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How to Make Fair Week Fairly-Healthy Recipes

Breakfast Rolls

My aunt Desi makes these every year at fair. Our whole 4-H group knew where her camper was to chow down on these yummy rolls! –Salli Rose

Ingredients:

1 Package

Regular Jimmy Dean Sausage

1 Package

Spicy Jimmy Dean Sausage

1 Cup

Cheddar Cheese

I Cup

Onion

1 Cup

Mushrooms

1 Cup

Chopped Olives

2 Loaves

Rhodes White Bread

2

Eggs

Directions:

Thaw out bread. Cook sausage. Roll bread into 2 large rectangles. Add all ingredients EXCEPT eggs evenly between loaves. Pinch bread together so it forms a log shape. Rub one egg over each loaf to prevent burning. Cook at 350 on a cookie sheet for 30 minutes. You can make ahead of time, they freeze well.


Breakfast Burritos

My family loves Pioneer Woman and her recipes! These are a breeze on those early fair mornings. We pop some in the microwave and eat them on the way to the barn. -Colleen

Ingredients:

12

Burrito Sized Flour Tortillas

1 Pound

Breakfast Sausage

10

Eggs, scrambled

¼  Cup

Half-and-Half

1 Teaspoon

Seasoning Salt

 

Pepper, to taste

1 Package

Breakfast Potatoes

 

 

Directions:

Cook sausage, drain grease, and reduce heat to low. Crack eggs in bowl and add half-and-half, pepper, and seasoning salt. Add egg mixture to sausage and scramble. Cook breakfast potatoes in skillet. Add sausage and eggs to potatoes. Spoon onto warm tortilla, fold sides, then wrap in tin foil. These freeze well and reheat easily.


Barbequed Baked Beans

My mom makes these beans for multiple occasions. We host multiple farm bureau meetings at our farm, and these beans always please crowds. They are a great side dish. –Salli Rose

Ingredients:

1 Package

Bacon, cut up

½

Small onion, chopped

 

Ham to taste

3 Tbsp.

Butter

5-6 Cans

Pork & Beans, drained

1 bottle

Barbeque sauce

1 Tsp.

Red Hot

2 Tsp.

Vinegar

2 Tsp.

Mustard

1 Cup

Brown Sugar

Directions:

Sauté bacon, onion, butter, and ham. Add garlic salt to season. In a crockpot, add all other ingredients into meat mixture and heat on warm until ready to eat.
 

 


Summer Tortellini Salad

Pasta salad tastes super fresh on a hot summer day. This pasta salad will refresh you quickly and easily on those long hot days at fair. -Colleen

Ingredients:

1 Package

Cheese Tortellini

4 Ounces

Sliced Pepperoni

2

Green Onions, sliced

1 Can

Sliced Black Olives

1 Jar

Marinated Artichoke Hearts, drained/chopped

6 Ounces

Mozzarella Cheese, diced

1/3 Cup

Extra Virgin Olive Oil

1 ½ Tbsp.

Balsamic Vinegar

1 ½ Tbsp.

Distilled White Vinegar

1 Tsp.

Dried Italian Herb Seasoning

 

Salt and pepper to taste

Directions:

Cook tortellini with directions on package. Drain and rinse with cold water. Put tortellini, green onions, artichoke hearts, and mozzarella cheese in bowl. Whisk oils and vinegars and add to dry ingredients. Mix together and allow to chill for 2 hours before eating.


 

 

Quick Enchiladas

I come from a Spanish background, so I’ve grown up having tons of food at family gatherings. No one goes hungry with these enchiladas! They taste great with rice and salsa. –Salli Rose

Ingredients:

2 Cans

Enchilada Sauce

1 Package

10 flour tortillas

1 Can

Black Beans

1 Package

Uncle Ben’s Spanish Rice microwaveable pack

2 Cups

Mexican Style Cheese (1 cup for filling, 1 cup for top)

½ Cup

Chopped Onions

 

Cooked meat of your choice

Directions:

Pour 1 can of enchilada sauce into a 13x9 baking pan. Fill tortillas with filling and place into dish. Cover enchiladas with remaining sauce and cheese. Bake covered with tinfoil at 350 for 30 minutes, then bake 15 minutes longer uncovered.
 



Aunt Heidi’s Pulled Pork

My Aunt Heidi makes the best pulled pork! This recipe is great to make ahead of time and you can make so many things with it. From tacos to sandwiches, the options are endless with this delicious pork. -Colleen

Ingredients:

1 5-7 Pound

Pork Shoulder, bone in

1 Tbsp.

Chili Powder

½ Cup

Brown Sugar

4

Garlic Cloves

1 Tsp.

Dried Oregano

2 Tsp.

Ground Cumin

 

Salt and Pepper to Taste

3 Tbsp.

Olive Oil

2 Tbsp.

Vinegar

 

 

Directions:

Preheat oven to 300. Combine all ingredients except pork into food processor. Pulse until combined. Pour mixture over pork. Place pork in roasting pan and ADD 2 CUPS OF WATER. Cook 6-7 hours, turning every hour. Shred and serve with fixings.

 

Grandma Sally’s Blueberry or Cherry Dessert

This dessert is similar to a cobbler, but without all the hassle. The cake mix makes it soft and it goes good with ice cream. –Salli Rose

Ingredients:

2 Cans

Cherry or Blueberry Pie Filling

1 box

Yellow or White Cake Mix

2 Cups

Butter, melted

Directions:

Pour pie filling into a 13x9 ungreased dish. Sprinkle DRY cake mix evenly on top. Pour melted butter on top of cake mix. Add nuts, if you desire, to the top of the cake mix and melted butter. Bake at 350 for 50 minutes, test with a toothpick.


Coconut Pound Cake

I love anything with coconut; Coconut yogurt, coconut shrimp, coconut cream pie, you name it! This pound cake is easy to take to fair in a bag already sliced.  –Colleen

Ingredients:

6

Eggs, separated

1 Cup

Shortening

½ Cup

Margarine

3 Cups

Sugar

½ Tsp.

Almond Extract

1 Tsp.

Vanilla

3 Cups

Sifted Flour

1 ½ Tsp.

Baking Powder

1 Cup

Milk

2 Cups

Flaked Coconut

Directions:

Beat egg yolks with shortening, margarine, and sugar on high. Add flavorings and mix well. Mix dry ingredients to mixture alternately with milk. Add coconut. Beat egg whites until stiff. Fold into mixture. Bake in greased loaf pans at 300 for 1 hour. 


 

 

 

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