July Recipes of the Month 2019

Posted by on 07/01/2019

Made In Oklahoma July Recipes 2019


Part of the fun of summertime is the great food.

There’s no shortage of picnics, cookouts, pool parties and reunions in the summer, and Made in Oklahoma has you covered with everything from fresh produce to delicious dairy to Oklahoma beef and bacon.

When feeding a crowd, there’s nothing better than barbecue brisket. You don’t have to be a pitmaster to make our version, which bakes in the oven and is generously seasoned with Head Country seasoning. This brisket cooks low and slow, so put it on early, then let it rest before slicing. If you’re cooking for more than a dozen people, it can be easily doubled.

Summertime desserts shouldn’t be heavy. In summer, we like to keep it light and easy. Our Stone Fruit Tart is almost too pretty to eat. We like making it with MIO products including Shawnee Mills flour and Hiland butter, plus local peaches from your favorite farm or grower.

Another cool and refreshing dessert is our Blackberry and Lemon Mango Icebox Cake. The old-fashioned icebox cake is given an update with delicious ingredients, including Suan’s Mango Lemon Fruit Butter. This sweet spread has just a hint of heat to add some sophistication to this cake, which is topped with fresh berries.

We love a good salad in the summer months. And our Keto Cobb Salad is perfect both for those following a Keto diet or for anyone looking for a fabulous salad. Grilled chicken, Bar-S bacon, hard-boiled eggs and Scissortail Farms spinach are the base of this salad, which is topped with a creamy ranch-based dressing. It may help you keep your Keto lifestyle in check, but it sure doesn’t taste like diet food.

Enjoy the fresh flavors of summer with MIO ingredients. It’s good for you and good for Oklahoma!

Oven Baked Barbecue Brisket

Serves: 10-12

Description: Bake this brisket in the morning, and it will be ready for a party in the afternoon.


1 beef brisket (5 to 8 pounds)

3 tablespoons Head Country All-Purpose Championship Seasoning

1 teaspoon liquid smoke

1 onion, sliced

1 bottle Head Country Bar-B-Q Sauce


1. Trim fat from brisket, leaving ¼-inch of fat to maintain moisture. 

2. In a small bowl, combine seasoning and liquid smoke. Rub mixture over brisket. 

3. Line a heavy-bottomed rimmed baking sheet with heavy-duty foil. Tightly wrap brisket in foil, then place on top of lined baking sheet. Bake in a 275-degree oven for 5 hours. Uncover, then pour 1 cup barbecue sauce over top. Bake, uncovered, 1 hour.

4. Let meat cool slightly, then slice thin and serve with remaining sauce.

Stone Fruit Tart 

Serves: 6-8

Description: This elegant tart is impressive with glazed fruit and a golden free-formed pastry.


For pastry:

1 ½ cups Shawnee Mills all-purpose flour

¼ cup sugar 

1 stick Hiland butter, cut into small pieces

2 teaspoons apple cider vinegar  

¼ cup ice cold water

1 teaspoon Griffin’s vanilla 

For fruit mixture:

½ cup Miller Pecan Co. ground pecans 

1 ½ - 2 pounds assorted stone fruits (peaches, plums, nectarines), stones removed and sliced thinly

½ pint fresh raspberries

¼ cup sugar

1 egg, lightly beaten

1 tablespoon sugar


1. Make a pastry crust by placing the flour, sugar and butter in a food processor, and pulse until the mixture resembles coarse breadcrumbs. Add the vinegar, water and vanilla and process until dough just begins to form. Turn out onto a clean surface, and gently bring the dough together. Shape into a disc and wrap in plastic wrap. Refrigerate for 1 hour or until firm.

2. Preheat oven to 400 degrees. Roll out the pastry between 2 sheets of nonstick baking paper to a 14- by 16-inch oval, and about ⅛-inch thick. Place on a large lightly greased baking tray lined with nonstick baking paper. Spread pastry and sprinkle with ground pecans, leaving a 5cm border. Place the stone fruit, raspberries and sugar in a large bowl and toss to coat. Top the pecan meal with the fruit mixture, discarding any excess liquid, and fold over the edges of the pastry, pressing lightly to seal. 

3. Brush with the egg and sprinkle with sugar. Refrigerate for 10 minutes or until firm. Cook for 30 minutes or until the pastry is golden. Set aside to cool for 10 minutes. Serve with Hiland vanilla ice-cream.  

Blackberry and Lemon Mango Icebox Cake

Serves: 8 to 12

Description: This cake is perfect for summer. It stays cool in the refrigerator until just before serving.


2 cups vanilla wafer cookies

4 tablespoons Hiland butter

1 ½ cups Hiland whipping cream

1 package Hiland cream cheese, softened

1 Suan’s Mango Lemon Fruit Butter

16 ounces fresh blackberries

4 ounces fresh blueberries

4 ounces fresh raspberries


1. Pulverize the vanilla wafers in the food processor until the crumbs are fine in texture. Begin adding the cold butter one tablespoon at a time until fully incorporated. Reserve 3 tablespoons of this mixture to later garnish the top of the cake. Press remaining crumb mixture into a 9-inch pie plate or springform pan, forming a crust layer in the base of the pan. Refrigerate at least 30 minutes.

2. Beat whipping cream with an electric mixer until stiff peaks form; set aside.

3. In a large mixing bowl, beat cream cheese with an electric mixer until smooth. Add ⅓ of the Mango Lemon Fruit Butter, and fully incorporate. Repeat by adding the remaining 2/3, making sure to scrape down the bowl and fully incorporate all ingredients. Gently fold in the whipped cream mixture.

3. Spread half of the Mango Lemon Cream on top of the crust. Make a layer of the fresh blackberries and top with second half of the mixture, then place the crumb garnish on top.  Freeze for 4 to 24 hours or until firm. Garnish with fresh berries.

Keto Cobb Salad

Serves: 2

Description: Many Made in Oklahoma products are Keto friendly, including this great summertime salad.


2 chicken breasts

4 slices Bar-S bacon

4-6 cups packed Scissortail Farms baby spinach

1 avocado, peeled and sliced 

2 hard boiled eggs, sliced 

Salt and pepper, to taste

1/4 cup crumbled blue cheese


1 tablespoon ranch seasoning (from a salad dressing/dip packet)

3 tablespoons mayonnaise

2 teaspoons Hiland heavy whipping cream

2 tablespoons Scissortail Farms chopped chives 


1. Season chicken with salt and pepper. Grill chicken until cooked through. Set aside.

2. Cool bacon until crisp. Cool slightly, then crumble.

3. Assemble salad by layering spinach, avocado, eggs, salt, pepper, blue cheese, chicken and bacon. 

4. In a small bowl, combine dressing ingredients. Drizzle over salad.

Note: This salad and be layered, or if you prefer a chopped salad, combine all ingredients and roughly chop with kitchen shears.