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Thursday, November 12, 2009

This dip gets it's own post!  I've served this dip so many times over the years and it's always a huge hit!  I found it in a magazine years ago and haven't tired of it yet!

Smoked Salmon Spread (Bobby Flay's)
Love, love, love this dip!  It's probably my favorite way to serve smoked salmon.  Be sure to use fresh dill - it makes the dip!

8 oz cream cheese, softened
1/2 cup sour cream
1 TBSP lemon juice
1 TBSP minced fresh dill
1 tsp prepared horseradish, drained
1/2 tsp kosher salt
1/4 tsp. freshly ground black pepper
1/4 lb. (4 oz) smoked salmon, minced
Photo Credit: Cate Bogue

Cream the cream cheese in food processor until smooth.
Photo Credit: Cate Bogue

Add the sour cream, lemon, dill, horseradish and salt and pepper.
Photo Credit: Cate Bogue

Spoon in the smoked salmon and mix well.
Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Chill and serve with chips, crackers and/or crudites. Better if prepared ahead and chilled, then garnished with a sprig or two of dill.  ENJOY!

November 21st menu - Athens, GA

Well, we have a night game away in Athens, GA at 7:45PM. We have a parking spot on campus but no RV. So...we are a bit limited in terms of food. We'll have anywhere from 10-20 people joining us.


Mexican Roll ups with salsa 
Green goddess dip served with assorted crackers and veggies 
pimento cheese on cocktail bread 
shrimp spread on cocktail bread 
nuts & chex mix


Lemon Pepper wings (Publix)
Gourmet Sandwich Platter (Publix)


Chocolate caramel chews
Butterscotch Blondies

hot chocolate with peppermint schnapps 
apple cider with or without bourbon or rum

1 sml can chopped black olives
2 8-oz pkgs reduced fat cream cheese softened
1 sml onion, finely chopped
2 sml cans green chiles, chopped and drained
1 pkg large flour tortillas
Combine the olives, softened cream cheese, onion and green chiles.

Spread evenly over 4-6 tortillas.
Roll each one up, and then cut into 1/2 inch slices (pinwheels).
Refrigerate. Serve on a platter with salsa on the side.
3 TBSP fresh lemon juice
2 anchovy fillets
1 medium shallot, coarsely chopped
1 TBSP Champagne vinegar or white wine vinegar
1 garlic clove, peeled
1 large ripe avocado, peeled, pitted, quartered
1/2 cup sour cream
1/4 cup chopped fresh Italian parsley
3 TBSP chopped fresh tarragon
1 TBSP chopped fresh basil
1/2 cup olive oil

Combine lemon juice, anchovies, shallot, vinegar, and garlic in processor. Blend until shallot and garlic are finely chopped.




Add avocado, sour cream, parsley, tarragon, and basil; blend until almost smooth. With machine running, add olive oil through feed tube in thin stream.

Transfer dip to small bowl. Season to taste with salt and pepper. Can be made 1 day ahead. Cover and chill.

Place bowl of dip on large platter. Surround with crackers and vegetables.

Photo Credit: Cate Bogue

Pimento Cheese Sandwiches

These are great to have on hand on game day!  They hold up well, and they'll tide people over while food is being prepped for the main event.  It doesn't get more southern than pimento cheese!

1 lb sharp cheddar cheese
1/2 med sweet onion, chopped
1 large clove garlic, quartered
2/3 cup mayo
1 1/2 tsp dijon
1 4-oz jar chopped pimentos, drained
dash of cayenne
s & p to taste
Thinly sliced white bread (such as Pepperidge Farm)

Photo Credit: Cate Bogue

Shred or grate the cheese and place in large bowl.

Photo Credit: Cate Bogue

Put the onion and garlic in food processor and pulse (or chop very finely) then add to cheese.

Photo Credit: Cate Bogue

Stir in mayo, mustard, pimentos and cayenne. Add salt and pepper.

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Cover mixture tightly and refridgerate for at least 8 hours for flavors to blend. Spread over bread and slice into triangles.



Shrimp Spread for sandwiches

These sandwiches are also fabulous for the day of your tailgate.  I sampled them at a tennis match years ago and just had to get the recipe.  They're super easy to make and people will devour them!

2 8-oz pkgs reduced fat cream cheese
2 small cans shrimp (drain and soak in ice water 10 minutes, then drain on paper towels)
1 lg spoonful mayo
1 1/2 TBSP dried onion bits
pinch pepper
pinch garlic powder
2-3 TBSP half and half

Blend all together in food processor. Chill overnight. Cut crust off bread and spread. Cut into triangles.


I have no idea where I stumbled upon this recipe?  I've had it for years, and it never fails to please!

2 1/4 c flour
1 tsp baking powder
1/4 tsp salt
1 cup butter, softened
1 3/4 cup brown sugar, packed
1 TBSP vanilla
2 eggs
1 lg pkg butterscotch morsels (DIVIDED)

Preheat oven to 350 degrees F. Combine flour, baking powder and salt in medium bowl and set aside.

Beat the butter, brown sugar and vanilla together in another bowl.

Beat eggs into the mixture, and then gradually add the flour mixture.

Stir in about half of the morsels. Spread into an ungreased 9x13 baking pan, and sprinkle with remaining morsels.


Bake 25-30 minutes until toothpick comes out clean when inserted in the center.



This recipe has been around for ages - I think I clipped it from a SEVENTEEN magazine when I was in middle school! It's yummy and has that salty/sweet thing going - if you like that sorta thing! ;)

28 caramels
3 TBSP butter
2 TBSP water
1 3-oz can chow mein noodles
1 cup peanuts
1 6-oz pkgs semi-sweet chocolate morsels
2 TBSP water

Melt caramels with butter and water in saucepan over low heat. Stir occasionally until sauce is smooth.

Add noodles and peanuts; toss until well coated.

Drop by teaspoonfuls onto greased cookie sheets.

Melt chocolate morsels with water in saucepan over low heat. Top chews with melted chocolate mixture. Chill until firm.

Monday, November 9, 2009

BOWL GAME TAILGATING - UK vs Clemson, December 2006

Imagine the scene...we just bought an RV and have no idea what we're doing.  We are attending our son's first College Bowl Game.  It's in Nashville, TN, and we don't have a car to get around, so we head back to the RV after the game at an RV Park. We end up entertaining around 20 people after the football game. Here's what we served to fill up a hungry and happy group.



Prosciutto Dip with crackers

8 oz cream cheese, softened
1/2 cup sour cream
3-4 oz prosciutto, diced
1 TBSP dried minced onion
1 TBSP dried chives
1 tsp lemon pepper

Photo Credit: Cate Bogue

Combine all in a food processor and pulse several times.

Photo Credit: Cate Bogue

Chill and serve with crackers.


This dip is so simple it's silly, but I can tell you from loads of experience, it will be devoured in no time, and you'll have plenty of happy people at your tailgate! In a glass pie plate layer the following in order:

8 oz cream cheese, softened
1/2 jar salsa (enough to cover the cream cheese completely)
8-12 oz shredded sharp cheddar cheese

Microwave until hot and bubbly. Serve with tostitoes or scoops frito chips.

Photo Credit; Cate Bogue
Spread the softened cream cheese in a glass pie plate.

Photo Credit: Cate Bogue
Top with the salsa to cover.
Photo Credit: Cate Bogue
Add the shredded cheddar cheese.

Photo Credit: Cate Bogue
Microwave or heat on the grill until the cheese is melted. And voila! You are done! Yes, it is THAT easy and really good.
Photo Credit: Cate Bogue
(adapted from Just a Pinch Kitchen)

Photo Credit: Just a Pinch Kitchen
1 whole roitessiere chicken, skin removed and chicken shredded (or 3-4 cooked chicken breasts)
1 small onion, diced
4 garlic cloves, minced or 1 tbsp
1 TBSP olive oil
1 can green chilies, undrained (4 oz.)
2 cans cannellini beans (14 -15 oz.)
2 cans chicken broth, low sodium 14 oz.
1/4 to 1/2 c whipping cream or half and half (optional)
1 tsp cumin
1 1/2 tsp coriander
1 tsp oregano
2 Tbsp diced jalapenos (optional)

green onions, chopped
sour cream
6 lime wedges
monterey jack shredded

Saute onions and garlic in the olive oil for 5 to 7 minutes. 

Meanwhile heat chicken broth up to medium.  

Add chicken, chilies, sauteed garlic and onions, beans, cumin, coriander, oregano and if using the jalapenos, add them. Determine if you need more broth, or add some water to make less thick, and then cook for 1/2 hour to 45 minutes. Finally, add cream (if desired).

Add to your bowl of chili the cheese which melts really easliy. Add green onions, cilantro and lime wedge on the side for additional flavor squeeze in the lime too. Serve with tortilla chips.

Hotdogs and Brats on the Grill

Beverages - - - Hot Cider and bourbon (or rum)

White Chocolate Macadamia Nut Cookies
(adapted from The Girl Who Ate Everything)

Photo Credit: The Girl Who Ate Everything

2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
1 TBSP vanilla extract
1 1/2 cups chopped macadamia nuts
1 1/2 to 2 cups white chocolate chips

Preheat the oven to 325 degrees F. Combine the flour, baking soda and salt in a small bowl; set aside.

Beat together the melted butter, brown sugar, white sugar, egg, egg yolk and vanilla with a mixer until creamy.

Gradually add the flour mixture to the sugar mixture until just mixed.

Stir in the macadamia nuts and white chocolate chips by hand.

Drop by the spoonful onto a greased or parchment lined baking sheet.

Bake for 12-15 minutes or until the edges look golden brown. Cool on the baking sheet for at least 4-5 minutes so the cookies can set before moving to a rack.


I've been making this cake for years and years, and it's always a hit.  It's super easy to make (with a cake mix), but it's just deliciously rich and satisfying.  It's been my "go-to" cake for new babies or any potluck occasion we've had to attend.

1 package (about 18 ounces) chocolate cake mix
1 package (4-serving size) instant chocolate pudding mix
4 eggs, beaten
3/4 cup water
3/4 cup sour cream
1/2 cup oil
6 ounces (1 cup) semisweet chocolate chips
Powdered sugar

Preheat oven to 350 degrees F. Spray 10-inch Bundt or tube pan with nonstick cooking spray.
Beat cake mix, pudding mix, eggs, water, sour cream and oil in large bowl with electric mixer at medium speed until ingredients are blended.

Stir in chocolate chips; pour into prepared pan.

Bake 55 to 60 minutes or until cake springs back when lightly touched. Cool 1 hour in pan on wire rack. Invert cake onto serving plate; cool completely. Sprinkle with powdered sugar before serving.

Thursday, October 29, 2009


My brother and his son are joining us in Lexington, KY from Florida for the weekend. We should end up with around 20 people to tailgate with after the game.

Here's what's planned foodwise:

PREGAME (begins at 9AM):
Mimosas or Bloody Mary's
Cheese grits
Sour cream coffee cake muffins and/or banana bread
Grilled Bacon
Fruit salad

Chicken tortilla soup
Pork tenderloin sandwiches with sauce
Peanut butter kiss cookies

7 layer dip with tostitoes


This recipe is THE best for cheese grits.  It's not TOO rich, and the chicken broth makes it! It always gets rave reviews.

6 cups chicken broth
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
2 cups regular grits
16 oz shredded sharp cheddar cheese
1/2 cup milk
4 eggs, beaten
1/2 cup butter
8 oz. grated white cheddar cheese

Photo Credit: Cate Bogue
Bring broth, S & P and garlic powder to a boil. Stir in grits and whisk. Reduce heat to low and simmer until thick (8-10 minutes). Add shredded cheddar and milk and stir. Slowly stir in eggs and butter. Pour into casserole dish, and sprinkle with white cheddar. 
Photo Credit: Cate Bogue
Bake at 350 degrees 35-40 minutes until set.


1/2 cup softened butter
1/2 cup sugar
2 eggs
1 cup sour cream
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

Marble mixture:
1/2 cup brown sugar
1/2 cup finely chopped walnuts or pecans
1 tsp. ground cinnamon
(save 2 T. for top of muffins)

Cream sugar and butter. Add eggs, sour cream and vanilla. Mix in flour, baking powder, soda and salt. Beat well. With a knife, cut the marble mixture into the batter. Do not mix. Pour batter into 11 or 12 muffin cups that are well greased. Sprinkle sugar mixture on top. Bake at 375 degrees for ~22 minutes.

Grandma Wim's Banana Bread
This recipe for banana bread is from my Grandmother.  It is THE best banana bread out there!  I've made this countless times over the years and have entered it in numerous church and other fundraising cookbooks.  It's just the most moist delicious banana bread you'll ever find!

3 very ripe bananas, mashed
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1 egg
1/2 cup veg oil
1/2 cup buttermilk (or mix 1/3 c milk with 1 TBSP vinegar)
brown sugar, chopped pecans and a pinch of cinnamon (cinnamon optional)

Mix flour, baking soda and salt in a large bowl; set aside. Mix sugar, egg and oil well and add to flour mixture. Stir in buttermilk and then add mashed bananas. Mix until just blended and pour into a well greased loaf pan.





Top with brown sugar mixture and pat down gently onto loaf. Bake at 325 degrees F for an hour (or until set - may take another 5-10 minutes depending on your oven).





1/2 large onion, finely chopped
3 TBSP unsalted butter
1 1/2 cans (4 oz) mild green chiles, drained and chopped
2 cans (14 1/2 oz ea) plum tomatoes, drained and chopped
2 pkgs (3 oz ea) cream cheese, cut up into bits
1 can (14 1/2 oz) chicken broth
1 1/2 cups half and half
4 tsp lemon juice
1/2 tsp garlic powder
1/4 tsp cayenne
1 tsp cumin
1/2 tsp salt
4-6 chicken breasts, cooked and shredded
green onions chopped
monterey jack cheese, shredded

Cook onion in butter over med-low heat until softened. Add chiles and tomatoes. Cook 8-10 minutes simmering until liquid evaporates, stirring occasionally. Stir in cream cheese and cook until cheese melts. Stir in chicken broth, half and half, lemon juice, cayenne and salt. Heat over moderate heat (do not boil). Add shredded chicken and sprinkle monterey jack cheese and green onion over the top of each bowl.

Makes 6 bowls or 12 cups.


I got this recipe from an old Southern Living magazine eons ago.  It's a crowd pleaser - and that SAUCE - to die for!  This recipe is my "go-to" tailgating recipe - always always is a hit!

2 cups mayo
2 TBSP minced fresh chives
1 1/2 TBSP white wine vinegar
1 1/4 tsp ground ginger
1/4 tsp salt
1/4 tsp paprika
Combine all ingredients; cover and chill at least 8 hours.

3-4 (3/4 lb) pork tenderloins
1/2 cup olive oil
3 TBSP grated onion
3 TBSP white wine vinegar
3/4 tsp garlic powder
1/2 tsp salt
1/2 tsp chili powder
1/2 tsp dried oregano

Cocktail rolls ( I usually use Sister Shuberts frozen)

Trim fat off tenderloins. Place in large baggie or container. Combine oil and remaining ingredients and pour over tenderloins. Seal bag or cover container and marinate in refridgerator at least 8 hours (up to 1 day).

Remove from marinade, reserving marinade. Place on rack in the oven and roast at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 30-40 minutes (or until meat thermometer is at 160 degees), basting occasionally with marinade. Let stand 10 minutes. Slice and serve with cocktail rolls and sauce.

Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue

Mexican 7-layer dip

Layer in a casserole dish the following:

1 can refried beans (low fat - no lard!) - I prefer refried black beans

2 smashed avocados mixed with lemon juice and salt and pepper

3/4 cup sour cream mixed with 1/4 cup mayo and 1/2 - 3/4 packet of taco seasoning mix

1 small can chopped black olives

chopped green onions

shredded sharp cheddar cheese

chopped plum tomatoes

Chill and serve with corn or tortilla chips.

Sunken kiss cookies

google images

1 3/4 cups flour
1 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, softened
3/4 cup lightly packed brown sugar
3/4 cup granulated sugar - divided
1/2 cup smooth or crunchy peanut butter
1 tsp vanilla
1 egg
48 Hershey's Kisses, unwrapped

Preheat oven to 375 degrees F. Grease 2 cookie sheets.

Sift flour, baking soda and salt into a small bowl, and set aside. Mix butter, brown sugar, 1/4 cup granulated sugar, peanut butter and vanilla in a medium mixing bowl until light and fluffy (~2 minutes). Add egg and blend about 10 seconds. Add the sifted ingredients on low speed until dough is smooth.

Measure out 48 rounded teaspoons of dough; roll them into balls with your hands. Dip one side of each ball in the remaining 1/2 cup of sugar; place them 2" apart, sugar side up, on prepared cookie sheets.

Bake til cookies are light and golden, 8-10 minutes. Remove from oven and immediately top each cookie with a Hershey's Kiss, flat side down, pressing firmly into the center of the cookie. Carefully remove the cookies from the sheets and place on a plate or cooling rack.

Makes 48 cookies