Recipes

Southern Hospitality

Ingredients:

• ¾ oz. Southern Comfort®
• ¾ oz. Watermelon Pucker
• ¾ oz. Amaretto
• ½ oz. Triple Sec
• 6 oz. Energy Drink

Glass: Tall
Method: Stir

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Southern Sweet Tea

Ingredients:

• 2 cups sugar
• 1/2 gallon water
• 1 tray ice cubes
• 3 family sized teabags of orange pekoe tea
• 3 cups cold water, or as needed

Directions:

1. Pour the sugar into a large pitcher. Bring water to a boil in a large pan. When the water begins to boil, remove from the heat, and place the teabags in. Let steep for 5 to 6 minutes.
2. Remove tea bags, and return tea to the heat. Bring just to a boil, then pour into the pitcher, and stir until the sugar is dissolved. Fill the pitcher half way with ice, and stir until most of it melts. Then fill the pitcher the rest of the way with cold water, and stir until blended.

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Jenny Kate's "Hot Pockets"

Ingredients:

• 1 can Pillsbury Crescent Rolls
• pizza or marinara sauce
• pepperoni (or other meat toppings)
• mozzarella cheese

Directions:

1. Flatten out an unbaked crescent roll.
2. Spread marinara or pizza sauce in the center.
3. Add in your meat toppings and cheese, but remember that you have to make a "pocket".
4. Fold the ends of your crescent roll into the center, creating a pocket around your filling.
5. Bake at 350 degrees (Fahrenheit) for 12-15 minutes...when they get a golden brown on the outside, they should be nice a done on the inside.

Modifications I've tried:  Ham and smoked provolone (YUMMeh), Ham and Parmesan (delicious)

More Hot Pocket Recipes coming soon!

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Shrimp Gumbo

Ingredients:

• 2 pounds medium shrimp - peeled and deveined
• salt and pepper to taste
• cayenne pepper to taste
• 1/2 cup olive oil
• 2 pounds chopped okra
• 1 tablespoon tomato paste
• 1 tomato, chopped
• 1 cup chopped onion
• 4 cloves garlic, minced
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 12 cups water
• 1/2 cup chopped green onions

Directions:

1. Season the shrimp with salt, pepper and cayenne to taste and set aside. Heat the oil in a large pot over medium heat. Add the okra and saute for 30 minutes, stirring occasionally. Add the tomato paste, tomato, onion, garlic, celery and green bell pepper and saute for 15 more minutes.
2. Add the water and season to taste. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the shrimp and simmer for 20 more minutes. Finally, add the green onion to the soup and stir thoroughly.