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"Dirty" recipes that are crowd pleasers

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.

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  1. 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.") ;-)

    18 Replies
    1. re: modthyrth

      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)

      1. re: jen kalb

        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.

        1. re: coll

          OH YEAH! I have a huge weakness for this dish. My mom makes it, and calls it "Poke-n-Pour Cake"....

          1. re: dingey

            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.

            1. re: coll

              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.

          2. re: coll

            Poke cake. America's Test Kitchen did one last year that looked pretty good.

            1. re: coll

              Yes, they still make Dream Whip. I looked it up last year. I bet my family in Indiana still buys it.

              1. re: Eileeeen

                Actually I just passed an entire end cap filled with it at the local supermarket! So definitely people still buy it. It's probably because it hasn't crossed my mind in years, until this thread jogged my memory.

              2. re: coll

                My local Safeway carries Dream Whip :=)

              3. re: jen kalb

                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!).

                1. re: ideabaker

                  Ideabaker - I could get you the recipe <testing your willpower>

                  1. re: ideabaker

                    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.

                    1. re: alkapal

                      I made this and took it to a potluck last night. They ate the whole thing, not a scrap left! I'll have to admit, it was pretty tasty, although awfully sweet. I did get asked for the recipe, and got looks of disbelief over the ingredient list.

                    2. re: ideabaker

                      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...

                      1. re: ideabaker

                        A dear friend makes Dump Cake and it is FANTASTIC!

                        1. re: PotatoHouse

                          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)

                    3. re: modthyrth

                      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.

                    4. 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!"

                      2 Replies
                      1. re: Chris VR

                        I had a friend whose family made dirt pudding (with gummy worms and marshmallows) for earth day.

                        1. re: Chris VR

                          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).

                        2. 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.

                          1 Reply
                          1. re: jeanmarieok

                            this sounds like a heart attack waiting to happen, albeit a tasty sounding concoction

                          2. 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...


                            Bonnie's Buffalo Chicken Dip is also downright NASTY and oh-so TRASHY! but quite the crowd pleaser!

                            8 Replies
                            1. re: Val

                              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!

                              1. re: Missyme

                                Missy, I use choc chips too! The salty-sweet combo is what makes it so darn good, in my opinion, though I've heard of versions using graham crackers instead of saltines. Great stuff and so easy!

                              2. re: Val

                                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.

                                1. re: Val

                                  Can you guys post a link to thie buffalo chicken dip? 'Stead o' just making us wonder and salivate? :P


                                  1. re: Bratdawg

                                    Here you go, it's really rich and gooey. A little too much for me! http://chowhound.chow.com/topics/282859

                                  2. re: Val

                                    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!


                                    1. re: Val

                                      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.

                                      1. re: Val

                                        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.

                                      2. 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.

                                        26 Replies
                                        1. re: mcgeary

                                          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.

                                          1. re: modthyrth

                                            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?

                                            1. re: themis

                                              Here's a cooking website with a recipe. but, if you scroll down, you can read variations on Dump Cake submitted by readers.


                                              1. re: themis

                                                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.

                                                1. re: themis

                                                  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...

                                              2. re: mcgeary

                                                Is the chopped rhubarb fresh? Is it cooked or just chopped up?

                                                1. re: gsElsbeth

                                                  I've only made it with raw fresh rhubarb, chopped into about 1-inch pieces, but I'd imagine you could just as well use frozen. It would be a delicious experiment, anyway . . .

                                                  1. re: mcgeary

                                                    I cook for a bunch of seniors 2x a month. I made the rhubarb custard cake for them last year( fresh and frozen) and they loved it. I got the recipe from Taste of Home magazine.

                                                2. re: mcgeary

                                                  Making.This.Soon. Oooh, it sounds good!

                                                  1. re: mcgeary

                                                    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.

                                                    1. re: mcgeary

                                                      I just want to save this recipe in my box. Our rhubarb is about ready to pick.

                                                      1. re: mcgeary

                                                        I would SO make this with actual flour and sugar, etc. :)

                                                        1. re: gentlyferal

                                                          Would be good with any fruit - peaches???

                                                          1. re: buttertart

                                                            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!

                                                            1. re: alkapal

                                                              Not a lot wetter, really, rhubarb gets pretty wet when it's cooked.

                                                              1. re: buttertart

                                                                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?>

                                                                1. re: alkapal

                                                                  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.

                                                            2. re: buttertart

                                                              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.

                                                          2. re: mcgeary

                                                            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!

                                                            1. re: Parisdreaming

                                                              And thank *you* for posting a review. I managed to scroll right over that recipe back in the day, but your enthusiasm made me curious. I do love a cake that has a custardy layer going on.

                                                            2. re: mcgeary

                                                              Oh, did this grab me. If made the night before, would this dessert be one to chill and serve from the fridge?

                                                              1. re: mcgeary

                                                                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".

                                                                1. re: JeffW

                                                                  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.

                                                              2. 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.

                                                                3 Replies
                                                                1. re: dockhl

                                                                  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.

                                                                  1. re: viperlush


                                                                    yes. It is horribly sweet but there is something in the flavor combos that people love.

                                                                  2. re: dockhl

                                                                    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.

                                                                  3. 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.

                                                                    1 Reply
                                                                    1. re: Vetter

                                                                      Add a shot of either tequila, rum or vodka and it makes it even better and healthier!

                                                                    2. 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.

                                                                      1. 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!

                                                                        1 Reply
                                                                        1. re: lulubelle

                                                                          Oh yeah, someone brings those every Christmas. Delicious!

                                                                        2. 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.

                                                                          32 Replies
                                                                          1. re: Fuser

                                                                            I love Cool Whip and I love these kinds of recipes. For your viewing pleasure:


                                                                            1. re: dolores

                                                                              That cake looks too real to be cake. What a hoot!

                                                                              1. re: dolores

                                                                                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)

                                                                                1. re: ginnyhw

                                                                                  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!

                                                                                  1. re: ginnyhw

                                                                                    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 ;)

                                                                                    1. re: JenelleC

                                                                                      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.


                                                                                      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.

                                                                                  2. re: dolores

                                                                                    Dolores, I cannot look at that pic without giggling until I fall out of my computer chair! A real riot, that cake is!

                                                                                    1. re: ideabaker

                                                                                      Isn't it something, ideabaker? Sadly, I don't have the latitude to try it out on anyone I know.

                                                                                    2. re: dolores

                                                                                      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!!!!

                                                                                      1. re: alkapal

                                                                                        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!!!

                                                                                        1. re: ideabaker

                                                                                          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.

                                                                                          1. re: alkapal

                                                                                            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!

                                                                                            1. re: dolores

                                                                                              yes, indeedy: gray fur. aren't all fur balls gray, no matter what?! {;^D

                                                                                            2. re: alkapal

                                                                                              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??" :-)

                                                                                        2. re: dolores

                                                                                          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.

                                                                                        3. re: Fuser

                                                                                          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.

                                                                                          1. re: hohokam

                                                                                            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.

                                                                                            1. re: jencounter

                                                                                              That sounds like the variant I had at a Chili's back in the early 1990s.

                                                                                              1. re: hohokam

                                                                                                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.

                                                                                                1. re: Passadumkeg

                                                                                                  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.

                                                                                                  1. re: Passadumkeg

                                                                                                    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!

                                                                                                    1. re: biondanonima

                                                                                                      I make the PW version.
                                                                                                      A block of velveeta
                                                                                                      A can of rotel
                                                                                                      Diced onion and jalapeno sauteed in fat
                                                                                                      chub of Jimmy Dean "HOT" sausage

                                                                                                      It's magnificent. And terrible.

                                                                                                      1. re: LaureltQ

                                                                                                        hormel chili no beans
                                                                                                        diced raw onion
                                                                                                        dash of tabasco

                                                                                                        in micro till cheese is totally melted - couldn't be easier!

                                                                                              2. re: hohokam

                                                                                                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.

                                                                                              3. re: Fuser

                                                                                                You know, there's part of me that just loves onion dip with potato chips.

                                                                                                1. re: somervilleoldtimer

                                                                                                  Me too! I mean, if you're going to eat potato chips, it seems weird to get too high brow about your dip!


                                                                                                  1. re: The Dairy Queen

                                                                                                    ruffles + heluva good onion dip = trashy food heaven

                                                                                                    (but still not as good as knorr's spinach-veg dip! aka *food of the gods*).

                                                                                                    1. re: alkapal

                                                                                                      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...

                                                                                                      1. re: alkapal

                                                                                                        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.

                                                                                                  2. re: Fuser

                                                                                                    "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.

                                                                                                    1. re: Lotti

                                                                                                      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.

                                                                                                  3. 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.

                                                                                                    21 Replies
                                                                                                    1. re: JungMann

                                                                                                      yep, they trully are amazing, they are on my list to make again this year...


                                                                                                      1. re: geminigirl

                                                                                                        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).

                                                                                                        1. re: zook

                                                                                                          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.

                                                                                                          1. re: zook

                                                                                                            I make these with regular white and dark chocolate that I temper before using to coat the truffles.

                                                                                                            1. re: zook

                                                                                                              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.

                                                                                                              1. re: zook

                                                                                                                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!

                                                                                                                1. re: zook

                                                                                                                  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.

                                                                                                                  1. re: pdxgastro

                                                                                                                    Some chocolates will separate and you get that streaky look

                                                                                                              2. re: JungMann

                                                                                                                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...

                                                                                                                1. re: JungMann

                                                                                                                  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.)


                                                                                                                  1. re: JungMann

                                                                                                                    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.

                                                                                                                    1. re: newfoodie

                                                                                                                      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!

                                                                                                                      1. re: zook

                                                                                                                        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.

                                                                                                                    2. re: JungMann

                                                                                                                      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.


                                                                                                                      1. re: JungMann

                                                                                                                        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.

                                                                                                                        1. re: decolady

                                                                                                                          That's basically just the recipe for rum balls, then....

                                                                                                                          1. re: charmedgirl

                                                                                                                            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.

                                                                                                                            1. re: decolady

                                                                                                                              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??

                                                                                                                              1. re: charmedgirl

                                                                                                                                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.

                                                                                                                                1. re: charmedgirl

                                                                                                                                  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.

                                                                                                                                  1. re: L.Nightshade

                                                                                                                                    make sure you let them sit and cure for a week or so before eating -- otherwise it's much like nibbled on rocket fuel.

                                                                                                                        2. 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.

                                                                                                                          3 Replies
                                                                                                                          1. re: MrsCris

                                                                                                                            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.

                                                                                                                            1. re: Katie Nell

                                                                                                                              There are things that I really can't eat anymore as I get older. *Sigh*

                                                                                                                            2. re: MrsCris

                                                                                                                              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.

                                                                                                                            3. 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.

                                                                                                                              1. 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.

                                                                                                                                1 Reply
                                                                                                                                1. re: JennyHunter

                                                                                                                                  try it with some vanilla pudding (custard) flavored with a good splash of rum in between the layers. And real whipped heavy cream. Closer to traditional English Trifle w/o much extra work. Top with a cream layer and garnish with toasted almond slivers.

                                                                                                                                2. 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.

                                                                                                                                  11 Replies
                                                                                                                                  1. re: mpjmph

                                                                                                                                    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.)

                                                                                                                                    1. re: pitu

                                                                                                                                      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...

                                                                                                                                      1. re: mpjmph

                                                                                                                                        I used to love these!! It's been so long - I may have to make them for fun this Christmas - I know a nephew would love them!

                                                                                                                                      2. re: pitu

                                                                                                                                        My mother used to use the Owens spicy sausage.

                                                                                                                                        1. re: TroyTempest

                                                                                                                                          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

                                                                                                                                      3. re: mpjmph

                                                                                                                                        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.

                                                                                                                                        1. re: mpjmph

                                                                                                                                          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).

                                                                                                                                          1. re: mpjmph

                                                                                                                                            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.

                                                                                                                                            1. re: mpjmph

                                                                                                                                              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?

                                                                                                                                              1. re: pine time

                                                                                                                                                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...

                                                                                                                                                1. re: sandylc

                                                                                                                                                  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.

                                                                                                                                            2. 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.

                                                                                                                                              6 Replies
                                                                                                                                              1. re: Passadumkeg

                                                                                                                                                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.

                                                                                                                                                1. re: Passadumkeg

                                                                                                                                                  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...

                                                                                                                                                  1. re: Passadumkeg

                                                                                                                                                    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!

                                                                                                                                                    1. re: Passadumkeg

                                                                                                                                                      My family adds a layer of canned pineapple. Love it.

                                                                                                                                                      1. re: Passadumkeg

                                                                                                                                                        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 :)

                                                                                                                                                        1. re: Passadumkeg

                                                                                                                                                          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.

                                                                                                                                                        2. 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.

                                                                                                                                                          6 Replies
                                                                                                                                                          1. re: Antilope

                                                                                                                                                            Okay, here's version II, using Velveeta.....

                                                                                                                                                            Microwave Velveeta Polenta with Hormel Beanless Chili
                                                                                                                                                            This is better than chili on Fritos. ;-)
                                                                                                                                                            Cooking time: 12-minutes total, on high, (1100-watt microwave)
                                                                                                                                                            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
                                                                                                                                                            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.
                                                                                                                                                            2. Now whisk in the beaten egg, mix well.
                                                                                                                                                            3. Whisk in the melted butter, mix well.
                                                                                                                                                            4. Cover and microwave 4-minutes on high.
                                                                                                                                                            5. Whisk well, stir to bottom and mix until polenta is uniform without lumps.
                                                                                                                                                            6. Stir in cubed Velveeta cheese. Mix well.
                                                                                                                                                            7. Cover and microwave 4-minutes more on high.
                                                                                                                                                            8. Whisk well, stir to bottom and mix until polenta is uniform with out lumps.
                                                                                                                                                            9. Cover and microwave a final 4-minutes more on high.
                                                                                                                                                            10. Whisk well, stir to bottom and mix until polenta is uniform, creamy and without lumps.
                                                                                                                                                            11. Remove Velveeta polenta from microwave.
                                                                                                                                                            12. Heat the Hormel Beanless Chili until steaming hot.
                                                                                                                                                            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.

                                                                                                                                                              1. re: sandylc

                                                                                                                                                                Okay, maybe Velveeta pushes it from the polenta to the grits category. ;-)

                                                                                                                                                                1. re: Antilope

                                                                                                                                                                  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.

                                                                                                                                                                  1. re: sandylc

                                                                                                                                                                    I'm born and raised in California, so here it's mostly called polenta, but who could really tell the difference? I couldn't. My grandmother was from Kansas and always called it cornmeal mush.

                                                                                                                                                                    1. re: Antilope

                                                                                                                                                                      I will never forget the confusion I had when polenta first hit the scene -- I didnt want to accept that it was just cornmeal mush. (really? that's all it is? OMG...or whatever it was we said back then..)

                                                                                                                                                          2. 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.

                                                                                                                                                            8 Replies
                                                                                                                                                            1. re: tiffany

                                                                                                                                                              It's a family tradition on all of our holiday tables...so bad but so good!

                                                                                                                                                              1. re: tiffany

                                                                                                                                                                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.


                                                                                                                                                                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


                                                                                                                                                                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.

                                                                                                                                                                1. re: Antilope

                                                                                                                                                                  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?

                                                                                                                                                                  1. re: content

                                                                                                                                                                    keep corn meal in a glass jar in the fridge for months.

                                                                                                                                                                  2. re: Antilope

                                                                                                                                                                    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.

                                                                                                                                                                    1. re: Antilope

                                                                                                                                                                      years later and still receiving thanks!

                                                                                                                                                                      1. re: tiffany

                                                                                                                                                                        I, too, find this totally addictive. It's just so good.

                                                                                                                                                                      2. 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.

                                                                                                                                                                        3 Replies
                                                                                                                                                                        1. re: alysonlaurel

                                                                                                                                                                          ummm...so do you eat it all alone?

                                                                                                                                                                          1. re: nvcook

                                                                                                                                                                            Haha! No, but it only gets served to the inner circle.

                                                                                                                                                                            1. re: alysonlaurel

                                                                                                                                                                              i made something similar - I had tasted it at a party and loved it - couldn't believe the ingredients! - my version also had some mexican cheeses mixed in with a couple of other things too.

                                                                                                                                                                        2. 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!

                                                                                                                                                                          15 Replies
                                                                                                                                                                          1. re: eamcd

                                                                                                                                                                            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!

                                                                                                                                                                            1. re: Katie Nell

                                                                                                                                                                              Definitely tasty -- just a "dirty" recipe when you know what's in them! They make a whole different flavor/texture combo than most baked apps with the soft top and the crispy bottom. I may have to search out the "Old English" "cheese" spread and make them for a gathering this year...

                                                                                                                                                                            2. re: eamcd

                                                                                                                                                                              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

                                                                                                                                                                              1. re: Antilope

                                                                                                                                                                                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.

                                                                                                                                                                                1. re: Antilope

                                                                                                                                                                                  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.

                                                                                                                                                                                  1. re: sunshine842

                                                                                                                                                                                    I might have eaten just a few. We called them crabby tackies because they had crabmeat and they were tacky!

                                                                                                                                                                                    1. re: sunshine842

                                                                                                                                                                                      Hm-mm....what about a version on french bread rounds with good cheese - not rolled, of course....sort of a mash up between crabby tackies and shrimp toast.....

                                                                                                                                                                                      1. re: sandylc

                                                                                                                                                                                        that's sort of what it is -- a crab toast -- you put the filling on the muffins, then under the broiler the cheese melts and browns a little.

                                                                                                                                                                                    2. re: Antilope

                                                                                                                                                                                      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.

                                                                                                                                                                                      1. re: TroyTempest

                                                                                                                                                                                        I've seen it in places like Hy-Vee stores in the Quad Cities, IA, so they must.

                                                                                                                                                                                        1. re: TroyTempest

                                                                                                                                                                                          Yes, the Old English Cheese Spread is still available in my neck of the woods. Our stores carry it with the crackers and such--it's outrageous at about $4.50 a jar for ersatz cheese, though.

                                                                                                                                                                                          1. re: pine time

                                                                                                                                                                                            Is this the post that appeared at the end?

                                                                                                                                                                                            Mine appeared in the right place just now.

                                                                                                                                                                                    3. 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.

                                                                                                                                                                                      2 Replies
                                                                                                                                                                                      1. re: HillJ

                                                                                                                                                                                        I had this at a party, but it was topped with melted chocolate icing. It was called an Eclair Cake. Everyone loved it. You have to make it in advance so the graham crackers can absorb the liquid from the pudding.

                                                                                                                                                                                        1. re: Disneyfreak

                                                                                                                                                                                          We prefer to make it with vanilla wafers.

                                                                                                                                                                                      2. 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.

                                                                                                                                                                                        1 Reply
                                                                                                                                                                                        1. re: Marsha

                                                                                                                                                                                          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"!

                                                                                                                                                                                        2. 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.

                                                                                                                                                                                          2 Replies
                                                                                                                                                                                          1. re: Calipoutine

                                                                                                                                                                                            My sisters make this and everyone loves it. I just can't bring myself to do it, they might revoke my coop membership ;)

                                                                                                                                                                                            1. re: Calipoutine

                                                                                                                                                                                              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!!!!

                                                                                                                                                                                            2. 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.

                                                                                                                                                                                              2 Replies
                                                                                                                                                                                              1. re: lynnlato

                                                                                                                                                                                                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.

                                                                                                                                                                                                1. re: rockycat

                                                                                                                                                                                                  i've had that split, wrapped brie done with a savory filling, too, like pesto, or sun-dried tomato pesto. in addition to being tasty, it is a striking presentation.

                                                                                                                                                                                              2. 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.

                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                1. re: torty

                                                                                                                                                                                                  I just made pumpkin crack for a retirement party last night (with two pies, too, so I wasn't totally 'dirty' ) I thought it was ok, but... several of the guests were grabbing piece after piece, and said to me "they call this crack? I can see why!" Thanks Chris VR and Krissywatts!

                                                                                                                                                                                                  1. re: cocoabrioche

                                                                                                                                                                                                    Hahaha awesome. I'm making Triple Chocolate Mess for a potluck tonight, myself :)

                                                                                                                                                                                                2. 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

                                                                                                                                                                                                  1. 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)

                                                                                                                                                                                                    1. 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!

                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                      1. re: sparkalina

                                                                                                                                                                                                        I make a very similar dish, but I use roughly half sour cream to half cream cheese. I think this brings some welcome lightness and tang. This stuff is hard to stop eating once you start. Fair warning!

                                                                                                                                                                                                      2. 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.

                                                                                                                                                                                                        12 Replies
                                                                                                                                                                                                        1. re: chrischris

                                                                                                                                                                                                          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. :)

                                                                                                                                                                                                          1. re: lynnlato

                                                                                                                                                                                                            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.

                                                                                                                                                                                                            1. re: chrischris

                                                                                                                                                                                                              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!

                                                                                                                                                                                                              1. re: eamcd

                                                                                                                                                                                                                I love cream cheese and salsa blended together-this looks like a yummy variation.

                                                                                                                                                                                                                1. re: eamcd

                                                                                                                                                                                                                  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.

                                                                                                                                                                                                                    1. re: sandylc

                                                                                                                                                                                                                      Sorry; I meant toasted bread rounds. I pick them up at the market sometimes. Its basically a buttered sliced baguette thats been toasted to the point of dried.

                                                                                                                                                                                                                    2. re: Charlotte313

                                                                                                                                                                                                                      you mean harry and david's onion-pepper relish? that stuff ROCKS!

                                                                                                                                                                                                                  1. re: chrischris

                                                                                                                                                                                                                    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!

                                                                                                                                                                                                                  2. 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.

                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                    1. re: happybellynh

                                                                                                                                                                                                                      Wow! Does that sound good! And I even have those ingredients!

                                                                                                                                                                                                                    2. 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)

                                                                                                                                                                                                                      - 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

                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                      1. re: Tom P

                                                                                                                                                                                                                        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.

                                                                                                                                                                                                                        1. re: Siobhan

                                                                                                                                                                                                                          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.

                                                                                                                                                                                                                      2. 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.

                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                        1. re: shaebones

                                                                                                                                                                                                                          I had completely forgotten about that one! It was a recipe I first encountered in a "Quick & Easy" cooking class at a community center almost 30 years ago...It was always a hit!

                                                                                                                                                                                                                        2. 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.

                                                                                                                                                                                                                          9 Replies
                                                                                                                                                                                                                          1. re: lattelover

                                                                                                                                                                                                                            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.

                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                              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!

                                                                                                                                                                                                                              1. re: alkapal

                                                                                                                                                                                                                                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.

                                                                                                                                                                                                                                1. re: ruthieren

                                                                                                                                                                                                                                  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?

                                                                                                                                                                                                                                  1. re: alkapal

                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                    1. re: ruthieren

                                                                                                                                                                                                                                      wow! that is some history!

                                                                                                                                                                                                                                      i think a thread on the types of uses of evaporated milk in certain regions might be interesting,

                                                                                                                                                                                                                                      1. re: alkapal

                                                                                                                                                                                                                                        Oh geeze -- I just finished breakfast and I'm already hungry again! YUM!

                                                                                                                                                                                                                                        1. re: alkapal

                                                                                                                                                                                                                                          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. ;)

                                                                                                                                                                                                                              2. 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

                                                                                                                                                                                                                                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.

                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                1. re: jenwee

                                                                                                                                                                                                                                  jenwee, that sounds delicious. and like it would raise my blood pressure, sodium-wise. but hey, i'm a trouper! ;-).

                                                                                                                                                                                                                                  happy new year!

                                                                                                                                                                                                                                  1. re: jenwee

                                                                                                                                                                                                                                    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!

                                                                                                                                                                                                                                    1. re: jenwee

                                                                                                                                                                                                                                      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?)

                                                                                                                                                                                                                                      1. re: coll

                                                                                                                                                                                                                                        i noticed that too... i thought maybe somebody was drinking a dirty martini whilst posting... ;)

                                                                                                                                                                                                                                        1. re: Emme

                                                                                                                                                                                                                                          This will definitely be on my Thanksgiving menu.

                                                                                                                                                                                                                                    2. 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.

                                                                                                                                                                                                                                      1. 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!

                                                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                                                        1. re: bacchus_is_watching

                                                                                                                                                                                                                                          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.

                                                                                                                                                                                                                                          1. re: bacchus_is_watching

                                                                                                                                                                                                                                            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...:)

                                                                                                                                                                                                                                            1. re: geminigirl

                                                                                                                                                                                                                                              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

                                                                                                                                                                                                                                            2. re: bacchus_is_watching

                                                                                                                                                                                                                                              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.

                                                                                                                                                                                                                                              1. re: bacchus_is_watching

                                                                                                                                                                                                                                                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.

                                                                                                                                                                                                                                              2. 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.

                                                                                                                                                                                                                                                1. 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.



                                                                                                                                                                                                                                                  1. Seven layer guacomole and bean dip.

                                                                                                                                                                                                                                                    1. 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!

                                                                                                                                                                                                                                                      19 Replies
                                                                                                                                                                                                                                                      1. re: 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!

                                                                                                                                                                                                                                                        1. re: ideabaker

                                                                                                                                                                                                                                                          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!

                                                                                                                                                                                                                                                          1. re: jamiski

                                                                                                                                                                                                                                                            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...

                                                                                                                                                                                                                                                            1. re: truman

                                                                                                                                                                                                                                                              My friends who have been transplanted to Iowa are consistently amazed/puzzled/frightened at what we do with casseroles here. :)

                                                                                                                                                                                                                                                              1. re: truman

                                                                                                                                                                                                                                                                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....

                                                                                                                                                                                                                                                                1. re: brookelynn8686

                                                                                                                                                                                                                                                                  You know what? They are rediculously good, I mean oh my gosh

                                                                                                                                                                                                                                                                  1. re: brookelynn8686

                                                                                                                                                                                                                                                                    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!

                                                                                                                                                                                                                                                                  2. re: truman

                                                                                                                                                                                                                                                                    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.

                                                                                                                                                                                                                                                                    1. re: truman

                                                                                                                                                                                                                                                                      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

                                                                                                                                                                                                                                                                      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)

                                                                                                                                                                                                                                                                      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.

                                                                                                                                                                                                                                                                      1. re: Chris VR

                                                                                                                                                                                                                                                                        we call that "cheesey potatoes" -- not quite as morbid!

                                                                                                                                                                                                                                                                          1. re: Chris VR

                                                                                                                                                                                                                                                                            That is basically Cracker Barrel's Hashbrown Casserole although the extra onions (fried and diced) and bacon are a new twist. People love this.

                                                                                                                                                                                                                                                                    2. re: jamiski

                                                                                                                                                                                                                                                                      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.

                                                                                                                                                                                                                                                                      1. re: julesrules

                                                                                                                                                                                                                                                                        The first time I met my ex-BIL he made this, I thought it was the cat's meow.

                                                                                                                                                                                                                                                                      2. re: jamiski

                                                                                                                                                                                                                                                                        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.

                                                                                                                                                                                                                                                                        1. re: donnabarra

                                                                                                                                                                                                                                                                          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.

                                                                                                                                                                                                                                                                            1. re: alkapal

                                                                                                                                                                                                                                                                              how much do you want to spend?

                                                                                                                                                                                                                                                                              Compartes sells it.

                                                                                                                                                                                                                                                                              Some Whole Foods have it.

                                                                                                                                                                                                                                                                              Trader Joe's sometimes does during holiday time.

                                                                                                                                                                                                                                                                              Walmart carries it, and sometimes Target does as well...

                                                                                                                                                                                                                                                                              Worst comes to worst, you can melt white chocolate and crush some almonds, and make your own...

                                                                                                                                                                                                                                                                              1. re: Emme

                                                                                                                                                                                                                                                                                thanks. sounds like a winner!

                                                                                                                                                                                                                                                                      3. 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.

                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                        1. re: mamaciita

                                                                                                                                                                                                                                                                          Do you leave the rind on the brie? At what temp do you cook it (whatever the Crescent Roll package says)?

                                                                                                                                                                                                                                                                          1. re: ideabaker

                                                                                                                                                                                                                                                                            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.

                                                                                                                                                                                                                                                                            1. re: ideabaker

                                                                                                                                                                                                                                                                              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!

                                                                                                                                                                                                                                                                          2. 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.

                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                            1. re: GenieinTX

                                                                                                                                                                                                                                                                              I forgot how good sausage balls are!!

                                                                                                                                                                                                                                                                              Also discovered a new application for cream cheese:

                                                                                                                                                                                                                                                                              Top with onion jam, crumbled bacon (my friend used Boar's Head pre-cooked), and scallions. Scoop up with crackers.

                                                                                                                                                                                                                                                                              Addictive!! And I don't love bacon!!

                                                                                                                                                                                                                                                                              1. re: mamaciita

                                                                                                                                                                                                                                                                                I make a blue cheese ball, and your post made me realize how good it would be with bacon--topped with onion jam. Hot damn!

                                                                                                                                                                                                                                                                            2. 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.

                                                                                                                                                                                                                                                                              9 Replies
                                                                                                                                                                                                                                                                              1. re: dpnpt

                                                                                                                                                                                                                                                                                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?

                                                                                                                                                                                                                                                                                1. re: kayke

                                                                                                                                                                                                                                                                                  Hot Dish? Ufta No! Only lute fisk og fiske boller!
                                                                                                                                                                                                                                                                                  Rikte Godt Jul

                                                                                                                                                                                                                                                                                  1. re: Passadumkeg

                                                                                                                                                                                                                                                                                    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'.

                                                                                                                                                                                                                                                                                    1. re: dolores

                                                                                                                                                                                                                                                                                      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.

                                                                                                                                                                                                                                                                                      1. re: dolores

                                                                                                                                                                                                                                                                                        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.

                                                                                                                                                                                                                                                                                  2. re: dpnpt

                                                                                                                                                                                                                                                                                    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.

                                                                                                                                                                                                                                                                                    1. re: ashii

                                                                                                                                                                                                                                                                                      My Cream of Broccoli soup wouldn't be right without Velveeta.

                                                                                                                                                                                                                                                                                    2. re: dpnpt

                                                                                                                                                                                                                                                                                      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.

                                                                                                                                                                                                                                                                                      1. re: corabeth

                                                                                                                                                                                                                                                                                        That sounds pretty good (tasty, not health-wise, ha!). I might have to give this one a go with the Easter ham this year.

                                                                                                                                                                                                                                                                                    3. 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...

                                                                                                                                                                                                                                                                                      1. 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.

                                                                                                                                                                                                                                                                                        1. 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!

                                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                                          1. re: coll

                                                                                                                                                                                                                                                                                            coll, from over on the cake mix thread? that sounded so good!

                                                                                                                                                                                                                                                                                            1. re: alkapal

                                                                                                                                                                                                                                                                                              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.

                                                                                                                                                                                                                                                                                              1. re: coll

                                                                                                                                                                                                                                                                                                this is amazing with a dollop of barely-sweet whipped cream.

                                                                                                                                                                                                                                                                                          2. 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.

                                                                                                                                                                                                                                                                                            1. 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.

                                                                                                                                                                                                                                                                                              7 Replies
                                                                                                                                                                                                                                                                                              1. re: corabeth

                                                                                                                                                                                                                                                                                                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.

                                                                                                                                                                                                                                                                                                1. re: marthasway

                                                                                                                                                                                                                                                                                                  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!).

                                                                                                                                                                                                                                                                                                  1. re: biondanonima

                                                                                                                                                                                                                                                                                                    Love that artichoke dip! Didn't they used to print it right on the parm container? Sometime I'll add some cream cheese and crabmeat to make it fancy.

                                                                                                                                                                                                                                                                                                  2. re: marthasway

                                                                                                                                                                                                                                                                                                    I love the pick-a-peppa chream cheese dip. Brings back memories.

                                                                                                                                                                                                                                                                                                  3. re: corabeth

                                                                                                                                                                                                                                                                                                    Another variation on that is covering the cream cheese with mango chutney. Delicious!

                                                                                                                                                                                                                                                                                                    1. re: KailuaGirl

                                                                                                                                                                                                                                                                                                      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!

                                                                                                                                                                                                                                                                                                      1. re: alkapal

                                                                                                                                                                                                                                                                                                        The one with cream cheese in the sauce looks great.

                                                                                                                                                                                                                                                                                                  4. 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.

                                                                                                                                                                                                                                                                                                    9 Replies
                                                                                                                                                                                                                                                                                                    1. re: muirne81

                                                                                                                                                                                                                                                                                                      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.

                                                                                                                                                                                                                                                                                                      1. re: muirne81

                                                                                                                                                                                                                                                                                                        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

                                                                                                                                                                                                                                                                                                        1. re: betsydiver

                                                                                                                                                                                                                                                                                                          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. ;-).

                                                                                                                                                                                                                                                                                                          1. re: alkapal

                                                                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                                                                            1. re: betsydiver

                                                                                                                                                                                                                                                                                                              If by "party" you mean "living room, alone, in pajamas," I think it might paint a more accurate picture of where alkapal is going with this one!

                                                                                                                                                                                                                                                                                                              1. re: operagirl

                                                                                                                                                                                                                                                                                                                I do the same, but with mustard instead of cream cheese, and sometimes gherkins instead of dill. Just did a liverwurst roll up this morning with gherkin for breakfast, very satisfying.

                                                                                                                                                                                                                                                                                                                1. re: operagirl

                                                                                                                                                                                                                                                                                                                  hey, plenty of folks might want to munch on the "blanketed spear"!

                                                                                                                                                                                                                                                                                                            2. re: betsydiver

                                                                                                                                                                                                                                                                                                              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.

                                                                                                                                                                                                                                                                                                            3. re: muirne81

                                                                                                                                                                                                                                                                                                              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.

                                                                                                                                                                                                                                                                                                            4. 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.
                                                                                                                                                                                                                                                                                                              If you want to be fancy, add some chopped chives.

                                                                                                                                                                                                                                                                                                              1. 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.

                                                                                                                                                                                                                                                                                                                1. 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.

                                                                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                                                                  1. re: julesrules

                                                                                                                                                                                                                                                                                                                    I spoke too soon. This dessert's crack-like qualities come out when it is served cold from the fridge! None of the recipes I read specified whether to serve warm or cold or what, and we were in a hurry to eat it Sunday. But it is much better cold. The topping becomes chewy brownie-like.

                                                                                                                                                                                                                                                                                                                  2. 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.....
                                                                                                                                                                                                                                                                                                                    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.

                                                                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                                                                    1. re: auburnselkie

                                                                                                                                                                                                                                                                                                                      sounds good, but i'd be livin' in the heartburn hotel! ;-).

                                                                                                                                                                                                                                                                                                                      1. re: auburnselkie

                                                                                                                                                                                                                                                                                                                        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

                                                                                                                                                                                                                                                                                                                        1. 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
                                                                                                                                                                                                                                                                                                                          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.

                                                                                                                                                                                                                                                                                                                          8 Replies
                                                                                                                                                                                                                                                                                                                          1. re: Chris VR

                                                                                                                                                                                                                                                                                                                            deviled eggs are trash!?! hush your mouth! deviled eggs are a major food group!

                                                                                                                                                                                                                                                                                                                            1. re: alkapal

                                                                                                                                                                                                                                                                                                                              Seriously, they don't sound so bad compared to some of the recipes here.

                                                                                                                                                                                                                                                                                                                            2. re: Chris VR

                                                                                                                                                                                                                                                                                                                              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.

                                                                                                                                                                                                                                                                                                                              1. re: Chris VR

                                                                                                                                                                                                                                                                                                                                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!

                                                                                                                                                                                                                                                                                                                                1. re: Chris VR

                                                                                                                                                                                                                                                                                                                                  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"?

                                                                                                                                                                                                                                                                                                                                  1. re: alkapal

                                                                                                                                                                                                                                                                                                                                    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...

                                                                                                                                                                                                                                                                                                                                    1. re: Chris VR

                                                                                                                                                                                                                                                                                                                                      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. ;-).

                                                                                                                                                                                                                                                                                                                                      1. re: alkapal

                                                                                                                                                                                                                                                                                                                                        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....

                                                                                                                                                                                                                                                                                                                              2. 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

                                                                                                                                                                                                                                                                                                                                1. 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.

                                                                                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                                                                                  1. re: cmocva

                                                                                                                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                                                                                                                  2. -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.

                                                                                                                                                                                                                                                                                                                                    1. 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.

                                                                                                                                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                                                                                                                                      1. re: LJS

                                                                                                                                                                                                                                                                                                                                        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.

                                                                                                                                                                                                                                                                                                                                        1. re: millygirl

                                                                                                                                                                                                                                                                                                                                          aiiiieeeeeeee! yes yes yes, hot artichoke dip!

                                                                                                                                                                                                                                                                                                                                        2. re: LJS

                                                                                                                                                                                                                                                                                                                                          I am not familiar with Stouffers chicken noodle frozen meals. Could someone who is describe them?

                                                                                                                                                                                                                                                                                                                                          1. re: decolady

                                                                                                                                                                                                                                                                                                                                            Terribly late with this answer, decolady, but Stouffer's Chicken Noodle dinner was pretty much that, chunks of chicken, layered on long, broad egg noodles and bound with a bechamel sauce...some chopped mushrooms, I think and a light crumb crust. Haven't see it for years, but easy to replicate.

                                                                                                                                                                                                                                                                                                                                        3. 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 :-).

                                                                                                                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                                                                                                                          1. re: suemac

                                                                                                                                                                                                                                                                                                                                            Oh these are truly dirty! That Eclair cake sounds like just the ticket for an upcoming potluck!

                                                                                                                                                                                                                                                                                                                                            1. re: suemac

                                                                                                                                                                                                                                                                                                                                              I grew up on Glarp! We called it Pour Man's Gravy and had it over mashed potatoes if we were feeling fancy.

                                                                                                                                                                                                                                                                                                                                              1. re: petroneybaloney

                                                                                                                                                                                                                                                                                                                                                wow, thats brought back some memories. I don't think my mom called it anything except dinner. Glarp huh?

                                                                                                                                                                                                                                                                                                                                              2. re: suemac

                                                                                                                                                                                                                                                                                                                                                The eclair one is even better the next day, when all its inglorious ingredients meld together!

                                                                                                                                                                                                                                                                                                                                              3. 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!

                                                                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                                                                1. re: southernitalian

                                                                                                                                                                                                                                                                                                                                                  My inlaws love this dirty recipe but they call it gram & puddin cake. For the first 15 years of my marriage this cake was at EVERY party. The grandkids finally moved onto the infamous ice box cake which consisted of thin chocolate wafers and whipped cream.

                                                                                                                                                                                                                                                                                                                                                  1. re: HillJ

                                                                                                                                                                                                                                                                                                                                                    My mom used to make the layerd grahams cracker and pudding thing in the glass pan too. Usually butterscotch covered with cool whip.

                                                                                                                                                                                                                                                                                                                                                2. 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.

                                                                                                                                                                                                                                                                                                                                                  1. 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

                                                                                                                                                                                                                                                                                                                                                    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.

                                                                                                                                                                                                                                                                                                                                                    25 Replies
                                                                                                                                                                                                                                                                                                                                                    1. re: aninocentangel

                                                                                                                                                                                                                                                                                                                                                      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

                                                                                                                                                                                                                                                                                                                                                      1. re: betsydiver

                                                                                                                                                                                                                                                                                                                                                        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.

                                                                                                                                                                                                                                                                                                                                                        1. re: betsydiver

                                                                                                                                                                                                                                                                                                                                                          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.

                                                                                                                                                                                                                                                                                                                                                        2. re: aninocentangel

                                                                                                                                                                                                                                                                                                                                                          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.

                                                                                                                                                                                                                                                                                                                                                          1. re: Chris VR

                                                                                                                                                                                                                                                                                                                                                            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