by Cate Bogue | May 3, 2018
MINI ROAST BEEF WRAPS (Adapted from Detroit Free Press) 8-ounce package cream cheese, softened 1 cup mayonnaise (regular, reduced or nonfat) ½ cup horseradish, white or red 1 package large (at least 10″ in diameter) lavash bread (6-8 pieces) or favorite...
by Cate Bogue | May 3, 2018
SLOW COOKER PORK SANDWICHES (Adapted from Clinton Kelly, The Chew) For the Pork Sandwiches: Potato Rolls Cheddar (shredded) to serve 1 jar Pickles BBQ Sauce to serve Honey Mustard to serve 1 4-5 lb. Pork Shoulder (I ended up buying a 9 lb. pork butt for my tailgate...
by Cate Bogue | May 3, 2018
BAKED POTATO CASSEROLE (Adapted from Taste of Home) 5 lbs red potatoes, cooked and cubed 1 lb sliced bacon, cooked and crumbled 1 lb cheddar cheese, cubed 4 cups 16 ounces shredded cheddar cheese 1 large onion, finely chopped 1 cup mayonnaise 1 cup (8 ounces) Sour...
by Cate Bogue | May 3, 2018
SOUTH OF THE BORDER SHREDDED TRI-TIP (Adapted from the Atlanta Journal-Constitution) 1 tri-tip roast about 3 pounds, trimmed FOR THE MARINADE: (I doubled for 3 tri tips for my tailgate) Garlic oil, recipe below: 1/4 cup olive oil 4 garlic cloves, crushed 2 tablespoons...
by Cate Bogue | May 3, 2018
BUFFALO CHICKEN SLIDERS (Adapted from Six Sisters Stuff) It gets no easier than this recipe! 4-6 frozen boneless, skinless chicken breasts 1 (12 ounce) bottle Frank’s Wings Buffalo Sauce 1 packet Ranch Dip Mix (see note below) 2 tablespoons butter Hawaiian rolls...
