Party Potluck Recipes

by California Casualty | Helpful Tips | 0 comments

Holiday parties are all about good company, great memories — and that one dish everyone can’t stop talking about. If you’re searching for the perfect potluck recipe to wow a crowd, you’re in the right place. We’ve scoured the internet for festive favorites that travel well, taste amazing, and disappear fast.

Appetizers

Hot Crab Pinwheels

These warm, melty bites deliver a burst of creamy crab flavor that disappears from the platter in minutes.

Ingredients:

• 1 package (8 ounces) reduced-fat cream cheese
• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
• ¾ cup diced sweet red pepper
• ½ cup shredded reduced-fat cheddar cheese
• 2 green onions, thinly sliced
• 3 tablespoons minced fresh parsley
• ¼ to ½ teaspoon cayenne pepper
• 6 flour tortillas (6 inches)

Directions:

1. Beat cream cheese until smooth. Then stir in crab, red pepper, cheese, green onions, parsley and cayenne.
2. Spread 1/3 cup filling over each tortilla and roll up tightly.
3. Wrap in plastic, twisting ends to seal. Refrigerate for at least 2 hours.
4. When ready to bake, preheat the oven to 350 degrees.
5. Unwrap rolls, trim ends and cut each into 6 slices.
6. Coat cookie sheet with cooking spray. Place rolls on cookie sheet and bake until bubbly, about 10 minutes. Serve warm.

Pro tip: Bring the refrigerated rolls to the party and finish them in the host’s oven.

Muffin Tin Latkes

Crispy on the edges and tender inside, these muffin-pan latkes bring a fun twist to a beloved classic.

Ingredients:

• ¼ cup vegetable oil
• 12 ounces russet potatoes (2-3 potatoes)
• 1 large onion
• ¼ cup all-purpose flour
• 1 ½ teaspoons kosher salt
• 1 ½ teaspoons freshly ground black pepper
• 1 large egg, lightly beaten
• Sour cream, cooked apples, caramelized onions and/or chopped chives for serving

Directions:

1. Place oven rack in the top position and preheat oven to 425 degrees. Generously spray a 12-cup muffin pan with nonstick cooking spray. Add 1 tsp. oil to each muffin cup. Put the muffin tin on a rimmed baking sheet and set aside.
2. Peel the potatoes. Use a grater or a food processor to shred them. Then shred the onions and add them to the potatoes in a medium bowl.
3. Add the flour, salt, pepper and egg and mix.
4. Scoop a ¼ cup of the potato mixture into each muffin cup, pressing it into the bottom and against the sides.
5. Bake until the latkes are a deep golden brown and the oil is sizzling, about 40-50 minutes.
6. To ensure the latkes don’t stick, run a knife around and under each after you take them out of the oven, and move them to a cooling rack. Add your favorite toppings when serving.

Pro Tip: Make these up to 2 days ahead and store them tightly wrapped in the refrigerator. Just reheat on a baking sheet at 350 degrees, about 20 minutes.

Main Dishes

Skillet Cheeseburger Hot Dish

All the flavors of your favorite backyard burger come together in one bubbling, crowd-pleasing skillet.

Ingredients:

• 1 28-oz. bag frozen potato tots
• 1 medium red onion, chopped and divided
• 3 pickle brine, divided, plus 6 pickle chips, chopped
• 1 olive oil
• 1 ½ lb. 90% lean ground beef
• 2 steak seasoning
• 3 tomato paste
• 2 all-purpose flour
• 1 ½ tsp. beef bouillon base mixed with 1 ½ cup warm water
• 6 Cheddar cheese, coarsely grated (1 ½ cup) and divided
• ¼ cup mayonnaise
• 3 ketchup
• 1 yellow mustard
• 4 Campari tomatoes, chopped

Directions:

1. Heat oven to 425 degrees.
2. Put tater tots on a rimmed baking sheet and bake until crispy, about 25-30 minutes.
3. In a small bowl, combine half of the onion with 2 tablespoons of pickle brine. Set aside.
4. Heat oil in cast iron skillet. Add remaining onion and cook until tender and golden, 6-7 minutes. Add beef and steak seasoning and cook until the meat is no longer pink.
5. Add tomato paste until caramelized and darkened in color. Sprinkle with flour. Gradually add bouillon mixture and simmer. Stir until slightly thickened.
6. Sprinkle with 1 cup cheese and top with tots, then the remaining ½ cup cheese. Bake until cheese is melted and mixture is bubbling.
7. In a small bowl, whisk together the mayonnaise, ketchup, mustard, and remaining tablespoon pickle brine. Drain pickled onions, then scatter over tots along with tomatoes and pickles. Serve with the special sauce on the side.

Turkey and Stuffing Casserole

This cozy casserole layers all the comfort of a holiday dinner into one hearty, shareable dish.

Ingredients:

Casserole:

• 2 tablespoons EVOO
• 2 tablespoons butter
• 2 pounds ground turkey at room temp and patted dry
• 2 teaspoons Worcestershire sauce
• Salt and freshly ground black pepper
• 2 ribs celery, chopped
• 1 carrot chopped
• 1 onion chopped
• 1 small potato, peeled and chopped
• 2 tablespoons finely chopped fresh thyme
• 2 tablespoons flour
• 2 to 2 ½ cups turkey or chicken stock
• ½ cup frozen peas

Stuffing:

• 6 tablespoons butter cut into pieces
• 3-4 ribs celery with leafy tops, chopped
• 2 small apples, such as Macintosh or Honeycrisp, chopped
• 1 large fresh bay leaf
• 1 onion chopped
• About 1 tablespoon poultry seasoning
• Salt and freshly ground pepper
• 1 bag traditional seasoned stuffing mix or 5 cups cubed stale bread
• About 3 cups of turkey or chicken stock
• Butter for dotting casserole

Directions:

1. Preheat the oven to 375 degrees.
2. Heat the EVOO in a large, deep skillet over medium high heat. Melt in the butter.
3. Add the turkey and cook until browned. Season with the Worcestershire, salt and pepper.
4. Add the celery, carrots, onions, potatoes and thyme. Cook 8-10 minutes until vegetables are softened.
5. Stir in the flour and cook for a minute, then add the stock and cook to thicken.
6. Stir in the peas until warmed through and transfer the mixture to a casserole dish.
7. For the stuffing, heat a large skillet and melt the butter on medium heat. Add the celery, apples, bay leaf and onions.
8. Add the poultry seasoning and salt and pepper. Cook until tender, 12-15 minutes. Then add the stuffing mix or bread to moisten in the stock.
9. Arrange the stuffing on top of the casserole and dot with butter.
10. Bake until brown, bubbly and crisp on top, about 15 to 20 minutes.

Pro Tip: If baking later, refrigerate the casserole. On party day, plan to bring the casserole to room temperature and follow baking instructions above at your home or the host’s.

Side Dishes

Sweet Onion Creamed Corn

Sweet, smoky, and irresistibly creamy, this upgraded corn dish steals the show on any potluck table.

Ingredients:

• 5 bacon strips, chopped
• 1 large, sweet onion, chopped
• 1 medium sweet red pepper, chopped
• 5 cups frozen corn (about 24 ounces), thawed
• 2 cups cubed fully cooked ham
• ½ cup half-and-half cream
• 1 tablespoon brown sugar
• 1 tablespoon dried parsley flakes
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 package (8 ounces) cream cheese, cubed and softened

Directions:

1. Cook bacon over medium heat until crisp. Remove with slotted spoon, leaving drippings in the pan.
2. Cook and stir onion and sweet red pepper in bacon drippings over medium high heat until tender, about 5-6 minutes.
3. Grease a 4-quart slow cooker. Combine corn, ham, cream, brown sugar, parsley, paprika, salt, pepper, bacon and onion mixture. Cook covered on low for 3-4 hours.
4. Stir in cream cheese and cook 10 minutes longer. Stir before serving.

Broccoli Rice Casserole

Packed with cheesy goodness and wholesome veggies, this casserole is the kind of side everyone goes back for

Ingredients:

• 4 Tbsp. (½ stick) salted butter
• 1 medium yellow onion, finely diced
• 1 garlic clove, grated
• 4 Tbsp. all-purpose flour
• ½ tsp. dry mustard
• ¼ tsp. cayenne pepper
• 3 cups whole milk
• 4 oz. cream cheese, at room temperature
• ½ cup grated parmesan cheese
• 1 tsp. black pepper
• ½ tsp. kosher salt
• ½ tsp. paprika
• 8 oz. processed cheese (Velveeta), cubed
• 3 cups grated sharp cheddar cheese (about 12 ounces)
• 8 cups small broccoli florets
• 6 oz. diced pimentos, drained
• 2 ½ cups cooked long-grain rice

Directions:

1. Preheat oven to 350 degrees.
2. Melt the butter in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 3-4 minutes.
3. Add the milk, stirring constantly. Cook until thickened, about 2 minutes.
4. Add the cream cheese and parmesan. Stir in the pepper, salt and paprika.
5. Add the processed cheese, stirring until melted. Then add 1 ½ cups cheddar and stir until melted.
6. Fold in the broccoli and pimentos.
7. In a large baking dish, create a base with half the cooked rice. Top with half of the broccoli cheese sauce. Repeat.
8. Sprinkle the remaining 1 ½ cups cheddar over the top. Bake until bubbly, about 30 minutes.

Desserts

Candy Cane Pie

This make-ahead, no-bake pie is the perfect festive touch for any holiday gathering.

Ingredients:

• 25 chocolate sandwich cookies (such as Oreos; about 9.5 ounces)
• 5 unsalted butter, melted
• 2 ½ cups heavy cream
• 1 cup powdered sugar
• 3/4 cup white chocolate chips
• 12 cream cheese, at room temperature
• 1 peppermint extract
• ½ cup coarsely crushed candy canes (from 8 candy canes), plus more for garnish
• Red gel food coloring, for the filling
• 2 mini candy canes, for garnish (optional)

Directions:

1. Pulse the cookies in a food processor until fine crumbs form. Pour in melted butter and pulse until combined. Press the mixture firmly in a 9-inch-deep dish pie plate. Cover the crust and place it in the freezer for at least 15 minutes and up to a day.
2. Whip the heavy cream and ½ cup of the powdered sugar on medium-high until stiff peaks form, about 3 minutes. Set aside.
3. Microwave the white chocolate chips in 15-second intervals, stirring between each, until fully melted. Let cool for 2-3 minutes.
4. Combine the cream cheese, peppermint extract, and remaining ½ cup powdered sugar. Beat on medium high speed until light, fluffy and smooth, about 2 minutes. Add the melted white chocolate and mix on medium speed.
5. Carefully fold in 3 cups of the whipped cream. Cover and refrigerate the remaining whipped cream.
6. Transfer half of the peppermint filling to a medium bowl. Fold in crushed candy canes and spread the mixture in the chilled pie shell. Freeze for 10 minutes.
7. Add red food coloring to the remaining filling, mixing gently to avoid deflating. Spoon the pink filling over the chilled pie. Cover and refrigerate for 8 hours.
8. Whisk the reserved whipped cream mixture back to stiff peaks. Dollop on the pie and decorate with crushed candy canes.

Layered Chocolate Marshmallow Peanut Butter Brownies

Swirls of chocolate, peanut butter, and marshmallow make these brownies an indulgent, show-stopping treat.

Ingredients:

• 1 ½ cups butter, divided
• 3/4 cup baking cocoa, divided
• 4 large eggs, room temperature
• 2 cups sugar
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• 1 jar (16.3 ounces) chunky peanut butter
• 1/3 cup 2% milk
• 10 large marshmallows
• 2 cups confectioners’ sugar

Directions:

1. Preheat oven to 350 degrees.
2. In a small saucepan, melt 1 cup of butter. Stir in ½ cup of cocoa until smooth. Remove from heat.
3. In a large bowl, beat eggs, sugar and vanilla until blended.
4. Combine flour and salt and gradually add it to the egg mixture.
5. Beat in cocoa/butter mixture.
6. Transfer to a greased 15x10x1 pan. Bake until the center comes out clean, about 18-22 minutes.
7. Cool brownies on a wire rack. Microwave peanut butter until softened, about 30 seconds and spread on warm brownies. Refrigerate until peanut butter is set, about 45 minutes.
8. In a saucepan, combine milk, marshmallows, remaining ¼ cocoa and remaining ½ cup butter. Stir over medium low heat until the mixture is smooth. Remove from heat and gradually stir in confectioner’s sugar. Spread over peanut butter layer.
9. Refrigerate at least 30 minutes. Cut in squares and serve.

Have a go-to dish that always earns compliments? We’d love to hear it. Share your favorite holiday recipe in the comments.

Happy holidays from all of us at California Casualty!

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