It seems like everyone has their own “famous” dish that wins big raves at church potlucks and backyard barbecues. If you’re wondering what to bring to the next party – say, the neighborhood Memorial Day cookout – then you’ll want to check out these recipes. Standard baked beans get a sweet and spicy twist with hot sauce, dry mustard, and the surprise ingredient – root beer. Potato salad takes on a whole new identity with smoky grilled potatoes, bacon, and blue cheese. And finally, squash is dressed up to win over new admirers in an ooey-gooey cheesy casserole. Whip up one of these tantalizing dishes today and find your new must-bring specialty.
Root Beer Baked Beans
3 bacon slices
1 small onion, diced
2 (16-ounce) cans pork and beans
1/2 cup root beer (not diet)
1/4 cup hickory-smoked barbecue sauce
1/2 teaspoon dry mustard
1/8 teaspoon hot sauce
- Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.
- Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.
- Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.
Big Daddy’s Grilled Blue Cheese-and-Bacon Potato Salad
3 pounds baby red potatoes, cut in half
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup mayonnaise
1/4 cup chopped fresh parsley
1/4 cup white balsamic vinegar
2 teaspoons sugar
2 teaspoons Dijon mustard
1 cup thinly sliced red onion
4 ounces crumbled blue cheese
6 bacon slices, cooked and crumbled
- Preheat grill to 350° to 400° (medium-high) heat. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Drizzle with olive oil; sprinkle with salt and pepper. Bring up foil sides over potatoes; double fold top and side edges to seal, making 1 large packet.
- Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side. Remove packet from grill. Carefully open packet, using tongs, and let potatoes cool 5 minutes.
- Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon.
Two-Cheese Squash Casserole
4 pounds yellow squash, sliced
1 large sweet onion, finely chopped
1 cup (4 ounces) shredded cheddar cheese
1/2 cup chopped fresh chives
1 (8-ounce) container sour cream
1 teaspoon garlic salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
2 1/2 cups soft, fresh breadcrumbs, divided
1 1/4 cups (5 ounces) freshly shredded Parmesan cheese, divided
2 tablespoons butter, melted
- Preheat oven to 350°. Cook yellow squash and onion in boiling water to cover in a Dutch oven 8 minutes or just until tender; drain squash mixture well.
- Combine squash mixture, cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13- x 9-inch baking dish.
- Stir together melted butter and remaining 1 1/2 cups breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle breadcrumb mixture over top of casserole.
- Bake at 350° for 35 to 40 minutes or until set.
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