Very Unhealthy Recipes

Very Unhealthy Recipes
The Lady's Brunch Burger

1 1/2 pounds ground beef
3 tablespoons freshly chopped parsley leaves
2 tablespoons grated onion
House Seasoning, recipe follows
2 tablespoons butter
3 eggs
6 slices bacon, cooked
3 hamburger buns
3 English muffins
6 glazed donuts
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix the ground beef, chopped parsley and grated onion together in a large mixing bowl. Season liberally, with House Seasoning. Form 3 hamburger patties.
Heat a large cast iron skillet over medium-high heat and spray with non-stick cooking spray. Add the burgers and cook until desired temperature, 4 to 5 minutes per side for medium-rare.
Fry bacon in a hot pan until crisp. Remove and drain on paper towels. Set aside.
While burgers are cooking, heat a non-stick pan, over medium heat. Add 2 tablespoons butter. Crack 3 eggs into the pan. Cook until the yolks are just set and still slightly runny and remove.
Place burger patties on English muffins or buns, and if desired, on glazed donuts, as the buns. Top each burger with 2 pieces of bacon and a fried egg.
House Seasoning:
Mix ingredients together and store in an airtight container for up to 6 months.

Paula Deen
Very Unhealthy Recipes
Fried Cheese Melt

2 slices sourdough bread
2 teaspoons softened butter
4 slices American cheese Kraft Delux American Cheese Slices are recommended
3 prepared cheese sticks - Prepare according to package directions.

Heat a skillet low to medium heat. Butter one slice of bread, and place in skillet, cover bread with cheese, you may need to break the cheese slices apart, but be sure to cover the entire piece of bread. Lay down cooked cheese sticks in equal distances from each other, top with remaining cheese, and buttered slice of bread. Cook on both sides until golden brown. Serve with Marina sauce.
Very Unhealthy Recipes
Cheeseburger Omelette

1 tablespoon olive oil
1/4 pound ground beef
3 eggs
1 tablespoon butter
2 slices American cheese (cut into 1/2-inch strips)
Kosher salt and freshly ground black pepper (to taste)
1 tablespoon ketchup
1 tablespoon mayonnaise
1 teaspoon mustard
1/4 teaspoon hot sauce
1 tablespoon pickle relish
1 tablespoon scallions (thinly sliced on a bias, to garnish)

In a medium saute pan over medium-high heat, warm the olive oil. Add ground beef and cook until browned, about 4 to 5 minutes. Season with salt and pepper. Remove from heat and set aside.
In a medium bowl, whisk together the eggs. Set aside.
In a small nonstick omelet pan over medium-high heat, add the butter. Once the foam has subsided, slowly add the egg mixture to the pan. Swirl the pan gently, if necessary, to spread the eggs evenly in the pan. Once they have set, about 30 seconds, use a spatula to gently lift the edges to allow the remaining egg liquid to flow underneath to cook. Season eggs with salt and pepper. Once the eggs have set but the top is till slightly runny, add the cheese in the middle of the pan. Top the cheese with the ground beef mixture. Fold one edge of the eggs over, about a third of the way.
Slide the omelet out of the pan, unflipped side first. Fold the rest over as you plate, so that it sits on the plate with the seam-side down.
In a small bowl, add the ketchup, mayonnaise, mustard, hot sauce, pickle relish and stir to combine. Spoon the sauce down the center of the top of the omelet and garnish with scallions to finish.
Tip: Use a rubber spatula to ensure that the omelet cooks evenly and the sides are loose for a perfect omelet roll every time!
Very Unhealthy Recipes
Bacon Cheeseburger Meatloaf

1 pound bacon
1 pound ground beef
1 pound ground pork
1 red bell pepper, chopped
1/4 red onion, minced
2 garlic cloves, minced
1 cup almond flour
1 cup button mushrooms, diced
1/2 cup dill relish
2 tablespoons yellow mustard
2 tablespoons spicy brown mustard
1 teaspoon salt
1/2 teaspoon garlic powder
1 egg
For the caramelized onions
2 yellow onions, thinly sliced
salt, to taste
For the garnishes
1/2 - 1 cup The Honest Stand Smoked Cheese Sauce*
2-3 jalapeños, thinly sliced
cilantro, roughly chopped

Preheat oven 350 degrees F. Line a baking baking sheet with aluminum foil and place a wire rack on top. Place all bacon on the wire rack and into oven to bake for 12-15 minutes, until crispy. Place bacon on paper towels and then add 3 tablespoons of the rendered bacon fat into a large sauté pan - this will be used to caramelize the onions later on. Dice bacon into small pieces.
In a large bowl, mix together ½ the diced bacon, beef, pork, red bell pepper, red onion, garlic, almond flour, mushrooms, dill relish, both mustards, salt and garlic powder and 1 egg. Use your clean hands to mix all of the ingredients until completely combine. Press mixture into a parchment paper lined 9x5 loaf pan (lining it with parchment paper helps with easy removal later on). Bake for 1 hour 15 minutes, until the meat is completely cooked through in the middle to an internal temperature of 165 degrees F.
When the meatloaf goes in the oven, add the thinly sliced onions to the pan with the rendered bacon fat and turn heat up to medium-low. Toss onions in the bacon fat and let cook down for 30+ minutes. The slower they cook, the more they will caramelize and not burn. Toss onions every few minutes to help cook evenly throughout. Cook until sweet and brown. Sprinkle with a pinch of salt and toss. Keep on low heat until meatloaf is done cooking.
Once meatloaf is cooked through, let cool for a few minutes then dispose of the excess liquid left behind in the pan and remove meatloaf from pan.
Pour smoked cheese on top of meatloaf, then top with caramelized onions, bacon, jalapeños and cilantro then slice up before serving!

Very Unhealthy Recipes
Chocolate Chip Paradise Pie

Cookie Layer
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/3 cup granulated sugar
1 large egg
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 cup shredded coconut
Crust Layer
6 tablespoons butter
1/4 cup granulated sugar
1 1/2 cups graham cracker crumbs
1 1/4 cups semi-sweet chocolate chips
1/2 cup chopped walnuts
Cinnamon Butter
1/2 cup butter (1 stick), softened
3 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
9 scoops vanilla ice cream
Chocolate syrup
Caramel syrup
6 tablespoons chopped walnuts

1. Preheat the oven to 325 degrees F.
2. Combine the flour, baking soda and baking powder in a medium bowl.
3. In a separate large bowl, beat together the butter and sugar with an electric mixer. Continue beating for about 30 seconds or until the mixture turns lighter in color. Add the egg, milk, and vanilla and beat until smooth.
4. Slowly mix the dry mixture into the wet mixture. Beat until combined and then mix in the coconut flakes. Set this cookie dough aside for now.
5. Melt 6 tablespoons of butter in a medium bowl in the microwave on high temperature for about 30 seconds. Add the sugar and stir well for 30 seconds. Add the graham cracker crumbs and stir. Press this mixture into the bottom of a 9x9-inch baking dish or pan.
6. Sprinkle the cup of chocolate chips evenly over the graham cracker crust.
7. Press the cookie dough into the dish, covering the chocolate chips. Use flour on your fingers to keep the soft dough from sticking.
8. Sprinkle the chopped walnuts over the dough. Use your fingers to press the nuts into the dough.
9. Bake for 40 to 45 minutes or until the edges of the "pie" become light brown.
10. Prepare the cinnamon butter by creaming together the butter, sugar and cinnamon in a small bowl with an electric mixer on high speed.
11. When you are ready to make your dessert, heat up a small skillets over medium heat. When the skillet is hot, remove it from the heat then add about 1 tablespoon of the cinnamon butter to the pan. It should quickly melt and sizzle. Slice the "pie" into 9 pieces and place one into the hot skillet. If the "pie" has cooled, you can reheat each slice by zapping it in the microwave for 30 to 40 seconds.
12. Place a scoop of ice cream on top of the "pie." Drizzle chocolate and caramel syrup over the dessert and then sprinkle about 2 teaspoons of chopped walnuts over the top. Repeat for the remaining ingredients and serve sizzling.

Todd Wilbur
Very Unhealthy Recipes
Krispy Kreme Bread Pudding

2 dozen Krispy Kreme donuts
One 14-ounce can sweetened condensed milk (not evaporated)
Two 4.5-ounce cans fruit cocktail (undrained)
2 eggs, beaten
One 9-ounce box raisins
1 pinch salt
1 or 2 teaspoons ground cinnamon
Butter Rum Sauce, recipe follows
Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste

Preheat oven to 350 degrees F.
Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.
Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.
Butter Rum Sauce:
Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly.

Paula Deen
Very Unhealthy Recipes
Super creamy mac and cheese

16 oz box elbow macaroni with grooves
5 cups milk
1/2 cup shredded Parmesan
1/2 cup Mozzarella
1 cup shredded Sharp Cheddar Cheese don’t buy pre-shredded!
1/4 cup cream cheese
extra milk as necessary
salt and pepper as necessary

Place the pasta and the 5 cups of milk into a large pot.
Over medium/medium low heat, bring up the mixture to a nice low simmer. Make sure to stir frequently so that the pasta does not stick.
Once simmering, simmer for about 8-10 minutes or until the pasta is perfectly al dente. Continue stirring so that it never comes up past a slow simmer. Adjust heat as necessary to ensure the heat from staying at a temperature where the pasta simmers.
Once the pasta is al dente, lower the heat to the lowest setting and stir in salt, pepper, three cheeses and cream cheese. There should still be a bit more liquor in the pot remaining. This pasta water will emulsify the sauce perfectly.
Stir until the cheese has completely melted. If the cheese is clumping up and the sauce is not creaming out, just add a 1/4 cup of milk at a time to smooth it out.
Taste, season and serve immediately.

Mila Furman
Very Unhealthy Recipes
Fried Cheesecake with Caramel Sauce

1 (5 inch) plain cheesecake, frozen or refrigerated
1 (14.1 ounce) package pie crusts, each unrolled
2 cups oil, vegetable or peanut
¼ cup brown sugar
¼ cup granulated sugar
4 tablespoons butter
½ cup, plus 2 tablespoons heavy whipping cream
¼ teaspoon salt

Caramel Sauce:
Put the butter, brown sugar, and granulated sugar in a heavy sauce pan on medium-high heat.
Whisk together while it is coming to a boil. Let the mixture gently boil for about 4 minutes.
Add the heavy whipping cream to the butter and sugars mixture.
Continue whisking on medium-high heat until the mixture starts to thicken. Let it boil for another 3 to 4 minutes. Then set aside to cool a little.

Fried Cheesecake:
Unroll both refrigerated pie crust. Cut both pie crusts and the 5 inch sized cheesecake into equal quarters. Put one of the crust on a flat surface. Place the 4 quarters of cheesecake onto the first pie crust.
Place each cut piece of the second pie crust on top of the individual slices of cheesecake.
Pinch and seal around the cheesecake. Be careful not to tear the pie crust. You want the cheesecake to be very secure inside. But if you happen to make a little tear (which may happen), just pinch that spot back together.

Trim the excess pie crust off the edges to make it a lot cleaner and less bulky. Pinch all back together. It does not have to be perfect…just sealed well. It all fries up nicely and you can’ t really tell where you sealed it together.
Heat the oil in a skillet on medium heat.
Fry for about 1 minute and 30 seconds or 2 minutes on each side. Or, until golden brown.
Place on some paper towels to drain any excess oil.
Serve immediately with the warm caramel sauce.

Simply Gloria
Very Unhealthy Recipes
Ultimate Poutine

For the Gravy (See Note):
1 tablespoon canola or vegetable oil
2 pounds beef oxtails
1 pound beef marrow bones
1 pound veal bones
1 pound chicken necks, backs, or legs
2 medium carrots, roughly chopped
1 stalk celery, roughly chopped
1 large onion, quartered
4 medium cloves garlic, smashed and peeled
1 quart homemade chicken stock or low-sodium broth
3 quarts water
3 sprigs fresh parsley
3 sprigs fresh thyme
2 bay leaves
1 tablespoon whole black peppercorns
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 tablespoon rice vinegar
Kosher salt
For the Fries:
4 large skin-on russet potatoes (about 2 pounds), cut into 1/4-inch sticks on a mandoline
2 quarts peanut oil
12 ounces freshly made white cheddar cheese curds (preferably not more than 24 hours old), either store-bought or homemade, at room temperature and broken into bite-size pieces

For the Gravy: Heat oil in a large stock pot over high heat until shimmering. Add oxtails and cook until deeply browned, about 4 minutes per side. Transfer to a plate. Add beef and veal bones and cook until deeply browned, about 10 minutes total. Transfer to plate with oxtails. Add chicken pieces and cook until well browned, 5 to 8 minutes. Transfer to plate with oxtails and bones. Stir in carrots, onion, and garlic and cook until well browned. Stir in chicken stock, scraping up any browned bits from bottom of pot. Add water, parsley, thyme, bay leaves, peppercorns, oxtails, beef bones, chicken, and any accumulated juices from plate. Bring stock to a simmer, then reduce heat to low and cook at a bare simmer for 3 hours. Pour stock through a fine mesh strainer into a large bowl. Remove fat from stock by skimming with a ladle, using a fat separator, or placing stock in refrigerator until chilled, then discarding hardened fat from the surface.
Melt butter in medium saucepan over medium-high heat until foaming. Whisk in flour and cook, stirring constantly, until golden blonde, about 2 minutes. Gradually whisk in 3 cups of stock in a steady stream. Bring to a boil, reduce to a simmer, and cook until reduced to 2 cups, 10 to 15 minutes. Remove from heat, stir in vinegar, and season with salt.
For the Fries: Place potatoes in a large bowl and cover completely with cold water. Let soak for at least 1 hour, or, alternatively, drain water and rinse again, changing water until it runs completely clear. Drain potatoes and dry thoroughly with paper towels.
Heat oil in a large Dutch oven or wok to 350°F. Working in batches, add potatoes and cook, stirring and turning frequently until pale blonde, about 5 minutes. Transfer potatoes to a paper towel-lined baking sheet. (For crispiest fries, see note about adding a freezing step.)
Heat oil to 425°F. Add potatoes and cook, stirring and turning frequently, until deep golden brown, about 3 minutes. Transfer to paper towel-lined bowl and season with salt to taste.
Reheat gravy over high heat until hot. Place fries in a shallow bowl or dish, top generously with cheese curds, and ladle on gravy. Serve immediately.
Very Unhealthy Recipes
Fat Elvis Whoopie Pies

1 cup mashed banana (approximately 2 1/2 large ripe bananas)
1 cup granulated sugar
1/2 cup vegetable oil
1 tablespoon ground flax seed
2 1/2 tablespoons hot water
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt

1 cup creamy peanut butter
1/2 cup confectioners’ sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup vegan graham cracker crumbs (optional)
1/2 cup vegan buttercream (optional)
Vegan chocolate sauce, for topping

Combine the ground flax with the hot water and whisk to a paste, let stand for at least 5 minutes to thicken.
Combine the oil, mashed banana, sugar, vanilla extract and flax paste together in a large mixing bowl with a hand whisk.
Sift together the flour, spices, baking powder, baking soda, and salt and add to the wet mixture, whisk until smooth.
Preheat the oven to 350°F and while you wait, refrigerate the batter.
Scoop the batter onto a parchment paper lined sheet pan with a 1.5-ounce scoop spaced 2 inches apart and bake for approximately 12-15 minutes or until lightly golden brown.
They will be puffed and springy when you press the centers.
Cool completely before filling with the peanut butter buttercream recipe follows.

Combine all the ingredients for the peanut butter filling together except for the buttercream.
Cream it all smooth by hand with a spatula or with a mixer.
Add the optional buttercream last and serve with fresh banana slices and chocolate sauce.

The whoopie pies filled with filling (minus the fresh bananas) will last for 2-3 days at room temperature stored in an airtight container.
Very Unhealthy Recipes
Deep-Fried Butter Balls

2 sticks butter
4 tablespoon plain cream cheese
1 cup all-purpose flour
1 egg, beaten
1 cup seasoned breadcrumbs
Frying oil

Blend together butter and cream cheese with salt and pepper to taste until creamy or smooth.
Form 1-inch balls of butter mixture and arrange them on a parchment paper lined baking sheet. Freeze until solid (about an hour).
Coat the frozen balls in flour, egg, and then breadcrumbs and freeze again until solid (about another hour).
When ready to fry, preheat oil in deep-fryer or a deep pot to 350°F.
Fry balls for about 10 to 15 seconds or until just a light golden colour.
Drain on paper towel before serving, then enjoy!
Very Unhealthy Recipes
1 can (8ct.) Pillsbury Grands Flaky Layers Biscuits
Cubed Mozzarella Cheese (1-1″ cube per Bomb)
2 lbs. of Bacon (1 slice per Bomb)
Oil for frying (I used Canola)

Cube up the Cheese, and cut each Biscuit into fourths. Place one piece of Cheese inside a Biscuit quarter, and roll it up in there, nice and tight
Wrap each rolled Bomb in a slice of Bacon, and secure it with a skewer or toothpick
In a med/large pot, heat up approx. 2″ of Oil (to 350 degrees) and fry them up in small batches. Maybe one or two at a time, the oil will expand so stay close…
Drain them on some Paper Towel, but serve them up good and warm
Very Unhealthy Recipes
Guacamole Breakfast Sandwiches

8 slices bacon
4 large eggs
Kosher salt and freshly ground black pepper, to taste
4 slices American cheese
4 tablespoons unsalted butter, at room temperature
8 slices sourdough bread*
1 cup guacamole, homemade or store-bought

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, flipping once, about 3-4 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
Add eggs to the skillet. Cook until white is set but yolk is still runny, about 2-3 minutes; season with salt and pepper, to taste. Place a slice of cheese over each egg during the last 30 seconds of cooking time; set aside.
With a butter knife, spread butter on each slice of bread. Place bread in the skillet and toast, flipping once, until golden brown, about 2-3 minutes.
To assemble the sandwiches, place 4 slices bread on a work surface. Spread with guacamole, topped with bacon, egg, cheese and another slice of bread.
Serve immediately.
*Any type of bread of your choice can be substituted.