by Cate Bogue | Apr 27, 2018
APPLE TOFFEE BLONDIES (Adapted from cookiesandcups.com) 2/3 cup butter, at room temp (equivalent is 11 TBSP + 1 tsp butter) 2 cups packed light brown sugar 2 eggs 2 tsp vanilla 2 cups flour 2 tsp baking powder 1/2 tsp salt 1 cup peeled, chopped tart apple such as...
by Cate Bogue | Apr 27, 2018
BROCCOLI SLAW Makes about 6 cups of slaw 2 heads of broccoli 1/2 cup thinly sliced almonds, toasted 1/3 cup dried cranberries 1/2 small red onion, finely chopped Buttermilk Dressing 1/2 cup buttermilk, well-shaken 1/3 cup mayonnaise 2 tablespoons cider vinegar 1...
by Cate Bogue | Apr 27, 2018
BAKED POTATO SOUP This recipe is super yummy and very easy because you don’t peel the potatoes! Simply chop them up and cook. Then puree half of the soup; add cream cheese, and you are ready to transport to your tailgate. 5lbs Russet Potatoes, washed but NOT...
by Cate Bogue | Apr 27, 2018
MINI-MUFFALETTAS (This recipe is adapted from Southern Living.) 2 (16-oz.) jars drained, mixed pickled vegetables 3/4 cup pimiento-stuffed Spanish olives, chopped 2 tablespoons bottled olive oil-and-vinegar dressing 12 small dinner rolls, cut in half 6 Swiss cheese...
by Cate Bogue | Apr 27, 2018
PIZZA DIP 4 oz cream cheese, room temperature 1/4 cup sour cream 1/4 cup mayonnaise 1/2 cup mozzarella, grated 1/4 cup parmigiano reggiano (parmesan), grated 1 cup pizza sauce 1/2 cup mozzarella, grated 1/4 cup parmigiano reggiano (parmesan), grated 2 oz pepperoni,...
