To make these barbecue meatballs ahead of time, place all ingredients in a small slow cooker, and cook on low until warm, glazed and delicious.
Author:Krush Digital
Ingredients
1(28) ounce bag frozen meatballs
1 cup Garden Club Apricot Preserves
1 cup Head Country Barbecue Sauce
Prepare meatballs according to package directions. Meanwhile, combine preserves with barbecue sauce in a medium saucepan over low heat. Stir and cook until well combined and warm. Serve with cooked meatballs
1(2-pound) tablespoon pork tenderloin, cut lengthwise into 2 portions OR 2 (1-pound) packages pork tenderloin
1 tablespoon Head Country All-Purpose Championship Seasoning
1/2 tablespoon crushed red pepper flakes
1/4 ground black pepper
1/4 cup salt
1 cup Head Country Bar-B-Q Sauce
2 tablespoons canola oil
Coleslaw or Sweet Spirit Foods pickled jalapenos, for garnish
Prepare biscuits according to package directions. Let cool completely, then slice each biscuit in half.
Set pork tenderloins on a cutting board. Combine Head Country seasoning, red pepper flakes, black pepper and salt. Rub onto all sides of the pork tenderloins.
In a Dutch oven, heat canola oil to medium-high heat. Sear all sides of the tenderloins, cooking about 2 minutes per side.
Remove from heat, and pour Head Country Bar-B-Q Sauce over tenderloins.
Cover, and cook in a 350 degree oven for about 45 minutes, or until internal temperature reaches 145 degrees. Remove from oven, and let sit for 5 minutes before slicing. For easier slicing, let pork cool even further.
Slice into 1/2-inch rounds. Place a slice or two of pork tenderloin onto each biscuit.
Top with coleslaw, pickled jalapenos or any favorite condiment.
These little pizza bites are an upscale version of frozen pizza rolls. But making them by hand, using quality Made in Oklahoma products, takes them up a notch. Fresh Scissortail Farms Oregano and Ben Jack Larado Bloody Mary Mix make these bites a truly unique snack.
Author:Krush Digital
Ingredients
1 cup Shawnee Mills All-Purpose Flour
1/4 teaspoon fine salt
10 tablespoons Hiland Unsalted Butter (cold)
1/3 cup ice cold water
1 cup Ben Jack Larado Bloody Mary Mix
1 tablespoon cornstarch
2 tablespoons chopped Scissortail Farms Oregano
1/2 cup diced J-M Farms Sliced Mushrooms
1 tablespoon Hiland Unsalted Butter
8 ounce Braums shredded mozzarella cheese
1 medium tomato, diced
1/2 cup chopped orange bell pepper
1/2 cup diced banana pepper
2 tablespoons chopped Scissortail Farms Italian Parsley
Mix the flour and salt in a mixing bowl, and add chilled butter. Use a pastry cutter to cut the butter into the flour. Make a well in the center of the flour and pour in the ice cold water. Mix in using pastry cutter. Use hands at the end to finish mixing and form dough into a ball. You will see butter pieces in the ball. Place dough on a floured work surface.
Flour rolling pin and roll out dough into a 10-inch rectangular shape. Use pastry brush to brush off excess flour. Fold the bottom third of dough toward the center and the top third over that, brushing off excess flour. Turn the dough a quarter turn and roll out the same way 5 more times, adding flour as needed.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Remove dough, and cut using a biscuit cutter. Place on a baking sheet lined with parchment paper. Return to refrigerator until ready to assemble.
To make sauce, pour bloody mary mix into a small saucepan. Remove 1 tablespoon of sauce and place in small bowl with cornstarch, mix well. Heat bloody mary mix, then when warm add cornstarch mixture and whisk until the sauce thickens. Stir in oregano, and remove from heat.
To make topping, melt 1 tablespoon butter in a small pan, add chopped mushrooms and saute. Remove from heat and cool.
Gather all ingredients and remove pastry rounds from the refrigerator. To assemble, spoon 1 teaspoon sauce on rounds and spread to near edges. Sprinkle with 1 tablespoon cheese and top with mushrooms, tomatoes and both peppers.
Place in a preheated 400-degree oven, and bake 10 minutes. Bottom of the pastry should be lightly browned. Sprinkle with fresh parsley and serve immediately while still warm.
These savory muffins are great as an appetizer or as part of a breakfast or brunch spread. They’re also good as mini muffins, just be sure to watch the cooking time.
Author:Krush Digital
Ingredients
2 cups Shawnee Mills Self-Rising Flour
1 cup sharp cheddar cheese, grated
1 cup Bar-S Bacon, cooked crisp and crumbled
1 tablespoon Scissortail Farms Chives, chopped
2 tablespoons granulated sugar
2 teaspoons baking powder
1 Hansens egg
1 cup Hiland Butter
`1/4 cup vegetable oil
Preheat oven to 375 degrees.
Place muffin liners in each muffin cup. To make your own, cut 6×6 squares of parchment paper.
Mix all ingredients gently in a large bowl until just blended together, be careful to not over mix the muffins or they will become chewy.
Impress your friends with this beautiful tart perfect for a weekend brunch.
Author:Krush Digital
Ingredients
1 bunch asparagus, ends removed
1 bunch Scissortail Farm Spinach, stems trimmed
4 Greers Ranch House Bacon, cooked crisp and crumbled
4 tablespoons Hiland Butter, melted
1 pound phyllo, thawed according to package directions
1 3/4 cup Gruyere, grated
3 large Hansens eggs, lightly beaten
1 cup Hiland Whipping Cream
1 1/2 teaspoons Pinch of freshly grated nutmeg
1 1/2 teaspoon Daddy Hinkles Onion and Garlic Seasoning
Preheat the oven to 350 degrees.
Bring a pot of water to a boil. Have a bowl of ice water ready. Plunge the spears into the water for just a moment to blanch it, then remove it and toss it into the ice water. Do the same with the spinach.
Meanwhile, brush a 9-inch square tart pan or a 14-inch rectangular tart pan with a little melted Hiland Dairy Butter and line it with a sheet of phyllo pastry, pressing the phyllo against the side of the pan and allowing the excess to hang over the edge of the pan.
Brush the top of this sheet with more butter and top it with another sheet of phyllo. Repeat until all the phyllo is used. Trim the edges of the phyllo flush with the top of the tart pan.
Drain the asparagus and the spinach and pat them completely dry.
Arrange a layer of spinach on the phyllo. Sprinkle lightly with one third the Daddy Hinkle’s seasoning.
Add the Gruyere, a second layer of spinach, and season with one third again.
Beat the eggs, cream, and nutmeg in a pitcher or bowl and then pour the mixture over the tart.
Arrange the spears on the tart, topping with bacon and remaining Daddy Hinkles seasoning.
Brush the exposed pastry edges with a little butter.
Cut a piece of parchment or foil that covers the inside of the asparagus tart but leaves the phyllo edge uncovered.
Bake the asparagus tart, uncovered, for 15 minutes.
Cover the center but not the edge of the pastry with the parchment or foil and continue to bake until the center of the tart is just set, 15 to 20 minutes more.
Let the asparagus tart rest a few minutes before slicing and serving.
