Category: Potluck

Rice Cooker Mexican Rice

 

Rice Cooker Mexican Rice

Kyle Rodriguez
Print Recipe
Prep Time 5 minutes
Cook Time 2 hours
Course Main Course
Cuisine Mexican
Keyword one-dish
Servings 8 servings
Calories 168 kcal

Equipment

  • 1 rice cooker

Ingredients
  

  • 1 cup white rice
  • 1 can diced tomatoes
  • 1 can Mexi-corn
  • 1 can black beans spicy

Instructions
 

  • Add ingredients with rice on the bottom, then tomatoes, beans, and lastly corn.
  • Add enough water so that all ingredients are covered.
  • Cook in rice cooker.

Nutrition

Calories: 168kcalCarbohydrates: 36gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 122mgPotassium: 313mgFiber: 4gSugar: 3gVitamin A: 96IUVitamin C: 8mgCalcium: 33mgIron: 2mg
Print Recipe

Carrot Cake

 

Carrot Cake

Betty Crocker
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 574 kcal

Equipment

  • 13 x 9 cake pan
  • handheld or stand mixer

Ingredients
  

Cake

  • 1-1/2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 cups all-purpose flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 3 cups carrots shredded, about 5 medium carrots
  • 1 cup walnuts chopped

Cream Cheese Frosting

  • 8 oz cream cheese
  • 1/4 cup butter
  • 2 tsp milk or maybe 3
  • 1 tsp vanilla
  • 4 cups powdered sugar

Instructions
 

Prep

  • Heat oven to 350ºF.
  • Grease bottom and sides of the cake plan and lightly flour.

Cake

  • In a large bowl, add sugar, oil, and egg.
    Beat with an electric mixer on low until blended.
  • Add flour, cinnamon, baking soda, vanilla, and salt.
    Beat on low speed for one minute.
  • Stir in carrots and nuts.
  • Pour into cake pan.
  • Bake for 45 minutes or until a toothpick comes out clean.
  • Cool completely for at least one hour or, better yet, overnight.

Frosting

  • In a medium bowl, add cream cheese, butter, milk, and vanilla.
    Beat with an electric mixer on low speed until smooth.
  • Add powdered sugar 1 cup at a time at low speed until smooth and spreadable.
  • Frost cake.
  • Sprinkle with nutmeg and sprinkles, if desired.
  • Keep refrigerated.

Notes

According to food historians, carrot cake is probably a variation of the carrot puddings that were popular in Medieval Europe. Since sugar and other sweeteners were precious at that time, enterprising cooks used the naturally sweet root vegetable as delicious substitute sweetener in many versions of a simple carrot cake recipe. As legend has it, George Washington celebrated the British evacuation in 1783 with a slice of carrot tea cake at Fraunces Tavern in lower Manhattan. Some things haven’t changed: Not only is carrot cake still popular, but the restaurant is still in business. While some version of a carrot cake recipe can be found going to many centuries, the addition of cream cheese frosting seems to be a uniquely American innovation that began to appear in the 1960s. 

Nutrition

Calories: 574kcalCarbohydrates: 70gProtein: 8gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 16gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 53mgSodium: 391mgPotassium: 241mgFiber: 2gSugar: 50gVitamin A: 5538IUVitamin C: 2mgCalcium: 102mgIron: 2mg
Print Recipe

Creamy Cucumber Salad

 

Creamy Cucumber Salad

All Recipes
Print Recipe
Prep Time 10 minutes
Chill time 2 hours
Course Salad
Cuisine American
Keyword garden, potluck
Servings 8 servings
Calories 308 kcal

Equipment

  • 1 large bowl with lid

Ingredients
  

  • 2 large cucumbers peeled and sliced or cut into pieces
  • 1 onion, sweet
  • 1 tbsp kosher salt

Dressing

  • 1.5 cups mayonnaise or more, to taste
  • 2 tbsp white vinegar
  • 1 tbsp sugar
  • 1 tsp dill dried
  • 1 tsp garlic powder
  • 1 tsp black pepper

Instructions
 

Prepare cucumbers

  • Peel and cut up cumbers and onion.
  • In a large bowl, add cucumbers, onion, and salt.
  • Cover and toss to mix. Set aside for 15-30 minutes.

Drain cucumbers

  • Drain cucumber mix and return to large bowl.

Prepare dressing

  • In a small bowl, whisk mayonnaise, vinegar, sugar, dill, garlic powder, and pepper until smooth.

Combine

  • Pour over cucumbers and stir until well coated.
  • Cover and refrigerate for 1-2 hours before serving

Notes

If the dressing is too runny, add more mayonnaise.

Nutrition

Calories: 308kcalCarbohydrates: 5gProtein: 1gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 19gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 18mgSodium: 1141mgPotassium: 133mgFiber: 1gSugar: 3gVitamin A: 80IUVitamin C: 3mgCalcium: 19mgIron: 0.3mg
Print Recipe

Grandma Nan’s Potato Salad

 

Grandma Nan's Potato Salad

Print Recipe
Course Salad, Side Dish
Cuisine American, German
Keyword potluck
Servings 10 servings
Calories 493 kcal

Ingredients
  

  • 8 eggs hard boiled
  • 5 lbs red potatoes peeling optional
  • 2 stalks celery diced
  • 1 onion diced
  • 1-1/2 cup mayonnaise
  • 1 tbsp sugar
  • 1 tbsp vinegar
  • salt to taste
  • pepper to taste

Instructions
 

In advance

  • Hard boil 8 eggs.

Chop veggies

  • Cut potatoes into small bite-sized pieces.
  • Slice celery stalks lengthwise into four strips then chop into 1/4"pieces.
  • Dice onion.
  • Slice and chop hard boiled eggs.

Boil potatoes

  • Put chopped potatoes in a pot and cover with at least an inch of water.
  • Boil until "al dente".
  • Drain water and allow to cool.

Mix ingredients

  • In a small bowl, combine mayonnaise, sugar, vinegar.
  • In a large bowl, add potatoes, celery, onion, and eggs.
  • Pour mayo mixture over potato mixture and stir to coat.
  • Add salt and pepper to taste and stir.
  • Refrigerate at least 2 hours, overnight is even better.

Nutrition

Calories: 493kcalCarbohydrates: 50gProtein: 9gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 16gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 145mgSodium: 352mgPotassium: 1169mgFiber: 8gSugar: 17gVitamin A: 43834IUVitamin C: 46mgCalcium: 114mgIron: 2mg
Print Recipe

Ground Beef and Wild Rice Casserole

 

Ground Beef and Wild Rice Casserole

GRV-Gibbs Wild Rice
Print Recipe
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Course Main Course
Cuisine American
Keyword potluck
Servings 4 servings
Calories 437 kcal

Equipment

  • 1 casserole dish large
  • 1 small frying pan for veggies
  • 1 large frying pan for ground beef
  • 1 saucepan for boiling water

Ingredients
  

Prepare wild rice

  • 4 cups water boiling
  • 1 cup wild rice uncooked

Other ingredients

  • 1 can cream of chicken soup
  • 1 can sliced mushrooms drained
  • 2 cubes beef bouillon
  • 1 cup water boiling
  • 1 bay leaf crumbled

Seasonings

  • 1/4 tsp celery salt
  • 1/4 tsp garlic salt
  • 1/4 tsp pepper
  • 1/4 tsp onion salt
  • 1/4 tsp paprika

Veggies

  • 3/4 cup celery chopped
  • 6 tbsp onion chopped
  • 1 tbsp butter

Ground beef

  • 1-1/2 pounds ground beef

Optional

  • 1/4 cup slivered almonds

Instructions
 

Preparation

  • Bring 4 cups of water to a boil.
  • Chop 3/4 cup celery.
  • Chop 6 tbsp onion.
  • Dissolve beef bouillon in 1 cup boiling water.

Prepare the wild rice

  • Pour boiling water over 1 cup wild rice.
  • Let stand 15 minutes.
  • When finished, drain.

Saute veggies

  • While, the rice is standing, sauté celery and onion.

Brown ground beef

  • Brown ground beef.
  • Drain.

Assemble casserole

  • Add cream of mushroom soup, sliced mushrooms, beef bouillon, bay leaf, and seasonings to casserole dish.
  • Add wild rice after draining.
  • Add sautéed vegetables.
  • Add ground beef.
  • Optional: sprinkle with slivered almonds.

Refrigerate (optional)

  • Refrigerate until time to bake.

Bake

  • Bake, covered, for 1-1/2 hours at 350ºF.
  • Optional: If the casserole becomes dry while baking, add more dissolved beef bouillon.

Nutrition

Calories: 437kcalCarbohydrates: 41gProtein: 20gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 54mgSodium: 1213mgPotassium: 529mgFiber: 5gSugar: 3gVitamin A: 331IUVitamin C: 2mgCalcium: 73mgIron: 3mg
Print Recipe

Pumpkin Bread

 

Pumpkin Bread

Makes two loaves.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Course Breads
Cuisine American
Keyword bread
Servings 24 slices
Calories 217 kcal

Equipment

  • Electric mixer
  • Loaf pans (2 - nonstick preferred)

Ingredients
  

Wet ingredients (sort of)

  • 3 cups sugar
  • 4 eggs
  • 1/2 tsp baking powder
  • 2 tsp baking soda
  • 1-1/2 tsp salt
  • 1 tsp cloves
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 cup vegetable oil
  • 2/3 cup water

Dry ingredients (sort of)

  • 3-1/2 cup flour
  • 2 cups pumpkin (16 oz can)

Instructions
 

  • Preheat oven to 325ºF
  • In a large bowl, mix wet ingredients with electric mixer.
  • Add the dry ingredients and mix well.
  • Pour batter equally into two loaf pans.
  • Bake for 1 hour 25 minutes.
  • Cool slightly before removing from loaf pan.

Notes

Can add sprinkles on top of the batter before baking.

Nutrition

Calories: 217kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 8gCholesterol: 27mgSodium: 161mgPotassium: 51mgFiber: 1gSugar: 25gVitamin A: 863IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Print Recipe

Crock Pot BBQ Meatballs

 

Crock Pot BBQ Meatballs

Potluck, game-day, all-day grazing, quick something after work. This is the go-to.
Print Recipe
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Appetizer
Cuisine American
Keyword barbecue, potluck
Servings 10
Calories 356 kcal

Equipment

  • Crock pot

Ingredients
  

  • 24 ounces meatballs frozen, italian
  • 12 ounces chili sauce Heniz
  • 18 ounces grape jelly

Instructions
 

  • Add everything to the crock pot.
  • Cook for 4 hours on high, but 8 hours on low is better.

Nutrition

Calories: 356kcalCarbohydrates: 42gProtein: 13gFat: 15gSaturated Fat: 5gCholesterol: 49mgSodium: 510mgPotassium: 360mgFiber: 3gSugar: 28gVitamin A: 231IUVitamin C: 10mgCalcium: 27mgIron: 1mg
Print Recipe