Recipes are from Stephens County 4-H youth’s annual food cookoff held in October. The Banner published several of the first place recipes in the Nov. 6 Lifestyles section and here are more for you to finish out this holiday season. The first two below were published in the Sunday, Dec. 11, Lifestyles section. Others have been added here for your enjoyment.
Recipes were created using “Made in Oklahoma” products.
There's even one for using black eyed peas this New Year's weekend.
(Victoria Gibbs, Central High, 1st place, other desserts)
Dark semi-sweet dipping chocolate
Jet puffed marshmallows
Microwave tub of dipping chocolate as directed on package. Dip marshmallows, one at a time, in chocolate, turning evenly to coat marshmallow. Gently shake off excess chocolate. Place on single layer of waxed paper and top with sprinkles. Refrigerate 2 – minutes or until chocolate is firm.
(Will Derryberry, Central High, 2nd place, all other desserts)
1 Chocolate cake mix
1 package peanut butter chips
4 1/4 cups cold milk, divided
1/2 cup heavy whipping cream
1/4 teaspoon vanilla extract
2 packages (5.9 ounces) instant chocolate pudding mix
1 carton frozen whipped topping
4 Nestle Crunch Bars, crumbled
Prepare and bake cake according to directions. Cool on rack. In a saucepan, combine chips, 1/4 cup milk and cream.
Cook and stir over low heat until chips are melted. Remove from heat; stir in vanilla. Cool to room temperature.
In a large bowl, whisk the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft set.
To assemble, crumble 1/2 of the cake in the bottom of trifle bowl. Layer 1/2 of the peanut butter sauce, pudding, whipped topping and candy bars. Repeat layers. Cover and refrigerate for 3 hours. Yield 12-15 servings.
(3rd place All other desserts, Joseph Siffles, Homeschool)
36 oz. pretzels
12 oz. powdered ranch dressing
12 oz. popcorn
1 tsp. lemon pepper
Mix ranch powdered ranch dressing and lemon pepper. Put pretzels and popcorn in big bowl. Pour mixture over pretzels and toss very well. Let sit and toss again every half hour or so for two hours.
(Matthew McCalister, Teen Leaders, 3rd place Cakes)
1 c. (2 sticks) butter, softened
1 1/2 c. packed brown sugar
2 c. self-rising flour
1 c. crushed cinnamon graham crackers (or use regular graham crackers mixed with 1/2 tsp. ground cinnamon stirred in).
1 c. orange juice
1 c. toasted chopped pecans
1/2 c. confectioner’s sugar
4 tsp. milk
Preheat oven to 350 degrees. Coat a 10” bundt pan with cooking spray. In a large bowl, beat butter at medium speed of an electric mixer until creamy. Gradually add brown sugar , beating well. Add eggs, one at a time, beating after each addition. Add flour, cracker crumbs and orange juice; beat at low speed until blended. Stir in 1 cup chopped pecans, then pour into pan. Bake 40-45 minutes or until a wooden toothpick inserted in center comes out clean. (Cake will not rise to top of pan). Cool in pan on a wire rack for 15 minutes; remove cake from pan; let cool completely on wire rack. In small bowl, stir together confectioner’s sugar and milk; drizzle over cooled cake and sprinkle with 1/2 cup pecan halves.
Aaron’s Pea Dip
(Alexia Newman, Empire, 2nd place dips)
2 cans black eyed peas, rinsed and drained
1/2 c. chopped celery
1/2 c. mayo
1 c. chopped onion
1/4 c. jalapenos, seeded and chopped (more or less, depending on desired heat level)
4 Roma tomatoes, seeded and chopped
1/2 c. chopped cilantro
1 tbsp. paprika
1 tbsp. apple cider vinegar
Salt and pepper to taste
Rinse and drain peas and set aside. Mix mayo, paprika, vinegar, salt and pepper and set aside. In medium bowl, combine celery, onion, jalapenos, tomatoes and cilantro. Combine with mayonnaise mixture and fold in peas. Garnish and chill. Serve with tortilla chips.
Suan’s Pepper Jelly and Cream Cheese
(Miranda Dougherty, Central High, 3rd place Made in Oklahoma)
1 pkg. Braum’s Cream Cheese
1 jar of Suan’s Pepper Jelly
1 box of crackers
Place softened cream cheese on plate. Pour jelly over cream cheese. Serve with crackers.
(Emily Ely, Velma-Alma, 1st place, Soups, Stews & Chili)
1 pound lean ground beef
1 can (14.5 oz.) diced tomatoes
3 teaspoons chili powder
1/2 teaspoon garlic salt
1/8 teaspoon red pepper sauce
1/4 cup shredded cheddar cheese
1 can (15 to 16 oz.) red kidney beans
Brown ground beef in pan until thoroughly cooked and then drain excess fat. Return beef to pan and add tomatoes (with the liquid), chili powder, garlic, salt and red pepper sauce to beef. Stir until mixed.
Heat to boiling over medium-high heat, stirring a few times. Turn heat down to low. Cook for 30 minutes, stirring a few times. Add beans (with the liquid) to beef mixture. Stir until mixed. Cook for 20 minutes longer. Top each serving of chili with the cheese.
Cowboy Crockpot Beef Stew
(Lane Williams, Empire, 2nd place Soups, Stews & Chili)
4 carrots, chopped
2 potatoes, peeled and cubed
1 c. sliced fresh mushrooms
1 onion, chopped
3 stalks celery, chopped
3-lbs. cubed stew meat or cubed roast, browned
1 packet dry onion soup mix
1-10.75 oz. can condensed golden mushroom soup
1-14 oz. can beef broth or 1 3/4 c. water
Place carrots, potatoes, mushrooms, onions and celery in a slow cooker. Place stew meat over the vegetables.
In a medium bowl, combine the soup mix with the can of soup and beef broth. Mix well. Pour over meat and vegetables.
Add water as needed to keep liquid to level just to the bottom of the meat.
Cook on low setting overnight, adding more water as necessary in the morning. Allow to cook all day.