by Cate Bogue | May 3, 2018
PIMENTO CHEESE (Adapted from Bobby Flay) 4 ounces cheddar cheese, grated 4 ounces Monterey jack cheese, grated 1/4 cup (2 ounces) pimentos (with juice) 1 pickled jalapeno, finely chopped (optional) 1/4 yellow onion, grated 2 TBSP mayonnaise Kosher salt and freshly...
by Cate Bogue | May 3, 2018
WARM CRAB DIP (Adapted from The Chew) 1/3 cup Mayonnaise (I use Hellman’s) 1/3 cup Cream Cheese (I use low-fat) 1/4 cup Sour Cream (I use low fat) 1 tsp Smoked paprika 1/4 tsp Cayenne 1 1/2 cups Lump Crab Meat 3 Scallions (thinly sliced) Salt freshly cracked...
by Cate Bogue | May 3, 2018
MINI CORN DOG MUFFINS (Adapted from littlebcooks) makes 36 mini muffins 6 hot dogs (I like Hebrew National Beef) 1 cup flour 1 cup cornmeal ½ cup sugar 2 ½ tsp baking powder 1 tsp salt 1 cup milk 1/3 cup vegetable oil 1 egg Preheat oven to 350 F, and spray your mini...
by Cate Bogue | May 3, 2018
BACON WRAPPED CHICKEN BITES WITH DIPPING SAUCE (Adapted from Jam Hands) 4 boneless, skinless, chicken breasts 1 (1-pound) package sliced bacon or prosciutto 2/3 cup firmly packed brown sugar 2 TBSP chili powder Dipping Sauce: 1/2 cup sour cream 1 tsp dried chives 1...
by Cate Bogue | May 3, 2018
BUFFALO CHICKEN POTATO SKINS (Adapted from Closet Cooking) 4 medium baking potatoes such as russet, scrubbed clean oil for brushing 2 cups cooked chicken, shredded and warm (I used one Rotisserie chickent) 1/2 cup hot sauce (such as Frank’s Red Hot) 2...
