4. Spread the chocolate frosting evenly on the crust. In large bowl, beat cream cheese until fluffy. Gradually beat in ½ cup milk until smooth; beat in pudding mix, then gradually add remaining milk. Spread over frosting.
5. In medium bowl, beat cream with powdered sugar and 1 teaspoon vanilla. Spread over pudding mixture. Top with grated chocolate bars, drizzle with ice cream topping, and sprinkle with baking bits. Cover and chill for 2–3 hours before serving.
Grapefruit Alaska
This beautiful recipe can be served as a dessert, or as part of an elegant Sunday brunch.
HEALTHY
INGREDIENTS | SERVES 6
3 large red grapefruit
3 cups low-fat vanilla ice cream
4 egg whites
½ teaspoon cream of tartar
1/8 teaspoon salt
1 (7-ounce) jar marshmallow creme
Make It Easy
Cream of tartar is not tartar sauce! It’s made from grapes. It’s used to lower the acidity of the egg whites while they are being beaten so the protein structure of the egg whites is strengthened. Then it can hold on to the air in the tiny bubbles that make the meringue light and fluffy.
1. Cut grapefruits in half. Remove and retain the flesh, then use a spoon to scrape and remove the membranes. Cut a tiny slice off the bottom of each grapefruit half so they will stand upright.
2. Chop the grapefruit and mix with the ice cream. Fill grapefruit halves with this mixture and place in freezer.
3. Place egg whites in large bowl with cream of tartar and salt. Beat until soft peaks form. Gradually add the marshmallow creme, beating until stiff peaks form.
4. Spread this mixture over the grapefruit, making sure to seal to the edges. Make peaks and swirls with the meringue. Return to freezer; freeze until firm, about 4–6 hours.
5. Preheat oven to 400°F. Place grapefruits on cookie sheet. Bake for 8–12 minutes until the meringue is golden brown. Serve immediately.
Chocolate Berry Cups
These beautiful little cups have such a rich and complex flavor. You could use blueberries or blackberries for the strawberries or raspberries.
EASILY DOUBLES
INGREDIENTS | SERVES 6
6 (9″ × 15″) sheets frozen phyllo dough,
thawed
½ cup butter, melted
½ cup semisweet chocolate chips, finely
ground
2 cups pitted Bing cherries, halved
2 tablespoons flour
½ cup sugar
1/8 teaspoon salt
1 tablespoon lemon juice
1 cup chopped strawberries
1 cup raspberries
1 cup white chocolate chips
1 cup semisweet chocolate chips
½ cup heavy cream
Transport Tips
Bake the cups completely, then place back into muffin tins. Cover with heavy-duty foil, crimping the foil to the edges of the pan. Bring along the unprepared strawberries, raspberries, chocolate chips, and cream. At the party, top the cups with the berries and make the two sauces.
1. Preheat oven to 350°F. Place one sheet phyllo dough on work surface; brush with 1 tablespoon butter. Sprinkle with 1 tablespoon ground chocolate. Repeat layers.
2. Cut into six 4½” × 5” pieces. Line six muffin tins with the dough, pressing to the bottom. Bake for 10 minutes.
3. While cups are baking, combine cherries, flour, sugar, salt, and lemon juice in medium bowl; toss well. Remove cups from oven and divide cherry mixture among them. Bake for another 25–30 minutes until pastry is golden brown.
4. Let cups cool for 5 minutes, then remove to wire rack to cool completely.
5. When ready to serve, combine strawberries and raspberries in small bowl and toss; spoon into cups on top of cherries.
6. Then place white chocolate chips in one microwave-safe bowl and semisweet chocolate chips in another. Place ¼ cup cream in each bowl. Microwave each bowl on medium for 1–2 minutes, stirring, until chocolate melts and mixture is smooth. Drizzle both types of chocolate over each cup and serve.
Chocolate Peanut Butter Tiramisu
This elegant tiramisu is easy to make and, if you leave out the liqueur, will appeal to kids.
MAKE AHEAD
INGREDIENTS | SERVES 20
½ recipe Marshmallow Cake (page 265), unfrosted
½ cup Frothy Hot Chocolate (page 28), cooled
2 tablespoons chocolate liqueur, if desired
1 (8-ounce) package cream cheese, softened
½ cup peanut butter
½ cup brown sugar
1 cup heavy whipping cream, divided
2 tablespoons powdered sugar
1 teaspoon vanilla
1 (4-ounce) chocolate bar with peanuts, chopped
1 cup chopped salted peanuts
Make It Easy
You can use a purchased white or yellow cake, a chocolate cake, or a pound cake in place of the Marshmallow Cake if you’d like. Cupcakes would also be an easy substitution. Chocolate syrup combined with chocolate liqueur or even cooled strong coffee could be substituted for the Hot Chocolate.
1. Cut Cake into 2-inch pieces. Place in 13″ × 9″ glass baking dish, cut side down, to fill the pan. Combine Hot Chocolate and chocolate liqueur in small bowl; blend well. Drizzle over cake and set aside.
2. In large bowl, beat cream cheese with peanut butter until smooth. Add brown sugar; beat until sugar dissolves, about 5 minutes. Beat in ¼ cup of the cream.
3. In small bowl, combine remaining cream with powdered sugar and vanilla; beat until stiff peaks form. Fold into cream cheese mixture. Spoon and spread over Cake.
4. Top with chocolate bar and salted peanuts. Cover and chill for 4–6 hours before serving.
Cherry Bonbons
These little bonbons are delicious and pretty too. Be sure that the cherries have the pits removed; check each one.
EASY
INGREDIENTS | YIELDS 48 BONBONS
1 cup chopped pecans
½ cup brown sugar
2 eggs, separated
3 1 teaspoon vanilla Pinch salt
¾ cup flour
3 tablespoons cornstarch
¼ teaspoon baking powder
48 pitted canned cherries, drained Powdered sugar, for rolling
Make-Ahead Hints
You can make these little bonbons up to 2 days ahead of time. Store them in an airtight container at room temperature. You can freeze them for longer storage, but don’t roll in powdered sugar. To thaw, let stand in refrigerator overnight, then at room temperature for 1 hour. Roll in powdered sugar before serving.
1. Preheat oven to 350°F. Spray 48 miniature muffin tins with nonstick baking spray containing flour. Divide pecans among the tins, using 1 teaspoon for each tin, and set aside.
2. In medium bowl, combine butter with brown sugar and beat until fluffy. Add egg yolks, one at a time, beating after each addition. Then add vanilla and salt.
3. Add flour, cornstarch, and baking powder and mix well. Beat egg whites in small bowl until stiff peaks form; fold into butter mixture.
4. Place a generous 1 teaspoon of batter on the nuts and press a cherry into the batter. Bake for 8–10 minutes until golden brown and set. Let cool for 5 minutes, then remove from tins and roll in powdered sugar. Cool on wire racks. When cool, roll again in powdered sugar to coat.
Raspberry Mint Dessert
You have to start this dessert two days ahead of time. It sounds improbable, but it’s really delicious, and it feeds a crowd.
MAKE AHEAD
INGREDIENTS | SERVES 16
1 (10-ounce) package miniature marshmallows
2 (10-ounce) packages frozen raspberries, thawed
1 (3-ounce) package raspberry Jell-O
2 cups flour
1 cup brown sugar
1 cup oatmeal
¾ cup butter, melted
1 (8-ounce) container low-fat nondairy frozen
whipped topping, thawed
1 (8-ounce) package yellow butter mints, crushed
1 cup fresh raspberries
1. Two days before the party, combine marshmallows, thawed raspberries, and Jell-O in a large bowl. Stir well and cover; refrigerate overnight.
2. The next day, preheat oven to 375°F. In 9″ × 13″ pan, combine flour with brown sugar and oatmeal and mix well. Stir in butter until crumbs form. Spread evenly in pan and bake for 10–15 minutes, stirring once, until crumbs are light brown.
3. Remove 1 cup of the crumb mixture and set aside. Using the back of a spoon, press remaining crumb mixture into pan. Let cool completely.
4. Remove marshmallow mixture from refrigerator and stir well. Fold in whipped topping, butter mints, and fresh raspberries until blended. Pour over crumb mixture; top with reserved crumbs. Freeze for 6–8 hours until firm. Remove from freezer 15 minutes before serving to let soften slightly.
APPENDIX A
Suggested Menus
These menus for potluck parties are very flexible. Be sure to think about color, temperature, taste, and texture when planning a menu. Build a colorful plate, and your meal will be well balanced.
COMFORT FOOD PARTY
Fruity Sangria
Spanish Salmon Loaf
Meatball Chowder
Broccoli Bacon Salad
Ham Loaf with Mustard Sauce
Mocha Date Treats
Stuffed Meatloaf Pinwheels
Bing Cherry Fruit
Salad Decadent Brownie Pie
Caramelized Onion Scones
ADULT’S BIRTHDAY PARTY
Mango Margaritas
Shrimp and Salmon Penne
Ginger Turkey Meatballs
Chocolate Caramel Rice Pudding
Layered Ginger Bars
Chilled pea Soup
Raspberry Dream Cake
Overnight Spinach Pea Salad
Avocado-Stuffed Pork Tenderloin
Mini Whole Wheat Cheesy Breads
BABY SHOWER
Fruited Tea Punch
Sugar Snap Spinach Salad
Thyme Cream Scones
Bacon-Stuffed Tomatoes
Chilled Pesto Gazpacho
Apple Cake with Creamy Frosting
Salmon Soufflé
pineapple Bars
HOLIDAY MENU
Coconut Eggnog
Slow-Cooked Wild Rice and Salmon
Flaky Pâté Rolls
Chicken in Phyllo
Best Beer Cheese Soup
Marshmallow Cake
Parmesan Bread
Chewy Cherry Bars
Frozen Cranberry Salad
Chocolate Ice Cream Cake
Shrimp Pizzettes
POTLUCK PICNIC
Orange Wine Coolers
Cold Tomato Soup with Pesto
Cream-Filled Chocolate Cupcakes
Ranch Potato Salad
Chicken Salpicon
Eight-Layer Cookie Bar
LUNCH ON THE PORCH
Cheese Muffins
Spicy Apple Muffins
Gouda Vegetable Soup
Peach praline pie
Greek Pasta Salad
Frozen Yogurt Squares
CARDS AT EIGHT
Salmon-Stuffed Mushrooms
Spiced Nut Mix
Rice and Spinach Quiche
Curried Fruit Crisp
Sour Cream Vegetable Soup
Dinner-Size Herbed Popovers
Broccoli Bacon Salad
Easy Baked Pork Kiev
Brie Meatloaf Seafood Crab Bake
Caramel Ginger Cake
SUNDAY BRUNCH
Easy Walnut Boule
Banana Almond Muffins
Peach Torte
Potato Salmon Pie
Meringue-Topped Devil’s Food Cake
Oven Omelet
Chicken-Stuffed Apples
COZY NIGHT WITH FRIENDS
Frothy Hot Chocolate
Potato Puffs
Honey Walnut Pork Chops
Bacon Blue Cheese-Stuffed Chicken
Spinach Salad Fudge Cake
Apricot Alaska Curried Meatballs
Split Pea Chowder
FAMILY REUNION
Glazed Pretzel Mix
Pumpkin Black Bean Soup
Old-Fashioned Meatball Casserole
Refrigerator Rolls
Green Salad with Avocado Salad Dressing
Graham Cracker Cupcakes
Smothered Steak
Apple Cashew Toffee Crisp
Potluck Bacon Chicken
APPETIZER PARTY
Tipsy Meatballs
Bacon Potato Skins
Mini Mexican Pizzas
Hazelnut Crab Cakes
Chocolate Cheesecake Cookies
Super-Easy Pineapple Cheese Balls
Meringue-Filled Chocolate Cookies
DESSERT PARTY
Chicken Wild Rice Chowder
Peanut Butter Fudge Brownies
Orange Mint Sugar Cookies
Chocolate Walnut Toffee Pie
Carrot Cupcakes
Chocolate Peanut Butter Tiramisu
Best Fudge
Pots de Crème
Lemon Meringue Bars
COOKOUT POTLUCK
Edamame Guacamole
Grilled Herb Cheese Breadsticks
Lip-Smackin’ Ribs
Grilled Red Snapper with Fruit Salsa
Cottage Cheese Veggie Salad
Cherry Bonbons
Lima Bean Salad
Best Brownies
Teriyaki Steak
VEGETARIAN POTLUCK PARTY
Chilled Borscht
Fresh Cranberry Salad
Fresh Apple Bar Cookies
Marinated Mushroom Salad
Citrus Meringue Torte
Apple Oatmeal Crumb Pie
Cheese and Tomato Manicotti
Black Bean Lasagna
APPENDIX B
Resources
Books
Park Avenue Potluck by The Society Of Memorial Sloan Kettering And Florence Fabricant (Rizzoli)
Elegant recipes from New York City’s most famous hostesses.
The New Potluck by Taste Of Home Editors (Reader’s Digest)
Elegant and easy recipes perfect to take to potluck parties. Many recipes submitted by readers; all tested by the Taste of Home test kitchens.
The Church Potluck Supper Cookbook by Elaine Robinson (Adams Media)
Lots of recipes for potluck parties; information about safely serving a crowd.
The Big Book Of Potluck by Maryana Vollstedt (Chronicle Books)
Guidelines for throwing a potluck party, along with hundreds of recipes, especially hors d’oeuvres and casseroles.
What Can I Bring? by Anne Byrn (Workman Publishing)
By the author of The Cake Mix Doctor, lots of great recipes for potluck parties.
The Gourmet Potluck by Beth Hensperger (Ten Speed Press)
Recipes focus on fresh ingredients put together in gourmet recipes.
Websites
Entertaining at About.com
www.entertaining.about.com
Site provides lots of menus, recipes, and tips
for holding parties. Special section on potluck
parties.
Food Network
www.foodnetwork.com/food/et_pa_potluck_dinners Recipes, tips, and information about how to throw the best potluck party. Recipes divided by category.
Party 411
www.party411.com
Information about party giving. Party planning ideas and guides.
Chowhound
www.chow.com/stories/10422
How to feed a crowd: recipes, tips, and shortcuts.
Magazines and Newsletters
Cooking Light
Lots of no-fail potluck recipes that are lighter, with fat content usually no more than 30 percent of total.
Familyfun
Magazine put out by the Disney company;
offers lots of entertaining and party ideas and recipes.
BH&G
Magazine focuses on decorating and entertaining, with lots of recipes and party ideas.
Taste of Home
www.tasteofhome.com
Mostly recipes; submitted by readers, then vetted by the magazine’s test kitchen. List of potluck showstoppers; tried-and-true recipes to take to potluck parties.
All Party Ideas
www.allpartyideas.com/potluck-party.shtml Lots of party menus and recipes, plus guidelines on giving an easy and relaxing potluck party.
The Party Planner
www.party-planner.fimark.net/potluck-party.html Step-by-step guide to planning a dinner, with a timeline you can adjust to your own needs. Recipes and food preparation tips.
Allrecipes.com
www.allrecipes.com/HowTo/Potluck-Show-Stoppers/Detail.aspx
Index
Note: Page numbers in bold indicate recipe category lists.