Home » Food & Drink » Country Cooking » Snacks and Sweets for Potlucks

Snacks and Sweets for Potlucks

© Shawn Price

Sooner or later we all get invited to a food occasion (potluck, football party, reception) and we volunteer to bring something. Snacks and sweets are always welcome, but we need to choose wisely. Grandma's famous apple pie may taste wonderful, but it is very difficult to serve to a crowd and it's essential to have forks and plates available. Cakes have similar difficulties. The best food for occasions like these are sturdy enough to handle transport (especially if it's bumping around in the back seat), are easy to serve, and may be eaten from a napkin while people are circulating around the room.

All of these dishes may be made ahead and the Peppermint Meringues are non-fat. And they are all a wonderful change from store-bought sugar cookies with the little colored sprinkles on top. (bleh!)

*Chili Popcorn* Great at football parties, but make sure that there is something to drink nearby!

3 quarts popped corn 2 T melted butter 2 t. chili powder ¼ t. salt ¼ t. cumin 1 T. grated parmesan cheese

Pour the popcorn into a large bowl or plastic container with a lid. Combine the rest of the ingredients and drizzle over the top. Toss the popcorn well.

*Cream Cheese Pound Cake* You can make this ahead and freeze it well in advance. It also serves well pre-sliced.

1 ½ c. butter, warmed slightly 8 ounces cream cheese, warmed slightly 2 ½ c. sugar 6 eggs 3 c. flour ½ t. almond extract dash salt

Cream together the butter and cream cheese. Add the sugar and beat until fluffy. Add eggs and beat well. Add the flour and beat until blended. Mix in the extract and salt. Pour into a greased and floured 10 in. tube pan and bake at 300 deg. for 1 ½ hours. Cool 15 minutes then remove from the pan. Place the cake on a wire rack to cool completely.

*No-Fat Peppermint Meringues* Very popular. And it's nice to have something for those that are watching their diet.

2 egg whites dash of salt 1/8 t. cream of tartar ½ c. sugar 8 peppermint candies, crushed

In a very clean mixing bowl, beat egg whites until foamy. Sprinkle in the salt and cream of tartar and beat until you have soft peaks. Add sugar gradually, and beat until you have stiff peaks. Drop the batter by a teaspoon onto an ungreased, foil-lined baking sheet. Sprinkle the cookies with the crushed candy. Bake at 225 deg for 1 ½ h. Turn off the heat and let the cookies sit in the cooling oven for 1 hr.