Potluck Recipe #8: Chocolate Crackle Cookies

I’m going to let you in on a family secret: Chocolate Crackle Cookies.

Passed down by my grandmother, perfected by my mother, beloved by my brother and me, these cookies are truly time-tested. I remember making countless batches alongside my mom, learning to crack the eggs and level the flour – and sneaking more than a few tastes of the chocolate-y dough!

Now as a 20-something, I rely on these cookies as my go-to recipe for cheering up friends or bringing treats to gatherings. I can say from experience: don’t plan on having any left over if you bring them to a potluck – these little guys are always a crowd favorite.

P.S. Leave time for the dough to chill before you bake them. Make sure not to over-bake them – the soft, chewy center is the best part, especially when they’re still hot from the oven!


Chocolate Crackle Cookies

(Makes 4 dozen)

2 cups semi-sweet chocolate chips
2 cups brown sugar
2/3 cup vegetable oil
4 eggs
2 tsp. vanilla
2 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
powdered sugar

1. Melt chocolate. Stir in sugar and oil.
2. Add vanilla and eggs, beat well.
3. Mix in flour, baking powder and salt.
4. Chill dough until it is firm, about 30 minutes to an hour.
5. Make 1" balls, roll in powdered sugar and place on cookie sheet. Bake at 350 degrees for 8-10 minutes.

Potluck Recipe #7: Spinach Pie

Spinach pie has no season — it's as comforting a winter dish as any, but paired with a fresh green salad reminds us of the lighter café fare of spring and summer. Of course, you can also pair it with toast and call it brunch. Whatever the season, this quiche is great to share--especially at an Open Arms potluck.


Spinach Pie
Adapted from a Bon Appetit recipe (1991)

(Serves 6)

1 tbsp. butter
1 onion, chopped
2-3 cups fresh baby spinach, packed

1 9-inch pie crust
1 tsp. all-purpose flour
1/2 cup (about 2 oz.) grated Monterey Jack
1/2 cup (about 2 oz.) grated Parmesan
4 eggs
1/2 cup cottage cheese
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground nutmeg
1/8 tsp. dried dillweed

1. Preheat oven to 375°F. Press your pie crust — homemade or store-bought -- to 9-inch-diameter pie pan, sealing any cracks. Trim edges.
2. Melt butter in heavy medium skillet over medium-high heat. Add onion and sauté until translucent, about 8 minutes.
3. Add spinach and cook until it wilts, about 3-5 minutes. Cool slightly.
4. Sprinkle both cheeses over bottom of crust. Top with spinach mixture.
5. Beat eggs, cottage cheese, salt, pepper, nutmeg and dillweed in large bowl to blend. Pour over spinach.
6. Bake until filling is set, about 50 minutes. Cool slightly. Cut into wedges and serve.

Potluck Recipe #6: Ham & Cheese Pasta

Mother Nature may be lulling us into thinking that warm weather and green grass are right around the corner, but we all know we'll probably get a bit more snow and ice before spring truly arrives. Why not get one last hot dish fix in before the end of winter? And, as long as you’re making lots of food, invite some folks over for a potluck! This hearty casserole is sure to soothe your late-winter guests.

Find out how to host a potluck for Open Arms.


Ham and Cheese Pasta

(Serves 8-10 people)

2 cups bread crumbs
1/4 cup butter, melted
1 tbsp. garlic, minced
1 tsp. cayenne pepper
3/4 cup Parmesan cheese

1 lb. spaghetti
1 1/2 lb. ham, diced *
1/3 cup brown sugar
2 cups broccoli tops
1/2 cup celery
1/2 cup onions
1/4 cup garlic

6 tbsp. butter
6 tbsp. flour
4 cups milk
2 cups cheddar cheese
2 cups parmesan cheese


1. Preheat the oven to 325 degrees and place rack in the center of the oven.
2. Stir together bread crumbs, butter, garlic, cayenne pepper, and parmesan cheese and set aside.
3. Cook spaghetti in water (don’t add oil) until done. Drain.
4. Saute diced ham in pan with a little water and the brown sugar until the ham absorbs the sugar. Set aside.
5. Saute onions, celery and garlic until soft. Add the broccoli and continue cooking the vegetables until the broccoli is bright green. Season with salt and pepper and remove from heat.
6. In Dutch oven, saute the flour in 6 tablespoons of the butter to create a roux; let the butter and flour brown and turn nutty. Add the milk and stir until thick. You can adjust thickness by adding more milk.
7. Add cheese, ham and vegetables, stir until coated and then put the entire mixture in baking dish and sprinkle with bread-crumb mixture. (This dish should fill a 9x12 pan or bigger.)
8. Bake for one hour or until breadcrumbs are toasty brown.


* You can make this a fantastic vegetarian dish by omitting ham and increasing the amount of veggies.

Potluck Recipe #5: Kale, Egg, and Sausage Bake

Picture this: It’s a weekend morning and there’s nothing pressing on your to-do list. Friends chat happily around you, sharing the week’s news. There’s sunshine pouring through the window, a cup of coffee warming your hand, and a slice of savory egg bake waiting to be devoured.

Is this heaven? Almost…it’s brunch.

Brunch offers a wonderful, laid-back pause from the rest of the week. You can sleep late, join with loved ones for a meal, and have the rest of the day free. This week’s potluck recipe, a satisfying egg bake featuring apple sausage and kale, celebrates this cheerful meal.

Brunch also presents a low-key way to introduce your friends and family to the work of Open Arms. Find out how to host a brunch potluck for us—we’ll help you with invitations, ideas on what to share, and how to ask your guests to support our work.


Kale, Egg, and Sausage Bake

(Serves 8 people)

1 medium onion, finely chopped (1/2 cup)
4 tbsp. unsalted butter
2.5 lb. kale, stems removed and leaves coarsely chopped
1 lb. chicken- or pork-apple sausage, without the casing
2/3 cup heavy cream
1 tsp. salt
1/4 tsp. black pepper
8 large eggs

Special equipment: 8 (8-ounce) ramekins
Accompaniments: buttered toast

Preheat oven to 400°F.

1. Cook onion in butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, about 5 minutes.
2. Add kale and sausage and cook covered, stirring 2 or 3 times, until the kale begins to wilt, 2 to 3 minutes. Remove lid and cook, stirring, until excess liquid is evaporated, 2 to 4 minutes.
3. Add cream, salt, and pepper and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
4. Arrange buttered ramekins in a shallow baking pan and divide sausage and spinach among them. Make an indentation in center of each and carefully crack an egg into each indentation.
5. Bake in middle of oven until whites are just set, about 15 minutes.

Serve eggs in ramekins with a side of toast.