It’s a brand new 12 months, which implies an excuse to strive every kind of recent issues. Perhaps even from the comfort of your personal dwelling?
The newest Made in Oklahoma recipes may also help you just do that, whereas additionally participating in among the food-related “holidays” we shared firstly of the month.
Blueberry Almond Granola Squares could make a straightforward and scrumptious snack or breakfast for your loved ones. Even higher, each the crust and the topping are naturally gluten-free, making them excellent for having fun with on National Gluten Free Day, Jan. 13.
The recipe blends oats, cinnamon, brown sugar, Roark Acres Honey and Griffin’s Vanilla to make a crust that’s then topped with a combination of cream cheese, small-batch Amelia Natural French Style Blueberry Yogurt, blueberries, almonds and white chocolate chips. You may even strive the recipe with different fruits and flavors of Amelia Yogurt.
Looking for some connoisseur espresso for National Gourmet Coffee Day on Jan. 18? Why not skip the road on the espresso store, and use Compadres Coffee to make you personal Oklahoma Style Caramel Cold Brew. Vigorously shaking cream, Braum’s Caramel and chilly brew in a glass jar will create a wealthy, frothy beverage to rival the native chain drive by means of.
All month lengthy you’ll be able to have fun January as National Soup Month, and why not benefit from the farmer’s almanac’s prediction of among the winter’s coldest nights with Made in Oklahoma Coalition’s Macaroni and Cheese Soup. Is it too mac and tacky to say Oklahoma-made Della Terra pasta, makes this soup out of this world?
Regardless of whether or not you are making these or any of the recipes on the Made in Oklahoma website for a particular meals “holiday” or simply for enjoyable, you can also make them with nice domestically produced merchandise that pack superb taste.
Blueberry Almond Granola Squares
- 6 cups rolled oats
- 2 ounces slivered almonds
- 7 ounces sweetened coconut flakes
- 1 teaspoon cinnamon
- 1 cup gentle brown sugar
- Large pinch sea salt
- 3/4 cup Roark Acres Honey
- 6 tablespoons darkish corn syrup
- 2 tablespoons Griffin’s Vanilla
Yogurt layer
- 2 packages cream cheese, softened
- 32 ounces Amelia Natural French Style Blueberry Yogurt
- 1 teaspoon Griffin’s Vanilla
- 1 pint recent blueberries
- 2 ounces slivered almonds
- 1 cup white chocolate chips
Preheat oven to 350 F. Mix all of the dry components. Add honey, syrupand vanilla. Stir collectively effectively (could also be mandatory to use your fingers to do that step totally).On additional giant parchment-paper lined cookie sheet, unfold granola and bake for 10-Quarter-hour,constantly rotating combination to prepare dinner all sides of granola till barely crunchy.
Press heat granola into one other additional giant cookie sheet (or 2 medium cookie sheets).
Cream the softened cream cheese totally. Add the Amelia yogurt and vanilla into thecream cheese, and combine on gradual pace till effectively blended. Add 3/4 of the blueberries, half thealmonds and white chocolate chips. Spread out evenly throughout the granola. Top with extrablueberries and almonds. Place in freezer in a single day.
Remove and slice into squares and serve. Any that aren’t eaten, place right into a coveredcontainer and place again into freezer. Will hold for every week.
Oklahoma-Style Caramel Cream Cold Brew
- 6 ounces floor Compadres Coffee
- 7 cups chilly water
- Use 6 ounces freshly floor Compadres espresso with 7 cups chilly water
- 1 1/2 tablespoons Braum’s Caramel syrup
- 1/2 teaspoon Griffin’s Vanilla
- 2-3 ounces Braum’s Half and half
Combine Compadres espresso grounds with chilly water in a big pitcher or glass jar. Cover, and let steep at room temperature for 12 hours or in the fridge for twenty-four hours.
Fill a glass with ice. Pour 6 ounces espresso, caramel syrup and vanilla in a glass jar, tighten withlid and shake vigorously. Pour right into a ingesting glass. Add half and half. Stir earlier than serving.
Macaroni and Cheese Soup
- 4 ounce raw Della Terra Creste di Gallo pasta
- 1 1/2 cup chopped onion
- 1 giant carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 tablespoon Hiland Salted Butter
- 2 tablespoons Shawnee Mills Flour
- Salt and recent pepper, to style
- 2 1/2 low-sodium rooster broth (or vegetable broth)
- 1 cup Hiland Milk
- Pinch of nutmeg
- 1/2 teaspoon floor mustard
- 2 cups (about 10 ounces) broccoli florets, chopped into small items
- 2 tablespoons parmesan cheese
- 1 1/2 cups Hiland grated sharp cheddar cheese
Boil pasta in salted water till al dente, in accordance to bundle instructions. Drain and put aside.
Chop onion, carrot, celery and garlic.
In a big soup pot or dutch oven, soften butter. Add chopped greens and saute on lowheat till mushy, about 5 minutes. Add flour and freshly floor pepper to the pot, and stir untilsmooth. Slowly add rooster broth, milk, nutmeg and dry mustard, whisking always. Set heatto medium-low and let it come to a gradual boil. Cover and prepare dinner on low about 10-Quarter-hour.
Add broccoli florets and parmesan cheese, and stir effectively. Adjust salt and pepper to style. Cookuncovered till broccoli is cooked, about 5 minutes. Remove from warmth and wait till it stopsboiling. Add cheddar cheese slightly at a time, mixing effectively till cheese melts.
Return the cooked pasta to the soup and combine effectively. Serve straight away so the pasta doesn’tabsorb all of the broth.
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