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Recipes
Killer Hogs BBQ Sauce Recipe by Malcom - CookEatShare
By KennyB07
In a large pot combine the above ingredients over medium heat
- 16 oz Tomato Sauce
- 16 oz Ketchup
- 12 oz Chili Sauce
- 1 cup Apple Cider Vinegar
- 1 cup Brown Sugar
- 1 cup Corn Syrup
- 1/2 cup Honey
- 1 TBS Worcestershire Sauce
- 1 TBS Soy Sauce
- 1/2 cup Dry Rub
- 1 TBS Hot Sauce
CHEESE & POTATO STUFFED PORK CHOPS
By KennyB07
*Pre-frozen shredded potatoes (sometimes called “hash brown”) may be substituted
- 4 center cut bone-in pork chops (about 3/4-inch thick)
- 2 medium potatoes, sliced VERY thinly*
- 1/2 cup shredded fontina cheese
- 1/4 cup shredded asiago cheese
- 1/2 tsp salt
- 1/8 tsp pepper
- 3 tbs melted butter, divided
LONGHORN® STEAK BUTTER
By KennyB07
Directions Whisk together soy sauce, molasses, miso, mustard, paprika and lime zest in a small saucepan set over m...
- 1/6 cup soy sauce
- 1/4 teaspoon molasses
- 1/8 cup white miso (available at specialty food stores)
- 1 teaspoon dry mustard powder
- 1 tablespoon stone ground mustard
- 1/8 teaspoon of smoked sweet paprika
- Zest of half a lime
- 6 tablespoons unsalted butter, cubed and chilled
- 1/2 tablespoon chopped parsley (for color)
Artichoke-Tomato Bruschetta
By KennyB07
The mozzarella cheese is only optional, I like to sprinkle a small amount on the top after broiling, adjust the gar...
- 1 -2 roma tomato (finely chopped)
- 2 teaspoons fresh minced garlic (or to taste)
- 1 (6 1/2 ounce) jar marinated artichoke hearts , drained and chopped
- 1/2 cup parmesan cheese
- 1/4 cup chopped red onion
- 4 -6 tablespoons mayonnaise (or to taste)
- salt (to taste)
- fresh ground black pepper (to taste)
- 1 French baguette (cut into 1/3 inch thick slices)
- 1 cup finely shredded mozzarella cheese (or to taste)
Chicken Bacon Ranch Fries
By KennyB07
Place rack in center of oven and preheat oven to 400 degrees F
- 4 slices bacon
- 2 medium russet potatoes, peeled and cut into 1/4-inch matchsticks
- 3 tablespoons olive oil
- 1 1/4 teaspoons garlic powder
- 1 1/4 teaspoons onion powder
- 1/2 teaspoon dried dill
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1 cup shredded cooked chicken (about 4 ounces)
- 1/2 cup Skinny Greek Yogurt Ranch Dip
- 1/4 cup freshly grated sharp cheddar cheese
- 1/4 cup freshly grated mozzarella cheese
- Fresh chopped chives
PHILADELPHIA Vanilla Mousse Cheesecake
By KennyB07
HEAT oven to 325ºF. MIX wafer crumbs and butter; press onto bottom of 9-inch springform pan
- 40 NILLA Wafers, finely crushed (about 1-1/2 cups)
- 3 Tbsp. butter or margarine, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
- 1 cup sugar, divided
- 1 Tbsp. plus 1 tsp. vanilla, divided
- 3 eggs
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Steamed Broccoli with Chorizo
By KennyB07
Broccoli is a go-to veggie side for many families yet is often served very plain
- 3/4 cup water
- 14 ounces broccoli florets
- 1 1/2 ounces Mexican chorizo
- 1 tablespoon olive oil
- 2 teaspoons lime juice
- 1 teaspoon chopped chipotle chiles canned in adobo sauce
- 1 teaspoon adobo sauce
- 1/8 teaspoon kosher salt
- 1/4 cup chopped fresh cilantro
Frozen Key Lime Pie
By KennyB07
Directions Preheat the oven to 350 degrees F
- CRUST
- 1 1/2 cups graham cracker crumbs (10 crackers)
- 1/4 cup sugar
- 6 tablespoons (3/4 stick) unsalted butter, melted
- FILLING
- 6 extra-large egg yolks, at room temperature
- 1/4 cup sugar
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons grated lime zest
- 3/4 cup freshly squeezed lime juice (4 to 5 limes)
- TOPPING
- 1 cup (1/2 pint) cold heavy cream
- 1/4 cup sugar
- 1/4 teaspoon pure vanilla extract
- Thin lime wedges
Apple Dumplings
By KennyB07
From Alicia Arnold from Church
- 2 Granny Smith apples
- 1/2 tsp cinnamon
- 1 cup sugar
- 1 TSP vanilla
- 1 can of 8 count crescent rolls
- 1/2 cup butter
- 1 cup orange juice
Chili Potpie with Cheddar Biscuits
By KennyB07
We thicken the chili slightly, stir in more fresh fall vegetables, and bake with a flaky cheddar biscuit topper for...
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1 (11-oz.) pkg. diced peeled butternut squash
- 5 cups cooked chili (from Smoky Beef and Poblano Chili), divided
- 5 ounces all-purpose flour (about 1 cup plus 3 Tbsp.), divided
- Cooking spray
- 1/4 cup plain yellow cornmeal
- 2 teaspoons baking powder
- 2 tablespoons frozen unsalted butter, grated
- 3 ounces grated cheddar cheese (about 3/4 cup)
- 1/2 cup nonfat buttermilk
- 2 tablespoons chopped fresh parsley (optional)