- Thread starter
- #1
Edonidd
Well-Known Member
- 5,154
- 2,291
- 173
- Joined
- Aug 21, 2014
- Hoopla Cash
- $ 1,360.00
- Fav. Team #1
- Fav. Team #2
- Fav. Team #3
I work with almost all wimen folk at my job, and even though we let them out of the kitchen these days a lot of these suzie homemakers love to cook and they insist on doing potlucks at work at least every couple months. These women all say "oh just bring whatever" or somebody needs to bring plates. But then they judge you as a person based on what you do bring. Its awfully stressful.
A couple years ago i did some gourmet ish deviled eggs. I loved them. But people complained about the smoked salmon smell especially and i had a ton of leftovers. Wont be doing that one again.
Then i stole a candied bacon recipe fdom my brother. Again delicious. But then i was "that guy" that brought bacon. Plus i bought a couple pounds of thick cut bacon. But it seemed like a lot of the first people grabbed several whole slices worth. More than half the people said they didnt get anything and im pretty sure i spent more than anyone else there. Wont be doing that one again.
The last couple times i have perfected a recipe for brie en croute in a crockpot. So far i have been proposed to 2-3 times, people have compared it to crack. Others have complained i killed their diet because they couldnt stop eating it. The thing is though, i don't even like brie myself.
Not sure I'm gonna be "allowed" to not bring my cheese next time, so if I do I'm going to have to replace it with another winner. Anybody got one of those dishes that people demand you bring to every event?
Recipe for baked brie;
2 cans pillsbury crescent rolls.
2 wheels of brie
1 jar pear preserves
A couple handfuls of pistachio nuts.
Open the cans of dough. This scares me every time. Its the worst part of the recipe, but still better than making dough from scratch. It breaks apart into 2 squares of 4 triangles each. Smooth out the perforations on each square so its a solid piece of dough.
Spread pear preserves over the bottom.
put thqt in the bottom of a caserole dish that is slightly larger than your wheels of cheese.
Slice your wheels of cheese in half so that you have 4 thinner wheels of cheese.
Put one down on the pear preserves on the dough.
Spread pears on that.
Put another wheel on top of that.
Spread pears.
Another wheel
More pears
Last wheel of brie.
Last layer of preserves.
Now crush up some shelled pistachios and sprinkle them across the pear preserves.
Open the second can of dough and wrap it around the wheels of cheese so that its pretty sealed in. Then put the last square on top.
If you want to serve it on a plate do 2 separate wrapped wheels and make sure they're sealed up and pretty looking. I've found its way easier to just put it in a casserole dish and not worry so much about looks.
Throw the casserole dish into a crockpot and cook it on high for 2:30-3 hours on high before serving time. Or pre cook it in the oven for like 30 mins at 375ish and then just keep it warm inbthe crockpot. It easily stays good for 3+ hours as people in the hospital eat in shifts and then go back as snacks.
I also did cranberry and pecans at Christmas this year but people said the pear was much better. Next time i make it im definitely doing apples preserves or apple butter or something and walnuts.
A couple years ago i did some gourmet ish deviled eggs. I loved them. But people complained about the smoked salmon smell especially and i had a ton of leftovers. Wont be doing that one again.
Then i stole a candied bacon recipe fdom my brother. Again delicious. But then i was "that guy" that brought bacon. Plus i bought a couple pounds of thick cut bacon. But it seemed like a lot of the first people grabbed several whole slices worth. More than half the people said they didnt get anything and im pretty sure i spent more than anyone else there. Wont be doing that one again.
The last couple times i have perfected a recipe for brie en croute in a crockpot. So far i have been proposed to 2-3 times, people have compared it to crack. Others have complained i killed their diet because they couldnt stop eating it. The thing is though, i don't even like brie myself.
Not sure I'm gonna be "allowed" to not bring my cheese next time, so if I do I'm going to have to replace it with another winner. Anybody got one of those dishes that people demand you bring to every event?
Recipe for baked brie;
2 cans pillsbury crescent rolls.
2 wheels of brie
1 jar pear preserves
A couple handfuls of pistachio nuts.
Open the cans of dough. This scares me every time. Its the worst part of the recipe, but still better than making dough from scratch. It breaks apart into 2 squares of 4 triangles each. Smooth out the perforations on each square so its a solid piece of dough.
Spread pear preserves over the bottom.
put thqt in the bottom of a caserole dish that is slightly larger than your wheels of cheese.
Slice your wheels of cheese in half so that you have 4 thinner wheels of cheese.
Put one down on the pear preserves on the dough.
Spread pears on that.
Put another wheel on top of that.
Spread pears.
Another wheel
More pears
Last wheel of brie.
Last layer of preserves.
Now crush up some shelled pistachios and sprinkle them across the pear preserves.
Open the second can of dough and wrap it around the wheels of cheese so that its pretty sealed in. Then put the last square on top.
If you want to serve it on a plate do 2 separate wrapped wheels and make sure they're sealed up and pretty looking. I've found its way easier to just put it in a casserole dish and not worry so much about looks.
Throw the casserole dish into a crockpot and cook it on high for 2:30-3 hours on high before serving time. Or pre cook it in the oven for like 30 mins at 375ish and then just keep it warm inbthe crockpot. It easily stays good for 3+ hours as people in the hospital eat in shifts and then go back as snacks.
I also did cranberry and pecans at Christmas this year but people said the pear was much better. Next time i make it im definitely doing apples preserves or apple butter or something and walnuts.
), taco dip, spinach dip, bacon wrapped jalepeños (thanks 
