I’m not sure where the past 4 years went? But, our daughter graduated from Auburn University in May, and we hosted a little tailgate style party for 15 people, on the eve of her graduation.
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| Cake and Photo courtesy of Loulu’s Bake Shop (loulusbakeshop@gmail.com, website: loulusbakeshop.blogspot.com) |
REUBEN DIP
BROCCOLI SALAD
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REUBEN DIP
(Adapted from Closet Cooking)
 A hot cheese based dip with all of the flavors of a reuben sandwich!
TEQUILA MARINATED TRI-TIPS w/ AVOCADO CREAM SAUCE |
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(Adapted from Savour the Senses)
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Will double this recipe to serve our party of 15.
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1/2 cup lime juice
1/2 cup cilantro (chopped) 1/2 cup olive oil 1/3 cup soy sauce 1/4 cup tequila 7 garlic cloves (minced) 2 tsp lime zest 2 tsp ground cumin 2 tsp dried oregano 1 tsp ground black pepper
AVOCADO SAUCE:
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For the sauce, combine the sour cream, avocado and remaining
ingredients and whip with a fork.
Top steak with sauce to serve along with rolls. |
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| I’ll make these the day before, and simply reheat either on the grill or the microwave before serving. They’re fine at room temperature as well. 2 large potatoes, scrubbed 3 Tbsp olive oil 1 Tbsp Italian Seasoning 1 tsp salt 4 Tbsp Parmesan cheese 
 
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Top with Parmesan cheese and bake an
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additional 5 -7 minutes.
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BROCCOLI SALAD
(Adapted from Jamie Oliver)
 2 large heads broccoli, chop into florets and slice stalks 6 thick slices of bacon, chopped
olive oil
3 firm red tomatoes, halved and sliced
1 bunch chives, finely chopped
crumbled feta cheese
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Dressing: 1/2 clove garlic, minced 2 tsp Dijon mustard 6 TBSP extra virgin olive oil 2 TBSP white wine vinegar sea salt freshly ground black pepper 
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AUBURN BARS
(Adapted from Fantastic Family Favorites)
I’ll be making these with orange and navy M&Ms that I purchased in bulk from www.mymms.com.
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2 1/8 cups flour
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| Photo Credit: Cate Bogue |
the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the bars from the pan after they have baked.
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| Photo Credit: Cate Bogue |
Spray the foil-lined pan with nonstick cooking spray.
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| Photo Credit: Cate Bogue |
Whisk the melted butter and sugars in a large bowl until combined.
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| Photo Credit: Cate Bogue |
Add the egg, egg yolk, and vanilla and mix well.
Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix.
Fold in 1 cup of M&M’s.
and turn the batter into the prepared pan, smoothing the top with the spatula. Sprinkle remaining M&Ms on top and press in slightly.
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| Photo Credit: Cate Bogue |
Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into squares.
HARD STRAWBERRY LEMONADE
1 cup sugar
1 cup of water
1 pint fresh strawberries
1 cup fresh lemon juice (~8 or so lemons)
4-6 cups cold water (this will vary depending on your taste)
1 cup vodka
Make a simple syrup by combining the sugar with 1 cup of water in a saucepan.
Place over medium heat and heat until the sugar in completely dissolved; swirl the pan occasionally. Let cool.
Once the simple syrup has cooled, puree strawberries in a blender with ½ cup water.
In a large pitcher, combine strawberry puree, simple syrup and lemon juice. Add the vodka to the pitcher and stir to combine.
Add 4-6 cups of cold water. The amount of water you use will depend on your taste. Serve over ice.
CONGRATULATIONS CAROLINE!!!
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| Photo Credit: Cate Bogue |
So, we had a bunch of family members coming from all over the southeast, so it was much easier to host a little tailgate brunch than go wait somewhere at a restaurant prior to our daughter’s graduation. Here’s what we served:
TOMATO SPINACH QUICHE
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
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| Photo Credit: Cate Bogue |
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| 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.
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| Photo Credit: Beauty and Bedlam |
2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls
1lb spicy or mild bulk pork sausage (or use pre-cooked sausage crumbles)
1 pkg (8 oz) cream cheese
2 cups shredded sharp Cheddar cheese (8 oz)
Heat oven to 375°F.
Unroll 1 can of dough into 2 long rectangles.
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| Photo Credit: Cate Bogue |
Place in ungreased 13×9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust.
In 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage from skillet; discard drippings (unless you are using pre-cooked sausage). To same skillet, add cream cheese. Cook over low heat until melted.
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| Photo Credit: Cate Bogue |
Add cooked sausage; stir to coat.
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| Photo Credit: Cate Bogue |
Spoon evenly over crust in baking dish. Sprinkle with cheese.
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| Photo Credit: Cate Bogue |
Unroll second can of dough on work surface. Press to form 13×9-inch rectangle; firmly press perforations to seal. Carefully place over cheese. ***NOTE: this part was VERY frustrating! I was unable to lift the rectangle without destroying it, so I did the best I could to place it on top of the cheese.
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| Photo Credit: Cate Bogue |
I know – ugly, right? We will see what happens in the oven…
Bake 21 to 24 minutes or until golden brown.
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| Photo Credit: Cate Bogue |
And voila! It puffed up just enough to cover the gaping holes! I’ll let it cool ~ 15 minutes, then I’ll cut into small squares. The kitchen smells delicious!!!
And…they turned out amazing!
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
These were a huge hit! I prepared them in advance and simply reheated them in the oven (actually we used a grill since we were tailgating), and they turned out beautifully. Everyone devoured them!
RASPBERRY BREAKFAST BARS
(Adapted from Smitten Kitchen)
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| Photo Credit: Smitten Kitchen |
For the crust and crumb:
1 1/2 cups all-purpose flour
1 cup firmly packed dark brown sugar
1 1/4 cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces
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| Photo Credit: Cate Bogue |
For the raspberry filling:
1/4 cup firmly packed dark brown sugar
1 tablespoon grated lemon zest
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
1 pound raspberries, fresh or frozen
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, melted and cooled
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| Photo Credit: Cate Bogue |
Make the crust and crumb: Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
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| Photo Credit: Cate Bogue |
Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor.
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| Photo Credit: Cate Bogue |
Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.
Reserve 1 1/2 cup of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hans or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan.
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| Photo Credit: Cate Bogue |
The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool.
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| Photo Credit: Cate Bogue |
Keep the oven on while you make the raspberry filling.
Make the raspberry filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together.
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| Photo Credit: Cate Bogue |
Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.
Assemble and bake the bars: Spread the raspberry filling evenly on top of the cooled crust.
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| Photo Credit: Cate Bogue |
Sprinkle the reserved crust mixture evenly on top of the filling.
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| Photo Credit: Cate Bogue |
Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
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| Photo Credit: Cate Bogue |
Transfer to a wire rack to cool completely, then cut into squares and serve.
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| Photo Credit: Cate Bogue |
The bars can be stored in the refrigerator in an airtight container for up to two days.
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fresh mint
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
In a serving bowl, combine the first six ingredients. In a small
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
Pour over fruit; toss to coat. Sprinkle with chopped mint. Chill.
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| Photo Credit: Stevie McClane |
BLOODY MARY BAR
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| Photo Credit: Garden and Gun |
We love Bloody Mary’s. In our opinion, you HAVE to have Zing Zang. Beyond that we serve up some of the following:
banana peppers
pepperocini
celery
olives (of all sorts)
lemon juice
horseradish
pickled green beans, carrots
hot pickled okra
Tabasco and/or Sriracha
lemons/limes
The possibilities are almost endless. But, the drink will put a smile on your face for sure….
***Fun party idea!
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| Photo Credit: Cate Bogue |
I took regular bottled water and added ORANGE duct tape around the label. Then I wrote in permanent marker, “Congrats Caroline” and more on each one. But you can, of course, write “Go Team” or whatever you want. I topped off the basket with orange and white striped straws and orange and navy pompoms, and we are ready for a party!
SHE DID IT!
Congratulations Caroline! Where has the time gone?