Made in Oklahoma recipes for August have back to school in mind.

Sausage and peppers are made easy by a recipe from the Made in Oklahoma Coalition.

Whether you have kids at home or not, we all recognize the shift in seasons that comes with returning to school.

Gone is the loosey-goosey summertime vibe from travel and the dining out that goes with it.

Time to gather around the table for family dinners, and the Made in Oklahoma Coalition has four recipes to consider this month.

Breakfast will be back in the spotlight, so why not fuel the day with a Loaded Breakfast Burritos. Busy schedules call for make-ahead recipes like slow cooked sausage and peppers. Summer might be over, but the heat isn’t yet gone so the MIO has a refreshing watermelon agua fresca for you. Finally, vacation time may be gone but indulgence continues with a peach cobbler that’s as easy as one-two-three.

Whether you’re a busy parent or a student on the go, recipes for August from the MIO Coalition are convenient and support local interests.

For more recipes like these, go online to

Sausage and peppers are made easy by a recipe from the Made in Oklahoma Coalition.

Slow Cooked Sausage and Peppers

Make this ahead then store it in the freezer. This is great over steamed brown rice or Della Terra Pasta and topped with grated Parmesan cheese. A green salad and crusty French bread goes great with this.

  • 8 Mountain View Meat Company Polish Sausages
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 yellow pepper, sliced
  • 2 (15-ounce) cans diced tomatoes, undrained
  • 2 tablespoons Daddy Hinkle’s Onion and Garlic Seasoning
  • 4 cloves garlic, minced

Place all the ingredients into a freezer bag, lay flat and freeze. When ready to cook, place the thawed ingredients in a slow cooker on low for 4 hours.

Loaded breakfast burritos made from a recipe by the Made in Oklahoma Coalition.

Loaded Breakfast Burritos

You can put your personal touch on these burritos by adding any of your favorite veggies. These can be made ahead, wrapped tightly in foil and reheated in the oven in the morning.

  • 1 pound Greer’s Ranch House Sausage
  • 5 slices Bar-S Fully Cooked Bacon
  • 12 Hansen’s eggs
  • 1/2 cup Hiland Sour Cream
  • 1 teaspoon chilli powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground black pepper
  • 1 (4-ounce) can chopped green chilies
  • 1 red bell pepper, chopped
  • 2 jalapeno peppers, chopped
  • 1 cup shredded cheddar cheese
  • 18 small flour tortillas, warmed


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