We actually travel up the night before and stay in the area, so I still have time to cook -- but proper planning is certainly the critical ingredient! I have some new recipes now and lots of ideas. Thank you all!

My favorite cranberry sauce. 2 cans of whole cranberry sauce, 1 can of mandarin oranges drained, 1 can of crushed pineapple in juice drained a little bit. Stir together. You can stir in chopped pecans or walnuts shortly before serving. Sometimes I add them sometimes not.

There are some nice salad mixes out there that have everything in them, then you just add the dressing packet. I've seen these being brought to some of our funeral meals. Very tasty.

I have made those and they are so good, bought carrots today. Got me thinking about using some for these.
Thank you for the reminder.

I need to skip the Recipes section. You are all making me ravenous! :D


I saw this recipe and I think I'm going to make it for Thanksgiving.
[h=2]Broccoli Cauliflower Brussels Sprout Gratin[/h]This lusciously cheesy Broccoli Cauliflower Brussels Sprout Gratin isn't your average casserole. Ditch the canned cream-of-craziness, grab some veggies, and meet me in the kitchen!

Course Side Dish
Cuisine American
Keyword Broccoli Cauliflower Brussels Sprout Gratin

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Servings 8 servings
Author Jenn Laughlin - Peas and Crayons

[h=3]Ingredients[/h]

• 1 lb cauliflower florets
• 8 oz broccoli
• 8 oz brussels sprouts (quartered)
• 2 cups onion (white or yellow)
• 1 tsp olive oil or butter
• 1/4 cup butter
• 1/4 cup flour
• 1/2 cup heavy cream (room temperature)
• 1 cup milk (room temperature)
• 4 oz freshly grated gruyere cheese
• 4 oz freshly grated gouda cheese
• 1/4 tsp salt
• black pepper to taste
• 1/4-1/2 cup Italian-seasoned breadcrumbs
• 1-2 TBSP butter

[h=3]Instructions[/h]

• Pre-heat oven to 350 degrees F.
  
• Chop your veggies.
  
• Bring a pot of water to boil and blanch broccoli, cauliflower, and brussels sprouts until the broccoli turns vibrantly green and all three veggies are somewhere between al-dente and fork-tender. This will take a few minutes, but no longer than 8. When your perfect texture is reached, shock the veggies in an ice bath (more info here) to halt the cooking process. No mushy veggies here! Alternatively if you'd prefer softer veggies, feel free to let them cook a smidge longer and/or skip the ice bath.
  
• Place veggies in a casserole dish and set aside.
  
• Drizzle a medium pot (one deep enough to make your cheese sauce in) with a little bit of olive oil or butter and caramelize your onions, stirring occasionally. Continue cooking until onions are golden brown and tender.
  
• Turn your burner to medium-low heat and add 1/4 cup (4 TBSP) butter.
  
• Once your butter has melted, slowly mix in flour a tablespoon at a time, whisking the mixture together as you go.
  
• Once your roux has begun to form a paste with the onions, add room temperature (or slightly warmed) milk and cream, whisking constantly until the sauce thickens.
  
• Remove your pot from heat (it will begin to thicken even further at this part) and slowly add 1/2 the cheese.
  
• Right about now you'll want to dive in face first with a crusty baguette. I'll look the other way if you do, but try to save the sauce for the veggies, will ya!?
  
• Pour sauce over veggies, then top with the cheese you set aside earlier.
  
• Next melt 1 TBSP of butter in a small skillet and add breadcrumbs. Mix constantly while toasting, then sprinkle over casserole.
  
• Bake on center rack at 350 for 20 mins.
  
• Prepare to swoon.
  

I think I ate something like this years ago but didn't know what it was called. Is it hard to make? Our church is having a dinner Sunday night and I have to take something.

SusieQOH... Gruyere and Gouda??? OMGoodness this must be delicious :)

I have a crock pot sweet potato recipe that is a nice change from the ones with marshmallows on top. It is sweetened with honey and apples. PM me if you are interested in the recipe.

Depending on what others are bringing: I think a salad would be nice. You are traveling a long way.

If they like lots of sides it is easy to make homemade cranberry sauce. Simply make a simple syrup and cook the cranberries in it until they are soft. This keeps very well and some like it also with ice cream as a dessert as well as a turkey side.

For an appetizer, sausage and cheese balls are great and can be precooked and stored for long periods of time in frig or just in a plastic bag. They do not need to be kept cold while traveling. I make these for my two children every year and they take them home. Son lives 7 hours away and has no problem. I have a delicious cranberry jelled salad recipe, but it needs to be kept cold so you would need to keep it cold before serving. It serves about 25 - it is from our Church Thanksgiving recipes. Pm me if you need either recipe. Crock pot recipes sound like a great idea. You can always take a small cooler with cold blocks to keep food cold. Our son always brings meat or something that needs to be kept cold in a cooler with ice and ice blocks and so far never a problem- he has ben doing this for the last 10 plus years now.