In need of a unique potluck dish:?

You could always take a veggie pizza. Its my what am I gonna take standard.

Here's a recipe so you get the general idea.

"VEGGIE" PIZZA

1 can refrigerator crescent rolls

2 (8 oz.) pkgs. cream cheese

1 1/2 tbsp. mayonnaise

Dill weed

Finely chopped "veggies" (zucchini, mushrooms, green peppers, green onions,

tomatoes, cucumbers)

Spread crescent roll dough on pizza sheet or cookie sheet. Bake at 350 degrees until lightly brown. Remove from oven and let cool completely. Blend together softened cream cheese, mayonnaise, and dill weed. Spread the cheese mixture on top of cold crust.

Sprinkle a layer of each vegetable over cheese layer. Chill before serving. To serve, cut pizza into wedges or squares with a pizza cutter.

Summer Macaroni Pasta Salad Recipe Ingredients 3 cups orecchiette pasta 1 cup summer squash, sliced 1 cup zucchini, sliced 1 red bell pepper, sliced 1 green bell pepper, sliced Tip A variety of vegetables are available during the summer. Try using a combination of different vegetables for different dishes. Steaming the vegetables is also a good option for this pasta salad. Directions: First boil the pasta until ready and drain. Next add the veggies and the pasta together in a large bowl and mix. Pour over with favorite dressing and serve. very simple, colorful, and easy pasta salad recipe.

I have never went wrong bringing this dish to such an event & now even get requests to make it.

16 oz. Velveeta

1 lb.Hot pork sausage

1 lb.hamburger

1 can crm of mush soup

diced jalapenos

brown meats, cut cheese in chunks mix with meat in slow cooker/ crock pot until cheese is melted

add soup

& 1 tsp. of diced Jalapenos

mix well if too thick add a splash of milk

let stay in slow cooker on low.

get 2 bags of tortilla chips.

This is an awesome side dip & relatively easy to make*

this is really good as a side dish

corn salad

2 cans of corn

fresh tomatos

cucumber

red bell pepper

red onion

fresh dill

mayonaise

cut all vegies into small pieces(the size of corn kernals) put in a bowl w/drained corn, add chopped dill apporx 1 tbsp (you can add more if you like) add mayonaise to coat vegies. let set for about 1 hour before serving. enjoy you could also add some pasta to it and make it a pasta salad just add more mayo

Try my Confetti Coleslaw:

Thinly slice equal parts green cabbage, & red cabbage.

Remove the central stems & coarse outer leaves first.

Grate 1 cup of carrot for each quarter cabbage used.

Mix with 1/4 cup coleslaw dressing for each 1/4 cabbage.

Optional 1/4 cup canned pineapple tid-bits & chopped walnuts.

Red potato--Cauliflower-and ultra sharp cheddar cheese baked casserole.

If You are really adventerous You will serve stuffed artichokes with lemon juice on the side.

Try some chilled canned lychees for dessert.

Fruit and Vegetables both are too Important for our body and the two are tasty so I like both.. and both are packed with VitaminsA, E, B, C and.. minerals.. and packed with energy with protein

Parmigiana.

Its the most delightful Italian dish. If you make it well, people will worship you!

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Eggplant Salad

6 medium eggplants

2 cloves garlic, minced

3 tablespoons olive oil

1/4 cup balsamic vinegar

2 tablespoons sugar

dried oregano

basil

salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet.

Bake in the preheated oven for 1 1/2 hours, or until completely softened. Cool completely. Remove skin and chop fine. Transfer to a large mixing bowl, and set aside.

In a skillet, cook garlic in 1 tablespoon of oil over medium heat until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, the vinegar, sugar, oregano, and basil until well blended and sugar is dissolved. Pour over the eggplant, and toss to coat. Season to taste with salt and pepper, and toss again. Cover and refrigerate for at least one hour before serving.

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Zucchini and Tomato Casserole

4 zucchini, cubed

3 tablespoons chopped fresh dill weed

ground black pepper to taste

1 tablespoon margarine, melted

2 large tomatoes, sliced

1 tablespoon chopped fresh basil leaves

3/4 cup grated Romano cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish.

Place zucchini in a pot fitted with a steamer basket over boiling water. Steam 5 minutes, or until tender but firm. Transfer to the casserole dish. Mix the dill, pepper, and margarine, and stir into the casserole dish, evenly coating zucchini. Layer tomato slices over zucchini, and sprinkle with basil and Romano cheese.

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

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Asian Pasta Salad

1 (16 ounce) package pasta

2 cups broccoli florets

1 red bell pepper, chopped

1/2 cup diced red onion

1 cup snow peas

1 cup Asian-style salad dressing

salt to taste

ground black pepper to taste

1 tablespoon minced fresh ginger root (optional)

1 tablespoon minced garlic (optional)

1 tablespoon sesame oil

1/2 tablespoon sesame seeds

Blanch broccoli in rapidly boiling water for 3 to 5 minutes. Remove from the water. Blanch snow peas for 1 to 2 minutes. Remove from water.

Cook one pound of pasta in a large pan of boiling water until al dente. Drain, and transfer to a large bowl.

Toss pasta with salad dressing. Toss with broccoli, red pepper, red onion, and snow peas, ginger, and garlic. Season with salt and pepper to taste.

Refrigerate for several hours or overnight. When serving, sprinkle with sesame oil and sesame seeds.

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Here are some of my favorites.

Strawberry and Feta Salad (it seems weird but really it is good!)

1 cup slivered almonds

2 cloves garlic, minced

1 teaspoon honey

1 teaspoon Dijon mustard

1/4 cup raspberry vinegar

2 tablespoons balsamic vinegar

2 tablespoons brown sugar

1 cup vegetable oil

1 head romaine lettuce, torn

1 pint fresh strawberries, sliced

1 cup crumbled feta cheese

In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.

In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.

In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

Three-Bean Salad

3 tablespoons cider vinegar

3 tablespoons rice vinegar

1 tablespoon sugar

1 tablespoon whole-grain mustard

1 tablespoon canola oil

1/2 teaspoon salt

Freshly ground pepper to taste

1/3 cup diced red onion

1 15-ounce can black-eyed peas or chickpeas, rinsed

1 10-ounce package frozen baby lima beans or shelled edamame

1 pound green beans, trimmed and cut into 1-inch pieces

2 tablespoons chopped fresh parsley

Put a large saucepan of water on to boil. Fill a large bowl half full with ice water and place next to the stove.

Meanwhile, whisk cider vinegar, rice vinegar, sugar, mustard, oil, salt and pepper in a large bowl until blended. Add onion and black-eyed peas (or chickpeas); toss to coat.

Cook lima beans (or edamame) in the boiling water until tender, about 5 minutes. Remove with a slotted spoon and refresh in the ice water. Pat dry and add to the bowl.

Cook green beans in the boiling water until just tender, 3 to 6 minutes. Drain and refresh in the ice water. Pat dry and add to the salad along with parsley; toss well.

Garden Pasta Salad (I love this one too.)

2 cups whole-wheat rotini (6 ounces)

1/3 cup reduced-fat mayonnaise

1/3 cup low-fat plain yogurt

2 tablespoons extra-virgin olive oil

1 tablespoon red-wine vinegar or lemon juice

1 clove garlic, minced

1/8 teaspoon salt

Freshly ground pepper to taste

1 cup cherry or grape tomatoes, halved

1 cup diced yellow or red bell pepper (1 small)

1 cup grated carrots (2-4 carrots)

1/2 cup chopped scallions (4 scallions)

1/2 cup chopped pitted kalamata olives

1/3 cup slivered fresh basil

Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold running water.

Whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.

Country Potato Salad

2 pounds small potatoes, preferably heirloom

1 cup chopped celery

2 ounces smoked ham, sliced into strips

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh chives or scallions

2 tablespoons chopped fresh mint or dill

3/4 cup nonfat buttermilk

1 tablespoon lemon juice

1 tablespoon peanut or canola oil

1/2 teaspoon salt

Freshly ground pepper to taste

2 large hard-boiled eggs (see Tip), peeled and coarsely chopped

Place potatoes in a large saucepan, cover with water and bring to a simmer over medium-high heat. Reduce heat to medium and cook, partially covered, until just tender, 12 to 20 minutes, depending on their size. Drain and let cool for about 15 minutes.

When the potatoes are cool enough to handle, taste a bit of potato skin—if it’s bitter or tough, peel the potatoes. Otherwise, leave the skins on. Cut the potatoes into bite-size pieces and put them in a large salad bowl.

Add celery, ham, parsley, chives (or scallions) and mint (or dill) to the potatoes. Toss to combine. Add buttermilk, lemon juice, oil, salt and pepper; stir to combine. Gently stir in chopped egg. Serve at room temperature or chilled.

Broccoli-Bacon Salad

1 clove garlic, minced

1/4 cup low-fat mayonnaise

1/4 cup reduced-fat sour cream

2 teaspoons cider vinegar

1 teaspoon sugar

4 cups finely chopped broccoli crowns (see Tip)

1 8-ounce can sliced water chestnuts, rinsed and chopped

3 slices cooked bacon, crumbled

3 tablespoons dried cranberries

Freshly ground pepper to taste

Whisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl. Add broccoli, water chestnuts, bacon, cranberries and pepper; stir to coat with the dressing.

I hope this helps, Enjoy!!