Imagine the scene…we just bought an RV and have no idea what we’re doing. We are attending our son’s first College Bowl Game. It’s in Nashville, TN, and we don’t have a car to get around, so we head back to the RV after the game at an RV Park. We end up entertaining around 20 people after the football game. Here’s what we served to fill up a hungry and happy group.
Prosciutto Dip with crackers
8 oz cream cheese, softened
1/2 cup sour cream
3-4 oz prosciutto, diced
1 TBSP dried minced onion
1 TBSP dried chives
1 tsp lemon pepper
| Photo Credit: Cate Bogue |
Combine all in a food processor and pulse several times.
| Photo Credit: Cate Bogue |
Chill and serve with crackers.
QUICKEST MEXICAN DIP (ever!)
This dip is so simple it’s silly, but I can tell you from loads of experience, it will be devoured in no time, and you’ll have plenty of happy people at your tailgate! In a glass pie plate layer the following in order:
8 oz cream cheese, softened
1/2 jar salsa (enough to cover the cream cheese completely)
8-12 oz shredded sharp cheddar cheese
Microwave until hot and bubbly. Serve with tostitoes or scoops frito chips.
| Photo Credit; Cate Bogue |
Spread the softened cream cheese in a glass pie plate.
| Photo Credit: Cate Bogue |
| Photo Credit: Cate Bogue |
Add the shredded cheddar cheese.
| Photo Credit: Cate Bogue |
| Photo Credit: Cate Bogue |
WHITE CHICKEN CHILI
(adapted from Just a Pinch Kitchen)
| Photo Credit: Just a Pinch Kitchen |
| 1 whole roitessiere chicken, skin removed and chicken shredded (or 3-4 cooked chicken breasts) 1 small onion, diced 4 garlic cloves, minced or 1 tbsp 1 TBSP olive oil 1 can green chilies, undrained (4 oz.) 2 cans cannellini beans (14 -15 oz.) 2 cans chicken broth, low sodium 14 oz. 1/4 to 1/2 c whipping cream or half and half (optional) 1 tsp cumin 1 1/2 tsp coriander 1 tsp oregano 2 Tbsp diced jalapenos (optional) Toppings: green onions, chopped sour cream cilantro 6 lime wedges monterey jack shredded Saute onions and garlic in the olive oil for 5 to 7 minutes. Meanwhile heat chicken broth up to medium. Add chicken, chilies, sauteed garlic and onions, beans, cumin, coriander, oregano and if using the jalapenos, add them. Determine if you need more broth, or add some water to make less thick, and then cook for 1/2 hour to 45 minutes. Finally, add cream (if desired). Add to your bowl of chili the cheese which melts really easliy. Add green onions, cilantro and lime wedge on the side for additional flavor squeeze in the lime too. Serve with tortilla chips. |
Hotdogs and Brats on the Grill
Beverages – – – Hot Cider and bourbon (or rum)
White Chocolate Macadamia Nut Cookies
(adapted from The Girl Who Ate Everything)
| Photo Credit: The Girl Who Ate Everything |
2 cups all-purpose flour
Preheat the oven to 325 degrees F. Combine the flour, baking soda and salt in a small bowl; set aside.
Beat together the melted butter, brown sugar, white sugar, egg, egg yolk and vanilla with a mixer until creamy.
Gradually add the flour mixture to the sugar mixture until just mixed.
Stir in the macadamia nuts and white chocolate chips by hand.
Drop by the spoonful onto a greased or parchment lined baking sheet.
Bake for 12-15 minutes or until the edges look golden brown. Cool on the baking sheet for at least 4-5 minutes so the cookies can set before moving to a rack.
CHOCOLATE CHOCOLATE CHIP CAKE
I’ve been making this cake for years and years, and it’s always a hit. It’s super easy to make (with a cake mix), but it’s just deliciously rich and satisfying. It’s been my “go-to” cake for new babies or any potluck occasion we’ve had to attend.
1 package (about 18 ounces) chocolate cake mix
1 package (4-serving size) instant chocolate pudding mix
4 eggs, beaten
3/4 cup water
3/4 cup sour cream
1/2 cup oil
6 ounces (1 cup) semisweet chocolate chips
Powdered sugar
Preheat oven to 350 degrees F. Spray 10-inch Bundt or tube pan with nonstick cooking spray.
Beat cake mix, pudding mix, eggs, water, sour cream and oil in large bowl with electric mixer at medium speed until ingredients are blended.
Stir in chocolate chips; pour into prepared pan.
Bake 55 to 60 minutes or until cake springs back when lightly touched. Cool 1 hour in pan on wire rack. Invert cake onto serving plate; cool completely. Sprinkle with powdered sugar before serving.
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