It’s a new year, which means an excuse to try all kinds of new things. Perhaps even from the comfort of your own home?
The latest Made in Oklahoma recipes can help you do just that, while also taking part in some of the food-related “holidays” we shared at the beginning of the month.
Blueberry Almond Granola Squares can make an easy and delicious snack or breakfast for your family. Even better, both the crust and the topping are naturally gluten-free, making them perfect for enjoying 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 is then topped with a mixture of cream cheese, small-batch Amelia Natural French Style Blueberry Yogurt, blueberries, almonds and white chocolate chips. You could even try the recipe with other fruits and flavors of Amelia Yogurt.
Looking for some gourmet coffee for National Gourmet Coffee Day on Jan. 18? Why not skip the line at the coffee shop, and use Compadres Coffee to make you own Oklahoma Style Caramel Cold Brew. Vigorously shaking cream, Braum’s Caramel and cold brew in a glass jar will create a rich, frothy beverage to rival the local chain drive through.
All month long you can celebrate January as National Soup Month, and why not take advantage of the farmer’s almanac’s prediction of some of the winter’s coldest nights with Made in Oklahoma Coalition’s Macaroni and Cheese Soup. Is it too mac and cheesy to say Oklahoma-made Della Terra pasta, makes this soup out of this world?
Regardless of whether you’re making these or any of the recipes on the Made in Oklahoma website for a specific food “holiday” or just for fun, you can make them with great locally produced products that pack amazing flavor.
Blueberry Almond Granola Squares
- 6 cups rolled oats
- 2 ounces slivered almonds
- 7 ounces sweetened coconut flakes
- 1 teaspoon cinnamon
- 1 cup light brown sugar
- Large pinch sea salt
- 3/4 cup Roark Acres Honey
- 6 tablespoons dark corn syrup
- 2 tablespoons Griffin’s Vanilla
- 2 packages cream cheese, softened
- 32 ounces Amelia Natural French Style Blueberry Yogurt
- 1 teaspoon Griffin’s Vanilla
- 1 pint fresh blueberries
- 2 ounces slivered almonds
- 1 cup white chocolate chips
Preheat oven to 350 F. Mix all the dry ingredients. Add honey, syrupand vanilla. Stir together well (may be necessary to use your hands to do this step thoroughly).On extra large parchment-paper lined cookie sheet, spread granola and bake for 10-15 minutes,continuously rotating mixture to cook all sides of granola until slightly crunchy.
Press warm granola into another extra large cookie sheet (or 2 medium cookie sheets).
Cream the softened cream cheese thoroughly. Add the Amelia yogurt and vanilla into thecream cheese, and mix on slow speed until well blended. Add 3/4 of the blueberries, half thealmonds and white chocolate chips. Spread out evenly across the granola. Top with extrablueberries and almonds. Place in freezer overnight.
Remove and slice into squares and serve. Any that are not eaten, place into a coveredcontainer and place back into freezer. Will keep for a week.
Oklahoma-Style Caramel Cream Cold Brew
- 6 ounces ground Compadres Coffee
- 7 cups cold water
- Use 6 ounces freshly ground Compadres coffee with 7 cups cold 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 coffee grounds with cold water in a large pitcher or glass jar. Cover, and let steep at room temperature for 12 hours or in the refrigerator for 24 hours.
Fill a glass with ice. Pour 6 ounces coffee, caramel syrup and vanilla in a glass jar, tighten withlid and shake vigorously. Pour into a drinking glass. Add half and half. Stir before serving.
Macaroni and Cheese Soup
- 4 ounce uncooked Della Terra Creste di Gallo pasta
- 1 1/2 cup chopped onion
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 tablespoon Hiland Salted Butter
- 2 tablespoons Shawnee Mills Flour
- Salt and fresh pepper, to taste
- 2 1/2 low-sodium chicken broth (or vegetable broth)
- 1 cup Hiland Milk
- Pinch of nutmeg
- 1/2 teaspoon ground mustard
- 2 cups (about 10 ounces) broccoli florets, chopped into small pieces
- 2 tablespoons parmesan cheese
- 1 1/2 cups Hiland grated sharp cheddar cheese
Boil pasta in salted water until al dente, according to package directions. Drain and set aside.
Chop onion, carrot, celery and garlic.
In a large soup pot or dutch oven, melt butter. Add chopped vegetables and saute on lowheat until soft, about 5 minutes. Add flour and freshly ground pepper to the pot, and stir untilsmooth. Slowly add chicken broth, milk, nutmeg and dry mustard, whisking constantly. Set heatto medium-low and let it come to a slow boil. Cover and cook on low about 10-15 minutes.
Add broccoli florets and parmesan cheese, and stir well. Adjust salt and pepper to taste. Cookuncovered until broccoli is cooked, about 5 minutes. Remove from heat and wait until it stopsboiling. Add cheddar cheese a little at a time, mixing well until cheese melts.
Return the cooked pasta to the soup and mix well. Serve right away so the pasta doesn’tabsorb all the broth.