In honor of the not sharing recipes
What is your go to recipe when invited somewhere? I’m in the Midwest and so we do potlucks.
Mine is buffalo chicken dip. Not fancy, easy to put together. I can keep the ingredients on hand and mix it up in a jiffy.
I’m no gourmet lol!
My two are spinach artichoke dip (that I made up starting with a base someone gave me) and hot crab dip (I do live in Maryland).
Only desserts for me. I’m sunk if asked to bring a salad.
For appetizers I make either deviled eggs or a beautiful baked brie.
I like to make desserts too…cheesecake is my favorite and I have a NY style one that is terrific. I also have a chocolate cheesecake recipe that was given to me on the condition I never tell where I got it…but the originator is no longer alive so I think I’m good!
I also like to make that layered Mexican dip. It’s easy and well received.
And if all else fails…shrimp with cocktail sauce!
Hmmm…I think they change or go in spurts.
What comes to mind? The last 3 summers or so it’s been a fresh tomato and nectarine/peach salad.
Years ago I often brought fruit salsa. (It’s delicious!)
For awhile I was making a great jalapeño popper dip.
I also think it depends on the time e of year.
The one I don’t want to share the recipe. Pepperoni Pasta Salad. Doesn’t sound good, does it? It’s incredible. I’ll share my recipe with you guys if u want it.
I have a terrific recipe for that!!
I made @abasket tomato and nectarine salad last year for my golf buddies.
It was a big hit!
Great ideas!
I have a friend who always brings deviled eggs, I think they are always the first to get eaten!
Hot crab dip
It sounds very intriguing. But only share if you’d like.
I moved states once and made all my former friends go to recipes. They were new to my new friends. I looked like I had all new great recipes!
Artichoke dip, taco salad, or pasta salad. It’s hard to remember- we haven’t been anywhere where we needed to bring something in years! (We’ve hosted all holidays for 25 years.)
I have several: Warm roasted garlic and fresh pesto for spreading on toasted sourdough baguette slices, jalapeño poppers, prosciutto-wrapped caprese bites, sun-dried tomato pesto with homemade crackers, roasted shrimp and orzo salad, and the Cowboy Caviar I mentioned on the other thread, to name a few, but I like coming up with new things.
I do love it when someone brings hot crab or artichoke dip as I love both. And, I’m a sucker for jalapeños.
For family gatherings, I am always the coleslaw maker. And for my side, devilled eggs too.
7 layer salad
iceberg lettuce
celery
onion
Le Sueur peas
mayo–spread on to “seal”
parm cheese
bacon
Don’t toss!
Jalepeno poppers, not that hard, perhaps a bit tedious, but yum.
I make a cheese ball but make it creamier so it is a dip. Always served it with Trader Joe’s pumpernickel pretzels that have been discontinued. Might need a new go-to recipe.
I make a tomato, basil, garlic and olive oil on toasted French bread. A bruschetta. Or tomato, basil, mozzarella and nectarine caprese salad.
I always get assigned Ahi Poke for most events
As I mentioned in the other thread, I hate to measure. I make this egg salad: make 1:1 mix of shredded cheese and shredded HB eggs, add finely grated garlic (I use a lot!) and just enough mayonnaise to make a paste. 
I also like to make a beet salad: finely chop cooked beets, add chopped apples, walnuts, salt to taste, and mayo or sour cream. If I’m put in charge of making a potato salad, here is the one make -Natasha’s Kitchen potato salad.
Depends on the group. For some groups, we always bring mochi chicken rice with pork sausage and dried mushrooms and it’s always a huge hit. My extended family gatherings, I bring a range of things—roasted veggies and roasted veggie salad is big hit (but time consuming). Sometimes I bring cut up fruit or smoked salmon, capers & cream cheese.
H makes an awesome smoked turkey but finds it tiring.
Pepperoni Pasta Salad
1 box tri-colored pasta (16 oz), cooked and drained
1 package Hormel Pepperoni (quarter the pieces)
1 package cubed colby cheese
1/2 bunch green onions (I use scissors to cut pieces)
1 small cucumber (quarter each round slice)
1 green bell pepper (chop small pieces)
1 red bell pepper (chop small pieces)
1 can pitted black olives (halved)
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
1/3 cup sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
Make all ingredients, especially the pasta, the day before and let chill all night. Next day I mix them all together before serving.
I’ve tried wheat pasta, it absolutely takes on a different taste. The tri - color regular pasta is so much better, (and pretty with all the colors) and it’s the only time I succumb to an anti-wheat pasta.
I’ve tried it without the sugar and it’s blah. Only time besides Christmas cookies that I pour sugar I nto a recipe.
I figure since I don’t plan on entertaining you, I’m happy to share.
I know everyone will alter, but if making for a large group make it as is for a try. You won’t regret it. Enjoy.