Gosh thats a tough one......

Will you ue a cooler??

There are tons of make-ahead recipes in the cooking magazines and food sites; depends on what type of food you're taking.

But a big question for you is how will you transport it? Do you need it to be hot when you arrive and the stove is full of other stuff? Is it cold? Does it have to stay real still? Do you have a temperature-holding container?

Transporting is the hard part!!!

We can use a cooler and I'd prefer to have something EZ to re-heat - microwave ? - as the stove will certainly be "busy."  Something cold, I guess, would be easiest, but I was envisioning something hot.  Maybe I need to rethink that ....

I always think a nice fruit salad (like ambrosia?) or a fruit plate is really appreciated. There is so much other hot and heavy food, with all the casseroles and dressing, etc., some fruit  is a really nice addition. Plus it does not have to be heated! And it would be easy to carry in a long car trip.....

I've traveled with this side dish many times:  spiced red cabbage!  I put it in gallon zippy bags for travel, then reheat it on the stovetop in a heavy Le Cruset dutch oven. 

Cook in 5 Tbs butter one large chopped onion.  After cooked through, add one head of purple cabbage, sliced thinly (I use the Cuisinart for this), 1 or 2 chopped apples, 1/2 cup water, swig of cider vinegar, and several dashes of ground cloves plus salt and pepper.  Stir to coat the cabbage with the butter, then bring to a simmer.  Cover and cook for 30-50 minutes until done as soft as you like cabbage to be.  Taste for seasoning balance.  My family likes it heavy on the cloves.  Stir in several tablespoons current or raspberry jam while it is hot.  Holds a week in the 'frige. 

Enjoy!

you could make a chutney or cranberry relish.

What about making a desert? 

Maybe a hot dip that you could heat in the micro.

Tastefully simple has some awesome hot and cold dips

cheesy potatoes in a crock pot.  You could make it up and keep the crock in your cooler.  When you get there you could heat it in the micro and then put it in the base to keep it warm.

Hey---that carrying the crock pot is a GREAT  idea!  At most of the places we've been for big potlucks or dinners, the stove and oven are more than filled.....taking the whole crock pot would solve that!

One of my favorites is Apple/Walnut/Celery salad. I've carried the prepped ingredients 10 hours driving.

Core and chop 3 crisp apples. Slice 4 stalks of celery and 2 green onions. Toss with 4 tablespoons of canola oil mayonnaise and a handful of chopped fresh parsley. Top with 1/4 cup chopped walnuts and serve!

Can substitute Belgian endive for the celery - slice 1 or 2 endives to add to salad. Fill the leaves of another endive with the salad for a pretty presentation.Boston lettuce leaves also make a pretty 'container' for this salad.

To pack for traveling: Chop the apples and celery ahead - sprinkle lemon juice on the apples to keep them fresh. Refrigerate in a plastic bag until ready to serve, then add the mayo.

Sue

The Colorful Plate - www.colorfulplate.com