Finally Friday!

Your cries have been heard!  Requests for the recipes from Wednesday’s post have been received.  Here is each menu along with the recipes for the dishes!  Enjoy and have a safe Labor Day holiday!


Salsa Cups

Pork Sliders with Coleslaw

Veggie Cups

Football Brownies

 salsa cups

Salsa Cups

1 bag Tostito’s “Scoops”

1 box grape tomatoes, halved

1 small red onion, peeled and finely diced

1 cup fresh cilantro, finely chopped

1 avocado, peeled and cut in small cubes

1 jalapeno, seeded and diced

juice of 1 lime

1 tablespoon good quality olive oil

Salt and Pepper to taste

Spread the “Scoops” out on a cookie sheet.  Mix the remaining ingredients in a bowl and allow to sit for a half hour to an hour.  Spoon the mixture into each scoop.  To transport place each scoop into a large plastic container with a fitted top….or, assemble on site.

pulled pork with slaw

Pork Sliders with Coleslaw

I make the pork in a slow cooker, quick and easy without eating up the kitchen

1 – 2 pound pork tenderloin

1 bottle ginger brew

1 bottle Red Stripe Beer

1/2 bottle Jack Daniel’s original barbeque sauce

2 packages slider buns

Sear the pork in a heavy skillet on all sides until golden brown.  You may need to cut the pork loin in half, depending on the size of your slow cooker.  Place the meat in the cooker and add the remaining ingredients.  Cook on low for 6 -7  hours, until the pork is well cooked and shreds easily.


1 bag slaw mix

  • 2/3 cup mayonnaise
  • 3 tablespoons sugar
  • 1 1/2 tablespoons vinegar , white wine, cider, or white
  • 1/3 cup oil
  • 1/8 teaspoon onion powder
  • 1/4 teaspoon celery salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1/2 cup half-and-half
  • 1/4 teaspoon salt

Combine dressing ingredients in a large bowl, add the slaw and mix well.  Refrigerate until ready to assemble the sliders.

To Assemble:  Place a large spoonful of shredded pork on each bottom bun, top with coleslaw and the remaining half of bun.  Serve on a platter and enjoy!

veggie cups

Veggie Cups

1 package clear plastic drinking cups

1 bunch carrots, peeled and cut into strips

1 bunch celery, peeled and cut into strips

2 red bell peppers, cleaned and cut into strips

2 green bell peppers, cleaned and cut into strips

Ranch Dressing:

1 packet Hidden Valley Ranch Dressing

2 cups mayonnaise

2 cups buttermilk

Combine and mix well.

To assemble:

Place a couple of spoonfuls of the dressing into the bottom of each cup.  Arrange the vegetables on top and serve.

football brownies

Football Brownies 

Thanks to Better Homes & Gardens for their recipe.

  • 1 cup butter
  • 6 ounces unsweetened chocolate, coarsely chopped
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup miniature semisweet chocolate pieces
  • Creamy Vanilla Frosting or 1 cup canned vanilla frosting
  • 1. In a medium saucepan combine butter and unsweetened chocolate. Cook and stir over low heat until melted; cool slightly. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.
  • 2 .Stir sugar into chocolate mixture. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla. In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Stir in semisweet chocolate pieces. Pour batter into the prepared baking pan, spreading evenly.
  • 3. Bake for 18 minutes. Cool in pan on a wire rack. Using the edges of the foil, lift brownies out of pan. Using a 3- to 4-inch football-shape or other cookie cutter, cut out brownies. (Or cut brownies into rectangles.)4. Spoon Creamy Vanilla Frosting into a decorating bag fitted with a small round tip. Pipe frosting onto brownies to decorate. Let stand until frosting is set.5. In a storage container layer brownies between sheets of waxed paper. Cover tightly and let stand at room temperature overnight.

Creamy Vanilla Frosting

  • 1/3 cup shortening
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar
  • 2 teaspoons milk

In a large bowl combine shortening and vanilla. Beat with an electric mixer on medium speed for 30 seconds. Gradually beat in 3/4 cup powdered sugar. Beat in 2 teaspoons milk. Gradually beat in 3/4 cup additional powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to make a frosting of piping consistency.



Texas Tailgating Dip

Burger Sliders

Bacon Wrapped Hotdogs

Grilled Veggie Skewers

Individual Cheesecakes

Texas tailgate dip

Texas Tailgating Dip

16 ounces sour cream

8 ounces cream cheese, softened

8 ounces Velveeta (R), small cubed

1 cup white American cheese, shredded

1/2 pound pork sausage crumbled, cooked and drained (I use the Smithfield brand)

1 cup finely chopped green onion

1 teaspoon Worcestershire sauce

1 teaspoon onion powder

1 teaspoon curry (optional)

1/8 teaspoon cayenne pepper

1/4 teaspoon garlic powder

sea salt to taste

Corn chips of choice

Combine ingredients (not the chips) in a bowl and mix well.  Pour into a greased baking dish and bake for 1 hour at 350 degrees.

English Peas

Burger Sliders

2 pounds ground steak

2 teaspoons Cajun seasoning

Shape into patties and grill to desired doneness


Dill pickle slices

Red onion rings


1 cup mayonnaise

1 teaspoon cajun seasoning

2 tablespoons ketchup

2 packages slider buns

bacon wrapped hotdogs

Bacon Wrapped Hotdogs

2 packages Boars Head Hot dogs

1 slice bacon for each hot dog

Brown sugar for sprinkling

2 teaspoon vegetable oil

1 package popsicle sticks

Spread one bacon slice on a cutting board, roll one hot dog in the bacon and set aside.  Continue with the remaining hot dogs.  Push one popsicle stick into the end of each hot dog.  Heat a griddle on your stove top and brush with the vegetable oil.  Place the hot dogs on the hot griddle, sprinkle with brown sugar and cook, turning, until well browned on all sides.  Serve, piled on a platter with some Zattarain’s Creole mustard on the side.

tailgating veggie skewers

Grilled Veggie Skewers

6 ears of corn, shucked and cut into 2 inch slices

2 green bell pepper pepper, cleaned and cut into 2 inch squares

2 red bell pepper, cleaned and cut into 2 inch squares

2 red onion, peeled and cut into 2 inch pieces


1 cup extra virgin olive oil

1/4 cup red wine vinegar

1 clove garlic, finely minced

1 teaspoon italian seasoning mix

sea salt and pepper to taste

Pour the marinade into a large zip lock bag, add the cut veggies and marinate for about an hour.  Place the veggies on skewers and grill for 3-4 minutes on each side.  Place on a platter and serve.

indivdual cheesecakes

Individual Cheesecakes

1 package cupcake liners

1 (12 ounce) package vanilla wafers

2 (8 ounce) packages cream cheese, softened

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

one jar good quality strawberry preserves

1 small container organic strawberries for garnish

Preheat oven to 350 degrees.  Place the cupcake liners into a muffin pan.  Crush the vanilla wafers and place one teaspoon in the bottom of each cup.  Place the cream cheese, sugar, eggs and vanilla in a mixing bowl and mix until light and fluffy.  Spoon into each cup, almost to the top, and bake for 15 minutes.  Remove the muffin pans from the oven and allow to cool completely.  Spoon all of the preserves into a small sauce pan and heat just until begin to thin…do not boil.  Spoon the preserves over the top of each cup and garnish with fresh strawberry slices.  Chill until ready to serve.


Caprese Bites

Asparagus Bundles

Pesto Shrimp Skewers

Limoncello Cupcakes

caprese salad bites

Caprese Bites

2 boxes multi-colored cherry tomatoes

1 container buffalo mozzarella balls

1 bunch fresh basil

1/2 cup olive oil

2 tablespoons white balsamic vinegar

1 clove garlic, finely minced

sea salt to taste

Using a small paring knife, core each tomato, cut a small cube of cheese and place it in the middle.  Arrange the tomatoes on a serving platter.  Wash the basil leaves and roll into a long “cigar”.  Cut thin strips all the way down the length of the roll.  Sprinkle the tomatoes with basil.  Combine the dressing ingredients in a small bowl and drizzle over the stuffed tomatoes.  Chill until ready to serve.

asparagus bundles

Asparagus Bundles

1 bunch asparagus

1/2 pound thinly slice prosciutto

shaved parmesan reggiano cheese

1 package puff pastry, thawed

1/2 cup melted, unsalted butter

Cut four inch squares out of the thawed pastry.  Blanch the asparagus spears in boiling water for 2 minutes then drain and rinse.  Place one piece of proscuitto on each puff pastry square.  Top with two spears of asparagus, sprinkle with the shaved cheese and fold two tips together over the filling, crimping to seal.  Brush each bundle with melted butter and bake in a 425 degree oven for about fifteen minutes, or until the pastry is golden brown.

pesto shrimp

Pesto Shrimp Skewers

1 package bamboo skewers, soaked in water for one half hour

2 pounds sweet, wild, Georgia shrimp, peeled and deveined


1 bunch basil

1 bunch organic baby spinach

1/2 cup grated parmesan cheese

1/2 cup pecan halves

2 cloves garlic

sea salt and pepper to taste

Extra Virgin Olive Oil, about one cup

Place three shrimp on each skewer.  Make the pesto in a blender or food processor, adding the greens, cheese, nuts and garlic and processing until well chopped.  With the motor running add the olive oil in a steady stream until the mixture combines.  Spread pesto over both sides of the shrimp and refrigerate, covered with plastic wrap, until ready to grill.  Heat the grill and place the skewers on in batches, cooking for about 2-3 minutes on each side.  Serve extra pesto on the side.

limoncello cupcakes

Limoncello Cupcakes

(cake recipe adapted from Brown Eyed Baker and The Cafe’ Sucre Farine)
For the cupcakes:
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
2 ounces cream cheese, room temperature
1 cup granulated sugar
3 large eggs, room temperature
2 tablespoons limoncello
1/2 cup buttermilk
1/4 cup lemon juice
zest of one lemon
For the Lemon Curd Filling:
(also available in the jelly and jam section of your grocery store)
3 eggs
1 cup sugar
3/4 cup lemon juice
1/2 cup butter, cubed
zest of 2 lemons
For the Limoncello Buttercream Frosting:
1 stick of unsalted butter, room temperature
2 ounces cream cheese, room temperature
2 tablespoons limoncello
1/4 teaspoon pure vanilla extract
4 cups confectioners sugar, sifted (more or less as desired)
Lemon curd:  Zest two lemons and set aside.  Juice 4 or more lemons or enough to make 3/4 cup juice.  Strain the pulp and seed from the lemon juice before measuring.  In a heavy bottom saucepan whisk the eggs, sugar and lemon juice until blended.  Add butter and lemon peel.  Cook over medium heat whisking constantly until the curd is thickened and coats the back of a metal spoon.   Cool for at least 10 minutes then cover and refrigerate until chilled.  This recipe make about 3 times the amount you will need for 10-12 cupcakes.  Divide the recipe in half or save the remaining lemon curd to serve over pound cake, muffins, pancakes or waffles.
Cupcakes:  Preheat oven to 350 degrees.  In a medium mixing bowl whisk together the flour, baking powder and salt.  Set aside.  In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, cream cheese and sugar on medium until light and creamy – about 3 minutes.  Add the eggs one at a time, mixing well after each addition.  Add the limoncello and beat another minute or until incorporated.  On a low speed, alternate adding the flour mixture and buttermilk beginning and ending with the flour mixture.  Add the lemon juice and zest and blend just until incorporated.  Divide the batter between 12 muffin cups or 10 baking cups as pictured.  Bake for 20 minutes or until a toothpick inserted in the center comes out clean.  Allow the cupcakes to cool completely.
Limoncello Buttercream:
In the bowl of a stand mixer fitted with the paddle attachment beat the butter and cream cheese on medium speed until light and creamy.  Add the limoncello and vanilla.  Blend another minute or until fully incorporated.  Reduce the speed to low and gradually add the sifted confectioners sugar and beat until fluffy and smooth.
To assemble the cupcakes:
Using a small paring knife cut a cylinder or cone shaped hole in the middle of each cupcake.  Using the knife you can trim out a little extra depending on how much lemon curd you would like to use.  I followed mine out a bit more to allow a thick section of filling.  Fill each opening with lemon curd.  Fill a pastry bag with the buttercream frosting and pipe the limoncello frosting onto each cupcake.  Decorate with additional fresh lemon zest if desired.  Refrigerate until served.


So there you have it!  Recipes for the three yummy menus that will get you started with tailgating season!  Now what are you doing sitting there still????

 Get in the kitchen and start cooking!  

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