Final Four in Dallas

In our family, College Basketball season is just as important as Football Season.  (Well, almost.  You don’t have the great tailgating.)  But the NCAA Basketball Tournament is one of the most exciting sports event of the year.  And fans gather together to watch the games, many participating in Bracketology pools.

My sister and brother-in-law, Lucy and Joe Hawkins are Tennessee graduates.  They root for the Gators as Gator Parents, having 2 daughters, who were members of the  Florida Dazzlers Dance Team.

University of Florida Basketball

Joe & Lucy Hawkins, Kathy & Dave Miller at Gator Basketball Game photo by Kathy Miller

This is a favorite in the Hawkins household.  My son James had it for the first time this week and loved it!  A perfect dish for a game day parties.  It is very substantial and fills you up!

Shrimp & Avocado 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

Terry Blady is a huge UCONN fan.  She loves her men’s and women’s basketball teams.  Both are in the Final Four of their respective tournaments.

Terry’s favorite inn in CT is the Bee & Thistle Inn and she sent me this wonderful dessert recipe.  She also loves their Brunch.

Yougurt Cake with Orange Glaze photo by Kathy Miller



  • CAKE
  • 2 1/2 cups sifted flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter, room temperature
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon freshly grated lemon peel
  • 1 1/2 cups yogurt (do not exceed)
  • 2 tablespoons (1/4 stick) butter room temperature
  • 1 1/2 cups sifted powdered sugar
  • 1 tablespoon grated orange or lemon zest
  • 1/2 teaspoon orange or lemon extract
  • 2-3 tablespoons cream (optional)


  1. Preheat oven to 325 degrees. Butter and lightly flour a bundt pan.


  1. Sift together flour, baking soda and salt.
  2. In mixing bowl, cream butter until soft and continue to beat while gradually adding sugar until mixture is light and creamy.
  3. In separate bowl, combine eggs, vanilla and lemon peel. Beat well about 15 seconds.
  4. Slowly add to butter mixture in 4 to 5 steps, beating continuously until completely absorbed and mixture is pale yellow and quite fluffy.
  5. Fold flour and yogurt alternately into batter, in 2 steps each. Pour into cake pan.
  6. Bake until toothpick or wire tester comes out clean, 80 to 90 minutes. Cool on rack.


  1. Cream butter until soft and continue beating, gradually adding sugar, until light and creamy.
  2. Beat in peel and extract.
  3. Beat in cream, if desired, 1 tablespoon at a time until glaze reaches spreadable consistency. Glaze cake.

By Kathy Miller via Terry Blady
Adapted from Bee & Thistle Inn


Recipe Printed from

Terry’s husband loves these Lobster Pies from just over the CT border in Massachusetts.

Publick House in Sturbridge MA serves Individual Lobster Pie with  Newburg Sauce topped with butter crumbs.

Individual Lobster Pie photo by Kathy Miller

INDIVIDUAL LOBSTER PIES – Publick House, Sturbridge, Massachusetts

For the Lobster Pies

  • 1/4 cup (1/2 stick) butter
  • 1/4 cup flour
  • 2 cups milk
  • 2 cups half and half
  • 1/4 cup (1/2 stick) butter
  • 1 1 lb. lobster (the recipe doesn't say it, but it is understood, in NE, that it is cold water lobster.)
  • 1/2 teaspoon paprika
  • 1/3 cup sherry
  • pinch ground red pepper
  • 1 teaspoon salt
  • 4 egg yolks

For the Topping

  • 3/4 cups fresh breadcrumbs
  • 5 tablespoons (5/8 stick) butter, melted
  • 3 tablespoons crushed potato chips
  • 1 tablespoon freshly grated Parmesan cheese
  • 3/4 teaspoon paprika


  1. In 2-quart saucepan over low heat, melt 1/4 cup butter. Add flour, and beat constantly with wire whisk 2 to 3 minutes. Do not allow to color. In 1 1/2 quart saucepan, heat milk and half and half. Gradually stir into roux and simmer over low heat for 15 minutes, stirring often. Strain to make thin cream.
  2. Preheat oven to 400 degrees. In 11 or 12 inch sauté pan, melt remaining butter. Add lobster meat, sprinkle with paprika and sauté over medium high heat about 5 to 7 minutes.
  3. Add 1/4 cup sherry and cook 3 or more minutes.
  4. Add red pepper, salt and thin cream sauce.
  5. n small bowl, stir egg yolks until thin. Stirring constantly, add 4 tablespoons hot lobster sauce to egg yolks, until well blended. Scrape yolk mixture back into pan and cook until sauce bubbles and thickens.
  6. Remove from heat and stir in remaining sherry.
  7. Spoon into 4 individual casserole dishes, distributing lobster evenly.
  8. Combine topping ingredienst and sprinkle on top of lobster pies. Bake until very brown, about 10 to 15 minutes.

By KathyMillerTime via Terry Blady
Adapted from Publick House, Sturbridge, Massachusetts


Recipe Printed from

My good friend and huge Kentucky fan, Dave Kempf, president of Southwestern Publishing Group in Nashville, Tennessee sent me the following note and his pork tenderloin recipe.  Please click on the above link to view their vast selections of cookbooks in their Favorite Recipe Press and Historic Hospitality series.

“One of my favorite foods for tailgating is pork tenderloin. Simple recipe–purchase Mustard Based BBQ Sauce.  I like either Bar-B-Cutie Carolina sauce or Carolina Gold sauce from LILLIE’S Q. However Stubb’s is good also and sold in groceries. The other’s I mentioned would have to be ordered online or if you live in an area with one of these you can order in store.”

Grilled Pork Tenderloin marinated in mustard based BBQ sauce photo by Kathy Miller

Marinate 2 pork tenderloins in a large plastic zip bag using a bottle of the marinade. Let sit overnight but turn the bag occasionally.

Grill over indirect heat (use charcoal for best results).

Slice & serve when done.

Dave and I enjoyed the lobster pies and pork tenderloin for dinner last night.

Baked Lobster Pie with Pork Tenderloin with Mustard based BBQ Sauce photo by Kathy Miller

Wisconsin is known for its cheddar cheese, brats and pretzels.  A favorite restaurant Gourmet Gourmet serves a beef  tenderloin sandwich with Boursin cheese on Pretzel Bread.  Here is my version using Pretzel Rolls.

Begin with pretzel rolls.

Pretzel Rolls photo by Kathy Miller

Add grilled beef tenderloin, Boursin Cheese and spinach.

Grilled Beef Tenderloin with Boursin Cheese and Spinach on Pretzel Roll photo by Kathy Miller

Thank you to all who sent in recipes from your favorite schools.  Please keep them coming as we march to the Final Four and the Championship Game.

Comment below or send to

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


  • Dave Kempf says:

    Go Cats!

    Hope someone will try the pork tenderloin & write in to let everyone know how it turned out. I’ve become a big fan of the mustard based sauces!

  • sec1fan says:

    Thanks for your comment Dave. I love those mustard based sauces too. The one from Maurices BBQ in Columbia, South Carolina is wonderful. Pulling for those Gators. Cats too.

  • Gloria says:

    The shrimp salsa and yogurt cake with orange glaze were fantastic!

    • sec1fan says:

      So glad you were able to test with us. Great basketball season although our Wolfpack and Vols didn’t make it to the end. Just so glad they were in the NCAA Tournament.

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