Home Potluck
Rashanda CobbinsUpdated: Feb. 15, 2024
These fun potluck recipes could just be your new go-to.
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Meatballs with Chimichurri Sauce
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
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2/38
Chocolate Bourbon Pecan Monkey Bread
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
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3/38
Carrot Honey Loaf
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
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4/38
Cranberry Brie Pecan Pinwheels
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
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5/38
Mini Sweet Potato Pies
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
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6/38
Creamy Pumpkin Hummus
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
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7/38
Fall Vegetable Sloppy Joes
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
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8/38
Sun-Dried Tomato Goat Cheese Empanadas
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
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9/38
Shrimp and Pineapple Party Pizza
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
10/38
Mini Fruitcakes
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
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11/38
Shrimp Cakes with Spicy Aioli Sauce
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
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12/38
Spiced Rum and Pear Cake
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
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13/38
Easy Mexican Brownies
I was hosting a fun Mexican-themed co*cktail party and needed a quick dessert. Dressing up an ordinary boxed brownie mix made life easy and delicious! —Susan Stetzel, Gainesville, New York
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14/38
Orange-Glazed Meatballs
I love the sweet orange marmalade paired with the zip of a jalapeno in this sweet-sour glaze. —Bonnie Stallings, Martinsburg, West Virginia
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15/38
Curry-Kissed Coconut Fudge
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
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16/38
Pumpkin-Coconut Soup
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
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17/38
Chocolate Hazelnut Shortbread
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
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18/38
Old-World Ricotta Cheesecake
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
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19/38
Spicy Breakfast Lasagna
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!
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20/38
Butterfinger Cookies
These terrific cookies featuring a favorite candy don't last long—make a double batch! —Carol Kitchens, Ridgeland, Mississippi
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21/38
Cranberry Rugelach
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
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22/38
Bourbon Pumpkin Tart with Walnut Streusel
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
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23/38
Broccoli Beer Cheese Soup
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
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24/38
Perfect Winter Salad
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
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25/38
Coconut Chicken and Sweet Potato Stew
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
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26/38
Rosemary Shortbread Cookies
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.
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27/38
Slow-Cooker Chai Tea
A wonderful sweet and spicy aroma wafts from the slow cooker as this fragrant and flavorful chai tea cooks. —Crystal Jo Burns, Iliff, Colorado
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28/38
Golden Butternut Squash Lasagna
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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29/38
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
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30/38
Mexican Crinkle Cookies
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
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31/38
Cranberry Bourbon
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 co*cktail.—James Schend, Dairy Freed
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Ginger Creme Sandwich Cookies
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
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Sweet Potato Cream Cheese Bars
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 Glassco*ck, Conway, Arkansas
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Chocolate Caramel Kiss Cookies
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
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Parmesan-Bacon Bubble Bread
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
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Olive Oil Cake
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
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Hot Chocolate Cookies
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
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Double Chocolate Espresso Pound Cake
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
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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.