Cynthia Kuhn

You’re Invited

Given the state of everything, I wanted to make a little space for sharing community and uplifting spirits.

So you are hereby invited to a Virtual Potluck, right this very moment!

I’ve already set the table and turned on the music.

 

Now it’s up to us. What is a go-to recipe that you make whenever you’re invited somewhere? Please share it now, if you would like to participate!

Mine is so easy that even I can swing it. Just blend four simple ingredients together and something magical happens!

Amazing Artichoke Dip

  • 1 can artichoke hearts in water
  • 1 cup mozzarella cheese
  • 1 cup parmesan cheese
  • 1 cup light mayonnaise

Preheat the oven to 350 degrees F.

Drain and chop the artichoke hearts.

Grate the mozzarella and parmesan cheese.

Combine artichoke, mayonnaise, and both cheeses in a bowl. Mix well.

Spread mixture into your favorite baking dish (ours is 5 x 5).

Bake in the preheated oven until bubbly and golden brown, between 30-40 minutes.

Note: this pairs well with veggies, bread, or crackers…and is still amazingly delicious the next day (hence the name).

Dear Readers: The only mystery to solve today is…what will you bring? And thank you in advance for sharing. Hopefully we can all try something new this week and feel a little bit more connected!  ❤️

40 thoughts on “You’re Invited”

  1. I’m often in charge of dessert, and that’s often apple or cherry pie. The cherry is VERY simple, so I’ll share that here.

    Pie crust

    Cherry pie filling

    Almond flavoring

    Yeah, I buy the frozen pie crust and a can of the filling. I fill the frozen crust and add a bit of almond flavoring, because that’s the way my mother made them. We had two cherry trees in the back yard. My brother and I were in charge of climbing the trees with our little buckets and harvesting the cherries, which we did almost every day in the summer. We also had cherry pie every day, plus my mom canned a bunch of them.

    I don’t like a top crust on a cherry pie, but a criss cross is okay.

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  3. I’ll bring beer bread. I used to have a recipe called 1-2-3 Beer Bread but I can’t find it. Luckily, I remember the ingredients. I think!

    1 can beer

    2 T. Melted butter

    3 cups self-rising flour

    mix the flour and beer together and put into a loaf pan. Pour the butter over to the top

    bake until it’s fully risen and golden brown on top.

    Given this is all I remember, good luck!

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  5. I like to bring desserts or salad (eat your veggies, everyone!). But if I want something that stays warm, I’ll do a pot of homemade chili or stew. The recipe my mom used for stew had chunks of peeled carrots & potatoes, celery, and stew meat. All done in a slow cooker for at least four hours or overnight, with two cans of Campbell’s gravy. And she’d serve hers over white rice.

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    1. Thanks, Jen! Any of those things sound great. Slow cookers are the best, too. Nothing like a house full of wonderful smells. (That sounds weird, but you know what I mean, right?)

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  8. I so want to go to this pot luck, Cynthia!

    I’m not a fan of those raw veggie platters folks often bring to potlucks but I do love vegetables, so here’s the version I bring:

    Broccoli with Curry Dip

    Peel and cut into bite-size florets one head broccoli, then blanch it in boiling water until a fork can pierce it but it’s still crisp. Drain and let cool.

    Mix 1 package cream cheese with 4 tablespoons of tikka masala paste (or to taste). Sprinkle with paprika or chili powder and serve with the broccoli for dipping.

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  9. hmmm. What if I bring everything but the kitchen sink?

    I created a dish that has tea soaked shortbread, the filling from a cucumber cream cheese sandwich, a strawberry glaze, and chocolate drizzle.

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      1. Cynthia,

        it’s called A Bite of Malice. I took the best parts of the malice afternoon tea and combined them. I tried to use bread, but it was an epic fail, so I switched out the bread for a cookie

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  11. I bake a wheel of brie with crumbled brown sugar on top. (Careful, it heats quickly and the cheese will begin to ooze out!) Serve with thin, fancy crackers (I use Carr Water Crackers) and grapes. Done! (Plus everyone gathers around to eat it at the kitchen counter.)

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    1. Shrimp/Clam Dip or Boiled Shrimp.

      We use Zatarain’s Shimp/Crab Boil. Get water boiling, add 2 T Zatarain’s and then a few shrimp at a time. When they float to the top, they are done. Take them out and do more until all are done. Either chill and serve with McCormick’s Cocktail Sauce or eat hot with melted lemon butter.

      Shrimp/Clam Dip–Small can of tiny shrimp or clams. Add to 8 oz container of sour cream and several Tablespoons of cream cheese, 2 T mayonnaise, 1/2 T chopped chives, onions or scallions (I use chives from a spice jar), 1/2 T chopped parsley (again I use from a spice jar), 1/4 tsp. Worcestershire sauce, 1/4 tsp. mustard. Mix well, Chill and serve with Fritos or chips. The earlier made, the better the melding. Can thin with milk if too thick, but I never do.

      Both easy peasy and wonderful.

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  13. Oh my, looks like we need more entree style dishes, so I’ll bring lasagna, always a hit. Let’s go with the simple standard, layers of noodles, meat sauce (lots of sausage and ground beef in it), ricotta and mozzarella cheese, topped with a bit of fresh grated parmesan and heated through.

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