DawnM Posted December 8, 2021 Share Posted December 8, 2021 My mom's side of the family have a Christmas get together every December. It is 90 min. away. I am supposed to take food.....nothing specified but I would like to take a main dish, a dessert, and a side. I need easy, quick, and can travel easily. I would like to make something, but if I have to, I will just buy..... And......GO! Quote Link to comment Share on other sites More sharing options...
rebcoola Posted December 8, 2021 Share Posted December 8, 2021 Ham, salad dressing on the side and peppermint bark. 1 1 Quote Link to comment Share on other sites More sharing options...
Bootsie Posted December 8, 2021 Share Posted December 8, 2021 Cole slaw type salads, fruit salads, and marinated bean salads all are easy and travel well without needing to be reheated. For a main dish I would do ham, meat and cheese platter, or something like a platter of chicken salad sandwiches that could be kept cold 1 Quote Link to comment Share on other sites More sharing options...
Drama Llama Posted December 8, 2021 Share Posted December 8, 2021 Is this a seated meal? Finger foods? Will you have a way to heat things there? Refrigerate? What is the timing? Arriving and then eating soon, or does it need to last longer? 1 Quote Link to comment Share on other sites More sharing options...
Carrie12345 Posted December 8, 2021 Share Posted December 8, 2021 Not a specific item but, for transport, I’ve always had success with wrapping a crock pot in a towel and putting it in a cardboard box stuffed with at least a towel on bottom and a towel on top. Then closed. Still piping hot as much as 2 hours later when left in an un heated car. (That’s the max I’ve needed.) 90 minutes in a heated car seems like no problem to me. Items that are less dependent on temperature (hot pretzels in my most recent experience) have done fine in regular foil pans wrapped the same way. It’s how we use our beach towels in the off season, lol. 5 1 Quote Link to comment Share on other sites More sharing options...
marbel Posted December 8, 2021 Share Posted December 8, 2021 What about a hearty salad, maybe with grains, as the main dish so you won't have to worry about temperature? Something like: https://food52.com/recipes/74872-deb-perelman-s-winter-slaw-with-farro https://www.marthastewart.com/1159999/wilted-brussels-sprouts-salad-warm-apple-cider-dressing (This has a warm dressing but it's also good at room temperature) I also second the idea of ham and slaw as the side dish. Dessert - tis the season for cookies! Or pick up a pie? 1 Quote Link to comment Share on other sites More sharing options...
DawnM Posted December 8, 2021 Author Share Posted December 8, 2021 1 hour ago, Baseballandhockey said: Is this a seated meal? Finger foods? Will you have a way to heat things there? Refrigerate? What is the timing? Arriving and then eating soon, or does it need to last longer? buffet/pot luck style meal It is hard to heat things there. There is a tiny microwave but my pan won't fit in there. And there is not a fridge available. Arrive and eat very soon after.....most of the food ends up being more room temp/warm, so it doesn't need to be piping hot, but I would like it a bit warm. We CAN plug in a crock pot unless there are too many of them. Quote Link to comment Share on other sites More sharing options...
DawnM Posted December 8, 2021 Author Share Posted December 8, 2021 Thank you! I think Ham is a good go-to. I don't think about it because I don't really care for it, but the family does, so that might be a good solution. 2 Quote Link to comment Share on other sites More sharing options...
Pam in CT Posted December 8, 2021 Share Posted December 8, 2021 My go-to OK-at-room-temp potluck dishes are a side of salmon w/dill sauce, tray of grilled or roasted vegetable, brownie. My go-to OK-at-room temp vegetarian is pesto pasta with chunks of sundried tomato and mozzarella. My go-to vegan is felafel w/tahini and pita, but that needs to be warmed up on arrival. 2 Quote Link to comment Share on other sites More sharing options...
DawnM Posted December 9, 2021 Author Share Posted December 9, 2021 23 hours ago, Carrie12345 said: Not a specific item but, for transport, I’ve always had success with wrapping a crock pot in a towel and putting it in a cardboard box stuffed with at least a towel on bottom and a towel on top. Then closed. Still piping hot as much as 2 hours later when left in an un heated car. (That’s the max I’ve needed.) 90 minutes in a heated car seems like no problem to me. Items that are less dependent on temperature (hot pretzels in my most recent experience) have done fine in regular foil pans wrapped the same way. It’s how we use our beach towels in the off season, lol. Ok, I am going to try this. I am going to make a potato/ham cream casserole and cook it from 6-10am on high and then wrap it like you suggested. I think for dessert I am going to make buckeye bars. I should make a few batches so we have extra here and I have a bunch to take to my holiday event at school next week. Thanks guys. I was actually considering just picking something up on the way, but this will save me $$ and this family is very Southern and all bring homemade, and NOT too many vegetables unless it is butter (lima) beans, which I don't care for. 2 Quote Link to comment Share on other sites More sharing options...
ktgrok Posted December 9, 2021 Share Posted December 9, 2021 (edited) Corn Pie is a family favorite here - and it is yummy at room temperature too, so if no room to warm it up quick in the over, that's fine. This side dish is now requested at every family get together, and I've had at least a dozen people ask me for the recipe over the years. (edit - should fit right in at a southern family gathering!!!) Corn Pie (side dish, not dessert!) 1 can corn (drained) 1 can creamed corn 1 stick butter - softened 1 container sour cream (8 oz) 1 box Jiffy corn muffin mix (Now that we are gluten free I use half a package of Klutz gluten free cornbread mix and that works too) 2 graham cracker pie crusts (gluten free ones work as well) Mix all ingredients other than the crusts and pour into the crusts. Bake at 350 for about 45-55 minutes, until set and just starting to turn golden brown. Serve warm or at room temperature. Edited December 9, 2021 by ktgrok 1 Quote Link to comment Share on other sites More sharing options...
popmom Posted December 10, 2021 Share Posted December 10, 2021 3 hours ago, ktgrok said: Corn Pie is a family favorite here - and it is yummy at room temperature too, so if no room to warm it up quick in the over, that's fine. This side dish is now requested at every family get together, and I've had at least a dozen people ask me for the recipe over the years. (edit - should fit right in at a southern family gathering!!!) Corn Pie (side dish, not dessert!) 1 can corn (drained) 1 can creamed corn 1 stick butter - softened 1 container sour cream (8 oz) 1 box Jiffy corn muffin mix (Now that we are gluten free I use half a package of Klutz gluten free cornbread mix and that works too) 2 graham cracker pie crusts (gluten free ones work as well) Mix all ingredients other than the crusts and pour into the crusts. Bake at 350 for about 45-55 minutes, until set and just starting to turn golden brown. Serve warm or at room temperature. Yes!! Super easy and yummy. Only we’ve never put it in pie crusts—just a greased casserole dish. 1 Quote Link to comment Share on other sites More sharing options...
TarynB Posted December 10, 2021 Share Posted December 10, 2021 13 hours ago, DawnM said: I think for dessert I am going to make buckeye bars. I should make a few batches so we have extra here and I have a bunch to take to my holiday event at school next week. Would you mind sharing your recipe for buckeye bars? I've found a few online but would rather use one that is tried and true. 😊 2 Quote Link to comment Share on other sites More sharing options...
DawnM Posted December 10, 2021 Author Share Posted December 10, 2021 5 hours ago, ktgrok said: Corn Pie is a family favorite here - and it is yummy at room temperature too, so if no room to warm it up quick in the over, that's fine. This side dish is now requested at every family get together, and I've had at least a dozen people ask me for the recipe over the years. (edit - should fit right in at a southern family gathering!!!) Corn Pie (side dish, not dessert!) 1 can corn (drained) 1 can creamed corn 1 stick butter - softened 1 container sour cream (8 oz) 1 box Jiffy corn muffin mix (Now that we are gluten free I use half a package of Klutz gluten free cornbread mix and that works too) 2 graham cracker pie crusts (gluten free ones work as well) Mix all ingredients other than the crusts and pour into the crusts. Bake at 350 for about 45-55 minutes, until set and just starting to turn golden brown. Serve warm or at room temperature. Oh wow, that sounds super easy. Quote Link to comment Share on other sites More sharing options...
DawnM Posted December 10, 2021 Author Share Posted December 10, 2021 19 hours ago, TarynB said: Would you mind sharing your recipe for buckeye bars? I've found a few online but would rather use one that is tried and true. 😊 I just use this one: https://www.shugarysweets.com/buckeye-bars/ 1 1 Quote Link to comment Share on other sites More sharing options...
ktgrok Posted December 10, 2021 Share Posted December 10, 2021 20 hours ago, popmom said: Yes!! Super easy and yummy. Only we’ve never put it in pie crusts—just a greased casserole dish. Yeah, the pie crusts elevate it....well..I mean, maybe "elevate" isn't the right word, lol. But they make it even more yummy/bad for you! 17 hours ago, DawnM said: Oh wow, that sounds super easy. It is RIDICULOUSLY easy. Like, less than 5 minutes easy. Hardest part is remembering to leave the butter out to soften! And it transports well, so is a go to for potlucks. 1 Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted December 10, 2021 Share Posted December 10, 2021 I like pies with meringue crusts for things like this. You can make the crust two days in advance, and the filling is always chilled so you can chill it in a canning jar and then add right before serving. I like Angel Pie, the lemon version. For a side, my go to is you blanch trimmed, clean green beans so that they are bright green but still crisp, and then marinade in a Dijon mustard vinaigrette with chopped shallots in the mix. I have one of those Tupperware marinades that you can just flip to mix, and I make this a day or two in advance and flip it in my fridge every time I think of it. It’s good at room temp or cold, so it’s great for a buffet. For a main dish, I’m not sure. I like making chili, and those envelope seasoning packets are easy and surprisingly good, but to me it’s not a very festive dish. Quote Link to comment Share on other sites More sharing options...
TarynB Posted December 10, 2021 Share Posted December 10, 2021 34 minutes ago, DawnM said: I just use this one: https://www.shugarysweets.com/buckeye-bars/ Oh, that looks so delicious - and easy. Thank you! Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted December 11, 2021 Share Posted December 11, 2021 (edited) Antipasto board? You can make it really pretty, wrap it in plastic, and serve at room temp. 288D6697-EC38-4D82-8E38-4246406C6FDC.webp Edited December 11, 2021 by KungFuPanda 1 Quote Link to comment Share on other sites More sharing options...
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