Do you have a cooler to store some items in?

This one is really really good. and can be put together the day of the reunion.

Tomato and mozzarella salad

4 cups (1 1/4 lb.) cherry tomatoes, rinsed and stemmed
8 ounces small balls fresh mozzarella cheese, drained
1/2 cup loosely packed fresh basil leaves, rinsed
About 2 tablespoons extra-virgin olive oil
Coarse sea salt

Preparation
Cut cherry tomatoes in half with a sharp knife. Cut mozzarella in half. Tear basil leaves into small pieces. In a bowl, gently mix cherry tomatoes, mozzarella, and basil. Drizzle with 2 tablespoons olive oil and sprinkle lightly with salt; add more oil and salt to taste.

Carrot cake would be great. Three bean salad doesn't have mayo. The cole slaw with a vinegar dressing. I have a green bean and pea salad that is marinated in a vinegar and oil dressing to which you add mayo just before serving if you are interested. A tomato - cucumber marinade. The copper penny salad. Bring an ice chest with lots of frozen packs.

Watermelon salad....so refreshing!

This is a summer salsa recipe that I got while away. I have made it twice since getting home and both times it has been a hit. It would be more of a munchie recipe though, not a side dish or meal.

Summer Salsa

2 cps. strawberries chopped
2 cps. peaches chopped
2 cps. pineapple chopped
1 cp. red sweet onion
a handful of chopped fresh cilantro
the juice of two limes
1 tsp of roasted red pepper paste
2-3 Tbsp of sugar depending on taste.

When all is coarsely chopped put in a food processor and use pulse control to blend further. Be careful not to over process, you want it a little chunky.

Serve with scoop style chips or your own pita chips. This recipe makes a large amount and if any is left it can be kept several days in the fridge.

I can tell you what not to bring...

DO NOT bring any of that nasty green jello with carrot shavings in it...or the green beans in mushroom soup with the breadcrumbs on top...LOL

Unless I am asked to bring a certain item, I would take either brownies or fruit pies. Cookies would work too. Now I like the green jello with the carrot shavings :) but sure not the green bean casserole! Enjoy our reunion picnic!

Sue

What about Glenda's Alaskan Cole Slaw?

Alaska cole slaw
5 cups shredded cabbage **I buy the preshredded plain, no carrots, etc at WalMart
1/2 cups almond slivers, toasted
1 1/2 cups dried cranberries
1/2 cup celery, diced**don't use
1/4 cup chopped green onions, white and green parts
1/2 cups chopped green bell pepper **don't use

This is the creamy dressing I used and it works great:

mix 1/2 c mayo with 2 Tbl cider vinegar **I used white wine vinegar, 2 tsp sugar, salt and pepper to taste Pour over coleslaw right before serving and toss JUST TO COAT

Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid.
Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well

Or if your family loves them like mine does, Hobo Beans?

On the slaw, you can put it all together the day before, and buy the pkg shredded. Make the dressing, put it in a cooler and add right before serving.

Most everyone loves banana bread. This is my favorite recipe

Sour Cream Banana Bread

1 cup sugar

1/2 cup oil

2 eggs

1 cup mashed bananas (2 medium)

1/2 cup sour cream

1 teaspoon vanilla

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Preheat oven to 350F. Grease and flour bottom only of a 9 X 5 loaf pan. In large bowl, beat together sugar and oil. Add eggs, bananas, sour
cream and vanilla, blend well. Lightly spoon flour into measuring cup, level off. Add flour, baking soda and salt, stir just until dry
ingredients are moistened. Pour into prepared pan.
Bake at 350F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.

I would take this in a heartbeat

Watermelon salad
1 (5-pound) watermelon
1 Vidalia or other sweet onion
1/4 cup red wine vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs
Directions
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.

In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.

In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.

Thanks everyone for the ideas! Some of those recipes sound wonderful even if I just save them for a later date. I have a recipe for a three bean salad that would work really well (would need no refrigeration) .. I may do that and a fruit cobbler or pie.

Thanks for your input too Lazypup! lol