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The Recipe for the Perfect Potluck

Lehman's
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A potluck meal, where each guest brings a dish to share, takes a lot of pressure off the host. It also allows for a delicious variety of options for the meal. I love potlucks because we always end up with such a nice spread. Preparing one dish isn’t usually too much of a time commitment. But, if you have a busy holiday season planned, and making a dish for a potluck sounds like just another task that needs tackling, here are some time-saving recipe ideas.

Generally, the host of the potluck provides the main dish. So, we have selected a favorite side, salad and dessert. With these recipes, you’re guaranteed to impress, without being stuck in the kitchen all day.

The Recipe for the Perfect Potluck

Lehman's

Ingredients

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4 C. rice cauliflower, frozen (1 bag)
1 T. butter
1/2 tsp. seasoned salt
3 T. cream cheese
2 C. shredded Cheddar Cheese
Salt and pepper to taste
Bacon and green onion to garnish

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4 lbs. seedless red and green grapes
8 oz. cream cheese (room temperature)
1 C. sour cream
1/4 C. sugar
3 T. brown sugar
1/2 C. pecans

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3 C carrots, chopped
1 1/4 C. oil
1 2/3 C. white sugar
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 C. white flour
4 eggs

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Full fat brick cream cheese
1 stick unsalted butter
1 tsp. vanilla
1/4 tsp. salt
4 C. powdered sugar

Instructions

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Cook the riced cauliflower in the microwave according to package directions.
In a large pan, melt the butter and stir in the riced cauliflower.
Add the seasonings.
Continue cooking on low heat, stirring in the cream cheese and Cheddar cheese until melted and well combined.
Top with bacon and green onions before serving.

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Wash the grapes and set aside to dry.
Beat together the cream cheese, sour cream, and sugar.
Pour the mixture over the grapes and stir until all grapes are evenly coated.
Before serving, sprinkle brown sugar and pecans on top.

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Blend chopped carrots and oil in a blender until a puree forms.
Transfer to a mixing bowl and add the dry ingredients. Stir to combine.
Add the eggs and beat on medium-low speed for 3 minutes.
Bake in a greased 9×13 pan at 350°F for 45 minutes.
For the icing, combine the butter and cream cheese and beat until smooth and lump-free.
Add vanilla and salt and mix well.
With the mixer on low speed, gradually add the sugar until fully combined.
Frost the cake once it has completely cooled.
Sprinkle the top with pecan or walnut pieces.