We are heading to GAINESVILLE!  I live in Atlanta but am a Florida girl at heart!  I was born in Gainesville, Florida and am a diehard Florida fan.

We are headed down to Gainesville to the Florida vs LSU game with our family and will visit my niece and nephew who are students at UF.

AND – it’s my adorable nephew’s birthday!!!Can’t wait!



@ 3:30PM
Steve Spurrier-Florida Field at Ben Hill Griffin Stadium

Our “tailgate” this game is going to be a bit all over the place – we’re traveling with family and also visiting more family and friends at their tailgates.  But, we’re staying in an airbnb in Gainesville, so we will enjoy some good food with our group of family and friends before and after the game there.


(Adapted from Ursula’s Cooking School)

Easiest appetizer in the world, AND it’s my personal favorite. I got it from my mother years ago, and it’s still my “go to” for a quick delicious appetizer.  The saltiness of the prosciutto mixed with the creaminess of the cream cheese and sour cream = OMG!  I usually have all these ingredients on hand, so it’s a great little appetizer to throw together when unexpected company is coming over.  It literally takes about 5 minutes to prepare (although it’s better when prepped in advance to allow the flavors to combine well). ENJOY!

3-4 oz thinly sliced regular prosciutto or Speck, cut into pieces
8 oz softened cream cheese
8 oz sour cream
1 TBSP dry minced onion
1 TBSP dry chives
1 1/2 tsp Lemon Pepper

Photo Credit: Cate Bogue

Mix cream cheese and sour cream in a food processor. Add remaining ingredients and pulse just to blend.

Photo Credit: Cate Bogue

Chill to let flavors marry; then serve with crackers.

I’ve packed mine in a Rubbermaid container and will carefully transport chilled to the tailgate party.


(Adapted from Ina Garten)


I saw this appetizer on a recent Food Network episode, and it sounded so fabulous – the perfect “pick up and go” food that’s quick to prepare.  On a platter, you’ll arrange the following (directions below):

Marinated Herbed Feta, (recipe below)

6 roasted red peppers, store – bought

10 stuffed grape leaves, store – bought

1 cup hummus, store – bought

1 TBSP pine nuts, toasted

Extra Virgin Olive oil

Toasted Pita Chips, for serving (recipe below)

4 sprigs fresh thyme

Marinated Herbed Feta

1 ½ tsp dried thyme
½ tsp dried fennel seeds
½ tsp crushed red pepper flakes
1 ½ lbs greek feta, drained and sliced 1/2 inch thick
3 sprigs fresh thyme
½ cup good green olives with pits
½ cup extra virgin olive oil
Kosher salt and freshly ground black pepper

Marinated Herbed Feta
Combine the dried thyme, fennel seeds, and red pepper flakes in a small bowl.

Lay the feta slices overlapping on a 9 × 9-inch square serving plate (I’m using a container that I can transport easily though).

Sprinkle the feta with the entire herb mixture.

Nestle the thyme sprigs and olives among the feta slices.

Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Cover the dish with plastic wrap and refrigerate for at least 4 hours or 1-2 days. Serve at room temperature for best flavor.

Toasted Pita Chips
3-4 loaves pita bread

Preheat the oven to 350 degrees F. Slice the pita bread into 8 triangles, and place them on a sheet pan.

Place the sheet pan in the oven and toast the bread for 10 minutes.

To Serve:

Arrange the marinated feta, red peppers, stuffed grape leaves and a small bowl filled with the hummus on a platter. Sprinkle the pine nuts over the hummus and add a drizzle of olive oil. Place the pita chips on the platter and arrange the sprigs of thyme over the red peppers, for decoration.



A somewhat healthy addition to the weekend of tailgating…


1 – 2 heads of broccoli
5-8 slices cooked thick bacon, crumbled
1/3 cup chopped red onion, optional
1/3 cup raisins, optional
8 ounces sharp Cheddar, shredded
1 cup mayonnaise, preferably Duke’s or Hellman’s
2 TBSP white vinegar
1/8 cup sugar
1/2 cup halved grape tomatoes
Salt and freshly ground black pepper

Cut the broccoli into flowerets (bite-size pieces). Place in a large bowl.


Add the onion (if using), raisins, if using, and cheese.

In a small bowl, combine the mayo, vinegar, sugar, salt and pepper stirring well.

Add to broccoli mixture and toss gently.

Packed in an airtight container and ready to place in a cooler and head to my tailgate weekend:

Add the tomatoes and bacon just before serving.

***Be sure and keep this salad well chilled due to the mayonnaise!




2 cups mayo
2 TBSP minced fresh chives
1 1/2 TBSP white wine vinegar
1 1/4 tsp ground ginger
1/4 tsp salt
1/4 tsp paprika

Combine all ingredients; cover and chill at least 8 hours or up to 4 days.



Photo Credit: Cate Bogue
Photo Credit: Cate Bogue


3-4 (3/4 lb) pork tenderloins
1/2 cup olive oil
3 TBSP grated onion
3 TBSP white wine vinegar
3/4 tsp garlic powder
1/2 tsp salt
1/2 tsp chili powder
1/2 tsp dried oregano
Small rolls (such as Hawaiian)

Trim fat off tenderloins. Place in large baggie or container.

Photo Credit: Cate Bogue

Combine oil and remaining ingredients and pour over tenderloins. Seal bag or cover container and marinate in refridgerator at least 8 hours (up to 2 days).


Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue

Remove from marinade, reserving marinade. Place on rack in the oven and roast at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 30-40 minutes (or until meat thermometer is at 160 degees), basting occasionally with marinade. Let stand 10 minutes.

Slice and serve with rolls and sauce. Can be refrigerated at this point and are delish cold.


This recipe is an old standard of mine – no idea where I got it, but I’ve been making it forever. Always always a HUGE hit! Sometimes it’s referred to as “Texas Sheet Cake” as the consistency is more cake-like than a dense brownie.

2 cups flour
2 cups sugar
1/2 cup butter
1/2 cup shortening
1 cup coffee, strong brewed
1/4 cup unsweetened cocoa
1/2 cup buttermilk (you can use 1/3 cup milk mixed with 1 TBSP vinegar here)
2 eggs
1 tsp baking soda
1 tsp vanilla extract

1/2 cup butter
2 TBSP cocoa
1/4 cup milk
2-1/2 – 3 cups powdered sugar (to get your desired consistency to pour over the brownies)
1 tsp vanilla extract

Photo Credit: Cate Bogue

Preheat oven to 400 degrees F and lightly grease an 11 X 17 inch baking pan. In a large mixing bowl, combine 2 cups flour and 2 cups sugar.


In a heavy saucepan, combine 1 stick butter, 1/2 cup shortening, 1 cup coffee and 1/4 cup cocoa. Stir and heat to boiling.


Pour boiling mixture over flour and sugar in the bowl and stir.


Add the 1/2 cup buttermilk, 2 eggs, 1 tsp baking soda and 1 tsp vanilla. Mix well with a spoon or mixer.


Pour into a greased 11×17 or 9×13 pan. Bake at 400 degrees F for 20 minutes or until it tests done.


While the cake bakes, prepare the frosting. In a saucepan, combine the 1 stick butter, 2 TBSP cocoa and 1/4 cup milk.


Heat to boiling, stirring.  Mix in the 1 1/2 cups powdered sugar and 1 tsp vanilla until smooth.


Once the brownies are set, take them out of the oven and pour the warm frosting over them immediately.

Cool and then cut into ~ 24 brownie bars. Freezes well.


This drink sounded like the perfect solution to a hot weather game, AND it’s GATOR ORANGE!

2 oz Vodka (2 cups to make a pitcher for 8 servings)
1 oz strained fresh lemonade (1 cup for 8 servings)
1/2 oz strained clementine or tangerine juice (1/2 cup to make 8 servings)
splash of lime juice


Mix all ingredients together and serve over ice.


Alternately can be served “up” after shaking ingredients in a shaker. ***Can also add a splash of club soda to lesson the “punch” of the alcohol!


I’m going with a super comfy dress that packs well and that I can wear all day and into the night with ease.

***NOTE: There is a possible Hurricane looming (Nate) in the Caribbean, so the outfit below may include rain boots and a poncho! 🙁

Dress (Nordstrom)
Earrings (similar here and here and here)
Bracelets (mine and Nordstrom Rack)
Shoes (Tory Burch)
Cardigan (Tory Burch)