AUTHOR MARY ANN KAYLOR-GRIFFITHS SHARES HER FAVORITE FALL RECIPES FOR FOOTBALL SEASON FROM UPCOMING COOKBOOK, “I’M NOT DRUNK, I’M COOKING”
“Your talent determines what you can do. Your motivation determines how much you are willing to do. Your attitude determines how well you can do it.” — Lou Holtz
As the saying goes, there are four seasons: Winter, Spring, Summer and Football. Since we are approaching the latter one, we are gearing up to host annual watching parties and tailgating events…but what’s a party without delicious food?
Mary Ann Kaylor-Griffiths will be releasing her debut Cookbook, I’m Not Drunk, I’m Cooking, on October 12, 2021.
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She is a fourteen-year music industry veteran, Grubs and Grooves food blogger, and CEO of Kaylor Girl Promotions (headquartered in Nashville, Tennessee). Kaylor-Griffith’s new book shares insights into her life along with timeless favorite recipes. We recently chatted with the Selma, Alabama native to find out some of her favorite southern Football season recipes.
“These are tailgating staples with my family and friends,” she explains. “They are great whether you’re partying in the parking lot or at home. They are cheap, easy and make great leftovers…if they last that long! They have never missed one of my Auburn Tigers tailgates.”
Kathryn’s Taco Veggie Dip
8 ounces cream cheese, softened
8 ounces light sour cream
2 large tomatoes, diced
2 bell peppers, diced (Red, yellow, or green)
1 package of taco seasoning
1 4.3 ounce bag real bacon bits (or cook bacon
and crumble it!)
2 cups of shredded cheddar cheese
3 chopped green scallions
1/2 cup sliced black olives
jalapeño chilies sliced (pickled or fresh)
- In a large bowl, add SOFTENED cream cheese, sour cream, and taco seasoning. Mix well until combined.
- Spread mixture in the bottom of a shallow baking dish.
- Layer chopped vegetables (or your own preferred toppings) on top
- Cover with cheese.
- Cover and refrigerate for an hour
- Put bacon bits on top before serving.
- Serve with corn chips, Doritos, or tortilla chips
Lavender Hard Iced Tea
1.5 oz Lavender syrup
1.5 oz vodka
Fresh lemon slice
Fill a glass with ice and pour in tea about 3/4 of the way full. Add the lavender syrup and vodka. Give it a good stir. Top with garnish and enjoy!
Josh Moore’s Buffalo Chicken Dip
1 package of cream cheese
1/4 cup of ranch dressing ( you can add in some powdered ranch as well, but it really needs the creamy ranch to smooth it out)
1/4 cup of Frank’s Red Hot Sauce, Original (or hot sauce of preference)
1- 12.5 ounce can and 1- 4.5 ounce can of white chunk chicken breast, drained ( I also like to give it a rinse)
1 cup of shredded cheddar cheese, medium (I have even thrown in a little pepper jack for some more spice!)
Throw in a few chopped jalapeños, too!
- Preheat the oven to 350. Soften cream cheese.
- Mix everything together except 1/2 cup of the shredded cheddar cheese.
- Taste and adjust hot sauce and ranch to your likeness.
- Bake on 350 for 25 minutes until bubbly.
- Sprinkle on the other 1/2 cup of the shredded cheese. Bake for 5 more minutes.
- Serve with tortilla chips, celery, carrots, or roll it up in an egg roll wrapper and fry it. You can’t go wrong!
“I want this cookbook to read more like a book of short stories, because to me that is what a recipe really is,” Kaylor-Griffith continues. “All of the recipes have a meaning or a story behind them. Some stories are sentimental and some are a hot mess.”
There is absolutely nothing about this recipe that is good for you… it’s all trash. But delicious, cheesy trash. This is the perfect festival, vacation, and camping recipe. Why? Because it is good for days and can cure a hangover.
1 pound ground beef
1 pound regular or hot pork sausage
1 8 ounce box of Velveeta cheese
1 box of cream cheese
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 Tsp black pepper
1 Tbsp. of Worcestershire
1 can of Original Ro-Tel tomatoes and diced green chilies, drained
24 (party pack) Hawaiian sweet rolls, cut in half
- Break up Velveeta cheese and cream cheese in a crock pot or large stock pot to melt on low.
- Brown ground beef and pork sausage until cooked through and drain. Do not rinse.
- Add the browned meat to the Velveeta and cream cheese.
- Stir in the Ro-Tel, onion powder, garlic powder, Worcestershire, and black pepper.
- Cook on low, stirring occasionally until the cheese is melted and bubbly.
- Serve on rolls or buns
*If sauce is too thick for you, add a splash of milk.
I’m Not Drunk, I’m Cooking, is now available for presale for $24.99 on Amazon.
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