Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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Halloween

(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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Halloween

25 Years of Terror (2006) John Ottman

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What can i bring for a work potluck?

We are having a "Halloween Potluck" at work, and I need to bring something! It seems like a lot of people are bringing dessert-type food, so I want to bring more a meal type (or side dish). However, I dont think we’re going to have an oven around, so it can’t really be something that needs to be in the oven. Any suggestions? Thanks!!

13 Responses to What can i bring for a work potluck?

  • Sweet_Di says:

    Spicy Chile Meatballs With Barbecue Sauce

    to 4 dozen small meatballs, such as 2 packages Aidell’s Chicken & Turkey Chipotle Meatballs
    1 jar (12 ounces) apple jelly
    1 1/2 cups barbecue sauce
    2 poblano chile peppers, coarsely chopped, or Anaheim peppers
    1/2 cup chopped onion
    dash garlic powder
    1 teaspoon chili powder
    1/4 teaspoon chipotle chile powder, optional
    1/2 teaspoon ancho chile powder, optional
    PREPARATION:
    Combine all ingredients in a 3 to 5-quart slow cooker. Cover and cook on LOW for 4 to 6 hours. Makes 3 to 4 dozen meatball appetizers, or serve with rice for a family meal. This recipe can easily be doubled for a bigger crowd.

    or

    Crock Pot Beef Stew

    2 1/2 lbs. beef chuck or stew meat, cut into chunks
    1/4 cup flour
    1 1/2 tsp. salt
    1/2 tsp. pepper
    1 pack of beef stew seasoning (McCormick)
    1 1/2 cup water
    1 tsp. Worcestershire sauce
    1 garlic clove, minced
    1 tsp. paprika
    2 cup baby carrot
    1 large (Vidalia) onion, chopped
    1 celery stalk, thinly sliced
    2 tsp. Gravy Master

    Place meat in crock pot.

    Combine flour, salt and pepper. Sprinkle over meat and stir to coat meat with flour. Mix beef stew seasoning with water and pour over meat.

    Add remaining ingredients and stir to mix well. Cover and cook on low about 10 hours. Stir thoroughly before serving

  • Luv2Cook says:

    Chile, sloppy joes or a hearty stew would work well in a crock pot. Sloppy joes are the easiest and most people like them.

  • K S says:

    Homemade mac and cheese or baked beans always have mass appeal and are easy to keep in a crockpot.

  • mcwife2 says:

    You could also bring appetizers. Little finger sandwiches or a deli tray. That wont require an oven.

    Or you could bring the beverages, punch, soda, ice etc.

  • jettycee21 says:

    a potatoe salad or a macarroni salad is always a plus at potlucks…and u don’t need to warm it up just put in the fridge.

  • Oldwhiteguy2earth says:

    If you want to be a hit, bring a big green salad with maybe some hard cooked eggs, diced ham, shredded cheese, tomatoes and dressing on the side. Provide diet dressing too. Everyone else always brings casseroles or dessert.

  • mythoughts says:

    French bread sandwiches
    Get a loaf or two of french bread cut it lengthwise down the middle, kinda tear out some of the bread on the inside and stuff sandwich making stuff inside, such as turkey, salami, cheese, olives, oil and vinegar (or whatever you like in your sandwich). Put the loaves back together and cut them up in individual slices.

    Yum!

  • lemonlimesherbet says:

    Get giant tortillas spread with flavored cream cheese. Add spring greens, cheese and meat roll up and cut into pieces about an inch thick. Place on platter. Turkey with a little basil pesto on the cream cheese and a mild cheese is a popular on. With really big tortillas you get about 12 slices per roll and they are easier to transport and store in the fridge if they are wrapped in plastic wrap and sliced on site. Or you could make a seven layer dip that looks like a pumpkin.

  • bubba800 says:

    you need to make good sugar cookies. these are the directions: Ingredients
    1 large egg
    2 teaspoons pure vanilla extract
    1 cup (2 sticks) unsalted butter, slightly soft
    1/2 cup granulated sugar
    3 tablespoons confectioners’ sugar
    1/4 teaspoon fine salt
    2 cups all-purpose flour, plus as needed
    For Decorating:
    1 cup confectioners’ sugar
    About 1 tablespoon milk
    Food coloring, if desired
    Sprinkles, candies, cored sugar as desired
    Directions
    Whisk the egg and vanilla in a small bowl and set aside.

    With a hand held mixer in a large bowl, cream the butter until fluffy. Scrape down the sides of the bowl with a rubber spatula, add both sugars, and continue beating until light, 2 to 3 minutes. Scrape the sides of the bowl again, if needed, then add the egg mixture, beating for about 1 minute. Sift the salt with the flour. Reduce the mixer to a low speed and then add the flour mixture, mixing just until blended.

    Turn the dough out of the bowl. Divide the dough in half and place each half between 2 pieces of lightly floured parchment or waxed paper. Use a rolling pin to flatten the dough into a disk about 1/4-inch thick. Slide the dough/parchment sheet onto a flat cookie sheet, or on the back of a rimmed baking sheet. Refrigerate until firm, about 2 hours or overnight.

    Evenly space the racks in the oven and preheat to 325 degrees F. Place 1 disk of the cookie dough on a clean work surface and peel off the top sheet of paper. Cut cookies with a 1 1/2-inch round or a decorative shaped cookie cutter directly on the parchment. Use a spatula to transfer the cookies to a parchment-lined or non-stick baking sheet, spacing them about 1-inch apart. Repeat with other sheet of dough. Any excess dough can be re-rolled, refrigerated, and cut.

    Bake until the edges of the cookies are a light golden, about 15 minutes. Transfer cookies to a rack to cool.

    For decorating: Whisk the confectioners’ sugar with just enough milk to make a thick icing. Transfer icing to a small plastic bag. Press the icing into a corner of the bag and snip off the corner with scissors to make a small opening. Gently press the icing onto the cookie to make a simple pattern. Decorate as desired. Set aside for about 1 hour to let the icing harden.

    Store in an airtight container for up to 1 week.

    Copyright 2003 Television Food Network, G.P. All rights reserved

    Variations:
    Walnut Orange: Add 3/4 teaspoon grated zest of orange with the sugar, and 2/3 cup finely chopped walnuts with the flour.

    Pecan-Cinnamon: Mix 1 teaspoon ground cinnamon with the flour, and add 2/3 cup finely chopped pecans with the flour. Sprinkle the tops of the cookies before baking with a mixture of 2 tablespoons granulated sugar and 2 teaspoons ground cinnamon.

    Almond: Reduce the vanilla extract to 1 teaspoon and add 1/2 teaspoon pure almond extract. Add 3/4 cup chopped toasted sliced almonds to the dough with the flour. If desired, for decoration, brush the tops of the unbaked cookies with some egg white and press a few un-toasted almond slices onto the top of each cookie prior to baking.

  • H-man says:

    Club Sandwiches
    Take four slices of bread and spread them with butter or margarine.
    On the first slice place ham and some mustard. (Optional)
    Place the second slice of bread on top of Ham, and cover with mashed egg, seasoned with S&P.
    Place the third slice of bread on top of egg, and cover with de seeded tomato pieces, seasoned with S&P
    Top with forth slice of bread, spread side down.
    Cut crusts from the sides and cut into fingers.

    If possible get a loaf of caterers sliced bread.
    It is cut lengthways, instead of across, so you can make several at a time.

    Cocktail Savouries.
    Serve on tooth picks for easy handling.
    (I) A steamed prune stoned, stuffed with cream cheese.
    (ii) Cubed cheese, pineapple and cherry
    (iii) Oysters rolled in bacon and grilled.
    (iv) Sliced pickled onion and cooked sausage.
    Gherkins, Pearl Onions, Stuffed Olives are all alternatives, or make your own combinations.

  • chimebear says:

    Veggie pizza thing…

    get Pillsbury croissant rolls in canister.
    Open and unroll on to cookie sheet leave it all together like a pizza crust.
    bake according to directions.
    as it bakes. Mix equal parts cream cheese and mayo about half cup each. Mix in ranch flavor packet to taste.
    When crescent rolls are cooked let them cool and then coat with ranch mixture. You may not need all the mixture don’t over do it.
    Then top with any fresh raw veggies. Broccoli cauliflower fresh pepper. I don’t recommend tomato’s unless they are the cherry ones. They tend to get watery.
    so thats it just keep it cool untill its time to eat.

    You may also use already made veggie dip. Instead of making your own with the mayo mixture.

  • mrsdeli says:

    Crock Pot Chili is good. Bring shredded cheese on the side for the chili.

  • me says:

    Fried Chicken, Hot wings

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