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Friday, January 31, 2014

The BIG Game!!!




I'm so looking forward to this year's Super Bowl!  I'm a huge Peyton Manning fan, so I'll be cheering on the Denver Broncos.  Should be an exciting game.  The only tragedy of this particular game is that there is NO TAILGATING at the game!  Hard to believe!  No matter to me, as I'll be tailgating at home!  Here's what I'm serving up:


(Adapted from Detroit Free Press)

Photo Credit: Detroit Free Press
8-ounce package cream cheese, softened
1 cup mayonnaise (regular, reduced or nonfat)
½ cup horseradish, white or red
1 package large (at least 10" in diameter) lavash bread (6-8 pieces) or favorite flatbread/tortilla
1 pound Monterey Jack cheese, very thinly sliced or shredded
1½ pounds good-quality medium-rare roast beef, sliced thin
2 large red,yellow or orange bell peppers, chopped
1-2 packages arugula
Photo Credit: Cate Bogue
In a small bowl, stir together the cream cheese, mayonnaise and horseradish until combined.

Place one lavash on a clean, flat surface. Spread a thin layer of the cream cheese mixture over the bread, especially on the uppermost edge (this is the glue that holds the lavash together after it has been rolled).

Place about 2 slices of the cheese on half of the lavash. Repeat with the roast beef.
Sprinkle red peppers over the beef and place a hearty line of arugula on top of the beef along the outer edge (this will end up in the center of the wrap).

Begin rolling from the outer edge, using your fingers to keep the filling in place. The last roll should contain no filling.

Wrap tightly in plastic wrap and chill 2 hours before slicing. When ready to slice, place the roll seam side down on a cutting board and cut the lavash into about 1-inch slices on the diagonal.

Repeat with the remaining lavash slices.

(Adapted from littlebcooks)
makes 36 mini muffins

Photo Credit: littlebcooks
6 hot dogs (I like Hebrew National Beef)
1 cup flour
1 cup cornmeal
½ cup sugar
2 ½ tsp baking powder
1 tsp salt
1 cup milk
1/3 cup vegetable oil
1 egg
Photo Credit: Cate Bogue
Preheat oven to 350 F, and spray your mini muffin tins with cooking spray.
Photo Credit: Cate Bogue

In a medium skillet on medium heat, brown the hot dogs for about 5-8 minutes (just until they start browning, you don't want them to be burnt or for the skin to be too tough). Remove from heat and cut each hot dog into 6 pieces.
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
In a large bowl combine all dry ingredients for the corn muffin mixture.
Photo Credit: Cate Bogue
Add the egg, milk and vegetable oil, and stir until just combined.
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Fill each cup in the muffin tins about 3/4 full. Place and press one piece of hot dog into the center of each muffin cup.
Photo Credit: Cate Bogue
Cook for 10 minutes at 350 F, then increase heat to 400 F, and cook another 2-4 minutes - you want them to be nicely light browned, but not burnt, so watch carefully. Remove from oven and cool in pan for 5 minutes before removing from trays.
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Serve with your favorite hot dog condiments like mustard, ketchup and relish.

(Adapted from The Chew)
Photo Credit: The Chew
1/3 cup Mayonnaise (I use Hellman's)
1/3 cup Cream Cheese (I use low-fat)
1/4 cup Sour Cream (I use low fat)
1 tsp Smoked paprika
1/4 tsp Cayenne
1 1/2 cups Lump Crab Meat
3 Scallions (thinly sliced)
freshly cracked Black Pepper
Photo Credit: Cate Bogue
Preheat oven to 375 degrees F. In a large bowl, stir together the ingredients until thoroughly combined.
Photo Credit: Cate Bogue
Season to taste and transfer to an oven-safe serving dish.
Photo Credit: Cate Bogue
Bake for 20 to 25 minutes, until bubbly and golden on top.  Serve with your favorite crackers.
Photo Credit: Cate Bogue

Photo Credit: Pinterest
2 cans Rotel tomatoes
1 large can diced tomatoes (or whole tomatoes, chopped)
½ red onion finely chopped
4-5 cloves of garlic (I usually use fresh, but I was out, so I used jarred minced instead)
1-3 fresh jalapenos (depends how hot you want it)
1 large bunch of cilantro
Salt and pepper
Photo Credit: Cate Bogue
Combine all ingredients and allow time time for the flavors to blend in the refrigerator.
Photo Credit: Cate Bogue

Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
(Adapted from Crazy for Crust)
Photo Credit: Crazy for Crust
I love all things coconut!  But . . . even if you're not a fan (yes, I'm talking to my husband and daughter), these brownies will be devoured.  Totally yummy!

2 ounces unsweetened baking chocolate, coarsely chopped
2 ounces semi-sweet baking chocolate, coarsely chopped
3/4 cup butter
1 3/4 cups sugar
3 eggs
1 tablespoon vanilla extract
2 tablespoons unsweetened cocoa powder
1 cup all-purpose flour
Photo Credit: Cate Bogue
1 cup evaporated milk
1 1/4 cups granulated sugar
4 large egg yolks, lightly beaten
1/2 cup unsalted butter, sliced into tablespoons
1 teaspoon vanilla extract
1 1/2 cups shredded sweetened coconut
1 1/4 cups chopped pecans
Photo Credit: Cate Bogue
To make the Brownies
Preheat oven to 350 degrees F. Line a 9x13 pan with foil and spray with cooking spray.
Place the two baking chocolates and butter in a large, microwave safe bowl.
Photo Credit: Cate Bogue
Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar.
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Add eggs, vanilla, and cocoa and stir well.
Photo Credit: Cate Bogue
Add flour and stir carefully. Spread batter in prepared pan.
Photo Credit: Cate Bogue
Bake about 25 minutes, until a toothpick 2 inches from the outside of the pan comes out clean. Let cool before frosting.

To make the Frosting
Combine the evaporated milk, sugar, egg yolks, and butter in a medium saucepan.
Photo Credit: Cate Bogue
Cook over medium heat, stirring constantly, until the butter has melted and the mixture thickens and bubbles.
Photo Credit: Cate Bogue
Once it bubbles, reduce heat to low and cook for 2 more minutes. Remove the pan from the heat and stir in the vanilla, coconut, and pecans.
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Cool about 1 hour, until the mixture is spreadable. Spread frosting over the top of the cooled brownies.
Photo Credit: Cate Bogue
Cut into squares.
Photo Credit: Cate Bogue

Store in refrigerator. Then devour!  ***These freeze well if you need to make them in advance.

Photo Credit: Esquire
Since it's the middle of winter, and we (Atlantans) have just survived our first (and probably only) snow storm of the season, I thought a Dark and Stormy would be an appropriate drink for this year's Super Bowl.  There will be plenty of beer on hand as well though!  We first had this drink at Atlanta's The Optimist and have loved it ever since.

2 oz Kraken Spiced Dark Rum
3 oz Ginger Beer
Lime wedge (for garnish)
Photo Credit: Cate Bogue

I found these at my local Kroger and think they are just adorable for serving at a Tailgate Party!   They're disposable, but they'd be fantastic to serve alongside raw oysters or on a relish tray.  Love! $4.99 for 48.
Photo Credit: Cate Bogue

Wednesday, January 15, 2014


Sunday, January 19



Well I'm a college football fan far more than an NFL fan, and MY NFL team (the Atlanta Falcons) didn't have their best season this go around, BUT football is football, so we're having a party before football season is completely over!  Here's the menu:


(Adapted from Closet Cooking)
Photo Credit: Closet Cooking

1/2 cup cooked corned beef, shredded
1/4 cup sauerkraut, squeezed and drained
1/4 cup Swiss cheese, shredded
4 ounces cream cheese, room temperature
1/4 cup either Russian dressing or Thousand Island dressing
Photo Credit: Cate Bogue
I doubled the recipe since I'm serving a big group.  Mix everything, and place it in a baking dish.
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Bake at 350 degrees F until bubbling on the sides and golden brown on top, about 20 minutes.
Photo Credit: Cate Bogue
If you like a Reuben sandwich, you will absolutely love this dip!
Slow Cooker Option: Mix everything, place it in the slow cooker and cook until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low.  Great with chips, crackers or pumpernickle bread.

(Adapted from Closet Cooking)
Photo Credit: Closet Cooking
4 medium baking potatoes such as russet, scrubbed clean
oil for brushing
2 cups cooked chicken, shredded and warm (I used one Rotisserie chickent)
1/2 cup hot sauce (such as Frank's Red Hot)
2 tablespoons butter, melted
salt and pepper to taste
1/2 cup cheddar cheese
1/2 cup blue cheese, crumbled
2 green onions, sliced
1/4 cup blue cheese dressing
celery and carrots to serve alongside
Photo Credit: Cate Bogue
Prick the potatoes a few times with a fork and bake at 400F until tender, about an hour.
Photo Credit: Cate Bogue

Let the potatoes cool, cut in half and scoop out the middle leaving about 1/8 inch of potato on the skin. Reserve the scooped out potato for another use like mashed potatoes. Brush the potato skins all over with the oil and bake at 450F for 10 minutes on each side.
Photo Credit: Cate Bogue
Mix the hot sauce and the melted butter and then mix in the chicken.
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Season the inside of the potato skins with salt and pepper. Fill with the chicken, and then sprinkle on the two cheeses.
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Broil until the cheese has melted, just a few minutes.
Photo Credit: Cate Bogue
Serve while still warm, garnished with green onions and with celery and carrot sticks and blue cheese dressing for dipping.
Photo Credit: Cate Bogue
(Adapted from Jam Hands)
Photo Credit: Jam Hands
4 boneless, skinless, chicken breasts
1 (1-pound) package sliced bacon or prosciutto
2/3 cup firmly packed brown sugar
2 TBSP chili powder

Dipping Sauce:
1/2 cup sour cream
1 tsp dried chives
1 TBSP dried minced onion
2 drops or so of Tabasco (or your favorite hot sauce)
1 tsp Lemon Pepper
Photo Credit: Cate Bogue

Photo Credit: Cate Bogue
Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick.
Photo Credit: Cate Bogue
Stir together brown sugar and chili powder.
Photo Credit: Cate Bogue
Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 degrees for 30 to 35 minutes or until bacon is crisp.  I used thick bacon so it actually took a bit longer.
Photo Credit: Cate Bogue
These are yummy!  Serve with dipping sauce.

(Adapted from Eating Well)
Photo Credit: Eating Well
3 TBSP extra-virgin olive oil
2 TBSP lemon juice
2 tsp chopped fresh oregano, or 1 teaspoon dried
Freshly ground pepper to taste
2 diced hot house cucumbers
1 14-ounce can black-eyed peas, rinsed
2/3 cup diced red bell pepper (I used orange, because it's what I had on hand)
1/2 cup crumbled feta cheese
1/4 cup minced red onion
1/3 cup chopped kalamata olives
Photo Credit: Cate Bogue
Whisk oil, lemon juice, oregano and pepper in a large bowl until combined.
Photo Credit: Cate Bogue
Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat.
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Allow time for flavors to blend. Serve at room temperature or chilled.

(Adapted from the Cooking Channel)
Photo Credit: Cooking Channel
It's entirely possible these are the world's greatest cookies!  These cookies are amazing - really buttery and chewy and yummy!  Head's up though - they do take a bit longer than other chocolate chip cookies as there is chill time before cooking.  But,  trust me, it's so worth the wait!!!

1 cup unsalted butter
1 1/4 cups dark brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
1 tsp pure vanilla extract
2 cups flour
1 cup uncooked rolled oats
1/2 tsp baking soda
1/2 tsp Salt
1/4 tsp ground cinnamon
1 cup white chocolate chips
1 cup chocolate chips
Photo Credit: Cate Bogue
In a medium saucepan, melt the butter over medium heat until melted.
Photo Credit: Cate Bogue
Remove from the heat.
Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth.

Chill the mixture for 10 minutes.
Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
Photo Credit: Cate Bogue
In a large bowl, combine the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together.
Photo Credit: Cate Bogue
Then add in the butter/sugar mixture and stir.  Finally, stir in the white chocolate chips and chocolate chips.
Photo Credit: Cate Bogue
Roll by hand into 24 medium-size balls or use a scoop, and place on a light-colored cookie sheet.
Photo Credit: Cate Bogue
Chill for 30 minutes.
Preheat the oven to 325 degrees F. Remove the cookies from the refrigerator and bake for 12 to 14 minutes.
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
DISCLAIMER: The creator of these said that these cookies are a sure thing to get someone to fall in love with you...Apparently you may need to be prepared for a marriage proposal on the spot. 

(Adapted from Two Tarts)

Thought this drink would be nice, as we are craving some sun and Vitamin D this winter already!

Photo Credit: Two-tarts
juice of 2 clementines (about 1/4 cup)
juice of 1/2 small lemon (1/2 oz)
1/2 oz triple sec
1 1/2 oz vodka
sprig of rosemary
lemon zest
Moisten the rim of your glass with some fruit juice. (The juice helps the sugar to adhere better than water does.) Combine zest and sugar in a shallow bowl or plate. Turn the glass over onto plate and coat with sugar. Pour juices, triple sec, and vodka into a shaker. Shake and then pour over ice. Garnish with rosemary sprig. (Makes 1.)


How about these for gameday?  They are little gloves for your first two fingers to be able to support your team and give the VICTORY sign!  Go to Victory Fingers and order your favorite college or pro team's "fingers" today!  I think they are adorable!!!!
Photo Credit: Victory Fingers