On the First of January we will have a First.  The first ever College Football Playoff, showcasing the four top ranked teams.

Many fans will be traveling to the Rose Bowl to watch  #2 Oregon verses  #3 Florida State.

Others will be visiting The Sugar Bowl in New Orleans to see #1 Alabama verses #4 Ohio State.

Most will be at home watching the games with family and friends.

 I decided to include recipes for tailgating and homegating based on the state of the schools in the top 4 rankings.


Big Al’s Guacamole Dip (as in Big Al the elephant, Bama’s mascot.)

The fresh thyme and red bell pepper give this guacamole a new twist.

Guacamole with Jalapeno and tomatoes photo by Kathy Miller


  • 2 avocados, peeled and pitted
  • 1 tablespoon fresh lemon juice
  • 1/2 cup red bell pepper, finely diced
  • 1/2 cup small cherry tomatoes (cut in quarters)
  • 1/4 cup green onion, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoon fresh thyme, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper


  1. Coarsely mash avocados.
  2. Stir in lemon juice.
  3. Fold in remaining ingredients.
  4. Seal in an airtight container with a piece of plastic wrap against the surface of the guacamole. Keep cool.
  5. Serve with tortilla chips.


Kathy’s Comments...The fresh thyme and red bell pepper give this guacamole a fresh twist.

By Myra Jeffreys via KathyMillerTime


Recipe Printed from


When thinking of the Pacific Northwest, wild caught salmon comes to mind.

Salmon Tartare photo by Kathy Miller

 This recipe uses raw salmon but you could substitute smoked salmon.


  • 1 pound skinless fresh salmon fillet or frozen wild-caught Alaskan salmon (found at many local famers markets)
  • 1/3 cup freshly squeezed lime juice
  • 1/3 cup minced shallots (2 shallots)
  • 2 tablespoons good olive oil
  • 1/4 minced fresh dill
  • 3 tablespoons capers, rinsed and drained
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons kosher salt (or less)
  • 1 teaspoon coarsely ground black pepper


  1. Dice the salmon and place in a bowl.
  2. Add remaining ingredients.
  3. Mix well and cover with plastic wrap.
  4. Refrigerate for several hours for the salmon to marinate and cure.
  5. If you don’t care for uncooked salmon you could substitute with smoked salmon.

By KathyMillerTime
Adapted from Ina Garten, Barefoot Contessa


Recipe Printed from


Shrimp salsa is a great dip to serve for a Florida school.  Fresh shrimp is plentiful from both coasts of Florida.


Shrimp Salsa a great Florida recipe photo by Kathy Miller


  • 1/2 pound medium shrimp, cooked and coarsely chopped. I buy the freshest shrimp available and choose size accordingly.
  • 1 cup fresh salsa, slightly drained available in the produce section of grocery store
  • 2-3 tablespoons ketchup
  • 1-2 tablespoon freshly squeezed lime juice
  • 1 avocado, peeled and coarsely chopped
  • 2 green onions or 1/4 cup of sweet Vidalia onion, chopped
  • 1 small tomato, chopped and drained
  • 2 tablespoons fresh chopped cilantro
  • 1 jalapeno pepper, seeded and finely diced (optional)


  1. Mix all ingredients.
  2. Serve with tortilla chips.

By KathyMillerTime
Adapted from What's For Dinner by Maryana Vollstedt


Recipe Printed from

Shrimp Salsa with a kick photo by Kathy Miller

Ohio-Ohio State University

The most famous candy in Ohio is Buckeye Candy.  This recipe is from Loran Smith’s

“Spread Formation:  Tailgating and Home Recipes From College Football Greats!” 

 Buckeye Candy photo by Kathy Miller


  • 1 1/2 cups creamy peanut butter
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioner's sugar
  • 6 ounces semi-sweet chocolate chips
  • 2 tablespoons shortening


  1. Line a baking sheet with waxed paper; set aside.
  2. In a medium bowl, mix peanut butter, butter, vanilla, and confectioner's sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
  3. Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
  4. Remove balls from refrigerator. Use a fork or toothpick to dip ball into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls.
  5. Refrigerate 30 minutes to set.

By KathyMillerTime
Adapted from Melissa Ross Celebrity Chefs Event


Recipe Printed from

 College Football Championship Game is Monday, Jan. 12, in Arlington, Texas home stadium of the Dallas Cowboys.

We will be tailgating in Lot M at the Tennessee/Iowa game in Jacksonville’s Taxslayer Bowl.

Come celebrate with me.

I’ll save you a seat at the table.


Leave a Reply

Your email address will not be published. Required fields are marked *

Copyright © 2024 Kathy Miller. All Rights Reserved.

Website Design and Developed by PMCJAX