(Closed) Dessert for a Potluck?

posted 9 years ago in Married Life
Post # 3
Member
15 posts
Newbee
  • Wedding: August 2008

How about brownies?  They’re fairly easy to make, don’t need to be kept hot or cold, and everyone loves them!! You can find so many variations on them too, like blondies, or peanut butter brownies, or cookie brownies, the list goes on! 

Post # 4
Member
76 posts
Worker bee
  • Wedding: May 2008

I have a great (easy) recipe for peanut butter pie.  It is always a HUGE hit — if it’s not going to be refrigerated, I would just bring along the whipped cream and add it right before serving (whipped cream in a can can last several hours not-refrigerated; whipped cream on the pie not refrigrated melts).

Seriously, it is delicious.  I just made it for an impromptu get-together this weekend and my peanut butter pie was the hit of the party.

  • 18 oreo cookies
  • 1/4 cup butter, melted
  • 1 cup creamy peanut butter
  • 8 ounces cream cheese
  • 1/3 cup sugar
  • 12 ounces frozen whipped topping, thawed
  • 12 ounce jar hot fudge

  1. Crush oreo cookies (food processor or by hand) and combine with melted butter.  Press crumb mixture onto bottom and sides of pie plate.  Bake for 10 minutes at 350F.  Allow crust to cool completely.
  2. Beat peanut butter, cream cheese, and sugar together until smooth.  Gently fold in 3 cups of whipped topping.
  3. Heat hot fudge in microwave (remove metal lid) for 1 minute and stir.  Spread hot fudge across peanut butter mixture.  Refrigerate until serving — at least one hour or up to overnight.
  4. Immediately before serving, spread remaining whipped topping over hot fudge layer.  Garnish as desired — with oreo cookies, Reeces pieces, etc.

Post # 5
Member
84 posts
Worker bee
  • Wedding: March 2018 - Still Looking!

This light, lemony cheesecake is simple to make but ALWAYS receives raves at potlucks.  It has long been my go-to, including my go-to tutorial for people who think they can’t bake. (Though one "I swear I can’t bake" friend was doing great with the recipe till she DROPPED it on the way to the oven!  After that, I just gave up and agreed with her assessment, ha ha.)

Although it should be well chilled after you make it, it should do fine sitting out for a few hours before serving. 

The directions are long because I wanted to spell out every step for new bakers, but I promise it’s really easy!

 

WISCONSIN LEMON CHEESE PIE 

1 1/2 cups crushed graham cracker crumbs [can buy premade crumbs, or just put graham crackers in a Ziploc bag and pound them with something hard]

1/3 cup sugar 

6 tablespoons melted butter

1 teaspoon cinnamon

8 oz cream cheese [leave out of the fridge for an hour or two to soften]

2 tablespoons butter [also softened]

1/2 cup sugar

1 egg

2 tablespoons flour

2/3 cup half-and-half

1/4 cup lemon juice [real tastes great, but from a bottle works too]

2 tablespoons grated lemon peel [just the yellow part — can use a grating tool, a small cheese grater, or even just cut off portions and mince them till tiny] [if you used bottled lemon juice, you could either buy 1 lemon for the rind or just skip this ingredient]

1.  Mix together the graham cracker crumbs, 1/3 c sugar, melted butter, and cinnamon till the butter is well-distributed.  If you’d like, you can reserve some to use as topping.    Press into the bottom and up the sides of a 9" pie pan.  [If you don’t have a pie pan, I imagine an 8" or 9" square pan also would work.]  Either chill thoroughly to set the butter, or bake at 350 degrees for 7-10 minutes.  

2.  For filling, put softened cream cheese and 2 tbsp butter into a medium-to-large bowl and cream them together.  [Could use a spoon, but an electric mixer will be easier on the arms!]  Add sugar and eggs and beat together well.  Stir in flour and cream, mixing well.  Add lemon juice and peel and beat till they’re mixed in.

3.  Pour filling into crust [if you baked the crust, cool for at least a few minutes first].  If you saved crumbs for topping, sprinkle them on now.  Bake at 350 degrees for 35-40 minutes [long enough that the center no longer seems jiggly, but not so long that it starts to look too brown].  Chill well before serving [ideally, avoid temperature extremes by letting it cool on the counter for an hour or so, then putting in the fridge for a few more hours].  Will keep for a couple of days if kept covered and chilled. 

Post # 6
Member
536 posts
Busy bee
  • Wedding: September 2018 - The Desmond Hotel in Malvern, PA

One of my co-workers posted links to two of her RIDICULOUSLY amazing dessert recipes on our work blog today:

http://louellacourt.typepad.com/louella_court/2009/01/im-sorry-i-have-not-been-baking.html

I don’t even like coffee, but the espresso brownies are to. die. for.  Something about the subtle coffee flavor really brings out the chocolate taste.  Always a big hit when she brings them into the office!

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