Category Archives: 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!

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

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.

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!

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

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


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?

Valentine Treats for the Sweet

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

Super Bowl = Super Food; part 1

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

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.

Stockyards City Cookbook Cook Through: Breakfast Dilemma Solved

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

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

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

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

Stockyard City Cookbook Cook-Through: Mexican Casserole

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.

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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,

*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.”

Stockyards City Cookbook Cook-Through: Cowboy Caviar!

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!


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.”