by Cate Bogue | May 14, 2018
PARMESAN SPINACH BALLS (Adapted from Allrecipes.com) 2 (10 ounce) packages frozen chopped spinach, thawed and drained 2 cups Italian-style seasoned bread crumbs 1 cup grated Parmesan cheese 1/2 cup butter, melted 4 small green onions, finely chopped 4 eggs, lightly...
by Cate Bogue | May 14, 2018
SAUSAGE AND GRITS (sugarandspice-celeste) 1 cup uncooked grits 1 lb ground sausage 4 green onions, chopped 1/2 stick butter 1 egg 1 1/2 cups cheddar cheese, shredded 1 tsp paprika 1/4 cup fresh parsley, chopped Preheat oven to 325 degrees F. Cook grits in 4 cups of...
by Cate Bogue | May 14, 2018
CHUTNEY MAYO (Adapted from Martha Stewart) 1 cup mayonnaise 1/4 cup mango chutney 1 tsp curry powder 1 tsp freshly squeezed lime juice 1/4 teaspoon coarse salt Pinch of ground pepper In a food processor, combine mayonnaise, chutney, curry powder, and lime juice;...
by Cate Bogue | May 14, 2018
RESTAURANT SALSA (Adapted from for peats sake) 14 oz. can diced tomatoes 10 oz. can orginal Rotel 1/2 small white onion, roughly chopped 1 clove garlic, peeled and smashed 1/2-1 jalapeno, seeded or not depending on how spicy you like it 1 tsp. honey 1/2 tsp. salt 1/4...
by Cate Bogue | May 14, 2018
CHAMPIONSHIP BEAN DIP (Adapted from Taste of Home) 1 can (16 ounces) refried beans 1 cup picante sauce 1 cup (4 ounces) shredded Monterey Jack cheese 1 cup (4 ounces) shredded cheddar cheese 3/4 cup sour cream 1 pkg (3 ounces) cream cheese, softened 1 TBSP chili...
