TENNESSEE/ALABAMA…BOTH UNDEFEATED…THE 3RD SATURDAY IN OCTOBER


The 3rd Saturday in October has always been reserved for the Tennessee Alabama game!  And what a game it should be this year.  No one expected Tennessee to be undefeated heading into this huge rivalry game.  Alabama yes, but not Tennessee.  Here we are, both teams undefeated!

ESPN Game Day will be in Knoxville for the second time in 3 weeks with Peyton Manning being the Guest Picker.  Rumors have been swirling that Dolly Parton would be the guest picker, but maybe she will make an appearance.  She loves the Tennessee Vols and does a fabulous rendition of Rocky Top!!!

Orange is one of my favorite colors…And for me during football season, Orange is the only color.

Especially when I go to a Tennessee Tailgate.

My friend Joy McCabe is a tailgating extraordinaire! Joy has been featured on my blog many times with her wonderful recipes and creative parties.  Joy also hosts a tailgating segment on WBIR station in Knoxville.  Visit Joy’s website for many more recipes.

Joy’s Cornbread Layered Salad  can be made in a traveling casserole container

Cornbread Layered Salad photo by Kathy Miller

or for serving at home, in a trifle bowl which shows off all the lovely layers.

Cornbread Layered Salad photo by Joy McCabe

Dressing

  • 1 (1 ounce) package Hidden Valley Ranch dressing mix
  • 1 cup sour cream
  • 1 cup Hellmann's mayonnaise
  • Prepare ranch dressing early in the day or the day before and refrigerate.

Cornbread

  • 2 packages of your favorite cornbread recipe
  • 2 (4 ounce) cans chopped green chilies
  • Add chopped green chilies to cornbread batter. Bake and cool cornbread according to package directions.

Salad

  • 2 (15 ounce) cans kidney beans or black beans, drained and rinsed
  • 1 green pepper, chopped
  • 1 Vidalia onion, chopped
  • 3 tomatoes, chopped
  • 2 cans sweet yellow corn, drained and rinsed
  • 12 slices bacon, cooked and crumbled
  • 1 1/2 cups shredded cheddar cheese

Instructions

  1. Layer in a large bowl or large deep sided serving dish (a glass trifle bowl looks great)
  2. Half of the cornbread, crumbled
  3. Kidney beans or black beans
  4. Green pepper
  5. Vidalia onion
  6. Half of the ranch dressing
  7. Half of the cornbread
  8. Tomatoes
  9. Yellow corn
  10. Half of the ranch dressing
  11. Crumbled bacon
  12. Shredded cheddar cheese

Notes

Note: This salad can be assembled the day before serving. Store in the refrigerator.

By Joy McCabe via KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

Joy’s Game Day Hot Dogs with Special Sauce.

Joy's Game Day Dog photo by Joy McCabe

Hot Dogs

  • 12 hot dogs
  • 12 hot dog buns

Hot Dog Sauce

  • ½ cup catsup
  • ½ cup mustard
  • ½ cup mayonnaise
  • ½ cup chopped sweet onion

Instructions

  1. Cook hot dogs in boiling water for 10 minutes.
  2. Place hot dogs in bun and wrap each hot dog in foil.

Hot Dog Sauce

  1. Combine all ingredients and serve as a topping on hot dogs.

By Joy McCabe via KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

My favorite “keep your food hot” tip from Joy,

“Years ago I figured out a way to keep the hot dogs hot by placing quart sized canning jars filled with boiling water in the bottom of a cooler. Wrap the hot dogs individually in foil and place them in the hot cooler. Sometimes I cut the hot dogs in half. I’ve found people want a smaller serving at a tailgate.  One surprise, after the hot dogs have been in the hot cooler, you’ll find they are steamed perfectly and so yummy especially topped with my hot dog sauce. Hot dogs will stay warm for one or two hours.”

The warm steamed hotdogs are in the cooler, with condiments plus the special sauce in the front.

Hot dogs in cooler

Ann Bodie’s Blue Cheese Spread.

Blue Cheese Spread

Ingredients

  • 2 tablespoons pecans
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped chives
  • ½ cup blue cheese, crumbles
  • 1 8 ounce block cream cheese

Instructions

  1. Place pecans, parsley, and chives in the bowl of a food processor and process until finely chopped.
  2. Add blue cheese and cream cheese and process until smooth scraping down the sides if necessary.
  3. Store in an airtight container in the refrigerator at least 8 hours or up to 3 days before serving. Serve at room temperature with Stoned Wheat Thin crackers or Triscuit crackers.

By Ann Bodie via Joy McCabe

KathyMillerTime

Recipe Printed from www.kathymillertime.com

Another time honored tailgating / picnic standard are baked beans.

I posted my mother’s favorite baked beans recipe in a previous post which promted friend Dickie Anderson to send me her favorite baked bean recipe.

SWEDISH BAKED BEANS…

Dickie Anderson says “My baked bean recipe has chopped-up apples. Adds a crunchie. “

Perfect during the fall!

Swedish baked beans with apples

Ingredients

  • 1 large apple chopped
  • ½ c. chopped onion
  • 4 strips fried bacon, crumbled
  • ¼ c. sweet relish
  • 2 16 oz cans baked beans
  • ¼ c. raisens
  • ¾ c. catsup
  • 1 tbsp. prepared mustard
  • ¾ c. brown sugar
  • Dash of cloves

Instructions

  1. Preheat oven to 350 degrees.
  2. Fry bacon and crumble
  3. Mix together apple, onion, sweet relish, baked beans, raisins, catsup, mustard, brown sugar and dash of cloves
  4. Bake 1 hour.

Notes

Dickie Anderson says "My baked bean recipe has chopped-up apples. Adds a crunchie. "

Dickie Anderson via KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

The Tennessee Vols are gearing up to take on the Alabama Crimson Tide…the Vol Navy has been arriving in Knoxville all week!

Tennessee Vol Navy pregame photo by Kathy Miller

Wish I was going to be at this game!…But we will be homegating on Amelia Island, playing lots of Rocky Top!

Tennessee Lucy Bea photo by Kathy Miller

Kathy Miller Time photo by Kathy Miller

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

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