Easy Potluck Recipes

Caramelitas

Adapted from Lulu the Baker

Ingredients

32 caramel squares, unwrapped (Like the Kraft kind.  You can buy a bag of these in either the baking or candy section of the grocery store; they are in the candy section of my Schnucks.)

½ cup heavy cream

¾ cup butter, melted

¾ cup packed brown sugar

1 cup flour

1 cup rolled oats

1 teaspoon baking soda

6 ounces milk chocolate chips

Instructions

1. Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside.
2.  In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda.  Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees F for 10 minutes.
3. Remove pan from oven and sprinkle chocolate chips over crust.  Pour caramel mixture over chocolate chips.  Crumble remaining oatmeal mixture over caramel.  Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned.
4. Remove from oven and cool completely before cutting.

Notes:  A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.

Oreo Cookie Truffles

Adapted from Kraft Recipes

Ingredients

1 (8 ounce) package cream cheese, softened

36 OREO Cookies, finely crushed (about 3 cups)

2  (6 ounces, each) packages white chocolate, melted (I typically use Baker's White Chocolate because it melts easily)

Instructions

1. Finely crush the cookies in a food processor, if not already crushed.
2. Mix cream cheese and cookie crumbs until blended.
3.  Shape into 48 (1-inch) balls.  Freeze 10 minutes.
4. Dip balls in melted chocolate.  Place in single layer in shallow waxed paper-lined pan.
5. Refrigerate 1 hour or until firm.  Store in an airtight container in the refrigerator.

Notes:  For Snowmen Cookie Balls, prepare as directed and add a snowman face to each with decorating gel or frosting.  For Christmas Tree Cookie Balls, prepare as directed, use decorating frosting to draw Christmas tree designs and top each with a cinnamon candy.

Holiday Brie en Croute

Adapted from Pepperidge Farm

Ingredients

1 egg

1 tablespoon water

All-purpose flour for work surface

1 Pepperidge Farm Puff Pastry Sheet (½ of a 17.3-ounce package), thawed

½ cup raspberry jam

⅓ cup dried cranberries (Craisins)

¼ cup sliced almonds (optional)

1 (13- to 16-ounce) Brie cheese round

1 package crackers (like Wheat Thins or Triscuits)

Instructions

1. Heat the oven to 400 degrees F.
2. Beat the egg and water in a small bowl with a fork.
3. Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 14-inch square.
4. Spread the preserves on the pastry to within 2 inches of the edge.  Sprinkle with the cranberries and almonds.
5. Place the cheese in the center of the pastry.  Fold the pastry up over the cheese to cover.  Trim the excess pastry and press to seal.
6. Brush the seam with the egg mixture.  Place seam-side down onto a baking sheet.  Decorate with the pastry scraps, if desired.
7. Brush with the egg mixture.
8. Bake for 20 minutes, or until the pastry is golden brown. Let stand for 45 minutes.
9. Serve with crackers.

Vegetarian Spinach Quiche Cups

Adapted from Pillsbury

Ingredients

2 cans (8 ounces, each) Pillsbury refrigerated crescent dinner rolls {8 rolls each}

1 (8-ounce) package cream cheese, softened

3 Eggs

1 (9-ounce) box frozen, chopped spinach, thawed, squeezed to drain

¼ teaspoon salt

⅛ teaspoon pepper

1 cup (4 ounces) shredded mozzarella cheese

Instructions 

1. Heat oven to 350°F.
2. Spray 16 (2 ¾ x 1 ¼-inch) muffin cups with nonstick cooking spray.
3. Separate each can of crescent dough into 8 triangles.  Press 1 triangle on bottom and up side of each muffin cup.
4. In a large bowl, beat cream cheese with electric mixer on medium speed until smooth.  Add eggs, one at a time, beating well after each addition. Stir in spinach, salt and pepper until well mixed.  Fold in cheese.  Fill each cup to the top with egg mixture (do not overfill).
5. Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown.
6. Remove from pan. Serve warm.  Leftovers can be stored in an airtight container in the fridge.