Yes, our first football game of the season is in August—a month from now.  In Atlanta, Georgia. OUCH!  It’ll definitely be a scorcher, however, we’ll have plenty of refreshing food and drink(s) to cool us off and get us in the football mood!  Looks like we’ll be feeding a crowd, and we’ll be starting early since it’s a 12:00PM kickoff.

Georgia Tech Yellow Jackets 
Elon Phoenix



Bobby Dodd Stadium
Atlanta, Georgia
Saturday, August 31, 2013



(EARLY RISERS—start at 8:00AM)

(LATER—around 10:30AM)





(Adapted from Pioneer Woman)
These breakfast sandwiches are ridiculously good!  HUGE HIT at the tailgate!
Photo Credit: Pioneer Woman
Breakfast Sausage (I’m cutting corners/time and buying already cooked Jimmy Dean sausage patties)
1/4 cup half and half
S & P to taste
1 jar jalapeno peppers
Texas toast
Spread of choice (mayo, mustard)
Cheddar Cheese slices
Photo Credit: Cate Bogue
Fry the breakfast sausage.  While the sausage is frying over medium heat, crack a few eggs into a mixing bowl.  Add the half and half and whisk together with salt and pepper.  Flip the sausage and let it continue cooking until done. Drain some jalapeno peppers.  Dump the peppers onto a very hot skillet or griddle and let sizzle for a few minutes.  Then add a couple TBSP of butter for flavor.  Continue cooking for a couple more minutes.  Set aside.
In the same skillet or griddle, melt a couple more TBSP of butter and place a few slices of toast on top.  Flip and add a bit more butter.
Remove the sausage once cooked, and drain most of the grease from the pan.  Set sausage aside. If using already cooked sausage, add a TBSP of butter to the pan until melted.  Pour the eggs into that skillet and with a spatula gently fold the eggs around, until cooked.
Once the Texas Toast is nicely grilled, spread whatever sandwich spread you’d like onto the bread. Top with a sausage patty, eggs, jalapenos and cheese.  Top with another slice of toast, and then place the sandwich on the grill to heat all.  ENJOY!

(Adapted from

Photo Credit: Mom On Timeout

8 cups fresh fruit, chopped (whatever you like –  peaches, strawberries, blueberries, grapes etc.)
1/2 – 3/4 cup granulated sugar
1/4 cup water
1/4 cup lime juice
1/4 cup rum (OR use 1/2 cup lime juice and NO rum if you’d prefer)
2 TBSP fresh mint, choped

Photo Credit: Cate Bogue

Mix all together, and let sit, refrigerated (or in a cooler) for an hour to let flavors blend.

Photo Credit: Cate Bogue
(Adapted from Just a spoonful of)
Photo Credit: Just a Spoonful of)
5-6 green onions, chopped
8 oz. sharp cheddar cheese, shredded
1 1/2 cups Hellman’s mayonaise
1/2 lb bacon, cooked and crumbled
1 cup almonds, chopped
Photo Credit: Cate Bogue

Mix all ingredients together, and chill for a few hours (or overnight).

Photo Credit: Cate Bogue
Photo Credit: Cate Bogue

Serve with crackers, chips and/or crudites.  Doesn’t get any easier than this one!!!!

I ordered these from Bourbon and Boots (see website below) and will bring them pre-cooked to the tailgate to put together sandwiches with biscuits.  Doesn’t get any easier or delicious!
Photo Credit:
I saw these and just had to have them at a tailgate party!  I’ll order the week before.  I’ll be slicing and serving on little biscuits. or

Here’s what they looked like when I took them out of the box:

Photo Credit: Cate Bogue


(Adapted from Improvised Life)
Photo Credit: The Improvised Life

The original recipe has you brush your baking sheet with melted butter (and increases the amount by two tablespoons) but for whatever reason, the butter not covered by biscuits just got smoky in my oven so I’m voting for you to just line your sheets with parchment. If you find dipping the biscuits in butter difficult (hard to grasp if the dough is soft), just brush on. Made about 10 biscuits.

3 TBSP melted butter
2 cups all-purpose flour, plus more for dusting the surface
1 TBSP baking powder
1/2 tsp salt
1 TBSP sugar (optional)
1 1/2 cups heavy cream

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Melt butter in a small pot or microwave dish, and set aside. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little. (I ended up using two additional tablespoons, or half the unused cream.)

Turn dough onto a floured surface, mound it into a ball and, using your hands, press it to a thickness of about 3/4 inch. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Dip the top of each round in melted butter and arrange on the baking sheet. Bake until golden, 12 to 15 minutes. Serve immediately, or flash freeze for future use. [Biscuits can be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5.


I’ll make these Nathalie Dupree’s biscuits:
(from sandynawrot.blogspot)

8 ounces cream cheese, softened
2/3 cup butter, softened
1 1/3 cup commercial or homemade self-rising flour
Butter, softened or melted, for finishing

Pulse together the cream cheese, 2/3 cup butter, and 1 cup of flour two or three times in food processor fitted with the knife or dough blade until it comes together in a ball. Turn the dough out onto waxed paper and divide into two rounds. Flatten. Wrap in waxed paper, plastic wrap, or resealable plastic bag, and refrigerate for at least 30 minutes.

Preheat oven to 425 degrees.

Lightly sprinkle a board or other clean surface using some of the 1/3 cup reserved flour. Sprinkle the top lightly with flour. With floured hands and a floured rolling pin, roll out one portion of the dough at a time to about 1/4 inch thick. Fold the dough over to make it 1/2 inch thick. For each biscuit, dip a 1 to 1 1/4 inch biscuit cutter into reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits. Roll out the second portion when ready to bake.

Using a metal spatula if necessary, move the biscuits to an ungreased baking sheet, placing the biscuits 1 inch apart. Refrigerate the biscuits for 10 to 20 minutes until cold. Bake the biscuits on the top rack of the oven for a total of 10 to 12 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another packing pan underneath to add insulation and retard the browning. Continue baking another 4 to 6 minutes until the biscuits are light golden brown. When the biscuits are done, lightly brush the tops with butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.

These biscuits may be frozen, unbaked or baked, and reheated.


Photo Credit: Saveur Magazine
3 tsp. sugar
1 tsp. kosher salt
1⁄4 tsp. cayenne
1/2 small red onion
4-lb. piece of seedless watermelon
4 ripe beefsteak tomatoes (about 1 1⁄2 lbs.), stemmed and cored (or Campari)
1⁄4 cup extra-virgin olive oil
1 loosely packed cup roughly torn basil leaves
1 loosely packed cup roughly torn mint leaves

Kosher salt and freshly ground black pepper

Photo Credit: Cate Bogue

Whisk vinegar, sugar, salt, and cayenne together in a small bowl.

Quarter and thinly slice onion and toss it in the vinegar mixture. Set 1⁄4 cup champagne vinegar or white wine vinegar aside to let rest until the onion mellows, about 30 minutes. Remove the rind from the watermelon, cut into 1″ chunks, and transfer to a large bowl. Cut tomatoes into 1″ chunks and add to the watermelon. Pour in the onion–vinegar mixture along with oil and toss gently with your hands. Add basil and mint. Season the salad with S & P.  Serve at room temperature. Please don’t ruin the tomatoes by refrigerating them!

How cute are these???
Photo Credit: Pinterest

This recipe is from Food Network’s Tyler Florence, but basically it’s just amped up lemonade.  The only difference is placing it in ziploc baggies and adding a straw for fun.  This recipe makes about 8 servings, so adjust to the size of your tailgate party.   And…I love that it’s the color of our team – GEORGIA TECH!!!!

1 cup sugar
1/3 cup water, plus 8 cups
4 lemons, juiced
Vodka, about 1 cup
Ice cubes
Photo Credit: Cate Bogue

In a saucepan, combine the sugar and 1/3 cup water and place over medium heat. Bring the mixture to a boil, then cook the sugar until dissolved but the syrup is still clear. Do not cook the sugar until it starts to turn color. Remove from heat and cool. Once completely cooled, combine in a pitcher the syrup, 8 cups water, the lemon juice, vodka and ice and stir to combine. Now comes the fun!  Pour the drink into ziploc baggies and add a straw.

Then place in a cooler with ice. How fun is this drink????

I also found another recipe using agave nectar that I might try instead.  It’s from she
3/4 cup agave nectar (more if you prefer the drink sweeter)
8 cups water
4-5 fresh lemons, juiced
1 cup vodka
Ice cubes
Fresh lemon and lime slices for garnish (optional)
In a pitcher, add all of the ingredients, mixing very well. Pour the mixture into 8 to 10 plastic zip-closed bags. Add a few lemon and lime slices. Chill until ready to serve.
(Adapted from
Photo Credit: Pass the Plate blog
1 21oz pkg chewy fudge brownie mix
1 11 1/2oz pkg dark chocolate morsels
3/4 cup toffee pieces, divided (I used Heath toffee bits)
1/2 cup semisweet mini chocolate morsels

Preheat oven to 350 degrees F.  Lightly grease a 9×13 in. baking pan.  Prepare brownie mix according to the pkg directions.

Photo Credit: Cate Bogue

Then stir in dark chocolate morsels.

Photo Credit: Cate Bogue

Pour brownie mixture into baking dish.  Sprinkle with 1/2 cup toffee bits.

Photo Credit: Cate Bogue
Photo Credit: Cate Bogue

Bake 27-29 minutes or until a toothpick comes out clean.  Remove from oven and immediately sprinkle with remaining 1/4 cup toffee bits and 1/2 cup semisweet mini chocolate morsels.  Cool completely in pan on a wire rack.  Cut into squares.  Can freeze easily.  You’ll love ’em!


(Adapted from Bon Appetit)
Photo Credit: Bon Appetit
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
1 tablespoon light corn syrup
1 large egg yolk
1 teaspoon pure vanilla extract
1 tablespoon sour cream
1 pint ice cream (any flavor)
Photo Credit: Cate Bogue

Whisk flour, cocoa powder, baking soda, and salt in a medium bowl.

Photo Credit: Cate Bogue

Using an electric mixer, beat butter, sugar, and corn syrup in another medium bowl until light and fluffy, about 3 minutes. Add egg yolk and vanilla; beat until combined.

Photo Credit: Cate Bogue


Photo Credit: Cate Bogue


Reduce mixer speed to low, add dry ingredients, and mix until just combined. Mix in sour cream. Form dough into a 3/4-inch-thick square, wrap tightly in plastic, and chill until firm, 2–3 hours.
Photo Credit: Cate Bogue


Preheat oven to 350°. Roll out dough between 2 sheets of parchment to about 1/8-inch thickness. Transfer dough (still between parchment) to a large baking sheet and chill until firm, at least 30 minutes.

Photo Credit: Cate Bogue

Remove top sheet of parchment (it will come away easily if dough is well chilled) and trim to a 14×10-inch rectangle. Bake cookie until dry and just set at edges, 8–10 minutes. Transfer baking sheet to a wire rack; let cookie cool.

Trim cookie to a 12×9-inch rectangle, then cut into twelve 3-inch squares. Scoop ice cream into a medium bowl and mix just until softened, 2–3 minutes. Turn 6 cookies bottom side up. Dividing evenly, scoop ice cream on top and flatten slightly; top with remaining cookies, pressing down gently. Place sandwiches on a parchment-lined baking sheet and freeze until firm, at least 4 hours.

Photo Credit: Cate Bogue

Cut sandwiches in half on a diagonal to make triangles. Wrap in parchment, if desired, and freeze until ready to serve. ***Mine turned out much less attractive than Saveur magazine’s, but… they’re still good!
But…I elected NOT to bring them to the tailgate party and won’t make them again.  Lots of work for 8 measly ice cream sandwhiches…

DO AHEAD: Ice cream sandwiches can be made 1 week ahead. Keep frozen.







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