Chocolate Chunk Pancakes with Honey-Cinnamon Syrup
Enojoy these Chocolate Chunk Pancakes with Honey-Cinnamon Syrup to bring the whole family around the table, and have them come back wanting more!
Author:Krush Digital
Ingredients
1 package Shawnee Mills Whole Wheat Pancake Mix
1 1/4 cup Hiland Milk
1 teaspoon Griffins Vanilla
1 Hansens egg
1 bar Bedre Dark Chocolate bar, chopped
1/2 cup Roark Acres Honey
1/2 cup Griffins Organic Pancake Syrup
1 tablespoons Hiland Dairy Unsalted Butter
1 teaspoon ground cinnamon
Prepare pancakes according to package directions, using egg and milk. Fold in chopped chocolate.
Pour pancake batter onto hot griddle, cooking about 1-2 minutes per side and flipping to cook both sides. Keep warm in an oven on lowest heat.
To make Syrup: combine honey, pancake syrup and ground cinnamon in a small saucepan, heating through and stirring in melted butter. Serve warm syrup over pancakes.
Tater tot casserole is a comfort food staple, but we wanted to see if we could take that nostalgia and give it a grown-up upgrade. The secret isn’t just the crispy tots. It’s swapping out standard cheddar for Lovera’s Hand-Formed Smoked Caciocavera. That rich smokiness, combined with the kick from Spicy Greers Ranch House Breakfast Sausage and a dusting of Head Country Championship Seasoning, turns a simple breakfast into something special. Because this is an overnight bake, the Hiland dairy custard has time to really meld with the J-M Mushrooms and fresh veggies, meaning you get to sleep in and still look like a brunch hero.
Author:Krush Digital
Ingredients
3 tablespoons Hiland Salted Butter, softened 1 (16-Ounce) bag frozen tater tots 2 cups grated (8-ounce) Lovera’s Hand-Formed Smoked Caciocavera Cheese 5 slices Bar-S Thick Slice Bacon 1 pound Spicy Greers Ranch House Breakfast Sausage 1 medium onion, finely diced 1 package J-M Cremini Mushrooms, sliced thin 1 red bell pepper, finely diced 1 green bell pepper, finely diced 3/4 cup Hiland Milk 3/4 cup Hiland Half-And-Half 4 large eggs 1 teaspoon Head Country Original Championship Seasoning 5 sprigs Scissortail Farms Thyme, stems removed 1 jar Sam’s Tulsa Salsa
Generously butter a 9-by-13-inch baking dish. Make an even layer of tater tots in the pan. Sprinkle half the cheese over the tots.
Cook and crumble the bacon, and set aside.
Brown the sausage and onions in a saute pan, stirring for even cooking. Add the mushrooms and peppers, sauteeing until tender. Cool, then sprinkle over the tater tots.
In a large bowl, mix the milk, half-and-half, eggs, Head Country Championship Seasoning and thyme. Pour over the tots and sausage mixture, then top with the rest of the cheese and crumbled bacon. Cover with foil and refrigerate overnight.
Preheat the oven to 350 degrees. Bake, covered, for about 30 minutes. Remove the foil, and continue to bake for another 15 to 25 minutes or until hot and bubbly. Serve with Sam’s Tulsa Salsa.
This crustless quiche comes together easily and is wonderful for brunch.
Author:Krush Digital
Ingredients
5 Hansens eggs, beaten
1/4 cup Shawnee Mills All-Purpose Flour
8 ounce Hiland Small Curd Cottage Cheese
1(4 oz.) can chopped green chiles
2 tablespoons melted Hiland Butter
1/2 teaspoon baking powder
2 cups shredded hot pepper jack cheese
Preheat oven to 400 degrees. In a mixing bowl, combine eggs, flour, cottage cheese and green chills.
Beat well at medium speed with electric mixer.
Stir in remaining ingredients and pour into a well-greased, 9-inch pie plate.
Bake for 10 minutes at 400 degrees, and then reduce oven temperature to 350 degrees and bake 20 to 22 minutes longer, or until set.
Cut into wedges for serving. Enjoy!
Kitchen Kimberley’s Tips: To make your morning even easier, prepare this pie the night before; cover and refrigerate, then bake it in the morning. Be sure to allow the dish to come to room temperature before putting it into the hot oven.
Serving Suggestions: Serve Cheesy Breakfast Pie with Ace in the Bowl Salsa on the side. Serve with Greers Ranch House sausage and Shawnee Mills muffins for a delicious Oklahoma breakfast.
Melt butter over medium heat in a large saute pan. Add the fruits and saute until they have softened, usually about 5 minutes. Stir in the honey.
Tilting the pan away from you, add the brandy and allow the alcohol to cook out. This will often flambe, so take precaution by standing back, letting simmer for 2-3 minutes.
Layer the fruits, granola and yogurt in a shallow serving bowl.
Pull-apart monkey bread is always a hit. Give this fun version, with fresh peaches and peach jam, a try.
Author:Krush Digital
Ingredients
1/2 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3 package Shawnee Mills Buttermilk Biscuit Mix
1 1/2 cup Hiland Whole Milk
1 peach, peeled and cubed
1/4 cup sliced almonds
1/2 cup Hiland Unsalted Butter
1/3 cup Griffins Pancake Syrup
1/2 cup Garden Club Peach Preserves
Preheat oven to 350 degrees. Generously spray a Bundt pan with nonstick baking spray.
In a medium bowl, stir together granulated sugar, cinnamon and nutmeg
In a large bowl, combine biscuit mix and milk. Stir together to form a dough. Let sit for 5 minutes.
Scoop heaping tablespoons of biscuit dough and form into balls. Roll in cinnamon-sugar mixture until evenly coated. Layer half of the dough balls in the Bundt pan. Sprinkle with peaches and almonds. Top with remaining half of dough balls.
In a small saucepan, heat butter and syrup over medium heat, stirring until sugar dissolves and butter is melted. Remove from heat, and stir in the peach spread. Pour evenly over dough balls. Bake until golden brown, about 35 minutes. Let cool in the pan for 10 minutes, then invert onto a serving platter. Serve warm.
If you’re feeding a crowd, double this recipe. It’s great served with rice and beans, fruit salad and mini cinnamon rolls.
Author:Krush Digital
Ingredients
1 pound Greers Ranch House Hot Sausage
1 cup chopped bell pepper
1/4 cup chopped green onion
2 tablespoons Scissortail Farms chopped cilantro
2 cups shredded pepper jack cheese, divided
10 small (fajita-size) flour tortillas
6 Hansens eggs
2 cups Hiland Whole Milk
1 tablespoon Shawnee Mills All-Purpose Flour
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon garlic powder
1 teaspoon hot sauce
1 cup Ace in the Bowl Salsa
Brown sausage in a hot skillet, cooking until fully cooked and crumbled. Remove from heat, drain and place into mixing bowl and for cooling. Add bell pepper, onion, cilantro and 1 cup cheese, mix gently.
Fill each tortilla with 3 heaping tbsps of sausage mixture. Roll tightly, and place snugly in a 9-by-13-inch pan that’s been sprayed with nonstick cooking spray.
In a large bowl, whisk eggs. Add milk, flour, seasonings and hot sauce, stirring to combine. Pour over enchiladas. Cover, and place in refrigerator overnight. Bake, covered, at 350 degrees for 45 minutes.
Uncover, then pour salsa over the top. Sprinkle with remaining 1 cup cheese. Continue to bake, uncovered, for 10 to 15 minutes or until hot and bubbling.
These grits are great for breakfast alongside hot Shawnee Mills biscuits and Greers Ranch House sausage. But they’re also good as a side dish or as a base for grilled shrimp.
Author:Krush Digital
Ingredients
1 cup quick-cooking grits or 1 cup instant grits – Water
4 tablespoons Hiland butter, cut into pieces
8 ounce Velveeta cheese
1 (4.5-Ounce) can chopped green chiles
1/2 teaspoon salt
1/2 teaspoon ground red pepper
3 eggs, lightly beaten
Cook grits according to package directions, or typically 4 cups boiling water for quick-cooking grits or 1 1/3 cups water for instant grits. Stir to combine water and grits.
Immediately add Hiland butter, cheese, green chiles, salt, red pepper and eggs. Stir until blended.
Pour into a 9-by-13-inch baking dish. Bake at 350 degrees for 30 minutes.
Here’s a fun take on a breakfast casserole, with an updated twist.
Author:Krush Digital
Ingredients
3 large croissants
1 cup chopped ham from one Schwabs Ham
1 slice Bar-S Bacon, cooked and crumbled
1 cup sliced Gruyere cheese
6 Hansens eggs
1 cup Hiland Heavy Whipping Cream
1/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons Roark Acres Honey
1/4 teaspoon ground nutmeg
Cut each croissant into five pieces. Place in a 1-quart casserole dish or deep-dish pie pan. Cover croissant pieces with ham, bacon and cheese.
In a large bowl, whisk eggs, cream, salt, pepper, honey and nutmeg. Pour over croissants, pushing croissants down so they’re covered in the egg mixture. Cover, and keep refrigerated overnight.
Bake, covered, for 30 minutes in a preheated 325-degree oven. Uncover and bake 30 minutes, or until browned.
You can’t beat a breakfast burrito filled with your favorite Made in Oklahoma products, like Greers Ranch House Sausage, Bar-S Bacon and Hansens eggs. You can put your personal touch on these burritos by adding any of your favorite veggies. These can be made ahead, wrapped tightly and placed in the refrigerator for the next morning. Just reheat in the microwave.
Author:Krush Digital
Ingredients
1 pound Greers Ranch House Sausage
5 slices Bar-S Fully Cooked Bacon
12 Hansens eggs
1/2 cup Hiland Sour Cream
1 teaspoon chili 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
Cook sausage in a saute pan until fully cooked and crumbled. – Warm bacon in microwave according to package directions. Let cool, then crumble. – In a large bowl, whisk eggs with sour cream, chili powder, cumin, salt, pepper and green chiles. Set aside.
In a large nonstick skillet, saute bell pepper and jalapeno peppers over medium heat for 5 to 7 minutes. Once tender, add eggs. Add crumbled sausage and bacon. Stir continually until eggs are done.
Fill each tortilla with about 1/3 cup egg mixture and a sprinkle of cheese. Fold into burritos. Wrap each in aluminum foil to keep warm until serving.
