Summertime is a popular time of year for backyard barbeques, parties, graduation celebrations, weddings, and other gatherings that call for food. Do you have a famous dish you like to bring to potluck dinners? Would you like to have some fresh ideas for something different? Sometimes bringing the same thing to every party gets old, and you want to try something new. Here are some great ideas for quick and easy potluck dishes you can try out this summer. We’ve included an appetizer, salad, main dish, and dessert recipe for you to try. Have fun experimenting with these tried-and-true recipes; you might just find a new favorite!

Spicy Cheese Crisps. These savory snacks make a perfect appetizer to bring to your next party and are super easy to make with just five ingredients you probably already have in your kitchen, and three easy-peasy steps. Thank you, Martha Stewart! As an added benefit, the dough can be made ahead of time, wrapped in plastic and refrigerated up to 3 days, or frozen up to one month. (Do not thaw before baking.)

Ingredients:

• 1 cup all-purpose flour
• 1/4 to 1/2 teaspoon cayenne pepper
• 1/2 cup (1 stick) softened butter
• 3/4 teaspoon salt
• 2 cups finely grated cheddar cheese

Directions:

1. Preheat oven to 400 degrees. In a medium bowl, whisk together all-purpose flour, salt, and cayenne pepper. Add finely grated cheddar cheese and softened butter; work with your hands until dough forms.
2. Transfer to a sheet of waxed paper. Form into a 1 1/2-inch-diameter log; roll up tightly in paper. Refrigerate until firm, about 2 hours.
3. Unwrap and slice dough into 1/4-inch-thick rounds and arrange an inch apart on baking sheets. Bake until edges are golden, 16 to 18 minutes; transfer crisps to a rack to cool.

Crunchy Sesame Chicken Slaw. This drool-worthy recipe from thehonoursystem.com will soon become a fan favorite. Whether you bring it as an amazing appetizer or scrumptious side dish, everyone will love the healthy crunch this salad brings to the party.

Ingredients:

• 4 cups shredded savoy cabbage
• 2 cups shredded chicken
• 1/3 cup roasted almonds
• 1/4 cup sliced green onions
• 1/3 cup olive oil
• 2 tbsp. vinegar
• 2 tbsp. coconut sugar
• 2 tbsp. coconut aminos (or soy sauce)
• 1 tsp toasted sesame oil

Directions:

1. In a large bowl, combine the cabbage, chicken, almonds, and green onions.
2. In a small saucepan over medium-low heat, stir together the olive oil, vinegar, coconut sugar, coconut aminos or soy sauce, and sesame oil. Stir until the sugar dissolves and remove from heat. Pour over cabbage mixture and toss well to coat.
3. Store leftovers in a sealed container in the fridge for up to a week (if there are any!)

Butternut Squash, Sage, and Mushroom Casserole. This to-die-for casserole comes from Weight Watchers, and just might change everyone’s mind about lasagna. A warm, savory, healthy vegetarian main dish like this could get you invited to more potluck dinners than you can handle this summer!

Ingredients:

• 2 medium-sized (about 1 ½ pounds each) butternut squash
• Cooking spray
• 1 teaspoon olive oil
• 4 large cloves garlic, chopped
• 1 pound white button mushrooms, sliced thinly
• 1/2 pound shiitake mushrooms, stemmed and sliced thinly
• 1/4 teaspoon salt, or more to taste
• 11 ounces fat-free evaporated milk
• 3 medium-sized shallots, sliced
• 1 tablespoon sage, chopped
• 1/8 teaspoon black pepper, or to taste
• 8 ounces whole-wheat lasagna noodles

Directions:

1. Preheat the oven to 400 degrees.
2. Cut 1 squash in half lengthwise. Peel the other squash and cut into ½-inch cubes. Coat a nonstick cookie sheet with cooking spray. Remove the seeds from the squash that was cut lengthwise and place cut side down on the cookie sheet. Roast until very soft, about 35-40 minutes. Remove from the oven and let cool.
3. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add 2 chopped garlic cloves. Swirl the skillet to mix and cook until fragrant, about 10 seconds. Add the mushrooms and ¼ teaspoon salt. Increase heat to high and cook, stirring often, for 6 minutes. Remove from heat and stir in the cubed butternut squash. Let cool.
4. Put the evaporated milk, shallots, remaining 2 garlic cloves, and sage in a medium-sized saucepan. Bring to a boil, cover, and remove from heat. Scrape the flesh of the roasted squash halves into a large bowl. Mash with a potato masher and then add the milk mixture. Mash to mix. Season with salt and pepper, to taste.
5. Coat a 9-by-9-inch pan with cooking spray. Spoon ½ of the mashed squash into the bottom of the pan and spread into an even layer. Top with 3 uncooked noodles (you will probably need to break them to make them fit) and spoon 1 cup of the mushroom-squash mixture on top. Top with ½ cup of mashed squash and repeat the layers 2 more times ending with a ½ cup of mashed squash.
6. Cover the pan with foil and bake in the oven for 20 minutes. Remove the foil and bake 10 more minutes. Remove from the oven and let stand 10 minutes before slicing to serve.

Bacon Bourbon Caramel Popcorn. Just the name is a mouthful, and once you get your first taste of this sweet, savory, crunchy snack, you’ll want to have several mouthfuls! Whether it’s served as an appetizer, side dish, or dessert, this delicious dish is sure to be a huge hit at your next potluck. This recipe is courtesy of Chef David Danielson, Executive Chef of the Kentucky Derby.

Ingredients:

• 5 quarts plain popped corn (freshly air-popped recommended)
• 1 pound thick cut bacon, chopped, fried to just about crispy and well drained
• 1 cup butter
• 2 cups brown sugar
• 1/2 cup light corn syrup or maple syrup
• 1 teaspoon sea salt
• 1/2 teaspoon baking soda
• 3 ounces bourbon, preferably Woodford Reserve Bourbon

Directions:

1. Preheat your oven to 250 degrees F.
2. In a pot over medium heat, melt 1 cup of butter.
3. Mix in brown sugar, corn syrup, and sea salt and then stir until boiling at the edges.
4. Lower the heat slightly and let boil until the caramel is 250 degrees F.
5. Remove from heat and add the baking soda and bourbon.
6. Once fully incorporated, stir in the bacon.
7. Divide the popcorn into two very lightly greased roasting pans and coat with the caramel.
8. Mix well, then put the popcorn into the preheated oven for 45–60 minutes, mixing every 10–15 minutes so the kernels of popped corn are coated in the bourbon bacon coating.
9. Once done, pour onto either parchment paper or wax paper to cool and break into pieces.