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.
These muffins are just sweet enough to be a treat, and kids will love finding a homemade muffin in their lunchboxes.
Author:Krush Digital
Ingredients
1 1/2 cup Shawnee Mills All-Purpose Flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon grated nutmeg
1/4 teaspoon salt
2 large Hansens eggs
1 cup packed light brown sugar
1 stick plus 3 tablespoons Braums unsalted butter, melted
3/4 cup unsweetened applesauce
1/4 cup Southern Roots Sisters Apple Butter
1 cup Miller Pecan Co. Pecans, coarsely chopped;
For topping: –
2 tablespoons granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
Preheat oven to 400 degrees. Line regular-size muffin pan or spray with nonstick cooking spray.
Stir together flour, baking powder, baking soda, cinnamon, allspice, nutmeg and salt.
In a large bowl, whisk together eggs and brown sugar, then add butter, whisking until thoroughly combined. Stir in applesauce and apple spread. Then, gently fold in flour mixture. Fold in pecans. Pour batter into muffin cups.
Combine topping ingredients, then sprinkle on top of each muffin. Bake muffins until golden, about 20 minutes. Cool 5 minutes, then remove from pan.
Preheat oven to 375 degrees. Spray 6 small glass Pyrex ramekins with nonstick cooking spray. Alternately, you can spray a muffin tin with nonstick cooking spray or line a muffin tin with paper liners.
Heat oil in a large skillet over medium-high heat. Add mushrooms, cooking until softened and the mushrooms have released most of their liquid, about 5 minutes. Using a slotted spoon, remove mushrooms from skillet to a bowl, leaving any remaining oil and liquid in the skillet.
Add spinach to the skillet and saute until tender and wilted, about 10 minutes. Add a little extra olive oil, if needed while cooking.
Add the spinach to the bowl with the mushrooms. Stir in Daddy Hinkles seasoning, eggs, milk, ham and cheese.
Divide egg mixture evenly among ramekins or muffin tins. Bake until a toothpick inserted comes out clean, about 25 minutes.
Cool slightly before removing from ramekins or muffin tins. Or, serve directly from the ramekin. Serve hot or at room temperature.
Try something different for breakfast. This breakfast pizza comes together quickly, and will be a favorite for the whole family. Who doesn’t love pizza for breakfast?
MIO Products in Breakfast Pizza
Shawnee Mills Pizza Crust Mix – Shawnee Mills Pizza Crust Mix is the key to creating the best-tasting pizza at home. Shawnee Milling Company has proudly created Oklahoma grain products since 1906 and continues to incorporate the same traditions and values into every item they craft. Craft your crust as thin or thick as you want, add the toppings, and enjoy!
Greers Ranch House Sausage – Greers Ranch House Sausage is a flavorful, savory sausage produced in Pryor, Oklahoma. A third-generation family-owned business, Greer’s processes breakfast sausage and bacon in-house using the same secret recipes from over 50 years ago. Currently, Greer’s sells to numerous restaurants, retail stores, and food distributors across Oklahoma, Missouri, and Texas. This Oklahoma-made sausage is the perfect topper for this Breakfast Pizza.
Head Country All-Purpose Championship Seasoning – Head Country Bar-B-Q creates rich and robust blends of herbs and spices that make up the perfect seasonings. Perfect for meats and veggies, this seasoning is a great addition to this Okie breakfast.
Hansens Eggs – Hansens Eggs gathers, grades, and packs each day’s eggs and sends them out on trucks for delivery. These farm-fresh local eggs go perfectly on this morning-friendly pizza.
Hiland Milk – Hiland provides Oklahoma and surrounding areas with the highest quality and locally sourced dairy products. Hiland dairy products take a delicious breakfast to the next level.
Bar-S Bacon – Bar-S legacy spans over 40 years, crafting quality products with exceptional flavor. Bar-S Naturally Smoked Bacon makes the perfect savory topping to add to your Breakfast Pizza. This Oklahoma bacon is tasty and full of history.
Author:Krush Digital
Ingredients
1 package Shawnee Mills pizza crust mix
1 lb Greers Ranch House Sausage
1 teaspoon Head Country All-Purpose Championship seasoning
1 cup diced bell pepper
1 cup frozen hash brown potatoes, thawed
4 Hansens eggs
1/4 cup Hiland or Braums milk
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
4 slices Bar-S bacon, cooked and crumbled
Prepare Shawnee Mills pizza crust according to package directions. Press dough into pizza pan, and set aside. Preheat oven to 400 degrees.
In a large sauce pan, add Greers Ranch House Sausage, Head Country All-Purpose Championship Seasoning and bell peppers. Cook over medium heat, stirring until sausage is browned.
In a medium bowl, whisk eggs with Hiland or Braums milk.
Spread cooked sausage and bell peppers over pizza crust. Sprinkle with cheddar and mozzarella cheese. Carefully pour egg mixture over the sausage and cheese. Bake at 400 degrees for 20 to 25 minutes.
