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With my family growing up, it used to be waffles with ice cream (permitted only when both children AND my father had been particularly good).

King Ranch chicken casserole, followed by tater tot casserole (traditional recipe) and then by Paula Deen's tomato pie (third in line because it actually has tomatoes in it, as well as two cups of cheese and a cup of mayo, plus whatever goes into the crust). All so good, yet so bad that they only are allowed to be cooked once a year in my house.

I did not know that Doritos come in lime and chile flavor . . . I thought that was Tostitos (and yes, they are delish, with Marzetti's southwestern ranch veggie dip).

My very first cookbook was the Betty Crocker Kids' Cookbook. It had a number of recipes that are an integral part of my childhood. Because where would we be without the cinnamon toast log cabin and pancakes with your initials in the middle?

I remember that my mom would let me cook from the book on weekend mornings and I became adept at writing letters backwards in pancake batter so that they would show up readable when flipped! Even now, I use my mom's old Tupperware batter cup for pancakes.

I always wanted to make the fully decorated gingerbread house, but my mother refused to lend her kitchen to what I am sure would have been total destruction!

I like my BLTs with a vanilla Coke for that soda fountain/diner experience (because that is where I ate BLTs until I lived on my own -- my mother did not like the smell of bacon hanging around the house). How about a riff on those?

You could do Cokes mixed with vanilla vodka or with Xanath, which is a Mexican vanilla liqueur that is great in cola. Either one of those is super easy and you can accomodate the calorie counters with diet.

You even could upgrade to a premium cola (maybe from Jones or a local producer) or switch the cola out for root beer. You could even go all out and make some upscale alcoholic root beer floats (root beer, vanilla vodka, homemade vanilla bean ice cream with crystallized ginger) that wiould be a big hit!

It was classic. I want Bobby Hill to evaluate all of my beef before I purchase it. No flaws in my ribeyes!

Mmmmm . . . Hot Doug's! We learned the first time to be there when it opens, if possible (45 minute line instead of 2 hour line), and, if not, to bring folding chairs and reading material.

Right now the best is the Saucisson Alsacienne: Bacon Sausage with Creme Fraiche, Caramelized Onions and Double Creme Brie Cheese. Delicious -- but practice saying it before you go, because Doug WILL mock you if you mispronounce it.

Missouri barbecue, and to paraphrase @shuffer, by barbecue I mean pork, either shoulder or ribs, with sauce.

In my view, pickles are a topping, not a condiment.

For an opposing view, go here:

http://rickspicksnyc.com/pickles/green_tomato_condiment

The Rick's Pick's green tomato pickles officially are designated on the jar as a condiment. Robyn, perhaps you should poll them on this. However, I am not going to be the one to provoke the people who make jars of such delicious pickley goodness.

One word: baklava. Everyone loves it, it can sit out for hours, it easily is pre-portioned. You can make it yourself, but I have my source that delivers. (Mid-East Pastry Delight - http://www.mepdelight.com/).

Their product is excellent. No, this is not a paid endorsement, I just happen to think it is the best around. I actually send it to clients as holiday gifts.

Also, I have a number of friends and acquaintances who are strictly kosher and would not eat anything I made in my house. MEPD is certified kosher dairy (they only use real butter) by the Detroit Va'ad and always a big hit with the kosher crowd. They ship overnight or second day (so they are great when time is short) and I usually can get a tray there no later than the second day that the family is sitting shiva.

You can have multiple trays sent, store in the freezer, and then pull out as needed. They defrost pretty quickly. I have found that a tray will keep in the freezer for two to three weeks without any noticeable degradation of taste.

Do not miss Lambert's, Home of Throwed Rolls, in Ozark, just south of Springfield, Missouri. As the Michelin Guide would say, it is "worth a special trip". Lines can be long, but move fast. I recommend arriving early or late for the shortest wait. Bring cash; they do not take credit cards.

The yeast rolls come out hot and fluffy and literally are thrown to you by pot-holder wearing servers. Grab a paper towel from the roll on the table and top with butter and honey (or sorghum if that is your thing). The fried okra and other "pass arounds" (free extras such as fried potatoes and onion and macaroni and tomatoes) will follow shortly.

If choosing plates, go for the veggie plate (all southern style), the ham and beans (where the ham steak takes up an entire pie plate), or the chicken fried steak. Accompany with sweet tea in 32 ounce mugs (available for purchase and sure handy on float trips!). Be sure to get a "hubcap" cinnamon roll to take with you for breakfast the next day.

I am hungry just thinking about it. Wonder what it would take to get my coworkers to blow off the day and drive the 2 1/2 hours to the Sikeston location . . .

Website here: http://www.throwedrolls.com/

I should note that when I said Sam's, I meant Sam's Wine & Spirits (I like the location up near Clybourn on the north side), not Sam's Club of Wal-mart lineage.

Definitely white truffle risotto, extra truffles!