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Thursday, November 12, 2009

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.

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