Looking for a new take on a simple hot dog? Our Rise and Shine dog may have you eating hot dogs for breakfast. This is a great recipe for a campout!
Author:Krush Digital
Ingredients
4 Schwabs Hot Dogs, grilled
4 Bar-S Thick-Cut Bacon, cooked
2 tablespoons Hiland Butter
4 Braums Hot Dog Buns
4 Hansens eggs
1/4 cup mayonnaise
1 tablespoon Griffins Yellow Mustard
1/2 cup shredded cheddar cheese
Wrap slice of bacon around each hot dog. Over medium-high heat on an outdoor grill, cook hot dog through, turning so that bacon is completely cooked.
Spread butter on inside of hot dog buns, and warm quickly on outdoor grill.
Cook eggs in nonstick skillet, by cracking each one into pan, and cooking over medium-low heat until cooked to desired doneness.
Mix together mayonnaise and mustard in a small bowl. Spread mixture equally between four hot dog buns. Place bacon-wrapped hot dog in each bun, and top each with a fried egg and cheddar cheese.
Bacon lovers will go hog wild for these sweet and savory pancakes.
Author:Krush Digital
Ingredients
8 slices Bar-S Bacon, cooked crisp and crumbled
1 cup Shawnee Mills All Purpose Flour
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup Braums Buttermilk
2 tablespoons Braums Unsalted Butter, melted
1 Hansens egg
1 teaspoon Griffins Vanilla
Griffins Bacon Flavored Syrup
Cook bacon until crisp. Cool, then crumble.
In a medium bowl, stir together flour, sugar, baking powder, baking soda and salt. In a large bowl, whisk buttermilk, melted butter, egg and vanilla. Whisk flour mixture into buttermilk mixture just until combined. You should have some lumps remaining.
Heat a large nonstick skillet or griddle on medium heat. Pour 1 cup batter onto hot pan, cooking about 2 minutes or until bubbles appear. Sprinkle crumbled bacon on uncooked side of pancake. Flip, then cook another 1 to 2 minutes.
Keep pancakes warm in oven, and serve with Griffins Bacon Flavored Syrup.
Surprise mom with this easy to make baked french toast. Assemble the night before, refrigerate then pop in the oven for Mother’s Day brunch.
Author:Krush Digital
Ingredients
1 1 loaf La Baguette French Bread or 1 loaf Braums Artisan Whole Wheat Honey Bread
6 large eggs
1 1/2 cup Braums Milk
1 cup Braums Half & Half
2 tablespoons Griffins Original Syrup
1 teaspoon Griffins Vanilla
1/4 cup Garden Club Strawberry Preserves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Topping:
1 cup brown sugar
1 cup Braums Butter
2 tablespoons Griffins Original Syrup
1 cup Chopped Miller Pecan Co. Pecans
1/2 cup Garden Club Strawberry Preserves
2 cups fresh chopped strawberries
If using French bread, cut into 1-inch thick slices. Place bread (either French bread or Braums sandwich bread) in a single layer in a buttered 9-by-13-inch baking dish.
In a medium bowl, whisk together eggs, milk, half-and-half, syrup, vanilla, 1/4 cup strawberry spread, cinnamon and nutmeg. Pour over bread.
In a small bowl, mix together topping ingredients: brown sugar, butter, syrup, pecans and strawberry spread. Spread over bread. Cover and refrigerate overnight.
Preheat oven to 350 degrees. Remove dish from refrigerator while oven heats. Bake, uncovered, 40-50 minutes or until a knife inserted in the middle comes out clean. Let stand 10 minutes before serving.
Serve with chopped fresh strawberries and additional syrup.
If you’re on the hunt for the very best cinnamon roll recipe, look no more. These rolls have a sinfully sweet filling that includes Oklahoma-grown pecans from Miller Pecan Co. in Afton. The surprise with these rolls is just how easy they are to make. No worries for those who don’t like working with yeast ‘ these rolls start with a Shawnee Mills pizza crust mix, making them easy to knead, rise and roll.
Author:Krush Digital
Ingredients
2 package Shawnee Mills Pizza Mix
1/4 cup Sugar
1 cup Hot Water
Pan (9-By-9-Inch)
2 tablespoons Hiland Salter Butter
2 tablespoons Sugar
Pan (9-By-9-Inch)
1 stick Hiland Butter, softened
1/2 cup Sugar
Pan (9-By-9-Inch)
2 1/2 cup Miller Pecans, Finely Chopped
2 tablespoons Hiland Salted Butter, Melted
1 cup Powdered Sugar
3-4 tablespoons Water
In large mixing bowl combine the pizza mix, sugar and hot water. Stir, then knead until smooth.
Make a dough ball. Add a few drops of oil to the mixing bowl, and coat the ball by rolling it in the pan. Cover with a damp cotton cloth. Allow to rise in a warm location until double in size (about 1 hour).
Grease pan with butter, and sprinkle with the sugar. Set aside. Directions for filling:
In a small mixing bowl mash butter, and sugar together forming a lumpy paste.
Add the cinnamon and pecans (ground in food processor until fine), mixing to make a thick spread. Set aside.
Place the dough mixture onto a lightly floured large cutting board. Roll out into a 15- by 9-inch rectangle. Cover the surface of all but the top 2 inches with the filling using a small spatula.
Starting from the bottom, roll up the dough and pinch the top edge to seal. Cut the roll in half, then half again, then into thirds. This will give you 12 even slices. Place in the pan, and allow to set in a warm location for an additional 40 minutes, or until doubled in size
Preheat oven to 350 degrees. Bake for 30 minutes or until golden brown. Directions for Glaze:
Mix the butter, powdered sugar and vanilla, adding the warm water one tbsp at a time until you get the desired consistency. Top rolls with glaze while still warm.
This pumpkin coffee cake with a cup of coffee is a dreamy fall breakfast. And though it’s perfect for breakfast or brunch, this coffee cake is also nice for dessert.
Author:Krush Digital
Ingredients
1 (15-Ounce) can pumpkin puree
1/3 cup Hiland Sour Cream
1 tablespoon Griffins Vanilla
2 Hansens eggs
2 teaspoons pumpkin pie spice
1 box yellow cake mix
1 teaspoon baking soda
4 tablespoons Hiland Unsalted Butter, melted
1/2 cup Shawnee Mills All-Purpose Flour
1/2 cup brown sugar
1/2 cup chopped Miller Pecan Co. Pecans Glaze:
1/2 cup Griffins Original Syrup
1/3 cup Hiland Heavy Whipping Cream
In a mixing bowl, combine pumpkin, sour cream, vanilla, eggs, pumpkin pie spice, cake mix and baking soda. Mix with an electric mixer until thoroughly combined.
Pour into a 9-by-13-inch cake pan.
In a small bowl, combine butter, flour, brown sugar and pecans. Sprinkle on top of cake batter. Bake cake in a 350-degree oven for about 30 to 35 minutes or until toothpick inserted in center comes out clean.
While cake is baking, make the glaze by combining the syrup and cream in a small saucepan. Heat until it comes to a simmer, then remove from heat.
When cake is done, poke a few holes in the top, and pour on the glaze.
Let cool slightly before cutting into pieces. Delicious served with freshly whipped Hiland Heavy Whipping Cream.
This is the ultimate taste of fall – pumpkin and pecan pancakes with warm syrup. Adding the pecans once the pancakes are on the griddle makes a pretty pancake. Griffin’s Syrup has a sweet maple flavor and thickness that’s perfect for these pancakes.
Author:Krush Digital
Ingredients
2 packages Shawnee Mills Buttermilk Pancake and Waffle Mix
1/2 cup Southern Roots Sisters Maple Pecan Butter
1 1/2 cup Hiland Milk
1 tablespoon vegetable oil
3 Hansen’s Eggs
2 teaspoons pumpkin pie spice
1 1/2 cup Miller Pecan Co. chopped pecans
Griffins Original Waffle Syrup
Hiland Butter
Heat griddle or skillet over medium heat or to 350 degrees. Grease griddle with vegetable oil if necessary. In a medium bowl, stir pancake mix, maple-pecan butter, milk, vegetable oil, eggs and pumpkin pie spice until well blended.
For each pancake, pour slightly less than 1⁄4 cup batter onto the hot griddle. Sprinkle pecans liberally onto each pancake. Cook until edges are dry, flip and serve with Hiland butter and Griffin’s syrup.
Usher in the fall season with this heavenly pumpkin spice flavored french toast. Using French bread gives it depth, and the addition of pumpkin spice brings a wonderful aroma and taste. No French toast would be complete without Griffin’s Syrup. Warm the syrup before pouring over this brunch or breakfast treat.
Author:Krush Digital
Ingredients
4 slices (1 1/2 inch thick) slices of French bread
1/2 cup softened cream cheese
1/2 cup pumpkin puree
1 teaspoon pumpkin pie spice
1/3 cup chopped Miller Pecan Co. Pecans
1 tablespoon sugar
4 Hansens eggs
1 cup Hiland Milk
2 tablespoons Cheatwoods Honey
1 1/2 teaspoon Griffins Vanilla
Griffins Butter Pecan Syrup
Cut a 3-inch pocket about 2 inches deep into each bread slice.
In a medium bowl, beat cream cheese with electric mixer for 20 seconds on medium speed. Add sugar, pumpkin puree, pumpkin pie spice, pecans and vanilla, beat until smooth. Divide cheese mixture evenly into pocket of bread slices to form a sandwich. Place bread slices in baking dish and set aside.
In a separate bowl whisk together eggs, milk, honey and vanilla. Pour egg mixture over bread slices pressing bread down slightly to absorb the egg mixture. Cover and chill for at least 2 hours or up to 24 hours, turning bread slices over once or twice during chilling time.
Heat lightly greased griddle or frying pan to medium heat. Cook bread slices on hot griddle for 4 to 6 minutes or until golden brown, turning once throughout cooking time. Serve topped with Griffin’s Syrup.
Hot from the oven Shawnee Mills biscuits are great with this strawberry butter. Use any of your favorite flavors of Garden Club or Southern Roots Sisters jams in this recipe.
Author:Krush Digital
Ingredients
1 stick Hiland Butter, at room temperature
1/2 cup powdered sugar
1/4 cup Griffins Strawberry Preserves
Beat butter in medium bowl until light and fluffy. Add powdered sugar; beat until smooth. Add strawberry preserves; beat until light and fluffy. Place in an airtight container. Chill. Makes 1 cup. Bring to room temperature right before serving. Serve with Shawnee Mills Buttermilk Biscuits, or Blueberry Muffins.
Simple variations: Try making different flavors of butter, by using any of the Griffins or Garden Club preserves. The possibilities are endless’Red Plum, Peach, Pineapple, Apricot’all of these flavors would make delicious butters to enjoy!
These easy meal prep breakfast burritos can be made days or weeks ahead of time, wrapped tightly, and placed in the freezer. They’re easy to reheat and transport to a game. Or, serve them for brunch for a football watch party.
MIO Products in Tailgate Breakfast Burritos
Greers Ranch House Breakfast Sausage – Greers Ranch House Sausage uses the same secret recipes from over 50 years ago. This flavorful Made In Oklahoma sausage is a family-owned business and is an excellent add-in to your family 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 in these burritos.
Hiland Milk – Hiland Dairy has supplied Oklahomans with milk since the Civil War. The same fresh, locally sourced dairy continues to be a favorite add in for any Oklahoma recipe.
Bar-S Bacon – Bar-S Bacon is a savory ingredient that ties together the best breakfast burritos. This easy-to-go meal is full of protein thanks to the sausage, bacon, and eggs.
Author:Krush Digital
Ingredients
1 lb Greers Ranch House Breakfast Sausage
1 cup Game On Salsa
8 Hansens eggs
1/4 cup Hiland Milk
4 slices Bar-S Bacon, cooked crisp and crumbled
10 flour tortillas
2 cups shredded cheddar cheese
In a large skillet, brown sausage over medium to medium-high heat until cooked and crumbled. Add salsa in the last minute of cooking, stir to combine and warm through. Set aside.
Whisk together eggs and milk. In a nonstick pan, cook on medium-low heat until softly scrambled. Remove from skillet, then add cooked sausage and bacon to combine.
Warm tortillas, one at a time, in a large skillet, about 10 seconds on each side. Immediately fill each tortilla with egg mixture and sprinkle cheese down the middle. Roll tightly, folding ends to seal, then wrap in foil.
Serve immediately or refrigerate. To freeze, place burritos in freezer for up to one month. To reheat, remove from foil and place in a damp paper towel. Microwave about 1 minute per burrito.
This isn’t a delicate quiche. This is a quiche with depth, full to the brim with Greer’s Ranch House Sausage, mushrooms, peppers, eggs and cream. It’s one that’s perfect to serve as a main dish for brunch or lunch.
Author:Krush Digital
Ingredients
Buttery pie dough:
2 cups sifted Shawnee Mills All-Purpose Flour
3/4 tablespoon coarse salt
2/3 cup Hiland Unsalted Butter, cold
4-6 tablespoons ice water
Quiche Filling:
1/2 lb JM Farms Mushrooms, sliced & sauteed in olive oil
1 pound Greers Ranch House Sausage, cooked
2 red peppers, roasted and peeled
1 bunch green onions
3 Hansens Eggs
Salt and pepper to taste
2 cups Hiland Heavy Cream
2 tablespoons dried parsley
1 lb monterey jack cheese
With a fork or pastry cutter, mix flour, salt and butter until the mixture resembles coarse cornmeal. Using your hands, work in 1 tablespoon of ice water at a time until a slightly dry dough ball forms. Be careful not to over work the dough. Wrap the dough ball in plastic wrap and refrigerate for at least 30 minutes.
Roll out the pie dough and place in a deep spring form cake pan or a deep fluted tart shell with a removable bottom. Refrigerate the rolled shell for at least an hour.
Mix the mushrooms, sausage, peppers, onions and cheese in a bowl.
In a small bowl combine eggs, salt and pepper, cream, parsley and cheese. Combine egg mixture with sausage mixture.
When everything is combined, pour into the shell and bake for about an hour at 350 degrees or until the custard has set.
