KCParent.com Summer Potluck Recipe Contest

    KCParent.com visitors were asked to share their favorite super simple summer potluck recipes. The first 10 entrants received a copy of Spilt Milk. Here are some of our favorites!

Simple Spiced up Baked Beans

Katie Metcalf, Olathe

Ingredients:

• Bush's Country Style Baked Beans
• KC Masterpiece
• Jalapeno(s)

Instructions:

Start off just warming up the can of baked beans. Next add diced jalapenos and seeds to give it some kick. The amount that you add is completely up to you. One jalapeno per can is plenty! Then add KC Masterpiece BBQ Sauce until you have the desired consistency and taste.

Cottage Cheese and Veggie Salad

Misty Kuntz, Grandview

Ingredients:

• 3 large containers of any cottage cheese
• 3 bunches of green onions
• 2 green peppers
• 1 red pepper
• 1 large cucumber
• 1/4 c. sugar or sugar substitute (optional)
• 1/2 c. fat free mayo

Instructions:

If using sugar/substitue, mix it and mayo in large bowl. Chop green onions, peppers and cucumber and mix in with mayo mix. Stir in cottage cheese and serve.

Sweet and Sour Green Beans

Michele Janorschke, St. Joseph

Ingredients:

• 5 cans of green beans
• 1/2 pound of bacon
• 1/2 c. vinegar
• 1/2 c. sugar
• 1 red onion sliced thinly
• Salt and pepper to taste

Instructions:

Fix this the night before so the beans soak up the flavor. Fry bacon, reserving two or three tablespoons of grease. To the grease, add vinegar, sugar and onion, cooking on medium high for a couple of minutes until sugar and vinegar are combined well. Onion will not be done. Drain four cans of beans, leave the juice of the fifth. Put one can of beans in a crockpot. Cover with a layer of onions, continue layering the beans and onion mixture, using the can of beans with the juice on the top. Marinate the beans in the fridge over night--stir them a bit so the flavor is distributed. Next day: heat on high for 20 to 30 minutes, then low until time to eat.

Curried Fruit Salad

Amber Hodgson, Lee’s Summit

Ingredients:

• 1 16 oz. can peaches
• 1 16 oz. can pears
• 1 16 oz. can pineapple
• 1 small jar cherries
• 1 stick butter
• 3/4 c. brown sugar
• 1 1/2 tsp. curry powder
• dash of lemon juice

Instructions:

Drain fruit thoroughly. Dump all fruit in casserole dish. Melt butter and add rest of ingredients. Pour over fruit. Bake uncovered 1 hour at 325 degrees. Serve warm.

TexMex Bake

Devyn Lundy, Olathe

Ingredients:

• 1 pkg. of Mexican Style cornbread mix
• 1 can of refried black beans
• 1 lb. ground beef or ground turkey
• 1 8 oz. package of fat free cream cheese, softened
• 1 jar of corn and black bean salsa
• 1 cup of colby/jack shredded cheese

Instructions:

Mix corn bread mix according to package instructions, pour into a 9x13 baking dish sprayed with Pam and bake for about 7 to 10 minutes at 350. Brown hamburger and drain. In a large mixing bowl mix together hamburger, cream cheese and salsa. Warm, spread refried beans over cornbread then spread hamburger mixture over beans. Top with cheese. Return to oven and bake for 7 to 10 minutes, until cheese is melted.

Best Summer Salad Ever!

By Cassie Mendez, Raymore

Ingredients:

• 1 can green beans, diagonal cut, drained
• 1 can Leseur English peas, drained
• 1 can Niblet corn or shoe peg corn, drained
• 3 to 5 stalks celery, diced
• 1 med. red or yellow pepper, diced
• 1 sm. purple onion, diced
• 1 sm. jar diced pimento, drained
• 1 can black beans, drained

DRESSING:

• 1 1/4 c. sugar
• 1 c. apple cider vinegar(or reg vineger)
• 1/2 c. oil
• 4 tsp. cold water

Instructions

Mix vegetables and place in large container. Mix dressing ingredients and pour over vegetables. Let stand in refrigerator 24 hours. Will keep in refrigerator for about two weeks.