14 Potluck Recipes That Travel Well

Ingredients

• 1 pound ziti pasta
• 1 pound Italian sausage or lean ground beef
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 jar marinara sauce, 24 ounces
• 1 can crushed tomatoes, 15 ounces
• 1 teaspoon dried Italian seasoning
• 15 ounces whole milk ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese, divided
• 3 cups shredded mozzarella cheese, divided
• 2 tablespoons chopped fresh basil

Instructions

1. Heat the oven to 375F and grease a 9×13 inch baking dish. Cook the ziti in salted boiling water for 2 minutes less than the package directions, then drain.
2. Brown the sausage and onion in a large skillet over medium high heat for 7 to 8 minutes, breaking up the meat, until cooked through to 160F. Drain off the fat and stir in the garlic for 30 seconds.
3. Add the marinara, crushed tomatoes and Italian seasoning. Simmer for 5 minutes.
4. In a bowl, mix the ricotta, egg, half of the Parmesan and 1 cup of the mozzarella.
5. Toss the drained pasta with the meat sauce. Spread half of it in the baking dish, dollop the ricotta mixture over the top and spread gently. Cover with the rest of the pasta.
6. Sprinkle with the remaining mozzarella and Parmesan. Cover with foil and bake for 20 minutes, then uncover and bake for 15 to 20 minutes more, until bubbly and golden on top.
7. Let rest for 10 minutes before serving so the layers set and the slices hold together. Sprinkle with basil.

Ingredients

• 1 pound elbow macaroni
• 1 1/4 cups mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon yellow mustard
• 2 tablespoons granulated sugar
• 1/4 cup milk
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 celery ribs, finely diced
• 1/2 red bell pepper, finely diced
• 1/3 cup finely diced red onion
• 2 tablespoons sweet pickle relish
• 3 hard boiled eggs, chopped
• 1/4 teaspoon paprika, for garnish

Instructions

1. Cook the macaroni in well salted boiling water until just tender, about 7 minutes. Drain and rinse under cold water until completely cool, then drain very well.
2. In a large bowl, whisk the mayonnaise, vinegar, mustard, sugar, milk, salt and pepper until smooth.
3. Add the cooled macaroni and stir until every piece is coated.
4. Fold in the celery, bell pepper, red onion, relish and chopped eggs.
5. Cover and refrigerate for at least 2 hours so the flavors meld. The pasta will soak up some of the dressing as it chills.
6. Before serving, stir the salad and add a splash of milk or a spoonful of mayonnaise if it looks dry. Taste and adjust the salt.
7. Sprinkle with paprika and keep the salad cold until serving. At the potluck, set the bowl in a larger bowl of ice to keep it chilled, and do not leave it out for more than 2 hours.

Ingredients

• 1 pound rotini pasta
• 1 pint cherry tomatoes, halved
• 1 English cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, thinly sliced
• 1 can sliced black olives, drained
• 6 ounces salami, diced
• 8 ounces fresh mozzarella pearls
• 1/2 cup grated Parmesan cheese
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon dried Italian seasoning
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt

Instructions

1. Cook the rotini in salted boiling water until al dente. Drain and rinse with cold water until cool, then drain well and transfer to a very large bowl.
2. In a jar with a lid, shake the olive oil, red wine vinegar, Italian seasoning, garlic, salt and a pinch of pepper until well blended.
3. Pour about half of the dressing over the pasta and toss. The pasta will absorb it as it sits, which seasons it from the inside.
4. Add the tomatoes, cucumber, bell pepper, red onion, olives, salami and mozzarella pearls to the bowl.
5. Pour the rest of the dressing over the salad, sprinkle with Parmesan and toss until everything is evenly coated.
6. Cover and chill for at least 1 hour or up to 1 day so the flavors can blend.
7. Toss again right before serving. If the pasta looks dry, add a drizzle of olive oil and a splash of vinegar. This salad is safe at room temperature for up to 2 hours, so it is perfect for outdoor gatherings.

Ingredients

• 1 can refried beans, 16 ounces
• 1 tablespoon taco seasoning
• 1 cup sour cream
• 4 ounces cream cheese, softened
• 1 1/2 cups guacamole
• 1 cup chunky salsa, drained
• 2 cups shredded cheddar or Mexican blend cheese
• 2 Roma tomatoes, seeded and diced
• 1 can sliced black olives, drained
• 3 green onions, sliced
• 2 tablespoons chopped fresh cilantro
• Tortilla chips, for serving

Instructions

1. Stir the refried beans and 1 teaspoon of the taco seasoning together until smooth. Spread evenly in the bottom of a 9×13 inch dish or a 2 quart clear dish.
2. In a bowl, beat the sour cream, cream cheese and remaining taco seasoning until smooth. Spread it gently over the beans.
3. Spoon the guacamole over the sour cream layer and spread it all the way to the edges, which helps seal it and keeps it from browning.
4. Drain the salsa in a fine mesh strainer for a few minutes so the dip does not get watery, then spoon it over the guacamole.
5. Sprinkle the shredded cheese evenly over the top.
6. Scatter the tomatoes, olives, green onions and cilantro over the cheese.
7. Cover tightly with plastic wrap and refrigerate for at least 1 hour or up to 8 hours. Serve cold with a big bowl of tortilla chips. Keep it chilled in a cooler during transport.

Ingredients

• 12 large eggs
• 1/2 cup mayonnaise
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon yellow mustard
• 1 teaspoon white vinegar or pickle juice
• 1 tablespoon sweet pickle relish
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon smoked paprika, for garnish
• 1 tablespoon chopped fresh chives

Instructions

1. Place the eggs in a single layer in a large pot and cover with cold water by 1 inch. Bring to a full boil over high heat.
2. Turn off the heat, cover the pot and let the eggs sit for 12 minutes.
3. Move the eggs to a large bowl of ice water and let them cool for 10 minutes. This stops the cooking, prevents green rings around the yolks and makes peeling easier.
4. Peel the eggs, rinse off any shell and pat dry. Slice each one in half lengthwise and gently pop the yolks into a medium bowl.
5. Mash the yolks with a fork until fine and crumbly. Add the mayonnaise, both mustards, vinegar, relish, salt, pepper and garlic powder and stir until creamy.
6. Spoon or pipe the filling into the egg white halves. A zip top bag with a corner snipped off works great as a piping bag.
7. Sprinkle with smoked paprika and chives. Chill until serving and keep them on ice at the potluck.

Ingredients

• 6 cups small broccoli florets, about 2 large heads
• 8 slices bacon, cooked and crumbled
• 1 cup shredded sharp cheddar cheese
• 1/2 cup dried cranberries
• 1/2 cup roasted sunflower seeds
• 1/3 cup finely diced red onion
• For the dressing
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons granulated sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

1. Cut the broccoli into very small, bite size florets. Small pieces soak up the dressing better and are easier to eat. Rinse and dry them completely with a salad spinner or towels.
2. Place the broccoli, red onion, cranberries and cheddar in a large bowl. Use your biggest bowl so there is room to toss without spilling.
3. In a small bowl, whisk the mayonnaise, vinegar, sugar, salt and pepper until the sugar dissolves and the dressing is smooth.
4. Pour the dressing over the broccoli mixture and toss until everything is evenly coated.
5. Cover and refrigerate for at least 1 hour so the broccoli softens slightly and absorbs the flavors. You can also let it chill overnight, which makes it even better.
6. Right before serving, stir in the crumbled bacon and sunflower seeds so they stay crunchy.
7. Taste and add a splash more vinegar if you want it tangier. Serve chilled and keep the bowl on ice if it will sit outside for a while.

Ingredients

• 30 ounces frozen shredded hash brown potatoes, thawed
• 1/2 cup unsalted butter, melted and divided
• 1 can condensed cream of chicken soup, 10.5 ounces
• 2 cups sour cream
• 1 small onion, finely diced
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 cups crushed cornflakes cereal
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat the oven to 350F and grease a 9×13 inch baking dish.
2. Spread the thawed hash browns on a clean towel and pat them dry. Removing extra moisture keeps the casserole from turning watery.
3. In a large bowl, stir together 1/4 cup of the melted butter, the cream of chicken soup, sour cream, onion, cheddar, salt, pepper and garlic powder.
4. Fold in the hash browns until evenly coated, then spread the mixture in the baking dish.
5. Toss the crushed cornflakes with the remaining 1/4 cup melted butter and sprinkle evenly over the top. Crush the cereal in a zip top bag with a rolling pin so the pieces stay a little chunky.
6. Bake uncovered for 45 to 55 minutes, until the edges are bubbly and the topping is deep golden and crisp.
7. Let rest for 10 minutes, sprinkle with parsley and serve. To travel, cover with foil and wrap in towels or use an insulated carrier to keep it hot for up to an hour.

Ingredients

• 2 pounds frozen fully cooked meatballs
• 1 jar grape jelly, 18 ounces
• 1 bottle chili sauce, 12 ounces
• 1/2 cup barbecue sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 2 green onions, sliced
• Toothpicks, for serving

Instructions

1. Spray the insert of a 6 quart slow cooker with cooking spray for easier cleanup.
2. Add the grape jelly, chili sauce, barbecue sauce, Worcestershire sauce, vinegar, garlic powder and red pepper flakes directly to the slow cooker. Whisk until mostly smooth. A few small lumps of jelly will melt as it cooks.
3. Add the frozen meatballs and stir gently until they are all coated in sauce. There is no need to thaw them first.
4. Cover and cook on LOW for 4 hours or on HIGH for 2 1/2 to 3 hours, stirring once or twice, until the sauce is glossy and the meatballs are hot all the way through to 165F.
5. Taste the sauce and add a little more vinegar if it is too sweet or a pinch more red pepper flakes if you want more heat.
6. To travel, latch the lid or wrap it with plastic wrap and a towel, set the slow cooker in a box or laundry basket and plug it in on WARM when you arrive.
7. Sprinkle with green onions and set out toothpicks and small plates.

Ingredients

• 8 slices bacon, chopped
• 1 medium onion, diced
• 1/2 green bell pepper, diced
• 2 cans pork and beans, 28 ounces each
• 1 can kidney beans, 15 ounces, drained and rinsed
• 1/2 cup ketchup
• 1/2 cup packed brown sugar
• 1/4 cup molasses
• 2 tablespoons yellow mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon smoked paprika

Instructions

1. Heat the oven to 350F and grease a 9×13 inch baking dish or a 3 quart casserole.
2. Cook the bacon in a large skillet over medium heat for 5 to 6 minutes, until it is browned but still a little soft. It will finish crisping in the oven.
3. Add the onion and bell pepper to the bacon and cook for 5 minutes, until soft. Drain off most of the fat.
4. In a large bowl, stir together the pork and beans with their sauce, the kidney beans, ketchup, brown sugar, molasses, mustard, Worcestershire, vinegar and smoked paprika.
5. Stir in the bacon and vegetables, then pour everything into the baking dish.
6. Bake uncovered for 60 to 75 minutes, until the sauce is thick, bubbly and darker around the edges. Stir once halfway through.
7. Let the beans rest for 10 minutes before serving, since the sauce thickens more as it cools. To travel, cover with foil and wrap in towels, or move to a slow cooker set on WARM.

Ingredients

• 1 boneless pork shoulder, 4 pounds
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 medium onion, sliced
• 1/2 cup chicken broth
• 1/4 cup apple cider vinegar
• 1 1/2 cups barbecue sauce, divided
• 24 slider buns or dinner rolls
• 2 cups coleslaw, for topping

Instructions

1. Mix the brown sugar, smoked paprika, salt, garlic powder, onion powder and pepper in a small bowl. Rub the mixture all over the pork shoulder.
2. Scatter the onion slices in the bottom of a 6 quart slow cooker. Set the pork on top and pour the broth and vinegar around it.
3. Cover and cook on LOW for 8 to 10 hours or HIGH for 5 to 6 hours, until the pork is very tender and shreds easily with a fork. The internal temperature should be at least 195F for easy shredding.
4. Move the pork to a large cutting board and shred it with two forks, discarding any large pieces of fat.
5. Skim the fat from the cooking liquid. Return the shredded pork to the slow cooker with 1 cup of the barbecue sauce and about 1/2 cup of the cooking liquid. Stir to combine.
6. Keep the pork on WARM until serving. It travels well right in the slow cooker.
7. Set out the buns, extra barbecue sauce and coleslaw so guests can build their own sliders.

Ingredients

• 3 pounds russet potatoes, peeled and cut into 3/4 inch cubes
• 1 tablespoon kosher salt, for the cooking water
• 1 tablespoon apple cider vinegar
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 3 tablespoons sweet pickle relish
• 1 teaspoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 hard boiled eggs, chopped
• 2 celery ribs, finely diced
• 1/4 cup finely diced onion
• 1/2 teaspoon paprika, for garnish

Instructions

1. Put the potatoes in a large pot, cover with cold water by 1 inch and add the tablespoon of salt. Bring to a boil and cook for 8 to 10 minutes, until a fork slides in easily but the cubes still hold their shape.
2. Drain well and spread the potatoes on a baking sheet. While they are still warm, sprinkle with the vinegar. Warm potatoes soak up the vinegar and get seasoned all the way through.
3. Let the potatoes cool for 20 minutes.
4. In a large bowl, whisk the mayonnaise, mustard, relish, sugar, salt and pepper.
5. Add the potatoes, eggs, celery and onion and fold gently with a spatula until coated. A few broken potatoes help make it creamy.
6. Cover and refrigerate for at least 2 hours or overnight so the flavors blend.
7. Stir before serving, sprinkle with paprika and keep it cold. At an outdoor potluck, nest the bowl in a larger bowl of ice.

Ingredients

• 1 can whole kernel corn, 15 ounces, drained
• 1 can cream style corn, 15 ounces
• 1 box corn muffin mix, 8.5 ounces
• 1 cup sour cream
• 1/2 cup unsalted butter, melted
• 2 large eggs, beaten
• 2 tablespoons granulated sugar
• 1/4 teaspoon kosher salt
• 1 cup shredded cheddar cheese, optional
• 1 tablespoon chopped fresh chives

Instructions

1. Heat the oven to 350F and grease a 9×13 inch baking dish or a 2 1/2 quart casserole.
2. In a large bowl, stir together the drained whole kernel corn and the cream style corn.
3. Add the sour cream, melted butter, beaten eggs, sugar and salt and stir until well combined.
4. Add the corn muffin mix and stir just until no dry spots remain. The batter will be thick and a little lumpy, which is just right.
5. Pour the mixture into the baking dish and spread it evenly. Sprinkle the cheddar over the top if using.
6. Bake for 45 to 50 minutes, until the edges are golden brown, the center is set and a knife inserted in the middle comes out mostly clean. It should still be slightly soft and creamy inside.
7. Let it rest for 10 minutes before serving so it firms up. Sprinkle with chives. For travel, cover with foil and wrap the dish in towels to keep it warm.

Ingredients

• 2 cups all purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup unsalted butter
• 1/4 cup unsweetened cocoa powder
• 1 cup water
• 1/2 cup sour cream
• 2 large eggs
• 1/2 cup unsalted butter, for the frosting
• 6 tablespoons milk, for the frosting
• 1/4 cup unsweetened cocoa powder, for the frosting
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Instructions

1. Heat the oven to 350F and grease a 13×18 inch rimmed sheet pan.
2. Whisk the flour, sugar, baking soda and salt in a large bowl.
3. In a medium saucepan, bring the butter, cocoa and water to a boil, stirring until the butter melts. Pour it over the flour mixture and whisk until smooth.
4. Whisk in the sour cream and eggs until the batter is glossy and well blended. It will be thin.
5. Pour the batter into the sheet pan and spread it to the corners. Bake for 18 to 22 minutes, until the center springs back when touched and a toothpick comes out clean.
6. About 5 minutes before the cake is done, make the frosting. Bring the butter, milk and cocoa to a boil in a saucepan. Remove from the heat and whisk in the powdered sugar and vanilla until smooth, then stir in the pecans.
7. Pour the warm frosting over the hot cake right out of the oven and spread it quickly. Let cool completely, at least 30 minutes, before cutting into squares.

Ingredients

• For the crust
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all purpose flour
• 1/4 teaspoon kosher salt
• For the filling
• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/4 cup all purpose flour
• 2 tablespoons fresh lemon zest
• 2/3 cup fresh lemon juice
• 2 tablespoons powdered sugar, for dusting

Instructions

1. Heat the oven to 350F. Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the long sides for lifting.
2. Beat the softened butter and sugar until creamy. Add the flour and salt and mix until a soft, crumbly dough forms.
3. Press the dough evenly into the bottom of the pan. Bake for 18 to 20 minutes, until the edges are lightly golden.
4. While the crust bakes, whisk the eggs, sugar, flour and lemon zest until smooth. Whisk in the lemon juice.
5. Pour the filling over the hot crust. Bake for 20 to 25 minutes, until the filling is set and no longer jiggles in the center.
6. Cool to room temperature, about 1 hour, then refrigerate for at least 2 hours, until firm. Chilling is the key to clean slices.
7. Lift the bars out with the parchment and cut into squares with a sharp knife, wiping the blade between cuts. Dust with powdered sugar right before serving. Keep them in the pan or a sturdy container for travel.