Here at Ariat, we wanted to know what fuels our athletes, so we put the call out for their favorite recipes; and received many tasty (and sometimes funny) concoctions ranging from ribs to sweet potatoes. Check them out, try them out, and enjoy!
Luke Branquinho’s Rice Crispy Cookies
- 1 Box of Rice Crispies
- 1 Bag of Marshmallows
- 4oz Butter
Directions: Melt a half stick of butter with the bag of marshmallows. Add the Rice Crispies to the mixture.
Why I love this recipe: I love the gooey marshmallow taste!
Wiley Petersen’s Pumpkin Chocolate Chip Cookies
- 1 Cup Canned Pumpkin
- 1 Cup White Sugar
- 1/2 Cup Vegetable Oil
- 1 Egg
- 2 Cups All-Purpose Flour
- 2 Teaspoons Baking Powder
- 2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 1 Teaspoon Milk
- 1 Tablespoon Vanilla Extract
- 2 Cups Semisweet Chocolate Chips
Directions: Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and mix well. Add vanilla and chocolate chips. Drop by spoonful on greased cookie sheet. Bake at 350 degrees F, for approximately 10 minutes, or until lightly brown and firm.
Why I love this recipe: I love anything with pumpkin in it and these cookies are soft and delicious.
Tammy Fischer’s Banana Pudding
- 1 Large Package of Instant Vanilla Pudding
- 1 Can Sweetened Condensed Milk
- 1 1/2 Cup of Cold Water
- 2 Cups Whipping Cream
- 2 Bananas
Directions: Mix ingredients together with mixer, and place in refrigerator for 5 minutes. Mix in whipping cream. Cut up bananas, and stir with spoon. Line bowl with Nilla Wafers. Pour in pudding, add Nilla Wafers on top.
Brady Norman’s Hot Sauce
- 12 Tomatoes
- 1/2 Cup of Tomato Puree
- 1-2 Jalapenos
- 2 Tablespoons of Red Pepper
- 1 Tablespoon of Salt
Directions: Put tomatoes and jalapenos in a food processor, puree for texture and color. Mix in red pepper and salt. Ready to eat with your favorite chips!
Why I love this recipe: I love hot sauce, and with this recipe, you don’t have chunks of tomatoes.
Hope Glynn’s 3 Course Meal
- 1 Phone/iPad
Directions: Pick up the phone and call your favorite take-out, or restaurant, and tell them you are coming!
Why I love this recipe: I get to always have what I am feeling like with none of the mess!
Jennifer Bauersach’s Groothies
- 2 Cups of Water
- Large Portion of Kale
- 2 Ripe Apples (any kind) Sliced Into Quarters, with Seeds Removed
- 2 Ripe Pears (any kind) Sliced Into Quarters, with Seeds Removed
- 3-4 Ripe Bananas, Peeled
Directions: If you have a powerful blender, you will have no problem. If not, then blend a little at a time so you don’t burn out the motor. It will make about two quarts. Also, it tastes best cold, so refrigerate for a while before serving.
Why I Love This Recipe:I recently attended The Brandywine Horse Show and was introduced to green smoothies called Groothies. I have to admit I was skeptical at first but tried one anyway. It was delicious! After reading the book “Green For Life” and learning more about how beneficial greens are for us I decided to really give them a try and drink them everyday since the show back in July. I have to admit I do feel better.
Will Simpson’s Summertime Party Ribs
- At Least A Dozen Racks of Back Ribs
- Chili Powder
- Salt & Pepper
- Lots of Beer
- Lots of Friends
Directions: Get all the ingredients together and your friends will tell you how to cook! Act like you are listening while you cook low and slow for about six hours. Guaranteed great time!!!
Josh Visser’s Mom’s Meatballs
- 1 Lb Lean Ground Beef
- 1 Can Cream of Mushroom Soup
- 1 Cup Bread Crumbs (I use Italian flavored)
- 1 Cup Hot Milk
- 1/2 Cup Uncooked Minute Rice
- 1 Egg
- 1 Tablespoon Minced Onion
- 1 Teaspoon Salt
- Pepper To Taste
- 1 Tablespoon Worcestershire Sauce
- Chopped Parsley (optional)
Directions: Combine Cream of Mushroom Soup, milk, and salt/pepper to taste, to make a gravy. In a separate pan, combine all other ingredients into walnut size balls and saute until slightly browned. Place into cake pan, or baking dish, and pour gravy over them. Cover and bake at 350 for approximately 1 hour.
Why I Love This Recipe: Cause it’s GOOD!
Todd Suhn’s Indian Tacos
- Frozen Bread Dough
- Vegetable or Olive Oil
- Ground Beef
- Taco Seasoning
Directions: Follow directions on frozen bread dough package and thaw out one loaf. ( or more depending on how many people) one loaf probably feeds 4 people. Takes about 6 hours for bread to rise etc. Once the bread has risen, ground your beef, add your taco seasoning and whatever else you might like to season your beef with. Heat about 3 inches of the oil in a pot or deep fat frying machine. Cut 1 1/2 in chunks from your bread dough. Knead the dough into a flat circle about an inch thick or so. You can vary the sizes just as long as the circles fit in your fry pan. When oil is hot, put the bread dough in and fry each side until golden brown – about a minute or so each side. Take bread out, put on paper towel to cool. Then add refried beans, taco meat, cheese, lettuce, salsa, sour cream and whatever else you like on your taco and enjoy!
Becky’s Chocolate Chip Cookies (Courtesy of David Hanson)
Directions: Admire your wife in the kitchen, and help clean up.
Why I Love This Recipe: Becky is a great cook!
Beezie Madden’s Sweet Potatoes
- Sweet Potato
Directions: I either bake them in the oven for 45 minutes or microwave them if I am in a hurry. Then I mash them and mix them with cinnamon and Splenda to taste.
Why I Love This Recipe: I like sweet potatoes and they are very good for a healthy diet.
Louise Serio’s Honey, Walnut, and Goat Cheese Appetizers
- 1 Baguette
- Chopped Walnuts
- Goat Cheese
Directions: Cut baguette into 1/4 inch slices, add goat cheese and chopped walnuts. put in oven at 350 degrees for 7 minutes or when cheese has melted. Drizzle honey on top and serve warm
Why I Love This Recipe: It is easy and good