40 Potluck Recipes That Could Become Your New Signature Dish
These fun potluck recipes could just be your new go-to.
Serve some of this South American herb sauce featuring fresh cilantro and parsley on the side. You'll want plenty for extra dipping. —Amy Chase, Vanderhoof, British Columbia
As a busy health-care professional and mom, one of the most meaningful gifts I give to the people I love is my time and skills in the kitchen. I have been baking since I was 7 years old and while I still am an avid baker, raising three children, caring for three dogs and working full-time leaves me with little energy! My family appreciates all my efforts and this is a favorite extra "gift" I give people for special events like a housewarming or welcoming a new baby. It is especially good toasted with butter. —Krystal Horudko, Charlottetown, Prince Edward Island, Canada
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
I love to serve this pumpkin hummus with sliced apples, pears and pita chips. Top it with toasted pumpkin seeds, a drizzle of pumpkin oil and even fried sage leaves. —James Schend, Taste of Home Deputy Editor
I make this dish in the fall and sneak grated vegetables into the sloppy joe mixture. It’s especially good when children don’t like to eat their vegetables! Just walk away until the end of the day and let the slow cooker do all the work. Also delicious: Top the filling with a little shredded cheese before serving. —Nancy Heishman, Las Vegas, Nevada
I like to bake fresh bread, both as a way to offer my family a delicious accompaniment to dinner and just because I enjoy the process. Baking bread in the slow cooker allows you to achieve a tender, perfectly baked loaf without turning on the oven, especially helpful in the summer. —Shauna Havey, Roy, Utah
This spicy and sweet sipper gives you a little fix of jalapeno flavor minus the heat. Start a couple of days ahead to flavor the vodka. —Melissa Rodriguez, Van Nuys, California
I created this appetizer because I entertain a lot and am always trying to think of things I can do ahead of time. I always need to make extra because people love them so much! —Lynn Scully, Rancho Santa Fe, California
This flavor-packed appetizer is a sweet, smoky, savory sensation! If you are traveling with this pizza, parbake the crust and assemble the pizza at home, then finish the baking on-site. When that's not possible, it is still delicious at room temperature! If you're not a seafood fan, substitute chicken for the shrimp. —Jamie Miller, Maple Grove, Minnesota
Fruitcake always looked so festive to me but I did not like the hard citron fruit so I came up with my own recipe using dried fruits and nuts. I place these in Christmas themed petit fours paper cups and give them to neighbors and friends along with the many other cookies and candies I bake. These keep well in the freezer in an airtight container. Just thaw to room temperature and they taste fresh baked and moist. —Lisa McDermith, Highland, California
I made these for our staff Christmas party last year; they were such a hit that I was flooded with requests for the recipe the next day. Throughout the year, whenever I needed favors done at school, people gladly helped as long as I promised to bring them shrimp cakes! This year's Christmas party is coming up, and I'm already being asked if I am bringing the shrimp cakes—I guess I am! —Linda Zilar, Kennewick, Washington
The flavors in this cake really make it stand out as a special occasion cake—with raisins, fresh sweet pear chunks, rich spices, crunchy walnuts and rum, it's a great cake to add to your holiday spread. If you don't cook with alcohol, try swapping apple juice for the rum—it'll still be delicious! —Julie Peterson, Crofton, Maryland
I was hosting a fun Mexican-themed cocktail party and needed a quick dessert. Dressing up an ordinary boxed brownie mix made life easy and delicious! —Susan Stetzel, Gainesville, New York
I love the sweet orange marmalade paired with the zip of a jalapeno in this sweet-sour glaze. —Bonnie Stallings, Martinsburg, West Virginia
Thai food lovers will go crazy for this soup. It has a deep flavor from the combination of onion, coconut milk and spices. —Susan Hein, Burlington, Wisconsin
We love hazelnut flavor and cookies that aren’t too sweet, so this recipe is perfect for us! If you like your cookies on the sweeter side, bake up these crisp beauties and slather some Nutella between two to create an extra-special sandwich cookie. —Karla Johnson, East Helena, Montana
I reconstructed this dessert based on an old recipe that had been in the family for years but was never written down. The subtle cinnamon flavor of the zwieback crust reminds me of the cheesecake I enjoyed as a child, but substitute other crumbs if you like. —Mary Beth Jung, Hendersonville, North Carolina
It's fun to cook up something new for family and friends—especially when it gets rave reviews. When I took this dish to our breakfast club at work, people said it really woke up their taste buds!
These great cookies don't last long—make a double batch! —Carol Kitchens, Ridgeland, Mississippi
Because my husband loves pumpkin pie, I've looked high and low for that "perfect" recipe. But as soon as he tasted this tart, he told me to stop searching, declaring this the best he's ever tried! —Brenda Ryan, Marshall, Missouri
Whether you include the beer or not, this soup tastes wonderful. I always make extra and pop single servings into the freezer. —Lori Lee, Brooksville, Florida
This throw-together stew tastes like you spent hours in the kitchen. The flavors of coconut milk, sweet potato and coriander nicely complement the chicken. A garnish of cilantro and toasted coconut adds a bit of sophistication. —Nicole Filizetti, Stevens Point, Wisconsin
With the perfect hint of rosemary and a classic buttery texture, these delicate cookies look and taste elegant. The fact that they’re very easy to prepare can be our little secret.
My rich, saucy lasagna features winter squash at its finest. The whipped cream topping adds a unique twist to this meatless casserole packed with roasted butternut squash, two kinds of cheese and a host of seasonings. Allowing the lasagna to stand for 10 to 15 minutes before serving makes it easier to cut. —Lisa Sheets, Carmel, Indiana
Nothing says "welcome home" like warm, gooey, chewy cookies right out of the oven with a cold glass of milk—mmm, heaven. You don't need a plate. Just grab and go. —Paula Marchesi, Lenhartsville, Pennsylvania
The subtle tang of cranberry and the warm winter spices make this bourbon just right for holiday toasts—neat, on the rocks or in a cocktail. —James Schend, Deputy Editor, Taste of Home.
With a lemony filling, these spiced cookies go over big because they have old-fashioned, comfort-food appeal. Your party guests will snatch them up! - Carol Walston, Granbury, Texas
I make this cookie every Christmas with my family. It’s a fun twist on a classic peanut butter blossom because of the cinnamon in the batter and the caramel kiss on top. We love the cinnamon-caramel combination, but you could switch out the kiss with a different festive flavor. —Kristen Heigl, Staten Island, New York
When I needed to put some leftover bread dough to good use, I started with a recipe I often use for bubble bread and substituted savory ingredients for the sweet. —Lori McLain, Denton, Texas
Using hot chocolate mix and marshmallow bits in the cookie dough really makes these cookies taste like hot cocoa. —Lisa Kaminski, Wauwatosa, Wisconsin