dried parsley, dried basil, garlic powder, salt
1/4 tsp each: red pepper flacks, black pepper
Directions:
Combine all ingredients in a bowl using a whisk, except olive oil. Slowly stream in olive oil with one hand while whisking with the other hand until dressing is smooth.

CMC First Birthday Potluck Recipes November 10, 2024

Oriental Salad by Sue Heinze

Salad:
1 medium head of cabbage, chopped fine
8 tbsp slivered almonds
8 tbsp sesame seeds
8 green onions, tops included
2 pkgs Top Ramen® noodles only, uncooked

Dressing:
1 cup salad oil
6 tbsp rice vinegar
4 tbsp sugar
2 tsp Accent
2 tsp salt
1 tsp ground black pepper
Directions:
Brown almonds and sesame seeds at 450 degrees for 2-3 minutes. Combine cabbage and onions in large bowl; add almond mixture and broken noodles. Mix dressing in blender; add just before serving.

CMC First Birthday Potluck Recipes November 10, 2024

Cornbread Salad by Pam Critz

1 (8.5-oz) box Jiffy Corn Muffin Mix®
4 c greens
1/2 pound bacon, cooked crisp, drained, crumbled
1 pint cherry tomatoes, halved
2 cucumbers, peeled, seeded, sliced, cut slices in quarters
1 (15-oz) can black beans, drained and rinsed
1 c shredded cheddar cheese
1 c frozen shoe peg, thawed
1 c chopped celery
1/2 c frozen peas, thawed
1/2 c sliced water chestnuts, cut in strips
1 small red onion, minced
Thousand Island with Bacon dressing
Directions:
Mix cornbread according to package directions. Spread out in thin layer on a cookie sheet. Bake 400 degrees for 10 minutes. Take cookie sheet out of oven; cut cornbread into square croutons. Put cookie sheet back in hot oven, turn oven off, and leave croutons in oven while oven cools down to make the croutons crispy. Mix all ingredients in large bowl; add dressing just before serving.

CMC First Birthday Potluck Recipes November 10, 2024

Mac ‘n Cheese by Lisa Baxter

1 (13-oz) box elbow macaroni
1 small 2% Velveeta
3 tbsp butter
1/2 – 3/4 c whole or evaporated milk 1/2 – 1 c shredded mild cheddar cheese Salt and pepper to taste

Directions:
Bring salted water to boil in 4-quart pot. Add the macaroni, bring it back to a boil and cook until tender (7 minutes or so). Drain well in a strainer; set aside. While the Mac is cooking, cube Velveeta into 1-inch cubes. Add the butter to the empty pot to melt over low heat, then add the Velveeta and milk stirring until all is melted. Remove pot from heat. Butter 9×13-inch baking dish and spread the cooked macaroni. Season macaroni with salt and pepper, top with the cheesy mixture, stir, then top with the shredded cheese. Bake at 350 degrees for 20-30 minutes until bubbly.

CMC First Birthday Potluck Recipes November 10, 2024

Swiss Steak by Kathy Wemhoener

15-tenderized beef steak cuts
Breading mixture:
4 heaping tbsp all-purpose flour (about 2/3 cup)
2 tsp lemon pepper
2 level tsp salt
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp paprika
Sauce:
1 (24-oz) jar Best Choice Garden Style Spaghetti Sauce® (or your favorite) 2 (16-oz) bags frozen Best Choice Mixed 3-colored Peppers and Onion

Strips®, thawed
1 small onion, chopped (optional)
1 small jar roasted garlic
1 c Parmesan cheese (shaved or grated)
T opping:
1/2 c Parmesan cheese (optional)
Directions:
Drizzle 2 tbsp olive oil in bottom of DEEP-dish lasagna-style baking dish; set aside. Mix breading mixture in dish for breading the steaks. Lightly flour the steaks in mixture and brown steaks in 2-3 tbsp olive oil in large skillet on both sides; set aside. (Drizzle more oil if needed as steaks are browned.) Combine sauce ingredients in very large mixing bowl. If you like more sauce and your 9×13-inch baking dish will hold it, add another jar or a partial jar. I use 1 1/2 jars. There will be 4 layers of sauce with 3 layers of steaks (5 steaks per layer). Begin with a layer of sauce in bottom of
baking dish, then a layer of five steaks. Add another layer of sauce mix and another layer of five steaks and repeat. Use what sauce mix remains on top. Spread cheese for topping. Cover dish with aluminum foil. Place on a metal cookie sheet or baking pan in case it boils over. Bake in preheated oven at 375 degrees for 1 hour. Turn oven down to 325 degrees; remove aluminum foil. Bake uncovered for an additional 30 minutes. Serves 15 or 7 1/2 double portions. Note: You can also cook in a large crockpot.

CMC First Birthday Potluck Recipes November 10, 2024

Broccoli Salad by Robbie Pafford

Dressing:
1 c mayonnaise
1/4 c sugar (or equivalent of Stevia®)
2 tbsp white vinegar
Salad:
1 head broccoli, cut into florets
1 head cauliflower, cut into florets
8 strips bacon, crumbled or equivalent Real Bacon Bits®
1 small or medium bag grated mild cheddar cheese
1/2 cup raisins, more if desired
1/2 c chopped red onion (optional)
1/2 c chopped walnuts or pecans
Directions:
Mix dressing; set aside. Place florets in large serving bowl plus remaining ingredients. Add dressing; mix well. Serve immediately. May refrigerate up to 3-4 days.

CMC First Birthday Potluck Recipes November 10, 2024

Pumpkin Dump Cake by Gayle Livingston

Pumpkin Mixture:
1 (29-oz) can pumpkin (not pie mix)
1 (12-oz) can evaporated milk
3 eggs
1 c sugar (may use Splenda® equivalent)
1 tbsp ground cinnamon
1 tsp salt
T opping:
1 (18.5-oz) box yellow cake mix
1 c chopped pecans
3/4 c melted butter
Directions:
Mix pumpkin ingredients together in bowl. Pour mixture into greased 9×13-inch pan. Sprinkle dry cake mix over pumpkin mixture. Sprinkle pecans over cake crumbs. Drizzle melted butter over pecans. Bake 350 degrees for 50 minutes or until wooden toothpick comes out clean. May serve with dollop of whipped cream or Cool Whip®. Notes: Two, 9-inch square or round pans may also be used. If baking more than 50 minutes, lay sheet of aluminum foil on top of cake to prevent nuts from burning.

CMC First Birthday Potluck Recipes November 10, 2024

Deviled Eggs by Lynlea Keightley

Boil eggs, cool, peel, cut in half and scoop out yolk into a bowl. Set whites aside. Add mayo and mustard to taste to yolks. Mix thoroughly; add more mayo and mustard, as needed. Scoop mix into white halves, mounding up. Sprinkle with paprika, if desired. Serve cold or at room temp. Store leftovers in refrigerator.

CMC First Birthday Potluck Recipes November 10, 2024

Chocolate Pie by Dawn Fuson
From Southern Living Cooking Across the South®
Pie Filling:
1 1/2 c sugar
3 tbsp unsweetened cocoa powder
2 tbsp all-purpose flour
Dash salt
1 egg, beaten
3 eggs, separated
1 1/2 c boiling water
1 1/4 tsp vanilla extract
1 (9-inch) baked pie shell
Meringue:
3 beaten egg whites
1/4 c plus 2 tbsp sugar
Directions:
Combine sugar, cocoa, flour and salt in large saucepan; stir in 1 egg. Beat 3 eggs yolks and add to cocoa mixture, mixing well. Slowly pour boiling water over cocoa mixture, stirring constantly. Cook and stir over medium heat ~5-10 minutes until mixture thickens. Remove saucepan from heat and add vanilla; pour into pie shell. Beat 3 egg whites until foamy in small mixing bowl; add remaining sugar gradually, beating until soft peaks form. Spoon meringue on top of pie. Bake 350 degrees for ~10 minutes until meringue is browned. Note: Whipped cream may be used instead of meringue.

CMC First Birthday Potluck Recipes November 10, 2024

Paula Deen’s Corn Casserole® by Bonnie Gaeth

1 (15 1/4-oz) can whole kernel corn, drained 1 (14 3/4-oz) can creamed corn
1 c sour cream
1/2 cup butter, melted

1 (8-oz) pkg corn muffin mix
Directions:
Medium sharp shredded cheddar cheese
In large bowl, mix cans of corn, sour cream, butter and muffin mix. Pour in greased 9×13-inch casserole. Bake 350 degrees for 40-45 minutes or until golden brown.

CMC First Birthday Potluck Recipes November 10, 2024

Snickers Salad by Lynda Sandefur

1 1/2 c 2% milk
1 (3.4-oz) package instant vanilla pudding mix
1 (8-oz) carton frozen whipped topping (Cool Whip®), thawed
4 large apples, chopped (~6 c)
4 (1.86-oz) Snickers® candy bars, cut into chunks
Directions:
In large bowl, whisk milk and pudding for 2 minutes; let stand until soft set (~5 minutes). Fold in whipped topping, then apples and Snickers®. Refrigerate until serving. Note: May also use French vanilla pudding mix in place of plain vanilla pudding mix.

CMC First Birthday Potluck Recipes November 10, 2024

Hash Brown Casserole by Betsy Manning

Casserole:
1 (2-lb) package frozen hash brown potatoes, thawed
1/2 c melted oleo or butter
1/4 tsp ground black pepper
1 tsp salt
1/2 c chopped onion (can use instant minced onion to taste) 1 pt sour cream
1 can of cream of chicken soup
2 c grated cheddar cheese
Topping, if desired:
2 c crushed cornflakes
1/4 c melted oleo or butter

Directions:
Mix casserole ingredients together and place in a greased 9×13-inch baking dish. Sprinkle cornflakes and drizzle butter over casserole. Bake 350 degrees for 45 minutes.

CMC First Birthday Potluck Recipes November 10, 2024

Strawberry Pretzel Salad by Kay Brown

Crust:
2 c crushed pretzels
3/4 c melted margarine or butter
3 tbsp sugar
Mix ingredients together and press in greased 9×13-inch baking dish. Bake 400 degrees for 8 minutes; cool.
Filling:
1 (8-oz) pkg cream cheese, softened
1 c sugar
1 (8-oz) carton Cool Whip®
1 (6-0z) pkg Strawberry Jello®
2 c boiling water
2 (10-oz) pkgs frozen sliced strawberries
Directions:
Beat together cream cheese and sugar; fold in Cool Whip®. Spread on cooled crust. Dissolve Strawberry Jello® in boiling water; stir in sliced strawberries. Let stand 10 minutes; pour over cream cheese filling then chill in refrigerator.

CMC First Birthday Potluck Recipes November 10, 2024

Apple Betty by Janet Pasinger

Apple Mixture:
6 medium apples (I use Fuji) and 3 Granny Smith apples
2 tbsp brown sugar
2 tbsp brown sugar Truvia® (if you choose not to use this, use additional

1/4 c brown sugar)
3 tbsp lemon juice
2 tsp cinnamon
1 tsp cornstarch
Pinch of nutmeg (optional)
2 tbsp butter
3 tbsp orange marmalade or orange Polander’s®
T opping:
1/4 c butter
2 tbsp brown sugar
2 tbsp brown sugar Truvia® blend
3/4 c quick oats
3/4-1 c coarsely chopped pecans
Directions:
Peel and dice apples; gently stir in 2 tablespoons lemon juice. Add sugar and spices. Melt butter in skillet on medium heat; stir in apples. Stir gently and when the juices flow, mix in the cornstarch blended with the remaining tablespoon of lemon juice. Cook for about 8 minutes. Remove from heat and stir in marmalade. Spoon mixture in buttered 9×13-inch pan. Mix topping ingredients together; sprinkle over apples. Bake 350 degrees for 25-30 minutes.

CMC First Birthday Potluck Recipes November 10, 2024

Deep Dark Chocolate Cake by Tammy Christopher

Cake:
1 3/4 c all-purpose flour
2 c sugar
3/4 c unsweetened cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 eggs
1 c milk
1/2 c vegetable oil
2 tsp vanilla
1 c boiling water
Chocolate Cream Cheese Frosting:
3 oz unsweetened chocolate
3 oz cream cheese
1/4 c milk
4 c powdered sugar
1/2 tsp salt
Directions:
For cake, combine dry ingredients in large bowl. Add remaining ingredients except water; beat on medium for 2 minutes. Stir in boiling water; batter will be thin. Pour batter in 2, 9-inch, 2, 8-inch or 1, 9×13-inch greased pan(s). Bake 350 degrees for ~35 minutes. For frosting, melt chocolate. Soften cream cheese in milk; add sugar and salt. Combine this mixture with the melted chocolate and beat until smooth and ready to spread. Note: 3 tbsp unsweetened cocoa powder + 1 tbsp vegetable oil = 1 oz unsweetened chocolate.

CMC First Birthday Potluck Recipes November 10, 2024