Kansas State Fair Recipes
Kraut & Egg Breakfast Surprise
Bacon grease or olive oil
1/4 cup diced onion
1/2 cup diced red or orange bell pepper
1/2 cup diced ham or kielbasa sausage
1/2 cup Hoganville Family Farms Sauerkraut
6 eggs, beaten
1/4 cup Feta cheese crumbles
In a non-stick skillet medium high heat, heat bacon grease or oil. When oil is hot, add onion, pepper, sauerkraut and ham; sauté a few minutes to soften vegetables and to let ham and sauerkraut brown up a bit.
Leftovers are even tastier the next day once the flavors meld!
Mexican Chorizo, Sweet Potato and Black Bean Rice Skillet
1-2 Tbs. Twisted Pepper Jalapeño Cheddar Dip Mix
1 medium sweet potato, peeled and chopped into 1/2” cubes
8 oz. Mexican Pork Chorizo
1 cup black beans, drained and rinsed
2-3 cups chicken broth
1 cup salsa verde
1/2 cup jasmine or basmati rice
Your favorite toppings, such as chopped fresh cilantro, sour cream, shredded cheese, sliced olives, guacamole, tortilla chips
Heat olive oil in a large skillet over medium high heat. When oil is hot, add dip mix and sweet potatoes; sauté for 4-5 minutes, or until potatoes are just about fork-tender.
Prairie Harvest Butterscotch Lush
8 oz. Prairie Harvest Peppernuts, crushed into crumbs , divided use
1/2 cup granulated sugar, divided use
6 Tbs. unsalted butter, melted
2 pkg. reduced-fat cream cheese, 8 oz. each, softened
3 cups milk, divided use
2 pkg. sugar-free or regular instant butterscotch pudding mix
1 tsp. Vain Foods vanilla extract
8 oz. frozen whipped topping, thawed
1 small jar butterscotch ice cream topping
In a small bowl, combine 1 1/2 cups peppernut crumbs, 1/4 cup sugar, and butter; press mixture into a 9 x 13 baking dish that has been coated with nonstick spray.
In a mixing bowl, beat the cream cheese, 1/4 cup milk and remaining
1/4 cup sugar until smooth; spread over prepared crust in baking dish.
In another bowl, whisk remaining milk with the pudding mix for 2 minutes; let stand for 2 minutes, then spread over cream cheese layer. Combine whipped topping and vanilla; spread over the top. Drizzle dessert with desired amount of butterscotch topping, then sprinkle remaining 1/2 cup of peppernut crumbs over the top of the dessert to complete.
Refrigerate for at least 8 hours before serving.
Sausage, Bell Pepper, and Mushroom Breakfast Hash with Gravy
2-3 Tbs. olive oil, divided use
1 lb. Yukon Gold potatoes, sliced into 1/2” cubes
kosher salt and freshly ground black pepper
1 lb. kielbasa, sliced into coins
1 green bell pepper,seeds and membranes removed, diced
1/2 red onion, thinly sliced
8 oz. sliced button or baby Bella mushrooms
2-3 cloves garlic, crushed
1 cup fresh baby spinach, loosely packed
1 batch Ag-Vantage Southern-Style or Home-Style Gravy, made according to package directions
Preheat a large heavy-bottomed skillet over medium-high heat, then add a good swish of olive oil.
When oil is hit, add potatoes. Season generously with salt and pepper then saute, flipping only occasionally with a spatula, letting potatoes get browned, crispy and fork-tender, 12-14 minutes Remove potatoes to a plate and reserve.
Turn heat to high; add another good swish of oil to the skillet. Stir in sausage, peppers, onions, and mushrooms; season lightly with salt and pepper and saute 10-12 minutes, until vegetables begin to soften. Add garlic and spinach, continuing to sauté for an additional minute. Spoon reserved potatoes back into the skillet; stir to combine. Serve hash topped with gravy.
Cheese Curd and Olive Anti-Pasto Salad
1/4 cup olive oil
1/8 cup red wine vinegar
Kosher salt and freshly ground black pepper, to taste
Combine oil and vinegar in a jar; shake well to combine; season to taste with salt and pepper.
16 oz. Alma Creamery Yellow Cheddar Cheese Curds
3-4 cups pitted green olives
8 oz. hard salami, cubed
1 cup roasted red peppers, sliced into thin strips
1-2 Tbs. chopped fresh rosemary leaves
1 pint grape tomatoes, halved lengthwise
Combine salad ingredients in a large, shallow serving bowl; drizzle desired amount of dressing over the top, then toss to combine. Salad is best served at room temperature.
Autumn Honey-Cinnamon Apple Salad
8 oz. cream cheese, softened
1/4 cup packed dark brown sugar
1/4 cup K & R Enterprise honey
2 tsp. cinnamon
1/8 tsp ground nutmeg
1/2 cup sour cream
1 tsp Vain Foods vanilla extract
In a mixing bowl using an electric mixer, beat cream cheese, brown sugar, honey, cinnamon and nutmeg until light and fluffy, 2-3 minutes. Add sour cream and vanilla and blend until smooth. Chill dressing until ready to serve salad.
4 lbs. of your favorite Fall apples (such as Gala, Jazz, Honey-crisp or a combination of all three)
1 cup toasted, chopped walnuts
1 cup dried cranberries
Place apples into a large serving bowl along with 3/4 cup of walnuts and 3/4 cup of cranberries; top with prepared dressing and toss to coat ingredients evenly. Sprinkle remaining walnuts and cranberries over top. Keep chilled and serve within 1-2 hours for best results.
Pumpkin Spice Kettle Corn Snack Mix
3/4 cup packed dark brown sugar
2 tsp. pumpkin pie spice
1/2 cup unsalted butter
1/3 cup light corn syrup
1/4 tsp. baking soda
1/4 tsp. kosher salt
1 tsp. Vain Foods vanilla extract
2 cups Cinnamon Chex cereal
6 cups Thrill’s Original Kettle Corn
2 cups Honey Nut Chex cereal
1-2 cups candy corn
Preheat oven to 350 degrees F. Line a large baking sheet with foil and spray with nonstick spray.
In large, heat-safe bowl, combine kettle corn with both cereals.
In separate small bowl, mix brown sugar and pumpkin pie spice together; set aside.
In a large saucepan over medium heat, bring butter and corn syrup to a boil; simmer for one minute, stirring constantly; remove from heat and stir in vanilla, baking soda and salt. Pour this mixture over the kettle corn/cereal mixture and toss gently, using two spatulas, until well coated.
Spread the kettle corn mixture onto the prepared baking sheet. Bake, uncovered, on center rack of preheated oven for 5 minutes; toss and bake 5 minutes longer. Remove from the oven and let cool completely. Once cooled, break mixture into pieces and toss in candy corn. Store in an airtight container.
The 10-Minute Autumn Charcuterie Board
- The Foundation: Choose Your Cheeses!
When selecting the cheeses for your charcuterie, think of these 4 descriptors: stinky, soft, firm, and aged. Going this route will provide a solid variety of textures and flavors. I like this cheeseboard line-up: bleu, brie, manchego, and a nice sharp cheddar.....oh, be still my heart.
- Select Something Sweet.
Seasonal fall fruits, sweet jams, and chutneys were made for cheese boards, seriously. My favorite autumn sweets include sliced apples and pears, dried apricots, peach jam, and cranberry chutney.
- Section in Some Savory.
No sweet is complete (on a cheese board, anyway) without something savory! Bring out the olives, pickled veggies, artichokes, and smoked and/or cured meats....whatever! (I’ll be incorporating some meat sticks and summer sausage from Yoder Meats for you to sample.)
- Chewy/Crunchy Elements: A Must.
Bring in assorted crackers and toasted breads to complete your charcuterie. For added crunch, don’t forget the toasted walnuts, smoked almonds, and my personal fav: pistachios.
- Fragrant Fillers: Fresh Herbs.
Rosemary, sage, and thyme are all delightfully aromatic, making them perfect fillers for the open spots on your board. Just prior to serving your charcuterie, rub the herb sprigs with your fingers to awaken their aromas - your guests will be delighted.
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