Taste of the South Southern Potluck 2016

THERE' S NOTHING BETTER THAN A GOOD SOUTHERN POTLUCK. Whether you’re gathering around picnic tables, packing into a church fellowship hall, or sitting around your kitchen table, there’s no easier way to share a great meal with friends and family. The true beauty of a potluck is the sense of community it sparks in everyone involved. From your aunt who insists on bringing her famous 3-layer salad to your “I don’t cook” cousin who stops on the way to grab napkins and cutlery, everyone contributes in their own way to make something out of nothing. And when you all sit down together around the table, you’re just as thankful for the homemade mac and cheese as you are for the plastic fork that allows you to eat it. If you don’t already…

SET A THEME Whether you’re planning a barbecue potluck or a Tex-Mex night, choosing a theme provides a focus for your potluck. It’s also helpful for guests who may need a little direction or inspiration. ASSIGN DISHES You want to make sure your potluck menu is well balanced. For example, you don’t want to have one main dish and 10 desserts. No matter the season, a potluck should have a good balance of hot and cold dishes. Besides having a variety, this also allows the host to have plenty of room to reheat or refrigerate dishes, if needed. KEEP IN TOUCH Find out how many people you’re expecting to show up, and make sure everyone brings enough food to feed that number of guests. Before the potluck, find out if anyone attending has a food…

Slow Cooker Boiled Peanuts Makes 10 to 12 servings This quintess entially Southern classic isn’t just for roadtrips anymore. 1 pound raw peanuts 1 cup salt, divided 1 gallon water 12 cups hot water 3 cloves garlic, smashed 1 bunch fresh dill, chopped 1 bunch fresh chives, chopped 4 (1-ounce) envelopes ranch dip mix Garnish: fresh dill, fresh chives 1. Place peanuts in a large container. Add 1⁄2 cup salt and 1 gallon water; stir to combine. Place a dinner plate on top to weigh down peanuts. Soak at least 8 hours or overnight. Drain; discard water. 2. In a 6-quart or larger slow cooker, combine soaked peanuts and remaining 1⁄2 cup salt. Add 12 cups hot water, stirring until salt dissolves. Stir in garlic, dill, and chives. 3. Cover and cook on high 8 hours. Stir in ranch mix; cook, covered, until peanuts…

CHICKEN POT PIE MAC AND CHEESE Makes about 10 servings 5 tablespoons unsalted butter 1 cup frozen vegetable seasoning blend (celery, bell pepper, and onion) 1 cup thinly sliced carrot 1⁄4 cup all-purpose flour 2 cups whole milk 2 cups chicken broth 11⁄2 teaspoons salt 1 teaspoon ground black pepper 1 teaspoon dried thyme 1 cup shredded sharp white Cheddar cheese 4 cups shredded cooked chicken 3⁄4 cup frozen peas 1 (16-ounce) package elbow macaroni, cooked 1 (8-ounce) package American cheese slices 1 cup crushed buttery round crackers 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray. 2. In a Dutch oven, melt butter over medium heat. Add seasoning blend and carrot; cook, stirring occasionally, until softened, about 7 minutes. Add flour; cook, whisking constantly, 1 minute. Whisk in milk, broth, salt, pepper, and thyme. Bring to a boil over medium-high heat, whisking constantly. Reduce…

BROCCOLI SALAD WITH BACON AND PECANS Makes about 10 servings 8 cups chopped broccoli (2 large heads) 1⁄2 cup diced red onion 1⁄2 cup chopped pecans 4 slices bacon, cooked and crumbled 1⁄2 cup sweetened dried cranberries 3⁄4 cup mayonnaise 11⁄2 tablespoons Dijon mustard 11⁄2 tablespoons apple cider vinegar 2 teaspoons sugar 1 teaspoon kosher salt 1⁄4 teaspoon ground black pepper 1. In a large bowl, combine broccoli, onion, pecans, bacon, and cranberries. 2. In a small bowl, whisk together mayonnaise and remaining ingredients. Pour dressing over broccoli mixture, stirring to combine. Refrigerate until ready to serve. PIMIENTO MACARONI AND CHEESE Makes about 8 servings 1⁄2 cup unsalted butter 1⁄2 cup diced yellow onion 1⁄2 cup all-purpose flour 4 cups whole milk 11⁄2 tablespoons kosher salt 2 teaspoons paprika 1 teaspoon garlic powder 1⁄2 teaspoon ground white pepper 1 (8-ounce) package cream cheese, softened and cubed 1 (4-ounce) jar diced pimientos, drained 11⁄2 cups shredded sharp Cheddar cheese 3⁄4…

Frozen Blueberry Cream Pie Makes 1 (9-inch) pie When temperatures rise, this cool and creamy pie is the perfect sweet treat. Crust: 11⁄2 cups graham cracker crumbs 3 tablespoons sugar 5 to 6 tablespoons butter, melted Filling: 1 cup fresh blueberries 1⁄4 cup water 3 tablespoons sugar 1 tablespoon light corn syrup 3⁄4 teaspoon cornstarch 1⁄8 teaspoon salt 1⁄2 teaspoon lemon zest 1 (8-ounce) package cream cheese, softened 3⁄4 cup confectioners’ sugar 11⁄2 cups heavy whipping cream 1⁄2 teaspoon vanilla extract 1. Preheat oven to 350°. Spray a 9-inch pie plate with cooking spray. 2. For crust: In a large bowl, combine graham cracker crumbs and sugar. Add melted butter, stirring until moistened. Using the bottom of a measuring cup, press mixture into bottom and up sides of prepared pan. 3. Bake 7 minutes. Let cool completely on a wire rack. 4. For filling: In a small saucepan, stir together blueberries, 1⁄4…