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Beat the heat and get back to school with recipes from Made in Oklahoma Coalition

The Food Dude shares three summer-proof recipes from the Made in Oklahoma Coalition.
by Dave Cathey Modified: August 5, 2014 at 2:58 pm •  Published: August 5, 2014

photo -   Above:   Crostini topped with basil-cream spread is a recipe that uses herbs from the  garden and Oklahoma products.  

Above: Crostini topped with basil-cream spread is a recipe that uses herbs from the garden and Oklahoma products. - PROVIDED

Temperatures have been unusually forgiving this summer, but August in Oklahoma promises to test the limits of your outdoor thermometer, so this month’s Made in Oklahoma Coalition recipe offerings include a refreshing summer cocktail.

By now, herb gardeners undoubtedly are looking for uses for the bountiful basil bullying its way beyond the boundaries of their box gardens, so the coalition also has included a simple, stretchable recipe for basil spread.

Finally, with school right around the corner, family cooks will be looking for recipes such as the Sausage-Stuffed Mushrooms that can be made in advance to fit better into busy schedules. You can prepare this dish on a Sunday afternoon, refrigerate it and pop it in the oven after picking up the kids from school Monday, Tuesday or Wednesday.

To find more great recipes, go to, where you can also download the MIO app.

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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Sausage-Stuffed Mushrooms

1 package Shawnee Mills cornbread mix

3 (8-ounce) packages J-M Farms cremini mushrooms

1/2 pound J.C. Potter Italian-style sausage

5 medium shallots, finely diced

1/4 teaspoon dried red pepper flakes

Kosher salt and freshly ground black pepper (about 1/2 teaspoon each or to taste)

3 tablespoons Hiland Dairy unsalted butter

1/4 cup freshly grated Parmesan cheese

3 tablespoons extra-virgin olive oil

Make cornbread according to package directions. Bake and set aside to cool. Once cool, crumble one-third of the cornbread to make 2/3 cup cornbread crumbs.

Wash and dry the mushrooms, then remove stems. Finely chop mushrooms stems, along with 2 large whole mushrooms caps.

Preheat oven to 400 degrees.

Cook sausage in a medium saute pan over medium heat until browned. Add the shallots and red pepper flakes, cook until shallots are tender, about 4 minutes. Stir in the chopped mushroom stems, 1/2 teaspoon salt and 1/2 teaspoon pepper, then cook for about 3 minutes. Add butter. Stir until melted.

Transfer mushroom mixture to a large bowl, and stir in the cornbread crumbs and Parmesan cheese. Season to taste.

Place mushrooms in a buttered shallow baking dish. Stuff each mushroom cap with the mushroom mixture. The filling should form a tall mound. Drizzle mushrooms with the olive oil, and bake until the mushrooms are tender and the breadcrumbs are golden brown, about 20 minutes. Serve warm.

Tip: Leftover filling is great on sliced buttered bread as a mushroom crostini.

Crostini with

Basil Cream Spread

2 cups fresh basil leaves

1/4 cup pine nuts

3 garlic cloves, minced

1/2 cup Parmesan or Romano cheese

1/2 cup extra-virgin olive oil

Salt and pepper, to taste

1 (8-ounce) block cream cheese, softened

3 slices Bar-S fully cooked bacon, crumbled

1 baguette

1 stick Hiland Dairy unsalted butter

Suan’s Scotch bonnet pepper relish

In a food processor, combine basil and pine nuts. Pulse a few times to chop the basil and nuts. Add garlic and cheese, continuing to pulse until combined. Add the olive oil in a steady, slow stream with the food processor on. Scrape down the sides of the bowl, taste and season with salt and pepper to taste.

Beat cream cheese in a mixing bowl until smooth. Add 1/2 cup pesto and bacon, stirring to combine. Set aside.

Slice baguette into rounds. Spread each slice with softened butter. Place on a cookie sheet and bake for 6 to 8 minutes, or until crisp, at 350 degrees.

Once out of the oven, spread cream cheese spread on each baguette slice. Top each with generous serving of Suan’s Scotch bonnet pepper relish.

Summer Sparkler

1/2-gallon Hiland Dairy raspberry sherbet

1 (12-ounce) can frozen pink lemonade concentrate

4 cups (1 quart) lemon-lime soda or ginger ale, chilled

4 cups (1 quart) rose wine, chilled

Set out sherbet so it’s slightly softened before making the drinks.

In a 2-quart pitcher, combine pink lemonade concentrate, soda and wine. Stir to combine.

Pour into sugar-rimmed glasses. Add a scoop of sherbet to each glass. Stir, or leave the sherbet on top. Garnish with fresh mint or raspberries. Also good served over crushed ice.


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