{On our way to see the Dawgs play...}

This weekend we are headed to Athens to cheer on the Bulldogs as they play Tennessee. We haven't won in Athens since 2002. I remember that game, my cousin and her hubby were in town and I was a Senior {well, lets say 1/2 a senior since I didn't graduate until the next December}. The UGA fans that sat around us were HORRIBLE. They taunted my cousin and her husband, threw things and them and were just plain rude. And we were not in the student section but rather the ALUMNI section! It was so horrible that I wrote a letter to the Alumni Association about how incredibly embarrassed I was to be a student if these were the alumni. Yes, I did do that, I get my letter writing passion from my dad. The next game they made an announcement over the loud speaker to be polite to our guest and treat everyone with respect, I like to think I had something to do with that!

This weekend we will be tailgating with my parents {with a few trips to visit friends throughout the day} and the menu sounds divine! My mom will be frying up some chicken tenders and I am bringing Pimento Cheese. We will be eating good! I haven't tried this recipe before but it is from Bobby Deen so you know it has to be good!

Bobby’s Pimento Cheese from Paula Deen

1 (3-ounce) package cream cheese, room temperature

1 cup grated sharp cheddar

1 cup grated Monterrey Jack

1/2 cup mayonnaise

1/2 teaspoon House Seasoning, recipe follows

2 to 3 tablespoons pimentos, smashed

1 teaspoon grated onion

Cracked black pepper

Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended. It can be used as a dip for crudites or as a sandwich filling.

Paula Deen's House Seasoning

1 cup kosher salt
1/4 cup fresh ground black pepper
1/4 cup garlic powder

Directions
1Mix ingredients together and store in an airtight container for up to 6 months.