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Made in Oklahoma Coalition summer snacks
Published: 6/29/2012 4:03 PM
Last Modified: 6/29/2012 4:03 PM

Whether you prefer to lounge poolside or at the lake, you are going to need some snacks to nosh on while trying to keep your mind off the heat.

So why not keep it local?

The Made in Oklahoma (MIO) Coalition has shared some recipes for Can't Stop Eating Chex Mix and Roasted Onion Dip that will likely satisfy your mid-afternoon cravings.

These recipes include ingredients from four MIO Coalition members: Clements Foods Company, Hiland Dairy Company, Twin Foods, Inc. and Bar-S Foods Company.

Roasted Onion Dip

Ingredients:
Two cups thinly sliced sweet onion, such as Vidalia
One tablespoon extra virgin olive oil
One tablespoon balsamic vinegar
One-half teaspoon kosher salt
One cup Hiland Sour Cream
Three-fourths cup Garden Club Mayonnaise
One teaspoon garlic salt
One teaspoon onion powder
One-half teaspoon ground white pepper
One-half teaspoon dried dill weed
Two to three strips Bar-S bacon, crumbled

Preparation:
Preheat oven to 400 F.

On a shallow baking sheet, toss together sliced onions, olive oil, balsamic vinegar and salt. Roast for 20 minutes, stirring after 10 minutes; remove and cool completely.

Meanwhile, in a medium bowl, blend remaining ingredients. When onions are cool, chop coarsely, and add to sour cream mixture. Cover and refrigerate for two hours to allow flavors to marry. Top with crumbled Bar-S bacon and serve with your favorite chips or fresh veggies.

Can't Stop Eating Chex Mix

Ingredients:
Two cups Rice Chex
Two cups Corn Chex
Two cups Wheat Chex
Two cups Cheerios
Two cups pretzels
One and one-half tablespoons taco seasoning
Two tablespoons Worcestershire sauce
One and one-half tablespoons Hiland Butter
Four tablespoons (Rounded) Granny's Good Ol' Fashion Bacon Drippings

Preparation:
Heat oven to 250 F.

In a roasting or cake pan, add and mix the cereals and pretzels. In a small saucepan over low heat, add the remaining ingredients. Whisk ingredients until melted and taco seasoning is incorporated. While whisking/stirring, pour mixture very slowly and as evenly as possible over the cereal mixture. Next, carefully stir the mixture to get most of the mix coated, and cook for 15 minutes, stirring well.

Cook final 15 minutes. Stir and pour out on paper towels to cool. Put in closeable container and enjoy!

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Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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Past Articles By Nicole Marshall Middleton

2/16/2013		Valentine's weekend is last call for hearts
2/14/2013		Have you tried ... greek frozen yogurt
2/14/2013		5 to Find: Last-minute Valentine's Day gift ideas
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2/13/2013		Eggs and croutons made from the heart
2/12/2013		Puff pastry a timely bit of food from the heart
2/10/2013		Nothing conjures love more than chocolate
2/9/2013		Chocolate filigree hearts great for Valentine's Day cupcakes
2/9/2013		Leftovers inspire a Valentine treat
2/7/2013		Have you tried cacao nibs?
2/7/2013		Mardi Gras mystery: Strange events at S & J Oyster Co. lead to talk of haunting
2/7/2013		What are you ...? with the King and Queen of Blue Dome District's Mardi Gras parade

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