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Prairie Flavors Gridiron Grub By Laura Araujo Oklahoma Beer Brats Cowboy Chicken Skewers Photos by Laura Araujo Bedlam Brownie Bowls


Oklahoma Beer Brats Serves 5


✓ 4 tablespoons butter ✓ 5 uncooked bratwurst ✓ 1 large onion, sliced ✓ 2 jalapeno peppers, julienned ✓ 12-ounce can medium beer ✓ Hoagie buns


Preheat the grill to medium. Place the butter in a large foil pan or a cast iron skillet on the grill. Add the onions and peppers and cook until tender. Pour in the beer and reduce the heat to a simmer. Meanwhile, grill the brat- wurst over medium, turning them frequent- ly, until browned—about 5 minutes. Place the bratwurst into the foil pan or skillet and simmer until cooked through. Serve brats on buns topped with peppers and onions.


Bedlam Brownie Bowls Yields 8 bowls


For peanut butter fans: ✓ 18-ounce box brownie mix ✓ 10 ounces Reese’s Cups, coarsely chopped ✓ ¼ cup creamy peanut butter ✓ 4-ounce box instant choc- olate pudding, prepared ✓ 8-ounce tub whipped topping, such as Cool Whip ✓ ½ cup hot fudge ice cream topping


For caramel fans: ✓ 18-ounce box brownie mix ✓ 10-ounce bag Heath milk chocolate bits ✓ 4-ounce box instant choc- olate pudding, prepared ✓ 8-ounce tub whipped topping, such as Cool Whip ✓ ½ cup caramel ice cream topping


Cowboy Chicken Skewers Yields 8 skewers


✓ 4 chicken breasts ✓ ½ cup hot sauce, such as Frank’s ✓ ½ cup ranch dressing ✓ 2 large onions ✓ 2 jalapeno peppers, sliced into thin rounds ✓ 8 ounces bacon


If viewing our digital edition, click here to view bonus tailgate recipes. Access our digital edition at www.ok-living.coop or fi nd our FREE app at the Apple Newsstand, Google Play or Amazon.


Prepare brownie mix according to package instructions. Stir one cup of chopped Reese cups or Heath bits into the brownie batter. Bake brownies according to package instruc- tions and allow to cool. Prepare the pudding in a medium bowl, according to package instructions. For the peanut but- ter option, stir in the peanut butter. Fold in the whipped topping with a rubber spatula. Cut the cooled brownies into 1-inch cubes. In a 6-ounce disposable clear plastic cup, place a layer of brownie cubes, followed by a layer of hot fudge or caramel ice cream topping, a layer of the pudding mixture, and a layer of Reese’s cups or Heath bits. Repeat the layering process once. Leave some room at the top (don’t fi ll the cups completely) and cover with plastic wrap.


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Cut the chicken into 1 ½-inch chunks and place them into a medium bowl. Mix in the hot sauce and ranch dressing until the chick- en is well coated. Allow to marinate in the refrigerator for 1 hour. Cut the onions into 1-inch chunks. Slice the jalapeno into thin rounds. Place a chunk of onion onto a grill skewer, sliding it down about 2 inches onto the skewer. Attach the end of a piece of ba- con to the skewer, followed by a piece of chicken and a jalapeno round. Add another chunk of onion, thread the bacon back onto the skewer, followed by another piece of chicken and another jalapeno. Gradually push the ingredients down the skewer as you assemble the skewer. Continue until the ba- con is completely threaded onto the skewer. Finish with a chunk of onion. Grill over me- dium for 10-15 minutes, or until cooked through, rotating the skewers every few min- utes.


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