since LSU has been one of the top party schools for the past few years......let's do what we know best...... we'll start with dessert.... Chambord Brownie Bites Recipe Ingredients For the Brownies: 3 ounces cream cheese, at room temperature 6 Tbsp butter, at room temperature 1 egg 1 pkg (21.2 ounces) brownie mix (tested with Betty Crocker Triple Chunk) For the Filling: 2 pkg (3 ounces each) raspberry-flavored gelatin 1/2 cup boiling water 1/4 cup Chambord (raspberry liqueur) For the Topping: 2 cups mini-marshmallows 8 ounces semi-sweet chocolate bar, chopped 3 Tbsp heavy cream Instructions Preheat oven to 350 degrees F. Line a 9 x 12-inch baking pan with non-stick foil. Cream butter and cream cheese together; add egg and mix until smooth. Combine creamed mixture with dry brownie mix, stirring by hand. Mixture will be thick. Spread evenly in foil-lined pan and bake for 30 minutes. Cool completely. Using a wooden skewer, poke holes at 1-inch intervals halfway down into brownies. Combine boiling water and both boxes of gelatin. Stir until no more sugar or gelatin granules are visible and liquid is clear. Cool to room temperature. Add Chambord. Pour cooled Chambord gelatin mixture over top of cooled brownies. Top evenly with marshmallows. Refrigerate for two hours. Cut brownies into squares and place on glossy side of freezer paper, parchment paper, or foil, spreading each square slightly apart to allow topping to dribble down sides. Melt chocolate and heavy cream slowly in microwave or double boiler, stirring until smooth and creamy. Cool to room temperature, but still liquid enough to drip. Scatter-drip chocolate over cooled brownies. (Re-warm chocolate slightly as necessary.) Refrigerate to harden chocolate topping. Serve. Refrigerate any leftovers. Yield: 24 to 36 pieces Drunken Chocolate Cake Recipe Ingredients Chocolate Cake: 6 ounces bittersweet chocolate, coarsely chopped 5 ounces (1-1/4 sticks) unsalted butter 2/3 cup dark rum 4 large eggs, separated 1-1/4 cups sugar 1 cup flour Pinch salt Chocolate Glaze: 1 cup heavy whipping cream 8 ounces bittersweet chocolate Chantilly cream: 1/2 cup plus 1 Tbsp heavy whipping cream 1/4 tsp vanilla extract 3/4 tsp sugar or to taste Small pinch salt Instructions To make cake: Preheat oven to 350 degrees F. Line the bottom of a greased 9-inch-round cake pan with parchment paper. Combine the chocolate, butter and rum in the top half of a double boiler over gently boiling water. When all is melted, set it aside to cool to lukewarm. Meanwhile, combine the egg yolks and 1/2 cup plus 3 Tbsp sugar in the bowl of an electric mixer. With beaters at high speed, whip the egg mixture 3 minutes until thick. Decrease speed to medium-low and beat in the chocolate mixture. Stir in the flour and salt. Put the egg white in a separate mixing bowl. With clean beaters, whip them on medium speed until frothy. Increase the speed to high and whip until soft peaks form. Add the remaining sugar and continue beating until stiff. Fold a third of the egg whites into the chocolate batter. When they are almost completely incorporated, gently fold in the remaining whites. Pour the batter into the prepared pan. Bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Set pan on wire rack to cool. To make glaze: Meanwhile, put the cream in a heavey-bottomed saucepan and bring to a boil over high heat. Remove the cream from the heat and whisk in the chocolate until smooth. Cool the glaze to room temperature. To make cream: Put all ingredients in a large stainless steel bowl. Whisk the cream just until it holds its shape. Refrigerate until ready to use. Use within 1 hour or you may need to rewhip it slightly. To serve: Unmold the cake and use glaze to frost the side and top of the cake. Allow the cake to rest at least 1 hour before cutting. Cut with a hot dry knife (dip the knife in hot water and then dry off). Serve with Chantilly Cream. Ozark Pudding Recipe Ingredients 1/3 cup all-purpose flour 1-1/4 teaspoons baking powder 1/8 teaspoon salt 1 large egg 3/4 cup sugar 1 teaspoon pure vanilla extract 1/2 cup chopped apples (Granny Smiths work well) 1/2 cup chopped pecans or walnuts 1 cup heavy cream, whipped, or 1 cup heavy cream (see Note) 1/4 cup dark rum Instructions Preheat oven to 325 degrees F. Grease and flour a 1-quart baking dish. In a large bowl, whisk together flour, baking powder and salt. Transfer to a piece of wax paper. In same bowl, beat egg well on medium speed of an electric mixer. Add sugar and beat until light and lemony looking. Stir in vanilla. Add dry ingredients and mix well. Fold in apples and nuts. Pour mixture into prepared baking dish and bake in center of oven 30 minutes or until just set. Top with whipped cream with rum beaten in, or cream with rum added, just before serving. Best served slightly warm. Yield: 8 servings Note: Instead of whipping the cream, you can mix the liquid cream with the rum to serve as a sauce.