I threw this recipe together for a quick dinner for my son and I. I took two white fish fillets and dipped them in lemon juice to take away the fish smell and deglaze them. The fish was tossed in a mixture of panko bread crumbs, pepper, and adobo seasoning. The fillets were added to a hot pan of olive oil and pan fried for a minutes each. I sauteed some broccoli on the side as a healthy choice of side.
- two fish fillets
- panko bread crumbs
- ginger powder
- adobo seasoning
- lemon juice
- ground pepper
- garlic salt
Cook time: 15 minutes
Cost: Five dollars give or take since I had a lot of the spices
A phenomenon in which a fire that has consumed all available oxygen suddenly explodes when more oxygen is made available.
My dad gave me a tin of Tabasco chocolates to try out. He said he got the chocolates at REI of all places. When I ate the chocolates I didn’t think too much of them until the after taste kicked in and boy o’ boy what a scorcher. I have always wanted to make cake pops like the ones at Starbucks. I had an epiphany at that very moment of making chocolate cake pops with cayenne pepper. I watched some Youtube videos which all had different instructions. I cooked a sheet of brownies and scraped the pan when they were done. I mixed in chocolate frosting and half a tablespoon of cayenne pepper then pressed it in a cake pop form. I rolled the cake pops in Milton’s candy melts and let the pops set in the fridge til hard. These pops were a big hit with my family and close friends. I have not rolled these out to my guinea pigs yet Muahhhaaa!
If a bake sale had a secret menu like In and Out these babies would be on it. The salted caramel chocolate Rice Krispy treats would be the animal style version of your standard issue gooey confection. The chocolate ganache is a smooth juxtaposition to the crunchy caramel laced crispy bottom if you will. A dash and not a handful of coarse sea salt will add a bite to all the sweetness these treats bring. I like bold flavors so I waited til the dish cooled before adding the sea salt so it didn’t dissolve. I got a lot of compliments when I served these so I guess these passed the test. I followed the recipe to the T and they came out crunchier than I expected.
Serving size: 16ish
1/2 cup sugar
2 tablespoons water
2 1/2 tablespoons butter, softened
1/4 cup heavy cream
1/8 teaspoon salt
Rice Cereal Treat:
1 (10 oz) bag marshmallows
2 tablespoons butter, softened
1 teaspoon vanilla extract
6 cups Rice Cereal
2 cups chocolate chips
3/4 cup heavy cream
Salt to top
P.S. I got the recipe from the blog above and she has a better picture than I.
I wanted to make something light and fruit based because it’s summer time. Summer time consists of lemonade on the porch, the pool, beach and barbeques not a heavy chocolate dessert. At barbeques the best desserts can be eaten with one hand because the other is carrying around a plate of meat and potato salad. I have never made lemon bars but they have always been a favorite of mine. Lemon bars should be tart, firm, and be eaten with one hand but don’t inhale the powder sugar on top…it burns the lungs. I created lemon bars with all the listed features except the whole “eaten with one hand thing”, my lemon bars would go better with an English tea than a barbeque. The recipe called for red food coloring but I substituted with pomegranate juice. The pomegranate juice did not color the bars pink to make them pink lemonade bars but they were amazing none the lest. I will be making these again because I loved the tart note, now just to make them as tart as a Lemon Head and get that tingle behind the ear.
Cost: $10 (I had a lot of the ingredients)
Serving: 24 people who like lemons…..
- 2 cups butter, softened
- 1 cup granulated sugar
- 4 cups flour
- 1 teaspoon salt
- 6 large eggs
- 1 cup freshly squeezed lemon juice
- 2 tablespoons lemonade powder (like Country Time)
- 1 1/2 cups granulated sugar
- 1/2 cup flour
- Red food coloring
- Powdered Sugar
I saw this recipe on another blog and thought they were a great twist on an old standard. I love these cookies because they remind me of fair food and all you have to do is throw them in deep fryer and shove a stick in them. It’s my belief that everyone likes chocolate chip cookies and if you don’t you’re odd or have a dietary issue. What is better than a chocolate chip cookie than an Oreo stuffed unapologetically into the middle of one. After I cooked these mammoth cookies, they had the weight of a stone and could break a window. I think I added too much cookie dough around the Oreo because they took longer to cook than the recipe told. I cooked these mutant cookies for about thirty minutes compared to the 9-13 minutes the recipe asked for. I ate one before serving them and I all I have to say is wow they are rich and dense. The Oreo was a double sweet surprise in the middle. You should serve these cut in half to make it count. Overall I loved this recipe and will do it again.
Cost: I had all the ingredients so it cost me four dollars for the Oreos
1 cup butter, softened
3/4 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 package Oreo Cookies (not all will be used)
Serving Size: 20 (cut in half)
I didn’t find this recipe on my own but was sent via text to make it for a church function. The recipe looked good and better yet easy to make. I cheated and bought Pillsbury brownie mix, fruit and marshmallows. I had the skewers just sitting around so it saved me some money. The brownies were “13×9” family size which I am a big fan of. After I cooked the brownies, I let the cool off before putting them in the fridge and let them sit for a day to harden. To sum up this post the hardest part of the whole dessert was sliding everything on the skewers. They were a hit a the barbeque and I had some tough competition.
Serving Size: I really don’t know
I know I made bread pudding not very long ago….wait for it…but I love it so much I wanted to create it again after seeing a Food Network chef create a spin off. If double chocolate bread pudding was a Frankenstein of standard bread pudding it would be Frankenstein’s wife because it’s beautiful and full of spice. I didn’t know how it would turn out but something said it would be another smash hit with the crowd I serve. No I don’t know the calorie count nor do I care because it is a dessert and desserts should be unfettered in the area of dietary constraints. Take your standard pudding and give it an overhaul of croissants and raisin bread with a dash of cinnamon and nutmeg, fill it with chocolate chips and chocolate syrup and place a large dollop of homemade bourbon whipped cream on the hood which gives you a bread pudding hot rod. I took a thirteen by nine pan with me to dinner and brought home two servings left so that shows I judged right and did not make anyone sick. This dish is going on my go to desserts list for any occasion.
Serving size: 20 depending on how big the servings are
- 2 tablespoons butter
- 1 loaf cinnamon-raisin bread, cut into 1-inch squares
- 6 croissants, cut into 1-inch chunks
- 1 cup semi-sweet chocolate chips
- 6 eggs
- 3 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 5 to 6 scrapes of fresh nutmeg, on a rasp
- 1 1/2 quarts milk
- 1 1/2 cups chocolate syrup (recommended: Hershey’s)
- Kosher salt
- Bourbon Whipped Cream