This page contains a Flash digital edition of a book.
Cheesy Corn Dip


✓ 1 teaspoon olive oil ✓ ½ cup diced onion ✓ 1 jalapeño, ribs and seeds removed, minced ✓ 1 cup fresh corn (from 1 cob) or 1 cup frozen corn, thawed and drained ✓ 8 ounce cream cheese ✓ ¼ cup plus 2 tablespoons crumbled bacon ✓ 1 cup shredded colby-jack cheese


Preheat the oven to 350°F. To a small (8-inch) iron skillet add the olive oil, onion and jalapeño. Cook over medium-low until the onion is ten- der, about 5 minutes. Transfer the cooked onion and pepper to a small bowl. Add the corn to the skillet and increase the heat to medium-high. Cook for 5 minutes or until the corn begins to brown, stirring frequently. Reduce the heat to medium-low; add the cooked onion and jalapeño, the cream cheese, and ¼ cup of the bacon. Heat, stirring, until the in- gredients are well combined. Stir in ½ cup of the shredded cheese. Top with the remaining ½ cup of cheese and sprinkle the remaining 2 table- spoons of bacon over top. Bake for 10 minutes, until the dip is heated through and the cheese is melted. Serve with tortilla chips.


Den of Death Continued from Page 17


Vendor Jerry Channel buys skins, rattles and baby snakes to turn into


works of art in the form of wallets, belts, knife scabbards and other curiosities. Out on the carnival fairway, Brenda Luellen purchases snake snacks from vendor Mike Hippard. Tastes like chicken? “Tastes like snake.” Doyal Haws, a local mail carrier, keeps 21 large captive rattlers to use in demonstrations for school children. “I did keep them in the house,” he admits. “The grandkids discovered them, so now I keep them in a storage building.” This year, Chris Winter wins in the “local division” with a reptile measur- ing 1 inch over 5 feet long. Pat Meek wins the “professional division” with a snake that came in 1 inch less than 6-and-a-half feet. Meanwhile, at the Den of Death, kids line up to get acquainted with the rattlers. Careful to control the snakes’ heads and fangs, Felder coils the serpents around the shoulders of kids whose parents take pictures of them. The lines shorten considerably after the diamondback bites handler Gene


Pendergraft.


If viewing our digital edition, click here to fi nd out what happened to Gene Pendergraft. Access our digital edition at www.ok-living.coop or fi nd our FREE app at the Apple Newsstand, Google Play or Amazon.


Chocolate-Pecan Skillet Cake Oklahoma Electric - One-Third - 0418 - OK.pdf 1 4/17/2014 1:26:09 PM


For the cake: ✓ 1 cup all-purpose fl our ✓ 1 cup granulated sugar ✓ ½ teaspoon baking soda ✓ ½ teaspoon salt ✓ ½ teaspoon ground cinnamon ✓ ¼ cup butter ✓ ¼ cup shortening ✓ ½ cup strong brewed coffee ✓ 2 tablespoons cocoa powder ✓ ¼ cup buttermilk ✓ 1 egg ✓ 1 teaspoon vanilla extract


For the frosting: ✓ ¼ cup butter ✓ 2 tablespoons milk ✓ 1 tablespoon cocoa powder ✓ 1 ¾ cups powdered sugar ✓ 1 teaspoon vanilla extract ✓ 1 cup chopped pecans


Preheat the oven to 400°F. In a medium bowl, combine the fl our, sugar, baking soda, salt and cinnamon. In a 12-inch iron skillet, heat the butter, shortening, coffee and cocoa; bring the mixture to a boil. Transfer the mixture to the bowl with the fl our mixture and add the buttermilk, egg and vanilla; whisk to combine. Transfer the batter back to the skillet and place it in the oven. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean. While the cake is baking, prepare the frosting. In a small saucepan, combine the butter, milk and cocoa pow- der. Bring the mixture to a boil, stirring constantly. Stir in the powdered sugar and beat until smooth. Turn off the heat and mix in the vanilla and pecans. Pour over the cake as soon as it comes out of the oven. Serve with ice cream.


Chocolate-Pecan Skillet Cake Giving You the Power to Build Today 100% FINANCING FOR QUALIFIED BUYERS


ubh.com 888.562.4824


Want to build a new home on your land?


We can help! Locations


Oklahoma City, OK Tulsa, OK


Fayetteville, AR Sherman, TX


Custom Design | Flexible Financing Quality Construction | Affordable Insurance Personalized Service


SEPTEMBER 2014 19


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132  |  Page 133  |  Page 134  |  Page 135  |  Page 136  |  Page 137  |  Page 138  |  Page 139  |  Page 140  |  Page 141  |  Page 142  |  Page 143  |  Page 144  |  Page 145  |  Page 146  |  Page 147  |  Page 148  |  Page 149  |  Page 150  |  Page 151  |  Page 152  |  Page 153  |  Page 154  |  Page 155  |  Page 156  |  Page 157  |  Page 158  |  Page 159  |  Page 160