The Best Holiday Potluck Recipes No One Thinks to Bring

From the Recipe Creator: We love big-time-spicy chicken wings. I do a caramel sauce to balance the heat, but you could also glaze the wings with melted brown sugar. —Aaron Salazar, Westminster, Colorado

From the Recipe Creator: When we offer this cream-cheesy salsa of fresh cranberries, cilantro and a little jalapeno kick, everyone hovers around the serving dish until it’s scraped clean. —Shelly Pattison, Lubbock, Texas

From the Recipe Creator: You'll get a double dose of the spicy blend that's frequently used to flavor tea in these tender single-size cakes. Both the cupcake and frosting use the sweet blend of spices. —Taste Recipes Test Kitchen

From the Recipe Creator: Santa himself might stop to sample this pretty-as-a-picture finger food! Crunchy green pea pods and juicy red tomatoes add a natural fresh, festive holiday note to my buffet table. —Carol Schneck, Lodi, California

From the Recipe Creator: Turkey sliders with ginger, horseradish and cranberry sauce refrigerate well, so I keep them ready for get-togethers when we bake gifts and wrap presents. —Pamela Miller, Big Rapids, Michigan

From the Recipe Creator: Calling for just a few ingredients, this is one candy that’s simple to prepare. I make lots of different candy at Christmas to give as gifts. It’s time consuming but worth it to see the delight it brings to people. -Joanne Adams, Bath, Maine

From the Recipe Creator: People love these hearty little sandwich wedges. The recipe is great for a holiday potluck and can be made the day before.—Gareth Craner, Minden, Nevada

From the Recipe Creator: After making little bacon-wrapped sausages for years, I needed a change! I had an extra sweet potato and half a package of bacon on hand, so I put on my thinking cap and came up with this treat. —Kelly Williams, Forked River, New Jersey

From the Recipe Creator: I’ve found that people who normally won’t eat fruitcake make an exception when they sample these. Using mini muffin pans for baking creates fun, single-serving cakes. —Libby Over, Phillipsburg, Ohio

From the Recipe Creator: These smoky-sweet meatballs are a Pennsylvania Dutch specialty. I like setting them out when folks come to visit. —Janet Zeger, Middletown, Pennsylvania

From the Recipe Creator: This delicious appetizer combines two of my favorite foods, polenta and bolognese meat sauce, uniting them into one incredibly tasty bite! —Lidia Haddadian, Pasadena, California

From the Recipe Creator: Friends sometimes ask me to make these for wedding receptions. For a fancier presentation, I cut the bars into triangle shapes and drizzle white chocolate over each one individually. —Erika Busz, Kent, Washington

From the Recipe Creator: My mother measured ingredients for these using her hand. We've passed the recipe down over the years as the family has grown. —Veronica Weinkauf, South Bend, Indiana

From the Recipe Creator: I've never met a creme brulee that I didn't love! I'm not a big pumpkin fan, but this is fantastic. —Tamara Leonard Merritt, Raleigh, North Carolina

From the Recipe Creator: This colorful treat is sure to satisfy the sweetest tooth in any family! It's always been a favorite with my nine kids, eight grandkids and my Bible study group. I vary the soft-drink flavors to get colors that match other holidays during the year. —Pauletta Bushnell, Lebanon, Oregon

From the Recipe Creator: The holidays around the house just wouldn't be the same without these classic wraps. Through the years, Christmas Eve guests have proven it's impossible to eat just one. —Laura Mahaffey, Annapolis, Maryland

From the Recipe Creator: As a child, I discovered my love of pork pies. I used to help my father deliver oil on Saturdays, and we would stop at a local place to have the meaty pastries for lunch. —Renee Murby, Johnston, Rhode Island

From the Recipe Creator: Time to give rum cake a little competition! If this boozy take on monkey bread is too strong for your taste, cut back on the bourbon or use milk as a non-alcoholic substitute. —James Schend, Plesant Prairie, Wisconsin

From the Recipe Creator: Fresh green beans are wrapped in bacon and covered in a sweet sauce in this fast and simple side dish. Every time I take these bacon-wrapped green beans to a luncheon or family dinner, people beg me for the recipe. —Julie Hewitt, Union Mills, Indiana

From the Recipe Creator: Our party guests flock to this holiday gem of an appetizer - cherry-studded cream cheese served with graham or water crackers and pears. —Libby Walp, Chicago, Illinois

From the Recipe Creator: This is my favorite confection to make at Christmas. Not only is it easy, it's delicious as well. I like to fill small bags with the crunchy candy to place in gift baskets.—Nancy Shelton, Boaz, Kentucky

From the Recipe Creator: Our holiday gatherings often included baked Brie. I transformed it into a dessert that’s savory and sweet. It makes a wonderful appetizer, too. —Kristie Schley, Severna Park, Maryland

From the Recipe Creator: I always come home with an empty container when I bring this dish to a party. It can be made ahead to free up time later. I serve it with pretty frilled toothpicks for a festive look. —Peggy Cairo, Kenosha, Wisconsin

From the Recipe Creator: Wish your guests "Feliz Navidad" with this south-of-the-border specialty! Hearty enough to serve as a meal, these flavorful and filling wraps draw raves whenever I serve them.—Kathy Rogers, Hudson, Ohio

From the Recipe Creator: It's time to rethink the way your family does pizza night. I heard about this recipe on a talk show and then personalized it by using home-canned sauce. —Susan Carlson, Perry, New York

From the Recipe Creator: I pack these easy candied pecans in jars tied with pretty ribbon for family and friends. My granddaughter gave some to a doctor at the hospital where she works, and he said they were too good to be true! —Opal Turner, Hughes Springs, Texas

From the Recipe Creator: This refreshing dessert looks just like a glass of bubbling champagne.—Vickie McLaughlin, Kingsport, Tennessee

From the Recipe Creator: Cranberry wings remind me of all the wonderful celebrations and parties we've had through the years. My daughter’s friends can’t get enough of these wings. —Noreen McCormick Danek, Cromwell, Connecticut

From the Recipe Creator: These tender crab-stuffed mushrooms with their crispy golden topping are always popular at parties! The crab filling is a delicious special-occasion treat. Serve them while they're warm. —Nancy Aiello, Bloomery, West Virginia

From the Recipe Creator: We love risotto and are always in search of fun and different ways to prepare it. I like to serve this fruity version with pork tenderloin.—Kim Berto, Port Orchard, Washington

From the Recipe Creator: My grandmother makes this smoky bacon and Parmesan spread for parties and holiday get-togethers. For a pretty yuletide presentation, decorate the cream cheese wreath with green parsley and red pimientos. —Lisa Carter, Warren, Indiana

From the Recipe Creator: I love making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, but my family wants them more often, so I freeze a big batch. —Cindy Pruitt, Grove, Oklahoma

From the Recipe Creator: If you’re looking for a dessert that’s festive, delicious and easy to make, this is the one for you. Drizzled in hot fudge sauce and loaded with pretty peppermint pieces, this almost tempting treat will have guests asking for seconds. —Pam Lancaster, Willis, Virginia

From the Recipe Creator: A taste of the tropics will be welcomed by your holiday guests. The cool and creamy dip can be served as an appetizer or a dessert. —Shelly Fisher, Hermiston, Oregon

From the Recipe Creator: For party time, I turn this sweet potato side dish into an appetizer by serving it on slices of a French baguette. — Steve Westphal, Wind Lake, Wisconsin

From the Recipe Creator: These fun cookies are chock-full of chewy gumdrops. I use red and green ones at Christmas, black and orange for Halloween and pastel shades for Easter. I've made this recipe for years and find that kids really get a kick out of the cookies with a candy surprise inside! —Carolyn Stromberg, Wever, Iowa

From the Recipe Creator: We have family members who attended college in New Orleans. This shrimp captures their favorite flavors from the Big Easy, with the right touches of spice and heat. —Susan Seymour, Valatie, New York

From the Recipe Creator: Since my husband likes spicy foods, I frequently sprinkle chopped jalapeno peppers over half of this casserole just for him. I often double the recipe when entertaining and always end up with empty pans. It is that good! —Carrina Cooper, McAlpin, Florida

From the Recipe Creator: I dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. —Margaret Wilson, San Bernardino, California

From the Recipe Creator: The simple rice pudding gets a makeover with this upscale recipe. It has just the right thickness to soak up a hot caramel topping. —Janice Elder, Charlotte, North Carolina

From the Recipe Creator: This is an irresistible way to dress up an ordinary loaf of bread. Serve slices as an appetizer or with a meal. —Kevalyn Henderson, Hayward, Wisconsin

From the Recipe Creator: This is a delicious and pretty salad for the holidays, but it's so good that I serve it at other times, too. I got the recipe from a neighbor who had served it with a traditional turkey dinner. —Helen Clement, Hemet, California

From the Recipe Creator: Everyone eats their vegetables when this creamy dip is served alongside them. The curry flavor gets stronger the longer the dip stands, so I like to make it in advance. —Priscilla Steffke, Wausau, Wisconsin

From the Recipe Creator: Sausage, black-eyed peas and turnip greens give these unique egg rolls a decidedly southern accent. When I bring them to a party, I always come home with an empty plate. —Holly Jones, Kennesaw, Georgia

From the Recipe Creator: A magazine featured this recipe years ago, and it's still my favorite way to serve salmon. Just add crackers for a super simple yet elegant appetizer. —Norma Fell, Boyne City, Michigan

From the Recipe Creator: I made this recipe when we invited both our families to celebrate our first Thanksgiving in our new home. There were 37 of us, and those who tried this dish raved about it. —Robin Thompson, Roseville, California

From the Recipe Creator: My family loves pumpkin pie flavor, but this is a delicious, creamy, healthier alternative—and we don’t miss the crust at all. It firms up as it cools. —Abby Booth, Coweta, Oklahoma

From the Recipe Creator: These small bites are well worth the time they take. Serve them as part of an antipasto platter or as a cheese course alongside your favorite wine. —Eleanor Grofvert, Kalamazoo, Michigan

From the Recipe Creator: When you say "holiday tradition" around our house, this appetizer comes to mind immediately. Every winter, I make lots of cheese logs and freeze them for when I'm expecting company or need to take food to someone's home. The blend of smoked oysters, chili powder, nuts and cream cheese tastes good-even people who don't like oysters may enjoy this interesting appetizer. —William Tracy, Jerseyville, Illinois

From the Recipe Creator: The topping on my sister-in-law's peach cobbler was so delicious that I asked for the recipe; then I decided to use that to top a cookie I developed with the flavors of baklava. My adult son tried one and immediately ate two more—which is unusual for him! It's a good recipe to mix up the night before and bake fresh the next day for company. —Sharon Eshelman, Harrington, Delaware

From the Recipe Creator: My husband is a rancher who loves a hearty potato dish, so consider these spuds with cheddar and spinach cowboy approved! My crowd never leaves leftovers. —Jody Augustyn, Loup City, NE

From the Recipe Creator: I love, love, love to make appetizers and I especially like this recipe because I can make the rolls ahead, freeze them, and then slice and bake when needed. —Kate Dampier, Quail Valley, California

From the Recipe Creator: Dress up basic meat loaf for a special occasion dinner when company is visiting. This crowd-sized pinwheel features deli ham, Swiss cheese and a homemade tomato sauce. —Vera Sullivan, Amity, Oregon

From the Recipe Creator: A tower of creme de menthe-flavored puffs makes a spectacular centerpiece for your dessert table. Guests will have this sumptuous pyramid deconstructed in no time at all! —Agnes Ward, Stratford, Ontario

From the Recipe Creator: Turn salami slices into appetizer shells to fill with the veggies and cheese of your choice. —Melissa Obernesser, Utica, New York

From the Recipe Creator: Why settle for traditional mashed potatoes when you can enjoy three times the flavor? Combine spuds with rutabaga and parsnips, along with the zip of horseradish, for a taste treat. —Lily Julow, Lawrenceville, Georgia

From the Recipe Creator: Serve this refreshingly sweet side dish to your guests in separate cups you craft…from oranges! All you have to do is cut oranges in half, scoop out the fruit and fill the peel with the sweet potato mixture. It's a hit among our family and friends. —Melonie Bowers, Sugarcreek, Ohio

From the Recipe Creator: Carrot cake is a family favorite, and these delicious cookies with shredded carrots, dried cranberries, toasted walnuts, cinnamon and cloves taste very similar. They’re even topped with a rich cream cheese frosting. With each cookie it feels as if you’re eating a piece of carrot cake, but no fork is needed! —Susan Bickta, Kutztown, Pennsylvania

From the Recipe Creator: I use the vegetables from our garden in all my cooking. Dotted with parsley and red pepper, this souffle is a favorite. —Janet Eckhoff, Woodland, California

From the Recipe Creator: I have a thing for eggnog and other creamy desserts like s’mores, pudding, mousses and dips. So I turned them into one yummy dip with homemade dunkers. —Arlene Erlbach, Morton Grove, Illinois

From the Recipe Creator: When my family gathers for a party, someone serves this flavorful, creamy dip. Everyone loves its zip from the jalapeno pepper and the crunch of the broccoli. —Barbara Maiol, Conyers, Georgia

From the Recipe Creator: When preparing my first Thanksgiving dinner years ago, I wanted to add something special to the table and came up with this recipe. It's been a part of our traditional dinner ever since. —Kellie Erwin, Westerville, Ohio

From the Recipe Creator: Try these unique little tarts as an appetizer before a special meal, or save them for a surprisingly different dinner finale. They’re sweet, creamy and crunchy—and very addictive! —Angela Vitale, Delaware, Ohio

From the Recipe Creator: These tasty southwestern meatballs warm up a buffet. I add pomegranate seeds, jalapeno pepper jelly and cilantro to make everything pop with color. —Jeanne Holt, Mendota Heights, Minnesota

From the Recipe Creator: Havarti is a wonderful dessert cheese. This elegant yet simple recipe—with pecans, caramel topping and tart apples—makes it even better. —Tia Thomas, Mountain City, Tennessee

From the Recipe Creator: Blue cheese, bacon and basil pack big flavor into a couple of bites. To save time, you can assemble the skewers the night before and then serve them hot from the broiler on the day. —Vivi Taylor, Middleburg, Florida

From the Recipe Creator: My lasagna noodle chips turned out great and are out-of-this-world crispy. And the dip truly tastes like rich, cheesy Italian-American lasagna. —Linda Cifuentes, Mahomet, Illinois

From the Recipe Creator: I get tired of people bad-mouthing holiday fruitcakes. It's one of my favorite holiday flavors and I look forward to it every year. This year, I decided to combine it with everyone's favorite, upside-down cake. Try to say no to this fruitcake; I dare you! —James Schend, Pleasant Prairie, Wisconsin

From the Recipe Creator: I love eggnog so I am always looking for new ways to use it. When I added it to mashed sweet potatoes, I knew I had a winner. You can make this the night before and refrigerate it unbaked; the next day, let it stand at room temperature for 30 minutes before baking. —Katie Wollgast, Troy, Missouri

From the Recipe Creator: Our family adores broccoli casserole. I wanted to try it as an appetizer, so I used a pecan tassie recipe for the crust. The result? We’re talking scrumptious. —Gail Gaiser, Ewing, New Jersey

From the Recipe Creator: It's believed the Greeks served cheesecake at the first Olympics, so why not rewrite history with a Greek cheesecake appetizer? Ingredients in this version "tame" the kalamata olives, so even if you shy away from kalamatas, you'll be glad you tried this one. For a milder flavor, use the more common black or green olives. —Theresa Kreyche, Tustin, California

From the Recipe Creator: If you’re feeling festive, scoop some vanilla ice cream over a bowl of my cinnamon spiced apples. They’re homey, aromatic and just plain heavenly. —Amie Powell, Knoxville, Tennessee

From the Recipe Creator: Baking cookies around the holidays is a big deal in our house. Some are a must every year and we also come up with new recipes. This one is simple, delicious and fun to make with the kids!—Angela Lemoine, Howell, New Jersey

From the Recipe Creator: I had this dish at a bridal brunch many years ago. It was so delicious that I created my own version, and this is the result. Now I make it all the time. Enjoy! —Melissa Millwood, Lyman, South Carolina

From the Recipe Creator: If you enjoy throwing dinner parties for friends, you can't beat a convenient slow-cooker recipe like this one. Who wants to be stuck in the kitchen? Just set the slow cooker on low and have fun visiting with guests. —Lisa Renshaw, Kansas City, Missouri

From the Recipe Creator: These elegant appetizers get rave reviews at my office holiday party. The pastry leaves look as if they require hours in the kitchen, but the prep work takes just 30 minutes. —Angela King, Walnut Cove, North Carolina

From the Recipe Creator: To fire up the crowd, I pack these homemade crackers with bacon, pumpkin seeds and French-fried onion rings. Dunk them in picante sauce. —Jeanne Holt, Mendota Heights, Minnesota

From the Recipe Creator: My kids are allergic to nuts, but they can eat pumpkin seeds! Every fall we save the seeds from our pumpkins to add to various recipes, including this one. —Suzanne Earl, Spring, Texas

From the Recipe Creator: This special champagne fondue has wonderful flavor from Swiss cheese and a hint of sweetness from honey. It clings well to any kind of dipper. —Shannon Copley, Upper Arlington, Ohio

From the Recipe Creator: I created this recipe as a quick yet elegant meal. But it works well as an appetizer, too. You can substitute ingredients to your liking.—Jenny Johnson, White Bear Lake, Minnesota

From the Recipe Creator: I always use the leftovers from our big holiday turkey to prepare this recipe. I think my family enjoys the potpies more than the original feast! —Lily Julow, Lawrenceville, Georgia

From the Recipe Creator: My take on Italian street food, these fried tortellini are crunchy, gooey good. For the sauce, use the best quality tomatoes you can find. —Angela Lemoine, Howell, New Jersey

From the Recipe Creator: Using hot cocoa mix and marshmallow bits in the cookie dough really makes these hot chocolate cookies taste like the cozy drink. —Lisa Kaminski, Wauwatosa, Wisconsin

From the Recipe Creator: My family can't get enough butternut squash. I had some left over, so I used pot sticker wrappers and chopped veggies to create these fun little appetizers. —Carla Mendres, Winnipeg, Manitoba

From the Recipe Creator: Mini peppers are so colorful and are the perfect size for a two-bite appetizer. They have all the crunch of pita chips but without the extra calories. —Christine Hanover, Lewiston, California

From the Recipe Creator: For ages, my brother’s family and I have gotten together on Christmas Eve, and we always eat Christmas snacks while we open our presents. This Tex-Mex spin on classic appetizer pizza is one we have again and again. —Laurie Pester, Colstrip, Montana

From the Recipe Creator: I swapped out my old cheese souffle for one with corn. If you’re souffle-challenged, it helps to use smaller ramekins instead of one big dish. —Lily Julow, Lawrenceville, Georgia

From the Recipe Creator: When a friend of mine returned from a trip to Paris, she raved about the food she had and described one of her favorite meals. It inspired me to create a similar hors d’oeuvre. —Noelle Myers, Grand Forks, North Dakota

From the Recipe Creator: We use creme de menthe liqueur (the term means "mint cream" in French) to add a cool touch to these impressive mascarpone-frosted cupcakes. —Keri Whitney, Castro Valley, California

From the Recipe Creator: There’s plenty of both crunch and cream in these party appetizers. Fresh chives help them really stand out. —Jean McKenzie, Vancouver, Washington. If you’re looking for more ideas, check out our collection of Christmas eve snacks.

From the Recipe Creator: My chai-flavored tart boasts chocolate and caramel layers tucked inside a salty pretzel crust. Truffles on top make it extra indulgent. —Chantal Bourbon, Montreal, Quebec

From the Recipe Creator: This party appetizer was inspired by a dish I saw on an episode of Top Chef. I simplified it a little and tweaked the flavors a bit. The taquitos can be made ahead and reheated in a 250° oven for 10 minutes. —Lily Julow, Lawrenceville, Georgia

From the Recipe Creator: People are thrilled when they see me coming with this rich, smooth cheesecake—it's always a crowd pleaser. Not only does it look sensational, but it is so scrumptious. —Carrie Price, Ottawa, Illinois