Masonic Potluck

The holidays are just around the corner, and what does that mean for the Masonic world? Potlucks as far as the eye can see. I know T’s Lodge is kicking off the holiday season with a Veteran’s Day potluck, followed by a few more later in the month. Potlucks can often be tricky for those of us that are younger in the Masonic community. On the one hand, we don’t have the time to spend that all of the retired folks do (I know one lovely lady that hand makes 3D decorations for Christmas cookies every year!), but just buying a bag of chips from the store on your way to the Lodge might make you feel like you barely did anything at all. Have no fear! These recipes will have everyone thinking you called into work the day before, just so you could make something awesome for the potluck; in reality, anyone can  find time to make these simple but delicious dishes.

Honey BBQ Wings

Call me crazy, but I think cold weather is the best time to grill. Doesn’t take much effort, gets you in front of a fire, and your meat is cooked nice and fast. You can’t fake that nice grill char anywhere else. Also, wings are super simple. If you haven’t made buffalo wings at home before, I highly recommend it. Grill ‘em, then toss in sauce. Done and yum.


Prepare grill for medium heat. Grill wings, turning occasionally until golden brown and crisp, about 15-20 minutes.



  • ½ Cup honey
  • 1¼ Cup Ketchup
  • ½ Cup white vinegar
  • 2 tsp yellow mustard
  • 2 tsp paprika
  • 1½ tsp kosher salt
  • 1 Cup light brown sugar
  • cracked pepper to taste


  1. Add ingredients to pot on stove top and whisk to combine. Bring to boil reduce to simmer. Simmer for 5 minutes. Take off heat and let come to room temperature. Use as a dipping sauce or to baste on meat.
  2. Store in airtight container in fridge, or toss wings immediately.

Caprese Bites

Who doesn’t love cheese? These craprese kabobs are super simple, and always a welcome addition to any potluck. I do have two recommendations however, first, get mozerella pearls or balls if you can

help it, you will save yourself a ton of time. Second, not everyone is as big of a fan of balsamic vinegar as I am, so you may want to have it on the side instead of drizzling on top of the kabobs, especially if you are expecting children to attend. Also a nice, light dish, since many items at Masonic potlucks tend to be heavy.


 You will want one of each of these for how many kabobs you want to make:

Grape tomaotes

Mozzarella Balls or pearls

Fresh basil leaves

1/6 cup of olive oil

1/6 cup of balsamic vinegar

Salt and pepper



  1. Take a toothpick, place tomato, basil leaf, and mozzarella on toothpick
  2. Do this until you are satisfied with the number of kabobs you have
  3. Sprinkle salt and pepper over bites
  4. In a small bowl, combine oil and vinegar, drizzle over bites.

Salsa chicken

 Okay, so, you signed up to bring a meat dish to the potluck, but now you realize you have no time. Like, literally just enough to come home from work, change your clothes, and barely make it to Lodge on time.  Take it from the Hitchhiker’s Guide, Don’t Panic. Salsa chicken is here to save your day. All you need is a crockpot, and if you don’t have one, now is the time. They are a $20 lifesaver, and you can literally unplug it at home, and take the whole thing with you to Lodge.


 4+ boneless chicken breasts- add more if your crockpot allows.

2 cups of salsa – the chunkier the better

Salt and pepper


  1. Place chicken breasts in a slow cooker and cover with salsa. Toss until the chicken is covered.
  2. Cover and cook on high for 4 hours (or low for 6-8 hours), or until the chicken shreds easily with a fork.
  3. Shred the chicken in the slow cooker and toss with the remaining salsa and juices until well-mixed.
  4. Serve immediately, or refrigerate in an airtight container for up to 5 days. (This chicken also freezes well.)

Popcorn Cake


So, I’m known in my household for taking desserts a bit too far. I will happily spend hours making dozens of cookies, only to eat one and no more. This is a super simple twist on rice krispie treats that I made last night for our DeMolay potluck this evening. I might have had a small slice for breakfast, and let it be known, this recipe packs a ton of sugary goodness.


12 cups (about 2 bags) of popped popcorn, unpopped kernels removed –I used movie butter, kettle corn might be too much, unless you are really into sweets

1 stick of butter

16 ounces  of marshmellows – the orginal recipie called for 8, which is almost two bags, I thought mine was a little too marshmellowy, feel free to add more if you want

2 cups of m&ms, any flavor

1 ½-2 cups of 2-3 other mix ins – broken pretzels, peanuts, candy corn, goldfish, gummy bears, anything you love with popcorn or just have around


  1. Grease your Bundt pan. If you don’t have one, any loaf pan or even a 9×13 pan will be just fine.
  2. Mix your popcorn and mix-ins together
  3. Melt your butter and marshmallows together in the microwave until smooth. Let cool for about 2 minutes
  4. Mix the marshmallow mixture into the popcorn mixture. It will be quite sticky.
  5. Move everything into your pan of choice. Place a piece of parchment paper on top to help you smooth the top out.
  6. Let cool for at least one hour

I hope that these recipes can help you bring an awesome dish to your next potluck, Masonic or otherwise. If you have any recipes you would like to share, please feel free. And as always, have a wonderful week!

Food for the Masses

Welcome to the new page! What a crazy couple of weeks this has been! Unfortunately, I was not able to resolve the security issue, so I decided it was time to go ahead and buy the domain name. Everything is still here, just in a slightly different package. T is on his way home from DeMolay Round Up, and I am finally starting to feel better after my concussion (the gym bit me), so, I figured, what better way to celebrate than with food?

I would like to share with you guys some of my favorite recipes, all of which are easily made en masse, for a lodge dinner, and all of which are tastier than the Masonic tradition of beef, mashed potatoes, and green beans. Everything should be easy to follow, T will do everything exactly as written, so that’s how my cookbook reads. Invest in a crockpot, even if you don’t cook for the lodge. They are not expensive, and worth every penny If you have any questions, or if you have any recipes you would like to add, please comment here, or email me at .

Warning: None of the following recipes are remotely healthy. (Okay, maybe the chili)

Buffalo Chicken Dip

Do not double the recipe. You will eat it all. (As you can see, it is easily doubled)


2-3 10 oz canned chicken breast (yes. canned chicken exists, its by the tuna)

1 packages cream cheese

1/2-1 cup buffalo sauce- depending on how hot you like it

1/2 cup blue cheese salad dressing, or 1/2  cup ranch

1/2 cup crumbled blue cheese, or 1/2 cup shredded cheddar cheese

Bag of tortilla chips


1. Throw everything into the crockpot.

2. Turn on high, stirring often until warm and melted, about 45 minutes.

3. Serve, directly out of crockpot, on warm, with chips.

Party Potatoes


These are so tasty, I will make a pan at home with full intentions of having left overs…and they never seem to last through the night.


1 1/4 cups milk

2 cups water

3 tablespoons butter

1 1/2 teaspoon salt

1/4 teaspoon garlic powder

3 ounces sour cream (this is an awkward amount I know, but anymore would be wrong. It ends up being 1/4+1/8 of a cup)

8 ounces cream cheese (one package)

3 cups instant potato flakes


1. Preheat oven to 350 degrees, grease a 9×13 pan

2. Add milk, water, butter, and salt to large pot on the stove, and bring to a boil.

3.  Stir in garlic powder, sour cream, cream cheese, and potato flakes. Stir well, about 3 minutes, until it looks like mashed potatoes.

4. Pour into pan, and bake 45-60 minutes, until the top is browned. Well worth the wait! Could easily be adapted to add bacon. 🙂

Chocolate Chili

I make this in my 5qt crockpot, which barely holds all of this chili! Great to make ahead and take to lodge.


2 Tablespoons olive oil

2 Medium sweet onions chopped

4 cloves of garlic minced

2 pounds ground beef

1 teaspoon allspice

1 teaspoon oregano

2 Tablespoons chili powder

2 Tablespoons cumin

1 1/2 Tablespoons cocoa powder

1 teaspoon salt

1   6oz can tomato paste

1  14.5 oz can chopped tomatoes

1  14.5 oz can beef broth


1. Add oil and onions to a pan on the stove, cook until onions are clear, about 7 minutes, add to crockpot

2. Put garlic in pan until fragrant, about 30 seconds, add to crockpot

3. Brown beef in pan, add meat and juices to crockpot

4. Add all spices (including cocoa powder), to pan, heat for about 20 seconds. Add tomato paste, cook for 1 minute, mixing well. Add can of beef broth. Combine well, then add to crockpot.

5. Add can of tomatoes to crockpot. Stir everything really well.

6. Cook on low for 6 hours, or on high for 3. Serve to the masses.

Oreo Balls

Only buy Oreo brand Oreos for this recipe. Nothing else seems to taste as good.


1 package of Oreos

1  8 oz package of cream cheese, softened

Cocoa powder, powdered sugar, sprinkles


If you have a food processor:

1. Dump oreos  into the food processor, pulse into crumbs. Add cream cheese, turn on high, until it forms a doughy ball, remove and put in bowl.

If you do not have a food processor:

1. Put Oreos into a Ziploc bag. Crush well with rolling-pin, hammer, your hands, anything that you think will work. Crush as finely as you can. Think breadcrumbs. Add to bowl, and add cream cheese, mix with hand mixer. I have heard you can also use a blender, but I have not tried this method.


2. Place bowl in refrigerator, for about an hour, or freezer for about 30 minutes.

3. Pull out bowl,scoop out 1-2 tablespoons of the dough at a time, placing them on waxed paper, parchment paper, foil…anything really, on a cookie sheet. Return cookie sheet to freezer or fridge for about 30 minutes.

4. Roll the scoops into pretty balls, they should be about 1 inch a piece. Roll each ball into cocoa powder, powdered sugar, sprinkles, etc. Many recipes call for dipping the balls, I think that this is much easier, and usually ends up much tastier! You can easily experiment with different Oreo flavors. Keep chilled until serving.

I hope you try these out at lodge, let me know what you think! What are some of your favorite recipes to make for lodge dinners?