Rivalry Week = Good Food and Good Games!

It’s rivalry week for many college football fans out there and that means houses are divided; brother against brother, husband against wife.  But not in my house.  I don’t think I’d be married to my husband if I’d gone to the other school in our state. He looks forward to this game all year and if our team wins, it is 5 straight victories and one more year of bragging rights.  If not, well, we don’t really talk about that around here.

Our tailgate party is at home this week, which is great considering we’ve been all over the place celebrating Thanksgiving the past two days.  We’ve also been eating like we may never get another meal, which is why this week’s menu is light and easy, and even uses some of those leftovers taking up space in your fridge.  Hosting a build-your-own hoagie bar is a great way to provide variety to your guests, without a ton of extra work.  We will also be serving jalapeno popper dip (see previous blog post for recipe), veggies and ranch,  and oatmeal sugar cookie bars with buttercream frosting.


Hoagie Rolls (white or whole wheat, or both)

Deli sliced meat (or leftover turkey and ham)

Sliced veggies (peppers, onions, tomatoes, etc.)


Sliced cheese

Condiments (mayo, mustard, italian dressing, etc.)

Extras (pickles, mild pepper rings, olives, etc.)

Simply put all of the ingredients out on a table and invite your guests to get creative.  Some of our favorite combos are:

Roast beef w/yellow and green bell peppers, onion, mild pepper rings, Swiss cheese and spicy mustard.

Salami, Pepperoni, bell pepper, onion, olives, lettuce, tomato and Italian dressing.

Turkey, Swiss cheese, whole berry cranberry sauce, spinach and cream cheese.

Ham, Swiss cheese, lettuce, tomato and honey mustard.


3 cups white whole wheat flour

1 cup old fashioned oats

4 tsp baking powder

1/2 tsp salt

1 1/2 cup butter at room temperature

1 tsp lemon zest

1 tsp vanilla

1 1/2 cups sugar

2 eggs

1/4 cup milk

Preheat the oven to 350 degrees.  Grease 9 x 13″  or sheet pan (depending on how thick you want your cookie bars) with cooking spray and set aside.  Sift together flour, oats, baking powder and salt.  With an electric mixer, cream together butter, sugar, lemon zest and vanilla until creamy.  Add eggs one at a time and mix until well-combined.  Add milk and continue mixing.  Slowly add dry ingredients until you have smooth, sticky dough.  Form the dough into a ball and wrap in plastic wrap. Place the dough in the freezer for 20 minutes. Once the dough is chilled, press it into the prepared pan, using a flat spoon, finishing with your hands to make sure it is spread evenly.  Bake at 350 for 17 minutes.  While the cookies cool, prepare the buttercream.

Buttercream Frosting:

1 cup butter (softened)

3-4 cups sifted powdered sugar

2 tsp vanilla extract

3-4 tbsp milk

Beat the butter with an electric mixer for a few minutes and then add powdered sugar, one cup at a time until incorporated.  Add the vanilla extract and 2-3 tablespoons of milk.  Beat for 3 minutes or so and add additional milk to reach desired consistency.  Tint the frosting with your team color and spread evenly over the cookie bars.

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