Epic Banana Cheesecake

Epic Banana Cheesecake

Let me tell you something about Banana Cheesecake…it will rock your world. This cheesecake recipe isn’t for the faint of hearts. Personally, this is my favorite desert ever.

Whenever I go to The Cheesecake Factory, I try their version of this and they are pretty much identical. Men, go make this for your wife. If she doesn’t like bananas, you just eat it yourself. Thank me later.

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Epic Banana Cheesecake
Let me tell you something about Banana Cheesecake...it will rock your world. This cheesecake recipe isn't for the faint of hearts. Personally, this is my favorite desert ever. Whenever I go to The Cheesecake Factory, I try their version of this and they are pretty much identical. Men, go make this for your wife. If she doesn't like bananas, you just eat it yourself. Thank me later.
Banana Cheesecake - Hungry Doug
Course Dessert
Cuisine American
Prep Time 20 minutes
Passive Time 6 hours
Servings
slices
Ingredients
Course Dessert
Cuisine American
Prep Time 20 minutes
Passive Time 6 hours
Servings
slices
Ingredients
Banana Cheesecake - Hungry Doug
Instructions
Cheesecake Filling
  1. Grab a large Bowl. Throw the blocks of cream cheese in and beat with a hand or stand mixer and the whisk attachments. Keep going until there are no clumps. Clumps are your enemy.
  2. Throw in the sugar and continue mixing until it is combined throughout. Add the cream and vanilla. Keep whisking until you get "Stiff peaks" and set that off to the side.
  3. Grab another bowl and whisk the pudding mix and milk. Throw that baby in the fridge for 10 minutes to thicken. Lightly combine and gently fold the pudding with the filling mix. Keep going until it is combined into one mixture.
  4. Slice up those bananas into small chunks and combine them into the filling mix. Save about 1/2 of one banana for garnishing.
Graham Cracker Crust
  1. Easy Peasy. Take your graham crackers and 1/3 cup of white sugar and place them in a ziplock bag. Beat the hell out of said bag with rolling pin, fists, or whatever want. Take 6 tablespoons of butter (doesn't have to be exact) and melt that in the microwave. Take 1 1/2 Cups of the Graham Cracker Mix and place that in your spring form pan. Drizzle the melted butter and press into the bottom of the pan. Make sure it is nice and tight.
Combine and Chill
  1. Take your crust and fill it with your cheesecake filling. Smooth the top.
  2. Refrigerate for 6 hours or Overnight (Overnight is better)
  3. Take some cool whip and add a layer to the cake. However much you would like. Take those Nila wafers and crush them into a powder and sprinkle on top. Take the sliced almonds and sprinkle them on top as well. Slice up the remaining banana and arrange in any pattern you want on top.
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Make your own Chick-Fil-A Chicken Sandwiches

Make your own Chick-Fil-A Chicken Sandwiches

Chick-Fil-A Chicken Sandwiches are King.  There I said it… I have had my fair share of chicken sandwiches and I can honestly say that out of all the fast food chain chicken sandwiches (notice I said fast food chain chicken sandwiches), Chick-Fil-A has to be the absolute king.  The only problem is, they are closed on Sunday.  Now we can make the recipe at home!

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Copycat Chick-Fil-A Chicken Sandwich
Have you ever wanted your chicken to taste like the heavenly goodness that is Chick-Fil-A? Or is it Sunday and you can't get into your local Chick-Fil-A? Well, look no further! We have the recipe here. Let me know in the comments below how that worked out for you.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
Sandwiches
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
Sandwiches
Ingredients
Instructions
  1. Take your chicken and split it into equal portions.
  2. Pound the chicken flat (with a meat tenderizer or hammer, whichever floats your boat)
  3. Put the chicken into a large ziplock with the pickle juice for 1 hour (longer if you wanted)
  4. Combine all dry ingredients.
  5. Beat the eggs in a separate bowl.
  6. Get pan ready on Medium-High heat with your peanut oil.
  7. Dip the chicken into the flour mixture, then the egg mixture, then back into the flour mixture. Drop into the frying pan.
  8. Cook until golden brown (about 2-3 minutes on each side)
  9. Serve on Hamburger Buns and Pickle (add lettuce, jack cheese, and tomato to make it a deluxe)
  10. Enjoy!
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Worlds Best Flour Tortillas

Worlds Best Flour Tortillas

In order to make the best Mexican food, you need to start with the essentials.  Don’t go out and buy those nasty tortillas you find in the store.  They are filled with so many disgusting chemicals.  Make them at home and for a fraction of the cost.  

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Worlds Best Flour Tortillas
Stop buying those crappy chemical filled tortillas from the supermarket. Make your own in no time at all.
Flour Tortillas- Hungry Doug
Course Staples
Cuisine Cuban, Mexican
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 1 hour
Servings
Small Tortillas
Ingredients
Course Staples
Cuisine Cuban, Mexican
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 1 hour
Servings
Small Tortillas
Ingredients
Flour Tortillas- Hungry Doug
Instructions
  1. Grab a large bowl and mix the Flour, Salt, and Baking Powder.
  2. Take the shortening and crumble it into the flour mix until the flour mix becomes crumbly.
  3. Add water and mix until the dough starts to take shape.
  4. Throw some flour down on your counter and knead the dough until it is smooth and stretchy.
  5. Put it in a bowl and cover with a damp towel. Let it sit for one hour.
  6. Split the dough into 6 equal pieces and roll into a ball. If you want to make smaller taco tortillas, cut into 12 pieces.
  7. Heat up your skillet to medium high heat.
  8. Throw some flour on a rolling pin and roll each dough ball into a tortilla. If you want the tortillas to come out better, use a tortilla press or frying pans.
  9. Throw the tortillas on a skillet and cook until lightly golden brown.
  10. Pull off the tortillas and place under a towel.
  11. Repeat!
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Cuban Ham Croquettes (Croquetas de Jamon)

Cuban Ham Croquettes (Croquetas de Jamon)

HEY MAN, YOU KNOW I’M HALF CUBAN RIGHT?

You should see the looks I get.  I am probably one of the whitest Latinos you have ever seen.  I guess my 1/4 Irish and 1/4 English heritage won out on the looks department.  THAT BEING SAID…Let us take a look at one of the staple appetizers in the Cuban household.

HAM CROQUETTES

They can be served with anything for any occasion.  Being that they take a long time to make, it isn’t something that you can whip up in a few minutes.  You need to plan to make them.


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Cuban Ham Croquettes

A classic Cuban appetizer that is a staple for any Cuban dish or party.

Course Appetizer
Cuisine Cuban

Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 3-4 hours

Servings
Croquettes


Ingredients
Croquettes

Dipping Sauce

Course Appetizer
Cuisine Cuban

Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 3-4 hours

Servings
Croquettes


Ingredients
Croquettes

Dipping Sauce


Instructions
Directions
  1. Throw the ham in a blender or food processor. Keep going until you get a total of 2 cups of pureed ham.

  2. Combine milk, flour, salt and pepper and set aside.

  3. Melt the butter in a 2 qt. pot and saute onions over medium heat until translucent.

  4. Add the milk mixture and stir constantly over med-hi heat until the mixture begins to thicken into a dough-like consistency.

  5. Remove from the heat, add the minced ham to the mixture and combined until it is thoroughly mixed.

  6. At this stage, you will want to transfer the “masa” to a bowl and put in the fridge to chill for several hours or put in the freezer until the masa is firm but not frozen.

  7. When the masa is firm enough, take a tablespoon of meat in your hands and roll it like a small hot dog and continue until you’ve made approximately 16 croquettes. If you make them small/party size, you’ll end up with roughly 30-35 of them. Place the croquettes in a container that will fit in your freezer, using a sheet of wax paper in between the stacks.

Breading and Frying
  1. Beat the two eggs and spread the cracker meal on a plate or shallow surface. Dip croquettes in the egg, then cracker meal, twice.

  2. Heat the oil in a pan or deep fryer to 375 degrees. Fry croquettes until golden brown. Transfer from pan to paper towels, to soak up excess oil.

  3. Enjoy!


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What is Fry Sauce?

What is Fry Sauce?

If you are from Utah, you know what Fry Sauce is.  If you don’t know what Fry Sauce is, I am about to rock your world.


It is quite simple really.


*For an additional kick, add a bit of Dill Pickle Relish or Hot Sauce.  (Not the original, I know, but still delicious)

It may sound a bit weird, but tryst me.  It is a must have condiment for any potato product.

Do you have any variations on this classic?  Let me know in the comments below.