by Cate Bogue | May 13, 2018
SPINACH CHEESE BARS (Adapted from Just A Pinch) These little gems are wonderful for an appetizer, an addition to a brunch menu or a supplement to any meal. You can serve them warm or at room temperature. 1 pkg frozen chopped spinach, thawed and squeezed out excess...
by Cate Bogue | May 13, 2018
LEEK TOMATO AND MUSHROOM QUICHE (Adapted from Pip and Ebby) I don’t usually fix a quiche for tailgating. Here’s why: people would rather just pick up and nosh small bite size foods rather than commit to a whole triangle of quiche. But, I’m breaking...
by Cate Bogue | May 13, 2018
BUTTERMILK HAM SANDWICHES WITH TOMATO JAM (Adapted from the cooking channel) ***In a pinch, you can always use store bought biscuits or small rolls (like Hawaiian). This recipe makes 6 good sized biscuits – I’ll be serving around 25-30 people, so...
by Cate Bogue | May 13, 2018
LEMONY HERB POTATOES These potatoes are great and can be made a littler earlier in the meal process and then served at room temperature. 3 pounds assorted small potatoes, halved 3/4 cup assorted chopped fresh herbs 1/4 cup olive oil 3 tablespoons fresh lemon juice 1...
by Cate Bogue | May 13, 2018
SOUTHWEST WATERMELON SALAD This dish is a wonderfully refreshing one on a hot day in the summer. The fresh jalapeño pepper gives it just a bit of kick. 6-8 cups seeded and cubed red watermelon 2 tablespoons sugar 1 tablespoon lime zest 2 tablespoons fresh lime juice...
