News 9 Super Recipe Contest Winners Announced

Super Bowl weekend is here and News 9 wants to congratulate the five winners of the 2016 Super Recipe Contest sponsored by the OK Pork Council.

Sheila Minnich, Midwest City

BLT DIP

1 cup mayonnaise 

1cup sour cream

1 lb. bacon

3 tomatoes

Mix the sour cream and mayonnaise together. Fry the bacon until crisp, drain and chop finely. Add to the cream mixture with 2 tablespoons of bacon grease. Dice the tomatoes and add to the mixture. Refrigerate and serve on toasted French bread slices.

Nancy Plummer, Oklahoma City

SAUSAGE BALLS

2 lbs sausage

1 package Mexican corn bread mix

3 cups shredded cheese

Mix all together and bake at 350° for 25-30 mins

Renee Anderson, Oklahoma City

BACON WRAPPED SMOKIES WITH BROWN SUGAR

1 pound Bacon

1 pound Smokie links

1 stick of butter

2 cups of brown sugar

Preheat oven to 375°F. Cut the Bacon into thirds and wrap each Smokie. Place all the wrapped Smokies in a single layer in a baking dish. Then melt the stick of butter and then 1 cup of brown sugar, stir until mixed well. Pour the butter and brown sugar mixture on the Smokies and Bacon. Then take the other cup of brown sugar and sprinkle evenly over the Smokies. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the Bacon becomes crispy.

Cindy Bird, Moore

FIELD GOAL ITALIAN FLATBREAD

1/4 cup shortening

1/2 tsp. sugar

1/4 cup butter or margarine
3 ¾ cups flour

1 tsp. salt            

2 small eggs

1/3 cup sugar           

1 Tbsp. Italian seasoning

1 pkg. yeast                 

1/4 cup melted butter        

In a large bowl, combine shortening, margarine, salt, and 1/3 cup sugar.  Pour ½ cup boiling water over mixture and stir until blended.  In a small bowl, sprinkle yeast and ½ tsp. sugar over ¼ cup very warm water.  Stir to mix and let rise 5 minutes.  To the mixture in the large bowl, add flour, eggs, yeast mixture, seasoning and ½ cup cold water.  DOUGH WILL BE VERY STICKY.  Cover and refrigerate 5 hours or overnight.  Preheat oven to 350 deg. Grease a 9 X 13 loaf pan.  Pour the dough into the prepared pan and press evenly.  Drizzle melted butter over the top.  Cover and let rise 15 minutes.  Bake 15-20 minutes or until lightly brown. Cut into 24 breadsticks or 12 sandwich squares.  Serving suggestions:  Arrange on a serving tray with marinara and ranch dressing, or slice and fill with your favorite deli sandwich ingredients.  Yield: 12 servings   Prep time: 30 minutes. Rising time: 5 hours - overnight       Baking time: 15-20 minutes 

Mary Shivers, Ada

BROWNIE FOOTBALL SANDWICHES

1 (19 oz.) box fudge brownie mix, baked as directed on package in a 13x9x2-inch dish

1 pint good quality vanilla ice cream, softened

1/3 cup vanilla frosting

Cool brownies then cut into twelve 4-inch x 2-inch bars.  Cut bars into football shapes.  Place six on a wax paper lined jellyroll pan or baking sheet. Add ¼-1/3 cup of softened ice cream onto each and spread evenly to edges.  Place a second brownie on each, pressing down slightly.  Freeze uncovered for 1-2 hours before serving.  Just before serving, place frosting in a quart size reseal-able plastic bag.  Snip a 1/8-inch hole off one corner.  Squeeze frosting onto tops to resemble laces.  Serve immediately. Serves 6. 

Each winner received a $250 gift card. Try out these recipes just in time for the big game!