Drunken Chicken

Ingredients
1 whole chicken
Cavender's Greek Seasoning
Tony Chachere's Seasoning
Louisiana Hot Sauce
1 can of beer

Preparation
Clean chicken and clear cavity. Leave skin on chicken. Open beer and drink or discard 1/3 of can contents. Pour 6 tblsp (+/-) Louisiana Hot Sauce into can of beer. Set can in roaster pan. Coat outside of chicken and inside of cavity with Cavender's. Add sprinkling of Tony Chachere's to taste. Place cavity of chicken over beer can and ensure chicken is propped up so as to remain standing while cooking. Cover tightly with foil. Bake upright in 350 degree oven for 4 hours. Remove foil to brown skin 10 minutes before serving.

Chocolate Buttercream Frosting

Ingredients
2/3 cup butter, softened
1/3 cup unsweetened cocoa
4 cups (1 lb) powdered sugar
1 tsp vanilla
4 tblsp cream

Preparation
Beat butter until light and fluffy. Gradually add cocoa powder and powdered sugar, beating well. Beat in vanilla and enough cream until desired spreading consistency.

Frosts a 2-layer or 13x9 inch cake.

Buttercream Frosting

Ingredients
1/2 cup butter or margarine
1/2 cup solid vegetable shortening
1 tsp vanilla extract
4 cups (1 lb) sifted confectioners' sugar
2 tblsp milk

Preparation
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, bearing well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. To thin for icing cake, add a small amount of light corn syrup.
Makes 3 cups.

Cheese Straws

Ingredients
2 jars Kraft Old English cheese spread
1 stick real butter, unsalted
1 stick margarine
2 cups regular flour
3 tsp baking powder*
1 tsp salt*

*Omit if flour is self-rising

Preparation
Mix all ingredients and put into star cookie press. Squirt into lines on ungreased baking sheet (can line with parchment paper if desired). Bake at 350 degrees for 8-10 minutes. Break into 3" pieces when cool.

Old Fashioned Vanilla Cake

Ingredients
1 French Vanilla cake mix
1 cup milk
1/3 cup butter, softened
4 eggs

Preparation
Combine ingredients. Mix and bake according to directions on cake mix box.

Crawfish Bisque

Ingredients
1/2 stick butter
1 bunch of green onions, chopped
2 cans cream of potato soup
1 can cream of mushroom soup
4 oz cream cheese
2 cups half-and-half
2 lbs crawfish tails, thawed if frozen, but not cooked
1 can mexicorn, drained
1 tsp red pepper flakes, or to taste
1 tblsp Tony Chachere's or other Louisiana spice, or to taste

Preparation
Saute green onions in butter. Put in crockpot. Add remaining ingredients. Cook on high for 2 hours, then turn to low until ready to serve. Stir frequently to ensure cream cheese and soups are well mixed.

Cheddar Cheese Biscuits

Ingredients
2 cups Bisquick
2/3 cup milk
1/2 cup cheddar cheese
2 tblsp butter, melted
1/8 tsp garlic powder

Preparation
Combine Bisquick, milk, and cheese. Drop onto greased cookie sheet. Bake 8-10 minutes at 450 degrees. Stir together butter and garlic powder and brush over biscuits while warm.

Cous Cous Salad

Ingredients1 can black beans, drained and rinsed
3/4 cup corn, frozen
4 green onions, chopped
1-2 medium red bell peppers, diced
3 cups prepared couscous, made with chicken broth substituted for 1/2 of the water
1/2 tsp cumin
juice of 1 small lime
3/4 tsp red wine vinegar
2 tblsp olive oil
salt and pepper to taste

Preparation
Prepare couscous as noted. Combine lime juice, vinegar, and cumin. Whisk in olive oil. Salt to taste. Add couscous and toss to coat. Add vegetables, cutting in green onions last. Salt and pepper to taste. Serve chilled.

Beer Bread

Ingredients
3 cups flour
3 tsp baking powder
1/2 cup sugar
1 tsp salt
12 oz fresh beer
1/2 cup butter, melted

Preparation
Mix all ingredients dry ingredients, then add beer slowly, stirring until dough forms. Put into greased loaf pan and bake for 45 minutes at 350 degrees. Remove and pour melted butter over top of loaf. Return to oven and bake for additional 15 minutes until browned. Serve warm.

Rosemary's Sausage Squares

Ingredients
2 cans crescent rolls
1 lb mild bulk sausage
1 can original Rotel tomatoes
1 8-oz pkg cream cheese

Preparation
1. Preheat oven to 350 degrees.

2. Brown sausage and drain. 

3. Melt cream cheese with sausage. 

4. Drain tomatoes, and add to meat and cheese mixture. Let cool.

5. Generously grease (with Crisco or butter) the bottom and sides of an 8 1/2" x 11" pan.

6. Lay one can of crescent rolls into the bottom of the greased pan, pinching seams of rolls firmly together. 

7. Gently spread meat mixture on top of crescent roll crust, being careful not to mash the crescent roll dough. 

8. Spread remaining can of rolls over top, again pinching seams together.

9. Bake at 350 degrees until brown, about 30 minutes. Crescent rolls on top should be well done, but not burnt, in order for crust to be thoroughly cooked. 

10. Cut into squares and serve warm.

Danzie's Tuna Ball

Ingredients
1 pkg cream cheese, softened
1 large can white tuna
1 small onion, finely chopped
1-2 tblsp horseradish, to taste
1-2 tblsp celery seed, to taste

Preparation
Mix all ingredients and shape into ball. Chill and serve with crackers. Can be coated in pecans, if desired.

Basic Lasagna for a Crowd

Ingredients
5 lb ground beef
2 lb bulk sausage
4 standard jars spaghetti sauce
2+ pkg lasagna noodles
5 lb mozzarella cheese
2 30-oz containers Ricotta cheese
1 1/2 blocks Parmesan cheese, grated
Spaghetti/Italian seasoning, salt, and pepper to taste
NOTE: Can saute garlic, onions, peppers, etc. to add to sauce if desired.

Preparation
Brown meats, then drain. Return meats to pan and add sauce, plus any desired seasonings. Cook noodles as directed. Mix Ricotta and Parmesan.

Spray lasagna pans lightly with cooking spray. Layer meat sauce, noodles, Ricotta mixture, more sauce, then mozzarella. Repeat, finishing with a final layer of sauce and mozzarella.

Bake at 375 degrees with cookie sheet underneath until bubbly. Can be frozen.

Makes 3 large pans, plus 2 individual (small loaf) pans.

Margaritas

Ingredients
1 can frozen limeade
2/3 limeade can of tequila*
1/3 limeade can of triple sec*
1 blender full of ice

Preparation
Add liquid ingredients to ice and blend. If result is too icy, add a little water or a small bit of alcohol.

*For sweeter margaritas, use more triple sec and less tequila. For less sweet, use more tequila, less triple sec.

Dump Cake

Ingredients
1 butter pecan cake mix
1 can coconut pecan frosting
4 eggs
3/4 cup water
3/4 cup oil

Preparation
Combine all ingredients. Pour into bundt pan and bake at 35o degrees for 45 minutes or until done.

Corn Casserole

Ingredients
1 can cream style corn
1 can regular corn
1/2 cup cooked spaghetti
1/2 cup butter
1 cup Velveeta cheese (cubed)
3 tblsp grated onion

Preparation
Mix all ingredients, including corn juices. Bake uncovered at 350 degrees for 1 hour.

Cheese Ball (Ann's)

Ingredients
1 pkg cream cheese, softened
Bacon bits
Chopped scallions
Diced bell pepper
Chopped black olives
1-2 tsp Accent

Preparation
Use any qty of bacon bits, scallions, bell pepper, and olives desired (can even omit ingredients, to taste). Mix thoroughly along with the Accent into the cream cheese. Using hands, shape into ball or appropriate shape for serving dish. Roll in chopped pecans. Serve with crackers.

TOP SECRET Red Beans and Rice Recipe

Ingredients

2 lbs fresh/dried red beans, soaked

2 lbs white onions, diced

3 lg green peppers, diced

5 stalks celery, diced

1 pkg thick bacon

6 tblsp garlic, crushed

3 lbs Jacobs andouille, cut into circles and then in half (half moon shaped pieces)

1 lb Jacobs smoked sausage, cut the same as the andouille

2 lbs Jacobs tasso, diced

6 tblsp liquid smoke

6 large cans Blue Runner Creole Cream Style Red Beans (27 oz)

12 cans red beans (15 oz)

Long grain white rice, cooked

Preparation
Put enough vegetable oil in a large Dutch oven to cover the bottom of the pan. Heat the oil, and then fry the bacon. Once bacon is crisp, remove it and discard (or eat!), but leave all oil/grease in the pan. Add all meat and saute in bacon oil/grease. Remove meat. Add onion, green peppers, celery, and garlic and saute, stopping just short of being completely clear/soft. Turn off heat and put meat back in pan with vegetables. Add dried beans and cover with water. Cook beans slowly until done, but still firm. Add canned beans, liquid smoke, and Blue Runner beans, and stir. Instead of liquid (water), mixture should resemble a roux. Cook on low heat for 1 hour, stirring frequently. Serve over white rice with sweet cornbread or French bread.

NOTE: You can use 6 additional lbs of fresh/dried red beans (8 lbs total) if you don't want to use canned beans. Also, if your fresh/dried beans dissolve during cooking, add canned beans as necessary.