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