September Recipes of the Month 2018

Posted by MIO Coalition on 09/01/2018

September Recipes


 

Fall in Oklahoma means it’s time for gathering the family around the table, cooler nights spent outdoors, football and fun. The Made in Oklahoma Coalition has you covered with recipes perfect for the season.

Cornbread has been an Oklahoma staple since statehood, and it’s still a favorite made with Shawnee Mills cornmeal or corn muffin mix. Try something new with that corn muffin mix with one of the Made in Oklahoma Coalition’s new takes on this favorite.

Stuffed Corn Muffins with Chili are easy to make and a real crowd pleaser. Schwab’s chili is stuffed right inside a cheesy corn muffin. This classic pairing is great as a side dish with soups, and will be a real conversation starter when the first surprise bite of chili is discovered.

Another great cornbread take is a Mini Ancho Muffin with Green Chile Gravy. Spicy sausage cornbread muffins take a dunk in a dipping sauce made with gravy mix and Diane’s Hatch green chile dressing. It’s a unique flavor combination that people will go crazy for.

Football fans looking for the best party or tailgate dip need look no further. Our Tailgate Sausage-Cheese Dip is a spin on a classic queso, but kicked up with Boudreaux’s Swamp Sauce, spicy pork sausage, corn and cream cheese. This is one of those recipes so good people will be asking for the recipe. It’s also easy to transport on the way to football games and game day parties this season.

Not all party food has to be heavy. Our Layered Greek Salad Dip will be welcome at parties and gatherings this fall. Layers of favorite Greek ingredients are combined for a dip perfect with pita chips, or it can be spooned over Scissortail Farms lettuce greens for a healthy and delicious salad. Made in Oklahoma ingredients, including Braum’s Greek yogurt, make this Greek salad dip extra special.

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

Tailgate Sausage-Cheese Dip

Serves: 8

Description: Your classic cheese dip just got better. This travels well in a slow cooker on your way to tailgate before the game.

Ingredients:

1 pound Greer’s Ranch House spicy pork sausage

1 (8-ounce) package cream cheese

1 (16-ounce) package processed cheese

1⁄4 cup Boudreaux’s Sweet and Tangy Swamp Sauce

1 (15-ounce) can whole kernel corn, drained

1 (10-ounce) can diced tomatoes and green chiles

1⁄4 teaspoon Daddy Hinkle’s dry seasoning

Directions:

1. In a large saute pan, brown the sausage. Drain.

2. Cut cream cheese and processed cheese into cubes, and place in slow cooker.

3. Add Boudreaux’s sauce, corn, diced tomatoes and Daddy Hinkle’s seasoning. Cover. Cook on low until cheese is melted (1-2 hours), then turn heat to low.

4. Serve with tortilla chips and vegetables.

Mini Ancho Sausage Muffins with Green Chile Gravy

Serves: Makes 24 mini muffins

Description: These flavor-packed sausage cornbread muffins are even better dunked in green chile gravy. Yum!

Ingredients for the muffins:

1 package Lovera's Italian rope sausage

2 eggs 2⁄3 cup Hiland Whole Milk

2 packages Shawnee Mills Corn Muffin mix 1⁄4 teaspoon ancho chili powder

Directions:

1. Preheat oven to 350 degrees. Grease or spray mini muffin tins.

2. Remove sausage from the casing, and saute over medium heat until browned and cooked through, being sure to break up the sausage into fine chunks.

3. In a medium size mixing bowl, mix the eggs, milk, corn muffin mix, ancho chili powderuntil you have a smooth batter consistency. Add sausage, stirring to combine, being careful not to overmix.

4. Using a small spoon fill each muffin cup 3⁄4 full, and bake in oven for 10 to 12 minutes or until golden brown and a toothpick inserted in the middle comes out clean.

Ingredients for the green chile sauce:

1 3⁄4 cup water

1 packet Shawnee Mills Country Gravy Mix

1⁄2 cup Diane’s Hatch Valley Green Chili Sauce and Salad Dressing

Directions:

1. In a small saucepan, bring the water to a boil, then whisk in the gravy mix. Allow this to

thicken, then add hatch dressing.

Stuffed Corn Muffins with Chili

Serves: Makes 16 muffins

Description: What could be better than a good cornbread muffin? How about a cornbread muffin stuffed with chili.

Ingredients: 1 (14-ounce) package Schwab’s Brick Chili

1 small onion, finely chopped

1⁄8 teaspoon ground cinnamon

2 packages Shawnee Mills Corn Muffin Mix

2 eggs

2⁄3 Cup Hiland Whole Milk

1 cup shredded cheddar cheese

Directions:

1. Heat oven to 350 degrees.

2. In a large saute pan, heat the chili. Add onion and cinnamon, and cook for about 5 minutes. Remove from heat, and allow to cool slightly so the chili is warm but not hot to the touch.

3. Place the chili in a plastic bag or piping bag with a 3⁄8-inch tip or hole.

4. In a medium mixing bowl combine the corn muffin mix with eggs, milk and cheese, mixing until fully combined. Fill the muffin tins 2⁄3 full with a large spoon or ice cream scoop. Pipe the chili mixture into each of the muffins by pushing the tip below the surface of corn muffin mix. Squeeze until the muffin mix rises to nearly filling each tin to the top.

5. Bake for 15 to 18 minutes or until golden brown and cooked through.

Layered Greek Salad Dip

Serves: 6 Description: Eat it over salad greens, or serve as a dip with pita chips.

Ingredients:

1 (16-ounce) container hummus

8 ounces Braum’s Greek yogurt

2 cloves garlic, minced

1 tablespoon chopped Scissortail Farms fresh dill

Juice from half a lemon

1 large cucumber, seeded and chopped

2 tomatoes, seeded and chopped

1/2 cup crumbled feta cheese

1/3 cup chopped kalamata olives

2 tablespoons Dianne’s Signature Dressing

1 package Scissortail Farms spring mix

Directions:

1. Spread hummus in an 8-by-8-inch dish.

2. In a small bowl, combine yogurt, garlic, dill and lemon juice. Spread yogurt mixture over hummus.

3. Top with cucumbers, tomatoes, feta cheese and olives. Sprinkle with salad dressing.

4. Serve with pita chips as a dip, or spoon onto Scissortail salad greens to serve as a salad.

The above recipes use ingredients from Made in Oklahoma manufacturers with products by Boudreaux's Swamp Sauce, Braum's Ice Cream & Dairy Store, Daddy Hinkle's, Diane's Signature Products, Greer's Ranch House Sausage, Hiland Dairy, Lovera's Market, Schwab & Company, Scissortail Farms, and Shawnee Milling Company.

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]