by Cate Bogue | May 21, 2021
HOT PIMENTO CHEESE DIP (Adapted from Katiescucina.com) Ingredients:8 oz cream cheese, room temperature2 cups grated sharp cheddar (+ more for the top)1/2 cup mayo (I used Hellman’s)1/2 cup (one jar) chopped pimentos, drained and blotted dry2 TBSP green onions, sliced1...
by Cate Bogue | Jan 30, 2021
Olive and Rosemary Bread (Adapted from Nadiya Hussain) Olive and Rosemary Bread(Adapted from Nadiya Hussain)This bread should be called “Flavor Explosion” Bread! It is SO good! The combination of olive tapenade, roquefort cheese, rosemary and a bit of apricot jam is...
by Cate Bogue | Jan 30, 2021
Best Bruschetta Ever (Adapted from Bon Appetit) Best Bruschetta Ever(Adapted from Bon Appetit)By the way, leftovers (IF you should have any) are even better the next day after the tomato juices have seeped into the crusty bread – Mmmmmmmm. And be forewarned: it’s a...
by Cate Bogue | Jan 30, 2021
Greek Bruschetta Greek Bruschetta4 TBSP extra virgin olive oil1 TBSP red wine vinegar1 English cucumber, diced1 large tomato or one pint cherry or grape tomatoes, diced3 scallions, chopped~6 oz feta cheese1/2 cup diced kalamata olives1-2 TBSP fresh oregano,...
by Cate Bogue | Jan 30, 2021
BUFFALO CHICKEN SLIDERS BUFFALO CHICKEN SLIDERS4-6 frozen boneless, skinless chicken breasts1 (12 ounce) bottle Frank’s Wings Buffalo Sauce1 packet Ranch Dip Mix2 TBSP butterrollsFor serving: Blue cheese and/or Ranch dressing, pickles, coleslawPut frozen chicken...
