Happy that at least ONE of my favorite teams made it to the ACC playoffs this year.  We won’t go into the SEC playoffs – but at least the SEC will be represented in the final four playoffs.   At any rate, we’ll have some fun with friends and enjoy football regardless of who’s on top!


(Adapted from How Sweet Eats)
Photo Credit: How Sweet Eats
1 pint grape tomatoes, halved if desired
1 TBSP olive oil
1/4 tsp salt
1/4 tsp pepper
1 1/2 (12 ounces) blocks cream cheese, softened
8 ounces mozzarella cheese, freshly grated
8 ounces provolone cheese, freshly grated
1/4 cup finely grated parmesan cheese + a bit more
4 garlic cloves, minced
1/4 cup freshly chopped basil leaves
2 tablespoons freshly chopped thyme leaves
1/2 tablespoon freshly chopped oregano leaves
Crackers, bread or chips for serving
Photo Credit: Cate Bogue
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, and place tomatoes on top.
Photo Credit: Cate Bogue
Sprinkle with olive oil and salt, then roast for 20-25 minutes, until bursting. Set aside.
While tomatoes are roasting, mix softened cream cheese with about 7 ounces each of provolone and mozzarella, then add parmesan. Stir in basil, thyme, oregano, garlic and roasted tomatoes, mixing well to combine.
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Transfer mixture to an oven-safe baking dish. Sprinkle with remaining provolone and mozzarella and a bit of parmesan.
Photo Credit: Cate Bogue
Bake for 25-30 minutes, or until top is golden and bubbly. It will smell heavenly!

Serve immediately with crackers, chips or toasted bread.


I have no idea where I got this recipe!  I’ve been using it for years though, and it’s great!

1 tablespoon olive oil
1 teaspoon white vinegar
1 cup chopped onion (about 1/2 a medium onion)
8 small flour tortillas, warmed
1 garlic clove, minced
Shredded cheese, for the topping
1 tablespoon minced jalapeno (optional)
Shredded iceberg lettuce, for the topping
1 pound ground beef sirloin
Salsa, for the topping
3 tablespoons tomato paste
Cilantro, for the topping
3 tablespoons chili powder
Sliced radishes, for the topping
2 teaspoons dried oregano
Avocado, for the topping
1/2 teaspoon coarse kosher salt
Sour cream, for the topping
1/3 cup water
Photo Credit: Cate Bogue

Heat olive oil in a large frying pan over medium-high. Add onion, garlic, jalapeno and a pinch of salt. 
Photo Credit: Cate Bogue

Cook, stirring occasionally, until vegetables are softened, about 4 minutes (do not let brown.) Crumble in the beef and cook, using a wooden spoon to break up lumps, until meat is no longer pink, about 6 minutes.
Photo Credit: Cate Bogue

Add tomato paste, chili powder, oregano, salt and water. Bring to a simmer, reduce heat to medium low, and cook, stirring occasionally, until taco filling is heated through. Remove from heat and stir in vinegar.
Photo Credit: Cate Bogue

Spoon a scant 1/3 cup taco filling into each tortilla and serve with desired toppings.T
here are times when you just run out of hours in the day or energy, and that’s where dishes like this one come in handy.

One of the best things about tailgating is dessert! Here are some of my favorites – and you may notice there aren’t alot of chocolate chip cookies included. Here’s the reason – they don’t transport well and keep in the hot humid south. I’ve taken many a wonderful batch of cookies to a tailgate and voila – cookie crumbles. So the following recipe is one that transports well, can be frozen in advance if needed, and of course, are DELISH!

***How to stay chic AND warm in December?  This adorable infinity scarf might help:

Go Chic



Photo Credit: go chic