Tomato Pie and Zucchini Pie

These summer vegetable pies are such a wonderful way to celebrate the season's bounty. The tomato pie is like summer on a plate - with those beautiful heirloom tomatoes layered with creamy cheeses and fresh basil, it's the perfect way to showcase peak tomato season.

The zucchini pie is brilliant for using up all that garden zucchini that seems to multiply overnight. Using crescent rolls as the crust is such a clever shortcut, and the combination of mozzarella with herbs creates this comforting, almost quiche-like dish that makes zucchini the star instead of something you're trying to hide.

Both pies work beautifully as main dishes for lunch or dinner, or as substantial sides. They're also perfect for potlucks since they travel well and can be served at room temperature.

Tomato Pie

Ingredients:

4 to 5 medium heirloom tomatoes, sliced thin

2 cups of shredded Colby-Jack cheese

3 oz cream cheese

1 pie shell 

Basil leaves

S&P

Mayo

 Directions:

Use a fork to pierce pie shell all over and bake until light brown.

 Warm the cream cheese in the microwave for 30 seconds. Spread cream cheese in pie shell. 

Spread mayo and salt and pepper on the tomatoes, add basil and cheese.

 Repeat and layer with the tomatoes, basil and cheese.

Add a dollop of cream cheese on top.

Bake 20 minutes at 350 degrees.

Zucchini Pie

Ingredients:

4 cups sliced zucchini (5 cups if you are using a deep-dish pie plate)

1 medium onion, chopped

1/2 cup of butter

2 Tablespoons of fresh parsley

S&P

1/4 t of garlic powder, dried basil and dried oregano

2 eggs, beaten

2 cups shredded mozzarella, freshly grated

1 package of crescent dinner rolls

Directions:

Cook zucchini and onion in butter for 10 minutes and drain. Blend eggs, cheese and seasoning together. Add zucchini mixture. Separate rolls and pat into pan with the wide section at the top of the pie dish. Pour in vegetable mixture and bake for 20 minutes at 375.

Let pie stand 10 minutes before serving.

 

 

Birthday Cake

Don't let the unconventional method scare you away from this exceptional birthday cake - boiling water and butter create something truly special. This has been our go-to family celebration cake because it's foolproof and delivers incredible results every time. The warm chocolate frosting poured over the slightly cooled cake creates this glossy, rich finish that's absolutely irresistible.

 

Ingredients:

FOR THE CAKE

1 cup water

1 cup butter, cubed

2 cups flour

2 eggs, beaten 

2 cups sugar

1 t salt

1 t baking powder

1/4 t of vanilla or almond extract

1/4 t baking soda

FOR THE FROSTING

1 cup sugar

1/2 cup Unsweetened Cocoa, sifted

1/2 cup milk

4 T butter

2 T light corn syrup

4 cups of powdered sugar, sifted

2 t vanilla extract

Directions:

Preheat oven to 375 degrees.

For the Cake: 

In a large sauce pan, bring butter and water just to a boil. Once the butter has melted remove from heat. Next, add the flour, sour cream, sugar, salt baking powered and eggs and mix until smooth.

Pour into a greased a sheet pan or and 9x 13 glass dish and bake at 375 degrees or 18-22 minutes or until golden brown and a toothpick near the center comes out clean, 

For the Frosting:

In a large saucepan, whisk  together the the sugar and cocoa. Whisk in the milk. Then stir in the butter and corn syrup. Place the pan over medium-high heat and bring to a boil, whisking constantly. When the butter has melted and the icing is slightly smooth, take the pan off the heat. stir in the confectioners' sugar and vanilla.

Pour the frosting over the slightly cooled cake (cool for 5 minutes). This will seem like a lot of frosting, but pour over entire cake. Let cake set before serving. 

This cake can be halved or doubled. It is perfect every time.

 

Brazilian Limeade

Don't let the simplicity fool you - this Brazilian limeade is absolutely incredible. The secret is that sweetened condensed milk which creates this amazing creamy texture while balancing the tartness of the fresh lime juice. It's refreshing but rich, simple and sophisticated.

 

Ingredients:

4 cups cold water

3/4 cup fresh lime juice

3/4 cup sweetened condensed milk

1/4 cup sugar

 

Directions:

In a blender add 3 cups cold water, lime juice, condensed milk and sugar.

Blend on low speed until well combined and frothy, pour in the last cup of water and give it a quick stir.

Pour over ice in individual glasses and garish with a slice of lime and a straw. 

Destin Boat Drinks

Growing up in Destin, Florida in the 1970s and '80s, these were the drinks at dock parties, pool parties, fish fry's, the Billy Bowlegs Pirate Festival and back porch cookouts. Mix some up, kick back, and let the good times roll—Destin style.

 

Orange Lime Margaritas

1 (6 oz) can limeade

1 cup tequila

1/2 cup orange juice

1 Tablespoon powdered sugar

1/4 cup orange liquor

Process ingredients in a blender and serve over ice.

 

Holy Cow Beergaritas

1 (6 oz) can limeade

1/2 limeade can of tequila

1 limeade can of beer

Ice

Add ingredients and enough ice to fill the top of a blender or to taste. Blend.

 

Pink Panty Pull Downs! 

1 liter 7 Up or lemon lime soda

1/4 bottle vodka

1 small can concentrate pink lemonade

Combine and serve over ice.

 

Fuzzy Navel

1 part peach schnapps 1 part vodka 4 parts orange juice Ice

Fill a tall glass with ice, add peach schnapps and vodka, top with orange juice. Stir and garnish with an orange slice. Sweet, peachy, and dangerously easy to drink.

 

Sea Breeze

1 1/2 oz vodka 

3 oz cranberry juice

1 oz grapefruit juice 

Ice 

Lime wedge for garnish

Fill a highball glass with ice. Add vodka, cranberry juice, and grapefruit juice. Stir gently and garnish with a lime wedge. 

 

Bahama Mama

1/2 oz dark rum 

1/2 oz coconut rum 

1/2 oz grenadine 

2 oz orange juice 

2 oz pineapple juice 

Splash of lemon juice 

Ice 

Pineapple wedge and cherry for garnish

Combine all ingredients in a shaker with ice. Shake well and strain into a tall glass filled with ice. Garnish with pineapple and cherry. 

 

The Bushwacker (The official Pensacola beach/dock drink)

4 oz cream of coconut (Coco Lopez) 

2 oz Kahlua (or coffee liquor)

1 oz dark rum

1 oz Creme de Cacao 

4 oz half-and-half 

Combine ingredients in a blender then add desired amount of ice. 

Pour into a small or medium sized hurricane glass and garnish with a cherry or a drizzle of chocolate syrup.  

 

Havana Martini

1 1/2 oz light rum

1/2 oz dry vermouth

2 dashes of orange Curacao

1 dash grenadine (make your own - it's easy!)

1 maraschino cherry - garnish 

Mix all ingredients in a mixing glass. Avoid shaking, it can dilute the drink. Strain into a chilled martini glass. Chill your glass by placing it in the freezer for 20-30 minutes or fill with ice water as you mix the martini. 

Garnish with a maraschino cherry. A twist of lemon peel is also an option.