Home Potluck
Rashanda CobbinsUpdated: Feb. 15, 2024
These fun potluck recipes could just be your new go-to.
Meatballs with Chimichurri Sauce
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This South American condiment, featuring fresh cilantro and parsley, is more than just a sauce for tossing with meatballs. You’ll want plenty for extra dipping. —Amy Chase, Vanderhoof, British Columbia
Chocolate Bourbon Pecan Monkey Bread
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Time to give rum cake a little competition! If this boozy take on monkey bread is too strong for your taste, cut back on the bourbon or use milk as a non-alcoholic substitute.—James Schend, Dairy Freed
Carrot Honey Loaf
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As a busy health-care professional and mom, one of the most meaningful gifts I give to the people I love is my time and skills in the kitchen. I have been baking since I was 7 years old and while I still am an avid baker, raising three children, caring for three dogs and working full-time leaves me with little energy! My family appreciates all my efforts and this is a favorite extra "gift" I give people for special events like a housewarming or welcoming a new baby. It is especially good toasted with butter. —Krystal Horudko, Charlottetown, Prince Edward Island, Canada
Cranberry Brie Pecan Pinwheels
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This recipe is a twist on baked Brie. My family always requests these during the holidays. They are delicious and make the kitchen smell amazing! —Jacquie Franklin, Hot Springs, Montana
Mini Sweet Potato Pies
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My son Levi was only 2 years old when he helped me create this delicious recipe, and it was the first time he told me I love you! I’ll always remember making these with him. —Emily Butler, South Williamsport, Pennsylvania
Creamy Pumpkin Hummus
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I love to serve this pumpkin hummus with sliced apples, pears and pita chips. Top it with toasted pumpkin seeds, a drizzle of pumpkin oil and even fried sage leaves. —James Schend, Dairy Freed
Fall Vegetable Sloppy Joes
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I make this dish in the fall and sneak grated vegetables into the sloppy joe mixture, which is especially good for children who don’t like to eat their vegetables! Just walk away and let the slow cooker do all the work. Top the filling with a little shredded cheese before serving. —Nancy Heishman, Las Vegas, Nevada
Sun-Dried Tomato Goat Cheese Empanadas
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I created this appetizer because I entertain a lot and wanted something simple but special. People like these empanadas so much! I always make extra. —Lynn Scully, Rancho Santa Fe, California
Shrimp and Pineapple Party Pizza
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This flavor-packed appetizer is a sweet, smoky, savory sensation! If you are traveling with this pizza, parbake the crust and assemble the pizza at home, then finish the baking on-site. When that's not possible, it is still delicious at room temperature! If you're not a seafood fan, substitute chicken for the shrimp. —Jamie Miller, Maple Grove, Minnesota
Mini Fruitcakes
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Fruitcake always looked so festive to me but I did not like the hard citron fruit so I came up with my own recipe using dried fruits and nuts. I place these in Christmas themed petit fours paper cups and give them to neighbors and friends along with the many other cookies and candies I bake. These keep well in the freezer in an airtight container. Just thaw to room temperature and they taste fresh baked and moist. —Lisa McDermith, Highland, California
Shrimp Cakes with Spicy Aioli Sauce
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I made these for our staff Christmas party last year; they were such a hit that I was flooded with requests for the recipe the next day. Throughout the year, whenever I needed favors done at school, people gladly helped as long as I promised to bring them shrimp cakes! This year's Christmas party is coming up, and I'm already being asked if I am bringing the shrimp cakes—I guess I am! —Linda Zilar, Kennewick, Washington
Spiced Rum and Pear Cake
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The flavors in this cake really make it stand out as a special-occasion dessert. With raisins, fresh sweet pear chunks, rich spices, crunchy walnuts and rum, it's a fine finale for your holiday spread. If you don't cook with alcohol, try substituting apple juice for the rum—it will still be delicious! —Julie Peterson, Crofton, Maryland
Easy Mexican Brownies
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I was hosting a fun Mexican-themed cocktail party and needed a quick dessert. Dressing up an ordinary boxed brownie mix made life easy and delicious! —Susan Stetzel, Gainesville, New York
Orange-Glazed Meatballs
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I love the sweet orange marmalade paired with the zip of a jalapeno in this sweet-sour glaze. —Bonnie Stallings, Martinsburg, West Virginia
Curry-Kissed Coconut Fudge
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If you love Thai flavors and love fudge, you'll adore this creamy coconut fudge sprinkled with a hint of sweet curry powder. —Sarah Meuser, New Milford, Connecticut
Pumpkin-Coconut Soup
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Thai food lovers will go crazy for this soup. It has a deep flavor from the combination of onion, coconut milk and spices. —Susan Hein, Burlington, Wisconsin
Chocolate Hazelnut Shortbread
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We love hazelnut flavor and cookies that aren’t too sweet, so this recipe is perfect for us! If you like your cookies on the sweeter side, bake up these crisp beauties and slather some Nutella between two to create an extra-special sandwich cookie. —Karla Johnson, East Helena, Montana
Old-World Ricotta Cheesecake
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I reconstructed this dessert based on an old recipe that had been in the family for years but was never written down. The subtle cinnamon flavor of the zwieback crust and the dense texture of the ricotta cheese are reminiscent of the cheesecake I enjoyed as a child. —Mary Beth Jung, Hendersonville, North Carolina
Spicy Breakfast Lasagna
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It's fun to cook something new for family and friends—especially when it gets rave reviews. When I took this dish to our breakfast club at work, people said it really woke up their taste buds!
Butterfinger Cookies
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These terrific cookies featuring a favorite candy don't last long—make a double batch! —Carol Kitchens, Ridgeland, Mississippi
Cranberry Rugelach
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These traditional Polish treats will keep for a long time in an airtight container. One year, I sent a batch to my sister, but the box got lost. She received it 12 days later and reported that the cookies were worth the wait! —Jean Doxon, Omaha, Nebraska
Bourbon Pumpkin Tart with Walnut Streusel
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Because my husband loves pumpkin pie, I've looked high and low for that "perfect" recipe. But as soon as he tasted this tart, he told me to stop searching, declaring this the best he's ever tried! —Brenda Ryan, Marshall, Missouri
Broccoli Beer Cheese Soup
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Whether you include the beer or not, this soup tastes wonderful. I always make extra and pop individual servings into the freezer. —Lori Lee, Brooksville, Florida
Perfect Winter Salad
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This is my most-requested salad recipe. Serve it as a side salad along with your holiday meal, or enjoy it for lunch the next day with cubed turkey or chicken on top. —DeNae Shewmake, Burnsville, Minnesota
Coconut Chicken and Sweet Potato Stew
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This stew tastes as if you spent hours in the kitchen. The flavors of coconut milk, sweet potato and coriander nicely complement the chicken. A garnish of cilantro and toasted coconut adds a bit of sophistication. —Nicole Filizetti, Stevens Point, Wisconsin
Rosemary Shortbread Cookies
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With the perfect hint of rosemary and a classic buttery texture, these delicate cookies look and taste elegant. The fact that they’re very easy to prepare can be our little secret.
Slow-Cooker Chai Tea
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A wonderful sweet and spicy aroma wafts from the slow cooker as this fragrant and flavorful chai tea cooks. —Crystal Jo Burns, Iliff, Colorado
Golden Butternut Squash Lasagna
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My rich, saucy lasagna features winter squash at its finest. The whipped cream topping adds a unique twist to this meatless casserole packed with roasted butternut squash, two kinds of cheese and a host of seasonings. Allowing the lasagna to stand for 10 to 15 minutes before serving makes it easier to cut. —Lisa Sheets, Carmel, Indiana
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Nothing says "welcome home" like warm, gooey, chewy cookies right out of the oven with a cold glass of milk—mmm, heaven. You don't need a plate. Just grab and go. —Paula Marchesi, Lenhartsville, Pennsylvania
Mexican Crinkle Cookies
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When it’s baking time, my family lobbies for these Mexican crinkle cookies. You can replace 1 oz. unsweetened chocolate with 3 Tbsp. cocoa powder plus 1 Tbsp. shortening, butter or oil.—Kim Kenyon, Greenwood, Missouri
Cranberry Bourbon
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The subtle tang of cranberry and the warm winter spices make this bourbon just right for holiday toasts—neat, on the rocks or in a cocktail.—James Schend, Dairy Freed
Ginger Creme Sandwich Cookies
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With a lemony filling, these spiced cookies go over big because they have old-fashioned, comfort-food appeal. Your party guests will snatch them up! - Carol Walston, Granbury, Texas
Sweet Potato Cream Cheese Bars
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If you're looking for something other than pumpkin, these sweet potato bars are a yummy alternative. Make them ahead—they're even better refrigerated overnight. —Debbie Glasscock, Conway, Arkansas
Chocolate Caramel Kiss Cookies
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I make this cookie every Christmas with my family. It’s a fun twist on a classic peanut butter blossom because of the cinnamon in the batter and the caramel kiss on top. We love the cinnamon-caramel combination, but you could switch out the kiss for a different festive flavor. —Kristen Heigl, Staten Island, New York
Parmesan-Bacon Bubble Bread
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When I needed to put some leftover bread dough to good use, I started with a recipe I often use for bubble bread and substituted savory ingredients for the sweet. —Lori McLain, Denton, Texas
Olive Oil Cake
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A good olive oil cake isn't overly sweet, so it can just as easily be a breakfast treat or an afternoon snack as a dessert. —Lisa Kaminski, Wauwatosa, Wisconsin
Hot Chocolate Cookies
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Using hot cocoa mix and marshmallow bits in the cookie dough really makes these hot chocolate cookies taste like the cozy drink. —Lisa Kaminski, Wauwatosa, Wisconsin
Double Chocolate Espresso Pound Cake
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Two of my biggest loves in life—chocolate and coffee—come together in this velvety pound cake. Grate some extra chocolate on top and thank me later. —Rachel Bernhard Seis, Taste of Home Senior Editor
Originally Published: September 04, 2019
Rashanda Cobbins
Rashanda is a former food editor for Taste of Home. While studying for her bachelor’s degree in culinary arts, Rashanda interned in Southern Living’s test kitchen and later spent nearly a decade developing recipes and food content at ConAgra Brands. In her spare time, she loves scoping out local farmers markets and having picnics in the park.