I will get right to the point, GO TO THE VARSITY (click here for their website) IN ATLANTA! Point made. The Varsity is the world’s largest drive-in that was opened by Frank Gordy in 1928. It is an Atlanta icon. I had been one time but didn’t eat, just got a drink. I knew I wanted to go back, but I never made the time when I am passing through. There are 8 locations in the Atlanta/Athens area, so there is no excuse not to go. Two of the locations are in the Atlanta airport, C terminal and F terminal. While Jonathan and I were in Atlanta, we went. He had never been. We ordered chili dogs, slaw dogs, onion rings and 2 Frosted Orange shakes. We ordered 2 different types of hotdogs so that we could share because you get 2 of each. They have their own lingo, and you will hear a chorus of “What’ll ya have?’ the entire time you are there. It is fun!!!! You can check out their Facebook page also by clicking here The Varsity on facebook.
Today is National Peanut Butter and Jelly day. I don’t think The Varisty serves PB&J, but we have some PB&J recipes at Taste of Home that I think you will enjoy. Peanut Butter ‘n’ Jelly Bars and PB&J Spirals are just a couple of them.
Peanut Butter ‘n’ Jelly Bars
- 1 tube (16-1/2 ounces) refrigerated peanut butter cookie dough
- 1/2 cup peanut butter chips
- 1 can (16 ounces) buttercream frosting
- 1/4 cup creamy peanut butter
- 1/4 cup seedless raspberry jam or grape jelly
- Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking dish; sprinkle with peanut butter chips.
- Bake at 375° for 15-18 minutes or until lightly browned and edges are firm to the touch. Cool on a wire rack.
- In a small bowl, beat frosting and peanut butter until smooth. Spread over bars. Drop jam by teaspoonfuls over frosting; cut through frosting with a knife to swirl the jam. Yield: 2 dozen.
- 1 tube (8 ounces) refrigerated crescent rolls
- 8 teaspoons creamy peanut butter
- 8 teaspoons grape jelly
- 1/4 cup chopped unsalted peanuts
- 2 tablespoons confectioners’ sugar
- Unroll crescent dough; separate into triangles. Spread 1 teaspoon each of peanut butter and jelly on the wide end of each triangle; sprinkle with peanuts. Roll up from the wide end and place point side down 2 in. apart on an ungreased baking sheet. Curve ends to form a crescent shape.
- Bake at 375° for 11-13 minutes or until lightly browned. Dust with confectioners’ sugar. Serve warm. Yield: 8 servings.