Tag Archives: Oklahoma City Stockyards

whitni in orange — 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. →

Foodie Page, Stockyards City Cookbook

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

January 6, 2011 Guests and Former Contributors 4 Comments

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]

Foodie Page, Stockyards City Cookbook

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

December 9, 2010 Guests and Former Contributors

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!

asian salad 1 — 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 →

Stockyards City Cookbook

Stockyard City Cookbook Cook-Through: Mexican Casserole

November 18, 2010 Guests and Former Contributors 10 Comments

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.”