Our Most-Loved Potluck Recipes

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Baked Spaghetti

Every time that I make this cheesy baked spaghetti, I get requests for the recipe. It puts a different spin on pasta and is great for any meal. The leftovers, if there are any, also freeze well for a quick dinner later in the week. —Ruth Koberna, Brecksville, Ohio

Beer Dip

Ranch dressing mix flavors this easy dip packed with shredded cheese. It's perfect paired with pretzels. Be forewarned, though—it's hard to stop eating once you've started! The beer cheese dip can be made with any type of beer, including nonalcoholic. I've taken it to many parties and I am always asked for the recipe. —Michelle Long, New Castle, Colorado

Bake-Sale Lemon Bars

The recipe for these tangy lemon bars comes from my cousin, who is famous for cooking up farm feasts. —Mildred Keller, Rockford, Illinois

Chocolate Chip Cookie Delight

This is a simple chocolate delight recipe for any type of potluck occasion, and the pan always comes home empty. —Diane Windley, Grace, Idaho

Special Sesame Chicken Salad

With its delicious mix of crunchy peanuts, tangy dried cranberries and mandarin oranges, this colorful Asian chicken salad is a definite crowd-pleaser. Water chestnuts and a teriyaki dressing give this main dish its Asian flare. —Carolee Ewell, Santaquin, Utah

Ham Balls with Brown Sugar Glaze

These smoky-sweet meatballs are a Pennsylvania Dutch specialty. I like setting them out when folks come to visit. —Janet Zeger, Middletown, Pennsylvania

Big & Buttery Chocolate Chip Cookies

Our version of the classic cookie is based on a recipe from a California bakery called Hungry Bear. The chocolate chip cookie is big, thick and chewy—perfect for dunking. —Irene Yeh, Mequon, Wisconsin

Candy Bar Apple Salad

This creamy, sweet salad with crisp apple crunch is a real people-pleaser. It makes a lot, which is good, because it will go fast! —Cyndi Fynaardt, Oskaloosa, Iowa

Taco Meatball Ring

While it looks complicated, this attractive meatball-filled ring is really very easy to assemble. My family loves tacos, and we find that the crescent roll dough is a nice change from the usual tortilla shells or chips. There are never any leftovers when I serve this at a meal or as a party appetizer! —Brenda Johnson, Davison, Michigan

Pistachio Mallow Salad

This fluffy pistachio salad is a real treat since it's creamy but not overly sweet. It's easy to mix up, and the flavor gets better the longer it stands. It's perfect for St. Patrick's Day, served in a green bowl. —Pattie Ann Forssberg, Logan, Kansas

Macaroni Coleslaw

My friend Peggy brought this coleslaw to one of our picnics, and everyone liked it so much, we all had to have the recipe. —Sandra Matteson, Westhope, North Dakota

Peanut Butter Chocolate Poke Cake

When my family is planning a get-together, I can count on three or four people to ask if I'm bringing this dessert. If you don't have a chocolate cake mix, use a white or yellow one and stir in 3 tablespoons baking cocoa. —Fay Moreland, Wichita Falls, Texas

Fried Prosciutto Tortellini

My take on Italian street food, these fried tortellini are crunchy, gooey good. For the sauce, use the best quality tomatoes you can find. —Angela Lemoine, Howell, New Jersey

Little Pigs in a Hammock

Pigs in a blanket aren’t just for kids! Dijon and Camembert transform this children’s favorite into a version that’s perfect for grown-ups. —Crystal Schlueter, Northglenn, Colorado

Butter Pecan Fudge

Toasted pecans add a nutty crunch to this creamy fudge, perfect for holiday giving. People always seem to rave about its wonderful caramel flavor. —Pam Smith, Alta Loma, California

Hearty Pasta Fagioli

Here's a convenient spin on a classic Italian favorite. Spaghetti sauce and canned broth form the flavorful base. —Cindy Garland, Limestone, Tennessee

Tortellini & Shrimp Skewers with Sun-Dried Tomato Sauce

These fresh skewers and tasty sauce will have guests nibbling all night! —Cacie Biddle, Bridgeport, West Virginia

Super Chunky Cookies

Chocolate lovers will go crazy over these cookies that feature loads of chocolate! When friends ask me to make "those cookies," I know exactly what recipe they mean. —Rebecca Jendry, Spring Branch, Texas

Beer-Braised Pulled Ham

To jazz up ham, I slow-cooked it with a beer sauce. Buns loaded with ham, pickles and mustard are irresistible. —Ann Sheehy, Lawrence, Massachusetts

Cheesy Pizza Fondue

While I was growing up, I would sit for hours reading cookbooks from cover to cover. I've carried that love of cooking with me through the years. I found this recipe when we lived in Wisconsin. - Julie Barwick, Mansfield, Ohio.

Chocolate Bavarian Torte

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

Favorite Chicken Potpie

This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. —Karen Johnson, Bakersfield, California

Southwestern Bean Dip

Just by using different types of beans, you can make this dip as spicy as you like it. My family could eat this as a complete meal. —Jeanne Shear, Sabetha, Kansas

Rhubarb Mandarin Crisp

An attractive dessert, this crisp is also a popular breakfast dish at our house, served with a glass of milk rather than topped with ice cream. Because it calls for lots of rhubarb, it's a great use for the bounty you harvest. —Rachael Vandendool, Barry's Bay, Ontario

Orange-Glazed Pork Loin

This is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub, and the glaze brightened with orange juice, are also outstanding on pork chops. —Lynnette Miete, Alna, Maine

Mini Hot Browns

Here's my take on the famous Hot Brown sandwich. Guests quickly saddle up for juicy turkey slices and crispy bacon piled on toasted rye bread and then topped with a rich cheese sauce. —Annette Grahl, Midway, Kentucky

Easy Ice Cream Sundae Dessert

In summer, nothing's better than ice cream sundaes. We kids couldn't wait to dig into this tempting dessert. It's cool and smooth with a ribbon of fudge inside. Whenever I make it for my family, I think of Mom. —Anne Heinonen, Howell, Michigan

Church Supper Spaghetti

Because this recipe feeds so many, I often take it to church dinners and potlucks. This colorful dish also comes in handy when we have lots of help to feed on our farm. —Verlyn Wilson, Wilkinson, Indiana

Cucumber Canapes

I always get requests for the recipe for these canapes whenever I serve them. They're delicate finger sandwiches with a creamy herb spread and festive red and green garnishes. —Nadine Whittaker, South Plymouth, Massachusetts

Fudge-Topped Brownies

If you love brownies and fudge, why not combine the two? Mix up a pan of these exquisite brownies for any holiday or special gathering—or just when you want to treat yourself to the ultimate chocolate dessert. —Judy Olson, Whitecourt, Alberta

Sandy's Slow-Cooked Chili

I like to use my homemade stewed tomatoes and pizza sauce in this recipe. It's the perfect chili—not too spicy. It's a cinch to whip up. —Sandy McKenzie, Braham, Minnesota

Swiss Cheese Bread

This bread will receive rave reviews, whether you serve it as an appetizer or with a meal. For real convenience, you can make it ahead of time and freeze it! —Karla Boice, Mahtomedi, Minnesota

Nutty Cheesecake Squares

I grew up on a farm and have had a lot of good recipes handed down to me. This is one of my favorite desserts to serve when guests come over or at family gatherings and church suppers. —Ruth Simon, Buffalo, New York

Chicken Tater Bake

You'll please everyone in the family with this inviting and filling chicken Tater Tot casserole. It tastes like a chicken potpie topped with Tater Tots. —Fran Allen, St Louis, Missouri

Mini Phyllo Tacos

For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and shredded cheese. These handheld bites will be a surefire hit with a hungry crowd. —Roseann Weston, Philipsburg, Pennsylvania

Iced Orange Cookies

I usually make these bite-size orange cookies at Christmastime, when Florida citrus is plentiful, but they're delicious any time of year. Every time I sniff their wonderful aroma, I remember my grandmother, who shared the recipe. —Lori DiPietro, New Port Richey, Florida

Slow Cooker Shredded Turkey Sandwiches

This easy and simple slow-cooked sandwich gets its flavor from bottled beer and onion soup mix. In total, it only takes five ingredients to make the recipe! —Jacki Knuth, Owatonna, Minnesota

Caramel Peanut Bars

Rich chocolate, crunchy peanuts and gooey caramel peek out from between golden oat and crumb layers. Delicious!—Ardyce Piehl, Wisconsin Dells, Wisconsin

Make Once, Eat Twice Lasagna

Our family loves this recipe along with a green salad and garlic bread. It's so handy to have an extra pan in the freezer when unexpected guests drop in or you need to take a main course to a charity event. —Geri Davis, Prescott, Arizona

Tzatziki Shrimp Cucumber Rounds

I created this recipe with what I had on hand one night, and now it’s one of my husband’s favorites! The bacon-wrapped shrimp, garlicky sauce and burst of cool cuke flavor make this a crowd pleaser. —Shannon Rose Trelease, East Hampton, New York

Chicken Cordon Bleu Bake

I got this easy chicken cordon bleu recipe from a friend years ago. I freeze several half recipes in disposable pans to share with neighbors or for when I'm pressed for time myself. —Rea Newell, Decatur, Illinois

Baked Spinach Dip Loaf

Any round loaf works as a serving bowl for this cream-cheesy dip, with spinach, cheddar, water chestnuts and, yes, bacon. Scoop the dip with the extra bread and veggies—then eat the bowl! —Frieda Meding, Trochu, Alberta

Fudgy Macaroon Bars

Anyone with a sweet tooth will make a beeline for my dessert tray when these rich squares show up. They're attractive on the platter and delectable with fudge and coconut. —Beverly Zdurne, East Lansing, Michigan

Southwestern Casserole

I’ve been making this mild family-pleasing southwest casserole for years. It tastes wonderful and fits nicely into our budget. Best of all, the recipe makes a second casserole to freeze and enjoy later. —Joan Hallford, North Richland Hills, Texas

Tomato-Onion Phyllo Pizza

With a delicate crust and lots of lovely tomatoes on top, this dish is a special one to serve to guests. I make it often when fresh garden tomatoes are in season. It freezes well unbaked, so I also keep one on hand to pop in the oven for a quick dinner.—Neta Cohen, Bedford, Virginia

Double Delights

You get the best of both worlds with these chocolate and vanilla cookies. They're an appealing addition to any cookie tray. I usually serve them at the holidays, when they're often the first cookies to disappear, but you can have them any time of year. —Ruth Ann Stelfox, Raymond, Alberta

Shredded Pork Burritos

This pork roast is slow-cooked with savory and sweet ingredients, including a can of cola, to create tender shredded pork burritos. A tomatillo sauce, made easy with a dressing mix, tops the pork for an out-of-this-world entree. —Katherine Nelson, Centerville, Utah

Savory Potato Skins

For a simple hot snack that really hits the spot on a cool fall evening, put together a plate of these crisp potato skins. —Andrea Holcomb, Torrington, Connecticut

Almond-Coconut Lemon Bars

Give traditional lemon bars a tasty twist with the addition of almonds and coconut. —Taste of Home Test Kitchen

Cabbage Roll Casserole

I 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

Cornbread Pizza Wheels

This hearty, colorful snack looks like you spent a lot of time, but it's simple to make. —Patrick Lucas, Cochran, Georgia

Garlic Bread Mini Muffins

These little garlic bread bites make a terrific addition to any buffet spread. We make sure to serve them warm. —Kathy Yarosh, Apopka, Florida

Nuts-About-You Cookie Sticks

These cookies make a fancy meal finale that couldn’t be quicker to whip up. Start with purchased Pirouette cookies, dip in a rich creamy chocolate and peanut-butter coating, and dust with nuts or sprinkles. —Taste of Home Test Kitchen

Bacon-Cheddar Potato Croquettes

Instead of throwing out leftover mashed potatoes, use them to make this potato croquette recipe. The little baked balls are yummy with ranch dressing, barbecue sauce or Dijon mayonnaise for dipping. —Pamela Shank, Parkersburg, West Virginia

Bacon-Colby Lasagna

My grandmother added bacon to her cheesy lasagna—something she borrowed from carbonara-style pasta. I learned so much by her side. —Cathy McCartney, Davenport, Iowa

Cranberry-Orange Bars

My mother has had this recipe for years. I love it! These bars make great snacks, but can also be served for dessert. —Margaret Adelman, Bellingham, Minnesota

Crab Crescent Triangles

When friends who love crab were planning a party, I created this recipe just for them. These comforting baked bundles wrap up a cheesy seafood filling in convenient crescent roll dough. —Noelle Myers, Grand Forks, North Dakota

Chicago-Style Beef Rolls

I have fond memories of eating these big, messy sandwiches at a neighbor's house when I was growing up. Freeze any extras and save for another meal! —Trisha Kruse, Eagle, Idaho

Chocolate Maple Bars

My family runs a maple syrup operation, and I'm always looking for new ways to incorporate maple syrup into my cooking and baking. These bars are delicious! —Cathy Schumacher, Alto, Michigan

Seasoned Turkey Sandwiches

This savory turkey tucked in homemade buns steals the show at any potluck or family reunion. It’s been a huge hit at football dinners, graduation parties and more. I like to add tomato and lettuce for crunch and color. —LaVonne Hegland, St. Michael, Minnesota

Pepperoni Pizza Spread

Loaded with popular pizza ingredients, this cheesy concoction is wonderful on crackers of all kinds. —Connie Milinovich, Cudahy, Wisconsin

Apple Red-Hot Slab Pie

This dessert is my family’s favorite because it brings back so many fond memories. Red Hots give the filling a pretty color that makes this pie an instant hit at parties. —Linda Morten, Somerville, Texas

Eggplant Sausage Casserole

If you want your kids to happily eat their eggplant, serve it in this lovely layered casserole. Our whole family enjoys it. Always a popular potluck item, it's a great company dish, as well. —Carol Mieske, Red Bluff, California

Turkey Sloppy Joes for a Crowd

I found this recipe in my mother's recipe box. Sometimes I serve it over vegetables such as corn or green beans, but it's equally delicious on a bun. —Julie Clemes, Adrian Michigan

Crispy Sriracha Spring Rolls

While in the Bahamas, friends suggested a restaurant that served amazing chicken spring rolls. When I got home, I created my own version. Such a great appetizer to have waiting in the freezer! —Carla Mendres, Winnipeg, Manitoba

Confetti Cake Batter Cookies

Mom and I took up cake decorating. Funfetti was our favorite cake, so we used the mix to make cutout cookies. Plain or decorated, they’re a fave at parties. —Danielle DeMarco, Basking Ridge, New Jersey

Baked Beef Tacos

This taco recipe takes classic taco ingredients and gives them a fresh approach by baking the shells upright in refried beans and tomatoes. The bottom gets soft, and the top stays crisp and crunchy. —Patricia Stagich, Elizabeth, New Jersey

Bacon-Wrapped Shrimp

I tweaked this bacon-wrapped shrimp recipe to please my family, and boy were they glad! For less heat, skip the jalapenos. —Debbie Cheek, State Road, North Carolina

Chunky Blond Brownies

Every bite of these chewy blondies is packed with chunks of white and semisweet chocolate and macadamia nuts. It's a potluck offering that stands out. —Rosemary Dreiske, Lemmon, South Dakota

Creamy Turkey Casserole

I sometimes make turkey just so I have the extras for this casserole! —Mary Jo O'Brien, Hastings, Minnesota

Barbecued Meatballs

Grape jelly and chili sauce are the secrets that make these meatballs so fantastic. If I’m serving them at a party, I prepare the meatballs and sauce in advance and reheat them right before guests arrive. —Irma Schnuelle, Manitowoc, Wisconsin

Layered Chocolate Marshmallow Peanut Butter Brownies

A friend gave me the recipe for these layered brownies, but I added my own touch--chunky peanut butter. Every time I take these to a group gathering, I get requests for the recipe. It's a real crowd-pleaser! —Judy Sims, Weatherford, Texas

Stromboli Sandwiches

Like a sloppy joe with Italian seasonings, these hearty sandwich slices fill the bill at potlucks, reunions and more. Although I've made them dozens of times, I never tire of eating or serving them. —Darlis Wilfer, West Bend, Wisconsin

Artichoke Dip Bites

Love artichoke dip? This recipe gives you the dip and dippers together in one appetizer. My friends can’t get enough of the yummy baked bread cups and creamy filling. —Nikkole Vanyo, West Fargo, North Dakota

Browned Butter Cereal Bars

Crispy rice treats were one of the first recipes I ever made as a kid. For this version, I wanted to make something similar but more special. Friends and family think using Cap'n Crunch and browned butter is genius, but I just call them delicious.—Kelly Krauss, Lebanon, New Jersey

Green Chile Beef Burritos

Recipes that are leaner in fat and calories—like this one for beef burritos—helped me lose 30 pounds! The meat is so tender and delicious. —Shirley Davidson, Thornton, Colorado

Marinated Olive & Cheese Ring

We love to make meals into celebrations, and antipasto always kicks off the party for Italian dinners. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. —Patricia Harmon, Baden, Pennsylvania

Spicy Applesauce Cake

This picnic-perfect cake travels and slices very well. With chocolate chips, walnuts and raisins, it's a real crowd pleaser. —Marian Platt, Sequim, Washington

Taco Tater Skins

I wanted to make a version of these with ingredients most people have on hand. We make a meal out of these skins, but they're also great for parties as appetizers. —Phyllis Douglas, Fairview, Michigan

Almond Cherry Fudge

Cooked in the microwave, this fast fudge is a sweet addition to any holiday gathering. I make it when I need a quick treat for a school party or to take to a neighbor. —Shellie Tucker, Hendersonvlle, Tennessee

Four-Tomato Salsa

The variety of tomatoes, onions and peppers makes this chunky salsa so good. Whenever I try to take a batch to a get-together, it's hard to keep my family from finishing it off first! It's a super snack with tortilla chips or as a relish with meat. —Connie Siese, Wayne, Michigan

M&M Oat Bars

These irresistible bars can sweeten any holiday. —Renee Schwebach, Dumont, Minnesota

Slow-Cooked Turkey Sandwiches

These sandwiches have been such a hit at office potlucks that I keep copies of the recipe in my desk to hand out. —Diane Twait Nelsen, Ringsted, Iowa

Artichoke Phyllo Cups

I wanted to create a bite-sized version of rich, creamy artichoke dip. These adorable phyllo cup appetizers were a total success! —Neel Patel, Champaign, Illinois

Bacon Cheeseburger Tater Tot Bake

This bacon cheeseburger tater tot casserole is the perfect dish to bribe your kids; homework, chores, piano practice—consider them done! —Deanna Zewen, Union Grove, Wisconsin

Spicy-Good Chicken Wings

We enjoy eating these chicken wings while watching football on TV, but make them for any special occasion for a crowd favorite! The pepper sauce gives just the right amount of heat.—Della Clutts, New Tazewell, Tennessee

Raspberry Custard Kuchen

Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. —Virginia Arndt, Sequim, Washington

Mini Rosemary-Roast Beef Sandwiches

Roast beef sandwiches never last long at a party, especially if you dollop them with mayo, mustard, horseradish and pickled giardiniera relish. —Susan Hein, Burlington, Wisconsin

Brat & Bacon Appetizer Pizza

Chopped bratwurst and maple bacon are a fabulous way to start a pizza. I jazz up this treat even more with apricot preserves and honey mustard. The snack-sized slices win over even the toughest critics. —Colleen Vrooman, Waukesha, Wisconsin

Candy Bar Fudge

My manager at work, who knows I like to try new treat recipes, shared this one with me. I've made this chewy and chocolaty fudge many times since. Packed with nuts and caramel, it's like a candy bar. Everyone who's tried it loves it. —Lois Freeman, Oxford, Michigan

Mini Corn Muffins with Spicy Cheddar Filling

I’m an Iowa gardener and I like to feature sweet corn in my recipes. These cute, easy-to-eat bites are a fun change from the usual appetizers. —Margaret Blair, Lorimor, Iowa

Potluck German Apple Cake

My mother made this German apple cake for my brothers and me when we were kids. It's an excellent choice for a Christmas potluck or actually any time of year. —Edie DeSpain, Logan, Utah

Grilled Shredded Pork Sandwiches

Pork shoulder roast is rubbed with seasonings and grilled, creating a crispy exterior that's lip-smacking good! The meat is delicious by itself but can also be topped with your favorite barbecue sauce. —Amanda McLemore, Maryville, Tennessee

Avocado Goat Cheese Truffles

Give guests the VIP treatment with luxurious truffles you can make in your own kitchen. The goat cheese is mild, and red pepper heats up each bite just a bit. Crackers are the perfect accompaniment. —Roxanne Chan, Albany, California

Cherry Cheese Cupcakes

These pretty cream cheese cups that look like cupcakes are always my home-baked contribution to our church's Christmas party. The holidays inspired the cheery garnish of cherries, and I often add mint leaves for even more seasonal color. —Leanne Beagley, Rochester, New York

Slow-Cooker BBQ Ham Sandwiches

Friends love these barbecue sandwiches and often ask me to make them. We double the crowd-pleasing recipe and serve them at potlucks. —Dana Knox, Butler, Pennsylvania

Teriyaki Salmon Bundles

If you're bored with the same old appetizers, give this one a try. I serve the little salmon bundles on skewers for easy dipping. Standing the skewers in a small vase filled with table salt creates a festive presentation. —Diane Halferty, Corpus Christi, Texas

Apple Kuchen Bars

This recipe is about family, comfort and simplicity. My mom made this delicious sweet treat many a winter night and served it warm with some of her famous homemade ice cream. I like to make a double batch and pass on the love! —Elizabeth Monfort, Celina, Ohio

Chicken & Cheese Noodle Bake

This is the recipe my daughters and I often make for new parents when they come home from the hospital. With its creamy spaghetti filling and melted cheese topping, this casserole holds a nice cut and comforts hungry tummies. —Fancheon Resler, Bluffton, Indiana

Broccoli & Chive Stuffed Mini Peppers

There's plenty of both crunch and cream in these party appetizers. Fresh chives help them really stand out. —Jean McKenzie, Vancouver, Washington

Chewy Salted Peanut Bars

My rich bars are studded with the all-American peanut. I like to think famed peanut farmer Jimmy Carter would approve. —Ann Marie Heinz, Sturgeon Bay, Wisconsin

Cuban Sliders

These wonderful little rolls are baked until lightly toasted and the cheese melts. The leftover King's Hawaiian ham sliders keep really well in the fridge, and they make a lovely cold snack. Followers of my blog, houseofyumm.com, go nuts for these! —Serene Herrera, Dallas, Texas

Sensational Crabmeat Fondue

We entertain a lot, and luxurious crab fondue makes guests feel indulged. —Debbie Obert, Middleburg, Florida

Chocolate Chip Cheesecake Bars

I received this recipe from a co-worker who made these heavenly bars for a potluck. Since they combine two favorite flavors—chocolate chip cookies and cheesecake—in one bite, they were a hit with our three grown children. —Jane Nolt, Narvon, Pennsylvania

Pizza Pasta Casserole

Kids will line up for this zippy pizza-flavored dish. The recipe makes two casseroles, so you can serve one to your family right away and keep the other in the freezer for another night. —Nancy Scarlett, Graham, North Carolina

Reuben Rounds

Fans of the classic Reuben sandwich will go crazy for baked pastry spirals of corned beef, Swiss and sauerkraut. They're so easy to make, and bottled Thousand Island dressing makes the perfect dipping sauce. —Cheryl Snavely, Hagerstown, Maryland

Candy Bar Brownies

The two kinds of candy bars baked into these brownies make them an extra-special treat. —Sharon Evans, Clear Lake, Iowa

Texican Chili

This flavorful, meaty chili is my favorite, and it's so easy to prepare in the slow cooker. It's a terrific way to serve a crowd without last-minute preparation. I got the idea from my mother, who used her slow cooker often for soups and stews. —Stacy Law, Cornish, Utah

Slow-Cooker Pizza Dip

I created this dip for my daughter's pizza-themed birthday party. It was an instant hit and I've continued to take it along to other gatherings. Everyone loves it! —Stephanie Gates, Waterloo, Iowa

Pecan Pie Bars

These pecan pie bars are rich and delicious - just like pecan pie! They're perfect for taking to potlucks and other gatherings...I always come home with an empty pan. These Kentucky Derby pecan pie bars are the perfect snack while watching the races. —Carolyn Custer, Clifton Park, New York

Greek Pita Spread

I first tried this at a family gathering and was blown away! I have since made it for my co-workers, and they just love it. I've gotten many requests for the recipe. —Joyce Benninger, Owen Sound, Ontario

Raspberry-Rhubarb Slab Pie

Slab pie is a pastry baked in a jelly-roll pan and cut into slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. —Jeanne Ambrose, Milwaukee, Wisconsin

Wheely-Good Pasta Salad

Red pepper pieces accent this yummy side dish, and the pasta wheels really drive the theme home. —Amber Kimmich, Powhatan, Virginia

Bacon Cheeseburger Slider Bake

I created this dish to fill two pans because these sliders disappear fast. Cut the recipe in half if you want one batch. —Nick Iverson, Milwaukee, Wisconsin

Caramel Pretzel Bites

I created this recipe wanting to make my own version of a popular candy store pretzel log dipped in caramel, chocolate and nuts. These bites are smothered with homemade caramel. —Michilene Klaver, Grand Rapids, Michigan

Italian Beef Hoagies

You'll need just five ingredients to feed a crowd these tender and tangy Italian beef sandwiches. On weekends, I start the roast the night before, so I can shred it in the morning. —Lori Piatt, Danville, Illinois

Dilly Veggie Pizza

Always popular at special events and a cinch to prep, this is one of my favorite ways to use leftover veggies. You can change the mixture to match your kids' tastes, and it's just as yummy the next day. —Heather Ahrens, Columbus, Ohio

Pineapple Sheet Cake

This sheet cake is perfect for serving to a crowd. It keeps so well that you can easily prepare it a day ahead and it will stay moist. I often bring it to church potlucks, and I have yet to take much of it home. —Kim Miller Spiek, Sarasota, Florida

Chicken Parmesan Stuffed Shells

When chicken Parmesan meets stuffed shells, it's love at first bite. The texture of the chicken holds up in the deliciously creamy and cheesy mixture. —Cynthia Gerken, Naples, Florida

Party Appetizer Meatballs

These are a favorite at parties and gatherings. The recipe is easy, and the meatballs can be made well ahead of time and frozen until needed. I think what makes them taste so good is the sauce. —Nathalie Guest, Caledon, Ontario

Peanut Butter Caramel Bars

When my husband and our three sons sit down to dinner, they ask, "What's for dessert?" I have a happy group of guys when I report that these rich bars are on the menu. They're chockfull of yummy ingredients. —Lee Ann Karnowski, Stevens Point, Wisconsin

Double-Crust Pizza Casserole

After my husband and I got married, this biscuit pizza solved the what’s-for-dinner problem. As our family grew, I just made bigger and bigger batches. It never disappoints!—Pat Crane, Pine City, New York

White Texas Sheet Cake

This cake gets better the longer it sits, so I try to make it a day ahead. My mother-in-law introduced this deliciously rich sheet cake to me. With its creamy frosting and light almond flavor, no one can stop at just one piece! —Joanie Ward, Brownsburg, Indiana

Spinach Beef Macaroni Bake

This hearty casserole is great for a family reunion or church supper. I've also made half the recipe for family gatherings. It's become a special favorite of my grandson-in-law and great-grandson, who often ask me to serve it when they're visiting. —Lois Lauppe, Lahoma, Oklahoma

Shrimp & Cucumber Rounds

I always make these appetizers for our get-togethers. They're easy to prepare and a snappy addition to any party. —Kelly Alaniz, Eureka, California

Cookies & Cream Brownies

You won't want to frost these brownies, since the marbled top is too pretty to cover up. Besides, the indulgent cream cheese layer makes them taste as if they're already frosted. The crushed cookies add extra chocolate flavor and a fun crunch. —Darlene Brenden, Salem, Oregon

Lime-Chipotle Carnitas Tostadas

Here's a terrific recipe for your next weeknight dinner. Set out various toppings and garnishes so your family members can customize their own tostadas with the lime-kissed shredded pork. —Jan Valdez, Chicago, Illinois

Crunchy Vegetable Dip

I love to try new recipes, and this one was a big hit with my family. It's great as an appetizer or for a light lunch. —Dottie Miller, Jonesborough, Tennessee

Lattice-Topped Pear Slab Pie

A lattice top serves as a charming frame for this special holiday dessert filled with fresh pears and candied fruit. Add a dollop of whipped cream if you like. —Johnna Johnson, Scottsdale, Arizona

Stuffing & Turkey Casserole

This is a plate full of love, comfort and goodness. —Debbie Fabre, Ft Myers, Florida

Three-Bean Baked Beans

I got this recipe from my aunt and made a couple of changes to suit our tastes. With ground beef and bacon mixed in, these satisfying beans are a big hit at backyard barbecues and church picnics. I'm always asked to bring my special beans. —Julie Currington, Gahanna, Ohio

Kahlua Dream Bars

I always double this recipe so everyone gets a piece. For a glaze with deeper flavor, use 1 ounce unsweetened chocolate and 2 ounces semisweet.—Lorraine Caland, Shuniah, Ontario

Cranberry-Beef Mini Burgers

Cranberry tapenade brings a deep red color and sweet-sour zing to these fun little bacon cheeseburgers. Serve them for parties or any time you want to treat your family. —Priscilla Yee, Concord, California

Party Potatoes Au Gratin

Hearty helpings of these cheesy spuds will please hungry folks in a hurry. The rich, creamy sauce makes this recipe of my mother's the one folks request most. The potatoes are just as delicious the next day, reheat in the microwave with a little added milk.—Debbie Carlson, San Diego, California

Chocolate-Peanut Butter Sheet Cake

I love peanut butter and chocolate, so I combined recipes to blend the two. This chocolate peanut butter cake is heavenly served plain or topped with ice cream. —Lisa Varner, El Paso, Texas

Two-Bean Tomato Bake

Parmesan cheese, basil and garlic spice up this mouthwatering medley of beans, mushrooms, onion and tomatoes. It's even more flavorful when you use your garden harvest. We love the cheesy crumb topping because it adds a fantastic crunch.—Dorothy Rieke, Julian, Nebraska

Lemony Cream Cheese Bars

Anytime I can take a recipe that has been handed down two generations and lighten it up while keeping the delicious flavor memories intact, I’m a happy girl. —Patti Lavell, Islamorada, Florida

Pizza Salad

A fun summer dish, this is a different salad that tastes as good as it looks. I love to take it to parties—the wonderful zesty flavor really complements a barbecue! —Debbie Terenzini-Wilkerson, Lusby, Maryland

Brussels Sprouts with Bacon & Garlic

When 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

Easy Microwave Mint Fudge

I make these creamy, smooth squares not only for Christmas, but also for Valentine's Day. This easy microwave fudge is just as good as any you'd buy in a confectionery. —Donna Roberts, Manhattan, Kansas

Cubano Pork Sandwiches

When a hungry crowd is coming over, we plan to make our juicy pork a day ahead. I call the sauce "Mojo" because it’s loaded with zingy flavors. —Theresa Yardas, Sheridan, Indiana

Garlic-Sesame Green Beans

Sauteed bits of garlic and shallot, with a sprinkling of toasted sesame seeds, turn ordinary beans into something special. Keep the recipe in mind for your garden crop in summer. —Deirdre Cox, Kansas City, Missouri

Potluck Banana Cake

I found this recipe more than five years ago and have been making it for family gatherings ever since. The coffee-flavored frosting complements the moist banana cake. —Kathy Hoffman, Topton, Pennsylvania

Chicken Sliders with Sesame Slaw

Everyone loves barbecue chicken sliders. My version has an Asian twist, with spicy, tangy flavors. At our potlucks, they quickly vanish. —Priscilla Yee, Concord, California

Loaded Smashed Potatoes

If 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

Not Your Mama's Seven-Layer Bars

The addition of dulce de leche makes this a decadent new take on traditional seven-layer bars. You can cut this recipe in half and make it in an 8x8-in. pan. —Andrea Barlow, Hot Springs, Arkansas

Slow-Cooked Loaded Potato Soup

I like to put twists on my grandmother's recipes, which is what I did with this one. I look forward to passing my own delicious comfort food recipes to my kids. —Jamie Chase, Rising Sun, Indiana

Grandma's Cornbread Dressing

Growing up, we didn’t have turkey. We had chicken, chopped and baked in my grandmother’s dressing. Now we leave out the chicken and keep the cornbread dressing. —Suzanne Mohme, Bastrop, Texas