CROCKPOT PINEAPPLE MOONSHINE

What You'll Need

• One 56 oz Can Pineapple Juice
• Two Cups Sugar
• 3/4th liter Everclear Grain Alcohol or Vodka

How to Make It

1. Add pineapple juice and sugar to crock-pot.
2. Cook on LOW for two hours with lid slightly ajar.
3. Allow mixture to cool completely before adding in Alcohol.
4. Add in alcohol and mix well.
5. Pour mixture into four Quart Canning Jars.
6. Add lids and rings to jars.
7. Store in a cool dry place.

Pina Colada Fluff

What You'll Need

• 3.4 oz vanilla instant pudding mix
• 20 oz can crushed pineapple (do not drain!)
• Eight oz container Cool Whip (I used lite) - thawed
• One tsp rum extract
• Two cups miniature marshmallows
• One cup shredded sweetened coconut
• One halfe cup chopped nuts (your favorite)

How to Make It

1. Combine pudding mix and the entire can of crushed pineapple in a large bowl.
2. Stir until completely combined.
3. Fold in Cool Whip, rum extract, marshmallows, coconut, and nuts,
4. Chill until ready to served

Million Dollar Dip

What You'll Need

• five green onions, chopped
• One half cups mayonnaise
• One jar Hormel Real Bacon Bits
• One pkg. slivered almonds
• Eight oz. cheddar cheese, shredded

How to Make It

1. Mix the onions, cheese, mayo, bacon bits, and slivered almonds together.
2. Chill for two hours.
3. Serve with favorite cracker.

MEXICAN TRASH CASSEROLE

What You'll Need

• One bag Nacho Doritos, crushed.
• Two Cups shredded cheese--or more (I always use more!!)
• One Can Cream of chicken soup
• One Can ro'tel tomatoes
• One half Cups sour cream
• One half Cup milk
• One half package taco seasoning (or more if you'd like)
• Two Cups shredded chicken

How to Make It

1. Preheat your oven to 350.
2. Spray a 2 quart casserole dish with nonstick spray.
3. Mix together all ingredients BUT Doritos.
4. Layer half the Doritos (about 2 cups) on the bottom, then spread half the chicken mixture, rest of the Doritos, and the rest of the chicken mixture.
5. Add more cheese on top.
6. Cover with foil and bake for 35 minutes.
7. I usually double the recipe and cook it in a 9x13 pan for 45 minutes, just so we can have leftovers the next day.

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Loaded Potato Casserole Recipe

What You'll Need

• Eight slices bacon, cooked and crumbled
• One cup shredded cheddar cheese
• One cup shredded monterey cheese
• Six russet potatoes, sliced into One quarter slices
• Two cups milk
• Two large eggs
• fresh or dried parsley, to garnish (optional)
• salt and pepper

How to Make It

1. Preheat oven to 375 degrees.
2. Butter two 9x9 casserole dishes.
3. Set aside.
4. Layer half of the potato slices in the dish, overlapping slightly.
5. Season with salt and pepper.
6. Sprinkle the cheeses on top of the potatoes and add the crumbled bacon pieces.
7. Add the other half of the potato slices on top of the cheese.
8. In a small bowl, mix together the milk and eggs.
9. Pour the mixture over top of the potatoes.
10. Sprinkle the parsley on top (optional).
11. Cover with foil and bake for 90 minutes, or until the custard is cooked and set.
12. Allow the dish to rest for 15-20 minutes before serving.

Mississippi Comeback Sauce

What You'll Need

• juice of one lemon
• One cup Duke’s mayonnaise
• One half teaspoon garlic powder
• One heaping teaspoon Dijon mustard
• One quarter cup chili sauce
• One quarter cup Heinz ketchup
• One quarter cup light olive oil
• One quarter teaspoon Tabasco sauce
• One teaspoon ground black pepper
• One teaspoon onion powder
• Two teaspoons Worcestershire sauce

How to Make It

1. Mix all ingredients well and store in refrigerator overnight.
2. It needs to sit to let the flavors become “acquainted”.
3. They shouldn’t rush into marriage.

Extra Crispy Spicy Fried Chicken Recipe

What You'll Need

• Three eggs
• 1/3 cup water
• Two teaspoon paprika
• Three teaspoons cayenne pepper
• One quart buttermilk (optional)
• Salt, Pepper, and Garlic Powder (to taste)
• One (1 to 2 1/2-pound) chicken, cut into pieces
• Peanut Oil, for frying
• One cup hot red pepper sauce (I like Louisiana Hot Sauce)
• Four cups flour
• Two teaspoon pepper

How to Make It

1. Place cut-up chicken in a large bowl, and cover with buttermilk.
2. Cover and chill for two hours, or overnight. This is an optional (but recommended) step.
3. In a large bowl, add eggs, water, and red pepper sauce.
4. Whisk until combined.
5. In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.
6. Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.
7. Place all chicken pieces in freezer bag with flour mixture.
8. Shake until all pieces are evenly coated.
9. Remove chicken pieces one at a time, shaking excess flour.
10. Dip each piece in the egg mixture, and return to bag of flour.
11. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.
12. Heat oil in deep fryer or deep pan to 350 degrees.
13. Working in batches, drop each piece of chicken into the hot oil.
14. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken.
15. Keep in mind that dark meat chicken takes longer to cook than white meat.
16. Watch your wing segments, as well; these will finish cooking first.

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