19 Easy Church Potluck Recipes Delightful

Church potlucks are all about sharing hearty, crowd-pleasing dishes that bring everyone together—without stressing you out in the kitchen! Whether you need a fuss-free casserole, a standout salad, or a dessert that disappears fast, we’ve rounded up 19 easy recipes guaranteed to earn compliments (and empty plates). From classic comfort foods to fresh twists, these dishes will make your next potluck a delicious success. Dig in!

Creamy Mac and Cheese Casserole

This ultra-comforting mac and cheese casserole bakes up bubbly, golden, and packed with rich, velvety cheese sauce—no boxed mixes here!

Ingredients:

• 8 oz elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dry mustard
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese
• 1/2 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions for al dente; drain.
2. In a large pot, melt 3 tbsp butter over medium heat. Whisk in 3 tbsp flour and cook 1 minute until bubbly. Gradually whisk in 2 cups milk until smooth.
3. Stir in 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dry mustard, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer 3–4 minutes until thickened.
4. Remove from heat; stir in cheddar and Gruyère until melted. Fold in macaroni. Transfer to a greased 9×13″ baking dish.
5. Sprinkle 1/2 cup panko evenly over top. Bake 20 minutes until golden and bubbly at the edges.

The combo of Gruyère and sharp cheddar gives this casserole a grown-up depth, while the panko adds the perfect crunch. Tip: For extra creaminess, replace 1/2 cup milk with heavy cream.

Slow Cooker Pulled Pork Sandwiches

This melt-in-your-mouth pulled pork is effortlessly tender, thanks to your slow cooker doing all the heavy lifting—just pile it high on buns for a crowd-pleasing meal.

Ingredients

• 4 lbs boneless pork shoulder (trimmed of excess fat)
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1 cup chicken broth
• 3/4 cup barbecue sauce (plus extra for serving)
• 6 soft brioche buns
• 1 cup coleslaw (optional, for topping)

Instructions

1. In a small bowl, mix 1 tbsp brown sugar, 1 tbsp smoked paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp salt, and 1 tsp black pepper. Rub the spice blend all over the pork shoulder.
2. Place the pork in a 6-quart slow cooker and pour 1 cup chicken broth around it. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the meat shreds easily with a fork.
3. Transfer the pork to a large bowl, discard any excess fat, and shred the meat with two forks. Stir in 3/4 cup barbecue sauce.
4. Serve the pulled pork on brioche buns, topped with extra barbecue sauce and coleslaw if desired.

The magic here? The slow cooker transforms the pork into juicy, caramelized strands without babysitting—perfect for game day or lazy Sundays.

Tip: For extra flavor, sear the pork in a skillet before slow-cooking (optional but worth it!).

Classic Green Bean Casserole

This creamy, crunchy casserole is a nostalgic side dish that never goes out of style—perfect for holiday dinners or cozy weeknights.

Ingredients:

• 1 lb fresh green beans, trimmed and halved
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1/2 cup whole milk
• 1 tsp soy sauce
• 1/4 tsp black pepper
• 1 1/3 cups French-fried onions, divided

Instructions:

1. Preheat oven to 350°F. Blanch green beans in boiling water for 5 minutes, then drain and rinse under cold water.
2. In a large bowl, whisk together cream of mushroom soup, milk, soy sauce, and black pepper. Fold in green beans and 2/3 cup French-fried onions.
3. Transfer mixture to a greased 1.5-quart baking dish. Bake uncovered for 25 minutes.
4. Sprinkle remaining 2/3 cup French-fried onions over the top and bake 5 more minutes until bubbly and golden.

The magic here? Blanching the beans keeps them crisp-tender, so they don’t turn mushy under that creamy, onion-topped blanket.

Tip: For extra depth, sauté 8 oz sliced mushrooms with 1 minced garlic clove before mixing into the soup base.

Homemade Cornbread Muffins

Homemade Cornbread Muffins

These golden, buttery cornbread muffins strike the perfect balance between sweet and savory—ideal for slathering with honey or serving alongside chili.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1/3 cup unsalted butter, melted and slightly cooled
• 1 large egg

Instructions:

1. Preheat oven to 400°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, whisk 1 cup buttermilk, 1/3 cup melted butter, and 1 large egg until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined (small lumps are okay—don’t overmix!).
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 15–18 minutes, until the tops spring back when lightly pressed and edges are golden.

The secret? Using buttermilk keeps these muffins tender, while the hot oven gives them a delightfully crisp crust.

Tip: For extra richness, brush the warm muffin tops with a little melted butter right out of the oven.

Cheesy Potato Au Gratin

This creamy, indulgent side dish is pure comfort food—layers of tender potatoes smothered in a rich cheese sauce that’s impossible to resist.

Ingredients:

• 2 lbs Yukon Gold potatoes, thinly sliced (1/8-inch thick)
• 2 cups heavy cream
• 1 1/2 cups shredded Gruyère cheese
• 1 cup shredded sharp cheddar cheese
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 2 tbsp unsalted butter, softened

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with the softened butter.
2. In a bowl, whisk together the heavy cream, minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg.
3. Arrange half the potato slices in the dish, overlapping slightly. Pour half the cream mixture over them, then sprinkle with half the Gruyère and cheddar. Repeat layers with remaining potatoes, cream, and cheeses.
4. Bake uncovered for 50–60 minutes, until the top is bubbly and golden brown and the potatoes are fork-tender. Let rest 10 minutes before serving.

The nutmeg adds a subtle warmth that balances the richness of the cheeses, while the Gruyère gives this gratin a luxuriously gooey texture.

Tip: For extra crispiness, broil for the last 2–3 minutes—just keep an eye on it!

Easy Baked Ziti with Ground Beef

This hearty baked ziti is a crowd-pleaser—loaded with savory beef, gooey cheese, and just the right amount of garlicky tomato sauce for a cozy weeknight win.

Ingredients:

• 12 oz ziti pasta (uncooked)
• 1 lb ground beef (85% lean)
• 1 (24 oz) jar marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Cook ziti according to package instructions until al dente; drain.
2. Heat olive oil in a large skillet over medium-high. Add ground beef, breaking it apart with a spoon. Cook for 5–6 minutes until browned. Drain excess fat.
3. Stir in marinara sauce, garlic powder, oregano, red pepper flakes, salt, and black pepper. Simmer for 3 minutes.
4. Combine cooked ziti and beef sauce in a 9×13-inch baking dish. Top evenly with mozzarella and Parmesan.
5. Bake for 20 minutes until cheese is bubbly and golden. Let rest 5 minutes before serving.

The crispy cheese crust and tender pasta soaked in that rich, slightly spicy sauce make this dish impossible to resist—especially when served straight from the oven.

Tip: For extra depth, swap half the mozzarella for provolone or add a handful of fresh basil before baking.

Southern-Style Baked Beans

These smoky-sweet baked beans are slow-cooked to perfection, with a touch of molasses and bacon for that classic Southern comfort.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, finely diced
• 2 (28 oz) cans navy beans, drained and rinsed
• 1/2 cup ketchup
• 1/3 cup molasses
• 1/4 cup packed brown sugar
• 2 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 325°F. In a large oven-safe pot or Dutch oven, cook bacon over medium heat until crisp, about 6 minutes. Remove with a slotted spoon, leaving drippings in the pot.
2. Add onion to the pot and sauté until soft, about 5 minutes. Stir in navy beans, reserved bacon, 1/2 cup ketchup, 1/3 cup molasses, 1/4 cup brown sugar, 2 tbsp mustard, 1 tbsp vinegar, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined.
3. Cover and bake for 1 hour 30 minutes, stirring halfway. Uncover and bake 15 more minutes until thickened. Let rest 10 minutes before serving.

The slow bake melds the smoky bacon and tangy-sweet sauce into the beans, creating a rich, velvety texture that clings to every bite.

Tip: For extra depth, swap half the molasses with bourbon—just reduce baking time by 15 minutes.

Chicken and Broccoli Alfredo Bake

This creamy, cheesy bake is the ultimate comfort food—packed with tender chicken, crisp broccoli, and a rich Alfredo sauce that’ll have everyone asking for seconds.

Ingredients:

• 12 oz fettuccine, broken in half
• 2 cups cooked shredded chicken
• 3 cups fresh broccoli florets
• 2 cups Alfredo sauce (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• ½ tsp black pepper
• ½ tsp salt

Instructions:

1. Preheat oven to 375°F. Cook fettuccine according to package directions until al dente. Drain and return to the pot.
2. Add the shredded chicken, broccoli florets, Alfredo sauce, ½ tsp garlic powder, ¼ tsp black pepper, and ¼ tsp salt to the pasta. Toss until evenly coated.
3. Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle mozzarella and Parmesan evenly over the top, then dust with remaining ½ tsp garlic powder, ¼ tsp black pepper, and ¼ tsp salt.
4. Bake for 20–25 minutes until the cheese is bubbly and lightly golden. Let rest for 5 minutes before serving.

The crispy cheese topping contrasts perfectly with the creamy Alfredo underneath—making every bite irresistible.

Tip: For extra crunch, broil for the last 2–3 minutes (watch closely!).

Quick and Easy Deviled Eggs

These deviled eggs are a crowd-pleasing classic with a creamy, tangy filling that comes together in minutes—perfect for potlucks or lazy Sunday snacks.

Ingredients:

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp yellow mustard
• 1 tsp white vinegar
• 1/8 tsp salt
• 1/8 tsp black pepper
• Paprika, for garnish

Instructions:

1. Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, remove from heat, and let sit for 12 minutes.
2. Drain eggs and transfer to a bowl of ice water. Cool for 5 minutes, then peel and slice in half lengthwise.
3. Gently pop out yolks into a bowl. Mash with a fork, then stir in 3 tbsp mayonnaise, 1 tsp mustard, 1 tsp vinegar, 1/8 tsp salt, and 1/8 tsp black pepper until smooth.
4. Spoon or pipe the filling back into the egg whites. Lightly dust with paprika.

The vinegar adds a subtle brightness that balances the richness—no one will guess how simple these are!

Tip: For extra-fluffy filling, push the yolks through a fine-mesh sieve before mixing.

One-Pot Chicken and Rice Casserole

This cozy casserole is the ultimate comfort food—tender chicken, fluffy rice, and savory spices all come together in one pot for a fuss-free dinner.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice, rinsed
• 1 3/4 cups low-sodium chicken broth
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1/2 tsp paprika
• 1/2 cup frozen peas

Instructions:

1. Heat 1 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook for 5–6 minutes until lightly browned.
2. Stir in the onion and garlic, cooking for 2 minutes until fragrant. Add the rice, 1 3/4 cups chicken broth, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp thyme, and 1/2 tsp paprika. Bring to a boil.
3. Reduce heat to low, cover, and simmer for 18 minutes (no peeking!). Stir in the peas, cover again, and cook for 2 more minutes until the rice is tender and liquid is absorbed.

The magic here? The rice cooks in the chicken’s juices, soaking up every bit of flavor for a dish that tastes like it simmered all day.

Tip: For extra richness, swap half the broth for coconut milk and add a pinch of turmeric for golden rice.

Homestyle Mashed Potatoes

Nothing beats the creamy, comforting embrace of homemade mashed potatoes—fluffy, buttery, and just the right amount of rustic.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 tbsp unsalted butter, softened
• 1/2 cup whole milk, warmed
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup sour cream

Instructions:

1. Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer. Cook for 15–20 minutes until fork-tender.
2. Drain the potatoes and return them to the pot. Let them sit for 1 minute to steam off excess moisture.
3. Add the 4 tbsp butter, 1/2 cup warm milk, 3/4 tsp salt, and 1/4 tsp black pepper. Mash with a potato masher or hand mixer until smooth but slightly textured.
4. Fold in the 1/4 cup sour cream until just combined. Taste and adjust seasoning if needed.

The sour cream adds a subtle tang and extra richness, making these spuds irresistibly velvety without being heavy. Tip: For extra-fluffy potatoes, warm the milk and butter together before adding—it blends seamlessly!

Cheesy Garlic Pull-Apart Bread

This gooey, garlicky pull-apart bread is the ultimate crowd-pleaser—perfect for game day or a cozy night in.

Ingredients:

• 1 (16 oz) loaf sourdough bread, unsliced
• 1/2 cup (1 stick) unsalted butter, melted
• 4 cloves garlic, minced
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Cut the bread into 1-inch cubes without slicing all the way through (keep the base intact).
3. In a bowl, mix melted butter, minced garlic, parsley, salt, and black pepper. Brush generously between every crevice of the bread.
4. Stuff mozzarella and Parmesan into the cuts, pressing gently to seal. Wrap the loaf in foil, leaving the top exposed.
5. Bake for 15 minutes, then unwrap and bake another 10 minutes until the cheese is bubbly and the top is golden.

The magic? Each pull reveals a stretchy cheese ribbon with crispy edges—worth every garlicky bite!

Tip: For extra flavor, add a pinch of red pepper flakes to the butter mixture.

Classic Tuna Noodle Casserole

This comforting tuna noodle casserole is a nostalgic weeknight winner, with creamy sauce, tender noodles, and a crispy breadcrumb topping.

Ingredients

• 8 oz egg noodles
• 2 (5 oz) cans tuna in water, drained
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 cup whole milk
• 1 cup frozen peas
• 1/2 cup finely diced yellow onion
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup panko breadcrumbs
• 2 tbsp melted butter

Instructions

1. Preheat oven to 375°F. Cook egg noodles according to package directions until al dente; drain.
2. In a large bowl, mix condensed soup, milk, frozen peas, onion, garlic powder (1/2 tsp), salt (1/2 tsp), and black pepper (1/4 tsp). Fold in tuna and cooked noodles.
3. Transfer mixture to a greased 9×13″ baking dish. Sprinkle cheddar cheese evenly over the top.
4. In a small bowl, toss panko with melted butter. Scatter over the casserole.
5. Bake for 25 minutes until bubbly and the topping is golden brown.

The magic here? The panko topping stays extra-crispy even after baking, giving every bite a satisfying crunch against the creamy filling.

Tip: For a richer flavor, swap half the milk with evaporated milk or stir in 1 tbsp Dijon mustard with the soup.

Easy Cheesy Enchilada Casserole

This hearty casserole layers all the flavors of classic enchiladas into a fuss-free bake—perfect for busy weeknights when you crave big, cheesy comfort.

Ingredients

• 1 lb ground beef
• 1 small yellow onion, diced
• 1 (10 oz) can red enchilada sauce
• 1 (4 oz) can diced green chiles
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 6 corn tortillas, cut into quarters
• 2 cups shredded cheddar cheese
• 1/4 cup chopped fresh cilantro (optional)

Instructions

1. Preheat oven to 375°F. In a skillet over medium heat, cook ground beef and onion until the beef is browned (about 8 minutes). Drain excess fat.
2. Stir in enchilada sauce, green chiles, cumin, garlic powder, and salt. Simmer for 2 minutes.
3. In a greased 9×13-inch baking dish, layer half the tortillas, half the beef mixture, and half the cheese. Repeat layers.
4. Bake uncovered for 20 minutes until bubbly and cheese is melted. Sprinkle with cilantro if using.

The magic here? The tortillas soak up the saucy beef just enough to stay tender without turning mushy—every bite is packed with bold, cozy flavor.

Tip: Swap ground beef for shredded chicken or black beans for a lighter twist!

Simple Fruit Salad with Honey Dressing

This bright, juicy fruit salad is a breeze to toss together, and the honey-lime dressing adds just the right touch of sweetness and zing.

Ingredients:

• 1 cup diced strawberries
• 1 cup diced pineapple
• 1 cup blueberries
• 1 cup green grapes, halved
• 1 medium banana, sliced
• 2 tbsp honey
• 1 tbsp fresh lime juice
• 1 tsp poppy seeds (optional)
• Pinch of salt

Instructions:

1. In a large bowl, gently combine the strawberries, pineapple, blueberries, grapes, and banana.
2. In a small bowl, whisk together the 2 tbsp honey, 1 tbsp lime juice, 1 tsp poppy seeds (if using), and a pinch of salt until smooth.
3. Drizzle the dressing over the fruit and toss lightly to coat—be careful not to crush the berries.
4. Chill for 15 minutes before serving to let the flavors meld.

The poppy seeds add a subtle crunch, while the honey dressing keeps every bite glossy and just sweet enough. It’s the kind of salad that disappears fast at picnics!

Tip: For the best texture, slice the banana right before serving to prevent browning.

Slow Cooker Beef Stew

This hearty beef stew is the ultimate hands-off dinner—tender meat, rich gravy, and cozy veggies simmer to perfection while you go about your day.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 4 carrots, sliced into 1/2-inch rounds
• 3 Yukon Gold potatoes, cubed
• 3 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. In a large bowl, toss beef chuck with 3 tbsp flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Heat 2 tbsp olive oil in a skillet over medium-high. Brown the beef in batches, about 3 minutes per side, then transfer to a slow cooker.
3. Add onion and garlic to the same skillet; sauté for 2 minutes until fragrant. Scrape into the slow cooker.
4. Stir in carrots, potatoes, 3 cups beef broth, 2 tbsp tomato paste, 1 tsp thyme, and 1 bay leaf. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours.
5. Discard the bay leaf before serving. For a thicker stew, mash a few potatoes against the pot wall.

The long, slow cook transforms the beef into melt-in-your-mouth bites, while the tomato paste adds a subtle depth that sets this stew apart.

Tip: For extra richness, stir in a splash of red wine with the broth.

Homemade Banana Pudding

This classic Southern dessert is creamy, dreamy, and packed with layers of fresh bananas and vanilla wafers—comfort in every bite!

Ingredients:

• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 tsp salt
• 3 cups whole milk
• 3 large egg yolks, lightly beaten
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 4 ripe bananas, sliced
• 1 (11 oz) box vanilla wafers
• 1 cup heavy cream, whipped to stiff peaks (or 8 oz whipped topping)

Instructions:

1. In a medium saucepan, whisk together 3/4 cup sugar, 1/3 cup flour, and 1/4 tsp salt. Gradually stir in 3 cups milk until smooth. Cook over medium heat, stirring constantly, until thickened (about 10 minutes).
2. Remove from heat. Temper the egg yolks by slowly whisking in 1/2 cup of the hot milk mixture, then pour everything back into the saucepan. Cook 2 more minutes, stirring, until glossy. Off heat, stir in 2 tbsp butter and 1 tsp vanilla.
3. Layer vanilla wafers, banana slices, and pudding in a trifle dish or bowl, repeating twice. Cover with plastic wrap (pressed directly on the pudding to prevent a skin) and chill 4 hours.
4. Before serving, top with whipped cream and extra wafers or banana slices.

The magic here? Letting the pudding soak into the wafers overnight turns them into soft, cake-like layers that melt in your mouth.

Tip: For extra flair, toast a handful of crushed wafers and sprinkle them on top for crunch!

Easy Lemon Bars for Dessert

These sunny lemon bars strike the perfect balance between tangy and sweet, with a buttery shortbread crust that melts in your mouth.

Ingredients

• For the crust: 1 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 cup (1 stick) unsalted butter (cold and cubed), 1/4 tsp salt
• For the filling: 3 large eggs, 1 cup granulated sugar, 1/2 cup fresh lemon juice (about 3 lemons), 1 tbsp lemon zest, 1/4 cup all-purpose flour, 1/2 tsp baking powder, Powdered sugar for dusting

Instructions

1. Prep: Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
2. Make crust: In a food processor, pulse 1 cup flour, 1/4 cup sugar, and 1/4 tsp salt. Add cold butter; pulse until crumbly. Press evenly into the pan. Bake for 18 minutes until lightly golden.
3. Make filling: Whisk eggs and 1 cup sugar until smooth. Add lemon juice, zest, 1/4 cup flour, and baking powder; whisk until combined. Pour over warm crust.
4. Bake: Return to oven for 20-22 minutes until filling is set (edges should be slightly puffed). Cool completely in pan, then chill for 2 hours.
5. Serve: Lift bars out using parchment, dust with powdered sugar, and cut into squares.

The magic? That bright lemon filling firms up just enough to slice neatly, while staying lusciously creamy beneath the sugar-dusted top.

Tip: For ultra-sharp lemon flavor, use a microplane to zest directly over your measuring spoon—it captures every drop of citrus oil!

Classic Chocolate Chip Cookies

Nothing beats the nostalgia of warm, gooey chocolate chip cookies fresh from the oven—this recipe delivers that perfect balance of crisp edges and soft centers every time.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cups semi-sweet chocolate chips

Instructions:

1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until light and fluffy, about 3 minutes. Add 2 eggs and 2 tsp vanilla, mixing until combined.
3. Whisk together 2 1/4 cups flour, 1 tsp baking soda, and 1 tsp salt in a separate bowl. Gradually stir into the wet ingredients until just combined. Fold in 2 cups chocolate chips.
4. Drop 1.5-tbsp scoops of dough onto prepared sheets, spacing 2 inches apart. Bake for 9–11 minutes until edges are golden but centers are still soft.
5. Let cool on sheets for 5 minutes, then transfer to a wire rack.

The secret? Underbaking slightly for that irresistible chewiness—plus, the dough freezes beautifully for impromptu cookie cravings.

Tip: For extra flavor, brown the butter before creaming it with the sugars (just let it cool slightly first).

Conclusion

With 19 easy and crowd-pleasing recipes, this roundup is your go-to for stress-free church potlucks! Whether you’re whipping up a classic casserole or a sweet treat, these dishes are sure to delight. Give them a try, then let us know your favorites in the comments—and don’t forget to share the love on Pinterest. Happy cooking!