2/4 oz Hpnotiq® liqueur
1/4 oz Bacardi® Razz rum
1/4 oz Kool-Aid® Berry Blue mix

Mix together in a mixing glass with ice. Strain into a shot glass, and serve.


Scooby Snack

1/2 oz Malibu® coconut rum
1/2 oz creme de bananes
1/2 oz Midori® melon liqueur
1/2 oz pineapple juice
1 1/2 oz whipped cream

Pour rum, creme de banane, melon liqueur and pineapple juice into a stainless steel shaker over ice. Add whipped cream, and shake; until well mixed and sufficiently chilled. Strain into an old-fashioned glass and shoot.

Red Velvet Cake

1 cup vegetable shortening
2 eggs
1 1/2 cups sugar
1 teaspoon cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon vinegar
White frosting, recipe follows

White Frosting:

2 tablespoons flour
1 cup milk
1 cup unsalted butter
1 cup confectioners' sugar
1 teaspoon vanilla extract


Preheat oven to 350 degrees F.

In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.

Frosting: Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture.

Frost the top of the first layer with frosting and set the second layer on top. Frost the entire cake with remaining frosting.

Popeye's Famous Fried Chicken

6 cups vegetable oil or olive oil, for frying
2/3 cup all-purpose flour
1 tablespoon salt
2 tablespoons ground white pepper
1 teaspoon cayenne pepper
2 teaspoons paprika
3 eggs
1 frying chicken with skin, cut into pieces

Heat oil over medium heat in a deep fryer or in a deep cast iron skillet on the stove.

Combine the flour, salt, peppers and paprika in a bowl.

Break eggs into another bowl, and beat until well blended.

Check temperature of oil by dropping a pinch of the flour mixture into pan. If the bubbles rapidly around the flour, it will be the right temperature.

Dip each piece of chicken into eggs; then coat generously with the flour mixture. Drop each piece into the hot oil and fry for 15 to 25 minutes or until the chicken is a dark golden brown.

Drain chicken on paper towels and serve warm.