Key lime bars, haven’t quite perfected baklava yet
this post was submitted on 19 Oct 2026
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Tortilla chips and guacamole. Guacamole is the thing I'm most confident in making and my mom taught me how. Also margaritas because she taught me that too.
Tortellini chicken spinach soup! This one! https://www.365daysofcrockpot.com/slow-cooker-tortellini-spinach-soup/
Mexican Insanity Chili.
1kg of 50mg thc gummies
Smoked bacon jalapeño poppers. Stuffed with cream cheese cilantro and lime juice
Cilantro tastes like soap
Depends on the time of year. In summer I might do a watermelon salad with tomatoes, cucumber, feta. In winter more likely a made-from-scratch mac and cheese with chorizo.
Smoked haddock kedgeree. Easy to put in the oven quickly if its cooled down a bit and its something likely to be unique.
Roast potatoes, cheap and easy to make large quantities for and they can still be good cool.
You are welcome in my house with that kedgeree! One of my fave comfort dishes.
Beer cheese and bratwurst dip.
I do not care if it's unappreciated and/or unwanted, but there's no way I am not bringing either my homemade mac n cheese or homemade tuna noodle casserole. Preferably option 2.
wine or store bought dessert.
Probably some kind of beans and rice with onions and herbs and a little bacon thrown in. I'm lazy.
If I wanted to impress, a tray of homemade lasagna that'll make your toes curl.
Scalloped Potatoes with lots of cream and ham inside.
Mannerströms Surströmming. It's fine, the party will leave and I'll eat it by myself again.
ALL OF THE CHEESE
SO MUCH FUCKING CHEESE
Cheese of the day: CréMonté
Paladin CréMonté is a German blue cheese encased in a white mould. It has a pleasant smooth texture with a special creaminess, even though it contains only 34% fat.
A friend of mine hates cheese (I know, none of us understand it), and she got a job in Switzerland. She worked remotely, but every time she had to go there for company gatherings and such she had to endure endless amounts of fondue and raclette 😆
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Bred Rol
https://girlwiththeironcast.com/cast-iron-garlic-butter-dinner-rolls/
(use 1/3 the sugar)
Might try something like that with the sourdough I usually use. Got a nice big cast iron pan already.
Sourdough that I have been making lately: add flour to bowl and pour in some boiling water. Mix and allow to cool, shouldn't be so much water that it forms a dough yet. Once cool, add sourdough starter and enough water to form dough. Then leave for a few hours or all day to rise and then bake.
The hot water reacts with the starches to gelatinise which cold water doesn't. Results in softer bread, I think it works by holding moisture better.
Interesting, will try.
Creamy potato salad!
Pot, if you're lucky 🤷🏻
Weed
Quinoa Salad
Salad
- 1 cup uncooked white quinoa
- 1 punnet cherry tomatoes halved or quartered
- 1 English cucumber diced small
- 1/4 cup finely diced red onion
- 150g fresh baby spinach coarsely chopped
- 2 large ripe avocados chopped
- 1/3 cup finely chopped cilantro or parsley, optional 1/3 cup crumbled feta cheese optional
Dressing
- 4 Tbsp red wine vinegar
- 2 Tbsp Dijon-style mustard
- 1 tsp dried oregano
- 1 clove minced garlic
- 1/2 cup olive oil
- 1 Tbsp honey
- 1 large lemon
- Salt and pepper
Leave out the feta and the honey and it's vegan, too.
Edit: cook and cool the quinoa before assembly.
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Cheesecake is the one and only thing I make for events that I’m not hosting. The variety and form changes (muffin form are popular with the people I know now, not big on sweets), but its one thing I’m very good at doing to the point people look forward to it. I’m prettt sure several invites over the years have been just for that.
Because my recipe is ultra-simple minimalist base recipe designed to be slightly modified to account for different toppings, and it wasn’t written within the last 100 years (passed down several generations, though it did have to be modified somewhat ages back for modern products), and that just makes it better. Modern cheesecake recipes are crap and have too much shit in them. Flour in the filling?? Are you insane??? Talk about a ruined texture!
is that a secret recipe or can I have it?
(understandable if it is but I want it so bad)
That choice always depends on the people coming to the potluck. Some people just don’t plan them well and everyone brings 800 sides. So I always read the room and go based off that I think no one else will bring.
So many salads...
Baked mac and cheese, probably.
BBQ Pulled Pork Sliders
Throw a pork shoulder in a slow cooker with a can of coke and seasoning. Let cook on low for 8 hours.
Shred the pork (it should be easy to pull apart). Add bbq sauce. Bring rolls and coleslaw to make the sandwiches.
It’s always a hit, feeds a ton of people, and it’s the easiest recipe I keep around.
OP you are a lifesaver. I definitely have to get the Thanksgiving Libation in the infuser soon (it's just a cranberry orange infused vodka) and this thread reminded me I had a pear one I had to take out. I'll probably also bring a bacon brussel sprouts and maybe a roasted root vegetable this year, but I won't know until we get closer to the holiday.
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Baked artichoke dip, Joy of Cooking page 146.
Homemade bread and hummus
Dill pickle pasta salad.
Shit’s like crack.
I read this and immediately felt my salivary glands activate.
African ground nut stew. It is a basic chicken stew with peanut butter and hot sauce added at the end to make it creamy and spicy.
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