Tailgating Recipes

Thank you to everyone who tuned in to the show tonight. We thoroughly enjoyed our time with Ms. Pickle, Emily, and Abby. We also enjoyed your calls! Please find some of the recipes we talked about on the show below. And, as always, thanks for watching!

Meatballs To Go:
4 pounds ground beef
1 cup Parmesan cheese
1 cup dried bread crumbs
2 cups fresh bread crumbs
1 green bell pepper, chopped
4 eggs
Garlic salt to taste
Salt and pepper to taste
1 teaspoon oregano
1 can whole cranberry sauce
1 can chili sauce

Combine ground beef, Parmesan cheese, dried and fresh bread crumbs, green pepper and eggs in large bowl; mix well. Add garlic salt, salt, pepper and oregano; mix well. Shape into 200 meatballs. Place on baking sheets. Bake at 350 degrees for 45 minutes; drain. Place 20 meatballs in each of 10 freezer ziplock bags. Store in freezer until ready to use. To serve, combine cranberry sauce and chili sauce in saucepan; mix well. Add 1 bag meatballs. Heat and serve. Repeat with remaining meatballs as needed. (Yield: 200 meatballs)

Cranapple Casserole
3 cups chopped peeled apples
2 cups cups cranberries
2 tablespoons flour
1 cup sugar
3/4 cup chopped pecans
1/2 cup flour
3 envelopes cinnamon-flavored instant oatmeal mix
1/2 cup packed light brown sugar
1/2 cup melted butter

Combine apples, cranberries, and 2 tablespoons flour in bowl. Toss to coat well. Stir in sugar. Spoon into greased 2-quart baking dish. Combine pecans, 1/2 cup flour, oatmeal mix and brown sugar in bowl. Add butter; mix until crumbly. Sprinkle over fruit. Bake at 350 degrees for 45 minutes. (Yield: 10 servings)

Nuts and Bolts for 50
2 cups small pretzels
2 cups Kix cereal
2 cups rice Chex cereal
2 cups wheat Chex cereal
2 cups Cheerios
1 cup peanuts
1 cup cashews
3/4 cup melted butter
1 teaspoon celery salt
1/2 teaspoon garlic salt
1 tablespoon Worcestershire sauce

Combine pretzels, Kix, rice Chex, wheat Chex, Cheerios, peanuts and cashews in bowl; mix well. Combine butter, celery salt, garlic salt and Worcestershire sauce in bowl; mix well. Pour over cereal mixture, tossing to coat. Spread on baking sheet. Mix at 200 degrees for 2 hours, turning every 15 minutes. (Yield: 50 servings)

Sausage Balls
1 pound Cheddar cheese, shredded
1 pound hot pork sausage
3 cups baking mix

Combine cheese, sausage and baking mix in bowl; mix well. Roll into small balls. Place on baking sheet. Bake at 350 degrees for 20 minutes or until brown. (Yield: 4 dozen)

No-Bake Cookies
1/2 cup margarine
2 cups sugar
1/2 cup milk
3 tablespoons baking cocoa
1/2 cup peanut butter
3 cups quick-cooking oats
1 teaspoons vanilla extract

Bring margarine, sugar, milk and cocoa to a rolling boil in saucepan. Boil for 1 minute. Remove from heat. Stir in peanut butter, oats and vanilla. Drop by spoonfuls onto waxed paper. Let stand to cool. (Yield: 3 dozen)

Pumpkin Cupcakes

1 box (18.25 oz) spice cake mix

1-15oz can of pumpkin (not pumpkin pie filling)

1/2 cup water

handful of chocolate chips (optional, but highly recommended)

Throw all the ingredients in a bowl. Mix them up by hand, no electric mixer needed. Place into lined muffins pan and fill 3/4 of the way full. Bake at 400 for approximately 20 minutes. Add in the handful of chocolate chips after the batter was mixed. No need to measure, just throw them in. Delicious!

Shop Hop! Go visit the Galleries on Gordon this weekend!

Alright "Gurlfriend,"

If you are like me, you appreciate a good sale. If you do, you are in for a treat this weekend. Galleries on Gordon, located at 111 Gordon Street in Chickamauga, will host "Shop Hop" this Saturday, October 1.

Shop Hop is a special event. The shops of Chickamauga will welcome you as we all take a trip back to yesteryear to celebrate the 50s and 60s. Enjoy music, food, sales, and giveaways! Who doesn't love a good giveaway?! I know I do.

If you haven't been inside the Galleries on Gordon in a while, I just want to encourage you to go back for a visit. They have such cute merchandise! It's definitely one of my favorite stores.

They have a wide variety of collegiate items...

Especially UGA items.....(Go Dawgs!)

And perfect items for a nice tailgate or cookout!

And, when I was inside the Galleries on Gordon, I noticed this new section. It's called Natural Life. These items are great gifts for the teenage girl in your life. 

If you are decorating for fall, they also have some super cute fall decor.

And all kinds of great accessories!

Go to the Galleries on Gordon this Saturday (10/1) from 11 a.m. to 7 p.m.

Money, Money, Money!

Stephanie Dickert, Stewardship for Life

Thank you to everyone who tuned in tonight. We appreciate Stephanie Dickert taking the time to come on the show to answer questions. Stephanie will be offering financial classes again in October, including advice on budgeting, debt, and Money 101 information. For more on Stephanie, her classes, or Stewardship for Life, please visit http://www.stewardshipforlife.net/.


Remember what we talked about on the show! Dream big and write those dreams down. Make a budget and stick to it. Remember your goals and go after them with all of your heart. You can do this, Gurlfriend!

The Melon Patch

This weekend, I had the chance to eat at the Melon Patch in Chickamauga. I am always so amazed at how friendly the people are in our area. Every time I go to the Melon Patch, I see a friendly face. On Saturday, it was this cutie!

My visit to the Melon Patch made me realize how fortunate I am to have these special neighbors and friends in this corner of Georgia. It also made me realize how much I am going to miss fresh fruits and veggies come fall! Seriously, the Melon Patch has some of the BEST cantaloupe. 

While I was there, I went around to the different tables and visited with some of the folks that were dining there. They had nothing but wonderful things to say about the Melon Patch. Not only do you get great southern cooking, you are surrounded by people who are genuinely nice. 

And then, there's this....

Yes, I know I had two starches but they were so GOOD. Love the cantaloupe! 

Go get some sweet tea, listen to a few stories, get to know your neighbors, and eat fresh food. Visit the Melon Patch and say hi to Karen, Gurlfriend. You will enjoy yourself!

Need a new do? Katie can help you!

Hey "Gurlfriendz!"

If you tuned into Thursday night's show, you know Katie Wilson has AMAZING hair. She also does my hair. She's sweet and she does great work. Plus, if you need a refill on your Mary Kay products, she's also a rep! You can go and get your hair done and place a makeup order at the same time.

Katie is located in Ringgold at Tiffany & Co. Salon. She can be reached by e-mail at: katiewilsonhair@gmail.com or by phone at 423-304-6293. Make your appointment today! Tell her you saw it on "Gurlfriendz265."

Fall 2011 Fashion Color Trends

Hi Ladies!

As mentioned on the show tonight, this is the link to find out what colors are going to be in this fall.

http://www.pantone.com/pages/pantone/Pantone.aspx?pg=20834&ca=4&utm_src=redfall2011

Skillet Apple and Walnut Crumble Pie Recipe

 

 

Skillet Apple and Walnut Crumble Pie

 

 

Makes 1 (9-inch) Pie

Crust: 

2 cups all-purpose flour

1/4 cup sugar

1/4 cup toasted walnuts

1/4 teaspoon kosher salt

8 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes

1/3 cup heavy whipping cream

Filling:

5 medium Granny Smith apples, cored, peeled, and cut into 1/8 inch thick slices

2 Pink Lady apples, cored, peeled, and cut into 1/8 inch thick slices

2 cups sugar, divided

1 1/2 tablespoons brandy

1 teaspoon vanilla extract

2 tablespoons cornstarch

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

Crumble:

2 2/3 cups all-purpose flour

2/3 cup lightly packed light brown sugar

1/2 cup sugar

1/2 cup finely ground toasted walnuts

2 teaspoons ground cinnamon

1 teaspoon kosher salt

1/2 teaspoon ground nutmeg

1 cup unsalted butter, melted

1. To prepare crust: In the work bowl of a food processor, combine flour, sugar, walnuts, and salt; pulse until mixture is crumbly, about 30 seconds. With processor running, add cream in a slow steady stream; process until mixture forms a ball. Flatten dough into a disk, and wrap in plastic wrap; refrigerate for 1 hour.

2. Prepare oven to 350 degrees.

3. On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 9-inch cast-iron skillet. Trim excess dough into 1/2 inch beyond edge of skillet. Fold edges under, and crimp. Freeze for 20 minutes, or until firm. Prick bottom and sides of dough with a fork. Bake for 10 minutes.

4. To prepare filling: In a large bowl, combine sliced apples and 1 cup sugar, gently tossing to coat. Let stand for 30 minutes. Strain apple slices, discarding juices. Return apples to bowl; add brandy and vanilla, and gently toss.

5. In a separate bowl, combine remaining 1 cup sugar, cornstarch, cinnamon, nutmeg, and allspice. Add sugar mixture to apples, tossing gently to coat. Place apple mixture in prepared crust.

6. To prepare crumble: In a medium bowl, combine flour, brown sugar, sugar, walnuts, cinnamon, salt, and nutmeg. Stir in melted butter until mixture is well combined but crumbly. Sprinkle all over apples.

7. Bake for 40 to 50 minutes, or until crumble is golden brown and filling is bubbly. Let pie cool before serving.

Recipe courtesy of Southern Lady magazine.