Kent Rollins' Cowboy Banana Split Cobbler

Cowboy Banana Split Cobbler

Prep Time: 10 minutes.
Total Time: 50 minutes.
Makes  8 - 10 servings.

2  cups flour
2 1/2  cups sugar (divided)
1 teaspoon salt
4 teaspoons baking powder
½ teaspoon cinnamon
2 cups milk
1 teaspoon vanilla
1 stick butter, melted
1 cup strawberries, sliced (fresh or frozen)
1 banana, sliced
1 (15.25-ounce) can sliced peaches in heavy syrup
1 cup Hersheys Kisses
Preheat oven to 350 F.

Step 1: Place peaches with juice and strawberries in a pot and stir in 1/2 cup sugar. Place over high heat and let come to a boil, stirring occasionally. Remove from heat and stir in bananas. Set aside. 

Step 2: In a large mixing bowl, whisk together the flour, sugar, salt, baking powder and cinnamon.

Step 3: Whisk in milk and vanilla. The consistency should be like a pancake batter. You may need to add a little more flour to reach the desired consistency.

Step 4: In a greased 11 x 13 baking dish, pour melted butter on the bottom of the dish.

Step 5: Pour batter in to the dish.

Step 6: With a slotted spoon, evenly spoon the strawberries, bananas and peaches on top of the batter. Pour about 3/4 - 1 cup juice over the top. (Reserve the remaining juice if needed for later). 

Step 7: Place dish into heated oven. About 25 minutes into baking, when cobbler just begins to brown and set up, place the Hersheys Kisses evenly around the top of the cobbler pushing them in slightly.

Step 9: Continue baking for an additional 15 to 20 minutes. You want about ¾ of the cobbler to bake through, like a cake. The rest of the cobbler should still be gooey because it will set up and congeal a bit more after baking.  If the cobbler is too dry, you can add a little more of the reserved peach juice. You can bake this dish to your liking, if you like more of a cake-like consistency increase your cooking time and if you like it more gooey, add more juice and dont cook it as long. 

Kent Rollins, a fan favorite from the Food Networks Chopped Grill Masters, returns for a new episode seeking redemption.
Rollins, along with three other former runner-up Chopped contestants will compete again in hopes of reclaiming a victory. Shot in the New York City studio location, this will pose a new adventure for the Oklahoma cowboy.  During Grill Masters, I was more in my element - outside with live fire. New York is a bit intimidating because its in their kitchen. I may not know what groceries they give me, but Im out to prove I can cook anything, anywhere, in any condition.
Many may remember Rollins from the widely popular grilling tournament that aired last summer. After a gripping finale and close call, Rollins placed second out of 16 of the nations top grillers.
Rollins was a unique addition to the cast with his authentic and polite cowboy nature. But what impressed judges the most was his ability to take bizarre foods and make them simple and satisfying. Like I told Chef Murphy, life is simple, its people who complicate it.
Rollins makes his home in Hollis, Oklahoma, with his wife Shannon. They are the owners of Red River Ranch Chuck Wagon and travel the country cooking for festivals and private events. Rollins is also among a small handful of chuck wagon cooks who maintain the tradition of cooking for cowboys on working ranches including some in the Palo Duro Canyon . Rollins has also appeared on the Food Networks Throwdown with Bobby Flay, beating Flay with his famous chicken fried steak.

Redeemed or Re-Chopped
- Food Network
- November 14th
- 8 p.m.

Red River Ranch Chuck Wagon
- Hollis, OK
- 580-471-3775

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