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1 # Cheese

1 - 2 Tbs. Dr. Pepper

Pimiento to taste

8 oz. Miracle Whip

1/2 t. dry mustard

1 t. vinegar

1 t. Lowrys Season Salt

Pinch of Cayenne

1 t. sugar

We like to use fire roasted red peppers for the pimiento


Spread softened cream cheese in layer on plate.

Add diced tomatoes, green onions, and avocado.

Pour1 bottle Thai Chile Sauce on top

Serve with scoop shaped tortilla chips

I large tomato, diced small 1 1/2 T. vinegar
3 oz. can chopped black olives 3 T. olive oil
4 oz. can green chiles, chopped 1 t. garlic salt
1 med. onion, diced small
Can also use lemon juice, and can add lemon pepper marinade.


2 cups Bisquick

1 lb. cheese

1 lb. ground sausage

350 degrees, 20 minutes

Blue Cheese Shortbread

8 oz blue cheese softened
6 oz butter softened
1 3/4 cup flour
2 Tbs cornstarch
1 tsp salt, 1 tsp pepper
2 tsp fresh sage
3/4 cup chopped walnuts

Beat cheese and butter until creamy, add the other ingredients and roll into 2" logs, wrap and refrigerate and then slice off 1/4 inch slices. bake at 375 degrees until golden, about 12 minutes,

Serve with soup

I have made them with 1/2 this much blue cheese since Mona does not like blue cheese and they were still good. John


Mix together:
4 cups rolled oats
1 cup slivered almonds
1 cup chopped pecans

Mix and add to dry ingredients:
1/4 cup canola oil
1/3 cup maple syrup
pinch salt

Spread on foil on cookie sheet in 250 degree oven.
Bake 1 hour and 15 minutes stirring every 15 minutes.

After first fifteen minutes add:
3/4 cup coconut
1/2 cup raw pumpkin seeds

After next 15 minutes add:
3 T. Flaxseed


1 # pecans

¼ t cayenne

2 T. oil

½ t. black pepper

1 t. salt

½ t. ground coriander seed

2 t. sugar

½ t. dry mustard

Drizzle oil over pecans in mixing bowl. Toss thoroughly to coat the nuts evenly.

Mix salt, sugar and spices in a small bowl and sprinkle the mixture over the nuts, stirring constantly.

Spread pecan halves in a single layer on a baking sheet and bake 5 -7 minutes
(16 minutes if pecans are frozen), or until well toasted.(Instead of pepper, coriander and mustard you can use 1 T. Soy sauce; or 1 t. Chinese 5-spice powder; or increase sugar and add 1 t. cinnamon.)


Stillwell Oklahoma Strawberries

(you have to drive to Stillwell about Mother’s Day to get them)

Freezer Jam recipe on Pen-Jel package

Creamed Onion Jam

In large skillet heat:
2 T. oil

Add and saute until soft and wilted:
1 large yellow onion, thinly sliced
1 large red onion, thinly sliced
2 bunches green onion, coarsely chopped

Add & simmer until reduced by half:
¾ c. white balsamic vinegar
½ c. brown sugar
½ t. ground mustard

Stir in:
Kosher salt to taste
8 oz. pkg. cream cheese, room temp

Keeps in refrigerator up to a week

Marinated Cheese
½ c. olive oil
½ c. white wine vinegar
3 T. fresh chopped parsley
3 T. minced onion
1 t. sugar
¾ t. dried basil
½ t. salt
½ t. ground pepper
3 cloves garlic, minced
1 (2 oz.) jar chopped pimiento
1 block sharp cheddar cheese
8 – 16 oz cream cheese

Combine first 10 ingredients. Cut/slice cheeses and alternately place on plate. Pour marinade over cheeses and refrigerate at least 8 hours. (Cream cheese slices best when almost frozen.)

Hot Apple Cider
Apple cider
Red hots
Cinnamon sticks
Whole cloves
Ginger Ale

Cheese Ring
¾ lb. grated cheese
½ c. chopped nuts
¼ - ⅓ c. mayo
3 – 4 oz. cream cheese
6 green onions, including tops
1 clove garlic
Few drops Tabasco

Mix together, put into ring mold and refrigerate.
Remove from mold and put Strawberry jam into middle.

Sweet and Salty Nuts
2 T. butter
1 pound pecan halves
½ cup sugar
⅓ cup light corn syrup (Karo)
1 T. coarse sea salt or kosher salt
½ t. freshly ground black pepper
Coarse raw sugar

In a large bowl stir together the nuts, sugar, corn syrup, salt, and pepper until well combined. Spread in 15x10x1 inch baking pan that has been buttered with the butter. Bake for 25 minutes or until golden and bubbly, stirring once or twice. Remove from oven. Sprinkle generously with raw sugar; toss to coat. Transfer mixture to large piece of foil. Cool completely, about 30 minutes. Break apart to serve. Store in airtight container for up to two weeks or in freezer up to 3 months.

Spicy Caramelized Cayenne Pecans

2 cups pecan halves
½ c. water
2 t. butter
2 t. olive oil
¼ - ½ cup sugar
1 t. cayenne pepper
½ t. salt

Place pecans and water in a skillet tossing constantly until pecans are steaming. Drain thoroughly. Sprinkle with sugar and pepper and toss to coat thoroughly.

Place dry skillet back on burner with butter and olive oil. Heat and add coated pecans. Keep turning and tossing in skillet until the sugar caramelizes. Transfer to oiled pan. Cool. (Can be added to salad with pears, blue cheese and fresh spinach.)

Curried Chicken Salad

3 whole chicken breasts, bone-in, skin-on

3 tablespoons curry powder

Olive oil

1 cup medium-diced celery (2 large stalks)

Kosher salt and freshly ground black pepper

¼ c. chopped scallions, green & white (2 scallions)

1 ½ cups Hellman’s mayonnaise

¼ cup raisins

1/3 cup dry white wine

1 cup whole roasted, salted cashews

¼ cup Major Grey’s chutney

Preheat oven to 350 degrees.

Place chicken breasts on sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper, Roast for 35 - 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones. Discard the skin and dice the chicken into large bite size pieces.

For the dressing, combine the mayonnaise, wine, chutney, curry powder and 1 ½ teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

From Food  Barefoot Contessa

From Mona: Substitute grapes for raisins and less celery. Also this made about twice too much dressing.