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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.

The rule of thumb has always been to tip on the pre-tax amount of the check, although I personally always go higher...the tax on the bill is not the customers fault or obligation.
It becomes a bit more complicated if you include a bottle of wine which can increase your tab dramatically.

Just had this one, recipe follows for all of you seriously in need of upping your cholesterol levels:

Boil or bake a potato and keep hot. Soft boil an egg: The white should just be set and the yolk still runny. Cut a cross in the potato and squeeze to expose inside and create a hollow. Add salt and a generous dollop of butter. Slice the top off the egg and dribble/scoop the yolk into the potato. Top with grated Tusser's or Cheddar cheese and shredded pepper ham. Pig out.

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.

Regarding KarynMC:
You can NEVER say that only a family member would try to poison a child. Get real, there are sick people out there who get off on doing their dirty deed.

Also,please let me know where those chocolate chip cookies are being handed out so that I'll miss that house. :)

Cinnabon clone buns. so....much...butter....

http://www.thecookingphotographer.com/2009/07/clone-wars-er-i-mean-cinnabon-clones.html

They were good, but not good enough to eat all that butter. I had 1, and gave the rest away.

I made a bread pudding out of chocolate/orange quick bread and then covered the whole thing with caramel sauce.

Soooo....bread that consisted mostly of chocolate, sugar, processed flour and orange juice baked in a bed of eggy custard slathered with homemade caramel.

Ruined by health concerns? Hardly! I had some, and so did my guests, and we all enjoyed the heck out of it. Would I do it again? Maybe in another year or two. After all, it was amazingly delicious.

I noticed the hillbilly theme we got going here and it reminded me of a trip we took from Chicago to visit the kin in Gilbert, W.Va. Instead of following the usual interstates through IN and OH and eating at Shoney's, we took a scenic route over three days and made a pit stop at a Cracker Barrel in TN one day and went to the Loveless Cafe for dinner.

One Sunday after we got back home, I tried to duplicate Cracker Barrel's breakfast menu. I made biscuits and gravy, chicken fried steak, eggs, grits, fried potatoes (instead of hash brown casserole) and fried apples. Every now and then, we'll get a hankerin' for a meal like this, but it's such a pain to get the timing right that I won't do it unless I've got help. It's disgustingly unhealthy, but man, once in a while we just gotta have it.

Don't you just adore regional American cooking? I just love it when a recipe starts with a stick of butter, or when you take something perfectly healthy, like green beans or spinach, and doctor it up with a a pound of bacon and a couple of spoons full of bacon grease.

I've made many things that weren't healthy at all - from real mac & cheese with 6 kinds of cheese to Guy Fieri's Mac & Cheese that is topped with bacon, and the Sweet Potato Gooey Butter Cake from Paula Deen. I think the thing that was the worst was the Toasted Ravioli which is deep fried ravioli. I've made all kinds of deep fried things. It may be bad for you but it tastes soooo good.

I've eaten worse though - Deep Fried Oreos, Deep Fried Macaroni & Cheese (both at different fairs), Deep Fried Mars Bars, Deep Fried Twinkies - but i've never made any of them. I'd rather eat stuff like that out of the house. If I deep fry in the house, it smells like it for days after.

My favorite thing to make at home (But only for holidays) is Potato Latkes. They are sooo fattening but so good. Also, 3x a year I make my own chopped chicken livers for Passover, Rosh Hashanah and Chanukah. Ground up chicken livers with chicken fat - can't get much worse for you.

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.