Tintoretto Cocktail

Only two ingredients for a Tintoretto cocktail.   Ancient Egyptians regarded the pomegranate as a symbol of prosperity.

• 6 ounces pomegranate juice, chilled
• 16 ounces Processo or other sparkling wine, chilled

Pour pomegranate juice into champagne flute.
Pour chill wine over juice.

Spinach Dip

A favorite dip recipe to share with your favorite friends, even if they are Bama fans.

• 1 10-ounce box frozen chopped spinach, cooked
• 1 cup of mayonnaise
• 2 cups sour cream
• 1 packet Knorr Vegetable dry soup mix
• 3 green onions, chopped
• 3 tablespoons pimiento peppers, minced

Cool spinach and squeeze dry.
Mix all ingredients together.
Chill for at least 2 hours before serving.

Printable Recipe 

Pinto Beans

Try this recipe for a meatless meal.  Rice and pinto beans served with cornbread make a complete protein.

• 1 pound dry pinto beans, sorted and rinsed
• 1 smoked ham hock
• 1 10-ounce can diced tomatoes and green chilies
• 1 green bell pepper, chopped
• 1 celery rib, chopped
• 1 onion, chopped
• 1 dash hot sauce
• 1 teaspoon salt  
• 1/2 teaspoon black pepper
• hot cooked rice

Cover beans with water and soak overnight. Drain.
Place beans in a large Dutch oven, and add water to cover.
Add ham hock.
Bring to a boil, and cook, uncovered, 30 minutes.
Add remaining ingredients and cook 55 minutes or until beans are tender.
Remove a cup on beans from pot, blend until creamy.
Return to pot, stirring to combine. 
Serve over rice.

Tip:
Pinto beans freeze well.  

Scalloped Potatoes

A traditional recipe for a rich, creamy side side.  Try scalloped potatoes for an easy yet impressive dish. 

• 4 medium potatoes, pared and sliced 1/8-inch thick
• 3 tablespoons butter
• 1 small onion, thinly sliced
• 3 tablespoons flour
• 1 1/2 cup milk
• salt and pepper to taste

Place half the potatoes in a greased 1 1/2-quart shallow baking dish.
Dot with half the butter.
Add half the onions.
Sprinkle with half the flour.
Season with salt and pepper.
Repeat with remaining ingredients.
Pour milk over potatoes.
Bake covered for first half of baking period, in a 400-degree oven for 1 to 1 1/2 hours or until potatoes are tender and brown crust is formed over top.

Printable Recipe

Hissy Fit Dip

Rumor has it that the first time this recipe was served at an SEC tailgating party it was so popular that it was gone before one Southern belle got to taste it. She was so upset that she pitched a hissy fit.  So be sure to make plenty of this cheesy, creamy dip and save the hissy fits for a bad call on the field. 

Hissy Fit Dip

• 16 ounces sour cream
• 8 ounces cream cheese, at room temperature
• 8 ounces Velveeta, cubed
• 1 cup American cheese, shredded
• 1 pound pork sausage, cooked, drained and crumbled
• 1/4 cup green onion, finely chopped
• 1 teaspoon Worcestershire sauce
• 1 teaspoon onion powder
• 1/2 teaspoon ground sage
• 1/4 teaspoon curry powder
• 1/8 teaspoon cayenne pepper
• dash of garlic powder

Combine all ingredients; stirring until well blended.
Pour into a greased baking dish.
Bake in a preheated 350-degree oven for 1 hour.
Serve with chips.

Hissy Fit Dip is great served hot or at room temperature.

Printable Recipe

Turkey and Brie Sandwiches with Pears

A turkey sandwich recipe with sweet pears and peppery arugula that is deliciously different.

• focaccia bread
• brie cheese
• pear slices
• sliced turkey
• arugula
• fig preserves

Cut focaccia bread into sandwich portions.
Slice in half.
Layer brie, pear slices and turkey between bread slices.

Wrap each sandwich in foil.
Bake in a 350-degree preheated oven for 10 minutes or until cheese melts.
Spread fig preserves on top slice.
Add arugula.
Serve warm.

Make your own focaccia  bread with this easy recipe.
Focaccia Recipe 

Arugula and Spinach with Grilled Peaches Salad

A recipe for peppery greens topped with the perfect sweetness of a grilled peach.

• 3 large peaches, peeled and halved
• 1 tablespoon canola oil
• Salt and pepper to taste
• 6 cups arugula and spinach mix
• 1/2 cup freshly grated Parmesan Cheese
• peach vinaigrette 

Gently toss peaches in canola oil.
Salt and pepper to taste.
Grill, covered with grill lid, 2 minutes on each side or until charred.
Serve over arugula and spinach.
Top with Parmesan cheese.
Serve with peach vinaigrette .

Peach Vinaigrette Recipe