It’s the final regular season game weekend, and we’re headed to our in-state rivalry game: GEORGIA TECH vs GEORGIA. Both teams have had great seasons and are hated rivals. We’ll be wearing navy and gold and cheering on the Yellow Jackets at Bobby Dodd Stadium in Atlanta!

Since the game is 2 days after Thanksgiving, the menu won’t contain turkey or anything involving potatoes! At the same time, it’s guaranteed that it’ll be a cold one, so we’re planning something to warm us foodwise and drinkwise.

Here’s the menu we’ve planned:

Guacamole with chips

Vidalia Onion Bake with crackers
White Trash Dip (since we ARE after all playing Georgia – – – j/k UGA fans!) ;0)
Mexican Cornbread
Amazing Tortilla Soup
Flank Steak Biscuit Sandwiches

GT Cupcakes or Football Whoopie Pies

DRINK: Pumpkin Spice Margarita


from bakinandeggs blog

You do not have to like onions to LOVE this recipe. It’ll be gone before you know it!

2 tablespoons butter
3 Vidalia onions, diced
2 cups cheese (cheddar, swiss, jack, a mixture, etc)
1 cup mayonnaise (light is okay)
1 garlic clove, minced
1/2 teaspoon hot sauce
Dash cayenne pepper, optional for a little added heat
Salt and pepper, to taste
1/2 cup panko tossed with 1 tablespoon melted butter (for topping, optional)

Preheat oven to 375 degrees. Prepare a two-quart baking dish with cooking spray.

Heat a large skillet over medium heat. Add butter and melt. Add onions and cook until softened and beginning to brown, about 5-7 minutes. Add garlic and cook for another minute.

In a separate bowl, stir together sauteed onions and garlic and rest of ingredients. Top with panko/melted butter mixture, if desired. Bake for 25 minutes and let stand 10 minutes before serving.


1 can chili (15 oz)
2 packages cream cheese (8 oz ea), softened
2 cups cheddar cheese, shredded
1 lb. bacon
4 green onions, chopped
1 tsp red pepper flakes

Heat oven to 350 degrees F. Cook bacon. Crumble.

Mix together chili, cream cheese, cheddar cheese, bacon, and green onions in a large bowl.

Spread mixture into a pie pan.

Cook for 20 minutes.

Sprinkle with red pepper flakes. Serve with chips.


It’s delish!

1 Cup butter, melted
1 Cup White Sugar
4 Large Eggs
1 15 Oz. Can Cream Style Corn
1 4 Oz. Can Green Chile Peppers, Very Well Drained
1/2 Cup Shredded Monterey Jack Cheese
1/2 Cup Shredded Cheddar Cheese
1 Cup All Purpose Flour
1 Cup Yellow Corn Meal
4 tsp Baking Powder
1/4 tsp Salt

Preheat oven to 300 degrees F, and spray a 9×13 inch baking pan with Pam.

In a large bowl mix together all your ingredients. Pour mixed ingredients into the baking dish, and bake for 1 hour until a toothpick pushed into the center comes out clean.


2 tsp olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 medium jalapeno pepper, chopped
1/2 medium green pepper
4 small boneless skinless chicken breasts (OR 1 Rotissorie chicken)
2 cups frozen corn
1/2 cup dry white wine or 1/2 cup water
2 tsp cumin
1 tsp chili powder
1/4 tsp cayenne pepper
4 (14 ounce) cans chicken broth
2 (14 ounce) cans diced tomatoes
2 (8 ounce) cans tomato sauce
Optional – 8 oz cream cheese (if you like it to be creamier)

Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.

Add all the rest of the ingredients to the large pot and bring to a boil (unless you’re using the rotissorie chicken. If so, simply pull the chicken meat off the bone and shred).

After about 15 minutes, remove the chicken breasts and shred.
(Two forks work well to pull the chicken apart, or you can easily shred in the food processor!).
Return shredded chicken to the pot and simmer an additional 45 minutes. If desired, add the cream cheese (cubed) and stir until melted and warm.

Serve, topped with crushed tortilla chips if desired.


This recipe is THE recipe for flank steak. So good and so easy. Serve with biscuits and whole grain mustard.  Adapted from an old Southern Living recipe.

2 (1 lb) flank steaks
2/3 cup olive oil
2/3 cup low sodium soy sauce
1/3 cup red wine vinegar
1/4 cup commercial chutney
2 TBSP finely chopped onion
1 clove garlic, crushed

Photo Credit: Cate Bogue

Trim excess fat from steaks. Score steaks on both sides and place in large dish or zip lock baggie.

Combine oil and remaining ingredients; pour over steaks, turning to coat.

Cover or seal and allow to marinate 8-12 hours, turning occasionally.

Remove steaks from marinade (discard marinade). Grill, uncovered, over hot coals 10-12 minutes on each side (or to desired doneness). Cut steaks diagonally across grain into thin slices.


Again I’m going with Amy Sedaris’ amazing recipe.

Photo Credit: Pinterest

1 1/2 sticks unsalted butter
1 1/2 cups sugar
2 eggs
2 tsp pure vanilla extract
2 1/2 tsp baking powder
1/4 tsp salt
2 1/2 cups flour
1 1/4 cups milk

Turn oven on to 375 degrees F. Put butter in mixer and beat at medium speed until somewhat smooth.

Pour in sugar and beat well.

Add 2 eggs. Mix well.

Add: vanilla, baking powder, salt, flour, and milk. Beat until it looks like it is supposed to and pour into individual baking cups, until they are about 2/3 full.

Bake for 20 minutes or until golden brown. Should produce 24 cupcakes.

I’ll frost with Amy Sedaris’ frosting, and will either tint the frosting or better yet, I’ll decorate with gold and navy edible balls. They’ll also be in a theme cupcake wrapper. Pics will follow!


1 box confectioners’ sugar
1 stick unsalted butter
1 tsp pure vanilla extract*
1/4 cup milk or light cream
food coloring (optional)

*Less than 1 teaspoon pure almond extract can be substituted.

In a bowl combine: one box of confectioners’ sugar, one stick of unsalted butter, one teaspoon of pure vanilla extract, and 1/4 cup of milk or light cream and beat for a while.

I occasionally add food coloring and sometimes substitute pure almond extract for vanilla.

Pumpkin Spice Margarita
This drink should warm us up in time for kickoff!!!


1.5 oz Cazadores Anejo Tequila
1 oz Hiram Walker Pumpkin Spice liqueur
1 oz orange juice
.75 oz simple syrup
Pumpkin pie spice
Lemon wedge

Combine tequila, pumpkin spice liqueur, orange juice and simple syrup. Shake well, pour over ice. Garnish with a lemon wedge and top with two dashes of pumpkin pie spice.