Comments on: What’s Your Most Sinful Dish Ever?

By: Hannah

Hannah — Wed, 03 Sep 2014 20:33:12 +0000

Hmmm, probably bacon cheddar mac and cheese with bread crumbs. Emphasis on the CHEESE. And BACON. Lots and lots of BACON. Did I mention cheese?

By: Nanci (TK)

Nanci (TK) — Sat, 09 Aug 2014 09:28:19 +0000

Now you are talking (well, about the food, not the heart attack)! LOL. I’ll be over right now!

By: Terri @ that's some good cookin'

Terri @ that's some good cookin' — Fri, 08 Aug 2014 17:17:33 +0000

@ Nanci (TK). Oh YUM! Tator tots are the number 1 best reason EVER for a food extruder to have been invented. I love tator tots and I can totally imagine a hybrid recipe of Texas Taters and Heart Attack Hash. Or maybe just leave the two dishes as they are and serve one as a main and the other as a side. For dessert we have could have that Chocolate Hazelnut Cake that Erica (TK) talked about and that bread pudding made with croissants and half & half that DebbieK talk about. We could eat it all right outside the doors to the Cleveland Clinic–you know, just in case we needed the best cardiac care in the country, which we would. But, hey, what a way to go!!!!

By: Nanci (TK)

Nanci (TK) — Fri, 08 Aug 2014 11:40:33 +0000

Wow, Terri that sounds right up my alley. Goodness! One of my favorites is a casserole that we call Texas Taters. Just a ton of tater tots in a 9×12 dish covered with a sauce that consists of cream of chicken soup, lots of cheese, sour cream, some butter and some chives. Then baked until melted and gooey. Making me hungry!

By: Terri @ that's some good cookin'

Terri @ that's some good cookin' — Fri, 08 Aug 2014 07:09:29 +0000

Heart Attack Hash. Potatoes, 1 pound of bacon, 1 pound of sausage, 1 pound of kielbasa, onions and 1 1/2-2 pounds of cheese. We used to make it in a Dutch oven when we went camping. It tasted great after a day of hiking.

By: PatW

PatW — Fri, 08 Aug 2014 02:19:41 +0000

Derby Pie, scalloped oysters, cream pulled candy. I make each item once a year!

By: LisaM

LisaM — Fri, 08 Aug 2014 00:44:33 +0000

That Chocolate Hazelnut Cake you’ve got pictured . . . I had to throw the recipe away so as not to have the written instructions. So sinful… I would save the leftover icing – there was a lot of icing – and keep in fridge – every so often – several times a day – I would take a spoonful of icing and savor. mmm mmmm . And of course, the cake is beyond words in deliciousness decadence. Godiva cain’t touch that cake!!

By: DebbieK

DebbieK — Thu, 07 Aug 2014 21:49:23 +0000

I made a cinnamon bread pudding with rich, buttery croissants and half-and-half!

By: Jacqueline Strand

Jacqueline Strand — Thu, 07 Aug 2014 15:45:19 +0000

That would have to be these Caramel Hand Held Pecan Pies that they evidently serve at Seattle’s High 5 Pies. According to the article in Food & Wine magazine, the little pies are so popular that once when they took them off the menu, people cried. The recipe was kindly shared in the magazine and I made them for a Thanksgiving treat this past year instead of our traditional pecan pie and my family tore them up – they were so good I did the unthinkable – I hid one for myself! – here’s the link:
http://www.foodandwine.com/recipes/caramel-pecan-hand-pies

By: C. L. ( Cheryl ) "Cheffie Cooks" Wiser

C. L. ( Cheryl ) "Cheffie Cooks" Wiser — Thu, 07 Aug 2014 15:22:02 +0000

Oh my putting it that way probably most dishes I make? Things in moderation I suppose, quantity control (on my part) . I would have to say dishes using Seafood…I probably use too many flavored homemade butters to grill or dip in! Cheryl.