Roll Tide! My daughter graduated from the University of Alabama. Yellow Hammers were the go-to game day cocktail. They're sweet and strong and great for a party or tailgating.
Yellow Hammers for a Crowd (2 gallons)
2 cups water
750 ml vodka (3 cups)
750 ml white rum (3 cups)
750 ml amaretto (3 cups)
9 cups orange juice
13.5 cups pineapple juice.
Combine in a large container/punch bowl and serve over ice.
For all the Jansen corn you don't eat right away!
Sally's Corn Salad
4 cups corn
1 green bell pepper, diced
8 oz shredded Co-Jack cheese
1/3 cup finely chopped onion (or a bunch of green onion)
1 cup mayo
9 oz package Fritos Chili Cheese Corn Chips
Directions:
Combine all ingredients in a large bowl, except Fritos. Let chill. Before serving gently fold in the chips. Serve immediately.
Note: If you don't think all of the salad will be consumed right away, garnish with the Fritos vs folding them in.
From my childhood church cookbook: Edina Morningside Community Church. It’s a perfect salad for July when beans are plentiful. Tastes very European…I love it!
Tomato, Green Bean and Potato Salad
1 3/4 lbs red potatoes cut in bite sized pieces.
3/4 lb fresh green beans trimmed and cut in bite sized pieces
2 tsp salt
5 Tbsp balsamic vinegar
4 Tbsp olive oil
1 Tbsp Dijon mustard
1/4 tsp salt
1/8 tsp black pepper
1/3 cup snipped fresh basil
1/2 cup sliced green onion
I pt cherry tomatoes, halved
Wash and cut green beans. Steam until crisp-tender, then place in ice water. Set aside. Cook tomatoes in water to cover with 2 tsp salt. Cook covered until tender, but firm. Drain and put in large bowl. Whisk together vinegar, oil, mustard, 1/4 tsp salt and 1/8 tsp pepper. Stir in green onion and basil. Pour over warm potatoes. Drain chilled green beans and stir into potatoes. Mix gently. Store in refrigerator. Remove from fridge 1 hour before serving. Stir in tomatoes and serve.
Easy Tomato Sauce
2 tbsp butter
3 cloves minced garlic
2 Tbsp tomato paste
15 oz can tomato sauce
3/4 cup heavy whipping cream
1/2 tsp Italian seasoning
Salt and pepper to taste
Grated Parmesan for serving
Directions:
Melt butter in coated pan, like Le Crueset
Add minced garlic and sauté 1 minute
Add tomato paste, tomato sauce, heavy cream, Italian seasoning, and salt and pepper.
Simmer about 5 minutes.
Add cooked pasta of choice and top with grated Parmesan.
Saw this recipe from Southern Living on my Instagram feed, and it checks all the marks. I always make a tomato pie (or two) when my 'maters become ripe. Especially September when I seem to have a ton of them. Will be making this pie for sure!
https://www.southernliving.com/recipes/heirloom-tomato-pie
Southern Living Tomato Pie
Tomato Pie Filling:
3 lbs. assorted medium to large heirloom tomatoes
1 tsp. kosher salt, divided
6 thick-cut bacon slices, diced
2 large shallots, chopped
2 garlic cloves, finely chopped (2 tsp.)
6 oz. aged extra-sharp white Cheddar cheese, grated (about 1 1/2 cups)
1/2 cup mayonnaise
1/2 cup chopped fresh basil
1/4 cup thinly sliced fresh chives
1 Tbsp. Dijon mustard
1 large egg
Fresh basil leaves
Minced fresh chives
Parmesan-Buttermilk Pie Crust:
2 1/2 cups all-purpose flour
3 oz. Parmigiano-Reggiano cheese, finely shredded (about 1 packed cup)
1/2 tsp. kosher salt
1/4 tsp. black pepper
3/4 cup cold unsalted butter, cubed
1/4 cup cold solid vegetable shortening, cubed
6 Tbsp. buttermilk
Directions
1.Prepare tomato slices:
Preheat oven to 400°F. Cut tomatoes into ½-inch-thick slices. Place about 7 or 8 slices (enough to cover top of pie) on a baking sheet lined with paper towels, and sprinkle with ¼ teaspoon of the salt. Cover with additional paper towels, and reserve.
2.Roast remaining tomatoes:
Arrange remaining tomatoes in a single layer on a lightly greased wire rack set on a large baking sheet. Sprinkle with ½ teaspoon of the salt. Bake in preheated oven until wilted and slightly dried out, 40 to 45 minutes. Cool completely, about 1 hour.
3.Meanwhile, make Parmesan-Buttermilk Pie Crust:
Pulse flour, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in food processor until combined. Add butter and shortening. Pulse until butter and shortening are pea size pieces, about 5 times. Drizzle in buttermilk, processing until dough begins to just come together.
4.Gather and lightly knead dough into a ball on a large piece of plastic wrap; flatten into disk and wrap tightly. Chill at least 2 hours or up to 2 days.
5.Fit dough to pie plate:
6.Preheat oven to 400°F. Roll dough on a floured surface into a 15- to 16-inch circle about 1/3 inch thick. Transfer to a 9-inch deep dish pie plate.
7.Trim edges leaving a 1-inch overhang. Fold edges under and crimp. Freeze dough at least 20 minutes.
8.Parbake crust:
Line piecrust with parchment paper, and fill with pie weights or dried beans. Bake at 400°F 20 minutes. Remove parchment and weights and bake until edges are golden and bottom of crust is set, about 8 more minutes. Cool completely, about 30 minutes.
9.Cook bacon:
While pie crust cools, cook bacon in a skillet over medium-high until fat is beginning to render, 4 to 5 minutes. Add chopped shallots, and cook until bacon is crisp and shallots are caramelized, 6 to 7 more minutes. Stir in garlic; cook until fragrant, about 1 minute. Using a slotted spoon, transfer bacon mixture to a plate lined with paper towels to drain. Cool 20 minutes.
10.Make filling:
Stir together cheese, mayonnaise, basil, chives, Dijon, and egg until combined. Sprinkle with pepper and remaining ¼ teaspoon salt. Fold in bacon mixture.
11.Assemble pie:
Gently spread a third of cheese mixture onto cooled Parmesan-Buttermilk Crust; layer with half of the roasted tomato slices in slightly overlapping pattern.
12.Spread another third of cheese mixture on top of tomato slices. Repeat with remaining roasted tomato slices and cheese mixture. Top with reserved sliced fresh tomatoes, pressing filling gently into crust. Shield edges of pie with aluminum foil.
13.Bake the pie:
Bake in preheated oven until filling is set, 40 to 45 minutes. Transfer to a wire rack, and let stand 1 hour before serving. Sprinkle with basil and chives.
This high protein brownie is delicious and takes just a minute to prepare. I add about a tablespoon of milk chocolate chips and top with a little powdered sugar when it comes out of the microwave.
High Protein Brownie for One
Ingredients
1 egg
1/3 cup Greek yogurt
1 tbsp sweetener of choice
3 tbsp cocoa powder (or cacao)
1 tbsp chocolate protein powder
chocolate chips (add as many as you like!)
Instructions
Mix all ingredients except for chocolate chips until smooth. Then add chocolate chips and mix again.
Lightly grease a small microwave safe dish. Pour the batter into the dish.
Microwave for 90 seconds for a lava cake consistency or up to 2 minutes for a firmer brownie.
Corn and Doritos Salad
Salad Ingredients
1 3/4 cups fresh sweet corn or 1 can of corn, drained
1 cup diced cherry tomatoes
3/4 cup shredded cheddar cheese
1/2 cup diced peppers
3 Tbsp chopped cilantro
2 Tbsp minced onin
3/4 cup crushed nacho cheese Doritos
Dressing:
1/4 cup mayo
1/2 tsp black pepper
1/4 tsp garlic powder
1 Tbsp lime juice
Mix dressing and set aside. Toss together all the salad ingredients. Mix salad and dressing. Top with crushed Doritos and serve.
