Oh man, anything with Velveeta is so good (and sooooo bad…), it does truly make the best grilled cheese and also homemade mac & cheese, which is the best comfort food of all time. My mom used to make toast to dip in hot chocolate, which I still eat on a cold day. Sounds gross, but it’s so good.

Potato chips dipped in jell-o? LOL.

Oh man, yes – toast, slathered in butter, is WONDERFUL dipped in hot chocolate. I usually had 2 slices per cup!

Yeah, next time you’re at a picnic where both chips and jell-o are served, scoop some of that jiggly stuff up onto the chip and give it a try : )

I think I must like the sweet/salty crisp/soft contrast….

Oh, another one I forgot to mention is potato chips on a tuna fish sandwich (in place of lettuce).

peanut butter and jelly cannot be eaten without regular plain potato chips inserted in the middle in a complete layer. Careful not to eat it sideways or the potato chips can get lodged between your teeth and slice your gums.

Also, when I used to say, “Mom I’m hungry!” the response was almost always…”Have some bread and milk” You break up the bread in a bowl (like the sacrament bread) and pour milk over it like it was cereal and add sugar.

And I agree 100% with the fries dipped in a chocolate malt…salty ice cream heaven!

I will go whip one up and eat it for you this weekend:)

I love to dip cooler ranch doritos in cottage cheese. YUM! It is also great with other dorito variations, but the ranch are my favorite.

Have a good weekend!

Actually, when it comes to inserting chips, they are required with hamburgers. And tunafish sandwiches. I rarely eat potato chips by themselves, but they do make my burgers, sandwiches and jello happier.

Hot chocolate and toast — awesome. Two slices are barely enough. Three was always my preference (I’m a little pig).

I think I just threw up in my mouth a little.

Well, the idea of chips and jello sounds gross to me. Like Kristin, I’ve been known to put a layer of chips on a burger, but not Tuna.

I have never heard of dipping toast in hot chocolate, but I like to dip it in the left over milk of cold cereal. And I love to dip it in hot oatmeal.

As for salt and sweet together… I LOVED putting a tablespoon of some rich vanilla ice cream on top of a salty Ritz cracker… Mmmmmm

And, if I buy a pizza, I let it sit in the fridge over night, and then salt it heavily the next day. Sergeant Garcia turned me on to that in the Air Force. You get the flavors more in cold food, and the salt brings out all the pizza flavors so nicely.

I also picked up a habit my mother had.. that my dad detested even seeing her do.. I LOVE putting cottage cheese in chili.

Oink!

or this….

we just got back from dinner at our favorite restaurant for our 13th anniversary. Paul had an appetizer of squid and Australian white beans with prosciutto followed by Colorado rack of lamb – medium rare of course. I had frois gras (I know – so not PC but soooo good) followed by what they call Rabbit, Rabbit, Rabbit. Bacon wrapped tenderloin, breast of rabbit in whole grain mustard cream sauce, and rack of rabbit seared to a crispy golden brown.
Since we are regulars the kitchen sent us a scallop on a spoon prepared with tarragon and shaved pears. Then…the maitre’d (sp) wanted us to test their newest offering of layered squab and black truffles…fabulous textures.

Of course desert was a chololate malt with french fries for dipping.

I don’t think I ever have my jello without potato chips. I will have the chips without jello, but never the jello without the chips. For me there’s something about the jello being cold that makes it match up well with the chips as well.

Also, for a great treat – again that I’ve been doing for years – get a tub of Cool Whip and pour a package of jello, straight from the box, into it and stir. Once it’s all smooth and mixed well it’s the best potato chip dip around.

WOW, bread and milk. When I was small my father used to have it all the time. He would break the bread up (homemade would hold up to the milk better – but he would use whatever bread we had) and then add milk, while lamenting that it wasn’t as good as the much thicker milk HE used for bread and milk as a child. He grew up on a dairy farm, and I suspect their “milk” was much closer to what we would call half and half. Often he added raisens and honey. I kind of liked it with the raisens and honey, if I ate it quickly enough that the bread didn’t get too soggy.

I think my top three nostalgic foods would be popcorn, orange julius, and eggnog. Mmmm…

Honestly I’ve never even heard of jello and chips.. but now my interest is tweeked,,,, and I may have to try.

I did try bread and milk a few times, but while it tasted good in the mouth, it did a nasty number on me down below.. Gas for days… It was horrible. And that happened each of the 3 or 4 times I had it..

I loved eggnog just a bit too much growing up. I know it was the start of my belly bulge.. Unfortunately I had Betty Crocker’s cookbook for boys and girls, and they had an eggnog recipe in it, and I made it a little too regularly.

And re-reading Allison’s original post.. We also had creamed corn on toast.. many a time. And it was really really good.

Childhood comfort foods that make me gag now:

grease bread: (made by sopping up bacon drippings in a hot fry pan with bread and eating it while hot)

frosting bread: putting frosting (preferably blue) on bread and then eating it.

The following do not make me gag now but I try not to fall into temptation:

Cheese popcorn (fresh hot popcorn smothered in melted velveta cheese and butter.

Popcorn sprinkled liberally with dots.

First of all I love that you dedicated a post to our beloved bologna and cheese sandwiches.

My father also grew up on the bread/milk delicacy, I never tried it. I still love dipping toast in hot chocolate though. When I was little I loved to butter plain white bread and then sprinkle sugar all over it, maybe this was my idea of dessert because my mother was too cheap to buy us cookies!

umm,umm good…… in our house true cinnamon toast is made by buttering a slice of bread, sprinkling it with sugar and cinnamon, then putting it under the broiler until the sugar crystallizes…

Yep, like Michelle said, our Dad ate bread and milk ALL the time. I tried it once and found it bland and disgusting. I think a lot of comfort foods like that you have to start eating while you are very young to develop a taste for it. And I am all about sticking potato chips in your PB&J…esp just the plain Lay’s. YUM.

My grandmother also used to fix the bread, butter and sugar treat for me. If I gave that to my kids now, they would look at me with alarm and confusion. But it was fun to get it from grandma.

I tried that milk and bread concoction on at least one occasion and I didn’t particularly care for it. Bread got really soggy and it was bland.

I did however, love the bread and gravy my grandma used to make. I’m sure it was a recipe left over from the (first) depression…. just a little hamburger browned and then made into a white gravy. Far more gravy than hamburger, served over broken white bread. It had such great flavor… I’m afraid I haven’t been able to duplicate it on my own.

I have been known to engage in the sugar on buttered bread treat when desparate for a sugary treat 🙂 Not for a long time though.

More recently, I’ve sprinkled cinnamon sugar on buttered tortillas and either microwaved (for softness) or baked (for crispness) as a treat.

Jean – that grease bread sounds completely disgusting!

Okay, I’ve recently purchased 3 low carb cook books, one of which is exclusively for slow cookers… and I have just experiended the ultimate sweet/tangy treat.. In fact, these are so good, Javier took a small bowl of them to the basement. Made the whole house smell nice too..

Melt 3T of butter in a heavy and large skillet… To that add 1/4t of dark molasses, 1.5t of curry powder, 1/4t of salt and 1/4t ground cumin.

Then add 12 ounces of pecan halves and stir them around to ensure they are all coated with the butter/curry/salt/cumin mixture.

Put them in the crock pot…. sprinkle 2T of splenda (or Erythritol or Xylitol or Stevia… whatever sweetner you use)… and slow cook to the perfect treat… Cook on low for 2 – 3 hours, stirring once or twice during the cooking time.

I will need to make these again as I made them for snacks at work this week. But there’s only enough left for Monday now.

Oh yes, once cooled completely, store them in an air tight container.

man, that really does sound good… I must try that…

Okay, 2nd crock pot nut experience for the day was 1 cup of walnuts, 1 cup of almonds, 1 cup of peanuts and 1 cup of Pecans …

But this time the mixture was butter, garlic powder, onion powder, and salt..

and they had to cook for 5 hours, which I think was too long. They are cooling now. THAT is enough for several weeks…

I also made Lemon poppyseed muffins as my new cast iron muffin pan – pre-seasoned – arrived today. They are okay. A bit little too nutty. There is no flour in them, just group up almonds, what they call almond flour.. ‘

Not bad though..

Mmmm comfort foods.
Fries/frosty, Marshmallows/Frito Lays, Bananas/milk/sugar, and just ice cream. All the time.

Allison as a kid I loved grease bread (thats probably why I weigh what I do) however I cannot force myself to try it as an adult to see if I still like it because the thought of it makes me gag:

by the way, craigthegrey, in my family that cinnamon toast is called “Wanza Toast”. Just the way you described it made with love by my mom named Wanza.

Great….. Thanks for good tips I will try as soon as possible..