Recipe Box, Sunday at the Masters

Are you a golfer or a fan of golf? If so you know the meaning of Sunday at the Masters…

Masters painting

The fans gather around every green or their TVs, watching every shot on the edge of their seats, awaiting the winner and this years proud wearer of the Green Jacket, the winner of the most coveted title in the world of golf…Masters Champion at Augusta National Golf Club, in Augusta, Georgia.

Masters 1

HH & I are both children of avid golfers and we grew up around all things golf. Our parents both lived on golf courses when they retired and we spent many vacations visiting them and playing golf {ahem, not me, I played tennis and sat by the pool}.  HH was a junior champion and considered becoming a pro golfer before he went to Dental School.   HHjr won 2 state championships while on his High School golf team.  We were lucky enough to inherit 2 Masters tickets from HH’s dad.  These tickets are highly sought after and impossible to get so we feel very lucky and take turns sharing them with friends and family.


HHjr is going this year with a buddy from college but he’ll be back Sunday afternoon to watch the final round with his Dad.  I am going to serve them a meal of traditional Georgia favorites, in honor of this grand old Southern tournament.


What better way to start the final round than with 2 BIRDIES…

grits and greens pie

“Grand Slam” GRITS AND GREENS PIE will make a tasty side dish.  You will never think of grits and collards in the same way after you eat this pie, it is just that good!

baked vidalia 1

“Out of Bounds”  BAKED VIDALIAS  are a great compliment to any grilled entree.

Pecan bars

“Hole in One”   PECAN BARS will be on hand in the “19th” hole for dessert.

All these dishes can be prepared ahead of time, so if you’re having a group over just make ahead and reheat right before serving!

We will be enjoying this delicious meal and hopefully watching an exciting finish!

HH will prepare the chickens with a flavorful rub and put them on the Big Green Egg to slowly roast.  In the meantime, here’s how you make the rest:

Grits and Greens Pie


Fry chopped bacon


Saute collards in bacon fat~the good ole Southern way!  Gotta have some bacon fat!


Put collards and bacon into deep pie dish


Prepare grits then add cheese, garlic, milk and eggs




I decided to add some baked Vidalia to this pie too

grits & greens pie

Pour grits mixture over veggies and bacon.  Cover and refrigerate for up to 24 hours.


Cheese grits, collard greens and bacon will put South in your mouth!
Prep Time 20 minutes
Cook Time 45 minutes
Course Brunch, Main Course, Side Dish
Cuisine American, Southern
Servings 8


  • 1 cup quick grits
  • 3 cups chicken broth
  • salt
  • 4 oz Cheddar cheese or any cheese cut into hunks
  • 1/2 cup butter
  • 3 eggs
  • 1/3 cup milk
  • 4 slices bacon
  • 4 cups collard green ribbons
  • 1/2 roasted Vidalia onion* chopped
  • 1 head garlic** roasted


  • Prepare grits: Bring 3 cups salted water to a boil and add grits slowly. Reduce heat to low, cover and simmer 5-7 minutes, stirring occasionally. Remove from heat and add butter and cheese. Put lid back on and let the butter and cheese melt into grits while you prepare the collards.
  • Cook bacon in a skillet over medium low heat until just crisp, remove to paper towels.  Put collard ribbons into skillet and season with S&P.  Increase heat to medium high and saute quickly until they wilt and turn bright green.  Place into a deep dish round casserole, quiche dish or pie pan that has been sprayed with cooking oil spray.  Crumble bacon and place on top of collards.  Add chopped roasted Vidalia onions.
  • Stir grits to distribute cheese and butter, season with S&P and add eggs and milk and stir to combine.  Add roasted garlic.** Stir.  Pour grits mixture over collards, onion and bacon.  Bake at 350 for 45-60 minutes until top is golden and dish is set.  Remove from oven and let rest for 10 minutes before serving. Serves 4 main dish, 6-8 side dish.


*Roasted Vidalia Onion
drizzle raw onion with olive oil and season with salt and pepper.  Wrap in foil and cook at 400 degrees for 1 hour
or you can saute the onion with the collard greens in bacon grease
**Roasted Garlic
Cut off top of garlic head to expose cloves, place it on a square of foil. Drizzle with olive oil and season with salt and pepper.  Wrap in foil and cook at 400 degrees for 1 hour
Keyword baked grits, brunch, cheese grits, collard greens, quiche, Southern casserole

Roasted Garlic


*roasted garlic:  Cut off top of 1 garlic head exposing the inner garlic cloves.  Place on a square of foil and drizzle with olive oil.  Season with S&P.  Bring foil corners up and over garlic and twist together, forming a package.  Place on a baking sheet or in a dish and roast at 400 for 1 hour. Let cool a bit before squeezing out the creamy insides.

Baked Vidalias


Drizzled with oil and seasonings

baked vidalia

Add a chunk of bleu cheese before baking for extra flavor!


This is a wonderful complient to grilled steaks, BBQ chicken, pork chops, brisket
Prep Time 5 minutes
Cook Time 1 hour
Course Side Dish
Cuisine American


  • 1/2 large Vidalia* onion per person
  • olive oil
  • Kosher salt
  • freshly ground pepper
  • bleu cheese optional


  • Cut a slice off the bottoms and tops of onions and remove outer skin layer.
  • Place on a cutting board and slice partially into 1/8s, not cutting all the way through the bottom.  This insures the onion keeps its shaped during cooking.
  • Place each onion on a square of foil and drizzle liberally with olive oil.
  • Top with an chunk of bleu cheese if desired.  Season well and bring corners up and twist to seal, forming a “package.”  Bake on a baking sheet for 1 hour at 350.
Keyword baked onions, caramelized onions, easy side dish, vidalia onion

Great with steak or any grilled meat.

Shortcut Pecan Bars


Partially pre-bake crust


Make pecan filling


Pour onto crust

pecan bars


Pecan bars



The flavors of pecan pie in an easy to make and serve cookie bar
Prep Time 15 minutes
Cook Time 20 minutes
Course Dessert, Snack
Cuisine American, Southern


  • 1 can 8 oz refrigerated crescent rolls
  • 1 cup chopped pecans
  • 2 cups pecan halves
  • 1/2 cup sugar
  • 1/2 cup corn syrup
  • 2 Tbsp butter or margarine melted
  • 1 tsp vanilla
  • 1 egg beaten


  • Heat oven to 350°F.  Unroll dough and press in bottom and 1/2 inch up sides of a 9×13-inch pan.  Firmly press perforations to seal.
  • Bake 8 minutes.Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.
  • Bake 18 to 22 minutes longer or until golden brown.  Cool completely and cut into bars.
Keyword crescent roll dough, easy cookie bars, pecan bars, pecan pie bars, pecan pie cookies, pecans

Thanks for spending Sunday at the Masters with us!

The painting from JMdesigns Gallery, belongs to HH and hangs proudly over the mantle in his man cave, his haven for golf viewing.


I’m joining some of these great parties this week:

the Tablescaper for SEASONAL SUNDAY



A Stroll Thru Life for INSPIRE ME TUESDAY


Memories by the Mile for TUESDAY TRIVIA

Savvy Southern Style for WOW US WEDNESDAY

Cuisine Kathleen for LET’S DISH

Rattlebridge Farms for FOODIE FRIDAY

Alderberry Hill for MAKE THE SCENE MONDAY


No Minimalist Here for OPEN HOUSE THURSDAY

the Answer is Chocolate for BFF OPEN HOUSE

The Busy Bee’s for THURSDAY BLOG HOP

Crafts ala mode for WHAT TO DO WEEKENDS

check out these amazing blogs!

10 Responses to “Recipe Box, Sunday at the Masters”
  1. Rettabug says:

    We’ll be watching the final round today as well. DH is now 87 & always wanted to go to the Masters. He is too old to walk it now, so he just sits & enjoys every minute, from Thursday till today’s final shot.
    LOVE all the items you are making today!! I will be sure to try your pecan bars soon. Thanks for sharing all your recipes, too.


  2. I have NEVER heard of mixing grits and collard greens together!!! I have eaten them separately, but never together. I HAVE to pin this recipe so that I can find it later and try it out. I doubt my Mom has ever had it this way, either, so I’ll make it for a time when we’re all eating together. Man…the thinks I learn on the Internet!!!!!! 🙂

    My Daddy used to be an avid golfer. I think he golfed for about 60 years. Alzheimer’s has him at a place right now that when I asked him yesterday why he wasn’t watching the Masters he just kind of blankly stared at me like, “What are you talking about?” So sad. 🙁 He and his buddies would take golf trips all around the U.S. (they especially loved Vegas!), play in tournaments, and he’d make it a point to get out on the links at least 2 times a week when weather permitted. He has all kinds of golf trophies and won all sorts of money and stuff back in the day. I miss that. Probably deep down somewhere in his brain where he just can’t access it right now, so does he.

  3. What a darling post! You certainly have a talented family.
    Your Master’s dinner is so creative and so fun!!!! I am going to have to make the Grits and Green Pie. Thanks for joining ON THE MENU MONDAY and sharing your MASTER’S inspired dinner!

  4. Mary says:

    Jenna, Your Masters Menu is definitely at the top of the leaderboard! I love your creativity,Two birdies, LOL and everything looks delicious! Your Grand Slam Grits & Greens Pie deserves the Masters trophy and is something that I have to make for brunch soon! What a fun post, we are out of town for a conference but everyone was stealthily streaming the tournament live on their phones last night at dinner 🙂

  5. Michelle says:

    I love grits–could eat it everyday! This grits and greens pie looks fantastic. Visiting from Memories by the Mile (Tuesday Trivia).

Check out what others are saying...
  1. […] We always spend Sunday at the Masters […]

  2. […] This is an variation of Shortcut Pecan Bars  […]

  3. […] You can also bake an onion whole, wrapped in foil for an easy and delicious side dish.  For more info and a printable recipe for Baked Vidalias  click here […]

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