Fat Boy Cowgirl Sweet & Hot Finishing Sauce
Vanilla Ice Cream
Optional: Cinnamon Candies and other Decorative Toppings
Scoop vanilla ice cream into a bowl. Shake Cowgirl Sweet & Hot Glaze and pour a small amount over the ice cream. Top with any favorite ice cream decorations. Small cinnamon candies are an excellent addition.
1 package (18.25 oz) yellow cake mix
4 eggs, beaten
1 cup sour cream
1/4 cup vegetable oil
1/2 cup hot water
1/4 cup Fat Boy Cowgirl Sweet & Hot Finishing Glaze
1 small box instant vanilla pudding
1 tsp. vanilla extract
1 tsp. butter extract
1/2 cup granulated sugar
2 tsp. cinnamon
1 3/4 cup chopped pecans
Combine all ingredients except the sugar, cinnamon, and chopped pecans. In a separate bowl mix the sugar, cinnamon, and 3/4 cup of the pecans. Generously butter or spray the inside of a Bundt pan or press the remaining cup of chopped pecans onto all inside surfaces. Alternate the batter and the cinnamon mixture in the Bundt pan, starting and ending with the batter. Bake at 325 degrees for 50 minutes or until cake tests done. Remove from oven; let cake rest on rack for about 10 minutes, then invert onto a serving platter and remove cake from pan.
2 pork tenderloins (1 1/2 pounds each)
3 cloves garlic
3 green onions
1 cup Cowgirl Sweet ‘n Hot Finishing Glaze (divided)
1/2 cup soy sauce
1 Tbsp Pecan Rub
Chop the garlic and green onion. Add to 1/2 cup Sweet ‘n Hot Finishing Glaze and 1/2 cup soy sauce in a large bowl. Place the tenderloins in the bowl and coat them with the marinade then cover to rest for 2 hours in the fridge. Remove the tenderloins from the marinade and lightly coat with Pecan Rub. Grill over medium heat until cooked through, about 30-45 minutes. Turn and baste with remaining 1/2 cup of Sweet ‘n Hot Glaze. Transfer to platter when finished cooking and cut into 1/2 inch slices.
One 8 pound bone-in smoked ham, preferably the shank end
Fat Boy Cowgirl Rub
Fat Boy Cowgirl Sweet ‘n Hot Finishing Glaze
Preheat oven to 350 degrees, making sure rack is in the center of the oven. Line a large roasting pan with foil. Using a sharp knife, trim off all of the skin from the ham, except for a 1″-2″ band around the shank. Trim off all of the fat, leaving less than a 1/4″ thick layer. sprinkle the Cowgirl Rub on the exposed surfaces of the ham, covering as much surface lightly as possible. Place the ham on a roasting rack in the pan and bake until a meat thermometer inserted in the thickest part of the ham (away from the bone) registers 140 degrees, about 2 hours, or 15 minutes per pound. With 30 minutes left in the cooking time, lightly glaze the exposed surface of the ham with Cowgirl Sweet ‘n Hot Finishing Glaze. Transfer the ham to a cutting board or a platter. Let stand 15-20 minutes before carving meat.
