• 1 1/2 c. sweet potatoes, cooked and mashed
• 1/4 c. sugar
• 1 tsp. vanilla extract
• 1/4 c. fresh orange juice
• 1/4 c. skim milk
• 2 Tbsp. brown sugar
• 1 Tbsp. flour
• 1 Tbsp corn oil margarine
• 2 Tbsp. pecans, chopped

Put potatoes, sugar, vanilla extract, orange juice, and skim milk in mixing bowl. Beat at high speed until smooth and place in casserole dish. Mix together brown sugar, flour, margarine, chopped pecans and sprinkle over potato mixture. Bake at 375 degrees for 20-25 minutes or until lightly browned.

• 1 3oz. pkg. cream cheese
• 1/2 cup powdered sugar
• Cream all until fluffy
• 1/2 tsp. vanilla
• 1 cup whipping cream. Whip and fold in above.
• Pour into a 9 inch baked crust or graham cracker crust. (I like the graham cracker best.)
• 1 lb. 5 oz. can of prepared Cherry Pie Filling
• Add 1/4 tsp. almond extract to the Cherry Pie filling

Pour evenly over cream cheese mixture, chill at least 6 hours.
Serves 6-8.

• 1 box Brownie mix, prepared as directed
• 2 boxes Chocolate mousse, prepared as directed
• 1 large container cool whip
• 2 heath bars, pounded into very small pieces
• 1 cup ground pecans
• ½ cup Grand Marnier
• Large Trifle Dish

Crumble half of brownies in bottom of large trifle dish. Pour half of Grand Marnier over them and allow to sink in (3-5 minutes) Top with half of chocolate mousse. Top with half of cool whip. Top with half of heath bar and nuts. Repeat layers once more. Chill. Serves 12-16.

• ½ L Everclear® alcohol
• 2 1/2 L vodka
• 1/2 bottle peach schnapps
• 1 cup Bacardi® 151 rum
• 1 bottle 99 Apples® apple schnapps
• 6 L 7Up
• ½ L triple sec
• 1 L gin
• ½ bottle ® Sour Apple Pucker schnapps
• 2 bottles Boone’s Farm® Strawberry Hill wine
• 4 L Hawaiian Punch® or Tropical Punch Kool-Aid
• 1 container orange juice concentrate
• sliced oranges, apples, cherries, grapes, or other fruit of your choice

Mix all the alcohol together and let fruit soak in it overnight. In the morning, add fruit juice and punch, chill for a minimum of 6 hours. Serve ice-cold.

• 1/4 cup (1/2 stick) butter
• 1 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 cup banana liqueur
• 4 bananas, cut in half lengthwise, then halved
• 1/4 cup dark rum
• 4 scoops vanilla ice cream

• Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
• Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
• Stir in the banana liqueur, then place the bananas in the pan.
• When the banana sections soften and begin to brown, carefully add the rum.
• Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
• Generously spoon warm sauce over the top of the ice cream and serve immediately.

Make Simple Syrup using 2 cups Water and 2 cups Sugar. Boil for five minutes until the sugar is dissolved and the mixture has become a thin, syrupy consistency. Place in a covered container with 6-8 bruised mint leaves and refrigerate for at least eight hours.

To Serve: Fill a Julep glass with crushed ice. Add 11/2 tablespoons mint syrup and 11/2 ounces Kentucky Bourbon. Stir, garnish with mint leaves and serve with two straws.

For Sauce

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/3 cup freshly grated Parmesan cheese
• 1 egg, room temperature and beaten
• Salt and black pepper to taste
• 1/4 cup prepared whipped cream

For Sandwich

• 4 slices toasted white bread
• 1/2 pound sliced, cooked turkey breast
• Grated Parmesan cheese for topping
• 8 bacon slices, cooked

In a large saucepan over medium heat, melt butter. Gradually add flour, stirring constantly, until smooth and free from lumps. Gradually stir in milk until sauce comes to a gentle boil, stirring constantly; remove from heat. Add Parmesan cheese and stir until melted and well blended.

In a small bowl, beat egg. Temper egg by adding ½ a cup of the sauce to the egg, stirring constantly so it doesn’t scramble. Slowly add egg mixture to remaining sauce. Add salt and pepper to taste. Fold in whipped cream.

For each Hot Brown sandwich, place two slices of toasted bread on a cookie sheet. Add ¼ of the turkey to each piece of toast. Pour a scoop of sauce over the turkey. Sprinkle with Parmesan and broil until the sauce is brown and bubbly. Remove from broiler put two pieces of bacon over the top.

Makes 2 servings.

• 1 oz Vodka
• 1 oz Rum
• ½ oz Triple Sec
• 2 oz. Orange Juice
• 2 oz Pineapple Juice

Mix all ingredients together and serve over ice. You can add a splash of grenadine for color. Garnish with lime.

Makes 8-10 Crab Cakes

• 1 pound lump crabmeat, picked over and flaked
• 1 cup breadcrumbs
• 2 eggs, lightly beaten
• 1/2 cup chopped green onions
• 1/3 cup minced fresh parsley
• 1/4 cup mayonnaise
• 2 tablespoons lemon juice
• 1/2-1 teaspoon tabasco sauce
• Salt and Pepper to taste
• 1/4 cup oil and 2 tbsp. Butter to fry
• Lemon wedges to serve

Combine crabmeat, 1/4 cup bread crumbs, eggs, green onions, parsley, mayonnaise, lemon juice, pepper sauce, salt and pepper and mix well. Shape mixture into 8-10 cakes.

Place remaining 3/4 cup bread crumbs in shallow bowl. Coat crab cakes with crumb mixture. Place cakes on plate; cover and refrigerate at least one hour

Heat oil and butter in large skillet over medium heat. Cook crab cakes 3 to 5 minutes on each side—until golden brown. Serve with a sprinkle of fresh parsley and lemon wedges.

• 4 english muffins
• 8 pieces of warmed Canadian Bacon
• 8 poached eggs
• package of hollandaise sauce

Toast the English muffins. Assemble open faced sandwich by placing one piece of Canadian bacon, one poached egg and a scoop of hollandaise sauce on each muffin half.

Makes 4 servings

Crust:

• 16 Graham Crackers
• ¼ cup sugar
• 3 tablespoons melted butter

Filling:

• 32 oz. cream cheese (4 packages)
• 1 ½ cups sugar
• ¾ cup milk
• 4 eggs
• 1 cup sour cream
• 4 teaspoons vanilla extract
• ¼ cup flour

Pre-heat oven to 350 degrees F. Grease a 9 inch springform pan. Mix graham cracker crumbs, sugar and melted butter. Press onto bottom of pan.

Mix cream cheese with sugar until smooth. Blend in milk and then add in the eggs one at a time, mixing just enough to incorportae. Add in sour cream, vanilla and flour and mix until smooth. Pour into pan.

Bake in pre-heated oven for 1 hour, then turn the oven off and let it cool in oven with the door closed for 4 hours (this will stop the cheesecake from cracking). Chill until time to serve.

• 1/2 cup flour
• 1/2 cup oil
• 3 medium onions, diced
• 2 green bell peppers, diced
• 6 ribs celery, finely diced
• 4-6 cloves garlic, minced
• 5 tomatoes (or 8 Roma tomatoes), seeded and diced (if you like tomatoes in your gumbo)
• 1 cup crushed tomatoes
• 2 pounds sliced okra
• 4 quarts stock (shrimp or Chicken)
• 1 tablespoon creole seasoning
• 1 teaspoon dried thyme leaves
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• 2-3 pounds medium shrimp, peeled and deveined
• 1 pound fresh lump
• 3 cups rice

In a large pot, heat oil and add flour, stirring constantly until a light brown roux is formed. Add onions, bell peppers, garlic and celery, cooking until tender. Add the tomatoes and crushed tomatoes. Cook over medium heat for 15 minutes.

Add creole sasoning, thyme, bay leaves and salt and pepper (about ½ teaspoon each), and continue to cook another 10 minutes. Add the stock. Bring to a boil, add the okra and then reduce heat to simmer. Cook 45 minutes

About ten minutes before serving, add the shrimp on low heat. Add the crabmeat just before serving.

Cook rice according to directions.

Serve gumbo over ½-1 cup of rice.

• 3 cups milk
• 6 cups stale bread, cut into cubes
• 1 cup sugar
• 11/2 teaspoons cinammon
• 3/4 teaspoon salt
• 3 eggs, beaten
• 1 cup raisins

Put bread in large mixing bowl Heat milk until scalded, then pour over bread. Let cool completely, then combine other ingredients and pour over milk-soaked bread. Put mixture in buttered 13 x9 inch pan and bake at 350 degrees for 35-40 minutes.

• 8 oz. brandy
• 4 cups milk
• 4 teaspoons powdered sugar
• nutmeg for garnish
• ice

Shake brandy, cold milk, ice and sugar together. Strain into glass. Sprinkle with nutmeg.

• 6 rounded tablespoons dark roast New Orleans coffee with chicory (Community, French Market, CDM, Union, etc.)
• 6 cups water
• 6 cups milk

Make coffee. Then: Scald, do NOT boil, the milk. Pour coffee into warmed mugs, filling each mug halfway. Fill the other half of the mug with scalded milk. Stir until completely blended. Sweeten to taste. Serves 8.