October Recipies of the Month 2018

Posted by Made in Oklahoma Coalition on 10/01/2018


Slow down and savor the delicious flavors of fall with great recipes from the Made in Oklahoma Coalition.
Fall is a great time to bring out the slow cooker. Prep dinner in the morning, and let it do the work for you. Sweet and Sour Meatballs are a nostalgic favorite that are great served over pasta or rice. Or, make a big batch for a party, and watch them disappear. These meatballs have great flavor from Made in Oklahoma ingredients, including Suan’s Scotch Bonnett Tomato Jam and Garden Club Grape Jelly.

Slow Cooker Italian Mushrooms take five minutes and four ingredients to prepare. Once the ingredients are combined, they cook in the slow cooker for four to six hours, giving them plenty of time to meld and intensify the flavors. This recipe is a keeper, and one friends and family will ask for the recipe after one bite.

Fall baking is one of the comforts of the season. Fill the house with the aroma of MIO’s Sugar and Spice Sweet Potato Bread. Triple S sweet potatoes, grown on an Oklahoma farm, and Southern Okie Gourmet Apple Spread combine with spices to make two loaves of quick bread. The recipe yields two loaves, making it perfect to keep one for yourself and share one with a friend or neighbor. This bread is best served warm spread with Braum’s butter.

Imagine your favorite fettuccine alfredo. Now picture it with Bar-S bacon and J-M  mushrooms. Those two additions take an already rich and decadent alfredo over the top. This is just the dish you want to dig into on a chilly fall night.  

This fall, buy local and eat local. It’s good for you and good for Oklahoma!

Slow Cooker Sweet and Sour Meatballs

Serves: 6
Description: These meatballs are great over rice or pasta for dinner. And they’re
equally good served on their own as an appetizer.

2 large eggs, lightly beaten
¼ cup bread crumbs (made from toasted Braum’s bread)
2 garlic cloves, minced
2 teaspoons Daddy Hinkle’s seasoning
2 pounds Peach Crest Farms ground beef
1 (15-ounce) can tomato sauce

1 cup chicken broth
1 cup Suan’s Scotch Bonnett Tomato Jam
½ cup Garden Club grape jelly
½ cup packed brown sugar
½ cup Garden Club vinegar
1 cup cubed fresh pineapple
1 green pepper, chopped
1 red pepper, chopped

1. Preheat oven to 375 degrees. In a large bowl, combine eggs, bread crumbs, garlic
cloves and Daddy Hinkle’s. Add ground beef, mixing until ingredients are combined.
2. Shape into 1 to 2-inch balls. Place on a cooking rack in a baking pan. (This keeps
the meatballs from getting soggy and helps them brown.) Bake for 20 minutes or
until lightly browned.
3. In a large bowl, combine tomato sauce, chicken broth, tomato jam, grape jelly,
brown sugar and vinegar. Transfer the meatballs to a slow cooker. Add pineapple
and green pepper. Pour sauce on top.
4. Cook on low 3 hours or until meatballs are cooked through and flavors have
5. Add the pineapple and peppers and cook for an additional hour.

Slow Cooker Italian Mushrooms

Serves: 6
Description: Four ingredients is all it takes to make these impressive mushrooms.
They’re full of flavor, and are great on their own or on top of grilled steaks.

4 (8-ounce) packages J-M Button or Crimini Mushrooms
1 ½ sticks Hiland Salted Butter
1 bottle Diane’s Legendary Italian Dressing
3 tablespoons cornstarch

1. Clean mushrooms, dry with a paper towel and place in a large slow cooker.
2. Melt butter in a small saucepan. Into the saucepan, pour in the oil from off the
top of the salad dressing so that you’re left with a little more than half the dressing
in the bottle. Using a teaspoon measure, add 3 tablespoons (9 teaspoons) into the
dressing bottle, recap and shake until all the cornstarch is mixed in and smooth.
3. Pour the cornstarch mixture evenly over the mushrooms, and gently stir with a
rubber spatula.  Pour warm butter mixture over mushrooms, gently stirring to
combine. Cook on low for 4 to 6 hours.

Sugar and Spice Sweet Potato Bread

Serves: 8
Description: Serve this spiced bread warm with butter and honey for breakfast or dessert.

2 Triple S Farms sweet potatoes, peeled and cut into 2-inch cubes
2 eggs
1 stick Braum’s Butter, melted
¼ cup Braum’s Buttermilk
½ cup Southern Okie Apple Spread
1 cup granulated sugar
¼ cup brown sugar, packed
1 teaspoon Griffin’s vanilla extract
1 ¾ cups Shawnee Mills All-Purpose Flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cloves
Pinch of salt

1. Preheat oven to 350 degrees. Spray 2 (8-by-4-inch) loaf pans with nonstick spray.
Set aside.
2. Peel sweet potatoes and cut into 2-inch cubes. Bring a large pot of water to boil,
and cook sweet potatoes until tender, about 15 minutes. Mash them and reserve.
3. Add sweet potatoes, melted butter, buttermilk, Southern Okie apple spread,
sugars, eggs and vanilla, and whisk until combined.
4. in a large bowl, combine flour, baking soda, cinnamon, ginger, nutmeg, allspice,
cloves and salt. Pour the egg mixture over dry ingredients, stirring to combine.
Gently fold the batter until all ingredients are incorporated.
5. Pour batter into pans. Bake 45 minutes, or until golden brown and a toothpick
inserted in the middle comes out clean. Allow bread to cool in pans for 10 minutes
before removing to a wire rack. Spread with Braum’s Butter.

Mushroom and Bacon Alfredo

Serves: 6
Description: Rich Alfredo sauce is taken to the next level with the addition of
Oklahoma-produced mushrooms and bacon.

1 package Bar-S Bacon, cut into thin strips
1 box Della Terra Pasta Rigatoni Khorasan
1 tablespoon Hiland Butter
1 cup quartered J-M Cremini Mushrooms
1 tablespoon Shawnee Mills All Purpose Flour
2 teaspoons minced fresh garlic
1 teaspoon sea salt
2 ½ cups Hiland Heavy Cream
Freshly ground black pepper
½ cup grated parmigiano reggiano
1 to 2 egg yolks

1. Cook the bacon to a golden brown, pour off the excess fat and remove bacon
from the pan, reserving it for later.  
2. Prepare the Della Terra Pasta. (Be creative with your pasta choice; any of their
pastas would work well with this recipe.)
3. Using the same pan used to cook the bacon, add the butter and gently saute the
mushrooms until slightly brown. Lower the heat, and stir in the flour, mixing gently
until it has absorbed most of the fat.  If it is a little dry, add more butter.
4. After 2 to 3 minutes, add the chopped garlic, stir for just a minute to release the
aroma. Add the salt, cream and bacon, and gently mix until it comes to a gentle
simmer. Let it bubble until it’s a nice sauce consistency, all the while stirring gently.
Remove from heat, and add pasta, folding in to coat.
5. Serve and top with freshly cracked pepper and grated cheese.  You may or may
not want to top this with one or two egg yolks, which you can mix in giving the
sauce a traditional richness.

The above recipes use ingredients from Made in Oklahoma manufacturers with products by Braum’s, Daddy Hinkles Seasonings, Peach Crest Farms, Suan’s Foods, Clement’s Foods, J-M Mushrooms, Hiland Dairy, Diane’s Signature Salad Dressings, Southern Okie, Griffin’s Foods, Shawnee Mills, Southern Okie, Triple S Farms, Bar-S Foods, and Della Terra Pasta.


About Made in Oklahoma Coalition:

Providing a marketing and promotional platform to assist more than 70 Oklahoma food manufacturers, the Made in Oklahoma Coalition (MIO) builds brand preference and loyalty for members and its products. The MIO Coalition-member companies create a positive economic impact on the Oklahoma economy by employing more than 61,500 Oklahomans. The member-companies of MIO generate over $4.2 billion in annual sales for the state’s economy. The MIO Coalition continues to expand the footprint of Oklahoma’s food manufacturing sector through business retention and growth. For more information about MIO and its member companies, please visit www.miocoalition.com.


Media Contact:

Cesia Rascon | 405-652-9036 | [email protected]