“Tropical Surprise Party Punch”

"Troical Surprise Party Punch"

Ingredients
1. 2 Liters of Hawaiian Punch/ Concentrated punch mix
2. 1 Liter of 7up/ Sprite/ Sierra Mist
3. 1 Cup pineapple juice
3. 16 Can of sweet pineapple chunks
4. 2 Quarts of Sunny Delight/ Orange Juice
5. 1 Sliced Lemon
6. 1 Sliced Lime (full sized)
7. 1 gallon of Flavored Sherbet example:(rainbow, lime, raspberry, orange, pineapple, etc.)
8. Shaved /crushed ice

Cooking tools needed
1. Large Punch Bowl
2. Punch bowl mixing spoon
3. Ice cream scooper


Instructions
(Chill all contents before Mixing)

1. Pour all of the liquid into the punch bowl. Gently stir as you add each separate liquid
2. Pour in Pineapple chunks
3. Add sliced lemons & limes. Stir
4. Scoop out entire gallon of frozen flavored sherbet (Use large scoops) Place scoops around the punch bowl like mountains
5. Serve over shaved or crushed ice

"Big curt's Collard Greens"

"Big Curt's Collard Greens"

Ingredients
1. 3 Bunches of collard greens
2. 1 Yellow onion
3. 2 Smoked turkey necks & 2 smoked turkey tails
4. 1 Tablespoon of olive oil/ vegetable oil
5. 1 1/2 Teaspoon of seasoning salt
6. 1 1/2 Teaspoon of black pepper
7. 1 Bay leaf

Cooking Tools
1. 1 Stock pot
2. 1 Strainer
3. 1 Large mixing spoon

Instructions
(Preparing the Collard Greens)
1. Place a water stopper in your kitchen sink to prevent water from running down the drain.
2. Place greens in sink and fill with cold water
3. Pour 1/4 tablespoon of salt into the water over the greens. Take proper care and evenly mix the salt into the water & collard greens
4. Let greens soak in the salt water for 10 to 15 minutes, then let out all of the water
5. Thoroughly rise off the collard greens and then repeat the washing/soaking process 3 more times without the adding salt. (make sure there are no tiny insects or dirt remaining on the collard greens before you proceed. Wash more if needed)
6. Drain water from collard greens and place them in a strainer
7. Finely chop the collard greens to your desired size

Preparing the stock water for the collard greens
1. Fill stock pot a little over half full of fresh water
2. Add onion & bay leaf to water (depending on your preference you may either leave the onion whole, or you may also dice the onion. Use entire onion)
3. Add smoked meat into the stock pot
4. Pour in olive oil
5. Sprinkle surface of the water with seasoning salt & pepper
6. Place top on to stock pot & bring contents to a boil boil for 25 to 35 minutesStock water should be a yellowish/brownish color when its ready for the collard greens
7. Place chopped collard greens into stock pot, cover the pot with the lid, and bring to a boil. Cook for 25 to 35 Minutes
8. Collard greens will turn dark green in color when they are finished cooking. Allow time to cool, then serve

For meaty collard greens (optional)
1. After smoked meat has boiled for 25 to 35 minutes, carefully remove the meat from the stock pot and allow it to cool
2. After meat cools enough to handle, tear or cut meat away from the bone
3. Chop up the meat
4. Place chopped meat back into the stock pot

Cooking Tips
Tip#1 -Use a fork to remove meat from neck bones.
Tip#2 -For spicy greens, add one 1/2 of a jalapeno pepper into the stock pot while cooking.
Tip#3 -For sweeter tasting collard greens pour in 1/4th cup of (country type) maple syrup. (recommended brands "Johnny Fair", Blackburn")
Tip#4 -For an added smokey taste, pour in 1/2 teaspoon of liquid smoke.
Tip#5 -To add more flair to the recipe, you may add white potatoes to your collard greens. Chop white potatoes to your desired size and add them into the stock water AFTER the smoked meat has cooked for at least 25 to 35 minutes. Then place chopped greens into the stock pot. Cover & cook as instructed.
Tip#6 -For a more enhanced flavor, serve collard greens 1 day after they have been cooked. This time allows all of the different seasonings & flavors to set in and come through in the food.

"Out of the box Cornbread "

Ingredients

1.) Box / or package of yellow corn muffin mix
2.) 1 Tablespoon of heavy whipping cream
3.) 1 Tablespoon of evaporated milk
4.) 1 Tablespoon of sugar
5.) 1/4 Cup of buttermilk
6.) 2 Eggs
7.) 1 1/2 Teaspoon of melted butter
8.) 1 Pyrex baking dish/ cake pan/ muffin tray
9.) 1 Large mixing spoon


Instructions

1.) Preheat oven to 385 degrees.
2.) Grease / Spray bottom of pan with non stick cooking spray.
3.) Pour corn muffin mix into a mixing bowl.
4.) With Large spoon, mix in sugar.
5.) Mix in one by one, buttermilk, heavy whipping cream, evaporated milk, & melted butter.
6.) Add 2 eggs (one at a time) mixing the batter between each egg.
7.) Stir until smooth (should have the consistancy of pankcake batter)
8.) Pour into greased pyrex baking dish/ cake pan/ muffin tray.
9.) Place into oven. Be sure to place on the center of the oven rack.
10.) Cook for approx. 18-25 minutes. (Or until golden brown)
11.) Let cornbread cool for at least 5 minutes, then serve.


Tips
1.) Brown eggs give the cornbread a more rich texture and taste.
2.) This recipie works best with jiffy cornbread mix
3.) Pyrex baking dishes give the best results.

Travis' Cream Cheese Banana Pudding

Ingredients

1 (8oz) Pkg of cream cheese
1 (14oz) Can of sweetened condensed milk
1(5oz) Pkg of vanilla instant pudding mix
3 Cups of cold milk
1 Teaspoon of cold whipping cream
1 Tablespoon of cold evaporated milk
1 Teaspoon of vanilla flavored extract
1 (8oz) Container of chilled whipped cream topping (Cool whip)
4 Ripe sliced bananas
1/2 (12oz) Box of vanilla wafers

Instructions

1.) In a large bowl, beat cream cheese until fluffy.
2.) While mixing, add condensed milk, whipping cream, evaporated milk, vanilla pudding mix, and cold milk. Mix together until smooth.
3.) With a large spoon, fold in half of the whipped cream topping. (Cool whip)
4.) Line the bottom & sides of a 9x13" Pyrex baking dish with vanilla wafers. (This will serve as your crust)
5.) Slice bananas to your desired width.
6.) Arrange half of the sliced bananas evenly over the vanilla wafers.
7.) Spread the pudding filling over the vanilla wafers and bananas.
8.) With a large spoon, spread the remaining whipped cream topping over the pudding filling.
9.) Evenly place the remaining banana slices throughout the pudding filling in a vertical position.
10.) Evenly place your desired amount of vanilla wafers across the top of the pudding filling in a vertical position.
11.) Take 10 vanilla wafers and crush them until they are like crumbs.
12.) Evenly sprinkle the crushed vanilla wafers completely over the pudding filling mix.
13.) Chill in the refrigerator for 3 to 4 Hours. Then serve.