Kathryn Raaker with a Skipkenny product

My friend, Marty Schultes and I, had a great time making a number of recipes for Father’s Day with some SkipKenny BBQ products. Check out the appetizers, slaw, burgers, and other summer foods we prepared.

Skipkenny BBQ Baked Beans

Course: Side Dish
Cuisine: American

Ingredients

  • 2 15 oz Cans of pork and beans
  • 3 Tbsp Skipkenny Mustard Marinade
  • ¼ cup table syrup
  • ¼ cup light brown sugar
  • 4 Tbsp of your favorite Skipkenny BBQ Sauce

Instructions

  • Mix ingredients well and place in 11 x 8 pan
  • Cook at 350° F for one hour uncovered.
  • Serve Hot!!!

Skipkenny BBQ Mac-n-Cheese

Course: Main Course, Side Dish
Cuisine: American

Ingredients

  • 1 16 oz package of elbow macaroni
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 3 cups milk
  • 8 oz package cream cheese
  • 1 tsp Skipkenny Texas BBQ Rub
  • 8 oz sharp cheddar cheese
  • 8 oz mozzarella cheese
  • 3 oz parmesan cheese

Instructions

  • Cook pasta per package instruction
  • In a saucepan melt butter and whisk in flour until thick, whisk in milk bring to a boil and whisk in BBQ Rub. Stir in cream cheese until mixture is smooth.
  • In a large bowl mix cheeses and the cream cheese sauce with the pasta.
  • Pour mixture in an 11 x 9 ½ pan and bake at 350° F uncovered for 10-15 minutes (top starts to brown) and then covered for another half hour.

SkipKenney Smoked Bacon Burger

Ingredients

  • 12 oz thick-cut Bacon
  • 1 lb lean ground beef
  • 1/8 cup Skipkenny Beef Marinade
  • 1/8 cup Skipkenny Texas BBQ Rub
  • 3 Tbsp Mustard Marinade

Instructions

  • Smoke Bacon at 300° F until cooked the way you like it.
  • Mix Beef Marinade and rub into the ground beef then form into patties for grilling.
  • Once Burgers are done, place on your favorite buns, add Bacon, and other condiments. You could also go bunless or use lettuce as a wrap. You can also use the Mustard Marinade or your favorite toppings to make delicious Burgers.

Skipkenny Coleslaw

Course: Salad, Side Dish
Cuisine: American

Ingredients

  • 1 pkg shredded coleslaw mix
  • ½ small head of green or red cabbage
  • ½ cup shredded carrots
  • For Dressing Mix
  • 1 cup Hellman’s or Best Mayonnaise
  • 1 tsp Skipkenny Rub
  • 1 Tbsp apple cider vinegar
  • ¼ cup of prepared mustard

Instructions

  • Directions In a large bowl mix add the Coleslaw mix or your own
  • Mix together the Dressing and pour over the coleslaw mixture and blend it into the coleslaw.
  • Refrigerate for 1 hour or serve immediately with your meal.

Notes

Note: If you wish to make your own:

Skipkenny BBQ Dip

Course: Appetizer, Snack
Cuisine: American

Ingredients

  • 12 oz whipped Philadelphia Cream Cheese
  • 1 tsp Skipkenny Rub
  • 1 Tbsp Whiskey BBQ Sauce Alt: Sweet BBQ or Spicy BBQ sauce

Instructions

  • Mix all ingredients in mixing bowl until smooth Chill about 1 hour.
  • Serve with Fresh vegetables scoopers or crackers.

Cooking with author, Nicki Corinne White

Artichoke Dip

“It’s Not About the Pie” A Fresh look at Hospitality/ Recipes With Permission from Author Nicki Corinne White

Ingredients

  • 8 oz. cream cheese
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 ¼ cup fresh Parmesan cheese grated
  • 1- 8 oz. jar non-marinated artichoke hearts drained
  • 1 dill weed fresh or dried
  • 1 clove garlic crushed –optional

Instructions

  • Combine cream cheese, sour cream, mayo, and Parmesan cheese in a mixing bowl. Then stir in your artichoke hearts, garlic (we did not use garliand dill weed. Place the mixture in a baking dish, sprinkle with Parmesan cheese and bake at 350 degrees Fahrenheit for about an hour. Serve with crackers or vegetables.

Grape Jelly Meatballs and Sauce

“It’s Not About the Pie” A Fresh look at Hospitality/ Recipes With Permission from Author Nicki Corinne White

Ingredients

  • 1 egg
  • ½ cup cracker crumbs
  • 1 lb Lean Ground Beef/ or Turkey
  • ½ lb. Italian Sausage this is optional
  • 12 oz. Chili Sauce
  • 3/4 c grape jelly (6 oz)
  • 1 tsp salt
  • 2 tsp lemon juice

Instructions

Meatballs

  • Combine meat, egg and cracker crumbs and either brown them in a skillet or bake them in the oven at 350 degrees Fahrenheit for 30 minutes.*

Sauce

  • Combine: Chili sauce, grape jelly, salt and lemon juice in sauce pan heat when mixture is well blended and hot, add cooked meatballs Remove from pan into warmer or crock pot. Delicious!!!!

Notes

*In this recipe I used Amour Original Meatballs they were 1” and fully cooked. They are in frozen food section of your store. If using these pre-made heat them up and then add to the sauce.

Quesadilla Casserole

“It’s Not About the Pie” A Fresh look at Hospitality/ Recipes With Permission from Author Nicki Corinne White

Ingredients

  • 6-8 flour tortillas medium size
  • 15 oz. diced tomatoes I like tomatoes so I used the 28 oz.
  • 2 Bags 12 oz. Cheddar jack cheese mix
  • 1 can diced green chilies
  • ½ to -3/4 cup sliced black olives

Instructions

  • Preheat oven to 325 degrees Fahrenheit. Grease baking dish lightly. Put about ¼ cup of cheese in each tortilla and sprinkle with green chilies. Rollup and repeat until pan is almost full to the brim (I used a 9x14 glass disPour tomatoes on top, making sure everything is covered. Sprinkle on about 1 cup of cheese and add olives. Bake for 20-25 minutes. Serve with sour cream and salsa if desired.
    Tortilla Casserole serving

Sue’s Blackberry Cobbler

“It’s Not About the Pie” A Fresh look at Hospitality/ Recipes With Permission from Author Nicki Corinne White

Ingredients

  • 1 cup flour
  • ¾ cup sugar
  • ¼ tsp salt
  • 1 ½ tsp baking powder
  • ¾ cup milk use lactose free or almond milk if you are allergic
  • 4 to 6 cups berries washed and drained (I used 4 cups of Blackberries and 2 cups of Blueberries)

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Put a 2 tsp of flour and sugar into Berries an turn into pan. Mix other ingredients together until smooth. Spoon or pour batter over berries. Bake for 45 minutes or until top is light brown. Serve
    Blackberry Cobble

Lisa’s Egg Strata

“It’s Not About the Pie” A Fresh look at Hospitality/ Recipes With Permission from Author Nicki Corinne White

Ingredients

  • 8 slices Bread with crusts I used Sourdough Bread
  • 1-2 two cups shredded cheddar cheese
  • 9 eggs beaten
  • 3 cups Milk – I used 1% Milk
  • ½ tsp dry mustard
  • 12 pork link sausages –Browned or 1 sausage Roll Cooked and drained
  • Salt & Pepper to taste

Instructions

  • Directions Put bread cubes, sausage or chopped up cooked pork links and cheese into a 9x 11 pan I used a 9 x 13" glass dish .
  • Mix eggs, milk, salt and pepper and dry mustard together. Pour over bread, sausage and cheese. Cover and refrigerate overnight. The bread absorbs the fluid and looks like a soufflé. The next day pre heat the oven 350 degrees Fahrenheit. Bake Uncovered for 40 minutes at 350 degrees Fahrenheit.

Filipino Fruit Salad

Prep Time20 mins
Total Time20 mins
Course: Side Dish
Servings: 8

Ingredients

  • 2 30 oz cans fruit cocktail Tropical optional
  • 2 7.6oz cans table cream
  • 1 14 oz . can condensed milk
  • 1 8 oz block softened cream cheese
  • 10 Maraschino Cherries
  • 1 small jar red palm fruit Asian store
  • 1 jar coconut gel (green or white) Asian store
  • 1 medium mangoe
  • 1 avocado

Instructions

  • Drain all the Fruit Cocktail syrup from the can, Beat the cream cheese in bowl until its smooth. In a bowl pour condensed milk and blend in the nestle cream and cream cheese add chopped fruit. Chill before serving. Top with cherries and more fruit if you wish.

Peach Cobbler is Kathryn’s favorite dessert and in these segments she shares her recipe that was handed down from her mother.

 

Kathryn's Peach Cobbler

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: Comfort Foods
Servings: 8

Ingredients

  • 10 medium sized fresh peaches pitted, peeled and sliced into thin slices
  • 1/4 cup White Sugar
  • 1/4 cup Brown Sugar
  • 1/2 teaspoon Ground Cinnamon
  • 1 1/2 teaspoons Lemon juice I prefer Fresh Lemon juice
  • 2 teaspoons Cornstarch
  • 1 cup All Purpose Flour
  • 1/4 cup Granulated Sugar
  • 1/4 cup Brown Sugar this is 1 additional for topping
  • 1 teaspoon Baking Powder for topping
  • 1/2 teaspoon Salt for topping
  • 6 tbsp Unsalted Butter chilled and cut into small pieces for topping
  • 1/4 cup boiling water you will mix this with 3 tbsp of sugar and cinnamon
  • 3 tbsp White Sugar this ingredient is mixed with the boiling water
  • 1 teaspoon Ground Cinnamon this ingredient goes with boiling water

Instructions

  • Preheat oven to 425 degrees F (220 degrees C). In a large bowl, combine the sliced peaches, 1/4 cup of white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 9x14 baking dish. Bake in Preheated oven 10 minutes.
  • Topping for Peach Cobbler In a large separate bowl, combine flour, 1/4 white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined. Remove peaches from oven, drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 35 minutes my gas oven took 40 minutes. I serve with Homemade Peach Ice Cream.

Notes

This recipe is one of my favorites my family loves it and we served Peach Ice Cream with it.
 

This segment Kathryn makes a new kind of Homemade Ice Cream Rocky Road with Fresh Strawberries instead of the marshmallows.

Rocky Road Homemade Ice Cream

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Servings: 6

Ingredients

  • 2 cups Milk
  • 1 1/2 cups chocolate chips
  • 1 3/4 cups Granulated Sugar
  • 1/2 teaspoon Salt
  • 6 cups Whipping C
  • 2 cups half an half cream
  • 1 tbsp vanilla extract
  • 1 cup chopped Pecans
  • 2 cup sliced fresh strawberries

Instructions

  • Mix the milk and chocolate chips in a large saucepan over medium heat until the chocolate has completely melted. Remove from heat and slowly add sugar and salt, mixing well, until dissolved. Stir in the remaining ingredients except the strawberries, pecans and chocolate chips. Cover and refrigerate for about 30 minutes. Pour mixture into the Ice Cream Canister and follow directions in the How to Operate section of your Ice Cream Maker. Do not fill the Canister more than 2/3 full, as the mixture will expand during freezing. When mixture has finished churning add strawberries, pecans and chocolate chips and stir in evenly.

 

Fried Sweet Plantains

Course: Side Dish

Ingredients

  • 1 cup Organic coconut oil
  • 6 Ripe Plantains (Skins will be black)
  • 1/2 cup Granulated Sugar
  • 1 tsp kosher salt
  • Pinch freshly ground pepper (to taste)

Instructions

  • Remove skins and slice plantains on the diagonal. Heat organic coconut oil to in skillet to about 350º Fry in skillet until lightly browned on both sides. Do NOT crowd the skillet, fry in batches. Sprinkle with salt, pepper and sugar Drain on paper towel and sprinkle with remaining sugar Enjoy!

Notes

350º