Category: Desserts

Bellyful of Barbecued Bananas

Bellyful of Barbecued Bananas

By: Charlie 
“Throw some of those bananas on the barbi! A scrumptious dessert that will make your tastebuds jump for joy! Try pouring a drop of your favorite liquor over the bananas and ice cream just before serving.”

“First, pieces of banana are sprinkled with lemon juice and rolled in brown sugar and cinnamon.  Then they’re cooked quickly and carefully on the grill.  Serve with vanilla ice cream.  You can also do it in a skillet with melted butter” was the comment at the All recipes web site.

For the recipe, please go to All

Campfire Banana Splits

Campfire Banana Splits

Now, we’re going to go bananas for bananas!  This one is “Great for sleep-overs and backyard camping trips.  Bananas cooked in foil with chocolate chips and marshmallows.  You can even bake these in the oven if a grill or campfire is not available.  You can be creative with other toppings, like maraschino cherries, peanut butter chips, coconut, butterscotch morsels or caramel.” 

The only comment we could make on this one is “Spectacular!”  Thank you Toni for this!

For the full recipe, please go to All

Succulent Grilled Peaches with Honey Chevre

Succulent Grilled Peaches with Honey Chevre

This week, on the Grillin’ Guys, we’re talking about desserts!  This one, from sounds amazing!  To quote the person that submitted it, “The sweetness of the warmed peach goes so well with the creamyness of the goat cheese, with a bit of honey.  It’s like getting cheesecake in a peach crust.”

To get the entire recipe. click HERE

Sweet, Yet Spicy Pineapple

Sweet, Yet Spicy Pineapple



It’s that time of year when it’s peak growing season for Pineapple.  On the Joppie’s last trip to Hawaii, we took a side trip to the Dole Pineapple plantation, where you could have anything from a Pineapple Hot Dog, to Pineapple Ice Cream.  My wife, Judy, took a ridiculous picture of me with my face behind a big giant Pineapple.  It’s a picture I hope never shows up on line!  All of that to say we found this recipe for sweet and spicy pineapple, and it’s fantastic.  Give it a try and let us know what you think!

Sweet and Spicy Grilled Pineapple
1 pineapple, peeled and cored, cut into long strips
1/2 cup orange liquor
1/8 cup sugar
Spice Guy Radical Rub*
1 bag frozen mixed berries
1/4 cup cherry juice, apple juice or water

In a seal-top storage bag add pineapple, liquor and sugar.  Allow to soak for 1 hour.  Remove and pat pineapple dry.  Coat liberally with rub and grill over medium high heat until caramelized, approximately 5 minutes per side.  Meanwhile in a pan over medium heat, add mixed frozen berries and juice.  Simmer for approximately 20 minutes and brush pineapple with berry juice.

* A blend of cinnamon, sugar and a touch of chipotle powder works well too!

Thanks go to for this awesome recipe!

I (Judy) have his log in here!  Great pic huh?

Barbecue Bob's Banana Bread

Barbecue Bob’s Banana Bread

Barbecue Bob’s Banana Breakfast

Here is a great use for over ripe bananas.

Combine all ingredients in large mixing bowl and blend with mixer:

2 eggs

1.5 cups brown sugar

½ cup of butter

¼ cup of sour cream

1 ¾ cups of flour

1 teaspoon of baking soda (premix with flour)

4 ripe bananas

¼ teaspoon of salt

1 teaspoon of vanilla

½ cup of nuts optional

Preheat grill to 350 degrees and place a baking stone on the surface.

Blend together butter, eggs and sugar first.  Then add bananas, vanilla, salt, nuts, and sour cream.  Slowly blend in flour/soda combination.  Do not over whip.

Pour into greased bread pans and bake for 45-60 minutes depending on pan size and depth of batter.  Breads will be done when risen in center and golden brown.

Pumpkin Cheesecake

Pumpkin Cheesecake


If you want to WOW the family at the Thanksgiving Day meal, make this fantastic combination of two American favorites:  A New York Style Cheesecake with a Pumpkin Pie twist.  This yummy cake has the velvety smooth texture of a lovely cheesecake combined with a subtle flavor of pumpkin.  Bring this over and listen to the family rave about this different Thanksgiving Dessert!


2 cups graham cracker crumbs

1/4 cup light brown sugar

1/2 tsp ground cinnamon

6 ounces melted salted butter (1 1/2 sticks)


24 ounces cream cheese — at room temperature (3 packages)

15 ounces pureed pumpkin (1 can)

3 eggs

1 egg yolk

1/4 cup sour cream

1 1/2 cups sugar

1/4 tsp ground ginger

1/2 tsp ground cinnamon

1/8 tsp fresh ground nutmeg

1/8 tsp ground cloves

2 Tbl all-purpose flour

1 Tbl vanilla extract

1 Maple Bourbon Whipped Cream


  •  Preheat oven to 350 degrees F.
  •  Prepare a 9-inch cake pan with pan spray and lined with parchment on the bottom and sides. Set aside.

For crust:

  •  In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into the prepared pan. Set aside.

For filling:

  •  In a stand mixer, beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar, spices, flour and vanilla. Beat together until well combined.
  •  Pour into crust and spread out evenly. Place pan in a water bath (larger pan filled halfway up the cake pan.  Bake in the water bath for about 90 minutes until the cheesecake is set.
  •  Remove from the oven and let sit until thoroughly cooled (about an hour). Cover with plastic wrap and refrigerate for 4 hours (preferably overnight).
  •  Remove from the cake pan by inverting on a flat platter and then flipping it over again. Slice and serve with the Maple Bourbon Whipped Cream.

Servings: 12

Cooking Times

Preparation Time: 15 minutes

Cooking Time: 1 hour and 30 minutes


Top with crumbled ginger snap cookies.