You know the Philly Home Girls are always party-ready, right down to our outfits and whatever we’re bringing to the seasonal potluck. It’s gotten to the point where we’re now asking agents to make that dish again. We figured we’d spread the joy and share a few of our favorites. But fair warning… nothing—and we mean nothing—will ever top Jeanne’s Ambrosia Salad.
For the savory bunch
Stand Out Midwest Weenies
Rachel: A gathering isn’t complete without these weenies. I remember parties I attended as a kid had them, and I am continuing that tradition. They couldn’t be easier to whip together, and the surprise ingredient always makes people come back for more! They’re great for all-weather get-togethers, which makes them earn a permanent place on my potluck list.
2- 14 oz packs of Lil Smokies (any type- original, beef, or turkey)
1/4 c grape jelly (yup, you read that right!)
12-14 oz Sweet Baby Rays BBQ Sauce
Mix in crockpot, cook on high until grape jelly dissolves, turn to warm
Leek and Whatever Veggies You Have on Hand Galette
Bonnie: I bring this savory galette to just about every party I’m invited to all year long. You can make it in advance, it travels easily, and it can be served warm or at room temp. It can also be made vegan, and you wouldn’t even know the difference. The original recipe calls it a galette, but my French husband said, “Bonnie, it’s a quiche”. As someone who doesn’t like the taste of eggs, I avoid the word quiche when I can. You decide which you want to go with. It all tastes the same. Delish!
2 leeks, washed and sliced into rings
Choose additional veggies to add. Peppers, zucchini, squash, and mushrooms all work well. The original recipe calls for Kale so really anything goes. Add one veggie or one big oversized handful chopped as you like.
1 tomato sliced
2 cloves of garlic
Olive oil for cooking
1/4 teaspoon of salt
1 tablespoon of sage
Ground pepper to taste
Other spices you like (I use Penzy’s Turkish Blend! Hits every time)
2 eggs beaten. To keep vegan, use a plant-based egg product
1 teaspoon of white miso
2 tablespoons of dijon mustard
2 big giant spoonfuls of mascarpone cheese. You can always sub an herbed spreadable cheese like Borsin or creme fresh if you can’t find mascarpone. For your plant-based friends, use vegan Boursin or another cashew-based spreadable “cheese.”
1 cup of extra sharp cheddar grated (I love the Kerrygold Dubliner). For vegans, the Violife cheddar or mozz works great
1 package of puff pastry (Trader Joe’s has a great one- but Pepperidge Farm is just as good and is vegan!) Defrost both of the pastries that come in the box
Pre-heat the oven to 425
Heat your oil on medium, saute the garlic for a minute, then add the leeks. Give it another couple of minutes, and add the rest of your veggies.
Add in the sage, salt, pepper, and any additional spices you like
Sauté for about 5-10 mins- until the veggies soften and it smells irresistible. They don’t need to be super soft, as it’s going to bake for a bit.
Next, get your defrosted puff pastry, and here’s where it gets a little tricky: you’re going to Frankenstein the dough together. The goal is to have a shape that folds up into a clever rustic circle, so you’re aiming for as much of a rectangular shape as you can get. I usually use the original square as my main pastry and then cut up the second one. If it’s tri-folded, I cut along the folds, and add one third to the right edge, one third to the left edge, and then cut the final third in half and add to the top and bottom. Use a little water on your fingertips and press to join the dough. It will look a little funny, but I promise it will work out!
It’s time to build your work of art! Oil or butter a deep pie or round casserole dish and lay the dough in the vessel with the extra draping over the sides. Spread the mascarpone or spreadable vegan cheese on the bottom. Avoid going too near the edges.
Scoop your sauteed veggies on top of your creamy base. Think more of a pile in the pie- vs. spreading out evenly.
Now you fold up your edges so it becomes a circle. Tidy up any openings and pinch the edges together so they will form a barrier for the egg mixture, so it doesn’t get everywhere (learned that lesson the hard way)
Beat your egg (or egg substitute) together with the Dijon mustard and miso. Make sure there are no lumps.
Pour in the center of the pie. I usually smush it up a bit so it mixes with the veggies a little - but don’t go crazy. Save the bowl or measuring cup you used for the egg mixture- you’ll be using it in a second.
Add the cheese on top, and add some nice sliced tomatoes on top.
Using a pastry brush, take the leftover egg mixture that stuck to the bowl and brush it on top of the pastry.
Bake at 425 for about 25-35 mins until the dough looks golden and nicely baked.
If you let it cool for about 20 mins, it will set nicely (in my house, we can’t wait that long to dig in!)
Spicy Cranberry Salsa
Bonnie: I know I am cheating by adding two recipes here but what can I say, I’m a born entertainer. I’ve been making this super easy app for years around the holidays and people really enjoy it. It takes about 8 mins tops to put together, and you can make the night before, which, when you’re hosting, is a gift. There is often a bit of salsa left over, which stores well for solo snacktime!
1 bag of cranberries
1 jalapeno, roughly chopped
The juice and zest of one lime
Sugar to taste
1 block of cream cheese
Put everything BUT the cream cheese in the food processor. Pulse until it’s the texture you like.
For the sugar, some people like this sweet and add up to 3/4-1/2 cup of sugar, I like just a touch of sugar to take the edge off the tart of the cranberries and usually do a 1/4 cup and then taste and adjust.
Chill in the fridge until serving time. The more chill time, the better the flavors macerate.
When ready to serve, pour the salsa over the cream cheese and serve with crackers.
For the sweet crew!
Pumpkin Bread
Kate Shlomo: This is super easy to throw together. It’s perfectly pumpkin, not overbearing and not too sweet. It comes out moist, and is great for a few days to follow, so go ahead and make yourself two loaves! It is also Parve baking (dairy-free!). To make it totally vegan, use an egg substitute, or I bet apple sauce would work well too!
1.5 cups Sugar
1 3/4 cup Flour
1/2 cup Canned Pumpkin (I use Libby's brand)
1 egg
1/2 cup Water
1/2 cup Canola Oil (Crisco)
1/4 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1/4 teaspoon Vanilla Extract
1/4 teaspoon Nutmeg
1/4 teaspoon Cinnamon
Preheat the oven to 325 degrees
Mix everything together until fully incorporated.
Bake at 325 for 1 hour. Time may vary depending on oven and size of loaf (could take longer for a large loaf).
Makes one large loaf or 3 mini loaves.
Jewel Cookies
Rita: My grandmother worked for St Mary’s Home in Norfolk Virginia. This recipe was in their fundraiser cookbook a million years ag,o and my family has been making them since. They are beautifully balanced sugar cookies that don’t even need any decoration. As I am dairy-free I use Earth Balance sticks, which I have found is the only butter substitute that bakes up correctly.
1 cup of butter, softened
1.5 sifted confectioners’ sugar
1 tsp vanilla
1 egg
2.5 cups of sifted flour
1 tsp soda
1 tsp cream of tartar
1 tsp salt
Preheat oven to 375 degrees
Thoroughly cream the butter, confectioner’s sugar, and vanilla: beat in the eggs.
Sift together dry ingredients. Gradually stir into the creamed mixture and mix well
Chill for 1 hour
On a lightly floured surface, roll 1/4-inch thick
Cut with cookie cutters
Bake on an ungreased cookie sheet at 375 degrees for about 10 mins or until lightly browned.
Makes about 4 dozen.
Soft Molasses Cookies
Jeanne: My tried and true favorite cookie ever! I have been making these for the past 20 years and get requests for the recipe often. They are best in the holiday season as the warm molasses flavor feels like a festive nod to what lies ahead. Make multiple dozen, pack them in a cute tin, and they make the perfect host gift.
1/2 cup unsalted butter, softened (salted works too)
1/2 cup shortening
1.5 cups granulated sugar, plus sugar for garnish
1/2 cup of dark molasses (be sure to use dark!)
2 eggs lightly beaten
4 cups of flour
1/2 teaspoon of salt (I use less)
2 1/4 teaspoons of baking soda
1 1/2 teaspoons of ground ginger
1 1/2 teaspoons of ground cloves
1 1/2 teaspoons of ground cinnamon
Preheat oven to 350 degrees
In a large mixing bowl, cream butter and shortening until well mixed. Add sugar and beat until light in color and fluffy. Mix in molasses and eggs until smooth.
In another large bowl, whisk flour, salt, baking soda, ginger, cloves, and cinnamon.
Gradually mix dry ingredients into creamed mixture.
Roll into balls, dip the tops of cookies into sugar.
Bake at 350 degrees for 11 mins.
Once cooled, place in a plastic container or bag and add a piece of bread to keep them soft.
And last but not least…. The divisive dish at any potluck…. The ambrosia salad. It will clear the room and crowd the table all at the same time. Jeanne proudly makes this at our gatherings, and when it’s missing, let’s just say people notice. If you want to be the star of the party, don’t knock it before you try it. Go ahead and make that weirdness and watch people gobble it up. Jeanne even gave it a holiday twist for the season.
Jeanne’s Snowbrosia Salad
Jeanne: Ambrosia salad is a fun, easy-to-make, sweet, and refreshing treat that can be tailored to any occasion or time of year. For me, growing up in South Carolina, it’s a Southern holiday staple. It’s easy to make vegan, and using fresh instead of canned fruit is a must. This year I am
Classic Ambrosia Salad (Year-Round)
The classic version of ambrosia salad is popular for Thanksgiving and Christmas, primarily because the main ingredients are widely available in cans year-round.
Fruit: Mandarin oranges, pineapple tidbits, maraschino cherries, and sometimes green grapes.
Creamy Base: A mixture of whipped cream (or thawed frozen whipped topping) and sour cream or Greek yogurt provides a balance of sweetness and tang.
Add-ins: Miniature marshmallows, toasted shredded coconut, and toasted chopped pecans or walnuts for texture are the signature ingredients that balance the flavors.
I’m calling 2025’s winter edition, “Snobrosia Salad”
For Christmastime, I aim for red and green apples. I recommend 1 each Diced red Honey Crisp and green Granny Smith apples
Plus 1/2 lemon or a few tablespoons of lemon juice
For a festive look, I use a bunch of seedless red grapes and green grapes halved.
To save time, a can of mandarin oranges, drained, or 5-6 fresh clementines or tangerines, peeled and segmented
Cut a fresh pineapple into triangles and diamonds to add a holiday vibe; otherwise, canned pineapple chunks are quick and just as tasty.
As many pitted and halved fresh cherries as you want
As much TOASTED shredded coconut as you desire
A handful of toasted chopped pecans
1 container of Cool Whip (or go vegan and grab a coconut-based one)
1 dollop of honey to taste
A pinch of nutmeg to taste
A dash of cinnamon to taste
1 bag mini marshmallows (or vegan ones)
A scattering of pomegranate seeds for garnish.
1/2 cup plain Greek yogurt for serving
Chia seeds for extra fiber and protein
Toast pecans and coconut by microwaving a scattered layer of each on a microwave-safe plate 1 minute at a time until desired toastiness is achieved. Coconut toasts faster than pecans, so I keep them separate. Set aside and let cool.
Dice apples and toss them in fresh lemon juice to keep them from browning.
Toss all the fruit together in a large bowl. Save pomegranate seeds for garnish. If you’re using canned mandarin oranges, they can make a pretty garnish as well.
Combine the whip, honey, cinnamon, and nutmeg in a large bowl.
Unless you’re making the salad ahead, Mix in the mini marshmallows.
Fold in plain Greek yogurt and chia seeds, or serve on the side as a healthy breakfast.
Toss whipped cream mixture in with fruit until evenly coated.
For a softer texture, mix in the toasted pecans and coconut; otherwise, save as a garnish on top.
Sprinkle with sparkling pomegranate seeds for a bold look.
This dish is best served chilled for at least 30 minutes before serving, or can be made up to 1 day ahead of time. For best results, leave the marshmallows out and stir them in just before serving.
We hope your next potluck features one of our favs and gets rave reviews. We’re always looking for new options, so if you have a tried and true potluck hit pass it our way!
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