Here are some of our favorite & most requested church potluck recipes!
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Lemon Supreme Pound Cake ~ June Lewis
1 Duncan Hines Deluxe Lemon Supreme cake mix 1 pkg lemon instant pudding mix (4 serving size) ½ cup Crisco oil * 1 cup water 4 eggs 1 cup confectioners sugar 2 tbsp lemon juice Preheat oven to 350. Blend all ingredients in a large bowl, beat at medium speed for 2 minutes. Bake in a greased and floured 10 inch tube pan for 45-55 minutes, until center springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan. Combine confectioner sugar and lemon juice and drizzle over cake. *Use Crisco as other oils cause cake to fall. ~ June makes this for church potlucks and it’s one of my long time favorites. Cheesy Chicken Spagetti - Huge Batch
For all those wanting the recipe... Some friends were talking about how tasty this casserole was, and the swim dinner was the first and only time I have made this dish. I made only a half recipe, which fills a 9x13 casserole. Enjoy! 4 cups chicken tenders, cooked and cut up (I used about 1 2/3 pounds) I'm sure you could use any chicken, but tenders are easy to cut up 4 cans cream of chicken soup (2 cans) 4 cans Rotel tomatoes with chilies (2 cans) using one can original and one can HOT would add some kick to your dish :) 2 cans peas (I skipped the peas, thinking HS boys would skip peas) 20 ounces vermicelli (I used a 20-oz. box thin spaghetti) 4 cups shredded Monterey Jack/Colby cheese (I used a 2-cup pkg. shredded Colby/Jack) (I tossed in some "Mexican" spices--cilantro, cumin, extra pepper, and sprinkled the chicken with "Slap Ya Mama", my favorite spicy seasoning salt, before cooking) Bake the chicken, covering it halfway through to keep it moist and to create some juices. Cut up chicken into bite-size pieces. Cook pasta until just tender, as it will cook some more in the sauce, and drain. Mix together soup, tomatoes, (peas), and HALF of cheese (I mixed in about 2/3) and spices if you use them. Stir in chicken pieces and blend, then stir in pasta. Transfer to 9x13 baking dish and cook, covered, for about 20 minutes at 350 degrees. Sprinkle remaining cheese over casserole, cover only lightly (leave edges of foil loose), and return to oven for another 10 minutes. Serve hot. You can make this ahead and refrigerate it, but you would need to bake longer covered to heat it through before adding cheese on top. Chocolate Raspberry Crumb Bars
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Wine Marinated Pot Roast (Midwest Living, 2011)
This takes about 5 hours to prepare and cook but is totally worth it. 1 bottle (750ml) fruity red wine, (I used Bogel petit syrah) 4 pound boneless beef roasT ½ tsp kosher salt ½ tsp black pepper 2 Tbsp olive oil 1 ½ cups beef broth small can of tomato paste 1 Tbsp Italian seasoning 1 Tbsp brown mustard 4 cloves garlic, chopped 2 bay leaves 1 large onion, sliced thin 4 medium carrots, sliced into small chunks 4 medium parsnips, sliced into small chunks 2 cups mushrooms, halved 2 stalks celery, sliced into 1 inch pieces 10 oz bag of egg noodles Day before or early morning ~ trim fat from roast and place in gallon size ziplock bag. Pour entire bottle of wine into bag and seal. Refrigerate 8 hours or overnight. Preheat oven to 325 degrees. Drain roast, pouring all the wine into a medium saucepan. Bring to boiling and reduce heat. Simmer uncovered 15-20 minutes or until wine is reduced by half, to about 1 ½ cups. While it cooks, pat meat dry and salt/pepper generously on both sides. heat oil in large, ovenproof dutch oven (stovetop) and brown roast on both sides. When done, set aside. When wine is reduced, stir in beef broth, tomato paste, italian seasoning, mustard, garlic, and bay leaves. Return to boiling, reduce heat and simmer 5 more minutes. Pour wine over roast and add onions. Cover and bake at 325 for 2 ½ hours. Add carrots, parsnips, mushrooms and celery. Baste with wine sauce. Bake another hour covered, until fork tender. Meanwhile cook and drain noodles. Slice or pull apart meat, spread over platter of noodles. It’s even better reheated the next day! Creamy Black Bean Dip
TOPPING:
In a food processor, cover and process cream cheese until smooth. Add half of the beans; cover and pulse until blended. Transfer to a bowl; stir in the cheese, onions, cumin, cayenne and remaining beans. Cover and refrigerate for 8 hours or overnight. Just before serving, garnish with cheese, tomato and onion. Serve with tortilla chips. Yield: 3 cups. Nutritional Facts: 1/4 cup dip equals 95 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 335 mg sodium, 8 g carbohydrate, 2 g fiber, © Taste of Home 2014 White Chicken Chili ~ pastor annette
1 large onion, diced 3-4 cloves of garlic, minced 2 Tbsp. olive oil 1 envelope of McCormicks white chicken chili seasoning mix 1 15 oz can of chicken broth (or 2 cups homemade) 1 48oz jar of Great Northern Beans 2 cans mild Rotel tomatoes 2 ½ cups cooked, shredded chicken 2 cups water 1 pint half & half 16 oz sour cream 2 cups sharp cheddar cheese, shredded Heat olive oil in large pot, add onion and garlc saute until clear. Add beans (with liquid), chicken broth, chicken, rotel tomatoes, seasoning mix and water. Heat until boiling then reduce heatand simmer 45 minutes, stirring often. Stir in half/half and sour cream. Cook 30 more minutes on low. Serve with cheddar and tortilla chips. NOTES: Tastes best when cooked ahead and reheated. Just as good without the chicken! Black Bean and Corn Chili ~ from Jen & Greg
From: The Wellness Lowfat Cookbook by the Editors of The Wellness Cooking School and The University of California at Berkeley Wellness Letter (1993) Ingredients: 1 large onion, chopped 4 garlic cloves, minced 1 Tablespoon oil 3 15-oz cans of black beans, drained and rinsed 1 32-oz can of crushed tomatoes 2 Tablespoons tomato paste 2 cups of corn kernels (frozen or canned) 2 Tablespoons chili powder 2 teaspoons ground cumin 3-4 teaspoons sugar, to taste 1 green bell pepper, diced Directions: Saute the onion and garlic in the oil in a medium-size saucepan over medium heat 1 to 2 minutes, or until the onion is translucent. Add the beans, tomatoes, tomato paste, corn, chili powder, cumin, sugar and bell pepper and stir to combine. Reduce the heat, cover the pan and simmer the mixture 15 to 20 minutes. Maple Spare Ribs -pastor annette
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1 cup real maple syrup (pancake syrup will not work)
3 Tbsp orange juice concentrate
3 Tbsp catsup
2 Tbsp soy sauce
1 Tbsp dijon mustard
1 Tbsp Worstershire sauce
1 tsp curry powder
2-3 cloves garlic, minced
2 green onions, chopped
1 Tbsp sesame seeds, toasted
Preheat oven to 350. Place ribs on a rack in a large baking pan ( I put cooling rack inside a lasagna pan) and cover with foil. Bake 60-90 minutes. Meanwhile, in a saucepan, combine maple syrup, orange juice concentrate, catsup, soy sauce, mustard, worstershire, curry powder, garlic and onions. Bring to a boil, reduce heat and boil gently for 15 minutes. Remove from heat and set aside. When ribs are done, remove from rack and drain pan. Return ribs to pan or smaller baking dish and cover with maple sauce. Bake, uncovered, basting often for 35 more minutes. Move to platter and sprinkle with seeds.
I like to serve this with mashed potato casserole. Tastier if made ahead, refridgerated and reheated!