It’s the last home game of the season. So, I say — GO BIG OR GO HOME! This menu is adventurous, as I’m preparing a meal prior to the game, and a 2nd meal after the game. But, assuming the weather cooperates, we’ll want to soak up all the fun we can for our final tailgate party this year. Plus, we’ll have my Dad and Stepmom in town and are eager to show them a good time!
WHERE:
Bobby Dodd Stadium
Atlanta, Georgia
WHEN:
Saturday, November 17th
Kickoff: 3:30PM
Tailgate Time: 11:00AM
It will have been a 3 week hiatus since we’ve tailgated! Georgia Tech heads into this game against ACC rival, the Duke Blue Devils, with a mediocre season under their belt. They are coming off a win in Chapel Hill (November 10th) over North Carolina. So… GT is 5-5 coming to this game.
Meanwhile, Duke is having one of their best (if not THE best) seasons to date. They went into the November 3rd game against Clemson with a 6-3 record. They were annihilated by the Tigers, but they have a bye week before the trip to Bobby Dodd Stadium. Still, 6-4 slightly trumps our record.
These two teams are fighting for a chance to go to the ACC Championship game in Charlotte on 12/1.
It’s a 3:30PM kickoff, so we’ll tailgate before and after the game. And the weather prediction is sunny and in the upper 50s for a high and 38 degrees F for the low that night. Excited about food to warm us!
Fall Snack Mix
DINNER (Postgame):
White Chicken Chili
Honey Cornbread Muffins
Texas Sheet Cake Cupcakes
Beer, Wine and Waters
APPLE STREUSEL MUFFINS
These are really yummy!
 |
| Photo Credit: Envie |
Streusel Topping
1/2 cup brown sugar
1/2 cup white sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1/4 cup flour
1/2 stick butter, softened
1/2 cup finely chopped pecans
 |
| Photo Credit: Cate Bogue |
Mix all of the dry ingredients except the nuts.
 |
| catebogue |
Add the butter into the mix using your hands to break into large chunks. Mix by hand until small balls form. Toss the nuts lightly into the mix.
 |
| catebogue |
 |
| catebogue |
2 large granny smith apples, peeled, cored and small diced (about 3 cups)
2 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs
3/4 cup whole milk
4 tablespoons butter, melted
1 teaspoon vanilla
1/4 cup canola oil
 |
| catebogue |
Preheat the oven to 350 degrees. Sift together the dry ingredients. Make a well in the center.
Blend in the eggs, milk, butter, vanilla and oil.
 |
| catebogue |
Fold in the apples.
 |
| catebogue |
Spoon the batter into a wax paper lined muffin pan, filling cups ~ 2/3 – 3/4 full. Top with streusel.
 |
| catebogue |
 |
| catebogue |
Bake until light golden brown and toothpick comes out clean. Baking time will be 25-40 minutes depending on size of muffin tin. Makes ~18.
(Adapted from Jimmy Dean)
 |
| Photo Credit: Jimmy Dean |
1 pkg. (26 ounces) shredded hash brown potatoes
1 pkg. Jimmy Dean Hearty Original Sausage Crumbles
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup (2 ounces) shredded parmesan cheese
1/2 cup julienne cut sun dried tomatoes packed in oil, drained
6 green onions, sliced
12 eggs
1/2 cups milk
1 teaspoon salt
1/4 ground black pepper
 |
| Photo Credit: Cate Bogue |
 |
| Photo Credit: Cate Bogue |
 |
| Photo Credit: Cate Bogue |
 |
| Photo Credit: Cate Bogue |
Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended.Pour evenly over potato-sausage mixture. Cook on low setting for 6-8 hours or on high setting for 3-4 hours or until eggs are set. 12 servings.
CHEESE GRITS
These are absolutely the best! Secret is the Chicken Broth…
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 |
 |
| 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. Bake at 350 degrees 35-40 minutes until set.
HAM STUFFED BISCUITS(Southern Living)
1 (1/4-ounce) envelope active dry yeast
1/2 cup warm water (100° to 110°)
2 cups buttermilk
5 1/2 cups all-purpose flour $
1 1/2 tablespoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/4 cup sugar
3/4 cup shortening
Mustard Butter
2 pounds thinly sliced cooked ham
Combine yeast and 1/2 cup warm water in a 4-cup liquid measuring cup, and let mixture stand 5 minutes. Stir in buttermilk.
Combine flour and next 4 ingredients in a large bowl; cut in shortening with a pastry blender or fork until mixture resembles coarse meal. Add buttermilk mixture, stirring with a fork just until dry ingredients are moistened.
Turn dough out onto a well-floured surface, and knead 4 to 5 times. Roll dough to 1/2-inch thickness; cut with a 2-inch round cutter, and place on lightly greased baking sheets. Cover and let rise in a warm place (85°), free from drafts, 1 hour. Bake at 425° for 10 to 12 minutes or until golden.
OR
You can use pre-made biscuits that you like from the freezer section of the grocery store. Use good ones with real ingredients. Just cook them per the package directions.
Mustard Butter:
1 cup butter, softened
2 TBSP minced sweet onion
2 TBSP spicy brown mustard
 |
| catebogue |
Stir together all ingredients until blended.
 |
| catebogue |
 |
| catebogue |
Split each biscuit, and spread evenly with Mustard Butter. Stuff biscuits with ham. Devour!
 |
| Photo Credit: Cate Bogue |
FALL SNACK MIX
 |
| Photo Credit: Munchkin Munchies |
Mix together: cheese crackers, salted peanuts, and pretzel squares.
Then the sweet stuff gets added: Reese’s candy bits,caramel corn,honey nut cheerios,cocoa puffs, candy corn, and mallowcreme pumpkins.Either serve in a big bowl with a ladle or divide into bags or boxes or little jars for the tailgate. Be sure and wrap with the team colors’ ribbons!
 |
| Photo Credit: Cate Bogue |
FRUIT CUPS
 |
| Photo Credit: Pinterest |
Here’s how I’m going to serve fruit for this brunch. I’m going to take small clear plastic cups. Then I’ll put a dollop of vanilla yogurt in the bottom of each cup, and top with fresh fruit. How cute is that? You COULD take the cuteness a step further and place each cup in a cupcake liner, but that would just be over the top! 😉
*Of course, you can use this idea with a million other foods. The blog where I saw this picture suggested using blue cheese dressing at the bottom, and then top with buffalo chicken pieces. The possibilities are endless! You could also put a dollop of caramel sauce and top with apple slices like this pic:
 |
| Photo Credit: Confetti Couture |
Here’s a pic of how I served them:
 |
| Photo Credit: Cate Bogue |
APPLE CIDER MARGARITAS
 |
|
Photo Credit: How Sweet It Is
|
Serves 1 – easily multiplied
 |
| Photo Credit: Peggy Under Pressure |
1 TBSP vegetable oil
1 medium onion, chopped
2 tsp minced garlic
2 15-ounce cans great northern beans, drained and rinsed
1 14.5-ounce can chicken broth
2 4-ounce cans chopped green chilies
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon black pepper
¼ teaspoon cayenne pepper or to taste
½ cup heavy whipping cream
sour cream
monterey jack cheese
 |
| catebogue |
In a large pot, saute onion until soft in the vegetable oil. Add garlic and saute one more minute.
 |
| catebogue |
 |
| catebogue |
 |
| catebogue |
Add remaining ingredients except cream and cilantro. Bring to a boil, then simmer, covered, on medium heat for 40–45 minutes, stirring occasionally. Add water if it’s too thick. Stir in cream. Sprinkle with chopped cilantro. Serve with toppings on the side.
HONEY CORNBREAD MUFFINS
 |
| Photo Credit: Good Life Eats |
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 cup yellow cornmeal
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1/2 – 2/3 cup honey, depending on how sweet you’d like your muffins
8 TBSP butter, melted
3/4 cup sour cream
1/2 cup milk
 |
| Photo Credit: Cate Bogue |
Preheat oven to 400 degrees F. Grease a standard sized 12 cup muffin tin. Set aside.
In a medium bowl, combine the flours, cornmeal, baking powder, baking soda, and salt. Whisk until sifted together.
 |
| Photo Credit: Cate Bogue |
In a smaller bowl, whisk the eggs until lightly beaten. Add the honey, melted butter, sour cream, and milk. Then, whisk until combined.
 |
| Photo Credit: Cate Bogue |
Make a well in the center of the dry ingredients. Pour the liquids in and stir with a wooden spoon until just combined and moist. Do not beat.
Divide mixture evenly among the muffin cups.
 |
| Photo Credit: Cate Bogue |
Bake at 400 degrees F for 14-18 minutes, or until golden.
 |
| Photo Credit: Cate Bogue |
Cool for 5 minutes in the muffin tins, then remove and cool on a wire rack until warm.
TEXAS SHEET CAKE CUPCAKES
 |
| (Photo Credit: Six Sisters Stuff) |
I LOVE Texas Sheet Cake and have been making it for years and years. I don’t know why it never occurred to me to simply make cupcakes out of them?
1 cup butter
1/2 cup water
1/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1 tsp baking soda
1/2 cup buttermilk*
2 eggs
1 tsp vanilla
*Buttermilk substitute: Mix 1/2 cup milk with 2 tsp vinegar. Let sit for a minute before adding to other ingredients.
 |
| catebogue |
Preheat the oven to 350 degrees. Place 24 cupcake liners into muffin pans. In a small saucepan, bring the butter, water, and cocoa powder to a boil.
 |
| catebogue |
Turn off and set aside. Combine flour, sugar, and baking soda in a bowl.
 |
| catebogue |
Add eggs, buttermilk, vanilla, and cocoa mixture. Stir until well blended.
 |
| catebogue |
Pour batter into cupcake liners (about 2/3 full). Bake for 18-20 minutes or until done. They will be moist- make sure that you don’t overcook them! Cool completely.
 |
| catebogue |
 |
| catebogue |
Fudge frosting:
6 tablespoons milk
1/4 cup unsweetened cocoa powder
1/2 cup butter
4 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
 |
| Photo Credit: Cate Bogue |
In a small saucepan, combine milk, cocoa powder, and butter. Bring to a boil. Remove from heat. Add vanilla and powdered sugar. Stir until it starts to thicken slightly (about 3-4 minutes). Drop a tablespoon full onto center of each cupcake. The frosting will thicken quickly, so do not make the frosting until ready to put on cupcakes.
This is a pour on frosting. It is not a spread or pipe on. It will still be a little runny when it is applied. The frosting will harden as it cools on the cupcake. The best way to tell when it is ready to use is to drop a spoonful on a plate and see how far it spreads. When it spreads just to the width of a cupcake, it’s ready. If it spreads too far, stir for a little longer. I used one heaping soup spoonful per cupcake.
 |
| catebogue |
 |
| catebogue |
THEN, I’m topping each cupcake with one of these cuties:
 |
| Photo Credit: Confectionery House |
Cold weather outfit:
 |
|
Photo Credit: Cate-McClane-Bogue by Polyvore
***New Product ALERT!
Check out these coozies I found on AmericanTailgater.com.
 Photo Credit: American Tailgater
They’re magnetic, so you can just affix them to your car while tailgating to free up your hands, so you can eat all this delicious food! Genius! AND they come in just about every NCAA and NFL team that you could possibly want! 
 Me and my Dad:
 Georgia Tech buds:  Adorable Ryan and Katie:  The Hughes’ join us! 
|