by Cate Bogue | May 1, 2018
CORN PUDDING This dish is always a hit, and I’ve lightened it up a bit by using 1/2 cup of cream and 1 1/2 cups milk instead of all cream. It’s just as good. Of course there is that butter…but it’s worth it! 1/4 cup sugar 3 TBSP flour 2 tsp...
by Cate Bogue | May 1, 2018
CHEESE CRISPS Easy peasy. Start with cheese. You can use cheddar, parmesan, monterey jack, whatever you’d like. Otherwise, if you’re doing just plain cheese, you just need to slice it. If you’re planning on mixing in seasonings or, grate your cheese. Or get...
by Cate Bogue | May 1, 2018
ANTIPASTO PLATTER You can do whatever you like with this one. Any deli meats, peppers, olives and cheese assortment will do. I like to use the following: marinated artichoke hearts sliced dry Italian salami thinly sliced prosciutto slices or chunks of provolone...
by Cate Bogue | May 1, 2018
ROASTED TOMATOES (Smitten Kitchen) Cherry, grape or small Roma tomatoes Whole gloves of garlic, unpeeled Olive oil Herbs such as thyme or rosemary (optional) Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a...
by Cate Bogue | Apr 30, 2018
Orange Creamsicle Dip with fruit (Adapted from the girl who ate everything) 1 (8 ounce) container frozen whipped topping, thawed 1 (3.4 ounce) small package instant vanilla pudding mix 1 (6 ounce) container of frozen (concentrated) orange juice, slightly thawed Fruit...
