by Cate Bogue | May 14, 2018
MINT JULEPS FOR A CROWD (Adapted from the Huffington Post - Max Wattman) My nod to Kentucky…. Simple Syrup Mint Kentucky Bourbon The day before you need the drinks, make a batch of simple syrup by combining one cup each of sugar and water in a sauce pan, and...
by Cate Bogue | May 14, 2018
PIZZA DIP (Adapted from Cabi) 12 ounces light cream cheese (about 1½ boxes) ¾ tsp dried oregano ¾ tsp dried parsley (or 2 TBSP finely chopped fresh) ¼ tsp dried basil 2 (8-oz) cans tomato sauce 1 (6-oz) can tomato paste 2 tsp dried oregano 2 tsp dried basil ½ tsp...
by Cate Bogue | May 14, 2018
ST PAT'S CUPCAKES I’ve been making these cupcakes for years and years – I took them to my kids’ various classes when they were younger, and I brought them to their sports teams as a treat etc. Those “kids” are adults now and still ask for...
by Cate Bogue | May 14, 2018
IRISH BROWN BREAD (Adapted from Food and Wine) This bread looks so yummy and – – – no yeast! Should be a snap to make. 3 cups whole wheat flour 1 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 1/4 cups buttermilk 1 large egg, lightly...
by Cate Bogue | May 14, 2018
SAUTEED CABBAGE (Adapted from Food Network) 1 small head white cabbage, including outer green leaves (2 1/2 pounds) 2 TBSP unsalted butter 1 1/2 tsp kosher salt 1/2 tsp freshly ground black pepper Cut the cabbage in half and, with the cut-side down, slice it as thinly...
