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    Taste of Home New Church Supper Cookbook: 346 Crowd-Pleasing Favorites! Plus Last Minute Recipes for Any Size Gathering!
    Taste of Home New Church Supper Cookbook: 346 Crowd-Pleasing Favorites! Plus Last Minute Recipes for Any Size Gathering!
    Taste of Home New Church Supper Cookbook: 346 Crowd-Pleasing Favorites! Plus Last Minute Recipes for Any Size Gathering!
    Ebook655 pages2 hours

    Taste of Home New Church Supper Cookbook: 346 Crowd-Pleasing Favorites! Plus Last Minute Recipes for Any Size Gathering!

    By Taste of Home

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    About this ebook

    With the Taste of Home New Church Supper Cookbook you’ll never be at a loss when it comes to contributing a potluck dish. Discover more than 340 recipes (and 200+ recipe photos) for appetizers, brunch specialties, main dishes, casseroles, side dishes, salads and more. You’ll even find specialty chapters for feeding crowds of 40 or more, slow cooker sensations, and holiday fare, as well as specially marked recipes that can be prepared in about 20 minutes or less. Never worry about what to take to a covered-dish dinner again!

    Each chapter opens with inspirational scripture or a friendly, nostalgic mealtime blessing.

     

    Appetizers

    Thank you for the food we eat, thank you for the friends we meet. Thank you for another day, to pass your love along the way. Amen.

     

    Comforting Casseroles

    For food that stays our hunger, for rest that brings us ease, for homes where memories linger, We give our thanks for these.

     

    Slow Cooker Favorites

    Count your blessings, name them one by one;

    Count your blessings, see what God hath done.

     

    Breakfast & Brunch

    Now I awake and see the light; the Lord has kept me through the night. To You I lift my voice and pray that You will keep me though the day.

     

    Sides & Salads

    God our Father, Lord and Savior, thank you for your love and favor. Bless this food and drink we pray, and all who share with us today.

     

    Hearty Main Dishes

    Let us thank God for food when others are hungry; for drink when others are thirsty; for friends when others are lonely. Amen.

     

    Soups & Sandwiches

    To God who gives us daily bread, a thankful song we raise. We pray that God who gives us food, will f
    LanguageEnglish
    PublisherTrusted Media Brands
    Release dateSep 6, 2012
    ISBN9781617650949
    Taste of Home New Church Supper Cookbook: 346 Crowd-Pleasing Favorites! Plus Last Minute Recipes for Any Size Gathering!
    Author

    Taste of Home

    Taste of Home is America’s #1 food/lifestyle brand, inspiring togetherness through cooking, baking and entertaining. Featuring recipes shared by today’s home cooks, Taste of Home magazine has hundreds of thousands of subscribers throughout North America and publishes best-selling cookbooks and newsstand specials. The brand’s web site is a top destination, featuring kitchen-tested recipes, how-to techniques, cooking videos and more. Taste of Home has more than 6.3 million fans on Facebook, 2 million followers on Instagram, 2.6 million Pinterest followers and receives more than 28 million unique monthly visitors. Visit Taste of Home on Facebook, Instagram and Pinterest to learn more.

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      Book preview

      Taste of Home New Church Supper Cookbook - Taste of Home

      Appetizers

      Thank you for the food we eat, thank you for the friends we meet. Thank you for another day, to pass your love along the way. Amen.

      LIME CUCUMBER SALSA

      This special salsa is not only great served with tortilla chips. We also love it atop a baked potato or over fish or chicken.

      MARCIA KWIECINSKI, CORREGIDOR, PHILIPPINES

      1. In a large bowl, combine all the ingredients. Refrigerate for at least 2 hours before serving.

      Yield: 2-1/2 cups.

      Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

      SAVORY MUSHROOM TARTLETS

      My husband dares guests to eat just one of these tasty morsels. The savory snacks are perfect for gatherings.

      JUDI VREELAND, ALAMO, CALIFORNIA

      1. Spread one side of bread rounds with 1/4 cup butter; place buttered side up in lightly greased miniature muffin cups. Bake at 400° for 10 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

      2. In a saucepan, saute onions in the remaining butter for 3 minutes. Add mushrooms; saute for 10-12 minutes or until mushroom liquid has evaporated. Remove from the heat; stir in flour and cream until blended. Bring to a boil; boil and stir for 2 minutes or until thickened. Add chives, parsley, lemon juice, salt and cayenne; mix well. Cool slightly.

      3. Place bread cups on a baking sheet; fill with mushroom mixture. Sprinkle with Parmesan cheese if desired. Bake at 350° for 10 minutes. Broil 4 in. from the heat for 2 minutes or until lightly browned.

      Yield: 4 dozen.

      BUFFET MEATBALLS

      These popular bites come together with just a handful of items, including convenient packaged meatballs. Grape juice and apple jelly are the simple secret ingredients behind the sweet yet tangy sauce.

      JANET ANDERSON, CARSON CITY, NEVADA

      1. In a small saucepan, combine the juice, jelly, ketchup and tomato sauce. Cook and stir over medium heat until jelly is melted; remove from the heat.

      2. Place meatballs in a 5-qt. slow cooker. Pour sauce over the top and gently stir to coat. Cover and cook on low for 4-5 hours or until heated through.

      Yield: about 11 dozen.

      NUTTY CARAMEL CORN

      Plain microwave popcorn becomes irresistible when it’s jazzed up with molasses, peanut butter and nuts. This awesome snack never lasts long around our house.

      JACQUE CASTILLO, BROOKINGS, OREGON

      1. Pop popcorn according to manufacturer’s directions. Meanwhile, in a large heavy saucepan, combine the peanuts, almonds, brown sugar, butter, corn syrup, peanut butter and molasses. Bring to a boil over medium heat; cook and stir for 5 minutes.

      2. Remove from the heat; stir in vanilla and baking soda (mixture will foam). In a very large bowl, combine popcorn and pecans. Add hot syrup mixture and toss to coat. Spread onto greased baking sheets.

      3. Bake at 250° for 1 hour or until dry, stirring every 15 minutes. Remove from pans to waxed paper to cool. Break into clusters. Store in airtight containers or plastic bags.

      Yield: 6 quarts.

      CRISPY CHICKEN WONTONS

      Served with a choice of sauces, these crunchy appetizers are a big hit at parties and potlucks. They’re so popular that my family has even requested them as a main dish for dinner.

      CONNIE BLESSE, AUBERRY, CALIFORNIA

      1. In a large bowl, combine the chicken, carrots and water chestnuts. In a small bowl, combine the cornstarch, water, soy sauce and ginger until smooth. Add to chicken mixture; toss to coat.

      2. Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 1 teaspoon of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.

      3. Place on greased baking sheets. Combine butter and oil; brush over wontons. Bake at 375° for 10-12 minutes or until golden brown. Serve with plum or sweet-sour sauce.

      Yield: about 4 dozen.

      HOT WING DIP

      Since I usually have all the ingredients on hand, this is a great go-to recipe when I’m expecting guests.

      COLEEN CORNER, GROVE CITY, PENNSYLVANIA

      1. In a 3-qt. slow cooker, combine the chicken, cream cheese, cheddar cheese, salad dressing and hot sauce. Cover and cook on low for 1-2 hours or until cheese is melted. Serve with chips and/or celery. Sprinkle with parsley if desired.

      Yield: 4-1/2 cups.

      SPICY MAPLE CHICKEN WINGS

      My girls and I often ask my husband to make us his famous chicken wings. Their sweet, yet spicy flavor make them a favorite at our house, and also at family gatherings and potlucks.

      DONNA HOFFMAN, ADDISON, ILLINOIS

      1. Cut chicken wings into three sections; discard wing tip sections.

      2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken, a few pieces at a time, for 8 minutes or until golden brown and juices run clear, turning occasionally. Drain on paper towels.

      3. In a small saucepan, melt butter. Stir in the syrup, hot sauce, brown sugar, salt and pepper. Combine water and cornstarch; stir into sauce. Bring to a boil; cook and stir for 2 minutes or until thickened.

      4. Place wings in a large bowl; pour sauce over and toss to coat.

      Yield: about 2 dozen.

      Editor’s Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

      APRICOT-RICOTTA STUFFED CELERY

      This healthful, protein-rich filling can double as a dip for sliced apples. I often make a batch to keep on hand so it’s ready as an impromptu snack.

      DOROTHY REINHOLD, MALIBU, CALIFORNIA

      1. Place apricots in a food processor. Cover and process until finely chopped. Add the ricotta cheese, brown sugar, orange peel and salt; cover and process until blended. Stuff or pipe into celery. Chill until serving.

      Yield: about 2 dozen.

      CUCUMBER-STUFFED CHERRY TOMATOES

      This is a wonderful appetizer that you can make ahead. I like to triple the recipe because they disappear fast.

      CHRISTI MARTIN, ELKO, NEVADA

      1. Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain.

      2. In a small bowl, combine cream cheese and mayonnaise until smooth; stir in the cucumber, onion and dill. Spoon into tomatoes. Refrigerate until serving.

      Yield: 2 dozen.

      MINI PHYLLO TACOS

      For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and zesty shredded cheese. The handheld munchies are sure to be a popular item on any menu.

      ROSEANN WESTON, PHILIPSBURG, PENNSYLVANIA

      1. In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Remove from the heat; stir in 1/2 cup cheese blend.

      2. Place tart shells in an ungreased 15-in. x 10-in. x 1-in. baking pan. Fill with taco mixture.

      3. Bake at 350° for 6 minutes. Sprinkle with remaining cheese blend; bake 2-3 minutes longer or until cheese is melted.

      Yield: 2-1/2 dozen.

      VEGGIE TORTILLA PINWHEELS

      These terrific bite-size appetizers are always a hit wherever I take them. They’re easy to make ahead of time, and are a great addition to other party fare!

      LORI KOSTECKI, WAUSAU, WISCONSIN

      1. In a small bowl, beat cream cheese and dressing mix until blended. Beat in the onions, green chilies, olives, celery, red pepper and bacon. Spread over tortillas. Roll up. Cut each into 1-in. slices. Refrigerate leftovers.

      Yield: about 5 dozen.

      CRAB-STUFFED MUSHROOMS

      Ever since I found this recipe years ago, these seafood-stuffed morsels have been making frequent appearances at family get-togethers.

      HARRIET STICHTER, MILFORD, INDIANA

      1. Remove stems from mushrooms; set caps aside. Finely chop stems. In a skillet, melt 1/4 cup butter; saute stems and onions until tender.

      2. In a bowl, combine crab and lemon juice. Add onion mixture, mayonnaise, parsley, Worcestershire sauce, salt and pepper; mix well. Stuff into mushroom caps; sprinkle with Parmesan cheese.

      3. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Melt remaining butter; drizzle over mushrooms. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve warm.

      Yield: 3 dozen.

      Think Ahead

      Instead of assembling Crab-Stuffed Mushrooms as guests arrive, stuff them in the morning and place on a baking sheet. Cover with a damp paper towel and refrigerate until baking time.

      BLT BRUSCHETTA

      I llike to dress up traditional bruschetta with popular BLT sandwich fixin’s. The maple bacon adds a tasty dimension. You could also substitute mesquite-flavored bacon.

      PAT STEVENS, GRANBURY, TEXAS

      1. In a large bowl, combine the bacon, tomato, lettuce, 2 tablespoons pesto, basil, salt and pepper; set aside.

      2. Cut baguette into 36 slices; place on ungreased baking sheets. Brush with oil.

      3. Bake at 400° for 9-11 minutes or until golden brown. Spread with remaining pesto; top each slice with 2 teaspoons bacon mixture.

      Yield: 3 dozen.

      CRANBERRY JALAPENO CHEESE SPREAD

      This easy spread is based on several different relishes and spreads I’ve tasted or made before. I love the sweet and spicy combination of flavors!

      DIANE NEMITZ, LUDINGTON, MICHIGAN

      1. In a small saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened. Remove from the heat; cool completely.

      2. In a bowl, beat cream cheese until fluffy. Beat in cranberry mixture until blended. Serve with crackers.

      Yield: 2 cups.

      Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

      SMOKY POTATO ROUNDS

      I love potato skins but decided to top them with barbecue sauce to kick up the flavor a notch. Once the potatoes are baked, these appetizers come together in a hurry.

      REBECCA DOZIER, KOUTS, INDIANA

      1. Scrub and pierce potatoes. Bake at 375° for 45 minutes or until almost tender.

      2. When cool enough to handle, cut each potato widthwise into 1/2-in. slices. Place on a greased baking sheet. Brush with barbecue sauce; sprinkle with cheese and bacon.

      3. Bake for 8-10 minutes or until potatoes are tender and cheese is melted. Top potato rounds with sour cream and onions.

      Yield: 1-1/2 dozen.

      CHEDDAR-VEGGIE APPETIZER TORTE

      A line forms quickly behind this quiche-like torte at any gathering. The cheesy wedges are easy to eat as finger food.

      BARBARA ESTABROOK, RHINELANDER, WISCONSIN

      1. In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Sprinkle with cheddar cheese. In a large skillet, saute the zucchini, mushrooms, onion and red pepper in oil until tender. Spoon over cheese.

      2. In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese.

      3. Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm or chilled. Refrigerate leftovers.

      Yield: 16 servings.

      SWEET & SOUR CHICKEN WINGS

      Enjoy these lip-smacking wings at Christmas parties, but keep the recipe in mind for your summertime cookouts, too. The saucy appetizer is great year-round!

      CONNIE VANDER PLOEG, SIOUX CENTER, IOWA

      1. In a large resealable plastic bag, combine the first seven ingredients. Add the chicken wings; seal bag and toss to coat. Refrigerate for 8 hours or overnight.

      2. Drain and discard marinade. Place wings in two greased 15-in. x 10-in. x 1-in. baking pans. Cover and bake at 350° for 40-45 minutes or until juices run clear.

      Yield: about 5-1/2 dozen.

      JALAPENOS WITH OLIVE-CREAM FILLING

      Whenever I need something for a get-together or potluck, I take these yummy jalapenos. They’re ready in minutes!

      KRISTAL & SEAN PETERSON, WALKER, LOUISIANA

      1. In a small bowl, combine the cream cheese, olives and olive juice. Spoon about 2 teaspoons into each jalapeno half. Serve immediately or refrigerate.

      Yield: 32 appetizers.

      Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

      Pepper Pointers

      If you have to cut a large number of peppers, try this: first cut off the tops, then slice them in half lengthwise. Use the small end of a melon baller to easily scrape out the seeds and membranes.

      MINI CHICKEN EMPANADAS

      Refrigerated pie pastry makes quick work of assembling these bite-sized appetizers loaded with chicken and cheese. I’ve made the hearty bites several times since I first received the recipe from a friend many years ago.

      BETTY FULKS, ONIA, ARKANSAS

      1. In a small bowl, combine the first eight ingredients. On a lightly floured surface, roll each pastry into a 15-inch circle. Cut pastry with a floured 3-in. round biscuit cutter. Place a heaping teaspoonful of filling on one side of each circle. Brush edges of pastry with water; fold circles in half.

      2. Place on greased baking sheets. With a fork, press edges to seal. Bake at 400° for 12-15 minutes or until golden brown. Serve warm.

      Yield: about 2-1/2 dozen.

      Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

      SWEET ’N’ SOUR APPETIZER MEATBALLS

      A friend shared the recipe for these crowd-pleasing meatballs with me several years ago, and I’ve prepared it many times since. The sassy bites also make a great main dish when served with potatoes.

      LUCRETIA BURT, TALLASSEE, ALABAMA

      1. In a large bowl, combine the egg, oats and soup mix. Crumble beef over mixture and mix well. Shape meat mixture into 1-in. balls.

      2. Place 1 in. apart on a greased rack in a shallow baking pan. Bake at 400° for 18-20 minutes or until no longer pink. Drain on paper towels.

      3. In a large skillet, combine the apricot nectar, brown sugar, ketchup, vinegar, mustard and horseradish. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add meatballs; simmer 15 minutes longer or until heated through. Sprinkle with parsley.

      Yield: 4 dozen.

      HOMEMADE GUACAMOLE

      My daughters sometimes call my guacamole five-finger guacamole because it requires just five ingredients. I love the fact that this is so simple to make and that the flavor of the avocado is not overpowered by any other ingredient! I especially like the chunky avocado and lime!

      NANETTE HILTON, LAS VEGAS, NEVADA

      1. In a small bowl, mash avocado with a fork. Stir in the onion, cilantro, lime juice and salt. Refrigerate until serving. Serve with chips.

      Yield: 2 cups.

      MEDITERRANEAN TOMATO BITES

      My friend Mary served these lovely appetizers at a summer gathering several years ago, and I adapted it a bit to

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