Wednesday, March 1, 2017

Red Rooster Cookbooks and Dry Mixes

Two Sisters Expand their Cottage Industry

Who doesn't love a home cooked meal? Hearty, rich, and always deliciously good, you simply can't beat the comfort of food made from scratch. Kathy and I are sisters and share our love of food and a passion for cooking on our blog and in our six cookbooks. We both live in southwest Missouri and our cooking and recipes offer the best of country life and the Ozarks.  

We started writing cookbooks in 2005 after years of testing dishes on our friends and family. Then we branched out into food products. We have worked hard to make our products out-of-the-ordinary. The Red Rooster Cookbooks feature our family’s favorite recipes with easy to follow directions. The dip mixes offer a healthier alternative to conventional dips. They are made from all natural ingredients. The mixes contain no salt, sugar or MSG and are free of any artificial flavors or color. The cappuccino mixes are rich and flavorful. The dry mix can be added to hot water, coffee, or milk.

We encourage everyone to become a follower. We hope you will enjoy the stories, find the tips helpful, and try out some of the recipes you find on the site. We are interested in your opinions of our posts and welcome comments. Please share posts you like on facebook.  Retailers where you can find Red Rooster cookbooks and products include:
·       The Niche in Monett, Missouri
·       Sullivan’s Mill at Silver Dollar City in Branson, Missouri
·       Made in the USA Store on the Landing in Branson, Missouri
·       Kitchens on the Landing in Branson, Missouri
·       Main Street Alley in Branson, Missouri
·       Miss Maddy’s Floral and Gift Shop in Mt. Vernon, Missouri
·       Ozarkland General Stores throughout Missouri
·       Five and Dime General Stores throughout the United States

Thursday, December 15, 2016

A Christmas Morning Treat

Apple Pecan Turnover
          These turnovers are easy and quick to make. Only take 10 to 12 minutes to bake. They can be baked Christmas morning or made ahead of time and warmed in the microwave. A great treat to snack on while everyone is opening presents.

¼ c. butter, melted
1 (8-ounce) can refrigerator crescent rolls
¼ c. packed brown sugar
¼ c. cinnamon
1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
⅓ c. chopped pecans
1 (15 oz.) can vanilla frosting
¾  to 1 c. milk
          Preheat your oven to 375°. Line a baking sheet with parchment paper. In a small bowl, melt butter. Arrange crescent roll triangles on baking sheet lined with parchment paper. Brush melted over surface of each triangle. Sprinkle brown sugar and cinnamon lightly over each triangle. Sprinkle each triangle evenly with the chopped pecans. Place an apple slice on the wide end of each triangle. Wrap dough triangle around each apple to form crescent roll shape. Brush each crescent roll with remaining butter. Bake for 10-12 minutes, or until golden brown. Cool for 5 min. Drizzle icing over rolls. Yields: 8 servings.
Vanilla Icing: Scrape icing into a medium bowl; add milk and mix. Icing should be thin. If needed, add more milk and mix. This will make more icing than you will need so store leftover icing in refrigerator. Yield: 2 ½ cups.


Thursday, December 1, 2016

Cranberry-Pecan Holiday Salad

This is a great holiday salad - even people who don't like cranberries will love this! Excellent with turkey or ham.

1 (12 to 16 oz.) package cranberries
1 c. sugar
1 (3 oz.) package cranberry gelatin (if not available use black cherry)
1 c. boiling water
1 c. broken pecans
Sour cream or whipped cream for garnish
      Wash cranberries and discard any soft or spoiled berries. Grind remaining cranberries in a food processor. Pour berries in a medium bowl. Add sugar and mix until dissolved. Stir in nuts. In the microwave, heat water to boiling in a glass (microwave safe) measuring cup. Dissolve gelatin in the hot water. Let mixture cool until it’s just warm. Pour gelatin liquid over cranberry mixture and stir well. Refrigerate until completely set. Serve with a dollop of sour cream or whipped cream. Yield: 12 servings.


Friday, June 24, 2016

Join Us at Kitchens on the Landing at Branson


     Guest authors and sisters, Kathy Brown and Schyrlet Cameron, will share their love of food and a passion for cooking at Kitchens on the Landing in Branson, Missouri. Join them Saturday, July 23 from 11:00 am to 3:00 pm. They will be displaying all six of their cookbooks including the newest publication, Sugar Free and Simply Delicious. Stop by, say “Hi,” and pick up a free recipe card featuring one of their most asked for dishes.

Friday, February 26, 2016

Grilling Time

Bacon Wrapped Grilled Shrimp
2 lb. precooked bacon, commercially prepared 
½ lb. (16-20) raw shrimp, in shell
1 T. olive oil
1 tsp. chili powder
Salt and pepper to taste
4 T. honey BBQ sauce, commercially prepared

Peel and devein shrimp leaving the tail on. Rinse with cold water and pat dry. Mix olive oil, chili powder, salt, pepper and honey BBQ sauce in a small bowl. Coat shrimp with a mixture. Wrap each shrimp in bacon and secure with a tooth pick. Grill 5-8 min. or until shrimp turn pink. Do not over cook. Serves 6-8.

Saturday, January 2, 2016

So Good and So Easy

Sugar-Free Coconut Cake with Coconut Cream Frosting
1 (16 oz.) sugar-free vanilla cake mix
1 c. water
1/3 c. canola oil
3 eggs
1 tsp. coconut extract
1 ½ c. sugar-free shredded coconut 

1 (1 oz.) box sugar-free instant vanilla pudding mix
1 3/4 c. milk
1 tsp. coconut extract
1 (8 oz.) package cream cheese
1 (8 oz.) tub sugar-free frozen whipped topping, thawed  

Preheat oven to 325°. Spray 13 x 9-inch baking pan with nonstick cooking spray. Prepare cake mix according to package directions. Add coconut extract and ½ cup shredded coconut, mix well. Spread batter in prepared pan. Bake 25 to 35 minutes or until toothpick inserted into center of cake comes out clean. Cool completely in pan on wire rack. Spread top with Coconut Cream Frosting. Sprinkle 1 cup shredded coconut evenly over frosting. Store in refrigerator.  Yield: 12 to 16 servings.
Coconut Cream Frosting: In a medium bowl, combine pudding mix, milk, and coconut extract. Mix well and let stand until thickened. In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping. Yield: 4 cups.

Monday, November 30, 2015

Sugar-Free and Simply Delicious

Coconut Cream Pie
2 c. all-purpose flour
½ tsp. salt
1 c. (2 sticks) vegetable shortening
¼ c. ice water   
3/4 c. granulated sugar substitute*
¼  c. cornstarch
1 ½ c. cold milk
1 c. half-and-half
1 large egg plus 1 large egg yolk
2 tsp. coconut extract
½ tsp. vanilla extract
½ c. sugar-free coconut, shredded
1(8 oz.) tub sugar-free frozen topping, thawed
*Sugar Substitute: We recommend Splenda granulated no calorie sweetener. 
½ c. sugar-free coconut, shredded
2 T. granulate sugar substitute*
*Sugar Substitute: We recommend Splenda granulated no calorie sweetener. 
          Pastry: Preheat oven to 450°. In a medium bowl, mix together the flour and salt. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse meal. Sprinkle water on the dough, a tablespoon at a time, mixing quickly with a fork after each until the dough holds together and be formed into a ball. Handling the dough as little as possible, divide it into two equal portions and form into two smooth balls. Roll each portion out onto a lightly floured surface until it forms a circle about 1/8-inch thick and 2-inches wider than a 9-inch pie plate. Line each pie plate with a crust. Use fork to pick crust sides and bottom. Bake for 20 minutes or until brown. Cool completely. Set aside one crust for another use. Makes 2 (9-inch) pie crusts.
Coconut Cream Filling: In a medium saucepan; combine the sugar substitute and cornstarch. Stir in the milk and half-and-half; whisk until cornstarch completely dissolves. Add beaten eggs and whisk. Bring mixture to a low simmer over medium heat; stirring constantly. As the mixture starts to thicken, remove from heat briefly, and stir thoroughly, including corners, to discourage lumps. Return to heat, simmer, and stir of 1 to 2 minutes. Pudding should be thick and smooth. Stir in extracts and coconut and take from the heat. Cover with plastic wrap; gently press wrap on top of pudding.  Cool completely. Remove plastic wrap from filing. Pour into 1 (9-inch) pie crust. Top with whipped topping, to cover pie. Set aside remaining whipped topping for another use. Sprinkle topping with toasted coconut. Refrigerate for several hours. Yield: 6 servings.
Toasted Coconut: Preheat oven to 350°. Combine coconut and sugar in a small bowl. Spread on an ungreased cookie sheet and toast until golden brown. Cool completely.