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Tuesday, November 1, 2011


It's the final regular season game weekend, and we're headed to our in-state rivalry game: GEORGIA TECH vs GEORGIA. Both teams have had great seasons and are hated rivals. We'll be wearing navy and gold and cheering on the Yellow Jackets at Bobby Dodd Stadium in Atlanta!

Since the game is 2 days after Thanksgiving, the menu won't contain turkey or anything involving potatoes! At the same time, it's guaranteed that it'll be a cold one, so we're planning something to warm us foodwise and drinkwise.

Here's the menu we've planned:

Guacamole with chips
Vidalia Onion Bake with crackers
White Trash Dip (since we ARE after all playing Georgia - - - j/k UGA fans!) ;0)
Mexican Cornbread
Amazing Tortilla Soup
Flank Steak Biscuit Sandwiches

GT Cupcakes or Football Whoopie Pies

DRINK: Pumpkin Spice Margarita


from bakinandeggs blog

You do not have to like onions to LOVE this recipe. It'll be gone before you know it!

2 tablespoons butter
3 Vidalia onions, diced
2 cups cheese (cheddar, swiss, jack, a mixture, etc)
1 cup mayonnaise (light is okay)
1 garlic clove, minced
1/2 teaspoon hot sauce
Dash cayenne pepper, optional for a little added heat
Salt and pepper, to taste
1/2 cup panko tossed with 1 tablespoon melted butter (for topping, optional)

Preheat oven to 375 degrees. Prepare a two-quart baking dish with cooking spray.

Heat a large skillet over medium heat. Add butter and melt. Add onions and cook until softened and beginning to brown, about 5-7 minutes. Add garlic and cook for another minute.

In a separate bowl, stir together sauteed onions and garlic and rest of ingredients. Top with panko/melted butter mixture, if desired. Bake for 25 minutes and let stand 10 minutes before serving.


1 can chili (15 oz)
2 packages cream cheese (8 oz ea), softened
2 cups cheddar cheese, shredded
1 lb. bacon
4 green onions, chopped
1 tsp red pepper flakes

Heat oven to 350 degrees F. Cook bacon. Crumble.

Mix together chili, cream cheese, cheddar cheese, bacon, and green onions in a large bowl.

Spread mixture into a pie pan.

Cook for 20 minutes.

Sprinkle with red pepper flakes. Serve with chips.


It's delish!

1 Cup butter, melted
1 Cup White Sugar
4 Large Eggs
1 15 Oz. Can Cream Style Corn
1 4 Oz. Can Green Chile Peppers, Very Well Drained
1/2 Cup Shredded Monterey Jack Cheese
1/2 Cup Shredded Cheddar Cheese
1 Cup All Purpose Flour
1 Cup Yellow Corn Meal
4 tsp Baking Powder
1/4 tsp Salt

Preheat oven to 300 degrees F, and spray a 9x13 inch baking pan with Pam.

In a large bowl mix together all your ingredients. Pour mixed ingredients into the baking dish, and bake for 1 hour until a toothpick pushed into the center comes out clean.


2 tsp olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 medium jalapeno pepper, chopped
1/2 medium green pepper
4 small boneless skinless chicken breasts (OR 1 Rotissorie chicken)
2 cups frozen corn
1/2 cup dry white wine or 1/2 cup water
2 tsp cumin
1 tsp chili powder
1/4 tsp cayenne pepper
4 (14 ounce) cans chicken broth
2 (14 ounce) cans diced tomatoes
2 (8 ounce) cans tomato sauce
Optional - 8 oz cream cheese (if you like it to be creamier)

Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.

Add all the rest of the ingredients to the large pot and bring to a boil (unless you're using the rotissorie chicken. If so, simply pull the chicken meat off the bone and shred).

After about 15 minutes, remove the chicken breasts and shred.
(Two forks work well to pull the chicken apart, or you can easily shred in the food processor!).
Return shredded chicken to the pot and simmer an additional 45 minutes. If desired, add the cream cheese (cubed) and stir until melted and warm.

Serve, topped with crushed tortilla chips if desired.


This recipe is THE recipe for flank steak. So good and so easy. Serve with biscuits and whole grain mustard.  Adapted from an old Southern Living recipe.

2 (1 lb) flank steaks
2/3 cup olive oil
2/3 cup low sodium soy sauce
1/3 cup red wine vinegar
1/4 cup commercial chutney
2 TBSP finely chopped onion
1 clove garlic, crushed
Photo Credit: Cate Bogue

Trim excess fat from steaks. Score steaks on both sides and place in large dish or zip lock baggie.

Combine oil and remaining ingredients; pour over steaks, turning to coat.

Cover or seal and allow to marinate 8-12 hours, turning occasionally.

Remove steaks from marinade (discard marinade). Grill, uncovered, over hot coals 10-12 minutes on each side (or to desired doneness). Cut steaks diagonally across grain into thin slices.


Again I'm going with Amy Sedaris' amazing recipe.

Photo Credit: Pinterest
1 1/2 sticks unsalted butter
1 1/2 cups sugar
2 eggs
2 tsp pure vanilla extract
2 1/2 tsp baking powder
1/4 tsp salt
2 1/2 cups flour
1 1/4 cups milk

Turn oven on to 375 degrees F. Put butter in mixer and beat at medium speed until somewhat smooth.

Pour in sugar and beat well.

Add 2 eggs. Mix well.

Add: vanilla, baking powder, salt, flour, and milk. Beat until it looks like it is supposed to and pour into individual baking cups, until they are about 2/3 full.

Bake for 20 minutes or until golden brown. Should produce 24 cupcakes.

I'll frost with Amy Sedaris' frosting, and will either tint the frosting or better yet, I'll decorate with gold and navy edible balls. They'll also be in a theme cupcake wrapper. Pics will follow!


1 box confectioners' sugar
1 stick unsalted butter
1 tsp pure vanilla extract*
1/4 cup milk or light cream
food coloring (optional)

*Less than 1 teaspoon pure almond extract can be substituted.

In a bowl combine: one box of confectioners' sugar, one stick of unsalted butter, one teaspoon of pure vanilla extract, and 1/4 cup of milk or light cream and beat for a while.

I occasionally add food coloring and sometimes substitute pure almond extract for vanilla.

Pumpkin Spice Margarita
This drink should warm us up in time for kickoff!!!


1.5 oz Cazadores Anejo Tequila
1 oz Hiram Walker Pumpkin Spice liqueur
1 oz orange juice
.75 oz simple syrup
Pumpkin pie spice
Lemon wedge

Combine tequila, pumpkin spice liqueur, orange juice and simple syrup. Shake well, pour over ice. Garnish with a lemon wedge and top with two dashes of pumpkin pie spice.



Courtesy of Rick Bayliss of Frontera

As a soft taco filling appetizer!

3/4 oz (~1/2 cup) dried porcini (or other wild mushrooms)
Hot green chile(s) to taste (rough 1 lg jalapeno or 2 serranos), stemmed, seeded and finely chopped
1 medium white onion, cute into 1/4 inch pieces
1 large ripe tomato, cored, seeded (if you wish) and cut into 1/4 inch pieces
3 TBSP beer (preferably a full flavored Mexican)
8 oz Mexican melting cheese (Chihuahua, quesadilla) or monterey jack, mild cheddar or brick, shredded ~ 2 cups
corn or flour tortillas

Rehydrate the mushrooms. Scoop the mushrooms into a small bowl, cover with boiling water, weight with a plate to keep the mushrooms submerged and let rehydrate for 20 minutes. Drain off the liquid, pressing on the mushrooms to remove all the water. Chop into 1/4-inch pieces.

Prepare the flavorings. Finely chop the chiles (seed them first if you wish), then chop the onion and tomato into 1/4-inch pieces. Heat the oil in a medium skillet over medium-high heat. Add the chiles, onion, tomato and mushrooms and cook, stirring nearly constantly, until the onion begins to soften and brown, 7 or 8 minutes. Add the beer and stir until the liquid has evaporated and the mixture is once again dry looking.

Finish the queso fundido. Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted - too long over the heat and the cheese will become tough, oily and stringy. Immediately scoop into a warm serving dish and serve with warm tortillas for making soft tacos.


1 pound (6 to 8) tomatillos, husked and rinsed
1 medium white onion, sliced about 1/4 inch thick
3 garlic cloves, peeled
Fresh hot green chiles to taste (2 or 3 serranos, 1 or 2 jalapeños), stemmed
1 1/2 tablespoons vegetable oil, plus extra for roasting the vegetables and brushing or spraying the tortillas
2 cups vegetable or chicken broth, plus a little extra if needed
1/2 cup Mexican crema (see below), crème fraîche or heavy (whipping) cream
8 cups cubed vegetables (about 1/2-inch cubes are good) — delicious choices are chayote, carrots, white or red onions, small turnips, kohlrabi, mushrooms and peeled butternut squash
12 corn tortillas
2/3 cup shredded Mexican melting cheese (like Chihuahua, quesadilla) or Monterey Jack, brick or mild cheddar
A few sliced rounds of white onion, separated into rings, for garnish
Fresh cilantro sprigs, for garnish.

Make the sauce. Roast the tomatillos, sliced onion, peeled garlic and chiles on a rimmed baking sheet 4 inches below a hot broiler until the tomatillos are soft and blotchy black on one side, 4 or 5 minutes. Turn everything over and roast the other side. Remove and reduce the oven temperature to 400 degrees.

Scrape the tomatillo mixture into a blender or food processor. Process to a smooth puree. Heat the 1 tablespoons of oil in a medium-large (4- or 5-quart) pot over medium high. When the oil is hot enough to make a drop of the puree sizzle, add the puree all at once. Stir nearly constantly for several minutes until darker and thicker. Add the broth and the crema, reduce the heat to medium-low, partially cover and simmer for about 30 minutes.

2. Roast the vegetables. Spread the cubed vegetables on a rimmed baking sheet. Drizzle or spritz with oil, sprinkle with salt and stir to coat evenly. Roast, stirring regularly, until the carrots are crunchy-tender, about 25 minutes.

3. Finish the sauce, heat the tortillas. If the sauce has thickened beyond the consistency of a light cream soup, stir in a little more broth (or water). Taste and season with salt, usually about 1 teaspoon. Lightly brush or spray both sides of each tortilla with oil. Slide into a plastic bag and microwave on high (100%) for 1 minute to warm and soften.

4. Finish the enchiladas. Smear a few tablespoons of the sauce over the bottom of four to six 9-inch individual ovenproof baking/serving dishes or smear about 1 cup of the sauce over the bottom of a 13 x 9-inch baking dish. Working quickly so the tortillas stay hot and pliable, roll a portion of the roasted vegetables into each tortilla, then line them all up in the baking dish(es). Douse evenly with the remaining sauce, then sprinkle with the cheese. Bake until the enchiladas are heated through (the cheese will have begun to brown), about 10 minutes. Garnish with onion rings and cilantro sprigs. These are best served piping hot from the oven.

Mexican Crema:

A tub of crème fraîche will provide you the closest thing to real Mexican crema. Or make your crème fraîche with the sour cream alternative: Mix equal parts of very good quality sour cream and heavy cream, let stand at warm room temperature until noticeably thicker (about 6 hours), then refrigerate for several hours until very thick.

Southwestern Pulled Brisket
Adapted from The Food Network, and Smitten Kitchen

Serves 6-8 tacos
3 pounds beef brisket
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
5 cloves garlic, peeled and smashed
1 Spanish onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup apple cider vinegar
1 1/2 cups water
1 (14 1/2-ounce) can whole peeled tomatoes, with their juices
1 - 2 whole individual chipotle chiles en adobo
2 bay leaves
1/4 cup molasses

Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat.

Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about one minute. Add vinegar and boil until it’s almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Crush the tomatoes into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8 to 10 hours.

To serve, you’ve got two options:
1.Leave the meat in the slow cooker and use two forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves. This is obviously the simplest route.

2.Strain the sauce (to remove the vegetables and bay leaves), chill it so the fat is easy to remove, then reheat and reseason it well, simmering it down (to about 2/3 the volume) to thicken it a bit. Pour it back over the brisket and pull it, and then, reheat the whole pan on low. (You could also thicken the sauce without skimming the excess fat - there's very little).

Assemble with small soft tacos, cole slaw, pickled jalapeno peppers and enjoy! You could also serve with rolls.

And HOW about this dessert? TO DIE FOR...


Note - this recipe serves 24. Easily it can be halved.
6 bananas
3 loaves plain baguettes
1 quart heavy cream
1/2 gallon whole milk
15 eggs
2 tsp cinnamon
1 cup chopped pecans
2 TBSP vanilla

Cut bread into 1 inch squares and mix all ingredients together except for the bananas. Let soak for 15 minutes. Butter 2 deep glass baking pans (or 24 ramekins) with bread pudding mix and another layer of bananas. Top with more bread pudding until the pan is 3/4 full. Bake at 350 degrees for 20-25 minutes until golden brown. Top with sliced bananas and rum sauce.

Rum sauce:
1/2 lb butter
1 lb brown sugar
4 oz spiced rum
1 cup heavy cream

Melt butter and sugar until sugar dissolves, carefully adding rum til mixed. Remove from heat and add cream.

Since it's a Southwestern Tex-Mex theme for this tailgate, I'm going with a theme drink that's got tequila. Hope you enjoy!


Photo Credit: Cate Bogue
2 to 2 1/2 oz Tequila (good quality gold or silver)
1 oz Simple Syrup (or a tad less if you prefer)
1 oz Lime Juice
1 oz Triple Sec
1 oz Blood Orange Juice

Sugar In the Raw

To Rim the glass with sugar: Pour a few TBS of Raw Sugar onto a small plate. Rub a wedge of lime around the rim of an old fashioned glass, and then dip into the sugar and twist to coat.

Combine 1 1/2 cups ice with ingredients in a cocktail shaker and shake vigorously for 10 to 15 seconds

Fill glass with ice and pour margarita over ice. Garnish with an orange and enjoy.

Tuesday, October 25, 2011


A football game at the end of October always puts people in a festive mood. Here's a menu to go along with all the fun:

Appetizers:                                                                                                                                    Corned Beef pickle roll ups 
Pepperoni Pizza Puffs with marinara 

Beef Brisket Sandwiches 

Cilantro Slaw
Warm Blue Potato and Green Onion Salad

 Caramel Apple Cake

Dark and Stormy

(courtesy pipandebby blog)

Photo Credit: Pip and Ebby

sort of a take on a reuben...

8 slices corned beef lunch meat
4 oz. cream cheese
splash of worchestershire sauce
4 medium dill pickles

Lay corned beef in stacks of two on a hard surface. Spread 1 oz. of cream cheese onto each stack. Place a pickle directly in the center of each. Roll corned beef around the pickles and cut each roll into four equal parts.



(adapted from a Rachel Ray recipe)

These are yummy little bites that are perfect for tailgating.  I love that the recipe does NOT call for Bisquick (which contains trans fat).  It's not exactly a healthy appetizer, but game day is "cheat day" so splurge and enjoy! Makes roughly 24 mini-muffin size "puffs."

3/4 cup flour
3/4 tsp baking powder
1 TBSP Italian seasoning
pinch of salt
pinch of red pepper flakes
3/4 cup whole milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup chopped pepperoni
1/2 cup pizza sauce

Preheat the oven to 375 degrees F. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.


(Adapted from big girls small kitchen blog)

4 lbs beef brisket
6 garlic cloves, cut lengthwise into 4 pieces
3 cups beef stock
2 yellow onions, sliced
1 TBSP extra virgin olive oil
1 cup ketchup
1/3 cup brown sugar
3 tsp salt
1 tsp Chinese 5 spice powder
1 tsp cumin
1 tsp ground ginger
1/2 tsp cayenne
1 cinnamon stick
2 bay leaves
For Serving:
8 onion or challah rolls
scallions, sliced

Preheat the oven to 500 degrees F. Using a paring knife, cut small incisions in the meat and shove the pieces of garlic into them. Do this until the meat is stuffed with garlic all over.  I also cut off a good bit of the fat cap that was on my brisket - personal preference.  Place the brisket in a rimmed baking dish (preferably metal), and brown it in the oven, about 10 minutes per side.

Remove the meat, and pour in the beef stock (NOTE: if you are using a pyrex dish, wait a few minutes for the pan to come to room temperature, so it does not shatter). Turn the oven down to 350 degrees F; cover the dish with foil, and cook in the oven for 1 hour.

In the meantime, saute the onions in the olive oil over medium-low heat until soft and caramelized, about 25-30 minutes, stirring occasionally.

After it has cooked an hour, remove the meat from the oven. In a small bowl mix together the ketchup, brown sugar, salt, chinese 5 spice, cumin, ginger and cayenne.

Add that mixture to the pan with the brisket, along with the cinnamon stick and bay leaves.  Whisk (using a fork) all together with the beef stock.

When the onions have finished cooking, arrange them on top of the meat (apologies for the blurry pic).

Cover the pan with foil, and return it to the oven for 3 hours. Remove the meat from the oven, allow it to cook slightly, and then transfer to a cutting board.

Using 2 forks, pull the brisket apart into chunks. It should be an easy task.  You may want to also cut the chunks up into slightly smaller pieces so it's easier to eat as a sandwich.

Return the meat to the sauce and serve, or store in the fridge over night in an airtight container – the brisket can be made a day or two in advance. Then reheat on the grill in a tin pan at your tailgate, and serve on rolls.

Here is my brisket - all packed up and go to my tailgate party!


2 limes, juiced (or roughly 4 TBSP)
½ lemon, juiced (roughly 1 TBSP)
2 TBSP mayonnaise (preferably Hellman's)
1 garlic clove, minced
5 pickled jalapeños slices (canned or from a jar), minced
½ tsp chili powder
Dash pepper (to taste)
½ TBSP salt
¼ cup extra virgin olive oil
½ cup cilantro, chopped
½ head Napa cabbage, thinly shredded or sliced (or one bag of pre-shredded coleslaw mix)

Combine first 8 ingredients in a large salad bowl.

Gradually whisk in the olive oil until all elements are combined.

Toss together with the cabbage and the cilantro.


(adapted from big girls small kitchen)

1 pound small blue potatoes, halved
2 TBSP extra virgin olive oil
1 large garlic clove, minced
3 green onions (scallions), white parts thinly sliced, green parts cut into 2 inch pieces
2 TBSP sherry vinegar
2 TBSP chicken stock
1/4 tsp salt

Bring a medium pot of salted water to boil. Cook the potatoes until nearly cooked through, but still slightly firm, about 5-10 minutes, but test with the point of a knife as you go. Drain the potatoes.

In the same pot, over medium heat, add the olive oil, garlic, and white part of the scallions. Saute until the garlic is beginning to brown, about 1 minute.

Add the vinegar, stock, and salt and bring to a boil. Simmer for 1 minute.

Add the potatoes back to the pot and cook for another minute or so. Off the heat, add the green part of the scallions and toss to combine.


I wish I could tell you where I got this recipe, but I jotted it down awhile ago and now don't know whom to give credit to!  It's delicious though and your kitchen and your tummy will thank you! SOOO GOOD!

1-1/2 cups canola oil
1-1/2 cups sugar
1/2 cup packed brown sugar
3 eggs
3 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
3-1/2 cups diced peeled apples
1 cup chopped walnuts
2 tsp vanilla extract

1/2 cup packed brown sugar
1/3 cup half-and-half cream
1/4 cup butter, cubed
Dash salt
1 cup confectioners' sugar
Chopped walnuts, optional

In a large bowl, combine the oil, sugars and eggs until well blended. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla.
Pour into a greased and floured 10-in. tube pan. Bake at 325 degrees F for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with nuts if desired. Yield: 12-16 servings.

Just this weekend, while visiting friends in Kentucky, I found the perfect Halloween Drink:


Ice cubes
1 to 2 juicy limes (you need 1-ounce juice and a wheel for garnish)
1 ounce golden rum, (recommended: Mount Gay)
6 ounces ginger beer
1/2 ounce dark rum, (recommended: Meyers's)

Fill a highball glass or large wine goblet with ice cubes. Add the lime juice and the golden rum. Top off with the ginger beer and stir lightly. Float a layer of the dark rum on top by pouring it over the back of a wide, flat spoon. (Don't worry if it doesn't float; it tastes great either way.) Garnish with the lime wheel.

*All photos are mine unless otherwise noted.

Monday, October 3, 2011


We head to another Georgia Tech game this coming Saturday. The weather will be PERFECT, and it'll be an ACC rivalry game against Maryland. It's a noon game, so that means brunch to start (by 9:30-10AM), AND an after game party of sorts to enjoy while the gameday traffic dies down.

Here's what I have planned:


2 new drink possibilites: (SEE BELOW)

Cinnamon Roll Cake
(Adapted from cookinupnorth)

Photo Credit: cookinupnorth

3 cups flour
1/4 tsp salt
1 cups sugar
4 tsp baking powder
1 1/2 cups milk
2 eggs
2 tsp vanilla
1 stick butter, melted
2 sticks butter, softened
1 cup brown sugar
2 TBSP flour
1 TBSP cinnamon
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.
2 cups powdered sugar
5 TBSP milk
1 tsp vanilla
Mix together.  While the cake is still warm, drizzle the glaze over the cake.


(Adapted from Jimmy Dean)
From an earlier post, but it was just a hit, I'm bringing it back for another brunch tailgate!

Photo Credit: Pinterest
1 pkg. (26 ounces) frozen shredded hash brown potatoes
1 pkg. Jimmy Dean Hearty Original Sausage Crumbles
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup (2 ounces) shredded parmesan cheese
1/2 cup julienne cut sun dried tomatoes packed in oil, drained
6 green onions, sliced
12 eggs
1/2 cups milk
1 teaspoon salt
1/4 ground black pepper

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue
Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended. Pour evenly over potato-sausage mixture.
Cook on low setting for 6-8 hours or on high setting for 3-4 hours or until eggs are set.

12 servings (about 1 cup each)


Pinterest image
I honestly have no idea where this recipe came from.  My mother used to make it and give it as Christmas gifts to neighbors.  She would roll it up and then wrap it in parchment paper and tie the ends.  Then she'd gift it with instructions to slice the pinwheels and serve, so people could have something lovely to enjoy on Christmas morning.

2 c. all purpose flour
1 tbsp. baking powder
1 tsp. salt
1/4 c. shortening
2/3 c. milk
1 lb. hot bulk pork sausage
1 c. shredded cheese (optional)
Combine flour, baking powder and salt. Cut into shortening until mixture resembles coarse meal. Add milk, stirring until well blended. Turn dough out onto a lightly floured surface. Knead lightly 3 or 4 times.
Roll dough into an 18"x12" rectangle. Spread sausage (at room temperature) and cheese over dough, leaving a 1/2" margin on sides. Roll dough lengthwise, jelly fashion, pinch seams and ends to seal. Cover and refrigerate for at least 1 hour.

Slice into 1/4" slices. Bake at 350 degrees for 20 minutes or until brown.

Makes about 3 1/2 dozen. Can be made ahead and frozen.


A bit easier cheater version, but it's still very good!

2/3 of a pound package Jimmy Dean Hot Sausage
1 package Pillsbury Crescent sheets (Recipe Creations)

Unroll the Crescent sheet and use your fingers to square it up.
Break the raw sausage up and sprinkle it over the pastry sheet.
Use your hands to press the sausage into a thin layer that completely covers the pastry sheet.
Roll it up length-wise.
Put the log on a cookie sheet and freeze for approximately 30-45 minutes until it is hard enough to cut through without the log losing its shape. Check it at 30 minutes, then every 5-10 minutes. Do not freeze it solid!
Using a serrated knife, cut the log into 1/3 inch slices. One log should make about 35 slices. Place the slices back onto the cookie sheet and freeze solid. Store the frozen slices in a freezer bag until ready to serve.
Preheat the oven to 375 degrees. Put the frozen slices on a lightly greased cookie sheet and bake for 15-20 minutes until the sausage is cooked and the pastry is golden brown.
Cook time: 15-20 minutes

(for the Auburn game)

Photo Credit: Cate Bogue
(for the Kentucky game)
Photo Credit: Cate Bogue
6 cups honey graham cereal
1 cup honey-roasted peanuts
1 cup coarsely chopped pecans
1/2 cup butter
1 cup firmly packed light brown sugar
1/4 cup light corn syrup
Wax paper
2 cups pretzel sticks
1 cup candy-coated chocolate pieces

Preheat oven to 350 degrees F. Combine cereal and next 2 ingredients in a very large bowl.
Melt butter in a 3-qt. saucepan over medium-low heat; stir in sugar and corn syrup. Bring to a boil over medium heat; boil 2 minutes.
Pour butter mixture over cereal mixture, and stir quickly to coat. Spread in a single layer on a lightly greased aluminum foil-lined jelly-roll pan.
Bake at 350° for 10 minutes. Transfer to wax paper, and cool completely (about 10 minutes). Break into pieces, and toss with pretzel sticks and chocolate pieces.


4 oz cream cheese, room temperature
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, grated
1/4 cup parmigiano reggiano (parmesan), grated
1 cup pizza sauce
1/2 cup mozzarella, grated
1/4 cup parmigiano reggiano (parmesan), grated
2 oz pepperoni, sliced
2 TBSP green pepper, sliced
2 TBSP black olives, sliced (I always use kalamata here)

Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiana reggiano, and spread it across the bottom of a pie plate.
Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives.
Bake in a preheated 350 degrees F oven until the cheese has melted, bubbling and golden brown, about 20 minutes. Serve with pita chips.


This recipe is adapted from Southern Living.

2 (16-oz.) jars drained, mixed pickled vegetables
3/4 cup pimiento-stuffed Spanish olives, chopped
2 tablespoons bottled olive oil-and-vinegar dressing
12 small dinner rolls, cut in half
6 Swiss cheese slices, cut in half
12 thin deli ham slices
12 Genoa salami slices
6 provolone cheese slices, cut in half

Pulse pickled vegetables in food processor 8 to 10 times or until finely chopped. Stir in olives and dressing.

Spread 1 heaping tablespoonful pickled vegetable/olive mixture over cut side of each roll bottom.

Top each with 1 Swiss cheese slice half, 1 ham slice, 1 salami slice, 1 provolone cheese slice half, and roll tops.

Cover with plastic wrap. Serve immediately, or chill until ready to serve.


This recipe is super yummy and very easy because you don't peel the potatoes! Simply chop them up and cook. Then puree half of the soup; add cream cheese, and you are ready to transport to your tailgate.

5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
1 large yellow onion, diced
10 cloves of garlic, whole
8 cups chicken stock
16 oz cream cheese (I used low fat)
1 TBSP seasoned salt or all-purpose seasoning
Crumbled bacon
Shredded cheddar cheese
Green onions

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue
Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker. Cook on high for 6 hours or low for 10 hours. Remove and puree the garlic cloves along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot. Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended.
Top with your choice of garnishes & serve!


(Adapted from Smitten Kitchen)

Photo Credit: Smitten Kitchen
Makes about 6 cups of slaw

2 heads of broccoli
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped

Buttermilk Dressing
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot

Trim broccoli and cut it into large chunks. From here, you can either feed it through your food processor’s slicing blade, use a mandoline to cut it into thin slices, or simply had chop it into smaller pieces. I used the stem and the flowerets, but if you have a broccoli stem aversion you can just use the tops.

Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl. Meanwhile, whisk the dressing ingredients in a smaller one, with a good pinch of salt and black pepper. Pour the dressing over the broccoli and toss it well. Season well with salt and pepper to taste.

(Adapted from

Photo Credit: Cookiesandcups
2/3 cup butter, at room temp (equivalent is 11 TBSP + 1 tsp butter)
2 cups packed light brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup peeled, chopped tart apple such as Granny Smith (1 large)
1/2 cup toffee bits

Preheat oven to 350 degrees F.  Spray 9×13 baking pan lightly with cooking or baking spray.
Cream butter and brown sugar in mixer until smooth. Add eggs and vanilla and beat on medium until combined. Add flour, baking powder, and salt and mix until just combined.
Stir in the chopped apples and toffee bits until evenly distributed. Spread in prepared pan and bake for 30 minutes until the center is set. Let cool completely before slicing or frosting.

1/2 cup butter
1 cup packed light brown sugar
1/4 cup milk
2 cups powdered sugar

Melt butter in a medium saucepan. Add brown sugar and milk and bring to a boil. Remove from heat. Let cool for 5 minutes. Stir in powdered sugar with a whisk. Let cool until it thickens enough to spread. Stir before spreading on top of blondies.
Let frosting set for 30 minutes and then cut into bars.

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue


Just heard about this drink, and since it's going to reach 80 degrees after the game, and blackberries are just barely still available, here we go!


1.5 oz Russian Standard Vodka
5 blackberries
3 oz Lemonade
Muddle four blackberries in bottom of a tumbler. Add ice, Russian Standard Vodka and lemonade. Garnish with remaining blackberry.


If it ends up being a chilly evening, I'll serve this enticing one:

Kentucky Hot Toddy

1/4 cup Fresh Squeezed Meyers Lemon Juice
1/2 cup Fresh Squeezed Blood Orange Juice
1 teaspoon Honey
1 Shot of Makers Mark Bourbon (or Woodford Reserve)
1 Cinnamon Stick
Hot Water

In each glass or mug (or styrofoam cup!) combine juices with honey and bourbon.
Add just enough hot water to fill the glass not quite to the top. Serve with cinnamon stick.