Are you ready to sample a hot dog like no other? If so, this dog is for you. Our “super hot” hot dog is full of spicy flavor from Mountain View Hot Links, jalapeno peppers and Ace in the Bowl Salsa and Suan’s Scotch Bonnet Pepper Relish.
Author:Krush Digital
Ingredients
4 Schwabs Hot Links, grilled
4 slices Bar-S Bacon, cooked
1 tablespoon Head Country All Purpose Championship Seasoning
1/2 cup Suans Scotch Bonnet Pepper Relish
1/4 cup Hiland Sour Cream
1/4 cup Ace in the Bowl Salsa
2 jalapeno peppers, chopped
4 Braums Hot Dog Buns
Grill Schwab’s Hot links for 7 to 9 minutes. Remove from grill and let cool for two minutes.
Spread a generous layer of Suan’s Scotch Bonnet Jelly on all four buns. Next, add a layer of Ace in the Bowl Salsa.
Place Hot link in the bun. Add a spoon full of sour cream and sprinkle with Head Country Seasoning and chopped jalapeno peppers.
Wrapping the roast in bacon gives nice flavor and keeps it from drying out while cooking.
Author:Krush Digital
Ingredients
1 (4 to 5) lb pork loin roast, preferably center cut
3 cloves garlic, cut in half
Daddy Hinkles Original Instant Meat Marinade (both dry and liquid)
4 slices Bar-S Bacon
Preheat oven to 325 degrees.
Trim visible fat from pork roast, if desired. Using a paring knife, cut 6 slits in roast, and stuff each with a piece of garlic.
Sprinkle Daddy Hinkles liquid marinade generously over roast. Sprinkle with dry seasoning, and rub in well.
Cut slices of bacon in half, and lay across pork roast, spacing evenly.
Roast (approximately 20 minutes per pound) until meat thermometer registers 160 degrees in center of pork roast. Remove from oven, tent with foil and allow meat to rest for 10 minutes before slicing.
Sweet and Smoky Sausage Kabbobs These easy kabobs are a medley of fresh vegetables and Mountain View Meat Company sausage links marinated in a sweet and smoky mixture of apple cider vinegar and Garden Club jam.
Author:Krush Digital
Ingredients
1/2 cup Garden Club apricot preserves
1/4 cup Garden Club apple cider vinegar
3 shallots, diced
1 teaspoon Daddy Hinkles Original Meat Marinade
1 pound Mountain View Meat Company mild or hot smoked sausage links
2 bell peppers, cut into chunks
1 red onion, cut into chunks
1 pound whole mushrooms
1 large zucchini, cut into chunks
12 cherry tomatoes
In a small bowl, combine Garden Club apricot preserves, Garden Club apple cider vinegar, shallots and Daddy Hinkle’s seasoning. Pour mixture into a large zippered plastic bag.
Slice Mountain View Meat Company sausage links into 1-inch pieces. Place sausage and all vegetables into bag with the marinade. Let marinate for 30 minutes or up to a few hours.
Divide sausage and vegetables among skewers. If using wooden skewers, make sure you’ve let them soak in cold water for at least 30 minutes. Grill 5 to 10 minutes, turning often.
This elegant pork dish is nice to serve to company.
Author:Krush Digital
Ingredients
1/2 pound Greers Ranch House Sausage
2 tablespoons olive oil
1 medium onion, diced fine
1/4 cup celery, diced fine
1 medium red apple, peeled and diced fine
1 cup firmly packed Scissortail Farms Baby Spinach
2 teaspoons salt, divided
1 teaspoon black pepper, divided
4 tablespoons Garden Club Strawberry Preserves
1 teaspoon Griffins Jalapeno Mustard
1 1/2 tablespoon Griffins Syrup
1 (3 1/2 to 4) lb boneless center-cut pork loin roast, well chilled
4(16-inch) pieces of kitchen twine or kitchen cooking bands
1 tablespoon Head Country Championship Seasoning
1 cup Head Country Original Barbecue Sauce, warmed
Cook sausage over medium heat in a saute pan. Set aside.
Heat oven to 325 degrees. Drizzle 1 tablespoon olive oil in a medium roasting pan or baking dish. Set aside.
Place remaining tablespoon olive oil in a large skillet over medium-high heat. Add onion and celery.
Cook for three to four minutes until vegetables soften, stirring often. Stir in apple and spinach. Sprinkle with one tsp salt and 1/2 teaspoon pepper. Cook for 2 minutes, stirring constantly. Remove from heat.
In a blender, puree preserves, mustard and syrup. Reserve two tablespoons for outside of pork. Add remaining jam mixture and crumbled sausage to skillet. Stir.
Double butterfly the pork by laying the roast down, fat side up, on a cutting board. Use a sharp knife to cut the roast, starting at the bottom, in a one-half inch thick spiral-fashion, laying the roast out flat as you cut. Spread out the filling on the roast, leaving a one-half inch border from the edges.
Starting with a long side, roll up tightly. Tie with kitchen twine at about two inch intervals. Brush reserved jam mixture over outside of pork.
Sprinkle with remaining salt and pepper. Place in prepared roaster. Sprinkle top and sides evenly with seasoning. Cover and bake for one hour.
Remove cover and bake for about 30 minutes more or until internal temperature is 165 degrees when checked with a meat thermometer.
Remove from oven. Cover and let rest for 10 minutes before removing twine and slicing into one-half inch thick slices. To serve, place barbecue sauce in a small bowl in center of a platter and arrange pork slices around bowl. Garnish as desired.
Thanksgiving starts and ends with the turkey, so why not give this year’s bird something to brag about? Swap the usual saltwater soak for a sweet-tea brine, and let rosemary, garlic, lemon, and onion steep right alongside it. That trade pays off in a deep golden color and a rounded, herbal sweetness that works all the way through, long before the turkey ever sees the oven. All you need is a container roomy enough to hold the bird and the brine, one that still fits in your refrigerator overnight.
Milo’s Famous Sweet Tea is what makes this brine come together fast, no steeping bags or standing around required. It’s brewed fresh daily from real tea leaves, with nothing added beyond water and cane sugar, and it marries with the rosemary, garlic, lemon, and onion for a sweetness that reaches all the way to the bone. This turkey comes out with flavor and color in every single slice.
In a large stockpot, combine the Milo’s Famous Sweet Tea and kosher salt. Heat just to boiling, stirring frequently until the salt dissolves. Add the onion, lemon, garlic, and rosemary. Remove from heat and let the brine cool to room temperature.
Pour the cooled brine into a clean 5-gallon bucket and stir in the ice.
Wash and dry the turkey, making sure the innards are removed. Place the turkey cavity side up in the brine and make sure the cavity fills completely. Cover the bucket and refrigerate overnight.
Remove the turkey from the brine, draining off the excess, and pat it dry. Discard the remaining brine.
Cook the turkey as desired and reserve the drippings for gravy.
Smoked turkey legs and vegetables make a hearty filling for this classic pot pie. Remember this one for the day after Thanksgiving. It’s a great way to use leftover turkey.
Place pie dough into 2 (9-inch) pie pans or 1 (9-by-13-inch) baking dish. Set aside.
Remove turkey from turkey legs, and set aside.
Preheat oven to 375 degrees. Melt butter in heavy dutch oven. Sautee leek, onion, potatoes and carrots until tender. Add mushrooms, and cook about 2 minutes. Sprinkle flour over vegetables. Slowly add chicken broth, and cook a few minutes or until thickened. Stir turkey, parsley, Daddy Hinkles and thyme. Remove from heat, and slowly add heavy cream, stirring to combine. Add salt and pepper, to taste.
Pour filling into baking dish or pie pans. Roll out pastry to fit top of each pie, then place over filling. Trim, seal and flute edges. Cut out a decorative center or cut slits in pastry.
Whisk together egg and 1 tbsp water, then brush over top of piecrust. Bake at 375 degrees 45 to 50 minutes or until golden brown. Let stand 15 minutes before slicing.
Option to freeze: Cover and freeze unbaked potpies up to three months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425 degrees. Place pie on a baking sheet, cover edge loosely with foil. Bake 30 minutes. Reduce oven setting to 350 degrees, remove foil, then bake 55 to 60 minutes longer or until golden brown and a thermometer inserted in center reads 165 degrees.
Our Pineapple Honey Glazed Ham recipe is the perfect entree for you. Made with fresh Made In Oklahoma ingredients, this ham is delicious, great for you, and great for the state. Enjoy your ham all week with great leftovers like ham biscuits or holiday ham rolls.
MIO Products In Pineapple Honey Glazed Ham
Schwabs Spiral Ham – Schwab’s Spiral Ham is carefully cured and smoked over hardwood hickory for up to 12 hours. Spiral cut and vacuum sealed to lock in the fresh hickory goodness. Perfect for dinner and leftover!
Garden Club PineapplePreserve – Clements Foods produces a full range of Grade A “Fancy” First Label products like this Garden Club Pineapple Preserve. Clements is the only preserve producer packing a full line of flavors in an 18 oz. reusable tumbler, designed to reduce waste. The pineapple preserves are fresh and sweet and make the perfect glaze for this honey glazed ham.
Cheatwoods Honey – Cheatwood’s honey is made from the best grade-A table honey made from pure American clover leaf honey. This pure raw honey is not pasteurized. The best honey to glaze your ham in and the perfect addition to this MIO Pineapple Honey Glazed Ham.
Hiland Butter – Hiland Butter is the best Oklahoma-made butter. Made with 100% real sweet cream, the MIO product is a kitchen staple. The perfect butter for this Honey Glazed Ham and any other dish that calls for butter!
Seikels Old Style Mustard – Seikel’s Old Style Mustard is a little hot, a little sweet, and great to eat! Produced in Tahlequah, Oklahoma, by Cherokee tribe member Steve Seikel, Seikel’s mustard is the gold standard of mustard. Making the perfect condiment, sauce, dip, and more.
A honey glaze adds a nice sweetness to ham. Cheatwood’s raw, Oklahoma honey has great flavor. This ham is great for feeding a crowd. Or make it for your family, and use it any different ways throughout the week. Leftover ham is good in soup, omelettes and casseroles.
Author:Krush Digital
Ingredients
1 (12-14) lb Schwabs Spiral Ham
1 jar Garden Club Pineapple Preserve
1/4 cup Cheatwoods Honey
2 tablespoons Hiland Butter
1/4 cup Seikels Old Style Mustard
Preheat oven to 325 F
In small saucepan over medium heat; Cook pineapple preserves 6-8 minutes while stirring frequently. Add honey, butter and mustard and cook 5-8 minutes while constantly stirring. Once glaze has thickened to a syrup consistency, remove from heat and set aside until ham is ready to be glazed.
Place ham into large baking dish and cover with foil. Cook according to package instructions (typically 325ÔøΩF for 10-12 minutes per pound) Prepare glaze while ham is in the oven. Glaze ham 20 minutes before cooking is complete.
The thing I like best about MIO products is that these products are made by our friends and neighbors right here in Oklahoma. I haven’t found a product that isn’t high quality and very tasty. The great quality of MIO products makes all my recipes turn out great. I think it’s important to use MIO products to support our local companies and help contribute to their success and longevity. By shopping local and purchasing MIO products, we are contributing to the success of those companies who employ Oklahomans and directly impact our state’s economy and growth. – Emily Ward
1 tablespoon Daddy Hinkles Onion and Garlic Seasoning
1 jar Ace in the Bowl Salsa
2(10-ounce) cans red enchilada sauce
8 corn tortillas
8 ounce package Braums shredded cheddar cheese
Braums Sour Cream to garnish or serve on the side as desired
Garnishes: chopped lettuce, chopped tomato, chopped green onions
Marinate the 3 boneless, skinless chicken breasts in Daddy Hinkle’s Southwest Wet/Dry Instant Meat Marinade as directed on the package. Cut chicken breasts into smaller pieces, and cook chicken breasts in large skillet sprayed with cooking spray until done.
Once chicken is done, remove from skillet and shred. Tip: Use a stand mixer with a paddle attachment to shred the chicken in one minute or less.
Preheat oven to 350 degrees. In a large skillet, sauté cilantro, chopped onion and 1 tablespoon Daddy Hinkle’s Onion and Garlic Seasoning until tender. Add shredded chicken breast and jar of Ace in the Bowl salsa to the pan, and cook until heated through.
Heat 2 cans enchilada sauce in a large saucepan; Using tongs, dip corn tortillas in warm enchilada sauce one at a time. As the tortillas are removed from the enchilada sauce, spoon chicken mixture into the corn tortilla, roll it up and place in casserole dish
Once all corn tortillas have been filled and placed in casserole dish, pour remaining warmed enchilada sauce from sauce pan over the rolled chicken enchiladas.
Spread Braum’s shredded cheddar cheese over the chicken enchiladas and bake for 10 minutes or until cheese is melted.
Remove from oven and garnish as desired with Braum’s sour cream, chopped lettuce, chopped tomatoes, and chopped green onions.
Fusilli with Italian Sausage in a Caciocavera Yogurt Sauce
MIO’s 4-H Recipe Contest showcased the talent of many Oklahoma students. This pasta dish is one of the contest winners, and received high marks for the use of many MIO products. It combines a sophisticated flavor with a simple preparation, making it great for family dinners or to serve to company.ny.
Author:Krush Digital
Ingredients
16 ounce Della Terra Fusilli Pasta
3 tablespoons salt
1 pound Loveras Original Italian Sausage
8 ounce Loveras Caciocavera Aged Cheese
3 tablespoons chopped Scissortail Farms Chives
2 cups Braums plain Greek Yogurt
1/2 lemon, juiced
1/4 cup plus 2 tablespoons Suans Scotch Bonnet Onion Preserves
Bring the water to a boil in a large stock pot. Add salt and pasta and cook for approximately 8 minutes, stirring frequently. Reserve pasta water once pasta is finished cooking.
While pasta is cooking, remove sausage from its casing and add to a skillet to brown. Using a spatula, break the sausage into small pieces. Set aside.
Grate the cheese, reserving 1 cup for garnish. Chop chives.
Preheat broiler. In a large skillet, over low heat, combine the yogurt with 1 cup of pasta water and whisk until combined.
Add the lemon juice, 2 tablespoons onion jam and the grated cheese. Stir until creamy. Do not allow sauce to boil to prevent separation.
Spoon into individual pasta bowls, sprinkle with reserved cheese and place under broiler until cheese has melted.
Dollop with onion jam and garnish with fresh chives.
What could make macaroni and cheese even better? Bacon, of course! Adding bacon to this baked pasta dish turns it from a side dish to a main meal. You will love the smoky flavor Bar-S bacon adds to this mac and cheese.
Author:Krush Digital
Ingredients
12 ounce box Della Terra rigatoni, cooked al dente
12 ounce Hiland grated medium sharp cheddar cheese, grated
½ of a 12 ounce package of Bar-S Bacon, cooked and crumbled
3 tablespoons plus ½ stick Hiland Butter, divided
3 cups Hiland whole milk
1/2 tablespoons salt
1/8 ground nutmeg
Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little oil to keep from sticking.
Grate the cheese and mix together reserving about ¼ for the topping. Set aside.
Cook and crumble the bacon, reserve half for sauce and half for the topping.
Saute the bread crumbs in 3 tablespoons butter until lightly browned over medium heat, reserve for the topping.
Preheat the oven to 325 degrees and butter a 9-by-13-inch baking dish for the casserole; reserve
Make a roux in a large saucepan (6-8 quart size) by melting ½ stick butter over medium-low heat, simmering off some of the liquid, then adding the flour and stirring as the mixture begins to turn from grey to blonde, about 5 minutes of stirring.
Add 2 cups of the milk to the roux and whisk until it begins to thicken. Add the remaining milk and half and half and heat until the mixture begins to simmer, stirring constantly with a whisk
Take the pan from the heat and add the cheese, half the bacon, salt, pepper, nutmeg and thyme. Stir to make a rich cheese sauce. While this sauce is hot, add the pasta and fold into the sauce. Place the pasta mixture into the baking dish and bake in the oven for 25-30 minutes.
Remove from the oven and top with the remaining cheese, bread crumbs and bacon. Return to the oven for an additional 10 to 15 minutes.
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