It will have been 6 long weeks since we’ve tailgated, and we have been chomping at the bit to have fun tailgating and watch some good college football in ATLANTA! AND – it’s HOMECOMING at GT!


Saturday, November 2, 2013
@ 7:00PM
Bobby Dodd Stadium, Atlanta, GA






(Adapted from The Girl Who Ate Everything)
Photo Credit: Cate Bogue

You get it – the dip that everyone loves, but it’s served in separate little cups, so it’s much easier to eat at a tailgate.  I find that individual things (bars, wraps etc) are eaten much faster than large dips with chips.  Layer as follows as thick or as thin as you prefer.  These are my guidelines:

1 16oz can refried beans (I prefer black refried beans)
1 1oz pkg taco seasoning mix (or you can make up your own, which is SO much better!  Recipe for mine is at the bottom of this recipe)
1 cup guacamole
1 8oz container sour cream
1 cup shredded cheddar or Mexican cheese blend
2 Roma tomatoes, chopped
1/2 bunch of scallions, sliced
1 2.25oz can of chopped black olives, drained
9oz plastic tumbler glasses
Tortilla chips
Photo Credit: Cate Bogue
Layer #1 – Beans  (~2 TBSP in each cup)
Layer #2 – Sour Cream mixed with taco seasoning (~2 TBSP)
Layer #3 – Guacamole (~2 TBSP)
Layer #4 – Salsa (~2 TBSP)
Layer #5 – Cheese (~2 TBSP)
Layer #6 – Tomatoes (1-2 tsp)
Layer #7 – Green onions and Olives (1-2 tsp)
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue


Note:  If making prior to arriving at your tailgate (or other party) layer everything BUT the tomatoes and onions/olives.  Sprinkle those on just before serving.  Store in the fridge wrapped in saran wrap. Serve with Tortilla Chips. The recipe makes about 8 servings.
My taco seasoning mix:
2 teaspoons hot chili powder
1 1/2 teaspoons paprika
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon freshly ground black pepper, or to taste
1 pinch cayenne pepper (more if you like it hotter)


Photo Credit: Cate Bogue
Photo Credit: Cate Bogue


And here’s how I’m serving the chips:

Photo Credit: Pinterest

(Adapted from the Atlanta Journal-Constitution)

Photo Credit: AJC

1 tri-tip roast about 3 pounds, trimmed

(I doubled for 3 tri tips for my tailgate)
Garlic oil, recipe below:
1/4 cup olive oil
4 garlic cloves, crushed
2 tablespoons dried oregano
1 finely chopped chipotle pepper in adobo sauce
Juice from one Mexican or key lime, about 1 tablespoon

Photo Credit: Cate Bogue

Combine oil and garlic in a heat-proof cup and heat in microwave for about 45 seconds on high. Set aside until cool.

Photo Credit: Cate Bogue

Then combine garlic oil and the rest of the ingredients.

Photo Credit: Cate Bogue

Place in a large zip lock bag or dish and add the tri-tip. Massage the bag or cover well so that the roast is completely coated with the marinade paste.

Photo Credit: Cate Bogue


Photo Credit: Cate Bogue


Photo Credit: Cate Bogue

Refrigerate overnight or for at least 6 hours.

Note: Remove the marinated tri-tip from the refrigerator about 45 minutes prior to cooking.


1 large yellow onion, thinly sliced
4 bay leaves
2 poblano chilies, roasted over an open flame until charred all over, then diced (I’m using jalapeno since I have 2 on hand)
5 garlic cloves, crushed and lightly browned in 1 teaspoon of olive oil. Be careful not to burn garlic.
1 can 14.5-ounce fire roasted diced tomatoes
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon black pepper

Photo Credit: Cate Bogue


Photo Credit: Cate Bogue

Place the onion slices and bay leaves on the bottom of the slow cooker.
Combine the rest of the ingredients in a small bowl. Set aside.
Place the tri-tip and marinade on top of the onion and bay leaves. Pour the tomato mixture over the roast. Cover and cook on high for 4 hours or on low for about 8 hours. Tri-tip should be easy to shred when done.

Photo Credit: Cate Bogue

Perfect for burritos or tacos. Shredded tri-tip can be tightly wrapped in plastic and frozen.

(Adapted from Taste of Home)
Photo Credit: Taste of Home

5 lbs red potatoes, cooked and cubed
1 lb sliced bacon, cooked and crumbled
1 lb cheddar cheese, cubed
4 cups 16 ounces shredded cheddar cheese
1 large onion, finely chopped
1 cup mayonnaise
1 cup (8 ounces) Sour Cream
1 TBSP minced chives
1 tsp salt
1/2 tsp pepper

Photo Credit: Cate Bogue


Photo Credit: Cate Bogue

In a very large bowl, combine potatoes and bacon.

In another large bowl, combine the remaining ingredients.

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Add to potato mixture and gently toss to coat.

Photo Credit: Cate Bogue

Transfer to a greased 4-1/2-qt. baking dish. Bake, uncovered, at 325 degrees F for 50-60 minutes or until bubbly and lightly browned.

(Adapted from the Atlanta Journal Constitution)

1 pound dried garbanzo beans, cleaned and soaked in water overnight
A few hunks of Trader Joe’s uncured applewood-smoked bacon ends and pieces, or 5 strips of thick bacon, or 1 smoked turkey wing or a smoked ham hock
4 large shallots, thinly sliced into rings
1 green bell pepper, diced
4 garlic cloves, minced or crushed
1 teaspoon smoked paprika (I like hot, but you can use sweet if you prefer.)
1 tablespoon dried, crushed oregano
4 or 5 whole bay leaves
1 14.5-ounce can diced tomatoes
1 teaspoon sugar
Splash of Worcestershire sauce
Salt and pepper to taste
Water or stock

Place a large Dutch oven over medium heat, add the bacon or other smoked meat suggested. If you’re not using bacon, then add 1 tablespoon of olive oil to the pan. Stir the bacon around until it gets crispy. If you’re using the bacon hunks, ham hock or smoked turkey wing, stir them around in the hot oil for a couple of minutes to slightly brown the meat.

Lower the heat and add the shallots and bell pepper, stir until veggies are soft. Add a dab more olive oil if your pan is too dry.
Add the garlic, smoked paprika, oregano and bay leaves, stir for a minute or so, but make sure not to burn your garlic
Raise the heat to medium high and add the tomatoes, scraping the bottom of the pan to loosen any bits. Add a can of water or stock, letting the mixture bubble for a few minutes.
Add the sugar and Worcestershire sauce, and stir in the beans. Now, add 4 cans of water or stock.
Add about 1 teaspoon of salt and pepper. You can use more salt later when the beans are done and you taste for seasonings.
Bring the mixture to a boil, uncovered, then lower the heat to simmer. Cook covered on low for about three hours. Stir occasionally.
After about three hours, remove the lid, turn up the heat and let the garbanzos bubble lightly until much of the liquid has evaporated and thickened slightly.


(Adapted from Brown Sugar)
Photo Credit: Brown Sugar

I thought this cake sort of looked like Georgia Tech – – – at least that’s my excuse for making it! Looks delish!

1 cup Milk
1 cup Butter, Cubed
2 cups Flour
2 cups Sugar
2 whole Eggs, Beaten
½ cups Sour Cream
1 teaspoon Salt
1 teaspoon Baking Powder
1 teaspoon Almond Extract

¼ teaspoons Baking Soda

Photo Credit: Cate Bogue
1 cup Sugar
½ cup Unsweetened Cocoa, Sifted
½ cups Milk
4 Tablespoons Butter
2 Tablespoons Light Corn Syrup
4 cups Powdered Sugar, Sifted
2 teaspoons Vanilla Extract
Photo Credit: Cate Bogue
Preheat oven to 350 F. Grease or spray either a 9×13 or 10×15 rectangular baking dish and set aside.
In a small saucepan over medium heat, add 1 cup of milk and bring to slight boil. Once the milk has been brought to a boil, add the 2 sticks of cubed butter. Stir with a rubber spatula until butter has completely melted. Then remove pan from heat and set aside.
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue

In a large bowl, add the 2 cups of flour, 2 cups of sugar and 2 eggs and mix to combine.

Photo Credit: Cate Bogue

Then slowly pour in the warm milk liquid while beating the mixture. Make sure you pour it in very slowly so the eggs don’t turn into scrambled eggs. Once the milk has been added, the mixture should be smooth. Then add the 1/2 cup sour cream, 1 tsp salt, 1 tsp baking powder, 1 tsp almond extract, and 1/4 tsp baking soda.

Photo Credit: Cate Bogue
Once the mixture is well blended pour it into the baking dish and smooth the top. Place pan in the oven. Bake for 30 minutes, but start the frosting about 20 minutes in (***OR you can bake at 375 degrees F for 18-20 minutes if using a 15×10 pan). Cake is done when lightly brown on top and a toothpick comes out clean when inserted into the middle of the cake.
Photo Credit: Cate Bogue

For the frosting: In a large saucepan on medium high heat, whisk together 1 cup sugar and 1/2 cup cocoa powder.

Photo Credit: Cate Bogue

Then whisk in the 1/2 cup milk, 4 TBSP butter, and 2 TBSP light corn syrup. Continue to stir until all ingredients are well blended. Remove pan from heat. Slowly add in the 4 cups of powdered sugar one cup at a time stirring after each addition. Once all the powdered sugar is added, add the 2 tsp vanilla extract and mix to combine.

Photo Credit: Cate Bogue

As soon as the cake comes out of the oven, pour the frosting on top. Allow the cake to cool and the frosting to completely set before serving.

Photo Credit: Cate Bogue


*This cake (like the chocolate version) freezes beautifully.

Photo Credit: Cate Bogue

(Adapted from Real Mom Kitchen)

Photo Credit: Real Mom Kitchen

9 cups Honey Graham Cereal (such as Golden Grahams) *I used one box
¾ cups Light Corn Syrup
3 Tablespoons Butter
11-½ oz. pkg. Milk Chocolate Chips
1 teaspoon Vanilla
3 cups Mini Marshmallows

Photo Credit: Cate Bogue

Grease a cookie sheet with butter.
Measure 9 cups of graham cereal into a large mixing bowl (or just pour one box in like I did!).

Photo Credit: Cate Bogue

In a medium saucepan over medium heat, combine corn syrup, butter and milk chocolate chips.

Photo Credit: Cate Bogue

Stir constantly until chocolate chips are melted and ingredients are combined.
Remove from heat and stir in vanilla. Pour over cereal and stir quickly until cereal is coated with chocolate. Stir in the marshmallows.

Photo Credit: Cate Bogue

Pour mixture onto cookie sheet and using a slightly damp hand, press into the pan.  Cool completely and ENJOY!

Photo Credit: Cate Bogue


Photo Credit: Cate Bogue

***The notes on this recipe say that it needs to be made and devoured the same day. Otherwise the cereal gets soggy the next day.  You can also just refrigerate, and it’ll be fine.

1 ounce Grand Marnier
1 ounce gold tequila
5-6 ounces sweet apple cider
orange segments and apple slices
cinnamon + cane sugar + coarse sugar for glass rimming
cinnamon sticks for garnish
Photo Credit: Cate Bogue


Add a few spoonfuls of cane sugar, coarse sugar and cinnamon to a plate. Run an orange segment around the edge of the glass, then press into the cinnamon sugar mixture to coat the rim. Add a few orange slices in the bottom of the glass, fill with ice, then add the Grand Marnier, tequila and apple cider and stir to mix. Garnish with apple slices and cinnamon sticks. Enjoy! Recipe serves 1.


So, as it turns out, Georgia Tech gold is THE hot color for fall this year.  It’s showing up everywhere, so it makes it very easy to be decked out in GT colors.  Here are two places I’ve seen it (and yes, bought some things):
Here are 3 from CAbi:



And here’s an amazing moto jacket from Joyus:

I even saw these Tory Burch boots (pricey though):

COOL FIND!  My sister-in-law gave me this great flatware caddy for tailgating:


Keeps everything organized and easily transportable!

A few pics from this week’s tailgate:

Photo Credit: Cate Bogue

We started setting up around noon, so I made up a batch of homemade chicken salad and pimento cheese sandwiches:

Here is the cutest gift from our friends Sally and Alan!  You can fill the bowl with cold items (like the salsa here) and then put ice cubes in the bottom area to keep the salsa cold. OR you can fill the bottom with hot water when serving warm dips.  Perfect!

Two big GT fans: Jackson and Truman, enjoying the tailgate party!


Some tailgating “neighbors” stopped by for a visit….


Next week we have a Bye, and then it’s a huge Thursday night game versus Clemson.  So our next tailgate party is in almost 3 weeks!  Time to get menu planning…