Recipes to Feed a Crowd and Not Go Broke
Graduation parties, rehearsal dinners, family reunions—it’s the season for large gatherings. If feeding lots of people in the coming months has you in a panic, relax. I’ve got you covered with recipes to prepare food for a crowd that won’t bust the budget.
This collection of easy-to-make recipes to feed a crowd is an absolute lifesaver when feeding lots of hungry folks! Whether you’re attending a potluck, hosting a big party, or feeding your family plus a few more, you’re about to discover that these tried and true recipes are always a welcome sight on the table.
Slow Cooker Shredded BBQ Chicken
- 4 pounds chicken breasts (skinless, boneless)
- 3/4 cup water
- 3 tablespoons Worcestershire sauce
- 3 tablespoons vinegar (any type)
- 1 teaspoon ground cumin
- 28 ounces (3 1/2 cups) bottled barbecue sauce
- Place chicken, water, Worcestershire sauce, vinegar, and cumin in a slow cooker set on “Low.” Cook for 6 hours.
- Drain juices.
- Shred chicken in the slow cooker using two forks to pull it apart.
- Pour in barbecue sauce, stir to combine.
- Cook on “Low” for an additional hour.
- Serve on buns with coleslaw. Serves 16.
Baked Ziti
- 1 pound dry ziti pasta
- 1 onion, chopped
- 1 pound lean ground beef
- 2 26-ounce jars spaghetti sauce
- 6 ounces Provolone cheese, sliced
- 1 1/2 cups sour cream
- 6 ounces mozzarella cheese, shredded
- 2 tablespoons grated Parmesan cheese
- Boil the pasta according to package directions, about 8 minutes or until al dente. Drain.
- In a large skillet, brown the onion and ground beef over medium heat. Drain. Add spaghetti sauce, and simmer 15 minutes.
- Preheat oven to 350 F. Butter a 9×13-inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese. Can be frozen at this point for up to four months if well-wrapped in quick-release foil.
- Bake for 30 minutes or until the cheeses are melted. Allow standing for 15 minutes before serving. Serves 14-16.
Chicken Pasta Salad
- 1 pound dry pasta (mini penne, farfalle, fusilli))
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts
- 1 small red onion, finely chopped
- 2 cucumbers, finely chopped
- 1 yellow bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped (optional)
- 1 clove garlic, minced
- 1 cup feta cheese, crumbled (OR 1/2 cup grated Parmesan cheese)
- 1 cup red wine vinaigrette salad dressing
- 1 cup Ranch salad dressing
- 2 teaspoons salt, or to taste
- 1/2 teaspoon pepper, or to taste
- Bring two pots of water to a boil. Into one pour the dry pasta and cook until al dente according to package instructions. Drain and return pasta to the pot, tossing with the olive oil. Set aside.
- Drop the chicken breasts into the other pot, reduce to simmer, cover and allow to cook for about 20 minutes, or until no pink remains.
- Place the chopped vegetables and garlic in a large bowl with half the salt, half the pepper, and half the dressings. Mix with large spoon.
- Remove chicken breasts from pot, drain, and cut into one-inch cubes. Toss with the rest of the salt and pepper.
- Add to the bowl along with the pasta and balance the salad dressings. Add the cheese. Mix well.
- Adjust seasonings to taste. Refrigerate for at least 3 hours before serving.
- This is a big salad and serves 12-16.
Texas Sheet Cake
Cake:
- 2 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 eggs
- 1 cup butter
- 1 cup water
- 5 tablespoons unsweetened cocoa powder
Icing:
- 6 tablespoons milk
- 5 tablespoons unsweetened cocoa powder
- 1/2 cup butter
- 4 cups confectioners’ (powdered) sugar
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans
- Preheat oven to 350 F. Grease and flour a 10×15-inch sheet pan with rimmed sides. In a large bowl combine the flour, sugar, baking soda, and salt. Mix in sour cream (spoon or electric beater). Beat in the eggs. Set aside. In a saucepan, melt the butter, then stir in the water and 5 tablespoons cocoa. Bring mixture to a boil, then remove from heat. Allow to cool slightly, then stir cocoa mixture into the sour cream mixture, mixing with large spoon or electric handheld beater, until blended.
- Pour batter into prepared sheet pan. Bake at 350 F for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Icing: In a large saucepan, combine the milk, cocoa and butter. Bring to a boil, and remove from heat. Stir in the confectioners’ sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over hot cake as soon as you remove it from the oven. This is imperative. Serves 20-35 depending on preferred serving size.
If you’re hosting a large group, you need food for a crowd and a great beverage, too—one that all ages can enjoy that is top-notch, and at the same time economical.
Easy Punch for 100
- 7 quarts water
- 6 cups sugar
- 2 12-ounce cans frozen orange juice
- 2 12-ounce cans frozen lemonade
- 2 46-ounce cans pineapple juice
- 4 packages unsweetened strawberry Kool-Aid
- 4 quarts ginger ale
- In a large pot combine water and sugar. Bring to a boil over high heat, then reduce and simmer uncovered for 15 minutes. Let cool.
- Add orange juice, lemonade, pineapple juice and Kool-aid. Transfer to a large container and chill well. Can be made ahead and stored for days. When ready to serve, add ginger ale. Yield: 100 6-oz servings.
Slow Cooker Shredded BBQ Chicken
Easy slow cooker recipe for the best shredded BBQ chicken you've ever tasted. No one will ever guess you used your favorite bottled BBQ sauce, but they'll be begging you for the recipe!
Servings: 16
Calories: 218kcal
Ingredients
- 4 lbs chicken breasts, skinless, boneless
- ¾ cup water
- 3 tbsp Worcestershire sauce
- 3 tbsp vinegar any type
- 1 tspn ground cumin
- 28 oz bottled barbecue sauce 3 ½ cups
Instructions
- Place chicken, water, Worcestershire sauce, vinegar and cumin in slow cooker set on “Low.” Cook for 6 hours.
- Drain juices.
- Shred chicken in the slow cooker using two forks to pull it apart.
- Pour in barbecue sauce, stir to combine.
- Cook on “Low” for an additional hour.
- Serve on buns with coleslaw. Serve on buns with coleslaw.
- Nutrition is for chicken only, not the bun if served as sandwich.
Nutrition
Calories: 218kcal | Carbohydrates: 21g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 685mg | Potassium: 561mg | Fiber: 0.5g | Sugar: 17g | Vitamin A: 148IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
Baked Ziti
Traditional pasta casserole dish, to feed a crowd. Yummy, comfort food.
Servings: 16
Ingredients
- 1 lb dry ziti pasta
- 1 medium onion chopped
- 1 lb lean ground beef
- 2 26-oz spaghetti sauce
- 6 oz Provolone cheese sliced
- 1 ½ cups sour cream
- 6 oz Mozzarella cheese shredded
- 2 tbsp Parmesan cheese grated
Instructions
- Boil the pasta according to package directions, about 8 minutes or until al dente. Drain.
- In a large skillet, brown the onion and ground beef over medium heat. Drain. Add spaghetti sauce, and simmer 15 minutes.
- Preheat oven to 350 F. Butter a 9x13-inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. Can be frozen at this point for up to four months if well wrapped in quick-release foil.
- Bake for 30 minutes or until cheeses are melted. Allow to stand for 15 minutes before serving. Serves 14-16.
Chicken Pasta Salad
If you love pasta salad, prepare to fall deeply in love. This is the salad my family craves and begs for. This makes a large salad, which gets better each day until someone finally licks the bowl clean.
Servings: 16
Calories: 318kcal
Ingredients
- 1 pound dry pasta such as mini penne, farfalle, fusilli
- 1 tbsp olive oil
- 4 boneless, skinless chicken breasts
- 1 red onion small; finely chopped
- 2 cucumbers finely chopped
- 1 yellow bell pepper finely chopped
- 1 green bell pepper finely chopped
- 1 red bell pepper finely chopped
- 2 cloves garlic finely chopped
- 1 cup feta cheese, crumbled OR 1/2 cup grated Parmesan cheese
- 1 cup bottled red wine vinaigrette salad dressing OR your favorite bottled Italian dressing
- 1 cup bottled Ranch salad dressing
- 2 tspn salt, or to taste
- ½ tspn black ground pepper, or to taste
Instructions
- Bring two pots of water to a boil. Into one, pour the dry pasta and cook until al dente according to the package instructions. Drain and return pasta to the pot, tossing with the olive oil. Set aside to cool
- Drop the chicken breasts into the other pot, reduce to simmer, cover and allow to cook for about 20 minutes, or until no pink remains.
- Place the chopped vegetables and garlic in a large bowl with half the salt, half the pepper, and half the dressings. Mix with large spoon.
- Remove chicken breasts from pot, drain and cut into one-inch cubes. Toss with the rest of the salt and pepper.
- Add to the bowl along with the pasta and balance the salad dressings. Add the cheese. Mix well.
- Adjust seasonings to taste. Refrigerate for at least 3 hours before serving.
- This is a big salad and serves 12-16.
Nutrition
Calories: 318kcal | Carbohydrates: 26g | Protein: 12g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 327mg | Potassium: 291mg | Fiber: 2g | Sugar: 3g | Vitamin A: 356IU | Vitamin C: 31mg | Calcium: 67mg | Iron: 1mg
Texas Sheet Cake
Fabulous scratch chocolate cake that serves 35. Easy to make, comes out perfect every time!
Servings: 20
Calories: 205kcal
Ingredients
Cake
- 2 cups all purpose flour
- 2 cups sugar, white granulated
- 1 tspn baking soda
- ½ tspn salt
- ½ cup sour cream
- 2 large eggs
- 1 cup butter
- 1 cup water
- 5 tbsp unsweetened cocoa powder
Icing
- 6 tbsp milk
- 5 tbsp unsweetened cocoa powder
- ½ cuo butter
- 4 cups powdered sugar
- 1 tspn vanilla extract
- 1 cup walnuts or pecans chopped
Instructions
Cake
- Preheat oven to 350 F
- In a large bowl combine the flour, sugar, baking soda, and salt. .
- Mix in sour cream (spoon or electric beater). Beat in the eggs. Set aside.
- In a saucepan, melt the butter, then stir in the water and cocoa. Bring mixture to a boil, then remove from heat. Allow to cool slightly, then stir cocoa mixture into the sour cream mixture, mixing with large spoon or electric handheld beater, until blended.
- Pour batter into prepared sheet pan.
- Bake at 350 F for 20 minutes, or until a toothpick inserted into the center comes out clean.
Icing
- In a large saucepan, combine the milk, cocoa and butter. Bring to a boil, and remove from heat.
- Stir in the confectioners’ sugar and vanilla, then fold in the nuts, mixing until blended.
- Spread frosting over hot cake as soon as you remove it from the oven. This is imperative!
Notes
This cake can serves from 20 to 35 depending on your preferred sized servings.
Nutrition
Calories: 205kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 62mg | Potassium: 55mg | Fiber: 1g | Sugar: 25g | Vitamin A: 204IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 1mg
Easy Punch for 100
Fabulous punch that is family friendly, easy to make, stores well and serves 100 people!
Servings: 100
Calories: 83kcal
Ingredients
- 7 quarts water
- 6 cups sugar
- 2 cans frozen orange juice 12-oz size
- 2 cans frozen lemonade 12-oz size
- 2 cans pineapple juice 46-oz. size
- 4 pkgs unsweetened strawberry Kool-Aid
- 4 quarts ginger ale
Instructions
- In a large pot combine water and sugar. Bring to a boil over high heat, then reduce and simmer uncovered for 15 minutes. Allow to cool.
- Add orange juice, lemonade, pineapple juice and Kool-aid. Transfer to a large container and chill well. Can be made ahead and stored for days. When ready to serve, add ginger ale. Yield: 100 6-oz servings
Nutrition
Serving: 6oz | Calories: 83kcal | Carbohydrates: 21g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.005g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 7mg | Potassium: 34mg | Fiber: 0.1g | Sugar: 21g | Vitamin A: 16IU | Vitamin C: 7mg | Calcium: 5mg | Iron: 0.1mg
Can you leave the nuts out of the frosting of the Texas Sheet Cake? I’m allergic! But I wasn’t sure if the nuts were necessary to create volume of the frosting.
I definitely want to try making this cake the next time I have a gathering, but I wouldn’t be able to eat it myself if the nuts are a must.
Yes, no problem!
Thank you for this, Mary. It’s so timely for my family’s upcoming gathering!