I am craving a sundae and would like to make my own hot fudge. A travesty, perhaps, but I'd like something akin to Dairy Queens hot fudge, which stays soft over ice cream. I am also open to variations, such as chocolate sauces or syrups.

Speaking of Dairy Queen, any idea what that crumb layer is made of in the middle of their ice cream cakes?

Thanks so much.

we have this in san diego, as of a couple days ago.

at ortegas, in ob, there is a great pupusa lady; she is making them by hand outside. i know they are doing them on wednesdays for the farmers market, and maybe saturday nights. they are located on newport near cable.

Ideally, Id like things he can snack on throughout the week. I am not opposed to non-homemade things, I just enjoy cooking! He is in a bachelor apartment through the week-microwave, toasted oven, dorm fridge. Thanks for the ideas!

My boyfriend stays in LA for the week for work, and I am looking for homemade things to send with him when he leaves San Diego on Monday mornings. He goes straight to work, so nothing that requires refrigeration. So far Ive sent homemade granola bars, trail mix, brownies, cookies. However, Id like new ideas, and maybe some things that are not sweets.

i like:
ham/pineapple/onion/jalapeno

pesto/mozzarella/feta/artichoke hearts/mushrooms/onion/sundried tomato

malibu and pineapple juice

im looking for a crock pot pea soup recipe. is it as a simple as chopping onion and carrot (i dont like celery) a couple garlic cloves, bag of dried peas, pepper, and ham bone? do i cover with water or stock? will it break down on its own, or will i need to run it through some sort of food mill?

there are just two of us for christmas, and we would like to mail order some fantastic dessert.
i will plan and prepare supper around dessert, so anything goes!

i don't care for citrus flavours in desserts, but am open to the ultimate cheesecake, pie, cake, cookie, tiramisu, whatever you've had and loved.

Oh, we are open to wherever; 5 in our party. We all live in ob or downtown, and would prefer to not drive way north or east.

My girlfriends and I are trying to get together on Wednesday night for a low key girls night. We are all foodies, late twenties/early thirties, and are open to all ideas. Ive heard good things about urbn in northpark, but an all pizzas menu (while they look delicious) seems a little limiting.

We have all lived here around 5 years, but typically cook, so are not hip to the dining scene.

Thanks for any and all suggestions.

I don't have access to a smoker, but have a pork shoulder I need to cook. It is about 6 pounds, and while I see lots of slow cooker recipes, does anyone have suggestions of how to do it in the oven? Id love to be able to have some crispy bark-y bits, but have no idea about roasting such a large cut. Any suggestions are very welcomed!

I creamed a stick and half of butter with 4 oz. cream cheese for about five minutes, until super fluffy, added in 1 c. brown, and 1/2 c. white sugar, then beat in 3 eggs, one at a time. I added about a t. of vanilla, and a T. of dark rum, then dumbed in 1 1/2 c. flour, 1/2 t. salt, and probably 1/2 t. baking powder. Lastly, I folded in 4 crushed skor bars, then scraped the batter into a greased/parchmented loaf, and baked at 325, about an hour, until deep golden.

The glaze was off the cuff; a couple T. butter, maybe 1/3 c. sugar, and 1/4 c. water, brought to a boil, about 1/4 c. brown sugar added in, boiled a minute or so, then a splash of vanilla, and big splash of dark rum stirred in off the heat. I poked holes in the loaf, and poured the glaze over.

Smells great, is cooling now.

Im experimenting with a toffee pound cake today. The recipe has cream cheese, butter, brown sugar, a healthy splash of dark rum, vanilla, an obscene amount of chopped up skor bars...Anyway, Id like it to stay moist a few days (its a loaf, but there are only two of us) so thought I might make a light glaze with another splash of the dark rum. Should I glaze this while warm? that seems to make sense to me, same as doing a rum cake, but Im not entirely sure. Thanks for any thoughts/suggestions.

Carrot cake is the winner! I don't care for raisins, so used black walnuts, pineapple, and lots of spice. The house smells great! I agree; I typically think of it as cool weather fare as well, but I live in San Diego, and we are having an unusually cool summer. Thanks for all the replies; that Hummingbird Cake will be next!

I have a craving for cream cheese frosting, but feel fairly uninspired for a cake flavor. Any suggestions? I would prefer cake, and not brownie recipes, please.

I'd like to make some sort of pasta supper tonight, but am looking for new ideas. I feel like I generally make spaghetti with meatballs or italian sausage, some sort of roasted red pepper cream/vodka sauce with roasted peppers and turkey italian sausage, or something with eggplant and smoked mozzarella. Anyone have anything that they love and care to share?

My boyfriends brother is visiting from out-of-town and has requested brisket. I will be braising in beer/chili sauce/lots of onions/garlic, refrigerating overnight, slicing, and rewarming in bbq.

Consequently, I made this same entree last time he visited; it lingers in his mind. :) Anyway, Id like to change up the sides but lack inspiration. Last time we had roasted cauliflower and sauteed corn with peppers, chilis, and red onion.

For an appetizer we are having hot garlicky artichoke dip (which I found on CH and have made many times to rave reviews) and dessert will be a rum cake that is "marinating" as I type.

The only items not liked are "chunky tomatoes" and mushrooms. Also, we are urban, so no grill available. Thanks for any and all suggestions.

Im cooking supper tonight for guests from out of town. They've requested side dishes of bacon wrapped green bean bundles, and roasted cauliflower, and that the main be grilled. We had a grilled seafood feast last night, so probably no fish. Im up for anything, just nothing seems to be jumping out at me. I'd like to do a mixed grill, simply because its special that there are guests, and I'd like people to have options. I live in San Diego, and have most things available to me.

im feeling uninspired. the supper request is for meatloaf, which will be done with a ketchup/chili sauce kind of glaze, so nothing that needs gravy, please. however, i am at a complete loss as to what to have alongside. im bored with my general offerings of sauteed green beans, fresh creamed corn, zucchini a thousand ways, and roasted cauliflower. any suggestions for something new? or something that is always a hit at your casa?

Can I put a fully smoked ham-half in a crock pot with my typical glaze kind of ingredients, and it work out okay?

I have a craving for nachos. Normally, I make my own, but does anyone have a suggestion for something over the top, loads of toppings, messy, and good? Tall order, I know!

I like to melt a bit of butter and drizzle of olive oil with a smashed clove of garlic in a pan. While that heats, I make a sandwich of mozzarella, red red tomato (roasted peppers when no good tomato) and fresh basil leaves, often on sourdough, sometimes on a baguette. I then fry the sandwich up golden and crispy, in the garlicky pan.

My Grammy today was talking about foods from her childhood, and said her mother took her recipe for "Spaghetti Red" to the grave. When I inquired, she said it was like a spicier version of spaghetti. I've never heard of it. Anyone have a recipe?

I would like to make my Valentine a batch of cookies. Does anyone have anything particularly rich and decadent to share? I suppose I'd like something chocolate, but I am certainly open to suggestion.

I was considering the *eek* Paula Deen Ooey Gooey Chocolate cookies, but the reviews on the website seem pretty mixed.

I appreciate all the comments and feedback. How important is the roasting vehicle? Must I use a rack of some sort?

I'd like to roast a chicken tonight, but did not have the forethought to brine/marinade/zunify ahead of time. Can anyone offer me some guidelines to making a supper tonight?

We stayed in. I marinated pork tenderloins in mojo, and fired up the grill. Sliced thinly and turned into cubans with mustard, claussens, ham and swiss. Also "oven fries" a la CI. Homemade chocolate pudding for dessert.

I would like to make a cheesecake for the holiday. In the past I have used the Lindys recipe which is good, but I want something that is very creamy throughout, not at all dry, but still tangy and rich. I plan on topping with cherries. Thanks.

Id like to make either doughnuts (cake style) or donut muffins. Does anyone have any experience with either of these? I've never tried the muffins, but I like the appeal of not frying...althought they do use a pound of butter for 24 muffins:

http://www.thefoodsection.com/foodsec...

If someone has a recipe for doughnuts, though, I would really appreciate it. Thanks