by Cate Bogue | May 14, 2018
SPICY SPINACH ARTICHOKE DIP (Adapted from Tabasco) 1/2 cup butter 1 medium onion, chopped 2 (10-ounce) packages frozen chopped spinach, thawed and well drained 1 (14-ounce) can artichoke hearts, drained and chopped 1 (8-ounce) package cream cheese 1 (8-ounce) carton...
by Cate Bogue | May 14, 2018
VEGGIES WITH DILL DIP (Adapted from My Baking Addiction) Serve these veggies in small glasses (like shot glasses). Much easier to eat, and it looks great on the party table! Always nice to include something healthy in the tailgate food mix. 1 cup reduced fat sour...
by Cate Bogue | May 14, 2018
CHOCOLATE CHESS PIE (Adapted from Crunchyrock.com) Chocolate Graham Crust: 10-11 sheets graham crackers 5 tablespoons unsalted butter, melted 3 tablespoons sugar 1 tablespoon dark cocoa powder Pulse the graham crackers in a food processor until finely ground. Add the...
by Cate Bogue | May 14, 2018
BAKED PARMESAN ZUCCHINI (Adapted from damndelicious.net) 4 zucchini, quartered lengthwise 1/2 cup grated Parmesan 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon garlic powder Kosher salt and freshly ground black pepper, to...
by Cate Bogue | May 14, 2018
PARMESAN POTATO GRATIN (Adapted from bhg.com) 1TBSP olive oil 1 pound Parmesan cheese 4 slices bacon, cooked and crumbled 2 scallions, thinly sliced 2 TBSP snipped fresh chives 1 TBSP snipped fresh thyme 1 TBSP snipped fresh rosemary 1/4 cup unsalted butter, cut up 4...
