Wednesday, November 1, 2017

Red Rooster Cookbook Authors Appearing at Main Street Alley

Red Rooster Cookbooks

       Guest authors, Schyrlet Cameron and Kathy Brown, will share their love of food and passion for cooking at Main Street Alley in historic downtown Branson, Missouri. Join the two sisters Saturday, November 4 from 11:00 A.M. to 2:00 P.M. They will be displaying all six of their cookbooks. Stop by, say “Hi,” and pick up a free recipe card featuring one of their family’s favorite dishes.

Sunday, October 22, 2017

Football Season

Oven Baked Jalapeno Poppers

1/2 c. cream cheese
1/2 c. shredded sharp Cheddar cheese
12 jalapeno peppers, halved lengthwise, seeds and membranes removed
12 slices bacon

     Preheat oven to 400 °F. Line a baking sheet with aluminum foil. Mix cream cheese and Cheddar cheese together in a medium-sized bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Wrap each stuffed pepper with a slice of precooked bacon. Arrange bacon-wrapped peppers on the prepared baking sheet. Bake in oven or place on grill until bacon is crispy and cheese is melted, about 15 minutes. Serves 12.

     Tip: A jalapeno pepper is a medium to large size chili which is prized for its warm, burning sensation when eaten. Wear rubber gloves, while handling peppers during food preparation to prevent a skin burn.

Thursday, October 5, 2017

Red Rooster Cookbook Author Appearing at Kitchens

Red Rooster Cookbooks

       Guest author Schyrlet Cameron, will share her love of food and passion for cooking at Kitchens on the Landing in Branson, Missouri. Join her Saturday, October 28 from 10:00 A.M. to 3:00 P.M. She will be displaying all six of the cookbooks she has co-authored with her sister, Kathy Brown. She will be featuring her newest book Sugar-Free and Simply Delicious. Stop by, say “Hi,” and pick up a free recipe card featuring one of her most asked for dishes.

Sugar Free and Simply Delicious

Triple Lemon Cake

2 (1.5 oz.) boxes sugar-free lemon instant pudding mix
1 (16 oz.) box sugar-free yellow cake mix
1 (0.3 oz.) box sugar-free lemon gelatin
2 c. boiling water

Lemon Cream Frosting
1 (1.5 oz.) box sugar-free instant lemon pudding mix
1 ¾ c. milk
1 (8 oz.) pkg. cream cheese
1 (8 oz.) tub sugar-free frozen whipped topping, thawed

Preheat oven to 350°. Follow directions on pudding mix boxes to prepare and set aside. Follow directions on cake mix box to prepare and bake in 9 x 13-inch baking pan. Let cool completely in pan. With a fork, poke holes in cakes at ½-inch intervals. In a medium bowl, combine gelatin with boiling water and stir until completely dissolved; let cool slightly. Slowly pour the mixture over the cake, allowing it to fill holes. Refrigerate at least 3 hours.
Spread lemon pudding over cake.  Frost with the Lemon Cream Frosting. Serve promptly or refrigerate for up to 3 hours. Yield: 12 servings

Lemon Cream Frosting: In a medium bowl, combine pudding mix, and milk. 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. Yields 4 cups.

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.