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Meat Lovers Baked Beans
Our Meat Lovers Baked Beans are easy to make. After sauteing a few ingredients, like smoky Bar-S Bacon and Greer’s Ranch House Sausage, the ingredients are simply mixed together right in a large casserole dish, and then baked until bubbly and warm. These baked beans are the best of both worlds – sweet and savory. And the recipe feeds a crowd, making it great for a party.
- 1/2 pound Bar-S Bacon
- 1/2 small onion, diced
- 1/2 small green bell pepper, diced
- 1/2 pound Greers Ranch House Sausage
- 1/2 pound ground beef
- 4(15-ounce) cans pork and beans
- 1/2 bottle Head Country Hot and Spicy Bar-B-Q Sauce
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 tablespoon Griffins Mustard
- 1/2 tablespoon Daddy Hinkles Seasoning
- Cook bacon. Crumble and set aside.
- Saute the onions, peppers, sausage and ground beef until evenly browned. Drain the fat from the meat.
- Using a large casserole dish, pour in the pork and beans, barbecue sauce, white and brown sugar, mustard and seasoning.
- Add cooked sausage mixture. Gently fold and incorporate the ingredients.
- Bake in a preheated 350-degree oven, uncovered, for 40 minutes.
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Homemade Green Bean Casserole
Forget the cans of creamed soup. This elevated green bean casserole is made from scratch, and you can tell the difference in the fresh flavor from Bar-S Bacon and J-M Mushrooms. Everyone will want the recipe for this upgraded classic Thanksgiving dish.
MIO Products in Green Bean Casserole
Bar-S Bacon – Bar-S holds the highest food quality certification and supplies the safest and tastiest products to Oklahoma and surrounding areas. Bar-S Bacon is crispy and savory, making this tasty dish’s perfect topper.
J-M Farms Mushrooms – J-M Farms initially produced 2 million pounds of mushrooms a year, and they now provide consumers with 25 million pounds of mushrooms every year. These delicious fungi are a great addition to this hearty meal.
Hiland Dairy Butter | Half and Half – Hiland Dairy has been proudly produced in the Heartland since 1938. These refreshing milk products are the best tasting and will make for an impeccable casserole.
Shawnee Mills All-Purpose Flour – Shawnee Mills provides hearty grains expertly milled into the finest flour. Shawnee Mills prioritizes the consumer first by meeting various cooking and baking needs. This Oklahoma flour will make you appreciate the Heartland even more.
- 1 (12-ounce) package Bar-S Bacon, cooked and crumbled
- 1 package sliced J-M Farms Mushrooms
- 1 yellow onion, finely diced
- 2 tablespoons Hiland Dairy Butter
- 2 tablespoons Shawnee Mills All-Purpose Flour
- 2 1/2 cups Hiland Dairy Half and Half or Whole Milk
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
- Salt to taste
- 2 large (28-ounce) cans Italian-style green beans
- 1 package french-fried onions
- In a large cast-iron skillet, saute the bacon until crispy. Remove and let cool. Reserve 1-2 tablespoons of the bacon grease in the hot pan for sauteing the mushrooms. Add the mushrooms into the hot grease, flattening to even them in the pan but not stirring. Once the heat has returned to the pan start turning the mushrooms and browning the other sides. Remove them and reserve with the bacon strips. Lower the heat, and in a dry pan saute the onion until translucent and cooked through. Reserve with the mushrooms.
- Using the same pan, heat the butter on medium to low heat until it clarifies, then add the flour and stir for 2-3 minutes. Add the half and half or milk, stirring with a whisk until it begins to thicken. Add the mushrooms and onions. Crumble in the bacon. Add the nutmeg and pepper, and season lightly with salt.
- Drain the green beans, and pour into a large casserole dish. Evenly pour the sauce over the green beans and place in a preheated 350-degree oven for about 20 minutes. Remove from oven, and top with the French-fried onions. Bake an additional 20 minutes.
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Savory Bacon and Onion Stuffing
Looking for a new recipe for Thanksgiving stuffing? This one will be a winner with the bold flavors of bacon and onion mixed with the classic taste of sage, butter and parsley. Call it stuffing or call it dressing, but baking it in its own dish (rather than stuffed in the turkey) allows you to control the cooking time. Give this one a try this holiday.
- 1 loaf La Baguette French Bread
- 1 pound Greers Ranch House Bacon
- 2 tablespoons Hiland Butter
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 teaspoon ground sage
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped Scissortail Farms Thyme
- 2 tablespoons chopped Scissortail Farms Parsley
- 2 cups chicken broth
- 1 Hansens egg, beaten
- Cut bread into 1-inch cubes. Place bread on a large baking sheet, baking in a preheated 375-degree oven until lightly toasted and golden, about 10 minutes.
- Cut bacon into pieces. Cook in a large saute pan until crisp. Remove bacon, reserving the bacon grease.
- In a large bowl, gently toss 1 tablespoon bacon grease with bread cubes to coat.
- Melt butter in a large saute pan. Add onion and celery, cooking over medium heat until tender. Add sage, salt, pepper, thyme and parsley. Stir to coat vegetables with herbs. Add chicken broth, gently scraping the pan to remove any bits.
- Pour chicken broth mixture over bread. Add egg, making sure it’s completely combined.
- Bake, covered, 25 minutes. Remove cover and bake another 20 minutes or until the top is golden and stuffing is baked through. (You will need to watch the cooking time as it will change depending on how much liquid has been absorbed in the bread.)
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Twice Baked Sweet Potatoes
Sweet potato, brown sugar, butter and cinnamon makes this the perfect Thanksgiving side dish. But don’t just leave it for the holidays. These sweet potatoes are also great for fall family dinners. Make it extra sweet with a toasted marshmallow topping or go for more of a streusel topping with buttered pecanso.
- 4 medium Triple S Sweet Potatoes
- 3 tablespoons brown sugar
- 3 tablespoons Hiland Butter, melted
- 1 cup Hiland Sour Cream
- 1 tablespoon Griffins Original Syrup
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- Toppings:
- 1 cup mini marshmallows or 1 tablespoon Hiland butter, melted
- 1 cup chopped Knight Creek Pecan Farms
- Heat oven to 400 degrees. Wash and dry sweet potatoes. Poke each sweet potato several times with a fork. Place on a baking sheet, and bake 50-55 minutes until tender and done.
- Blend together brown sugar, melted, sour cream, syrup, salt and cinnamon.
- Cut warm sweet potatoes in half and gently scoop out sweet potatoes, keeping skin intact. Add sweet potato to brown sugar mixture, and blend until smooth. Add mixture back to each sweet potato skin, smoothing out the tops.
- For marshmallow topping, evenly distribute marshmallows over each potato. For pecan topping, combine butter with pecans, then evenly distribute over each potato. Bake in a preheated 350-degree oven for 10 minutes. For a more toasted look for the marshmallow topping, broil for just 30 seconds to 1 minute, watching closely so they don’t burn.
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Creamed Corn Casserole
This super easy side dish is a classic. It’s perfect with turkey, dressing and all the trimmings. But this is a side dish you’ll want to keep around after the holidays, as it’s also great with barbecue and grilled pork.
- 1 (15-ounce) can creamed corn
- 1 (15-ounce) can whole kernel sweet corn, drained
- 1 (6-ounce) package Shawnee Mills Yellow Buttermilk Cornbread Mix
- 1 (8-ounce) container Braums Sour Cream
- 1 stick Braums Salted Butter, melted
- 1 Hansens egg
- Preheat oven to 350 degrees.
- In a large bowl, combine cans of corn, cornbread mix, sour cream, melted butter and egg, mixing just until combined. Pour into a small casserole dish or a 10-inch cast iron skillet.
- Bake 40-45 minutes, checking for doneness. You may need to add up to 10 minutes cooking time, depending on size of casserole dish. Top should just begin to turn golden brown.
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Creamy Mushroom Risotto
Risotto is a labor of love, a dish that requires tending and stirring to create a creamy, dreamy dish. The addition of J-M mushrooms, Scissortail Farms fresh thyme, Hiland butter and Lovera’s cheese create a fabulous dinner that’s as good as any that requires a reservation.
- 1 tablespoon olive oil
- 1/4 cup finely chopped onion
- 2 cups thinly sliced J-M Portabella Mushrooms
- 1 cup arborio rice
- 2 sprigs Scissortail Farms Thyme
- 5–6 cups chicken stock, warmed
- 1/4 cup dry white wine
- 2 tablespoons Hiland Dairy Butter
- 1/4 cup shredded Loveras Caciocavera cheese
- Saute the chopped onion in the olive oil over medium-high heat
- Add the mushrooms, stirring gently until slightly brown.
- Stir in the rice and allow this mixture to heat up while stirring gently.
- Add in the thyme and 1 cup of warm stock.
- Stir in wine.
- Once this mixture is simmering, reduce the heat to medium, stirring gently throughout the process and adding the stock as it thickens, 1 cup at a time for about 20 minutes.
- Once the rice has fully cooked, stir in the butter, then half of the Caciocavera cheese, fully incorporating into the rice. The risotto should be served at once. Remove the thyme sprigs, and garnish with the remaining cheese
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Cornbread Onion Rings
Shawnee Mills cornbread mix makes a great coating for onion rings.
- 3 yellow onions, sliced 1’2 inch thick
- 1 package Shawnee Mills Buttermilk Cornbread Mix
- 1 cup Shawnee Mills All-Purpose Flour
- 1/2 cup peanut oil
- Cut onions in 1’2 inch thick rings. Soak onions in cold water for at least 10 minutes.
- While soaking create the cornbread mix according to package directions.
- Dip onion rings in flour and then into cornbread mix.
- Add peanut oil to large skillet and turn to medium high heat and place onion rings in skillet and fry on both sides until golden brown.
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Cornbread Dressing Muffins
Thsese stuffin’ muffins are great to make for Thanksgiving.
- 2 packages Shawnee Mills Cornbread Mix
- 1 pound Greers Ranch House Sausage
- 1 large onion, diced
- 4 celery stalks, diced
- 3 cups soft bread crumbs (from a loaf of La Baguette French bread)
- 2 teaspoons dried rubbed sage
- 1/4 teaspoon pepper
- 2 large Hansens eggs, beaten
- 3 1/2 to 4 cups chicken broth
- Prepare Shawnee Mills Cornbread Mix according to package directions, making two pans of cornbread. Let cool, then in a large bowl, stir and tear the cornbread into crumbs.
- In a large sauce pan, cook sausage, onion, and celery over medium heat, stirring to break up sausage. Cook until sausage is browned, then drain.
- Combine cornbread crumbs, white bread crumbs, sausage mixture, sage, pepper, and eggs. Stir to combine. Add chicken broth, stirring until the mixture is uniformly wet but not soupy.
- Take mounds of dressing, either using your hands or a large ice cream scoop, making balls to fit into a greased standard 12-cup muffin pan. Each scoop should generously fit into the muffin cups.
- Bake at 350 degrees for 30 minutes. Remove from oven, and let sit in the pan for 10 minutes.
- Remove each muffin from pan, using a spoon or the tip of a knife to gently remove each. Let them cool on a cooling rack.
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Grilled Corn with Spicy Citrus Butter
Try something beyond basic butter on corn. This make-ahead spicy citrus butter gives a kick to corn on the cob.
- 1/2 cup Suans Scotch Bonnet Mango Lemon Fruit Butter
- 1/4 cup Hiland Unsalted Butter, softened
- 1 tablespoon lemon zest
- 8 ears fresh corn
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
- Combine Suan’s Scotch Bonnet Mango Lemon Fruit Butter, Hiland butter and lemon zest. Place in small bowl and chill one hour.
- Remove husks from corn. Rub corn with olive oil, salt and pepper. Grill corn over medium-high heat, with grill lid covered, 10 to 15 minutes, turning often. Serve with pre-prepared flavored butter.
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Grilled Vegetables in BBQ Butter Sauce
The barbecue-butter sauce gives a depth of flavor to grilled vegetables. This is a great dish for parties when you have vegetarians coming. You can throw these vegetable skewers on the grill at the same time you’re grilling chicken or burgers.
- 1 package J-M Mushrooms, sliced
- 1 large zucchini, sliced into rounds
- 1/2 head cauliflower, broken into pieces
- 1 1/2 cup cherry or grape tomatoes
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 cup Hiland Salted Butter, softened
- 1 cup Daddy Hinkles Original Meat Marinade dry seasoning
- 1 teaspoon Swadley’s Original Honey Sweet BBQ Sauce
- 1/4 cup Roark Acres Honey
- 1 teaspoon Juice of 1/2 lemon
- Heat outdoor charcoal or gas grill to medium heat.
- Cook vegetables by skewering them onto kabobs. Or, make a foil packet with heavy-duty aluminum foil in a rectangle. Shaping the sides to make a handle and leave the top open.
- In mixing bowl, blend butter, Daddy Hinkles seasoning, barbecue sauce, honey and lemon juice. Brush 1/3 of sauce onto vegetables. Cook 3 minutes, turn and brush with 1/3 more sauce. Cook another 3 minutes. Serve vegetables with remaining barbecue butter sauce.
