Taste of Home Books - Taste of home make it! take it: up the yum factor at everything from potlucks to backyard barbecues

Cover Photography: Photographer: Grace Natoli Sheldon Food Stylist: Kathryn Conrad Set Stylist: Stacey Genaw Pictured on cover: Pictured on title page: 2018 RDA Enthusiast Brands, LLC 1610 N. 2nd St., Suite 102, Milwaukee WI 53212-3906 International Standard Book Number: 978-1-61765-739-9 International Standard Book Number: 978-1-61765-747-4 (ebook) Library of Congress Control Number: 2017963394 All rights reserved. Taste of Home is a registered trademark of RDA Enthusiast Brands, LLC. LIKE US facebook.com/tasteofhome TWEET US @tasteofhome FOLLOW US pinterest.com/taste_of_home SHARE A RECIPE tasteofhome.com/submit SHOP WITH US shoptasteofhome.com

Simply follow these potluck practices, prepare a recipe from this book and become the life of the party. PLAN AHEAD Who has time to set a dinner on the table, let alone whip up dozens of cupcakes for a bake sale? You dowith a little planning, that is. Be realistic about the time you have available, and choose a recipe that best fits your schedule. Look for MAKE AHEAD throughout this book, and consider those recipes first if time is tight. USE YOUR SLOW COOKER When it comes to making and taking a dish to a get-together, slow cookers are ideal travel partners. Not only do they simmer large-yield recipes on their own, but they also keep food warm on buffets.

See for an entire chapter of slow-cooker greats. THINK OUTSIDE THE BOX . TRAVEL SAFELY All the recipes in Make It Take It travel well, but plan accordingly. A four-layer cake may not be the best option for a long drive. Sturdy cardboard boxes prevent slow cookers and casserole dishes from sliding around in car trunks, so ask your grocer for any clean boxes you could have.

FOR A CLASSIC CROWD-PLEASER, CHECK OUT GERIS .

FOR A CLASSIC CROWD-PLEASER, CHECK OUT GERIS .

POTLUCK DOS AND DONTS Do bring a dish thats ready to serve or requires minimal assembly. Dont bring something that requires a lot of prep time, effort or space to put together in the hosts kitchen. Do bring the item you planned. Dont go rogue. If youre asked to bring a specific item or if you signed up for a certain course, bring it. Do bring your contribution intact.

Dont arrive with a slice of cake missing because your husband wanted to sample it first. Do leave leftovers at the party. Dont pack a to-go plate for home; take food home with you only if the host asks you to do so.

* Ask the host if guests have any food allergies.

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* Tell the host what youre bringing.

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* Share extra copies of the recipe.

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* Bring food on/in a decorative serving piece.

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* Bring food on/in a decorative serving piece.

Leave that piece as a hostess gift.

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* Bake and pack extra baked goods for the host to enjoy the day after.

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* No time to cook? Offer to bring beverages, plates, napkins, condiments or even a centerpiece.

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* Volunteer to help set up, tear down or do dishes.

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Invited to a holiday party or a game-day get-together? Find the perfect nibble, bite and nosh among these tasty and totable appetizers, snacks, dips and spreads!

SEASONED CRAB CAKES

These scrumptious crab cakes won First Place at the National Hard Crab Derby in Crisfield, Maryland. I entered them on a whim after trying a few different crab cake recipes to serve my family.

Betsy Hedeman, Timonium, MD

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Prep: 20 min. + chilling Cook: 10 min. Makes: 8 crab cakes 3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed 1 cup cubed bread 2 large eggs 3 tablespoons mayonnaise 3 tablespoons half-and-half cream 1 tablespoon lemon juice 1 tablespoon butter, melted 1 1/2 teaspoons seafood seasoning 1 teaspoon Worcestershire sauce 1 teaspoon salt 1/2 cup dry bread crumbs 1/2 cup canola oil In a large bowl, combine crab and bread cubes. In another bowl, whisk the eggs, mayonnaise, cream, lemon juice, butter, seafood seasoning, Worcestershire sauce and salt. Add to crab mixture and mix gently (mixture will be moist). Place bread crumbs in a shallow dish.

Drop crab mixture by 1/3 cupfuls into crumbs; shape each into a 3/4 -in.-thick patty. Carefully turn to coat. Cover and refrigerate for at least 2 hours. In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until golden brown and crispy.

PARTY APPETIZER MEATBALLS

These are a favorite at parties and other gatherings. The recipe is easy, and the meatballs can be made ahead of time and frozen until needed.

What makes them so good? The sauce! Nathalie Guest, Caledon, ON

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Prep: 15 min. Bake: 40 min. Makes: 8 dozen 2 pounds lean ground beef 2 large eggs, lightly beaten 1 cup shredded part-skim mozzarella cheese 1/2 cup dry bread crumbs 1/4 cup finely chopped onion 2 tablespoons grated Parmesan cheese 1 tablespoon ketchup 2 teaspoons Worcestershire sauce 1 teaspoon Italian seasoning 1 teaspoon dried basil 1 teaspoon salt 1/4 teaspoon pepper SAUCE 1 bottle (14 ounces) hot or regular ketchup 2 tablespoons cornstarch 1 jar (12 ounces) apple jelly 1 jar (12 ounces) currant jelly In a large bowl, combine the first 12 ingredients. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan.

Bake at 350 for 10-15 minutes; drain. Combine ketchup and cornstarch in roasting pan. Stir in the jellies; add the meatballs. Cover and bake for 30 minutes.

SPINACH TURNOVERS

The flaky cream cheese pastry adds a sensational texture to these hot appetizersand just wait until you taste the wonderful filling. I usually fix a double batch and freeze some to have on hand in case unexpected guests drop by.

Jean von Bereghy, Oconomowoc, WI

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Prep: 30 min. + chilling Bake: 10 min. Makes: about 4 dozen 2 packages (8 ounces each) cream cheese, softened 3/4 cup butter, softened 2 1/2 cups all-purpose flour 1/2 teaspoon salt FILLING 5 bacon strips, diced 1/4 cup finely chopped onion 2 garlic cloves, minced 1 package (10 ounces) frozen chopped spinach, thawed and well drained 1 cup 4% cottage cheese 1/4 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground nutmeg 1 large egg, beaten Salsa, optional In a bowl, beat cream cheese and butter until smooth. Combine the flour and salt; gradually add to creamed mixture (dough will be stiff). Turn onto a floured surface; gently knead the dough 10 times. Cover and refrigerate at least 2 hours.