Potlucks & Picnics

Zesty Macaroni & Cheese

Jen Licon-Conner
Gooseberry Patch

Make this recipe extra zesty...add 1/2 cup salsa or stir in green chiles to your taste!

16-oz. pkg. elbow macaroni, cooked

16-oz. pkg. pasteurized processed cheese, cubed

8-oz. pkg. Pepper Jack cheese, cubed

2 10-3/4 oz. cans Cheddar cheese soup

1 c. onion, minced

Place macaroni and cheeses into a slow cooker. Add soup and stir until coated well; add onion. Cover and cook on low setting for 5 to 6 hours, or on high setting for 2 hours. Stir occasionally. Makes 6 to 8 servings.

Italian Scallion Meatballs

Wendy Jacobs
Idaho Falls, ID

You can’t go wrong with this classic party recipe...everyone will love it.

1 c. grape juice

1 c. apple jelly

1 c. catsup

8-oz. can tomato sauce

4 lbs. frozen Italian-style meatballs

Garnish: sliced green onions

In a small saucepan, combine all ingredients except meatballs. Cook and stir over medium heat until jelly is melted; remove from heat. Place meatballs in a slow cooker; pour sauce over top and gently stir to coat. Cover and cook on low setting for 4 hours. Sprinkle with onions at serving time. Makes about 11 dozen.

Tex-Mex Chili Dogs

Stacie Avner
Delaware, OH

Plain ol’ chili dogs are a thing of the past at our house!

1-lb. pkg. hot dogs

2 15-oz. cans chili without beans

10-3/4 oz. can Cheddar cheese soup

4-oz. can chopped green chiles

10 hot dog buns, split

Garnish: chopped onion, crushed corn chips, shredded Cheddar cheese

Place hot dogs in a slow cooker. In a separate bowl, combine chili, soup and chiles; pour over hot dogs. Cover and cook on low setting for 4 to 5 hours. Serve hot dogs in buns; top with chili mixture and desired garnishes. Makes 10 sandwiches.

Anne’s Chicken Burritos

Jennifer Sievers
Roselle, IL

My friend, Anne, gave me this easy slow-cooker recipe...we love it more and more each time we make it!

6 boneless, skinless chicken breasts

15-1/4 oz. can corn, drained

16-oz. can black beans, drained and rinsed

16-oz. jar salsa

6 to 8 10-inch flour tortillas

Garnish: shredded Cheddar cheese, sour cream, salsa, guacamole

Place chicken in a slow cooker; top with corn, beans and salsa. Cover and cook on low setting for 8 to 10 hours, or on high setting for 4 to 6 hours. Shred chicken; stir back into slow cooker. To serve, spoon mixture onto tortillas. Add desired garnishes and roll up. Serves 6 to 8.

County Fair Italian Sausages

Dale Duncan
Waterloo, IA

Our family always heads to the Italian sausage food tent at the fair...with this recipe, we can have them anytime!

20-oz. pkg. Italian pork sausages

1 green pepper, sliced

1 onion, sliced

26-oz. jar spaghetti sauce

5 sub buns, split

Garnish: 5 slices Provolone cheese

Brown sausages in a non-stick skillet over medium heat; place in a slow cooker. Add pepper and onion; top with sauce. Cover and cook on low setting for 4 to 6 hours. To serve, place sausages in buns; top with sauce mixture and cheese. Makes 5 sandwiches.

Apple Brown Betty

Amy Crowe-Galloway
Pontotoc, MS

With a slow cooker, it’s so easy to make this yummy old-fashioned favorite!

3 lbs. cooking apples, cored, peeled and cut into eighths

10 slices bread, cubed

1/2 t. cinnamon

1/4 t. nutmeg

1/8 t. salt

3/4 c. brown sugar, packed

1/2 c. butter, melted

Garnish: whipped topping

Place apples in a slow cooker. Combine remaining ingredients except topping; toss together and sprinkle over apples. Cover and cook on low setting 2 to 4 hours. Garnish with whipped topping. Makes 6 to 8 servings.

Easy Family-Style Corn

Katie Dick
Olathe, KS

This is a scrumptious side for any main dish...tote it to a potluck right in the crock.

2 12-oz. pkgs. frozen corn

8-oz. pkg. cream cheese, cubed

1/4 c. butter, cubed

2 T. sugar

1 t. salt

1/2 t. pepper

Spray a slow cooker with non-stick vegetable spray. Add all ingredients; stir to combine. Cover and cook on low setting for 4 hours, stirring halfway through. Makes 8 to 10 servings.

Sloppy Joe Chicken

Kathi Downey
Lompoc, CA

Super for any game-day meal...it cooks up while you’re waiting for the next touchdown!

6 skinless chicken thighs

8-oz. can tomato sauce

1-1/2 oz. pkg. Sloppy Joe mix

2 T. honey

cooked rice

Place chicken in a slow cooker. Combine remaining ingredients except rice; pour over chicken. Cover and cook on low setting for 6 hours. Discard bones. Serve chicken and sauce over cooked rice. Serves 4.

Slow-Cooker Cola Ham

Elsie Mellinger
Annville, PA

Baking a ham basted with cola produces a delicious gravy...guests will never guess your secret!

3 to 4-lb. fully cooked ham

1/2 c. brown sugar, packed

1 t. dry mustard

12-oz. can cola

Place ham in a slow cooker. Combine brown sugar and mustard; stir in enough cola to make a glaze consistency. Pour glaze over ham, coating well. Cover and cook on low setting for 8 to 10 hours, basting occasionally with juices. Serves 8 to 10.

Scalloped Pineapple

Carol Smith
West Lawn, PA

It isn’t a potluck to us until someone brings the Scalloped Pineapple! It’s so good with ice cream.

1 c. sugar

3 eggs, beaten

3/4 c. butter, melted

3/4 c. milk

20-oz. can crushed pineapple, drained

8 slices bread, cubed

Garnish: vanilla ice cream

Mix all ingredients except ice cream in a slow cooker. Cover and cook on high for 2 hours. Reduce heat to low; cook for one additional hour. Garnish portions with scoops of ice cream. Makes 8 servings.

Calico Beans

Judy Schlosser
Shubert, NE

This is an old family favorite, requested at all of our family reunions.

2 lbs. ground beef, browned and drained

1/2 to 1 lb. bacon, crisply cooked and crumbled

1 onion, chopped

3 15-oz. cans pork & beans

2 16-oz. cans kidney beans

2 16-oz. cans baby butter beans

16-oz. can navy beans

1 c. catsup

1/2 c. brown sugar, packed

2 T. prepared horseradish

2 T. Worcestershire sauce

hot pepper sauce to taste

Add all ingredients to a slow cooker; do not drain beans. Mix well. Cover and cook on low setting for 6 hours. Stir again before serving. Serves 20.

Southern Pork Barbecue

Vicki Chavis
Fort Myers, FL

My whole family loves this recipe and my friends ask for it by name. It’s a great way to serve a picnic crowd.

3-lb. boneless pork loin roast, trimmed

1 c. water

18-oz. bottle barbecue sauce

2 T. Worcestershire sauce

1 to 2 T. hot pepper sauce

1/4 c. brown sugar, packed

1 t. salt

1 t. pepper

16 to 20 mini hamburger buns, split

Place roast in a slow cooker; add water. Cover and cook on high setting for 7 hours. Shred meat; return to slow cooker. Stir in remaining ingredients; cover and cook on low setting for one hour. Serve on buns, topped with coleslaw. Makes 8 to 10 servings, 2 buns each.

Coleslaw:

1 head cabbage, shredded

3 carrots, peeled and shredded

1 c. mayonnaise

1/3 c. sugar

1/4 c. cider vinegar

Combine cabbage and carrots. Blend remaining ingredients; toss with cabbage mixture. Makes 10 servings.

Mock Pierogies

Kelly Ziemba
Port Saint Lucie, FL

This wonderful, flavorful casserole tastes just like potato and cheese pierogies...without all the fuss!

1/2 c. butter, melted

1 c. onion, chopped

6 to 7 potatoes, peeled, cubed and cooked

16-oz. pkg. shredded Cheddar cheese, divided

16-oz. pkg. bowtie pasta, cooked

Combine butter and onion in a slow cooker; add potatoes. Sprinkle with half the cheese. Spread pasta on top; sprinkle with remaining cheese. Cover and cook on low setting for 30 to 40 minutes, stirring occasionally. Serves 6 to 8.

Hot Spicy Cider for a Crowd

Edith Bolstad
Beaver Dam, WI

A crock-full of hot cider to sip...your secret to keeping warm on blustery days.

1 gal. apple cider

1 c. sugar

2 t. ground cloves

2 t. allspice

2 4-inch cinnamon sticks

1/4 c. orange juice

Optional: apple wedges

Combine all ingredients except apples in a slow cooker. Cover and cook on low setting for 5 to 6 hours, or on high setting for 2 to 3 hours. Discard cinnamon sticks before serving. If desired, garnish individual servings with apple wedges. Makes about 16 cups.

Deliciously Cheesy Potatoes

Cathy Jepson
Salida, CA

This recipe has been in our family for many years. It’s always requested by our children at family gatherings.

32-oz. pkg. frozen southern-style hashbrowns, thawed

2 10-3/4 oz. cans Cheddar cheese soup

2 12-oz. cans evaporated milk

2 2.8-oz. cans French fried onions, divided

Combine all ingredients except onions. Place half of mixture in a slow cooker; top with one can of onions. Add remaining potato mixture; top with remaining onions. Cover and cook on low setting for 8 hours, stirring occasionally. Serves 8 to 10.

Pork Sandwich Spread

Janie Reed
Gooseberry Patch

This simple recipe helped my mom feed our large family. It was always a welcome meal on a cold winter day.

2 to 3-lb. pork roast

1/4 t. dried basil

1/4 t. dried oregano

salt and pepper to taste

3 eggs, beaten

1 sleeve round buttery crackers, crushed

4-oz. jar chopped pimentos, drained

1 green pepper, chopped

20 sandwich buns, split and warmed

Place roast in a slow cooker; sprinkle with seasonings. Cover and cook on high setting for 2 to 3 hours, until fork-tender. Remove roast; cool. Reserve 1/2 cup cooking liquid. Grind roast with a meat grinder. Add remaining ingredients except buns, reserved liquid and enough water to obtain consistency of thick soup. Return mixture to slow cooker and cook on low setting for an additional 2 hours. Spoon onto buns. Makes 20 sandwiches.

Special Beef Fajitas

Erin Neuhaus
Lincoln, NE

These are always a favorite for casual dinner parties...the slow cooker does all the work!

1-1/2 lbs. beef round steak

14-1/2 oz. can diced tomatoes, drained

1 onion, sliced

1 green pepper, sliced into strips

1 red pepper, sliced into strips

1 jalapeño, chopped

2 cloves garlic, minced

1 t. fresh cilantro, chopped

1 t. chili powder

1 t. ground cumin

1 t. ground coriander

1/4 t. salt

8 to 10 6-inch flour tortillas

Garnish: sour cream, guacamole, salsa, shredded Cheddar cheese, shredded lettuce

Place beef in a slow cooker. Combine vegetables and seasonings; spoon over beef. Cover and cook on low setting for 8 to 10 hours, or on high setting for 4 to 5 hours. Shred beef; serve with a slotted spoon on tortillas. Add favorite toppings; roll up tortillas. Makes 8 to 10 servings.

Spaghetti Sauce for a Crowd

Kathie Lorenzini
Ignacio, CO

This is my daughter Kerrie’s recipe...we think it’s the best!

28-oz. can crushed tomatoes

15-oz. can tomato sauce

12-oz. can tomato paste

1/2 c. onion, chopped

2 cloves garlic, minced

3 T. sugar

1 t. dried basil

1 t. dried oregano

1/2 t. salt

20-oz. pkg. Italian pork sausages, browned, drained and sliced

2 16-oz. pkgs. spaghetti, cooked

Stir together all ingredients except sausages and spaghetti in a slow cooker. Add sausages; cover and cook on low for 8 hours. Serve sauce over cooked spaghetti. Serves 12 to 14.

Warm Fruity Punch

Virginia Watson
Scranton, PA

Serve up mugs of this warm-you-up punch after a family outing in the frosty air.

32-oz. bottle cranberry juice cocktail

32-oz. can pineapple juice

1/3 c. red cinnamon candies

4-inch cinnamon stick

Optional: additional cinnamon sticks

Combine juices, candies and cinnamon stick in a slow cooker. Cover and cook on low setting for 2 to 5 hours. Remove cinnamon stick before serving. Use additional cinnamon sticks as stirrers, if desired. Makes 8 servings.

Triple Chocolate Cake

Joan Brochu
Harwich, MA

This ooey-gooey dessert is a chocolate lover’s delight!

18-1/2 oz. pkg. chocolate cake mix

8-oz. container sour cream

3.9-oz. pkg. instant chocolate pudding mix

12-oz. pkg. semi-sweet chocolate chips

4 eggs, beaten

3/4 c. oil

1 c. water

Garnish: vanilla ice cream

Place all ingredients except ice cream in a slow cooker; mix well. Cover and cook on high setting for 3 to 4 hours. Serve warm, garnished with scoops of ice cream. Makes 8 to 10 servings.

Harvest Pecan Sweet Potatoes

Nancy Girard
Chesapeake, VA

A delicious addition to a holiday meal...I always get lots of compliments!

2 29-oz. cans sweet potatoes, drained

1/3 c. plus 2 t. butter, melted and divided

2 T. sugar

1/3 c. plus 2 T. brown sugar, packed and divided

1 T. orange juice

2 eggs, beaten

1/2 c. milk

1/3 c. chopped pecans

2 T. all-purpose flour

Mash sweet potatoes in a large bowl; blend in 1/3 cup melted butter, sugar and 2 tablespoons brown sugar. Beat in juice, eggs and milk; spoon into a lightly greased slow cooker and set aside. Combine pecans, flour, remaining brown sugar and remaining butter. Spread mixture over sweet potatoes; cover and cook on high setting for 3 to 4 hours. Makes 8 to 10 servings.

Spoon Bread Florentine

Jo Ann

A deliciously different side that’s so simple to make.

10-oz. pkg. frozen chopped spinach, thawed and drained

6 green onions, sliced

1 red pepper, chopped

5-1/2 oz. pkg. cornbread mix

4 eggs, beaten

1/2 c. butter, melted

1 c. cottage cheese

1-1/4 t. seasoned salt

Combine all ingredients in a large bowl; mix well. Spoon into a lightly greased slow cooker. Cover, with lid slightly ajar to allow moisture to escape. Cook on low setting for 3 to 4 hours, or on high setting for 1-3/4 to 2 hours, until edges are golden and a knife tip inserted in center tests clean. Makes 8 servings.

Joan’s Chicken Stuffing Casserole

Joan Brochu
Harwich, MA

Hearty and so filling, this chicken dish will be the first to disappear at any potluck.

12-oz. pkg. chicken stuffing mix

3 10-3/4 oz. cans cream of chicken soup, divided

1/2 c. milk

3 to 4 c. cooked chicken, cubed

12-oz. pkg. shredded Cheddar cheese

Prepare stuffing mix according to package directions; place in a slow cooker. Stir in 2 cans soup. In a separate bowl, stir together remaining soup, milk and chicken. Add to slow cooker. Spread cheese over top. Cover and cook on low setting for 4 to 6 hours, or on high setting for 2 to 3 hours. Serves 6.

Kielbasa & Red Beans

Beth Schlieper
Lakewood, CO

Serve over bowls of rice for traditional red beans & rice.

1 lb. Kielbasa, cut into bite-size pieces

4 to 5 16-oz. cans red beans, drained and rinsed

2 14-1/2 oz. cans diced tomatoes

1 onion, chopped

hot pepper sauce to taste

Combine all ingredients in a slow cooker. Cover and cook on low setting for 8 hours, or on high setting for 4 to 5 hours. Serves 6 to 8.

Easy Chili Rellenos

Betty Kozlowski
Newnan, GA

My husband fell in love with this the first time he tasted it! It’s a potluck pleaser too.

2 t. butter

7-oz. can whole green chiles, drained and cut in strips

8-oz. pkg. shredded Cheddar cheese

8-oz. pkg. shredded Monterey Jack cheese

14-1/2 oz. can stewed tomatoes

4 eggs, beaten

2 T. all-purpose flour

3/4 c. evaporated milk

Spread butter in a slow cooker. Layer chiles and cheeses; add tomatoes. Stir together eggs, flour and milk; pour into slow cooker. Cover and cook on high setting for 2 to 3 hours. Serves 6.

7-Spice Sticky Chicken

Samantha Sparks
Madison, WI

This is so tender and good...pass the napkins, please!

3-lb. chicken

1 t. salt

2 t. paprika

1 t. cayenne pepper

1 t. onion powder

1 t. dried thyme

1 t. white pepper

1/2 t. pepper

1/2 t. garlic powder

1 c. onion, chopped

cooked rice

Pat chicken dry with paper towels. Combine spices in a small bowl; mix well. Rub spice mixture well into chicken, inside and out. Place chicken in a large plastic zipping bag; refrigerate overnight. In the morning, place chicken in a slow cooker; top with onion. Cover and cook on low setting for 8 to 10 hours. Serve over cooked rice. Serves 4 to 6.