by Cate Bogue | Sep 21, 2019
Shrimp Cocktail Bar (Adapted from Ree Drummond) Buy however much shrimp you need for your party. I’ve purchased 6 pounds of peeled and deveined Mayport, FL shrimp, and I’ll cook it in Shrimp Boil the day before the event, so they’ll be well chilled and ready to...
by Cate Bogue | Sep 21, 2019
PIMENTO CHEESE 1 lb sharp cheddar cheese1/2 med sweet onion, chopped1 large clove garlic, quartered2/3 cup mayo1 1/2 tsp dijon1 4-oz jar chopped pimentos, draineddash of cayennes & p to tasteShred or grate the cheese, and place in large bowl. Put the onion and...
by Cate Bogue | Sep 21, 2019
YELLOW JACKET SUNRISE It’s brunch, and it’s still HOT HOT HOT in HOTLANTA! How refreshing does this drink recipe sound??? I’ll be making a big batch of it for our tailgate crew, so the pitcher portions are in parenthesis. Enjoy!1 oz vodka (1 cup or 8 oz for a...
by Cate Bogue | Sep 21, 2019
BEST CHOCOLATE CHIP COOKIE BARS (Adapted from Sally’s Baking Addiction) So, I wasn’t going to make these for this week’s tailgate. It seemed that chocolate chip cookies just didn’t sound “brunch” enough to me. But the more I mulled it over, the more I kept thinking...
by Cate Bogue | Sep 21, 2019
SPINACH BARS 1 pkg frozen chopped spinach, thawed and squeezed out excess water1 cup milk1 cup flour1 tsp baking powder1 tsp salt1 stick butter, softened1 lb monterey jack cheese, cubed or shredded2 eggs Mix together all ingredients in a bowl (just mix it all up with...
