Category Archives: Stockyards City Cookbook

Stockyards City Cookbook

Stockyards City Cookbook Cook-Through: No sun? Warm up with some cheesy soup!


Its that time of year. Do you put the space heaters and electric blankets up yet or wait until June?! My friends and I say all the time “Only in Oklahoma…” will you have the air and heat on all in the same day. I’m quite sure there are more places that have the same issues, but its something to laugh about!

I have to admit I have not been cooking much lately. Its hard to have motivation some days to cook for just one after being on your feet all day at work. I justify my microwave “cooking” by saying that one day I will not be able to eat Lean Cuisines and cereal every night. The Stockyards City Cookbook definitely has plenty of amazing recipes to cure the cereal kick!

Since it was dreary and cool today I decided to go with the Cheesy Chicken Soup. This soup is hearty and easy to make.

 

Cheesy Chicken Soup
By Kim Stewart

2 cans lowfat cream of chicken soup
1 can lowfat cream of mushroom soup
2 chicken breasts cooked & shredded (I boiled mine)
2-3 cans water (2 was enough)
1 can Rotel (I used Spicy, it was yummy)
2-lb. block of light Velveeta cheese
1 chicken bouillon cube

Mix all ingredients. Soften Velveeta in microwave-add to mixture. Heat and serve with or over tortilla chips. (see photo) Continue reading Stockyards City Cookbook Cook-Through: No sun? Warm up with some cheesy soup! →

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Stockyards City Cookbook Cook Through: Sometimes…the word “okay” comes to mind.

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In the process of sealing the antique pine floor.

Wow!  Thursday sure came fast this week.  It could be because I have been busy the last 8 days helping my husband install some antique pine flooring, helping strip the sealer off the kitchen floor and resealing/sealing it.  Why is it that what you think will be a small job turns into way more than you have time for?  All that aside, there is nothing more rewarding than being involved in a project that you are proud of when it is completed.

The recipe I am reviewing this weeks is:  Easy Chicken Rice by Evelyn Gray

1 3/4 Cups uncooked rice

1 can Cream of Chicken Soup; 6-8 Chicken breasts

1 can Cream of Celery Soup

1 can Cream of Mushroom Soup; 1 stick of Butter

1 can of Water

Melt butter in saucepan, add soups and water.  Heat.  Put rice in oblong cake or casserole dish. Pour 1/2 soup mixture on top of rice.  Put chicken on top of soup and rice.  Pour remainder of soup mixture on top.  Bake at 225 for 2 hours and serve.

If you have been keeping up with the recipes I review you might remember that I don’t care for Cream of Celery Soup, so I did omit this. Continue reading Stockyards City Cookbook Cook Through: Sometimes…the word “okay” comes to mind. →

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Stockyards City Cookbook Cook Through: BAKED APPLES ~ Plate Lickin’ Good!

Whitni's friends are great "tasters."

As I was flipping through the Stockyards City cookbook, looking for a healthier option for a desert, the baked apple recipe caught my eye. What an easy, healthy option for getting your friends and family to enjoy fruit!

Baked Apples
By Annette Trammell

4 med. apples
1/2 c raisins
2 T brown sugar
1/2 T cinnamon
1/4 T nutmeg
1/3 C apple juice

Core apples and peel a strip from the top. Place in small baking dish. Mix sugar, cinnamon, nutmeg, brown sugar, and raisins together. Fill each apple with the raisin mixture. Pour apple juice all over. Bake at 350 for 40 min or until apples are tender. Serve warm. Can serve with drizzled cream or cool whip.

(I doubled the recipe and added extra brown sugar and apple juice. I also added Marzettis cream cheese fruit dip on top.)  For my tantelizing photo gallery covering this recipe, click the “read more” link below…

Happy Cooking!
[whitni]

Continue reading Stockyards City Cookbook Cook Through: BAKED APPLES ~ Plate Lickin’ Good! →

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What’s For Dinner Mom?

Have you ever looked at your watch and realized it is dinner time?  You haven’t started dinner much less decided what you are going to fix and someone walks in and asks “what’s for dinner Mom?”  It seems like this happens to me more often than not.  I have tried to plan ahead and buy my groceries for the week, but life gets in the way, dinner gets cancelled and the next thing I know the meat has to be thrown out.  So I  go to the grocery store several times a week to at least purchase meat.   These trips usually occur after 3:30 and most days closer to 5.  My family is shrinking and planning meals seems to be getting harder instead of easier!

If any of this sounds familiar, you will love this week’s recipe.  From start to finish you can have dinner on the table in 30 minutes or less.

Microwave Beef & Tater Casserole
by Jana Lowry

1 lb Frozen Ground Beef

1lb Frozen Tater Tots

2 T Minced Onions

1 Can Cream of Celery Soup

1 Can Cream of Chicken Soup

Paprika

Crumble beef in a 2 qt. casserole.  Microwave on high for 5 minutes.  Drain the liquid off the meat and top with onion and tater tots.  Mix two soups together and put on top of tater tots.  Microwave on high for 15 minutes.  Sprinkle paprika on top.

I have to admit that I was hesitant to eat this.  I’m not very adventurous when it comes to food.  I tend to find something on the menu, at restaurants we frequent, that I like and stick with it.  Why?  Two reasons, one it irritates everyone that I am always the last one to make up my mind and two I know when I get my food I will like it! Continue reading What’s For Dinner Mom? →

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Dips Galore!

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Ever have a craving for chips and dip? I’ve decided that’s a staple in my diet…I would suggest adding some fruit and veggies in the mix though.

I recently moved salons, from Western to Casady Square, where my friend also followed and received the position of executive assistant. (We don’t like to use the word “receptionist”) 😉 The traffic flow is amazing in that area so we decided to have a Stella & Dot Trunk show Monday night. (If you haven’t heard of the jewelry line check out stelldot.com/jennifermanning….its amazing!) Anyway, I volunteered to make some appetizers to take. Can I please tell you that I made 4 in less than 30 min! If you don’t like to cook at least give some of these a whirl! Its easier than opening a jar from the grocery store and putting it in a bowl to take it somewhere. You know we all have done that! Most of the items in the dips you could easily have/keep at home for a quick homemade appetizer!

Crab Dip

By Rose Davis & Keri Hale

1 (6oz) can crab
3oz cream cheese
30z cream cheese with chives (might be hard to find, I used 1 6oz container cream cheese and added chives)
2 T. mayo
2 tsp. lemon juice (easy to keep the little lemon shaped bottle in your fridge to add to any recipe)
1/8 tsp. hot pepper sauce (I used chipotle tabasco sauce)

Mix all ingredients. Bake at 350 degrees 15-20 min. Should be bubbling and brown.

(Great dip, looks fancy but is easy to make but fishy so not for people wary of seafood!)

I added a sprinkle of cayenne on top for a little extra flavor and color

Continue reading Dips Galore! →

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Chicken Spaghetti

I have made something similar to this in the past, but I called it Rotel Spaghetti and it had fewer ingredients.  Basically my recipe consisted of Rotel cheese dip with spaghetti and chicken mixed in.  This is a little “fancier” version.  I must say I have only cooked one or two things that my family did not like. This recipe they loved.  It is great for a busy school night where you don’t have a lot of time between, school, work, and extra curricular activities.  I have included a tip to  make this an extra quick dish.  So, let’s get cookin’!

CHICKEN SPAGHETTI

by Kim Mask

16 oz. box of Velveeta
1 can Rotel
12 oz. Thin Spaghetti
2 large cans of Chicken
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup

Cook  Spaghetti as directed on package.  While spaghetti is cooking cut Velveeta into cubes.  Drain Spaghetti, combine all ingredients in a 9 x 13 inch dish and bake for 45 minutes at 350.

Cooks Tip; If you are in a hurry you might want to speed this up some by melting the Velveeta mixed with the Rotel in the microwave, mix in the rest of the ingredients and pop in the oven until hot.

Happy Cooking,

[jani]

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Banana Pudding Pie Oh My!

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As I was sitting around with my friend Amanda, waiting on an appointment, we flipped through the Stockyards City Cookbook. I decided to let her pick the recipe for the week.

I usually steer more towards deserts because April usually has the main course planned ahead for girls night. Amanda loves banana pudding and we decided that Banana Pudding Pie was a nice twist on the recipe!

I have to say it’s not the healthiest desert ever…the girls on Weight Watchers about booted me out of the house after I told them it had heavy whipping cream in it ;)… but it sure did taste good! This is a very rich recipe and some of my girlfriends shared a piece. The whipped topping definitely helped balance out the heaviness of the pie. I also bought the pre-made crust, the one that is slightly bigger and offers 2 extra servings.

Continue reading Banana Pudding Pie Oh My! →

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Valentine Treats for the Sweet

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Have you ever thought about making something for your sweetheart for Valentine’s day?  It is next week you know! I’m not talking about cheesy crafts.  How about a candle light dinner?  Why not make it a tradition and have a candle light dinner for the whole family?  It’s crazy trying to eat   out on Valentine’s day, much less find a sitter for the kids.

How about this year you plan a special family dinner and a fun family night at home before your kids get old enough to have their own plans?  Then you and your sweetie can go out for a quiet dinner for two a day or two after the actual holiday.  Today I am going to share a very simple cookie recipe that is quick and even includes a “kiss” just for Valentine’s day.  I hope you like it as much as my family and I do.

Continue reading Valentine Treats for the Sweet →

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Super Bowl = Super Food; part 1

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Editor’s Note – When we began this Stockyards City Cookbook Cook Through, I asked Jani and Whitni to tell it “straight up,” so our readers would know whether or not to try the recipes.  It looks like we’ve hit a few “don’t try” recipes, and I think that’s good to know…Thanks, Jani, for publishing the good AND the not-so-good!

Is the Super Bowl really about football?  Hold the phone!!  I know there are some diehard football fans that have already disagreed with me or else stopped reading.  But think about it – if it were really just about football and nothing else, we would be happy to sit in our homes and watch the game without all the fanfare.  Right?  I personally think it is about so much more than football.  Of course it is about football, but it is also about food, fellowship and lets face it, the commercials!

Now that I have established that February 6 is more than just a football game it is time to start planning your menu. So for the next two posts Whitni and I are going to share some recipes out of the Stockyards City Cookbook that you might want to serve at your Super Bowl Party.

Here is our menu for this week;
Slow Cooked Ribs
Great Potato Skins
Chex Party Mix Microwave
Chocolate Chip Cookies (with Bisquick)

So, lets get started.

Slow Cooked Ribs
by Celeste Rule Nelson

3-4 lb. Browned Country Style Pork Ribs

1 (12oz) Bottle Chili Sauce

2 T Worcestershire Sauce
2 T Hot Sauce
1 Can Cherry Coke
1 Jar Maraschino Cherries with Juice

Continue reading Super Bowl = Super Food; part 1 →

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Pumpkin, Anyone? Yes, We KNOW It’s Not Thanksgiving.

Whitni in her OSU Orange. Today is "Remember the 10" day. Click on photo for more information about "Remember the 10."

I was pondering on what to cook this week when I possibly got a little carried away. I thought I would kill a few birds with one stone and I ended up going  pumpkin crazy!

I spent the afternoon making a few different pumpkin dishes. It actually becomes harder to find pumpkin in the store after the holidays. The way the grocery store is laid out does not make sense to me sometimes! Anyway, after finding the canned pumpkin (under the cake mix boxes?)  I was able to begin!

If you add “cream cheese” or “cream cheese frosting” to anything, I can guarantee it will be eaten! All of these items were extremely easy to make and since they had a lot of the same ingredients. If you have a couple of parties or a family to take a meal to these are all great….even the kids will like them!

Pumpkin Bars By Bob Gilson

2 c flour

2 tsp cinnamon                                                                                                        

2 c sugar

4 slightly beaten eggs

1/2 tsp. salt

1 c vegetable oil

1 can pumpkin

1 tsp baking powder

8 oz- cream cheese

1 tsp. milk

1 stick margarine (softened)

1 tsp. vanilla

3  1/2 c powdered sugar

Continue reading Pumpkin, Anyone? Yes, We KNOW It’s Not Thanksgiving. →

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Mama’s Chimichangas

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I’m not sure what recipes I will choose when I have cooked all the Mexican recipes in the Stockyards City Cookbook, but for now I still have a few left to choose from!  This week I am cooking Mama’s Chimichangas.  I hope you have a hungry group when you fix this because like the other dishes I have made, this one makes a lot of food.  The recipe calls for 8 inch tortillas but I used the 8 inch as well as the 12 inch size, giving everyone an option depending on how hungry they were.  So, let’s get cookin’!

MAMA’S CHIMICHANGAS

by Patricia Parent

1 lb. Cooked Beef, Pork, or Chicken
1 jar Salsa (16 oz.)
1 can Refried Beans (16 oz.)
1 can Diced Green Chilies (4 oz.)
1 pkg. Taco Seasoning
16 Flour Tortilla (8 inch)
16 oz. pkg. Montery Jack of Cheddar Cheese
Cooking oil (optional)

Cut cheese into sixteen 5 x 1/2 inch sticks.  Shred meat (about 3 cups).  In a large skilled, combine meat, salsa, beans, undrained chilies and taco seasoning mix.  Cook and stir over medium heat until heated through.  In another skillet, heat tortillas one at a time, over medium-low heat about 30 seconds per side.  For each chimichanga, place 1/3 cup meat mixture on tortilla near one edge.  Top with a cheese stick and fold in sides.  Roll up, starting with cheese side.  Place in a a casserole dish and bake at 350 for 15 minutes.

Continue reading Mama’s Chimichangas →

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Hearty Meals…Good for your Soul!

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My cuddle buddy Luci

January is turning out to be a very chilly month! All I want to do lately is move from the bed to the couch and stay under my blanket with Luci cuddled up next to me!  (Luci is my child, aka, my little terrier mix that I rescued when she was 6 weeks old.) Although she only weighs 5 lbs, she does put off some heat!

Another thing I like to do when its cold is eat warm, hearty meals. This does not coincide well with most New Years resolutions, I suppose.  Many of my co-workers and friends are on some sort of diet, whether its the HCG or WW, so I do look for ways to make recipes healthier – whether you are watching your waistline or you’re just a healthy eater in general.

Ramsey Wayne Sellers...such a cutie!

This week I made two casseroles for my friends who just had a sweet little baby boy. (I actually went ahead and made myself smaller casseroles to have in the freezer for later as well.) I have no children and am not accustomed to the traditions that come with having them. But, I am learning that you no longer have much time to cook, nor do you want to. By cooking these meals ahead of time, they can be popped into the freezer, thawed the morning of, and baked with no hassle!

Continue reading Hearty Meals…Good for your Soul! →

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Mmmm Mmmm, Good and I’m Not Talking Campbell’s

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Winter is definitely here and there is nothing like a bowl of hot homemade soup to warm the soul.  I know, your probably thinking, “My man doesn’t think soup is a meal.”  Well, he won’t even realize that he is eating soup unless you tell him!  This is a hearty bowl of  beef and potatoes you’ll find so easy to make it will be on your list of go to recipes.  My man, the one who doesn’t eat leftovers , even had this for lunch the day after I fixed it for dinner!  So, lets get cookin’.

Cowboy Tortilla Soup
by Dustie Butner

1 lb Ground Beef, browned and drained
3 Cups Water
1 box Au Gratin Potato Mix (used dry)
2 Cups milk
1 Cup Salsa (any kind)
1 (16 oz.) can Ranch Style Beans (I used the ones with jalapenos)
2 Cups Velveeta Processed Cheese
1 (12 oz.) can tomatoes and green chilies (optional)

Combine browned ground beef, dry potatoes and water in soup pot on stove.  Cook on medium until potatoes are tender.  Add milk, salsa, beans, dry potato mix and cheese.  Heat on low until cheese is melted.  Add tomatoes and green chilies (Rotel).  Cook on low until thoroughly heated.  Serve with crushed tortilla chips, a dollop of sour cream and cheese on top.

I used skim milk, because that is all I ever buy and I would recommend rinsing the Ranch Style Beans to remove the “grease” from them if you are trying to eat healthier.

I hope you like this great recipe as much as my family and I do!

Happy Cooking,

[jani]

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Stockyards City Cookbook Cook Through: Breakfast Dilemma Solved

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Jani and Whitni, in their kitchen whipping up breakfast.

Looking for something easy to fix for breakfast the next time you have overnight company? Need a simple casserole recipe to take to work or church without all the hassle? Well, we have just the recipe for you.

Christmas morning at our house is always hectic; hurrying to see what Santa brought, packing up family members to get them on the road to visit in laws and in the meantime trying to get breakfast prepared and on the table after a late night!!

Well, Whitni and I found a simple solution to the breakfast problem it is called “Omelet for a Crowd”. It was a breeze to make, easy to clean up and everyone loved it.

Omelet for a Crowd

By Kim Stewart

8 eggs slightly beaten
1 c grated cheddar cheese
1 tsp salt
6 slice bread (cubed)
2 c milk
1-lb sausage-fried, crumbled and drained
1 tsp. dry mustard

Mix all together. Put into a 9×13 pan. Refrigerate overnight. Bake @ 350 for 35 min the next morning.

Breakfast Dilemma Solved

Happy Cooking,

Jani & Whitni

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Stockyards City (+ Whitni’s) Holiday Snack Buffet

Spinach Dip served in Hawaiian Bread

What a week! I usually have some spare time to sit and be lazy on the couch at the end of the day but it seems as though I have lost some hours, if not days, lately!
I cannot believe that Christmas is this weekend!  I’m so-o-o ready for family time! And of course pretty much everything is centered around eating while we are hanging out.
I’ve been to quite a few holiday parties this year and sometimes get stuck on taking the same thing every time. It was nice to open up the Stockyards City cookbook and
find something I hadn’t made before. I chose to make a simple spinach dip since the party was at my house and well….I had to clean and make sure everything was just
so. It’s a super simple recipe that doesn’t cost much to make and can be served with crackers or in my case, Hawaiian bread. Yum!

Spinach Dip
by Jana Lowry

1 pkg. Dry onion soup mix
1 C. Sour Cream
1 C. Plain Yogurt
1/2 C. chopped green onion
1 pkg. Frozen chopped spinach
(thawed and well drained)

In a bowl, blend all ingredients together. Cover and refrigerate at least 2 hours. Enjoy!

Continue reading Stockyards City (+ Whitni’s) Holiday Snack Buffet →

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Stockyards City Cookbook Cookthrough: Amazing Asian Salad Toss Y’all

Mondays are one of my favorite days of the week. How many people do you know who can say that?! I love them because I am a hairdresser so I sleep in and stay in the house in my PJs until, well…I can’t tell you how long. I did accomplish a new recipe to share though and it did not require standing in the kitchen all day!

I present to you: The Ingredients. Easy!

The girls and I were getting together at April’s as usual. When flipping through the Stockyards City cookbook, deciding what to take to dinner, the Amazing Asian Salad Toss caught my eye. We decided to build the whole meal around the salad. April made her famous homemade chicken curry to add to the  mix. I must say this took all of 5-10 minutes to put together and all the girls cleaned their bowls, a few went back for seconds, and acted as if I made something from scratch!

Continue reading Stockyards City Cookbook Cookthrough: Amazing Asian Salad Toss Y’all →

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If at First You Don’t Succeed! (Sticky Dough – Sticky Situation…)

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Sticky dough, take one. Okay - sticky dough, take two. Okay, let's do cheesecake! - photo from "Pinch My Salt."

I don’t know about you, but after all the food at Thanksgiving it is hard to get motivated to cook. I wanted to make Cattleman’s Hot Yeast Rolls for you so you could have the recipe for your Christmas meal. I have to confess, I wasn’t going to tell you about this until Julie admitted that her bread did not rise at Thanksgiving.

Take One

I mixed up the recipe and my dough, unlike Julie’s, did rise, but it was too sticky. The problem being that I could not buy yeast cakes so I converted the recipe for dry active yeast and followed the instructions on the yeast package to a T. Then I continued with the recipe as it was written, not thinking to cut back on my liquid to compensate for the liquid I dissolved the yeast in. I added some extra flour and realized that by the time I got enough flour mixed in, the dough would be way too floury. So, instead of wasting any more time I dumped the dough in the trash and headed back to the store for more yeast. Just the place I was hoping to avoid the day before Thanksgiving.

Take Two

Upon arriving home I decided to call the Fleischmann’s helpline. Just what I thought, instead of dissolving my yeast in water like the package tells you to the nice lady at Fleischmann’s told me to heat up about 1/2 cup on milk from the recipe and dissolve the yeast in the milk. Again my dough was too sticky and to top it off it was the worst bread dough I have ever tasted in my life and I have eaten a lot of bread dough and cookie dough and cake batter. Sorry, back to my story. I decided to make the hot rolls just like the recipe said and see what happened. The dough rose just like it should have, but again it was very sticky. I kept telling myself that it would get better after I let it rise the three times the recipe calls for.

Continue reading If at First You Don’t Succeed! (Sticky Dough – Sticky Situation…) →

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Stockyards City Cookbook Cook-Through: Jalapeno Cornbread

As it gets colder outside I am constantly looking for new yummy, fulfilling things to make for dinner. I love anything spicy so this recipe really caught my eye!

My friend April made chicken chili and I knew this would go very well with the cornbread. I will say that most of my girlfriends are constantly watching what they eat, so the chili was a Weight Watchers recipe – and – well, this cornbread is not so healthy.

I decided to make it not-so-hearty by cutting down the meat in it. I also was unable to find jalapeno cheese in OKC.  If you live somewhere around a Kroger, my mom said she found some there. I added chopped green chili’s to the mix instead.

Jalapeno Cornbread
by Matt Gilson

2 boxes Jiffy cornbread mix (I was raised on sweet cornbread so I substituted instead of Jiffy, although Jiffy is only 50 cents per box)

1 can cream corn

1 can kernel corn

Continue reading Stockyards City Cookbook Cook-Through: Jalapeno Cornbread →

Stockyards City Cookbook

Stockyard City Cookbook Cook-Through: Mexican Casserole

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This week I have an easy casserole that you are sure to like if you are like me and have a hankerin’ for Mexican food. Honestly I could eat Mexican food everyday of the week; the sad thing is we don’t really have any good Mexican restaurants in the Memphis area. I remember as a child/teenager, any time we left Harmon County for “The City” we would go to Casa Bonita for Mexican food. We even took our kids to the one in Denver when they were little. That was a real treat since they have cliff divers while you are eating!

On to this weeks Stockyards City recipe…

Mexican Casserole
from Debby Keeler

3 cups cooked rice (I used Minute Rice)
1 pkg. taco seasoning
1 can diced Rotel
1 cup shredded cheddar cheese
1 lb. ground beef, browned
1 can whole kernel corn (do not drain)
1 can cream of mushroom soup

Spray cooking dish with non-stick spray. Layer the rice in the bottom of the baking dish. Combine ground beef, taco seasoning, corn, Rotel and mushroom soup. Spread over rice. Top with cheese. Bake at 350 degrees for 30 minutes.[slideshow]

As you can see from the picture I used Mexican cheese instead of the cheddar. Also, if you like spicier food as my family does, then I recommend using the hot Rotel and the Hot and Spicy Old El Paso taco seasoning.

Like the Chicken and Wild Rice Casserole I fixed a couple of weeks ago, this recipe makes a lot of food. I have decided that in the future I will cook half for dinner and put the other half in the freezer for a later date.

Be looking for Whitni’s and my posts between now and Christmas. There are a few recipes that we want to share with you for your holiday cooking.

Happy Cooking & Happy Thanksgiving,
Jani

*Editors Note:  To check out other Stockyards City cookbook recipes, simply go to the “categories” section on the right hand column of our home page and find “Stockyard City Cookbook.”


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Stockyards City Cookbook Cook-Through: Cowboy Caviar!

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Not exactly fish eggs…much better! I am a hairstylist and any excuse we can find to bring food to the salon we jump at. The day before Halloween we all dressed up and had a pot luck. I have to say I don’t think I have ever seen that much food in one place before! I knew from the past that its best to take something that can easily be snacked on in-between clients. Everyone at work “jokingly” calls me Betty Crocker; little do they know it’s really not as hard as it looks!

Flipping through the cookbook I looked for a recipe that had ingredients that I might already have at home. I finally decided on Cowboy Caviar. It definitely doesn’t look too pretty, if you’re a presentation person, but sure does taste good! (Friends at work turned their noses up at first but by the end of the day it was gone!) This is a very simple recipe if you need something last minute. Also, if you are following through the cookbook with us and cooking most of these items I would suggest buying a large bag of shredded cheese and a box of cream cheese from Sams. It will save you time and money, both of which I know we can all use these days!

Cowboy Caviar

by Tracy Holland

1 can black beans, rinsed and drained

1 (8oz) pkg. cream cheese, softened

2 cans chopped black olives

2 T. oil

2 T. lime juice ( I cut one lime in half and squeezed the juice from it into the mix)

1/4 tsp. ground cumin

1/4 tsp. salt

1/4 tsp. crushed red pepper

Combine beans, olives, oil, lime juice and spices. Let sit 2 hours. Spread cream cheese on a plate and top with bean mixture. Refrigerate until ready to serve.

Happy Cooking!

Whitni

Editor’s Note – Want to see the other recipe’s Whitni and Jani have prepared from the cookbook thus far?  Simply go to our “Categories” section on the right hand of our home page, and use the drop down selector to find “Stockyards City Cookbook.”