It was a superb Saturday in Knoxville, Tennessee if you are a Tennessee Volunteer fan!

Tennessee pulled off a big victory and our family (one that is heavily divided between the Vols & the Gators) managed to have a great tailgate/homegate.  We decided to meet at our home, watch Gameday, celebrate the game with good food, Gator and Tennessee recipes.  At game time the Gator faction went to James’ and Carries’ to watch the game and my sister,Lucy and brother in law, Joe both Tennessee grads watched the game at our home.  Dave decided to watch with us even  though he pulls for the Gators.

Kathy in Tennessee orange with Carrie, Parks, and Lizzy in Gator colors.

Kathy Miss UT and Gator girls, Carrie and Lizzy with new Gator Parks

Gator Aunt Vern & Lizzy, Vols…Kathy & Lucy…Gator James having a Ken MacDonald Bloody Mary

Gator Clara, Lizzy, James, Tennessee Kathy and Lucy photo by Kathy Miller

Here are a few tailgating recipes we enjoyed pregame…thought you might use for some of your tailgates.

Smokey watches over the tailgate.  You’ll see a few of his moves later in the post!

Smokey and a Tennessee Florida tailgate photo by Kathy Miller


deviled eggs Tennessee style photo by Kathy Miller


Serving Size: 12 deviled eggs


  • 6 large eggs
  • 2 tablespoons mayonnaise
  • 1 1/2 tablespoons sweet pickle relish
  • 1 teaspoon yellow mustard
  • 1/8 teaspoon salt
  • Dash of black pepper


  1. Place eggs in a single layer in a saucepan. Cover with 2-3 inches water.
  2. Bring to a boil. Cover.
  3. Remove from heat, and let stand 20 minutes.
  4. Drain immediately and fill the saucepan with cold water and ice.
  5. Peel under cold running water.
  6. Slice eggs in half lengthwise, and carefully remove yolks.
  7. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well.
  8. Spoon yolk mixture into egg whites. Garnish, if desired.

Kathy's comments

Peeling eggs can be difficult especially with all the farmer's market fresh eggs and free range eggs now available.  I have found that regular eggs from grocery store and a little bit older ones peel better.  Also when cracking eggs to peel I found that fewer cracks were easier to peel instead of alot of fine cracks.  The shell came off in bigger pieces as opposed to tiny pieces.  Hope this helps!

By KathyMillerTime


Recipe Printed from www.kathymillertime.com


For shrimp lovers this is a great recipe for dipping!

Shrimp Salsa 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 www.kathymillertime.com


Although this can become any school’s sliders as they are the most popular tailgate food

Tennessee Sliders II


  • 1/2 cup butter
  • 24 small party buns (or 12 Hawaiian rolls)
  • 1 small sweet onion, chopped
  • 2 tablespoons poppy seeds
  • 1 teaspoon dry mustard
  • 1 pound sliced ham
  • 8 ounces Swiss cheese, sliced


  1. Spread the butter on cut sides of bun, reserving 1 tablespoon butter.
  2. Saute the onion in the reserved butter until clear.
  3. Add the poppy seeds and dry mustard.  Mix well.  Remove from heat.
  4. Layer the ham, cheese and a dollop of the onion mixture on half of each roll.
  5. Replace roll tops. Wrap in foil.  Bake at 350 degrees for 20 minutes.
Kathy's Comments:  These sliders are perfect for tailgating.  I transport in foil in a Pyrex Portable carrier kept warm with a hot pack.

By KathyMillerTime


Recipe Printed from www.kathymillertime.com


Carrie made this delicious marinated cheese for Florida fans

Marinated Cheese photo by Kathy Miller

although Tennessee fans, Ann Bodie and Joy Georges have served this one up many times!

Marinated Cheese on UT platter photo by Joy Georges


  • 1 block cream cheese
  • 1 block sharp cheddar
  • ½ cup olive oil
  • ½ cup white wine vinegar (can use red wine vinegar)
  • 1 2oz jar pimentos, drained
  • 3T chopped fresh parsley
  • 3T minced green onion
  • 3 garlic cloves, minced
  • 1t sugar
  • ¾ t dried basil
  • ½ t salt
  • ½ t pepper
  • Triscuits for serving


  1. Cut cheeses in half lengthwise, then cut into ¼” slices.
  2. The cream cheese cuts best if placed in the freezer to harden a little.
  3. Line cheeses up, alternating colors into serving dish.
  4. Combine marinade and pour over cheese.
  5. Refrigerate until ready to serve. It will have hardened up a little, but will liquify again fairly quickly.
  6. Serve with Triscuits.


A great Tennessee game day appetizer. From Ann Bodie via Joy McCabe

By Ann Bodie via Joy McCabe
Via KathyMillerTime


Recipe Printed from www.kathymillertime.com

Think Parks is a Gator fan but that won’t stop “Kaki” from singing Rocky Top to him.

Kaki and Parks enjoying our home gate photo by Kathy Miller

Speaking of Rocky Top and Smokey…this is Parks first crawl.

Game day Crawl

And…As it was Parks’ first game he wasn’t prepared for all the Gator yelling…James said,”Parks might be a Tennessee fan.  Whenever Florida does something good we yell and Parks cries.”

Parks and James celebrate

Watch for more recipes from our tailgate…especially a divine spinach and artichoke dip and Ken’s Bloody Marys.

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


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