Ingredients

• 3 16oz. bottles honey barbeque sauce
• 2 12oz.bottles clover honey
• 1 large bag of wing ding sections
• 2 cups flour
• 1 large bottle cooking oil
• 3 tsp.salt
• 2 tsp.pepper

Directions

Heat cooking oil to 350 degress. While grease is heating,clean chicken. Mix flour ,salt and pepper in bag or bowl. Flour chicken pieces and cook in grease until they float to top of oil.Remove done chicken and drain on plate with paper towel. Mean while in another pot add barbeque sauces,honey and let heat just to a boil.Lay chicken in large baking pan metal preferred. Pour sauce mix over the chicken and let cook in oven for15 to 20 minutes on 350 degrees.Remove after 15 to 20 minutes let sit 10 minutes.

Ingredients

• 1/4 lb. Swiss cheese
• 1/4 lb. thinly sliced deli-style ham or prosciutto
• Flatbread cracker
• Spicy mustard

Directions

Makes 15-20 appetizer-size servings

1. Preheat oven to 300 degrees.

2. Cut slices of Swiss and ham to fit the crackers. Lay crackers on a baking sheet and top first with a slice of ham and then with a slice of Swiss.

3. Place in the oven for 5-10 minutes or until cheese melts. Top with a drizzle of mustard (1/8 – 1/4 teaspoon) and serve warm.

Source: The Advocate – Baton Rouge, La

Ingredients

• 1 (16-oz.) container sour cream
• 1 (8-oz.) pkg. cream cheese, softened
• 3/4 cup shredded mozzarella cheese (about 6 ozs.)
• 1/2 cup chopped or finely diced pepperoni (about 2 ozs.)
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. pizza or Italian seasoning blend

Directions

1. Preheat oven to 350 degrees.

2. In small bowl, combine all ingredients. Spoon into a shallow 1-quart casserole.

3. Bake uncovered 30 minutes or until heated through.

4. Serve warm in bread bowl.

Ingredients

• 1 pkg jello (small)
• 1 pkg kool-aid
• 1 c sugar

Directions

1. Dissolve above in 2 cups HOT water.
2. Add 2 cups COLD water. Mix well.
3. Pour into Ice Tups, ice cube trays, or other containers, and freeze.

Originally from: Tupperware

Ingredients

• 2 pounds Velveeta cheese, diced
• 1/4 cup red bell pepper, diced
• 1 (12-ounce) can jalapeños, chopped
• 2 tbsps garlic, minced
• 1 pound andouille sausage, heavy smoked
• 4 cups mayonnaise
• 1/4 cup butter
• salt and cracked pepper to taste
• 1 cup onion, diced
• Pepper Sauce to taste
• 1/4 cup celery, diced
• 1/4 cup parsley, minced

Directions

Allow cheese to sit at room temperature for 30 minutes. Remove seeds from jalapeño peppers and rinse under cold, running water. This will remove some of the heat. Dice the andouille or other heavy-smoked sausage. In a heavy-bottom sauté pan, melt butter over medium-high heat. Add onion, celery, bell pepper, garlic and andouille. Sauté 3-5 minutes or until vegetables are wilted. Add jalapeños and continue to sauté 2-3 minutes more. Remove from heat and allow to cool. Pour the ingredients from the sauté pan into the bowl of a food processor fitted with a metal blade. Blend well until smooth. Place the blended ingredients in a large mixing bowl and add cheese and mayonnaise. Using a wire whisk, whip until mixture is smooth and of a dipping sauce consistency. Season to taste using salt, pepper and Louisiana Gold. Sprinkle in parsley. Pour ingredients into a decorative serving bowl and heat to serving temperature in the microwave. Place in the center of a large serving platter surrounded by garlic croutons, toast points or tortilla chips. This dip may also be served cold and will hold well in the refrigerator for a couple of days.