The 96 Best Potluck Recipes You’re Not Making Yet

These potluck recipes include your new entertaining essentials.

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Queso Fundido

Dig in to this one-skillet dip and enjoy the gooey cheese and the spicy kicks from chorizo and pepper jack. —Julie Merriman, Seattle, Washington
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Three-Chip English Toffee

With its melt-in-your-mouth texture and scrumptiously rich flavor, this is the ultimate toffee! Layered on top are three kinds of melted chips plus a sprinkling of walnuts. Packaged in colorful tins, these pretty pieces make impressive gifts. —Lana Petfield, Richmond, Virginia
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Aussie Sausage Rolls

I was born and raised in Australia, but moved to the U.S. when I got married. When I long for some Australian recipes, I bake up a batch of this sausage roll recipe and share them with neighbors or co-workers. —Melissa Landon, Port Charlotte, Florida
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Marshmallow Fruit Dip

You can whip up this sweet and creamy dip in just 10 minutes. I like to serve it in a bowl surrounded by fresh-picked strawberries at spring brunches or luncheons. —Cindy Steffen, Cedarburg, Wisconsin
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Pear Waldorf Pitas

Here's a guaranteed table brightener for a shower, luncheon or party. Just stand back and watch these sandwiches vanish. For an eye-catching presentation, I tuck each one into a colorful folded napkin. —Roxann Parker, Dover, Delaware
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Chocolate Beet Cake

The first time I baked this cake, my son loved its moistness, and he couldn't taste the beets.—Peggy Van Arsdale, Crosswicks, New Jersey
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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
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Hot Spinach Spread with Pita Chips

Warm and cheesy, this spread is absolutely scrumptious served on toasted pita wedges. Its colorful appearance makes a stunning addition to any buffet. —Teresa Emanuel, Smithville, Missouri
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Yogurt-Ricotta Cheesecake

I have always liked Italian ricotta cheesecakes, but they have too much sugar for me. I made a light version, and my family couldn’t even tell the difference! I serve mine with sugar-free strawberry ice cream topping and fresh strawberries. —Diane Shipley, Mentor, Ohio
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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
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White Velvet Cutouts

We make and decorate these cutouts for different holidays and give lots of them as gifts. Last year, we baked a batch a week before Christmas to be sure we'd have plenty to give and plenty for ourselves, too. These rich cookies melt in your mouth. —Kim Hinkle, Wauseon, Ohio
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Moroccan Stuffed Mushrooms

Coriander and cumin are zesty updates to the familiar stuffed mushrooms. The addition of couscous makes them very filling and delicious. —Raymonde Bourgeois, Swastika, Ontario
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Herb-Roasted Olives & Tomatoes

Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. —Anndrea Bailey, Huntington Beach, California
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Mango-Pineapple Chicken Tacos

I lived in the Caribbean when I was a child. Every time I make this yummy chicken, the fresh tropical fruits in it transport me back to those happy times.—Lissa Nelson, Provo, Utah
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Shepherd's Pies

When you need a real meat-and-potatoes fix, try this hearty layered casserole that blends from-scratch mashed potatoes with cream cheese and a meat filling. Your favorite barbecue sauce gives the dish an extra tang. —Cindy Kliskey, Pepperell, Massachusetts
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Peanut Butter Brownie Trifle

This rich, tempting, peanut butter brownie trifle feeds a crowd and features the ever-popular combination of chocolate and peanut butter. Try this dessert for your next get-together. —Nancy Foust, Stoneboro, Pennsylvania
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Smoky Grilled Corn Salsa

Our backyard grill is the perfect place to cook up the ingredients for homemade corn salsa. It’s yummy with tortilla chips and as a topping for meat, poultry and fish. —Alicia DeWolfe, Gloucester, Massachusetts
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Beef Brisket on Buns

With its slightly smoky flavor, this beef turns out tender and delicious every time! Plus, it slices well so it looks great on a buffet. —Deb Waggoner, Grand Island, Nebraska
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Sesame Omelet Spinach Spirals

These pretty spirals would be perfect for a buffet of international hors d'oeuvres. They remind me of sushi. The dipping sauce is an exotic accompaniment to this fun finger food.—Roxanne Chan, Albany, California
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Favorite Hamburger Stew

I got this hamburger stew recipe from a woman at our church, Lois Henry, when I needed a way to use up our bounty of home-canned tomatoes. My husband loves it, and I like that it's easy to warm up for a carefree dinner in the winter months. —Marcia Clay, Truman, Minnesota
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Cheesecake Strawberry Trifle

The only drawback to this lovely dessert is that there are never any leftovers. For a patriotic look, replace one of the layers of strawberry pie filling with blueberry—or use whatever filling you prefer. —Lori Thorp, Frazee, Minnesota
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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
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Bacon-Wrapped Sweet Potato Bites

After making little bacon-wrapped sausages for years, I needed a change! I had an extra sweet potato and half a package of bacon on hand, so I put on my thinking cap and came up with this treat. —Kelly Williams, Forked River, New Jersey
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Dipped Peanut Butter Sandwich Cookies

You’ll love to give tins of these chocolate-coated cookies to your lucky friends. The shortcut holiday recipe is almost too simple to believe! Here's how to make peanut butter cookies without eggs. —Jackie Howell, Gordo, Alabama
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Big-Batch Jambalaya

I make this dish for football-watching parties because it feeds so many people. It leaves my mouth watering for it the rest of the year! —Kecia McCaffrey, South Dennis, Massachusetts
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Texas Chili Fries

The delicious chili goes together in minutes and then cooks while you run errands. The only way to make it even better is to pour it over crisp french fries and sprinkle with cheese to make Texas chili fries. —Joan Hallford, North Richland Hills, Texas
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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
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Chocolate-Dipped Strawberry Meringue Roses

Eat these pretty treats as is or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea.—Amy Tong, Anaheim, California
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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
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Rainbow Cake with Clouds

Some cakes stand on their own without icing. For this bright Rainbow Cake, use a little whipped cream to make fluffy clouds. —Janet Tigchelaar, Jerseyville, Ontario
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Shrimp Corn Cakes with Soy Mayo

Feel free to add hot sauce to the dip that accompanies these savory corn cakes. —Katty Chiong, Hoffman Estates, Illinois
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Whipped Cream Krumkake

Our hometown has a rich Norwegian culture. That heritage is evident during our annual Nordic Fest, where this classic krumkake recipe is king. Here's your introduction to the timeless treat. —Imelda Nesteby, Decorah, Iowa
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Buffalo Wing Poppers

These buffalo chicken poppers combine the flavor of hot wings and jalapeño appetizers to make a snack greater than the sum of their parts. —Barbara Nowakowski, Mesa, Arizona
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Cheddar and Chive Mashed Potatoes

My husband swears my cheddar mashed potatoes are the world's best. We always have some in the freezer. Sometimes I dollop individual servings in muffin cups and reheat them that way instead. —Cynthia Gerken, Naples, Florida
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Oven-Roasted Tomatoes

I love tomatoes, as they're both healthy and versatile. You can use these roasted ones in sandwiches or omelets, or to top broiled chicken. —Julie Tilney (Gomez), Downey, California
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Coconut Joys

If you like coconut, you’ll love these no-bake, no-fuss sweets. They are cute as can be and make a satisfying after-school snack to keep in the fridge. —Flo Burtnett, North Gage, Oklahoma
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Cheesy Corn Spoon Bread

Homey and comforting, this custardlike side dish is a much-requested recipe at potlucks and holiday dinners. The jalapeno adds just the right bite. Second helpings of this tasty casserole are common—leftovers aren't. —Katherine Franklin, Carbondale, Illinois
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Smoky Baked Beans

They’ll be standing in line for this saucy bean recipe full of that hard-to-capture campfire flavor. A combination of colorful calico beans, it makes a lovely looking side dish with many a summer entree. —Lynne German, Cumming, Georgia
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Coconut-Bourbon Sweet Potatoes

What is it about sweet potatoes that unnerve some people? For those who firmly state they hate a yam because of the color or texture, the rich addition of coconut, bourbon and spices might just win them over. —Rebecca Anderson, Driftwood, Texas
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Artichoke Spinach Casserole

Although he isn't a fan of spinach, my husband loves this dish. The combination of ingredients may sound unusual, but the flavors meld well. It's an excellent side vegetable for a formal dinner. —Judy Johnson, Missoula, Montana
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Cranberry Pecan Cookies

These are so tasty and simple to prepare! Each delightful little cookie is loaded with cranberries, nuts and vanilla, giving them the taste of a treat that’s been slaved over. —Louise Hawkins, Lubbock, Texas
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Cheesy Bacon Ranch Potato Stuffing

Every 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
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Citrus Mini Cakes

These moist, bite-size muffins from Linda Terrell of Palatka, Florida are melt-in-your-mouth good. "With their appealing look, they really dress up a party table," she notes. The recipe makes a big batch, so there's plenty to please a crowd.
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Smoked Pimiento Cheese Crostini

Pimiento 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
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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
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Caramel-Mocha Ice Cream Dessert

You can use any flavor of ice cream in this frosty dessert. Chocolate and vanilla would be delicious substitutes for coffee and dulce de leche. —Scarlett Elrod, Newnan, Georgia
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Glazed Strawberry Cookies

I learned to bake with my grandmother and mother. I knew I was giving them a sweet new family tradition when I shared this recipe with them. —Andrea Zulauf, Livonia, New York
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Chocolate Caramel Kiss Cookies

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 for a different festive flavor. —Kristen Heigl, Staten Island, New York
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White Chocolate Fruit Tart

It takes a little time to make, but this tart is absolutely marvelous, especially in summer when fresh fruit is in abundance. —Claire Darby, New Castle, Delaware
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Chicken Salad Caprese

This unique, flavorful salad and bread combo will get rave reviews—guaranteed. —Frances Pietsch, Flower Mound, Texas
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Savory BLT Cheesecake

Did you know that cheesecake could be savory instead of sweet? Tomato and green onions mixed with cream cheese is like an irresistible form of gazpacho. Served on lettuce, the BLT version is great on its own, but it's also a tasty appetizer when served with crackers. This is a flexible recipe, so use other cheese in place of the Gruyere, and add olives, crab meat, cooked mushrooms—whatever strikes your fancy. —Joni Hilton, Rocklin, California
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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
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Sandbakkelse (Sand Tarts)

Translated from Norwegian, the name of these cookies is "'sand tarts." They're most attractive if baked in authentic sandbakkelse molds, which can be purchased online or in a Scandinavian import shop. Most any decorative cookie mold will do, though, and the interesting shapes will make these tarts the focus of your cookie tray. —Karen Hoylo, Duluth, Minnesota
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Hot Cheese Dip

When a colleague brought this cheesy dip to school for a teachers potluck, I immediately gave it an A+. I had to have the recipe for this irresistibly creamy recipe to make for my family! —Ardyce Piehl, Poynette, Wisconsin
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Baked Ham with Honey-Chipotle Glaze

Your Easter celebration will be so simple to orchestrate with this sweet, smoky ham recipe at your fingertips. It feeds a crowd and the baked ham glaze tastes fantastic. —Taste of Home Test Kitchen
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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
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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
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Buffalo Chicken Egg Rolls

One of my favorite slow-cooker recipes is this impressive buffalo chicken egg rolls appetizer. You can wrap the filling in egg roll wrappers and bake, or, for a bite-size version, use smaller wonton wraps. —Tara Odegaard, Omaha, Nebraska
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Bacon-Sausage Quiche Tarts

As a teacher, I attend many meetings and also have special celebrations with rest of the staff. The other teachers are very fond of this treat and often request that I bring it to our functions. —Jackie Milliken, Pittsboro, North Carolina
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Crab Phyllo Cups

I always like a dot of chili sauce on top of these easy snacks. If you're out of crab, try them with water-packed tuna. —Johnna Johnson, Scottsdale, Arizona
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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
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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
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Jalapeno Popper Spread

I've been told by fellow partygoers that this recipe tastes exactly like a jalapeno popper. I like that it can be made without much fuss. —Ariane McAlpine, Penticton, British Columbia
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Cranberry Meatballs and Sausage

Years ago, I found a version of this sausage and meatballs recipe in a cookbook. At first taste, my family judged it a keeper. The tangy, saucy meatballs are requested by our friends whenever I host card night. We also take the yummy dish on camping trips. —Marybell Lintott, Vernon, British Columbia
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Marbled Orange Fudge

This decadent treat doesn't last long at our house. The Creamsicle flavor of this soft fudge brings on the smiles. Bright orange and marshmallow swirls make it a perfect takealong for events and get-togethers. —Diane Wampler, Morristown, Tennessee
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Cucumber Party Sandwiches

Cucumber sandwiches are one of my favorite appetizers. We have lots of pig roasts here in Kentucky, and these small sandwiches are perfect to serve while the pig is roasting. —Rebecca Rose, Mount Washington, Kentucky
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Bacon-Wrapped Stuffed Jalapenos

Sunday is grill-out day for my husband, Cliff, and these bacon-wrapped jalapeno poppers are one of his specialties. We usually feature them at our annual Daytona 500 party. They disappear from the appetizer tray in no time.—Therese Pollard, Hurst, Texas
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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
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Slow-Cooker Buffalo Chicken Dip

If you like spice, you'll love this slow-cooker Buffalo chicken dip. It's super cheesy and full of rich flavor, and really has that Buffalo wing taste! —Taste of Home Test Kitchen
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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
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Marinated Cheese

This special appetizer always makes it to our neighborhood parties and is the first to disappear from the buffet table. It's attractive, delicious—and so easy! —Laurie Casper, Coraopolis, Pennsylvania
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Grilled Glazed Drummies

My family prefers these mild-tasting chicken wings more than the traditional hot wings. They are great for any gathering. —Laura Mahaffey, Annapolis, Maryland
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Deviled Eggs with Bacon

These yummy deviled eggs went over so well at our summer cookouts, I started making them for holiday dinners, too. Everyone likes the flavorful addition of crumbled bacon. —Barbara Reid, Mounds, Oklahoma
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Sweet 'n' Tangy Chicken Wings

I love the convenience of slow-cooker recipes for get-togethers. Start these sweet and sour chicken wings a few hours ahead of time and you'll have fantastic appetizers ready when your guests arrive. —Ida Tuey, South Lyon, Michigan
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Sweet Potato Cream Cheese Bars

If you're looking for something other than pumpkin, these sweet potato bars are a yummy alternative. Make them ahead—they're even better refrigerated overnight. —Debbie Glasscock, Conway, Arkansas
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Greek Pinwheels

These pinwheels taste and look so good that everyone was surprised to learn they were pretty simple to make.—Veronica Worlund, Pasco, Washington
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Wonton Pot Stickers with Soy Reduction

Bok choy is a type of Chinese cabbage with white stems and dark green leaves. In a pinch, regular cabbage will do. These appetizers—full of sausage, cilantro, ginger, and onion—freeze so well, I always make large batches. Then I have extras to pull out of the freezer at a moment’s notice.—Michael Angelo, Spring, Texas
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Garbanzo-Stuffed Mini Peppers

Mini peppers are so colorful and are the perfect size for a two-bite appetizer. They have all the crunch of pita chips but without the extra calories. —Christine Hanover, Lewiston, California
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Frosted Red Velvet Cookies

My student job in college was in the bakery. These dreamy morsels take me back to that special place and time. Red velvet lovers will appreciate this fun take on the cake. —Christina Petri, Alexandria, Minnesota
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Shrimp Salad Appetizers

This refreshing hors d'oeuvre has gained a big following since a friend shared her family recipe with me. My son says it best: The celery and shrimp are so good together. —Solie Kimble, Kanata, Ontario
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Loaded Baked Potato Rounds

I was trying to create an appetizer that could be served at my teenaged daughters birthday party that the kids would love but that would appear elegant enough for the adults to be interested as well. These are made with simple ingredients yet yield a sophisticated result. Feel free to get creative with the flavors. Try shredded white cheddar in place of mozzarella or thyme instead of the rosemary. Take it up another notch by topping the rounds with smoked fish. —Amanda Digges, South Windsor, Connecticut
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Layered Mediterranean Dip with Pita Chips

Not your ordinary layer dip, the bold combination of hummus and Greek yogurt will be a new most-requested recipe at your next baby shower or gathering. —Elizabeth Dumont, Boulder, Colorado
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Grilled Bruschetta

This is my go-to appetizer in the summer when tomatoes and basil are fresh from the garden. The balsamic glaze takes this bruschetta recipe over the top. I like to use a Tuscan herb- or basil-infused olive oil for this. But, it's great with just plain olive oil, too. —Brittany Allyn, Mesa, Arizona
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Hot Crab Pinwheels

I got the recipe for these crabmeat bites from a friend. What amazed me most is that my husband, who hates seafood, couldn't stop eating them. —Kitti Boesel, Woodbridge, Virginia
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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
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Rainbow Layered Cookies

Balanced beautifully in the sweet spot between cake and cookie, these sensational slices will be the centerpiece of your cookie tray.—Sherry Thompson, Seneca, South Carolina
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Spicy Nacho Bake

I made this hearty, layered southwestern casserole for a dinner meeting once, and now I'm asked to bring it every time we have a potluck. Everybody loves the beefy bean filling and crunchy, cheesy topping. —Anita Wilson, Mansfield, Ohio
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Black-and-Blue Pizzas

Here, blue cheese, shiitake mushrooms and blackened seasoning blend lend a tasty change to traditional pizza. Add a mixed green salad to make the meal complete. —Michelle Huelskamp, Marion, North Carolina
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Frosted Peanut Cookies

Oats, chopped peanuts and peanut butter frosting make this a nice change of pace from a traditional peanut butter cookie. After folks sample these, compliments and recipe requests always follow. —Alicia Surma, Tacoma, Washington
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Bacon & Sausage Stuffing

This was inspired by my mother's stuffing recipe. It smells like heaven while you're making it, and people can never seem to get enough. —Stephan-Scott Rugh, Portland, Oregon
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Seafood Gumbo

Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can’t seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity—onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. —Ruth Aubey, San Antonio, Texas

Laurie Dixon
Having a passion for writing her whole life, Laurie joined the Taste of Home team to bring together her two favorite things—creative writing and food. She spends most of her time playing with her dog, drafting up short stories and, of course, trying out new recipes.