September means back to school, back to football and back to tailgating.

For a recent feature in South Island Living, we celebrated the many colleges represented in our community.  I have included recipes from several schools playing big games in September. ( Of course the main one I will be watching Saturday at 6…Tennessee verses Oklahoma.)

Florida plays Kentucky in Lexington on Sept. 19.

Kentucky has a rich culinary history.  Anything with bourbon is a must…This Kentucky Bourbon, Bacon and Pecan Party Mix with brown sugar and Chipotle pepper has a nice sweet/spicy counterbalance.

Kentucky Bourbon, Bacon and Pecan Party Mix photo by Kathy Miller


  • 1 bag (15 oz) Chex Mix® traditional snack mix
  • 1 cup pecan halves
  • 1/2 pound bacon (6 to 8 slices), crisply cooked and crumbled
  • 1/2 cup packed brown sugar
  • 1/2 cup butter
  • 1/4 cup light corn syrup
  • 2 tablespoons bourbon
  • 3/4 teaspoon chipotle chili powder


  1. Heat oven to 300°F. Line two 15x10x1-inch pans with foil. Spray foil with cooking spray. In large bowl, mix snack mix, pecans and bacon. Set aside.
  2. In 2-quart saucepan, heat brown sugar, butter and corn syrup over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat.
  3. Cool 2 minutes. Carefully stir in bourbon and chipotle chili powder. Pour over snack mixture; toss until evenly coated.
  4. Spread snack mixture on pans. Bake 15 minutes, stirring every 5 minutes, to caramelize mixture. Cool completely, about 1 hour. Break into pieces. Store covered in refrigerator.

By KathyMillerTime
Adapted from bettycrocker.com


Recipe Printed from www.kathymillertime.com

 Ole Miss plays Alabama in Tuscaloosa on Sept. 19.

Hotty Toddy Roll Tide pumpkins photo by Kathy Miller

 Charles and Mary Ann Signa were gracious hosts when I traveled to The Grove for the Alabama /Ole Miss game.  Their restaurant, Doe’s Eat Place, in Greenville, MS  is famous. They were the most delightful hosts.  Charles gave me his Doe’s Eat Place Marinated Shrimp recipe. It’s fabulous and always the big hit whenever I serve it.  Beware, it serves a big crowd!

Marinated Shrimp Salad With Artichoke Hearts and Olives photo by Kathy Miller


  • 5 pounds cooked and peeled shrimp 21-25 count
  • 3 (15 ounce) cans quartered artichoke hearts
  • 3 (15 ounce) cans large whole mushrooms
  • 3 (15 ounce) cans large pitted black olives
  • 3 (15 ounce) cans green pitted olives
  • 3 (16 ounce) jars pepperoncini peppers
  • 1/2 cup fresh lemon juice
  • 1/2 cup Lea & Perrins Worcestershire sauce
  • 1/4 cup Tony's Creole seasonings
  • 1/4 cup paprika
  • 2 (24 ounce) bottles Wishbone Robust dressing


  1. Place shrimp in a large bowl.
  2. Drain artichoke hearts, mushrooms, black and green olives, and pepperoncini peppers.
  3. Add to shrimp.
  4. Add remaining ingredients, stir gently.
  5. Cover and let marinate overnight...and ENJOY


I tailgated with good friends Joanne and Hank at Charles and Mary Ann Signa’s tailgate. What delightful hosts! Thank you! Stay tuned for some good tailgating stories from The Grove.

By Charles Signa via KathyMillerTime


Recipe Printed from www.kathymillertime.com

 Tennessee plays Florida in Gainesville on September 26.

One of my favorite Tennessee fans, Joy Georges McCabe always serves this Mexican Layered Dip at her tailgates.

food 2013 Seven Layer Dip in UT Serveware


1 (16 ounce) package Mexican cheese (Monterey Jack and Colby, finely shredded) 1 bunch green onion, chopped (sometimes I substitute 1 chopped Vidalia or other sweet onion) 1 tomato, chopped (sometimes I substitute grape tomatoes cut in half) ½ bunch cilantro, chopped 1 ( 3.8 ounce) can chopped black olives 1 jalapeño pepper, seeded and chopped 1 (8 ounce) bottle Italian salad dressing


Combine all ingredients together. Serve with tortilla chips.


This dip is also good as a topping on tacos or other Mexican dishes.

From The Kitchen of Joy McCabe
Via KathyMillerTime


Recipe Printed from www.kathymillertime.com

 Joy also serves it as a side with her special hotdogs!

Joy McCabe's hotdog and 7 Layered Dip photo by Joy McCabe via KathyMillerTime

 I have featured Alabama recipes in a previous issue.  For all the Florida and Georgia fans….Stay tuned to next month’s issue.  October… The Florida/Georgia game.

We will be featuring 2 avid college football couples sporting their colors, their favorite recipes and their love for their schools.

Let me hear from you!  Your favorite school, your favorite mascot, your favorite recipe!

Come celebrate with me. I’ll save you a seat at the table.


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