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Kimberly Stipe of Bethany won best of show in 2016, and this year, her Not Hot Cranberry Salsa earned her first place in the appetizer category.
Photo by JOHN JERNIGAN
From gourmet desserts to down-home entrées, Oklahoma chefs proved they know their way around the kitchen yet again during our third Oklahoma Today Oklahoma Pride Cooking Contest at the State Fair.
Published November/December 2017
Not Hot Cranberry Salsa
By Kimberly Stipe
10 oz. fresh or frozen cranberries, thawed and chopped
2 Tbsp. red onion, minced
¼ cup jalapeños, minced and seeded
2 Tbsp. red bell pepper, minced
8 sliced green onions
2/3 cup sugar
1½ Tbsp. olive oil
2 Tbsp. parsley, chopped
¼ tsp. salt
Mix all ingredients. Refrigerate overnight. Serve with tortilla chips or crackers.
Little Italy’s Pesto & Sausage Bites
By Michelle Robertson
3 oz. cream cheese
3-4 Tbsp. prepared pesto
1 cup Braum’s shredded mozzarella cheese
1 cup Braum’s shredded Italian cheese
¼ cup shredded Parmesan cheese
½ cup onion, chopped
1 Tbsp. olive oil
2 cloves garlic, minced
3 tsp. Lovera’s Italian seasoning
2 packages crescent rolls
16 oz. Lovera’s Italian sausage, casing removed and crumbled
3 Tbsp. white flour
1 cup Lovera’s pasta sauce
Preheat oven to 375 degrees. Heat olive oil in skillet, add onion, and sauté until soft. Then add garlic and sauté for 3 more minutes. In a bowl, mix cream cheese and pesto, add mozzarella, Italian cheese blend, Parmesan, sausage, and 2 tsp. of Italian seasoning.
Remove crescent rolls from packet. Pinch together the seams. Make one pass over the dough with a rolling pin. Using a pizza cutter, make two horizontal cuts and three vertical cuts to make small square pieces of dough. Fill each dough piece with the sausage and cheese mixture, and pinch the dough up on all four corners. Repeat with the remaining squares. Place on cooking sheet covered with parchment paper and sprinkle with remaining 1 tsp. of Italian seasoning. Bake at 375 degrees for 11-13 minutes. Serve warm with pasta sauce on the side for dipping.
Bacon Cheese Dip
By Jane Ozment
2 8-oz. packages cream cheese
4 cups Crest shredded cheddar cheese
1 cup Braum’s half and half
2 tsp. Worcestershire sauce
1 Tbsp. Pepper Creek Farms ranch dip mix
½ tsp. red pepper flakes
1 tsp. Griffin’s prepared mustard
16 slices Braum’s bacon, cooked and crumbled
Place all ingredients except bacon in a 1½-quart slow cooker. Cook on low for 1-2 hours, stirring occasionally until cheese is melted. Right before serving, stir in bacon. Serve with crackers or chips.