Family Reunion Potluck

Ingredients

• •4 (28-ounce) cans pork and beans, drained
• •1 pound bacon, diced
• •1 large yellow onion, diced
• •1 green bell pepper, diced
• •1.5 cups packed dark brown sugar
• •1 cup ketchup
• •1/2 cup yellow mustard
• •1/4 cup molasses
• •2 tablespoons Worcestershire sauce
• •1 tablespoon apple cider vinegar
• •1 teaspoon black pepper

Instructions

1. 1In a large skillet over medium, cook bacon until crisp; remove to paper towels, leaving 2 tablespoons fat in the pan.
2. 2Cook onion and bell pepper in the bacon fat until soft, 8 minutes.
3. 3In a 6-quart slow cooker, combine drained beans, bacon, sautéed vegetables, brown sugar, ketchup, mustard, molasses, Worcestershire, vinegar, and black pepper. Stir well.
4. 4Cover and cook on LOW 4-6 hours, stirring once or twice. The sauce will thicken and the flavors will meld.
5. 5Hold on warm for serving. Travels well in the slow cooker; plug in at the reunion site.

Ingredients

• •24 large eggs
• •1 cup mayonnaise
• •3 tablespoons yellow mustard
• •2 tablespoons sweet pickle relish (or dill, depending on family preference)
• •1 teaspoon white vinegar
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •Smoked paprika, for sprinkling
• •Fresh dill or chives, optional

Instructions

1. 1Place eggs in a large pot, cover with cold water by 1 inch. Bring to a rolling boil; cover, remove from heat, and let sit 12 minutes.
2. 2Transfer eggs to an ice bath for 5 minutes. Peel.
3. 3Halve eggs lengthwise. Pop yolks into a bowl; arrange whites on a platter.
4. 4Mash yolks with mayo, mustard, relish, vinegar, salt, and pepper until smooth.
5. 5Pipe or spoon yolk mixture into the whites. Sprinkle generously with smoked paprika; garnish with dill if using.
6. 6Refrigerate up to 24 hours, covered. Travels well in a deviled-egg carrier or a deep platter.

Ingredients

• •5 pounds Yukon Gold or red potatoes
• •6 hard-boiled eggs, chopped
• •1.5 cups mayonnaise
• •1/3 cup yellow mustard
• •1/2 cup sweet pickle relish (or finely diced sweet pickles)
• •1/2 cup finely diced celery
• •1/2 cup finely diced yellow onion
• •2 tablespoons apple cider vinegar
• •2 teaspoons salt
• •1 teaspoon black pepper
• •1 teaspoon sugar
• •Smoked paprika, for sprinkling

Instructions

1. 1Peel and cube potatoes into 1-inch pieces. Place in a large pot, cover with cold salted water. Bring to a boil; cook 12-15 minutes until tender but not falling apart. Drain and cool 15 minutes.
2. 2In a large bowl, whisk mayo, mustard, relish, celery, onion, vinegar, salt, pepper, and sugar.
3. 3Add warm potatoes (the dressing absorbs better when potatoes are still slightly warm). Fold in chopped eggs.
4. 4Cover and refrigerate at least 4 hours, ideally overnight.
5. 5Sprinkle smoked paprika before serving. Travels well in a covered bowl on ice.

Ingredients

• •2 pounds tri-color rotini pasta
• •8 ounces sliced pepperoni, halved
• •8 ounces hard salami, cubed
• •8 ounces mozzarella balls (ciliegine) or cubed mozzarella
• •1 pint cherry tomatoes, halved
• •1 cup pitted black olives
• •1 cup pitted green olives
• •1 red bell pepper, diced
• •1/2 red onion, finely diced
• •1/2 cup grated Parmesan
• •1.5 cups Italian dressing (bottled is traditional; from-scratch is better)
• •1 teaspoon dried oregano
• •1/2 teaspoon black pepper

Instructions

1. 1Cook pasta in well-salted water until al dente; drain and rinse with cold water to stop cooking.
2. 2In a very large bowl, combine pasta, pepperoni, salami, mozzarella, tomatoes, olives, bell pepper, red onion, and Parmesan.
3. 3Pour over Italian dressing; sprinkle oregano and black pepper. Toss to coat.
4. 4Cover and refrigerate at least 4 hours (overnight is ideal — flavors deepen).
5. 5Toss again before serving and add a splash more dressing if it looks dry. Travels in a covered foil pan or large bowl on ice.

Ingredients

• •1 large head green cabbage (about 3 pounds), finely shredded
• •2 large carrots, grated
• •1/2 small red onion, grated
• •1.5 cups mayonnaise
• •1/4 cup apple cider vinegar
• •1/4 cup granulated sugar
• •2 tablespoons Dijon mustard
• •1 teaspoon celery seed
• •1 teaspoon salt
• •1/2 teaspoon black pepper

Instructions

1. 1In a very large bowl, toss cabbage, carrots, and red onion.
2. 2In a separate bowl, whisk mayo, vinegar, sugar, mustard, celery seed, salt, and pepper until smooth.
3. 3Pour dressing over cabbage; toss thoroughly. Cover and refrigerate at least 2 hours (overnight for best flavor).
4. 4Taste and adjust salt and vinegar before serving. Drain off any excess liquid that pools at the bottom.

Ingredients

• •6-8 pound bone-in pork shoulder (Boston butt)
• •2 tablespoons salt
• •1 tablespoon brown sugar
• •2 teaspoons smoked paprika
• •2 teaspoons garlic powder
• •1 teaspoon onion powder
• •1 teaspoon black pepper
• •1 teaspoon cayenne (optional)
• •1 cup apple cider vinegar
• •1/2 cup chicken broth
• •For the Carolina sauce:
• •1.5 cups apple cider vinegar
• •1/4 cup ketchup
• •2 tablespoons brown sugar
• •1 tablespoon hot sauce
• •2 teaspoons crushed red pepper
• •1 teaspoon salt
• •Soft hamburger buns and coleslaw, for serving

Instructions

1. 1Mix salt, brown sugar, paprika, garlic powder, onion powder, black pepper, and cayenne. Rub all over the pork.
2. 2Place pork in a 6- to 8-quart slow cooker. Pour vinegar and broth around (not on) the pork.
3. 3Cover and cook on LOW 8-10 hours until the pork shreds easily with a fork.
4. 4Whisk all Carolina sauce ingredients together.
5. 5Lift pork onto a sheet pan; let rest 15 minutes. Discard fat and bone; shred meat with two forks. Toss with about 1 cup of the Carolina sauce.
6. 6Return shredded pork to the slow cooker on warm for serving. Pile on buns; top with coleslaw. Pass extra sauce at the table.

Ingredients

• •1 pound spaghetti, broken into thirds
• •1 rotisserie chicken, meat shredded (about 4 cups)
• •1 large yellow onion, diced
• •1 green bell pepper, diced
• •3 tablespoons salted butter
• •1 (10-ounce) can cream of mushroom soup
• •1 (10-ounce) can Ro-Tel diced tomatoes with green chiles
• •1 pound Velveeta, cubed
• •1 cup chicken broth
• •1 teaspoon garlic powder
• •1/2 teaspoon black pepper
• •2 cups shredded sharp cheddar

Instructions

1. 1Preheat oven to 350°F. Cook spaghetti 1 minute shy of al dente; drain.
2. 2Melt butter in a large skillet over medium. Cook onion and bell pepper 8 minutes until soft.
3. 3Stir in cream of mushroom, Ro-Tel, Velveeta, broth, garlic powder, and black pepper. Cook over low until Velveeta melts smoothly, 5 minutes.
4. 4Combine drained spaghetti and shredded chicken in a very large bowl. Pour over the cheese sauce; toss thoroughly.
5. 5Transfer to a 9x13 baking dish (or two foil pans). Top with shredded cheddar.
6. 6Bake 25-30 minutes until bubbling and golden. Travels covered with foil; reheats well.

Ingredients

• •1 small seedless watermelon (about 5 pounds), cubed
• •8 ounces feta cheese, crumbled
• •1 cup fresh mint leaves, torn
• •1/2 small red onion, very thinly sliced
• •1/4 cup good olive oil
• •3 tablespoons lime juice
• •1 teaspoon honey
• •1/2 teaspoon flaky sea salt
• •Fresh black pepper

Instructions

1. 1Combine watermelon, feta, mint, and red onion in a large bowl.
2. 2Whisk olive oil, lime juice, and honey. Drizzle over the salad.
3. 3Sprinkle flaky salt and a few grinds of black pepper. Toss gently — the watermelon falls apart easily.
4. 4Best served within 2 hours of mixing. Travels in a cooler; toss again before serving.

Ingredients

• •2 (16-ounce) cans refried beans
• •1 packet taco seasoning
• •4 ripe avocados
• •2 tablespoons lime juice
• •1/2 teaspoon salt
• •2 cups sour cream
• •2 cups salsa, drained
• •2 cups shredded sharp cheddar
• •1 (4-ounce) can sliced black olives, drained
• •1 cup sliced green onions
• •2 cups chopped tomatoes
• •Tortilla chips, for serving

Instructions

1. 1Stir taco seasoning into refried beans. Spread evenly in the bottom of a 9x13 glass dish.
2. 2Mash avocados with lime juice and salt; spread over beans.
3. 3Spread sour cream evenly over guacamole.
4. 4Spread drained salsa over sour cream.
5. 5Top with shredded cheddar, olives, green onions, and tomatoes in that order.
6. 6Cover and refrigerate at least 4 hours. Serve cold with tortilla chips. Travels covered with plastic wrap.

Ingredients

• •For the crust:
• •2 cups crushed pretzels
• •3/4 cup salted butter, melted
• •3 tablespoons granulated sugar
• •For the cream layer:
• •8 ounces cream cheese, softened
• •1 cup granulated sugar
• •1 (8-ounce) container whipped topping, thawed
• •For the top:
• •1 (6-ounce) box strawberry Jell-O
• •2 cups boiling water
• •2 (10-ounce) packages frozen strawberries (thawed) — do not drain

Instructions

1. 1Preheat oven to 400°F. Mix crushed pretzels, melted butter, and 3 tablespoons sugar; press into a 9x13 dish.
2. 2Bake crust 8 minutes; cool completely.
3. 3Beat cream cheese and 1 cup sugar until smooth. Fold in whipped topping. Spread over cooled crust, sealing the edges (this prevents Jell-O from leaking under).
4. 4In a bowl, dissolve Jell-O in boiling water. Stir in thawed strawberries with their juice. Refrigerate until partly set (35-45 minutes — the consistency of raw egg whites).
5. 5Pour Jell-O mixture over the cream cheese layer. Refrigerate at least 4 hours, ideally overnight, until fully set.

Ingredients

• •For the cake:
• •2 cups all-purpose flour
• •2 cups granulated sugar
• •1 teaspoon baking soda
• •1/2 teaspoon salt
• •1 cup salted butter
• •1/4 cup unsweetened cocoa powder
• •1 cup water
• •1/2 cup buttermilk
• •2 large eggs
• •1 teaspoon vanilla extract
• •For the icing:
• •1/2 cup salted butter
• •1/4 cup unsweetened cocoa powder
• •1/3 cup whole milk
• •4 cups powdered sugar
• •1 teaspoon vanilla extract
• •1 cup chopped pecans

Instructions

1. 1Preheat oven to 375°F. Grease a half-sheet pan (18x13).
2. 2Whisk flour, sugar, baking soda, and salt in a large bowl.
3. 3In a saucepan, bring butter, cocoa, and water to a boil. Pour over the flour mixture; whisk to combine.
4. 4Whisk in buttermilk, eggs, and vanilla until smooth. Pour into the prepared pan.
5. 5Bake 18-22 minutes until a toothpick comes out clean.
6. 6While the cake bakes, prepare icing: bring butter, cocoa, and milk to a boil. Whisk in powdered sugar and vanilla until smooth. Stir in pecans.
7. 7Pour warm icing over the warm cake (right out of the oven); spread to the edges. Cool to set the icing before slicing into squares.

Ingredients

• •8 cups fresh or frozen blackberries
• •1 cup granulated sugar (divided)
• •1 tablespoon lemon juice
• •1 stick (8 tablespoons) salted butter
• •1.5 cups all-purpose flour
• •1.5 tablespoons baking powder
• •1/2 teaspoon salt
• •1.5 cups whole milk
• •1 teaspoon vanilla extract
• •Turbinado sugar, for the top

Instructions

1. 1Preheat oven to 375°F. Place butter in a large foil pan or 9x13 dish; melt in the oven.
2. 2Toss berries with 1/2 cup sugar and lemon juice.
3. 3Whisk flour, remaining 1/2 cup sugar, baking powder, and salt. Whisk in milk and vanilla.
4. 4Remove the pan with melted butter. Pour batter over the butter — DO NOT stir. Spoon berries and juice over the batter — DO NOT stir.
5. 5Sprinkle turbinado sugar across the top.
6. 6Bake 50-60 minutes until the top is deep golden and the berries are bubbling thickly. Rest 20 minutes before serving with vanilla ice cream.