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.