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Would you be embarrassed to share a really trashy recipe?

For Thursday's big Independence Day party, one of my contributions was an Oreo Cream Pie, which my 6yo daughter begged to make after seeing it on the cover of a magazine at the supermarket checkout. It was DEVOURED and raved about. I have since received phone calls, emails, and texts asking for the recipe, both from people who had some and people who "missed out" but have heard about it. I am unashamedly telling them all about it: premade Oreo pie crust; filling of cream cheese, sugar, Cool Whip, vanilla pudding mix, and crushed Oreos; topping of more Cool Whip and more crumbled Oreos. Even shared my "secret" that the recipe called for 8 crushed Oreos, and we instead used a whole package of The Double Stuff ones. My (much more image-conscious than me, apparently) sister just said to me "I cannot BELIEVE you are admitting to people that you actually served that crap!" She seems really bothered. What, should I have pretended it was made from real whipped cream and chocolate wafers and homemade cooked custard?

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  1. If it tastes................or for that matter...feels..........good........who cares what some snot nosed sister says. Folks ate it liked it. You start lieing about the recipe, what does that say?

    4 Replies
    1. re: FriedClamFanatic

      I agree! I didn't even try the thing, but people apparently loved it. My sister is acting like I'm raining shame on the family honor or something, like I don't remember how she used to eat jello mix by licking her finger and dipping it into the package!

      1. re: tracytrace

        There is absolutely NOTHING wrong with having something that tastes great, even if made with "prepared" ingredients. It is the craft and the presentation that counts as much as the taste.

        You ever buy one of those "handcrafted Rain forest-saving oh so chi-chi" box of cookies crackers only to bite down on moldy cardboard? Or have your sister slave over a recipe "from scratch" that took her 3 days to make that still tasted like bilge water?

        Be proud you served something folks loved! I presume your family would rather be remembered for being fun and providing tasty dishes............than...whatever. The honor is intact.

        Besides...I'm impressed as all hell that you did it and it worked...I gotta go try it!

        1. re: tracytrace

          Hilarious ... if only you had pix of her doing that, they'd be so postable right now!

          My mother is into the same type of upset re 'you embarrassed the family.' I read it's a sign of a narcissist.

          I am all for living life without shame, including any forays into Oreo recipes.

          1. re: tracytrace

            Why don't you just tell folks that it is your sister's own secret recipe? Oh, I am so evil....

        2. That Oreo dessert is the kind of thing that flies out of dishes at picnics!
          Pudding with 'Nilla wafers gets gobbled up.
          Lemon Fluff is my personal favorite-- a no bake dessert!

          Perhaps, maybe, just maybe, you sister doth protest too much? A touch of jealousy??

          1 Reply
          1. re: monavano

            You just may be on to something there. I also made a fresh strawberry tart on a homemade shortbread crust, and this sister made a complicated blueberry meringue concoction, and those were politely tasted, but the Oreo pie and my cousins pistachio pudding/canned pineapple/Cool Whip thingy were wiped out in minutes!

          2. That dessert was served at the same party every year by a friend of ours, and when I finally asked her for the recipe I was floored to know that its heart and soul was Kool-Whip! I was also delighted, because that fact had called me out on my anti-Kool-Whip snobbery, and serve me right! So I've got no patience at all with anyone who's not only a snob, but angry that you aren't one too!

            1 Reply
            1. re: Will Owen

              I make a nice key lime cheesecake and look forward to finishing it off with a tub of Cool Whip Light. The work is done and I get to gild the lilly with something from my freezer.

            2. I'm known as the chocolate baker in my family. I make my own chocolates, cakes, cookies, etc. A few months ago I was pressed for time (and, honestly, feeling a little lazy). I bought a pre-made Oreo pie crust, filled it with chocolate mousse from a dr oetker mix and topped it with reddi whip. Not wanting to be *too* embarrassed, I did shave some good dark chocolate on top. Yep, it was a hit . . . totally devoured. I guess everyone assumed it was a complicated recipe, so nobody asked.

              A few weeks later, I related the "recipe" to a non-baker coworker looking for a dessert for a family function. Yep, it was a hit . . . totally devoured.

              Sandra Lee would be proud. Me, not so much. But since people liked it, I'd 'fess up to the "recipe." And I expect they'd rather have that than my oft-requested toffee recipe that leaves them slack-jawed and requesting that I make another batch ;)

              1. Not only am I not embarrassed about trashy recipes, I started a thread on Dirty recipes and it's massive. See here: http://chowhound.chow.com/topics/577088 It inspired us to host a "Very Trashy Dinner Party" and there wasn't a dish that everyone didn't love.

                I love making complicated recipes but sometimes you just want something quick and easy that appeals to most people. Whenever I bring Crockpot Meatballs, people practically lick the crockpot clean. And I have no problem telling them what's in it.

                I once made chocolate lasagna for a dinner party, which involved making homemade lasagna noodles (using cocoa in the dough), cooking and draining the noodles, making vanilla mousse, raspberry mousse, raspberry puree and chocolate truffle "meatballs". It was super neat but didn't get the yummms and wows that Triple Chocolate Mess (linked in the above thread) gets every time I bring it somewhere.

                9 Replies
                1. re: Chris VR

                  Whoa, that thread is AWESOME! I see a Very Trashy Dinner Party in my future. My other, non-judgy sister makes your Triple Chocolate Mess, but calls it Crockpot Chocolate Cobbler. i like your name better, and it is amaaazing with vanilla ice cream!

                  1. re: tracytrace

                    Oh God, that is brilliant, just change the name. I love the big pot of navy beans boiled with salt pork and potatoes that my great-grandmother used to make. I just renamed it: Deconstructed Cassoulet. And her Fried Mush can be Polenta a la Parilla.

                    1. re: tracytrace

                      funny how the name of basically the same dessert changes for that chocolate delight.
                      I call my version Triple C

                    2. re: Chris VR

                      ChrisVR, I have to say again, that thread is AWESOME! I have read the whole thing, and I am so hungry right now. This is going to be my go-to resource for potlucks and parties for the foreseeable future! Thank you so much for posting the link. I love the dirtiness!

                      1. re: Chris VR

                        I used to make a crock pot party meatball using frozen prepared meatballs, equal parts Heinz chili or bbq sauce and Welche's grape jelly. People couldn't get enough of them! Never had any left over.

                        1. re: boyzoma

                          this is one of the most failsafe recipes ever. You'll always take home an empty crockpot.

                          1. re: boyzoma

                            This recipe was a highlight of the "bad party dish" thread... yet everyone who has made it and taken it to a party always finds that it disappears first

                            1. re: Firegoat

                              I know - It's the "nastiest" good food that I know! Go figure. You can also do the same with "Lil Smokies" sausages. Same thing. They go first. Just remember to supply lots of toothpicks!!!

                              1. re: boyzoma

                                We did the same thing in undergrad except with regular hot dogs that were sliced and cut up into bite-sized pieces.

                        2. I'm waiting for Twinkies to come back so I can finally make Twinkie-Misu. And I would *proudly* share the recipe.

                          3 Replies
                          1. re: Philly Ray

                            Please do, and I mean it! It can only be an improvement …

                            1. re: Philly Ray

                              Oh my gawd. That sounds amazing and I'm ashamed that I didn't think of it.

                            2. simply say "OH am so glad you lliked it Dasiy saw on a magazine! It was so imprtant to little Dasiy that we make it together. Sooooo easy... here is the recipe."

                              and to sister say The crap I served is better than the crap coming out of your mouth

                              1. Not only would I proudly share the recipe, but I'd make a point of always serving said sister Cool Whip-based desserts. You know she secretly loves them.

                                1 Reply
                                1. re: maxie

                                  LMAO I am already planning on bringing it to her pool party in a few weeks!

                                2. For years , my mom - who thought of me and my husband as
                                  "gourmets" - refused to share the recipe for the sauce she
                                  served with cocktail franks. When she finally admitted it was
                                  that chile sauce/grape jelly conconction that was popular for
                                  a while I was non-plussed - but she continued to make them
                                  and we continued to eat them. A few years back, I brought
                                  a crockpot full of appetizer-size turkey meatballs in the same sauce to a community pot luck cocktail party. They were
                                  among the first things to be eaten but thankfully no one asked for the recipe.

                                  3 Replies
                                  1. re: ferventfoodie

                                    Big hit from Mom and Dad's bridge club nights in the 50's to today.

                                    1 jar Heinz Chili Sauce

                                    1 jar red currant jelly

                                    1 pineapple, peeled, cored sliced thick and then cut into sixths

                                    2 lbs. kosher hot dogs cut into 1 inch pieces.

                                    Heat jelly and sauce to simmer. Add hot dogs. When dogs are heated through, add pineapple chunks, stir, and serve in chafing dish. Frilly toothpicks required.

                                    For some strange reason, one of the few dishes that does not taste better warmed up the next day. I think it is the effect of pineapple on jelly.

                                    Bless Mom for spending hours transcribing 3 generations of recipes in her beautiful handwriting onto all those 3X5 cards.

                                    1. re: INDIANRIVERFL

                                      My mom made something like this, but used those Lil' Smokies sausages and I am positive her pineapple came straight from the can!

                                      1. re: Isolda

                                        Family night, as opposed to bridge club, was canned pineapple and the cheapest dogs in the case.

                                        She would not compromise on the currants.

                                  2. I wouldn't have a moment's hesitation about sharing it with anyone who asked. I do it all the time when people ask me for my macaroni and cheese recipe. It is Paula Deen's Creamy Mac and Cheese and uses condensed cheese soup!

                                    2 Replies
                                    1. re: Njchicaa

                                      Oh, dear. It has been a while since I've had mac and cheese. Off to google.......

                                      1. re: tracytrace

                                        It's a great recipe truly. I omit the eggs though and add some Emeril's Essence seasoning into the mixture. Delish!

                                    2. There is no such thing as a "trashy recipe".

                                      There are good recipes, and bad ones. And sometimes weird ones.

                                      1. oh, that's how Dump Cake and Green Bean Casserole and Crab Bites got started.

                                        it's all good.

                                        1. BTW
                                          For many years I was the "personal chef" to a doyen of one of the wealthiest families in the US, if not THE wealthiest. When the family got together, my "chocolate pie" was often requested. It consisted of:

                                          One prepared crumb crust pie shells
                                          18 oz chocolate bits
                                          8 oz Toffee bits
                                          1.5 cups heavy cream

                                          Heat the cream to boiling, remove and stir in the chocolate and toffee until fully melted. Pour it into the crust. Chill at least 2-4 hours. Add the whipped cream in the can to the edge all around, slice in thin wedges and serve with some fresh raspberries on the side.

                                          Played around with the addition of vanilla, cinnamon, nutmeg, etc, but the basic always won out..even over some very elaborate desserts

                                          easy, no sweat. tastes good. I'm sold!

                                          19 Replies
                                          1. re: FriedClamFanatic

                                            Yummmmm. So the toffee bits melt, they're not still crunchy? Hmmm, smooth and creamy -sounds great!

                                            1. re: tracytrace

                                              the toffee bits do have a small bit of crunch..i think it's the heath bar pkg I usually get..the milk chocolate melts but the toffee bits stay whole

                                              1. re: tracytrace

                                                I would have though an egg yolk would be somewhere in there. I adore toffee and will try this.

                                                1. re: monavano

                                                  Simple is as Simple does.....thank you tom Hanks!

                                                  you could add an egg yolk I guess. Or use some sort of Evaporated or condensed Milk. Even add some fruit bits like cut=up Mandarin Oranges (with some Grand Marnier?). even large salt flakes to contrast the Toffee.

                                                  I sometimes play with the base, for personal consumption first. But my point here was that simple....using prepared goods...can sometimes be better tasting than home made from scratch, silly sister aside!

                                                  I always love these "from scratch" prophets. First thing I ask them is have they ever wrung a neck of a chicken and then plucked it right before cooking? ( like corn on the cob, fresher is "better")..and what Mill do they go to get freshly ground corn and wheat meal? Of course, I get............THE STARE...........learn to cook good tasting, healthy, meals..worry less about HOW it was prepared.

                                                  1. re: FriedClamFanatic

                                                    Thank you, so true. I thought of the egg thing because I use egg/yolk for pot de creme to get it to set (surprising how many times I'm not successful!).
                                                    Speaking of which, the most consistent pot de creme recipe that I've used is RR's ridiculously easy one. It works, and I don't care if it's from the Queen of ground beef concoctions!

                                              2. re: FriedClamFanatic

                                                Hopefully they never ticked you off and you served them Minny's chocolate pie ;-)

                                                1. re: FriedClamFanatic

                                                  I HAD to try this for shits and giggles and OMG, it works! Store bought pie shell and all.
                                                  DH brought it into work today, along with a tub of low fat store brand Cool Whip. He liked it and said it's VERY rich and you need the cream.
                                                  He's bringing home what's leftover so I'll get to try it tonight.

                                                  1. re: monavano

                                                    Well, it's delish. What I'd do next time is make individual ramekins and top with whipped cream and fruit.

                                                    1. re: monavano

                                                      There you go!! "Pot au feu Chocolat avec fruit et crème Fraiche"

                                                      1. re: FriedClamFanatic

                                                        okay, I'll give you "pot au feu chocolat" -- but there ain't anybody on the planet who's going to let you get away with creme fraiche for Cool Whip. :)

                                                        1. re: sunshine842

                                                          Rolling on the floor laughing.......nope...but damn it sounds so "haute cuisine" that way

                                                          1. re: sunshine842

                                                            "et crème artificielle"? maybe "et crème stabilisée"? I think we're on to something here.

                                                            1. re: Chris VR

                                                              how about crème chantilly or crème fouettée?

                                                                1. re: Bkeats

                                                                  If it came from a spray can, perhaps, Crème de la bombe?

                                                                  1. re: Bkeats

                                                                    the two I suggested are actual French terms for whipped cream -- the second for the stuff that comes in a can.

                                                                    1. re: sunshine842

                                                                      Always tough when the truth gets in the way of a silly ramble...but thank you.i never knew

                                                                      1. re: FriedClamFanatic

                                                                        no worries -- those are ones you're not likely to know if you haven't spent time in a French supermarket.

                                                                        No such thing as Le Cool Whip, though. Gotta love a country that ONLY has whipped actual cream.

                                                            2. re: FriedClamFanatic

                                                              I'm swooning just reading that description!

                                                      2. No embarrassment at all. I've eaten deep-fried Moon Pies. They wuz

                                                        9 Replies
                                                        1. re: emu48

                                                          Aahahahaha, you just reminded me - This same snooty sister of mine made homemade marshmallows for a family cookout last summer. Which is fine, great, yum, whatever, but she made such a BIG DEAL about it, such a lot of noise about making these marshmallows so the kids could have smores without being subjected to the horrors of storebought marshmallows. And we made smores in the firepit, with Vosges chocolate instead of Hershey's, sigh, and my little nephew said, "Mmmmm, tastes just like a Moon Pie!" It was great.

                                                          1. re: tracytrace

                                                            not sure the trouble of homemade marshmallows is worth it. but I would definitely make my own s'mores out of real chocolate and not hersheys

                                                            1. re: fara

                                                              I was thinking of this thread while eating a s'more last night, O.K., I had two....
                                                              With s'mores, I use Jet-Puffed marshmallows, Nabisco Honey Grahams, and NOT Hersheys. I like to use Lindt, or something else from that "top shelf" at about $2 a bar. Last night was Swiss milk chocolate with hazelnuts and coffee. I also like the chocolate with orange, sea salt, dark/hazelnut, and just plain dark.
                                                              I have made my own marshmallows, and would like to make them again, now that I have the 6 qt pro KA. I like to use gran marnier or ameretto as flavor. When toasted, the flavor really comes out.
                                                              I am the queen of toasting marshmallow, by the way.

                                                            2. re: emu48

                                                              My favorite secret state fair indulgence is deep fried cookie dough.

                                                              1. re: mpjmph

                                                                we had deep fried mars bars. so good.

                                                                1. re: fara

                                                                  I tried deep-fried Oreos. I didn't love them, but it was pretty interesting to see how different the texture is -- glad I tried them, but wouldn't want them again.

                                                                  The one I can't wrap my head around is deep-fried butter. I have a pretty strong constitution, but that one almost triggers a gag.

                                                                  1. re: sunshine842

                                                                    fyi, the deep fried mars bar was split 3 ways and we still couldn't finish it. one bite is really enough, and I'm no ascetic.

                                                                    1. re: fara

                                                                      we did the same -- there were three in the order, and four of us, so we divvied them up.

                                                                      I really don't think I could have eaten more than a couple of bites.

                                                            3. I made something quite similar for Xmas, years ago. Instead of pudding, fluff. Still get requests. Hubs went to culinary school, and he devoured it. I come from a family with a serious cooking background, that couldn't believe I made such a thing. They still took it down and ask for more. So, I say f*** it. No one got harmed or injured while making this recipe or comment!

                                                              1. I pride myself on making everything homemade. Cakes, cookies, brownies, etc. but when it comes time to make my southern childhood comfort food, Banana Pudding, I buy Jello instant pudding, 'Nilla Wafers, and Cool-Whip.

                                                                4 Replies
                                                                1. re: PotatoHouse

                                                                  That dessert gets DEVOURED at picnics.
                                                                  One year at our neighbor's annual 4th of July party, I made this cheesecake:

                                                                  ... and was sooooo proud of myself, then crestfallen when I saw the 'Nilla wafer getting scarfed down while I took home leftovers. But I get it. Those tried and true desserts hit the literal and proverbial sweet spot!

                                                                  1. re: monavano

                                                                    I think it's partly the memories of family gatherings that make us crave those desserts. Most of those participants are gone now, so making their dishes provides the base for a lot of reminiscing.

                                                                  2. re: PotatoHouse

                                                                    If anyone tries to tell you that's not how to make TRUE southern banana pudding, well, just bless their heart :)

                                                                  3. I used to have to do a lot of dinners for visiting doctors when we lived in a small town with no real restaurants. It was sometimes difficult because I'd have to work all day and then be ready to entertain in the evening. One of my go-to dishes was a seafood "casserole", which was nothing more than buttered Ritz crackers pressed into a deep casserole. Fill with 3 lbs cooked seafood, mixed with two cans cream of shrimp soup, top with more crumbs and bake until warm/bubbly. Pour a 1/2 cup (or more) good dry sherry over the top and serve.

                                                                    People raved about it and always asked for the recipe. They were astounded when I told them what it was! :-)

                                                                    9 Replies
                                                                    1. re: onrushpam

                                                                      The hands down favorite at my mother's dinner parties was a dish of fresh cod with shrimp and scallops. Spread 2 cans of cream of shrimp soup over seafood and top with seasoned buttered Ritz cracker crumbs. Baked until fish is cooked through and bubbly. Absolutely delicious. I don't have the heart to tell her a similar dish wound up on a CH trashy recipe thread:-)

                                                                      1. re: miss_belle

                                                                        LOL!!! I just read this to my DH and he said, "Oh, we haven't had that for a LONG time!" <g> (Since we moved down here to the land of wonderful fresh fish and seafood, I can't bring myself to do it.)

                                                                        Don't tell your mom it was on a "trashy" thread. Just tell her to try adding a bit of sherry! (I forgot the sherry once and in was just wrong.)

                                                                        1. re: onrushpam

                                                                          Just so you know. 40 years ago you could buy frozen cream of shrimp soup. It actually had bits and pieces of shrimp in it. Then they discontinued it and we/you? had to substitute Campbell's. Thanks for the sherry tip. I adore sherry with seafood. And all that cream of shrimp gravy. Oh yeah:-)

                                                                          1. re: miss_belle

                                                                            You can still buy that kind of frozen soup at a restaurant supply. Not cheap, but it's what you'd be eating in many restaurants and raving about. I recall Blount being one of the better brands. They're not packaged all that big, not if you're having company anyway.

                                                                            1. re: coll

                                                                              Hey, that's good to know - thanks!

                                                                              1. re: miss_belle

                                                                                In case you didn't look it up already, a little info;

                                                                                available at supermarkets and clubs
                                                                                and if you live in central New England

                                                                                And here's another company that's as good or better
                                                                                that one you might have to get at a restaurant supply though

                                                                                Oh and nothing wrong with adding a dash of sherry to any of these. Once you do that, you can technically call it "home made"!

                                                                                1. re: coll

                                                                                  Thank you again coll. Much appreciated.

                                                                                  1. re: coll

                                                                                    Thank you. I'm going to check out my Costco to see if I can find their products. I'm pretty sure I remember seeing Legal Seafood products.

                                                                          2. re: miss_belle

                                                                            I'm going to have to try this. Great Lenten recipe too!

                                                                        2. Sounds like your sister has issues with class. and projection.
                                                                          Everyone knows it is made with Oreos, and the other prepared ingredients... that's why it was devoured. There is a love of that out there... yes, I would have had a slice, too!.
                                                                          A version made from all scratch ingredients would be yummy, but not Oreo Pie.
                                                                          Sisters can be bothered by the weirdest things, I have two.

                                                                          1 Reply
                                                                          1. re: wyogal

                                                                            I read, with great amusement, a recipe for green bean casserole that had been "updated" -- taking all of the cans out of the recipe.

                                                                            The end product was probably good, but it sure wasn't Green Bean Casserole.

                                                                            (disclaimer -- when I was living in France, I made it using pre-made bechamel and a can of mushrooms, because cream of mushroom soup was US$7 a can! Still trashy and still an empty dish after Thanksgiving dinner)

                                                                          2. People sometimes seem intimidated by how much time I spend in the kitchen. I LOVE to tell them my short cut recipes; hopefully they realize I am not showing off, but just making tasty food however I can. Shortcuts can be fun!

                                                                            Maybe the recipe I give will be the first step for someone. Once they get used to the accolades, then they might actually look to kick it up a notch, as they say.

                                                                            No I am never embarrassed,I actually love to surprise people after they compliment me. And if they don't like it that's their loss.

                                                                            1. Definitely not embarrassed. Trashy recipes are generally going to be good. It is also a gateway activity to more involvement with cooking. It starts with grabbing Stouffers in lieu of going out. Next thing ya know, you're making pasta with bottled sauce. Then you move on to canned soup based casseroles, and before you know it you are making soup yourself. But you never forget those comfort foods made with so-called trashy ingredients.

                                                                              1. I have the same type of sister. Ignore her comments. (This certainly can't be the FIRST time in her life she's acted like this?!!)

                                                                                Also..... today's trash is yesterday's gourmet. We grew up eating these foods as kids. That's why they're so near and dear to us today!!! There's a reason Oreos have been around for 100 years.... and your pie disappeared!!!

                                                                                1. I like pies much more than cakes so this topic hits a soft spot with me. Tied for first place is my aunt's key lime pie, which I believe is derived from the back of the florida key lime pie juice bottle. She adds extra whipped cream to the lime layer and probably uses a store bought graham cracker crust. I have never had anything like it.

                                                                                  As for chocolate cookie desserts, there is nothing more dissapointing than expecting actual Oreos and getting some bland cookie replacement- as in some of the ice cream brands. Oreos are unique and it certainly sounds like you've got a lot of Oreos in your recipe! shouldn't change it. Also everyone likes to share trashy recipes as it shows that they're not a stuck up cook. Otherwise it looks like your'e trying too hard, as in for example when someone asks where you got your dress. It also makes the requester much more happy as they will easily be able to make it!

                                                                                  1. You know, as much as the high end stuff is great, I have a friend who makes incredible cheesecakes and her chocolate one is to die for. When I asked her what chocolate she uses she said Hershey's. No Valrhona, no Calebaut........... Hersheys! If tastes good..............

                                                                                    2 Replies
                                                                                    1. re: wincountrygirl

                                                                                      The thing about high end chocolate is that you pretty much want to eat it by itself so you can appreciate it on its own and nothing else masks its flavor. If you're just going to mix it in with something else, by all means use Hershey's.

                                                                                      1. re: wincountrygirl

                                                                                        Just like rums. There are sipping rums and there are mixing rums and never the twain shall meet.

                                                                                      2. For a party Saturday I made Holy Smokes Pie because my visiting nieces love it. (Okay, so do I.) Any pie that calls for a 9x13 is tacky at its finest. Bottom layer is flour/pecans/boatload of butter. Next is cream cheese/Cool Whip/powdered sugar. Next is pudding, which I did make from scratch because we like dark chocolate and not too sweet. Topped with Cool Whip. I shaved chocolate on top to make it fancy:)

                                                                                        ETA: oh, and my fancy sister loved it. No embarrassment here!

                                                                                        5 Replies
                                                                                        1. re: KrumTx

                                                                                          I make chocolate cream pie using the cooked-type Jello pudding, reduce the milk, add some rum, real whipped cream on top with some shaved chocolate for fancy. And the cream puffing filling we've always preferred is Instant Vanilla Pudding, which I think would gag us if we tried to eat it straight but we like it in cream puffs.

                                                                                          1. re: KrumTx

                                                                                            I know this recipe as "Sex in a Pan" and I adore it! My husband's cousin used to bring it to holiday gatherings and would never share the recipe (she must be like OP's sister!). Although I could guess at some of the ingredients, I was SO happy when I stumbled upon the recipe myself, and it's been gobbled down every time I've brought it somewhere. And yes, people seem to love how simple it is when I share the recipe!

                                                                                            1. re: KrumTx

                                                                                              Bake the flour/pecan/ butter? Temp? time? Sounds like creamy goodness. Thanks

                                                                                              1. re: itsmejessica

                                                                                                Sorry so late to reply. 1 cup flour, 1 stick melted butter, 1 cup chopped walnuts, 3 tablespoons sugar. Bake at 350 for 20 minutes, let cool, etc. Trashy goodness at its finest!

                                                                                            2. Here is my contribution to this topic and it's not really my recipe as much as it is my pet peeve.

                                                                                              My daughter (17 years old) came across a recipe for "Slutty Brownies" which is pretty much brownies cooked with Oreo and Chocolate Chip cookies baked inside.

                                                                                              I'm not really sure as to the reason for the name "Slutty Brownies".......but I'm not really fond of the name, nor my daughter making this her new go to dish to bring to parties etc.

                                                                                              6 Replies
                                                                                              1. re: jrvedivici

                                                                                                Maybe rename it to italian

                                                                                                Instead of spaghetti puttanesca, you can have brownies puttanesca. Sounds trashy and worldly. Like Paris Hilton.

                                                                                                1. re: Bkeats

                                                                                                  I love educating people to the translation of Puttanesca.

                                                                                                2. re: jrvedivici

                                                                                                  Had the same thing happen with the 14 yo. We renamed it 'promiscuous brownies'. I made them once. No one could stomach more than one.

                                                                                                    1. re: Jerseygirl111

                                                                                                      Upon further inquiry my daughter has informed me they are known as "Jessica Simpsons slutty brownies". Recipe compliments of her aunt, kind of makes more sense to me now.

                                                                                                    2. re: jrvedivici

                                                                                                      Oh! My sister had these at a teacher's meeting recently and said they were too die for! But I like the idea of brownies puttanesca :-)

                                                                                                    3. I can't believe that your sister has such a big problem with what you served. People really enjoyed the recipe and they obviously had an inkling of what might be in it I.e. oreo's, pudding, cool whip, etc. and yet they still wanted the recipe. And you know what, the average person is not going to spend a whole lotta time making original Oreo cookies, from scratch pudding, etc. when there are more convenient alternatives available and on top of that, you were making it because your daughter thought it would be awesome to make, and her happiness at making that dessert with you and being able to serve it to such rave reviews is more important than the so called "negative image" that your sister believes the dessert conveyed.

                                                                                                      1. I am sitting here laughing so hard because I go through that same embarrassment. Recently I discovered Mountain Dew Apple Dumplings which sound like, let's sit on the porch a-drinkin' corn likker and a-shootin' at people, so every time I mention it I start apologizing. But it is so good and so immediately quick to make, so totally instantaneous, that I feel compelled to spread the good word. To be a cook is to be an optimist, what the hell.

                                                                                                        5 Replies
                                                                                                        1. re: Querencia

                                                                                                          Oh, mannnn. I should not have googled this. It's good, eh? *adds Mountain Dew to shopping list*

                                                                                                          1. re: Querencia

                                                                                                            That Mountain Dew Apple Dumpling recipe was racing through the Internet with rave reviews several years ago and against my better judgment I just had to try it. I was not the least bit impressed but to each their own:-)

                                                                                                            1. re: Querencia

                                                                                                              My apologies querencia - I forgot that we're not supposed to yuck someone else's yum.

                                                                                                              1. re: miss_belle

                                                                                                                You are allowed to express your own likes and dislikes, just don't bash others for theirs (which you get kudos for not doing so).

                                                                                                            2. I made this cheesecake for the holidays (my husband wanted a cheesecake for Shavuot and this was what was in that section of the book)


                                                                                                              Everyone loved it...alot. I had to make it again and they all asked was in it.

                                                                                                              The crust is crumbled cookies....not real crust as usual
                                                                                                              The filling is unbaked. Just mixed together. No water bath, unmolding, anything

                                                                                                              But it's so good

                                                                                                              1. In my experience, people are relieved when you serve them something they love that is also easy to make and uses processed ingredients.

                                                                                                                My mother used to make this horrifying cake that I still serve on occasion today:

                                                                                                                1 store bought angel food cake, cut in half horizontally
                                                                                                                1 tub of Cool Whip (I sometimes "cheat" and use a pint of cream, whipped, with vanilla and a tbsp. sugar)
                                                                                                                1/2 to 2/3 jar of butterscotch ice cream topping
                                                                                                                As many Heath or other toffee bars as you feel like crushing

                                                                                                                Mix the whip/cream with the butterscotch. Use to fill and frost the cake. Press the crushed Heath bars into the sides and top of cake. (My mom used crushed Almond Roca, which is the best, but it's not easy to find everywhere.)

                                                                                                                Chill for half an hour or so and serve.

                                                                                                                2 Replies
                                                                                                                1. re: Isolda

                                                                                                                  Even easier, buy the Heath Bar bits in the baking aisle.
                                                                                                                  Seriously, this sounds good--much better than Kwanza cake!

                                                                                                                  1. re: Isolda

                                                                                                                    Oh my goodness, that sounds tasty!

                                                                                                                  2. No shame in making something that everyone liked. Yes it was a sugary sweet so what! You made the effort that's what counts. Sisters are not always in our corner for some reason.

                                                                                                                    1. Wow, so glad I only have one brother. And we get along quite well.
                                                                                                                      But on the recipe thing, no, I would never be embarrassed about copping to having made a "trashy" dish. I grew up nourished by many of these trashy dishes, and aside from my frequent outbursts of speaking in tongues in public and that foot falling off last year, I turned out fine :P
                                                                                                                      If you like it, and others like it, it's not trash.

                                                                                                                      1. I've shared recipes for jheera rice. The "you told me about this potluck after I finished shopping" type dish.

                                                                                                                        1. I was in a cheesecake-baking frenzy for awhile, and spent hours one day making a 3 layered one, with different liqueurs in each layer, with time between each to firm up before adding the next layer. At the last minute, thought I'd better make another one for the little kids attending the function and whipped up an Oreo cheesecake. Guess which one got eaten first, by the kiddos and the adults?

                                                                                                                          1. Not embarrassed at all. When I worked in a courthouse we had potlucks at least once a month in one courtroom or another. My mom gave me a community cookbook with a simple, trashy caramel brownie recipe in it that used boxed german cake mix, caramel candies, a bag of chocolate chips,, utter and I think sweetened condensed milk. Brought it once and it was such a hit one of the judges said she'd hold me in contempt if I didn't bring it to the next one. Tons of requests for it. People were surprised how easy it was.

                                                                                                                            1. I shared a trashy recipe with a cashier at my local grocery store. It's for my cheesy corn dip you can eat it with crackers or veggies but, best with scoop fritos. She saw I had all the stuff and several bottles of wine and asked what I was making. I told her I was going to a cookout and taking this dip. She said her mouth was watering. When I told her I add bacon if I have it, she almost screamed yes!. It really Is good and people love it. Not classy not gourmet just trashy goodness.

                                                                                                                              2 Replies
                                                                                                                              1. re: itsmejessica

                                                                                                                                Have you posted the recipe somewhere?

                                                                                                                                1. re: wyogal

                                                                                                                                  No,lol she just thought the items looked interesting. So asked what I was making. It was a lot of cream cheese and ears of corn etc. We talk a lot about food. It seems like I'm at the store all the time(shrug).
                                                                                                                                  Its a basic corn dip. I was making alot ,it seem to go pretty quick. I almost always bake it in a cake pan. This time I cooked all the veggies then added it all to a crockpot to stay warm.
                                                                                                                                  6 ears of corn or couple bags of frozen corn
                                                                                                                                  1 block of cream cheese
                                                                                                                                  About a cup of Greek yogurt or sour cream
                                                                                                                                  3 cups of cheese any kind I always use cheddar and Monterey jack.
                                                                                                                                  Red bell pepper
                                                                                                                                  Saute veggies mix together throw in oven 375° for 30 min
                                                                                                                                  Chow down with fritos.

                                                                                                                              2. Sometimes the cook just needs a break! I personally love that type of recipe. Simple, fast and delicious. Sometimes I class things up a bit, like using real whipped cream simply because I like it better than Cool Whip. I have always happily shared any of my recipes with anyone who asks, because I'm just a home cook and if you want to make something I made, that's a compliment to me!

                                                                                                                                1. nope, not at all. This past weekend I made a strawberry cake that got devoured. It was a strawberry cake mix, made with a can of diet sprite, frosted with a cool whip and strawberry jello topping. it was SO GOOD - and I told anyone who asked what was in it. :)

                                                                                                                                  1. I never apologize for anything that I bake or cook unless I burn it or undercook it. Food is food for me.

                                                                                                                                    1. I was reminded of this thread this afternoon. Friends were having a party. They're both good cooks, so I was expecting some good chow.

                                                                                                                                      One of the apps they had was a warm pizza dip--good mozzarella and pepperoni with nice crusty bread chunks for dipping. It was going fast and I told the hostess how good it was. Of course, prying for the recipe, I remark that it has mozz, tomatoes, pepperoni, but something I can't quite place. She, knowing my biases, grins wide: cream cheese and cream of mushrom soup :) I hate cream cheese. I hate cream of mushroom soup. But damn, that was some tasty dip.

                                                                                                                                      1. All you trashy girls must check out The White Trash Cookbook. Some classic recipes, from "Shoe Sole Grits", which is a fantastic casserole, to "Baloney Roll-ups"--"In front of the open refrigerator, roll up a piece of baloney and eat it. Chase w/orange juice straight from the carton. Repeat."--to "Jelly Jar Shake-ups"--"Take a nearly-empty quart jar of grape jelly. Fill with milk, shake the hell out of it. The kids love it."

                                                                                                                                        You're welcome!

                                                                                                                                        5 Replies
                                                                                                                                          1. re: flavrmeistr

                                                                                                                                            LOL. I had that "cookbook" for years, and can say, I never made a thing from it. Maybe that's a good thing.

                                                                                                                                            1. re: pine time

                                                                                                                                              Well it is clearly flawed. The bologna rollup in front of the open refrigerator door required a dose of bright yellow mustard.

                                                                                                                                              I received the "beverly Hills cookbook" one year as a gift. Not as bad as the white trash, but come close to it in a lot of way.

                                                                                                                                              One recipe is for "Jefferson Davis Coffee" Apparently it is good for colic, cures worms, and is an effective mange treatment.

                                                                                                                                              1. re: Firegoat

                                                                                                                                                That's right, I omitted the critical step of dipping it in the mustard jar (French's, of course). There are some rather tasty recipes in there, actually. The Co'cola glazed ham and especially the aforementioned "Shoe-sole Grits" (a baked layered casserole of fluffy grits, cheese, thin-sliced roast beef and Durkee fried onions) are seriously good. My wife makes a mold of strawberry Jello, sour cream, mandarin oranges and frozen strawberries. It was dubbed "Penny's Pink Stuff" by her friends. They beg for it.

                                                                                                                                                1. re: flavrmeistr

                                                                                                                                                  When I lived in the UK, several times I got peanutbutter on crackers as an appetizer with drinks. When I got back to the US, I "classed" it up by adding butter first, the sprinkling on some pink finishing salt someone gave me.

                                                                                                                                                  I'm sure there are lots of variations on a theme...flavored butter, crème cheese instead, garlic, other salts, etc

                                                                                                                                          2. You might enjoy this thread: http://chowhound.chow.com/topics/577088 I've made Pumpkin Crack on more than one occasion thanks to ChrisVR :)

                                                                                                                                            2 Replies
                                                                                                                                              1. re: maplesugar

                                                                                                                                                Heh you can thank krissywats for that one, she doesn't post here anymore but she turned quite a few people on to making their own crackers in her time. Proof that you can be a make it from scratch with loving care kind of cook and also be fine with making these easy shortcut prepared food ingredients recipes!

                                                                                                                                              2. I'm glad you started this thread. I'm careful not to use mixes with additives or preservatives, mostly because they make me feel ill. Even so, there's a few things my family loves that I just haven't been able to improve upon. One in particular is from my mother-in-law. Along with the usual holiday suspects, she makes Turkey Noodles for Thanksgiving and Christmas. Its pretty simple. You heat up a couple of cans of chicken broth; add just as much water; 8 oz wide egg noodles. When the noodles are done--add 2 packages of turkey gravy powder, some sage, some pepper, and some chopped turkey. Thats it. Don't use homemade stock; don't use your own gravy--I've tried it all; its just not the same.

                                                                                                                                                1. I think I've come to accept that all my favorite foods are from trashy recipes.

                                                                                                                                                  1. Interesting how many of these trashy recipes are desserts--and the dominating role of Oreos also strikes me.

                                                                                                                                                    What about concentrating on savory trash for a moment? I think most recipes involving Velveeta, Campell's Soups, Manwich, etc. would be well on the way to (lack of) distinction.

                                                                                                                                                    I remember with a smile a small-town North Dakota cookbook, basically a collection of recipes offered by ladies at some local church. Example: The first ingredient in "Edna's Picnic Chili" was several cans of Hormel Chili.

                                                                                                                                                    When it comes to trashy cooking, Edna's out there and proud. Most of the recipes were like that.

                                                                                                                                                    I do indulge those folks to some degree, though, because think about living in North Dakota. Alice Waters and the locavore community would have a stroke trying to make salads from fresh local ingredients there for at least half the year.

                                                                                                                                                    2 Replies
                                                                                                                                                    1. re: Bada Bing

                                                                                                                                                      Well, now you've opened up the tater-tot casserole and store-bought meatballs with chili sauce and jelly crowd! This should be fun

                                                                                                                                                      1. re: FriedClamFanatic

                                                                                                                                                        It also brings up the method of "doctoring" prepared foods or using them as a base in combination with other ingredients to make for some very toothsome dishes. Spaghetti sauce, barbecue sauce and Campbell's soup are some that come to mind. Let's face it, a lot of these "trashy" concoctions are not only tasty, they're some of our family favorites and have been for generations. They cross over cultures, too. The parents of my Italian neighbors are, as you might imagine, exquisite cooks. When they come to visit from Livorno, one of their family staples is a "salade" made of rice and cut up Vienna sausages. How's that for "trashy"?

                                                                                                                                                    2. Sometimes I am more embarassed to share a non-trashy recipe. Although I can devour junk food with the best of them, I also like to make some multi-ingredient labor-intensive dishes. When I serve these and my noncooking friends beg for the recipe I feel rather sheepish as I tell them about the 5 stores I visited to get the right ingredients and the cooking equipment and time they'll need to invest in and watch as their eyes glaze over.

                                                                                                                                                      3 Replies
                                                                                                                                                      1. re: Pwmfan

                                                                                                                                                        LOL! Actually, I'm more likely to be embarrassed by something like this (cuz I do it. Often)..than I would be to dish up jello. :o)

                                                                                                                                                        1. re: Pwmfan

                                                                                                                                                          Sometimes, only the right stuff will do. Not so much embarrassing as aggravating to have to hit 5 places to get what you need. It's worth it in the end, though.

                                                                                                                                                          1. re: flavrmeistr

                                                                                                                                                            Actually, the 5 grocery stops are one of my favorite parts of cooking something special. I consider food shopping entertainment but realize that many do not.

                                                                                                                                                        2. you're fine.
                                                                                                                                                          you're sister was having a hurricane day. tell her you love her regardless of her comments -kiss her hand and then you two go for a froo froo coffee...

                                                                                                                                                          1. are you kidding?
                                                                                                                                                            bring it on.
                                                                                                                                                            at least you could guarantee the results by using some pre-whatever products.

                                                                                                                                                            and, not least, i think it's great that your young daughter was interested in having something she thought was special served at the communal gathering - a Fourth of July, no less! I know that young people are keen on sweets and so forth (which might attract her to the magazine photo) - but I bet she will remember - as many of us do - these early days of cooking.

                                                                                                                                                            i have cooked for many parties, ranging from easy, to stressed and over-done, home-made to high-end - finally, i have my own style, much of which is within the 100 miles (that's too far - usually, my neighbor farmers' corn and wine - and fish from a lady I know who has a small commercial boat) sources, etc - and some of it is RETRO.

                                                                                                                                                            i think there is so much going on in most people's lives that sometimes the food is not the focus (nor should it be, in my opinion - there is a recent thread somewhere on CH about this - first & foremost, guests should feel welcome, comfortable, special (as in expected and cared about) etc. Speaking for our household, we really don't know anybody who needs pretension on the menu.

                                                                                                                                                            the food you make - it's part of the whole event - the companionship of others, the idea of having children joining you who may make lifelong memories and friendships from these times, a pretty garden or indoor setting, a time for busy adults to relax and visit with each other - those are what we aim for. Yes, I do make some recipes that are quick and enjoyable - usually the people who like them get a kick out of the "retro" aspect.

                                                                                                                                                            good for you for hosting / contributing to an all-ages gathering on an important celebration day.

                                                                                                                                                            1 Reply
                                                                                                                                                            1. Who's to say what's "trashy" and what isn't? What we're shooting for here is "good", que no? It's about getting together and having a good time. Nobody really cares about anything else. If that's a problem for some people, screw 'em. They can stay home.

                                                                                                                                                              1. Not in the least. If it's good, it's good. If they ask for the recipe, they enjoyed it. More power to me if it was stupid easy.

                                                                                                                                                                1. Yes, I would. My secret. End of story. I'm not normally that way, but...

                                                                                                                                                                  1. I did that today. Some very hip young neighbors stopped in and I served them that Trash piece de resistance, Mountain Dew Apple Dumplings. With embarrassment. They ate two bowlfuls and asked for the recipe. There is an argument for anything that tastes homemade and that you can make in 60 seconds.

                                                                                                                                                                    1 Reply
                                                                                                                                                                    1. re: Querencia

                                                                                                                                                                      I found the Mountain Dew Dumpling recipe on Ree Drummond's website. I made it for Thanksgiving and everyone loved it -- so much so that it was requested Christmas eve. People asked for the recipe afterwards.

                                                                                                                                                                    2. Every so often my teenage daughter requests tater tot casserole -- something we say back when we watched 18 kids and counting. It has tatertots, ground beef (I use turkey) and cream of soup. She loves it!