Tag Archives: Stockyards City Cookbook Cook-Through

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: 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!

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