This week’s game is on a Thursday night.  I’m going with an easy to prepare menu that you can fix in advance and just transport to your tailgate.  It’ll actually be a bit cool this Thursday evening, so I’m going with a hearty menu.  We will be coordinating efforts with other friends, so we’ll be tailgating right beside the stadium this time.  It’ll be a huge group and lots more food than what I’m bringing, but here’s my contribution:
(Recipe from Brown Eyed Baker)
This dip is really yummy and can be served hot or cold.  The “potato” part is the chips used for dipping!
Photo Credit: Brown Eyed Baker
Photo Credit: Cate Bogue
16 ounces sour cream
16 slices (12-ounce package) bacon, cooked and crumbled
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/3 cup chopped chives
Photo Credit: Cate Bogue
Combine all ingredients in a medium bowl and refrigerate for at least one hour before serving to allow flavors to meld together.
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Garnish with extra shredded cheese, crumbled bacon, and chopped chives. Serve with your favorite sturdy potato chips.  Dip can be stored in an airtight container in the refrigerator for up to 1 week.

***Note:  this dip is also delicious heated.  Just warm in the oven at 350 degrees F for about 20 min.

(Adapted from Six Sisters Stuff)
Photo Credit: Six Sisters Stuff blog
It gets no easier than this recipe!
4-6 frozen boneless, skinless chicken breasts
1 (12 ounce) bottle Frank’s Wings Buffalo Sauce
1 packet Ranch Dip Mix (see note below)
2 tablespoons butter
Hawaiian rolls
Photo Credit: Cate Bogue


Put frozen chicken breasts in the bottom of your slow cooker. Pour the whole bottle of buffalo sauce over chicken breasts and sprinkle ranch packet on top.

Photo Credit: Cate Bogue

Cook on low 6-7 hours. Using two forks, shred the chicken and return it to the crock pot. Add butter, stir and cook on low for an additional hour.

Photo Credit: Cate Bogue

Serve on buns and serve with a side of ranch or blue cheese dressing (see below). Would be great with crumbled blue cheese on top along with pickles and cole slaw! This dish also can be made a couple of days in advance and then reheated at the tailgate.

***Much better than the processed packet of ranch dressing – make your own!  Here’s the recipe:

1/3 cup dry buttermilk (you CAN omit if you don’t have this ingredient on hand)
2 Tbsp. dried parsley
1 1/2 tsp. dried dill weed
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. dried onion flakes
1 tsp. ground black pepper
1 tsp. dried chives
1 tsp. salt

Mix together in a food processor until finely ground. (To Make Ranch Dressing: Combine 1 Tbsp. seasoning mix with 1/3 cup mayo and 1/3 cup milk, and whisk to combine. You can also substitute Greek yogurt for the mayo.)

***Great blue cheese dressing:

2 1/2 ounces blue cheese
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon garlic powder
salt and freshly ground black pepper

In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.

(Adapted from Envie Recipes)

Photo Credit: Cate Bogue

1 cup Hellman’s mayonnaise
3/4 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
3 1/2 tablespoons fresh lemon juice
2 medium garlic cloves, minced
3/4 teaspoons freshly ground black pepper

Photo Credit: Cate Bogue

for the slaw:
1 1/2 pounds Chinese napa cabbage, cored and thinly sliced (8 cups)
1/2 pound red cabbage, cored and thinly sliced (2 cups)
1/2 pound jicama, peeled and cut into long thin strips
2 large carrots, shredded or grated
4 scallions, thinly sliced (green and white parts)
1/2 cup freshly shredded Parmesan cheese

In a small mixing bowl, whisk all of the dressing ingredients until well blended.

Photo Credit: Cate Bogue

In a large bowl, toss together both cabbages, jicama, carrots, and scallions. Add enough dressing to coat well. Add the Parmesan and toss again. Serves 6-8.  And you can always use store bought pre-made cole slaw mix if pressed for time.  ***Because there is mayo in this coleslaw make sure to keep it very cold.  I’m keeping the dressing in a cooler and then tossing right before we eat.  It’ll be fine after that, as it’s supposed to be a cool evening temperature wise.

(Adapted from Eating Well)

Photo Credit: Eating Well

1 clove garlic, minced
1/4 cup mayonnaise (regular or low-fat)
1/4 cup sour cream
2 tsp cider vinegar
1 tsp sugar
4 cups finely chopped broccoli crowns
3 slices cooked bacon, crumbled
3 TBSP dried cranberries
Freshly ground pepper , to taste

Photo Credit: Cate Bogue

Whisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl.

Photo Credit: Cate Bogue

Add broccoli, bacon, cranberries and pepper; stir to coat with the dressing.

Photo Credit: Cate Bogue

It’s best to make this salad a few hours in advance and then chill to let the flavors blend.


This dessert is BY FAR my most requested recipe! It’s decadently delicious, and I’ve been making it since I first had it at a girlfriend’s house in high school. It’s crazy good!!!

Photo Credit: Cate Bogue

1 cup butter
2 cups sugar
1/3 cup unsweetened cocoa
4 large eggs
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1 teaspoon vanilla extract
1 1/2 cups coarsely chopped pecans, toasted (optional)
1 (10.5-ounce) bag miniature marshmallows
Preheat oven to 350 degrees F.  Mix butter and sugar. Add eggs and mix well. Sift dry ingredients, and add to the butter mixture, then add vanilla (and nuts if desired). Pour batter into a greased and floured 9×13 baking pan.  Bake about 25-30 minutes (until a wooden pick comes out clean) and then pour mini marshmallows on top.  Return to the oven and bake an additional 5-10 minutes – just until lightly browned.  Remove from oven and frost.

1 (16-ounce) package powdered sugar, sifted
1/2 cup evaporated milk
1/2 cup butter, softened
1/3 cup unsweetened cocoa
1 tsp vanilla

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


Mix all ingredients together in a bowl.  I start with the butter and sugar and cocoa, and then add the milk.  You may add a bit more or less depending on the consistency you prefer. Finish by adding the vanilla. Spread on the warm cake.

Photo Credit: Cate Bogue


Photo Credit: Cate Bogue

Drizzle Chocolate Frosting over warm cake. Cool completely. And voila!!!

Photo Credit: Cate Bogue

All cut up and ready to transport to my tailgate:

Photo Credit: Cate Bogue


cate-mcclane-bogue by polyvore
Waiting on Yellow Jacket Alley for the band, cheerleaders and team to come by:



A few of our tailgating group this week:

Sadly, we’re not tailgating again at Georgia Tech for SIX WEEKS!  We’ll be back with a vengeance on Saturday, November 2nd when Georgia Tech hosts Pitt.  Till then…