by Cate Bogue | May 13, 2018
BLENDER SALSA (Adapted from mountainmamacooks) This salsa is one I make all the time and keep on hand in Ball jars. It’s, in my opinion, perfect. 1- 14 oz can diced tomatoes 1- 10 oz can Rotel 1/2 small onion, roughly chopped (preferably Vidalia) 1 clove garlic,...
by Cate Bogue | May 13, 2018
GEORGIA TECH GREYHOUND I just enjoyed this drink at one of our favorite local restaurants (Luciano’s). It’s refreshing and delicious! I thought it would be perfect to serve at a brunch tailgate – to go with the gold theme! In researching the recipe...
by Cate Bogue | May 13, 2018
STRAWBERRY OATMEAL BARS (Adapted from Ree Drummond) 1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan 1 1/2 cups all-purpose flour 1 1/2 cup oats 1 cup packed brown sugar 1 teaspoon baking powder 1/2 teaspoon salt One 10 to 12-ounce jar...
by Cate Bogue | May 13, 2018
BLINTZ SOUFFLE (Adapted from Leila Diner) This recipe comes from my oldest and dearest friend (Cheryl Altshuler) whose mother (Leila) used to make it. It’s so delicious; people will RAVE! 3 TBSP butter 2 (13 ounce) packages frozen cheese-filled blintzes 4 eggs,...
by Cate Bogue | May 13, 2018
SAUSAGE AND CHEDDAR MUFFINS (Adapted from Plain Chicken) Even though I’m not a fan of adding canned soup to anything, I’m going to TRY this recipe. It got good reviews and will be easy to make in advance and transport to my tailgate. It’s basically...
