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Subscriber-Exclusive Potluck Recipes

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More Subscriber-Exclusive Potluck Recipes

Peanut Bars

Peanut Bars

Peanut Bars

With peanut butter in both the bars and frosting, plus nuts sprinkled on top, this recipe has triple the peanutty goodness. —Ren Reed, Tavares, Florida

Grandma Nardi's Italian Easter Bread

Grandma Nardi's Italian Easter Bread

Grandma Nardi's Italian Easter Bread

My Grandma Nardi’s bread with dyed Easter eggs represents family and tradition. I fondly remember how she taught me the recipe when I was a little girl. —Pat Merkovich, Milwaukee, Wisconsin

Jerk-Spiced Mango Pineapple Chutney

Jerk-Spiced Mango Pineapple Chutney

Jerk-Spiced Mango Pineapple Chutney

I grew up eating mango, pineapple and spicy food, so enjoy the combination of these flavors. I try to make this chutney during the summer when the fruit is most flavorful and affordable. It's fine to adjust the spiciness according to your liking. You can serve this with any meat, but also with fish, such as salmon.—Sugiyarti Jorgenson, Kodiak, Alaska
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Key Lime Cupcakes

Key Lime Cupcakes

Key Lime Cupcakes

I made these light, tangy cupcakes on a chilly day to remind me of our vacation in southern Florida, where Key lime pies are star attractions. —Jennifer Gilbert, Brighton, Michigan

Black Bean & Pumpkin Chili

Black Bean & Pumpkin Chili

Black Bean & Pumpkin Chili

This is my kind of chili – thick and hearty. Try sweet potato or butternut squash instead of pumpkin, and serve over quinoa, barley, brown rice or farro. —Jean Ecos, Hartland, WI

Apple-Walnut Maple Conserve

Apple-Walnut Maple Conserve

Apple-Walnut Maple Conserve

Versatile and delicious, this conserve reminds me of a warm cozy kitchen; you'll love every bite. I warm the conserve and pour it over vanilla ice cream as a dessert, and it's great as a topping over French toast, biscuits or even pork roast. Be sure to make more than one batch so you can give it as gifts during the holidays.—Paula Marchesi, Lenhartsville, Pennsylvania

Pear & Pine Nut Conserve

Pear & Pine Nut Conserve

Pear & Pine Nut Conserve

This easy conserve pairs perfectly with grilled or roasted meats, or it's great as a flavorful topping for warm toast or pound cake. Sweet and savory...eating it is like taking my taste buds on a quick trip to Tuscany!—Shannon Kohn, Simpsonville, South Carolina

Roasted Beet Jam

Roasted Beet Jam

Roasted Beet Jam

My spicy jam is a recipe from my Russian grandmother, who had no written recipes and who gave few jars of the jam as gifts. I recreated the recipe from memory and think of her each time I prepare it. If you want to increase the yield, it's easy to double the recipe. I like to serve the jam on buttered toast or with cream cheese on toasted pita. The jars, which are dark red from the beets, make a welcome and unusual gift.—Susan Asanovic, Wilton, Connecticut

Savory Blueberry-Onion Jam

Savory Blueberry-Onion Jam

Savory Blueberry-Onion Jam

My aunt made this every year, now I make it and my daughter does too. Everyone loves it on hot dogs, meatloaf and even scrambled eggs. I even caught my mother eating a spoonful just because!—Pat Dazis, Charlotte, North Carolina

Honey-Citrus Glazed Turkey

Honey-Citrus Glazed Turkey

Honey-Citrus Glazed Turkey

A turkey breast is enough for us, but you can roast a whole bird if you're feeding a big group. Either way, this super-succulent turkey wins the day. —Peter Halferty, Corpus Christi, TX

Snakewich with Venom Sauce

Snakewich with Venom Sauce

Snakewich with Venom Sauce

Our Halloween party is so big, I hold it in the street. This sandwich shaped like a snake is tasty and a scary good centerpiece. —Suzanne Clark, Phoenix, AZ
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