What is a good recipe for a dish to take to a church dinner?

[lll>Sarah<3]

Sunday is my church's homecoming and a lot of people who used to go come back for church and we have dinner afterward. We all have to make something(s) to take, and I just don't know what I should make. It needs to be something I can make the night before and it will still be good the next day. I want to make a dessert and something else. Any suggests?
@ michaelm, HAHA I do have cooking skills I just don't know what to make, you silly goose!

@ michaelm, HAHA I do have cooking skills I just don't know what to make, you silly goose!

[lrd00a]

Burrito Casserole

1 lb ground beef or 1 lb ground turkey
1/2 medium yellow onion, chopped
1 (1 1/4 ounce) package taco seasoning
6 large flour tortillas
1 (16 ounce) can refried beans
2 -3 cups shredded taco cheese or 2 -3 cups cheddar cheese
1 (10 3/4 ounce) can cream of mushroom soup
4 ounces sour cream
jarred hot sauce, if desired to spice it up

Preheat oven to 350 degrees.

Brown ground meat/turkey and onion; drain. Add taco seasoning and stir in refried beans

Mix soup and sour cream in a separate bowl.

Spread 1/2 sour cream mixture in the bottom of a casserole dish.

Tear up 3 tortillas and spread over sour cream mixture. Put 1/2 the meat bean mixture over that and add a layer of cheese.

You could layer some hot sauce if desired. Repeat the layers.

Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

[bleweyez20249]

Cherry Crisp

2 cans of cherry pie filling
2 stick of real butter
1 box of yellow cake mix

Spread cherries into bottom of 9x13 pan
Sprinkle cake mix on top of cherries
Pour melted butter over the top of the cake mix

Bake at 325-350 degrees until dark golden brown

[pennybarr]

Dessert: Pecan pie, the recipe is on the bottle of Karo syrup which you need for the pie or bake a cake (mix is fine) frost with butter cream (google "easy butter cream recipes"). Both the pecan pie and Butter cream frosted cake hold up well, just refrigerate over night. Try to find a tupperware container or cake box large enough to hold the cake or pie. If using a cake box, cover the box with tin foil.

Sausage and Macaroni Casserole (Can't give you measurements, because I have no idea how many people you need to serve, so just increase amount as necessary. You really can't mess this up.

4-6 Italian sweet or hot sausage, removed from their casings or loose sausage meat.
1 box Penne
Jarred Marinara Sauce or your own home made tomato based pasta base
1 pint ricotta cheese or more
1 ball mozzarella cheese
Grated Parmigiana cheese
Salt & Pepper to taste.

Brown the sausage meat and set aside
Cook the penne, following directions on box for al dente

Drain ricotta through a cheese cloth or strainer with very small holes, or just pour off some of the liquid.
Grate or thinly slice the mozzarella cheese, set aside 1/3 to 1/2 cup for topping
Heat marinara sauce, adding salt, pepper and any other seasonings, like oregano and/or basil to taste, or not.
Combine all ingredients except the set aside mozzarella cheese and parmigiana cheese.
Put the sausage/penne/cheese mixture into a heat proof casserole dish or tin, top with grated parmigiana cheese and reserved mozzarella. Refrigerate overnight.
When ready to serve: Preheat over to 350 degrees, put casserole or tin in oven and bake 30-45 minutes until hot and the cheese on top is melted and takes on a little color. You may have to cook the casserole longer, if you increase the amount of ingredients to serve a lot of people. If the cheese starts to melt too early, just cover with foil and remove about 10 before the casserole is done.

[sammie_miles]

Chop up some celerey into 2 bite sizes and have some home made pimento cheese dip available with a small spoon.

HOMEMADE PIMENTO CHEESE

2 c. (8 oz.) grated sharp Cheddar cheese, softened
8 oz. cream cheese, softened
1/4 to 1/2 c. mayonnaise
Dash garlic powder
4 oz. jar diced pimento, drained

Combine cheese in large mixing bowl, beat at medium speed of electric mixer until light and fluffy. Add mayonnaise and garlic powder, mix well. Stir in pimento. Makes about 3 cups


You can make a beautiful arrangement with the cheese in the middle. Add some cherry tomatoes randomly on the platter and maybe a bowl of black olives in each corner of the platter... Very pretty and appetizing! It will be gone in seconds!

[sugarpie]

Earthquake Cake

1 C. rough chopped pecans (says to toast but I don't)
1 C. coconut
1 box German or Regular Chocolate cake mix
1 8 oz. cream cheese softened
1 box powdered sugar
1 stick softened butter

At the bottom of a greased 9X13 pan, spread pecans, then coconut. Mix the cake mix per package instructions and pour over the nuts and coconut. Blend softened cream cheese, powdered sugar and butter and dab onto top of batter.

Bake 50-55 Minutes. Cake cracks down the middle like an earthquake.

Top with ice cream or whipped cream...it is delicious just plain too.
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Southern Apple Cake

2 cups sugar
4 eggs
1 cup vegetable oil
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
3 cups thinly sliced apples
1 cup chopped pecans or walnuts
1 recipe Caramel Topping, below
Garnish: pecan halves

CAKE:
1. Do not preheat oven. Grease a 13-x-9-x-2” pan; set aside.
2. In a large bowl, beat sugar, eggs, and oil at medium speed with an electric mixer until smooth.
3. In a separate bowl, sift together flour, salt, and soda. Stir flour mixture into egg mixture by hand until thoroughly combined. Add apples and nuts. Gently stir until distributed throughout batter. Spread batter in prepared pan.
4. Place pan in a cold oven. Bake at 325°F for 50 to 55 minutes. Let cool in pan.

CARAMEL TOPPING:
1/2 cup sugar
1/2 cup firmly packed brown sugar
4 Tbsp butter
1/4 cup evaporated milk
1 tsp vanilla extract

In a small saucepan over medium-high heat, combine all ingredients and bring to a boil. Cook for 2 minutes, stirring constantly. Stir in vanilla.

Pour warm Caramel Topping over cake in pan. To serve, cut into squares. If desired, garnish individual servings with pecan halves.

--Taste of the South, Fall 07
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Heavenly Pineapple Salad

1 (3 oz.) pkg Lemon Jello
3/4 cup pineapple juice
1 Tbsp. Lemon juice
1½ c. crushed Pineapple, drained
1 cup sharp cheddar cheese, shredded
1 cup heavy whipping cream

Dissolve jello in 1 cup boiling water. Add pineapple and lemon juice. Chill until slightly thickened. Fold in shredded cheese, pineapple, and whipped cream. Pour into 1 1/2 qt. mold and chill until set. Unmold on bed of greens. I used a 9x9 pyrex dish.
--------------------------

Cranberry Margarita Molded Salad
Makes 10 servings.

Cranberry Sugar, recipe follows
1 (6-oz.) pkg. wild strawberry-flavored gelatin
1-1/2 cups boiling water
1 (16-oz.) can whole-berry cranberry sauce
1 (8-oz.) container frozen sliced, sweetened strawberries, thawed slightly
1 (10-oz.) can frozen margarita mix, thawed

1. Spray 6-cup gelatin mold with nonstick cooking spray OR for individual servings, dip the rims of 10 margarita glasses in Cranberry Sugar 2 or 3 times or until the rims are thickly coated with sugar. (No need to moisten rims first.)

2. Combine gelatin and boiling water in large bowl; stir until gelatin has dissolved completely.

3. Put cranberry sauce in a small bowl and beat with a fork until smooth. Stir into gelatin mixture. Add remaining ingredients; mixing well.

4. Pour into prepared mold or sugared glasses. Cover with plastic wrap and refrigerate for 4 hours or until serving time. Just before serving, garnish each glass with lime twist.

Cranberry Sugar: Place 1 cup sugar and 3 tablespoons fresh cranberries in a food processor. Process until smooth and evenly colored. Spoon sugar into shallow dish.

--Ocean Spray .com