It’s Fall Ya’ll

This dip is delicious – makes a large amount though, so be prepared.  Perfect for serving a hungry tailgate crowd.
2 pkgs (8 ounces each) cream cheese, softened
2 cups mayonnaise
1/4 cup finely chopped onion
4 garlic cloves, minced
1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and chopped
2/3 cup chopped roasted sweet red peppers
2 cups (8 ounces) shredded part-skim mozzarella cheese
2 cups (8 ounces) shredded Italian cheese blend
1 cup shredded Parmesan cheese, divided
Assorted crackers

In a large bowl, combine the cream cheese, mayonnaise, onion and garlic until blended.

Stir in tomatoes and red peppers. Stir in the mozzarella cheese, Italian cheese blend and 3/4 cup Parmesan cheese.

Transfer to a greased 13 x 9 baking dish. Sprinkle with the remaining Parmesan cheese.

Bake, uncovered, at 350 degrees F for 18-22 minutes or until edges are bubbly and lightly browned (or you can heat on your grill).  Serve with crackers or chips.  It’s yummy!

WAGYU SLIDERS

I love Allen Brothers!  They are a mail order food company that sells everything from steaks to seafood.  I saw these small wagyu sliders and immediately knew I’d be serving them at a tailgate when the time was appropriate.  Wagyu beef us the best there is, and the sliders are perfect to nosh on – big messy hamburgers that you have to hold with 2 hands are not what I want to serve at a tailgate. From wikipedia: Wagyu refers to several breeds of cattle, the most desired of which is genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from such wagyu cattle is known for its quality.

BURGER BAR
I plan on serving the sliders at a “burger bar” – I’ll have every condiment I can think of displayed in an organized attractive way.

Optional toppings:
blue cheese crumbles, Roma tomatoes, sliced, baby lettuces, sauces, pickles, sautéed onions, sautéed mushrooms, assorted cheese slices as well as mustard, mayo, ketchup, bbq sauce etc.

These burgers were the hit of the tailgate party!  They are just so delicious and we didn’t season them!  I had planned on adding some S & P, but they were on the grill before I knew it, but with beef this good (and blue cheese or cheddar cheese etc.) you don’t need another thing.  They’re amazing.

LOADED BAKED POTATO SALAD
(Adapted from thisismykeywest)

Can’t wait to try this recipe!  Love that I don’t have to peel 5 pounds of potatoes!
One 5 pound bag medium Russet Potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
Chives, to taste
1 1/2 cups shredded cheddar cheese
Jane’s Crazy Mixed up Salt to taste (or can use salt and pepper to taste)

Wash the potatoes and prick them with a fork. Bake at 350 degrees F for about an hour or until fork tender.

Cool completely, and cut the potatoes into bite sized chunks.

Mix the mayo and sour cream together in a bowl.

Add to the potatoes, then add the onions, chives, and cheese. Add Jane’s to taste.

Just before serving, top with extra shredded cheese, bacon, and chives!  ***Or prepare 24 hours in advance and refrigerate – then transport to your tailgate.  Better if at room temperature I think (or reheated briefly before serving just so the cheese melts and the potatoes are softer).

COWBOY BEANS

This recipe makes a ton of cowboy beans!  It can be easily halved and you’ll have plenty.  I had 20 people at this tailgate party, and we took home 2/3 of the beans.
1 pound ground chuck
Salt and pepper
1 TBSP chili powder
1 medium onion, chopped
1 medium bell pepper, chopped
1 gallon ranch-style beans
2 cups brown sugar
1 cup smoked barbecue sauce
1/2 cup chopped canned jalapenos

Preheat the oven to 375 degrees F. In a large skillet over medium-high heat, brown the ground chuck and season it with salt, pepper, and chili powder. Remove the meat and drain off all but 1 tablespoon of fat. Cook the onions and bell peppers in the remaining fat until they are soft.

Return the meat to the pan and add the beans, brown sugar, barbecue sauce and jalapeños.

When everything is combined and the sugar has melted, pour it into a large baking dish and bake for 45 minutes. This dish can be prepared and then reheated on the grill at your tailgate.

PEANUT BUTTER TEXAS SHEET CAKE

This cake just screams, “FALL” to me!  It’s delicious!  Do double the frosting though – especially if you’re using a 10×15 pan.  Otherwise it will be way too thin.  The frosting tastes like peanut butter fudge – if you like that sort of thing…;0)
CAKE
2 cups all-purpose flour
2 cups white sugar
1/2 tsp baking soda
1/4 tsp salt
1 cup water
3/4 cup butter or margarine, softened
1/2 cup peanut butter
1/4 cup vegetable oil
2 eggs
1/2 cup buttermilk
1 tsp vanilla extract
FROSTING
2/3 cup white sugar
1/3 cup evaporated milk
1 TBSP butter or margarine
1/3 cup chunky peanut butter
1/3 cup miniature marshmallows
1/2 tsp vanilla extract

Preheat the oven to 350 degrees F.  Grease a 9×13 or 10×15 pan.  In a large bowl, stir together the flour, sugar, baking soda and salt.

Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil.

Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended.

Stir this mixture into the dry ingredients.

Pour into the prepared pan.

Bake for 20-26 minutes until a toothpick inserted comes out clean.

While the cake bakes, fix the frosting.  Since I’m using a 10×15 pan, I’m doubling the frosting recipe.  The following is for the single recipe:
Place 2/3 cup sugar, evaporated milk and butter in a saucepan.

Bring to a boil, stirring constantly.  Cook stirring for 2 minutes.  Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.

Spoon the frosting over the warm cake and spread in an even layer.

Allow to cool completely before cutting and serving.  This cake freezes well.

GEORGIA TECH “MOSCOW” MULE
This drink is so refreshing and so easy to make.  And, depending on the Ginger Beer you use, the hue is golden (despite my photo looking green!) – – – so a perfect Georgia Tech drink!

1/2 ounce lime juice
2 ounces vodka
4 to 6 ounces ginger beer

Squeeze lime juice into a glass, and add 2 or 3 ice cubes, then pour in the vodka and fill with cold ginger beer. Delish!

And YAY!  It’s fall!!! No sweating through the game this week!  Excited to wear something cute that isn’t centered around trying desperately to stay cool.  And yes, I realize that it’s not “WHITE” – but I’ll change into a white shirt prior to heading to the stadium. Here’s what I’m wearing:

How adorable are these Susan Shaw jewelry items?  They have a variety of “mascots” such as bulldogs and elephants, but I’m partial to the bumble bees/yellow jackets of course! ;0) Most are available on Amazon.

How cool is this CHILLED CONDIMENT SERVER I found on Amazon for under $23?  Simply add ice to the bottom and you’ve got fresh and cool toppings for whatever you’re serving at your tailgate.  And, it’ll keep the flies at bay. Love!

And…I found these adorable accessories for my fur-babies.  They’ll be attending this week’s tailgate and will be decked out in style.  The 2 labradoodles will don the navy “jersey fabric” ones, while my little Boston Terrier will wear the gold and black one.  Too cute!

A friend of mine, Leslie Gupton, found these TOMS for me on Zulily.  Yes, Tom’s are a little dorky I know, but I think they are adorable and ordered a pair for myself.  They are super cute and really comfy – great to walk the distance from our tailgate spot to the stadium!

Georgia Tech Campus Classics

Our next tailgate isn’t until November – but it’ll be time to bring out the soups and stews and cold weather drinks and clothes.  Until then –