Here are some of our favorite & most requested church potluck recipes!  

Chocolate Raspberry Crumb Bars 
from Nestle verybestbaking.com  & courtesy of Gwenette Goshert - UBC

1 cup (2 sticks) margarine, softened
2 cups all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
2 cups (a 12-ounce package) semi-sweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1/2 cup chopped nuts (optional)
1/3 cup seedless raspberry jam

Preheat oven to 350 degrees. Grease a 13x9-inch baking pan. Beat margarine in a large mixing bowl until creamy. Beat in flour, brown sugar, and salt until crumbly. With floured fingers, press 1-3/4 cups crumb mixture into bottom of pan; reserve the remaining mixture. Bake for 10-12 minutes or until edges are golden brown. Combine 1 cup morsels and sweetened condensed milk in a small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Spread over hot crust.Stir nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop jam by rounded teaspoons over crumb mixture. Sprinkle with remaining morsels. Bake for 25-30 minutes or until center is set. Cool in pan on wire rack. Cut into bars.Makes 3 dozen bars.

Bug King Pie   ~annette hill briggs 
1 cup self-rising flour           1 stick margarine or butter
1 cup powdered sugar      * 6 oz instant chocolate pudding
1 cup chopped pecans     * 1 8-oz brick cream cheese 
* 3 cups cold milk              * 1 large tub cool whip 
Melt butter and mix together with pecans and flour.  Press into bottom of glass 9x13.  Bake 20 minutes & let cool COMPLETELY!! (Rush on this and you'll be sorry.) Mix 1 cup cool whip, powdered sugar and cream cheese.  Spread over COOLED crust. Combine pudding mix and cold milk.  Pour over white layer & set in fridge until it is firm. (30 minutes more or less). Spread rest of cool whip over top and keep in fridge until serving.
*sugar free, low fat and fat free all work fine 

Note: Bug King is really Doris King, longtime family friend 

Napa Salad     -joyce cookman

Greens
1 head of Napa cabbage–chop as thin as possible
1 bunch of green onions–chop including greens
Crunchies
½ cup of sesame seed
1 cup sliced almonds
2 pkg. of ramen noodles crushed (discard seasoning packs)
1 stick of butter (or soy butter)
Dressing
¾ cup canola oil
½ cup sugar
¼ cup vinegar
2 tbsp. soy sauce

      Melt butter and add sesame seeds, almonds and crushed noodles. Brown and cool. Heat dressing to boiling. Boil for one minute. Chill.Keep cabbage, onions, crunchies and dressing separate until ready to eat. Toss and serve.
This salad does not keep well overnight because everything becomes mushy.
     *We always call this “Sheila Salad” because I first obtained this recipe from my longtime friend, Sheila Van Bree, who after many years in Bloomington, now lives in Texas.  I’m happy to share this recipe in honor of a great cook and a great friend!
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.