This fresh-tasting appetizer is great with garden fresh basil. The addition of cream cheese gives it a light taste and great flavor, and Suan’s pepper jelly gives the finishing touch.
Author:Krush Digital
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Ingredients
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2 cups Scissortail Farms fresh basil leaves
1/2 cup pine nuts
3 garlic cloves, minced
1/2 cup Parmesan or Romano cheese
1/2 cup extra virgin olive oil
Salt and pepper, to taste
1 (8) ounce block cream cheese, softened
3 slices Bar-S Fully Cooked Bacon, cooked and crumbled
Baguette
1 stick Hiland Dairy Unsalted Butter
Suans Scotch Bonnet Pepper Relish
In a food processor, combine basil and pine nuts. Pulse a few times to chop the basil and nuts.
Add garlic and cheese, continuing to pulse until combined. Add the olive oil in a steady, slow stream with the food processor on. Scrape down the sides of the bowl, taste and season with salt and pepper to taste.
Beat cream cheese in a mixing bowl until smooth. Add 1’2 cup pesto and bacon, stirring to combine. Set aside.
Slice baguette into rounds. Spread each slice with softened butter. Place on a cookie sheet and bake for 6 to 8 minutes, or until crisp, at 350 degrees.
Once out of the oven, spread cream cheese spread on each baguette slice. Top each with a generous serving of Suan’s Scotch Bonnet Pepper Relish.
People can’t get enough of this pepper jelly spread, which starts with Suan’s Scotch Bonnet Pepper Jelly. The combination of cream cheese and goat cheese gives this appetizer a great flavor.
Author:Krush Digital
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Ingredients
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8 ounce cream cheese, softened
8 ounce goat cheese
8 slices Bar-S Bacon, cooked and crumbled
1 jar Suans Scotch Bonnet Pepper Jelly
Toast Points
1 La Baguette loaf of French bread (you may or may not want to trim the crusts)
1 stick Hiland Salted Butter
1/4 cup olive oil
Combine goat cheese and cream cheese, mixing until thoroughly combined. Fold in bacon. Place the mixture into a shallow baking dish leveling with a spatula. Spread pepper jelly on top to cover.
Bake 10 to 15 minutes in a preheated 400-degree oven. Serve warm with Toast Points
Toast Points :-
Prepare clarified butter by melting butter in a small saucepan on low heat. Allow the water to cook out of the butter until the milk solids start to slightly brown, they will start sticking to the bottom of the pan. Strain out the solids using a fine sifter, then add the oil to the mixture.
Coat the bread evenly with a pastry brush. Lay buttered bread flat on cookie sheets and toast in a 300 degree oven until golden brown.
This addictive party mix gets its flavor from Griffin’s Syrup, Griffin’s vanilla, butter and brown sugar. The munchable mix has crunch from cereal and Miller Pecan Co. pecans.
Author:Krush Digital
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5 cups shredded wheat cereal
3 cups Cheerios cereal
2 cups chopped Miller Pecan Co. Pecans
2/3 cup Griffins Cinnamon Roll Syrup
1/2 cup brown sugar
1/4 cup Hiland Salted Butter
1 teaspoon Griffins Vanilla
1/2 teaspoon baking soda
Preheat oven to 275 degrees. Combine cereal and pecans in large mixing bowl.
Combine syrup, brown sugar and butter in a microwave-safe bowl. Microwave on high for 90 seconds; stir, then microwave 30 seconds longer or until mixture boils. Remove from microwave; stir in vanilla and baking soda. (Mixture will bubble and foam.)
Pour syrup mixture over cereal and nuts, tossing and stirring until well coated. Spread evenly onto a well greased baking sheet. Bake for one hour, stirring every 15 minutes.
Remove from oven and spread mixture on a large cookie sheet. When cool, break into pieces. Store in an airtight container.
It’s everything you love about chicken parmesan – in a slider! These addictive little sliders are great for feeding a crowd. Make a pan of them, and watch how fast they go.
Author:Krush Digital
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1 (24) ounce package frozen chicken breast strips
1 package Braums Potato Rolls
24 slices mozzarella or provolone cheese
1 (25-ounce) jar Loveras Tomato Basil Pasta Sauce
1 stick Braums Salted Butter
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/4 cup grated parmesan cheese
1/2 cup butter crackers, finely chopped in food processor
2 tablespoons fresh Scissortail Farms Basil
Preheat oven to 375 degrees. Prepare chicken strips according to package directions. – Cut rolls horizontally in half. Place roll bottoms in a 9-by-13-inch baking dish. Spread half the cheese slices over roll bottoms. Bake until cheese is melted, about 3 minutes.
Layer rolls with chicken strips, sauce and remaining cheese slices. Top with dinner roll tops.
In a small bowl, melt butter with garlic powder and red pepper flakes in the microwave, stirring every 30 seconds until butter is melted. Add the cracker crumbs and parmesan cheese, and mix well.
Pour butter mixture over rolls. Bake until golden brown, 10 to 15 minutes. Before serving, sprinkle with fresh basil.
The small size of these corn dogs makes them fun for a kids’ birthday party or fall get-together.
Author:Krush Digital
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Vegetable oil, for frying
1 (16-Ounce) package Schwabs Hot Dogs or Schwab
1/4 cup cornstarch
1 1/2 cup Shawnee Mills Self-Rising Cornmeal Mix
1/2 cup Shawnee Mills All-Purpose Flour
3 tablespoons sugar
2 cups Hiland Buttermilk
Pour vegetable oil about 4 inches deep into a large deep saucepan. Heat to 350 degrees.
Place the cornstarch into a one-gallon plastic resealable bag. Cut the hot dogs into thirds, add to the cornstarch and shake to cover them evenly. Place 1 hot dog piece on the end of each skewer. Making sure they are evenly covered in cornstarch, gently tapping off the excess.
In a large mixing bowl, combine cornmeal mix, flour and sugar. Fold in the buttermilk, mixing until a smooth batter forms.
Dip the hot dogs into the batter, completely covering the hot dog. Holding the ends of the skewers, carefully place the battered hot dogs into the hot oil, rolling the corn dog as the batter forms. Fry until golden brown, 3 to 4 minutes. Place on a cooling rack over a cookie sheet.
These ham rolls are nice to serve on a holiday appetizer tray or at a holiday party. Cream cheese serves as a base, with spinach, ham, cheese, preserves and honey mustard rounding out the flavors.
Author:Krush Digital
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10-Inch spinach wraps, or plain flour tortillas, if desired
1 (8) ounce container softened cream cheese
2 tablespoons Garden Club Apricot Preserves
2 tablespoons honey mustard
Sciossortail Farms baby spinach leaves
Bar-S Deli Thin Honey Ham
Ham and Cheddar Rolls
10-Inch tomato basil wraps or plain flour tortillas, if desired
1 (8) ounce container softened cream cheese
2 tablespoons Garden Club Apricot Preserves
2 tablespoons honey mustard
2 cups finely shredded sharp cheddar cheese
Bar-S Deli Thin Black Forest Ham
Combine cream cheese, preserves and honey mustard; blend to smooth consistency using hand mixer on low speed.
Spread a thin layer of cream cheese mixture on tortilla, coating evenly (about 2 tablespoons per tortilla).
Top each with an even layer of baby spinach leaves. Place 6 slices of ham over top of spinach leaves, spacing evenly. Roll tightly and securely; wrap in plastic and refrigerate until serving time, at least 2 hours, or up to 24.
Repeat using remaining ingredients.
To serve, unwrap and slice into half-inch slices, on an angle.
Serve immediately.
Combine cream cheese, preserves and honey mustard; blend to smooth consistency using hand mixer on low speed.
Spread a thin layer of cream cheese mixture on tortilla, coating evenly (about 2 tablespoons per tortilla).
Top each with an even layer of baby spinach leaves. Place 6 slices of ham over top of spinach leaves, spacing evenly. Roll tightly and securely; wrap in plastic and refrigerate until serving time, at least 2 hours, or up to 24.
Repeat using remaining ingredients.
To serve, unwrap and slice into half-inch slices, on an angle.
Serve immediately.
Combine cream cheese, preserves and honey mustard; blend to smooth consistency using hand mixer on low speed.
Spread a thin layer of cream cheese mixture on tortilla, coating evenly (about 2 tablespoons per tortilla).
Top each an even layer (about 1/2 cup) of shredded cheese.
Place 6 slices of Bar-S ham over top of cheese, spacing evenly. Roll tightly and securely; wrap in plastic and refrigerate until serving time, at least 2 hours, or up to 24.
Repeat using remaining ingredients. To serve, unwrap and slice into half-inch slices, on an angle.
Your guests won’t be able to stop eating this addictive snack mix. It’s also fun to package for a snack or as an unexpected gift to a friend.
Author:Krush Digital
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2 cups Miller Pecan Co. Pecan Halves
2 cups popped popcorn
1 cup mini pretzel sticks
2 cups crisp rice cereal (like Rice Chex)
2 cups corn cereal (like Corn Chex)
1 stick Hiland Butter
1 teaspoon Head Country All Purpose Championship Seasoning
1/2 cup Cheatwoods Honey
1/4 cup Griffins corn syrup
1/2 teaspoon Griffins vanilla
Preheat oven to 250 degrees. Spray a large sheet pan with nonstick cooking spray. – In a large mixing bowl, combine pecans, popcorn, pretzels and cereals.
In a small microwave-safe bowl, combine butter, Head Country seasoning, honey and corn syrup. Microwave for 1 minute or until butter is melted. Stir, then add vanilla. Pour butter mixture over cereal mixture, stirring to coat.
Spread onto sheet pan. Bake 1 hour, stirring every 15 minutes. Store in an airtight container for up to 1 week at room temperature.
Here’s the perfect March Madness snack food. These tasty wings have great flavor from Oklahoma ingredients. Make your own honey-mustard sauce with Seikel’s Oklahoma Gold Mustard, a hearty whole-grain style mustard, plus Cheatwood’s Honey. A little all-purpose Head Country Championship Seasoning kicks up the flavor. Preparation and cleanup for these wings couldn’t be easier. Everything is tossed in a sealed plastic bag, placed on a sheet pan and baked in the oven. It’s a true one-dish dinner. If you’re expecting a crowd, make a double batch because everyone’s going to love them!
Author:Krush Digital
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4–5 pounds chicken wings
1 cup Seikels Oklahoma Gold Mustard
1/2 cup Cheatwoods Honey
1 1/2 tablespoon Head Country Championship Seasoning
1 tablespoon toasted sesame oil
1/4 cup chopped Scissortail Farms Cilantro.
Preheat oven to 350 degrees.
Combine the above ingredients into a 1-gallon plastic bag, seal, then rub and toss until fully incorporated. Refrigerate and marinate at least 3 hours.
Place the wings onto a parchment-lined large sheet tray. Wings should lay flat. Use additional sheet trays if needed. Bake for 25 minutes, remove from oven, then turn each wing with tongs. Return to oven for an additional 20- 25 minutes.
Dig into this delicious dip loaded with bacon, beer and cheese!
Author:Krush Digital
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1 lb Greers Ranch House Bacon
2 (8) ounce packages cream cheese, cut into cubes
1/4 cup Hiland Sour Cream
2 tablespoons Seikels Oklahoma Gold Mustard
1/2 teaspoon garlic powder
1 cup Coop Ale Works Beer
2 cups shredded cheddar cheese
1/4 cup Hiland Heavy Whipping Cream
Green onions, thinly sliced
Cook bacon until crisp. Crumble, and set aside.
In a medium saucepan on medium-low heat, combine cream cheese, sour cream, mustard and garlic powder. Stir until cream cheese is melted and ingredients are smooth. Stir in beer and cheddar cheese, stir until cheese is melted and heated through. Add half of the crumbled bacon and 1 cup cream, stirring until dip is smooth.
Keep warm in a small crock on low heat. You can also store dip in the refrigerator, and reheat when ready to serve. Serve with remaining crumbled bacon and sliced green onion. Dip is great served with pretzel bites, Bar-S sausages or fresh veggies.
