Homemade Hot Fudge Topping

I'm pretty sure I'm the only person on the planet that would choose marshmallow or caramel topping over hot fudge.  Call me crazy, I know.  So don't shoot the messenger when I tell you that I didn't eat any of the hot fudge topping at the Make Your Own Sundae Night.  Oh, I tried it.  Just to make sure it tasted okay.  And it did.  And the way the other Moms were RAVING about it, well it was a hit.  My father-in-law asked if he could just eat the topping by itself, straight out of the pan with a spoon.  I was going to let him, but I didn't want to create a riot, as it turns out everyone else wanted to do that too!

Homemade Hot Fudge Topping...
Only 4 ingredients!

Combine the condensed milk,
chocolate and butter in a pan.

Cook over medium low heat
until chocolate is melted.

Remove from heat and add vanilla. 
It's that easy.  AND GOOD!

Happy Birthday Mr. President...

I'm a sucker for history.  I can entertain myself watching the History Channel or the Biography Channel all night.  History especially intrigues me when food is involved.  Several years ago, I went to see the Titanic Exhibit as a local museum.  It featured all kinds of relics brought up from the ocean floor as well as a re-creation of what the ship was like.  The most interesting part of the tour for me?  The Menu.  I bought a reproduction of the menu in the gift shop.  I got to see the difference in the meals served to First, Second and Third Class passengers.

On that same note, May 29, 2011 would have been John F. Kennedy's 94th birthday.  No matter your age, we've all seen clips of his infamous 45th birthday party, and the serenade by Marilyn Monroe.

What may seem insignificant to most people, would have been of great interest to me had I been at that birthday party.  And that my friends, would have been The Menu:

Crabmeat baked in Sea Shell
_____

Chicken Broth with Spring Wheat
_____

Medallions of Beef glazed in Madeira
Herbed Carrots ~ Woodland Mushrooms
_____

The Presidential Birthday Cake

The dinner was served at the Four Seasons Restaurant in New York; once completed, the dinner guest departed for a party at Madison Square Garden where Marilyn sang her provocative version of "Happy Birthday".

In an interesting side note to this story, part of the 48 year-old cake was put up for auction on November, 16th of last year.  The winning bid was $6,572.00:



$6,500 for dusty icing rosettes???  Eww!





 



Everything But The Kitchen Sink: Baked Beans

I've been making baked beans just like my Mom's forever.  I get lots of requests for the recipe.  The problem is I rarely make them the same way twice.  I kind of throw them together with what I have on hand.  It's a great time for me to clean out the fridge.  I'll dd part of a jar of salsa, throw in the half jar of green chiles or roasted red peppers.  It truly is everything but the kitchen sink.  AND we like them spicy.  Of course we do, we're The Devilish Dish.  Sometimes I use salsa, sometimes ketchup.  I might have fresh jalapenos or poblanos on hand instead of green pepper.  Brown sugar instead of molasses.  You get the idea.  The point is, you can customize these baked beans to suit your family's taste by playing around with the ingredients.  The recipe I'm giving you is only a guide.  If you like sweet beans, add more molasses.  If you want them HOT, throw in some habanero.  Either way, these are a must have side dish for any occasion.  Bonus?  They freeze well too, so make a double batch!

The quintessential BBQ side dish...

I can honestly say I've been making these
since I was a child.  Just stir it all together
in a giant bowl and taste for seasoning to your
preferences.

Pour into a greased baking dish
and bake until thick and delicious.

Ready for the oven, or at this point you can cover
the dish a refrigerate overnight if you need to make
ahead.  Just let the cold dish come to room temp
before baking in the oven.

These turn out thick, sticky and a little bit spicy
if that's how you like them...

Mr. Devilish Dish asks for baked beans every
time he makes any kind of barbecue ribs or
brisket.  And that's a lot.  Good thing these
can be made with almost any ingredients on hand.

 

BAKED BEANS

1/2 package bacon, chopped
1 onion, chopped
1 green pepper, chopped (or poblano, or jalapeno, or serrano, etc...)
1/2 cup ketchup
1/2 cup brown sugar (or molasses)
1/4 cup Worcestershire sauce
1/4 cup yellow mustard
1-2 small cans tomato sauce (or stewed tomatoes, or diced tomatoes)
pickled or fresh jalapeno slices to taste (or hot pepper sauce)
1 (31 ounce) can pork-n-beans
salsa (optional)

Saute bacon, onion and green pepper together.  I usually do this in a bowl in the microwave for about 5 minutes.  You don't want the bacon crisp, just starting to curl up.  In a large bowl combine all of the other ingredients.  Add bacon mixture.  Taste and season according to your preference.  Place in a casserole dish and bake at 350 degrees F for about 45 minutes, or until thick, hot and bubbly.


Prep Time:  Approximately 20 minutes     Cook Time:  Approximately 45 minutes

Note:  This recipe was originally published on 5/28/11 and revised on 4/29/26

Happy Graduation "Smarties"

I know a couple of kids graduating from high school this year.  It's a fun, momentous occasion that deserves a special gift.  I'm not one to give practical gifts like towels and mattress pads.  And God forbid I stick a gift card in an envelope.  Nope, it must require ribbon, scissors, glue and since I write a food blog, some kind of food.  Candy of course.  Kids love candy.  I saw this idea a while back and knew I wanted to do something similar to it.  It's recycled, clever, and best of all can be customized for any graduate from Kindergarten to College. 

Pickled Pepper Salad

I love Summertime!  Sitting outside on our deck, under the umbrella while burgers sizzle on the grill are moments to cherish.  We try to do at least part of our meal on the grill every night.  And weather permitting, we try to eat outside as much as possible.  With all of those burgers, hot dogs, steaks and grilled chicken breasts, I'm always on the look out for refreshing Summery Salad recipes.  This one is so good. It is both crisp and colorful, tangy and sweet.  The perfect side to any grilled entree.  A beautiful presentation to take to a picnic too!

The Pickled Pepper Salad Party

In a saucepan, combine sugar and vinegar.

Add water.

To cheesecloth or muslin spice bag,
add pickling spices.

Add celery seed to to bag. 
(I actually used a jelly straining bag
because I was out of cheesecloth. 
You could even use a tea ball. 
Anything to keep the little seeds from
mixing in with your peppers.)

Add bag to saucepan and bring to a boil. 
Boil for 1 minute.

Place chopped peppers and onions
in a glass bowl.  (Just be sure not to
use a metal container,
you don't want a reaction with the vinegar.)

Pour vinegar mixture and
spice bag over peppers and onions.

Cover and refrigerate at least 24 hours,
stirring occasionally.  Remove and discard
spice bag before serving.

Serve with burgers, dogs or anything else
that needs a colorful, delicious side salad!

Green Bean and Feta Salad

Summer weather is here and that means cool side dishes.  Nothing that bakes in the oven all afternoon.  We want something that is crisp, cool and refreshing.  And something different to take to cook-outs and picnics.  I'm not usually a fan of bean salads.  But I do like fresh green beans, and I love feta cheese.  Dill adds a light herb flavor.  It's an unusual combinations, but it works well together.  Chopped green onions and crispy bacon round out the delicious flavors.  Especially if you make it and allow the ingredients to combine with the tangy dressing overnight.  This will be your new favorite Summer side dish!

The Green Bean and Feta Salad Party
(Don't worry if it looks
like a lot of ingredients.  Most of them
go into the dressing.  It's easy!)

In a shaker or jar combine oil,
vinegar and lemon juice.

Add black pepper, dill, paprika,
dry mustard and 1 clove minced garlic.

Shake until combined.  Refrigerate for later use.

Cook green beans in a pot with seasoned salt,
garlic and onion.  Just until tender.

Cool green beans in an ice bath.

Add green onions,  and feta cheese.

Add mayo and sour cream.

Add bacon.

Stir in 1/4 cup of reserved dressing. 
Cover and  refrigerate at least one hour. 
Add more dressing if desired, before serving.

Enjoy!

Dill Potato Salad, It Ain't Your Standard Potato Salad!

There are probably 9 million versions of potato salad out there.  When it came time to prepare the menu for Easter Dinner at our house I was torn between a hot potato side dish and some kind of potato salad.  We were serving among other things, ham, baked beans and deviled eggs.  Potato salad seemed the obvious choice.  But I wanted something a little different from the traditional mustard, pickles and egg-style potato salad.  I thought about whipping up a version with blue cheese.  Then I mentioned red potatoes with a sour cream and dill sauce.  My husband heard the word "DILL" and it was decided.  He loves any dish with dill, and honestly I think this is our favorite version of potato salad.  Once in a while we make the Jalapeno Popper Potato Salad, which is a super delicious and fun twist, but we both love the flavor and texture of red potatoes, and the light and creamy dill dressing just screams spring!  It's delicious, and a perfect accompaniment to any meal, especially a Spring or Summer time picnic or cook out.

The light and creamy dressing on this
potato salad is so tasty.  The additional of
dill and fresh green onions make this non-traditional
potato salad so delicious.

Perfect alongside any meal, especially
tasty with a barbecue menu.

Dill Potato Salad

3 pounds new red potatoes
1 cup mayonnaise
3/4 cup sour cream
2 tablespoons dried dill weed
5 green onions, chopped
salt and ground black pepper to taste

Scrub potatoes and place in a large pot.  Cover with water.  Bring to a boil over high heat, then turn the heat to medium-low.  Cover the pot and cook until potatoes are tender but still firm, about 15 minutes.  Drain and cool in an ice water bath until potatoes are cold, about 5 minutes.  Leaving skins on, cut into bite-sized pieces and place in a large bowl.

Combine mayonnaise, sour cream, dill weed and green onions in a bowl and stir until blended.  Season well with salt and pepper.  Pour mayo mixture over potatoes and toss until evenly coated.  Cover and refrigerate at least 2 hours or overnight.  Stir before serving.  Taste and adjust seasoning if necessary.

Prep Time:  Approximately 30 minutes     Cook Time:  0 needs to chill 2+ hours.

NOTE: This recipe was originally published on 5/23/11 and updated on 5/15/26

Overnight Slow Cooker Brisket

I have to say I was a little skeptical when I first decided to try this recipe.  I knew it would be okay, just by looking at the ingredients, but I have to admit, my husband and I are kind of barbecue snobs.  He would like to place everything on the grill or smoker.  And I don't blame him, because that is usually my favorite way to prepare brisket.  Until now.  This recipe made the most tender, most moist brisket I have ever had.  When I took it out of the slow cooker, it was literally falling apart, shredding itself.  This is the perfect do ahead recipe for brisket sandwiches.  Sorry Smoker, I guess you'll be covered with dust, the slow cooker is taking over your job...

The Overnight Slow Cooker Brisket Line-Up
(Don't panic.  It looks like a lot of ingredients,
but they all get dumped into the slow cooker at once.)

To the slow cooker add the brown sugar,
pepper, salt, chili powder, paprika and oregano.

Add the garlic.

Stir in ketchup, water and white vinegar.

Add the canola oil.

Add the Worcestershire sauce and
drops of liquid smoke flavoring.

Stir in the chopped onion.

Place brisket in sauce mixture.

Spoon some of sauce mixture over brisket to cover.

Cook on low approximately 10 hours. 
Remove from slow cooker and shred. 
Serve with your favorite sauce.  (See NOTE)

M&M's (WARNING-ABSOLUTELY NO BROWN ONES): Celebrity Riders

Musicians and other stars often carry highly detailed clauses, also know as riders specifying arrangements they need backstage or in their hotel rooms.  Some requests are perfectly normal like bottled water or fresh fruit.  But often the demands are just plain ridiculous.  When the bottled water has to be at a certain temperature NO EXCEPTIONS, your favorite celebrity starts to look a little silly.  Here's an example of some of these crazy contractual food and drink demands:

Cheap Trick:
"4 large pizza pies, thin crust, WELL DONE"
"NO DOMINO'S PIZZA!!!!!!"
"Naked GREEN MACHINE juice and a small bag of Organic baby carrots"

Um okay, you guys like pizza.  But what if my town doesn't have a Pizza Hut?

Rush:
"a strawberry and exotic fruit presentation delivered to their dressing room"
"small French pastries made with custard or real fresh whipped cream.  Fresh bakery assorted donuts, chocolate brownies, cheese cakes (no Danish pastries)"Clearly they are men after my own heart.  Who wouldn't want a room full of brownies?  But come on, what's wrong with the Danes?

Eminem:
"ONLY Gundelsheim brand pickles"
"Dannon Light & Fit Yogurt 4 containers strawberry/banana"
"Snyder's Pretzels"
"large jumbo shrimps and fresh meat"

He's very brand conscious isn't he?

Van Halen:
"herring in sour cream"
"four cases of Schlitz Malt liquor beer (16 ounce cans)"
"M&M's (WARNING:  ABSOLUTELY NO BROWN ONES)This one is the Holy Grail of Riders!

Donny Osmond:
"1 jar Spanish peanuts-unsalted"
"2x whole lemons and limes"
"1 tin Altoids"Uh okay...

The Beach Boys:
"Vegetable Tray-one small fresh cut organic vegetable platter to include but not limited to carrots, celery, cucumbers, tomatoes, broccoli and cauliflower with ONE DIP."
"Separate Plate:  One sliced AVOCADO, one small package alfalfa sprouts"
"one jumbo pack Freedent spearmint gum"

Isn't Freedent the gum that doesn't stick to your dental work?  The Beach Boys ARE pretty old I guess...

Christian Aguilera:
"10 bottles room temperature water.  NOT EVIAN"
"Four packs Carnation Instant Breakfast Original Malt Flavor"
"One small bottle Flintstones vitamins with Extra Vitamin C"
"1/2 pint of fat free small curd cottage cheese.  Knudsen or Clover only"Flintstones vitamins?  WTF???

And my all-time favorite celebrity rider EVER...

Kenny Rogers:

"Fast Food, Chain Restaurant Food is Not Acceptable."
"1 lb. each M&M plain and peanut candies"
"1 pint Drambuie liqueur"
"1/2 gallon fat free milk"
"Some of Kenny's favorite dishes are broiled seafood, chicken, Chinese (pepper steak),
Japanese (teriyaki steak or chicken), angel hair pasta with marinara sauce, plus entrees that include sauces."

The irony here is Kenny Rogers OWNED a chain of fast food restaurants!

And in case you're wondering...If I'm ever famous, my rider will read something like this:
"2 twelve packs Diet Coke in cans"
"44 ounce Diet Coke with extra ice from Sonic"  SHORT STRAW ONLY
"Corn tortillas and Mexican Relish from El Chico Restaurant.  CARROTS ONLY"
"1 box Ding Dongs"
"1 package Reese's peanut butter cups, MUST BE REFRIGERATED, FROZEN IS UNACCEPTABLE"
"1 package Kellogg's Pop-Tarts S'mores or Raspberry flavor only.  CRUSTS REMOVED"

Slow Cooker Spicy: Chipotle Chicken

Here at The Devilish Dish, we love spicy food!  This recipe combines the ease of the slow cooker with the slow burn of chipotle peppers.  What a devilish combination!  Throw it in your slow cooker and you'll come home to a creamy, smoky chicken dish that can't be beat!  Perfect over hot cooked rice or hot cooked fettuccine.

Slow Cooker Chipotle Chicken Party!

Brush flattened chicken breasts
with melted butter

Season well with salt and pepper

Place chicken in slow cooker

Cover chicken breasts with minced garlic

Combine soup, chicken broth,
chipotle peppers and adobo sauce

Add cream cheese

Pour over chicken breasts, and stir gently.

Cover and cook on low for 4 hours

Serve over hot cooked rice

Slow Cooker Chipotle Chicken


4  boneless, skinless chicken breasts
1/4 cup melted butter
salt and pepper to taste
2 cloves garlic, minced
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup chicken broth (I use Better Than Bouillon)
1 (8 ounce) package cream cheese, cubed
3-4 chipotle peppers in adobo sauce, chopped (use less or more for milder or hotter)
1 tablespoon adobo sauce
hot cooked rice or fettuccine noodles

Pound the chicken breasts between plastic wrap so they are all even thickness.  Brush with melted butter on both sides and season with salt and pepper.  Place in slow cooker.  Spread minced garlic over chicken breasts.  In a bowl combine soup, chicken broth, chipotle peppers, adobo sauce and cream cheese.  Pour over chicken breasts in slow cooker.  Stir gently.  Cover and cook on low for about 4 hours.  Serve over rice or noodles.

Prep Time:  Approximately 15 minutes     Cook Time:  Approximately 4 hours