Two Meat Baked Potato

Award Winning Banana Pudding with Nilla wafers

Banana Pudding

Carrot Cake

Peach Cobbler

Fudge Brownie with Walnuts

Same as above plus your choice of chopped/sliced brisket, pulled pork, sausage, chicken, or turkey.

BBQ Baked Potato

Butter, cheese, sour cream, and green onions.

Regular Baked Potato

Green leaf lettuce, croutons, cheddar cheese, tomato, and egg. Dressings: Balsamic Vinaigrette, Blue Cheese, Thousand Island, Honey Mustard, Ranch, or Jalapeno Ranch

Garden Salad

KFBF Sandwich

Pastrami Brisket Reuben Sandwich

Turkey Breast Sandwich

Chicken Breast Sandwich

Pulled Pork Sandwich

Regular, Jalapeno Cheddar, Halal Hot Links, or Special Sausage.

Sausage Sandwich

Brisket Sandwich

Served with lettuce and tomato, all other condiments are served at the condiment bar. Cheese selection American, Cheddar, Swiss, or Pepper Jack. Topped with chopped brisket and a couple onion rings.

Hoedown Burger

Served with lettuce and tomato, all other condiments are served at the condiment bar. Cheese selection American, Cheddar, Swiss, or Pepper Jack.

Bacon Cheeseburger

Cheeseburger

Hamburger

1/2 pound turkey breast, served with your choice of two sides, sub both sides for baked potato for additional cost.

Turkey Breast Plate

1/2 pound chicken breast, served with your choice of two sides, sub both sides for baked potato for additional cost.

Chicken Breast Plate

Served with your choice of two sides, sub both sides for baked potato for additional cost.

Half Chicken Plate

3-4 ribs. Served with your choice of two sides, sub both sides for baked potato for additional cost.

Pork Rib Plate

1/2 pound pulled pork, served with your choice of two sides, sub both sides for baked potato for additional cost.

Pulled Pork Plate

Preheat oven to 425°F (220°C). Scrub potatoes clean and pat dry.

Preheat and prepare

Prick each potato several times with a fork. Rub each potato with olive oil, then sprinkle coarse salt and ground black pepper evenly over the skins.

Place potatoes directly on the oven rack (or on a baking sheet) and bake until skin is crisp and an instant-read thermometer inserted into the center reaches 205°F (about 50–65 minutes depending on size). Check at 45 minutes for smaller spuds.

When done, remove potatoes from oven and let rest 5 minutes. Cut a lengthwise slit on top of each potato and push the ends toward each other to open. Fluff the interior with a fork and add 1 tablespoon butter into each potato, stirring gently to combine.

If using pre-cooked smoked brisket and pulled pork/roasted chicken/sausage, warm them gently. For brisket: slice or chop into bite-size pieces. For the other meat: if pulled pork or shredded chicken, warm in a small saucepan over low heat with 1 tablespoon barbecue sauce (optional) until heated through, about 5–7 minutes. If using sausage, slice and pan-sear 3–4 minutes until just browned and heated through.

If meats are cold from refrigeration, warm to an internal temperature of 140–165°F before topping the potatoes. Keep meats moist — add a splash (1–2 tsp) of beef or chicken broth or barbecue sauce while reheating if they seem dry.

Divide the two meats evenly between the two baked potatoes so each potato receives about 1/4 lb of each meat in total 1/2 lb combined. (If you prefer one potato with one meat and the other with the second meat, distribute accordingly.)

Sprinkle 1/4 cup shredded cheddar over each potato (or 1/2 cup total divided). Return potatoes to the oven on a baking sheet for 4–6 minutes at 375°F (190°C) or under a broiler for 1–2 minutes until cheese melts and begins to bubble. Watch closely if broiling.

Remove potatoes from oven. Top each with 2 tablespoons sour cream (0.25 cup divided), 1 tablespoon sliced green onions, and 1 tablespoon crispy bacon bits (if using). Drizzle up to 1 tablespoon barbecue sauce or hot sauce as desired.

Season to taste with additional salt and freshly ground black pepper. Serve immediately while hot.

russet potatoes (about 10–12 oz each)

olive oil

coarse salt

freshly ground black pepper

smoked brisket (sliced or chopped) OR substitute (no double brisket)

pulled pork OR sausage OR chopped roasted chicken (choose second meat)

sharp cheddar cheese, shredded

butter

sour cream

green onions (scallions), thinly sliced

crispy bacon bits (optional)

salt (to taste for finishing)

freshly ground black pepper (to taste for finishing)

barbecue sauce

hot sauce

In a medium saucepan, combine whole milk and heavy cream. Place over medium heat and warm until just steaming (do not boil), about 4–6 minutes, stirring occasionally.

Prep

In a medium bowl, whisk together 1 tablespoon granulated sugar, cornstarch, and the 4 egg yolks until smooth and slightly pale.

Egg mixture

Slowly ladle about 1 cup of the hot milk mixture into the egg yolk mixture while whisking constantly to temper the eggs. Then pour the tempered egg mixture back into the saucepan with the remaining milk/cream while whisking.

Temper eggs

Return saucepan to medium-low heat and cook, whisking constantly, until mixture thickens and coats the back of a spoon, about 3–6 minutes. Do not let it boil. Once thick, remove from heat.

Cook custard

Stir in 3 tablespoons granulated sugar (remaining), 3 tablespoons unsalted butter, 2 teaspoons vanilla extract, and 1 teaspoon kosher salt until butter is melted and fully incorporated. Pour custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Press plastic wrap directly onto the surface to prevent a skin and chill until slightly warm or room temperature, about 20–30 minutes (or refrigerate until cool but still spreadable, about 1 hour).

Finish custard

Peel and slice bananas into 1/4-inch rounds. To reduce browning, toss slices gently with a teaspoon of lemon juice if desired (optional).

Prepare bananas

In a chilled bowl, whip 1 cup cold heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract to medium-stiff peaks. Fold about 1/3 of the whipped cream into the cooled custard to lighten it, reserving the rest for topping.

Whip cream

In a 9x9-inch baking dish or 2-quart trifle dish, spread a thin layer (about 1 cup) of custard on the bottom. Arrange a single layer of Nilla Wafers to cover the custard. Top wafers with a layer of banana slices (about half the bananas). Spoon/pour 1 1/2 to 2 cups of custard over bananas to cover. Repeat with another layer of wafers, bananas, and custard until ingredients are used, finishing with custard on top. Reserve a handful of whole wafers for garnish if desired.

Layer pudding

Spread remaining whipped cream over the top of the assembled pudding. Cover and chill in refrigerator for at least 4 hours, preferably overnight, to allow wafers to soften and flavors to meld.

Top and chill

Before serving, garnish with reserved wafers, crushed Nilla wafers, and grated dark chocolate if using. Scoop into bowls, making sure to get pudding, softened wafers, and banana in each serving.

Serve

whole milk

heavy cream

granulated sugar

granulated sugar (for egg mixture)

cornstarch

large egg yolks

unsalted butter

pure vanilla extract

kosher salt

ripe but firm bananas (about medium)

Nilla Wafers (or plain vanilla sandwich cookies)

cold heavy cream (for whipped cream)

powdered sugar (for whipped cream)

pure vanilla extract (for whipped cream)

crushed Nilla wafers

grated dark chocolate

Preheat oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans, or line bottoms with parchment. Set aside.

Preheat and prepare pans

In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.

Mix dry ingredients

In a separate medium bowl, whisk the eggs until blended. Add the vegetable oil and vanilla extract and whisk until smooth.

Combine wet ingredients

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined — do not overmix.

Incorporate wet into dry

Fold in the grated carrots, then gently fold in the chopped nuts and raisins if using. Scrape the batter into the prepared pans and smooth the tops evenly.

Fold in carrots and mix-ins

Bake on the center rack for 25–35 minutes, until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter) and the cakes are golden and spring back slightly to the touch.

Bake

Remove cakes from oven and let cool in pans on a wire rack for 10 minutes. Run a knife around edges, invert onto racks, remove parchment, and let cool completely (about 1–1.5 hours) before frosting.

Cool

Place the softened cream cheese and softened butter in a large bowl. Using a hand mixer or stand mixer fitted with a paddle, beat on medium speed until smooth and homogenous, about 2 minutes.

Soften and beat

Scrape down the bowl, add the vanilla extract, lemon zest (if using), and salt. Gradually add the powdered sugar, 1 cup at a time, beating on low speed after each addition to incorporate and prevent a powdered sugar cloud. After all sugar is added, increase speed to medium and beat until light and fluffy, about 1–2 minutes. Taste and adjust sweetness or salt as needed.

Add flavor and sugar

If the frosting seems too soft for spreading, chill it in the refrigerator for 15–20 minutes to firm slightly, then re-whip briefly before using.

Chill if needed

If cake layers have domes, level them with a serrated knife or cake leveler. Place the first layer on your serving plate or cake board and spread about one-third to one-half of the frosting evenly over the top (depending on how thick you want the layers).

Level and layer

Set the second cake layer on top. Apply a thin crumb coat of frosting over the entire cake (a light layer that traps crumbs). Chill for 15–20 minutes to set the crumb coat.

Top layer and crumb coat

Apply the remaining frosting evenly over the top and sides, using an offset spatula for a smooth finish or a spatula for a rustic look.

Final frost

Sprinkle the toasted chopped nuts around the edge or in the center and add the extra grated carrot for a fresh look. Refrigerate for 30 minutes to set the frosting, then bring to room temperature 30 minutes before serving for best texture.

Garnish

all-purpose flour

light brown sugar, packed

baking powder

baking soda

ground cinnamon

ground nutmeg

salt

eggs, large

vegetable oil

vanilla extract

grated carrots (packed)

finely chopped walnuts or pecans (optional)

raisins (optional)

cream cheese, softened

unsalted butter, softened

powdered sugar (confectioners')

lemon zest (optional, for brightness)

toasted chopped walnuts or pecans (for topping)

extra grated carrot (for garnish)

Preheat oven to 400°F (200°C). Peel peaches: score an X on the bottom of each peach, blanch in boiling water 30–45 seconds, then transfer to ice water. Slip off skins, pit and slice peaches to yield about 6 cups.

Prep peaches

In a large bowl, toss sliced peaches with 3 tbs granulated sugar, 2 tbs brown sugar, 2 tsp cornstarch, 1 tbsp lemon juice, 1 tsp vanilla extract, 1 tsp ground cinnamon and 1 tsp salt until evenly coated. Let sit 10 minutes to macerate and thicken slightly.

Combine filling

Transfer the peach mixture to a 9x13-inch (or equivalent) baking dish, spreading into an even layer. Spoon any accumulated juices from the bowl into the dish as well.

Bake base

In a medium bowl, whisk together 2 cups all-purpose flour, 2 tbs granulated sugar, 2 tsp baking powder and 1 tsp salt until well combined.

Prepare dry ingredients

Cut 10 tbs (about 1¼ sticks) of very cold unsalted butter into 1/2-inch cubes. Add butter to the flour mixture and use a pastry cutter or two forks (or pulse in a food processor) to cut butter until mixture resembles coarse meal with some pea-sized butter pieces — this creates a flaky texture.

Cut in butter

Pour about 1 cup cold whole milk (or buttermilk) into the flour-butter mixture and stir gently with a fork just until a shaggy, slightly sticky dough forms. Do not overmix; some dry bits are fine. If dough seems too dry, add up to 2 tbs more milk.

Add milk

Using a spoon or cookie scoop, drop rounded tablespoons or large spoonfuls of the dough over the peach filling, leaving small gaps so steam can escape. The topping should roughly cover the fruit but need not be perfect.

Portion topping

If using, beat 1 large egg and brush lightly over the exposed dough to promote browning. Sprinkle 2 tbs turbinado or coarse sugar evenly over the top and dot 2 tbs melted butter over the peaches around the edges and in any exposed spots to encourage browning and flavor.

Optional egg wash

Bake in the preheated 400°F (200°C) oven for 20 minutes, then reduce heat to 350°F (175°C) and continue baking 20–25 minutes more, until topping is golden brown and peach filling is bubbly at the edges. If the topping browns too quickly, tent loosely with foil.

Remove cobbler from oven and let rest at least 15 minutes (longer gives the filling time to thicken).

Rest

Serve warm, spooning cobbler into bowls and topping with vanilla ice cream or whipped cream as desired. Store leftovers covered in the refrigerator for up to 4 days; reheat portions in a 350°F (175°C) oven 10–15 minutes or microwave until warm.

fresh ripe peaches (peeled, pitted, sliced)

light brown sugar (packed)

fresh lemon juice

unsalted butter (very cold)

milk (whole preferred) or buttermilk

egg (large, optional for wash)

turbinado or coarse sugar

unsalted butter (melted, for dotting)

vanilla ice cream or whipped cream (for serving)

Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper leaving 2-inch overhang on opposite sides for easy removal. Lightly grease the parchment with nonstick spray or 1 tablespoon butter.

Preheat and prepare pan

Spread walnuts in a single layer on a small baking sheet and toast in the preheating oven for 6–8 minutes until fragrant and lightly browned. Let cool, then roughly chop and set aside. (You can toast them earlier or in a dry skillet over medium heat for 4–5 minutes, stirring.)

Toast walnuts

Place the 1 cup butter (cut into pieces) and 8 oz chopped Ghirardelli milk chocolate in a heatproof bowl. Set the bowl over a pot of gently simmering water (double boiler) making sure the bowl doesn't touch the water. Stir frequently until fully melted and smooth, about 4–6 minutes. Remove from heat and let cool for 3–5 minutes.

Melt butter and chocolate

Whisk the 1.5 cups granulated sugar and optional 1/4 cup light brown sugar into the slightly cooled chocolate-butter mixture until combined. Add the 3 large eggs one at a time, whisking briskly after each addition until mixture is glossy. Stir in 1.5 tsp pure vanilla extract.

Combine sugars and eggs

Sift together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 tsp kosher salt, and 1/4 tsp baking powder into a medium bowl to remove lumps.

Dry ingredients

Using a rubber spatula, fold the dry ingredients into the wet chocolate mixture in two additions. Mix just until no streaks of flour remain; do not overmix. The batter should be thick, glossy, and fudgy.

Fold batter

Fold in about 3/4 cup of the toasted chopped walnuts into the batter, reserving the remaining 1/4 cup for topping. Scrape the batter into the prepared 8x8-inch pan, smoothing the top with an offset spatula or the back of a spoon.

Add walnuts and transfer to pan

Evenly sprinkle the reserved chopped walnuts over the batter. If you used the optional brown sugar, you may also sprinkle a light dusting across the top for a crinkly, slightly caramelized finish. Finish with a light pinch (about 1/4 tsp) of coarse sea salt distributed across the surface to enhance the chocolate flavor.

Top and sprinkle

Bake in the preheated 350°F (175°C) oven for 25–30 minutes. Start checking at 22 minutes: the edges should be set and a thin crust forming on top, while a toothpick inserted into the center should come out with a few moist crumbs (not wet batter) for a fudgy brownie. If you prefer cakier brownies, bake 2–4 minutes longer.

Remove pan from oven and let cool on a wire rack for at least 1 hour to set fully. For cleaner slices, refrigerate the cooled brownies for 45–60 minutes before cutting.

Cool and set

Use the parchment overhang to lift the brownies from the pan. Cut into 9 equal squares (3x3) or 12 smaller pieces. Serve at room temperature. Store covered at room temperature for up to 3 days, or refrigerate up to 7 days. For longer storage, freeze tightly wrapped squares for up to 3 months; thaw in the refrigerator or at room temperature before serving.