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looks good to me. Funny I was in Nova Scotia a year or so ago and I tried to find a Nanaimo bar somewhere and didn't see one anywhere! I heard so much about them on the internet and found none. We traveled in the car throughout all of Nova Scotia, except for Louisburg, and saw none. I did find Strawberry Kit Kat bars, and Banana Kit Kat bars but no Nainamo bars.

I adore candy corn though. They look overly sweet but delicious.

I'm from Nanaimo & I remember my Nana teaching me how to make Nanaimo Bars wayyy back when I was a tyke. It's a rare day when I make these, they're just too sweet for me but a nice reminder of home.

This version just cracks me up. I never even tasted candy corn until I moved to the US a few years ago. Yuck!

French toast made from doughnuts, filled with ice cream and gingered mangos and topped with hot caramel sauce. Since I do not foresee making this again (blessedly my beau does not have a sweet tooth), no regrets for this one-time splurge.

A sauce made with sliced breakfast sausages, cream of chicken soup, Hellman's mayonnaise, lemon juice, ground pepper, broccoli, shredded aged cheddar on top and served over pasta or rice. The sauce smells vile but it actually tastes delicious and I would even go so far as call it comfort food. I often find myself craving this sauce during winter.

I've been longing for a proper Nanaimo Bar for years since I left Canada - I'm not actually from Nanaimo, but close enough for people to take the institution very seriously.

I brought these in to work today and they disappeared instantly. Even the people who were grossed out by the idea (melted candy corn? a what bar?) had to admit that they were fantastically tasty.

This is the only variation I will accept on the holy Nanaimo, but it's one I will defend to the death.

This is my favorite grilled sandwich!

I used to eat them at Astro's, in Los Angeles. (The one on Santa Monica Blvd.) They do not use Swiss cheese, but as I cannot eat it anyway, that was fine. I ordered them with their unbelievable onion rings...large, homemade, and served in a generous portion.

To make them at home, I'd go to Canter's deli on Fairfax, and get the rye bread from their bakery section, (It wasn't always easy to find a good rye, once upon a time, at least where I was.) and then pretty much make them as instructed above. Mmmmm! :)

For those who mentioned bison, I switched to it several years ago, and buy the meat from a local ranch. I don't care for the pre-ground, so have been grinding all of my own meat since the 80's, and don't find the bison we eat too dry to form into patties which hold together. I use sirloin steaks/roasts the most often, and use a heavy-duty food processor with the metal blade. Perhaps you would have better luck grinding your own, too?

Patty melts are on the menu for Friday....I can barely wait! :)

in compliance with my low-carb diet...
low carb "nachos"
layer deep fried pork rinds in a pan,* sprinkle on some hot sauce, then smother with an assortment of sliced cheeses (pre-shredded will not do!)
place in broiler until cheese is bubbly.
*best when using the ultra large pork rinds found in Mexican groceries
eat immediately. keep a cell phone within reach to dial 911!

@butterfingers -

oh
my
gosh.

my sister used to eat that!
you two are two in a million i would assume LOL

@betteirene -- I'm afraid that regional American cooking is going to disappear. Between chain restaurants, cookbooks and magazines, eating and cooking is getting much more homogenized.

I'm a fan of sugar cream pie, I just don't eat it daily -- or even monthly. I had the butter and sugar sandwiches when I was a youngster -- also peanut butter and brown sugar. I'm not sure that a butter/sugar sandwich is any worse than grilled cheese made with processed cheese food.

There's also some evidence that by adding the bacon or bacon grease to greens, for instance, you make them taste better and people eat more of the greens. The fat makes some of the nutrients in the greens more accessible.

@MarvinDog -- I think the French might be surprised to find out that duck confit is unhealthy.

@tacoo -- It's all about moderation. Unfortunately, over the last 30 years or so we've been taught that if a lot of something is bad, then none is best.

It's a tossup among three for me:

As a child I LOVED white bread and mayonnaise sandwiches with my Pepsi... luckily, Grandma wouldn't let me have them - I had to sneak them. ~Shudder~

With holidays/Winter approaching, time to break out the fudge, too. My fave is basically sweetened condensed milk and choccolate chips. Mmmm, sugar, fat and chocolate - what's not to love?

And, I hate to admit that lately I've had a hankering for college food, specifically Chili Casserole: Canned chili (my favorite rhymes with 'Shtennison's Not') layered with oodles of cheddar cheese and corn tortillas and baked. Doesn't seem that bad until you read the ingredients on the can (what IS 'textured protein'?!) and realise the cheese is basically about a pound of hydrolised fat... The only healthy thing in it is the 6 corn tortillas.

But then, nowadays opening a can of anything but organic tomatoes feels sinful, so who am I to judge?

A black olive sandwich!
A can of chopped black olives mixed with far too much mayo spread on 2 pieces of white bread slathered with too much mayo, for the ultimate olive/mayo sandwich with a large spoonful of mayo au naturale as the appetizer before the sandwich. The first 3/4 was great and by the end my hunger for it was fullfilled. Not to be eatten again for at least a month or twenty-two.

@BobbieAnne I make that with matzoh for Passover every year. I got the recipe from Gourmet - it's called Caramel Matzoh Crunch, and peopel just devour it.

The 'most unhealthy' thing I have made recently was a jelly doughnut bread pudding from the New York Times - 14 jelly doughnuts, heavy cream, eggs, sugar, and it disappeared in seconds.

I also make brownies that have granulated sugar, brown sugar and Karo syrup, 6 oz. chocolate, 1/2 # butter and 7 eggs in each batch.

@IndyGal I agree - I don't make this stuff for myself, but I bring it to parties and events where there will be lots of people. So you eat 1 or 2 pieces, once in a while, no problem.

Grilled fresh foie gras (with diced mango, port soaked prunes and sherry wine vinegar) over brioche toasts, with duck fat fried potatoes [and green beans to assuage the guilt some]. Quite delicious.