Easy Potluck Desserts
By Brenda Hyde
Today's recipes are all easy desserts that can be
taken to potlucks, open houses or family reunions. When getting ready
for a big family get-together you don't want to be spending all your
time with fancy desserts that will end up crushed by the time you get there.
These are kid and adult friendly recipes that are easy to make and take!
Easy Lemon Bars
Ingredients:
1 (1 lb. 4-oz.) pkg. Pillsbury Refrigerated Sugar Cookies
4 eggs, slightly beaten
1 1/2 cups sugar
1/4 cup flour
1 teaspoon baking powder
1/4 cup lemon juice
1 to 2 tablespoons powdered sugar
Heat oven to 350 F. Press cookie dough evenly in bottom
of an ungreased 13x9-inch pan. Bake at 350 F. for 15 to 20
minutes or until light golden brown. In large bowl, combine
eggs, sugar, flour and baking powder; blend well. Stir in
lemon juice. Pour mixture over warm crust. Bake at 350 F.
for an additional 20 to 30 minutes or until top is light golden
brown. Cool completely. Sprinkle with powdered sugar; cut
smaller square bars.
Pineapple Pudding Cake
Ingredients:
1 yellow cake mix
1 large box of vanilla pudding
1 can of crushed pineapple-drained
1 container of frozen whipped topping, thawed
Bake the cake according to the instructions, using
a 9x13 pan. Cool the cake completely. Poke holes
with the handle of a wooden spoon around the top
of the cake. Mix the pudding according to the
box instructions and pour over the cake. Spread the
well drained pineapple over the pudding. Top with
the whipped topping. Notes: You can use sugar
free pudding and light whipped topping if you wish.
Fresh Fruit Salad
Ingredients:
1 cup honey
1 cup lime juice
1/2 tsp. nutmeg or cinnamon
2 quarts mixed sliced or chunked fruit
(strawberries; blueberries, cantaloupe, honeydew etc.)
In blender or food processor, combine honey, juice
and seasoning blend until smooth. Transfer to a
small container with a lid. In medium bowl, toss fruit
with dressing and chill until ready to serve. For the
reunion use a bowl with a lid. Take a large wooden
spoon plus a serving spoon. Mix the dressing in at
the last minute before serving. Makes 8 servings.
Mounds Bars
Ingredients:
5 ounces sweetened condensed milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
14 ounces flaked coconut
4 cups semisweet chocolate chips
Blend the condensed milk and the vanilla together
in a bowl. Add the powdered sugar a little at a time,
blending each time until smooth. Stir in the coconut.
Pat the mixture into a greased 9 x 13 inch pan and
chill until firm. Place the chocolate chips in a bowl
that is microwave-safe and heat on high 1 minute
at a time, stirring after each minute, until melted.
This is where the recipes vary. You can cut the
bars first (1x2 inches) and dip into the chocolate
OR pour the chocolate over the top of the uncut
bars and cut after they have chilled and the top is
firm. I think for a potluck it's easier to cut the bars
later, and either keep them in the pan to take to the
potluck or put them on a platter once there.
Lemon Poke Cake
Ingredients:
1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package lemon flavored gelatin mix
1 cup boiling water
1 (8 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant lemon pudding mix
1 teaspoon vanilla extract
1 cup milk
Prepare and bake cake mix according to package
directions for a 9x13 inch pan. Poke holes in cake
while still hot with the round handle of a wooden
spoon. Make gelatin with only 1 cup of boiling water.
Pour gelatin over cake while warm. Cool the cake.
Beat together whipped topping, pudding mix, milk
and vanilla extract. Pour mixture over cooled cake
and refrigerate until ready to serve. Easy but good!
About the Author
Brenda Hyde is a wife and mom to three, living in
the midwest United States. She is also a freelance
writer and editor of Old Fashioned Living. Sign up for
her free newsletters here.
