Today’s post is about the ever-popular dish, DIRT, or “dirt dessert.” Now, as good as this stuff is, I think they could have named it better. At the very least, it should have been called, “Premium Potting Soil,” or something less generic. Anyway, name aside, it’s a treat for the old and young alike.

The last time I was looking for something different that we hadn’t had in ages, I went searching for dirt recipes. I’m not going to repeat the recipe I used because it’s literally ALL OVER the Internet, but I found it on AllRecipes if you want to get yours there, too. However, I WILL say that I used the one that calls for less butter – not that I’m not totally gaga over butter, but when you’re throwing all of those fattening ingredients together, the way I see it, if you can save fat and calories without ruining the taste, then it’s a no-brainer. So, try to pick a recipe that calls for ¼ cup of butter instead of ½ cup. Also, I like to use the “extra creamy” Cool Whip since it has real cream in it.

I’m going to detour here a bit and have a little rant. I’ll be honest with you – I’m suspicious of Cool Whip; it gives me the willies and defies all logic. How can something that looks like whipped cream, and tastes, um…creamy…NOT be a dairy product? It’s like the blurb on the back of a powdered, non-dairy coffee creamer that exclaims, “IT WHIPS!” How can it whip when there’s no freakin’ cream in it? It’s unnatural! Cool Whip is basically HYDROGENATED oil (you know, the BAD oil) with a ton of emulsifiers holding it in a perpetual state of fluff to keep it from melting back into the oil that it is. If you put a bowl of real whipped cream on your counter and left it there, it would gradually “deflate” and melt back into a liquid. If you put a tub of Cool Whip on your counter and left it there, it would look unchanged – THAT’S not natural. Anyway, this is precisely the reason that I go for the “extra creamy” Cool Whip – it may not be all cream, but at least a little cream means less oil. If there were a way to substitute REAL whipped cream for Cool Whip in this recipe and every other recipe that calls for it, I’d be right there, but real cream (much as I love it) just won’t hold-up in recipes like Franken-cream will.

Another slight detour…. I saw a “Good Eats” episode about making your own mayonnaise. Alton Brown explained that the idea behind making mayonnaise is to create a stable EMULSION of oil, egg yolk and vinegar. There’s a science to it, but in lay terms, an emulsion is created when you mix two or more ingredients that wouldn’t ordinarily mix (like oil and a water-based liquid). He stressed in this episode that you can pick the type of oil that you’d like to use in your mayonnaise (like olive oil, which is a healthy oil). As I’m writing this, I’m wondering if you couldn’t do the same with extra-virgin coconut oil, pasteurized egg yolk and cream to make a healthier version of Cool Whip. Hm…something to experiment with when the kids are back in school, I think. Okay, I now continue my regularly scheduled blog post….

As I was shopping for the ingredients, it struck me how Nabisco’s really expanded the Oreo line of cookies. There are so many different varieties on that shelf. I mean, literally, there’s the regular kind that I grew up with. Then, there’s double-stuffed…and “fudgies”…and chocolate with mint filling, chocolate with peanut butter filling, golden with white filling, golden with chocolate filling and chocolate with chocolate filling. Same goes for pudding, although to a lesser extent; there’s vanilla, chocolate, banana cream and every now and again, I’ll see cheesecake flavored.

It got me thinking how you could make the dirt recipe in a number of varieties, switching different flavored cookies with different flavored pudding mixes. So, for the purposes of this post, I experimented. I decided to make an all-vanilla dirt (“sand,” I think they call it), an all-chocolate dirt, and a Nanna-Nutter dirt with banana cream pudding and Nutter Butter cookies.

They all tasted good. People who are partial to chocolate would like the all-chocolate, and the same goes for the all-vanilla; there was no real surprise in either regard. The BIG surprise, however, was the other kind I made. I’m not much of a peanut butter person (although I do get cravings every now and again), but the dirt recipe made with banana cream pudding and crushed Nutter Butter cookies was VERY tasty. So, if you’re looking for something different….

It’ll be a while before I make it again, ’cause we need time to get that Cool Whip out of our systems ;-) But when I do make it again, I’ll try Nilla Wafers with banana cream pudding. I’d like to be able to add real bananas to the creamy part of the recipe, but you know they’ll just turn brown (and I don’t want to soak them in anything acidic since it’s a recipe with dairy in it). Even if they don’t turn brown, bananas get kind of mealy and mushy after they’re sliced, which is VERY unappealing. Instead, I’ll plan on having fresh bananas handy so that I can put slivers on top of the dirt as it’s served. How’s THAT for creative? Now, if I could just think of some catchy names for these variations….

Whatever combination you make…enjoy!

Pictured, left to right: All Chocolate; All Vanilla; NannaNutter

Ah…shrimp! It’s one of my favorite crustaceans (to eat). My very first paid job was working in a deli that was famous for its amazing shrimp salad. Although I also worked the register, much of my time there was spent in the deli peeling it raw so we could boil it in Old Bay seasoning for the masses to enjoy. No, we didn’t steam it – perhaps that’s what set ours apart from the rest….

The only problem with making shrimp salad at home, though, is if you have a family, it’s kind of expensive. Even on sale, the 36-40 count raw (per pound) is usually around $7, and it shrinks when you cook it. But wait! There’s still a deliciously less-expensive way to enjoy shrimp salad, and that’s to make MACARONI and shrimp salad. Making it this way REALLY stretches the shrimp, enough that the whole family can enjoy it for days.

The recipe I’m about to give you is actually a conglomeration of two other recipes – my mother’s and my BFF’s. For example, my mother doesn’t put green pepper or egg in hers and my BFF doesn’t put sweet onion in hers. I combined the two with the ingredients that I and my family like the best and came up with a real crowd-pleaser!

The only ingredient that’s a fixed amount is the macaroni; the rest of the ingredients are to suit your own personal taste. The measures given below are the way we like it best:

Note: You’ll need a very large bowl for mixing and storage!


16 oz. box of Barilla macaroni*
2 pounds of peeled shrimp that’s been boiled or steamed with Old Bay seasoning
½ medium, sweet onion minced**
½ green pepper, finely chopped
2-3 roma or plum tomatoes, cleaned of all seeds and chopped***
2-3 cups of Hellmann’s mayonnaise
1 teaspoon (or more or less, to taste) of Old Bay
6 hard-boiled egg whites


1.  Cook the macaroni. When done, strain the hot water and immediately place noodles in ice water to cool and arrest the cooking process. Strain and refrigerate in the strainer (to get even more liquid out).
2.  Mince the sweet onion and mix with the mayonnaise and Old Bay; cover and refrigerate.
3.  Chop the green pepper and tomatoes and refrigerate.
4.  When the macaroni has had a chance to strain for a good while, empty into a large bowl. Chop the egg whites and the shrimp into large pieces and mix both with the cold macaroni.
5.  Fold the chopped green pepper and tomato into the macaroni mixture.
6.  Add the mayonnaise mixture last and taste it. If it’s too dry, you can always add more mayo. If it’s too bland, add more Old Bay in small increments until it’s seasoned the way you like it. You can always have some Old Bay in a shaker handy for anyone who wants to add more to their own portion.
7.  Refrigerate and enjoy!

* Barilla noodles have ridges in them, so they grab and hold the other ingredients better than smooth noodles do.

** You can use regular onion, but make sure you add less or the flavor will take over the whole salad.

*** I wouldn’t recommend using any other kind of tomato; I made this salad once with regular tomatoes, and they were very mealy and gradually disintegrated – it still tasted good, but the whole salad turned pink. For some reason, the plum tomatoes just hold up better.

For a printer-friendly PDF version of this recipe, CLICK HERE.

I’m sure one’s mind could imagine quite a few things being called, “turtle sauce.” However, this post isn’t about a sauce to compliment cooked turtle, nor is it a sauce with chocolate, caramel and pecans. This is, in fact, a recipe to make your own ice cream topping, which I believe is sold under the name, “Shell,” and produced by both Smucker’s and Hershey, each with their own varieties. This recipe, though, is for a plain, chocolate ice cream topping. “Turtle Sauce” is actually what my kids call it; I could be wrong, but I think the topping sold in stores USED to be called “turtle sauce,” but the name changed for some reason (again, I could be wrong).

This recipe is so simple that you only need two ingredients: Chocolate and coconut oil. You can use pretty much any chocolate that you enjoy eating. For the purposes of this blog post, I used some leftover Hershey kisses that I had stored in the refrigerator. However, I have used chocolate chips and other types of wrapped chocolate in the past, and they all work equally as well. On to the coconut oil….

As you may or may not already know, coconut oil sort of “goes with the flow” when it comes to temperature. If it’s summertime, the coconut oil on your kitchen counter will probably be in liquid form; conversely, when it’s wintertime, that same container of coconut oil will be solid and resemble vegetable shortening (Crisco). But make no mistake — the appearance is where the similarity between coconut oil and Crisco begins and ends. There are so many health benefits to everything coconut (yes, including the oil, if it’s virgin and cold-pressed), that I can save it for an informational post in the future. But rest assured, you’re not going to clog your arteries with it. In fact, I remember reading the label of a store-bought bottle, and coconut oil is listed in the ingredients.


If you look at the picture above, you’ll see that I filled a microwave-safe glass measuring cup with about 1.5 cups of Hershey kisses. I’m not sure what the chocolate chip equivalent would be, but my best guess would be around one cup. Since my kisses came out of the fridge, and they were cold, I microwaved them for about 30 seconds before adding my three tablespoons of coconut oil. Then, I microwaved the chocolate and oil for 30 seconds and stirred. I still had little chunks of chocolate in my sauce, so I put it back in the microwave for another 20 seconds. When I had a nice, smooth sauce that wasn’t too warm, I knew it was ready.

If you like, you can buy a bottle with a small spout for drizzling, but actually getting the sauce in that bottle (not to mention the cleanup) might be more trouble than it’s worth. I don’t recommend refrigerating your sauce — simply cover the container it’s in. And if you find that it’s a little gooey or too hard the next time you want to use it, just microwave for a few seconds and it should return to that nice, glossy smooth texture.

So, drizzle that sauce over your favorite ice cream, wait about two or three minutes and enjoy! If you have kids, you get the added bonus of watching their happy faces dig into that special treat thinking how totally cool and awesome you are for making your own! Everything should be this easy :-)

Well, it’s that time of year again, with cookouts, parties and other outside gatherings of some kind or another to attend…. This original recipe is perfect – and perfectly easy – to make and take along for such occasions (although, after you taste it, you won’t want to share, so make extra to keep at home).

I developed this recipe after analyzing the tried and true, ever-popular take-along…Waldorf salad. Don’t get me wrong, I still like Waldorf salad, but I wanted to think of a way to make it that’s different and yet still very tasty. The only thing I knew for certain was that I wanted it to contain desiccated coconut (because coconut is so phenomenally, spectacularly, incredibly good for you – not to mention yummy), but I still had a lot of blanks to fill-in. Since coconut was being incorporated into the recipe, I thought it should have an “island” theme (hence, the name), so banana cream pudding was perfect! Then, I thought of the available canned fruits that would be considered tropical, and the recipe that follows is ultimately what I came up with. I hope you like it as much as I do!


13.5-ounce can of coconut milk
½ to 1 cup of desiccated coconut (the rubbery, sweetened stuff won’t work with this recipe)
3.4-ounce box of banana cream pudding
20-ounce can of crushed pineapple, with most of the liquid drained
24.5-ounce jar of mandarin oranges, drained
8-ounce container of Extra Creamy Cool Whip
~ Optional Ingredients ~
Finely chopped macadamia nuts or pecans
Miniature marshmallows


1. Pour about ½ can of coconut milk into a medium-sized mixing bowl.
2. Add the desiccated coconut and mix well with a rubber spatula or wooden spoon.
3. Add the dry pudding and again, mix well.
4. Add the crushed pineapple and mix well. Note: If you’re going to add the optional ingredients, now would be the time to do it.
5. Add mandarin oranges and gently mix.
6. Fold-in the Extra Creamy Cool Whip, and chill for at least two hours.


Note: If you deviate from the ingredients (i.e., use pineapple tidbits instead of crushed or use regular instead of extra creamy Cool Whip), I can’t guarantee the finished product – it may not set as well or taste as good.

For a printer-friendly copy of this recipe, CLICK HERE.

Today’s post is a recipe from a “frand” (a friend and and a fan), Nanda. She made these yummy looking crock pot peanut clusters and wanted to share her recipe.

Nanda said that you can use any kind of nut (or combination of nuts, except for pistachios), and you can even add dried fruit to the recipe. I’m thinking that sunflower seeds would be a good addition, too. As an added bonus, it looks super easy!

So, without further ado….

Peanut clusters

(2) 16oz jars of lightly salted roasted peanuts (can substitute other nuts, but not pistachios)

3 cups semi sweet chocolate chips

2 cups white chocolate chips

1 cup milk chocolate chips

(1) 4 oz bar white baking chocolate

Place nuts in bottom of crock pot, place rest of ingredients on top. Cover, cook on LOW heat for 2 hrs. Stir, and heat another 15 mins.

Let cool in covered crock pot for about 30 mins. Spoon out onto wax paper till they harden.

Mmmmm…thanks, Nanda! I can’t wait to make these with cashews or pecans — I might even add some desiccated coconut, too.


Whenever we eat out for dinner and I get a side-dish with my entree, I always order the baked potato (love ‘em!). The last time was just a few weeks ago, and it got me thinking: Why don’t I make these at home? I mean, it’s not rocket science to bake a potato; all you need is oil, salt, aluminum foil and, of course, potatoes. After thinking about it, I determined that the hold-up is TIME. But in reality, it doesn’t take that long to bake a potato, if you plan ahead. So, I did, and they were just like the baked potatoes I’d get from a restaurant. In fact, my daughter, who had previously turned her nose at them…adored them!

Now, before you pooh-pooh me, the baked potato (and potatoes in general) have been much maligned by dieters and nay-sayers alike, so before I get to the meat and potatoes (pun intended) of this post, let me tell you this much: The French word for “potato” is, “pomme de terre,” which translated, means, “apple of the Earth.” APPLE OF THE EARTH. I think that’s beautiful; so beautiful, in fact, that I never forgot it in the almost 30 years since I’ve had a French class. The French get it…why don’t we? I can also tell you that:

— A potato contains more potassium than a banana.
— They’re easy to digest (so, if you’re having tummy issues, mashed potatoes are a good choice).
— They contain ALL 22 AMINO ACIDS to form complete proteins– this helps our bodies with meat and dairy protein absorption.
— They’re rich in Vitamin C, Vitamin B6, folic acid, quercetin, kukoamines, essential minerals AND antioxidants.
— Potatoes come in almost 600 different varieties.
— They’re also a good source of fiber if you eat the skin.

Among the most interesting information I garnered from researching the potato is the story of a man who went on a “potato diet” to protest the raw deal that potatoes get. This man, Chris Voigt, ate 20 potatoes per day for 60 days. He used oil and seasonings on the potatoes, but that was it, no other kind of toppings. Are you ready for this? His pre-potato diet bloodwork indicated:

Beginning weight: 197
Beginning blood glucose: 104
Beginning cholesterol: 214
Beginning triglycerides: 135

AFTER 60 days of eating nothing but potatoes, here were the results of his bloodwork:

60 day weight: 176
60 day blood glucose: 94
60 day cholesterol: 147
60 day triglycerides: 75

So, he LOST weight, and his blood sugar went DOWN, as did his cholesterol and triglycerides. Also, after 60 days, his ending blood pressure was 112/70. Click Here to see his website, if you want to read more about his story. Click Here to read an interview conducted with him through the Whole Health Source blog.

It’s interesting to note that the potato is a member of the “nightshade” family, which includes tomatoes and peppers. The potato is actually a “tuber” of this plant, which DOES produce a tomato-like fruit, but the fruit is inedible; in fact, the whole plant is pretty much poisonous (even potatoes are poisonous if they’re green, so don’t eat the green ones). But how funny is it that the edible part of the plant is UNDERGROUND?

I guess that the reason potatoes have gotten a bad rap is due to the number of “toppings” people are known to drown them in; ANYTHING to which you add greasy bacon, a couple of dollops of sour cream, butter AND cheese is going to lose it’s nutritional benefit and rack up the calories very quickly. So, cut down on the toppings and enjoy this wonderful (and inexpensive) gift from Mother Nature without worrying about your waistline.

Now, for the recipe:

1. Preheat oven to 375 degrees.
2. Choose potatoes that aren’t bruised with the smoothest skin possible, then thoroughly clean them with a new toothbrush or a veggie brush.
3. Dry the potatoes, then poke holes in the skin with a fork or a steak knife (this allows air to escape so they don’t explode during baking)
4. Rub the potatoes with a thin coat of olive oil, then rub them with coarse sea salt or Kosher salt.
5. Individually wrap each potato in aluminum foil and place on a baking sheet. Amount of cook time depends upon size (60-70 minutes for large potatoes; 45-55 minutes for medium).


Being a chocoholic, I often find myself craving chocolate mousse. I found some in the frozen foods section of the grocery store, that, believe it or not, was amazingly good. Only problem is, the serving size was ridiculously small (like, 1.4 ounces), there were only four servings in the box, and the box cost $6.99. Actually, even the powdered mix packets (if you can find them) are kind of on the expensive side, and again, those packets don’t make many servings. So, as daunting as the task seemed, I decided to try making my own.

I was torn between whether I wanted to make the gelatin-based mousse, or the egg yolk-based mousse. I will eventually have both methods under my belt, but for the time being, I opted for the gelatin-based. I’m actually having trouble finding pasteurized eggs, so that was the main tie-breaker between the two methods. As a side note, I know that, in this day and age, the risk of salmonella poisoning from raw eggs is infinitesimally small (thanks to refrigeration, a miracle of the modern age that allows us to enjoy our food longer and significantly reduces the risk of food illnesses), but I’d rather be safe than sorry.

I scoured the Internet for recipes, and finally decided to use Alton Brown’s (“Good Eats”) recipe. Now, I’m not here to tell you that I thought this or that was wrong in his recipe – he’s the expert pulling in the big bucks – but I will point out where I had difficulty, so that you can be forewarned and plan accordingly.

Here’s the link for the recipe I used; take a gander at it, then come back here for the skinny: Alton Brown’s Chocolate Mousse.

The first red-flag in this recipe is in the ingredients: QUALITY semi-sweet chocolate chips. I used Nestle’s, because that’s all I had. I don’t like Ghirardelli, and I don’t often buy Hershey’s because I grew up on Nestle’s; it’s like I’m programmed to go right for the yellow bag every time. I’m sure Alton Brown (whom I really enjoy watching, by the way – he’s so informative and entertaining) has access to all kinds of quality chocolate for his recipes, but Li’l Old Me is on a budget.

The second red-flag, also in the ingredients: DARK RUM. I didn’t have any dark rum, so again, I used what I had on-hand – coffee liqueur. I could have probably even used my homemade vanilla. And when it comes right down to it, I could have probably just used water.

The third red-flag is in the instructions: A DOUBLE BOILER. I don’t have a double boiler. I actually tried to find one in Target, but they didn’t have any. What I settled for was a set of four, nesting, glass mixing bowls for $14.99 (much cheaper, I’m sure, than a double boiler). I started heating some water in a large sauce pan. While I was waiting for the water to come to a steaming simmer (not a boil), I added the coffee (I used my Toddy coffee concentrate), liqueur and butter to one of the larger glass bowls and put it in the microwave for 45 seconds, just long enough to start the melting process. Then I stirred-in the chocolate chips, and put that bowl on top of the large sauce pan. Voila! The instant Poor Gal’s double boiler.

Now here’s where I REALLY had problems with this recipe – MELTING THE GELATIN. Alton says to put ¼ cup of cream in a metal measuring cup and add the gelatin; you’re supposed to let the gelatin, “bloom” in the cream for ten minutes, then hold it over a low flame (or candle) while swirling the cup. First of all, I don’t have a metal measuring cup, so I settled for a one-cup glass dish with handles (it’s like a super, super mini-casserole dish). I wasn’t about to hold a glass dish over fire, so I rested it over a small saucepan with simmering water and gently stirred. Guess what? It was more clumpy than homemade gravy, so, I stirred it more to try breaking up the clumps. Guess what? I ended up with a congealed blob. I was afraid to keep stirring, so I went ahead and added that to my chocolate mixture. And that’s where I went wrong the first time; the first batch tasted good, but the texture was off BIG TIME because the gelatin never really melted. I had originally intended to make two batches, anyway (one dark, one milk, so I could layer them in the dishes), so I was determined to not make the same mistake on my second batch.

Thinking about making flavored gelatin (you know, Jello), I remembered that HOT water makes the gelatin dissolve, and COLD water makes the gelatin congeal (duh!). All he says in his recipe is to make sure that the gelatin doesn’t BOIL. So, the second time, I did the same thing I did the first time, only when it congealed into a blob, I continued to stir it over the simmering water. Eventually, it melted back to a liquid…Eureka! I kept feeling it to make sure it wasn’t getting hot, and it stayed a nice, luke-warm the entire time. In retrospect, I think that the cream should be closer to room temperature before adding the gelatin, and the next time I make this, that’s exactly what I’m going to do.

So, there you have it. The second batch, milk chocolate, was delicious; the texture was just the teeniest amount off, which could have been the “quality” of the chocolate chips, now that I think about it. I spooned the first batch, dark chocolate, into 5-ounce glass bowls, filling halfway, then spooned the second batch on top of the first. I grated some white chocolate and sprinkled it on top for garnish. I’m definitely making this again, but next time, I’m doing three layers (dark, milk and white).

It’s nowhere near as difficult to make mousse as I thought it would be. It’s almost like an assembly line process, so after doing it once and getting a system in place, it gets easier every time. I also like the fact that you KNOW what’s in it; no twenty-five letter ingredients that are essentially just unnecessary chemicals. In fact, the ingredients are really, very basic when you think about it…. It’s incredibly cool that you can make something so yummy and indulgent (and okay, FANCY-SHMANCY) with a handful of basic ingredients, isn’t it? If you try this recipe, remember what I wrote here, particularly the part about the gelatin, and…Enjoy!

This recipe is literally all over the Internet, and understandably so – it’s easy; it uses minimal ingredients and it’s oh, so tasty! The only drawback is that it’s somewhat time consuming, so you won’t want to make it every day. However, I think you’ll ultimately decide that it’s worth the extra time and effort to make it frequently.

Chicken tenders are very popular with kids and adults alike, so this should be a hit with everyone. Add a variety of dipping sauces (honey-mustard, Jack Daniel’s) for a versatile appetizer or add side-dishes and make it a meal.

What makes this chicken tender recipe different is that: 1) It’s homemade from raw chicken, as opposed to being spongy, frozen and pre-cooked and 2) The coating is made from crushed potato chips.

I’m not giving precise measurements for the ingredients here because you really don’t NEED precise measurements – I always “wing it.” I will say, though, the amount of each ingredient you use will depend on how much you want to make. Keep in mind that you can always mix more seasoned flour or crack more eggs if you run out.

Here’s what you’ll need:

Raw chicken tenderloin (defrosted, if frozen)
Crushed potato chips
Good frying oil (peanut is ideal)


1. Add seasonings to flour and mix; I use my homemade seasoning salt and add extra onion powder and garlic powder. Set aside.
2. In a separate bowl, beat two or three raw eggs. Set aside.
3. Crush a bag of potato chips (I partially open the bag to let the air escape and crush them in the bag). If you want a coating with a finer texture, crush them in the bag first and then run them through a food processor. Empty crushed chips into a third container.
4. Get an assembly line going with the seasoned flour, egg and crushed chips (in that order). Begin coating the chicken tenderloins: Coat first with flour, dip into egg, then coat with chips. Lay each piece on a plate until you’re ready to fry.
5. Heat the oil in a large skillet or deep fryer (I use a skillet filled just under halfway and have my gas burner turned to the middle setting).
6. Carefully place the pieces in hot oil and cook for about 5 minutes (they should be golden in color), using tongs to turn halfway through for even color.
7. Remove each piece with the tongs, and place on a paper towel lined plate.
8. Serve with honey-mustard, BBQ or Jack Daniel’s dipping sauce.

Note: The coarsely crushed chips will result in a fried coating similar to KFC’s “extra crispy” coating. The fine, food-processor crushed chips will result in a fried coating similar to Shake-N-Bake. I’ve tried both ways, and I can’t decide which way I like better! Also, I haven’t delved into using flavored chips, but I bet that sour cream and onion chips would make a tasty coating; you could really get creative with this recipe if you were feeling adventurous….

BTW – I’ve also tried this with shrimp, and it’s equally as good.


For a printer-friendly .pdf version of this recipe, CLICK HERE.

This sauce compliments a lot of finger food (like chicken tenders), and it’s super easy to make. Even if you’re like me (and could take or leave mustard in all of its forms), you’ll love this sauce!

All you need is:

1 cup of mayonnaise
½ cup of Dijon mustard
¼ cup of honey (preferably raw)

Mix all three ingredients, then taste. If it’s too spicy, add more mayonnaise in small increments until the taste is to your liking. Same goes for sweetness; if it’s not sweet enough, add more honey in small increments. And if it’s not spicy enough, add more Dijon mustard in small increments.

Tip: Stir the mayonnaise first to get it smooth and creamy, then add the rest of the ingredients; this will prevent unmixed lumps in your sauce.

That’s it; that’s all you need to do for this crazy-good dipping sauce!

As an added bonus, you can use it for salad dressing, too.


This one’s a copy-cat recipe that I found on a recipe forum. Here’s the link if you want to take a look-see: Recipe Secrets Forum. The recipe in question is toward the bottom of the page, but to make things easy for my faithful readers, I’ll post it here:

T.G.I. Friday’s Original Jack Daniel’s Sauce

1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon Tabasco sauce
1 cup pineapple juice
1/2 cup whiskey (favorite brand)
2 cups brown sugar
2 beef bouillon cubes
4 tablespoons Worcestershire sauce

Combine all ingredients in a small saucepan. Bring to a boil, reduce heat and simmer for 15 minutes.

The only thing I do differently in this recipe is that I cut down on the Tabasco sauce; I just add a few dashes, enough to give it a little zip. And if I don’t have any Worcestershire sauce, I substitute soy sauce.

I’ve used this sauce for dipping chicken tenders and nuggets, fried shrimp, fish tenders and steak – it’s awesome on all of them!