Your Lucky Day…Easy Potluck Recipes

Easy dishes and warm wishes ahead!

Chances are, you’ll have a holiday party or two to attend between now and the end of the year and you’re going to want to bring something along, especially if it’s a potluck party! Check out some easy and delicious recipes below for each course that every party attendee will love.


Prosciutto, Brie and Apricot Roll-Ups

Recipe via Whole Foods Market

Ingredients: 16 slices of prosciutto, 1 (400 gram) wheel of Brie cheese cut into 16 slices, and 1/4 cup of apricot preserves

Directions: Arrange one slice of prosciutto on a clean work surface. Place a slice of Brie across one narrow end then top with about 3/4 teaspoon preserves. Starting at the end with the Brie, roll up prosciutto then transfer to a serving plate. Repeat process with remaining prosciutto, Brie and preserves. Serve immediately or cover and chill until ready to serve.

Cobb Salad

Recipe via Southern Living


1/4 cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice, 1 teaspoon minced shallot (optional), 1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste (optional), 1/2 to 1 teaspoon Dijon or whole-grain mustard, to taste (optional), 1/2 teaspoon salt, 1/8 teaspoon black pepper, or to taste, 3/4 cup olive oil

1 bunch watercress, tough stems removed and coarsely chopped, 1/2 head romaine or Bibb lettuce, coarsely chopped, 1 small head radicchio, coarsely chopped, 1 avocado, pitted, peeled, and diced, 2 to 3 cups diced cooked chicken or turkey breast (from about 12 ounces raw chicken), 4 to 6 slices bacon, cooked until crisp and crumbled, 3 Hard-Boiled Eggs, diced, 3 medium tomatoes, coarsely chopped, or 2 cups cherry tomatoes (about 10 ounces), halved, 4 green onions, thinly sliced, or 1/4 cup minced chives, 1/2 cup crumbled blue cheese (2 ounces)

Directions: Prepare Vinaigrette: Combine the first 6 ingredients in a medium bowl. Whisk until blended. Add olive oil gradually, whisking constantly after each addition. If made in advance, cover and refrigerate. Shake well before using. Prepare Cobb Salad: Wash, dry, and place watercress, romaine, and radicchio in a large bowl. Toss with enough dressing to lightly coat the leaves and transfer to a platter or individual plates. Arrange avocado, diced cooked chicken, crumbled bacon, hard-boiled eggs, tomatoes, green onions, and blue cheese in rows on top of the greens. Lightly drizzle vinaigrette over the salad(s) and serve.

Guacamole de Molcajete

Recipe via The Spice & Tea Exchange

Ingredients: ¼ tsp. Garlic Powder, ¼ tsp. Himalayan Granules Mineral Salt, ground, ¼ tsp. 4 Peppercorn Spice Blend, ground, 1 tsp. Cilantro, 4 ripe avocados, ¼ cup finely chopped onions, 1 small tomato, diced, 1 Tbsp. lime juice

Directions: Cut the avocados in half. Remove the pits and use a spoon to scoop the fleshy pulp into the molcajete. Crush the pulp of the avocados in the molcajete by pounding with a pestle to desired consistency. Season with Garlic Powder, Himalayan Granules Mineral Salt, 4 Peppercorn Spice Blend, and Cilantro. Add onion, tomato, and lime juice and mix thoroughly. Serve in the molcajete. For those who do not have a molcajete, a fork or a potato masher can also be used to mash the avocados into a paste.



Recipe &/or Turkey via Whole Foods Market

Directions: Almost any turkey recipe can be cooked a day ahead, cooled, carved and transferred to an oven-proof container like a roasting pan. Moisten the meat with a little turkey or chicken broth, then cover the pan with foil and refrigerate it. Reheat it, covered, in a 300°F oven until hot. If you’d rather grab something that’s already prepared, pick from Whole Foods Market’s great selection of delicious turkeys in a variety of sizes — all raised to our standards with no antibiotics, ever.

BLT Sandwich

Recipe via Southern Living

Ingredients: 8 slices white bread, lightly toasted, 3 tablespoons mayonnaise, 2 medium tomatoes, sliced, 8 lettuce leaves, 12 slices bacon, cooked until crisp (about 12 ounces), Salt and black pepper to taste

Directions: Lay out 8 slices of lightly toasted white bread on a work surface. Spread lightly with mayonnaise. Divide tomatoes, lettuce leaves, bacon, and salt and pepper among 4 of the slices.Top with the remaining 4 slices bread, mayonnaise side down. Press together gently and cut in half, if desired.

Bacon Bleu Boneless Wings

Recipe via The Spice & Tea Exchange

Ingredients: ¼ cup Bleu Cheese Powder, 1 Tbsp. Signature Spice Blend, 1 tsp. Sriracha Sauce Powder, 1 tsp. Vik’s Garlic Fix! Spice Blend, ½ tsp. Cayenne Pepper Powder, 6 – 11” wooden skewers, 8 boneless pork loin chops, cut into 3 pieces each, 12 slices bacon, cut in half, 4 Tbsp. butter, 4 Tbsp. hot sauce

Directions: Preheat oven to 400°F. Line 1-2 baking trays with tin foil and spray lightly with non-stick spray. Soak skewers in water 10-15 mins. Combine Bleu Cheese Powder, Signature Spice Blend, and Sriracha Sauce Powder in a pie plate or shallow bowl.COAT all pork pieces in the spice mixture. Wrap each pork piece in ½ slice bacon and skewer (approx. 4 per skewer).Bake for 35-40 mins. (or until done, 165°F). Flip after 20 mins. to brown both sides.While baking, combine butter, hot sauce, Vik’s Garlic Fix! Spice Blend, and Cayenne Pepper Powder in a small saucepan. Bring to a boil and reduce to low heat, stirring occasionally. Remove pork from the oven when done and brush wings with hot sauce before serving. Enjoy! For a lighter option, this recipe can be prepared with or without the bacon!


Scalloped Potatoes

Recipe via Whole Foods Market

Ingredients: Canola spray oil, 1 1/2 cup low-fat (1%) milk, 2 cloves garlic, finely chopped, 1 sprig fresh thyme, 2 pounds Russet potatoes, peeled and cut into (1/8-inch) slices, 1/4 teaspoon fine sea salt, 1/2 cup grated Parmesan cheese, 1/8 teaspoon ground black pepper

Directions: Preheat the oven to 375°F. Spray a 2-quart baking dish with cooking spray and set aside. Heat milk, garlic, and thyme in a small saucepan over medium until hot but not boiling. Remove from heat. Arrange a layer of potatoes in an overlapping pattern over the entire bottom of the prepared dish. Pour about a third of the milk mixture over the potatoes then season with salt and pepper and scatter a third of the cheese over the top. Repeat with 2 more layers. (Discard thyme or arrange across the top of the casserole, if you like.)

Recipe via Southern Living

Ingredients: 4 cups prepared macaroni-and-cheese, 1 (4-oz.) can of chopped green chiles, well-drained, 1/4 teaspoon kosher salt

Directions: Heat mac-and-cheese in a medium saucepan over medium heat until warmed through, about 10 minutes. Stir in green chiles and salt; heat 5 minutes more, or until hot.

Coastal Deviled Eggs with Shrimp

Recipe via The Spice & Tea Exchange

Ingredients: 2 tsp. Carolina BBQ Rub Spice Blend, 2 Tbsp. Coastal Blend Seasoning, 1 tsp. Chile Lime Sea Salt, 24 medium cooked shrimp, peeled & deveined, tails removed, 12 large hard-boiled eggs, chilled, peeled & halved lengthwise, ½ cup mayonnaise, ¼ cup Greek yogurt, 1 Tbsp. fresh lemon juice, Fresh dill sprigs, for garnish, 1 plastic zipper-top baggie, for piping

Directions: Combine shrimp and Carolina BBQ Rub Spice Blend in a small bowl and set aside. Separate egg yolks and place in a medium bowl. Set egg whites aside. Add mayonnaise, yogurt, Coastal Blend Seasoning, Chile Lime Sea Salt, and lemon juice to the egg yolks and mix well. Transfer mixture to zipper-top baggie and place in the refrigerator to chill, 30 mins. Arrange egg whites as desired on a platter. Squeeze egg mixture towards the bottom of the bag. Twist top of the bag to keep the mixture moving towards the bottom corner. Cut off one of the baggie’s corners, gently twist bag, squeezing the egg mixture towards the cut corner of the bag. Pipe egg mixture gently into egg white halves, evenly filling them just higher than level with the egg white. Place 1 shrimp on top of each egg, with a small sprig of dill, for garnish. Serve immediately or chill, covered in the refrigerator, for up to 4 hrs.


Eggnog Pie

Recipe via Whole Foods Market

Ingredients: 1 (9-inch) unbaked pie shell, 4 large eggs, 3/4 cup sugar, 1 1/2 cup eggnog, 1 1/2 teaspoon pure vanilla extract, 1/8 teaspoon freshly grated nutmeg

Directions: Preheat oven to 350°F. Line pie crust with parchment paper or foil, fill with pie weights or dried beans and bake 15 minutes. Remove weights and continue to bake 15 minutes longer or until lightly golden. Let cool on wire rack. Meanwhile, in a large bowl, whisk together eggs and sugar until blended. Add eggnog and vanilla and whisk until well combined. Pour into the pie shell. Bake pie until just set (with a slight jiggle in the center), about 1 hour. The pie will puff while baking and settle upon cooling. Cool completely to serve. Slice and garnish with nutmeg.

PB&J Thumbprints

Recipe via Southern Living

Ingredients: 1 cup (240g) smooth unsweetened peanut butter, 1 large egg, 2 tablespoons (30g) packed brown sugar, 2 tablespoons (15g) whole wheat or all-purpose flour, 1/2 teaspoon strawberry jam (about ¼ cup total)

Directions: Preheat the oven to 325°F. Line a baking sheet with parchment paper. Mix together the first 4 ingredients in a medium bowl. Portion the dough by the heaping teaspoon, roll the dough into balls, and place 1 1/2 inches apart on the baking sheet. With your finger, press an indentation into the middle of each ball of dough. The dough is crumbly and will crack—this is okay. Fill each indentation with 1/2 teaspoon strawberry jam. Bake until the cookies are set and lightly browned around the edges, 12 to 15 minutes. Let cool completely on the sheet on a rack. Store in an airtight container for up to 1 week.

White Chocolate Turtle Popcorn

Recipe via The Spice & Tea Exchange

Ingredients: 60 grinds Baker’s Secret Spice Blend, 2 Tbsp. Salted Caramel Sugar10 oz. white chocolate wafers (not white chocolate chips), 3 cups mini pretzels, lightly crushed, 1 – 2.3 oz. bag (6 cups popped) naturally-flavored popcorn, 1 ½ cups honey roasted peanuts, Parchment paper for drying

Directions: Melt white chocolate wafers slowly in a double boiler over low heat, about 10-15 mins. Break the pretzels into smaller pieces (lightly crushed). Cook popcorn in the microwave. Pour the popcorn into a bowl. Transfer the popcorn by hand to another large bowl so that all the kernels are left behind. Add the peanuts and pretzel pieces to the popcorn. Add Baker’s Secret Spice Blend to the melted chocolate. Pour the melted chocolate over the popcorn mix and mix it thoroughly at the same time. Lay the popcorn mix in a 9×13 pan lined with parchment paper. Sprinkle the popcorn with Salted Caramel Sugar. Chill for 30 mins. Enjoy!
When melting the white chocolate wafers, be careful not to boil the water or to allow steam to touch the white chocolate. If the chocolate becomes stiff, add 1 tsp. of oil to obtain a smoother consistency.