A SEASON OF MENUS

When my son played college football at UK, as best I could, I tried to organize the entire football season in advance, so that A)there would be no repeat menus during the season, and B) I could be organized and prepared and not haggard come game day.

 Here was a sample season of menus:

August 7th – Fan Day (which means hot, as you can imagine, with high humidity in the south)
Prosciutto Dip with crackers and chips (recipe follows)
Buffalo Wings
Assorted Sandwich platter
Pork BBQ with rolls
Cole slaw (recipe follows)
Fruit Salad

September 1st, EKU game in Lexington, KY
Pregame:
Sundried Tomato Dip
Marinated olives
Cold shrimp with cocktail sauce
Pasta Salad
Assorted cheeses and crackers
“Neiman Marcus” chocolate chip cookies (recipe follows)

Post-game (to feed ourselves along with our football player sons)
Grilled hotdogs and hamburgers
Assorted chips
Fruit salad
Baked Beans

September 8th, Kent State game in Lexington, KY
Prosciutto Dip with crackers
Blue Cheese dip with Fritos
BBQ Sandwiches
Grilled Pork Tenderloins with rolls and sauce
GORP (peanuts, M&Ms, raisans)
Texas Brownies

September 15th – Louisville game in Lexington
Tailgate began at 4:30PM (we flew to this game so improvised a bit)
Platter of deli sandwiches
Platter of Chick-Fil-A nuggets
Bacon-Blue Cheese Dressing with crackers and chips
Chicken-Pasta Salad
Couscous-Cranberry Salad
Chocolate-Peanut Butter Brownies
S’Mores Bars

September 29th – Florida Atlantic in Lexington at 1PM
Tailgate began with a 10AM Brunch
Fruit Skewers
Cheese grits
Mini bacon quiches (see recipe below)
Country Ham Biscuits
Sausage Balls
Spinach Squares
My Grandma Wimee’s Banana Bread
Bloody Marys and Madras’

Post-game
Chicken Salad Croissants
Honey Baked Ham served with rolls, mayo, mustard
Proscuitto Dip with crackers
Hello Dolly bars

October 13th – LSU in Lexington at 7PM
Honey Baked Ham
North Carolina BBQ (brought by our friend’s family from NC)
Spinach Artichoke Dip
Shrimp spread finger sandwiches
Mexican Roll-ups with salsa
Cole Slaw
Baked Beans
Gooey Cake
Blizzard Cookies

Post Game
White Chicken Chili
Tortilla chips
sides: sour cream, scallions, monterey jack cheese, jalepeno peppers, black olives

October 20th – Florida – in Lexington at 3:30PM
Pregame began at 10:30AM
Sour Cream Coffee Cake
Pigs in a blanket
Fruit salad
ham rolls with biscuits
sausage/egg dish
Bloody Marys and Mimosas

Postgame
7-layer taco dip with tortilla chips
Dried beef dip with crackers
Chicken Gumbo with rice (see recipe below)
Mississippi Mud (recipe follows)

October 27th – Mississippi State – in Lexington at 12:30PM
It poured rain this game, and we had no RV. Our friends’ son
had just had surgery on his shoulder, so we were a skeletal crew
that day. We made the best of it, and here’s what we enjoyed:
Hot Chocolate with Peppermint Schnapps (big hit!)
Beer
Chips and my salsa (recipe follows)
Salmon Dip and Crackers
Pigskin Mexican Dip and chips
Blonde Brownies
Rugelach (recipe follows)

Game 10 – Away at Vanderbilt
we attended a tailgate at some friends of ours’ tailgate

Game 11 – UGA – in Athens (close to OUR home)
Beef Tenderloin sandwiches
Shrimp Dip (see recipe below)
Chicken Chili (see recipe below)
Couscous Salad
Chips and salsa
Assorted nuts
Chocolate Chip Brownies

Game 12 – Tennessee – in Lexington at 1PM
FREEZING and RAINING!
Hot Apple Cider and Hot Chocolate (spiked or not)
Sausage pinwheels (recipe follows)
Blintz Souffle (recipe follows)

Post-game party:
Hamburgers and Hotdogs
Chili
Apple Crisp (recipe follows)

Bowl Game
Beef Roll ups (see menu in appetizer post)
Stromboli
Pizza Dip
White Chicken Chili and Regular Chili (see recipes below)
Muddy Buddy Mix
Chocolate Chocolate Chip Cake

PROCIUTTO DIP
(Adapted from Ursula’s Cooking School)

Easiest appetizer in the world, AND it’s my personal favorite.

3-4 oz thinly sliced prosciutto, cut into pieces
8 oz softened cream cheese
8 oz sour cream
1 TBSP dry minced onion
1 TBSP dry chives
1 1/2 tsp Lemon Pepper

Photo Credit: Cate Bogue

Mix cream cheese and sour cream in a food processor. Add remaining ingredients and pulse just to blend.

Photo Credit: Cate Bogue

 Chill to let flavors marry; then serve with crackers.

SMOKED SALMON DIP
(Recipe from Bobby Flay)

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

COLE SLAW
(adapted from Gwyneth Paltrow)

1 bag premixed cole slaw
1/3-1/2 cup veganaise
1 TBSP sour cream
1/2-1 TBSP lime juice (to taste)
Sea salt to taste

Mix together. Add more salt and lime juice if necessary. Chill until ready to serve. Light and delicious.

“NEIMAN MARCUS” $250 CHOCOLATE CHIP COOKIES
(Adapted from Neiman Marcus)

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So, the story behind these cookies is apparently an urban myth, but the story is that a woman came into a Neiman Marcus cafe, and she loved the cookie so much that she asked if she could have the recipe.  The waitress told her that she could, for “TWO FIFTY”- and the woman thought she meant $2.50.  The waitress then gave the woman the recipe, and later the woman got her credit card bill and had been charged $250.00.  She supposedly was incensed at the charge so she distributed the recipe around as much as she could.

Neiman Marcus has squashed the tale and has the cookie recipe in their cookbook, but the name $250 chocolate chip cookie has stuck.  But – – – that are really really great!  Check the quantity of ingredients though before you make these – they make a lot!  You can always cut the recipe in half like I’m doing here.   ***Side note: this cookie dough is THE best there is!  I mean, IF you like that sorta thing…;)

This recipe feeds a crowd!  It usually makes about 60 cookies, so if you don’t need that many, cut the recipe in half.

2 cups butter
4 cups flour
2 tsp baking soda
2 cups sugar
5 cups oatmeal, ground in a blender or food processor
24 ounces good chocolate chips
2 cups packed brown sugar
1 tsp salt
1 (8 ounce) good quality milk chocolate bar (grated)
4 large eggs
2 tsp baking powder
2 tsp vanilla
3 cups chopped pecans or walnuts

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Measure 5 cups oatmeal and blend in a food processor to a fine powder.

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Cream the butter and 2 cups sugar and 2 cups brown sugar.

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Add 4 eggs and 2 tsp vanilla.

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Mix together with 4 cups flour, the oatmeal, 1 tsp salt, 2 tsp baking powder and 2 tsp baking soda.

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Add chocolate chips, grated milk chocolate bar and nuts.  Mixture will be very dense.

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Roll into 1 inch balls, and place 2-inches apart on a cookie sheet.

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Bake for 10 minutes at 375 degrees F or until golden.  They freeze beautifully.

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SHRIMP DIP

1/2 lb. unpeeled, medium size fresh shrimp, cooked
1 (8oz) container sour cream
1 (3oz) pkg cream cheese
2 TBSP lemon juice
1 pkg Italian dressing mix (1 packet from Good Seasons is what I use)
1/8 tsp Tabasco (or more, to taste)

Photo Credit: Cate Bogue

Peel shrimp and devein if desired. Chop shrimp.

Photo Credit: Cate Bogue

Stir together sour cream, cream cheese, lemon, Italian dressing mix and hot sauce.

Photo Credit: Cate Bogue

Cover and chill 8 hours. Serve with celery, carrot sticks, potato chips and/or crackers.

MINI BACON QUICHES

1 large egg, beaten
1/2 cup milk
1/4 teaspoon salt
1 dash pepper
1/2 cup cheddar cheese, shredded
2 slices cooked crumbled bacon
2 1/2 TBSP onion, minced
1 TBSP green pepper, minced (optional)

Quiche Shells
1 (3 ounce) package of softened cream cheese
1/2 cup softened butter
1 1/2 cups all-purpose flour

Combine the butter and cream cheese. Cream until smooth.

Add in flour, and mix well.

Form the dough into 30 – 1 inch balls.

Put the balls in lightly greased muffin tins. Press dough in cups to form a shell. With a fork, pierce bottoms, sides of shells. Bake shells at 400 degrees F for 5 minutes. Let cool.

Combine all the quiche ingredients: egg, milk, salt, pepper, cheese, bacon, onion and green pepper (if using). Stir mixture well.

Pour or spoon into the ready made shells. Bake at 350 degrees F for 20 minutes.

CHICKEN AND SAUSAGE GUMBO

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1 lb hot smoked link sausage, cut into 1/4 inch slices
4 skinned chicken breast halves
1/4-1/3 cup vegetable oil
3/4 cup flour
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
3 cloves garlic, minced
2 qts hot water
2 tsp Creole seasoning
1 TBSP Worchestershire sauce
1/2 tsp dried thyme
1/2-1 tsp hot sauce
2 bay leaves
1/2 cup sliced green onions
hot cooked rice
Gumbo file (optional)

Cook sausage in large pot over medium heat until browned. 

Remove sausage, reserving drippings. Set sausage aside. Cook chicken in drippings until browned, then remove and reserve drippings.

Measure drippings, adding enough oil to measure 1/2 cup. Add oil mixture to pot and place over medium heat until hot. Add flour, and cook, stirring constantly, until roux is chocolate colored (about 30 minutes).

Then add chopped onion, green pepper, celery and garlic to roux.

Cook until vegetables are tender, stirring often. Gradually stir in hot water, and bring to a boil. Add chicken, creole seasoning, and next 4 ingredients.

Reduce heat and simmer, uncovered, 1 hour, stirring occasionally. Remove chicken from pot and set aside to cool. Add sausage to pot and cook uncovered, 30 minutes.

Stir in green onions, and cook, uncovered an additional 30 minutes. Bone chicken and coarsely shred. Add chicken to gumbo, and cook until thoroughly heated.

Remove and discard bay leaves. Serve over rice with gumbo file (if desired). 8 servings

MISSISSIPPI MUD

Photo Credit: Cate Bogue

This dessert is BY FAR my most requested recipe!  It’s decadently delicious, and I’ve been making it since I first had it at a girlfriend’s house in high school.  It’s crazy good!!!

1 cup butter
2 cups sugar
1/3 cup unsweetened cocoa
4 large eggs
1 tsp vanilla extract
1/4 tsp salt
1 1/2 cups all-purpose flour
1 1/2 cups coarsely chopped pecans, toasted (optional)
1 (10.5-ounce) bag miniature marshmallows

Photo Credit: Cate Bogue

Add eggs and mix well.

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Sift and add next 4 ingredients, then add vanilla (and nuts if desired).

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Pour batter into a greased 9×13 baking pan.

Photo Credit: Cate Bogue

Bake at 350 degrees F for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Remove from oven. Drizzle Chocolate Frosting (see directions below) over warm cake. Cool completely and then cut into squares.

FROSTING
Mix all ingredients together in a bowl.

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Once cake comes out of the oven spoon the frosting over it immediately.

Photo Credit: Cate Bogue

PARTY SALSA (with cheese)

This recipe is one that’s been around for a while too. My husband had it at an office function years ago and brought home the recipe.  Thank you Drew Veght wherever you are! It’s so good and different from any other salsa.  There will be none left if you serve it! I could probably sit down and eat it with a spoon I love it that much!!!

1 bunch cilantro, chopped
1 bunch green onions, chopped
2 cups shredded Monterey Jack cheese
1 4oz can chopped black olives
1 4 oz can chopped green chiles
1 can Hot Rotel tomatoes
1 pkg dry Good Seasons Italian Dressing (mixed according to the directions – – – I use less of the required oil however).

Mix together – better if you let it sit for a bit prior to serving.

Serve with tostitoes or corn chips.

RUGELACH

Another recipe favorite from my best childhood friend’s Mom.  She was like a second mother to me and was one of the best cooks I’ve ever known.  Here’s to you Leila!

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2 cups all-purpose flour
1/4 tsp salt
1 cup unsalted butter
1 (8 ounce) package cream cheese
1/3 cup sour cream
1/2 cup white sugar
1 TBSP ground cinnamon
1 cup finely chopped walnuts
1/2 cup raisins

Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.

Shape crumbly mixture into four equal disks.

Wrap each disk and chill 2 hours or up to 2 days. Roll each disk into a 9-inch round, keeping other disks chilled until ready to roll them.

Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).

Sprinkle round with sugar/nut mixture. Press lightly into dough.

With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie (they’ll look like crescent rolls).

Place on ungreased baking sheets, and chill rugelach 20 minutes before baking. Preheat oven to 350 degrees F. After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers…they freeze very well.

EASIEST CHICKEN CHILI

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Easy peasy chili recipe that everyone loves! This recipe feeds a crowd so cut it in half it if you’re only feeding 4 people.  Nothing like this chili for cold weather games…

1 lb dried navy beans (or 3-4 cans, drained and rinsed) *Note: I had canned cannellini beans on hand so that’s what I’m using instead
4 (14 1/2 oz) cans chicken broth, divided
1 lg onion, chopped
2 cloves garlic, minced
1 TBSP white pepper
1 TBSP dried oregano
1 TBSP ground cumin
1/2 tsp ground cloves
5 cups chopped or shredded cooked chicken (can use 1-2 rotisserie chickens here)
2 (4 oz) cans chopped green chiles, undrained
1 cup water
1 tsp salt
1 jalapeno pepper, seeded and chopped (I’m using pickled jalepenos since I was out of fresh this time)

Optional toppings:
shredded monterey jack cheese
red and green salsa
sour cream
sliced green onions
Cilantro

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Sort and wash beans (if using dried), and place in a large pot. Cover with water 2 inches above beans and let soak 8 hours. Drain beans and return to pot.

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Add 3 cans chicken broth, chopped onion, garlic, white pepper, oregano and cloves.

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 Bring to a boil – then cover pot, reduce heat and simmer 2 hours (if using dry beans) or until beans are tender (~15 minutes if using canned beans). Then add remaining can of chicken broth, shredded chicken, chiles, water, salt and jalapeño pepper.

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Bring to a boil; cover, reduce heat, and simmer 1 hour stirring occasionally. Serve with sides of cheese, salsas, sour cream, green onions, chopped or sliced jalapeño pepper, sliced and chopped cilantro. I like to have hot sauce like Tabasco handy as well.

SAUSAGE PINWHEELS


These sausage pinwheels have been around a while.  My mother used to make them when I was little, and she’d wrap the uncooked rolls in wax paper, and then tie the ends with ribbon.  Then she’d freeze them and give them as Christmas presents.  What a lovely gift for someone to enjoy Christmas morning!

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2 c all purpose flour
1 TBSP baking powder
1 tsp salt
1/4 cup shortening
2/3 cup milk
1 lb hot bulk pork sausage at room temperature
1 cup 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 and cheese (if using) 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 F for 20 minutes or until brown.

***Note: these are easy to overcook.  Depending on how thick you slice them, adjust your cooking time accordingly.

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

BLINTZ SOUFLE

I got this recipe from my best childhood friend’s mother.  It’s perfect for a brunch!  Top with warm apples or blueberries or whatever fruit you like.

3 TBSP butter
2 (13 ounce) packages frozen cheese-filled blintzes
4 eggs, beaten
1 1/2 cups sour cream
1 1/4 cups white sugar
1/2 tsp salt
1 tsp vanilla extract
1 TBSP orange juice

Preheat oven to 350 degrees F. Melt the butter in a 2-quart casserole, and place the frozen blintzes on top of the butter in a single layer.

Mix the eggs, sour cream, sugar, salt, vanilla extract, and orange juice in a bowl until thoroughly combined, and pour the mixture over the blintzes.

Bake in the preheated oven until the top is lightly browned, and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.

Serve with warm fruit and extra sour cream.

APPLE CRISP

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6 cooking apples, peeled and sliced
1 TBSP lemon juice
1 1/2 tsp cinnamon, divided
3/4 cup brown sugar
1/2 cup flour
1/2 cup quick cooking oats
1/2-1 tsp ground nutmeg
3 TBSP walnuts (optional)
6 TBSP butter, cut into pieces

Preheat oven to 375 degrees F. Lightly coat the bottom of an 8×8 inch baking pan with Pam. In a bowl, combine apples, lemon juice and 1/2 tsp cinnamon.

Transfer mix to pan. In the same bowl, mix brown sugar, flour, oats, nutmeg, walnuts, if you like, and remaining teaspoon cinnamon.

Add butter and quickly work in with fingers or pastry blender until moistened but still crumbly.

Sprinkle on apple mixture. Bake for 30 minutes (or until apples are tender).

STROMBOLI
I make this stromboli in advance and wrap in foil.  It’s still warm when I get to my tailgate, and all I have to do there is slice it and enjoy.  So good…

1/2 lb ground beef
1/2 cup chopped onion
1 (32 oz) pkg frozen bread dough, thawed and divided
2 TBSP prepared mustard, divided
12 (3/4 oz) slices cheddar cheese, divided
2 cups (8 oz) shredded mozzerella cheese, divided
2 (3 1/2 oz) pkgs sliced pepperoni, divided
1/2 lb thinly sliced ham
2 tsp dried Italian seasoning, divided
Vegetable oil

Brown ground beef and onion. Drain well and set aside.

For each stromboli, place one loaf of bread dough on a lightly floured surface and roll into a 12-inch square.

Spread 1 TBSP mustard over dough to within 1/2 inch of the edges.

Layer 3 slices cheese, 1/2 cup mozzerella, half of pepperoni, half of the ham and half of the beef mixture lengthwise down center third of dough leaving a 1/2 inch border at top and bottom.

Sprinkle with 1 tsp of Italian seasoning. Fold each side of dough over filling; pinch seam and ends to seal.

Repeat for a 2nd stromboli. Place on greased baking sheets and brush loaves with oil. Back at 350 degrees F for 25 minutes or until lightly browned.

Cut each loaf into 8 slices. ***If taking to a tailgate – allow to cool slightly then transfer to heavy duty tin foil. At your destination, open the foil and then slice.

CHILI FOR A CROWD
(Adapted from Silver Palate)

Serves 20 and is so so good! This recipe is one of my favorite chile recipes and it’s from one of my favorite cookbooks, The Silver Palate.

2 TBSP extra-virgin olive oil
1 pound yellow onions, coarsely chopped
1 pound sweet Italian sausage, removed from casings
4 pounds beef chuck, ground
1 can (12 ounces) tomato paste
1 1/2 TBSP minced garlic
1/3 cup ground cumin
1/2 cup chili powder
1/4 cup Dijon mustard
2 TBSP dried basil
2 TBSP dried oregano
1 1/2 TBSP salt,
or to taste
1 1/2 TBSP freshly ground black pepper
3 cans (28 ounces each) Italian plum tomatoes, drained
1/4 cup dry red wine
2 TBSP fresh lemon juice
1/4 cup chopped fresh dill
1/4 cup chopped parsley
2 cans (16 ounces each) dark-red kidney beans, drained
2 cans (5 1/2 ounces each) pitted black olives, drained

Heat the olive oil in a very large pot. Add the onions and cook over low heat, stirring occasionally, until wilted, about 15 minutes.

Add the sausage meat and ground chuck; cook over medium-high heat, stirring, until the meats are well browned. Spoon off any excess fat and discard.

Stir in the tomato paste, garlic, cumin, chili powder, mustard, basil, oregano, salt and pepper.

Add the tomatoes, wine, lemon juice, dill, parsley and kidney beans.

Stir well and simmer, uncovered, for another 15 minutes. Taste and adjust seasonings.

Add olives; simmer for 5 minutes more to heat through. Serve immediately.