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Tailgating: Join Us for Live Radio Broadcast!


With summer drawing to a close, it’s almost time for the South’s favorite season! We’re talking about football season, of course. No one celebrates football season like Southerners. And, no one does tailgating better, either. If you’re looking for some new recipes to try at your next tailgating, sample a few of these Farmview favorites. We love these simple Buffalo wings and found a Honey Lime variety that is sure to please everyone. Farmview has the best Georgia Vidalia onions that are perfect for our Vidalia onion dip. And, if you don’t have time to prepare all these yummy tailgating snacks, you can always stop by Farmview. Be on the lookout for our grab-and-go tailgating packets, coming in October. Farmview is also hosting live remote broadcasts of your favorite football games! Those broadcasts will occur on Saturdays October 15th, November 19th, and November 26th. Join us for football and fun, only at Farmview!

Cuban Sliders



  • Hawaiian rolls – 24 pack

  • Sliced ham lunch meat – 1 pack

  • Swiss cheese – 8 slices

  • Dill pickles

Dijon Spread

  • Minced Onion – 2 tbsp.

  • Melted butter – 1 stick

  • Dijon mustard – 2 tbsp. 


Preheat oven to 325 degrees. Grease a 9x13 baking pan. Cut the Hawaiian rolls in half, removing the top, and placing the bottom of the rolls in the baking pan. Layer the meat, cheese, and pickles. Place the top of the rolls on top.

Whisk together the butter and the Dijon mustard. Add in the minced onion and stir. With a spoon, pour the Dijon spread over the top of the rolls. Cover the sliders with foil and bake for 15 minutes. Remove the foil and continue to bake for an additional 10 minutes or until the rolls are a toasted brown.

Cut the sliders and remove from the baking pan.

Sweet Vidalia Onion Dip



  • Mayonnaise – 3/4 cup

  • Monterey Jack cheese, shredded – 2 cups

  • Asiago cheese, grated – 1/2 cup

  • Vidalia onion, 1 large or 2 medium, finely diced – 2 cups

  • Worcestershire sauce – 1 tsp.

  • Garlic powder – 1/4 tsp.


Preheat oven to 350 degrees and coat a 1-qt casserole dish with cooking spray. Set aside.

In a large bowl, stir mayo, Monterey Jack cheese, Asiago cheese, finely diced Vidalia onion, Worcestershire sauce and garlic powder together until well combined.

Transfer the mixture to the prepared casserole dish and bake for 45-50 minutes until hot and bubbly. Remove from oven then cool 10 minutes before serving.

Baked Buffalo Wings



  • Chicken wings – 2 1/2 lbs.

  • Cooking oil – 2 tbsp.

  • Salt – 1 tsp. 

  • Garlic powder – 2 tsp.

  • Ghee – 1/4 cup

  • Buffalo sauce – 1/2 cup


Preheat the oven to 400 degrees and line a sheet tray with foil. Place a wire rack on top of the cookie sheet. Place the wings in a large bowl and pat dry with paper towel. This will ensure crispy wings. Add the oil, salt, and garlic powder and toss until evenly coated. Place the wings on the wire rack, skin side up.

Bake for 40 minutes. During the last 10 minutes of baking, make the sauce. In a sauce pan, combine the ghee and buffalo sauce until combined.

Once wings are done, coat them in the sauce and place back on the wire rack. Bake for 5 more minutes and coat the wings in the sauce mixture, one more time.

Serve with ranch, celery, and carrots if desired.

Spicy Honey Lime Chicken Wings



  • Chicken wings – 2 lbs.

  • Cooking oil – 2-3 tbsp.

  • Salt and pepper to taste

Ingredients – Sauce

  • Butter – 8 tbsp.

  • Hot sauce – 1 cup

  • Cilantro, finely chopped – 2 tbsp.

  • Minced garlic – 2 tsp.

  • Zest of 1 lime

  • Juice of 3 limes

  • Brown sugar – 1/4 cup

  • Honey – 3 tbsp. 

  • Salt and pepper to taste

  • 2 tbsp.  Cold water + 1 tbsp. corn starch


Preheat oven to 400 degrees. Line a large baking sheet with nonstick foil. Place two wire racks on top of the foil.

Place chicken wings in a large bowl. Drizzle with the oil and toss to coat. Place in a single layer on the wire racks (on top of baking sheet), sprinkle with salt and pepper, and bake for 30-40 minutes, turning once half way through, until crispy and golden.

While chicken wings are baking, prepare the sauce. Combine butter, hot sauce, cilantro, garlic, lime zest and juice, brown sugar, honey, and salt and pepper to a medium sauce pan. Stir over medium heat until butter is melted. Bring to a boil, then reduce to a simmer and allow to cook for 10-15 minutes.

In a small bowl whisk together cold water and corn starch. Stir mixture into the sauce until thickened. Remove from heat. When chicken wings are done, toss in the sauce, then serve.

Bacon Wrapped Smokies with Brown Sugar and Butter



  • Bacon, Cut Into Thirds – 1 lbs.

  • Smokies – 1 lbs.

  • Butter – 1 stick

  • Brown Sugar – 2 cups


Preheat oven to 375 degrees. Cut the bacon into thirds and wrap each smokie. You may use toothpicks to hold the bacon in place, but be sure to remove them before serving. Place all the wrapped smokies in a single layer in a baking dish.

Melt the stick of butter and then 1 cup of brown sugar and stir until mixed well. Pour the butter and brown sugar mixture on the smokies and bacon.

Take the other cup of brown sugar and sprinkle evenly over the smokies. Bake them for about 15-20 minutes and then turn the heat up to 400 degrees for about 5 minutes or until the bacon becomes crispy.