I spend every weekend at the baseball field watching back to back baseball games. And several days a week at the batting cages watching batting practice. I started batting practice by reading a book and now I watch each swing to remind him to keep his front foot down; to keep his head down; to watch his wrists; to compare lengths we think the last ball went. We are a baseball family. I am a baseball mom. So it only seemed appropriate that I try to make America’s favorite snack for America’s favorite pastime. CRACKERJACKS!

It’s basically caramel corn with peanuts. It’s super simple and makes a huge batch so you can take it to your next game - double header - or batting practice - and share it with everyone!

Homemade Cracker Jacks

12 cups air popped pop corn (about 1/2 cup kernels)

1 ½ cups tightly packed brown sugar

¾ cup light corn syrup

¾ cup butter

1 teaspoon vanilla

1 cup spanish peanuts

STEP 1

Preheat oven to 300 degrees. Spread popcorn out on a lined baking sheet.  Line with either a sil-pat or buttered parchment paper. 

STEP 2

Place sugar, corn syrup, butter, and vanilla in a heavy bottomed sauce pan over medium heat and bring to a boil, stirring constantly until sugar dissolves.  Cook until a candy thermometer reaches 250 degrees.

STEP 3

Remove from heat and stir in the popcorn and peanuts. Spread out on a lined baking sheet and sprinkle the top with coarse salt.

STEP 4

Pop into the preheated oven and bake 50 minutes, stirring every 15 minutes, until caramel is set. Break into pieces and store in an airtight container for up to one week. 

---

Last year I discovered that it is perfectly acceptable in the south to put pimento cheese on white bread and call it a sandwich! A SANDWICH! Out of the very best cheese + squishy white bread. Who has been keeping this miracle from me?!

I have a girlfriend who makes a version of this regularly for parties. It’s good, but there was something missing. That’s when I found out she doesn’t use mayo in hers. It’s the mayo that makes it a spreadable delight! And I know there will be discussion about the kind of mayo I choose. I cannot be talked out of my Best Foods mayo. I know there are lots of in the Duke’s camp. And they also can’t be swayed. So you use your mayo that you prefer. Just know that the correct mayo is Best Foods.

I also use a hand mixer when I make this. It feels more authentic. The stand mixer is great. But doesn’t it feel like a good southern kitchen would use a hand mixer instead? And I like to be sure that I don’t over mix this. Using the freshly grated cheese can lead to clumping if you aren’t careful. The hand mixer lets you get in all the corners of the bowl. Which does let you mix it a little easier.

If you’re thinking of using pre shredded, shredded cheese, let me advise against it. Preshredded cheese get a little coating of potato starch or other starch to make sure it doesn’t clump in the package. I think the starch does something weird when you try to mix it all together - the cheese just doesn’t blend right.

At the Masters, they serve pimento cheese sandwiches. This is the most epic way you could possibly serve pimento cheese. But it’s also perfectly acceptable to serve with celery, Ritz crackers, salami - whatever else you like on a charcuterie board. But I can’t tell you how good it is on white bread.

Epic Pimento cheese Spread

2 cups freshly shredded cheese

8 ounces cream cheese, room temperature

1/2 cup mayonnaise

4 ounces pimento

1/2 jalapeño, shredded

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1/2 teaspoon onion powder

2-4 shakes Tabasco sauce

STEP 1

Grate the cheese yourself. The combine the mayonnaise, cream cheese, and the grated cheese with a hand mixer or a stand mixer.

STEP 2

Grate in the jalapeño and add the pimento. Mix together.

STEP 3

Add the spices and mix one last time. Spread on white bread or eat with Ritz cracker and celery.

---

These are actually the perfect appetizer. I had forgotten about them for years and then I was scrambling for the perfect appetizer for a party and remembered I used to make these all the time. Like ALL THE TIME. The first time I made them for a group people - twenty years ago - everyone was RAVING about them. And that was one of the critical moments in my life when I realized food was my special skill.

These are not hard. My go-to ingredients are tomato paste + tapenade. It’s salty, mostly premade, simple, and kind of tastes like pizza. But I also use pesto when that’s what I have. I have tried fresh vegetables - spinach, tomato, even fresh basil leaves and that doesn’t work. It’s too liquid-y and it makes the pastry all weird. You’re always welcome to try it, but I tried it for you.

Flaky Tapenade Bites

makes 2 dozen

1 package puff pastry

1/2 cup tomato paste

1/2 cup tapanade

STEP 1

Preheat oven to 350 degrees.

Unroll the puff pastry sheet onto a floured cutting board and roll out slightly until you can’t see the lines anymore.

STEP 2

Use half of the tomato paste on each roll. Spread it out evenly over the sheet. Top with the tapenade in an even coat. Roll up the pastry and slice into 1/2 inch pieces.

STEP 3

Pop each slice on a lined baking sheet. Bake 20 minutes until puffed and crispy. Remove from the baking sheet and cool on a cooling rack.

Serve warm or room temperature.

---

Americano Cocktail

Delightfully simple and totally refreshing. Simple enough to make a batch of them, and a perfect compliment with the flaky tapenade bites!

What’s better than pigs in a blanket? The correct answer is nothing.

This time of year we are eating quite a few pigs in a blanket thanks to the football season - it’s the perfect food for grab and go eating. Which makes it the perfect food for grab and go Halloween eating. I don’t know about your house, but this holiday doesn’t exactly lend itself to sitting around and eating a large meal.

To make these, I used crescent rolls and lil’ smokies. It’s so simple. I don’t really think this needs a recipe, but I’ll type one out anyway. Usually I serve a lil’ smoky with mustard because ketchup is gross. But in this case, it needs to look like blood. So ketchup it is! (I put mustard in a bowl on the side when serving)

Halloweenines

1 package lil’ smokies

2 packages crescent rolls

STEP 1

Preheat oven to 350 degrees. Unroll one package of crescent rolls. Use one of the triangles to make the base of your hand.

STEP 2

Slice the remaining rolls into strips. Start wrapping the lil’ smokies and laying them out to form a ‘hand'.’ Use the remaining strips to drape across the top of the lil’ smokies to hold them all together. Repeat with the second roll of crescent rolls and the rest of the lil’ smokies to form a second hand.

STEP 3

Bake about 15-20 minutes until golden brown on a lined baking sheet. Serve with ketchup!

---

I cannot believe I haven’t shared these tots before! I am obsessed with tater tots AND obsessed with buffalo wings. It’s the perfect football snack - and this weekend the Seahawks have a very big game so you’ll need something to eat. Here it is. This is the best mash up of football snacks ever.

Pearl and I devoured this batch of them as soon as I made them. The real trick is to get the tots extra crispy. If you have an air fryer, use that! If you don’t, make sure our tots are on one even layer when you put them in the oven- and make sure your oven is extra hot (like 450 degrees). The crispier the tots, the longer you have with these being delicious. If your tots are soggy to start, then they will only get mushier as you serve them.

These are so great on a football game day because they take almost no time to pull together. I started at Town & Country stores for the groceries - it’s one of my favorite new stores.

I am obsessed with grocery stores. It’s actually my favorite activity when we’re on vacation, in a new city, or if I have time to kill. I love to see what other cities have on their shelves. I love to see local products. I love the adventure of finding new things.

Town & Country does not disappoint. It’s such a great store!

It’s also really fun in this big city we live in to travel across town and see the store that is totally different from the store down the block. I found a few things at Town & Country that I now exclusively drive across town to find! Let me know what your favorite grocery store find is and where you find it!

Buffalo Chicken Tots

1/2 cup buffalo wing sauce (I use Frank’s)

1/2 cup butter

2 cups shredded chicken (I buy rotisserie and shred it)

2 celery stalks, chopped

2 green onions, chopped

Blue cheese dressing

Blue cheese crumbles

STEP 1

Cook the tots in the air fryer until very crispy but not burned.

STEP 2

Melt together butter and wing sauce in a large pan. Toss in shredded chicken and cook until warmed.

STEP 3

Spread the tots out on a serving platter. Top with the chicken and pour any extra sauce on top. Sprinkle over celery, onion, and blue cheese crumbles. Drizzle blue cheese dressing on top and serve hot!

---

I am obsessed with tots. I adore good tater tots. Add them to any meal and you have a real party. Start topping them with things and then we’re really talking. Adding BBQ pork, coleslaw and some green onions made these tots a ridiculously filling Monday Night Football dinner.

I made the pork myself in the oven with a super simple recipe. It’s so easy to make tender pork but it’s also easy to buy some already done at a good grocery store or Costco. Just toss the shredded pork with barbecue sauce and you’re set. You’re welcome to shred the cabbage yourself too - or just purchase it from the grocery store. The only thing you really “make” from home is the white sauce. It’s so simple to get dinner on the table and this one is a particularly fun one. Enjoy!

Shredded Pork BBQ Tots

4 cups shredded pork

1/2 cup BBQ sauce

2 pounds frozen tater tots

2 cups shredded cabbage

1 cup mayonnaise

1/8 cup apple cider vinegar

1 tablespoon worchestershire

1 teaspoon pepper

1/2 teaspoon salt

1 teaspoon horseradish

1/2 teaspoon honey

2 green onions, chopped

STEP 1

Preheat oven to 450 degrees. Lay the tots in one layer on a baking sheet. Pop them into the oven and let them bake for 20 minutes, flip over, then bake another 20 minutes or until golden brown.

STEP 2

Blend together mayonnaise, vinegar, worchestershire, pepper, salt, horseradish, and honey. Pour half of the mixture over the shredded cabbage. Toss and let it sit.

STEP 3

Make sure the shredded pork is warm. Toss the pork with the BBQ Sauce.

STEP 4

Spread the tots out on a platter and top with pork. Add slaw to the top and garnish with sliced green onion. Serve with remaining white sauce and any extra BBQ sauce.

---

Deviled eggs, deviled eggs, every one loves deviled eggs. There are a million ways to make them, and none of them are wrong - but sometimes people add ingredients that just don’t belong. The secret is in boiling the eggs just so - cold water over eggs and bring to a boil real slow. Then turn the heat off and let sit for 10 minutes. Drain and cover with cold water and ice until it’s cooled off enough you can peel the eggs well. Rinse them in cold water to remove left over shell. Smash together with equal parts yolk and mayonaisse - a dash of pickle juice makes them amaze. Pipe it back into the white and top with paprika. It’s a traditional deviled egg that’s hard to beat - a.

Simple Deviled Eggs

6 eggs, hardboiled

1/4 cup mayonaisse

1 tbs pickle juice

salt & pepper

paprika

STEP 1

Pop eggs into a pan and cover with water. Bring to a boil. Then turn off the heat. Let rest 10 minutes.

STEP 2

Drain boiling water and cover eggs with ice and very cold water. Peel the eggs.

STEP 3

Slice the eggs in half and pop out the yolk. Save the white on a plate - and clean them up so they don’t have tiny bits of yolk on them.

STEP 4

Mash together egg yolks, mayonaisse, and pickle juice. Season with salt and pepper.

STEP 5

Pipe the yolk mixture back into the whites and sprinkle the tops with paprika.

---

Tots are the absolute, hands down best. This St. Patrick’s Day I put them to the test. First cook the tots until they’re super crispy, pulling them early is super risky. Once they come out toasty and hot, top them quick and top them a lot - with pastrami, sauerkraut, and swiss. Then back on broil until they are *chef’s kiss.* While still warm, drizzle 1000 island on top. Eat with a fork until they’re gone - you can’t stop!

Reuben Tots

1 lb tater tots

1/4 lb sliced pastrami

4 slices swiss cheese

1/2 cup sauerkraut

1000 Island Dressing

STEP 1

Toast the tots until they are extra crispy. I cook them on 450 for at least 40 minutes. But don’t burn them!

STEP 2

Turn the oven onto broil and let it warm up. Pile the hot tots into the center of the pan and top with meat, cheese and sauerkraut. Pop in the broiler and watch it closely! Pull them out then the cheese is bubbly.

STEP 3

Top with 1000 Island Dressing and eat immediately! Chances are you’ll need a fork.

---

SUPERBOWL! In our house it’s literally waiting for the Super Bowl. We are a big football family. It started with college ball. That’s my personal favorite. I started watching Husky football games as a child because my cousin played for them. I had a purple and yellow stripe outfit that I wore to cheer on the team every week. It was hot. It was a sleeveless turtleneck number with matching stretch pants. Welcome to 1988.

Then when my youngest was born, he became obsessed with football. Like as a one year old he watched games and cried when football season was over. He’d watch ‘talk about football’ in the off season (that’s Sportscenter). Nine years later, he’s more obsessed than anyone I’ve ever met. He knows every player and where they’ve gone to college and their stats. He’s ridiculous.

So we spend every weekend watching football games, playing fantasy football, and talking about who’s been traded. SuperBowl is literally the biggest thing in our house.

We’ve been talking about what we are going to eat for Super Bowl for at least a month now. Planning the food has been a paramount decision. Two weeks ago for playoff games we tested out WingStop to make sure they would be up to the task. I usually make my own wings but Jud had seen ads for WingStop and it became mandatory to see if they lived up to the hype. We’re planning a bucket of those to go along with the healthier options like this popcorn. And queso because it’s queso and there is no Super Bowl without queso.

RANCH POPCORN

1/2 cup popcorn kernels

2 tbs olive oil

2 tbs butter

2 tbs parmesan cheese

1 package powdered ranch dressing

1 tsp dried chives

1 tsp paprkia

STEP 1

In a pan or a stovetop popcorn popper, pour in olive oil and popcorn kernels. Shake the pan while cooking over high heat for 5-8 minutes until the popcorn stops popping. Let rest for one minute.

STEP 2

In a small bowl, combine all of the topping ingredients except the cheese.

STEP 3

Stir the butter into the hot popcorn to coat evenly. Then pour the seasoning on top and mix well. Add the cheese after all of the kernels are coated with ranch seasoning. Serve warm.

---

Watching the Oscars is so fun. So glamorous. So exciting to see who will win! I haven’t seen many of the movies - unless you count the animated series where I am literally rocking the category! It never seems to matter to me if I do know any of the movies; I love seeing the stars in their gowns, the beautiful jewelry, and all of the glitz.

When Pearl was three I had the Oscars on and she came and sat beside me. She was enamored with the same things I am - the glitz, the glamour, the spectacle. Practically one minute into it, she declared “I’m going to be up there one day.” Who knows if that will ever be true. But isn’t that what we all dreamed of as a little girl? Getting to walk a red carpet in a stunning, custom made gown, loaded with gorgeous jewels and drinking champagne?

It’s no movie star party without popcorn. All of the popcorn. I could literally make this my dinner. And I have - on occasion - made popcorn my dinner! This is the night to take popcorn up a notch with every mix-in you can find.

There’s a simple way to host this party - make a popcorn bar! You can even do this for just your little family - the kids will think it’s a real kick. If you’re making this for the kids, then choose toppings that they will like. But if you’re doing it for a crowd, you can get a little more interesting and daring. Unless your kids are daring? Mine are not. Mine would pick only the candy and nothing salty or savory, but I cannot recommend enough adding bacon bits. And wasabi peas. And toasted pecans. OMG they are so good!

Here’s the ultimate (and incomplete) list of popcorn mix-ins:

• Mini Chocolate Chips

• Toasted Pecans

• Wasabi Peas

• Bacon Bits

• Rasinettes

• Crumbled Butterfingers

• Goldfish Crackers

• M’n’M’s

• Crushed Oreo Cookies

• Mini Marshmallows

• Parmesan Cheese

What movies are you rooting for? I’ve only seen a few so I’m not really in for the movies. I’m in for the popcorn and the gowns. Tell me how you celebrate! Are you a fancy gowns type party person or a sweat pants type person? Can’t wait to hear!

EASIEST POPCORN BARS

These are basically like Rice Krispie Treats but with popcorn which makes them delicious and - in my opinion - better than your basic Rice Krispie Treat. Sprinkled with a little salt over the top they are EPIC. There are no tricks, no secrets, etc. It’s just easy.

4 tablespoons butter

10 ounces marshmallows

1/2 cup un-popped popcorn

STEP 1

In an air popper, pop the popcorn until totally popped. Let cool.

STEP 2

In a pan, melt together butter and marshmallows over medium heat until totally melted.

STEP 3

Combine the popped pop corn and the marshmallow mixture until totally coated. Spread in a greased 9x12 pan and pack in a little bit but don’t push too hard. You don’t want to break the popcorn. Let rest about 1 hour until cooled completely. Cut and serve.

---

---