Georgia Tech vs. Virginia Tech 2017

misskatecuttables

We’re back to a home game in Atlanta, Georgia! GT took it on the chin last Saturday vs UVA, so they need a big win this week! They enter the game with a mediocre 4-4 record so need 2 more wins to be bowl eligible. Sadly they should be 7-1, but they let 3 slip away….

Should be a nice fall weather tailgate (Mid 60s for a high), and it’s a noon game (again, sigh), so we’ll be up and at ’em early!

KICKOFF: NOON

TAILGATE: 9:30am

Bobby Dodd Stadium

Atlanta, GA

MENU:

SMOKED TROUT SPREAD WITH BAGELS

CARROT CAKE MUFFINS

DENVER OMELET EGG BAKE

SAUSAGE HASHBROWN BALLS

CHOCOLATE SHEET CAKE WITH PEANUT BUTTER FROSTING

BLOODIES OR MIMOSAS

SMOKED TROUT SPREAD

Let me tell you – – – THIS spread is simply amazing! It’s super easy to make,
and it is absolutely killer!
You can serve it on crackers or do what I’m doing -schmearring it on
bagels for a brunch! SO SO SO GOOD!!!

2 (8-ounce) packages smoked boneless trout
1/4 cup coarsely chopped onion
1 (8-ounce) package cream cheese, softened (I use lower fat)
3 TBSP lemon juice (I use Nellie and Joe’s – really great!)
1/4 tsp ground cayenne
1/4 tsp sea salt
Crostini or crackers or bagels (plain potato chips are fabulous too!)

Remove skin from fish; break into pieces.

Pulse onion in a food processor until finely chopped.

Add cream cheese until blended.

Add fish, lemon juice, and next 2 ingredients until thoroughly mixed, stopping to scrape
down sides.

Serve with crostini, crackers or bagels. I drizzled bagel halves with some olive oil, then I grilled them
a bit before smearing with the smoked trout spread – – – DELISH!!!!

WHOLE GRAIN CARROT CAKE MUFFINS WITH WALNUTS
(Adapted from fitfoodiefinds)

1 medium size banana, mashed
2 eggs, large
¼ cup Greek yogurt, plain
2 TBSP coconut oil, melted
1 tsp vanilla extract
1/2 cup unsweetened almond milk
½ cup maple syrup
1 1/2 cups white whole wheat flour
½ tsp baking powder
½ tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamon
⅛ tsp salt
1 cup finely grated carrots, packed*
1/2 cup chopped walnuts

FOR THE GLAZE

1/2 cup powdered sugar
3 tsp water

Preheat oven to 350 degrees F, and grease or line a muffin tin with muffin liners. Set aside.
In a medium/large size mixing bowl, mash a medium sized banana until there are minimal lumps, then add the rest of the wet ingredients to the bowl (except for the coconut oil). Mix well.

In a separate bowl mix dry ingredients together.

Add dry ingredients to the wet ingredients and mix.

Once combined, add the coconut oil to the batter until fully mixed in.
Fill muffin liners about 3/4 of the way full.

Place in the oven for 16-18 minutes.
Remove and let cool.
While muffins are cooling, mix ingredients for the glaze. Once muffins have cooled, dip the muffin top into the glaze and set aside to dry.

*If your carrots are extremely moist, ring out some of the moisture with a paper towel before adding to the batter.
*These muffins will last up to 5 days stored in an air tight container on your kitchen counter top. For longer lasting muffins, store in refrigerator or freezer.

HEALTHY DENVER OMELET EGG BAKE FOR A CROWD
(Adapted from fitfoodiefinds)

Even though my preference for a tailgate (or any party for that matter) is to make as much as possible prior to the event, this egg dish ideally needs to be prepared just before serving. But, it’s an egg omelet that feeds a group, so you’re not slaving preparing individual egg dishes for people. For a tailgate function, people don’t usually eat as much as they would at home, so a square of this omelet feeds at least 8 people.

And you CAN prepare it that morning, and then gently reheat it on your grill at a tailgate.

A perfectly healthy, gluten free, low fat egg dish – and…it’s delicious.

8 eggs, large
1/4 cup nonfat Greek yogurt, plain
1 large green pepper, finely diced
1/2 large onion, finely diced
1/3 lb cooked ham, finely diced
2 cloves garlic, minced (~2 teaspoons)
1/2 teaspoon salt
1/4 pepper, to taste
1 cup shredded cheddar cheese

First, preheat oven to 350 degree F, and spray a 9 by 13 inch casserole dish with cooking spray. Set aside. In a medium bowl, whisk together eggs and greek yogurt.

Add green pepper, onion, ham, garlic, salt, and pepper. Pour egg mixture into baking dish. Then, place in oven, and bake for 30 minutes.

Remove from oven, pour cheese over the top, and bake for an additional 10 minutes (until eggs are fully cooked and set, and cheese has melted).

Let set a few minutes before cutting into squares.

SAUSAGE HASHBROWN BALLS

(Adapted from plain chicken)

plainchicken

These sausage balls have been around FOREVER, but what makes these different is the addition of hash browns. So they add another texture and also make a nice side dish for a breakfast/brunch. And, they’re still extremely easy to make and also freeze if needed.

1 lb hot sausage, uncooked
8 oz cream cheese, room temperature
1 1/2 cups Bisquick (I use the Bisquick with zero trans fats)
1 1/2 cups sharp cheddar cheese, shredded
1/2 (30oz) package frozen shredded hash brown potatoes (about 4 cups)

Preheat oven to 400 degrees F. Mix all ingredients until well combined.

Roll into 1 1/2-inch balls.

Bake for 20-25 minutes, or until brown.

***Sausage balls may be frozen uncooked. If baking after freezing, take them out of the freezer, then add a few minutes to the baking time.

CHOCOLATE SHEET CAKE WITH PEANUT BUTTER FROSTING

(Adapted from Cooking channel tv)

catebogue

For some reason peanut butter sounds “Fall” to me? Add chocolate and now you’re really talking! This version of the classic Texas Sheet Cake is so so good. I’ve made it numerous times and it turns out the same each time – so basically fool proof! And – – – your guests will adore you!

Cake
3 cups flour
3 cups sugar
1 1/2 tsp baking soda
1/4 tsp salt
3 large eggs
3/4 cup sour cream
2 tsp vanilla extract
1 1/2 cups (3 sticks) butter
3/4 cup cocoa powder

1 1/2 cups hot water

Frosting
1/2 cup (1 stick) butter
1/2 cup smooth peanut butter
4 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract
1/2 cup chopped roasted peanuts for topping, optional

Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet.

For the cake:
In a large mixing bowl, combine the flour, sugar, baking soda, and salt.

In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla.

Add the egg mixture to the flour mixture, mixing until just combined.

In a saucepan over medium-high heat, melt the butter.

Then stir in the cocoa powder, and then hot water.

Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended. Pour the batter into the prepared pan.

Bake for 25 minutes, or until a tester inserted into the center comes out clean. Frost the cake while warm. Cool completely.

For the frosting:
In a large heavy-bottomed saucepan over medium heat, melt 1 stick of butter.

Add the 1/2 cup peanut butter, and mix until smooth.

Remove from the heat. In a separate large bowl, whisk together the milk (start with 1/4 cup, and only add more later if the consistency is too thick), and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition.

***Frost the cake while both the frosting and cake are still warm. Top with nuts, if desired.

POST GAME DAY NOTES:

At the last minute we decided to escape the “brisk” temperatures of the weekend in Atlanta, and scamper down to the beach for the weekend. Can you say 74 degrees and sunny????

HUGE WIN FOR GEORGIA TECH!!!

We still “tailgated” but…with a view: