27 Classy Eats to Bring to a New Year’s Eve Potluck

From the Recipe Creator: When we offer this cream-cheesy salsa of fresh cranberries, cilantro and a little jalapeno kick, everyone hovers around the serving dish until it’s scraped clean. —Shelly Pattison, Lubbock, Texas

From the Recipe Creator: I love nothing more than a cold beer and a shucked oyster, so when my partners and I opened Saw’s Juke Joint in Birmingham, Alabama, we wanted to add them to the menu. We love making them, we love serving them and our guests love eating them. —Taylor Hicks, Las Vegas, Nevada

From the Recipe Creator: Tiramisu didn't do it for me until I tried this recipe with its luscious layers of cheesecake. It's one of my favorite desserts to make this time of year. —Christie Nelson, Taylorville, Illinois

From the Recipe Creator: Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This lemon pound cake is one of my favorites! My mother passed this recipe down to me. —Richard Killeaney, Spring Valley, California

From the Recipe Creator: I threw this recipe together one day when we had unexpected guests. It was an immediate hit and is now a family favorite. Get the kids involved when putting together this simple, savory dish. —Dolores Betchner, Cudahy, Wisconsin

From the Recipe Creator: This recipe is a twist on baked Brie. My family always requests these during the holidays. They are delicious and make the kitchen smell amazing! —Jacquie Franklin, Hot Springs, Montana

From the Recipe Creator: Creamy, cheesy and loaded with bacon, this comforting casserole immediately makes guests feel at home. —Cyndy Gerken, Naples, Florida

From the Recipe Creator: One bite of fudgy flourless chocolate cake and you'll see why it's pure pleasure for confirmed chocoholics! A small slice of this rich, dense dessert goes a long way.

From the Recipe Creator: There’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

From the Recipe Creator: I’d wanted to make boeuf bourguignon (beef Burgundy) ever since I got one of Julia Child’s cookbooks, but I wanted to find a way to fix it in a slow cooker. My slow-cooker boeuf bourguignon is still rich, hearty and delicious, but there's no need to watch it on the stovetop or in the oven. —Crystal Jo Bruns, Iliff, Colorado

From the Recipe Creator: This seasonal salad will be a hit at any gathering. It’s also easy for weeknights; just halve the recipe. —Beth Dauenhauer, Pueblo, Colorado

From the Recipe Creator: It’s so easy to top crunchy cucumber slices with a smooth and creamy salmon filling. Guests rave about the fun presentation, contrasting textures and refreshing flavor. —Barb Templin, Norwood, Minnesota

From the Recipe Creator: A friend gave me this zesty dip recipe many years ago, and now I serve it at our annual holiday open house. To make it mobile, spoon a serving of the dip in the bottom of a small cup, then garnish with fresh veggies. —Karen Gardiner, Eutaw, Alabama

From the Recipe Creator: With its sunny lemon color, this gelatin mold brightens up any table. I usually make two molds for parties because it disappears so quickly. —Patricia Ryzow, Thousand Oaks, California

From the Recipe Creator: Fall in New England is so beautiful, and the apples here are the best! This apple cider cake is a family favorite and I like to serve it with hot cocoa.

From the Recipe Creator: Sometimes 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 the pecans. —Shelly Nelson, Akeley, Minnesota

From the Recipe Creator: Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse & Anne Foust, Bluefield, West Virginia

From the Recipe Creator: Whenever I take this eye-catching torte to a potluck, I get so many requests for the recipe. —Edith Holmstrom, Madison, Wisconsin

From the Recipe Creator: The slightly sweet flavor of this salad's dressing is a great contrast to the rich bacon. You can substitute cauliflower for the broccoli if you prefer. —Janet Roth, Tempe, Arizona

From the Recipe Creator: For a spread with BLT flavor, mix mayo and sour cream, then add bacon and tomato. We use it as a dip and a zesty sandwich spread. —Marsha Postar, Lubbock, Texas

From the Recipe Creator: I'm always prepared for recipe requests when I serve this outstanding stuffed loaf. It's excellent not only as an appetizer but also as a side for pasta or chili. —Heidi Mellon, Waukesha, Wisconsin

From the Recipe Creator: It'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

From the Recipe Creator: This is my most-requested salad recipe. Serve it as a side salad along with your holiday meal, or enjoy it for lunch the next day with cubed turkey or chicken on top. —DeNae Shewmake, Burnsville, Minnesota

From the Recipe Creator: During the remodeling of my kitchen, I lost the recipe for these mushrooms. But I'd shared it so many times, I had no trouble finding someone to lend it back to me. —Beverly Pierce, Indianola, Mississippi

From the Recipe Creator: I have a huge fig tree that produces an abundance of figs. One year I tried drying some and developed this sweet and smoky recipe as a result. Now it's a regular at family gatherings. —Greg Fontenot, The Woodlands, Texas

From the Recipe Creator: We have family members who attended college in New Orleans. This shrimp captures their favorite flavors from the Big Easy, with the right touches of spice and heat. —Susan Seymour, Valatie, New York

From the Recipe Creator: Unless you plan to make two, don't count on leftovers. As an appetizer or side, this cheesy flatbread will be devoured in less time than it takes to bake. And that's not long! —Suzanne Zick, Maiden, North Carolina