Potluck Recipes from the Toluca Lake Elementary PTA!
Since we often get requests for the recipes brought to our events, we thought we'd create this page to share them all with you.
Note: Since people might look here for ideas on what to bring to future potlucks, please just check first with the original "owner" of the recipe, so you don't show up with the same dish! Thank you!
Note: Since people might look here for ideas on what to bring to future potlucks, please just check first with the original "owner" of the recipe, so you don't show up with the same dish! Thank you!
Citrus Bow Tie Pasta
Brought by Heisy Carias, from the 2010/2011 Teacher Appreciation Lunch
Ingredients:
1 lb. Bow tie pasta (whole wheat or regular)
1-2 ripe avocados, peeled and cubed
2 green onions, chopped (both green and white parts)
3/4 cup crumbled Feta cheese
2 ripe Roma Tomatoes, seeded and chopped
1/2 cup chopped flat-leaf parsley or cilantro
1/3 cup freshly squeezed lemon or lime juice
1/3 cup garlic-infused olive oil (if you don't have garlic infused olive oil, use regular olive oil)
Salt and ground pepper to taste
Cook pasta in salted boiling water according to package directions. Drain but do not rinse the pasta. Place hot pasta in a large mixing bowl. Add avocado, green onions, feta cheese, tomatoes and parsley. Whisk together lemon juice and olive oil and drizzle over warm pasta and toss to combine. Season with salt and ground pepper to taste. Pasta can be served warm or cold.
This recipe is great to make with your kids. They can help by cutting the avocado using a plastic knife and helping you mix the wet ingredients! You can make your own variation of the pasta by adding any other veggies you or your kids might like.
Ingredients:
1 lb. Bow tie pasta (whole wheat or regular)
1-2 ripe avocados, peeled and cubed
2 green onions, chopped (both green and white parts)
3/4 cup crumbled Feta cheese
2 ripe Roma Tomatoes, seeded and chopped
1/2 cup chopped flat-leaf parsley or cilantro
1/3 cup freshly squeezed lemon or lime juice
1/3 cup garlic-infused olive oil (if you don't have garlic infused olive oil, use regular olive oil)
Salt and ground pepper to taste
Cook pasta in salted boiling water according to package directions. Drain but do not rinse the pasta. Place hot pasta in a large mixing bowl. Add avocado, green onions, feta cheese, tomatoes and parsley. Whisk together lemon juice and olive oil and drizzle over warm pasta and toss to combine. Season with salt and ground pepper to taste. Pasta can be served warm or cold.
This recipe is great to make with your kids. They can help by cutting the avocado using a plastic knife and helping you mix the wet ingredients! You can make your own variation of the pasta by adding any other veggies you or your kids might like.
Pulled BBQ Chicken Sliders
Brought by Beth Stengel, from the 2010/2011 Teacher Appreciation Lunch
(Beth says this isn't really a "recipe," since the sauce isn't original!)
Ingredients:
4-5 boneless, skinless chicken breasts
1-2 bottles KC Masterpiece BBQ Sauce - "Private Reserve"
10 slider/hamburger buns or rolls of your choice
(Beth says this isn't really a "recipe," since the sauce isn't original!)
Ingredients:
4-5 boneless, skinless chicken breasts
1-2 bottles KC Masterpiece BBQ Sauce - "Private Reserve"
10 slider/hamburger buns or rolls of your choice
- Place chicken in a slow cooker and cover (turning to coat) with approximately 1 cup of bbq sauce. Cook for 4 hours on high or 7 hours on low.
- Remove chicken and shred with two forks.
- Remove all but 1 cup of the juices that have accumulated in the slow cooker. Return chicken to slow cooker with the remainder of the bottle of bbq sauce (make it as saucy as you like!), and stir to combine. Can be kept on "low/keep warm" until you're ready to serve.
- Serve chicken on rolls.
Peanut Butter Dream Bars
Brought by Deborah Armes, from the 2010/2011 Teacher Appreciation Lunch
(Debbie's Note: A recipe from my mom, Ellen Brown – not sure where she got it!)
Ingredients:
2 cups oatmeal
1-1/2 cups flour
1 cup chopped peanuts
1 cup brown sugar
1 tsp baking soda
3/4 tsp salt
1 cup melted butter
1 can sweetened condensed milk
1/3 cup peanut butter
1 cup M&M candies (plain)
(Debbie's Note: A recipe from my mom, Ellen Brown – not sure where she got it!)
Ingredients:
2 cups oatmeal
1-1/2 cups flour
1 cup chopped peanuts
1 cup brown sugar
1 tsp baking soda
3/4 tsp salt
1 cup melted butter
1 can sweetened condensed milk
1/3 cup peanut butter
1 cup M&M candies (plain)
- Mix together first 7 ingredients and reserve 1-1/2 cups of the mixture. Press the rest into the bottom of a greased cookie sheet.
- Bake for 12 minutes at 375 degrees.
- Mix together condensed milk and peanut butter and spread on the baked cookies when they come out of the oven.
- Sprinkle on the reserved crumbs, then sprinkle with M&M’s.
- Bake 20 minutes more, or until golden brown.
- Let cool slightly before cutting.