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Recipes
Desserts (Nutter Butter Cookie Balls)
By chefbobby
1) Mix cream cheese and cookie crumbs until well blended
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 24 NUTTER BUTTER Cookies, finely crushed (about 3 cups)
- 2 pkg. (6 squares each) BAKER'S White Chocolate, melted
- 1/4 cup PLANTERS Creamy Peanut Butter
- 24 Mini NUTTER BUTTER Peanut Butter Sandwich Cookies, cut crosswise in half
Appetizers (Barbecue Chicken Nachos)
By chefbobby
SPREAD chips onto platter
- 6 cups tortilla chips (6 oz.)
- 1 cup shredded rotisserie chicken
- 1/4 cup Barbecue Sauce
- 6 oz. VELVEETA®, cut into 1/2-inch cubes
- 2 Tbsp. milk
- 1/2 cup chopped tomatoes
- 1 jalapeño pepper, sliced
Meals (Creole Shrimp & Sausage)
By chefbobby
1) In a small saucepan, bring water and broth to a boil
- 1/2 cup water
- 1/2 cup chicken broth
- 1 cup quick-cooking bulgur
- 1/2 teaspoon chili powder
- 3/4 teaspoon Creole seasoning, divided
- 1/2 pound smoked sausage, cut into 1/4-inch slices
- 2 teaspoons olive oil, divided
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 2 garlic cloves, minced
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/2 pound uncooked jumbo shrimp, peeled and deveined
- 1/2 teaspoon Worcestershire sauce
Desserts (Peanut Butter-Banana Pie)
By chefbobby
1)Crush 22 of the cookies; place in medium bowl
- 30 OREO Cookies, divided
- 1/4 cup (1/2 stick) butter, melted
- 1/2 cup creamy peanut butter
- 2 bananas, sliced
- 3 cups milk
- 2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding & Pie Filling
- 1-1/2 cups thawed COOL WHIP Whipped Topping
Meals (Perfect Pork Burger)
By chefbobby
Pulse the bacon and garlic in a food processor until coarsely ground
- 5 slices bacon
- 1 clove garlic, minced
- 1 pound ground pork
- Kosher salt and freshly ground pepper
- 1/4 teaspoon dried rubbed sage
- Freshly ground pepper
- 4 potato buns, split
- Unsalted butter, softened, for spreading
- Coleslaw, for topping
Meals (Vietnamese Chicken Pho)
By chefbobby
1) Add stock and chicken to 3 1/2 to 6-quart slow cooker
- 8 cups chicken stock
- 3 cups cooked chicken, shredded
- 8 ounces bean sprouts
- Rice stick noodles
- 1 bunch Thai basil, chopped
- Hoisin sauce, for serving
- Lime wedges, for serving
Sides (Poutine Gravy Fries)
By chefbobby
Slice the potatoes lengthwise, about 1/4 inch thick
- 6 to 8 large Yukon gold potatoes, peeled
- 1 tablespoon vegetable oil, plus more for frying
- 1 shallot, minced
- 1 small clove garlic, minced
- 2 cups chicken stock
- 2 cups beef stock
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 1 tablespoon whole green peppercorns
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Kosher salt and freshly ground pepper
- 2 cups cheddar cheese curds
Smoothies (Raspberry Cream)
By chefbobby
In a blender or food processor, cover and process the ingredients in batches until blended
- 2 cups orange juice
- 2 cups fat-free reduced-sugar raspberry yogurt
- 2 cups frozen vanilla yogurt
- 2 small ripe bananas, cut into chunks and frozen (1 cup)
- 3 cups frozen raspberries
- 2 teaspoons vanilla extract
Meals (Meat-atarian Subs)
By chefbobby
1) In a small bowl, combine the first eight ingredients
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup butter, softened
- 1/2 cup mayonnaise
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon pepper
- 1 loaf (1 pound) French bread, halved lengthwise
- 1 pound sliced deli ham
- 2 packages (2.1 ounces each) ready-to-serve fully cooked bacon, warmed
- 4 ounces sliced pepperoni
- 1/2 cup pizza sauce
Meals (Southwest Stuffed Chicken)
By chefbobby
1) Flatten chicken to /18-in
- 6 boneless skinless chicken breast halves (4 ounces each)
- 6 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch sticks
- 2 cans (4 ounces each) chopped green chilies, drained
- 1/2 cup dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 3/4 cup all-purpose flour
- 1/2 cup butter, melted