Recipe Type: Breakfast

1. Preheat oven to 400 degrees. Line regular-size muffin pan or spray with nonstick cooking spray. 
2. Stir together flour, baking powder, baking soda, cinnamon, allspice, nutmeg and salt.
3. 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. 
4. Combine topping ingredients, then sprinkle on top of each muffin. Bake muffins until golden, about 20 minutes. Cool 5 minutes, then remove from pan.

1. 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.
2. 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.
3. Add spinach to the skillet and saute until tender and wilted, about 10 minutes. Add a little extra olive oil, if needed while cooking.
4. Add the spinach to the bowl with the mushrooms. Stir in Daddy Hinkles seasoning, eggs, milk, ham and cheese.
5. Divide egg mixture evenly among ramekins or muffin tins. Bake until a toothpick inserted comes out clean, about 25 minutes.
6. Cool slightly before removing from ramekins or muffin tins. Or, serve directly from the ramekin. Serve hot or at room temperature.

1. Prepare Shawnee Mills pizza crust according to package directions. Press dough into pizza pan, and set aside. Preheat oven to 400 degrees.
2. 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.
3. In a medium bowl, whisk eggs with Hiland or Braums milk.
4. 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.
5. Sprinkle with cooked and crumbled Bar-S bacon.

1. 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. 
2. Spread butter on inside of hot dog buns, and warm quickly on outdoor grill. 
3. Cook eggs in nonstick skillet, by cracking each one into pan, and cooking over medium-low heat until cooked to desired doneness. 
4. 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.

1. Cook bacon until crisp. Cool, then crumble.
2. 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.
3. 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.
4. Keep pancakes warm in oven, and serve with Griffins Bacon Flavored Syrup.

1. 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.
2. In a medium bowl, whisk together eggs, milk, half-and-half, syrup, vanilla, 1/4 cup strawberry spread, cinnamon and nutmeg. Pour over bread.
3. In a small bowl, mix together topping ingredients: brown sugar, butter, syrup, pecans and strawberry spread. Spread over bread. Cover and refrigerate overnight.
4. 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.
5. Serve with chopped fresh strawberries and additional syrup.

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 oil. Cover the bowl with plastic wrap. Allow to rise in a warm location until double in size, about 1 hour.

Grease a 9-inch square pan with 2 Tbsp. of butter, and sprinkle with the 2 Tbsp. of sugar. Set aside.

In a small mixing bowl mash the softened stick of butter and 1/2 C. of 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.

Roll out the dough on a lightly floured surface, shaping into a 15- by 9-inch rectangle. Using a small spatula, cover the surface of all but the top 2 inches.

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 slices in the prepared pan. Allow to set in a warm location for an additional 40 minutes, or until doubled in size.

Meanwhile, preheat oven to 350 degrees. Bake for 30 minutes or until golden brown.

Mix the butter, powdered sugar, and vanilla, adding the warm water one Tbsp. at a time until your desired consistency is reached. Top rolls with glaze while still warm.

1. 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.
2. Pour into a 9-by-13-inch cake pan.
3. 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.
4. 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.
5. When cake is done, poke a few holes in the top, and pour on the glaze. 
6. Let cool slightly before cutting into pieces. Delicious served with freshly whipped Hiland Heavy Whipping Cream.

1. 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.
2. 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.

1. Cut a 3-inch pocket about 2 inches deep into each bread slice.
2. 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.
3. 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.
4. 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.