Potluck with Personality

FLAVOR-FORWARD FAVORITES THAT PACK UP AND PLATE BEAUTIFULLY

BY JENNIFER BAJSEL

RASPBERRY CHEESECAKE BARS

SERVINGS: 12 | PREP: 15 MIN. | COOK: 45 MIN. | TOTAL: 1 HR.

INGREDIENTS: Raspberry Sauce: 10 oz. frozen raspberries | 2 Tbsp. granulated sugar | 2 tsp. cornstarch | 1 tsp. lemon juice | Crust: 1 ¼ cups graham cracker crumbs | ¼ cup granulated sugar | 5 Tbsp. unsalted butter, melted Cheesecake Filling: 16 oz. fullfat cream cheese, softened to room temperature | ⅓ cup granulated sugar | 2 large eggs | 1 tsp. vanilla extract | 1 Tbsp. all-purpose flour | ⅛ tsp. salt | Fresh raspberries for garnish

DIRECTIONS: COMBINE the raspberries, sugar, cornstarch, and lemon juice in a small saucepan over medium heat. STIR and mash the mixture until it thickens for about 5 min. STRAIN through a fine mesh sieve to remove seeds. ALLOW it to cool fully. Preheat the oven to 350°. LINE a 9×13-inch baking sheet with parchment paper, leaving an overhang on the sides. COMBINE the graham cracker crumbs, sugar, and melted butter until crumbly and moist. PRESS the mixture firmly into the prepared pan. BAKE for 8-10 min, then set aside to cool. REDUCE the oven to 325°. BEAT the cream cheese and sugar with an electric mixer on medium speed until smooth and creamy. TURN the mixer to low and blend in the eggs and vanilla extract. ADD the flour and salt and mix until fully combined and smooth. POUR the filling into the cooled crust. ADD spoonfuls of the cooled raspberry sauce on top of the filling. USE a knife to gently swirl the sauce into the filling, creating a marbled effect. BAKE for 30-35 min or until the cheesecake appears set on top and only slightly jiggly in the center. TURN the oven off and leave the cheesecake to cool for 1 hr. CHILL for at least 3 hrs. or overnight. USE the parchment paper overhang to lift the cheesecake out of the pan. SLICE it into 12 squares and serve. TOP with fresh raspberries.

TIPS & TRICKS: For clean cuts, dip your knife in hot water before cutting and wipe the blade between slices to remove residue.

CHINESE FIVE-SPICE CHICKEN WINGS

SERVINGS: 4 | PREP: 8 HRS. 15 MIN. | COOK: 45 MIN. | TOTAL: 9 HRS.

INGREDIENTS: 2 ½ lbs. chicken wings | ½ stick of butter, melted | 3 Tbsp. soy sauce | 2 Tbsp. fish sauce | 1 Tbsp. garlic powder | ½ tsp. five-spice powder | ½ tsp. kosher salt | ¼ tsp. black pepper | 1 - 2 Tbsp. sesame seeds (for garnish) | 1 green onion, chopped (for garnish)

DIRECTIONS: MELT the butter. WHISK together the melted butter, soy sauce, fish sauce, garlic powder, and five-spice powder. ARRANGE the chicken pieces in a shallow, non-metallic dish. SPOON the sauce mixture over the chicken to evenly coat. COVER the dish with plastic wrap and refrigerate for 8 hrs or overnight. PREHEAT oven to 425°. LIGHTLY grease a baking sheet. ARRANGE the marinated chicken on the prepared baking sheet. BAKE in the preheated oven until crispy, about 45 min. SERVE with garnish and favorite dipping sauce on the side.

TIPS & TRICKS: For a crispier skin, reserve ½ the marinade to baste the chicken wings as they cook.

PHILLY CHEESESTEAK POTATO SKINS

SERVINGS: 4-6 | PREP: 10 MIN. | COOK: 1 HR. 10 MIN. | TOTAL: 1 HR. 20 MIN.

INGREDIENTS: 4-6 russet potatoes, scrubbed clean | 3 Tbsp. extravirgin olive oil, divided | 1 tsp. Kosher salt | 1 bell pepper, chopped | 4 oz. white mushrooms, cleaned and chopped | 1 lb. sliced roast beef | 12 slices white American cheese | 2 green onions, sliced for garnish

DIRECTIONS: PREHEAT oven to 400°. PIERCE potatoes all over with a fork, then rub with 2 Tbsp. of oil and season with salt. PLACE potatoes on a baking sheet and bake until the skin is crispy and the potatoes are tender, for about 1 hr. LET cool slightly until cool enough to handle. HEAT the remaining Tbsp. of oil in a large skillet over medium heat. ADD peppers and mushrooms and cook until soft, 5 min. CUT the potatoes in half lengthwise when they are cool enough to handle. SCOOP out the flesh with a spoon, leaving a ¼-inch border. RETURN potatoes, cut side-up, to the baking sheet. PLACE a slice of roast beef on each potato. DIVIDE the vegetable mixture evenly among potatoes, then top with American cheese. PLACE back in the oven under the broiler on low until cheese is melted, approximately 5 min. GARNISH with green onions for serving.

TIPS & TRICKS: Reserve the scooped-out potatoes for another dish, such as mashed or fried potatoes.

ABOUT OUR CHEF

Jennifer is a private chef in Dallas, TX, with a passion for home-cooked meals with a global influence. In addition to cooking, she hosts an Italian cooking show on national streaming television. To follow her, go to JenniferBajsel.com or find her on Instagram @JENNIFER_BAJSEL