CoolSchedules

The Cahaba Creative Team is comprised of both Alabama and Auburn fans.  The Cahaba Creative clients range from SEC to Big 12 followers.  No matter what team you root for, Fall is a great time of year to watch some awesome games and spend quality time with friends and family.

09/04/10 vs. San Jose State TV Tuscaloosa, Ala. 6:00 p.m. CT
09/11/10 vs. Penn State TV Tuscaloosa, Ala. 6:00 p.m. CT
09/18/10 at Duke TV Durham, N.C. 2:30 p.m. CT
09/25/10 at Arkansas * Fayetteville, Ark. TBA
10/02/10 vs. Florida * Tuscaloosa, Ala. TBA
10/09/10 at South Carolina * Columbia, S.C. TBA
10/16/10 vs. Mississippi (HC) * Tuscaloosa, Ala. TBA
10/23/10 at Tennessee * Knoxville, Tenn. TBA
11/06/10 at LSU * Baton Rouge, La. TBA
11/13/10 vs. Mississippi State * Tuscaloosa, Ala. TBA
11/18/10 vs. Georgia State TV Tuscaloosa, Ala. 6:30 p.m. CT
11/26/10 vs. Auburn * TV Tuscaloosa, Ala. 1:30 p.m. CT

09/04/10 vs. Arkansas State TV Auburn, Ala. 6:00 p.m. CT
09/09/10 at Mississippi State * TV Starkville, Miss. 6:30 p.m. CT
09/18/10 vs. Clemson TV Auburn, Ala. 6:00 p.m. CT
09/25/10 vs. South Carolina * Auburn, Ala. TBA
10/02/10 vs. Louisiana-Monroe Auburn, Ala. TBA
10/09/10 at Kentucky * Lexington, Ky. TBA
10/16/10 vs. Arkansas * Auburn, Ala. TBA
10/23/10 vs. LSU * Auburn, Ala. TBA
10/30/10 at Mississippi * Oxford, Miss. TBA
11/06/10 vs. Chattanooga (HC) Auburn, Ala. TBA
11/13/10 vs. Georgia * Auburn, Ala. TBA
11/26/10 at Alabama * TV Tuscaloosa, Ala. 1:30 p.m. CT
12/04/10 SEC Championship TV Atlanta, Ga. 3:00 p.m. CT

Ready for tailgating?!?  Below are some delicious recipes for your tailgate or football party!

Cowboy Caviar starts with a spicy base of black-eyed peas, tomatoes, corn, and avocado. Scoop it up with tortilla chips for an appetizer, or add cabbage and it becomes a coleslaw.

Yield: Makes 10 to 12 appetizer or 6 salad servings

Ingredients

* 2 tablespoons red wine vinegar
* 1 1/2 to 2 teaspoons hot sauce
* 1 1/2 teaspoons salad oil
* 1 clove garlic, minced
* 1/8 teaspoon pepper
* 1 firm-ripe avocado (about 10 oz.)
* 1 can (15 oz.) black-eyed peas
* 1 can (11 oz.) corn kernels
* 2/3 cup thinly sliced green onions
* 2/3 cup chopped fresh cilantro
* 1/2 pound Roma tomatoes, coarsely chopped
* Salt
* 1 bag (6 oz.) tortilla chips or 2 cups finely shredded cabbage

Preparation
1. In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat.

2. Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt to taste. Serve pea mixture with chips as an appetizer, or add cabbage and mix to make a salad.

Spicy Garden Chili
This is best made the day of the party. It thickens over time because the bulgur absorbs some of the liquid. If the chili gets too thick, reheat over medium heat, adding water for desired consistency.

Yield: 9 servings (serving size: 1 cup chili, 1 tablespoon monterey jack cheese, 1 tablespoon cheddar cheese and 1 tablespoon sour cream

Ingredients

* 1 tablespoon olive oil
* 1 1/2 cups chopped onion
* 1 cup chopped green bell pepper
* 1 cup chopped mushrooms
* 3 tablespoons minced seeded jalapeño pepper
* 2 tablespoons chili powder
* 2 tablespoons chopped fresh oregano
* 1 teaspoon ground cumin
* 2 cups water
* 1/2 cup uncooked bulgur or cracked wheat
* 2 (14.5-ounce) cans diced tomatoes, undrained
* 1 (10 3/4-ounce) can tomato purée
* 1 cup frozen whole-kernel corn
* 1 (16-ounce) can cannellini beans or other white beans, drained
* 1 (16-ounce) can red beans, drained
* 9 tablespoons (2 1/4 ounces) shredded Monterey Jack cheese with jalapeño peppers
* 9 tablespoons (2 1/4 ounces) shredded reduced-fat sharp cheddar cheese
* 9 tablespoons low-fat sour cream

Preparation

Heat oil in a Dutch oven over medium-high heat. Add onion and next 6 ingredients (onion through cumin); sauté 3 minutes. Stir in water, bulgur, tomatoes, and tomato purée; bring to a boil. Reduce heat; simmer 30 minutes or until tender. Stir in corn and beans; cook 5 minutes. Ladle chili into each of 9 bowls; top with cheeses and sour cream.

Ginger Chocolate-Chip Bars

Ingredients

* 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan
* 2 1/4 cups all-purpose flour
* 2 teaspoons ground ginger
* 1/2 teaspoon cinnamon
* 1/4 teaspoon ground cloves
* 1 teaspoon baking soda
* 1/2 teaspoon kosher salt
* 1 1/4 cups light brown sugar
* 1 1/4 cups granulated sugar
* 4 large eggs
* 1 teaspoon pure vanilla extract
* 12 ounces semisweet chocolate chips

Preparation

Heat oven to 350° F. Butter a 9-by-13-inch baking pan and line it with 2 crisscrossed pieces of parchment paper, leaving an overhang on all sides. In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.

With an electric mixer, beat the butter and sugars until fluffy. Add the eggs and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Mix in the chocolate chips.

Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool completely in the pan, then cut into 32 bars (8 rows by 4 rows).

To Wrap: The tight seal on a take-out container will keep the bars moist and chewy. (Soak containers in warm, soapy water to remove glue from labels.) Wrap with a bow and personalize with a handwritten sticker.

To Freeze: Instead of baking the batter, freeze it in the pan for up to 2 months. To bake, follow the recipe instructions, baking from frozen, and use the upper end of the time range.