I got the following recipe from Krissywats, who has dubbed it "Pumpkin Crack" because of how people go apeshit for it. And she feels a bit "dirty" making it because, while normally in her cooking, she's very organic, from scratch, injected with love and care yadda yadda yadda, this is easy and almost a cop out because it uses processed ingredients and is about as bad for you as it gets. And yet it's a hit, as is the one I made the other night for Triple Chocolate Mess. So I submit both recipes for your dirty pleasure, and recommend them if you have to come up with an easy to make dessert that people will love. Any more to add?
Pumpkin Crack
One 16 oz can of pumpkin
Large can of sweetened condensed milk
3 eggs
one cup sugar
1 ½ tsp. Cinnamon
pinch nutmeg
box yellow cake mix (non-pudding)
two sticks melted butter
one cup chopped pecans
Mix the pumpkin, condensed milk, eggs, sugar, cinnamom and nutmeg in a bowl. Pour into a greased 9X13 or two round pans. Sprinkle 1/3 of the dry cake mix over the top and gently swirl it into the wet ingredients with a knife. Then sprinkle the rest of the dry cake mix on top.. Pour the melted butter evenly on top of the mixture, and sprinkle with the pecans.
Bake at 350 for 45 minutes to 1 hour- it's done when brown around edges.
Triple Chocolate Mess in a Crock Pot
1 package chocolate cake mix
1 pint sour cream
1 package instant chocolate pudding (any size)
1 (6 oz.) package chocolate chips
3/4 cup oil
4 eggs
1 cup water
Spray crock-pot with non-stick spray. Mix all ingredients, pour into crock pot. Cook on low 6-7 hours. Do Not Lift Lid!
Serve hot in the crockpot with ice cream or whipped cream.
(I didn't get any of it when it was freshly made but hubby reports it was the most popular dessert at the potluck. I had some reheated and it was still very good. It definitely needs something like vanilla ice cream or whipped cream to balance it out.
I once made a cookie recipe out of morbid curiosity. It had no actual ingredients, just a box of cake mix, a container of cool whip, and a half cup of egg beaters. People LOVED them. I thought they were messy, difficult, outrageously chewy, and rather scary (but that's because I knew the "ingredients.") ;-)
my family makes a "ministers cake" that uses yellow cake mix, topped with pecans and melted butter (actually marg in the original recipe) over thickened cherries (or cherry pie filling. Its always a hit . There is nothing so terrible in the cake mix ingredients, so why not if the results are pleasing?
I draw the line at purchasing cool whip, tho (I wont)
My MIL used to make a sheet cake that involved white cake mix, first you bake and then poke holes in it and pour red jello over to make stripes inside, then topped with Dream Whip mixed with cocoa or instant coffee. Do they still make Dream Whip, I wonder? It was a very festive looking cake anyway, and tasted fine.
OH YEAH! I have a huge weakness for this dish. My mom makes it, and calls it "Poke-n-Pour Cake"....
She called it "Rainbow Cake", maybe she used two different color jellos? Anyway I used to like it, wonder what I'd think now? Haven't had since the '70s, would be a great dessert at a retro party.
Always called "white Trash Cake" in our house! we made it for a "white trash" theme party a while ago, and it was a huge hit (used cool whip for the topping: nothing organic allowed!). The party was a lot of fun - for many of us it was back to our roots time. I brought a jello, cherry, and Coke salad from a Georgia Future Homemakers fundraising cookbook - and was thrilled to learn it was the only thing The White House pastry chef had said 'no' to making.
Yes, they still make Dream Whip. I looked it up last year. I bet my family in Indiana still buys it.
My local Safeway carries Dream Whip :=)
jen kalb, I have been looking for that recipe for years. Used to make it twenty years ago when I was teaching in Texas, and we called it "Dump Cake". Don't remember the exact recipe, but it used the yellow cake mix, topped with cherry pie filling, a can of crushed pineapple, the pecans and melted butter (there may have been other ingredients, but I don't think so), then baked for a short time. Incredibly delicious, the pineapple's tartness cuts through the sweetness of the cherries and sugary cake mix.
I'd be afraid to make it now (might eat the whole thing!).
Ideabaker - I could get you the recipe <testing your willpower>
southern dump cake, voila: http://southerncuisine.suite101.com/a...
but i don't recall dump cake on a sheet pan, but in a 9x13 pan.
and i think they still make dream whip, cause i used some in a "cheesecake" fantasy i concocted last year.
I think this cake also goes by POKE cake because you bake and then poke holes throught the top for the jello to soak in through...
A dear friend makes Dump Cake and it is FANTASTIC!
yes - Dump Cake is the one you take to a potluck in a foil pan, because you want to avoid that crowd of people hanging out to see who claims the pan...you're almost embarrassed to tell anyone how stupid-simple something so tasty can be (and that it's nothing but a box of cake mix, a stick of butter, and a can of pie filling)
oh!!! my friends and i made these at slumber parties in middle school! i loved them! we used lemon cake mix and called them "lemon drop cookies" or something like that. thanks for reviving a fond memory. i'll have to make these again, sometime.
Just remembered another one for "Dirt Pudding":
1 (24 oz.) pkg. Oreo cookies, crushed
1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
1 c. powdered sugar
1 (12 oz.) Cool Whip
2 (5 1/2 oz.) pkgs. instant vanilla pudding mix
Mix together cheese, butter and sugar until they are well blended. Add to this mixture the pudding mix and Cool Whip.
In a flower pot or large container put a layer of the crushed cookies then a layer of pudding. Repeat layers, end with cookies on top so it looks like dirt. If you want, layers some gummy worms throughout. Put artificial flower in the pot.
I recall doing this at a holiday meal when we were kids. We kept it on the table the entire meal and then after dinner we got a spoon and started scooping out of what seemed to be the centerpiece. My young cousin looked at us like we were nuts, sniffed and said "we don't eat dirt at OUR house!"
I had a friend whose family made dirt pudding (with gummy worms and marshmallows) for earth day.
My mom pulled a similar trick at a holiday party once. She put the cake in a plastic flowerpot, and put fake poinsettias in the cake. She presented it to the hostess as a gift, and she stowed it in a back room because the house was full of beautiful real ones. Mom later got her fake from the back room and put it in the middle of the table, and it was moved off again.
At the end of the meal, Mom pocketed a spoon and went into the back room, making something of a show of looking dejected. The hostess followed her, and found her sitting cradling the fake poinsettia. Mom then said she felt so bad about bringing a fake plant when the house was full of real ones, saying it made her feel so bad that she could eat dirt. She then dug into the flowerpot and ate a big spoonful.
The hostess was horrified until Mom started laughing & explained that the fake plant was indeed cake. :) Everyone thought this was a great prank (and they enjoyed the cake, too).
My son's favorite vegetable - Corn and Green Bean Casserole- there's nothing redeeming about this.
2 cans french green beans
2 cans white shoepeg corn
2 cans cream of celery soup
1 cup sour cream
1 cup grated cheddar
stir together and top with 1 row of crushed ritz crackers stirred with 1 stick of melted butter. Microwave on high for 9 minutes, and serve.
Why, Paula Deen's Pine Bark, of course...also called Matzoh Crack on other boards...jeez, this stuff goes like wildfire at our church fellowship....it is really great...
http://www.foodnetwork.com/recipes/pa...
Bonnie's Buffalo Chicken Dip is also downright NASTY and oh-so TRASHY! but quite the crowd pleaser!
I had no idea that Paula Deen has offically approved this recipe!! I make a very similar one (got it from Leite's Culinaria) using chocolate chips instead of candy bars, and sprinkling with chopped nuts. My kids call it "crack" and will not let me attend a family function unless I bring it. And the matzoh version is great for Passover, too!
Aw, and I was gonna list Bonnies Buffalo Dip. That stuff is just bleepin' addictive. I feel guilty for making it and even guiltier for eating it but it's sooooo good.
And the matzah crunch (credit where credit is due - to Marcy Goldman) is great with any kind of chopped nuts on top. Drizzles of white chocolate also look good on it.
Can you guys post a link to thie buffalo chicken dip? 'Stead o' just making us wonder and salivate? :P
Thanks
Here you go, it's really rich and gooey. A little too much for me! http://chowhound.chow.com/topics/282859
This looks so evil, I'm going to have to try it. I'll definitely cut the recipe in half, though, to minimize the damage. LOL!
You beat me to Bonnie's Buffalo Chicken Dip (found it here on Chowhound.) People go WILD! for it. I'm a legend in my kids' circle of friends for introducing it--it's taken on an iconic status.
It basically looks like a thinly disguised variant of Tutt's (misspelled?) Toffee, which my mother's old school friend used to make. Tutt's Toffee has the same saltine cracker base, but I think there is more emphasis on the brown sugar and butter component, which makes it taste sort of like a heath bar.
Oh, yeah. I've taken this to potlucks and had people go INSANE over it. Which is a good thing, because if I ever had to take any home with me I'm pretty sure I'd eat it all before I left the car.
RHUBARB CUSTARD CAKE
1 two-layer yellow cake mix
4 cups chopped rhubarb
1 cup granulated sugar
1 pint whipping cream (2 cups)
Prepare batter for cake mix according to package directions; turn into
greased and floured 9x13” pan. Dump the chopped rhubarb on top of the cake batter. Sprinkle the sugar on top of the rhubarb. Pour the
whipping cream (unwhipped) over the sugar. Bake at 350° for 50-60
minutes, until cake springs back when lightly touched. The cream, sugar, and rhubarb sink to the bottom, forming a custard layer. Best made the night before serving so the custard has time to soak into the cake like a crazily delicious rhubarb tres leches mess.
Wow, that actually sounds amazing. Kind of like dump cake, but with the fabulousness that is rhubarb. If I had any rhubarb left in the freezer I'd be making it right now.
Dump cake, to the best of my recollection, involved a bag of yellow cake mix, one stick of butter, and a can of cherry pie filling. Is that the normal recipe, does anyone have a variation or further instructions?
Here's a cooking website with a recipe. but, if you scroll down, you can read variations on Dump Cake submitted by readers.
You forgot the chopped pineapple and nuts on top. I've also found site somewhere for it in the crockpot with several variations. Just do a web search.
Our favorite comfort dessert. It's so easy to make and easy to experiment with different fruit combos. We make an apple version which is marginally healthy because we use our own canned apples. Mix canned apples (no sugar kind), brown sugar to taste, and dried cranberries. Top with yellow cake mix, chopped pecans, and butter. Also, one time we were out of yellow cake mix and substituted butter pecan cake mix. Even better! Think I'll make one tomorrow. Maybe use some canned peaches or pears this time, a little nutmeg, some chopped dates, a few golden raisins...
Is the chopped rhubarb fresh? Is it cooked or just chopped up?
Making.This.Soon. Oooh, it sounds good!
I tried that recipe a couple of weeks ago and threw most of it out. I'm not sure if it just didn't turn out the way it was supposed to, but the bottom layer just seemed like really soggy, wet cake rather than a custard. I really wanted to like it because I love rhubarb.
I just want to save this recipe in my box. Our rhubarb is about ready to pick.
I would SO make this with actual flour and sugar, etc. :)
Would be good with any fruit - peaches???
sounds good, but they're wetter. does that matter? we'll have to find out! i'd like to try it with mango, and maybe see if coconut milk would work instead of whipping cream,. oh gosh, now i want! some!
Not a lot wetter, really, rhubarb gets pretty wet when it's cooked.
ok, i have never worked with it. i had some when i was a kid, cooked from my uncle alvin's garden in illinois. no likey. i wonder if i'd like it nowadays.
and if the recipe works with wet fruits, the world's your oyster. <odd saying, huh?>
Yes it is...we had a whole lot of rhubarb in our back yard and my mom made pies and rhubarb sauce (just cook it w a bit of water until it collapses and gets all gooey and stringy and sweeten to taste - great really really cold with hot buttered toast). We used to eat it raw by dipping it into a dish of brown sugar sometimes too. It's sweet and sour (as long as you put enough sugar in it), and has a kind of okra-ish texture going on, I think you'd like it.
When I was introduced to dump cake, the recipe called for peaches. If I remember correctly, it included the juice, so the bottom of the cake mix layer got a bit cake-like and the top, with the melted butter, was all crispy goodness. Worked for me. I had no idea it was originally intended to be pie filling. That sounds pretty good, too.
Mcgeary, THANK YOU for the Rhubarb Cake recipe!!! It's really good and so much fun to make! The cream and sugar traveling to the bottom of the pan to make custard, somehow makes the yellow cake (which I normally find boring) taste better. And if I'm lucky, the butter that I use to prepare the pan mixes with the cream and sugar and makes a super thin line of caramel in some places around the edge. Mmmm. Really good cake!
Oh, did this grab me. If made the night before, would this dessert be one to chill and serve from the fridge?
Hello mcgeary,
As per the norm, I really have no clue as to how I found my way to your post, and the Rhubarb Custard Cake recipe that you shared. Yesterday, I prepared half of this, as I have a 6 x 10 inch Pyrex that is almost exactly half the size of a 9 x 13 pan. This dessert surprised me, hugely. I'm the guy who can go into the kitchen and whip up a batch of home made puff pastry, or anything from scratch. This cake was definitely something to go insane over. For some reason, it did not taste "cake mixey" whatsoever. We just loved it, and it will be on my rotation. Thank you so much for your post. Everything you said about this recipe, was "on the money".
Just stumbled across this reply -- glad you liked it, JeffW! I, too, am someone who would normally never buy a cake mix . . . but, damn, this recipe sends me straight into the arms of Duncan Hines.
I made the rhubarb custard cake for Thanksgiving dessert because I finally found frozen rhubarb. It was great!
from my college days:
GOOEY BUTTER CAKE
1 bx. yellow cake mix
1 egg
1 stick butter (melted)
8 oz. Philadelphia cream cheese
1 lb. powdered sugar
2 eggs
1 tsp. vanilla
Crust: Mix together cake mix, 1 egg and butter. Press into 9 x 13 pan.
Topping: Mix cream cheese, powdered sugar, 2 eggs and vanilla (will be sloppy).
Pour on crust. Bake at 325 degrees for 40 to 45 minutes.
Had this at Thanksgiving this year. My brothers brother in law asked my mom to make it for him. No idea what was in it. Not bad, but so sweet.
LOVE THIS! the version I had was a little different. We sprinkled pecans and coconut on the bottom of the cake pan first, and used german chocolate cake mix instead. We tried it with the yellow cake, but the cake flavor couldn't keep up! Also, I recommend putting a large cookie sheet under the cake pan-the cream cheese mixture sometimes bubbles over. But we didn't put eggs in ours-so maybe that's why.
This was a required birthday food for me when I was a kid. White trash fruit dip:
One 8 oz package of cream cheese, MUST be full fat Philly
one average size container of marshmallow fluff
Whip it with a mixer and then ruin your blood sugar by using fruit to deliver it to your mouth.
I made an hors d'oeuvre from store bought mini tart shells and filled them with chile con queso (which was mainly Velveeta). It was pure junk food and people loved them.
a package of breakfast sausage cooked and then mixed with Velvetta, blobbed on to those little slices of rye bread and broiled.
it's SO bad, and yet, SO SO good!
On the nachos note, I made some cheese dip with one loaf of Velveeta and 4 cups shredded cheddar cheese. I added some chipotle in adobo, pureed and some chopped red peppers. It got thick, so I thinned it with cream. I just put it in a CrockPot and everyone loved it.
I've also been revisiting dips, to everyone's delight. The old-fashioned Lipton soup onion with sour cream dip is enormously popular -- especially with my 2-year-old grandson. and the tried-and-true Knorr's vegetable soup with soup cream and clams was delicious. Next time, I'm bringing out the old spinach, water chestnut Knorr's vegetable soup.
People do love the old stuff.
I love Cool Whip and I love these kinds of recipes. For your viewing pleasure:
Dolores:
That cake looks too real to be cake. What a hoot!
I was going to try to find this recipe and post it! I know a woman who served it to her unsuspecting relatives and they almost fainted when she popped a piece of what they thought was kitty poop in her mouth.
(Yes she had a cat)
I actually first saw this cake served at a church pot-luck and everybody got a kick out of it, and it gave the kids a new perspective on the"little old lady" who brought it!
Ahhhhhhhhh....i use to call this White Trash, i remember making this from my middle school days at the Y..there were only 10~15 of us older kids and we had the club-house kitchen all to ourselves. :) tnx 4 reminding me. here's the complete recipe:
WHITE TRASH
16 oz. peanut butter
6 oz. semi-sweet chocolate chips
1 stick melted butter
12 oz. Rice Chex
16 oz. dry roasted peanuts
15 oz. raisins
1 box 10X confectioners' sugar
1 white plastic trash bag
Melt butter, peanut butter and chocolate together. Stir on low heat until creamy. In an extra large pan mix Rice Chex, peanuts and raisins. Pour creamy mixture over dry mix. Toss gently to coat. Pour confectioners' sugar into trash bag. Pour coated mix into trash bag. Toss to coat. Great Christmas gift!
Or a great prank ;)
i saw that recipe on pinterest, and thought, "man, that looks good!" there are various versions of the pimped up rice chex mix. i recall another is the "cinnamon roll" rice chex mix.
http://www.jaseyscrazydaisy.com/2011/...
snickedoodle chex mix: http://chickensintheroad.com/farm-bel...
this one is really good -- with m&ms: http://www.chex.com/recipes/RecipeVie...
you can also use some of the peanut butter m&ms.
Dolores, I cannot look at that pic without giggling until I fall out of my computer chair! A real riot, that cake is!
oh gosh dolores, i have never seen anything so hilariously disgusting! a litter box cake with tootsie-turds!!!! LOLOLOL!!!! makes me think of that thread about the kitty litter boxes in that co-worker's kitchen!!!!
I can't stop thinking about the kitty litter cake... I think it is hilarious and my friends think it is disgusting. Can't wait to serve it to a bunch of kids, I will pay each one a buck to try a part... after five kids try it, they will all dig in!!!
now i have an idea, to go with that kitty litter box cake party: furball truffles.
make the famous oreo "truffles", coat with a white chocolate that has been tinted with a tiny bit of black food coloring (for gray "fur" color), and roll in some spun sugar (like cotton candy.)
.....yes mr. demille, i'm waiting for my appearance...on the food network's "ace of flakes" show.
So glad I've inspired!
alkapal, tint the spun sugar to look grey, and they will appear to have been hocked up on the floor.
I love it!
What I love about that recipe is the surprise factor! After teaching for ten years, you get to appreciate shocking small children, then watching them lap up the delicious grossness of life , LOL!
I used to make those meringue mushrooms... you make meringue and plop spoonfuls on a cookie sheet , they bake and are the caps. You take a cake piping thing and make "stems" from the same mixture, cook and allow to cool. Then you dip the stems into melted chocolate and attach. Put in a lovely picnic basket and sprinkle with a bit of dusted chocolate. They look like real, old dusty mushrooms.
Nobody wants to go near them at first (it looks like you brought a basket of dirty mushrooms... but at some point in the evening, someone takes a chance and falls in love. Then viral advertising sets in and the basket is empty in thirty minutes
If I make food network, my show would be called " what the h--- was that??" :-)
I do not understand the appeal of this cake. It makes the rounds periodically. We eat first with our eyes. To me this is utterly disgusting.
By far, my favorite "dirty" dish is the "queso dip" made from Velveeta, RoTel tomatoes, Pace picante sauce, and a little milk. Sometimes I forgo the salsa in favor of onions and green chile sauteed in bacon fat. Of course, the chopped rendered bacon goes into the pot too--I mean, it's not like I can feel any more guilty about this particular guilty pleasure. :-)
I like the idea of mixing in some chipotle puree. I'll have to give that a whirl with my next annual batch of queso.
Similarly, we do one with canned chili (I prefer those with no beans), velveeta and minced red onion. People lose their minds over the stuff.
That sounds like the variant I had at a Chili's back in the early 1990s.
Another dip crack: one can pinto beans, one jar of your favorite salsa, and one package of cream cheese. Nuke and mix and nuke a little more until uniform and bubbly.
I used to make that something like one pretty often when I was a poor (and still kitchen-challenged) grad student. Canned refrieds, shredded cheddar, and a little jarred salsa. As I recall, I mixed in a little dried oregano too.
I make something similar that people go wild for - spread a block of Philly cream cheese on the bottom of a pie plate, then cover it with a can of Hormel chili (no beans), then top the whole thing with cheddar and bake (or nuke) until the cheddar melts. I like it best in the oven because the top cheese browns. Trash but delicious!
A friend of mine, recently moved to NY from N. Carolina, puts one jar Tostitos Salsa con Queso, one jar Tostitos medium salsa, and some chunks of Velveeta in a bowl, microwaves it til the Velveeta melts, stirs it all up, and serves it at every party she throws. It's actually pretty good... always disappears fast, too.
You know, there's part of me that just loves onion dip with potato chips.
Me too! I mean, if you're going to eat potato chips, it seems weird to get too high brow about your dip!
~TDQ
ruffles + heluva good onion dip = trashy food heaven
(but still not as good as knorr's spinach-veg dip! aka *food of the gods*).
I've served this in a bakery-bought round loaf of pumpernickel, scooped out to hold dip and the scooped out bread used as dippers, arranged on the plate around the loaf, Another oldie but goodie that people like...
Knorr Spinach-Veg Dip. I haven't had that in years, but I might have to give it a run by again. That was some seriously good stuff.
"and the tried-and-true Knorr's vegetable soup with soup cream and clams was delicious."
Fuser, could you provide this recipe, or a link to it please. I've never heard of it before, and it sounds really good. Doesn't come up in my Knorr site search.
I don't know about that one, but one of my college faves was a pint of sour cream, a small package of Ranch Dressing Mix, and a package of frozen chopped spinach (thawed, drained and squeezed dry). All that spinach is good for you!
I think I saw a lasagna recipe using this dip between the noodles and calling it "Florentine." Heee! I bet people loved it, too.
There is a recipe I found somewhere here for "truffles" made from ground Oreos mixed with cream cheese. It's not exactly my style of cooking, but the people who received them as Christmas gifts went batty asking where I bought them and if they could have the recipe.
yep, they trully are amazing, they are on my list to make again this year...
These sound right up my alley. I'm in South Florida. Do you know where I could find the chocolate bark for the dipping locally? I just did a web search and didn't see anything other than mail order (which is a pain since you have to always ice pack to our warm climate).
Personally I'd just use regular chocolate that I'd temper, but Michael's and other craft stores have Wilton "dipping chocolate" that comes in disks. It's easy to work with but there's a tradeoff with a cheap, waxy flavor, IMO.
I make these with regular white and dark chocolate that I temper before using to coat the truffles.
You can use the wilton candy melts from Michael's. But, be forwarned, they're pretty freaking gross. I would just dip them in melted choc. If you dont want to temper, you really dont need to if they're going to be consumed right away.
If you don't want to temper the chocolate just add a little canning wax to melted chocolate bars or chips. I find that a little goes a long way. 1/4 bar of wax to 12 oz. of chocolate. No waxy taste and they will be beautiful!
I don't know why you'd need to temper the chocolate. I always melt choc chips to coat my biscotti and it stays put just fine on the cookies.
just made these yesterday. we also made Baileys truffles (butter, chocolate, baileys, heavy cream) and the fleur de sel caramel truffles from epicurious. the oreo "truffles" beat them both. we did dip them in callebaut white chocolate, though...
I was at an event recently where someone brought these Oreo truffles and you're right, people went crazy for them. Personally, I thought they were too sweet. But, if you could get over that...
(P.S. I LOVE this thread. Brings a smile to my face everytime I see a new post in it.)
~TDQ
An aunt of mine brought these to family dinner and I have to say that they were amazing. Hers were dipped in chocolate as well and I never would have guessed that the filling was just crushed oreos and cream cheese.
You could only eat about one or two though, they were very filling.
I agree. I made a boatload of them and brought them in to work today and got rave reviews. Like you said, no one guessed that they were simply oreos and cream cheese. I did end up using the Wilton candy melts; but I layered them with different colored melts so that the inner coatings were either red or green (allegedly vanilla flavored), and topped with the brown cocoa melts. They looked like truffles from the outside and upon biting into them had a nice layered colorful shell. They are extremely sweet and definitely tasted best served on the cold side rather than room temperature. I think next time I'll use some form of "real:" chocolate for the coating for better flavor; but I must admit, the Wilton's weren't half bad considering what was inside them!
I finally made these and they are everything their PR says they are.
Probably the easiest truffle I ever made, and it takes more time to coat them than to make them.
I used TJ's chocolate chips, semi-sweet and white (less than the recipes says) to coat and decorate them. They look like real truffles.
I've had something similar made with Oreos, pecans, powdered sugar, and coconut rum. I remembered them being killer good as a teenager, but the experience was kind of lost on me as an adult. WAY too sweet.
I have a recipe for these that I made years ago. Instead of cream cheese it has crème de cacao and chopped pecans mixed in with the Oreos. Then they are rolled in powdered sugar instead of being dipped in chocolate. Those things would disappear in a flash and gift recipients ALWAYS wanted the recipe. As I recall they are quite sweet so it's best to roll them into small balls.
That's basically just the recipe for rum balls, then....
OK. The only rum balls I ever had were my grandmother's and she started from scratch with cocoa or bar chocolate and such. Never have tried any made from Oreos.
Interesting. I've never seen a recipe using bar chocolate or cocoa. The only recipes I've ever seen use crushed chocolate wafer cookies or oreos. When you use bar chocolate/cocoa, what creates the "cookie" part? Do you bake some sort of wafer cookie separately, crush it, then mix it with the chocolate/cocoa??
Honestly I don't know. My grandmother's been gone over 20 years. I've never made them, but I can see if my Mom has the recipe.
This is a recipe from a Chow email that sounds pretty similar to the way I used to make them. No oreos, but still a cookie base:
scubadoo97 makes bourbon balls by combining a box of Nilla Wafers, crushed, with 1 1/2 cups finely chopped pecans, 1 cup powdered sugar, 3 tablespoons cocoa, 5 tablespoons light corn syrup, and 1/2 to 3/4 cup bourbon, then chilling the mixture until it firms up; roll into balls and coat with more cocoa or powdered sugar, or chopped nuts.
Mad Madeline's Cheese Puffs. Sooo dirty.
It's basically a brick of velveeta whipped with a pound of butter, then spread onto three layers of crustless white bread (like Wonder bread). The 3 layer sandwich is cut into four pieces then 'frosted' with the velveeta mix, so you end up with a 3 layer little tower of cheez product and white bread. Freeze them to set them, then bake.
It's like hot cheezies, in a really good (but dirty) way. I just can't in good conscience serve them, but my mom has made them once in a while for a buffet and wow, they were a hit.
I've done these, but with that Kraft Old English cheese spread, and my recipe calls for dill and a little bit of hot sauce. I used to really like them, but last time, they were way too greasy for me (hurt my tummy). I'd like to try to reduce the butter next time. I suppose you could use a good cheese too.
This has to be a joke. I just made these, just to see. OMG. Greasy. Plastic. I love trashy food, but this was just horrible. Inedible. Don't make 'em. Don't eat 'em. Don't even think about 'em.
I think I can top this with a recipe for YumGhetti I got from a friend. Even the name is dirty. It's ground beef browned with chopped onion and celery, then you add a can of tomato soup, a can of cream of mushroom soup, and a cup of shredded cheese. Mix it all together, mix with a package of cooked egg noodles, top with more cheese and bake at 350 for 30 minutes. That stuff is GOOOOD.
OK - This is the easiest dessert "trifle" and people gobble it up. It is the only time I buy cool whip. Everyone always wants the recipe......and I admit with fresh berries it actually tastes pretty good.
Layer one - Cube up store bought angel food cake.
Layer two - Chopped strawberries and blueberries mixed with powdered sugar
Layer three - Cool whip mixed with whipped berry yogurt (yoplait)
Layer these in trifle bowl (you should have enough to do each layer twice). End with the top layer being the cool whip and then top with raspberries.
There is a woman at my grandfather's church who always brings "better than Robert Redford" cake to church dinners. It's basically better than sex cake, but you can't call it that at church :) for those who don't know, it's a chocolate sheet cake topped with chocolate pudding, cool whip, caramel sauce and crushed heath bars.
Another fav at pot lucks is sausage balls. Sausage, cheese and bisquick mixed together, shaped into balls, and baked. Kind of like spicy pork cookies.
sage sausage?
(this thread is fab - thanks all! I'm not seeing my midwestern inlaws this xmas, and I feel I'm getting my fix of church dinner fun here.)
Sage sausage would be too nice. Jimmy dean works quite well :)
Here's a standard recipes: http://www.cooks.com/rec/view/0,181,1...
My mother used to use the Owens spicy sausage.
huh, my mom makes something called the next best thing to robert redford (it is a staple at all family gatherings). You make a "crust" of chopped nuts with butter, then layer chocolate pudding made with half the milk, a mixture of coolwhip and cream cheese, and chopped nuts. My sisters devour the sheet pan in a day, so she has to make extras
That cake sounds like the candy bar cake I used to make. It's a chocolate sheet cake in a 9x 13 pan, poke holes in the top, spread with a can of condensed milk then a jar of caramel sauce. After it all soaks in, spread with cool whip and sprinkle with crushed heath or skor bars. It is one step from diabetic coma but when I used to bring it to work or a dinner, there was never any left.
the better than sex cake I have made calls for German Chocolate cake. After baking, poke holes in the top using the end of a wooden spoon, drizzle sweetened condensed milk over the top, then drizzle caramel ice cream topping over the top. cover with cool whip, then spread crushed heath bars over the top. My daughter's softball team loved it (years ago when they were in HS).
Oh the ubiquitous sausage balls. LOL. People in my extended family loves those things, so during the holidays I usually make a batch for them.
I had read raves of the sausage balls (I thought on CH?), so made a batch for appetizers for a dinner party--very disappointed. I used hot pork sausage, then the cheese and Bisquick. For one thing, making it stick together to shape into balls was quite the chore. I then added a scant amount of water to the 2nd portion of the mix, so shaping was a whit easier. They didn't brown much (I kept adding more minutes to the bake), then tasted quite like flour/Bisquick. Since I did need them for the appetizer plate, I added a cheese sauce and a mustard sauce, 'cause the sausage balls were quite dry. Ideas?
I think that's one of those sort of urban legend recipes that isn't nearly as tasty as its reputation. Another one that I can think of is that cheese-dough-around-olives thing that was so popular a couple of decades ago...
Don't know what you were doing - I've made both many times and they were very good. Can't post the recipes right now because all of my cookbooks are scattered and packed up in a POD with the rest of my downstairs things - water line incident that flooded my downstairs.
My "recipes" came from a community cookbook - the sausage balls were what everyone made - nothing different. Were yummy and addictive.
Ice Box Cake. Nabisco Chocolate Wafers and extra sweet whipped cream (and food dye). Simply spread a thick coating of whipped cream on each wafer and "build" what ever shape cake you want and leave in fridge over night. When the kids were little, I made "Castle", "Stregasauraus", a Superman Shield, boa constrictor, etc. cake for their birthdays and won a faculty dessert bake off w/ a lighten bolt one (school symbol). Decadent.
This cake is my all time favorite, although we never used food dye. I have turned this into a buche de noel for christmas, and I have served it with pride at rather swell parties.
I have found that no-one ever refuses seconds. I would never consider this "nasty", but is like crack to me.
This is th only cake my father will eat! My mom makes it for his birthday every year! It's amazing! Though I have to admit we have never made it into fun shapes before...
for some strange reason, "stregasaurus" made me think of barbra streisand. <perhaps on my brain from the recent "kennedy center honors" http://news.aol.com/political-machine... >.
ps. does knorr's spinach-veggie dip in bread bowl, baked instead of cold, and doctored up with artichokes and fresh parmagiano reggiano, count as a "dirty" recipe? if so, count me "in" for the obscenity!
happy new year!
My family adds a layer of canned pineapple. Love it.
gad it's harder and harder to find those chocolate wafer cookies but dang..........they're good and with the whipped cream, yummo, we always called them Zebra's for some reason, oh, whitea and black, duh :)
I recently made a few of these for a party. I made them int domes, five or six wafers high. each dome was made with a different flavored whipped cream. We had five kinds: dark chocolate, Amaretto/almond, bourbon, Frangelico, and Khualua/coffee.
Here's a trashy recipe that my family likes.
Polenta and Chili Mock Tamales
4 cups water
4 chicken bullion cubes
2 Tbs olive oil
2 Tbs dehydrated onion flakes
1 tsp garlic powder
1 tsp onion powder
1/8 tsp white pepper
1 cup yellow corn meal
2 (15-oz) cans Hormel No Beans Chili
Preheat oven to 350-F.
Bring 4 cups of water to a boil on stovetop. Add olive oil, onion flakes, garlic powder, onion powder and white pepper.
Simmer for a couple of minutes.
Pour into a 2-1/2 qt casserole dish.
While constantly whisking, slowly add cornmeal to chicken broth in casserole dish. Make sure to whisk out all lumps.
Cover casserole dish and bake for 45 minutes.
Heat the contents of the two cans of Hormel No Beans Chili.
Spoon the polenta into individual serving bowls and top with Hormel No Beans Chili.
Makes 4 to 6 servings.
Okay, here's version II, using Velveeta.....
Microwave Velveeta Polenta with Hormel Beanless Chili
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This is better than chili on Fritos. ;-)
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Cooking time: 12-minutes total, on high, (1100-watt microwave)
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Ingredients:
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4 cups cold water
1 cup yellow cornmeal
2 Tbs chicken bouillon powder (or 2 crushed bouillon cubes)
1 tsp granulated garlic powder
1 tsp onion powder
dash ground black pepper to taste
1 egg, beaten
3 Tbs butter, margarine, (melted) or corn oil
1/2 cup Velveeta cheese, cubed
1 (15 oz) can Hormel Beanless Chili
1 Small Bag of Fritos Corn Chips
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Instructions:
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1. In an 2 1/2 qt covered casserole dish, whisk together the water, yellow cornmeal, chicken bouillon powder, garlic powder, onion powder and black pepper. Mix well.
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2. Now whisk in the beaten egg, mix well.
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3. Whisk in the melted butter, mix well.
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4. Cover and microwave 4-minutes on high.
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5. Whisk well, stir to bottom and mix until polenta is uniform without lumps.
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6. Stir in cubed Velveeta cheese. Mix well.
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7. Cover and microwave 4-minutes more on high.
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8. Whisk well, stir to bottom and mix until polenta is uniform with out lumps.
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9. Cover and microwave a final 4-minutes more on high.
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10. Whisk well, stir to bottom and mix until polenta is uniform, creamy and without lumps.
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11. Remove Velveeta polenta from microwave.
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12. Heat the Hormel Beanless Chili until steaming hot.
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13. Serve warm Velveeta polenta in soup bowls, spoon heated Hormel Beanless Chili over top. Crush a few Fritos Corn Chips over the top to garnish.
Okay, maybe Velveeta pushes it from the polenta to the grits category. ;-)
Grits, Mush, Polenta...it's funny how people get excited over the name of cornmeal and water, isn't it?
EDIT: Not aimed at you - ! My neighbor was horribly offended once when someone asked me what polenta was and I told then it was essentially cornmeal mush.
What a great topic... so I got this recipe from a friend who cooks & only eat super healthy foods (egg whites, spinach, etc.). She made it for a potluck at her place and everyone LOVED this... it's so bad for you, but I'll occasionally make it at my family's request.
Corn Bread Pudding
1 box of Jiffy cornbread mix
1 stick butter, melted
1 can corn, drained
1 can creamed corn
2 eggs,
1 cup sour cream
Mix all ingredients together & bake in 9x13" dish at 350 for 50-60 minutes.
It's a family tradition on all of our holiday tables...so bad but so good!
When a recipe calls for a box of Jiffy Corn Muffin Mix, here’s a copycat recipe you can make at home.
This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix.
Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix) Makes 1-1/2 cups of mix.
INGREDIENTS
2/3 cup all purpose flour
1/2 cup yellow corn meal
3 Tbsp granulated sugar
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp vegetable oil
1 egg
1/3 cup milk
INSTRUCTIONS
1. Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
2. If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
3. If you wish to make Corn Muffins, continue with instructions below.
4. Preheat oven to 400F.Combine above mixture with egg and milk. Mix well.
Fill muffin tins 1/2 full. Bake 15-20 minutes. Makes 6 muffins.
Great! Thanks for sharing the copy cat recipe, Antilope!
I make the corn recipe above all the time, minus the eggs. It's great!
Anyone have an idea of the shelf life of yellow corn meal?
Thank you! It seems to me that the stuff in the actual box has been getting sweeter and less corny over the years. Great to have this on hand.
years later and still receiving thanks!
Thanks for this!
I, too, find this totally addictive. It's just so good.
Sausage pinwheels for sure! Roll out Pillsbury Crescent Roll dough and spread with bulk pork breakfast sausage (the trashier the better). Roll up into a log, cut into cookies and bake. It is delicious, but SO trashy that I can never serve it.
The Kraft's Old English reference reminded me of the "crab bites" my mom used to make for parties. She got it from some Women's Junior League cookbook. As I recall -- a jar of Old English "cheddar" spread, butter (or probably originally margarine), and canned crab meat. There may have been more in there, but not much. Mix it up together, spread on English muffins. Freeze these until firm, then cut into quarters and bake. I may have to check out the actual recipe next time I'm back at my folks. Very dirty recipe (way too rich and processed) but addictive!
Too funny! My mother-in-law and I just made these the other day, because we were curious... they were called Crabbies in the book I had. I thought they were pretty tasty!
Old English Cheese Crab Cakes
1 stick oleo (1/4 lb margarine)
1 small jar (5 oz) Kraft Old English Cheese Spread
5 - 6 oz crab meat
1 tsp mayonnaise
Dash garlic salt
Mix oleo, cheese, crab meat, mayonnaise and
garlic salt together.
Spread on English muffin halves, cut into quarters.
Broil until lightly brown.
This recipe freezes well.
Source: Ludington MI, Daily News - Nov 13, 1997
Ha..very similar to a recipe I remember from the 80s. You make some combination of Velveeta and canned crabment and spread it on rolled-flat gushy white bread slices, then roll them up. You dip the rolls in melted butter and roll them in sesame seeds and freeze them. Then you slice and baked the little pinwheels of goo. Really nasty and people used to gobble them.
we called them "Crab Bites" - and I used to keep a big bag of them in the freezer so they were easy to pull out for impromptu gatherings.
And yes...people LOVE them.
Do they still make that Kraft Old English Cheese Spread?
I haven't seen it in the stores. But then i haven't really been looking for it either ;-)
But i do remember liking it in the past.
My sil's version of icebox cake was 2 pkg of vanilla pudding, 2 pkg of chocolate pudding, and one box of graham crackers. Make up the pudding and layer each flavor btwn the grahams in a 9 x 13 pan. In the frig the crackers soften. The kids go nuts for it.
Okay, the urge to confess must not be ignored. I take a pound of ground turkey (the kind that comes frozen in tubes) and if it's too loose to make into meatballs, mix it with bread crumbs (white, or maybe french, fresh or dry, but homemade - does that make it more respectable?) and put the meat balls into a skilled sprayed with Pam. Then I brown/cook them on all sides over medium heat, carefully turning them with a spatula, and turn the heat down. I open a can of 98% fat free cream of mushroom soup. I put the soup on top of the meatballs, put about half a can or a little more of milk in the pan, and stir until the soup and milk become a gravy of sorts that allows me to scrape up any good brown bits at the bottom of the skillet. Then I cover the pan and leave it on low until it bubbles and I am confident that the meatballs are done through. People ask me for my recipe for "Swedish meatballs" all the time, but I hate to confess it.
To this day, my opinion of Swedish meatballs is colored by my mom's -- meaning that THAT'S what a Swedish meatball should taste like to me! She has a fuller meatball recipe (beef, pork, veal, bread crumbs, egg, S&P, allspice [I think that's what makes it for me] -- then fry or bake until cooked through and browned on the outside. Then it simmers in a gravy of cream of mushroom soup and chicken broth. I don't even like mushrooms, bit this is still how I make it myself so it tastes "right"!
I make what I call trailer trash dip. Ppl go crazy over it.
1 large package of velvetta
2-3 cans vegetarian chili( I use Hormel)
1 jar salsa.
Mix in crockpot and serve w/ fritos scoops.
My sisters make this and everyone loves it. I just can't bring myself to do it, they might revoke my coop membership ;)
Someone above noted something similar - I, too, use Hormel chili (no beans), in a corningware with velvetta and a diced onion - sometimes a couple of drops of hot sauce - and nuke it till it melts --- everyone loves it - and I always am sure to hide the Hormel cans!!!!
Gouda or brie, a jar of apricot or rasberry preserves dumped on top and the whole mess wrapped in crescent roll dough. Bake according to crescent roll directions and eat the gooey mess warm. Wrong on so many levels but mm, mm, gooooood.
I learned that "recipe" from one of our areas finest caterers. Only difference is we dressed it up some. We split the wheel of brie so as to sandwich the preserves inside and used sheets of frozen puff pastry to wrap before baking. If you're feeling very fancy you can cut out shapes (leaves, stars, etc.) from the leftover puff pastry and glue them on top with egg wash.
I was served the pumpkin one for dessert the other day. OMG! Sweet and rich! Even with coffee I couldn't take more than two baby-spoon bites. I did like the flavor, but it was just too much.
I make refrigerator desserts all the time. They are usually some combination of sweetened condensed milk, cream cheese and or Cook Whip poured into a cookie crust. I know it's bad but it is so good and so easy
My daughter has a quickie recipe that always gets yummed up. It looks absolutely gross. Hence, its name, "Guts".
Roughly mash avocados, you determine how many you need. Usually, one per person. It goes fast. Add enough salsa (your fave) and stir in so that you can see both green and red. Serve with chips or veggies. Very "festive". ;o)
You will not be diasappointed:
1 lb breakfast sausage (browned and drained)
2 8oz. bricks of cream cheese (lo-fat fine but NOT non-fat)
2 cans of Rotel tomatoes, drained
Mix all together over med-lo heat until combined and serve with tortilla chips for dipping. You can vary the spicy factor by which sausage and tomato you buy. I use hot sausage and hot tomatoes.
I wish I never made it for my office because that is all they request now!
My aunt makes something for every holiday party that gets gobbled up within 10 minutes of hitting the table. She calls it taco dip.
Mix together 8 oz cream cheese with one packet of "taco seasoning." Spread the mixture in the bottom of a pie plate. Top with shredded lettuce, tomatoes, scallions, and cheddar. Serve with chips.
Totally low-brow, but totally delicious.
What is it with the cream cheese taco dips? I would NEVER make one and serve it but I cannot help but eat them when I see them at a party/potluck. A friend made one for a halloween party and I stood there next to the damned dip eating chip after chip, head hung low in shame, cream cheese in the corners of my mouth. Pitiful. :)
Yeah, my mom makes two variations, and we serve it at happy hour at the bed & breakfast my family owns in Key West. People RAVE about the stuff.
Bean Dip:
1 block of cream cheese, squished & spread flat in a pie plate
1 can Bush's Country Style Beans spread over the cheese
a cup or two of shredded cheddar cheese sprinkled over the top
Bake at 350 for 20 minutes, serve with tortilla chips.
Pizza Dip
1 block of cream cheese, squished & spread flat in a pie plate
a cup or two of red sauce, spread over the cheese
a cup or two of mozzerella cheese sprinkled over the top
Bake at 350 for 20 minutes, serve with tortilla chips.
Oh god, me too!
I've had people rave about a dip I've made after seeing it at a friend's house. Super easy (and fairly low brow), but very popular!
All you do is blend cream cheese (I've done full, low, and no-fat versions) with a jar of salsa. You can pick any variety of salsa or heat level you want. I use my KitchenAid mixer or a hand mixer and do a little salsa at a time. You want this fairly thin and "dippable," so you'll need more salsa than you think. Use a good salsa (good flavor, hot or not -- I like Trader Joe's Double Roasted).
Spread it in a shallow dish or bowl. On top, sprinkle with finely grated cheese (I use cheddar, but have seen it with packaged "Mexican" cheese mixes) and finely chopped veggies. I use broccoli, carrots, and red pepper -- or a combo. I've also added halved or sliced black olives around the outside. Serve with tortilla chips.
I can't believe I'm sharing this here. But some friends ask for it specifically for parties now! But that's the point of this great "dirty" recipe thread!
I love cream cheese and salsa blended together-this looks like a yummy variation.
I can't resist; gotta share. I don't know what it is about cream cheese. You can add it to anything and folks go nuts. My favorite combination is a half a jar of Harry and David's onion relish; give it a turn in the blender to break it up; mix it with a block of cream cheese and sprinkle with pecans, or walnuts or..whatever. I put out carrot and celery sticks with it, along with dried bread rounds or..whatever. The only determining factor I can see with whats favored as accompaniments is..what will deliver the biggest bite to your mouth. Doesn't matter; the stuff always goes like wild fire.
Mmm, this reminds me of Skyline Chili Dip: Can of Skyline Cincinnati Chili, sour cream, and cheddar cheese layered and baked together. My friend Jessica makes this, and it is so addictive. Salt, sugar, fat, MSG: check!
My favorite comfort-soup for when I can't do ANYTHING but open cans:
1 can Rotel
1 can black beans, rinsed and drained
2 cans Swanson chx stock
1 can or 1 bag frozen corn
1 sm brick velveeta
1 minced garlic clove, or spoon minced garlic in oil
Dump together, heat, eat. Yum.
I have a few. The first is a killer cocoanut cake in a sheet pan that is incredible. It never even comes out of the pan when I make it, people just stand over the pan and eat it with forks:
CANDY’S COCOANUT CAKE
1 box moist deluxe butter or yellow cake
1 can Eagle Brand Sweetened Condensed Milk
1 can CoCo Lopez Cocoanut milk (be sure to stir it in the can before using)
Cool Whip or whipped cream
Shredded Cocoanut
Bake cake according to box directions in a 9x13 tray
Remove cake and cool for 5 – 10 minutes
Take the end of a wooden spoon and poke holes all over the cake.
Slowly pour Eagle Brand Milk, then CoCo Lopez, over the top of the cake. Some of it will run down the sides, that’s fine. Just use a knife to spread it around and around so that it seems to be semi-evenly over the cake. Let it sit for about 30 minutes to seep in.
Cover the cake with Cool Whip or whipped cream, then the shredded cocoanut.
Personally, I like to use unsweetened cocoanut and make my own unsweetened whipped cream because the cake itself is so sweet. But believe me, the white trash way with cool ship and sweetened shredded cocoanut is pretty awesome.
I've posted this before, but this White Trash Mac-n-Cheese cannot be beat:
- boil and drain 1 lb. package of large elbow macaroni
- in separate pot, melt :
2 sticks of butter
1 can of Pet Milk
1 pkg. of sharp grated cheese (save 1/3)
1 large Velveeta (it melts faster if cut into large cubes)
salt
pepper
wooster
tabasco
- When melting, melt butter with pet milk first, then add the cheese. Be careful: it is easy to burn the bottom, so be sure to stir frequently and make sure the heat is not too high.
- You want to add LOTS of salt and black pepper, and don’t be afraid to add a healthy amount of Tobasco and wooster
- mix the sauce with the pasta in a large pot or casserole dish, sprinkle remaining grated cheese on top and heat 15 min on 350
The coconut cake - also known as Paula Deen's Cool & Creamy cocnnut cake - is a CROWD pleaser. When I make ths, I feel so ashamed that I hide the cae mix box deep in the garbage. I'm a scratch person but this cake is the bomb. Serve it in the summer - it's like a ffake tres leche.
Hey all! Like Siobhan, I am definitely a "from scratch" cake maker, but I had do trust Paula to approve cakes that taste ahh-mazing. And she was not wrong. This cake is positively to-die-for-good. I put white chocolate-dipped strawberries on top and it was just beautiful. If you need a coconut cake recipe, this really is a fantastic and rich recipe.
Orange whip; 2 16 oz containers cottage cheese, 1 pkg orange jello, 1 12 oz container cool whip, 1 can mandarin oranges, 1 can pinapple chunks. Mix well and serve. I once had someone track me down at a pot luck picnic w over 100 people to get the recipe.
I ate soemthing at a party last night that would certainly qualify. The hostess called it "Spcy Sausage Stroganoff". SOOO BAD, but SOOO GOOD! She said it was a "Southern thing" (I believe she is originally from Atlanta). It looked like creamed chicken, but tasted much better. Anyone else know about this? I'm dying to have the recipe but she may not want to share.
It was probably cream gravy with sausage served over noodles/rice. Fry up a tube of spicy country pork sausage in a large skillet. Remove the meat to a bowl, leaving the drippings behind. Make a roux by stirring flour into the drippings until totally absorbed. Off the heat, whisk in milk slowly. Return to heat and keep stirring. When thick, add lots of black pepper and some garlic powder. Return the meat to the sauce. If she called it "Stroganoff," there was probably some sour cream in there. Maybe she even used cream of mushroom soup in place of the homemade white sauce.
I've never made this, but my dad would occasionally do something similar for breakfast when I was young.
that's good ol' sausage gravy. but, following my mom's technique, i just sprinkle the flour right onto the mostly-browned sausage in the skillet, then stir that around to brown the flour on the sausage, and then add the milk to make the gravy. lots of ground black pepper is essential! ;-).
bring on the middle biscuit; i'm hungry!
It's gotta be evaporated milk, if you want the real thing. My dad used to cook this when we went camping. ;) Antidote to all that fresh air, I guess.
Try it served over cheese grits if you want to taste heaven.
ruthieren, not evaporated milk, in my experience, though that is fine for camping.
never heard of sausage gravy over cheese grits, either. what part of the south was (is) your dad from?
He was a Norwegian from Minnesota! ;))) He ran away from home to become a cowboy and ended up on a ranch in Nevada, with a Chinese cook. That's where he learned most all his cooking, since he was only 12 when he left home.
I've had this made by several guys, and they all use evaporated milk. Always here on the left coast, but, now that I think of it, guys who grew up on farms. Which is really odd, since they probably had plenty of fresh milk available. Who knows? That's the way I learned it.
The gravy on grits was something folks were doing at a breakfast buffet type party. I just played along, and it was OMG good. This was also my introduction to grits -- grew up in San Francisco, so not a lot of grits around -- so I just went with the flow. Have never regretted it
wow! that is some history!
i think a thread on the types of uses of evaporated milk in certain regions might be interesting,
Oh geeze -- I just finished breakfast and I'm already hungry again! YUM!
Yes, it really would. I also learned to make cornmeal, whether polenta or grits or masa with canned milk. It was the recipe on the package. And we're not talking 40 years ago, this was in the late 90s, I'd say. I should check my packages now and see if they still have that recipe.
It does make a nice, creamy taste. ;)
No, not evaporated milk.
Im ashamed to admit it, but I just made this dip for a party today! I mean really...a cup of butter and almost a pound of feta? I feel the pounds leaping onto my thighs just when I make it! I have some extra I think I will stuff into jalapenos later tonight. :)
Dip for the Stars:
1 cup unsalted butter
3/4 pound feta cheese, crumbled
1 (8 ounce) package cream cheese, softened
2 cloves garlic, minced
1 shallot, minced
3 tablespoons gin
ground white pepper, to taste
1/2 cup pine nuts, toasted
1 cup chopped sun-dried tomatoes
3/4 cup pesto sauce
DIRECTIONS
In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth, and white pepper. Process until smooth.
Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour.
Turn the dip out onto a serving plate, and remove plastic wrap. Serve with water crackers.
jenwee, that sounds delicious. and like it would raise my blood pressure, sodium-wise. but hey, i'm a trouper! ;-).
happy new year!
I know this thread is old, but DANG! This is the most delicious-sounding recipe I've wanted to try for years! Give me more trashy food, if it's gonna taste this good!
Peace
Must have missed this first time around....question, the ingredient list says gin but the directions say vermouth. Should I use both? (Answer to self, why the heck not?)
Just a me pleaser so far, but definitely a little trashy... Through a great alignment of circumstances I ended up with half a box of rice crispies and half a can of rainbow chip icing. I was staring at the cereal, wanting rice crispy treats but not very excited about going to the store to get marshmallows when I remembered the icing in the fridge. The evil little junk food voice in my head (you know, the one that loves doritos) told me the fill a bowl with rice crispies, dollop some icing on top, microwave, and stir. Wow. It's like rice crispy treats without the mess and dishes to wash.
So many of these look SO good. I miss eating so many of these!
We also eat only fresh (no boxs) in our place but I do have one guilty pleasure.This is a yummy square that no one can resist.
* 1/4 cup butter (or margarine)
* 1/2 cup smooth peanut butter
* 3/4 cup chocolate chips
* 3/4 (250 g) bag mini marshmallows
Melt the peanut butter, butter and chocolate and off the heat mix in the marshmallows. Pour them into a lined or well greased pan and put them in the fridge for a few hours. Once them set they are the yummiest thing ever. And don't try substituting the peanut butter for the organic stuff - we tried it and it doesn't work the same. It has to be a shelf brand. Yum!
One of my easy peasy recipes is a smoke salmon dip.
1 container smoke salmon cream cheese
1/2-1 cup mayonaise
1 can salmon
chopped green onions
Mix the first three ingredients together, adjust flavours with salt/pepper. If you prefer it tart, a squeeze of lemon. Mix in chopped green onions. They make great fillings for the mini pitas too.
ok, I just made this peanutbutter thing and omg, seriously crack...i am having a hard time letting them chill and we are getting snowed in as we speak, this is not a good combination....thanks...:)
it reminded me of this, think I will have to play around with combining the two recipies...
Pay Day Bars:
16oz Dry roasted peanuts
1 package peanut butter chips
3 Tbsp butter
1 can sweetened condensed milk
10 oz mini marshmallows
Put 1/2 of peanuts in a buttered/greased pan.
-Melt PB chips and butter.
-Add condensed milk and stir well.
-Remove from heat and fold in marshmallows.
-Pour over the nuts and press down.
-Spread remaining nuts on top and press down.
-Refrigerate until firm and then cut into bars. ENJOY
Thanks for posting that. A friend's mom used to make something similar -- but wouldn't give me the recipe -- and instead of all marshmallows, she mixed in roughly broken graham crackers for about half the 'mallows.
Oh, boy. You just reminded me of my favorite guilty pleasure, which I haven't had in years, but now I'm thinking of it. Melt a bag of "butterscotch" chips with about 3/4 cup of peanut butter, and stir in an appropriate amount of rice krispies (7 cups? Not sure.) Spread on a foil-lined pan, and when cool, spread with a thin layer of semisweet chocolate. Chill, cut, eat. Eat. Eat.
OMG this is such a great thread and I'm not afraid to say that I've made many things that look just like some of the posts here. I say give em what they like and sometimes, especially in little fishing towns here, that's what they like. So here's my most requested:
Better than .... Cake
Bake a chocolate cake from a mix - pudding in the mix please
While hot poke holes wooden spoon handle
pour on one can condensed milk (amazing stuff no??)
then one jar caramel ice cream topping (or I change it up with some other creamy thing like coconut cream or pina coloda mix or whatever)
cool then chill
Spread on cool whip - real whip cream ok
Sprinkle with chopped toffee bars or chocolate or whatever.
Oh I could go on and on but I'll stop here because I felt my arteries slamming shut as I read this.
I'm pretty sure this qualifies as "dirty" - Caramel Cheetos! Yes, you read that right! Yes I've made it and it is a legal form of crack. What could be wrong with the combination of salty and sweet?? Here are a couple of threads with recipe.
Seven layer guacomole and bean dip.
My family has so many of these recipes.
The Velveeta dip - half loaf Velveeta, can of Campbell's cheddar cheese soup, and a can of Rotel, melted up and served with Fritos. The cheese soup keeps the Velveeta from congealing.
Shrimp spread - spread cream cheese on a platter, top with cocktail sauce and those little tiny salad shrimp. Scoop up with Wheat Thins.
White trash cookies - Melt white almond bark with some peanut butter, Add Rice Krispies, broken pretzel sticks, and salted peanuts. Drop onto wax paper and refrigerate. These are actually pretty awesome.
I could add pages to this thread - I love it!
Jamiski,
Finally found a store selling Rotel around me (hadn't seen it in years) and picked up three cans and a bar of Velveeta to try and make the Velveeta dip for the football games Sunday. Thanks for the tip on the cheddar cheese soup... hopefully my local store sells it!
The Shrimp spread sounds so simple. Gotta try it soon. Would love to hear more of your family's "dirty" recipes!
I left out my childhood favorite in my earlier post. I think the "recipe" came out of a cookbook my mom had in high school. They are sandwiches called Bacon Big Boys. You take a hoagie bun, top it with two hot dogs and a slice of american cheese. You then wrap the hoagie with a strip or two of bacon, secured with toothpicks, and bake them until the bacon is crispy. I haven't had one since I was probably 12, but I've been tempted to recreate them.
I also can't forget the little cocktail smokies cooked in a 50/50 mix of ketchup and grape jelly, though I also like to sub mustard for the ketchup.
At Christmas we always make Ritz cracker peanut butter sandwiches and dip them in a blend of chocolate bark and chips.
I'm trying to remember one of my aunt's veggie casseroles that is topped with crushed Chicken in a Biscuit crackers. I want to say it was carrots, but I'm not sure. Every Christmas at the grandparents we have hashbrown potato casserole that you make with cream of chicken, sour cream, and cheddar cheese, and topped with crushed cornflakes and butter.
I swear no one cooks like this outside the Midwest!
jamiski, re. that "hashbrown casserole" at the end of your post? My husband's family (yes, they're from the midwest) calls it Funeral Potatoes. The recipe's still sitting out from Christmas dinner, so here goes...
Spray a casserole dish with nonstick spray.
Layer 1: 1 2-lb bag frozen hashbrowns + 1 chopped onion
Layer 2: 1 C sour cream + 1 can cream of chicken soup + 1 C shredded cheddar + 4-6 T melted butter
Layer 3: about 3/4 C cornflake crumbs (from about 3 C cornflakes) mixed with about 2-4 T melted butter
Bake 1 hr at 350 F.
I admit it's grown on me...
My friends who have been transplanted to Iowa are consistently amazed/puzzled/frightened at what we do with casseroles here. :)
Funeral Potatoes are probably one of my most favorite dirty things ever. Totally awful, totally delicious. I thought they were just a Utah food, like green jello! lol. Just speaking about them makes me want to run to the store and buy the frozen hash browns! Sigh....
You know what? They are rediculously good, I mean oh my gosh
Love the funeral potatoes- we got the recipe from relatives in the mid west. the kids go crazy for them! We hava family reunion at the beach this year, and had to make three pans of them! Added broccoli and ham to one of them. went in a flash!
When we were first married (1978) one of my spouse's aunts served this when we were invited to dinner at her house. She was from Kentucky and said she'd gotten the recipe years before in one of the flyers that electric companies used to include every month in the bill. She called it Hashbrown Potato Casserole, but we always referred to it as Brooke's Electric Company Casserole.
I needed a dish for a cast party of a production of Les Mis, and Funeral Potatoes seemed to be just the ticket, but I needed to make it in a crockpot. I googled and found this one http://www.mommyskitchen.net/2011/11/... but I've adapted it a bit (recipe below). It came out REALLY good (for what it is) and because it's so easy, I'm adding it to my Thanksgiving menu for my younger sister who doesn't really like traditional Thanksgiving food.
Crockpot Hash Brown Casserole a.k.a Funeral Potatoes
Ingredients:
1 - 26 - 32 ounce bag frozen hash browns
1 - 8 oz container sour cream
1 - 10.5 oz can cream of chicken soup
1/2 - cup onion, chopped fine
3 scallions,sliced fine
1 1/2 - cups shredded cheddar cheese
1/3 cup bacon bits (or use real bacon, cooked until crisp and chopped fine)
1/2 - cup butter, melted
salt and pepper, to taste (about 1/4 teaspoon each)
Crispy onion bits (often found in produce or salad dressing area)
Directions:
In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese, salt, pepper and melted butter.
Mix to combine. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray.
Cook on low for 4-5 hours or until done. The casserole should be crispy on the sides and bubbly throughout. Just before serving, sprinkle crispy onion bits on top, to thickly cover the surface of the casserole.
My friend used to make something similar to your shrimp dip, but with krab. I actually think about making it from time to time... she blended cream cheese & sour cream, chopped krab, and enough cocktail sauce to make it a pretty pink colour. Then served with more cocktail sauce and crackers. That was our dinner more than a few times.
Can you please give me the enitre recipe for your "white trash cookies" I just read about from your post on Dec. 18, 2008. Many thanks.
here's one:
2 lbs white almond bark
1 cup chunky peanut butter
3 cups rice krispies
1 cup pretzel rods
1 cup mini-marshmallows (you could just do 2 cups pretzels if you don't want marshmallows)
2 cups dry roasted peanuts
Melt bark. Stir in rest of ingredients. Spread onto a silpat; or spoon onto a silpat into individual mounds... either way, let set. The recipe is totally variable and open to whatever substitutions you may like... i.e. raisinets; chocolate covered espresso beans, cinnamon chips... etc.
where do you get the bark?
Baked wheel of brie bathed in grape jelly wrapped in Crescent Rolls.
If I'm feeling particularly fancy I make it with toasted almonds and raspberry preserves.
Do you leave the rind on the brie? At what temp do you cook it (whatever the Crescent Roll package says)?
I usually leave the rind on. Soemtimes I shave off some of it so that it oozes more effectively.
I bake according to the Crescent Roll package, and I typically brush the top with egg before baking.
When we have big parties, I make 3 or 4 ahead of time and reheat in the oven just before serving.
Since the triangles usually fall apart on me,. I arrange them in a pinwheel, spoon on some jelly/preserves, put the Brie on the jelly, add a bit more jelly on top, then fold the points up and over to seal the sides/top--looks very nice for so little effort.
some people go savory with this baked brie, too, using pesto, or sun-dried tomato pesto.
ooooooh, look at this recipe i just found, using brie with truffled crabmeat filling and baked in pastry: http://www.bigoven.com/162030-Pastry-...
i like the brie split into thirds, too, with a different "filling" in each layer, then pastry-wrapped and baked.
brie is one of my favorite food groups!
Sausage Balls! I recently made these for my office and they went nuts for them.
1lb breakfast sausage
10 oz sharp cheddar
3 cups bisquick
Roll ingredients into balls and bake on a cookie sheet at 350 for apprx 20 min. Serve hot or room temp. They disappear fast.
Oh how I love me some dirty recipes and these are really filling the need!
My Mom makes this stuff that she made me promise to say came from a "neighbor in Wisconsin"
1 big block Velveeta
1 bag Ore Ida Hash Brown potatoes
1 half pint (or maybe more) heavy cream
Melt Velveeta, stir in cream, pour over taters in a baking pan. Bake til bubbly. I've also had this the low-fat way (reduced fat Velveeta / fat free half-n-half). Believe me, people will get ridiculous once they taste it. Feels so so bad to be eating it! It's for brunch, btw.
must make Velveeta dip NOW!
Can't wait for my Christmas Eve debauchery to eat a whole bowl.
Also, is anyone else nostalgic for Hot Dish?
Hot Dish? Ufta No! Only lute fisk og fiske boller!
Rikte Godt Jul
Passadumkeg, the History Channel (even the history channel!) had two guys visiting Minnesota for a church supper where the main dish was lutefisk. They had previously gone to a factory where the fish is made, and did NOT seem pleased to be eating it. Called it, somewhat rudely I thought, 'fish jello'.
I used to eat it when I lived in Norway and I think I'd prefer it to hot dish! I'm not a big casarole or high processed carb guy.
My favorite lutefisk story: We lived in Minneapolis in '83-'84. During our time there, the attack submarine USS Minneapolis-St. Paul was christened. Some local comedian remarked: "That's not a name to inspire fear. If we really want to make the enemy tremble and quake, all we have to do is re-name the submarine the USS Lutefisk."
Note: This story is so old that the Navy decommisioned the Minneapolis-St Paul on June 22, 2007 after 23 years of service.
All hail velveeta... something about its over processed, awkwardly yellowy-orange appearance makes my mouth water...
Try using a bit of it in mac and cheese... its a secret of mine. And no one believes me when i tell them i use 50% velveeta ;) Its so bad its good.
I make a similar recipe, but even more "dirty". The recipe name is "Cheesey Potatoes", but my daughter-in-law calls them "Sinful Potatoes".
1 big block Velveeta
1 1/2 bags Ore Ida Hash Brown potatoes
1 half pint (or maybe more) heavy cream
2 sticks butter
1-2 C shredded colby
Melt Velveeta, cream, butter. Mix with hashbrowns, stir in shredded cheese. Pour into greased 9 x 13 glass casserole. Bake at 350 until bubbly & golden brown on top.
Once for some reason that I now can't even remember, I made up a tray of "mini blinis" for a party: a big loaf of white bread, crusts removed and slices rolled extra-flat, smeared with a mix of cream cheese, sugar, and egg yolks, rolled up, brushed with margarine, sprinkled with cinnamon-sugar and baked until melty and slightly browned. They're a heart attack on a plate and not even that easy to make, but the real reason I wish I had never made them is that ever since then, I always get requests for them...
Ok, dirty it is... peg me.
I made this drink called Reverse Cowgirl.
Basically stoli razz and mango lemonade.. it is too die for!
Make fresh meonade with mango puree, and add stoli Razz.
The sour lemonade really melds a tropical bliss when mixed with the mango puree. Then throw in Stoli Razz, and it becomes a fruity concoction of love...
I garnish it with a slice of fresh pineapple.
You cant taste the liquor, and they are such a crowd pleaser by the end of the night all the woman are ready to do... well ya.
How about the Black Russian Bundt cake I found here earlier this year. Sent one to my Mom for her birthday last month. Just got an email from sis that the recipe has been passed out to everyone in my family all over the country. A new tradition!
coll, from over on the cake mix thread? that sounded so good!
I can't believe how everyone loved this even more than I did! My sister started making a bunch of them as Christmas gifts but after the fifth one, she just copied the recipe and made a goodie bag of all the ingredients. I started getting emails from everyone. Can't believe I didn't discover this back in the 70s, when I discovered Black Russians and Kahlua in the first place!
If anyone wants it, just Google, there are 5 million links ;-) But of course I had to add to it: 4 oz of mini chocolate morsels and a spoonful of instant espresso.
not sure this counts, as it is almost like cooking but here goes,
1/2 pound bacon, diced
1 onion, diced
1 bell pepper, diced
1 (3 pound) pkg diced hash browns
1/2 c. mayo
1 (11 oz.) can cream of mushroom soup
red pepper to taste
black pepper to taste
salt to taste
granulated galic to taste
1 pound cheddar cheese, shredded
saute bacon till crisp, remove bacon and saute onion and bell pepper till tender.
hashbrowns in bowl w/ remaining ingredients except cheese.
all into casserole dish, top with cheese.
350 degrees until cheese starts to bubble.
people love this.
One of the easiest appetizers that folks go crazy for is:
Plop a large block of cream cheese on a plate. Spread a jar or jalapeno jelly over the cheese with Triscuits on the side.
Another beloved variation on this is a bottle of Pick-a-Peppa sauce poured over cream cheese, served with favorite fancy crackers. In the 70's, this appeared at all my parent's parties, along with What is It?, aka artichoke dip made from mayonaisse, canned artichoke hearts, green can parmesan and a shake of garlic powder. We actually considered this supper! Now I must exercise some restraint.
The artichoke/mayo/parm dip is a family favorite at my parents' house as well. It sounds totally disgusting but it is addictive - way more so than all the more complicated spinach-artichoke-cheese dips out there (which are also delicious but not the same!).
I love the pick-a-peppa chream cheese dip. Brings back memories.
Another variation on that is covering the cream cheese with mango chutney. Delicious!
another varaiation: cover cream cheese block with zesty "jezebel" sauce: http://dixiedining.wordpress.com/2009...
leftover sauce is great on leftover ham, turkey and/or cheese sandwiches!
Redneck Tapas:
-1 package Lil' Smokies
-a bunch of thin sliced bacon
-a heck of a lot of brown sugar (think multiple cups)
Basically, you wrap each Lil' Smokie in a half strip of bacon and then spear it with a toothpick. All of the wrapped Smokies go into a glass pan. Dump the brown sugar all over the morsels so that everything is covered with a nice sandy crust and bake at 350 until the bacon is nice and crispy and your sugar is caramelized.
Definitely let them cool, though, because that sugar BURNS out of the oven.
And don't forget the Lipitor chaser.
My friend makes these, only she douses hers with Aunt Jemima syrup.
My other friend and I tend to descend on the pan when she brings it over and don't move until we're each clutching a pile of toothpicks and getting ready to ride the sugar rush.
I don'y know if this technically falls into this catagory but it's easy and yummy... wrap a good whole dill pickle with about one package of slightly soiftened cream cheese and then a super thin-sliced deli boiled haml chill and slice into "coins". good on the app table
coins? do we have to cut it, or can i just have one whole pickle, all done up? (oops, i must think i'm on the "confess i'm a hog" thread. ;-).
I suppose you could have people walking around your oarty munching on dill pickles wrapped with pinkish meat without any embarrASsment or mess, but the cream cheese might "ooze put" a little, less messy ro pre cut and serve with toothpicks
My family has a variation we call "Weirdo Wraps" because....
Spread cream cheese on a round of chipped beef (the kind the glass jar by the canned meats). Carefully place 1 little sweet gherkin pickle near one edge of the round. Wrap it up.
Slice in half to make two!
Sweet/sour/crunchy/creamy addiction.
I made these the other day just for myself. I dip them in a mild creamy dijon. So good. I still have some in the fridge.
This is a dip that I would call trashy because of the salt and MSG, but people love it with raw veggies. It's kind of an updated version of the old sour cream/onion soup dip.
32 oz. container of whole milk yogurt, strained thru paper coffee filters to remove as much liquid as possible
A half a packet of Knorr Tamarind Soup Base ( Oriental markets have this), or to taste.
Mix.
If you want to be fancy, add some chopped chives.
Nana's Fudgies
1 can sweetened condensed milk
2 cups graham cracker crumbs
1 cup choc chips
1 cup chopped nuts (I use toasted walnuts)
Mix together, press into a greased 8X8 square baking pan. Bake at 350 degrees for right around 30 minutes (don't overcook). Let cool before taking out of the pan and cutting up into 1 inch squares.
I made the "pumpkin crack" this weekend. I was frankly alarmed by the large can of sweetened condensed milk PLUS a cup of sugar - that stuff has its uses, but it is just so sweet, and expensive (two small cans would have cost me a minimum of $5, $7 if I wanted Eagle Brand). I looked around the internet and there are many versions of this "pumpin crumble" out there, but most of them call for a cup of sugar and a can of EVAPORATED milk, at which point the proportions start looking a lot closer to regular pumpkin pie filling. Since I knew the cake mix crumble would already be much sweeter than pie crust, I elected to make it with evaporated milk.
The results are okay. The right level of sweetness for me, and tasty enough. I don't think there's quite enough texture disctinction between the two layers, you end up with something like bread pudding in the middle with a thin layer of crumb on top. So it's kinda mushy overall. And it does have a touch of that chemically cake mix flavour. I used pecan halves on top, which looked nice, and they did toast up beautifully.
It was easy and fun to make however, especially with my 3 year old's assistance since I wasn't too worried about precision.
I don't know how "dirty" this is - it's not made from processed stuff - but the grease factor is amazing. My sister made it for New Year's and it was breathtaking. I hate to think how many pieces I had!
Louisiana Sausage Garlic Bread
8 oz Bacon (cook before and cut into small pieces- & save some bacon grease)
1 French bread
*your favorite sausage (I use 1/2 Jimmy Dean Sage and 1/2 Jimmy Dean Hot)
1 onion diced
6 scallions diced
1 Tbs. minced garlic
1/2 stick butter
1 Tbs. bacon grease
2-3 Tbs. extra virgin olive oil
Salt and Pepper
The above will be cooked.....
Butter
Extra Virgin Olive Oil
Garlic Powder
Creole Seasoning
Grated cheese of your choice
In a pan cook the sausage with the garlic until about 80% cooked, add the butter, bacon grease, and olive oil and all of the cooking ingredients. Sauté on a med. fire until the onions are clear, about 10 minutes.
Slice the bread into half-inch slices and spread a thin layer of butter on each slice. Drizzle a little olive oil on top of the butter and spread the oil around with a butter knife. Sprinkle a little garlic powder (or fresh minced garlic) and Creole seasoning.
Top the bread with the cooked ingredients spreading evenly. Sprinkle a light coating of cheese over it the sausage mixture. Top with bacon.
Bake at 400ºF for about 10-15 minutes or until edges of bread start to brown.
sounds good, but i'd be livin' in the heartburn hotel! ;-).
I've made a sausage bread using frozen pizza dough, thaw dough, stretch out on baking sheet; cook up sausage or ground beef or frozen chopped spinach w/garlic, spread filling over dough; roll up sealing seam with egg wash and carefully placing seam side down; bake at 350 according to dough package instructions; let cool slighly before cutting into slices to serve
That sounds absolutely delicious!
Inspired by this discussion, we recently held a "Very Trashy Dinner Party". here's the menu and recipes:
Deviled eggs
pigs in a blanket
"Trout" dip in celery and with chips (no actual trout was harmed in the making of this dip, it's my husband's family's last name)
Sausage balls
Velveeta Cheese Puffs
Coca-cola Ham (which was actually Coca-cola/Manishevitz ham)
Hashbrown caserole
White Trash Cake (basically just a chocolate.buttercream cake, complete with picture of Stewie Griffin spewing)
Triple Chocolate Mess with vanilla ice cream
Mallomars
Oreo truffles
Reverse Cowgirl Punch
Bartles & Jaymes wine coolers
Recipes have been mostly paraphrased to avoid copyright problems, and to include our tips and comments. If I copied your recipe here and you want credit, please reply- I didn't keep track of where i got all the recipes from so I'm not trying to take credit for anyone's recipe!
Trout Dip:
1 block Cream Cheese (softened)
Bleu cheese
sour cream
Mix together, adjusting proportions until it tastes good. Serve with chips and crackers or spread into celery. If you want it more dippable, add more sour cream. If you want it more spreadable, add less.
----
Cheesy Poofs
2 pound brick of Velveeta
1 pound of butter (unsalted)
1 loaf of white Wonder bread or similar with crusts cut off.
Whip the Velveeta with the butter, then spread onto three layers of bread. The 3 layer sandwich is cut into four pieces then 'frosted' with the velveeta mix, so you end up with a 3 layer little tower of bad-for-you "frosting" and bread. Freeze them solid.
In a really hot oven (we had the most success at 500 degrees) bake for about 4-5 minutes. They melt a lot, what you're looking for is the melted edges just turned crispy brown.
I found these terribly salty, but they were still a hit. i think if I ever made them again (not likely) I'd use unsalted butter.
---
CHEESE SAUSAGE BALLS
1 lb. bulk sausage
8 oz. Cheddar cheese, grated
3 c. Bisquick
Mix with hands until smooth. Form into small balls, put on cookie sheet and bake 25 minutes at 325 degrees.
We didn't love these, they were a little dry. That's probably because I used lean sausage because that's what I had. The recipe called for Jimmy Dean, which I imagine gives the additional fat I think you need in this recipe.
----
Coca Cola/Manishevitz Ham (wrong on top of wrong)
1 ham
* 1 (3-7 lb) ham (we used a spiral cut ham and it worked fine)
* 1 lb brown sugar
* 1 (12 ounce) can Coca-Cola
* 1 cup Manishevitz wine (sweet concord grape wine)
Pack the brown sugar on the ham. Mix the Coca-Cola and wine together and then pour all over the ham. Cover the ham with foil. Bake the ham at 325 or according to package directions, basting every 20 minutes or so.
This tasted like "ham candy" especially on the outside where the sugar sort of caramelized. It was better warm- cold it just tasted too sweet.
-----
Hashbrown casserole
Spray a casserole dish with nonstick spray.
Layer 1: 1 large bag of frozen shredded hasbrown potatoes mixed together with 1 chopped onion (we used shallots because we had an onion-hater)
Layer 2: 1 C sour cream + 1 can cream of chicken soup + 1 C shredded cheddar + 4-6 T melted butter
Layer 3: about 3/4 C cornflake crumbs (from about 3 C cornflakes) mixed with about 2-4 T melted butter
Bake 1 hr or so (I think we added another 15-20 minutes) at 350 F.
People liked this a lot, although we wanted the potatoes a bit crispier. IIf I ever made these again, I'd cook them a bit on the stove to crisp them up. This probably would also cut down the cooking time.
---
Triple Chocolate Mess (crock pot)
1 package chocolate cake mix
1 pint sour cream
1 package instant chocolate pudding (any size)
1 (6 oz.) package chocolate chips
3/4 cup oil
4 eggs
1 cup water
Spray crock-pot with non-stick spray.
Mix all ingredients, pour into crock pot.
Cook on low 6-8 hours. Do Not Lift Lid!
Serve hot with ice cream.
------
Oreo Truffles
1 package oreo cookies (divided… use cookie including the cream center)
1 8oz. package cream cheese (softened)
white chocolate and dark chocolate (we used chips)
1. Finely crush 7 cookies (we just did it in a ziploc bag) and reserve for later.
2. Crush remaining cookies (again we used a ziploc bag, with a rolling pin) and stir in softened cream cheese. Make sure the mixture is well mashed together.
3. Roll the mixture into 1" balls and place on wax paper covered cookie sheet.
4. Melt chocolate in the microwave. Spear each ball with a toothpick, and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration.
5. Once dry, refrigerate and enjoy!
Makes about 36 truffles.
-------
Reverse Cowgirl Punch
I can't find the recipe for this but I think it was
Mango Lemonade (We couldn't find this so we used lemonade and mango puree)
Stoli Razz
7 UP
Rainbow Sherbet (must pronounce sherbert). Loosen the sherbert under hot water, and it will all slip easily out of the plastic container.
Mix first 3 ingredients to taste, then float the sherbert in the punch.
deviled eggs are trash!?! hush your mouth! deviled eggs are a major food group!
Just discovered this thread. So funny. This trashy party brings back memories of my parents gathering in the "refinished" basement in the 70's. Pool table covered with plywood and a tablecloth for buffet service. Flavored cream cheese stuffed celery was a standard. I remember it came in glass juice jars with Flintstone characters on them. Deviled eggs were also a staple and I see them on appetizer menus all over town now. Everything "mid century" is new again. You're missing the fruit salad filled watermelon cut like a basket though.
I made the sausage balls again this weekend for a cast party. This time I used Jimmy Dean instead of the local-farm-raised sausage I used last time and they came out much better. They definitely need a fatty sausage. They were a big hit, although to be fair it was the first real food most of us had eaten in 7 strenuous hours, so our standards were pretty low at that point!
I also made the oreo cookie balls, dipping some in dark chocolate and rolling the rest in confectioner's sugar, which is a lot easier. Also a big hit!
it is strange for me to hear that the jimmy dean was fattier than the local sausage (although, of course, i know zip about your local sausage!). i just know the j.d. is very lean, that's all. ;-).
in any event, i love your trashy recipes! ;-). i've gotta pass that "chocolate mess" recipe on to my niece for thanksgiving. i wonder if it could be adapted to make a thanksgiving "spice cake-pumpkin" "mess"?
It was definitely fattier- when I made it with the JD there was a little oil slick under each ball, and I don't recall that the first time I did it. I get my pork from a farmer in Vermont and I *think* it's Berkshire pork, which, now that I think of it, actually is pretty well marbled. Maybe it was the different cheeses? I don't remember what I used the first time, this time it was Irish Cheddar which is actually a bit crumbly, so maybe not.
Hmmm, pumpkin spice cake mess... I have a potluck this weekend and some gingerbread cake mix in the pantry. Maybe I'll try messing around with some ideas...
chris, i can guarantee that the sausage balls that you've made are a 100 times tastier than ones i've had at parties -- simply because you're using berkshire pork sausage and irish cheddar! wow!
but you actually preferred the jimmy dean in this application?
~~~~~~
as to the gingerbread spice cake mess, would it be like a cakey pudding? sounds very tempting, though....esp. if served with a brandy sauce. ;-).
Well, if I were to make it again for people in my house, I think I'd stick with the berkshire pork, but probably also mix in some of my home-rendered lard to give it the boost of fat it seems to need.
But if I were doing it for a potluck, I'd probably go with the Jimmy Dean again because, honestly, I think people were happy enough with it, wouldn't have appreciated it more with the "good stuff" and I'd rather save the great pork for my own selfish eating :-)
As for cheese, I wonder if I used pre-grated cheese the first time around, which would definitley have contributed to dryness because of anti-caking agents. Hmmmm.
~~~~
Cakey pudding is sort of the texture of the triple chocolate mess, so it wouldn't be far off. Brandy sauce sound great... I also think Bird's custard would be the perfect thing to pour over the top! I have a can of the powdered stuff which needs to be used up anyway....
my TCM aka To Die For is a different recipe.
12 oz cream cheese for the sour cream
large instant chocolate pudding
large bag of chocolate chips
1 cup cola for the water
1 stick butter for the oil
each time it's made, it's the biggest winner ever.
I've given the recipe out so many times and the reviews make me smile.
haven't read all through these so don't know if Cool Stool salad or Barf in a bowl or kitty cookies has been mentioned. all same thing, just called different names. depending on flavor you use.
so it's the basic dry gelatin cool whip and cottage cheese.
but if you do chocolate pudding mix cool whip and cottage cheese
then it resembles the latter two names depending on how you arrange on the plate.
oh and let's not forget Grapes Normally when really preparing crepes Normandy
this is kind of a fake black forest cake... i make brownies in a 13x9, leave them in the pan, don't cut... i top the brownie with cherry pie filling and then top the pie fillng with whipped cream and if i'm feeling ambitious garnish with chocolate curls. You can get really trashy and use a brownie mix and cool whip, and garnish with chocolate jimmies, lol. You'd be surprised how many people can't figure out what the "crust" is! Comstock "more fruit" cherry pie filling works really well. I gotta admit, i LOVE canned cherry pie filling.
this just reminded me of dessert party faire. I had this first time in high school when bagels were just coming into their own at least outside LA. Mini bagels, toasted, cream cheese mixed with softened butter [half&half] spread over warmed bagels and topped with dollops of cherry pie filling, baby plop of whipped cream on top to guild the lilly. oh my yum
-turtle brownies made with boxed german chocolate cake mix, evaporated milk, butter, packaged caramels and nuts
-rum cake made with boxed yellow cake mix
-rum balls made with pulverized packaged cookies
-lil smokies with grape jelly/chili sauce
I hate making these kinds of things, but people really love them.
Probably already lurking here somewhere, but my best down-and-dirty recipe is a variation on the Stouffers chicken noodle frozen meals that were so popular for years.
I semi-cooked 3-4 of these suckers in a lasagna pan and then added 1-2 cup(s) of grated swiss cheese and a box of frozen onion rings (!). Mixed it all up, cooked until nearly done, then stuck some more onion rings (or those canned Durkee things) on top and broiled slightly.
I called it Denver Casserole because I learned the recipe there when served it as a luncheon dish back in the late 70's.
When Stouffers stopped making the frozen Chicken Noodle dish (or at least distributing them here in Canada), I was forced to start over from scratch. It is not quite the same but undoubtedly better for all concerned. But if I had stopped making it altogether, my whole family and a large circle of friends would have divorced me.
Hmmm, hot Artichoke Pie! Think artichokes, mayo, parmesan and mozeralla cheese golden goodness hot outta the oven spread on crackers or even better, baguette to absorb all that oil. Yum, def. not low cal but people go nuts over it. Everytime!!! A real crowd pleaser.
I am not familiar with Stouffers chicken noodle frozen meals. Could someone who is describe them?
Love this thread. I grew up going to Southern Baptist pot-lucks so I have a ton of dreadful recipes lol. Every now and then I'll get a craving and make one to take somewhere - that way I can have one serving, satisfy the craving and don't have to have the stuff around the house! Let's see... favorites are:
Pig Pickin' Cake
1 yellow cake mix, can mandarin oranges with juice, 4 eggs, 1/2 cup vegetable oil, med. carton cool whip 9-ounce carton frozen whipped topping, thawed, can crushed pineapple, with juice, small box instant vanilla pudding
Oven at 350 degrees. Combine cake mix, mandarin oranges, mandarin orange juice, eggs and oil and beat for 2 minutes with electric mixer. Pour into 3 greased and floured 9-inch cake pans and bake for 20 to 25 minutes. Cool.
Make frosting by mixing cool whip, pineapple, juice from can and vanilla pudding mix. Frost between layers and on top of cake.
and Eclair Cake:
1 box graham crackers, 2 small boxes instant French vanilla pudding, 3 1/2 cups milk, 8-ounce cool whip, thawed
Frosting: 1 1/2 cups confectioners' sugar, 1/2 cup cocoa, 3 tablespoons butter, softened, 1/3 cup milk, 2 teaspoons light corn syrup, 2 teaspoons vanilla extract
Line 13x9 pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours.
And when we first got married we used to make something we called Glarp; basically cooked ground beef & onions with cream of 'shroom soup and seasonings poured over white rice. Oh and let's not forget our camping staple (which my husband says was called Sh*t on a Shingle in the military): creamed chipped beef on toast. Except when we camped we always put it over the biscuit my mom made - one big biscuit cooked on the Coleman stove in a cast iron skillet with a pan on top to make a kindof oven, mom used a spatula to flip the whole thing over half way through - and around the campfire it actually tasted good :-).
Graham Cracker Lasagne - Spread a layer of vanilla pudding in a glass cake pan. Add a layer of graham crackers. Add a layer of chocolate pudding (or any pudding really) and another layer of crackers. Third layer of pudding and crackers. Then spread a layer of chocolate frosting over the top layer of crackers and let it set up. It's the quick version of suemac's and has a funny name!
Lately, I've been cooking chunks of chicken thigh in Escargot Butter -- and serving it with rice. I *tell* people it's "butter sauce with garlic, butter and a side of butter." They don't care.
The nastiest thing I've made (and I still have guilt about actually serving this to people) was an amalgam of the most readily available foods in the restaurant brunch kitchen:
Home fried potatoes, sauteed onions, tiny, cooked balls of breakfast sausage meat, topped with Hollandaise sauce.
The woman who asked me to create "something rich" for her never forgave me. She was hooked on first tasting.
The staff would come down one at a time and ask for this woman's namesake dish "Katie's Breakfast Casserole." They'd *always* eat it standing up -- with guilt-ridden looks on their faces.
I love this thread! SO many trashy recipes all in one place, I think I'll die happy, of a heart attack from all of my clogged arteries. :)
My family loves grape jelly meatballs.
1 jar of grape jelly
1 jar of chili sauce
meatballs
mix the jelly and the chili sauce, stir until smooth, boil until thickened, it shouldn't take long. Heat meatballs, pour sauce over. You can make it in a crock pot and let it simmer for a few hours but my family is too impatient.
Again, not sure what constitutes "dirty", but here's easy, sinnfully salty but delish! In a crock pot put thin sliced pepperoni (1/2 lb.?) and one large can of tomatos, cook for several hours, serve on small rolls aS app. This seems to be a very localized specialty in Hudson, ny; one guy had a strictly take out business serving this on large hoagie rolls and foot long hot dogs...only things on menu
So funny, when I lived near Hudson for awhile, I was mystified to see "Pepperoni Parmigiana" dishes on the menu. Couldn't get my mind around it. It was explained to me that they boiled the pre-sliced pepperoni first to get rid of some of the fat, and then simmered in sauce and topped with mozzarella, but I could never bring myself to actually try it.
Yes! A guy I knew when I lived in Baltimore was from there. He managed to find a restaurant in our area that served that as a pasta sauce. He dragged everyone there. ;) After the first time, we went on our own. Mmm-mmm good. A big bowl of spaghetti with this over the top! Wow.
I was tight on time this weekend and needed to bring something to a potluck so I made grape jelly chili meatballs. I got frozen precooked cocktail meatballs and let them defrost in the refrigerator. I mixed 16 oz of grape jelly with 2 jars of chili sauce in the crockpot. It was still a bit lumpy but I dumped the meatballs in, stirred it all together and let it cook on low for about 6 hours. People LOVED them. Next time I'd add a bit of dijon to the sauce for a bit more kick. Embarrassingly easy recipe with a big payoff.
it is like putting grape jelly on your sausage biscuit at mcdonald's. salty, sweet, fatty…..u-ma-mi!
yes, dijon would be a good add-in -- maybe a little bourbon, too? LOL
Isn't there a version for little smokies cocktail wieners that uses 1 jar grape jelly + 1 jar Heinz chili sauce + 1 can Ocean Spray jellied cranberry sauce?
i've seen that!
I adore the grape jelly/chili sauce combo. I didn't grow up with it so I don't even have any excuse. I do throw in some dijon too, and sometimes a small splash of worcestershire. I've only done it with meatballs; I'm intrigued by the cocktails wienies and may be forced to try.
Are we talking asian grocery store sweet chili sauce? What kind of chili sauce is generally used in this method?
Yup, have had the cranberry sauce version. Actually loved the first few bites, but went into sugar overload soon after. Did ask for the recipe, and was aghast, but made it for Mr. Pine anyway, and he loved 'em! Also works with turkey meatballs.
HUGE payoff. Nobody ever has a clue it's so easy, dump and heat, and if they do happen to know they're just delighted because it's so yummy. But I've always had it with BBQ sauce instead of chili, and sometimes cranberry instead of grape. I want it with chili sauce, but nobody else wants to change the BBQ sauce, darn picky eaters.
My first introduction to this was when it was put out as snackies when visiting an old friend. Enormously embarassing, but before I knew it I had eaten most of them. I think I knew I'd been in some unconscious food euphoria when the toothpicks ran out and found myself asking for more through a garbled mouthful of sticky goodness. As I was leaving I found out I was just the first in a string of visitors expected at various times that evening. They didn't get meatballs.
If you make your own meatballs I like to add finely chopped water chestnuts and some horseradish, then do the grape jelly and chili sauce thing.
We call it "Redneck Meatballs" -- best trashy buffet party dish ever. :-D
Use the Heinz Cocktail Sauce instead of the Chili Sauce for that horseradish kick.
Sub orange marmalade for the grape and ground turkey meatballs for the meat ones, and you can tell yourself it's healthy! Heh.
Hmmm, or maybe brown the turkey mix with the sauce and marmalade and pour over a platter of cream cheese! Dang, that sounds great.
Eh, yes, I now see that you only used 16 oz of grape jelly instead of the 32 oz as the recipe I found called for. I think I went in search of a recipe because I wasn't sure how many oz the bottles of Heinz chili sauce were (12 oz is the answer folks) and I stupidly assumed the recipe I found was appropriately scaled. I think I'll try this one more time before I give up hope, because it sure was darn easy!
~TDQ
similarly, whats also amazing is frozen meatballs from costco, and just a big jar of grape jelly and a big jar of brown mustard (or dijon - id maybe not do straight up yellow french's mustard) - 1:1 ratio. sometimes i throw in a bit of sour cream.
heat it all up in a big pot. delicious! itll have people asking, "what the heck is in this thing?" and it will just be our little secret (i dont tell them because inevitably theyre a little grossed out).
LOL -- just tell them "ancient chinese secret."
(remember that ad campaign from some food company?)
I thought it was laundry soap
Well, it was but..they qui\t making that stuff, so now--every secret is now ancient AND Chinese. :o)
holy smoke -- you are right!!!!! CALGON -- LOLOL http://www.youtube.com/watch?v=mzixL7...
troy, check this out! http://www.youtube.com/watch?v=bbUCW6...
hilarious!
Love this thread and LOVE that my favorite dirty recipe hasn't been mentioned yet. I make it every summer for my Mom's Group supper potluck. Our group is based on natural living/attachment parenting so many members pride themselves on being committed to eating locally/organically/healthy. This dish gets devoured in about 30 seconds. I'll give you one guess as to what the last ingredient to remain is.
Snickers Salad
Ingredients
6 Granny Smith apples
6 regular Snicker's bars
1 12oz tub Cool Whip, thawed
Directions
Core the apples and cut into bite-size pieces (Do not peel apples prior)
Cut the Snicker's bars into bite size pieces.
Mix apples and candy in large bowl, fold in whipped topping.
Refrigerate until ready to serve.
This is best served the day after it's made. I've tried to gussy it up by using real whipped cream but it's better with cool whip. You'll find many revolting variations by googling. My advice is to change the Snickers to apple ratio so you don't have a pool of creamy apples left over.
just...wow
that has got to be one of the weirdest combos i have ever heard of.
It's often on Iowa buffet tables. Weird indeed. The concept of salad is a remarkably elastic one.
Funny. My man from Des Moines has never heard of it. Maybe he's blocked the memory.
Yeah, it's a real thing.
~TDQ
Yours is an Iowan too? It's maybe a more country-ish thing, mine is from a town of maybe 3000 people.
I think it's a small town Iowa and Minnesota (and I don't know where else) thing, based on the people that I know that know of it.
~TDQ
Wisc too I believe?The great Upper Midwest, famed of song and story, and incubator of multiple items identified as salad but not recognizable as such to the rest of the world.
Probably WI, too, and likely at least Eastern ND and SD.
I no longer rely on others to bring what I call a "salad" to a potluck. The rule, as it's been explained to me, is that as long as it has a fruit or a vegetable in it, it's a salad.
Also, I no longer offer to bring "salad" to a potluck, because people are often disappointed by it. Instead, I say: "I'm bringing fresh fruit" or "I'm bringing fresh vegetables" so that people know what to expect.
~TDQ
agree, funky, but maybe reminiscent of a chocolate covered caramel apple?
I may actually try that... it sounds like an interesting taste combo.
My husband likes something similar that he refers to as caramel apple salad - you use canned crushed pineapple and cook it with sugar to make the caramel, then mix it with the chopped apples, cool whip and a ton of peanuts. I'm sure he'd like it even better with Snickers bars.
couple of more........
Doggie Noodles:
asked to bring a dish to a potluck, all I could find in my house to concoct anything from was hot dogs and noodles, cream of chicken soup and ritz crackers ohand some onions and celery. Sounds disgusting right? It was. Cooked the spaghetti noodles and put a package of OM all beef dogs in there too, drained both cut up the dogs and put in the noodles with the soup, cut up onion and celery salt and pepper and topped with ground up Ritz then baked. I can't say I got rave reviews but the "loaf" pan I brought it in was empty................ ???
''
hot chili cheese dip with homemade tortilla chips"
In thecrock pot put :
2 cans of rotel/3 cans dennisons chili con carne/2 bricks [8 oz each] cream cheese
1/2 brick of velveeta, put on low and stir to combine and when ready and bubbly, put amount in individual bowls with a side of hot tort chips and have at it.
Ok. So not as bad as a lot of the ones here but two of my faves:
1. Oven smores cookies: graham cracker topped with a tsp on nutella and then a marshmallow. Goes under the broiler until brown (1-2 min). Even better cooled rather than fresh out of the oven.
2. "Gourmet" Pillsbury chocolate chip cookies: Cut the dough into double the regular size chunk and form into a ball around a rolo (or if you can find a rolo bar, than a milk dud. bake as usual and end up with gooey caramel chocolate chip cookie.
3. My dirty lunch: nutella and peanut butter on wonderbread toasted in a sandwich maker.
Your 'dirty lunch' caught my eye...did you spend time in Italy? I taught at a school in a small town there and our students (largely North Americans tired of the excellent, nutritional fare the school supplied) lived on that combo. I resisted for a while, but the panini maker just does such a good job of this....also great on crepes with whipped cream.
Spotted Dick. Which is called that because Brits wouldnt call it Spotted Pudding. Quite the same way Mr. Barsted's Machinist file is called something else.
Its suet based Pie crust, with some sugar, and dried fruit. {most often currants} Then it is steamed or Boiled in a cheese cloth. Served with custard. In Scotland its called Clootie Dumpling, and is pretty much the same thing.
You will have to render your won suet, to make this properly. The Earthy Intoxicating aroma of Suet is the main flavor. The stuf made by Hienz, packaged in cans and overpriced tastes like a twinky with raisens.
Rojellio-I know and love this pudding...with the same bag of frozen suet we can buy in the grocery here in Canada, we also make a dessert called Sussex Pond Pudding. So-o-o good...and a family hit, but not something, I would expect others to love, calling as it does for suet, plus mounds of butter and sugar and starring a whole, with peel on, lemon or three!
take a bag of Fritos. Pour a can of chili into the bag. Nuke the bag in the microwave. You'll love it.
Is that what you call dirty?
In Texas, they called this Frito Pie, and it used to be a staple at high school Football game concession stands when i was growing up in the 70's.
Of course, the chili was already hot, sitting in a crock pot or steam table, ladled into the bag of fritos (which was cut open sideways), served with grated cheese on top and onions and sliced pickled jalapenos, if you dared.
LOL Yes tonka that's downright filthy. I thought I was bad nukin chocolate chips and coconut...with chopped nuts when I'm feeling fancy.
reading this at 5am while others are sleeping and had to truly laugh out loud!
Something you may never have heard of. Small red new potatoes boiled in crab boil. Then use it as a appetizer or a side dish. Cut them in half and put butter on them. They are great.
Another great dish. Cut a sweet onion like a vidalia not quite all the way through in 4 wedges. Leave the root area intact to hold the onion together. Put butter between the sections. Put a boullion cube or a teaspoon of beef boullion in the center. Wrap the onion with aluminum foil. I wrap mine twice (for sure for sure). Put it in the 350 degree oven for an hour or put it on the grill.
Since the recipe calls for canned pumpkin, it would be puree. I've never seen canned "chunk" pumpkin.
Really? I've never used it, but seen it beside the puree stuff. I've been meaning to try making this Afghan dish (Kadu, Kadzu?) with it.. Ive used the puree though for a really really good pumpkin cheesecake recipe from youtube.
Can't imagine what else the "chunk" would be used for.. then again, I'm not a real cook. I guess the same thing people do with squash slices/chunks
I swear I've never seen canned chunk pumpkin, are you sure?
If I needed chunks for a recipe, I'd cut up fresh pumpkin and steam it until it was tender, then proceed, no mashing involved. I worked at a restaurant where we folded in small chunks of tenderly steamed fresh pumpkin to risotto, quite tasty. Oops, off topic, not a dirty recipe at all...
You could buy chunk pumpkin frozen, I suppose, if you really needed some out of season.
~TDQ
Now that's how I would think you could find chunk pumpkin, frozen, and I'm not saying it doesn't exist, but I don't believe I've seen pumpkin in that form, either. Frozen butternut squash, but not frozen pumpkin, just in canned puree form.
Calabaza, the tropical pumpkin variety, is readily available throughout the year in NY and makes a reasonably good field pumpkin substitute for savory dishes:
Well, the thing is, most canned pumpkin is really squash. So, you can find frozen squash, and though it may not actually be pumpkin, it could be the same stuff you get in cans. Birds eye makes "winter squash" (I can't tell if it's cubed or not, though) https://www.birdseyefoods.com/inspira... and, like you, I've also seen frozen cubed butternut squash.
Anyway, if you really, really want pumpkin and you want to be certain, you may just have to get the real thing.
~TDQ
Well that bursts my bubble. You mean that Libby's and One-Pie brand canned pumpkin may be hubbard or butternut or who knows what? Jeez, all these years I've probably been eating squash pie at Thanksgiving, not that it was a bad thing or anything. All the more reason to buy the real thing, as you wrote.
Libbys is always 100% pumpkin, that's their claim to fame. The others, probably not. That also goes for most commercial pumpkin pies, at least the frozen bake off ones. There is one exception, maybe Chef Pierre?
Ok, good to know, thanks. Libby's is my gold standard go-to for canned pumpkin; I don't think I've ever bought another brand
Last fall, when bad rains messed with their pumpkin crops, Libby's let the grocery shelves go empty for several weeks rather than substitute another squash. I admire their business ethics, it would have been a slippery slope from there.
Yes, I remember that. There have been weather related Libby's canned pumpkin shortages a few times in the last several years. Not substituting is a business ethic to be admired but I dare say it makes consumers pretty anxious about that Thanksgiving pie.
I've turned to using sweet potatoes in the last few years, as they are much easier to handle in fresh form, and make a very good pie; a nice alternative to pumpkin.
I love sweet potato pie! But I always have a couple of cans of Libbys in my pantry, year round. I make an upside down cake with apples and cranberries on top, and pumpkin and applesauce in the cake, and lots of other goodies too, it's a year round thing for me. I'm actually a little obsessed with pumpkin.
Pumpkin is great stuff to bake with. I was just going through my bread file for pumpkin quickbread ideas and found a yeast bread recipe for Cranberry-Walnut Pumpkin loaves, from Baking with Julia. I didn't even know I had this recipe and it sure sounds good. It calls for fresh or frozen cranberries though, so I may have to wait til fall. I think they'd be better than the dried ones in this recipe, as there's golden raisins in the dough as well.
My sister feeds canned pumpkin to her dogs sometimes, I see you mentioned that. One of them has digestive issues and the pumpkin helps. I don't think my cats would care for it, though.;-D I would have to disguise it heavily.
Cats are carnivores so they might not care for it. Dogs are omnivores so it fits right in with their diet.
I bet you could find frozen cranberries now, but that recipe sounds like it was made for the fall.
You should be able to use dried cranberries in the Cranberry-Walnut Pumpkin loaves. Take the dried cranberries, cover with boiling water for 15-20 minutes, drain well, and then use them in the recipe. Since they were dried, add a bit of cranberry juice to increase the liquid content which should make up for the dried fruit.
ummm upside down? with apples and cranberries??? mmmmm share please.
Sure.
PUMPKIN UPSIDE DOWN CAKE (I call it)
1 cup dark sugar
6 Tbsp butter
handful of chopped nuts
dash rum
1 cup fresh cranberries
1 or 2 apples, sliced thin
Coat cast iron pan with oil.
Put in first four ingredients and cook til bubbling.
Lay apples and cranberries in pan in an artistic way.
Then make cake batter:
2 eggs
1 cup pumpkin puree
3 Tbsp applesauce
2 Tbsp maple syrup or molassas
1 1/2 c flour
1/2 cup brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
cinnamon, ginger and nutmeg to taste
Mix cake ingredients and pour over fruit in pan.
Bake at 350 for 45 minutes.
Cool 10 minutes, run knife around edges to loosen, an invert over cakeplate.
Serve with whipped cream if you wish.
Man, I'm pretty sure. I recall looking at the two and thinking "uh." Can't find it on the big regional grocery's website though. Maybe I'm thinking of something I saw in an afghan market... or wishfully imaging an impossibly hassle free short cut to making that kadu thing.
What's the deal w/ pumpkin, taste wise? The only time I pay attention to pumpkin is Halloween. I imagine those things are like tomatoes -- designed for appearance, not taste. That the case?
Pumpkin and squash are considered the same thing by the USDA, so a company can put squash in a can and call it pumpkin. And charge more. That's probably what it was.
I love pumpkin, I add it to all kinds of things, including yogurt, all year round. Use it in baking all the time, you can sub it for butter even. Lots of vitamins and fiber. The same way that you have to add salt to tomatoes to really bring out the flavor, pumpkin sort of wants cinnamon or nutmeg, then all of a sudden you get hooked. Many people buy it to add to their dogs food too, and nutmeg is appeciated in those quarters too.
that bird's eye winter squash (frozen) is utterly delicious!
Do you recall whether it's in chunks?
~TDQ
You know, I love pumpkin but I love butternut squash equally. I've been noticing big improvements in the quality of frozen vegetables, especially those in the "steamable bags". I thought it was for lazy people but the vegetables in those are getting very close to fresh, so at least until the farm stands start up I'm happy.
i love the bird's eye "steam fresh" veggies! the broccoli comes out perfect. i wasn't so happy recently, though, with baby brussels sprouts. the blends are especially convenient, like those with sugar snaps, water chestnuts, carrots, etc. http://www.birdseyesteamfresh.com/veg... sometimes i'll just sprinkle that combo with a little bit of toasted sesame oil, and a dash of rice wine vinegar.
i think bird's eye has the best frozen veggies -- better than green giant. "ho ho no." http://images.buycostumes.com/mgen/me...
I know, I had never noticed, but then I stopped buying house brand frozen veggies after realizing the major differences in certain brands, especially Birds Eye. Smart of them to put them on sale at the same price as no-names or I never would have figured it out. The steamables, I love the mixes especially, they have just a tiny bit of sauce so you can add your own touches too.
"stopped buying house brand frozen veggies after realizing the major differences in certain brands"
That was my experience as well, Bird's Eye veggies are much better, quality and flavor-wise.
tho' "pict-sweet" has good spinach (bags of the frozen chopped spinach). don't get the "giant" brand in a bag. the box will do in a pinch.
Alkapal...we love that PictSweet bag o' spinach...pretty good stuff and so easy to cook up...son eats it every single night...he's not a big salad guy but wow, he loves that PictSweet...so many other brands are all stems! Our Publix USED to sell the PictSweet spinach but now only sells the broccoli (which we also like a lot) and now I can only find it at Super Wal-Mart and I really hate going to that store.
hi val -- yes, the pict sweet is stem-less! and it has very good spinach flavor. talk to your publix manager about getting it back.
did you find that salad herb clamshell at the wally mart grocery? (agree about super wal-mart -- it is like entering some weird twilight zone episode where the shoppers are, well, ...you fill in the blanks...
on the other hand, the stand-alone walmart grocery store i found was not weird -- and not frantic).
Oh, meant to tell you...no I did not find it...went to WM this past Sunday for the Omega 3 eggs and first off stopped at the produce dept...that's where it is right?--looked all through the clamshell type fresh green display and didn't find it...any help? What was the brand, do you know? Thanks!
don't recall the brand. they did just a mesclun mix, too.
edit: the stand-alone store is called ""neighborhood market." here's the one i found in naples, though there may be more.
Neighborhood Market Store #4354
5010 Airport Pulling Road No.
Naples, FL 34105
(239) 213-1183
the storefinder feature is good also for browsing the brands (at least some) in the store, when you go into the "shoppjng list" and then "browse" various products under that category. e.g. i did "lettuce" http://instoresnow.walmart.com/food-r...
val, pictsweet also has nice pole beans and limas, too. i use the thick pole beans to make a lebanese dish with tomatoes, garlic, onions, olive oil: loubieh bin zayt. delish! try it. http://almashriq.hiof.no/general/600/...
i don't use anywhere NEAR that much olive oil, though. just some to give a little glisten -- a *little* glisten. honestly, it could be made fat-free and still be delicious.
Some Middle Eastern and Greek recipes really do use olive oil in astonishing quantities, don't they? I ahve to say I always reduce the amount too.
My partner's mom makes "cinnamon poached pears" for most holidays. The basic recipe is canned pear halves, a bag of red hots, cream cheese and chopped nuts. In a saucepan, melt the red hots in the juice from the canned pears (!) then "poach" the pear halves in the mixture overnight in the fridge. Drain the pear halves and arrange on lettuce leaves. Fill each pear half with a scoop of cream cheese and sprinkle with chopped nuts. They are insanely pinkish/red and delicious!
Has anyone ever heard of kitty litter cake? Years ago I got the recipe off of Alrecipies.com it is a cake made with crumbled cookies on top with tootsie rolls on the top. It looks absolutely discussting but kids love it 'cus its gross.
It was discussed at the beginning of the thread. I've seen pictures and that's enough for me, life is too short to eat fake kitty litter!
I'm with you coll, as clever as that kitty litter cake is (and it is really clever), I just don't think I could bring myself to eat it or serve it. On the other hand, I think those Oreo cookie "dirt cakes" with the gummi worms are just adorable.
~TDQ
I would never make, serve or eat that. Can't get past the appearance.
I've been making this lemon pie a lot with the warm weather we've been having, not sure of the official name, but mix together 1/2 cup lemon juice and one can of sweetened condensed milk. Fold in one tub of whipped topping and pour into a premade graham cracker crust. Freeze until firm and serve. Fast, easy, requires no baking and is delicious. Like lemon ice cream in a crust.
Ahh, condensed milk, the wonder food. This sounds mighty fine!
I was admiring your soda cracker brittle recipe, buttertart, and wondered if it belongs in this thread...
~TDQ
I concur. That is on dirtylicious recipe. Need more crackers. :-(
Sure, but it's not mine, I found it here (discussed as "Passover crack" when made with matzos) - maybe it's aleady cited above? http://candy.about.com/od/toffeerecip... is a typical recipe.
We have a "cheesecake" recipe that is similar. 1/2C lemon juice, 8 oz softened cream cheese, 1 tsp vanilla, 1 can sweet and condensed milk, mixed and then poured into a pre-made crust. (I especially like the shortbread cookie crust). Chill till firm (at least 3hrs). Top w/ canned pie gloop or slice some fruit (strawberries and other berries are nice) and make a drizzle with some jam. So delicious. Has a more pudding/flan type texture, but taste lemony and creamy.
We eat a whipped "cheesecake" that is 8oz of room temp cream cheese and 1/2 cup sugar, + 2 tsp vanilla whipped together. At the end, you fold in the small container of Cool whip until well mixed. Pour it in a graham cracker shell and refridge for a few hours. It is so good. It's all whippy and light.
No Bake Lemon Cloud Pie
1/3 cup of lemon juice (juice of 2 lemons, a little bottled ok)
Zest from 2 lemons (or to taste)
1 (14 oz) can sweetened condensed milk, (don't use evaporated milk)
1 (8 oz) package Cool Whip, thawed (light ok)
1 9-inch prepared graham cracker pie crust
In a mixing bowl add the lemon zest and lemon juice, stir to mix well.
Using a whisk, beat in the sweetened condensed milk until
the mixture is smooth and uniform.
Using a rubber spatula, carefully fold in the cool whip until mixture
is uniform and well mixed. Careful not to deflate the Cool Whip while
mixing.
Spoon mixture into prepared graham cracker pie crust and place in the
refrigerator to chill and set. At least 2 hours.
Serve chilled.
Makes 6 to 8 servings.
Pink Strawberry Cloud Pie
From 1970 newspaper clipping
2 quarts frozen strawberries, thawed
2 cups of juice drained from frozen strawberries
1/4 cup granulated sugar
4 teaspoons cornstarch
1 (8 oz) pkg Cool Whip Dessert Topping, thawed
1 baked 8-inch pie shell
Thaw strawberries in a collander and allow juice to drain into a bowl below. Reserve 2 cups of drained juice and place in a saucepan.
Mix sugar and cornstarch with the 2 cups of juice in saucepan. Slowly bring to a boil and cook juice until thickened, stirring constantly.
Allow the strawberries to continue to drain as the juice in saucepan is cooked.
Cool juice thoroughly, then add all of the well drained strawberries to the thickened juice. Mix well.
Fold in all of the Cool Whip and then spoon the strawberry / Cool Whip mixture into an 8-inch baked pie shell.
Allow the pie to stand in the refrigerator for an hour or two before serving.
FYI y'all -- trader joe's now has their "upscale" version of cool whip.
A similar one is fake key lime pie. Just substitute a small frozen can of limeade for the lemon juice and zest in your recipe and you're good to go. If you make your own graham cracker crust people will ask you for the recipe! :-)
Fried bread:
frozen bread dough
oil for frying
powdered sugar
Defrost a loaf of frozen bread dough (for a large batch) -or just a few frozen bread dough rolls for a smaller amount.
Slice the dough off into strips that'll cook through before they get too brown. if you use the rolls just roll them out flat before frying them.
Fry the strips in hot oil, drain and cool before sifting on a coat of powdered sugar.
You will not believe how good this is! Fried bread does not keep though. It's an immediate pleasure that will bowl you over.
Eeek, I'd better not try that Bread in 5 Minutes a Day book, that is way too much dough for me to snitch!
Those go by the name White Trash Donut Holes in my mom's house - she always used biscuit dough, though, and cut the rounds into quarters so they were roughly the size of doughnut holes. DELICIOUS.
There's a Chinese "super buffet" in Seattle, that has a dessert that my coworkers loved. I can't remember how they were labeled, but I tried one and immediately recognized it was just a biscuit from a can that had been deep fried and rolled in cinnamon sugar. They didn't even bother to cut them into pieces to disguise them a little.
I remember the 1st time i ever had this: at a small local Italian carnival when i was about 5; never got over it; fantastic! I meant the fried dough...
Line a 9x13 casserole dish with ice cream sandwiches. Microwave a jar of hot fudge topping and a jar of caramel, just to loosen. Drizzle of sandwiches. Top with a tub of Cool Whip. Sprinkle with toffee bits, nuts, etc. Refreeze, Devour!!
Living in college dorms and eating food service we perfected the way to eat ice cream. Spread peanut butter in the bottom of a bowl, add a scoop of ice cream, top with chocolate syrup. Later, when I was able to move out of the dorms we simplified this to a late night snack which consisted of
ingredients -
1. jar of chunky peanut tbutter
2. bag of chocolate chips
process -
insert index finger in peanut butter, scoop. Insert same finger in bag of chocolate chips, roll. Insert finger in mouth, eat.
It probably tasted best after a night of beer and disco music at Mr. Lucky's in Oshkosh.
You simplified out the ice cream!
I started a hot fudge sundae habit when I had a cup of leftover ganache in the fridge, but the quick and dirty ganacheless version would be: handful of chocolate chips and a couple of spoonfuls of peanut butter in a bowl, microwave for 30 seconds, stir, add vanilla ice cream, stir again. Yum.
A Crunchy Variation -
Melt chocolate chips, stir in a bit of peanut butter and add crushed cornflakes.
Mix well so all the ceral is coated.
Spread on a cookie sheet and cool then break in chunks and enjoy.
(Or just eat it with a spoon while its still a warm gooey mess)
Oh Paula Deen- this one is killer. Was at a Chistmas taping of Ellen where she made this for the audience. Pure velveeta bliss.
Chocolate Cheese Fudge
Recipe courtesy Paula Deen
Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
10 min
Level:
Easy
Serves:
6 to 8 servings
Ingredients
* 1/2 pound Velveeta cheese, sliced
* 1 cup butter
* 1 teaspoon pure vanilla extract
* 1 cup chopped nuts, pecans, walnuts
* 2 (16-ounce) boxes confectioners' sugar
* 1/2 cup cocoa powder
Directions
Spray lightly the bottom of a 9 by 2-inch square pan with a nonstick spray.
In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.
In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.
Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until candy is firm.
To serve candy, cut into squares.
By "killer", you probably mean it will kill you if consumed for breakfast, lunch, and dinner, right?
Even water will kill you eventually if thats all you ever have. Many of the recipes here have ended up in my recipe box (and I thank you all profusely) but moderation is a part of it. Everybody has at least one old favorite that wouldn't make it in haute cuisine. Its still good though. I treasure my trash roots.
Famous Chocolate Wafers - Easy easy cake and VERY decadent. Recipe is on the box. Flavored sweetened whipped cream is spread between cookies, then "iced" with more wipped cream. Stick it in the fridge and voila! a few hours later an incredibly yummy cake. The cookies absorb the moisture and become wonderfully tender I make at least 2 because no one ever has only one slice.
This was always the birthday cake I requested when I was a kid . . . I'll be visiting my parents next month for my birthday and I think I'll request it again! Haven't had it in years, but it's so delicious.
Was my requested birthday cake too. My Mom used to flavor the whipped cream with almond extract (and sugar, of course) and cover the log in a mosaic of chopped Maraschinos.
Y'know, I might just ask for it next birthday, too.
Saw a cool retro-pop-art raspberry take on this classic recently; will try to find a picture...
It's at epicurious:
http://www.epicurious.com/recipes/foo...
just came across this thread -- what a hoot!
i made a version of this for christmas dinner. it was a big hit, which is to say not a lot of leftovers for breakfast the next morning:)
instead of whipped cream, i made my version of cream cheese frosting:
whip 1 cup heavy cream to soft peaks. with the mixer at high speed, add 8 ounces of very soft cream cheese cut in small chunks. add 1/2 cup confectioners sugar and 1 teaspoon vanilla. (i also added a few tablespoons of chombord for color and raspberry flavor).
Oh, man, what a great thread. Back in my college days, I had a housemate who could always be relied upon to make something called "Screaming Org*sm," which was basically crushed oreos with melted butter, pressed into a pan to form a crust, topped with a layer of chocolate pudding, a layer of whipped cream, a layer of butterscotch pudding, another layer of whipped cream, and more crushed oreos on top.
This would probably be waaaaaay too much for me nowadays, but at the time, I thought she was a genius. Of course, she made a whole gang of us insanely happy one night by dumping together a giant bowl of sugar corn pops cereal and a 2-lb bag of peanut M-n-Ms when we were...uh....VERY HUNGRY....and red-eyed. Ahem.
Gotta love a dirty recipe that calls for 4 ingredients. This one just rec'd a big thumbs up from the college kids:
Nutella Brownies - makes 12 mini muffin tin brownies per batch
Preheat oven to 350.
1/2 cup of Nutella
1 egg
5 tablespoons of all purpose flour
1/2 cup of chopped nuts (hazelnuts, pecans, walnuts...whatever nut you like)
Combine the Nutella and egg until well blended. Add flour and stir until combined. Fill cupcake tin with brownie batter about 3/4 full and top each with chopped nuts. Bake for 14-17 mins. Cool completely before removing from pan.
These yield a chewy, gooey center brownie. So simple.
I've played around with the dry ingredient enhancements: 1/4 tsp cinnamon or 1/4 tsp. instant espresso powder added to the flour and a small square of dark chocolate instead of nuts to top the brownies.
A quick and dirrty recipe that a friend showed me the other night...
Cranberry-glazed Meatballs
Toss a bag of frozen meatballs in a saute pan, add cranberry juice cocktail. Simmer and reduce until juice becomes a sticky glaze and meatballs are heated through.
Old thread, but I'll play.
People ask for this recipe when I bring it to potlucks. It's processed foods, sodium and fat. The only fresh veg is green onions.
Ore-Ida Cheesy Potatoes (available on their website)
Hash browns
cream of chicken soup
Green onions
cheese
sour cream
topped with a crushed potato chips and butter
Well, I cast an eye over a few of these recipes and found myself tweaking them "toward the light" :) But my neighbor - she's from the South - swears by this:
Place a layer of Twinkies on the bottom of a baking pan. Top with blueberry pie filling. Let it meld nicely in the fridge. Top with whipped cream or Cool Whip. She may have been intimidated by my chowhound-ness (we talk about food and gardening a lot), so she specified that it's only for "when you need a company dessert and you don't have time to bake."
Cheater’s Chocolate Cake
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Preheat oven to 350 degrees.
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar.
And some of our kid's birthday favorites:
Dirt Cake
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 1/2 cups milk
1 (12 ounce) container frozen whipped topping, thawed
32 ounces chocolate sandwich cookies with cream filling
Chop cookies very fine in food processor until the white cream disappears.
Mix butter, cream cheese, and sugar in bowl. In a large bowl, mix milk, pudding and whipped topping together.
Combine pudding mixture and cream mixture together. Layer cookies and cream mixture in flower pot, being sure to start and end with cookies. Chill until ready to serve. Add artificial flower, gummi worms and trowel and enjoy!
And then of course there are those jello flavored cakes? You just add a package of flavored jello to a cake mix and voila strawberry (or cherry, lemon, blueraspberry etc.) cake! I can feel my teeth rotting when I eat that stuff.
We called the cake "Tim's Chocolate Cake" in my neighborhood because that's what he was always requested to bring to potlucks. He got kind of frustrated because he was an excellent cook but this is what people wanted. He also topped with powdered sugar and drizzled a semi-sweet chocolate glaze over that. Delicious!
I forgot to mention too that I once had a friend that made her husband this crazy cake for his birthday. She called it:
Chocolate Peanut Butter Cookie Dough Cake.
It was a chocolate cake mix, baked and then layered with a tube of Nestle's cookie dough unbaked, and then a layer of peanut butter mixed with cream cheese, all covered in chocolate store bought frosting. She served it with vanilla ice cream and Hersey's syrup. Dirty!
My mom's Vegetable Pizza is one of my old faves:
Line a rimmed cookie sheet with refrigerated crescent roll dough and bake until golden, cool. Mix a block of cream cheese with a 1/4c. or so of sour cream and a package of ranch salad dressing mix, spread on dough. Put equal parts raw carrots, broccoli and cauliflower in a food processor and process until the vegetables become "confetti," spread over cream cheese and press down lightly to adhere. Top with shredded cheddar cheese. Chill, cut into squares and eat.
Sounds nasty, tastes SO good. Even people who hate vegetables love it because you can't really taste them once they're chopped into confetti.
Haven't made this for years, but it is really good! I think se would just arrange sliced veggies, but your variation sounds much easier.
My mom used to do a similar fruit pizza-crust was a Jiffy yellow cake mix, maybe mixed only with melted butter? Topped with a sweetened cream cheese layer and fruit arranged over that.
The ingredients for this are certainly pretty dirty -- but the fact that it requires a spring-form pan might render it high-class. Its presentation certainly is; friends who work in high-end restaurants, foodies and everybody who's ever tried it just LOVES this cake. When I was a kid, I requested it annually for my birthday, and I still make it for my boyfriend's and friends' birthdays now. It is eye-rollingly good and will not last more than 24 hours.
ICE CREAM TORTE
2 pints chocolate ice cream (I prefer Haagen Dasz)
2 pints coffee ice cream (again, I go with Haagen Dasz)
1 box Famous Chocolate Wafers, crushed into crumbs
1 bag of semisweet chocolate chips
1 c. heavy cream
1-2 Tbsps. brewed strong coffee, or 1/2 tsp. dry instant coffee
about 1 c. broken-up toffee or almond roca (like Heath "bits o' brickle" toffee, which is sold bagged in many stores by the chocolate chips)
tiny bit of butter
equipment: 9 or 10"-wide spring-form pan (at least 2" deep)
1. Make the chocolate sauce: Heat the chocolate chips in a small saucepan until melted, stirring most of the time. Sdd the cream and coffee and keep heating and stirring till you've got a sauce. Set aside.
2. Start assembling the cake. First: Butter the bottom of the springform pan. Then: Spread half the cookie crumbs on it. Then: Get out your coffee ice cream, and create in the pan an ice cream layer that it comes about halfway up the pan's sides. (I find this is easiest and least messy if I slice the entire pints into 1"-thick discs, cutting right through the cartons. Once I have all those ice cream discs, I cut them into smaller pieces and fit them like puzzle pieces into the pan, working as quickly as possible.) Then pour 1/3 of the chocolate sauce on top of that layer, and quickly stick it back in the freezer and let it freeze up for a little while.
3. Once the cake's a bit more solid, spread the rest of your cookie crumbs over the layer of sauce. Layer the chocolate ice cream on top of this crumb layer, using whatever technique worked best for the coffee ice cream. Pour another 1/3 of the sauce over this ice cream layer, and then spread a thin layer of the broken-up toffee on top.
4. Freeze for 4-5 hours, or until it's solid. To serve, you'll need to pop off the outside of the spring-form pan and then cut it with a large knife soaked in hot water. Let people drizzle the last 1/3 of the sauce over their slice, although the torte really doesn't need it.
I used to make a variation of this, but it got too dangerous . . . ripped from http://www.cooks.com/rec/view/0,1810,...
..........
2 sticks butter
1 c. peanut butter
1 3/4 c. crushed graham crackers
2 c. powdered sugar
2 c. chocolate chips, melted
Melt butter. Add peanut butter. Stir in graham crackers. Add powdered sugar and press into a 9 x 13 inch pan. Spread melted chocolate on top. Cut into squares before chocolate is set. Very good when chilled.
..........
I would use Earth Balance instead of butter and other organic ingredients, but it's still dirty. And so, so, so delicious and addictive. I remember thinking that I needed no other food. Ever. Again.
Oh yeah, and adding 1/4 cup or so of a milk product (soy, rice, coconut...) to the chocolate chips when melting will keep it soft and sliceable, so you don't have to slice it before it cools. And it's easier to eat that way.
This is kind of like a quick and easy peanut butter fudge, yes?
No, not a fudge . . . closer to a brownie or cake, thanks to the graham crackers. There's a layer of rich peanut butter bar, covered by a layer of chocolate. They're often referred to as "Reese's peanut butter bars."
And now that I think about it, a giant piece of candy disguised as a "bar" is a good way of looking at it.
Grasshopper Cake -- you have to tell people it's a secret family recipe, because if anybody found out what it really is, you'd be mortified!
Make a standard white cake mix according to the recipe, but add 3 tablespoons of green Creme de Menthe syrup to it. (found in the ice cream aisle). Bake in a 9 x 13 pan.
When it's cool, microwave a jar of hot fudge ice cream topping (just enough to make it spreadable) and frost the top of the now-green cake with it.
When THAT's cool, stir 3 tablespoons of the green creme de menthe syrup into a large tub of Cool Whip. Spread it over the hot fudge layer (which is now cooled, so it's pretty solid)
Refrigerate until ready to serve. I have no idea how long it keeps in the refrigerator -- I've never had any left over. Ever.
It's one of those dishes that you take to a potluck and people are hovering around the dessert table like vultures, waiting to see who claims the pan because they're going to shake you down for the recipe.
So embarrassing to admit....but soooooo damned good.
We used to call the graham cracker/chocolate pudding layer thing Mississippi Mud, and it was the dessert to die for at the time... But Graham Cracker Lasagna is an even better name for it.
Also, there's a variation on the sausage/cream cheese/biscuit dough balls that's made with shredded pepperoni and crescent rolls from a tube, called Amazing White Trash Puff Balls.
RecipeZaar #53878
Thank you for resurrecting this recipe! I had forgotten!
The only recipe I can think of that fits is the "wrap bacon around a cracker" via Pioneer Woman. A guest came up to me and said that "He'd found God". Fer reals.
Maybe it's because I'm Southern, but I've made or eaten nearly everything on this list. Surprised, though, that a few of my favorites are missing!
Cocktail Sausages- ever the favorite at holiday parties in the south. L'il Smokies Cocktail Smoked Sausages in a sauce of grape jelly and jarred chili sauce.
Also, pear salads! Pear halves (in heavy syrup, of course) topped with mayonnaise, shredded cheddar cheese and a maraschino cherry. I admit it, I still love these things. I think it's the salty/tangy mayo and cheese with the sweetness of the pears and cherry. Very yum.
This isn't really a "crowd pleaser" per se, but when I was a kid, I practically lived on "Velveeta Soup"- Campbells Tomato Soup with melted velveeta and a half can of milk. I still eat this when I'm sick. At least the tomato soup has Vitamin C. :)
last night I made Spinach Madeline to bring to someone's house tonight. Looking forward to it - first time for us all! I am assuming this gets spread onto crackers - any particular type better than another?
Spinach Madeleine came from River Road Recipes and was originally served as a side dish. It can be used in many other ways though. It has also been used as a dip, stuffing for mushrooms, as a topping for whole steamed cauliflower, etc.
oh - thanks for that info - well I made it thinking it would be an hor dourves - so I am, in fact, on my way to the supermarket to buy some crackers - now I wonder if I should be buying some veggies instead?!
i LOVE that River Road Recipes book!!!!! It is so full of wonderful home cooking from Louisiana. http://www.juniorleaguebr.org/?nd=rec...
do yourself a favor: http://www.alibris.com/booksearch?mty...
I highly recommend it to anyone who loves good-tastin' food without a lot of persnickety airs. ;-).
http://www.riverroadcooking.com/conte...
and if you're not sure which cookbook to buy, this is the index for each. Wonderful organization, delightful cookbook series! Spinach Madeline is in the first book.
neat resource, hillJ.
the pecan pie muffins looked intriguing. http://www.ladiesatbrunch.com/home/20...
there are lots of recipes for them on the web.
I think the original recipe books guarantee a good result. The popularity of the books makes each unique, original recipe way to easy to hack. If you don't care, yes their recipes are demonstrated all over the Net. But for a few dollars you can buy original new or gently used copies thru dozens of cookbook resale sources or thru the league directly (even a d/l copy).
if someone doesn't have any of the books, he needs to get the first one first, in my opinion. it has winner after winner!
or the 50th anniversary edition which takes highlights from the first three!
http://www.alibris.com/booksearch.det...
well - spinach madeline was a hit! we all loved it!
my mom adored pear salad!
and two of my nephews are huge "il' smokies" fans. one is nowadays a health nut, but still succumbs to the smokies. he probably is ashamed, but jes' cain't help himself.
Love the pear salad, though no mayo in our version-just a canned pear half on a bed of lettuce with shredded cheddar on top. Yum!
Little smokes cooked in beer are a hit at our parties-have veggie friends who shamefully eat them every year.
Have the triple choc mess in the crock pot now-I'm very curious :). My 4 year old did most the "cooking" on this one, so that part was a hit.
Hmm my 4 year old would probably love it for the same reason... I should give it a try next time I have a crowd over. What did you think?
The pear salad I grew up with, on a lettuce leaf or not, depending on how fancy/healthy you wanted to get: nice layer of cottage cheese, spread on enough mayo so the curds don't peek out, top with a pear half, slop around some of the syrup if you want. My dad used to grate black pepper over his, which, as an adult, sounds pretty good to me now.
The only pear salad I remember is from our Betty Crocker children's cookbook. You laid lettuce leaves on the plate and the put the pear halves in a circle, pointy end facing the middle, and then gave them little cottage cheese tails, current eyes, slivered almond ears and a pile of grated carrot in the middle. Voila! Bunny salad!
I just love this thread, and although I'll probably never make any of these dishes, (maybe the pumpkin crack and AmandaCA's chocolate cookie dough peanut butter cake, way downthread) I keep coming back to catch up every few weeks. I'm always amazed...
Made the pumpkin crack last week end. Huge hit. I made it in 2 pans and gave one to a friend (otherwise I would have eaten the whole thing).
You twisted my arm, I'll try it. I guess the word "crack" is appropriate in the title? The other recipe in the OP's post, the Triple Chocolate Mess in a Crockpot, redeems itself only due to the addition of sour cream. But since we're talking about dirty recipes here, redemption is not really that important.;-)
One of our favorites here is something I call "Drumstick Pie" - so bad for you but so good it hurts...
Drumstick Pie
1 12" pre-made graham cracker pie crust
1 large box devil's food pudding / pie filling
1 cup smooth peanut butter
powdered sugar
1 small package chopped pecans
whipped cream or cool whip
Combine peanut butter and enough powdered sugar to make it "cakey" in texture in a small bowl and microwave until mixture is pour-able. Pour into pie shell and spread to cover the bottom. With chopped pecans, make a solid layer of nuts on top of peanut butter, reserving a little for the top of the pie. Mix the pudding according to the box's pie filling directions, and layer that on top of the nuts. Put in the fridge to firm up (usually about an hour). Right before serving, "frost" with whipped cream or cool whip, and sprinkle remaining nuts on top (I do this so that people with nut allergies aren't surprised).
Every time I've taken this pie to an "event" it's been devoured, and my husband has been known to sit down to watch football with a fork and a whole pie...terribly rich, probably really bad for you, and tastes a little like an ice cream drumstick without the actual ice cream. Super good, super easy!
Oh dear God! I might have to make these...
Great post and fun to see people coming back to it for 3 years :-) I should have been in bed an hour ago but, stayed up reading and smiling.
Two dirty recipes I didn't see on here are:
Hot chipped beef dip or chipped beef cheese ball
and
Cream Cheese with Jezebel sauce
You can google the recipes, the chipped beef dip is a guilty pleasure at my extended family holidays and my friend made the Jezebel dip by dumping apricot jelly mixed with dried mustard over cream cheese. Simple but delicious!
Poppy seed velveeta toasts ( from my grade 6 Home ec class)
1/2 cup Velveeta
1/2 cup butter
1 cup poppy seeds
Mash together, spread on white bread and broil in the oven until bubbly and golden.
You will hate me for telling you this recipe, I promise.
Mine is :
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1 package (8 ounces) cream cheese , softened
1 cup shredded mozzarella cheese (about 4 ounces)
Crusty bread cubes, crackers
It's gone so fast, I usually make two batches!
vegetables
Directions
Heat the oven to 375°F. Stir the soup and cream cheese in a medium bowl until the mixture is well mixed. Stir in the mozzarella cheese. Spread the mixture in a 1 1/2-quart shallow baking dish.
Bake for 30 minutes or until the mixture is hot and bubbling.
Serve with the bread for dipping.
A friend of mine has an annual dip party...I'm going to share this with her. Sounds like a winner.
I was skeptical, but everyone really likes it! My SIL is really good at finding these recipes.
Can your friend share dip recipes?
I'll ask her! In the meantime, I wanted to report back on this dip. It was great! I served it with sliced baguette and raw broccoli (we liked it even better with the broccoli than the bread). I made the following adaptations: used neufchatel cheese and "Italian blend" cheese instead of the cream cheese and mozzarella and added dried thyme, hot pepper flake, and a caramelized onion (cooked down with sherry and a little sugar).
I will definitely be making this again!
I always call my stuff "white trash" because I'm "edgy" like that.
White Trash...
...Garlic Bread
Left over, almost stale, hamburger buns, smeared with tub margarine then ran under the broiler and dusted with garlic powder. OR...if you don't want to be that fancy (single wide vs. double wide?) Toast whatever crappy white bread you can find, smear with butter and dust with garlic powder.
...Cheesecake
Whip a block of cream cheese, powdered sugar (to taste), vanilla (I dunno...like three or four cap fulls) and a squirt of lemon juice (to taste). Use as a dip for graham crackers
...Fish Tacos
Package of soft taco shells, bag of shredded cabbage, box of frozen fish sticks and a jar of Thai Peanut sauce. Assemble.
...um...peanut butter thingy....
Scoop of peanut butter (pick a type...I use creamy), about half as much honey, and about half again as much softend butter (change the ratios to taste). Mix so that the butter swirls...don't over mix or it won't look all fancy like! Serve with saltine crackers.
funny!!!!!
the thai peanut sauce threw me, though. LOL
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ps
i liked your blog food photos. want to try the ritz-y poppers! i will use blend of jalapeño jack & cream cheese. why didn't you just split and de-seed them -- does that make them too tough? and what sauce from arby's were you talking about serving with them?.
LOL! The poppers rocked! I did split and deseed them! I just loaded them the heck up with cream cheese! That was one of those discoveries that is like finding one half of the holy grail. The other half is the Bronco Berry sauce from Arby's. If you look for it on the web you'll find a few versions of it. However, try the actual stuff first. I never said it was fancy though! Thanks for the kudos on the pics! I have a few new ones to load up!
you said you split them in half, and what i want to do is just put a slit and de-seed.
i want to compare this with the cowboy candy recipe i've seen.
i guess google will be my friend. ;-).
we don't have any arby's here in northern virginia.
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ps, i wish you could have a diff. way of displaying your nice photos, like in an array. just sayin'.
Just FYI, if you are near Manassas, we have two. One is near center of town, the other right off the 2nd Manassas exit off 66. We also have two of the very few Roy Roger's in the area.
When I lived in Maryland, there were a couple of Roy Rogers/Arby mashups around. Pretty strange. Don't know if it was shared space or the same parent company. Any idea?
Are you sure you're not thinking of Hardee's? I'm pretty sure they bought out Roy's sometime in the late 80s or early 90s.
Pretty sure. It was the fast food "roast beef" place. Hardee's is burgers, isn't it? Not much of a fast food person. Mickey D's, Taco Bell and back in Maryland Bojangles until they disappeared, then Popeye's. Don't think I've ever been to a Hardee's, or an Arby's alone, either.
I'm from MD too, and I remember when Roy's got bought out by Hardee's, because I was so bummed that most of the Roy's slowly transformed into Hardee's, which meant no more awesome roast beef or biscuits. I don't eat fast food much now, but as a kid, my hates-to-cook-mother took us there quite a bit. I don't ever remember seeing a combo Roy's/Arby's. For what it's worth, there are a decent number of stand alone Arby's still around, but I don't know of any Roy's.
No Arby's? HOW DO YOU LIVE??? LOL...I could almost spit and hit their home office here in ATL! Drive by it every day.
I don't know Cowboy Candy but if you find it please SHARE!
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I use Squarespace for my hosting so I don't have many options for the pictures and I'm not smart enough with CSS etc. to monkey around with it. LOL.
here is the cowboy candy recipe i found on the web -- http://www.foodiewithfamily.com/2010/... -- though i was SURE that ree drummond had a recipe on her site. i know she had something that made me think of poppers….
HERE is what it was from Ree ("Pioneer Woman"): " BACON-WRAPPED JALAPEÑO THINGIES" http://thepioneerwoman.com/cooking/20... don't those look terrific?!?!
Alka, I used to make these all the time (and made them a week ago). google atomic buffalo turds for similar recipes. I use a whole piece of bacon with each 1/2 jalapeno, often use neufchatel, and if available add leftover pulled pork or cooked sausage and various spices to the cream cheese mixture before stuffing.
Stuffing works well with a pastry bag.
If I had a jalapeno corer that would be awesome. Just found one on amazon ...
I can't believe I never saw this thread in the past, but it has inspired me to share something my mother made when I was a kid but I consider so embarrassing I've never even told my husband about it. My mother mentioned it once in front of him, but I just gave him the "don't ask" look. I didn't like it but apparently my brother still makes it - it was actually his favorite. One of those quick, light supper dishes that my grandmother made as a cheap meal for a family of 7 in the '50's. My mom resurrected it as the dinner to serve when she had nothing fresh in the house. Oh God, I can't believe I am posting this.... here goes.
1 can tuna
1 can cream of mushroom soup
1 soup can of milk
Mix ingredients, heat and serve over toasted white bread.
I'm pretty sure I'm not forgetting anything. She just called it "tuna fish on toast". And I swear, my mom is NOT a bad cook. But she was of the processed food generation....
My Mom made lots of meals like that for our family of eight, but she always added a dash of sherry. I thought it was swell! Shrimp with shrimp bisque over rice (shrimp was cheap then), chicken with cream of chicken over corn bread, tuna and cream of mushroom on Fridays of course (with noodles, and potato chips on top) and so on. Toasted bread meals were mostly english muffins with Ragu and Velveeta, her version of home made pizza. I liked them all at the time.
Sadly Campbell's no longer make shrimp bisque. My father used it in what he called "shrimp curry" and it was really quite good, at least once you added all the little goodies like mango chutney, shredded coconut, chopped peanuts, etc.
The Shrimp Bisque was always Cross and Blackwell, don't know if it's still around either.
i used the campbell's shrimp bisque once to make a great eggplant casserole -- with ritz crackers and cheddar cheese. have also used cream of celery. original calls for cream of mushroom. eggplant is so adaptable!
Pour it on macaroni with some parmesan cheese.... YUM!!! The scall ALWAYS goes up the next day!
My Mom made tuna milk gravy, hamburger milk gravy, bacon milk gravy all served over toast.
Here's the one I'm ashamed to know about:
De-crust some nasty, spongy, white bread. Melt some butter and Velveeta together. Stir in a can of drained crabmeat. Smash the spongy bread with a rolling pin, then spread on the goo. Roll it up, dip it in more melted butter, roll it in sesame seeds, and freeze it.
After frozen, slice thinly and bake in a hot oven.
Like most tacky recipes, I always think I should revamp this one to be better and tastier and made from actual food!
My mom used to make these cheese/bacon buns that my whole family used to love. I refuse to make them myself though, because they're so awful.
All they are is Cheez Whiz on hamburger bun halves with cooked crumbled bacon on top, cooked in the oven on a cookie sheet til the "cheese" is melted. She'd never bring to potlucks or make them for entertaining adults, but I'm pretty sure we ate them while I had friends over.
Something I do still make of my mom's is her Cheese Dip. It equal parts sour cream, mayo and Cheez Whiz, with a little onion soup mix to taste. Serve with veggies. Oh so good, but oh so bad.
Anyone every tried Truvy's "Cuppa Cuppa Cuppa" recipe from the movie Steel Magnolias? A cuppa flour, a cuppa sugar, a cuppa fruit cocktail with the juice. Mix and bake at 350° until warm and bubbly. Serve with ice cream to cut the sweetness.
I've not tried it, but if I were going to make it, I think I would use The Pioneer Woman's version:
1 cup self-rising flour
1 cup sugar
1 can fruit cocktail with juice
Grease an 8x8 pan with butter. Mix ingredients and pour into pan. Bake in a preheated oven at 350° for about 45 mins. Served with UNsweetened whipped cream to cut the sweetness.
So, this is surpisingly addictive... I made it once for a party and it was a hit! Towards the end of the night, I noticed a girl sitting there with a spoon eating it out of the bowl!!
I bought three boxes a Ghirardelli triple chocolate brownie mix and baked them according to the directions. After they cooled, I cut them up into peieces for layering. I used a large glass dish and layered like this: Brownies, caramel syrup(not too much), sprinkle chopped pecans and then Cool Whip. I repeated to that there were three layers. The top layer was cool whip and a drizzled some caramel and sprinkled pecans on top. It looked so pretty!
Whenever there's a party now, people ask if I'm bringing this dish... I love the Ghirardelli brownies, but somehow, when you put it all together like this, it is amazing!!!! Warning: wait until it's almost gone before you taste it... cuz you won't be able to stop!!
As a side note, I tried using the whip cream in a can to speed up the prep... not effective...
One thing that I am always responsible for at family gatherings/parties with friends is taco dip. Literally one package of cream cheese, one small tub of sour cream, and a packet of taco seasoning. Put in the stand mixer and whip. Done. Maybe if I'm feeling festive I'll top it with all the regular taco dip stuff, but not usually. It really doesn't need it...
That reminds me of this one:
Stir together a softened package of cream cheese and a jar of good-quality salsa. Done. And really not terribly dirty, actually.
Just thought of another one... I actually made this the first time because my mom read it in the newspaper and said "What a Godawful recipe!" It was one of those 5 ingredient cartoons.
Thai chicken
2 large onions cut in quarters. Saute until golden and separated and remove. 2 lbs boneless chicken thighs go into the pan until browned. Then add onions back in with 3/4 cup salsa, 1/4 cup peanut butter and 3/4 cup evaporated milk. Cook until sauce is blended and heated through, serve over rice.
The usual cream cheese and salsa combo spread in a room temp flour tortilla, rolled up, and sliced. Sometimes when I'm feeling adventerous I'll throw some deli turkey slices in there too. Surprised no one has mentioned the block of cream cheese topped with rapsberry chipotle sauce and served with Triscuits. Also, my favorite holiday drink:
Take one gallon of apple cider and put it in a large pot. Throw in a bag of red hots and melt them down into the cider. Then add a bottle of Hot Damn or your favorite cinnamon schnapps. Its like drinking cinnamon syrup with a touch of alcohol.
Our family demands this every Thanksgiving:
No-Bake Pumpkin Cheesecake
1 pkg. (8 oz.) Cream Cheese, softened
1 cup canned pumpkin (solid pack not mix)
1/2 cup granulated white sugar
1/2 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 Graham cracker Pie Crust (8 or 9 inch.)
BEAT cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.
SPOON cream cheese mixture into graham cracker pie crust.
REFRIGERATE 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.
Here's a recipe I developed. You can also make Mexican restaurant sweet corn cakes in the microwave in 15-minutes.
Microwave Mexican Restaurant Sweet Corn Cakes
Makes 6 cups, 12 servings - On table in 15-minutes
Copy Cat Recipe. I wanted a quick recipe to copy the sweet corn cakes (Mexican spoon bread) that are served at Mexican restaurants like El Torito and Chi Chi's. This is ready to eat in about 15 minutes. For a less sweet dish, reduce granulated sugar to 1/3 cup. For a firmer sweet corn cake, microwave an additional 3-minutes.
If you've never had these at a Mexican restaurant, they are similar to a firm, sweet, grits or polenta, with a corn tortilla flavor.
The corn tortilla flavor comes from the masa harina flour.
Ingredients
1 cup yellow cornmeal
1/4 cup masa harina flour (or 3 corn tortillas, uncooked, - process in food processor to fine bits, use in place of masa harina)
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 cups milk
1 1/2 cups water
1 (15 ounce) can creamed corn
1 egg, beaten
4 tablespoons butter , melted
Directions
Stir all dry ingredients together in mixing bowl, mix well and set aside until needed.
Mix all wet ingredients together in another bowl. Stir until well mixed.
Add dry ingredients to wet ingredients and stir out any dry lumps in batter.
Pour into a 3-quart covered, microwaveable casserole dish.
Cover and microwave on high for 6-minutes.
Stir well. Stir bottom and sides of dish well to remove any dry lumps.
Cover and microwave on high for another 6-minutes.
Stir a few times and serve warm using an ice cream scoop or disher.
This gets thicker as it cools and reaches room temperature. If you want a more
gritty sweet corn cake, use polenta corn meal instead of regular corn meal.
My wife makes one called Poor Mans Pie
1 package of chocolate wafers
2 boxes of Jello Instant Pudding (pistachio flavour)
1 tub of Cool Whip
make pudding as per box instructions. Apply to one side of each chocolate wafer and layer vertically in a dish. Cover entirely with cool whip. Let sit in fridge for at least a few hours, prfereably overnight. Wafers will fully absorb the pudding and take on the consistancy of a very moist cake. Shes taken to many a work potluck...always a favourite.
This sounds a lot like the cake from Famous Chocolate Wafers. I found it on their box years ago. Make a load of whipped cream and spread it between cookies making a stack about 7 cookies high. I make 2 rows of about 5 stacks each. Cover it with more whipped cream so it looks like a loaf cake and let it sit for a few hours, just like yours. (I prefer over night)
It does exactly the same thing. The chocolate cookie becomes cakey and it turns into a wonderful decadent desert. It always gets rave reviews at parties. I'll have to try your pistachio version. I never thought of doing it with pudding and I love pistachio!
Remember in the 70's when nearly anything that used pistachio pudding as an ingredient had "Watergate" in the title?
Yesterday for Thanksgiving a friend made a squash casserole that was delicious. Consisted of yellow squash, carrots, stuffing mix, cream of chicken soup and sour cream (that I know of). Perhaps onions too. Basically a glorified, moist stuffing with crunchy topping. Surprisingly good!
He said it is his most requested dish at potlucks.
I'd totally eat that - sounds like something my mom would make.
meatn3, is there any chance of obtaining the actual recipe and posting it here. This sounds like something I would love to be able to make.
I'll ask him again...but I'm beginning to suspect he likes to keep "his" recipes a secret.
The link Antilope gave looks like a good starting place though!
this casserole recipe sounds like something i've seen in many southern community cookbooks. river road recipes comes to mind, for one. i'm not sure, but i'll noodle around. as i recall, this type of casserole is easy. i've seen it with squash only, not the carrots too. how are they cut, antiiope? coins?
~~~~
EDIT:
aha! i've found one online! http://southernfood.about.com/od/summ... <<<LOL, it is the link you posted, wtg2retire!!! >>>
i see the carrots are shredded. this is the herb stuffing mix they mean http://www.pepperidgefarm.com/Product... not the "stovetop" kind.
alternatively, ritz crackers have been used in our household, if you don't have the stuffing in the pantry. this recipe is good with eggplant, using cream of mushroom soup -- and some cheddar.
i'm thinking i want to try it using frozen chopped spinach, too. good ol' comfort food.
I make what my friend calls Naughty Bacon things. It's just bacon wrapped around white bread with a toothpick to hold it together. Bake until both get crispy. So bad and so good.
In case this isn't already on the thread:
Sweet and Sour Meatballs
1 jar chili sauce
1 jar grape jelly
Large bag of frozen meatballs
Put in crock pot. Heat thoroughly. Can't.Stop.Eating these.
Another Sweet and Sour Meatball recipe. This is an oldie, but a goodie. For a quick shortcut use a bag of frozen meatballs.
Waikiki (Sweet & Sour) Meatballs
From Betty Crocker Recipe Card Library - 1971
1 1/2 lb ground beef
2/3 cup cracker crumbs
1/3 cup onion; minced
1 egg
1 1/2 tsp salt
1/4 tsp ginger
1/4 cup milk; for meatballs
1 tbsp shortening
2 tbsp cornstarch
1/2 cup brown sugar; packed
1 (14 oz) can pineapple chunks in syrup, drained (reserve syrup)
1/3 cup vinegar
1 tbsp soy sauce
1/3 cup green (Bell) pepper; chopped
Mix meat, crumbs, onion, egg, salt, ginger and milk. Shape into balls.
Melt shortening, brown and cook meatballs. Remove meat and keep warm, remove fat.
Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar, and soy sauce until smooth.
Cook, stirring, until boiling. Boil and stir one minute.
Add meatballs pineapple and green pepper, heat through.
Serve over steamed white rice.
Don't forget jars are no longer consistent sizes. The original recipe calls for the 2 jars to be the same size. in fact, now that you mention it, I think I'll make these tonight. Haven't had them in years.
PS. this is also a quick fix for sweet and sour cabbage rolls, if you don't have exactly the right real ingredients.
My husband's mother made a cake from graham crackers, jello, applesauce and cool whip. Mix the jello dry from the package into the applesauce, then layer it between graham crackers until you have a good sized rectangle resembling a cake. Then frost the rectangle with cool whip. It doesn't sound like much, but it tastes really good. The crackers absorb the liquid from the jello-applesauce mixture and solidify. You can use different flavors/colors of jello and alternate the layers. Theoretically, you could use sugar-free or low fat ingredients to make it better for you.
Great topic! I have two...the first from Paula Deen called Piggy Pudding...cook some breakfast sausage links. Line a backing dish with them, pour prepared Jiffy Cornbread mix over the top and bake. Serve with maple syrup. If you want to be "spendy" you can get polska kielbasa. And the second you might want to write down...buy spray cheese in a can...fill the hole of a Bugel chip. Use the bacon flavored cheese for the non-vegetarians in the crowd. Best served with copious amounts of alcohol.
Write it down, LOL!
Paula Deen had an apple pie recipe that I made for a dinner party once then lost the recipe. I had made an involved, and always delicious, chocolate dessert but then realized I hadn't done anything "fruity" for the non-chocolate people (blasphemy!) so I did her apple pie. It used canned apple pie filling (first time I'd tried that) topped with store bought caramel sauce and then the top crust and some other stuff that I've forgotten. It was sooo good, with the hot caramel sauce bubbling up through the slits in the crust, and people absolutely raved. I was embarrassed when they asked for the recipe. Now I wish I could find it again....
Red hots cinnamon candies are used in a lot of recipes for "Winter Festival" activities. ;-) Here's one.
Red Cinnamon Candy Popcorn
4 to 6 qts popped popcorn or two bags of microwave popcorn, popped. After popping, place popcorn in a large roasting pan
1/2 cup butter or margarine
1/2 cup granulated sugar
1/2 tsp salt
1/4 cup light corn syrup
3/4 to 1 cup red hots cinnamon candies
1/4 tsp baking soda
Melt margarine in medium saucepan
Stir in sugar, corn syrup, salt and cinnamon candies. Bring to a boil; continue boiling, stirring constantly until candies are dissolved completely
Boil without stirring 3 minutes. Remove from heat; stir in baking soda
Pour over popped popcorn, mixing well in a large roasting pan
Bake at 250° for 30-45 minutes, stirring every 15 minutes
Immediately turn out onto waxed paper to cool
After cooled, break apart
Store in airtight containers
Here's another
HOT APPLE CIDER
1/2 gal. apple cider
2 pts. Ginger Ale
16 whole cloves
3 sticks cinnamon
1 cup ed hots cinnamon candies
Put cider and Ginger Ale in coffee pot. Put remaining ingredients in basket and perk for about 15 minutes.
that red hots cider is what my mom loved at christmastime.
it is hard to find red hots for some reason. maybe i'll look more carefully.
That was my Mom's friend's secret recipe in her applesauce. I didn't have luck finding them in local stores, although I see they are for sale on the candy specialty websites so they must still be manufatured. Last time I just used a cinnamon stick instead.
Found this cute NPR story while searching, surprised to find it's not such a "secret" ingredient.
I bet you'll find them in Dollar Stores. They seem to have the market on things like Red Hots and Lemon Heads.
We have a recipe we usually make for ourselves, We take Nabisco Graham crackers, layer them alternatively with a equal (or so) mix of cream and condensed milk, then we top it with canned peaches. Allow it to sit for about 8 to 24 hours, and the next day the grahams should have soaked up the dairy. creating a neat little fridge cake.
Chinese 5-Spice Flavored Pizza
One of my family members challenged me to make a pizza with Chinese flavorings. This makes a saucy, crunchy pizza that has the flavor of a Chinese BBQ Pork Bun. It turned out really good and now I have to make it frequently for my family.
Makes one 14 inch pizza
Total Time: about 7 hours (6 hour dough rise, 25 to 35 minutes baking)
Pizza Crust
3/4 cup Water (room temperature- about 70-F to 80-F)
3/4 teaspoon White Granulated Sugar
1 1/2 teaspoons Active Dry Yeast (or 1 packet)
2 1/4 cups All-Purpose Flour (don't use bread flour, we want a biscuit like dough)
1/3 cup Yellow Cornmeal
3/4 teaspoon (0.25 oz) Table Salt
1/3 cup Cooking Oil ( 5 Tbsp Corn or Canola oil and 1 Tbsp Olive Oil)
- Add sugar and yeast to water, stir well. If not using instant yeast, allow the yeast to bloom in water for about
15-minutes. If using instant yeast, you can use the water mixture right away.
- Stir in flour, cornmeal and salt. Mix well.
- Stir in cooking oils.
- Mix for 1 minute then knead for 3 minutes. You can use a stand mixer or by hand. Add more flour or warm
water, a Tablespoon at a time, as needed, to make a workable dough.
- Don't over-knead, we want a biscuit like dough.
- Form dough into a ball, place in a large mixing bowl, coat dough lightly with oil, cover bowl and let dough rise
in a warm place for 6 hours. This long rise time develops a rich flavor in the dough that comes through in the
baked crust. You can use the dough after about 1 hour of rise, but it won't have the deep flavor.
- Punch down dough and allow it to rest 10 to 15 minutes.
- Press dough into pizza pan.
- Coat pizza dough evenly with Chinese BBQ Pork Bun Flavored Pizza Sauce.
- Add toppings evenly in the order listed.
- Bake at 425 F for 25 minutes
Chinese 5-Spice Flavored Pizza Sauce:
1 1/4 cups Hunts Garlic and Herb Pasta sauce
1/3 cup + 2 Tbsp Sweet Baby Rays BBQ sauce
1 Tbsp Hoisin Sauce
1 Tbsp Honey
1 1/2 tsp Oyster Sauce
1 1/2 tsp Soy Sauce
1 1/2 tsp Toasted Sesame Oil
1 1/2 tsp Seasoned Rice Vinegar
1/2 tsp Chinese five spice powder
1/2 tsp Hickory flavored liquid smoke
Combine ingredients and mix well. Spread on pizza.
Toppings:
2 cups Shredded Pulled Pork (or cooked shredded Chicken), drained of any liquid
1 cup finely diced cabbage coleslaw mix
1/2 cup Water Chestnuts, Diced (from canned, drained)
1 cup French's French Fried Onions (the ones used on a green bean casserole)
1 cup La Choy Chow Mein Noodles, slightly crushed
3/4 cup shredded Walmart Great Value Fiesta Blend cheese (Monterey jack, cheddar, Queso Quesadilla, asadero cheese)
I love this thread. Why are the bad things so good??
A few I am infamous for making and providing to my gluttonous family and friends.
Seven Layer Dip
Buffalo Chicken Dip
French Onion Dip courtesy of Lipton's
Punch with Gingerale and Sherbet
and I sometimes purchase those little packets of Taco and Chili seasoning...GASP!
And my absolute favorite Hashbrown Casserole, that I have yet to make, but I scarf down and steal the left overs every Christmas at my SIL's
http://www.food.com/recipe/cracker-ba...
No Baloney [et al] Roll Ups yet?
I pkg Oscar Baloney
1/2 C (1 pkg) Cream Cheese
1 Tbl Horseradish
Dash of Cayenne Pepper
Mix CC, horseradish & pepper
Spread on baloney, roll up and serve
Also good on roast beef, but better on jarred dried corned beef.
For Ham, substitute Dijon for Horseradish
These cakes come out great and people always ask me for the recipe. If you are concerned about cooking the centers, check out the option at the end.
Cheater's Molten Chocolate Cakes
1/2 cup semisweet chocolate chips and 1/2 cup milk chocolate chips (or whatever you have)
1/2 cup butter (NOT margarine)
3 eggs
4 egg yolks
2 packages brownie mix
3 TB chocolate milk (regular milk is fine too..if you have the mix w/ syrup, use that with milk)
powdered sugar or whipped cream
Preheat oven to 400 degrees. Spray 12 nonstick muffin cups with nonstick baking spray. Add a little cocoa powder into each cup and gently shake the muffin tin to distribute the cocoa powder, shake out any excess and set aside. You can also use six custard or souffle cups.
In a medium bowl, combine both kinds of chocolate chips and butter. Microwave on high power for 1 minute, stirring twice during cooking, or until chocolate and butter are melted and mixture is smooth. Cool for 5 minutes.
In a large bowl, combine eggs and egg yolks and beat at high speed for 5 minutes until light in color, and doubled in size.
Gradually add the dry brownie mixes to the beaten egg mixture, stirring until well blended. Fold in melted chocolate mixture and milk. Pour batter (I use a ladle) into prepared muffin or custard cups. These can be made ahead of time, refrigerated and cooked later in the day.
Bake at 400 degrees for 10 to 14 minutes or just until edges are set. If making six larger cakes, bake for 13 to 18 minutes until edges are set. The centers of the little cakes will be soft.
NOTE: Watch these cakes carefully. I usually cook 10-11 minutes...too long and you end up with a good but fully cooked chocolate cake.
Cool on wire rack for 2 minutes. Then run a knife around edge of each cake to loosen, then invert warm cake on each serving plate. Dust with powdered sugar or top with whipped cream.
OPTIONAL: If you're worried about the centers cooking, unwrap a chocolate kiss and insert in in the middle of each cake 3 minutes into baking. Voila! Molten!!!
I also have a great raspberry sauce to serve with these cakes that a chef friend gave me. He uses it in several restaurants....really. It can be made with any berry.
Easy Raspberry Sauce
1 package frozen unsweetened raspberries
1 jar raspberry fruit spread or jam
Lemon juice to taste
Add bag of fruit while frozen and and jar of jam to a food processor. Process until smooth. It gets thick. Strain seeds, add lemon juice to taste, and serve. Amazing.
Simple Jello Frozen Dessert. When the temperatures on the northeast get sticky humid and I'm losing my appetite for anything hot I live on iced tea, iced coffee and this simple dessert until my body gets better use to the dog days of summer.
1 large box of black raspberry jello
2 cups of hot water
2 cups of fresh whole black berries
1 pint of frozen vanilla yogurt
Dissolve jello in hot water, add softened frozen yogurt until completely melted in and well blended. Fold in fruit. Pour in mold and freeze for at least 2 hours. Dessert will unmold and hold its shape for 30 minutes.
I use a Tupperware classic plastic green bundt pan with lid to mold and freeze the mixture but any 10" bundt pan or larger will work as long as you cover it with foil and have the freezer shelf to let it stand level.
hillj, how would this work in popsicle molds?
Add 1 cup less hot water and it will work fine! Smash the berries a bit.
thanks. this sounds like a great treat!
And very adaptable to orange jello and mandarin slices; strawberry jello and fresh strawbs; cherry jello and fresh cherries; sub coconut milk for 1/2 the hot water and add fresh coconut shreds; etc.
http://jamiecooksitup.blogspot.com/
cstout linked a blog and in doing so nailed a riff on this dirty recipe that offers a photo.
have you ever tried it with fat free yogurt?
Buy cheap peanut brittle (79 cents a box on sale at the drug store) and pulverize it in the Cuisinart. Set it out as an ice cream topping and label it "Sawdust". It's delicious shoveled onto ice cream and boys about ten years old love to gross grownups out with what they're eating.
Circa early 1980's...my foolproof, never-let-me-down "dirty secret" dessert:
"Mousse in a Minute"
(Paraphrased from the recipe was on the inside of a Cool Whip lid...'nuf said LOL)
Prepare your favorite flavor of Instant pudding, according to the directions on the box. Gently fold in 1 thawed container of Cool Whip (it can be one of the flavored CW's if you prefer). Refrigerate for half an hour so that the "dessert" firms up.
VARIATION: Scoop the pseudo-mousse into a crumb crust and freeze for several hours. Top with additional thawed CoolWhip before serving. When I wanted to go all fancy-schmancy, I have also smeared some fudge sauce or caramel topping over the bottom of the crust before pouring in the "mousse" and freezing the dessert.
That's it...the whole "recipe". It is so lowbrow but people have scraped their bowl or plate clean everytime I serve it.
Ancient Weight Watchers veterans (like me) recognize this as a base for "Green Fluff" - a riff on Watergate Salad that was admissable on the old exchange program.
It was Cool Whip with a package of sugar-free pistachio pudding and a small can of crushed pineapple (drained). The entire thing was something like one fruit, one dairy, and 30 optional calories -- but it made a big enough bowl to have for a couple of meals.
And yeah, it WAS pretty tasty.
What size Cool Whip, please, buzzard. My grandkids would love this.
My mother used to make trifle this at holidays and it always went. It's the easiest dessert ever, and I'm not ashamed to admit that I love it too! My mom got the "recipe" from the side of a cake mix box. My uncle dubbed it "Death by Chocolate"
1 box devil's food cake mix
1-2 tubs cool whip (originally, it was 1 tub, but we always used more :)
Hershey's Syrup
seasonal colored M&Ms
Make the cake according to package directions. When cool, cut/break into pieces about 2x2 inches, and arrange 1/2 in the bottom of the trifle dish. Drizzle generously with Hershey's Syrup, and top with 1/2 of the cool whip. Repeat until trifle bowl is full, and sprinkle top with seasonal garnish (red & green M&Ms for Christmas, pastel M&Ms for Easter, etc.)
A couple times we didn't have any M&Ms, so I dusted cocoa powder over the top, or shaved chocolate from a Hershey's bar I had laying around. It looked WAY too fancy. Stick with M&Ms :)
1 Jar of Grape Jelly, I bottle of Sweet Baby Rays BBQ Sauce. Pack of Frozen Meatballs. Cook in Crockpot for 6 hours Please don't tell on me
Yep, as discussed upthread, that's a crowd pleaser, although the recipe I'm using is:
16 oz grape jelly
2 bottles Heinz Chili sauce
2-3tbsp Dijon mustard
Brought it to a potluck last weekend and people were raving, and since I got the Costco bag of meatballs, I'm bringing it to another this weekend!
Thanks, I went back and read this thread from the top. I am no longer embarrassed to have posted this, but I think the Heinz Chili or Cocktail sauce would be superior to the BBQ Sauce, and I intend to try it.
I made a small pan of that sauce this afternoon for a teenagers' Halloween party- I made hot dogs partially wrapped in croissant dough, with one end left sticking out to make mummy fingers. (Hilarious - I cut slits where the knuckles would be, and added a sliver of almond to make a gross-looking fingernail, adapted from some pics I found on the 'net)
it came out great - sweet/chili, and a nasty blood-red, just perfect to dip the 'fingers' into.
My mom has taken her mother's Lemon Jello Salad to potlucks where others took fancy dishes, yet she could hear people swooning over her jello salad -- LOL! Even people who don't like Jello like this.
1 large box lemon Jello
2 (12-oz.) cans apricot nectar, heated
1 (8 oz.) package cream cheese
1 small can crushed pineapple, drained
1 cup chopped pecans
NOTE: The instructions below are for making this in layers. Instead of layers, all ingredients can be mixed together and chilled until set.
Heat nectar until hot and mix with Jello. Pour half of this into mold (or, and 8 or 9-inch square pan); chill until set.
To the remainder, add cream cheese, pineapple and pecans.
After first half sets and last half has begun to congeal, pour over first half to finish setting. Chill until serving time.
---
Once, she took a pot of baked beans that included unknown amounts of catsup, brown sugar, and other ingredients she threw in, in her usual whimsical manner. She took the pot and felt embarrassed with it among tables of fancier dishes. When the speaker at this function got up to speak the first thing he said was "Before I begin, I want to know WHO MADE THOSE BEANS!!!". We still laugh about that to this day.
my aunt made a version of this cream cheese salad.
1 small box lemon jello, dissolved in 1 cup boiling water. chill until just thickened (don't let it fully set).
beat 1 cup heavy cream to stiff peaks and set aside.
beat in 8 ounces softened cream cheese into the thickened jello. then fold in the whipped cream, 1 small can crushed pineapple (drained), 1 cup raspberries (fresh or frozen are both fine) and 1 cup chopped pecans.
pour into a mold and chill until set.
HEAVENLY RICE PUDDING
1 1/2 cups cooked white rice, cold
1 1/2 cups diced marshmallows (or 1 cup coconut)
1/2 cup canned crushed or diced pineapple, well drained
1/4 cup maraschino cherries, drained
1/4 cup chopped nuts
2 Tablespoons lemon juice
2/3 cup heavy whipping cream
1/2 cup powdered sugar
Stir together rice, marshmallows, pineapple, cherries and nuts and lemon juice; set aside.
Whip cream until very stiff. Beat in sugar. Fold whipped cream into rice mixture.
My aunt used to make something like this for every holiday. It used orzo instead of rice, and can of drained fruit cocktail instead of just pineapple. But the same. It was a huge hit, not a bite left.
My mom calls this "glorified rice". She thinks it's delicious and very fancy; I have always been neutral....it's kind of chalky and too sweet to me.....
Homemade Deviled Ham
Ingredients
1 pound (about 3 cups diced) smoked ham, cut into 1-inch cubes*
1/2 cup mayonnaise
1/4 cup prepared mustard
1/2 cup chopped onion
1 Tablespoon sweet pickle relish
2 tablespoons chopped fresh parsley leaves
3 tablespoons maple syrup (or dark corn syrup)
2 tablespoons hot sauce (recommended: Tabasco)
1 tablespoon Worcestershire sauce
2 teaspoons paprika (smoked paprika if the ham is not smoked)
1 teaspoon mustard powder
Black Pepper to taste
Directions
Combine all ingredients in a food processor and blend until smooth.
Use as a sandwich filling or spread on crackers for a snack.
*If you don't have smoked ham, you can add smoked paprika or a little liquid smoke.
Source: Adapted from TV show "Ham On The Street" with Sam Garruto.
So, I finally got around to trying these grape jelly meatballs that have been recommended here and there in this thread. This is the recipe I followed: http://www.cooks.com/rec/view/0,1627,...
I followed the recipe exactly as written except that I also added a splash of Worcestershire sauce and 1 TBSP Dijon mustard, which, weirdly, would not blend with the liquified jelly/Heinz chili sauce (too viscous, I guess, even though it was in a liquid state?).
I have to say I was pretty underwhelmed. This tasted exactly like meatballs in grape syrup to me. I don't know, I was envisioning some kind of sweet & spicy, sticky meatballs thing where the grape flavor faded into the background.
The party I took them to was so crazy that I never heard any comments from people one way or the other. Maybe they were a hit and I just didn't know, but even my husband (who eats pretty darn near everything) didn't like them. I'm probably going to throw the leftover meatballs (grape syrup drained off as much as possible) into spaghetti sauce and hope the tomato masks the grape flavor.
Am I missing something?
~TDQ
Grocery Store-bought pre-sliced thin salami (like the gallo kind in the lunch-meat looking packages). Cream cheese. Put the cream cheese on the salami, then fold the salami in half. Instant appetizer that people go crazy for.
I did something similar for a party once, but added chopped olives and made pinwheels with flour tortillas. People actually asked where I bought them and there were none left over....
Campfire Wings:
Chicken wings
Spicy chorizo, chopped
One bottle salsa
One bunch green onions, chopped
Simply combine and simmer 'til wings are cooked through. Not very pretty (no crispy skin!) but tasty and simple as can be.....
West Virginia Hot Dogs with beanless Chili and Sweet Coleslaw
What is a West Virginia Hot Dog?
A West Virginia hot dog begins with a wiener on a plain hot dog bun. Add plain yellow mustard to the wiener, then add a beanless chili sauce and top it off with sweet coleslaw and chopped onions. Different parts of West Virginia have variations but the common elements are sweet, creamy coleslaw and chili.
West Virginia Hot Dog Chili
INGREDIENTS:
2 Tbsp shortening
1 lb ground beef
2 tsp onions, chopped
1/2 clove garlic, crushed
1 tsp paprika
2 tsp chili powder
1/2 tsp cayenne pepper (can use 1/4 tsp - 1 tsp - to taste)
1 1/2 tsp ground cumin
1/4 tsp ground cinnamon
1 tsp salt
1 tsp black pepper
1 cup of water
1 1/2 Tbsp - 3 Tbsp cracker meal
DIRECTIONS:
Saute ground beef, garlic and onions until browned.
Add spices and mix well.
Add about a cup of water and cook over low heat for 3 or 4 hours.
Add a little additional water occasionally to keep from sticking.
When chili is cooked, remove from heat and add 1 1/2 to 3 Tbsp of cracker meal & stir well to thicken.
Another thing that you can do is run an electric hand mixer around briefly - this makes for a finer ground meat texture & is closer to the "real thing".
After the first batch you may want to vary (slightly) the blend of peppers and cumin, the cinnamon is critical but your chili should never
have a cinnamon taste.
This chili freezes well.
-----
West Virginia Hot Dog Coleslaw
Ingredients:
2 cups grated cabbage
1/4 cup grated carrots
1/4 cup Miracle Whip
1 Tbsp lemon juice (bottled is OK)
2 Tbsp white granulated sugar
1 Tbsp yellow mustard
salt & pepper to taste
After the cabbage and carrots are grated, put them a food processor and chop really fine. Mix remaining ingredients in by hand.
None of that which is above the coleslaw (sorry, I can't abide Miracle Whip) is fair. It sounds like food, and people with taste buds who occasionally slum might actually enjoy it.
My step mother introduced me to beef freezies... I've renamed them Boyfriend Crack after my man's unbridled enthusiasm for them.
You take a 1lb. of breakfast sausage and a 1lb. of ground beef and brown it together. Drain the fat and add some oregano, garlic powder, and a 1lb. of Velveeta. After the cheese is melted you spread the mixture onto cocktail sized slices of rye bread. The idea is to freeze and store them in ziploc bags to pop into the oven for company but they generally never make it to the freezer. Just bake them until the topping is brown and the edges of the bread is crisp.
Take Ritz crackers and crush them and add 1 can of sweetened condensed milk to the crushed crackers. Add 1 bag of skor chips. Press into a square pan and to the top add 1 bag of semi-sweet chocolate chips. Pop in a 350 degree oven just until chips melt spread chocolate evenly and put in fridge, cut into squares, easy and ultra sweet.
That actually sounds pretty good right now. Should I feel shame for thinking so? ;-)
I was just coming to add these which I had at a party last night, minus the chocolate chips but plus a basic confectioner's sugar glaze. I think I enjoyed the fact they weren't chocolate, because I definitely preferred them over the similar saltine recipe. Something about the fake butter Ritz flavour and the balance of sweet and salty was very satisfying.
and may i ask how many Ritz crackers? one package? half? ...thanks... i think ;)
Jell-O Fruit Flavored Popcorn Balls
Ingredients:
1 cup popcorn kernels (un-popped) (9 cups of popped popcorn)
1/2 lb coarsely chopped salted peanuts (optional)
1 cup light Karo corn syrup
1/2 cup white granulated sugar
1 (3 oz.) pkg. Jell-O (favorite flavor - regular not sugar-free)
Directions:
Pop popcorn and discard any un-popped kernels. Place in large bowl with chopped peanuts (optional), mix well.
In medium saucepan, bring syrup and sugar to a full rolling boil.
Remove from heat, stir in package of Jell-O powder.
Stir until Jell-O is dissolved approximately 2 minutes.
Pour over popped corn. Stir well.
Wet hands and quickly form into 1 1/2 inch popcorn balls.
Makes about 4 dozen popcorn balls.
these cranberry, mustard, brown sugar & vinegar meatballs are better than the grape jelly ones:
With 630 responses so far I vote that this thread be archived at the Smithsonian as "Food Folklore" as I am finding so many spooky old tales here about things that we are embarrassed to admit we were raised with or nowadays cook but that get gobbled up when we serve them. I was especially interested in the canned fruit-marshmallows-whipped cream thing as in my grandmother's handwritten cookbook I have found about twenty variants of this, always with somebody's name attached---she must have been served it at every home she visited. Canned baked beans plus ketchup plus brown sugar or whatever---while the gourmets are gagging, everybody at every potluck is devouring this ASAP. And any old frozen meatballs cooked with some combo of jelly and a savory sauce, double ditto,---my party guests have yet to inquire about the dish's provenance, especially if they're at a stand-around-and-drink party.
People will stand around a buffet and scarf down food as fast as they can while agreeing how bad it is for them. I should know, I'm one of them. ;-)
my mom would take the canned pork and beans (van camps or the like) and add sautéed chopped onion, brown sugar, bacon and a little dried mustard (and maybe ketchup?). then she'd bake it for half an hour or so. if i could, i'd be happy to eat some of her beans now.
who doesn't like baked beans? (i have to admit, i will eat bush's vegetarian baked beans right out of the can! they have a nice, clean, straightforward flavor, and the beans' texture is spot on!).
I like Van Camps Pork & Beans right out of the can on a slice of Wonder Bread with a dollop of Best Foods Mayonnaise on top. It's a comfort food from childhood.
Hey! This isn't April Fools' Day! ;-)
My sister makes a bean dip that's always a hit. Mash a can of pinto beans and add ace sauce (she uses Ortega) to taste. To get fancy she adds cheddar cheese and serves it warm with corn chips. Mmm...
My cheaters onion dip: sour cream mixed with either onion soup mix or onion powder, salt and pepper to taste, served with potato chips.
Jello tea. Especially soothing when under the weather. Mix hot water with jello powder. Sip. Enjoying it right now.
Black bean soup. Mix canned black beans, jarred salsa and ime veggie broth. Simmer for 20 minutes mash half tge soup if desired. Serve with shredded cheese or desired toppings. Easy. And so good I found my friend's on scraping the bottom of the soup pot when I served it at a party.
now antilope, what i have done once or twice is make a pork and beans sandwich on wonder spread with mayo. you have to squish the beans a little first, sandylc, in case you want to try this at home. ;-).
hey antilope, how about some tomato gravy on wonder bread? yeah!
My Mom had a similar recipe. She used all the same plus a tablespoon or so of orange juice concentrate and some worcestershire. My sister and I used to eat them like crazy.
This sounds good, what's it look like after cooking? Cake, pudding???
Tupperware recipe booklets that were given to those hosting parties:
Taste of Tupperware Cooking Booklet V1
http://order.tupperware.com/ccm-pdf/t...
Taste of Tupperware Cooking Booklet V2
http://order.tupperware.com/ccm-pdf/t...
Taste of Tupperware Cooking Booklet V3
http://order.tupperware.com/ccm-pdf/t...
Taste of Tupperware Cooking Booklet V4
http://order.tupperware.com/ccm-pdf/t...
Tupperware Recipe Archives 2001 on the Internet Archive.org Wayback machine (give it a few seconds to load).
http://web.archive.org/web/2001080519...
Tupperware Recipe Archives 1997 (give it a minute to load).
http://web.archive.org/web/1997012718...
Chocolate Cherry Dumpcake
1 box of devils food cake mix,
2 cans cherry pie filling
1 stick of melted butter.
Dump cherry pie filling in a cake pan, 9x13, spread it out in an even layer. Sprinkle cake mix evenly over top and drizzle with one stick melted butter. Bake in a 350 degree oven for 45-1 hour. Serve warm or chilled. I like it warm with vanilla ice cream.
Suicide waffles (Bad name, but what me and a friend dubbed them because they are so bad for you, but omg delish)
Make waffles (Fresh are best frozen will work.)
Top each waffle with butter pecan ice cream, and drizzle with caramel sauce. Serve with good coffee. I liek to add salted pecan pieces to mine, but crumbled bacon is good as well.
McDonalds Apple Muffins
.
McDonalds sold these about 5 years ago.
These copycat muffins are really good.
.
Yield: 24 Standard Size Muffins
.
One - 18.25 oz box Yellow cake mix**
One - 21 oz can Apple pie filling
3 Eggs
2 tsp Apple Pie Spice***
.
Reserve about 1/3 of the can of apple pie filling.
.
Beat all ingredients together with electric mixer on medium-speed for about 1 minute. (or until ingredients are well mixed).
.
Stir in the 1/3 can of reserved apple pie filling by hand, breaking up pieces of apple, but leave pea size pieces of the apple intact so there will be small apple pieces in the finished muffins. There should still be small bits of apples left intact.
.
Divide batter equally between 24 standard size, paper-lined, cupcake wells.
.
Bake at 350-F for 25 to 30 minutes or until knife inserted comes out clean (or center of a muffin reads at least 200-F on an instant digital thermometer ).
.
Cool before peeling off paper liners.'
.
** If using a 15.25 oz Yellow Cake mix, add an additional:
.
2/3 cup cake flour or all-purpose flour
1 tsp white granulated sugar
3/4 tsp baking powder
1/8 tsp table salt
.
-----
.
*** For homemade Apple Pie Spice, add to mixing bowl :
.
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
.
-----
.
A topping wasn't part of the original recipe, but they looked kind of plain without one.
.
So, I added a couple of tablespoons of honey to a bowl and mixed in about a teaspoon of water to thin it slightly. I painted a very thin layer of the honey on the top of each muffin with a silicone pastry brush after they cooled.
.
Then I sprinkled turbanado sugar on the sticky layer and then shook off the excess. You could also use one of the color sugar toppings.
.
These muffins also taste really good without any topping.
"it definitely needs something like vanilla ice cream or whipped cream to balance it out"
I respectfully disagree.
love it straight up scooped out of the crock pot-stupidly good stuff--------sooooo good---------
although my recipe is different the basics are there.
Rootbeer jello mold. Layer of lemon jello that uses root beer in lieu of the cold water. Add canned pears to layer before set. Layer of lemon jello with cream cheese and crushed pineapple. Another root beer layer. Classy.
Don't get me started on the deliciousness that is the strawberry jello cream cheese pretzel thingy.
From this past Thanksgiving....people liked it.
Sweet Potatoes with Apple Pie Filling
1 (29 oz) can Princella Cut Yams in Light Syrup, drained
1 (21 oz) can Comstock Apple Pie Filling
1/3 cup brown sugar, packed
1 tsp pumpkin pie spice
2 cups miniature marshmallows
Preheat oven to 350-F.
Mix drained yams, apple pie filling, brown sugar and pumpkin pie spice in a covered casserole dish.
Bake, covered, about 1 hour until mixture is heated through.
Uncover, add marshmallows, cover for 5-minutes to give marshmallows time to melt.
Made a 7 Layer Dip, but with a twist. Instead of the usual refried beans layer, I substituted a layer of Stagg Classic Chili. Wow, different and really good. Have made this 3 or 4 times now. The family keeps asking for this version.
You can't forget White Trash. Yes, it is not the most "politically correct" snack, but then again, it is very tasty. Alton Brown (the "AB" in my username) serves it at family gatherings, typically in industrial-size amounts, which is kind of funny coming from a guy who attended the New England Culinary Institute AND explained his distaste for white chocolate on one episode of his show, Good Eats.
It's so embarrassingly easy, I don't even want to post a link. But I will...
My family and younger brother LOVE this stuff. I don't get it, but it is easy to make, and I don't have to eat it, so...
I tried to make it once, but I think I used the wrong white chocolate, and it never melted, which left a hideous white mass that could not even cloak the cereal, pretzels, and peanuts. I'm sticking with my family's more reliable (and savory) party mix, which does qualify for guilty food, since it involves a stick of butter. :)
You absolutely need to use "real" white chocolate - good quality stuff that includes cocoa butter in the ingredients. Alton is right to say Ghirardelli here.
My family likes this, too. I make it less disgustingly sweet by reducing the M&Ms and drizzling melted bittersweet chocolate over it.
If the food tastes good, you enjoy it and the people you cook for enjoy it, why be embarrassed? What's the deal with food nazi's that sit on their high horse and tell people what they should think and eat? If it tastes good to you and others you cook for, what does it matter if it's "correct" or not? I would enjoy anything on this thread. That's why there are salt and pepper shakers on the table, everyones tastes are different.
Although this is not Stack Exchange, and I am not critiquing tech-related answers, +1 for explaining the real purpose of food-- to unite.
I am from the Southern United States, and I suppose our food is often pooh-poohed by the haughty food police (probably north of the Mason Dixon line, LOL.) But it unites us, and that's what counts.
Are you Northern or Southern? I read you were from VA, but even in Virginia, it can become a little more of a grey area.
LOL, I refer to myself as half breed. Not just b/c I was born in NYC, and can re-acclimate in a NY second no matter how long I have been away, I can also toss out my suppressed southern accent and get out of a speeding ticket in the Deep South driving a car with NY tags, but also in honor of my Cherokee heritage. I am comfortable in the majority of settings, including international.
i'm from the south. sw florida with a mom from the panhandle.
Have you heard of the Sweet Tea Line? Steve Raichlen believes it is real; he states in his great work "Florida Bounty" that north of Gainesville, FL (go Gators!), sweet tea is the norm and not the exception. Down south, it's all in reverse.
That may be the case for the north vs south in the eastern U.S. The western U.S. is really a jumble and a whole different animal.
When you go west, there is no distinction between any type of iced tea. The only one I know of is Sun Tea. Arizonans will occasionally make a controversial beverage known as Sun Tea, which can be either sweetened or unsweetened. The controversy arises around the incubation of bacteria, which happens at the exact same temperatures in which Sun Tea is brewed:
http://www.snopes.com/food/prepare/su...
My great-grandmother would disagree, but then again, she is the culinary equivalent of Yoda-- in other words, a master you dare not question.
I've made sun tea for years. Everybody is still alive and healthy. As a westerner whose family goes back to the Oregon Trail..I seriously didn't know anyone drank iced tea without lemon and sugar into my adult years. The concept of heavily sweetened tea completely eluded me--until I had Luzianne. Lights went on. I get it! Still not the favorite but--I get it!
southerners make sun tea all the time, too -- despite the warnings, I've never once heard of nor read about anyone actually getting sick because of iced tea.
I can't drink sweet tea, though -- I find it nauseatingly oversweet.
Mixed about half-and-half with unsweet it's about right. (and yes, you can order half-and-half and get half sweet, half unsweet)
I have forgotten this one recipe that my neighbor from Georgia used to make; it was called "Candy Bar Cake". It had condensed milk drizzled all over it, along with chopped up heath bars and devil's food cake. There is no way this is health food; in fact, I would think the FDA would put it as a picture under their warnings against consuming high amounts of saturated fat.
I do this, too. Southern for generations back, but most of the sweet tea around here tastes like something I'd put on my mama's buttermilk pancakes. I just can't stomach it! I want my tea strong and just sweet enough.
Sun tea can be just as well made in the fridge. No sun necessary.
Steve hasn't been south of Gainesville lately.
For anyone interested, there's a board on Facebook called Nell's Old Fashioned Recipes. She worked in a Rest Home for a number of years and collected all these very old..tried and true recipes from the residents--some giving her their entire collections. I've gotten some really nice things from there..that you really don't see much anywhere else. Its worth a look!
I love this dear old thread and will now add: Mountain Dew Apple Dumplings. Cut two apples into quarters. Wrap each quarter in a Crescent Roll and lay in baking dish. Put 1 cup brown sugar, 1 stick butter, and 1 tsp cinnamon in microwave until melted and pour this over the dumplings. Now pour in a can of Mountain Dew to completely cover and drown the dumplings and bake for about an hour. The dumplings will take up the Mountain Dew except for a little bit that will make a sauce, and the tops will get crispy.
7-Up Biscuits
2 cups Bisquick Original baking mix**, plus a little plain flour for dusting
1/3 to 1/2 cup 7-Up lemon-lime soda or club soda
1/2 cup sour cream
1/4 cup butter, melted
Preheat oven to 425-F.
In a bowl mix sour cream and 7-Up soda. Stir in Bisquick. Dough will be very soft. It's best to have the dough as wet as you can work it for tender, tall biscuits.
Knead and fold dough a few times to mix, using a little dusting of plain flour if necessary. A bench scraper will also help.
Pat dough out to about 1/2 inch thick and cut biscuits using a round biscuit cutter.
Pat out dough scraps to about 1/2 inch thick and continue to cut out biscuits.
Brush biscuits with melted butter, top, sides and bottom.
Place biscuits on baking sheet. With sides touching for tall, soft biscuits. Or not touching for crisper biscuits.
Bake for 12 - 15 minutes until golden brown and when center temperature reaches 190-F, they're done.
---------
** Substitute for Bisquick
Homemade Bisquick - about 2 cups
2 cups all purpose flour
1 Tablespoon baking powder
1 teaspoon salt
4 Tablespoons shortening, butter or cooking oil
Sift dry ingredients together.
Cut in shortening until flour resembles cornmeal.
Use in above recipe as Bisquick substitute, if desired.
These are crazy good, altho' I was too embarrassed by the recipe to tell a foodie friend the ingredients! Question, though: think you could use sugar-free soda, or does the "recipe" require the sugar in regular soda? (I've also subbed in plain Greek yogurt when I didn't have sour cream on hand.)
I'm going to make the 7Up biscuits in the New Year.
Ham and Okra Rollups
Sliced ham, spread with cream cheese, cut ends off of okra and roll. People seem to LOVE them... they go fast. So salty, tasty and easy.
The most obscene and profane recipe I ever found online was Mountain Dew Apple Dumplings but it takes about three minutes to make and is delicious so it is now one of my standard things and everyone loves it. Peel two big Granny Smith apples, remove seeds, cut into quarters = eight pieces. Open a can of Crescent Rolls and separate into eight pieces. Wrap each apple chunk in a roll and lay in a deep baking dish. Zap 1 cup brown sugar, 1 tsp cinnamon, and 1 stick butter and pour over. Then take a can of Mountain Dew (nothing else will do) and pour it over the dumplings until they are 3/4 drowned. Then bake for nearly an hour at 350*. The dumplings take up the Mountain Dew and get puddingy but the tops stay crispy and a sort of sauce forms. Serve warm with cream. When you eat them try not to think about the Mountain Dew.
Anyone have any new quick and dirty favorites?
I plan to make party mix this Dec.
I have been bringing bacon-wrapped, blue cheese or cheddar stuffed dates to a lot of parties lately.
Sorry, not going to read this whole thread, but I love atomic buffalo turds ("ABTs"). Halve a bunch of jalapenos, fill them with cream cheese, press a little smoky link in the middle and replace the top. Wrap in bacon and put 'em in the smoker a couple of hours. Jalapeno poppers aren't too shabby either. I have seen some queso recipes here with sausage, but where's the guac? Queso, sausage, and guac is the trifecta of tasty. Maybe sub chorizo for the Jimmy Dean.
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