4 Secrets to Having the Best Dish at Your Potluck
Updated: Jul. 14, 2022
Deep down, every home cook secretly hopes that their dish will be the first one gobbled up. Our Community Cooks serve up their tricks for creating the best potluck dish.
Everyone loves a potluck gathering—and for good reason. A potluck is a smorgasbord of delicious savory dishes and indulgent homemade treats. Full of creativity and flavor, they reflect the care and skill of the home cooks who made them. And while few may be willing to admit it aloud, the truth is that every home cook wants their creation to be the star of the potluck—so popular that every last crumb is cleaned from the dish. The Taste of Home Community Cooks helped us pull together these secrets to creating the best potluck dish every single time.
Secret #1: Choose crowd-pleasing ingredients.
Let’s face it, what people love most about potlucks is the comfort food. And for Community Cook Becky Carver that means “cheese, cheese and more cheese!” Try rich dishes like a Cheesy Cheddar Broccoli Casserole or Scalloped Potatoes and Ham. Fellow Community Cook Lisa Varner says, “Bacon makes everything better!” Smoky, salty bacon is a comfort food staple. Add bacon to potluck recipes like casseroles and pasta dishes, and even crumbled on top of frosted cupcakes! For something new, try this savory Pull-Apart Bacon Bread.
These bacon-y appetizers are gonna go fast.
Smoked Pimiento Cheese CrostiniPimiento cheese has long been a favorite in our family, so these bite-sized appetizers are a treat! I add Worcestershire sauce and hot sauce to give them a little kick. Caramelized onions create another layer of flavor. You can make the cheese and onions three to five days in advance; they store well. If you need to save time, you can use premade jalapeno pimiento cheese. —Caitlyn Bunch, Trenton, Georgia
Almond-Bacon Cheese CrostiniFor a change from the usual toasted tomato appetizer, try this baked crostini recipe. If you like, slice the baguette at an angle instead of making a straight cut. —Leondre Hermann, Stuart, Florida
Bacon-Wrapped Blue Cheese ShrimpBlue cheese, bacon and basil pack big flavor into a couple of bites. To save time, you can assemble the skewers the night before and then serve them hot from the broiler on the day. —Vivi Taylor, Middleburg, Florida
Bacon Water Chestnut WrapsThe holidays around the house just wouldn't be the same without these classic wraps. Through the years, Christmas Eve guests have proven it's impossible to eat just one. —Laura Mahaffey, Annapolis, Maryland
Loaded Baked Potato DipI never thought of using waffle-cut fries as a scoop for dip until a friend of mine did at a baby shower. They’re ideal for my cheesy bacon and chive dip, which tastes just like a baked potato topper. —Betsy King, Duluth, Minnesota
Waffle Fry NachosMy husband and two grown sons really enjoy these fun nachos—they can devour a platter of them in no time. They're also fun to make when friends come over. —Debra Morgan, Idaho Falls, Idaho
Candied Bacon-Wrapped FigsI stuffed figs with cream cheese and wrapped them in bacon and spices for an addictive flavor combo that’s sweet, salty and delicious. You can use dates, too. —Shelly Bevington, Hermiston, Oregon
Tomato-Bacon Dip with FocacciaFor a spread with BLT flavor, mix mayo and sour cream, then add bacon and tomato. We use it as a dip and zesty sandwich spread. —Marsha Postar, Lubbock, Texas
Chocolate-Covered BaconIt's a hit at state fairs everywhere, but you can make this chocolate-covered bacon at home. Some say bacon is perfect as is, but chocolate makes everything better! —Taste of Home Test Kitchen chocolate-covered bacon
BLT Waffle SlidersCraving a BLT for breakfast? Try a deliciously different version that features crisp bacon and fresh tomatoes between two golden cornmeal waffles. Prepare the waffles ahead of time and reheat in the toaster for quick assembly. —Stacy Joura, Stoneboro, Pennsylvania.
Mushroom Bacon BitesThis is the perfect appetizer for most any occasion. The tasty bites are easy to assemble and brush with prepared barbecue sauce. When we have a big cookout, they're always a hit...but they make a nice little "extra" for a family dinner, too. —Gina Roesner, Ashland, Missouri
Bacon Cheese SpreadEach year, I share Christmas cheer by setting up a buffet at my family's hardware store. This cheese spread recipe is always a biggie! —Sharon W. Bickett, Chester, South Carolina
Buffalo Chicken Potato SkinsTake two popular restaurant nibbles, put them together and you'll have an unforgettable appetizer for your next holiday get-together. —Bridget O'Connor, Round Lake Beach, Illinois
Bacon Crescent RollsThe mouthwatering aroma of warm bacon from these three-ingredient rolls will draw folks to the table. These are fun for children to prepare and such a cinch to assemble with ready-cooked bacon. —Jane Nearing, Indianapolis, Indiana
BBQ Chicken BitesChicken bites wrapped in bacon get a kick from Montreal seasoning and sweetness from barbecue sauce. We love the mix of textures. —Kathryn Dampier, Quail Valley, California
Bacon, Cheddar and Swiss Cheese BallWhen it’s time for a party, everyone always requests this ultimate cheese ball—it’s such an impressive appetizer. And if you’re a party guest, it makes a fabulous gift for your hosts.—Sue Franklin, Lake St. Louis, Missouri
Gentleman's Whiskey Bacon JamYou can slather this smoky bacon jam on pretty much anything. It lasts only a week in the fridge, so I freeze small amounts for a quick snack with crackers. —Colleen Delawder, Herndon, Virginia
Secret #2: Do your homework.
You might make the best lasagna in town, but if five other lasagnas are coming to the party it will be hard to make an impression. So do some friendly research to find out what fellow invitees are planning to bring. Based on what the field looks like, try to choose a dish that stands out from the bunch. Perhaps it will be a fresh Broccoli Salad in a sea of slow cooker sides. Or a warm pan of sweet French Toast Casserole that stands out from muffins and bagels at a breakfast potluck.
Try these game-changing potluck sides.
Cheesy Bacon Ranch Potato StuffingEvery family seems to have a favorite stuffing recipe. My family and I have been making this one for many years. It’s so delicious that no gravy is required! —Sandra Dombek, Camillus, New York
Roasted Beets with Orange Gremolata and Goat CheeseMy grandma always grew beets then pickled or canned them, but I prefer to prepare them differently. I love these roasted beets in the winter but they can be enjoyed all year with the addition of fresh herbs and tangy goat cheese. —Courtney Archibeque, Greeley, Colorado
Fried Onions and ApplesSince a lot of delicious onions are grown in our state, they are always part of my menu. This tangy side dish is good with pork and beef. The inspiration for this unusual combination was a prolific apple tree!—Janice Mitchell, Aurora, Colorado
Easy Baked BeansMy family enjoys this easy baked beans recipe with cornbread, but it also rounds out any cookout. Canned pork and beans make meal prep quick. —Phyllis Schmalz, Kansas City, Kansas
Sicilian Brussels SproutsI love to make this dish because the flavors jumping around in your mouth keep you coming back bite after bite. Other nuts can be used in place of the pine nuts. — Marsha Gillett, Yukon, Oklahoma
We've got a dish of home-cooked goodness waiting for you. Try these casseroles you can cook in a skillet.
Vegan Green Bean CasseroleNow everyone can enjoy this classic Thanksgiving side. Just a few small tweaks make this a vegan green bean casserole, but no one wiletast the difference! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Crunchy au Gratin PotatoesWith its golden, crunchy topping and gooey, cheesy interior, this comforting spin on a classic side dish is brimming with robust flavors. Horseradish and nutmeg add that extra-special touch.—Janice Elder, Charlotte, North Carolina
Bacon, Cabbage and NoodlesI received this fried cabbage and noodles recipe from a friend of Hungarian descent. Some folks turn up their noses when it is presented, but after one taste, they always come back for seconds...and thirds! —Jeanie Castor, Decatur, Illinois
Deluxe Cornbread StuffingWhen my husband and I were newlyweds and far from family, we invited friends over for a traditional Thanksgiving feast. I searched for stuffing recipes and combined the best aspects of several to create this one. Everyone liked it, and I still make it for holidays. —Pamela Rickman, Valdosta, Georgia
Brussels Sprouts with Bacon VinaigretteI'd never tried Brussels sprouts until I made this salad. It won me over and even charmed my family. Bacon and apples spruce up the flavor. —Stephanie Gates, Waterloo, Iowa
Buffalo Wing PotatoesI was getting tired of mashed and baked potatoes, so I decided to create something new. This potluck-ready recipe is an easy and delicious twist on the usual potato dish. —Summer Feaker, Ankeny, Iowa
Tangy Bacon Green BeansMy grandmother’s Pennsylvania Dutch-style recipe turns plain old green beans into a tangy cross between three-bean and German potato salads. —Sharon Tipton, Casselberry, Florida
Loaded Baked Potato CasseroleWhen I bake this for my family, any leftovers are always gone by morning. In the night, people sneak downstairs for a little snack! Stir in broccoli, asparagus or peas if you've got 'em. —Colleen Trenholm, Dartmouth, Nova Scotia
Oatmeal Dinner RollsThese fluffy rolls go perfectly with any meal. They have a delicious homemade flavor that's irresistible. I like them because they're not hard to make and they bake up nice and high. —Patricia Staudt, Marble Rock, Iowa
Fresh Artichokes with Lemon-Yogurt DipArtichokes are at their best when you prepare them simply, without a lot of fuss or seasonings to overdress them. Many people dip the petals in melted butter or mayonnaise, but I think you'll love my tangy lemon-yogurt dip. —Jill Haapaniemi, Brooklyn, New York
Potluck Pan RollsThe appealing homemade yeast-bread flavor of these golden rolls is unbeatable. Soft and light, they're great alongside any entree. Folks are disappointed if I don't bring them to potluck dinners. —Carol Mead, Los Alamos, New Mexico
Pressure-Cooker Truly Tasty Turnip GreensThese savory greens are a hit at every church dinner. Adjust the seasonings as you please to make the recipe your own. .—Amy Inman, Hiddenite, North Carolina
Greek-Style Stuffed Acorn SquashWith a truckload of acorn squash in my pantry, I wanted to make stuffed squash in lots of different ways. A bottle of Greek seasoning got my creativity flowing. —Teri Rasey, Cadillac, Michigan
Festive Fall Tortellini TossFall is my favorite season and I love the foods of autumn, such as mushrooms, squash, apples and walnuts. I combined these all with pasta to make a delicious side dish perfect for sharing at a potluck; the recipe can easily be doubled and can be served either warm or at room temperature. —Roxanne Chan, Albany, California
Roasted Brussels Sprouts with CranberriesThere’s nothing to this recipe—the preparation and cooking times are so quick. I sprinkle in a few dried cranberries, but you can let your imagination take over. Add a handful of raisins or walnuts at the end, or even sliced oranges. If your Brussels sprouts are large, cut them in half. —Ellen Ruzinsky, Yorktown Heights, New York
Slow-Simmered Kidney BeansMy husband always puts us down for a side dish when we're invited to a potluck. Canned beans cut down on prep time, yet you get plenty of zip from bacon, apple, red pepper and onion. I like simmering this mixture in the slow cooker because it blends the flavors and I don't have to stand over the stove. —Sheila Vail, Long Beach, California
Baked Parmesan BroccoliI began making this creamy side dish years ago as a way to get my kids to eat broccoli. They have since grown up but still request this satisfying casserole. It's truly a family favorite. —Barbara Uhl, Wesley Chapel, Florida
Spicy Sweet Potato Chips & Cilantro DipThis irresistible combo could become your new signature snack food. Park the spicy baked chips next to a bowl of the cool, creamy dip and let the gang have at it. What a fantastic twist on traditional chips and dip! —Elizabeth Godecke, Chicago, Illinois
Party Time BeansA friend brought this colorful bean dish to my house for a church circle potluck dinner. As soon as I tasted the slightly sweet slow-cooked beans, I had to have the recipe. I've served the beans and shared the recipe many times since. —Jean Cantner, Boston, Virginia
Baked Two-Cheese & Bacon GritsIn the South, everyone loves three things: bacon, cheese and grits! After playing around with this recipe, I took it to my first family party as a newlywed, and it was a huge hit. This recipe has become a family tradition that I'm sure will be passed down for generations. —Melissa Rogers, Tuscaloosa, Alabama
Creamy Sweet PotatoesI took my mother's delicious sweet potato casserole and gave it a new twist by adding the tempting taste of orange—a fruit very abundant in our state. The flavors are wonderful together and make this dish a family favorite. —Norma Poole, Auburndale, Florida
Colcannon PotatoesEvery Irish family has its own colcannon recipe, since it's a classic potato and cabbage dish. My recipe comes from my father's family in Ireland. It's part of my St. Patrick's Day menu, along with lamb chops, carrots and soda bread. —Marilou Robinson, Portland, Oregon
Parmesan AsparagusNothing could be more simple than this side dish. Since it has just four ingredients, I assemble it in no time, then pop it into the oven for about 15 minutes. It turns out perfect every time. —Mary Ann Marino, West Pittsburgh, Pennsylvania
Sausage Spinach BakeA friend gave me the recipe for this delicious dish, which uses a packaged stuffing mix. A salad and bread of your choice is all you’ll need for a filling lunch or dinner. It’s so versatile, you can even serve it at brunch. –Kathleen Grant, Swan Lake, Montana
Bacon and Broccoli SaladYou'll want to serve this family-friendly broccoli salad with bacon year-round. The broccoli gets a big-time flavor boost from bacon, toasted pecans, dried berries and a mayo dressing. —Cindi Read, Hendersonville, Tennessee
Pretzel-Topped Sweet PotatoesEveryone I've shared this recipe with says it's the tastiest way to serve sweet potatoes. I like to make it for special dinners and even for brunch as a colorful go-with dish. The mingled sweet, tart and salty flavors are an unusual treat. —Sue Mallory, Lancaster, Pennsylvania
Apple-Cranberry StuffingI leave out the giblets my mom used in her stuffing and bump up the fruit and wild rice instead. The result is this delicious apple cranberry stuffing. —Miranda Allison, Simpsonville, South Carolina
Slow-Cooker Bacon Mac & CheeseI’m all about easy slow-cooker meals. Using more cheese than ever, I developed an addictive spin on this casserole favorite. —Kristen Heigl, Staten Island, New York
Honey-Butter Peas and CarrotsThis classic combination of peas and carrots is enriched with a handful of flavor enhancers. Slow cooking allows the ingredients to meld for maximum richness. —Theresa Kreyche, Tustin, California
Mushroom Wild RiceThis is one of my favorite recipes from my mother. With only seven ingredients, it's quick to assemble in the morning before I leave for work. By the time I get home, mouthwatering aromas have filled the house. —Bob Malchow, Monon, Indiana
Loaded Smashed PotatoesIf mashed potatoes are a must at your family Thanksgiving, then why not go all out with the works? I love garlic, onions and bacon, and this dish has all three! —Kathy Harding, Richmond, Missouri
Buttery Horseradish Corn on the CobFor a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. —Trish Loewen, Bakersfield, California
Savory Zucchini Bread PuddingI have been serving this dish for years and always receive compliments on it. If you don't have day-old bread in your pantry, simply slice fresh bread and bake it at 300° for 10 minutes. —Mary Ann Dell, Phoenixville, Pennsylvania
Tangy Baked Seven BeansEveryone needs a go-to side dish for school events, picnics and potlucks. Here's mine. Freeze leftovers for future outings. —Rod Lundwall, Tooele, Utah
Brussels Sprouts with Bacon & GarlicWhen we have company, these sprouts are my go-to side dish because they look and taste fantastic. Fancy them up a notch with pancetta instead of bacon. —Mandy Rivers, Lexington, South Carolina
Favorite Cheesy PotatoesMy family loves these potatoes. I make a large batch in disposable pans and serve them at all our get-togethers. The holidays aren't the same without them. It's also a super recipe for Christmas morning brunch. —Brenda Smith, Curran, Michigan
Slow-Cooked BeansThis flavorful bean dish adds nice variety to any buffet because it’s a bit different from traditional baked beans. It’s a snap to prepare, too, since it uses convenient canned beans, barbecue sauce and salsa. —Joy Beck, Cincinnati, Ohio
Slow Cooker Bacon-Mushroom DressingMy favorite stuffing uses a slow cooker, which helps when your oven's busy. It goes with everything from turkey to game hens. —Hope Wasylenki, Gahanna, Ohio
Brandy-Glazed CarrotsCarrots sport a light brandy sauce for a beautiful side with mass appeal. —Tammy Landry, Saucier, Mississippi
Lemon Mushroom OrzoSometimes I serve this side dish chilled and other times we enjoy it hot.
It has a pleasant tinge of lemon and a nice crunch from pecans.
—Shelly Nelson, Akeley, Minnesota
Garlic Roasted Brussels SproutsMy roommate and I used to make garlicky Brussels sprouts at least twice a week. Now I make them as a healthy side for all sorts of occasions. —Katherine Moore-Colasurd, Cincinnati, Ohio
Country Potato PancakesPotato pancakes, or latkes, are really versatile. Crispy on the outside and tender on the inside, they can be a side dish for just about any meal or the main course for a light meal. We have them often at our house. —Lydia Robotewskyj, Franklin, Wisconsin
Secret #3: Keep it simple.
Community Cooks Susan Seymour and Dawn Lowenstein agree that convenience is what they look for first and foremost in a potluck dish. That makes a casserole the perfect bet. Try easy recipes that use convenient ingredients, like this Taco Salad Casserole or Pizza Pasta Casserole. It’ll be a cinch to pull together, and guests will be clamoring for the recipe!
Meet your new favorite casseroles.
Pineapple Chicken CasseroleI'm always looking for one-dish dinners like this Hawaiian chicken casserole that save time and cleanup. I love to cook, but with teaching school, playing handbells at church, and juggling my husband's and teen twins' schedules, I have little time in the kitchen. —Susan Warren, North Manchester, Indiana
Sweet-and-Sour SupperMy mother shared this recipe, which I've been making for my family for years. The homemade sweet-and-sour sauce is the key to this dish's success. —Dorothy Reimer, Dewberry, Alberta
Burrito BakeBack when I was in college, my roommate would frequently make this economical baked burrito casserole. It's so easy to put together, and one serving goes a long way. —Cindee Ness, Horace, North Dakota
Chicken and Swiss Stuffing BakeI love to cook but just don't have much time. This casserole is both comforting and fast, which makes it my favorite kind of recipe. I serve it with a green salad. —Jena Coffey, Sunset Hills, Missouri
Roasted Vegetable StrataWith the abundance of zucchini my family has in the fall, this is the perfect dish to use some of what we have. Cheesy and rich, the warm, classic breakfast dish is sure to please! —Colleen Doucette, Truro, Nova Scotia
Crescent Turkey CasseroleHow do you make a dinner of turkey and vegetables appealing to kids? You turn it into a pie, of course! My version tastes classic but doesn’t take any time at all. —Daniela Essman, Perham, Minnesota
Contest-Winning Chicken Wild Rice CasseroleWhile this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread. —Elizabeth Tokariuk, Lethbridge, Alberta
Seafood CasseroleA family favorite, this rice casserole is filled with plenty of seafood and veggies. It's hearty, homey and so easy to make. —Nancy Billups, Princeton, Iowa
Chicken Zucchini CasseroleA co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use precooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. —Bev Dutro, Dayton, Ohio
Chicken Tortilla BakeMother frequently made this comforting chicken tortilla casserole when I was growing up. Our family would scrape the pan clean. Chicken, cheese and zippy green chiles are a mouthwatering mix. —Jerri Moror, Rio Rancho, New Mexico
Artichoke Ratatouille ChickenI loaded all the fresh produce I could find into this speedy chicken dinner. Serve it on its own or over pasta. —Judy Armstrong, Prairieville, Louisiana
Tuna Mushroom CasseroleI love to serve this dressed-up version of a tuna casserole. The green beans add nice texture, color and flavor. The first time I made this dish, my uncle asked for seconds even though tuna casseroles are not usually his favorite.
—Jone Furlong, Santa Rosa, California
Cabbage Roll CasseroleI layer cabbage with tomato sauce and ground beef lasagna-style to create a hearty casserole that tastes like cabbage rolls but without all the work. —Doreen Martin, Kitimat, British Columbia
Taco Noodle DishI got creative while we were housebound during a snowstorm one winter...and used ingredients I had on hand to come up with this hearty casserole. Later, I modified it so it has less fat and fewer calories. —Judy Munger, Warren, Minnesota
Chicken Noodle CasseroleEveryone who tries this comforting cheesy chicken casserole asks for the recipe. It's so simple to make that sometimes I feel as if I'm cheating! —Kay Pederson, Yellville, Arkansas
Asparagus Ham StrataYou can easily prepare this the night before for a luncheon, or in the morning for dinner. I serve it year-round for large groups, like my card and garden clubs, and make it for picnics and other occasions. Nearly every time I do, someone requests the recipe! —Ethel Pressel, New Oxford, Pennsylvania
Chicken AmandineWith colorful green beans and pimientos, this attractive casserole is terrific for the holidays. This is true comfort food at its finest. —Kat Woolbright, Wichita Falls, Texas
Crab-Spinach Egg CasseroleI've developed a strong interest in cooking over the years. As a matter of fact, I came up with this casserole as a special breakfast for our daughter when she was home for a visit. —Steve Heaton, Deltona, Florida
Wild Rice Mushroom BakeThe wild rice adds a wonderful flavor to this casserole. I like to serve it on special occasions. —Jann Marie Foster, Minneapolis, Minnesota
Corn Spoon BreadThis slow-cooked spoon bread is more tender than corn pudding made in the oven, and the cream cheese is a nice addition. —Tamara Ellefson, Frederic, Wisconsin
Creamy Ham & Cheese CasseroleI felt so proud when I created this recipe, which my husband loved! Leftover ham, convenient cooking creme and garlic-herb seasoning make this pasta toss so delicious. —Betsy Howard, Saint Louis, Missouri
Secret #4: Make it beautiful.
Don’t just set that dish on the table and walk away. Think of a pretty bow on a present: Appearance makes a difference. A few simple touches will make your dish stand out from the bunch. It can be as simple as a sprinkle of grated Parmesan on top of a baked ziti or chopped fresh herbs on your sweet potato side. Choose your prettiest platter for homemade cookies or a stack of freshly cut brownies. Put out toppings or other accompaniments with your food, such as shredded cheese and diced scallions for chili, or mini rolls with cocktail wieners. Bonnie Hawkins suggests providing a bowl of hot cooked pasta to go along with meatballs in sauce. And for the finishing touch, add a decorative label or tag with the name and a description of your creation. You can buy adorable buffet labels, or make your own at home using decorative paper.
How about one of these gorgeous desserts?
Double Nut BaklavaIt may take some time to make this rich, buttery treat, but it's well worth the effort! The blend of coconut, pecans and macadamia nuts is irresistible. —Kari Kelley, Plains, Montana
Chocolate-Covered Peanut Butter & Pretzel TrufflesSweet chocolate, creamy peanut butter and salty pretzels create a to-die-for truffle. It’s a little bite of decadence and a special indulgence for the holiday season.—Ashley Wisniewski, Champaign, Illinois
Old-Fashioned Banana Cream PieThis old-fashioned banana cream pie recipe is full of flavor. Because it uses instant pudding, this no-bake dessert is ready in just minutes. —Perlene Hoekema, Lynden, Washington
Lemon Whirligigs with RaspberriesGolden whirligigs with a tart lemon flavor float on a ruby raspberry sauce in this delectable dessert. I love serving it to guests. My children also like it made with blackberries. —Vicki Ayres, Wappingers Falls, New York
Cherry BombsYou'll win praise for these clever cherry bombs. Serve them for a special occasion with a knife and dessert spoon. —Linda Triplett, Renton, Washington
Rustic Fruit TartMy husband and I love pie, but we can't eat a whole 9-inch pie by ourselves. So I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb. —Naomi Olson Hamilton, Michigan
Chocolate Strawberry Punch Bowl TrifleI threw this dessert together when I needed something quick to take to my in-laws’. Because it’s beautiful, everyone thinks it requires a lot of effort. It’s easy. And the recipe makes a lot, making this perfect for potlucks and large gatherings. —Kristi Judkins, Morrison, Tennessee
Lemon Meringue Angel CakeI've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. —Sharon Kurtz, Emmaus, Pennsylvania
Mocha Truffle CheesecakeI went through a phase when I couldn't get enough cheesecake or coffee, so I created this rich dessert. Its brownie-like crust and creamy mocha layer really hit the spot. It's ideal for get-togethers because it can be made in advance. —Shannon Dormady, Great Falls, Montana
Meringue Shells with Lemon CurdWe love a dazzling dessert of meringue shells filled with sunny lemon curd. It’s sweet and tart, crunchy and fluffy. Top this lemon curd dessert with whipped cream and berries. —Kris Brill, Milwaukee, Wisconsin
Chocolate Bavarian TorteWhenever I take this eye-catching torte to a potluck, I get so many requests for the recipe. —Edith Holmstrom, Madison, Wisconsin
Limoncello Cream PieAfter a big Christmas dinner, we love the cool refreshment of a frozen lemon pie. Limoncello brings a little sophistication to each smooth, creamy slice. —Jessie Grearson-Sapat, Falmouth, Maine
Chocolate Lover's Strawberry ShortcakesAs a mom of four, I appreciate shortcut recipes. This one uses refrigerated biscuits, giving me time for special touches, like adding homemade whipped cream and hot fudge. —Melissa Haines, Valparaiso, Indiana
Frozen Mocha Marbled LoafThis showstopping marbled dessert seems fancy, but it's really simple to prepare ahead of time and pop in the freezer. Frosty slices have a creamy blend of chocolate and coffee that's delightful anytime of year. —Cheryl Martinetto, Grand Rapids, Minnesota
Pineapple Pie with Coconut CreamYou’ll find pineapples and coconuts everywhere in the South Pacific, so we play them up in this creamy cool pineapple pie, dolloped with coconut cream. Divine! —Karen Naihe, Kamuela, Hawaii
Berries & Cream TriflesLayers of cubed cake, berries and creamy ricotta mixture make pretty trifles that taste as rich as cheesecake. —Joan Duckworth, Lee's Summit, Missouri
Pumpkin CharlotteMy mother-in-law gave me this recipe a while back and I just love it! I make it for my husband and his friends during hunting season and it's a big hit.
—Lorelle Edgcomb, Granville, Illinois
Keep these tips in mind to help elevate your potluck game and we’re sure your dish will be the best at the party!
Originally Published: June 25, 2019
