1. Preheat oven to 375°F. Rinse chicken under cold water then pat dry with paper towels. Season generously with salt and pepper.
2. Line a baking sheet with aluminum foil or parchment paper. Combine olive oil and 1 cup of KC Masterpiece® barbecue sauce in a medium bowl. Toss chicken to coat with sauce, and then place skin-side down on baking sheet.
3. Bake chicken in the oven for approximately 25–30 minutes then flip over, being careful not to break the skin. Baste with additional barbecue sauce and place back in the oven for another 10 minutes until chicken is cooked through. Remove from the oven and serve warm with any remaining barbecue sauce.

1. Preheat oven to 400°F. Scoop out flesh of potatoes (enough to make a “boat” in the center).
2. In a medium bowl, toss chicken cubes with KC Masterpiece® barbecue sauce and cheese. Scoop mixture onto centers of potatoes and bake for approximately 10 minutes, until cheese has melted.
3. Finish potatoes by topping with a spoonful of sour cream and sprinkling more cheddar cheese if desired. Garnish with chives or green onions. Serve warm and enjoy the boat ride!

1. Preheat oven to 475°F. Lightly flour a sheet of parchment paper and roll out dough into a 15-inch circle. If you like, brush with olive oil. Allow dough to rest for 10 minutes.
2. Toss cubed chicken into ¼ cup of KC Masterpiece® barbecue sauce. Place dough and parchment paper on a baking sheet. Spread remaining sauce onto dough, then top with half of the mozzarella cheese, chicken, pineapple, onion slices and cooked bacon pieces. Finish with the remaining mozzarella.
3. Bake in preheated oven for approximately 15 minutes, until cheese has melted. Remove and—because you can’t spell pizzazz without “pizza”—garnish with cilantro.

Prep

1. Put the roast in a large resealable plastic bag, pour in 1 cup of the marinade and turn meat until evenly coated. Marinate in the fridge for 30 minutes or longer for more flavor. When the meat is ready, discard any unused marinade.
2. Preheat the oven to 325ºF.

Cook

1. Place the meat in a shallow roasting pan and cook to desired doneness, about 2 hours for medium. Make sure it reaches an internal temperature of at least 145ºF.
2. While the meat is cooking, combine the remaining sauce, cranberries, water, red onion and honey in a medium-size saucepan. Bring mixture to a boil over high heat, then turn the heat down to low and simmer, uncovered, for 5 minutes until it starts to thicken.
3. When the roast is done, remove from the oven and let the meat rest for 15-20 minutes. Slice beef and drizzle with sauce.

Prep

1. In a small bowl, soak raisins in the dark rum (or water) for about 1 hour.
2. Chop the onions, bell pepper and green chili peppers.
3. Preheat the oven to 225°F.
4. Heat the oil in a large nonstick frying pan over medium-low heat.

Cook

1. Sauté the onions, bell pepper and green chili peppers until tender, about 10 minutes.
2. In a large mixing bowl, combine the raisins, cooked vegetables, meat scraps, baked beans, brown sugar, and the KC Masterpiece® sauce. Place the mixture into a large casserole dish and bake uncovered for 1 ½ - 2 hours. Add more water or beer as necessary to keep the beans from drying out.
3. Remove the beans from the oven and mix well. Serve immediately.

Prep

1. Preheat oven to 375ºF.
2. Loosen skin from chicken. Starting at neck end, slip fingers between skin and flesh and work them toward tail end to loosen skin over one side of breast. With entire hand underneath skin, free skin from leg, leaving attached at tip of drumstick. Repeat for second side.
3. Using your hands, coat the chicken between skin and flesh with 1/2 cup of the KC Masterpiece® sauce and the sliced garlic, distributing evenly. Tie legs together and place breast side up on a roasting rack.

Cook

1. Bake the chicken for 1-2 hours. While the chicken is cooking, combine the remaining 1/4 cup of the KC Masterpiece® sauce with the vinegar and oil. Use the sauce to baste the chicken during the last 15 minutes of cooking. Cover the chicken with foil as needed to prevent browning, and make sure meat has reached an internal temperature of at least 165ºF before you remove it from the oven.
2. Serve immediately.

Prep

1. Prepare a charcoal grill for direct cooking over medium-high heat.
2. Preheat the oven to 350ºF.

Cook

1. Grill the kielbasa until the outside starts to brown and grill marks start to show, about 10 minutes. Remove and let cool for about 5 minutes.
2. While the kielbasa is cooling, combine the KC Masterpiece® sauce with the sriracha in a large mixing bowl. When the kielbasa cools enough to handle, slice it into 1/2-inch pieces and place it in a large baking dish. Pour the sauce over top and turn meat until evenly coated. Place in the oven and cook until everything is heated through, about 15 minutes.
3. Serve immediately.

Prep

1. Slice the rack into 4-rib portions. Bring a large stockpot of water to boil.
2. Slice the oranges in half. Reserve 3 halves and squeeze the juice from the remaining one into a large mixing bowl. Add the KC Masterpiece® marinade, chili paste, soy sauce and sugar, and stir until thoroughly combined. Set aside.
3. Preheat oven to 350ºF.
4. Prepare a charcoal grill for direct cooking over medium-high heat.

Cook

1. Boil ribs for 15 minutes then place on a foil-lined cookie sheet. Squeeze the 3 orange halves over the meat and sprinkle evenly with the garlic salt and pepper. Bake for 20 minutes.
2. Place the ribs onto the grill and cook for another 20-30 minutes, basting regularly with the sauce. Make sure the meat reaches an internal temperature of at least 145ºF.
3. Remove the ribs from the grill and cover with butcher paper or aluminum foil and let the meat rest for 10-15 minutes. Serve with additional sauce for dipping.

Prep

1. Dice the onion and green bell pepper.
2. Cook bacon in a medium skillet over medium-high heat until crisp. Drain on paper towels, dice, and set aside. Sauté the onion and bell pepper in the same pan (utilizing the leftover bacon grease).
3. Preheat oven to 350ºF

Cook

1. In a large mixing bowl, combine the onions, bell pepper, bacon and white beans. Fold in the KC Masterpiece® sauce until everything is evenly coated. Transfer the mixture to a 1-quart casserole dish and cook for 20-30 minuets.

Prep

1. Reserve 1/2 cup of the KC Masterpiece® marinade, set aside.
2. Arrange the chicken in a medium size bowl or resealable plastic container and pour in the remaining marinade. Turn meat until evenly coated, cover, and marinate in the fridge for 30 minutes or up to 12 hours for more flavor. When the chicken is done, discard any leftover marinade.
3. Prepare rice according to package instructions.
4. Preheat the oven to 350ºF. Heat the butter in a medium size skillet or frying pan over medium heat.

Cook

1. Sauté the mushrooms in the butter until most of the liquid is evaporated. While the mushrooms are cooking, arrange the chicken in a single layer in a large baking dish. When the mushrooms are done, stir in the reserved Honey Teriyaki marinade and pour the mixture over the chicken.
2. Bake for 35 minutes until cooked through. Make sure the meat reaches an internal temperature of at least 165ºF.
3. Serve immediately over top the hot cooked rice.