Category: Food

  • How to Host the Ultimate Hocus Pocus-Inspired Dinner & Movie Night 

    How to Host the Ultimate Hocus Pocus-Inspired Dinner & Movie Night 

    The leaves are turning, the air is cooling, and Halloween is approaching!

    It’s time to welcome spooky season the right way: with a cozy dinner-and-a-movie night! Whether you’re gathering friends, family, a significant other, or flying solo (we fully support a me-night), this guide is your spell book for a magical evening built around a true Halloween classic: Hocus Pocus. While the movie isn’t packed with food scenes, we’ve brewed up a menu full of themed bites and spooky touches that will set the mood just right. So grab your broomstick, gather your coven, and prepare to light the Black Flame Candle… the Sanderson sisters await!

    Set the Mood

    Setting the scene is the perfect way to fully immerse yourself—and your guests—in the Halloween spirit. If you’re up for a little decorating spree, think faux cobwebs, black linens, taper candles, and a dash of macabre flair. Need some inspiration? You can shop a few spooky favorites here. Prefer cozy over creepy? A warm, inviting setup with soft blankets, flickering candles, plush pillows, and comfy pajamas makes a charming alternative.

    Beverage

    Every good gathering begins with festive libations or perhaps an evil elixir. This spiced pear margarita puts a wickedly delicious twist on the classic cocktail. With warm cinnamon, crisp pear juice, and traditional margarita ingredients, it’s the perfect autumnal sip. Sweet, spiced, and just a little enchanting, it might even keep you feeling forever young… Sanderson-style.

    The Life Potion

    Ingredients  

    • 2 ounces pure pear juice
    • 1 ½ ounces tequila
    • ½ ounces preferred orange liqueur
    • ½ ounces fresh squeezed lime juice
    • dash cinnamon
    • simple syrup to taste

    Instructions  

    • Douse the edge of your glass in lime juice and rim with cinnamon sugar
    • In a cocktail shaker, combine plenty of ice, pear juice, tequila, preferred orange liqueur, fresh squeeze lime juice, cinnamon, and optional simple syrup
    • Pop on the lid and give it a good shake
    • train your cocktail into your prepared glass, add a lime wheel, and enjoy

    Notes

    Pro Tip: For an extra spooky experience, add edible glitter or green food dye to give your drink a ghoulish glow

    Mocktail: To make this drink non-alcoholic, leave out the tequila and replace orange liqueur with club soda or orange juice 

    Starter

    Once you’ve settled in and sipped your way through the opening scenes of the movie, it’s the perfect moment to bring out the appetizers. Enter Billy’s Bruschetta, a spooky spin on an Italian classic. Toasted crostinis are topped with a vibrant mix of diced Roma tomatoes, red onion, fresh basil, garlic, and a drizzle of balsamic glaze. It’s bright, refreshing, and the ideal bite to awaken the taste buds before the next round of spells (or snacks).

    Billy’s Bruschetta (Serves 4 people)

    Ingredients

    • 1 French baguette sliced
    • 4 to 6 Roma tomatoes diced
    • 1 teaspoons garlic powder
    • ⅓ cups basil leaves chopped
    • 2 to 4 tablespoons balsamic glaze
    • 2 tablespoons olive oil to taste
    • salt to taste
    • black pepper to taste
    • ¼ cups finely diced red onion

    Instructions

    • Preheat your oven to 425 degrees
    • On a lined baking sheet, evenly space out your sliced baguette. Toast your baguette slices to your preferred toastiness, flip, and do the same again to the other side, keeping a watchful eye
    • In a medium sized bowl, combine diced tomatoes, garlic, basil leaves, balsamic glaze, olive oil, seasonings to taste, and (optional) red onion. Gently mixed until well combined
    • Adjust seasonings and balsamic glaze to taste as needed
    • Once your freshly toasted crostinis have cooled, top each one with a good spoonful of your tomato mixture
    • Finish with an (optional) additional drizzle of balsamic glaze and enjoy

    Notes

    Pro Tip: Making this dish several hours ahead will give the flavors extra time to mingle; just be sure to wait to top your crostinis till you are ready to serve. For another delicious variation, prep your crostinis the same way you would garlic bread

    Kid Friendly: For younger palates, consider open face peanut butter and jelly sandwiches or crostinis baked to resemble miniature pizzas with tomato sauce, mozzarella cheese, and pepperoni

    Main Course 

    For the main event of the evening, Dead Man’s Toes are far more delicious than their name implies. Wrapped in golden puff pastry, these savory bites are the ultimate spooky-season finger food—and thanks to premade dough, they’re quick to assemble, leaving you plenty of time to enjoy the movie magic. Serve them alongside roasted veggies, crispy potatoes, creamy homemade mac and cheese, or a tangy autumn slaw for a frightfully satisfying feast.

    Dead Man’s Toes

    Ingredients  

    • 1 package puff pastry dough
    • 1 package fully smoked sausage
    • 1 egg beaten
    • salt to taste
    • garlic powder to taste
    • black pepper to taste

    Instructions

    • Preheat your oven according to the directions on your puff pastry dough’s box
    • Layout your puff pastry sheet, vertically, and begin cutting your dough into 1 to 2 inch strips
    • Taking a puff pastry strip and a sausage, wrap the dough around the sausage, making sure to cover most of the sausage. Repeat with the remaining sausages
    • Coat each sausage in a light layer of your beaten egg, then sprinkle to taste with salt, garlic powder, and black pepper
    • Bake according to package instructions or until your desired crispiness is reached

    Notes

    Pro Tip: As an oozy twist, before slicing your puff pastry, spread a layer of goat cheese or Boursin on top for a cheesy bite. For a gluten free option, bacon would be a tasty substitution for puff pastry

    Kid Friendly: For a simpler take, replace the puff pastry with rolled out crescent dough strips and the sausages with hotdogs

    Dessert 

    No spooky soirée is complete without something sweet—and candy snatchers Jay and Ice would definitely approve. These Stolen Candy Cookie Bars are the perfect way to use up any leftover Halloween candy. Chop up whatever chocolate treats you have on hand, mix them into your favorite cookie dough base, and bake into chewy, golden bars. They’re salty, sweet, and dangerously easy to serve.

    Stolen Candy Cookie Bars

    Ingredients  

    • 2 sticks unsalted butter softened
    • splash vanilla extract
    • 2 eggs
    • 1 cups cane sugar
    • 1 cups brown sugar
    • 3 cups all purpose flour packed
    • ½ teaspoons salt 
    • 1 teaspoons baking soda
    • 2 to 3 cups chopped chocolate candy

    Instructions

    • Preheat your oven to 350 degrees and grease a 9×13 baking dish
    • Cream together salted butter, cane sugar, brown sugar. One at a time, add eggs and vanilla
    • In a separate bowl, combine flour, salt, and baking soda
    • Add in your wet ingredients and gently mix
    • Fold in chopped chocolate candy, careful not to over mix
    • Transfer your dough to the prepared baking dish, pressing down with a spatula so that it is evenly spread
    • Bake for 25 to 30 minutes or until your bars are lightly browned on top and crisping on the edges
    • Allow your bars to completely cool before cutting into squares and serving

  • Behind the Bar: How One Industry Pro is Shaking Up the Cocktail Scene 

    Behind the Bar: How One Industry Pro is Shaking Up the Cocktail Scene 

    Featured image: Liquor Lab

    When it comes to cocktail culture, few places blend education and entertainment like Liquor Lab.

    Part bar and part classroom, Liquor Lab offers hands-on classes where attendees learn the art of cocktail-making in a fun, hands-on setting. We sat down with Jeff Helion—an industry pro who made the unconventional leap from sports marketing to spirits education—on what makes the experience unique and how to mix, shake, and sip at home.

    What is your background and what made you join Liquor Lab?
    Joining Liquor Lab was a right place, right time scenario. I had known the founder for several years, and after leaving a career in sports marketing, I began working with suppliers in various capacities, including below-the-line creative, product launches, sampling programs across thirty markets, and large-scale event execution. After doing that for five or six years, I took a summer to try and figure out what I would do next. While meeting with some suppliers and marketing agencies, I got a call in October of 2018 to join Liquor Lab. I thought about it for a few days and then jumped fully in. Nine months later, we were opening our Nashville location.

    What can attendees expect at a Liquor Lab class?
    Liquor Lab was created with the idea to educate consumers in a unique way. We teach our guests about different spirits while literally putting the liquid in their hands and we show them techniques they can use to make fantastic cocktails at home. Classes are ninety minutes, feature three cocktails, some light bites, and time to enjoy each drink with.

    What are a few top tips for at-home bartenders? Are there any common mistakes to avoid?
    First: Fresh is always best. If you’re using lemon or lime, get them fresh and hand-squeeze that day. Juice will last for a day or two, but it’s best to make what you need and avoid spoilage.

    Second: Don’t be afraid to experiment. If you think about what flavors pair well together in food, the odds are that they will work in a cocktail too.

    Lastly: Talk to your bartenders and ask questions. Bartending is a community that loves helping people learn. Share what you’ve been trying at home and chances are they will want to teach you something new… maybe your go-to drink! 

    What’s your personal drink of choice—your go-to at home or out at a bar?
    After years in the cocktail world, I find myself sipping neat pours of aged spirits like whiskey, tequila, or rum, or something simple like a tequila soda. If I’m ordering a cocktail with dinner, I usually go for stirred drinks including variations on Manhattans, martinis, or Negronis. I tend to stay away from citrus, but a Penicillin really hits the spot on occasion.

    What’s the funkiest cocktail you’ve ever tasted?
    I don’t know if I’d call it funky, but one fun cocktail that stands out was from our summer menu last year. It was a collins-style drink with tequila, lime, watermelon, falernum, mint, and club soda. I could drink those all day at the pool.

    You’re helping to create Modern South’s signature honeysuckle cocktail. How is it made, and what is your process for developing recipes?
    Looking at trends and the popularity of cocktails like the Aperol Spritz and Hugo Spritz, I’m playing in the bubbles space. We start by making a honeysuckle syrup by brewing a honeysuckle tea and adding equal parts sugar. From there, we use the classic sour cocktail ratio which is two parts spirit, one part sour, and one part sweet. 

    Ingredients: 

    • 1 oz gin
    • ½ oz lemon juice
    • ½ oz honeysuckle syrup

    Directions: 

    1. Shake it to chill
    2. Strain into a coupe or flute glass
    3. Top with prosecco

    Ready to shake things up? Whether you’re a seasoned spirits enthusiast or looking to improve your at-home happy hour, Liquor Lab offers an experience that’s equal parts fun and informative. With step-by-step guidance and hands-on mixing, there’s a cocktail creation for every thirsty palette—no bartending skills required.

  • How to Make Award-Winning S’mores Cookies

    How to Make Award-Winning S’mores Cookies

    Featured image: Anna Beth Hubbard Blow

    Every summer, the Williamson County Fair draws crowds in from all over Middle Tennessee with its mix of nostalgia and hometown charm—livestock shows, Midway rides, contests, and more.

    This year, it was a humble plate of s’mores cookies that stole the show. Crafted by Anna Beth Hubbard Blow—an 8th generation Middle Tennessean—the cookies featured gooey pockets of chocolate, mini marshmallows, and notes of vanilla in every bite. Judges selected the s’mores cookies as the first place winner in the gluten-free cookie category in the Culinary Arts Cookie Competition.

    Read our Q&A with Anna Beth on her first place win, plus, see her award-winning recipe below to make your own S’mores Cookies at home!

    A woman stands in a kitchen holding a tray filled with packaged cookies. She is smiling and wearing a blue top, with a variety of cookies displayed in clear boxes behind her.
    Image: Anna Beth Hubbard Blow

    Have you been baking for a long time or was this a newer venture?

    I have been baking for as long as I can remember. Growing up, my mom always let me make a mess in the kitchen and experiment with baking! It started with baking cakes for holiday parties which then evolved into baking cookies.

    Is this a recipe you created yourself or adapted from somewhere else?

    I researched a lot of different kinds of recipes and pulled ideas to make my own unique recipe. 

    Can you describe the cookies for someone who hasn’t tasted them?

    The best cookie you have ever eaten, ha! Soft and gooey with a buttery marshmallow and chocolate crunch in every bite. It’s not your ordinary cookie!

    What makes your cookies stand out from others?

    They are pleasing to the eye. The toppings stand out—the marshmallows, chocolate, and salt are pleasing to the eye.

    Are there any unique or unexpected ingredients in your cookies?

    Yes! I use organic flour, pasture raised eggs, Irish butter, real vanilla paste, and European chocolate.

    Do these cookies have any special meaning to you or your family?

    It’s the number one request at every family gathering and birthday party.

    What was it like entering the Williamson County Fair Culinary Arts Cookie Competition?

    There are multiple categories you can enter and I won first place in the Gluten-Free Cookies category, plus third place in the Oatmeal category with my Oatmeal Butterscotch Cookie recipe! It was good for me to get out of my comfort zone and enter a competition because I didn’t really know what to expect since there were so many people entering their baked goods. It was a lot of fun and I am glad I did it!

    Did you expect to win or was it a surprise? And how did you feel when you found out you won first place?

    I knew I was going to win because I am very confident in my cookies, ha! I have heard from countless people that they are the best cookies they have ever had and so I was really excited when I found out that I actually did win.

    Do you plan to enter more competitions or do anything else with baking in the future? 

    I would love to do some more local baking competitions, given the opportunity. I currently sell these cookies (along with Brown Butter Chocolate Chip, Peanut Butter, Sprinkle Sugar, Oatmeal Raisin, and Snickerdoodle variations) and I would love to continue growing my business. All of the options can be made Gluten-Free, but you can’t tell the difference from regular cookie batches because they truly look and taste the same. My mom and my grandmother have always been my biggest cheer leaders and one day, my dream is to own my own cookie and ice cream food truck!

    A plate of S'mores Cookies topped with mini marshmallows and chocolate chips, accompanied by first place and second place ribbons from the Williamson County Fair.
    Image: Anna Beth Hubbard Blow

    S’mores Cookies

    Print Recipe Pin Recipe
    Cook Time 11 minutes

    Ingredients
      

    • 2 sticks of butter melted
    • ½ cups sugar
    • 1½ cups brown sugar
    • 2 eggs
    • 3 teaspoons vanilla
    • 2½ cups all purpose flour
    • 1 teaspoons salt
    • 1 teaspoons baking soda
    • 1 teaspoons baking powder
    • 12 ounces milk chocolate chips
    • marshmallows

    Instructions
     

    • Pre-heat oven to 375 degrees
    • Cream butter with sugars; add eggs and vanilla
    • Mix together flour, salt, baking powder, and baking soda in a separate bowl
    • Add dry ingredients to wet ingredients in small batches and mix slowly
    • Stir in chocolate chips
    • Place dough 2 inches apart on an uncreased cookie sheet
    • Bake for 7 minutes then add marshmallows to the tops of the cookies
    • Bake for another 3 to 4 minutes
  • 5 Legendary SEC Tailgate Cocktails That Define Southern Game Days

    5 Legendary SEC Tailgate Cocktails That Define Southern Game Days

    Image: Josh McCoy / Visit Oxford

    Tailgating in the South is practically its own sport. Long before kickoff, fans flock to the same patch of grass they’ve claimed for years. The atmosphere buzzes with excitement as alumni and students mingle from tent to tent, swapping stories of legendary seasons and fierce rivalries. Sundresses and collared shirts define the unmistakable look of Saturdays in the SEC. Every hand clutches a monogrammed koozie or plastic cup stamped with Greek letters — and more often than not, what’s in those cups is as legendary as the teams themselves.

    From Athens to Baton Rouge, gameday drinks are as bold as the school spirit, with flavors that keep the party going long after the first whistle. We’ve rounded up five schools and their signature sips, complete with the lore, flavors, and serving tips that embody the spirit of Southern football traditions. 

    Yellowhammers | University of Alabama

    Named after the state bird, the Yellowhammer cocktail is tropical, citrusy, and boozy. First served in the late ’70s during the Bear Bryant era, the recipe hasn’t changed in decades¹. For nearly 40 years, fans have downed gallons of Yellowhammers on game day. 

    The drink gained popularity thanks in part to Gallette’s — the dimly lit, sticky-floored dive bar where Yellowhammers are served in their signature yellow plastic tumblers. With a generous five ounces of booze, this tradition is every bit as strong as Alabama football. 

    Recipe & Serving Tip:

    2 oz. vodka

    2 oz. white rum

    1 oz. amaretto

    4 oz. orange juice

    6 oz. pineapple juice

    Mix all ingredients over ice, strain, and serve in a classic yellow tumbler. To transport your guests to Tuscaloosa, custom order yellow cups with red lettering as an homage to Gallette’s. Sticky floors not included. 

    A plastic cup filled with Toomer's Lemonade, featuring the logo of Toomer's Drugs, sits on a table with Auburn-themed items in the background.
    Image: Auburn Alumni

    Toomer’s Lemonade | Auburn University

    Just shy of three hours east, Auburn University carries its own long-standing game-day tradition:  Toomer’s Lemonade. Freshly squeezed at Toomer’s Drugstore for over a century², this tart and tangy lemonade has become the beloved base for an easy, refreshing pregame cocktail. Just add your favorite bourbon. 

    Recipe & Serving Tip:

    2 oz. bourbon

    4 oz. of freshly squeezed lemonade

    Don’t have time to squeeze lemons? Purchase your favorite lemonade from a local grocery or restaurant. This cocktail is a breeze to batch thanks to its simple 2:1 ratio. Mix it up in a punch bowl or large beverage dispenser, then add plenty of fresh lemon slices for a simple, cheerful garnish. 

    Tiger Smash | Louisiana State University

    If anyone knows how to throw a party, it’s Louisiana, and LSU fans bring that same spirit to game day tailgating. The Tiger Smash features Oxbow rum, the official spirit of Tiger Stadium. Oxbow crafts its spirit from sugarcane grown on the banks of the Mississippi³. Paired with blackberry syrup and lemonade, its light fruitiness perfectly offsets the spicy Cajun and Creole dishes LSU fans love. 

    Recipe & Serving Tip:

    2 oz. Oxbow rum

    0.5 oz. blackberry syrup

    4 oz. lemonade

    Shake all ingredients over ice, strain into a highball glass, and garnish with fresh blackberries. You can make your own blackberry syrup by simmering 1 cup blackberries equal parts sugar and water — about 1/2 cup each — over medium heat. Stir until sugar dissolves, then simmer for 10 minutes until thickened. Once cooled, strain through a fine mesh sieve and store in a mason jar in the fridge for up to two weeks. 

    A close-up of two cocktails on a wooden table, featuring a hot drink garnished with a cinnamon stick and a star anise, alongside a light-colored drink with a spicy rim.
    Image: Hot Toddy at Snackbar in Oxford, Mississippi

    Hot Toddy | University of Mississippi

    No tailgating list would be complete without Ole Miss, and there’s good reason. Shaded by a canopy of magnolia, oak, and elm trees, the Grove’s ten acres transform into a sea of red-and-blue tents filled with everything from pecan pie to chandeliers. Inspired by the school’s cherished “Hotty Toddy” chant, this cozy cocktail is the perfect patio sipper for cooler late-season kickoffs. 

    Recipe & Serving Tip:

    2 oz. pecan infused bourbon

    1 oz. fresh lemon juice

    0.5 oz. maple syrup

    4 oz. hot water

    Cinnamon stick for garnish

    As an homage to the state’s nut, infuse your bourbon with toasted pecans for a rich, fall flavor. Combine 1 cup of bourbon with 1/2 cup of toasted pecans in a mason jar. Let it steep at room temperature for 3 days, then strain. Combine all ingredients in your favorite mug and enjoy. 

    A refreshing cocktail served in a textured glass, garnished with an apple slice, with fresh peaches and a lemon in the background.

    Peach Gin Fizz | University of Georgia

    Sweet as a Georgia peach, this gin fizz is a light, bubbly tribute to the Bulldogs’ home state. On game day, UGA tailgates overflow with hearty Southern staples like barbecue, pimento cheese, and deviled eggs — delicious, but heavy for a long afternoon in the sun. That’s why we’re leaving the bourbon on the shelf in favor of something brighter. Made with juicy peaches, aromatic gin, and a sparkling topper, the Peach Gin Fizz is the perfect companion for an all-day party.

    Recipe & Serving Tip:

    2 oz. peach simple syrup

    1.5 oz. gin

    0.5 oz. lemon juice

    2 to 3 oz. sparkling wine

    Homemade simple syrups are a great way to utilize overly ripe fruit. Simply dice and simmer a peach with equal parts sugar and water (half a cup each) to make a delicious simple syrup, giving new life to fruit that might otherwise go to waste. Store in a mason jar for up to two weeks in the fridge. 

    To make the cocktail, shake the peach syrup, gin, and lemon juice over ice. Strain into a chilled glass, then top with sparkling wine. Garnish with a peach slice or lemon twist. 

    Whether your tailgate is in Athens or your back yard, these signature sips deliver a taste of the South that make every hour feel like game time. 

    Find more Southern recipes in our family cookbook.

  • 4 SEC Tailgate Snacks That Score Big on Game Day

    4 SEC Tailgate Snacks That Score Big on Game Day

    When it comes to SEC football, tailgating is taken just as seriously as the scoreboard. Fans roll in with more than tents, grills, and coolers… you may see everything from chandeliers to seafood spreads. But we’re keeping it simple here with classic team-themed snacks to win your tailgate or watch party this year.

    Whether you’re shouting “Go Dawgs!,” cheering “Hotty Toddy!,” singing “Rocky Top,” or ringing cowbells like me, these four bites are guaranteed crowd-pleasers that score big points on flavor and pride.

    A close-up of a red serving dish filled with Bulldog-themed Dawg Chow, featuring a mixture of Chex cereal, freeze-dried strawberries, and red chocolate candies. The dish is set on a red and white checkered tablecloth.
    Image: Skye Estroff

    Dawg Chow (Georgia Bulldogs)

    Think of this as a game day upgrade to your childhood favorite puppy chow. It’s still sweet and crunchy, but now it’s all dressed up in Bulldog red. With Chex cereal, white chocolate, and a red twist of your choice (we love freeze dried strawberries or red chocolate candies), this snack is ready to fuel four quarters of cheering.

    Recipe
    A white dish holding individual phyllo cups filled with pimento cheese and topped with a dollop of sweet and spicy pepper jelly, set against a background of checkered and bandana-patterned cloth.
    Image: Skye Estroff

    Pimento Cheese Cups (Ole Miss Rebels)

    Nothing says Southern tradition like pimento cheese, and this recipe gives it a twist fit for the always over-the-top Grove. Crisp phyllo cups cradle the cheesy spread and get a touchdown-worthy red finish with a spoonful of sweet and spicy pepper jelly.

    Recipe
    A close-up of mini pigs in a blanket made with sausage wrapped in golden pastry, displayed on a white plate with a red-checkered tablecloth in the background.
    Image: Skye Estroff

    Lil’ Smokies in a Blanket (Tennessee Volunteers)

    Orange and white call for something classic and comforting with a Tennessee twist. These mini pigs in a blanket—smokies, affectonately—get an upgrade with a swipe of barbecue sauce before baking, making them irresistible finger food for game day.

    Recipe
    A bowl of creamy pimento cheese dip garnished with fresh parsley, accompanied by crisp, oat-based crackers on a wooden surface.

    Corn Dip (Mississippi State Bulldogs)

    This one may not be dressed up in maroon and white, but it was an essential part of every game day back in my Mississippi State days. My sorority sister Madison’s mom, Pam, became legendary for showing up with giant tubs of her creamy corn dip—no matter the occasion. It disappeared almost as soon as it hit the table, whether it was a Saturday tailgate or a casual gathering at the house.

    Recipe

    Visit our full Southern cookbook.

  • Lil’ Smokies in a Blanket (Tennessee Volunteers)

    Lil’ Smokies in a Blanket (Tennessee Volunteers)

    When it comes to SEC football, game day in Knoxville is all about orange and white. Tailgates spill across campus and down to the riverfront, with grills firing, Rocky Top blasting, and fans decked out head to toe. The food can be as over the top as the spirit, but sometimes the classics win every time.

    That’s where Lil’ Smokies in a Blanket come in—a playful nod to Tennessee’s beloved bluetick hound, Smokey. These bite-sized favorites get a Volunteer twist with a brush of barbecue sauce before baking, making them appropriately smoky. Wrapped in crescent roll dough and baked until golden, they’re the perfect finger food for fueling up before kickoff.

    Lil’ Smokies in a Blanket (Tennessee Volunteers)

    Print Recipe Pin Recipe
    Course Snack
    Cuisine American
    Servings 10

    Ingredients
      

    • 1 tube refrigerated crescent roll dough
    • 1 package cocktail wieners or sausage Lil’ Smokies
    • ¼ cup barbecue sauce for brushing

    Instructions
     

    • Preheat oven to 375°F and line a baking sheet with parchment.
    • Unroll crescent roll dough and cut each triangle into three smaller strips.
    • Brush each strip with barbecue sauce.
    • Place a cocktail wiener at the end of each strip, roll up, and place seam-side down on the baking sheet.
    • Bake for 12–15 minutes, until golden brown.
    • Serve with extra barbecue sauce for dipping.
  • Pimento Cheese Cups (Ole Miss Rebels)

    Pimento Cheese Cups (Ole Miss Rebels)

    When it comes to SEC football, tailgates are as much about tradition as the game itself. Walk through The Grove in Oxford and you’ll see it all—silver trays, chandeliers in trees, and spreads fit for a luxe banquet. But even with all that Southern polish, sometimes the simplest bites end up the most beloved.

    That’s where Pimento Cheese Cups come in. This Rebel-ready snack takes the South’s favorite cheese spread and gives it a festive twist. Crisp phyllo cups cradle the creamy filling, then get topped with a spoonful of sweet and spicy pepper jelly. They’re elegant enough to impress in The Grove yet easy enough to bake for a watch party at home.

    Pimento Cheese Cups (Ole Miss Rebels)

    Print Recipe Pin Recipe
    Cook Time 15 minutes
    Course Snack
    Cuisine American
    Servings 15

    Ingredients
      

    • 1 package frozen mini phyllo cups about 15 per box
    • 1 ½ cups prepared pimento cheese
    • ½ cup pepper jelly

    Instructions
     

    • Preheat oven to 350°F. Arrange phyllo cups on a baking sheet.
    • Fill each cup with a spoonful of pimento cheese.
    • Bake for 8–10 minutes, until the cheese is melty and the cups are golden.
    • Remove from oven and let cool slightly.
    • Top each cup with a small dollop of pepper jelly.
    • Serve warm or at room temperature.
  • Dawg Chow (Georgia Bulldogs)

    Dawg Chow (Georgia Bulldogs)

    When it comes to SEC football, tailgating is taken just as seriously as the scoreboard. Fans roll in with more than tents, grills, and coolers… you may see everything from chandeliers to seafood spreads. But we’re keeping it simple here with classic team-themed snacks to win your tailgate or watch party this year.

    Enter Dawg Chow: a Georgia game day spin on the childhood classic puppy chow. It’s still sweet and crunchy, but this version is also decked out in Bulldog red. Made with Chex cereal, creamy white chocolate, and your choice of a crimson kick (we love freeze-dried strawberries or red chocolate candies), it’s the perfect fuel for four quarters of cheering in Athens—or from the couch.

    Dawg Chow (Georgia Bulldogs)

    Print Recipe Pin Recipe
    Cook Time 10 minutes
    Course Snack
    Cuisine American
    Servings 10

    Ingredients
      

    • 6 cups Chex cereal
    • 1 ½ cups white chocolate chips melted
    • 1 cup red chocolate candies or freeze-dried strawberries crushed

    Instructions
     

    • Place Chex cereal in a large mixing bowl.
    • Melt white chocolate until smooth, then pour over the cereal and toss until evenly coated.
    • Spread mixture on a parchment-lined sheet pan to cool and harden.
    • Once set, fold in red candies or crushed freeze-dried strawberries.
    • Serve in team-colored cups or bags for tailgate-ready snacking.
  • Easy Heirloom Tomato and Peach Salad Recipe

    Easy Heirloom Tomato and Peach Salad Recipe

    And just like that, summer is beginning to slip away. The days are still warm and oppressively humid, but there’s an air of change all around us… porches are being dusted off in hopes of cooler evenings, gameday attire is being resurrected from the back of the closet, and pumpkin spice everything is slowly but surely hitting shelves everywhere.

    But before we bid adieu to the season, we’re finding ourselves holding onto every last ripe tomato (or plucking the green ones for FGTs) and juicy peach we can get. If you’re in the same boat, Little Coyote’s culinary director Jonathan Ferguson has just the dish for you.

    The dish brings together Chilton County peaches and heirloom tomatoes in a salad that’s equally vibrant and refreshing, tossed in a roasted tomato–shallot vinaigrette and finished with queso fresco for a Little Coyote signature touch.

    Enjoy it, these summer flavors won’t be around much longer.

    P.s. If you’re hosting an end-of-summer soiree, we have some tablescape inspiration.

    Heirloom Tomato & Peach Salad

    Print Recipe Pin Recipe
    Cook Time 45 minutes
    Course Salad
    Cuisine American
    Servings 4

    Ingredients
      

    Roasted Tomato and Shallot Vinaigrette

    • 2 roma tomatoes cut in half
    • ½ cup sherry vinegar
    • 1 tsp cane syrup
    • 1 tsp dry oregano
    • 2 pinches salt
    • 1 pinch black pepper
    • 1 cup olive oil
    • 2 shallots thinly sliced and rinsed with ice water

    Heirloom Tomato & Peach Salad

    • 2-3 Ripe heirloom tomatoes cut into wedges
    • 2-3 Ripe peaches sliced
    • Roasted tomato and shallot vinaigrette recipe above
    • Fresh herbs basil, mint, and chives work beautifully
    • Salt and pepper to taste
    • Queso fresco crumbled

    Instructions
     

    Roasted Tomato and Shallot Vinaigrette

    • Preheat oven to 350°F. Roast roma tomatoes for 30 minutes. Allow to cool to room temperature, about 15 minutes.
    • In a blender, combine tomatoes, vinegar, cane syrup, oregano, salt, and pepper. Purée until smooth.
    • With blender running, slowly stream in olive oil until emulsified.
    • Stir in sliced shallots (do not purée).

    Heirloom Tomato & Peach Salad

    • In a large bowl, gently toss tomatoes and peaches with vinaigrette.
    • Sprinkle with fresh herbs, salt, and pepper
    • Top with crumbled queso fresco before serving.
  • Sip Your Way Through Ridgeland, Mississippi: Top Spots for Coffee, Cocktails, and Mocktails

    Sip Your Way Through Ridgeland, Mississippi: Top Spots for Coffee, Cocktails, and Mocktails

    Featured image: Explore Ridgeland

    While Ridgeland days are best spent shopping at Renaissance or boating on the Rez, it’s necessary to fuel up before and wind down after. There are a number of spots around town to kickstart your day with a craft coffee, then round it out with happy hour cocktails or mocktails. 

    Whether you’re craving a cozy cappuccino, a Mississippi mixology masterpiece, or something refreshingly non-alcoholic, here’s your guide to where to drink in Ridgeland. 

    A person receiving a coffee mug with the 'Fusion Coffeehouse' logo. The background features festive decorations, creating a cozy atmosphere.
    Image: Explore Ridgeland

    Coffee

    Insider Tip: Looking for a spot of tea? Head to CW Organics Apothecary.

    Whirl Smoothie Bar & Coffee House

    This cozy little cottage is guaranteed to help you wake up not only because of its caffeinated concoctions, but also because of its bright, charming interiors. The coffee house is situated right beside the Bike Crossing store and very close to a Natchez Trace Parkway entrance, making it the perfect stop before or after a scenic ride. 

    CC’s Coffee House 

    A beloved New Orleans-based brand, CC’s Coffee House, opened up just off of Highway 51 to the delight of locals. It’s long been a cherished spot for seasonal craft coffees and tasty pastries (might we recommend a frozen Mochasippi espresso drink), and its location is prime for pre-antique and thrift store shopping nearby.

    Fusion Coffeehouse

    We’ve all been there – staring at a coffee menu that might as well be in a different language (and, well, items like cappuccino and affogato actually are). Grabbing a coffee doesn’t have to be for seasoned pros, which is why Fusion Coffeehouse simplifies the whole experience with simple coffees, lattes, and teas paired with knowledgeable baristas.  

    A group of friends enjoying food and drinks at a waterfront restaurant, with burgers, fries, and various condiments on the table.
    Image: Explore Ridgeland

    Cocktails 

    Amerigo 

    Italian food is usually an easy sell, but Italian cocktails? I’m there in a heartbeat. Citrusy limoncello, a tiramisu martini, and Italian wines can all be found on the menu at Amerigo, the first location of this now regional chain, and the excellent pastas and dressed-up interiors only add to the occasion. 

    Dogmud Tavern

    If you’re ready to really take a load off, Dogmud Tavern houses a collection of games alongside its full bar. There are more than 250 board games here, from Battleship and Scrabble to Candy Land and Uno. Pizza is on the menu, and local beers and cocktails are available to fuel the fun. 

    Zea Rotisserie & Bar

    Head to Zea for happy hour – $1 off beers, $2 off cocktails, and an extra half glass of wine on the house. Seasonal craft cocktails include a tart honeysuckle lemonade and spicy Caribbean heat margarita rimmed in Tajín, all of which pair well with Louisiana-style chicken, ribs, or Mississippi catfish.  

    Pelican Cove Grill

    Drinks taste better with a waterfront view, can confirm. Pelican Cove Grill sits right off the Rez and serves up nautical classics like frozen cocktails and margaritas, plus buckets of beer and glasses of wine. The food menu leans coastal with fish tacos and shrimp baskets, but also includes burgers, wraps, and dedicated options for kiddos.

    A teapot pouring tea into a delicate pink cup on a floral table setting, accompanied by a glass of lemonade.
    Image: Explore Ridgeland

    Mocktails

    Insider Tip: Explore Ridgeland recently unveiled its Mocktail Trail.

    Local 463

    Despite this upscale hotspot’s multi-page wine list, the menu also includes a collection of zero-proof brews like a Heineken 0.0 and Athletic Brewing Free Wave hazy IPA. And with pan-seared grouper with grain mustard lemon butter, Dr. Pepper-braised short rib, and Manchego-topped shoestring fries. 

    Aplos

    Whether you sit inside or out on the umbrella-covered patio at this Mediterranean café, the drinks hit all the same. The small but mighty mocktail menu includes concoctions like a nonalcoholic Mint Julep with pomegranate, a fizzy Honey Crisp with fruit juices and ginger beer, or a refreshing cucumber, lavender, and citrus spritzer. 

    Ready to plan the rest of your trip? We have you covered. 

    This article is presented in partnership with Explore Ridgeland, a Modern South Founding Partner.