Combine two Oklahoma favorites – barbecue sauce and ranch dressing – as a nacho topping. The pulled pork is perfect on the nachos, but is equally good on sub rolls or wrapped in a tortilla. These nachos will be a hit with a gathering of friends for March Madness or for any excuse you have to make good food with friends!
Author:Krush Digital
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Ingredients
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2 pounds pork tenderloin
2 1/2 cups Head Country Bar-B-Q Sauce
1 package ranch dressing seasoning
1 tablespoon Seikel’s Oklahoma Gold Old Style Mustard
1 cup chicken broth
1 bag tortilla chips
2 cups shredded cheddar cheese
1/2 cup Sixth Day Snacks Candied Jalapenos
1/2 cup Sixth Day Snacks Salsa
1(8oz container) Hiland Sour Cream
1 avocado, sliced
Head Country Bar-B-Q Sauce, for drizzling
Ranch dressing, for drizzling
Scissortail Farms Cilantro
Place pork in slow cooker. Whisk together Head Country sauce, ranch, mustard and chicken broth. Pour over pork. Cook on high 5-6 hours or until pork is tender and falling apart. Shred with two forks. Keep warm in slow cooker.
Preheat oven to 350 degrees. Spread tortilla chips on a large baking sheet. Top with some of the pulled pork and cheddar cheese. Build another layer on top, if desired. Bake 8-10 minutes or until cheese is melted. Top with jalapenos, salsa, sour cream and avocado. Drizzle with Head Country sauce, ranch dressing and chopped cilantro.
Give good old-fashioned pigs in a blanket a breakfast twist by rolling Mountain View Meat Company Mild Sausage Links in Griffin’s Syrup. The maple flavor makes it just right for a breakfast or brunch. Wrap in crescent rolls and sprinkle with poppy seeds for a pretty finish. This one is good enough to take to a get-together or to set out for a brunch among family and friends.
Author:Krush Digital
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Ingredients
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1 package Mountain View Meat Company Mild Sausage Links
1/4 cup Griffin’s Pancake Syrup plus ¼ cup for glazing
1(8 ounce) can crescent rolls
1 tablespoon Hiland butter
1 tablespoon poppy seeds
Preheat oven to 350 degrees. Slice sausages in half lengthwise. Cook in a saute pan until browned and slightly crisp on the edges. Add syrup to pan, and stir to coat the sausage in the syrup. Remove sausages to a plate to cool.
Unroll crescent rolls, separating into individual rolls. Cut each in half lengthwise to make two triangles. Roll each piece of sausage in the crescent roll. Brush with butter and sprinkle with poppy seeds.
Bake at 350 degrees for 9 minutes. Once rolls are out of the oven, brush with additional syrup for a maple-flavored finish. Return to oven and bake an additional 3-5 minutes or until golden brown.
When you need a great snack while watching football or gathering friends for a party, check out this meaty queso. This isn’t any ordinary cheese dip. We load it with onion and garlic, Greer’s Ranch House Sausage, cilantro, black beans and Sixth Day Snacks pickled jalapeno peppers. Stonecloud’s Neon Sunshine beer rounds out the flavors. Everyone will be digging in to this queso!
Author:Krush Digital
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Ingredients
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1 small onion, diced
3 garlic cloves, minced
1/2 pound Greer’s Ranch House Sausage
1 can Stonecloud Brewing Co. Neon Sunshine
2 pounds deli white American cheese, sliced or Velveeta cheese
1 (14.5-ounce) can Rotel tomatoes
1/2 cup Sixth Day Snacks Salsa
1/2 cup Sixth Day Snacks sliced, pickled jalapeno peppers
1 cup black beans, rinsed and drained
1 teaspoon ground cumin
Salt and pepper, to taste
1/4 cup Scissortail Farms cilantro, chopped
Sautee onion, garlic and sausage until sausage is browned and onion is tender. Drain any grease, and place mixture in a 4-quart slow cooker.
Add beer, sliced cheese, tomatoes, jalapeno peppers, black beans, cumin and salt and pepper. Cook on high for 2 hours. Stir, checking to see if cheese is melted. Stir in cilantro.
Switch slow cooker to warm. Serve with tortilla chips. Top with red onion and cilantro to serve.
This classic cheese ball gets a boost of flavor from barbecue seasoning and bacon. Roll the mixture in a delicious combo of parsley, crumbled bacon and pecans. This great-looking cheese ball is perfect for gatherings, parties and the holidays. The flavors work year round. Serve it with pita chips, pretzels, crackers and an assortment of veggies. It’s also a good addition on a charcuterie board!
Author:Krush Digital
Ingredients
2 (8-ounce) packages cream cheese, room temperature
3 tablespoons Hiland Sour Cream
1-ounce package ranch seasoning
1 1/2 teaspoons Head Country Championship Seasoning
1 1/4 cups shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
8 slices Bar-S Bacon, cooked and chopped
1/3 cup chopped parsley
2/3 cup chopped Knight Creek Farms Pecans
Add cream cheese, sour cream, ranch seasoning and Head Country Seasoning to a large mixing bowl. Stir until combined. Add shredded cheeses, half of the bacon and all but 3 tablespoons of the parsley (set aside the rest for later). Stir this mixture until thoroughly combined.
Form the cheese mixture into a ball and wrap tightly in plastic wrap. Refrigerate for several hours or overnight, until firm.
Make the outer coating just before serving. Combine pecans, remaining half of the bacon and remaining parsley to a bowl. Stir to combine. Spread out on a plate or flat surface.
Roll the cheese ball in the mixture, being sure to coat the entire outside. Press the coating in well so that it sticks. Serve immediately or cover with plastic wrap and refrigerate until ready to serve.
Everyone loves a grazing table, especially when it’s full of ingredients Made in Oklahoma. Whether it’s a small plate for two or a large board for a party, make it beautiful and delicious with favorite local products.
Author:Krush Digital
Ingredients
Miller Pecan Co. Pecans
Roark Acres Honey
Alberto’s Relish
Mollycoddled Hashslinger Caramels
Amelia Creamery Yogurt
Ace in the Bowl Salsa
Assortment of sliced cheeses
Assortment of Sausages
Salami or Pepperoni
Red and Green Apples sliced
Kiwi
Strawberry
Red and Green Grapes
Tortilla Chips
Olives
Petite Pickles
Determine how many you are serving. Depending on serving size, choose a pretty plate, small wooden board or large platter. For a crowd, grab a sheet of butcher paper and line a table or bar top.
Slice cheese and meat. Find small containers and serving spoons for serving the yogurt and honey and to add interest to the board.
Get creative! Arrange cheese, meat, nuts, fruit, yogurt and crackers however you like. Have fun with adding sweet and savory bites so that there’s something for everyone.
Candied jalapeños give a sweet-spicy flavor to this dip that’s full of flavor from cilantro, lime juice and cumin.
Author:Krush Digital
Ingredients
½ cup Deep Fork Foods Candied Jalapeño slices
1 (1-oz) package ranch dressing mix
½ cup Hiland Sour Cream
½ cup mayonnaise
½ cup Hiland Buttermilk
¼ cup chopped Scissortail Farms Cilantro
2 tablespoons lime juice
1½ teaspoons cumin
Blend jalapeno slices in a food processor until finely chopped. In food processor bowl, add sour cream, mayonnaise, buttermilk, cilantro, lime juice and cumin. Process until smooth. Cover and refrigerate at least 4 hours to allow flavors to come together.
Quesadilla fans will love this recipe. It’s a giant quesadilla made right onto a sheet pan, stuffed with chicken, veggies, beans, bacon and cheese. If that isn’t enough, it’s then baked, cut into squares and served with a spicy and creamy jalapeno ranch.
Author:Krush Digital
Ingredients
2 tablespoons olive oil
½ onion, diced
1 large red bell pepper, diced
1 large jalapeño pepper, diced
5 garlic cloves, minced
4 cups cooked and diced chicken
2 cans pinto beans
¼ cup Scissortail Farms Cilantro
½ pound Bar-S Bacon, cooked and crumbled
12 (10-inch) flour tortillas
1 cup Hiland Sour Cream
2 cups shredded Monterey jack or pepperjack cheese
1 tablespoon Hiland Butter
Ace in the Bowl Salsa
In a saute pan, cook onion, bell pepper, jalapeno pepper and garlic until tender. Add chicken, stirring and cooking to warm through. Add beans, cilantro and bacon, stirring to combine.
Heat oven to 425 degrees. Spray a large sheet pan with nonstick cooking spray. Arrange tortillas on pan, overlapping and allowing tortillas to hang over edge. Spread sour crem over tortillas. Spoon chicken mixture over sour cream. Sprinkle cheese over chicken mixture. Pull tortillas toward center to cover filling. Add additional tortillas on top to close all gaps. Brush butter over tortillas.
Place a clean, oiled baking sheet on top of tortillas. This keeps the tortillas from opening while baking. Bake 20 minutes. Remove top baking sheet. Place quesadillas back into oven and bake an additional 5 minutes. Cut into squares or triangles and serve with Ace in the Bowl Salsa.
Caramel corn gets an upgrade with this crunchy popcorn mix with honey, pecans and honey-nut mix. This is a great one to take along to a tailgate. Everyone will be asking for the recipe for this mix.
Author:Krush Digital
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1/2 cup popcorn kernels or 1 (3-ounce) bag microwave popcorn
1 cup Miller Pecan Co. pecans
1/2 cup Healthy Cravings Bees Knees Honey Cinnamon Nut Mix
1 cup brown sugar
1/4 cup Cheatwoods Pure Raw Honey
1/2 teaspoon kosher salt
1/2 cup Hiland butter
1/4 teaspoon baking soda
1/2 cup Griffins vanilla
Cook popcorn in air popper or on stovetop according to popcorn package directions. Or, pop a bag of popcorn. Spread popcorn on a large, rimmed baking sheet lined with parchment paper. Sprinkle with pecans and nut mix.
In a small saucepan, combine brown sugar, honey, salt and butter over medium heat. Cook, stirring often, allowing mixture to come to a simmer. Simmer 4-5 minutes, stirring constantly. Remove from heat before the mixture gets too dark. Stir in baking soda and vanilla. Pour mixture over popcorn and nuts, gently tossing to coat.
Bake in a 350-degree preheated oven for 15 to 20 minutes, stirring every 5 minutes. Cool completely before serving.
Peach jam and bacon give a smoky sweetness to these poppers.
Author:Krush Digital
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Ingredients
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8 ounce package of Hiland cream cheese, room temperature
12 large jalapeño peppers
1 1/2 cups finely shredded sharp cheddar cheese
1 3/4 teaspoons Head Country Original Championship Seasoning
12 slices Bar-S smoked bacon
1/2 cup Southern Roots Sisters Peach Pepper Jam
1 jar Augusto’s Green Sauce (for dipping)
Toothpicks
Parchment paper
Heat oven to 400 degrees. Place cream cheese in large mixing bowl and allow it to soften.
Meanwhile split the peppers lengthwise, remove and discard the seeds and veins. Prepare a large baking sheet with parchment paper.
Make the filling by combining cream cheese with cheddar cheese. Add the seasoning and mix well using a rubber spatula.
Stuff the jalapeños by dividing the filling between the halved jalapeños (about 1 tablespoon per half). Smooth out the filling so it is flush with the tops of the peppers
Remove the bacon from the package, and cut each slice in half. Wrap each half slice of bacon around each stuffed pepper. Secure with a toothpick and arrange on the parchment lined pan.
Bake the poppers for about 20 minutes, until the bacon is crispy and the filling is melted and lightly browned. Remove pan from oven and coat the poppers using 1⁄2 cup of the Peach Pepper Jam and a pastry brush. Return the poppers to the oven and bake for an additional 8-10 minutes. Once removed allow these to cool until the filling begins to set up. Serve with a side of Augusto’s Green Sauce for dipping.
Let guests serve themselves by setting out toasted French bread and this savory bruschetta. The eggplant adds a nice texture and depth of flavor that’s different from a typical tomato bruschetta.
Author:Krush Digital
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Ingredients
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1 loaf La Baguette bread
1 1/2 stick Hiland butter
4 cloves garlic, finely minced
2 tablespoons olive oil
1/2 onion, diced
1 small eggplant, diced
1 package Scissortail Farms Basil, 1 tablespoon finely chopped for sauce and leaves for garnish
1/2 cup Loveras Caciocavera cheese, shredded
Thinly slice the baguette on the bias and lay out on a large sheet tray.
Melt the butter with the garlic in a small saucepan on low heat until it just begins to brown.
Brush the bread slices and place in a 275-degree oven for 10 to 15 minutes until golden brown.
Heat the oil in a saute pan, and saute the onion until slightly translucent. Add the eggplant and chopped basil, continue sauteeing until the mixture begins to soften. Add the tomato basil sauce, and simmer for about 10 minutes.
Top bread slices with eggplant mixture, cheese and basil leaves for garnish.
Give good old-fashioned pigs in a blanket a breakfast twist by rolling 
