6-Foot French Toast


Ingredients:
1 2-inch-thick slice of sub sandwich, preferably without lettuce or tomato
1 large egg
2 tablespoons butter
1 cup milk
Salt and pepper to taste



Instructions:
Whip the egg into the milk. Dip the sandwich into the milk mixture and place into the pan with melted butter on low to medium heat. Cook until brown and amazing.


The skinny:
This one is sort of a variation on the Monte Cristo sandwich, only there's no powdered sugar and we put little to no effort into it. Our sandwich had salami, roast beef, American cheese and turkey, which worked out fantastically.



Bacon, Cheese and Beer Dog


Ingredients:
1 hot dog
1 slice of thick-cut bacon
1 can of spray cheese (We had half a can of American flavored)
1 can beer (It doesn't matter what kind, but we recommend something dark. Corona probably isn't a good idea)
1 cup flour
Oil for frying


Instructions:
This one is a little work-intensive, so be ready to buckle down. First take the center out of the hot dog with an apple corer, if you have access to one. If not, just cut out the middle with a knife. Fill the cavity with the spray cheese and use the hot dog you removed from the middle as a cap to keep the cheese in. Wrap the bacon around the hot dog and deep-fry for two to four minutes or until bacon is cooked.

Dab them dry with a paper towel (so the batter will stick). Mix the beer with the flour until it reaches a thick, but lump-free consistency. Dip the dogs in the batter, coating the dog completely, and deep-fry on high heat for two to three minutes or until brown and deadly.
NOTE: Don't fry them too long or all of the cheese will explode out into the oil. That's very bad.


The skinny:
This is the most irresponsible recipe of the bunch, but it also turned out to be one of the best tasting. We could only manage a few bites. But our uncle, who is a veteran of deep-fried foods of all kinds, managed to put down two without issue. Just make sure to let them cool down first, otherwise you might end up with a mouthful of cheese that's hot enough to burn your precious taste buds right out of your mouth.


Buffalo Chicken, Blue Cheese and Potato Chip Balls


Ingredients:
1 cup chicken wing meat removed from the bone (Use a knife or your hands and not your mouth. It'll be better for everyone)
1 cup crushed potato chips (We had the ridgey kind, not the fancy kettle kind)
1 cup crumbled blue cheese
Any cream-based dip (Onion, Ranch, etc.)



Instructions:
Preheat oven at 350 degrees. Debone chicken, and then mix it in a large bowl with blue cheese and potato chips. If the chicken is particularly dry, add a little dip to make the mixture tacky. Roll the mixture into balls and place them three inches apart on a large greased sheet pan. Place in oven and bake for 15 to 18 minutes. Serve with dip.


The skinny:
Look, something that's not fried! These tasted fantastic, but since we overcooked them a bit they were a little dry. The dipping sauce helped in the chewing efforts and took the spiciness level down a much-needed notch. They ended up sort of like crab cakes, only, you know, with chicken.