Tortilla Spirals

These versatile Mexican morsels are fun to make and great to nibble with a cocktail. Once made, they can be stored in the refrigerator up to a week or even frozen.

Perfect Game Day Appetizers!

  • 6 oz. cream cheese, room temperature
  • 4 oz. mild goat cheese
  • 1 clove garlic, minced.
  • 3 scallions, trimmed and minced.
  • 1 can ( 4 oz. ) chopped green chilis.
  • 6 sun-dried tomatoes, packed in oil, drained and thinly sliced
  • ⅓ c. pitted black olives, minced
  • 4 oz. Monterey Jack cheese, shredded
  • 3 T. minced cilantro.
  • 2 t. chili powder
  • Cayenne pepper and salt to taste
  • 14 large flour tortillas

1. Beat the cream cheese and goat cheese together in a mixing bowl until smooth. Beat in all the remaining ingredients except the tortillas.

2. Spread 1 tortilla with a generous 2 tablespoons of the cheese mixture. Top with a second tortilla and spread in the same fashion with the cheese mixture.

Roll up the tortillas tightly like a jelly roll and wrap in plastic wrap. Repeat the process with the remaining tortillas and cheese mixture. Refrigerate at least 2 hours. Cut each tortilla roll into ½ inch slices and serve on a pretty tray.

Spinach Sarah

These make for the perfect pregame snack. Serve immediately once done and enjoy.

I serve Spinach Sarah with Frito Lay’s Scoops!

  • 4 packages ( 10 oz. each ) frozen chopped spinach
  • 1 cup spinach liquid
  • 2 teaspoons Worcestershire sauce
  • 10 tablespoons butter
  • 2 cans Rotel tomatoes without the juice
  • 5 tablespoons flour
  • 1 cup finely chopped onion
  • 1 cup evaporated mild
  • 1 teaspoon black pepper
  • 16 ounces Velvet cheese, cut into cubes

1. Cook spinach according to package directions. Drain and reserve liquid. Melt butter in saucepan over low heat.

2. Add flour, stirring until blended and smooth, do not brown. Add reserved spinach liquid, stirring constantly.

3. Cook until smooth and thickened. Add remaining ingredients. Stir until cheese melts. Serve immediately. I adore Spinach Sarah with Frito Lay’s Scoops!

Haute Hostess Tailgate Tips

Follow these pointers to make sure your tailgate doesn’t fumble!

1. Use Haute Hostess® Aprons in Team Colors for your “Cheerleading Squad.”

2. Hire Professional Bartenders.

3. Use Personalized Stadium Cups and Napkins “Team Haute Hostess,” “Tailgating With Elizabeth” or “Haute Hail Mary.”

4. Hang banners with the name of your tailgate so newcomers will find you!

5. Have heavy game day food that soaks up the alcohol.

6. Folding Chairs w/ Cup Holders and cozy stadium blankets will definitely crown you The Tailgate Diva!

7. Have Fun Games like Corn Hole, Beer Pong, or the Haute Hostess way “Champagne Pong!”

XX Haute Hostess


cocktail photo

Enjoy a Happy Hour at Home.


A gorgeous pre dinner cocktail is all it takes ~ serve our Southern Beauty with or without alcohol. It’s a WOW ! drink.

Southern Beauty



1 watermelon


1 large can of frozen limeade


handful of mint


crushed ice


1 cup light rum

1 Scoop out the inside of a watermelon and put pulp in large ziplock bags and freeze overnight.

2 In a blender, add one bag watermelon, 1/2 can of limeade, handful of fresh mint, 1 cup of rum, and 2 cups crushed ice. Blend.

3 Serve in a martini glasses with a sprig of mint.


flank steak photo

A lazy Sunday is a wonderful time to round up a few neighborhood friends for an easy supper. An individual baguette with a small handwritten
invitation tied with twine can be hand delivered.


Start everyone off with Wild Turkey Spritzer’s. Set creative crudites and dip on the kitchen counter.


Put large coffee cups out for serve- it- themselves mushroom soup on the stove.


Set your buffet on a butcher block or kitchen counter.


Serve flank steak with bearnaise sauce, sour dough rolls, spinach and bacon salad, and frosted chocolate brownies.

The Haute Hostess’ Family Favorite

Marinated Flank Steak



4 flank steaks


5 oz soy sauce


2 heaping T. minced garlic


1 sliced onion

1 Mix all ingredients and marinate steaks overnight and seal
in a heavy over-sized plastic bag. Turn occasionally.

2 Cook on your grill or in a cast iron skillet.

3 Slice against the grain, on the diagonal.

One flank steaks feeds 2 to 3 people. Serve on sour dough rolls with large dollops of bearnaise.

Fruits of Fall

apple pie photo

As the season cools and shifts to hues of gold, so does our dessert table ~

On Our Autumn Wish List

Blythe’s Sour Cream Apple Pie



2 T. flour


1/4 t. salt


3/4 c. sugar


1/4 t. nutmeg


1 egg


1 c. sour cream


1 t. vanilla extract


3 c.Golden Delicious or Granny Smith apples, sliced thin ( approximately 6 to 7)

1 Preheat your oven to 400 degrees . Mix together flour, salt, sugar, and nutmeg.

2 In another bowl, mix egg, sour cream, and extract.

3 Add these to dry ingredients and mix well. Stir in apples and pour into partially baked pie shell.

4 Bake on cookie sheet for 15 minutes. Reduce heat to 350 degrees and continue cooking for 30 minutes more. Let cool, then add topping.

Pie Topping



1/3 c.sugar


1/3 c. flour


1 t. ground cinnamon


2 T butter, softened

1 Combine ingredients until crumbly and place on top of apple pie.

2 Slide into the oven for 10 minutes at 400 degrees.

3 Take out and let cool.

Make a Final Splash!

smores bar photo

Haute Hostess, Elizabeth Scokin, shares a fun recipe that every guest at your Labor Day party will absolutely love ~

What’s for Dessert?

Warm Marshmallow S’more Bars



1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix


1 cup graham cracker crumbs


1 cup butter or margarine, melted


3 cups milk chocolate chips (18 oz)


4 1/2 cups miniature marshmallows

1 Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13 x 9-inch pan.

2 Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.

3 Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered.

One of my Fave Recipes by Betty Crocker


Elizabeth Scokin, fashion darling and entertaining expert, shares her stylish recipe for a RED HOT tailgate party.


Make a Chic Splash on Game Day! Kick Off your Tailgate with yummy Tortilla Spirals…one of the Haute Hostess’ favorites. Put big points on the scoreboard with this RAH! RAH!

Savory Tortilla Treats
6 ounces cream cheese, at room temp
4 ounces mild goat cheese
1 clove garlic, minced
1 4oz can green chiles
4 sun dried tomatoes, packed in oil, drained with oil reserved, thinly sliced
1/3 cup pitted black olives, minced
4 ounces shredded Monterey Jack cheese
3 tablespoons minced fresh cilantro
2 tablespoons chili powder
Dash of cayenne pepper
Sprinkle of grated salt
12 large flour tortillas

Whip the cream cheese and goat cheese together in a large bowl until smooth. Beat in all the remaining ingredients, except the tortillas and the oil from the sun dried tomatoes.


Spread 1 tortilla with a large dollop (about 2 tablespoons) of the cheese mixture. Top with a second tortilla and spread in the same fashion with the cheese mixture. Roll up the 2 tortillas tightly like a jelly roll and wrap in plastic wrap.


Repeat the process with the remaining tortillas and cheese mixture.


Refrigerate at least 2 hours.


Cut each tortilla roll into 1/2 inch slices and place on your favorite platter.


Makes 6 dozen

Last Days of Summer

Glamour Girl, Elizabeth Scokin, knows how to throw a posh little party, and a bit of “cocktail couture” is high on her list. Take a peek at the Haute Hostess’ refreshing and easy recipe ~ The Southern Beauty ~ for the secret ingredients to her favorite late summer cocktail .

Southern Beauty


1 watermelon

1  large can of frozen limeade

Handful of mint

Crushed ice

Light rum


Scoop out the inside of a watermelon and put the pulp in large ziplocs. Freeze overnight.


In a blender put one bag watermelon, 1/2 can of limeade, a handful of fresh mint, 1 cup of rum, and 2 cups of crushed ice.


Blend. Serve in beautiful martini glasses with sprig of mint.